Improving effect of a natural α-amylase inhibitor on the baking quality of wheat flour containing malted barley flour

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

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The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/70/1808 ◽

2016 ◽

pp. 5-8

Author(s):

Erika Ács ◽

Lajos Bóna ◽

Bernadett Langó ◽

Péter Pepó ◽

István Petróczi

Keyword(s):

Wheat Flour ◽

Human Consumption ◽

Fertilizer Treatment ◽

Individual Quality ◽

Nutritional Properties ◽

Baking Quality ◽

Expected Values ◽

Flour Blends

Triticale is likely used in many countries in human consumption, due to its advantageous agronomical and nutritional properties mostly in blends. The baking quality of blends depends not just on the proportions of the used flours but also on their individual quality what can be influenced by fertilizer treatments. 22 flour blends were prepared with commercial wheat flour and triticale wholemeal flour in proportions from 0% to 100%. The triticale was treated with different amount of fertilizers (N30P30K30, N60P0K0). Changes of wet gluten contents and extensograph parameters of the blends were determined. The quality of blends significantly depends on the fertilizer treatment of triticale beside the proportions of the flours. When the N60P0K0 treated triticale was used in blends, wet gluten and extensibility values were significantly higher, but in case of resistant to extensions (Rmax) the N30P30K30 treated samples gave higher values. The measured values of wet gluten and extensibility were above the expected values (synergism), while in the case of resistance to extension the expected values were higher than the measured values (antagonism).

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Bread Baking Quality of Apogee Whole Wheat Flour

Habitation ◽

10.3727/154296607783948740 ◽

2007 ◽

Vol 11 (3) ◽

pp. 123-132 ◽

Cited By ~ 2

Author(s):

Patrick V. Veillard ◽

Carmen Moraru ◽

Michele H. Perchonok ◽

Jozef L. Kokini

Keyword(s):

Wheat Flour ◽

Whole Wheat Flour ◽

Baking Quality ◽

Whole Wheat

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Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour

Cereal Chemistry ◽

10.1094/cchem-04-15-0064-r ◽

2015 ◽

Vol 92 (6) ◽

pp. 557-564 ◽

Cited By ~ 9

Author(s):

Liming Cai ◽

Induck Choi ◽

Chul Soo Park ◽

Byung-Kee Baik

Keyword(s):

Wheat Flour ◽

Whole Grain ◽

Baking Quality ◽

Physical Treatments

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Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

Cereal Chemistry ◽

10.1094/cchem-02-13-0026-r ◽

2014 ◽

Vol 91 (1) ◽

pp. 65-71 ◽

Cited By ~ 24

Author(s):

Liming Cai ◽

Induck Choi ◽

Jong-Nae Hyun ◽

Young-Keun Jeong ◽

Byung-Kee Baik

Keyword(s):

Particle Size ◽

Wheat Flour ◽

Whole Grain ◽

Baking Quality ◽

Starch Retrogradation

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Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough

Journal of Food Measurement & Characterization ◽

10.1007/s11694-020-00725-5 ◽

2020 ◽

Author(s):

Jasim Ahmed ◽

Linu Thomas ◽

A. Al-Hazza

Keyword(s):

Wheat Flour ◽

Frozen Storage ◽

Water Mobility ◽

Bread Dough ◽

Baking Quality

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The use of glucan-containing grain materials in the technology of foam-like pastries

Food Science and Technology ◽

10.15673/fst.v12i3.1042 ◽

2018 ◽

Vol 12 (3) ◽

Author(s):

К. Iorgachova ◽

O. Makarova ◽

O. Kotuzaki ◽

K. Avetisіan

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Nutritional Value ◽

Control Sample ◽

Water Mixture ◽

Barley Flour ◽

Baked Goods ◽

Cereal Grain ◽

Two Stages

This article shows the prospects of using glucan-containing cereal grain materials in the production of baked goods. The results of the research are presented of how oat and barley flours and the method and stage of adding them effect on the quality of foam-like dough and semi-finished sponge-cakes. During the research, these types of flour were introduced at two stages: while churning the mixture of sugar and eggs, after wetting them and replacing part of the mélange (15%, 25%, 35%) with flour-water mixtures with the equivalent amount of dry substance, and while making the dough (mixed with 25%, 50%, and 75% of wheat flour). It has been determined that replacing mélange with oat and barley flour-water mixtures results in an increase in the viscosity of the dough due to the increased content of starch polysaccharides in it, which helps stabilize its structure, and allows obtaining dough with the required moisture and density. It has been demonstrated that replacing up to 25% of mélange with these types of flour mixes is followed by increased porosity of the sponge cakes. The specific volume of the samples with 15% of mélange replaced with the oat flour-water, and 25% with the barley flour-water mixture increased by 5–7% on average compared to the control sample. In the further research, to increase significantly the nutritional value of baked goods, these mixtures, besides being used to replace the mélange, were also introduced at the stage of making the dough (mixed with wheat flour). It has been established that the high quality of sponge cakes (determined by their porosity and specific volume) is achieved in the presence of up to 50% of oat or barley flour in the mixture.

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Production of Biscuits from Mixture of Tiger Nut Flour, Milk Permeate and Soft Wheat Flour

Asian Food Science Journal ◽

10.9734/afsj/2020/v18i230212 ◽

2020 ◽

pp. 11-21

Author(s):

Moustafa El- Shenawy ◽

Ahmed M. S. Hussien ◽

Mohamed Tawfeek Fouad

Keyword(s):

Chemical Composition ◽

Wheat Flour ◽

Nutritional Value ◽

Child Nutrition ◽

Soft Wheat ◽

Baking Quality ◽

Lower Volume ◽

Milk Permeate ◽

Bacteriological Parameters

This study was carried out to use mixture of permeate and germinated tiger nut flour(GTNF), soft wheat flour(SWF) for production and evaluation of biscuit product. Biscuits made of 100% SWF and permeate was also prepared for comparison. Chemical composition, mixolab parameters, color attributes, baking quality, and sensory properties of biscuits were studied. GTNF was added to SWF at 10,20 and 30% level. Results revealed that GTNF characterized with its higher fiber (5.41%), fat (27.85%) and ash (3.24%).Therefore, increasing mixing level of GTNF with SWF led to increase the nutritional value of biscuits. Mixolab parameters showed that water absorption and dough stability was increased as the percentage of GTNF in SWF increase. Baking quality of biscuits showed that all biscuit samples from mixing GTNF with SWF had lower volume and specific volume than control. Results also showed that Hunter color parameters (L*, a* & b*) of biscuits were darker as mixing level of GTNF increased. This result was confirmed with the obtained sensorial results. Also, the bacteriological parameters were within the permissible bacterial limits, adopted by the Egyptian Standers, until 3-6 months of storage. Moreover, sensory evaluation of biscuits indicated that all treatments were acceptable, moreover mixture contained GTNF had superior nutritional value and could be suitable for child nutrition.

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