Effect of partial substitution with precooked

rice and amaranth flours on the technological

and nutritional characteristics of bread

Efecto de sustituir parcialmente con harinas precocidas de

arroz, amaranto en las características tecnológicas y

nutricionales del pan

Carmen Llerena R

Jessenia Avila Lopez

Gabriela Suárez Gómez

Karla Miranda Ramos

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.

Keywords: bakery, amaranth, brown rice

Published

Instituto Tecnológico Superior Edwards Deming.

Quito – Ecuador

Periodicity

January-March

Vol. 2, Num. 1, 2023

pp. 22-38

http://centrosuragraria.com/index.php/revista

Dates of receipt

Received: April 30, 2022

Approved: July 02, 2022

Correspondence author

carmen.llerenar@ug.edul.ec,

Creative Commons License

Creative Commons License, Attribution-

NonCommercial-ShareAlike 4.0

International.https://creativecommons.org/license

s/by-nc-sa/4.0/deed.es

1 D. in Food Science Universidad de Guayaquil,

Food Engineer, carmen.llerenar@ug.edul.ec,

https://orcid.org/0000-0003-4374-8599

2 Msc.Universidad de Guayaquil, Chemical

Engineer, jessenia.avilal@ug.edu.ec,

https://orcid.org/0000-0001-7351-2638

3 Msc.Universidad de Guayaquil, Chemical

Engineer, gabirela.suarezgl@ug.edu.ec,

https://orcid.org/0000-0002-7220-5860

4 Msc.. University of Guayaquil, Pharmaceutical

Chemistry, Master in Quality and Production

karla.mirandar@ug.edul.ec,

https://orcid.org/0000-0001-6738-473X

January - March vol. 2. Num. 1 - 2023

Resumen: Desarrollar productos innovadores rescatando materias

primas ancestrales con alto valor nutricional es un reto para los

investigadores, el objetivo de esta investigación fue desarrollar panes

con alta calidad nutricional mediante la sustitución parcial de harina

de trigo por harina precocidas de amaranto y arroz integral. Para

establecer las formulaciones se utilizó el software Design Expert Ver

8,0, los niveles sustitución cubren un rango del 5% hasta el 30%, el

método esponja se empleó porque ofrece mejor calidad de miga. La

calidad del pan se analizó en términos de composición química,

volumen específico del pan, relación ancho/alto de la rebanada

central, estructura y firmeza de la miga y análisis sensorial. Las

propiedades térmicas del almidón se estudiaron en función de las

propiedades de hidratación del almidón. La incorporación de la

mezcla de harina incrementó los contenidos de proteína, lípidos, fibra,

cenizas y fosfato de mioinositol. La mejor mezcla contiene 20% de

amaranto y 10% de arroz integral, el pan obtenido presenta una

relación de fibra soluble/insoluble cercanas a 1:2, lo que presenta la

acción fisiológica más efectiva y presenta un contenido de proteína

que podría cubrir el requerimiento proteico en adultos.

Palabras clave: panificación, amaranto, arroz integral

Introduction

Wheat bread is a food widely consumed by the population. Wheat flour

is used to make this type of bakery product, but in Ecuador the wheat

harvest is not enough to meet the country's needs, so about 98% of

wheat is imported. This is used for its gluten content, which gives the

dough resistance and elasticity, leaving behind several cereals such as

corn, rice, oats, etc., but it has a low level of essential amino acids such

as lysine and threonine, as well as low fiber content. Recent studies seek

to improve these nutritional characteristics by incorporating other

ingredients into the baking process (Salas & Haros, 2016). The

nutritional properties of grains such as amaranth, quinoa, brown rice

and other grains by being a source of dietary fiber, protein, bioactive

compounds, whose lysine concentration is considerably higher than that

of wheat flour (Mesas & Alegre, 2002)help prevent diseases associated

with metabolic syndrome such as cardiovascular diseases,

arteriosclerosis and colon cancer (Marianda, Ponce, & Alegre, 2002).

(Marianda, Ponce, & Haros, 2019).

