Extrusion of Soybean and Wheat Flour as Affected by Moisture Content

2006 ◽  
Vol 63 (6) ◽  
pp. 1058-1061 ◽  
Author(s):  
D. V. Zasypkin ◽  
Tung-Ching Lee
Keyword(s):  
Moisture Content ◽  
Wheat Flour

Research of drying kinetics of prepared wheat flour

2021 ◽  
Vol 9 (16) ◽  
pp. 212-220
Author(s):  
Liubomyr Khomichak ◽  
◽  
Inha Kuznietsova ◽  
Svetlana Vysotska ◽  
Sergiy Tkachenko ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Raw Material ◽  
Convective Drying ◽  
Kinetic Dependence ◽  
Vital Functions ◽  
Kinetic Coefficients ◽  
Kinetics Of

Introduction. Processing of grain raw material with influence on starch or albumens by application of heat treatment creates the variety of functional properties of a product and is perspective in the modern terms vital functions of man. Research methods and methods. The flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients) were used in the study. Thermal modification of flour samples was carried out in a convective manner. The control sample for determining the quality indicators is obtained in industrial conditions, extruded wheat flour produced by LLC "AS groups, LTD". Research results. The obtained kinetic dependence shows the gradual loss of moisture standards with different speed which accordingly influences on duration of drying. The moisture content of the drying agent most affects the intensity at the initial stage of the constant drying rate. With an increase in the moisture content of the coolant, the period of constant drying increases and the amount of evaporated moisture increases during this period. With the subsequent removal of moisture from raw materials, the degree of influence of this parameter on the intensity decreases. The nature of the drying curves is the same and the recommended process for obtaining modified flour is the process duration of 300 minutes or 5 hours. It was determined microscopically, that the samples of dried wheat flour have a purpose and are partially destroyed by starch granules and amorphization of biocomposite materials. Based on the data on the kinetics of drying flour samples, the kinetic coefficients and values of the critical moisture content for drying wheat flour were calculated, which is 1.18-1.30 %. It was determined that for the sensorial indicators the obtained samples have indicators characteristic of the varietal characteristics of wheat, from which the flour was taken. In terms of physical and chemical parameters, the modified wheat flour samples are not inferior to the well-known industrial sample of extruded flour. Conclusions. Use of flour, obtained from the wheat with different correlation of amilose and amylopectin, positively influences on a technological process and allows to extend the assortment of modified starch products, and accordingly, food products. Kinetics of the convective drying standards of the flour is investigated. Researches showed that a it is physically modified flour obtained from the different sorts of the soft wheat is not inferior in quality to the extruded wheat flour.

scholarly journals Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

2020 ◽  
Vol 9 (2) ◽  
pp. 117
Author(s):  
Lucky Arisonna Roring ◽  
Ni Wayan Wisaniyasa ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Bean Sprout ◽  
Crude Fiber Content ◽  
Red Bean ◽  
Bean Sprouts

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.

Commercial special bread: Evaluation of texture, color, moisture content, water activity and nutritional labeling

2021 ◽  
Vol 11 (2) ◽  
pp. 158-162
Author(s):  
Rafaiane Macedo Guimarães ◽  
Lílian Moreira Costa ◽  
Osvaldo Resende ◽  
Mariana Buranelo Egea ◽  
Katiuchia Pereira Takeuchi
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Wheat Flour ◽  
Local Market ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Significant Difference ◽  
Cielab System ◽  
Hue Angle ◽  
Bread Crust

Three types of special bread (WB: bread with whole-wheat flour, LWB: ‘light’ bread with whole-wheat flour, and MB: bread with multi-cereals) were purchased in the local market, and moisture content was analyzed as well as the following parameters water activity (aw), instrumental texture, and instrumental color of the bread (crust and crumb) using spectrophotometer with CIELab system (n=10). The chroma or C * value and the hue angle were also calculated. The labels of the bread were analyzed according to Resolution-RDC nº 360, which provides information about nutritional labeling of packaged foods. The three breads presented in their composition whole wheat flour and wheat fiber, which are indispensable ingredients for the loaves to be considered "special bread". The compression force applied to cause disruption in the bread was higher in WB (3.88 N) without significant difference with MB (3.79 N) and lower in LWB (2.85 N). The color parameters of the breads showed that WB was darker (lower value of L * = 34.44 in the crust) than the others.

