Evaluation of thermogravimetric, textural and viscoelastic properties in ternary system of amaranth, wheat and whole wheat

In this study, we evaluated thermals, textural and rheological properties of amaranth concentration (AF) on ternary dough system elaborated with wheat flour (WF) and whole wheat flour (WWF). The highest hardness was developed in blends with 50 g/50 g of AF/WF, AF/WWF and 33.3 g/33.3 g/33.3 g of AF–WF–WWF. Lower hardness values were developed with high concentrations of WWF and WF. Higher adhesiveness values were observed with AF/WF/WWF at 33.3 g–33.3 g–33.3 g, 50 g/50 g of AF/WF and 50 g/50 g of WF/WWF. On the other hand, as the concentration of AF increased the temperature weight loss maximum (T WLM ) also increased (T WLM3 = 273–282 °C). This behavior suggested a relation between proteins of AF, hardness and its weight loss. Meanwhile adhesiveness and T WLM4 (oil weight loss) had similar behavior around of same concentrations of AF/WF/WWF (T WLM4 ; lower = 359.2 °C; higher = 391 °C). High amaranth concentration increased hardness of systems in spite of similar concentrations of protein in all blends. Lows yield points in samples with concentrations higher than 50 g/100 g of WWF were associated to fiber presence reducing the non-covalent interactions resulting in weaker doughs. Shear stress analysis of this ternary system suggested the possibility of developing dough with good viscoelastic properties to be used in bread; provided that the concentrations of WWF are less than 50 g/100 g of sample.