Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

2009 ◽  
Vol 113 (4) ◽  
pp. 980-988 ◽  
Author(s):  
D.W. Hatcher ◽  
J.E. Dexter ◽  
M.J. Anderson ◽  
G.G. Bellido ◽  
B.X. Fu
Keyword(s):  
Durum Wheat ◽  
Wheat Flour ◽  
White Wheat ◽  
Hard White Wheat

The effect of the environment on the grain colour and quality of commercially grown Canada hard white spring wheat, Triticum aestivum L. ‘Snowbird’

2013 ◽  
Vol 93 (1) ◽  
pp. 1-11 ◽  
Author(s):  
Odean M. Lukow ◽  
Kathy Adams ◽  
Jerry Suchy ◽  
Ron M. DePauw ◽  
Gavin Humphreys
Keyword(s):  
Triticum Aestivum ◽  
Protein Content ◽  
Spring Wheat ◽  
Triticum Aestivum L ◽  
Climatic Conditions ◽  
White Wheat ◽  
Highly Correlated ◽  
Hard White Wheat ◽  
Grain Colour

Lukow, O. M., Adams, K., Suchy, J., DePauw, R. M. and Humphreys, G. 2013. The effect of the environment on the grain colour and quality of commercially grown Canada hard white spring wheat, Triticum aestivum L. ‘Snowbird’. Can. J. Plant Sci. 93: 1–11. One of the main advantages of hard white wheat is its lighter grain colour, which can produce visually appealing lighter-coloured end-products. However, grain colour variation can be a concern due to a lack of consistency. This study was carried out to determine the effect of the environment on commercially grown hard white wheat grain colour and wheat grading. More than 1100 samples of the cultivar Snowbird were collected from elevators across western Canada during the 2003 to 2007 crop years. Grain and wholemeal colours were recorded using the CIE L* a* b* scale. Samples were analyzed for grain properties including dimensions, hardness and protein content. Variation in grain colour was mostly attributed to annual fluctuations in climatic conditions (71–79%) and agro-climates (13–18%). Grain ranged in colour from white and bright to dark grey-red. Grain brightness was very highly correlated with grain yellowness. Grain a* and b* were inversely related to grade indicating that higher quality grain was redder and more yellow than lower grades. Warmer and drier environments showed reduced grain yields but produced on average better quality grain with higher protein content.

scholarly journals Comparative Study among Composite Breads Incorporated with Full Fatted and Defatted Rice Bran

2019 ◽  
Vol 11 (1-2) ◽  
pp. 43-52
Author(s):  
R Begum ◽  
S Ahmed ◽  
ML Hakim ◽  
J Sen
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Nutritional Value ◽  
Sensory Quality ◽  
White Wheat ◽  
Defatted Rice Bran ◽  
Physical Chemical ◽  
Bread Production ◽  
Composite Bread

Rice bran, a milling byproduct of rice is rich in nutrients especially high in fiber and protein in comparison with white wheat flour-which is predominantly used for bread production. Inclusion of rice bran with wheat flour was expected to induce nutritional value of bread positively. Two form of rice bran sample both full fatted and defatted were incorporated with wheat flour in a proportion of 0%, 5%, 10% and 15% respectively to develop composite bread. Physical, chemical, and sensory evaluation was carried out to determine the quality of different composite breads. Bread weight didn’t differ statistically though there was a marginal declination of volume for bread with the increase of the percentage of rice bran. The percentage of protein and fiber was increased rationally as expected. A level of 10% rice bran added to bread was regarded to yield good sensory quality. J. Environ. Sci. & Natural Resources, 11(1-2): 43-52 2018

scholarly journals Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 597 ◽  
Author(s):  
Ursula Gonzales-Barron ◽  
Rody Dijkshoorn ◽  
Maikel Maloncy ◽  
Tiane Finimundy ◽  
Ricardo C. Calhelha ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Loaf Volume ◽  
White Wheat ◽  
Technological Performance ◽  
Nutritional Profile ◽  
Bioactive Properties ◽  
Antifungal Effects ◽  
Technological Quality

Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and bioactive properties of P. pallida pod flour and to assess its technological performance in breadmaking as a partial replacer of white wheat flour. Peruvian P. pallida mesquite flour was found to have an appealing nutritional profile, with high contents of dietary fiber (29.6% dw) and protein (9.5% dw), and low contents of fat (1.0% dw) and carbohydrates (57.6% dw). It is a source of palmitic (12.6%), oleic (35.5%), and linoleic acids (45.8%), α-, β-, and γ- tocopherols, and contains phenolic compounds such as apigenin glycoside derivatives with proven antioxidant capacities. Extracts of P. pallida flour were also found to have antimicrobial and antifungal effects and did not show hepatoxicity. When formulated as a wheat flour replacer, increasing mesquite flour levels yield composite doughs of lower stickiness and extensibility, and composite breads of lower elasticity (p < 0.01). However, up to a level of 10%, mesquite flour significantly increases loaf volume, reduces crumb hardness, and produces a more uniform crumb of small size alveoli (p < 0.01). Considering the purpose of improving the nutritional and technological quality of wheat flour bread, the addition of P. pallida pod flour can be highly recommended.