The benefits from the consumption of precooked brown rice (Oryza

sativa L.), due to its fiber content is interesting, it has low prolamin

content, low sodium content, high content of digestible carbohydrates

Effect of partially substituting with precooked rice flour, amaranth on the technological and

nutritional characteristics of bread

and high rate of protein, which are composed mostly of albumins,

globulins, and has higher lysine content than polished rice because this

amino acid is present in the outer layers of the grain, compared to

polished and processed white rice. The proportion of essential amino

acids with respect to total amino acids is 41%, being the recommended

that this ratio is approximately 36%, finding that this cereal exceeds

what is established by FAO (Salas & Haros, 2016). From a food

security perspective, brown rice has been recognized by FAO as an

important part of the human diet.

Pseudo cereals are widely used in the diet of the ancient inhabitants of

America, for this reason in Ecuador the Andean crops program of

INIAP have developed an improved variety INIAP - Alegria

(Amaranthus caudatus), which is a white seed very popular among

consumers. Amaranth has important nutritional properties in its seed

components; about 16% of high quality proteins (such as globulin) are

rich in lysine and sulfur amino acids, these are essential for optimal

nutrition because of their excellent amino acid balance, as they provide

16.6% lysine, which is a higher percentage than traditional cereals such

as wheat, which according to Gil (2010) has a 2.5% (Galarza, I, &

Falcón, 2013).Amaranth also contains lipids between 7 to 8%, of which

squalene is a potent antioxidant and strengthener of the immune system,

also contains unsaturated fatty acids such as linoleic acid, has minerals

such as sodium, potassium, calcium, magnesium, copper, manganese,

nickel and iron. (Matias, et al., 2018).. In addition, it contains thiamine,

riboflavin, niacin and when germinated it contains vitamin A and C

(Alvarez, Gallagher, Reguera, & Haros, 2009)For this reason, this seed

has achieved a growing interest as a functional ingredient due to its

nutritional and technological properties, especially in baking processes,

and because it is very versatile for its processing and industrialization

(Penella, Wronkows, & Haros, 2009). (Penella, Wronkowska,

Smietana, & Haros, 2013).. Because of its characteristic texture

(gummy), amaranth as well as quinoa, are more difficult to eat in large

quantities, for this reason it is better to use it in the form of precooked

flour, combining this flour in the elaboration of cookies, cookies,

tortillas, etc. Although sensory acceptance may decrease with

substitution.

A widely used practice to improve nutritional quality is the fortification

of flour, which is defined by the standard ( NTE INEN 616, 2016) as a

preventive strategy based on a diet designed to increase the value of

January - March vol. 2. Num. 1 - 2023

micronutrients, and which can be included in the framework of other

interventions designed to reduce vitamin and mineral deficiencies to

prevent or correct one or more nutrient deficiencies demonstrated in the

population. Many studies have been conducted to improve the

nutritional value of bread by partially replacing wheat flour with other

flours; some researchers suggest adding whole wheat grains, wheat

bran, grains of other cereals or pseudocereals such as amaranth, quinoa,

rice for bakery products up to a maximum of 30% (Pilataxi, 2013)The

use of amaranth often contains anti-nutrients such as phytic acid

(myoinositol (1,2,3,4,5,6)-hexakisphosphate, InsP6) or its salts,

phenolic compounds, and trypsin inhibitors (D'Amico, Schoenig,

2013). (D'Amico, Schoenlechner, Tömösközia, & Langó, 2020)..

Phytic acid has negative health effects because it inhibits the

availability of minerals (Penella-Sanz, 2013). The phytate content in

Amaranthus spp. has been found to range from 4.8 to 21.1 μmol/g

(Reguera & Haros, 2017). However, several studies have suggested that

this compound has favorable effects, such as antioxidant function,

prevention of heart disease and anti-carcinogenic effect, which it

performs through its hydrolysis products (Haros, et al., 2009); (Kumar,

Sinha, Makkar, & Becker, 2010).. Recent studies show wheat flour

substitution up to a level of 25% (Kamoto, Kasapila, Kasapila, et al.,

2009). (Kamoto, Kasapila, & Manani, 2018)or in specific breads

without fermentation (Banerji, Ananthanarayan, & Lele, 2018).. The

purpose of this research is to develop bread with higher nutritional

value, with good technological and sensory quality.

