Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour

This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads.The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were...

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Autores principales: Chaquilla-Quilca, Guadalupe, Islas-Rubio, Alma Rosa, Vásquez-Lara, Francisco, Salcedo-Sucasaca, Lourdes, Silva Paz, Reynaldo Justino, Luna-Valdez, Jesús Guadalupe
Formato: Artículo
Lenguaje:inglés
Publicado: Polish Academy Sciences. Institute of Animal Reproduction and Food Research 2024
Materias:
amaranthus caudatus
popped grains
pasting properties
bread physical properties
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Acceso en línea:Enlace permanente (DOI o Handle)
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Internet

https://hdl.handle.net/20.500.15037/2951

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