Amarantus hypochondriacus – Characteristics of the Starch and Baking Potential of the Flour
1981; Wiley; Volume: 33; Issue: 5 Linguagem: Inglês
10.1002/star.19810330502
ISSN2192-4236
Autores Tópico(s)Microbial Metabolites in Food Biotechnology
ResumoAbstract The granules of starch isolated from seeds of Amarantus hypochondriacus were found to be very small in size. They are angular and polygonal in shape. Compared to wheat starch, the starch of A. hypochondriacus has a much lower amylose content, a lower swelling power, a higher solubility, a greater waterbinding capacity, a lower Amylograph viscosity value on cooling after heating of the starch slurry to 35 °C, and a higher gelatinization temperature range. Breads baked with flour milled from seeds of Amaranth had lower volumes and lower total scores at wheat flour substitution level of 10% or higher. The flavor of the bread was described as nutty and was preferred over the flavor of the white bread control. Farinograph peak times, stabilitites, and departure times decreased with increasing levels of A. hypochondriacus flour in the blend. The farinograph data indicated a need for higher absorptions and shorter mixing times when using flour from A. hypochondriacus as part of a composite flour in bread baking.
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