Effect of partial substitution with precooked rice and amaranth flours on the technological and nutritional characteristics of bread.

Abstract

Developing innovative products by rescuing ancestral raw materials with high nutritional value is a challenge for researchers; the objective of this research was to develop breads with high nutritional quality by partially substituting wheat flour with precooked amaranth and brown rice flour. To establish the formulations, the Design Expert Ver 8.0 software was used; the substitution levels cover a range from 5% to 30%; the sponge method was used because it offers better crumb quality.  Bread quality was analyzed in terms of chemical composition, specific bread volume, width/height ratio of the central slice, crumb structure and firmness, and sensory analysis. Starch thermal properties were studied in terms of starch hydration properties. The incorporation of the flour blend increased protein, lipid, fiber, ash and myoinositol phosphate contents. The best mixture contains 20% amaranth and 10% brown rice, the bread obtained has a soluble/insoluble fiber ratio close to 1:2, which presents the most effective physiological action and has a protein content that could cover the protein requirement in adults.