Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour

2012 ◽  
Vol 47 (10) ◽  
pp. 2221-2227 ◽  
Author(s):  
Ram Yamsaengsung ◽  
Emmerich Berghofer ◽  
Regine Schoenlechner
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Gluten Free ◽  
Whole Wheat Flour ◽  
White Wheat ◽  
Sensory Acceptability ◽  
Whole Wheat ◽  
Buckwheat Flour

scholarly journals Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources

2018 ◽  
Vol 6 (3) ◽  
pp. 678-689
Author(s):  
SONAL PATIL ◽  
Shalini S Arya
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Gluten Free ◽  
Dough Strength ◽  
Whole Wheat Flour ◽  
Sensory Acceptability ◽  
Whole Wheat ◽  
Sorghum Flour ◽  
Water Chestnut

This deals to study the effect of different underutilized, cheap and readily available flours from rice, sorghum, unripe banana, water chestnut and moong and their mixtures on dough, flatbread and sensory characteristic of gluten free flatbread. D-optimal mixture design approach was utilized for the study. Dough stickiness decreased with increasing concentration of unripe banana and sorghum flour. Dough strength was positively influenced by rice and moong flour. Tear force values were higher at higher sorghum concentration. Higher levels of sorghum and rice tend to possess higher scores for sensory acceptability. Optimum dough and flatbread qualities were obtained with the optimized sample (Gluten free formulation) containing flours from rice (60%), sorghum (10%), unripe banana (5%), water chestnut (15%) and moong (10%). Model was found to be valid statistically. Further, this mix was compared with whole wheat flour for pasting and rheological properties and found to possess comparable properties.

scholarly journals Presence of deoxynivalenol in wheat milling products in Serbia during 2016-2017

2017 ◽  
pp. 57-62
Author(s):  
Marko Jaukovic ◽  
Veselinka Zecevic ◽  
Slavica Stankovic ◽  
Vesna Krnjaja
Keyword(s):  
Wheat Flour ◽  
Wheat Bran ◽  
Fusarium Species ◽  
Contamination Level ◽  
Natural Occurrence ◽  
Whole Wheat Flour ◽  
White Wheat ◽  
Whole Wheat ◽  
Enzymelinked Immunosorbent Assay ◽  
Maximum Contamination Level

Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. DON affects animal and human health causing vomiting, acute temporary nausea, diarrhea, abdominal pain, headache, dizziness and fever. The objective of this study was to evaluate the natural occurrence of deoxynivalenol (DON) in white wheat flour, whole wheat flour and wheat bran. In this study, a total of 75 white wheat flour, whole wheat flour and wheat bran samples were collected in the period of 2016-2017. All samples were analyzed for DON by enzymelinked immunosorbent assay. DON was detected in 23 out of 45 white wheat flour samples (51.11%), at levels ranging from 99 ?g/kg to 440 ?g/kg. Out of 15 whole wheat flour samples, 14 were contaminated by DON (93.33%), at levels ranging from 98 ?g/kg to 479 ?g/kg. The maximum contamination level of DON (2,790 ?g/kg) in this study was found in wheat bran. Presence of DON was detected in all 15 samples of wheat bran (100%). These results suggest a high percentage of contaminated samples, especially among wheat bran samples, which raises a risk for consumers of wheat bran and the need to monitor final products before consumption.

Physical properties and sensory evaluation of bread containing micronized whole wheat flour

2020 ◽  
Vol 318 ◽  
pp. 126497 ◽  
Author(s):  
Styliani Protonotariou ◽  
Panagiota Stergiou ◽  
Marianna Christaki ◽  
Ioanna G. Mandala
Keyword(s):  
Physical Properties ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat

