Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

Table 1

Formulation of wheat amaranth composite bread.

Ingredients	(control)	(A5)	(A10)	(A15)
Wheat flour (g)	2000	1900	1800	1700
Amaranth flour (g)	0	100	200	300
Yeast (g)	30	30	30	30
Sugar (g)	32	32	32	32
Salt (g)	20	20	20	20
Oil (ml)	200	200	200	200
Gluten (g)	20	20	20	20
Improver (g)	10	10	10	10
Water (ml)	1200	1200	1200	1200

wheat flour (WF); ; ; .