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

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 the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour

LWT ◽

10.1016/j.lwt.2012.04.019 ◽

2012 ◽

Vol 49 (1) ◽

pp. 64-72 ◽

Cited By ~ 17

Author(s):

Eveline Lopes Almeida ◽

Yoon Kil Chang

Keyword(s):

Wheat Flour ◽

Whole Wheat Flour ◽

Whole Wheat

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Effect of whole wheat flour on the quality of traditional Chinese Sachima

Food Chemistry ◽

10.1016/j.foodchem.2013.11.130 ◽

2014 ◽

Vol 152 ◽

pp. 184-189 ◽

Cited By ~ 9

Author(s):

Li Wang ◽

Lulu Deng ◽

Yingyao Wang ◽

Ying Zhang ◽

Haifeng Qian ◽

...

Keyword(s):

Wheat Flour ◽

Whole Wheat Flour ◽

Whole Wheat

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The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

BMC Chemistry ◽

10.1186/s13065-021-00782-x ◽

2021 ◽

Vol 15 (1) ◽

Author(s):

Chenling Qu ◽

Qiankui Yang ◽

Lina Ding ◽

Xueke Wang ◽

Shengqiang Liu ◽

...

Keyword(s):

Molecular Docking ◽

Wheat Flour ◽

Wheat Bran ◽

Catalytic Center ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Steamed Bread ◽

And Storage ◽

Hydrolysis Of

AbstractIn order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat flour, and the quality of steamed bread made of stabilized whole wheat flour were investigated. Furthermore, molecular docking was applied to interpret the mechanism. The results showed that microwave can reduce lipase activity, maintain the quality of whole wheat flour dough and steamed bread, and retard rancidity. The molecular docking results displayed that the conformation of the amino acids chains near the lipase catalytic center changed, which made the substrate difficult to enter the catalytic center and prevented the hydrolysis of the fat substrate.

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