Physicochemical properties of whole wheat flour as affected by gamma irradiation

LWT ◽  
2016 ◽  
Vol 71 ◽  
pp. 175-183 ◽  
Author(s):  
Naseer Ahmad Bhat ◽  
Idrees Ahmed Wani ◽  
Afshan Mumtaz Hamdani ◽  
Adil Gani ◽  
F.A. Masoodi
Keyword(s):  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat

Extending the Shelf-life of Whole-wheat Flour by Gamma Irradiation and Organoleptic Characteristics of Cakes Made with Irradiated Flour

2020 ◽  
Vol 16 (5) ◽  
pp. 757-762
Author(s):  
Fereshteh Ansari ◽  
Aziz Homayouni ◽  
Parvaneh Mohsennezhad ◽  
Alireza Mohammad Alivand ◽  
Hadi Pourjafar
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Organoleptic Characteristics ◽  
Different Color ◽  
Mold And Yeast ◽  
Number Of Bacteria ◽  
Different Doses

Background: Extending the shelf-life of food products is very important for food producers, and one of its most significant methods is gamma irradiation. Objective: The aim of this study is to evaluate extending the shelf-life of whole-wheat flour using gamma irradiation and to study the organoleptic and physical characteristics of the cakes made with irradiated flour. Methods: 900 g packed flour samples were irradiated with different doses of 0.2, 0.5, 2 and 5 kGy of gamma irradiation using Caesium-137 source. Results: Based on the results, insect growth was not observed in any of the irradiated flour samples up to 180 days after production. The total number of bacteria and the number of mold and yeast significantly reduced during 180 days of storage. With increasing the irradiation dose, the height of the baked cakes was significantly reduced, the size of the air bubbles inside the cake decreased, and the color of the cakes became darker so that a dark and different color was observed at a dose of 5 kGy. Conclusion: By applying a dose of 5 kGy irradiation, the shelf-life of flour can be longer, with inconsiderable organoleptic changes of baked cakes.

Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

2016 ◽  
Vol 12 (4) ◽  
pp. 411-419 ◽  
Author(s):  
Yi-Tien Chen ◽  
Sy-Yu Shiau ◽  
Jhong-Tai Fu
Keyword(s):  
Physicochemical Properties ◽  
Wheat Flour ◽  
Radical Scavenging ◽  
Whole Wheat Flour ◽  
Substitution Level ◽  
Whole Wheat ◽  
Scavenging Capacity ◽  
Sensory Score ◽  
Steamed Bread ◽  
Dpph Radical Scavenging

Abstract Mantou (steamed bread) is a Chinese fermented wheat product that is cooked in steamer. Whole wheat flour (WWF) is healthier than regular wheat flour (WF). This study investigated the physicochemical properties of dough and mantou made from WF and/or WWF. Results showed that the substitution of WF by WWF resulted in stiffer and less extensible dough. Both Peleg–Normand and Wiechert models fitted well to the stress relaxation data of mantou. Increasing the substitution level of WWF led to the decrease of k1 and k2 in Peleg–Normand model as well as λ1 and λ2 in Wiechert model. Mantou with 100 % WWF had significantly higher hardness but lower cohesiveness and specific volume than regular mantou. However, free and bound phenolics and DPPH radical scavenging capacity of mantou obviously increased with the amount of WWF. Mantou with 25 % WWF had the highest overall sensory score among all mantous tested.

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.

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