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

Table 10

Effect of substitution of amaranth flour on texture, taste, aroma, appearance, and overall acceptability of bread.

Parameter	(control)	(A5)	(A10)	(A15)
Crust	8	7.33	7	6.66
Crumb	7.66	7.66	7	6.66
Taste	8	7.66	7.31	7
Aroma	8	7.33	7.33	7
Appearance	8	8	7	6.66
Overall acceptability	7.8	7.53	7.06	6.66

wheat flour (WF); ; ; .