Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed

LWT ◽  
2018 ◽  
Vol 91 ◽  
pp. 278-285 ◽  
Author(s):  
Rajwinder Kaur ◽  
Maninder Kaur
Keyword(s):  
Quality Characteristics ◽  
Partial Replacement ◽  
Ground Flaxseed

scholarly journals Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides

2014 ◽  
Vol 68 (1) ◽  
pp. 99-106 ◽  
Author(s):  
Tamara Dapcevic-Hadnadjev ◽  
Ljubica Dokic ◽  
Milica Pojic ◽  
Miroslav Hadnadjev ◽  
Aleksandra Torbica ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Opposite Effect ◽  
Hydroxypropyl Methylcellulose ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Positive Effects ◽  
Osa Starch ◽  
Pregelatinized Starch ◽  
Spray Dried

The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatinized starch sodium octenyl succinate (Pregel OSA starch) and hydrolyzed spray-dried starch sodium octenyl succinate (Hydrol OSA starch) was performed. The quality characteristics of obtained bread were compared to control wheat flour bread and bread containing 0.5% hydroxypropyl methylcellulose (HPMC). The obtained results indicated that addition of Pregel and OSA starches influenced the increase in water absorption, whilst addition of Hydrol OSA starch exhibited the opposite effect. Moreover, the addition of all chosen starches influenced the decrease in dough stability. On the other hand, the positive effects of implementation of emulsifying starches on specific volume and texture were observed, where Pregel OSA and OSA starch have expressed the highest effect.

OPTIMIZATION OF THE MICRONUTRIENT COMPOSITION OF COOKIES WITH THE USE OF BUCKWHEAT FLOUR

2020 ◽  
Author(s):  
И.И. МИЗИНЧИКОВА ◽  
Т.В. САВЕНКОВА ◽  
М.А. ТАЛЕЙСНИК ◽  
Н.А. ЩЕРБАКОВА ◽  
С.Ю. МИСТЕНЕВА
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
High Grade ◽  
Optimum Ratio ◽  
Organoleptic Evaluation ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Изучено влияние частичной замены муки пшеничной высшего сорта мукой гречневой и пшеничной цельнозерновой на качественные характеристики готового изделия. Установлено оптимальное соотношение, %, мука пшеничная высшего сорта : мука пшеничная цельнозерновая : мука гречневая 55 : 15 : 30, что обеспечивает увеличение содержания пищевых волокон с 4,75 до 6,29 г/100 г, или на 32%; микроэлементов фосфора и магния на 15,5 и 18,2% соответственно; витаминов ниацина и В6 на 18,8 и 10,3% соответственно по отношению к контролю, %, мука пшеничная высшего сорта : мука гречневая 70 : 30. Органолептическая оценка сахарного печенья показала, что использование муки гречневой в сочетании с мукой пшеничной цельнозерновой обеспечивает насыщенный сбалансированный вкус, выраженный аромат и хрустящую, рассыпчатую текстуру готового изделия. The influence of partial replacement of high grade wheat flour with buckwheat flour and whole wheat flour on the quality characteristics of the product is studied. The optimum ratio, %, the high grade wheat flour : whole wheat flour : buckwheat flour 55 : 15 : 30, which provides an increased content of food fiber from 4,75 to 6,29 g/100 g, or 32%; minerals phosphorus and magnesium 15,5 and 18,2%, respectively; vitamins niacin and B6 18,8 and 10,3%, respectively, relative to control, %, the high grade wheat flour : buckwheat flour 70 : 30. Organoleptic evaluation of sugar cookies showed that the use of buckwheat flour in combination with whole wheat flour provides a rich balanced taste, pronounced aroma and crisp, crumbly texture of the finished product.

Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies

2017 ◽  
Vol 54 (1) ◽  
pp. 62
Author(s):  
R. S. Agrawal ◽  
H. M. Syed ◽  
P. N. Satwadhar
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Ash Content ◽  
Partial Replacement ◽  
Fenugreek Seed ◽  
Seed Flour ◽  
Physical Chemical ◽  
Protein Fiber ◽  
Textural Parameters ◽  
Different Levels

The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.

scholarly journals Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

2017 ◽  
Vol 74 (2) ◽  
pp. 95
Author(s):  
Simona MAN ◽  
Adriana PĂUCEAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Alina STURZA ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Sunflower Seed ◽  
Crude Protein ◽  
Chemical Constituents ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Seed Flour ◽  
Physico Chemical ◽  
Control Samples

The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35%) of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attributes. In the present study, significant improvement in the chemical composition (ash, fat, and crude protein) of wheat-flour cracker biscuits supplemented with sunflower seed flour was observed. This reflects the potential for use of sunflower seed flour, as a partial replacement for wheat flour, for enhancement of these nutrients/chemical constituents

The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour

2020 ◽  
Vol 26 (6) ◽  
pp. 485-492
Author(s):  
Georgia Frakolaki ◽  
Virginia Giannou ◽  
Constantina Tzia
Keyword(s):  
Water Activity ◽  
Wheat Flour ◽  
Specific Volume ◽  
Volume Expansion ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Bakery Products ◽  
Optimal Ratio ◽  
Baked Products ◽  
Satisfactory Quality

The aim of this work was the evaluation of the breadmaking potential of spelt flour when combined with wheat flour in various proportions, both in freshly baked and frozen form, and determine the optimal ratio for products with satisfactory quality characteristics. Freshly baked samples were prepared using different spelt–wheat flour mixtures ranging from 0 to 100% spelt at 10% intervals, while batches containing 0, 30, 50, 80, and 100% spelt were prepared in the case of frozen dough samples. The characteristics of the final baked products (dough volume expansion, specific volume, crust and crumb color, hardness, and water activity) were evaluated. Results showed that spelt flour proportions up to 20% provide bread with quality and sensory characteristics similar to wheat, while proportions higher than 70% lead to products with inferior properties. Therefore, samples with spelt content between 30 and 60%, although slightly degraded, remained highly acceptable.

scholarly journals Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 143
Author(s):  
Hongzhen Du ◽  
Xiangao Li ◽  
Qiang Wang ◽  
Qian Liu ◽  
Qian Chen ◽  
...  
Keyword(s):  
Aromatic Amine ◽  
B Value ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Heterocyclic Aromatic Amine ◽  
A Value ◽  
L Value

The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromatic amine (HAAs) contents and quality characteristics of bacon were investigated. The Na+ content, moisture, aw, pH, L* value, and sensory saltiness decreased and K+ content, a* value, and sensory bitterness increased significantly with increased substituting rates of NaCl by KCl (p < 0.05). There were no significant differences between the control and KCl substitution samples for the b* value, redness, and sensory off-odor (p > 0.05). The creatine content was not affected by the different KCl-substituting rates during the marinating process (p > 0.05), but it diminished in the smoking and frying processes (p < 0.05). The increase in the KCl-substituting rates increased the total heterocyclic aromatic amine (HAA) contents in fried bacon (p < 0.05). Moreover, the nonpolar HAA content in bacon was higher than the polar HAA content (p < 0.05). In summary, the partial replacement of NaCl by KCl increased the total HAA content and led to changes in bacon quality.

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