Japan) The effect of amaranth flour substitution on some rheological properties of wheat flour dough and bread was studied by using a home baker. At 5% amaranth flour substitution , the loaf volume was significantly larger than the control; thereafter it decreased distinctly as the amount of amaranth flour substitution increased. The addition of more than 1250 U hemicellulase per kg of flour to the 10% amaranth flour-substituted wheat flour increased the loaf volume significantly . Farinograph

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... ata showed that the stability time of the wheat flour dough decreased with 10% amaranth flour substitution . Based on the viscoelastic parameters, such as compression stress, modulus of elasticity , and viscosity coefficients, the 10% amaranth flour-substituted wheat flour Boughs were distinctly harder than the control dough. Scanning electron microscopic observations showed that the gluten of the amaranth flour-substituted wheat flour dough seemed to be slightly rigid . The addition of calcium stearoyl-2lactylate (CSL) and/or hemicellulase to the 10% amaranth flour-substituted wheat flour clearly increased volume of the bread loaf.