scholarly journals Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel

LWT ◽  
2018 ◽  
Vol 90 ◽  
pp. 207-214 ◽  
Author(s):  
Ludmilla C. Oliveira ◽  
Natália M.M. Alencar ◽  
Caroline J. Steel
Keyword(s):  
Wheat Flour ◽  
Whole Grain ◽  
Breakfast Cereals ◽  
Technological Characteristics

scholarly journals Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

2012 ◽  
Vol 32 (4) ◽  
pp. 844-849 ◽  
Author(s):  
Leandra Zafalon Jaekel ◽  
Camila Batista da Silva ◽  
Caroline Joy Steel ◽  
Yoon Kil Chang
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Control Sample ◽  
Whole Grain ◽  
White Wheat ◽  
White Flour ◽  
Technological Characteristics ◽  
Specific Volumes ◽  
Control Samples

The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

scholarly journals SANITARY-TECHNOLOGICAL EVENTS OF BREAD PRODUCTION WITHOUT YEAST

2019 ◽  
Vol 98 (7) ◽  
pp. 777-782
Author(s):  
Gazibeg O. Magomedov ◽  
I. V. Plotnikova ◽  
M. G. Magomedov ◽  
V. L. Cheshinsky
Keyword(s):  
Wheat Flour ◽  
High Frequency ◽  
Nutritional Value ◽  
Apple Juice ◽  
New Technology ◽  
Whole Grain ◽  
Ultra High Frequency ◽  
Traditional Bread ◽  
Bread Production

A method of bread production without using baker’s yeast by using whole-ground wheat flour according to fundamentally new technology through the mechanical loosening of dough was developed. To produce the product, the work was carried out in three stages: at the first stage - the quality of grain was studied at separate stages of its preparation for grinding; on the second - the quality of whole-grain flour obtained by the disintegrating-wave method with a weak microwave information effect was analyzed; in the third - the quality of bread was assessed. Thorough cleaning of the grain and it’s repeated passing through scouring machines, grinding by the wave-disintegrating method with the energy of the electromagnetic field of ultra-high frequency has been proven to provide effective disinfection of grain from various pollutants and reduce the microbiological seeding of whole flour and bread obtained by a mechanical method of dough loosening. To improve the taste characteristics, nutritional value and microbiological purity of bread the concentrated apple juice was added to the bread’s recipe. The obtained indices of microbiological contamination of the cooked bread, which packed in a transparent polypropylene film “BIAXPLEN”, after 7 days of storage, show that in the bread from the whole-grain wheat flour the contamination is lower by 32.6% compared to the bread from entire wheat flour. Improving the microbiological purity of whole-wheat flour became possible by using traditional methods of grain preparing for milling, using the wave-disintegrating method of grinding grain into flour by disinfecting the product with electromagnetic energy of ultra-high frequency, adding concentrated apple juice to the bread’s recipe. Compared with the traditional bread made from wheat flour, the developed bread has increased nutritional value and reduced calorie content.

Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

2013 ◽  
Vol 22 (5) ◽  
pp. 1-7 ◽  
Author(s):  
In Young Bae ◽  
Hong Im Lee ◽  
Aera Ko ◽  
Hyeon Gyu Lee
Keyword(s):  
Wheat Flour ◽  
Glycemic Index ◽  
Whole Grain ◽  
Cake Quality ◽  
Whole Grain Flour

scholarly journals Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties

2019 ◽  
Vol 56 (3) ◽  
pp. 1445-1453 ◽  
Author(s):  
Ana Paula Aparecida Pereira ◽  
Maria Teresa Pedrosa Silva Clerici ◽  
Marcio Schmiele ◽  
Glaucia Maria Pastore
Keyword(s):  
Phenolic Compounds ◽  
Wheat Flour ◽  
Technological Properties ◽  
Whole Grain

scholarly journals Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

2014 ◽  
Vol 2014 ◽  
pp. 1-10 ◽  
Author(s):  
Mariana B. Osuna ◽  
María A. Judis ◽  
Ana M. Romero ◽  
Carmen M. Avallone ◽  
Nora C. Bertola
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Essential Fatty Acids ◽  
Soy Flour ◽  
Partial Substitution ◽  
Percentage Increase ◽  
Technological Characteristics

Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA) content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran) and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF), soybeans flour (SF), or wheat bran (WB) was used to replace 50, 100, and 150 g kg−1of wheat flour (WF) in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg−1SF, the better acceptance, baking features, and enhanced fatty acid profile.

Yam flour (Dioscorea alata L.) in fresh pasta of whole grain wheat flour

2015 ◽  
Author(s):  
Maria Teresa Pedrosa Silva Clerici ◽  
Andressa Rigoni Marcato
Keyword(s):  
Wheat Flour ◽  
Dioscorea Alata ◽  
Whole Grain ◽  
Yam Flour ◽  
Fresh Pasta

In Vitro Iron Availability from Iron-Fortified Whole-Grain Wheat Flour

2004 ◽  
Vol 52 (26) ◽  
pp. 8132-8136 ◽  
Author(s):  
Willem Kloots ◽  
Danielle Op den Kamp ◽  
Leo Abrahamse
Keyword(s):  
Wheat Flour ◽  
Iron Availability ◽  
Whole Grain

Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta

2019 ◽  
Author(s):  
David Killilea ◽  
Rebecca McQueen ◽  
Judi R. Abegania
Keyword(s):  
Wheat Flour ◽  
Total Protein ◽  
Wheat Germ Agglutinin ◽  
Wheat Germ ◽  
Whole Grain ◽  
Whole Wheat ◽  
Nutrient Density ◽  
Wheat Products ◽  
Flour Production ◽  
Wheat Kernels

Background: When consumed as whole grain, wheat has a high nutrient density that contributes to a healthy diet. However, products labeled as whole wheat can still contain a substantial amount of non-whole grain wheat, leading to confusion for consumers trying to maximize their whole grain intake. A biomarker of whole grain is needed to reveal the whole grain status within wheat-based foods.Objective: Wheat germ agglutinin (WGA), a lectin found predominantly in the germ tissue of wheat kernels, was evaluated as a biomarker of whole grain in commercial wheat products. Methods: The levels of WGA within wheat flour and pasta were assessed by an immunoblot method and compared to a whole grain standard. WGA content was also compared to other biomarkers including starch, minerals, phytate, and total protein content.Results: WGA content tightly correlated with the percentage of whole grain in pre-made mixtures of whole wheat and refined (white) flours. Several commercial flours labeled as whole wheat were then tested for WGA content and found to contain up to 40% less WGA compared to a whole grain standard. Several commercial pasta products labeled as whole wheat were also tested for WGA content and found to contain up to 90% less WGA compared to a whole grain standard. The discrepancies in WGA content were unlikely due to wheat varietial differences alone, as the WGA content measured in common varieties used in domestic wheat flour production varied less than 25%. Other wheat constituents including starch, mineral, phytate, and total protein were less consistent and did not discriminate between the commercial whole wheat flours and pasta products. Conclusions: The WGA content within wheat flour and pasta correlated with the levels of whole grain and identified discrepancies when tested in commercial wheat products compared to a whole wheat standard. WGA is a unique biomarker that could help identify which wheat products have the greatest amount of whole grain wheat.

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