Quality of wheat breads enriched with flour from germinated amaranth seeds

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-V-max) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased V-max and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E-1 of crumb increased and the relaxation time-T-1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

Automated summary

The study found that a high amount of germinated amaranth flour can decrease the specific volume of bread and lead to a darker crust. While germinated amaranth flour can make the crumb of bread firmer and chewier, it also results in a more aerated structure. Wheat flour can resist the inclusion of 25% germinated amaranth seeds without substantial changes in bread quality.