Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits

2019 ◽  
Vol 96 (4) ◽  
pp. 634-646
Author(s):  
Fengyun Ma ◽  
Yu Young Lee ◽  
Debra E. Palmquist ◽  
Byung‐Kee Baik
Keyword(s):  
Whole Wheat

Comparison of Quality of Whole Wheat Flours from Foreign and Korean Domestic Wheat and Their Whole Wheat Cookie-Making Performance

2021 ◽  
Vol 37 (3) ◽  
pp. 229-237
Author(s):  
Tianyi Xia ◽  
Yujin Moon ◽  
Nayeon Baek ◽  
Hyejin Cho ◽  
Meera Kweon
Keyword(s):  
Whole Wheat ◽  
Wheat Flours

scholarly journals Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

2016 ◽  
Vol 46 (12) ◽  
pp. 2249-2256 ◽  
Author(s):  
Camila Batista da Silva ◽  
Eveline Lopes Almeida ◽  
Yoon Kil Chang
Keyword(s):  
Ascorbic Acid ◽  
Glucose Oxidase ◽  
Storage Period ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Technological Quality ◽  
Central Composite

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

scholarly journals Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour

1968 ◽  
Vol 22 (2) ◽  
pp. 255-259 ◽  
Author(s):  
Digna Ballester ◽  
ITA Barja ◽  
E. Yáñez ◽  
G. Donoso
Keyword(s):  
Wheat Flour ◽  
Skim Milk ◽  
Human Consumption ◽  
Protein Utilization ◽  
Whole Wheat ◽  
Triticum Sativum ◽  
Protein Rich ◽  
Net Protein ◽  
Rich Mixtures

1. The quality of the protein in five high-protein mixtures intended for human consumption and made from materials that are available in Chile is reported.2. The ingredients were fish flour, bread, wheat (Triticum sativum Lam.) flour, roasted whole wheat flour, a wheat flour made from a variety of durum wheat (T. durum Desf.), skim milk and sunflower presscake, mixed in different proportions.3. The net protein utilization when fed to rats in diets at the 10% level of protein calories gave values in the range 66–76, which compare well with that (67), found for Incaparina, an all-vegetable mixture produced by the INCAP Group and used in Colombia, and are higher than the values (55 and 56) obtained for Peruvitas, which are mixtures made up basically from cottonseed and quinoa reinforced with dried skim milk.4. The protein values of the mixtures, expressed as net dietary protein calories %, were calculated from their biologically determined net protein utilization (operative), and gave values that ranged from 10·5 to 12·8, which are higher than the recommended values in diets for infants and toddlers.

Carcass composition and quality of meat from Pekin ducks finished on diets with varying levels of whole wheat grain

2017 ◽  
Vol 57 (10) ◽  
pp. 2117 ◽  
Author(s):  
D. Kokoszynski ◽  
M. Kotowicz ◽  
A. Brudnicki ◽  
Z. Bernacki ◽  
P. D. Wasilewski ◽  
...  
Keyword(s):  
Pectoral Muscle ◽  
Carcass Composition ◽  
Breast Muscle ◽  
Wheat Grain ◽  
Feed Conversion ◽  
Yellow Colour ◽  
Commercial Diet ◽  
Pekin Ducks ◽  
Whole Wheat

The aim of the research was to determine the effect of replacing part of a commercial feed mixture with whole wheat grain on the bodyweight, carcass composition and meat quality of Pekin ducks. A total of 160 1-day-old sexed SM3 Heavy hybrid ducks were used in the study. Two diets were given during the rearing period (36–49 days): (1) a complete commercial diet ad libitum, and (2) restricted amounts of a commercial diet (85%) and whole wheat grain (15%). Each treatment consisted of four replications of 20 birds each. Adding whole wheat grain to the ration resulted in no significant (P > 0.05) changes in bodyweight (3475.8 g), feed conversion ratio (0–49 days, 2.50 kg DM intake/kg liveweight gain) dressing percentage (70.1%) and carcass tissue composition in ducks at 49 days of age. Breast muscle (superficial pectoral muscle) from ducks fed the commercial diet and whole wheat grain was significantly (P < 0.05) lighter in colour (L* = 39.9 vs 38.0) and a deeper yellow colour (b* = 1.7 vs 0.8), as compared with that from birds receiving the complete commercial diet alone. Breast muscle (superficial pectoral muscle and profound pectoral muscle) also had significantly (P < 0.05) higher threonine (3.9 vs 5.1 g/100 g DM) and valine content (4.0 vs 5.0 g/100 g DM). However, leg muscle (thigh and drumstick muscles) from experimental ducks had a significantly (P < 0.05) lower content of crude fat (5.1% vs 4.2%) and collagen (1.5% vs. 1.1%), as well as less glutamic acid (14.2 vs 12.5), proline (3.5 vs 3.2), alanine (3.0 vs 2.5) and arginine (6.5 vs 5.6 g/100 g DM), as compared with the control birds.

Bread Baking Quality of Apogee Whole Wheat Flour

Habitation ◽  
2007 ◽  
Vol 11 (3) ◽  
pp. 123-132 ◽  
Author(s):  
Patrick V. Veillard ◽  
Carmen Moraru ◽  
Michele H. Perchonok ◽  
Jozef L. Kokini
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Baking Quality ◽  
Whole Wheat

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—a review

2021 ◽  
pp. 130038
Author(s):  
Sen Ma ◽  
Zhen Wang ◽  
Xingfeng Guo ◽  
Fengcheng Wang ◽  
Jihong Huang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat
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