scholarly journals Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Mariela C. Bustos ◽  
María Isabel Ramos ◽  
Gabriela T. Pérez ◽  
Alberto E. León
Keyword(s):  
Wheat Flour ◽  
Network Formation ◽  
Protein Quality ◽  
Pasting Properties ◽  
Content Increase ◽  
Substitution Level ◽  
Cooking Properties ◽  
L1 And L2 ◽  
Wheat Flours

Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional value. The objective of this study was to investigate the production of fiber- and protein-enriched pasta made with wheat and kañawa blends. The effect of the substitution level of wheat by kañawa flour on pasta quality was evaluated taking into account the influence of kañawa composition on starch behavior and gluten network formation. Proximal composition, thermal behavior, and pasting properties of kañawa and wheat flours were determined. Pasta was made from wheat flour (control) replacing 10, 20, and 30% of wheat by kañawa flour from L1 and L2 ecotypes. Water absorption and cooking loss were increased showing the deleterious effect of kañawa flour on pasta quality, but the L1 ecotype showed better performance in cooking properties. Kañawa pasta firmness and chewiness decreased with the kañawa content increase; however, the L1 ecotype did not modify the firmness when 10 and 20% were included in pasta. Both kañawa flours improved the nutritional quality of pasta, increasing the dietary fiber content and protein quality.

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

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.

scholarly journals Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality

Toxins ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 414 ◽  
Author(s):  
Yuanxiao Liu ◽  
Mengmeng Li ◽  
Ke Bian ◽  
Erqi Guan ◽  
Yuanfang Liu ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Processing Time ◽  
Superheated Steam ◽  
Reduction Rate ◽  
Pasting Properties ◽  
Wheat Quality ◽  
Steam Temperature ◽  
Partial Denaturation ◽  
Wheat Kernels

Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.

scholarly journals Effect of coconut (Cocos nucifera) flakes substitution on some quality parameters of wheat bread

2021 ◽  
Vol 21 (07) ◽  
pp. 18349-18367
Author(s):  
Aminat Olabisi Adelekan ◽  
◽  
TA Alamu
Keyword(s):  
Wheat Flour ◽  
Dietary Fibre ◽  
Cocos Nucifera ◽  
Calcium Content ◽  
Quality Parameters ◽  
Pasting Properties ◽  
Wheat Bread ◽  
Microbial Counts ◽  
Substitution Level ◽  
Significant Difference

Coconut has a unique taste and aroma and excellent dietary fibre which has potential application in baked products and human nutrition. Bread was baked using wheat flour and coconut flakes at different substitution levels 100% wheat flour (AWB), 80% wheat and 20% coconut flakes (CWB8), 85% wheat flour and 15% coconut flakes (CWB8.5) and 90% wheat flour and 10% coconut flakes (CWB9). Some quality parameters such as proximate, mineral, pasting, sensory and microbiological analyses were determined to find out the most appropriate substitution level that can give better acceptability. The results showed that proximate contents of samples increased with substitution level. Protein content ranged from 12.63% to 10.26%, fat from 2.23% to 6.13% and fibre from 0.23% to 0.29% respectively. There was a significant difference (p< 0.05) in the Calcium content of the flour blends with 20% coconut flakes (CWB8) having the highest value of 16.94m/kg while the control had the lowest value of 10.93mg/kg. Same trend was observed in the magnesium and potassium contents. The pasting properties revealed that 20% blends (CWB8) had the highest peak viscosity, through breakdown and final viscosity. The peak viscosity ranged from 1681 RVU to 2580 RVU and final viscosity from 1689 RVU to 2645 RVU when compared with the control which has 1814 RVU. Sensory evaluation results showed that CWB8 is the most preferred for all attributes determined when compared with other samples. Microbiological study showed that microbial counts of CWB8 had the highest value of 2.66 x 105 cfu/g at ambient temperature which was higher than the permissible limit within one week while samples stored in the fridge and freezer had low microbial counts. From this study, enrichment with coconut flakes increased the nutritional benefits of the bread because of the increased protein and dietary fibre contents which acts as a prebiotic that helps probiotic bacteria thrive and encourages optimal digestion helping to prevent constipation.

