The effect of amaranth grain flour on the quality of bread

Different levels of amaranth grain flour -0 to 50% (w/w) were mixed with the wheat flour and other ingredients (1% salt, 2.5% fat, 1.5% yeast, 10% sugar and 52-74% water), fermented, molded, pan-proved and baked. The baked products were evaluated for loaf volume, moisture content and sensory qualities (color, odor, taste and texture) and compared with bread made from 100% wheat flour. The water absorption of the composite flour increase with increased in level of amaranth grain flour. The loaf volume index decreased from 3.29 to 1.9 and the moisture content increased from 22 to 42% with increase in amaranth grain flour. The sensory means scores of the odor taste, colour and texture decreased from 6.9 to 4.0, 7.1 to 4.8, 7.1 to 6.8 and 6.9 to 4.7 respectively. Generally, above 15% (w/w) amaranth grain flour, there were significant different (p less than or equal to 0.05) in the evaluated sensory qualities and the product unacceptable.