Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

This study is aimed to assess the suitability ofT. aestivumwheat milled products and its combinations withT. durumsemolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivumwheat flour and semolina). Colour and cooking quality of Comb2 (T. durumsemolina andT. aestivumwheat flour) and Comb3 (T. aestivumwheat semolina andT. durumsemolina) were comparable with control. Pasting results indicated thatT. aestivumsemolina gave the lowest onset gelatinization temperature (66.9°C) but the highest peak viscosity (1.053 BU). Starch release was maximum in Comb1 (53.45%) when compared with control (44.9%) as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N) when compared with control (2.304 N), and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50%T. durumsemolina and 50%T. aestivumrefined wheat flour with additives would be optimal alternate for 100%T. durumsemolina for production of financially viable pasta.

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Analyzing processing quality of machine tools via processed product: Example of ball valve processing machine

Proceedings of the Institution of Mechanical Engineers Part E Journal of Process Mechanical Engineering ◽

10.1177/0954408920925028 ◽

2020 ◽

Vol 234 (4) ◽

pp. 331-341 ◽

Cited By ~ 2

Author(s):

Kuen-Suan Chen ◽

Der-Fa Chen ◽

Ming-Chieh Huang ◽

Tsang-Chuan Chang

Keyword(s):

Machine Tools ◽

Process Capability ◽

Quality Characteristics ◽

Process Quality ◽

Quality Analysis ◽

Process Capability Indices ◽

Processing Quality ◽

Accuracy And Precision ◽

Capability Indices

Machine tools are fundamental equipment in industrial production, and their processing quality exerts a direct impact on the quality of the component product that they process. Thus, machine tool manufacturers develop various machine tools depending on market needs and processing functions, and the processed component products generally possess multiple smaller-the-better, larger-the-better, and nominal-the-best quality characteristics at the same time. For this reason, this study employed the widely used process capability indices, [Formula: see text], [Formula: see text], and [Formula: see text] to develop a model that can evaluate the process quality of component products and analyze the processing quality of various machine tools. We first converted the process capability indices into functions of the accuracy and precision indices and constructed a multi-characteristic quality analysis chart that can identify the reason for poor process quality in a quality characteristic. Furthermore, considering the fact that the process capability indices can only be estimated, which may lead to misjudgment in the evaluation of process quality, we derived the [Formula: see text] upper confidence limits of indices and the coordinates formed by the corresponding accuracy and precision indices. Manufacturers can then evaluate the process quality levels of the quality characteristics based on where the coordinates falls in the multi-characteristic quality analysis chart. This can more reliably assist manufacturers in monitoring the processing quality of their machine tools and providing feedback to the machine tool manufacturers for machine improvement.

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

Peanut Science ◽

10.3146/i0095-3679-9-2-15 ◽

1982 ◽

Vol 9 (2) ◽

pp. 101-103 ◽

Cited By ~ 7

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.

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Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides

Hemijska industrija ◽

10.2298/hemind130124033d ◽

2014 ◽

Vol 68 (1) ◽

pp. 99-106 ◽

Cited By ~ 10

Author(s):

Tamara Dapcevic-Hadnadjev ◽

Ljubica Dokic ◽

Milica Pojic ◽

Miroslav Hadnadjev ◽

Aleksandra Torbica ◽

...

Keyword(s):

Wheat Flour ◽

Opposite Effect ◽

Hydroxypropyl Methylcellulose ◽

Quality Characteristics ◽

Partial Replacement ◽

Positive Effects ◽

Osa Starch ◽

Pregelatinized Starch ◽

Spray Dried

The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatinized starch sodium octenyl succinate (Pregel OSA starch) and hydrolyzed spray-dried starch sodium octenyl succinate (Hydrol OSA starch) was performed. The quality characteristics of obtained bread were compared to control wheat flour bread and bread containing 0.5% hydroxypropyl methylcellulose (HPMC). The obtained results indicated that addition of Pregel and OSA starches influenced the increase in water absorption, whilst addition of Hydrol OSA starch exhibited the opposite effect. Moreover, the addition of all chosen starches influenced the decrease in dough stability. On the other hand, the positive effects of implementation of emulsifying starches on specific volume and texture were observed, where Pregel OSA and OSA starch have expressed the highest effect.