OPTIMIZATION OF THE MICRONUTRIENT COMPOSITION OF COOKIES WITH THE USE OF BUCKWHEAT FLOUR

2020 ◽  
Author(s):  
И.И. МИЗИНЧИКОВА ◽  
Т.В. САВЕНКОВА ◽  
М.А. ТАЛЕЙСНИК ◽  
Н.А. ЩЕРБАКОВА ◽  
С.Ю. МИСТЕНЕВА
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
High Grade ◽  
Optimum Ratio ◽  
Organoleptic Evaluation ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Изучено влияние частичной замены муки пшеничной высшего сорта мукой гречневой и пшеничной цельнозерновой на качественные характеристики готового изделия. Установлено оптимальное соотношение, %, мука пшеничная высшего сорта : мука пшеничная цельнозерновая : мука гречневая 55 : 15 : 30, что обеспечивает увеличение содержания пищевых волокон с 4,75 до 6,29 г/100 г, или на 32%; микроэлементов фосфора и магния на 15,5 и 18,2% соответственно; витаминов ниацина и В6 на 18,8 и 10,3% соответственно по отношению к контролю, %, мука пшеничная высшего сорта : мука гречневая 70 : 30. Органолептическая оценка сахарного печенья показала, что использование муки гречневой в сочетании с мукой пшеничной цельнозерновой обеспечивает насыщенный сбалансированный вкус, выраженный аромат и хрустящую, рассыпчатую текстуру готового изделия. The influence of partial replacement of high grade wheat flour with buckwheat flour and whole wheat flour on the quality characteristics of the product is studied. The optimum ratio, %, the high grade wheat flour : whole wheat flour : buckwheat flour 55 : 15 : 30, which provides an increased content of food fiber from 4,75 to 6,29 g/100 g, or 32%; minerals phosphorus and magnesium 15,5 and 18,2%, respectively; vitamins niacin and B6 18,8 and 10,3%, respectively, relative to control, %, the high grade wheat flour : buckwheat flour 70 : 30. Organoleptic evaluation of sugar cookies showed that the use of buckwheat flour in combination with whole wheat flour provides a rich balanced taste, pronounced aroma and crisp, crumbly texture of the finished product.

scholarly journals Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Vira Drobot ◽  
Anastasiya Semenova ◽  
Jelyzaveta Smirnova ◽  
Larisa Mykhonik
Keyword(s):  
Technological Process ◽  
Wheat Flour ◽  
Gas Production ◽  
Tolerance Index ◽  
Retention Capacity ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

scholarly journals Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Vira Drobot ◽  
Anastasiya Semenova ◽  
Jelyzaveta Smirnova ◽  
Larisa Mykhonik
Keyword(s):  
Technological Process ◽  
Wheat Flour ◽  
Gas Production ◽  
Tolerance Index ◽  
Retention Capacity ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests.The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

scholarly journals SENSORY AND PHYSICAL PROPERTIES OF MUFFINS MADE WITH WAXY WHOLE WHEAT FLOUR

2011 ◽  
Vol 34 (5) ◽  
pp. 343-351 ◽  
Author(s):  
KATHRYN ACOSTA ◽  
GEORGE CAVENDER ◽  
WILLIAM L. KERR
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and their Use in Bakery Products

2019 ◽  
Vol 11 ◽  
pp. 25-31
Author(s):  
Shahid Mahmood ◽  
Imran Pasha ◽  
Muhammad Waheed Iqbal ◽  
Tahreem Riaz ◽  
Muhammad Adnan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Water Extract ◽  
Hot Water ◽  
Composite Flour ◽  
Color Analysis ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Hot Water Extract ◽  
Quinoa Flour ◽  
Buckwheat Flour

