Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain

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dc.contributor.authorFilipčev, Bojana
dc.contributor.authorBodroža Solarov, Marija
dc.contributor.authorPestorić, Mladenka
dc.contributor.authorŠimurina, Olivera
dc.date.accessioned2018-06-28T15:11:49Z
dc.date.available2018-06-28T15:11:49Z
dc.date.issued2017-04
dc.descriptionpeer-revieweden_US
dc.description.abstractThe objectives of the present study were to assess the baking properties of composite spelt wheat–amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains were added to spelt bread formulation: native amaranth flour and flour from popped amaranth, including their scalded and non-scalded variants. Native amaranth flour (both scalded and non-scalded) gave loaves with the highest volume and contributed to significantly softer crumb but not in comparison to the control bread. Crumb resilience did not show significant differences among the breads but there were differences in the crumb stress relaxation parameters which indicated certain influence on the crumb viscoelastic properties. During storage, all samples developed firmer and less elastic crumbs. Drying loss and staling degree significantly increased with increased storage time. The staling rate was the highest in the bread with non-scalded amaranth flours (native and flour from popped amaranth). The changes in the crumb textural and elastic properties caused by staling turned significant after six days of storage. In general, inclusion of different forms of amaranth flour did not alter the staling of breads and they exerted similar behaviour during storage.en_US
dc.description.sponsorshipThe author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This study was carried out with the financial support of the Ministry of Education, Science and Technological Development of the Republic of Serbia, Grant No. 46005.en_US
dc.identifier.citationB. Filipčev, M.Bodroža-Solarov, M. Pestorić, O. Šimurina. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain. Food Science and Technology International, 23 (2017) 235-244. DOI: 10.1177/1082013216683133en_US
dc.identifier.issn1082-0132
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/90
dc.language.isoenen_US
dc.publisherSAGE Publicationsen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46005/RS//
dc.relation.ispartofseries001;0085
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectComposite breaden_US
dc.subjectspelten_US
dc.subjectAmaranthen_US
dc.subjectstalingen_US
dc.subjecttextureen_US
dc.subjectstress relaxationen_US
dc.subjectstorageen_US
dc.subjectstalingen_US
dc.titleBreadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grainen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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