Effect of Amaranth Flour Incorporation on The Quality and Functional Properties of Bakery Products

This article systematically investigates the application of amaranth flour in bakery products within the broader field of food technology. Amaranth flour represents a nutrient-dense, gluten-free raw material that is distinctly characterised by its high concentration of protein, essential amino acids (particularly lysine), vitamins, and minerals. The present study comprehensively analyses its physicochemical and technological properties, alongside its specific effects on the structural integrity of the dough, the fermentation process, and the overall quality characteristics of the final bakery products. Particular attention is devoted to the significant enhancement of the nutritional value, textural properties, flavour profile, and shelf life of bread and other baked goods when conventional wheat flour is partially substituted with amaranth flour. Furthermore, the article thoroughly discusses the optimal formulation strategies and specific technological parameters required for the successful incorporation of amaranth flour into commercial bakery production, ultimately highlighting its substantial potential for the progressive development of functional and health-oriented food commodities.

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