Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding

2017 ◽  
Vol 104 ◽  
pp. 837-845 ◽  
Author(s):  
Meng Niu ◽  
Binjia Zhang ◽  
Caihua Jia ◽  
Siming Zhao
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Multi Scale ◽  
Whole Wheat ◽  
Pasting Characteristics ◽  
Scale Structures

scholarly journals Processing pineapple pulp into dietary fibre supplement

2012 ◽  
Vol 12 (54) ◽  
pp. 6823-6834
Author(s):  
NB Ackom ◽  
◽  
K Tano-Debrah
Keyword(s):  
Wheat Flour ◽  
Dietary Fibre ◽  
Performance Test ◽  
Fibre Content ◽  
Composite Flour ◽  
Processing Plant ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Pasting Characteristics ◽  
Pineapple Pulp

Several tonnes of conventionally consumed dietary fibre-containing fruit components are discarded as wastes in the processing of fruits into fruit juices, resulting in the loss of food nutrients and the increased production of organic waste. A study was done to investigate the processing of pineapple pulp waste from a processing plant, into a powdered product to be used as a dietary fibre supplement. The proximate composition and the functional properties of the raw material and final product were determined. The pasting characteristics or properties of wheat flour fortified with the product up to 20 % were also determined using a viscoamylograph. The wheat flour fortified at 10 % level was used to prepare cookies and muffins after which it was subject to a performance test. Proximate analysis of the product showed crude fibre content of about 30 %; crude protein: 8.5 %; crude fat: 1.5 %; total ash: 5.2 %, and ascorbic acid: 20 mg/100 g. The fat and water absorption capacities were 2.5 g/g and 2.0 g/g of product respectively. The foaming and gelation capacities of the product were found to be 2.8 % and 12 %, respectively. Changes in the pasting characteristics of the whole-wheat flour with the 10% level of fortification were not statistically significant. Acceptance levels of the cookies and muffins made from the composite flour were high and much preference was shown for samples from the fortified flour compared to samples from whole-wheat flour without fortification. This study demonstrated a potential way of harnessing pineapple pulp, a dietary fibre source, which is lost in fruit processing. This will improve the economic value to pineapple, which is widely cultivated in Ghana. It also demonstrated a way of increasing the dietary fibre content of some popular foods to help increase the fibre intake and health of the general population.

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour

1992 ◽  
Vol 55 (2) ◽  
pp. 452-454 ◽  
Author(s):  
C M Weaver ◽  
R P Heaney ◽  
B R Martin ◽  
M L Fitzsimmons
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

scholarly journals Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Min Jeong Kang ◽  
Mi Jeong Kim ◽  
Han Sub Kwak ◽  
Sang Sook Kim
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Water Solubility ◽  
Principal Component ◽  
Hammer Mill ◽  
Particle Sizes ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Milling Method ◽  
Dough Extensibility

The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.

Sign in / Sign up

Export Citation Format

Share Document