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.

Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties

2017 ◽  
Vol 52 (7) ◽  
pp. 516-524 ◽  
Author(s):  
Allana P. S. Alexandre ◽  
Nanci Castanha ◽  
Maria A. Calori-Domingues ◽  
Pedro E. D. Augusto
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Wet Milling ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Sorghum Flour: A Valuable Ingredient for Bakery Industry?

2020 ◽  
Vol 10 (23) ◽  
pp. 8597
Author(s):  
Livia Apostol ◽  
Nastasia Belc ◽  
Liviu Gaceu ◽  
Oana Bianca Oprea ◽  
Mona Elena Popa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Flour ◽  
Alternative Source ◽  
Suitable Alternative ◽  
Whole Wheat Flour ◽  
Seed Flour ◽  
Whole Wheat ◽  
Sorghum Flour ◽  
Three Samples

The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole flour, showing high contents of mineral and fibers. Next were evaluated the dough rheological properties of flour mixtures using Mixolab equipment, “Chopin+” protocol. Finally, six bread samples were obtained from wheat flour with addition of sorghum seed flour in various percentages, in which three samples were fortified with Lactobacillus plantarum compared to the other three bread samples without the addition of any lactic acid bacteria. All six bread sample were compared to a control bread sample with wheat flour type 550. The results show the fat and raw fiber were higher in sorghum compared to whole wheat flour. Also, the content of magnesium, potassium, and iron were much higher than in whole wheat flour. A significant improvement of the sensorial characteristics was observed in bread samples in which lactic acid bacteria was used.

EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOUR

2009 ◽  
Vol 40 (1) ◽  
pp. 51-65 ◽  
Author(s):  
SAEED AKHTAR ◽  
F.M. ANJUM ◽  
SALEEM-UR REHMAN ◽  
MUNIR A. SHEIKH
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat

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.

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat
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