Amaranth flour what is

Download our latest paper. Amaranth Flour What is Amaranth Flour? Origin The seed of a plant native to Mesoamerica and cultivated throughout North and South America, grain amaranth is touted for its high nutritional value. In crackers, the replacement amount evaluated was 20 percent.

When used in small amounts, it is reported to improve dough workability and bread crumb volume. Amaranth Biology, Chemistry, and Technology. CRC Press, International Rice Commission Newsletter Vol.

Last accessed 10 December Wrigley, C. Encyclopedia of Food Grains. Malin, S. Nilsson, editors. Starch in Food: Structure, Function and Applications. Suas, M. Advanced Bread and Pastry: a Professional Approach. Cenage Learning, Mandala, I. Leave A Comment Cancel reply Comment. We're using cookies! We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits.

In-vitro testing showed that amaranth seed extract had adequate levels of total phenols -- naturally occurring plant compounds -- and demonstrated increased antioxidant activity. In the animal study, the livers of laboratory rats were subjected to ethanol. Rats that were then fed an amaranth seed extract displayed less liver damage than those in control groups that received alternative feeds.

Don Amerman has spent his entire professional career in the editorial field. For many years he was an editor and writer for The Journal of Commerce. By Don Amerman Updated December 20, Related Articles.

Slide the pancakes onto a plate and keep warm. Repeat with the remaining batter and serve with butter and maple syrup. Stir in the water — add more, if needed, to create a soft, moldable dough.

Form the dough into a ball then pinch off 6 golf ball-sized pieces. Repeat with the remaining dough balls until you have 6 tortillas. Heat a nonstick skillet or electric griddle and cook the tortillas for a few minutes on each side until lightly brown and dry. Cool the tortillas on wire racks before using. Combine the ingredients in a food processor and pulse until it forms a sandy mixture. Turn the mixture out onto a piece of parchment and knead into a smooth dough, adding a little more flour if needed.

Flatten the dough and sandwich it between two pieces of parchment paper. Prick the crackers with a fork and place them on the parchment-lined baking sheet.

Bake for 12 to 15 minutes until the edges are golden brown. Transfer to a cooling rack to cool and store in an airtight container. Whisk together the olive oil and egg in a medium bowl.

Add the brown sugar and whisk well then stir in the spices. While whisking, add the amaranth flour a little at a time along with the baking soda and salt. Drop the cookie dough onto the parchment-lined baking sheet using a tablespoon. Bake for 8 to 10 minutes until just browned on the edges. Cool the cookies for 5 minutes then transfer to a wire rack to cool completely. Thank you for your feedback, we will make good use of it! Chat Ask Noa.