scholarly journals Variety test results of durum wheat “Sondor” varieties

2020 ◽  
Vol 29 (1) ◽  
pp. 107-113
Author(s):  
Sansargerel Tsagaanshukher ◽  
Myagmarsuren Yadamsuren
Keyword(s):  
Durum Wheat ◽  
Wheat Flour ◽  
Digestive System ◽  
Raw Materials ◽  
Weather Condition ◽  
Vitamin B ◽  
Test Results ◽  
High Quality ◽  
Scientific Organizations

Durum wheat is considered valuable kind of wheat because of its high protein content, carotenoids, and high-quality gluten. In addition, not only the semolina and the porridge are made from durum wheat but also the premium pasta, fine noodles and various biscuits can be made from it. Durum wheat is rich in carbohydrates, proteins, fiber, iron, and vitamin-B, and support weight loss, heart health, and digestive system. Also, durum wheat can be mixed with soft wheat flour and used for increasing the quality of bread. It improves the tastiness of bread and extend the shelf life. In Mongolia, flour manufacturers start milling the wheat with high-gluten first. Therefore, the bad quality wheat is used from mid- February. Due to that we import the high-gluten wheat from abroad. Currently, cultivation in Mongolia where there are no domesticated versions of durum wheat. The price of wheat is being set depending on its seed gluten, which has greatly increased the farmers' interest in growing durum wheat. Flour manufacturers are aiming to produce more products by durum wheat and proposing to cooperate with scientific organizations. In order to create raw materials to replace the imported products and find sort that adaptability of soil and weather condition of Mongolia, to increase the productions’ the Sondor variety of durum wheat is introduced. The variety is early-controlled, with a yield of 2.8 c/ha from the Pletcher variety and, according to economic indicators, can produce up to 252.0 thousand Mongolian tugriks per seed per 1 ha and 168.0 thousand tugriks per hectare. Хатуу буудайн “Сондор” сортын сорт сорилтын дүн  Хатуу буудай нь уургийн агууламж ихтэй каротиноидууд, онцгой чанартай цавуулагтай тул үнэ цэнэтэйд тооцдог. Түүгээр ширхэгтэй гурил (семолина), хүүхдийн будаа хийхээс гадна дээд зэргийн гоймон, нарийн гоймон, төрөл бүрийн жигнэмгийг зөвхөн хатуу буудайгаар хийнэ [1]. Нүүрс ус, уураг, эслэг, төмөр, В төрлийн амин дэмээр баялаг бөгөөд жин хасах, зүрхний эрүүл мэнд, хоол боловсруулалтыг дэмжих зэрэг үйлчилгээтэй [2]. Хатуу буудайг тусгай хэмжээгээр зөөлөн буудайн гурилтай хольж талхны чанарыг сайжруулагч болгон ашиглаж талхны амт чанарыг дээшлүүлж, хадгалах хугацааг уртасгадаг. Монгол орны хувьд гурил үйлдвэрлэгчид цавуулаг ихтэй буудайгаа эхэлж тээрэмдэн 2-р сарын дунд үеэс эхлэн чанар муутай нь үлддэг тул гаднаас цавуулаг ихтэй буудайг импортоор оруулж ирдэг байна. Одоогоор Монгол оронд хатуу буудайн нутагшсан сорт байхгүй тариалалт ч бага хийгдэж байна. Гурилын үйлдвэр болон ТЭДСан /Тариалан эрхлэгчдийг дэмжих сан/-д авах буудайн үнийг түүний үрийн цавуулгаас хамааруулан тогтоож байгаа нь тариаланчид хатуу буудай тариалах сонирхлыг ихээхэн нэмэгдүүлж байна. Гурил үйлдвэрлэгчид хатуу буудайгаар бүтээгдэхүүн хийх эрэл хайгуул нэмэгдэн Эрдэм шинжилгээний байгууллагуудад хамтран ажиллах санал ихээр тавьж байна. Монгол орны хөрс, цаг уурын нөхцөлд зохицсон хатуу буудайн эрт болцтой, арвин ургацтай, чанартай сортыг үйлдвэрлэлд нэвтрүүлэхээр бүтээгдэхүүний гарц, чанарыг сайжруулах, зарим импортын бүтээгдэхүүнийг орлох түүхий эд бий болгох зорилгоор хатуу буудайн селекцийн ажлын үр дүнд Сондор сортыг нутагшуулаад байна. Уг сорт нь эрт болцтой, хяналт Pletcher сортоос 2.8 ц/га нэмүү ургацтай, эдийн засгийн үзүүлэлтээр хяналт сорттой харьцуулахад 1 га-аас үрэнд борлуулахад 252.0 мян.төгрөг, таваарт борлуулахад 168.0 мянган төгрөгийн нэмүү бүтээгдэхүүн үйлдвэрлэх боломжтой.  Түлхүүр үг: уураг, цавуулаг, чанар, гурил, талх

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

Quality of wheat breads enriched with flour from germinated amaranth seeds

2021 ◽  
pp. 108201322110165
Author(s):  
Luciano M Guardianelli ◽  
María V Salinas ◽  
María C Puppo
Keyword(s):  
Relaxation Time ◽  
Elastic Modulus ◽  
Wheat Flour ◽  
Specific Volume ◽  
Bread Quality ◽  
Maximum Volume ◽  
High Area ◽  
Amaranth Flour ◽  
Fermentation Parameters

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

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