Materials and methods

Commercial whole wheat flour brand "La Cordillera", the variety used

was hard red spring wheat, precooked amaranth flour brand "Zangur",

of the species Amaratus caudatus, precooked brown rice flour brand

"Portilla". The variety used was INIAP 17. For flour processing

according to the methodology of Altamirano, 2017, the brown rice

samples are subjected to a process of soaking in water at 60°C for 45

minutes and precooked at 75°C for 6 minutes, with the same water -

rice ratio (1:1) (Altamirano, Ortola, & Castello, 2017).. Then the drying

process of the samples is carried out at 60°C, described by. (Santamarìa,

2017) in a "LINDBERG BLUE "GO1390A-1" oven. For the

preparation of the samples, we proceeded to the milling of grains in a

conventional mill to obtain rice flour. According to the standard ( NTE

INEN 3050, 2016) the particle size of rice flour must be passed through

Effect of partially substituting with precooked rice flour, amaranth on the technological and

nutritional characteristics of bread

a 250 μm sieve.

The formula for bread dough expressed based on flour consisted of

different formulations of flour (500 g), fresh yeast commercial brand

"Levapan", sodium chloride was used salt commercial brand "Cris-Sal",

fat commercial brand "Bonella" (Silva, 2016)sugar, "San Carlos" brand

sugar, eggs and "Propastel" brand improver. The average weight of the

bread is 50g.

To carry out the experimental design of flour substitution mixtures, the

Design Expert software version 8.0 was used, choosing the Optimal

factorial design (custom) to have a model that adapts to the established

conditions, depending on the maximum range to be able to substitute,

the dough with 100% wheat flour was used as a control sample and the

bread dough was also made using the precooked rice and amaranth

flours at 100%.

The sponge method was used, for which the dough was made in two

stages according to the methodology described by (Iglesias-Puig,

Monedero, & Haros, 2015).. Finally, the samples were baked at 170

°C/20 min. The breads were cooled at room temperature for 2 h for

subsequent analysis (Sanz-Penella, Tamayo-Ramos, Sanz, & Haros,

2013)..

Moisture was determined by gravimetric method (NTE-INEN 518,

1980-12).Ash content was determined in an incineration muffle at 900

°C (aoac 923.03, 2005). (AOAC 923.03, 2005). v, protein

determination was carried out by the Kjeldahl technique (aoac 2001.11,

2005). (AOAC 2001.11, 2001).lipids were determined by extraction

under petroleum ether reflux conditions by the Soxhlet technique (aoac

945.16, 2001). (AOAC 945.16, 1990) and the dietary fiber content was

measured by (AOAC 2011.25, 2011)..

Concentrations of calcium, iron and zinc were determined in the

selected mixtures using for calcium (AOAC 985.35, 2016)for calcium,

iron and zinc, which was determined by atomic absorption using

Spectra model 220 Fast sequential equipment with zinc lamp (aoac

985.35, 2005). (AOAC 985.35, 2005) and with iron lamp (AOAC ,

1999).

January - March vol. 2. Num. 1 - 2023

The technological parameters analyzed were the following: specific

bread volume (cm3 /g) by volume measurement (cm3) by seed

displacement (volume-meter, Chopin, France) and weight (g),

width/height ratio of the central cut (cm/cm).

For the crumb, digital image analysis was used to measure the

breadcrumb structure. The images were pre-fronted at 240 pixels per

cm with a flatbed scanner (Epson ScanJet L375.) and supported by

Image J 3.1 Software. A 10 mm × square field of view of two central

slices (10 mm thick), thus producing 2 digital images per treatment. The

data was processed using Image J Image Analysis Software (version

5.0.0), The crumb grain features chosen were evaluated using the

number of cells per cm2 ; and Cell Mean Area, μm2 (Sanz-Penella,

Tamayo-Ramos, Sanz, & Haros, 2013).. The texture of the selected

formulation was evaluated by sensory tests and the following

parameters were evaluated: relative firmness, elasticity, cohesiveness,

(Haros, Rosel, & Bebedito, 2002)..

Preliminary sensory analysis of fresh breads was conducted by a panel

of 90 untrained tasters who typically consume wheat bread, using about

nine hedonic scale points of overall acceptability (Iglesias-Puig,

Monedero, & Haros, 2015)..

Fisher's least significant and multiple sample comparison of means The

difference test (LSD) was applied to establish statistical differences. All

statistical analyses were performed with Desing Expert Plus 8.0

software and differences were considered significant at p < 0.05.

3. Result

The incorporations of increasing percentages of amaranth flour in the

dough formulations progressively and significantly increased protein,

lipid and ash content with respect to the control sample, as well as

variation is also found with the increase of brown rice flour (Table 1).

