Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads

LWT ◽  
2020 ◽  
Vol 129 ◽  
pp. 109517 ◽  
Author(s):  
Daniela Guardado-Félix ◽  
Marco A. Lazo-Vélez ◽  
Esther Pérez-Carrillo ◽  
Diego Esteban Panata-Saquicili ◽  
Sergio O. Serna-Saldívar
Keyword(s):  
Wheat Flour ◽  
Protein Quality ◽  
Partial Replacement

scholarly journals Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Mariela C. Bustos ◽  
María Isabel Ramos ◽  
Gabriela T. Pérez ◽  
Alberto E. León
Keyword(s):  
Wheat Flour ◽  
Network Formation ◽  
Protein Quality ◽  
Pasting Properties ◽  
Content Increase ◽  
Substitution Level ◽  
Cooking Properties ◽  
L1 And L2 ◽  
Wheat Flours

Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional value. The objective of this study was to investigate the production of fiber- and protein-enriched pasta made with wheat and kañawa blends. The effect of the substitution level of wheat by kañawa flour on pasta quality was evaluated taking into account the influence of kañawa composition on starch behavior and gluten network formation. Proximal composition, thermal behavior, and pasting properties of kañawa and wheat flours were determined. Pasta was made from wheat flour (control) replacing 10, 20, and 30% of wheat by kañawa flour from L1 and L2 ecotypes. Water absorption and cooking loss were increased showing the deleterious effect of kañawa flour on pasta quality, but the L1 ecotype showed better performance in cooking properties. Kañawa pasta firmness and chewiness decreased with the kañawa content increase; however, the L1 ecotype did not modify the firmness when 10 and 20% were included in pasta. Both kañawa flours improved the nutritional quality of pasta, increasing the dietary fiber content and protein quality.

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.

scholarly journals Use of topinambur in technology of flour products

2021 ◽  
Vol 23 (95) ◽  
pp. 13-19
Author(s):  
G. Р. Khomych ◽  
N. I. Tkach ◽  
Y. G. Nakonechna ◽  
O. V. Nesterenko ◽  
N. M. Prior
Keyword(s):  
Wheat Flour ◽  
Polyphenol Oxidase ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Raw Material ◽  
Partial Replacement ◽  
Biological Value ◽  
Health And Disease ◽  
Partial Inactivation

The article considers the use of Jerusalem artichoke processing products in technology flour yeast products. In terms of productivity, Jerusalem artichokes significantly exceed potatoes, sugar beets, corn and other crops of intensive type, but grow it on small area mainly for fodder purposes. Recently, in the food industry is observed reorientation to the production of products with new qualities, aimed at improving the situation health and disease prevention. Jerusalem artichoke is a unique raw material that can increase the biological value of finished products. Useful properties of Jerusalem artichoke are used to strengthen the immune system, reduce the risk of heart attack and stroke, eliminate salt deposits in the joints, in the therapeutic diet for diabetes. However, its limited use in the processing industry is due to the rapid enzymatic darkening of Jerusalem artichoke tubers during processing. Given the specific properties of Jerusalem artichoke, it is advisable to investigate the enzymatic darkening of Jerusalem artichoke tubers during processing by determining the activity of the enzyme polyphenol oxidase and the use of Jerusalem artichoke puree in the technology of yeast dough. Analysis of tubers and Jerusalem artichoke puree was performed by organoleptic and physicochemical indicators. The quality of finished products was controlled by organoleptic, physicochemical and structural and mechanical indicators, among which special attention was paid to indicators acidity, humidity, porosity, shape stability. The activity of the enzyme in whole and crushed Jerusalem artichoke tubers and its effect on the activity of the enzyme pre-blanching in water for 10 minutes It is determined that when blanching is a partial inactivation of the enzyme polyphenol oxidase, which prevents darkening of raw materials during grinding. The effect of adding Jerusalem artichoke puree in the amount of 10, 15 and 20 % was studied on gluten of wheat flour. The partial replacement of wheat flour in mashed Jerusalem artichoke leads not only to a decrease in the amount of gluten, but also to a change in its quality. The gluten becomes more elastic, the extensibility decreases, and with the addition of 20 % puree gluten is torn. It is determined that the duration of fermentation of dough samples varies depending on the amount introduced Jerusalem artichoke puree. With increasing percentage of Jerusalem artichoke puree in the dough recipe, the duration of dough fermentation is reduced by 6.25…8.75 %. The addition of puree had a positive effect Jerusalem artichoke to increase the yield of the finished product by 5.20…26.34 %. Research of the main quality indicators of experimental samples confirm that according to the set of indicators, the optimal sample is 10 % of Jerusalem artichoke puree, which makes it possible to recommend it for the production of yeast bakery products of high biological value.

scholarly journals Influence of Canahua and Quinoa Wholemeals on Properties of Non-Fermented Wheat Dough

2019 ◽  
Vol 50 (4) ◽  
pp. 228-235
Author(s):  
I. Švec ◽  
M. Hrušková ◽  
R. Kapačinskaité ◽  
T. Hofmanová
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Protein Quality ◽  
Multivariate Statistical Methods ◽  
Multivariate Statistical ◽  
Wheat Dough ◽  
Alternative Crops ◽  
Technological Quality ◽  
Positive Effect

Abstract The study compares the influence of wheat flour replacement by 10 or 20 wt% of quinoa and canahua wholemeals on wheat dough technological quality and rheological properties. The technological quality of wheat flour was affected in terms of protein quality and amylases activity, associated with a high dietary fibre content of both tested non-traditional materials. A farinograph test revealed that quinoa partially increased water absorption; a higher amount of water resulted in the shortened stability of dough consistency during mixing and its weakened cohesiveness at the end of the test. The effect of canahua was unequivocal – water absorption decreased, stability was prolonged properly, but dough softening increased. An extensigraph test confirmed a positive effect of alternative crops on dough elasticity, but in general, the composite dough with 20% of canahua or quinoa showed worsened machinability. Multivariate statistical methods proved a stronger effect when quinoa was analysed solely than when added at complete samples a set, while for canahua-wheat samples the result was opposite.

