Amaranth grain ( Amarantus cruentus ) could be the basis of infant formula because of its combination of high digestibility and nutritional quality . For the use in infant food, the amaranth flour should be pregelatinized. The degree of gelatinization depends on the method. In comparison to other...
amaranth grain', 'arrowroot flour', 'barley', 'buckwheat', 'buckwheat groats', 'buckwheat flour', 'bulgur', 'corn grain', 'corn bran', 'corn flour', 'cornmeal', 'cornstarch', 'couscous', 'hominy', 'millet', 'oat bran', 'quinoa', 'rice', 'oats', 'rice bran', 'rice flour'...
The aim of this work was to optimize rice, sorghum, and amaranth flour levels in the development of gluten‐free and additive‐free sweet bread of muffin type. Using response surface methodology, optimal values of 50%, 39%, and 11% for rice, sorghum, and amaranth flour, respectively, were...
The objective of this study was to evaluate the effect of amaranth products (flour and flake) addition on wheat bread crumb texture. Wheat flour replaceme... Renata Róyo,J Laskowski - 《Acta Agrophysica》 被引量: 6发表: 2008年 加载更多研究...
For the use in infant food, the amaranth flour should be pregelatinized. The degree of gelatinization depends on the method. In comparison to other methods like extrusion cooking the drum drying technology reaches a degree of gelatinization of almost 100%. A disadvantage of the drum drying is ...
Amaranth FlourAntioxidant ActivityExtrusionNutraceutical BeverageThe objective of this research was to determine the best combination of extrusion process variables for the production of a high antioxidant extruded amaranth flour (EAF) suitable to elaborate a nutraceutical beverage. Extrusion operation ...
Gluten-free dry mixture contains corn flour, amaranth flour, apple powder, a powder selected from a group containing pumpkin, beet, cranberry powders, granulated white granulated sugar, table salt, citric acid, baking soda. The initial components are taken in a certain ratio. In the method for...
Study of impact of amaranth flour and wall material of enclosed nut oil on quality of raw gummy gingerbread In recent years, development of confectionery industry is aimed at creating products of increased nutritional value, enriched with macro- and micronutrient... VA Vaskina,RK Kandrokov,LN H...
Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough a......
Ingredients in Infant Foods - Pregelatinized AmaranthamaranthamaranthFlour Using a Drum DryerdryerdryerNo Abstract available for this chapter.doi:10.1007/978-0-387-68642-4_17Gernot ZweytickSpringer US