The highest percentages of nutrients were recorded when wheat flour

was substituted by precooked amaranth flour. These results are

consistent with other studies on breads incorporating a different species

of amaranth (Sanz-Penella, Tamayo, Tamayo and others). (Sanz-

Penella, Tamayo-Ramos, Sanz, & Haros, 2013)these authors found a

higher moisture content when they increased the wheat flour

substitution. This coincides with the research where only substitution

Effect of partially substituting with precooked rice flour, amaranth on the technological and

nutritional characteristics of bread

with A. hypochondriacus at 25% and 50% was performed, showed a

significant difference in this parameter with respect to the bread control,

other studies show that despite the higher water absorption of flour

mixtures measured by farinograph, from 55.0% for wheat flour to

57.5%-60.5% for wheat/amaranth combinations, with a higher water

holding capacity of the doughs when the flour is integral amaranth flour

in the formulation was increased, in general, amaranth did not

significantly modify the moisture of fresh bread (Penella, Collar, &

Haros, 2008)., (Miranda, Sanz- Ponce, & Haros, 2019).

Table 1. Composition of raw materials and blends

Formulations

Proteins

(%)

Fats

Humidity

Ashes

InsP6

12,2 (0,2)

2,3 (0,02)

9,13 (0,02)

0,75 (0,02)

6,4

(0,08)

10,1(0.01)

1,6 (0,01)

12,9 (0,05)

0,98 (0,03)

0,08

11,2(0.09)

1,9 (0,02)

11,54

(0,03)

0,65 (0,02)

1,7

(0.02)

13,4(0.02)

2,3 (0,03)

11,58

(0,02)

0,68 (0,02)

3,4 (0,2)

10(0.1)

1,8 (0,02)

12,78

(0,02)

0,81 (0,02)

0,09

9,5 (0.03)

2,2 (0,01)

11,47

(0,02)

0,62 (0,02)

0.1

12,1 (0.05)

2,1 (0,02)

12,57

(0,02)

0,79 (0,03)

1,6

(0,05)

11,5 (0.1)

1,6 (0,01)

12,8 (0,06)

0,80 (0,03)

1,45

(0,05)

12,2 (0.1 )

2,1 (0,2)

13,04

(0,03)

1,00 (0,05)

1,8

(0.02)

11,69 (0.5)

1,3 (0,2)

13,82

(0,05)

1,00 (0,03)

2 (0,03)

100% wheat

control sample

10.50 (0.28

(Nx5.7))

1,1 (0,12)

9,13 (0,02)

0,98 (0,05)

N.a.

AMARANTO

8,1

13,92

1, 97

20 (2)

WHOLE RICE

7,9

0,64

11,54

0,90

0,89

(0,2)

Formulations: 1 ( 70% wheat, 30% amaranth), 2 ( 85% wheat, 15%

brown rice), 3 (85% wheat, 15% amaranth), 4 ( 70% wheat, 20%

amaranth, 10% brown rice), 5 ( 80% wheat, 20% brown rice) , 6 ( 70%

wheat, 30% brown rice), 7 (80% wheat, 10% amaranth, 10% brown

rice), 8 (70% wheat, 10 amaranth, 20 brown rice), 9 (70% wheat, 15%

amaranth, 15% brown rice), 10 (90% wheat, 5% amaranth, 5% brown

January - March vol. 2. Num. 1 - 2023

rice), 11 (100% wheat), 12 (100% amaranth), 13 (100% brown rice).

The behavior of starch in the blends can be seen in Table 2. From a

technological point of view, according to (Salas & Haros, 2016) y

(Rivera, 2014) suggests that a higher value of IAA and lower ISA, is

suitable for use in products of a high viscosity, the conditions

established in n the formulas that meet it are: 4(70% wheat, 20%

amaranth, 10% brown rice), 7(80% wheat, 10% amaranth, 10% brown

rice), 8(70% wheat, 10 amaranth, 20 brown rice) which would be

optimal in the baking process.

Table 2. Effect of the inclusion of precooked amaranth and brown rice

flours on the behavior of starches.

