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cruelshoes

Joined: 23 Sep 2005 Posts: 3380 Location: Washington State
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Posted: Wed Sep 16, 2009 5:04 pm Post subject: Amaranth may extend gluten-free bread shelf-life: Study |
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Interesting stuff. I wonder if adding additional amaranth to my home baked GF products could increase the shelf life. Can't say I am a lover of the taste of amaranth, though.
Amaranth may extend gluten-free bread shelf-life: Study
| Quote: | 02-Apr-2009
Related topics: Science & Nutrition
An extract from amaranth may extend the shelf-life of both gluten-containing and gluten-free breads, according to new research from Italy.
Writing in the International Journal of Food Microbiology, the researchers note that the water-soluble extract possessed anti-fungal activity that could reduce spoilage of the breads during long-term storage under pilot plant conditions.
Furthermore, the amaranth extract was found to enhance the enhanced rheology, sensory, and nutritional properties of the breads, said the researchers from the University of Bari and Barilla G&R SpA (Parma).
The extract added to the protein and total free amino acid values of the bread, enhancing the nutritional profile. Furthermore, the free amino acids could play a role in the flavour of the finished bread, since they act as precursors for flavour development during baking.
The high albumin content of the extract may also enhance the sensory aspects of the bread, added the researchers, with improvements reported in foaming, water and oil absorption capacities, emulsifying activity and stability.
“Amaranth albumins allowed high mixing stability and improved the wheat bread crumb properties,” wrote the researchers, led by Marco Gobbetti.
Gluten-free boom
If future studies support the potential of the extract, it may see gluten-free breads formulated with amaranth ingredients adding to the ever-growing gluten-free market.
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