Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread

PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.Design/methodology/approachWhole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.FindingsResults showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.Originality/valueThe present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.

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The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2020.2.5.111 ◽

2020 ◽

Vol 2 (5) ◽

Author(s):

U. E. Inyang ◽

V. P. Elijah

Keyword(s):

Wheat Flour ◽

Nutritive Value ◽

Control Sample ◽

Pasting Properties ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Overall Acceptability ◽

Substitution Level ◽

Whole 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 characteristics of spent hen meat powder incorporated whole wheat breads

Nutrition & Food Science ◽

10.1108/nfs-09-2017-0202 ◽

2018 ◽

Vol 48 (4) ◽

pp. 579-588 ◽

Cited By ~ 2

Author(s):

Pramila Umaraw ◽

Geeta Chauhan

Keyword(s):

Wheat Flour ◽

Wheat Bread ◽

Meat Industry ◽

Protein Ratio ◽

Variable Effect ◽

Whole Wheat Flour ◽

Content Type ◽

Whole Wheat ◽

Whole Wheat Bread ◽

Spent Hen

Purpose This paper aims to standardize level of spent hen meat powder incorporation in whole wheat bread without affecting the bread structure. Design/methodology/approach Spent hen meat powder at 20, 30 and 40 per cent level was used for substitution of whole wheat flour. Findings The results revealed that increasing the level of meat powder brought about significant (p < 0.05) effect on physicochemical parameters, proximate composition, textural profile and instrumental colour values (except hue). The pH, baking loss, carbohydrate content, energy and moisture protein ratio decreased significantly (p < 0.05) with meat powder incorporation. Whereas, moisture, protein, fat, ash and moisture retention values increased significantly (p < 0.05) with whole wheat substitution. Meat powder addition increased all the textural profile parameters significantly (p < 0.05). Redness, yellowness and chroma values also increased significantly (p < 0.05) with replacement of whole wheat flour. Sensory evaluation showed variable effect of higher meat powder incorporation. The colour of crust, crumb and flavour evinced significant (p < 0.05) increase with level of incorporation, while porosity and texture decreased significantly (p < 0.05). The overall acceptability of 30 per cent replacement was the highest. Research limitations/implications Storage stability and preservation aspect can be further explored for better shelf life at ambient temperature. Practical implications The development of such a product would definitely be profitable to the poultry industry by opening new avenues for under-used spent hen meat and meat processors. Social implications Addition of meat not only channels better utilization of spent hen meat but also enhances economical return to farmers and the meat industry; it also helps in accomplishing protein requirement of consumers. Originality/value The addition of spent hen meat enhanced the physico-chemical and sensory attributes of the treated groups than control. It is a novel nutritionally rich alternative for regular breads.

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Formulation and efficacy study of metabolic syndrome-specific ingredient mix

Nutrition & Food Science ◽

10.1108/nfs-07-2017-0152 ◽

2018 ◽

Vol 48 (2) ◽

pp. 272-284

Author(s):

Neetu Miglani ◽

Kiran Bains ◽

Simranpreet Kaur Bhathal

Keyword(s):

Metabolic Syndrome ◽

Amino Acid ◽

Wheat Flour ◽

Protein Quality ◽

Fasting Blood Glucose ◽

Essential Amino Acids ◽

Protective Role ◽

Whole Wheat Flour ◽

Content Type ◽

Whole Wheat

Purpose The study aims to design metabolic syndrome (MetS) ingredient mix with optimum amino acid makeup using key foods with reported functional properties and study the efficacy of this mix to alleviate the symptoms of MetS among adult men and women with MetS. Design/methodology/approach In total, 25 MetS-specific ingredient mixes that included wheat flour, common legumes, fenugreek and flaxseeds were formulated by correcting their amino acid score. The suitability of these mixes was tested for the preparation of chapati (an unleavened Indian bread). Owing to its highest lysine content, the ingredient mix of whole wheat flour, oat flour, soybean, flaxseeds and fenugreek seeds was selected for the 12-week supplementation trial among patients with MetS. Findings The sensory scores of chapatis made using nine ingredient mixes was comparable with those of chapati made from whole wheat flour (control). The test chapatis had a significantly (p = 0.05) higher protein, ash, fibre and fat content, and lysine was also higher (591-1,006 mg/100 g) than the control chapatis (314 mg). Positive and significant changes in the anthropometry, body composition, fasting blood glucose levels, blood pressure and lipid profile of the patients with MS was seen after consumption of the selected ingredient mix. Originality/value Keeping in view the traditional vegetarian Indian meals which usually take care of including foods from different sources to improve their protein quality, the concern for providing protein quality to prevent metabolic abnormalities is significant for a large lacto-vegetarian population in India which depends on plant foods for obtaining essential amino acids. Obtaining optimum protein quality from meals along with maintaining a physically active lifestyle may help people have the appropriate fat to lean mass proportion which may have a protective role against MetS.

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The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

International Journal of Food Science ◽

10.1155/2021/7548759 ◽

2021 ◽

Vol 2021 ◽

pp. 1-9

Author(s):

Natalia Naumenko ◽

Irina Potoroko ◽

Irina Kalinina ◽

Rinat Fatkullin ◽

Eva Ivanisova

Keyword(s):

Wheat Flour ◽

Essential Amino Acids ◽

Raw Material ◽

Rheological Characteristics ◽

Microstructural Properties ◽

Whole Grain ◽

Wheat Grain ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Whole Grain Flour

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns— 61 ± 3 % ); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3 % . The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index ( 200 ± 3 mm). The bread obtained according to this recipe had a high specific volume ( 4.21 ± 0.62 mL.g-1) and optimal rheological characteristics: total deformation 13.7 ± 0.3 mm, plastic 4.3 ± 0.3 mm, and elastic 9.4 ± 0.3 mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.

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