Nasir Sahreen, Allai Farhana Mehraj, Gani Murtaza, Ganaie Shaiq, Gul Khalid, Jabeen Aabida, Majeed Darakshan
Awantipora Department of Food Technology, Islamic University of Science & Technology, Pulwama, J&K, India.
Department of Chemistry, KLDAV PG College Roorkee, Affiliated to HNB Garhwal University, Uttrakhand, India.
Int J Food Sci. 2020 Nov 27;2020:8874872. doi: 10.1155/2020/8874872. eCollection 2020.
In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour (AF) at 0-15% levels (100 : 0, 95 : 5, 90 : 10, and 85 : 15, respectively). AF supplementation increased the moisture (31.06 to 33.24%), ash (0.92 to 1.51%), protein (12.17 to 13.11%), fat (2.16 to 2.77%), and crude fibre content (1.11 to 1.72%) of the bread while the nitrogen-free extract and alkali water retention capacity decreased from 52.58 to 47.65% and 136.00 to 112.02%, respectively. The antioxidant activity evaluated by DPPH, FRAP, and total phenolic content was reduced with increased levels of AF. A significant impact on the physical properties like the weight of bread (increased from 474.00 to 489.30 g), height (went down from 80.00 to 74.33 cm), loaf volume (decreased from 1580.00 to 1518.30 cm), and specific volume (reduced from 3.32 to 3.10 cm g) was observed with the replacement of wheat flour. Textural measurement depicted that hardness, chewiness, gumminess, springiness, and cohesiveness increased with the substitution of amaranth flour. Rheological parameters like complex viscosity, loss modulus, and storage modulus were also observed in all dough samples. Bread samples with 5%, 10%, and 15% of AF showed lower yellowness (∗) and higher lightness (∗) and redness (∗) values for crust colour while lower ∗ and higher ∗ and ∗ values for crumb colour. The bread prepared by replacing 5% and 10% of AF is nutritionally as well as sensorially acceptable.
在本研究中，分析了面粉和面包的化学成分、颜色分析及抗氧化特性。我们还研究了面团的流变学特性以及苋菜籽小麦面包的近似成分、颜色、质地和感官特性。用苋菜籽粉（AF）以0 - 15%的水平（分别为100 : 0、95 : 5、90 : 10和85 : 15）替代小麦粉。添加AF增加了面包的水分（从31.06%增至33.24%）、灰分（从0.92%增至1.51%）、蛋白质（从12.17%增至13.11%）、脂肪（从2.16%增至2.77%）和粗纤维含量（从1.11%增至1.72%），而无氮提取物和碱水保留能力分别从52.58%降至47.65%和从136.00降至112.02%。通过DPPH、FRAP和总酚含量评估的抗氧化活性随AF水平的增加而降低。随着小麦粉被替代，对面包的物理性质如重量（从474.00克增至489.30克）、高度（从80.00厘米降至74.33厘米）、面包体积（从1580.00立方厘米降至1518.30立方厘米）和比容（从3.32立方厘米/克降至3.10立方厘米/克）产生了显著影响。质地测量表明，随着苋菜籽粉的替代，硬度、咀嚼性、黏性、弹性和内聚性增加。在所有面团样品中还观察到了流变学参数，如复数黏度、损耗模量和储能模量。含有5%、10%和15% AF的面包样品，其面包皮颜色的黄度（∗）较低，明度（∗）和红度（∗）较高，而面包心颜色的∗较低，∗和∗较高。用5%和10%的AF替代制成的面包在营养和感官方面均可接受。
