Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific ...

The objective of this work was to analyze wheat dough combined with amaranth flour to predict dough behavior during breadmaking. Blends with wheat and amaranth flours from germinated (GA) and non-germinated (A) seeds at ...

Modification of the chemical composition of amaranth flours from Amaranth caudatus L. seeds with germination was studied. Seeds were sprouted at 30 °C for 0, 18, 24, and 48 h. Proximal composition, total phenolic content ...

Seed germination involves complex physiological and biochemical mechanisms. The cultivation of amaranth, of great food importance, lacks information about this process. The aim of this study was to evaluate the effect of ...

Amaranth sprouts are an edible food with good nutritional qualities and potential biological activities of their proteins. The chemical composition, angiotensin converting enzyme inhibitory activity and antioxidant activity ...

Seeds of chia (Salvia hispanica L.) and amaranth (Amaranthus sp. L.) are known for their high nutritional value and energy source. These pseudo-cereals gained notoriety since the 1990s, with growing demand for healthy ...