scholarly journals Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 751
Author(s):  
Carmela Lamacchia ◽  
Loretta Landriscina ◽  
Carla Severini ◽  
Rossella Caporizzi ◽  
Antonio Derossi
Keyword(s):  
Aqueous Solution ◽  
Wheat Flour ◽  
Sensory Quality ◽  
Pasting Properties ◽  
Innovative Technology ◽  
High Ability ◽  
Bread Making ◽  
High Quality ◽  
Gluten Proteins

After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten FriendlyTM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture.

scholarly journals Fungal Load, Coliform and Aflatoxins in Wheat Flour of Lahore Metropolitan City

2020 ◽  
pp. 93-99
Keyword(s):  
Wheat Flour ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Fungal Species ◽  
Coliform Bacteria ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Fungal Load ◽  
Wheat Flours

In Pakistan, wheat flour is mostly utilized for making flat breads locally called chapattis. Other uses of wheat flour are in bakery products manufacturing. It is an important constituent of daily diet of people. Shelf life of wheat flour is one of the most important factors for its quality determination. Wheat flour is often tainted with pathogenic fungal species and their toxic secondary metabolites called Mycotoxins. The present study was designed to make a comparative analysis of Microbiological quality (fungal load and total coliform count) and detection of aflatoxins in raw and branded whole wheat flour samples of Lahore Metropolitan city. Total 100 samples were collected for determination of fungal load, coliform and aflatoxins. The Standardized methods were applied to count the colony forming units of fungal species and total coliform bacteria respectively. The results indicated both branded and raw whole wheat flour groups were of good quality for human consumption. However, the microbiological quality of branded whole flour was better than raw whole wheat flour. There was a significant difference (P<0.05) in fungal load of raw and branded whole wheat flour. Similarly, coliform bacteria were only cultured form the samples of raw flour. In the last stage of study, aflatoxins level was analysed by using a commercially available kit. All the samples of both raw and branded whole wheat flours were negative for aflatoxins detection. The overall quality of raw and branded whole wheat flours in Lahore city is satisfactory for consumers.

scholarly journals Development and Evaluation of Amaranth-Soy-Wheat Composite Flours

2019 ◽  
pp. 122-133
Author(s):  
Kanchan Joshi ◽  
Archana Kushwaha ◽  
Kalpana Kulshrestha
Keyword(s):  
Wheat Flour ◽  
Sensory Quality ◽  
Protein Quality ◽  
Food Products ◽  
Nutritional Composition ◽  
Traditional Food ◽  
Persistent Problem ◽  
Standard Procedures ◽  
Composite Flours ◽  
Wheat Flours

Aims: Malnutrition among all ages is still a persistent problem in India, especially in areas where the poor largely depend on rice and wheat staples with limited access to diverse diets using underutilized foods.  This study was conducted to nutritionally enhance traditional food products like roti and lapsi utilizing suitable composite flours based on amaranth, soybean and wheat without affecting their sensory quality. Study Design: Different combinations of amaranth, soybean and wheat flours were made to suit the quality characteristics of roti and lapsi. Place and Duration of Study: Department of Foods and Nutrition, G. B. Pant University of Agriculture & Technology, Pantnagar (India), between January and June 2016. Methodology: The sensory evaluation of food products and estimation of nutritional composition of composite flours was done using standard procedures. Results: The composite flours having 25% amaranth, 15% soybean and 60% wheat flour and 25% amaranth, 10% soybean and 65% wheat flour were found to be most acceptable sensorially and were significantly superior to their control counterparts for protein, ash, fibre, carbohydrate calcium and iron content (p=.05). Conclusion: Roti made from amaranth and soybean incorporated composite flours with better protein quality and low available carbohydrates and physiological energy almost same as control would be better diet alternative to diabetic and overweight patients whereas lapsi may be effectively used as supplementary food. Many other traditional food products like laddoo, halwa, puri, parantha, burfi etc. may also be made from such composite flours.

Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads

LWT ◽  
2020 ◽  
Vol 129 ◽  
pp. 109517 ◽  
Author(s):  
Daniela Guardado-Félix ◽  
Marco A. Lazo-Vélez ◽  
Esther Pérez-Carrillo ◽  
Diego Esteban Panata-Saquicili ◽  
Sergio O. Serna-Saldívar
Keyword(s):  
Wheat Flour ◽  
Protein Quality ◽  
Partial Replacement

Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour

2005 ◽  
Vol 11 (6) ◽  
pp. 471-476 ◽  
Author(s):  
S. H. Park ◽  
N. Morita
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Loaf Volume ◽  
Baking Quality ◽  
Wheat Dough ◽  
The Stability ◽  
Stability Time ◽  
Quinoa Flour ◽  
Wheat Flours

