Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

Download Full-text

Effects of fat replacement on properties of whole wheat bread

Brazilian Journal of Pharmaceutical Sciences ◽

10.1590/s1984-82502014000400005 ◽

2014 ◽

Vol 50 (4) ◽

pp. 703-712 ◽

Cited By ~ 5

Author(s):

Patrícia Matos Scheuer ◽

Bruna Mattioni ◽

Pedro Luiz Manique Barreto ◽

Flávio Martins Montenegro ◽

Cristiane Rodrigues Gomes-Ruffi ◽

...

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Healthy Diet ◽

Wheat Bread ◽

Fat Replacer ◽

Whole Wheat Flour ◽

Texture Profile ◽

Whole Wheat ◽

Whole Wheat Bread ◽

Flour Blends

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

Download Full-text

Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique

LWT ◽

10.1016/j.lwt.2013.07.022 ◽

2014 ◽

Vol 55 (1) ◽

pp. 43-50 ◽

Cited By ~ 36

Author(s):

Juan Li ◽

Gary G. Hou ◽

Zhengxing Chen ◽

Ai-Lan Chung ◽

Kathleen Gehring

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Quality Attributes ◽

Whole Wheat Flour ◽

Whole Wheat

Download Full-text

Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties

Journal of Environmental Science and Health Part B ◽

10.1080/03601234.2017.1303325 ◽

2017 ◽

Vol 52 (7) ◽

pp. 516-524 ◽

Cited By ~ 16

Author(s):

Allana P. S. Alexandre ◽

Nanci Castanha ◽

Maria A. Calori-Domingues ◽

Pedro E. D. Augusto

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Wet Milling ◽

Whole Wheat Flour ◽

Whole Wheat

Download Full-text

EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOUR

Journal of Texture Studies ◽

10.1111/j.1745-4603.2008.00169.x ◽

2009 ◽

Vol 40 (1) ◽

pp. 51-65 ◽

Cited By ~ 14

Author(s):

SAEED AKHTAR ◽

F.M. ANJUM ◽

SALEEM-UR REHMAN ◽

MUNIR A. SHEIKH

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Whole Wheat Flour ◽

Whole Wheat

Download Full-text

Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.3.10 ◽

2018 ◽

Vol 6 (3) ◽

pp. 678-689

Author(s):

SONAL PATIL ◽

Shalini S Arya

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Gluten Free ◽

Dough Strength ◽

Whole Wheat Flour ◽

Sensory Acceptability ◽

Whole Wheat ◽

Sorghum Flour ◽

Water Chestnut

This deals to study the effect of different underutilized, cheap and readily available flours from rice, sorghum, unripe banana, water chestnut and moong and their mixtures on dough, flatbread and sensory characteristic of gluten free flatbread. D-optimal mixture design approach was utilized for the study. Dough stickiness decreased with increasing concentration of unripe banana and sorghum flour. Dough strength was positively influenced by rice and moong flour. Tear force values were higher at higher sorghum concentration. Higher levels of sorghum and rice tend to possess higher scores for sensory acceptability. Optimum dough and flatbread qualities were obtained with the optimized sample (Gluten free formulation) containing flours from rice (60%), sorghum (10%), unripe banana (5%), water chestnut (15%) and moong (10%). Model was found to be valid statistically. Further, this mix was compared with whole wheat flour for pasting and rheological properties and found to possess comparable properties.

Download Full-text

Rheological properties and mineral content of buckwheat enriched wholegrain wheat pasta

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq120801125n ◽

2014 ◽

Vol 20 (1) ◽

pp. 135-142

Author(s):

Natasa Nedeljkovic ◽

Marijana Sakac ◽

Anamarija Mandic ◽

Djordje Psodorov ◽

Dubravka Jambrec ◽

...

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Proximate Composition ◽

Mineral Content ◽

Cooking Quality ◽

Rheological Parameters ◽

Whole Wheat Flour ◽

Substitution Level ◽

Whole Wheat ◽

Buckwheat Flour

Light buckwheat flour (LBF) was used to substitute 20% of whole wheat flour (WWF) in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP) and buckwheat enriched wholegrain wheat pasta (BWWP) were produced on an industrial scale. Substitution level of buckwheat flour (20%) was based on previously conducted rheological tests on LBF/WWF blends which were performed using 10, 20 and 30% of LBF. The obtained Mixolab profiles have indicated that wheat blend containing 20% LBF expressed the most similar rheological parameters to WWF. Proximate composition, cooking quality and mineral content of BWWP were analyzed and compared with those of WWP. The substitution of WWF with LBF in the pasta formulation resulted in significantly increased (P < 0.05) contents of P, Mg, K and Zn compared to WWP in dry pasta. The reduction in mineral content of BWWP during cooking was significantly higher (P < 0.05) compared to WWP. The content of P, Mg and K were at same level in both type of pasta after cooking. The obtained results suggest that enrichment of WWP with LBF at the level of 20% did not improve the mineral content of cooked pasta, although increase in minerals was observed in dry pasta.

Download Full-text