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QUALITY OF BREAD SUPPLEMENTED WITH POPPED AMARANTHUS CRUENTUS GRAIN ...
...The addition of popped Amaranthus cruentus grain to wheat bread formulation at 10, 15 and 20% levels (flour basis) was carried out to test the effects on sensory and nutritional characteristics of the supplemented bread samples....
https://onlinelibrary.wiley.com/doi/epdf/10.1111/j.1745-4530.2007.00177.x
Quality of bread supplemented with popped Amaranthus cruentus grain
...Loaf volume of supplemented bread samples decreased from 3.54 to 2.36 mL/g. Also, a significant increase in crumb hardness and lower crumb elasticity was observed. The supplementation......
https://www.researchgate.net/publication/229458457_Quality_of_bread_supplemented_with_popped_Amaranthus_cruentus_grain
QUALITY OF BREAD SUPPLEMENTED WITH POPPED AMARANTHUS CRUENTUS GRAIN
...In addition, thermal treatment increases the protein efficiency ratio and gelatinizes starch that affects positively the stability, strength and freshness of the crumb. Popped amaranth grain also contributes to the pleasant taste and overall acceptability of supplemented bread....
https://www.semanticscholar.org/paper/QUALITY-OF-BREAD-SUPPLEMENTED-WITH-POPPED-CRUENTUS-Bodro%C5%BEa%E2%80%90Solarov-Filip%C4%8Dev/1ad9ba7e6b84d54e0c15cc446dfc8182ea282536
Quality of bread supplemented with popped Amaranthus cruentus grain
...The addition of popped Amaranthus cruentus grain to wheat bread formulation at 10, 15 and 20% levels (flour basis) was carried out to test the effects on sensory and nutritional characteristics of the supplemented bread samples....
https://eurekamag.com/research/033/049/033049683.php
Chemical, Physical, and Sensory Properties of Bread with Popped ...
...This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads....
https://journal.pan.olsztyn.pl/Chemical-Physical-and-Sensory-Properties-of-Bread-with-Popped-Amaranth-Flour,187799,0,2.html
Chemical, Physical, and Sensory Properties of Bread with Popped ...
...This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads....
https://agris.fao.org/search/en/records/67597814c7a957febdf7ec40
Chemical, Physical, and Sensory Properties of Bread with Popped ...
...Both types of amaranth flour had a high nutritional value, but the peak and final viscosity of popped amaranth flour were closer to the wheat flour. Breads were formulated with the popped amaranth flour, at four substitution levels of 0, 10, 20, and 30%....
https://journal.pan.olsztyn.pl/pdf-187799-109925?filename=Chemical_%20Physical_%20and.pdf
Effect of amaranth grain flour on the physicochemical properties of bread
...Amaranth (Amaranthus spp.) is a less commonly used pseudocereal that can improve the nutritional quality of cereal-based foods. This study examined the impact of partially substituting white wheat flour (WWF) with amaranth flour (AMF) on the physical and sensory characteristics of bread....
https://www.sciencedirect.com/science/article/pii/S2772502226002908
Evaluation of technological and nutritional quality of bread enriched ...
...The objective of this investigation was to develop bread, with high nutritional and technological quality, using whole flour of Amaranthus spinosus and Amaranthus hypochondriacus....
https://www.sciencedirect.com/science/article/pii/S0023643819307601
Effect of Supplementation of Amaranth Flour on Various Quality ...
...Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis....
https://www.researchgate.net/publication/331087600_Effect_of_Supplementation_of_Amaranth_Flour_on_Various_Quality_Attributes_and_Antioxidant_Activities_of_Bread
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