Microbial Transglutaminase Application in Wheat Bread Industry: A Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Neda M. Meybodi ◽  
Leila Mirmoghtadaie ◽  
Zhaleh Sheidaei ◽  
Masoumeh Arab ◽  
Sarah S. Nasab ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Protein Quality ◽  
Proteolytic Enzymes ◽  
Amino Acid Content ◽  
Microbial Transglutaminase ◽  
Ease Of Use ◽  
Wheat Bread ◽  
Gluten Protein ◽  
Bread Making

: Bread as the main foodstuff all over the world is generally based on wheat flour due to its unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based on its amino acids composition and bonding (covalent and noncovalent). Gluten protein quality is considered to be weak based on its essential amino acid content: lysine and threonine. Covalent crosslinks as the main factor in determining the integrity of gluten network is also interrupted by activity of proteolytic enzymes and reducing agents. Different treatments (physical, chemical and enzymatic) are used to alleviate these detrimental effects and improve the bread making quality of wheat flour. Given that, food industry is looking for using enzymes (respecting their specificity, ease of use and low risk of toxic products formation) microbial transglutaminase is an efficient option, considering its ability to introduce new crosslinks. This new crosslink formation can either improve gluten protein quality in damaged wheat flour or imitate the function of gluten protein in gluten free bread. The aim of this article is to review the application of microbial transglutaminase enzyme as an improving agent in wheat bread industry.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

COMPARATIVE PERFORMANCE EVALUATION OF PMB and CRMB WITH PARTIAL REPLACEMENT OF BITUMEN (VG-30) USING MARSHALL MIX DESIGN METHOD-A REVIEW

2018 ◽  
Vol 5 (02) ◽  
Author(s):  
N. SATHEESHKANNA
Keyword(s):  
Performance Evaluation ◽  
Design Method ◽  
Mix Design ◽  
Partial Replacement ◽  
Comparative Performance

Waste generated from industries and from various places around us not only contains rubber or plastics but contains lot many harmful pollutants whichare hazardous if disposed continuously in open and leftto degrade in our environment.Our project aims to study properties of different materials which may help in utilising the waste as well as improve the quality of roads and make them efficient, stable, durable and long lasting. Some of the materials that we have studied and considered to be tested in the partial replacement of bitumen are PMB and CRMB.

Cultivation of Rapeseed in the Southern Urals and Its Rational Use

2020 ◽  
Vol 67 (1) ◽  
pp. 78-86
Author(s):  
Nikolay S. Sergeev ◽  
Mikhail V. Zapevalov ◽  
Alexander V. Gritsenko
Keyword(s):  
Southern Urals ◽  
Research Purpose ◽  
Partial Replacement ◽  
Biodiesel Fuel ◽  
Forest Steppe ◽  
The Southern Urals ◽  
Rational Use ◽  
Chelyabinsk Region ◽  
Spring Rape

In the continental climate of the southern Urals, rapeseed compares favorably with many forage and traditional silage crops with a high protein content and adaptive properties. The cultivation of rapeseed guarantees the production of its own seeds, up to 40 percent of oil, 60 percent of cake and 98 percent of rapeseed flour. (The research purpose) The research purpose is in improving the efficiency of rapeseed cultivation and rational use of rapeseed seeds, rapeseed flour and oil in the agricultural production in the Chelyabinsk region. (Materials and methods) The influence of various forecrops on the productivity and quality of spring rape seeds in the links of grain-pair crop rotations in the Northern forest-steppe of the Chelyabinsk region were studied. Authors have analyzed the chemical composition of the soil and seeds of spring rape after various forecrops. (Results and discussion) The article proposes to reduce energy costs during pressing and reduce residual oil in the cake after pre-grinding of rapeseed by cutting method using a centrifugal-rotary shredder. The article shows that rapeseed flour has a good flowability and is easily mixed with other feeds. It was found that partial replacement of concentrates with rapeseed flour in the amount of 8-12 percent of the total weight in the diet of lactating cows contributes to an increase in milk productivity by 1.1-1.8 kilograms in terms of milk of 4 percent fat content. (Conclusions) It has been revealed that in order to increase the yield and quality of spring rape seeds, it is necessary to place them on the best forecrops. It was found that when 75 percent of rapeseed oil is mixed with 25 percent of diesel fuel, the obtained biodiesel is not inferior to diesel in terms of energy indicators. The article proves that when cultivating rapeseed for seeds on an area of 100 hectares, it is possible to produce 94.5 tons of biodiesel fuel, 106.0 tons of cake with an oil content of 5 percent and 8.4 tons of oil sludge, the estimated economic effect after sale is of 3,813,325 rubles.

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