Resumen

PASCUAL CHAGMAN, Gloria  y  ZAPATA HUAMAN, Joaquín. Partial substitution of wheat flour (Triticum aestivum L.) by amaranth flour (Amaranthus caudatus L. ), by using the direct and sponge and dough method in bread making. Rev. Soc. Quím. Perú [online]. 2010, vol.76, n.4, pp.377-388. ISSN 1810-634X.

This study assessed the effect of partial replacement of wheat flour with amaranth flour from Oscar Blanco variety (province of Huaraz - department of Ancash) in breadmaking, which was raised to ten treatments involving two methods of bread baking (direct and sponge and dough) and five levels of replacing (at 5%, 10%, 15% and 20%), including the control without replacement. The factorial arrangement in a completely randomized design reveals that the preferred bread was reached with sponge and dough method for a replacement level of 10%. For the elaboration of this product, the following steps were: weighing, mixing, first fermentation, mixing, kneading, split and formed, fermentation and baking. The flours, for each level of substitution, were evaluated by physicochemical, chemical and microbiological analysis. The behaviour of the masses for each level of substitution was determined by physicochemical, chemical (humidity) and rheological analysis. Finally, breads obtained by each treatment were analyzed physically, physicochemically, chemically, biologically and with sensory evaluation. Finally, the preferred bread showed a protein efficiency ratio value of 0,76.

Palabras clave : Kiwicha; Amaranthus caudatus L.; wheat; Triticum aestivum L.; bread; partial replacement of flours.

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