Pseudo cereals like Quinoa and Buckwheat are not true cereals because they have only structural and compositional resemblances with true cereals. These cereals are largely grown in all over the world. They are very important due to their excellent nutritional contents especially protein and bioactive components. Cookies were prepared by making composite flour of quinoa, buckwheat and wheat. Six treatments were prepared by adding 10%, 20% and 30% of quinoa flour with whole-wheat flour and buckwheat flour with whole-wheat flour along with controlled treatment To (100% wheat flour). Composite flours were analyzed for proximate, chemical and rheological properties. Cookies were subjected to sensory evaluation, chemical analysis, physical and textural analysis. Treatments such as 90% wheat flour + 10% buckwheat flour (T1 ), and 90% wheat flour + 10% quinoa flour (T4), showed best results in comparison with all other treatments. The cookies of treatment T1 and T4 for texture and color analysis showed best results as compared to other treatments. The proximate results of cookies showed that T1 and T4 contain 13.27%, 13.32% moisture content, 13.43%, 13.38% protein content, 22.12%, 30.08% fat content, 1.7%, 1.87% crude fiber and 1.01%, 1.19% ash content respectively. Sensory results of cookies evaluated that T1 of buckwheat and T4 of quinoa showed the best results. Furthermore, a bitter taste of cookies was developed in 80% wheat flour + 20% buckwheat flour (T2), 70% wheat flour + 30% buckwheat flour (T3) of buckwheat and 80% wheat flour + 20% quinoa flour (T5), 70% wheat flour + 30% quinoa flour (T6) of quinoa treatments. The collected data was subjected to statistical analysis to check the significance of the results in hot water extract.

scholarly journals Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

2016 ◽  
Vol 22 (3) ◽  
pp. 319-326 ◽  
Author(s):  
Dubravka Jambrec ◽  
Marijana Sakac ◽  
Pavle Jovanov ◽  
Aleksandra Misan ◽  
Mladenka Pestoric ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Mineral Content ◽  
Control Sample ◽  
Molar Ratio ◽  
Phytic Acid Content ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Two types of buckwheat flour - non-treated (NBF) and autoclaved (TBF) were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10-30% and the produced tagliatelle samples (dry and cooked) were examined in terms of mineral and phytic acid (PA) content. Both NBF and TBF possessed significantly higher (p < 0.05) content of all investigated minerals compared to whole wheat flour (WWF), but significantly lower (p < 0.05) PA content. Cooked NBF-containing tagliatelle possessed significantly higher (p < 0.05) content of Mg, Zn, Mn and Fe compared to the cooked control sample, while mineral content of cooked TBF-containing tagliatelle samples was not significantly different from the control. Autoclaving significantly reduced (p < 0.05) PA content of cooked TBF-containing tagliatelle samples compared to cooked NBF-containing tagliatelle samples and the control sample. The mineral bioavailability defined through molar ratio of mineral to phytate was slightly improved in buckwheat-containing tagliatelle samples, but it still remains at low level. Regarding all results, the enrichment of whole wheat tagliatelle with NBF at higher levels of substitution (20-30%) resulted in significant increase in mineral content and bioavailability.

scholarly journals Rheological properties and mineral content of buckwheat enriched wholegrain wheat pasta

2014 ◽  
Vol 20 (1) ◽  
pp. 135-142
Author(s):  
Natasa Nedeljkovic ◽  
Marijana Sakac ◽  
Anamarija Mandic ◽  
Djordje Psodorov ◽  
Dubravka Jambrec ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Mineral Content ◽  
Cooking Quality ◽  
Rheological Parameters ◽  
Whole Wheat Flour ◽  
Substitution Level ◽  
Whole Wheat ◽  
Buckwheat Flour

Light buckwheat flour (LBF) was used to substitute 20% of whole wheat flour (WWF) in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP) and buckwheat enriched wholegrain wheat pasta (BWWP) were produced on an industrial scale. Substitution level of buckwheat flour (20%) was based on previously conducted rheological tests on LBF/WWF blends which were performed using 10, 20 and 30% of LBF. The obtained Mixolab profiles have indicated that wheat blend containing 20% LBF expressed the most similar rheological parameters to WWF. Proximate composition, cooking quality and mineral content of BWWP were analyzed and compared with those of WWP. The substitution of WWF with LBF in the pasta formulation resulted in significantly increased (P < 0.05) contents of P, Mg, K and Zn compared to WWP in dry pasta. The reduction in mineral content of BWWP during cooking was significantly higher (P < 0.05) compared to WWP. The content of P, Mg and K were at same level in both type of pasta after cooking. The obtained results suggest that enrichment of WWP with LBF at the level of 20% did not improve the mineral content of cooked pasta, although increase in minerals was observed in dry pasta.

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