Formulation

IAA

ISA

CLA

CAA

CRA

8,030± 0,052

9,037±

0,639

1,180±

0,016

1,106±

0,365

3,018±

0,649

7,078± 0,612

6 ,921±

0,269

1,085±

0,121

1,032±

0,137

2,030±

0,136

6,856± 0,375

8,831±

0,147

1,144±

0,012

1,118±

0,014

2,317±

0,037

9,847± 0,247

8,567±

0,002

1,130±

0,013

0,987±

0,063

2,573±

0,019

7,129± 0,297

6,966±

0,098

1,286±

0,015

1,090±

0,015

2,309±

0,305

8,128± 0,307

6,435±

0,462

1,228±

0,006

0,840±

0,025

2,111±

0,135

7,033± 0,422

4,605±

0,211

1,705±

0,009

0,889±

0,113

2,757±

0,281

7,964± 0,345

5.780±

0,345

1,070±

0,050

1,144±

0,043

2,158±

0,098

7,023± 0,237

7,178±

0,756

1,059±

0,045

0,956±

0,040

2,341±

0,691

7,029± 0,254

7,833±

0,750

1,045±

0,054

0,907±

0,294

2,241±

0,834

Control

7,870± 0,146

4,553±

0,347

1,038±

0,012

0,911±

0,031

1,366±

0,957

amaranth

7,485± 2,460

4,,397±

0,594

1,001±

0,001

0,933±

0,170

2,981±

0,949

H. brown

rice

11,958±0,815

18,409±

7,755

5,663±

0,295

1,174±

0,165

5,069±

0,285

IAA: Water absorption index (g /g), ISA: Water solubility index

(g/100g) , CAA: Oil absorption capacity(g/g), CRA: Water retention

capacity(g/g), CLA: Water binding capacity(g/g). Formulations: 1 (

70% wheat, 30% amaranth), 2 ( 85% wheat, 15% brown rice), 3 (85%

Effect of partially substituting with precooked rice flour, amaranth on the technological and

nutritional characteristics of bread

wheat, 15% amaranth), 4 ( 70% wheat, 20% amaranth, 10% brown

rice), 5 ( 80% wheat, 20% brown rice) , 6 ( 70% wheat, 30% brown

rice), 7 (80% wheat, 10% amaranth, 10% brown rice), 8 ( 70% wheat,

10 amaranth, 20 brown rice), 9 ( 70% wheat, 15% amaranth, 15%

brown rice), 10 ( 90% wheat, 5% amaranth, 5% brown rice), 11 (100%

wheat), 12(100% amaranth), 13 (100% brown rice)

The IAA (water absorption index) is an indicator that shows the ability

of flours to absorb water until they reach a desirable consistency to

improve yield and shape the feed (Rivera, 2014). (Rivera, 2014)In the

case of amaranth, formulations 1 (70% wheat, 30% amaranth), 6 (70%

wheat, 30% rice) and 8 (70% wheat, 10 amaranth and 20 brown rice)

are the most similar to the behavior of wheat, and when comparing the

values obtained with the IAA and ISA of amaranth, it can be observed

that the starch of this pseudocereal absorbs more water. The ISA

indicates the amount of dissolved solids in a fixed amount of water, i.e.,

it quantifies the level of polymer destruction when the starch is

modified. (Bustos & Guerrero, 2015)When comparing the behavior of

this parameter with wheat flour, it can be observed that sample 7 (80%

wheat, 10% amaranth, 10% brown rice) and 8 (70% wheat, 10

amaranth, 20 brown rice) show the best results. The water binding

capacity (CLA) expresses strong between amylose and amylopectin,

therefore that this characteristic highlights the state of the starch

granule, the content of dietary fiber and protein present in addition to

producing a fresh bread with firmness and adequate volume. (Rivera,

2014). Formulations 2 (85% wheat, 15% brown rice), 4 (70% wheat,

10% brown rice, 20% amaranth) ,8 (70% wheat, 10% amaranth, 20%

brown rice), 9 (70% wheat, 15% amaranth, 15% rice), 10 (90% wheat,

5% amaranth and 5% brown rice) present values close to the 100%

wheat sample. For the AAC (oil absorption capacity), the formulations:

2 (85% wheat, 15% rice), 4 (70% wheat, 20% amaranth, 10% rice), 7

(80% wheat, 10% amaranth, 10% rice), 9 (70% wheat, 15% amaranth,

15% rice), have the behavior close to that shown by the 100% wheat

mixture, and wheat tends to have a behavior similar to brown rice, this

is due to the variety chosen, INIAP 17, which shows a good hydration

of its granules, this characteristic allows it to be recommended (Cedeño

& Galleza, 2005). (Cedeño & Galarza, 2013)in the preparation of bread.