Dough physical properties and baking quality of wheat flour substituted by 10% with non germinated quinoa flour (control), 24-h, 48-h and 72-h germinated quinoa flours were studied. The stability time and valorimeter value of the control and 24-h germinated quinoa flour substituted wheat flours were significantly longer and higher than those of 48-h and 72-h samples. The 10% substitution of germinated quinoa flour for wheat flour made distinctly harder dough than that of the control. The low amount of total and inner gas generations was observed for the 48-h and 72-h samples, as compared with those of the control and 24-h germinated quinoa samples. SEM observations showed that the gluten matrix of the control and 24-h germinated quinoa flour substituted wheat dough seemed to be more extended and more dispersed than those of 48-h and 72-h samples. The loaf volume of bread made from 24-h germinated quinoa flour substitution for wheat flour was the largest among the germinated samples; however, no significant differences were observed between the control and 24-h samples.

scholarly journals Effect of sweet potato flour of two local varieties on quality of breads

2014 ◽  
Vol 11 (2) ◽  
pp. 301-306 ◽  
Author(s):  
MS Kamal ◽  
MN Islam ◽  
MG Aziz
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Potato Flour ◽  
Standard Formulation ◽  
Local Varieties ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Sweet Potato Flour

The study was carried out in order to find out the effect of substitution of wheat flour with sweet potato flour of two local varieties (Local Sada and Local Lal) on the quality of bread. This study was also concerned with the analysis of proximate compositions of sweet potato and results showed that, fresh local sada and local lal sweet potato varieties contained moisture 70.10 and 66.78%; ash 4.46 and 4.21%; fat 0.71 and 0.74%; protein 1.75 and 1.63%; carbohydrate 22.98 and 26.64%; vitamin-C 8.86 and 9.49 mg/100g respectively. The compositions of sweet potato flour were also analyzed and showed that local sada and local lal sweet potato flour contained moisture 5.25 and 5.32%; ash 4.12 and 4.17%; fat 0.75 and 0.81%; protein 9.80 and 9.21%; carbohydrate 80.08 and 80.49%; vitamin-C 2.45 and 2.31 mg/100g respectively. This analysis showed that the sweet potato flour is quite rich in protein content. The breads containing of sweet potato flour were prepared using standard formulation with 5, 10 or 15% substitution of wheat flour by sweet potato flour and evaluated their acceptability by a number of panelists. The result obtained showed that the color, taste, texture, flavor and overall acceptability of the breads containing sweet potato flour were equally acceptable with control bread. Statistical analysis showed that the overall acceptability of bread with sweet potato flour was equally acceptable as the control bread and bread with 10% substitution level (local lal) was moderately acceptable and other products (including 15% substitution) were ranked as like slightly. DOI: http://dx.doi.org/10.3329/jbau.v11i2.19929 J. Bangladesh Agril. Univ. 11(2): 301-306, 2013

scholarly journals Influence of Canahua and Quinoa Wholemeals on Properties of Non-Fermented Wheat Dough

2019 ◽  
Vol 50 (4) ◽  
pp. 228-235
Author(s):  
I. Švec ◽  
M. Hrušková ◽  
R. Kapačinskaité ◽  
T. Hofmanová
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Protein Quality ◽  
Multivariate Statistical Methods ◽  
Multivariate Statistical ◽  
Wheat Dough ◽  
Alternative Crops ◽  
Technological Quality ◽  
Positive Effect

Abstract The study compares the influence of wheat flour replacement by 10 or 20 wt% of quinoa and canahua wholemeals on wheat dough technological quality and rheological properties. The technological quality of wheat flour was affected in terms of protein quality and amylases activity, associated with a high dietary fibre content of both tested non-traditional materials. A farinograph test revealed that quinoa partially increased water absorption; a higher amount of water resulted in the shortened stability of dough consistency during mixing and its weakened cohesiveness at the end of the test. The effect of canahua was unequivocal – water absorption decreased, stability was prolonged properly, but dough softening increased. An extensigraph test confirmed a positive effect of alternative crops on dough elasticity, but in general, the composite dough with 20% of canahua or quinoa showed worsened machinability. Multivariate statistical methods proved a stronger effect when quinoa was analysed solely than when added at complete samples a set, while for canahua-wheat samples the result was opposite.

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