Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.

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The study results of biochemical properties of naked oats and physical properties of the dough mixtures with wheat flour

Grain Economy of Russia ◽

10.31367/2079-8725-2021-76-4-61-65 ◽

2021 ◽

pp. 61-65

Author(s):

Е. N. Shabolkina ◽

S. N. Shevchenko ◽

N. V. Anisimkina

Keyword(s):

Physical Properties ◽

Wheat Flour ◽

Biochemical Properties ◽

Rheological Parameters ◽

Whole Grain ◽

Naked Oat ◽

White Flour ◽

Oat Flour ◽

Whole Grain Flour ◽

Naked Oats

Adding oat products to composite mixtures during baking increases the biological value of a new product. The purpose of the current study was to assess the biochemical properties of grain of the naked oat varieties ‘Baget’ and ‘Bekas’, to establish the rheological parameters of dough mixtures obtained by mixing white oat flour and whole grain flour with high-quality wheat flour according to the farinographic analysis. The introduction of oat products into the mixture affects the structural and mechanical indicators of the dough and can improve or worsen the quality indicators of bakery products. It is the decoding of the diagrams (Brabender farinograph, Chopin alveograph, etc.) that satisfy the questions related to the study of dough, with the characteristics of the physical properties of dough. There has been established a high nutritional grain value of the naked oat varieties (whole grain and white flour), when the protein percentage was on 5.3–7.6% more than in wheat flour and oil content was almost 6–5 times higher, which indicated great opportunities for using this grain crop in bakery. The study of the rheological parameters of dough showed that in composite mixtures the type of ingredients (whole grain flour, white flour) and the proportion of naked oats products (10, 20, 30%) differently affect the physical properties of dough, i.e. in relation to premium wheat flour, dilution of dough increases on 40–140 u.f., resistance of dough to extension (stability) reduces on 2.5–6.0 min and valorigraphic number reduces on 10–36 u.v. When mixing with white oat flour compared to whole grain, the physical properties of the dough are characterized by the best indicators, however, the introduction of whole-ground oat flour in the mixture retains all the benefits of oat grain. There were no significant differences between the naked oat varieties ‘Baget’ and ‘Bekas’ in the effect on the rheological parameters of the dough. When using oat flour in mixtures, there was identified a tendency to deterioration of the physical properties of dough, the differences were significant in terms of the resistance of dough to extension (stability) and valorigraphic number.

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The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

International Journal of Food Science ◽

10.1155/2021/7548759 ◽

2021 ◽

Vol 2021 ◽

pp. 1-9

Author(s):

Natalia Naumenko ◽

Irina Potoroko ◽

Irina Kalinina ◽

Rinat Fatkullin ◽

Eva Ivanisova

Keyword(s):

Wheat Flour ◽

Essential Amino Acids ◽

Raw Material ◽

Rheological Characteristics ◽

Microstructural Properties ◽

Whole Grain ◽

Wheat Grain ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Whole Grain Flour

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns— 61 ± 3 % ); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3 % . The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index ( 200 ± 3 mm). The bread obtained according to this recipe had a high specific volume ( 4.21 ± 0.62 mL.g-1) and optimal rheological characteristics: total deformation 13.7 ± 0.3 mm, plastic 4.3 ± 0.3 mm, and elastic 9.4 ± 0.3 mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.

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RATIONALE OF TECHNOLOGY FOR THE COMMON AND HULLED WHEAT PROCESSING INTO WHOLE GRAIN FLOUR

Grain Products and Mixed Fodder’s ◽

10.15673/gpmf.v19i4.1584 ◽

2020 ◽

Vol 19 (4) ◽

pp. 17-21

Author(s):

D. Zhygunov ◽

O. Voloshenko ◽

N. Khorenzhy ◽

D. Marchenkov ◽

A. Batashchuk

Keyword(s):

Particle Size ◽

Technological Process ◽

Wheat Flour ◽

Technological Scheme ◽

Whole Grain ◽

Roller Mill ◽

Biological Value ◽

Grain Processing ◽

End Products ◽

Whole Grain Flour

The article is devoted to rationale the need of expand the range of flour products and increase its nutritional and biological value by the whole wheat flour production. The article shows the main tasks and problems facing the modern grain processing industry: increasing the utilization rate of grain; reducing the energy intensity of grain processing technological process; and to expand the range of end-products with increased nutritional and biological value. The production of whole grain flour (WGF) will allow expanding the range and increasing the nutritional value of the finished products. Ukraine's state standards for WGF are absent today. DSTU 46.004-99 named «Wheat flour. Specifications» applies only to high-grade flour and dark flour. The studying of Ukrainian WGF quality indicators showed that some manufacturers are guided by DSTU 46.004-99 in the WGF production, other manufacturers control the quality of flour with their own local specifications. Depending on such indicators as ash and particle size, some of WGF manufacturers adhere to the principle of almost 100% entry of all anatomical grain components into end-products. Despite of this, the particle size may vary by the level of the particle size of the dark flour or significantly differ from it. It depends either on the type of grinding machines (millstones or roller mill) or also on the usage of additional bran grinding in the technological scheme. Other manufacturers, in forming WGF to improve its baking properties, adhere to the principle of eliminating a certain amount of shell particles (in bran form). Such flour has an ash content much lesser comparing to the grain, but also its size depends on different structure and modes of grinding process. The purpose of the work is to substantiate the structure of the technological scheme and optimal modes while making WGF. During the research, a number of laboratory grindings of common wheat and spelta wheat into whole-grain flour were conducted. It is established that for the production of WGF it is most expedient to use combined technological schemes with the use of roller machines as grinding equipment on the main systems of technological process and millstones on the last stage systems for the final grinding of intermediate products. Due to the research, it is possible to recommend a scheme consisting of 3-4 roller mill systems and 1-2 millstone systems. The requirements determined for the wheat WGF particle size: top on sieve No. 067 – less than 2.0% and passage through sieve No. 38 – more than 50%.

