Page 54 - Book of Abstracts

5 International Scientific Online Conference DOI: https://doi.org/10.15414/2021.9788055224015

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AMARANTH FLOUR USAGE AT BAKERY WARES PRODUCTION
Murat Gins , Valentina Gins , Ekaterina Gins
2
1
1
1 Federal Scientific Center of Vegetable Growing, Moscow, Russian Federation; E-mail.: anirr@bk.ru
2 Laboratory of Cell and Genomic Technologies, Russian Potato Research Center, Lyubertsy,
Russian Federation
Nowadays in the confectionery industry of Russia, large attention is paid to the production
of goods enriched with functional ingredients and biologically active components. There are
the collected data about the successful usage of 5…20 % of the flour from amaranth seeds at
bakery wares, confectionery, and paste goods production as well as fermented dairy products.
The amaranth of Valentina cultivar is a plant with leaves of deep red color. They are rich in
vitamins C, E, carotene, mineral substances (K, Ca, P, Mg, and Fe), they also contain a pigment of
red-purple color – amaranthine that allows producing natural red-purple food colorant. The
amaranth of Valentina cultivar is used at “Phytotea Amatantyl” production. The amaranth of
Krepysh cultivar is a plant of green color with white seeds, the flour from its seeds that is
characterized with higher content of proteins and lipids in comparison with wheat flour
(proteins – till 19.0 %, lipids – till 8.5 %) is used in cookery, bakery and confectionery industry
in combination with wheat flour. The processed product of amaranth seeds is amaranth flour.
The flour from amaranth seeds of Valentina cultivar is characterized with higher content
of protein (18.82 %), which is 8.5 % higher than in the wheat flour and 2.0 % higher in
comparison with the flour from the amaranth seeds of Krepysh cultivar. On the whole, in the
flour from amaranth seeds, the content of fats is almost 7 times higher than in the wheat flour,
and the content of amylum and available carbohydrates is lower. The flour from the Krepysh
cultivar is characterized by a high content of K (1500 mg%) that is 600 mg% higher than in
Valentina cultivar and 1388 mg% higher than in the wheat flour. The flour from amaranth seeds
of both cultivars is characterized by a significantly higher content of Fe, Ca, and Mg than the
wheat flour, and their physical parameters are very similar. In comparison with the wheat flour,
the flour from amaranth seeds is characterized with the higher content of saturated acids: 21.39
% against 18.42 %; significantly higher concentration of monounsaturated fatty acids: 38.28 %
against 14.42 %, mostly oleic acid (36.99 %), but less amount of polyunsaturated fatty acids:
linolic acid – on 23.9 %, alpha-linolenic acid – on 3.45 %.
The whole meal flour from amaranth seeds is an interesting research object for the
development and verification of recommendations for the production of bakery confectionery
goods of higher nutritional value and better quality. The addition of the flour from amaranth
seeds into the formulation increases the nutritional value of the ready goods, improves their
structural-mechanical properties. The optimal proportion of the flour from amaranth seeds of
Krepysh and Valentina cultivars at the combined presence is 8.0 and 4.0 % relatively. The prime
cost of a wafer sheet with higher nutritional value increases the prime cost of a traditional sheet
by almost 50%. However, the ready goods on the base of amaranth flour will be in demand with
the population because they possess improved nutritional value and are the goods for healthy
nutrition.

Keywords: Аmaranth, cultivars, leaves, seeds, biochemical composition.

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Spiritual Human Development
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