The CRA gives us the possibility of obtaining a quality product, the

closest values to wheat are those of sample 2 (80% wheat, 15% rice), 6

January - March vol. 2. Num. 1 - 2023

(70% wheat, 30% rice), 8 (70% wheat, 10% amaranth, 20% rice).

The statistical analysis with a p < 0.05 determined that there is no

significant difference in relation to the protein percentage of the flour

mixes that include the three raw materials, but there were significant

differences in the ISA, CLA and CAA, for this reason the author chose

the formulations with the highest protein values and the best behavior

of the starches.

Table 3. Effect of inclusion of amaranth and rice precooked flours on

bread quality.

Formulations

Proteins

(%)

Specific

volume

ml/g

Firmness

Cohesiveness

N. alveoli

N/cm2

Average

size

Cm2

13,4(0.02)

3,80 (0,5)

0,95

0,85

0,042

12,1 (0.05)

3,70 (0,9)

0,87

0,83

0,035

12,2 (0.1 )

3,60 (0.7)

0,90

0,84

145

0,037

100% wheat

control

sample

10,50 (0.28

(Nx5.7))

4,80 (0,9)

0,74

0,89

0,046

AMARANTO

1,50 (0,6)

3,01

WHOLE

RICE

7,9

1,80 (0,5)

2,80

Formulations: 4 (70% wheat, 20% amaranth, 10% brown rice), 7 (80%

wheat, 10% amaranth, 10% brown rice), 9 (70% wheat, 15% amaranth,

15% brown rice), Control (100% wheat), (100% amaranth), (100%

brown rice).

The amount of phytates in amaranth was 20 mol / g dry matter,

respectively. Similar values in A. cruentus were reported by Sanz-

Penella et al. (2013) and to those reported by Miranda,K et al. (2019)

in contrast to other investigations, which reported values between 4.8

and 9.4 mol / g in A. cruentus, A. hypochondriacus, and A. hybridus

(Lorenz & Wright, 1984). The inclusion of amaranth flour in bread

increased the phytic acid content to negligible values as shown in Table

1. The decrease of phytate in the bread is probably due to the longer

fermentation time used in this research, since the sponge method was

used (Sanz-Penella, Tamara, & Tamara, 1984). (Sanz-Penella,

Effect of partially substituting with precooked rice flour, amaranth on the technological and

nutritional characteristics of bread

Tamayo-Ramos, Sanz, & Haros, 2013).. Phytate can be hydrolyzed as

a result of the action of endogenous phytase enzymes during the

cereal/pseudocereal fermentation stage, this was achieved with the

sponge method because the fermentation time increases and the phytic

content decreases (Siwatch, Yadav, & Yadav, 2019) .

Effect of bread formulation on minerals and mineral reference

dietary fiber.

The contribution of mineral intake increased the Dietary Reference

Intake (DRI) for an average daily intake of 250 g of bread if mineral

absorption inhibitors are absent, according to the Board of Directors of

the Institute of Medicine, National Food and Nutrition Academy of

Sciences (2005). Consumption of control 100% wheat bread would

provide only 27% or less of the daily requirement in adults, whereas

processed bread could provide almost 50% of the daily requirement for

women. The fiber content of 100% wheat bread is 2.8%, with an

increase in fiber noted in bread formulations containing precooked

amaranth and brown rice flour by 3.6% to 6%. The iron and zinc content

in the 100% wheat bread is 1.5 (mg/kg) and 1.1 (mg/kg ) respectively,

while in the bread where wheat has been partially substituted with the

proposed mixes it reaches values for iron and zinc of 4.52 (mg/kg) and

1.60 (mg/kg) respectively.

Technological quality of fresh bread

Due to the lack of gluten in the precooked amaranth flour, the specific

volume the decreased from 4 to 2 ml/g as a result of the addition of

amaranth and rice flour at different levels Table 3. A similar trend was

observed by. (Sanz-Penella, Tamayo-Ramos, Sanz, & Haros, 2013) y

(Almeida, Chang, & Steel, 2013) in bread with wheat flour substituted

by A. cruentus and A. caudatus, respectively. This behavior was

observed in other studies as a result of the inclusion of ingredients such

as fiber in bread formulations, due to a gluten dilution effect (Puig,

Monedero, & Haros, 2015)..

The inclusion of precooked amaranth and rice flours produced a

significant change in crumb firmness ranging from 0.90 to 0.87 for 30

% substitution including amaranth and brown rice. The same effect was

observed in bread supplemented with other pseudocereals (Iglesias-

Puig, Monedero, & Haros, 2015). (Penella, Wronkowska, Smietana, &

January - March vol. 2. Num. 1 - 2023

Haros, 2013).. Pseudocereal whole-grain flours are rich in dietary fiber

and do not contribute gluten, but their proteins, such as albumin, have

the ability to interact with the wheat glutenin protein through disulfide

bonds, which does not weaken the gluten network too much (Osvald,

Tamás, Raskszeg, Tomoskozi, & Bekes, 2009).. The high polar lipid

content in amaranth may have functionality as a gas stabilizing agent

during bread making, which probably improves bread elasticity

(D'Amico et al., 2017). In fact, (Meullenet & Carpenter, 1998) found a

direct relationship between crumb elasticity from a sensory point of

view and the measurement of bread firmness and cohesiveness. The

cellular area of the crumb did not show much difference due to the

technological process that involved using the sponge method (see

Annex 1). The specific volume of the control bread was greater than

that of the proposed formulations, but this difference is not significant

Table 3. Again, this effect could be due to the low amount of gluten and

the consequent decrease in the elasticity of the dough in the

formulations with greater substitution of precooked amaranth flour. A

preliminary sensory analysis was carried out with a hedonic scale, the

products elaborated with precooked amaranth and brown rice flours

70% wheat, 20% amaranth, 10% brown rice, showed 20% more

acceptability than the other formulations, presented bread development

characteristics, color, shape, crumb color, very similar to 100% wheat

bread, the smell and flavor did present differences but had an

acceptance of 8 which constitutes to I like it very much, characteristics

such as elasticity, gumminess and chewiness were very similar to the

control. Some of the comments of the tasters who described the taste of

the bread indicate that these components give a new flavor that they had

not tasted could be due to the presence of saponins, although amaranth

grains have a lower amount of saponins than quinoa grains (Reguera &

Haros, 2017). (Reguera & Haros, 2017). Thus, the lowest scores were

due not only to taste but also to appearance and pleasant texture and

flavor see appendix 1.

4. Conclusions

As expected, the incorporation of whole amaranth flours in the

formulation progressively and significantly increased total dietary fiber

(Table 2). In general, previous studies have shown that pseudocereals

are a good source of dietary fiber (Alvarez, Gallagher, Reguera, &

Haros, 2009) (Ramos, Ponce, & Haros, 2019)(Alvarez-Jubete et al.,

2009; (Iglesias- Puig, Monedero, & Haros, 2015) Reguera & Haros,

Effect of partially substituting with precooked rice flour, amaranth on the technological and

nutritional characteristics of bread

2017). In the present investigation, the amount of insoluble dietary fiber

increased significantly with the inclusion of amaranth flours, from 3.9

to 7.9 g/100 g with respect to the bread control. These values are higher

than the results obtained in bread with whole grain quinoa flour at 25

and 50%, in which the amount of insoluble fiber was 3.7 and 4.4 g/100

g, respectively. (Iglesias-Puig, Monedero, & Haros, 2015).. That should

be noted that a similar trend was observed in bread formulations with

up to 40% substitution by flour of A. cruentus (Sanz-Penella, Tamayo-

Ramos, Sanz, & Haros, 2013).. In general, cereals and pseudocereals

have more insoluble fiber, composed mainly of lignin and cellulose.

However, in amaranth there is more total dietary fiber than in common

cereals, and a higher concentration of soluble fiber (Repo, Carrasco, &

Valdez, 2017)..

Dietary fiber exhibits the most effective physiological action at a

soluble/insoluble ratio of 1:2 (Jaime, Molla, Fernandez, & Martin-

Cabrejas, 2001)(Jaime et al., 2001), (Salas, Bulló, Pérez-Heras, & Ros,

2006).. In the current research, an increase in the content of precooked

whole grain rice flour resulted in breads with soluble/insoluble fiber

ratios closer to 1:2. The fiber content of the selected mix is 3.6 %

suggesting a good potential to exert a favorable effect by regulating

intestinal transit, and reducing the risk of diabetes, hypertension,

coronary heart disease, cardiovascular disease and colon cancer. (Salas,

Bulló, Pérez-Heras, & Ros, 2006)..

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