Analysis of Biscuits Enriched With Fibre by Incorporating Carrot and Beetroot Pomace Powder

2017 ◽  
Vol 54 (4) ◽  
pp. 403 ◽  
Author(s):  
Huma Parveen ◽  
Anita Bajpai ◽  
Sunny Bhatia ◽  
Shalu Singh
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Calorific Value ◽  
Sensory Characteristics ◽  
Vacuum Drying ◽  
Whole Wheat Flour ◽  
High Fiber ◽  
Whole Wheat ◽  
Physico Chemical ◽  
Level Of Significance

The study was undertaken with a view to explore the use of carrot pomace powder as well as beetroot pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetroot Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetroot pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

scholarly journals Thermophysical parameters of corn and wheat flour

2012 ◽  
Vol 49 (No. 4) ◽  
pp. 157-160 ◽  
Author(s):  
M. Božiková
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Moisture Transfer ◽  
Raw Materials ◽  
Wheat Grain ◽  
Corn Flour ◽  
Specific Kind ◽  
Physiological Processes ◽  
Macroscopic Structure

This article deals with thermophysical properties of nutritive raw materials particularly of corn and wheat granary mass. It is necessary to know thermophysical performance of granary mass for protection of quality of technological process by processing to final products. Granary mass consist of grains complex of specific kind. It is non uniform material in microscopic and macroscopic structure. There are enacted biophysical and physiological processes. Heat transfer can not be isolated by solid transfer and heat &ndash; moisture transfer. It means that specification of granary mass and granary fragments is difficult to determine. We researched thermal properties of fragments of corn and wheat grain, concretely corn and wheat flour. In the first series of measurements we measured relations of thermal conductivity&nbsp; to the moisture content&nbsp; in range (2&divide;18) % for two different samples &ndash; corn flour and wheat flour. Function f ( to bulk density <sub>S</sub>, samples had identical moisture content 6.5%. For size of corn and wheat grains in range (0.063&divide;0.5) mm this is polynomical function. Measured results are corresponding with results at present literature (Ginzburg et al. 1985).

Quality Characteristics of Cake-type Doughnuts Containing Peanut, Cowpea, and Soybean Flours

1982 ◽  
Vol 9 (2) ◽  
pp. 101-103 ◽  
Author(s):  
Kay H. McWatters
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Quality Characteristics ◽  
Soybean Flour ◽  
Fat Absorption ◽  
Legume Flour

Abstract Ten percent of the wheat flour in cake-type buttermilk doughnuts was replaced with flours processed from prepress, solvent-extracted peanuts; partially defatted, untoasted peanuts; partially defatted, toasted peanuts; and dry cowpeas. The legume-supplemented doughnuts were prepared with and without soybean flour, which is frequently added to doughnut formulations to control fat absorption during frying. The quality of test doughnuts was assessed by comparison to wheat flour reference doughnuts. Good machinability and frying characteristics were observed in reference and test batters. Legume-supplemented doughnuts scored favorably in sensory comparisons with reference doughnuts and were similar in moisture content. Oil levels of legume flour-supplemented doughnuts were the same or less than that of reference doughnuts and were more acceptable than levels reported in an earlier study which utilized the legumes in the form of meal.

Mechanical and Sensory Evaluation of Noodles Incorporated with Betel Leaf Extract

2015 ◽  
Vol 11 (2) ◽  
pp. 221-227 ◽  
Author(s):  
Leila Nouri ◽  
Abdorreza Mohammadi Nafchi ◽  
A. A. Karim
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Leaf Extract ◽  
Structural Modification ◽  
Sensory Attributes ◽  
Essential Nutrients ◽  
Sensory Acceptability ◽  
Betel Leaf ◽  
Beneficial Effects

Abstract Noodles promote health as a source of essential nutrients and fiber. This study evaluated the effects of incorporating various levels of betel leaf extract on the quality and sensory acceptability of Hokkien noodles. Hokkien noodles incorporated with betel leaf extract (0, 5, 10, 15, and 20% based on flour weight) were prepared from wheat flour with a moisture content of 14%. The hardness, elongation, adhesiveness, color, and sensory evaluation of the noodles were then determined. Results clearly show that the incorporation of betel leaf extract at various levels led to the structural modification of the noodles and to a soft product compare to the control. However, the product scores in all sensory attributes were higher than the control scores. The sample was incorporated 15% betel leaf extract had the best acceptance quality wherein the beneficial effects of betel leaf polyphenols can be utilized.