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Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v9i0.13142 ◽

2016 ◽

Vol 9 ◽

pp. 85-89 ◽

Cited By ~ 2

Author(s):

Bina Gurung ◽

Pravin Ojha ◽

Dilip Subba

Keyword(s):

Vitamin C ◽

Bulk Density ◽

Wheat Flour ◽

Nutritional Quality ◽

Dry Matter ◽

Sensory Quality ◽

Quality Characteristics ◽

Crude Fiber ◽

Crude Fibre

Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were mixed in the ratio of 100:0, 90:10, 80:20, 70:30 and 60:40. Diameter and thickness of biscuit decreased and bulk density increased as the amount of pumpkin increased. The nutritional quality of biscuit was positively influenced by the incorporation of pumpkin. Pumpkin increased protein, crude fibre, calcium, carotene and vitamin C of biscuit. The sensory quality of biscuit made from the mixed flour containing 70 parts of wheat flour and 30 parts of pumpkin puree was best. The biscuit made fromthe flour of this composition contained 2.53% moisture, 9.7% protein, 12% fat, 0.51% crude fiber, 0.81% total ash, 76.98% carbohydrate, 13.01 mg/100g carotene, 1.04 mg/100g Vitamin C, 1.88 mg/100g iron, 35.6 mg/100g calcium and energy value of 454.72 Kcal/100g dry matter.

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Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties

PLoS ONE ◽

10.1371/journal.pone.0168483 ◽

2016 ◽

Vol 11 (12) ◽

pp. e0168483 ◽

Cited By ~ 18

Author(s):

Yunlong Pang ◽

Jauhar Ali ◽

Xiaoqian Wang ◽

Neil Johann Franje ◽

Jastin Edrian Revilleza ◽

...

Keyword(s):

Cooking Quality ◽

Pasting Properties ◽

Rice Grain ◽

Gelatinization Temperature ◽

Rice Varieties ◽

Eating And Cooking Quality ◽

Relationship Of

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HUBUNGAN ANTARA KANDUNGAN PATI RESISTEN DAN KUALITAS TANAK BERAS SIGER (TIWUL MODIFIKASI)

Jurnal Penelitian Pertanian Terapan ◽

10.25181/jppt.v18i1.355 ◽

2018 ◽

Vol 18 (1) ◽

pp. 7

Author(s):

Beni Hidayat ◽

M. Muslihudin ◽

Syamsul Akmal

Keyword(s):

Resistant Starch ◽

Digestive Enzymes ◽

Room Temperature ◽

Cooking Quality ◽

Starch Content ◽

Quality Characteristics ◽

Eating Quality ◽

Cycling Treatment ◽

The Relationship

Resistant starch is a starch fraction that can not be hydrolyzed by digestive enzymes in the small intestine and classified as a prebiotic compound. Increasing the content of resistant starch to a certain amount in Siger Rice (modified tiwul) will decrease the cooking quality. The objective of this research was to study the relationship between resistant starch content and cooking quality of Siger Rice (eating quality, texture, and taste). The increase of resistant starch content in siger rice was done by the application of autoclaving-cooling cycling treatment, through steam stages, cooling to room temperature, followed by cooling at 4Â°C for 0 hours/control, 12 hours, 24 hours, 36 hours and 48 hours. The results showed that the increase of resistant starch content â‰¤ 10% (9.85%) will improve the quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7,15 to 8,2), texture (7.05 to 8.35), and flavor (6.95 to 8.15); on the contrary, the increase of resistant starch content more than 10% (14.25%) will decrease the cooking quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7.15 to 6.8), texture (7.05 to 6.6), and taste (6.95 to 6.4).

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