Organically produced grain amaranth-wheat composite flours: I. Rheological properties of dough

There is an interest in fortifying wheat flour with high quality protein material, such as grain amaranth (Amaranthus sp.)to improve the amino acid balance of baked products. In this study wheat flour (type 550) was partially substituted with wholemeal grain amaranth flour at levels of 10, 20 and 30%. In the first part of this study composite flours were analysed on the Farinograph, Extensograph and Amilograph. Sole wheat flour was used for comparison. Recorded maximum viscosity of suspension gradually decreases from 1248 AU, to 1223 AU, 1127 AU and 1062 AU with increasing amaranth substitution from 0, 10, 20 and 30%, respectively. Decreasing of Falling number values with substitution was even more pronounced. Increasing levels of amaranth flour in the blends increased farinograph quality number mainly by increased development time, stability of dough and decreased degree of softening in blends with amaranth levels above 10%. Extensogram data showed a decrease in the almost all recorded data as the percentage of amaranth flour in the blend was increased. The rheological part of study indicates that increasing amaranth substitution in composite flour impair processing properties of dough.