Оценка Качества Композитного Хлеба Из Полбы С Различными Способами Обработки Семян Амаранта
Year: 2026
Type: article
Abstract: This study evaluated the feasibility of producing high-quality composite bread made from spelt flour supplemented with amaranth subjected to various processing methods. The research employed methods for analyzing baking parameters, crumb texture, and the digital imaging of crumb structure. The amaranth ingredients tested included raw amaranth flour, flour made from popped amaranth, whole popped amaranth grains (steamed), and steamed versions of both raw and popped amaranth flour; in each case, the amaranth component replaced 20% of the spelt flour. Raw and steamed amaranth flours proved to be the most suitable ingredients: their inclusion positively influenced several quality indicators-such as bread yield, loaf volume, and crumb hardness-though the steamed flour did reduce crumb elasticity and porosity. The next most suitable option was steamed whole popped amaranth grains, which did not negatively affect loaf volume or crumb hardness compared to the control samples. The novelty of this work lies in its comprehensive comparative assessment of how different processing methods for amaranth seeds affect the quality of composite spelt-based bread, providing a sound basis for selecting the optimal form of amaranth for the enrichment of bakery products.
Authors: Базина, И.П., Фролов, Д.И.
Language: Russian
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7225839711
FWCI:
Cites:
Cited by:
Related to: