Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics

The aim of this research is to investigate the molecular features and microstructure of amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological and sensory characteristics of bread. The microstructure and molecular characteristics of AF were depending on their particle size (PS). When WF replacement increased and PS decreased the composite flour was richest in protein, lipids, and ash, while the moisture and carbohydrates of these flours decreased. Dynamic rheological behavior revealed significant variations depending on PS and replacement level. Bread volume and firmness increased when more than 15% AF from large PS replaced WF, while medium and small PS at 5–15% replacements was increased the loaf porosity. Chroma values decreased and samples became darker when the replacement level increased. Moreover, replacement of WF with various AF fractions impacted bread sensory characteristics, obtaining better acceptance for large and medium PS up to 10%.