Wheat flour non-starch polysaccharides and their effect on dough rheological properties

Wheat is one of the most widely used cereals in the world. However, studies consider wheat flour doughs to be of low nutritional quality, as there is now greater public awareness of celiac disease and gluten intolerance. Therefore, consumers are demanding healthier and more varied food products. Consequently, wheat flour is being replaced fully or partially by flours from other sources with higher quality. Hence, the main objective of this work was to report the effect of blending wheat flour with ackee aril flour, until the total replacement of wheat flour, on pasting and dough rheological properties. Five different levels of blending were analyzed: wheat to ackee aril flour mass ratios of 100 : 0, 75 : 25, 50 : 50, 25 : 75, and 0 : 100. Pasting properties (pasting temperature, peak viscosity, ease of cooking, swelling power, final viscosity at 50 °C, and thixotropy) were analyzed; and steady-state shear measurements were used to obtain consistency coefficients ( K ) and flow behavior indexes ( n ) after data was fitted to the Power Law and Herschel-Bulkley models. The gradual addition of the ackee aril flour fraction produced an increase in ash, fat, protein, and fiber content; while water and carbohydrate content showed the opposite behavior in the obtained composite flour. Consequently, the partial or full replacement of wheat flour changed the rheological properties of the produced doughs, as well as the quality of the final product. These changes were mostly related to the protein and carbohydrate content of the ackee aril flour fraction. In general, doughs showed a pseudoplastic behavior with thixotropy whose viscosity decreased as the addition of ackee aril flour was increased. Pasting properties of blends involving 25 %-75 % ackee aril flour demonstrate the feasibility of including these flours in products subjected to high processing temperatures such as canned products or even to produce chips and pasta.

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EFFECTS OF GRAPE SEEDS FLOUR ADDITION ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES

17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green � Technologies for a Sustainable Future ◽

10.5593/sgem2017h/63/s25.027 ◽

2017 ◽

Author(s):

Madalina Iuga

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Grape Seeds ◽

Flour Dough ◽

Wheat Flour Dough ◽

Dough Rheological Properties

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Effect of magnesium salts addition on white wheat flour dough rheological properties

Journal of Biotechnology ◽

10.1016/j.jbiotec.2017.06.1042 ◽

2017 ◽

Vol 256 ◽

pp. S71 ◽

Cited By ~ 1

Author(s):

Georgiana Gabriela Codina ◽

Dumitru Zaharia ◽

Sorina Ropciuc ◽

Adriana Dabija

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

White Wheat ◽

Flour Dough ◽

Wheat Flour Dough ◽

Magnesium Salts ◽

Dough Rheological Properties

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Application of the alveograph device for the development of requirements for the quality of flour for the production of a wafer sheet

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/845/1/012135 ◽

2021 ◽

Vol 845 (1) ◽

pp. 012135

Author(s):

E P Meleshkina ◽

S N Kolomiets ◽

O I Bundina ◽

A S Cheskidova

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Raw Material ◽

Falling Number ◽

Laboratory Equipment ◽

Quality Requirements ◽

Intended Purpose ◽

Confectionery Products ◽

Dough Rheological Properties

Abstract Due to the constantly growing demand for flour confectionery and culinary products, it became necessary to develop specialized requirements for the quality of wheat flour as a raw material. To date, there are no such requirements in our country, and for the production of these products, bakery flour obtained according to the traditional wheat grind scheme was used, the quality of which had to be leveled depending on the range of confectionery products. One way to solve this problem is to differentiate the properties of wheat flour according to its intended purpose and their rationing. The purpose of the study is to develop quality requirements for Russian wheat flour for the production of wafer sheets according to objectively and reliably determined indicators of the dough rheological properties using an alveograph device to create, in the future, a system for classifying wheat flour by its intended purpose. Flour quality assessment was carried out using domestic devices and laboratory equipment (MOK system, Falling-number value, etc.); the dough rheological properties were evaluated by an alveograph device (company Chopin, France), wafer sheets were baked and evaluated using methods previously developed by the authors. The analysis of the interdependence of standardized quality indicators, as well as newly developed ones, was conducted to identify indicators that differentiate the quality of wheat flour by its intended purpose, i.e. by finished products. For this, methods of mathematical statistics were applied.

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Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment

Journal of Cereal Science ◽

10.1016/j.jcs.2017.06.013 ◽

2017 ◽

Vol 76 ◽

pp. 222-228 ◽

Cited By ~ 15

Author(s):

Yueming Hu ◽

Lijuan Wang ◽

Zaigui Li

Keyword(s):

Protein Structure ◽

Rheological Properties ◽

Wheat Flour ◽

Superheated Steam ◽

Steam Treatment ◽

Dough Rheological Properties

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Wheat Flour Dough Rheological Properties Measurement: Effects of the Target Values on the Attained Results

Journal of Texture Studies ◽

10.1111/jtxs.12153 ◽

2015 ◽

Vol 46 (6) ◽

pp. 475-486 ◽

Cited By ~ 2

Author(s):

Jean Didier Kouassi-Koffi ◽

Vlad Muresan ◽

Sophie Nadege Gnangui ◽

Alina Sturza ◽

Elena Mudura ◽

...

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Flour Dough ◽

Wheat Flour Dough ◽

Target Values ◽

Dough Rheological Properties ◽

Measurement Effects

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Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

CyTA - Journal of Food ◽

10.1080/19476337.2018.1498129 ◽

2018 ◽

Vol 16 (1) ◽

pp. 884-891 ◽

Cited By ~ 3

Author(s):

Georgiana Gabriela Codină ◽

Dumitru Zaharia ◽

Silviu-Gabriel Stroe ◽

Sorina Ropciuc

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Calcium Ions ◽

Flour Dough ◽

Wheat Flour Dough ◽

Dough Rheological Properties

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Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:2018.0017 ◽

2019 ◽

Vol 76 (1) ◽

pp. 27 ◽

Cited By ~ 2

Author(s):

Silvia MIRONEASA ◽

Mădălina IUGA ◽

Dumitru ZAHARIA ◽

Costel MIRONEASA

Keyword(s):

Particle Size ◽

Rheological Properties ◽

Wheat Flour ◽

Nutritional Value ◽

Dynamic Moduli ◽

White Wheat ◽

Flour Dough ◽

Dough Rheological Properties ◽

Dough Development Time ◽

Different Levels

The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the optimal combination of grape peels particle size (PS) and flour replacement (FR) level with grape peel flour on the dynamic and empirical rheological properties of mix flour dough to develop innovative bakery products. The results obtained highlighted that the small PS resulted in increased Farinograph water absorption and Amylograph peak viscosity and decreased dough development time. The FR showed a significant (p < 0.05) effect on Rheofermentometer parameters. The dynamic moduli increased when increasing FR and decreasing PS, while the loss tangent decreased with FR increase. The white wheat flour with 3.80% small particle size of GPF was found to be the best formulation in order to achieve the desirable dough rheological properties.

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