Open AccessAmaranth as a Non-Conventional Bakery Crop from the Standpoint of Food Security
Author(s) -
N. V. Kiyashko,
V. V. Vorobieva,
Svetlana Anatolyevna Berseneva
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/666/5/052027
Subject(s) - amaranth , crop , food security , wheat flour , food science , quality (philosophy) , agricultural engineering , microbiology and biotechnology , environmental science , business , agronomy , biology , engineering , agriculture , physics , ecology , quantum mechanics
This paper investigates the possibility of using amaranth grains to ensure the food security and provide healthy nutrition in the Far Eastern Federal District. It proposes growing amaranth in Primorsky Krai to make flour that could be used in baking. Replacing 10% of wheat flour with amaranth flour improves the quality of wheat bread while also enhancing its biological and nutritional value.