Amaranth May Extend Gluten-free Bread Shelf-life

[kenlove]

Amaranth may extend gluten-free bread shelf-life: Study

02-Apr-2009

Related topics: Quality & Safety

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.

[VioletBlue]

For my sake I hope this does not catch on. I have a bad allergic reaction to Amaranth flour. They start throwing this into everything gluten free and I'll be SOL for specialty manufactured gluten-free foods like crackers and breads and mixes.

[Takala]

For my sake I hope this does not catch on. I have a bad allergic reaction to Amaranth flour. They start throwing this into everything gluten free and I'll be SOL for specialty manufactured gluten-free foods like crackers and breads and mixes.

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If it turns out that a significant number of celiacs and gluten intolerant people have this allergy, they ought to leave it out of the manufactured goods and just make the certified gluten-free amaranth flour in bags more available on the grocery shelves. And since we already have such a large list of avoidables, that significant number should be pretty small.

I love the stuff altho it's pricey, and have been using gluten-free amaranth flour a lot in my homemade mixes, and noticed that my baked goods seemed to be keeping quite a long time in the refrigerator, plus they need less zanthan gum, but the last thing I would want to see is this as a real common ingredient in pre- mades if it screws up other people.

[kenlove]

I like the amaranth too and often bring t home from Japan which seems to be a little better than what I find in Hawaii stores.

Still, we all need to have choices with and without the various combinations.

Ken

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If it turns out that a significant number of celiacs and gluten intolerant people have this allergy, they ought to leave it out of the manufactured goods and just make the certified gluten-free amaranth flour in bags more available on the grocery shelves. And since we already have such a large list of avoidables, that significant number should be pretty small.

I love the stuff altho it's pricey, and have been using gluten-free amaranth flour a lot in my homemade mixes, and noticed that my baked goods seemed to be keeping quite a long time in the refrigerator, plus they need less zanthan gum, but the last thing I would want to see is this as a real common ingredient in pre- mades if it screws up other people.