Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

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Fungal Load, Coliform and Aflatoxins in Wheat Flour of Lahore Metropolitan City

Abasyn Journal Life Sciences ◽

10.34091/ajls.3.2.9 ◽

2020 ◽

pp. 93-99

Keyword(s):

Wheat Flour ◽

Microbiological Quality ◽

Total Coliform ◽

Fungal Species ◽

Coliform Bacteria ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Fungal Load ◽

Wheat Flours

In Pakistan, wheat flour is mostly utilized for making flat breads locally called chapattis. Other uses of wheat flour are in bakery products manufacturing. It is an important constituent of daily diet of people. Shelf life of wheat flour is one of the most important factors for its quality determination. Wheat flour is often tainted with pathogenic fungal species and their toxic secondary metabolites called Mycotoxins. The present study was designed to make a comparative analysis of Microbiological quality (fungal load and total coliform count) and detection of aflatoxins in raw and branded whole wheat flour samples of Lahore Metropolitan city. Total 100 samples were collected for determination of fungal load, coliform and aflatoxins. The Standardized methods were applied to count the colony forming units of fungal species and total coliform bacteria respectively. The results indicated both branded and raw whole wheat flour groups were of good quality for human consumption. However, the microbiological quality of branded whole flour was better than raw whole wheat flour. There was a significant difference (P<0.05) in fungal load of raw and branded whole wheat flour. Similarly, coliform bacteria were only cultured form the samples of raw flour. In the last stage of study, aflatoxins level was analysed by using a commercially available kit. All the samples of both raw and branded whole wheat flours were negative for aflatoxins detection. The overall quality of raw and branded whole wheat flours in Lahore city is satisfactory for consumers.

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Prediction the Quality of Industrial Flour Using the Mixolab Device

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:5160 ◽

2010 ◽

Vol 67 (2) ◽

Author(s):

Georgeta STOENESCU ◽

Violeta IONESCU ◽

Ina VASILEAN ◽

Iuliana APRODU

Keyword(s):

Wheat Flour ◽

Mechanical Behaviour ◽

Milling Process ◽

Whole Wheat Flour ◽

Whole Wheat

Mixolab is a device used to investigate the thermo-mechanical behaviour of the dough. The aim of the present study was to investigated the possibility of predicting the quality of the wheat based on the behaviour of the flour with different extraction rates. Our results indicated relationships in terms of water absorbtion capacity, dough stability, C3, C5, α and γ slopes between whole wheat flour and white and brown flours. Taking into account the obtained results we may conclude that Mixolab can be successfully used to predict the quality of the wheat used for obtaining industrial flours through the milling process.

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Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

International Journal of Food Studies ◽

10.7455/ijfs/3.1.2014.a1 ◽

2014 ◽

Vol 3 (1) ◽

Cited By ~ 1

Author(s):

Vira Drobot ◽

Anastasiya Semenova ◽

Jelyzaveta Smirnova ◽

Larisa Mykhonik

Keyword(s):

Technological Process ◽

Wheat Flour ◽

Gas Production ◽

Tolerance Index ◽

Retention Capacity ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Buckwheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests.The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

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Effect of Guar Gum on Dough Stickiness and Staling in Chapatti-An Indian Unleavened Flat Bread

International Journal of Food Engineering ◽

10.2202/1556-3758.1317 ◽

2009 ◽

Vol 5 (3) ◽

Cited By ~ 22

Author(s):

Shalini Kishanrao Ghodke

Keyword(s):

Wheat Flour ◽

Room Temperature ◽

Guar Gum ◽

Soluble Starch ◽

Water Soluble ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Flat Bread ◽

Traditionally Prepared

Chapatti, Indian unleavened flat bread made of whole-wheat flour, is traditionally prepared in households by hand sheeting of dough followed by baking on hot griddle and is consumed fresh. Investigations were made to study the effect of guar gum on whole wheat chapatti dough stickiness and its effect on staling of chapatti during storage. Guar gum was incorporated at various levels ranging between 0.25-1.0% w/w of whole wheat flour. Chapatti dough was prepared and evaluated for dough stickiness using Chen-Hoseney dough stickiness probe. Chapattis were prepared and monitored for staling parameters such as water soluble starch (WSS), moisture content, in vitro enzyme digestibility (IVED), extensibility and tear force, both when fresh and after storage for three days at room temperature (30±2 °C) and refrigerated temperature (4±1 °C). From the study it was observed that guar gum prevented staling in chapattis as was monitored through various parameters. Moisture, WSS, IVED content in guar gum incorporated chapatti was higher than the control chapatti. The force required to tear fresh chapattis was decreased with hydrocolloid addition however guar gum addition at 0.75% w/w of whole wheat flour gave the softest chapatti. Extensibility of stored chapatti was significantly decreased with storage, both at room and refrigeration temperature. However, refrigerated chapatti containing guar gum showed less loss in extensibility, up to a period of three days.

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