The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread

2017 ◽  
Vol 13 (2) ◽  
Author(s):  
Burak Altınel ◽  
S. Sezgin Ünal
Keyword(s):  
Moisture Content ◽  
Glucose Oxidase ◽  
Wheat Flour ◽  
Specific Volume ◽  
Rheological Behaviour ◽  
Quality Characteristics ◽  
Final Moisture Content ◽  
Whole Wheat ◽  
Flour Blends ◽  
Flour Blend

Abstract Wheat flour, whole wheat flour, 25 and 50 % rye flour substituted wheat flour blends, 15 and 30 % wheat bran substituted wheat flour blends were supplemented with amyloglucosidase (at 0.000875 and 0.001 %), glucose oxidase (at 0.0003 and 0.001 %) and hemicellulase (at 0.001 and 0.005 %). The effects of enzymes on the extensographic properties of dough and quality characteristics of bread (specific volume, baking loss percentage and final moisture content) were studied. The interaction between type of flour/blend, type of enzyme and dosage of enzyme affected resistance to extension, extensibility and ratio of resistance to extensibility of doughs significantly. The interactions between type of flour/blend, type of enzyme and dosage of enzyme affected specific volume, baking loss percentage and final moisture content of breads significantly. The findings in this study indicated that enzymes can exhibit unexpected effects on dough and bread properties depending on type of flour and dosage of enzyme.

scholarly journals The studies on the preparation of instant noodles from wheat flour supplementing with sweet potato flour

2014 ◽  
Vol 12 (1) ◽  
pp. 135-142 ◽  
Author(s):  
MLJ Taneya ◽  
MMH Biswas ◽  
M Shams Ud-Din
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Acid Value ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Remarkable Change ◽  
Overall Acceptability ◽  
Sweet Potato Flour ◽  
Instant Noodles

The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour had decreased moisture content but had higher levels of fat and calories (per 100 g) when compared with 10% sweet potato flour in the formulation. The instant noodles with 0, 10, 20 and 30% of sweet potato flours that higher level of water absorption and increased volume of cooked noodles. Instant noodles with 30% sweet potato flour that the highest sensory scores for colour, flavour, texture and overall acceptability when compared with control and other samples but noodles with 20% sweet potato flour was equally acceptable. Studies on the shelf life of dried instant noodles packed in polyethylene bags showed no remarkable change in mold growth, texture and flavor but free fatty acid value, peroxide value and moisture content slightly increased gradually after 90 days duration at room temperature. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21403 J. Bangladesh Agril. Univ. 12(1): 135-142, June 2014

Making Charcoal Briquettes from Corncobs Organic Waste Using Variation of Type and Percentage of Adhesives

2017 ◽  
Vol 2 (1) ◽  
pp. 43 ◽  
Author(s):  
Lilih Sulistyaningkarti ◽  
Budi Utami
Keyword(s):  
Moisture Content ◽  
Carbon Content ◽  
Wheat Flour ◽  
Alternative Energy ◽  
Organic Waste ◽  
Calorific Value ◽  
Ash Content ◽  
Volatile Content ◽  
Biomass Waste ◽  
Tapioca Flour

This study aimed to (1) make charcoal briquettes from corncobs organic waste; (2) determine the right type of adhesive to make a corncobs charcoal briquette to produce good quality briquettes; (3) determine the appropriate percentage of adhesive to produce corncobs briquettes to produce good quality briquettes; and (4) know the best characteristics of corncobs charcoal briquettes which include moisture content, volatile content, ash content, carbon content and caloric value. The sample used was corncob obtained from a corn farmer in Pasekan Village, Wonogiri regency. This research used experimental method in laboratory with several stages, namely: (1) preparation of materials; (2) carbonization; (3) crushing and sifting of charcoal (4) mixing charcoal with adhesive and water; (5) briquetting; (6) briquette drying; And (7) analysis of briquette quality. This adhesive types used in this research were tapioca flour and wheat flour and the percentage of adhesive material were 5%, 10% and 15% from total weight of charcoal powder. The result of the research were: (1) charcoal briquettes as alternative energy source can be made from biomass waste (corncobs organic waste); (2) charcoal briquettes from organic corncobs wastes using tapioca flour adhesives have better quality than using wheat flour adhesives; (3) the both charcoal briquettes using 5% of tapioca flour adhesive and 5% wheat flour adhesives have better quality than 10% and 15% in terms of moisture content, volatile content, ash content, carbon content and calorific value; and (4) the best characteristics obtained are for the charcoal briquettes using 5% of tapioca flour adhesive, which have water content of 3,665%; volatile matter amounting of 11.005%; ash content of 4.825%; fixed carbon content of 80.515%; and high heat value of 5661,071%.

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