Mixing Properties, Baking Potential, and Functionality Changes in Storage Proteins During Dough Development of Triticale-Wheat Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

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Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

Asian Food Science Journal ◽

10.9734/afsj/2019/v12i430092 ◽

2019 ◽

pp. 1-12 ◽

Cited By ~ 1

Author(s):

Justina Y. Talabi ◽

Babawande A. Origbemisoye ◽

Beatrice O. Ifesan ◽

Victor N. Enujuigha

Keyword(s):

Protein Content ◽

Wheat Flour ◽

Moringa Oleifera ◽

Pasting Properties ◽

Bambara Groundnut ◽

Vigna Subterranea ◽

Bean Seed ◽

Spread Ratio ◽

Seed Flour ◽

Flour Blends

The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.

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Physico-Nutritional and Sensory Properties of Cookies Formulated with Quinoa, Sweet Potato and Wheat Flour Blends

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.3.22 ◽

2018 ◽

Vol 6 (3) ◽

pp. 798-806

Author(s):

NIDHI CHOPRA ◽

BHAVNITA DHILLON ◽

RUPA RANI ◽

ARASHDEEP SINGH

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Partial Replacement ◽

Physical Parameters ◽

Equal Proportion ◽

Overall Acceptability ◽

Spread Ratio ◽

Hedonic Scale ◽

Flour Blends ◽

Quinoa Flour

The study was conducted to formulate cookies with and without partial replacement of wheat flour (W) with sweet potato (SP) and quinoa flour (Q) blends. Sweet potato flour and quinoa flour were blended in equal proportion and then incorporated at the levels of 20, 40 and 60% by replacing wheat flour to prepare cookies. The cookies formulations were: CI(Control, 100W), CII (80W+10Q+10SP), CIII (60W+20Q+20SP) and CIV (40W+30Q+30SP).The three flour types and the prepared cookies were accessed for their nutritional properties. The prepared cookies were also evaluated for their physical parameters and sensory characteristics. The nutritional profile of cookies increased with increased level of addition of sweet potato and quinoa flour. The protein, fat, fibre and ash content of cookies prepared with 60% replacement of wheat flour with sweet potato and quinoa flour blend were found to be29.3, 71.6, 51.8 and 108.3% respectively, higher than those of control cookies. The spread ratio and the thickness of cookies decreased with the addition of blended flour of sweet potato and quinoa. All the cookies were found acceptable on the hedonic scale in terms of appearance, colour, texture, flavour, taste and overall acceptability. The CII cookies were most preferred by the sensory panel with overall acceptability score of 7.8, only next to control cookies (CI) with a score of 8.

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Effect of Polyphenols on Mixing Properties and Solvent Retention of Wheat Flour Doughs

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.11582 ◽

2021 ◽

Author(s):

Bong‐Kyung Koh ◽

Teepakorn Kongraksawech ◽

Andrew S. Ross

Keyword(s):

Wheat Flour ◽

Mixing Properties ◽

Solvent Retention

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Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

Food Science and Technology International ◽

10.1177/1082013219894127 ◽

2019 ◽

Vol 26 (4) ◽

pp. 311-320 ◽

Cited By ~ 1

Author(s):

S Hussain ◽

AA Mohamed ◽

MS Alamri ◽

MA Ibraheem ◽

Akram A Abdo Qasem ◽

...

Keyword(s):

Gallic Acid ◽

Wheat Flour ◽

Pasting Properties ◽

Gluten Free ◽

Phenolic Contents ◽

Health Promoting ◽

Physical Attributes ◽

Pasting Temperature ◽

Technical Properties ◽

Flour Blends

Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6–6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.

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Effects of fat replacement on properties of whole wheat bread

Brazilian Journal of Pharmaceutical Sciences ◽

10.1590/s1984-82502014000400005 ◽

2014 ◽

Vol 50 (4) ◽

pp. 703-712 ◽

Cited By ~ 5

Author(s):

Patrícia Matos Scheuer ◽

Bruna Mattioni ◽

Pedro Luiz Manique Barreto ◽

Flávio Martins Montenegro ◽

Cristiane Rodrigues Gomes-Ruffi ◽

...

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Healthy Diet ◽

Wheat Bread ◽

Fat Replacer ◽

Whole Wheat Flour ◽

Texture Profile ◽

Whole Wheat ◽

Whole Wheat Bread ◽

Flour Blends

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

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Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

International Journal of Food Science ◽

10.1155/2014/671701 ◽

2014 ◽

Vol 2014 ◽

pp. 1-6 ◽

Cited By ~ 26

Author(s):

Udeme Joshua Josiah Ijah ◽

Helen Shnada Auta ◽

Mercy Oluwayemisi Aduloju ◽

Sesan Abiodun Aransiola

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Irish Potato ◽

Potato Flour ◽

Bread Making ◽

Nutritional Qualities ◽

Sweet Potato Flour ◽

Reduced Rate ◽

Flour Blends

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species ofBacillus,Staphylococcus, andMicrococcuswhile fungi isolates were species ofAspergillus,Penicillium, Rhizopus, andMucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2(wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1(wheat/sweet potato flour, 100%) and WF/IPF1(wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2(wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2(wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

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