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Quality analysis and prospects for use of lupin seeds of Belarusian selection

Food Science and Applied Biotechnology ◽

10.30721/fsab2020.v3.i1.71 ◽

2020 ◽

Vol 3 (1) ◽

pp. 22

Author(s):

Lyudmila Rukshan ◽

Alena Navazhilova ◽

Dmitry Kudin

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Wheat Flour ◽

Great Influence ◽

Quality Analysis ◽

Bakery Products ◽

Whole Grain ◽

Technological Parameters ◽

Protein Food ◽

Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

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Characterization of oil extracted from whole grain flour treated with ozone gas

Journal of Cereal Science ◽

10.1016/j.jcs.2017.12.007 ◽

2018 ◽

Vol 79 ◽

pp. 527-533 ◽

Cited By ~ 5

Author(s):

Mohammed Obadi ◽

Ke-Xue Zhu ◽

Wei Peng ◽

Anwar Noman ◽

Khalid Mohammed ◽

...

Keyword(s):

Whole Grain ◽

Whole Grain Flour

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Development of a Semi-Finished Product from Whole-Grain Flour from Sprouted Grain

Food Industry ◽

10.29141/2500-1922-2021-6-2-7 ◽

2021 ◽

Vol 6 (2) ◽

Author(s):

Aleksandr Arisov ◽

Vladislav Tiunov ◽

Anton Vyatkinv

Keyword(s):

Whole Grain ◽

Whole Grain Flour

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Glycemic Index and Sensory Evaluation of Whole Grain Based Multigrain Indian Breads (Rotis)

Preventive Nutrition and Food Science ◽

10.3746/pnf.2020.25.2.194 ◽

2020 ◽

Vol 25 (2) ◽

pp. 194-202

Author(s):

Raju Nagaraju ◽

Prasanthi Prabhakaran Sobhana ◽

Deepika Thappatla ◽

Srinivas Epparapalli ◽

Bhaskarachary Kandlakunta ◽

...

Keyword(s):

Sensory Evaluation ◽

Glycemic Index ◽

Whole Grain

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SANITARY-TECHNOLOGICAL EVENTS OF BREAD PRODUCTION WITHOUT YEAST

Hygiene and Sanitation ◽

10.18821/0016-9900-2019-98-7-777-782 ◽

2019 ◽

Vol 98 (7) ◽

pp. 777-782

Author(s):

Gazibeg O. Magomedov ◽

I. V. Plotnikova ◽

M. G. Magomedov ◽

V. L. Cheshinsky

Keyword(s):

Wheat Flour ◽

High Frequency ◽

Nutritional Value ◽

Apple Juice ◽

New Technology ◽

Whole Grain ◽

Ultra High Frequency ◽

Traditional Bread ◽

Bread Production

A method of bread production without using baker’s yeast by using whole-ground wheat flour according to fundamentally new technology through the mechanical loosening of dough was developed. To produce the product, the work was carried out in three stages: at the first stage - the quality of grain was studied at separate stages of its preparation for grinding; on the second - the quality of whole-grain flour obtained by the disintegrating-wave method with a weak microwave information effect was analyzed; in the third - the quality of bread was assessed. Thorough cleaning of the grain and it’s repeated passing through scouring machines, grinding by the wave-disintegrating method with the energy of the electromagnetic field of ultra-high frequency has been proven to provide effective disinfection of grain from various pollutants and reduce the microbiological seeding of whole flour and bread obtained by a mechanical method of dough loosening. To improve the taste characteristics, nutritional value and microbiological purity of bread the concentrated apple juice was added to the bread’s recipe. The obtained indices of microbiological contamination of the cooked bread, which packed in a transparent polypropylene film “BIAXPLEN”, after 7 days of storage, show that in the bread from the whole-grain wheat flour the contamination is lower by 32.6% compared to the bread from entire wheat flour. Improving the microbiological purity of whole-wheat flour became possible by using traditional methods of grain preparing for milling, using the wave-disintegrating method of grinding grain into flour by disinfecting the product with electromagnetic energy of ultra-high frequency, adding concentrated apple juice to the bread’s recipe. Compared with the traditional bread made from wheat flour, the developed bread has increased nutritional value and reduced calorie content.

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