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Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Author

Listed:
  • Silva Grobelnik Mlakar

    (Faculty of Agriculture and Life Science, University of Maribor, Hoče, Slovenia)

  • Martina Bavec

    (Faculty of Agriculture and Life Science, University of Maribor, Hoče, Slovenia)

  • Matjaž Turinek

    (Faculty of Agriculture and Life Science, University of Maribor, Hoče, Slovenia)

  • Franc Bavec

    (Faculty of Agriculture and Life Science, University of Maribor, Hoče, Slovenia)

Abstract

The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite flours made from basic flours of wheat (refined) or spelt (refined, wholegrain) and amaranth flour in the propostions of 10%, 20%, and 30% (flour basis) were compared to cereal flours. Dough was analysed for its amylographic, farinographic and extensographic properties. The amaranth substitution altering of the examined measures relates to a certain extent to the properties of the basic flour used. By increasing the amaranth replacement ratio, the gelatinisation temperature, water absorption, development time, and stability increased whereas the dough softening was only slight. The amaranth addition strengthened the dough, mainly by decreasing its extensibility and, in spelt containing composite flours, also by increasing the resistance to extension. Considering the results obtained and the characteristics of the basic flour used, the amaranth substitution of 10-20% evidently improves some rheological properties and strengthens the dough. The present study provides the first report on the spelt-amaranth blends and dough extensograph behaviour of amaranth composite flours

Suggested Citation

  • Silva Grobelnik Mlakar & Martina Bavec & Matjaž Turinek & Franc Bavec, 2009. "Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(5), pages 309-319.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:61-2009-cjfs
    DOI: 10.17221/61/2009-CJFS
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    References listed on IDEAS

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    1. B. Písaříková & Z. Zralý & S. Kráčmar & M. Trčková & I. Herzig, 2005. "Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 50(12), pages 568-573.
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