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  • Title: Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.
    Author: de la Barca AM, Rojas-Martínez ME, Islas-Rubio AR, Cabrera-Chávez F.
    Journal: Plant Foods Hum Nutr; 2010 Sep; 65(3):241-6. PubMed ID: 20734143.
    Abstract:
    Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Therefore, gluten-free bread and cookies using raw and popped amaranth, a grain with high quality nutrients and promising functional properties, were formulated looking for the best combinations. The best formulation for bread included 60-70% popped amaranth flour and 30-40% raw amaranth flour which produced loaves with homogeneous crumb and higher specific volume (3.5 ml/g) than with other gluten-free breads. The best cookies recipe had 20% of popped amaranth flour and 13% of whole-grain popped amaranth. The expansion factor was similar to starch-based controls and the hardness was similar (10.88 N) to other gluten-free cookies. Gluten content of the final products was around 12 ppm. The functionality of amaranth-based doughs was acceptable although hydrocolloids were not added and the final gluten-free products had a high nutritional value.
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