ArticleFoods (Basel, Switzerland)2021
Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
9 citing papers in PubMed, 37 citations in OpenAlex.
- Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications.Foods (Basel, Switzerland) · 2026Review
- Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread.Foods (Basel, Switzerland) · 2023Article
- Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses.Plants (Basel, Switzerland) · 2023Article
- The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.International journal of food science · 2023Article
- Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread.Foods (Basel, Switzerland) · 2022Article
- Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.Foods (Basel, Switzerland) · 2022Article
- Research on the Potential Use of Grape Seed Flour in the Bakery Industry.Foods (Basel, Switzerland) · 2022Article
- Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics.Scientific reports · 2022Article
- Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production.Plants (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
The objective of this investigation was to evaluate the effects generated by amaranth flour (AF)-of different particle sizes (PS) added to white wheat flour from 0% to 20%-on the proximate composition, dough rheological behavior, and bread technological parameters. The reduction of particle size led to an increased hydration capacity of the wheat-amaranth composite flour, while bulk density decreased. Increasing the amount of AF and decreasing the PS led to a significant increase in protein, lipids, and ash contents, while the moisture and carbohydrates of the composite flour decreased. Increasing AF addition led to an increase in dough tenacity and a decrease in dough extensibility, while the PS had an irregular trend. The large particle size, at 15% and 20% levels of AF in wheat flour, increased significantly (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.