Effect of Maltodextrin Substitution on Physicochemical and Sensorial Properties of Malay Traditional Cake ‘Bahulu’

Although Malaysia is not a wheat-producing country, most Malaysian traditional foods uses wheat flour as its main ingredient. One ingredient substitution for wheat flour is modified starch, maltodextrin. The aim of this study was to assess the effects of wheat flour substitution with maltodextrin on physicochemical and sensorial properties of a Malay traditional cake, ‘bahulu’. Changes in the viscosity of batter, water activity (aw), specific volume, colour, texture profile and sensorial preference of ‘bahulu’ with 5% (M5), 10% (M10) and 15% (M15) maltodextrin substitution were measured. The results showed that with increase substitution of maltodextrin, batter viscosity, specific volume and aw values decreased. However, redness (+a*) of crust and yellowness (+b*) of crust and crumb, hardness, springiness, gumminess and chewiness of ‘bahulu’ increased. No significant difference was observed for L* (lightness) and –a* (greenness) of crumb, adhesiveness and cohesiveness. Compared to control, ‘bahulu’ with maltodextrin substitution showed reduction in degree of preference for sensory score except for texture attribute. This study indicates that replacement of wheat flour is possible at a certain level of substitution, however, further improvements are required in order to maintain the quality of the Malaysian heritage food.

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Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

Sunsari Technical College Journal ◽

10.3126/stcj.v2i1.14796 ◽

2016 ◽

Vol 2 (1) ◽

pp. 33-37 ◽

Cited By ~ 1

Author(s):

Nischal Adhikari ◽

Dev Raj Acharya

Keyword(s):

Enzyme Activity ◽

Wheat Flour ◽

Technical College ◽

Proximate Analysis ◽

Crude Fiber Content ◽

Sorghum Flour ◽

Sensory Score ◽

Significant Difference ◽

Temperature Scenario

Sorghum (S. bicolor) collected from Dhankuta district was used for malting. Sorghum was steeped for 12 hours at Relative humidity of 70±5% and germinated at room temperature (28±3°C) with repeated change of water at interval of every 8 hours for 2, 3,4,5,6 and 7 days. The germinated samples of each day were taken for kilning at the temperature scenario of 50-55°C until moisture reaches to 23%; 70-75°C until moisture reaches to 12%; and 90-95% until moisture reaches to 3-5%. The result of enzyme activity determination showed that the sorghum germinated for 3 days has the higher enzyme activity of 27.39 units per gram dry matter. Proximate analysis of malted and unmalted flour showed significant different (p<0.05) in fat, ash, reducing sugar and crude fiber content. Likewise calcium and iron content of malted flour was significantly increased (p<0.05) than that of unmalted one with subsequent decreased (p<0.05) in their binder oxalate and phytate respectively. The sorghum of higher enzyme activity was then used to prepare the biscuit. Malted sorghum and wheat flour was blended in the following ratios: samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 0:100. The organolaptic test shows the significant difference (p<0.05) between these samples in terms of flavor and test. The mean sensory score was found to be higher for sample C. This suggests that the malted sorghum flour can be used for the preparation of biscuit upto 60% (w/w) of wheat flour without alteration in texture, crispiness, appearance and overall acceptability.Sunsari Technical College Journal 2015, 2(1):33-37

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DAYA TERIMA KONSUMEN TERHADAP ROTI MANIS YANG DISUBTITUSI MODIFIED TALIPUK FLOUR (MOTAF) DAN PATI TEMULAWAK

Jurnal Agroindustri ◽

10.31186/j.agroindustri.10.2.139-146 ◽

2020 ◽

Vol 10 (2) ◽

pp. 139-146

Author(s):

Dwi Sandri ◽

Ema Lestari

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Design Method ◽

Consumer Preference ◽

Wheat Bread ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design

This study aimed to analyze the consumer's acceptance towards sweet bread substituted to Modified Talipuk Flour (MOTAF) and temulawak starch. This research was conducted using a completely randomized design method (CRD) which consisted of 5 treatments consisting of the ratio of wheat flour, motaf, and ginger starch flour. The sweet bread of these 5 treatments was tested for specific volume and level of consumer preference which consisted of taste, aroma, and texture. The data obtained were then analyzed by ANOVA and followed by further DMRT test at the 5% level. The results showed that consumers could receive sweet bread substituted for Motaf and temulawak starch which in terms of aroma and texture showed no significant difference to bread 100% wheat flour, while in terms of taste in treatment C (substitution of Motaf and Temulawak Starch Flour) has a taste similar to 100% wheat bread with a score of 6.31. Whereas for the specific volume there was a significant difference in each treatment where the bread in treatment C had a greater value than the 100% wheat bread. The addition of temulawak starch will have an effect on the bread yield, the more temulawak starch was added, the quality of the bread will decrease.

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Quality of wheat breads enriched with flour from germinated amaranth seeds

Food Science and Technology International ◽

10.1177/10820132211016577 ◽

2021 ◽

pp. 108201322110165

Author(s):

Luciano M Guardianelli ◽

María V Salinas ◽

María C Puppo

Keyword(s):

Relaxation Time ◽

Elastic Modulus ◽

Wheat Flour ◽

Specific Volume ◽

Bread Quality ◽

Maximum Volume ◽

High Area ◽

Amaranth Flour ◽

Fermentation Parameters

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

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Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

MATEC Web of Conferences ◽

10.1051/matecconf/201815601018 ◽

2018 ◽

Vol 156 ◽

pp. 01018 ◽

Cited By ~ 1

Author(s):

Siswo Sumardiono ◽

Bakti Jos ◽

Denny Firmansyah ◽

Rahmi Hidayatunajah ◽

Isti Pudjihastuti

Keyword(s):

Lactic Acid ◽

Acid Hydrolysis ◽

Wheat Flour ◽

Uv Light ◽

Import Substitution ◽

Cassava Starch ◽

Operating Conditions ◽

Optimum Operating ◽

Modified Starch ◽

Significant Difference

Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch’s granule changes between the natural starch and the modified starch..

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Effects of fat replacement on properties of whole wheat bread

Brazilian Journal of Pharmaceutical Sciences ◽

10.1590/s1984-82502014000400005 ◽

2014 ◽

Vol 50 (4) ◽

pp. 703-712 ◽

Cited By ~ 5

Author(s):

Patrícia Matos Scheuer ◽

Bruna Mattioni ◽

Pedro Luiz Manique Barreto ◽

Flávio Martins Montenegro ◽

Cristiane Rodrigues Gomes-Ruffi ◽

...

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Healthy Diet ◽

Wheat Bread ◽

Fat Replacer ◽

Whole Wheat Flour ◽

Texture Profile ◽

Whole Wheat ◽

Whole Wheat Bread ◽

Flour Blends

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

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Proximate composition, sensory evaluation and microbial quality of a dairy product (Special Kheersa) formulated with psyllium husk and malta peel powder

Food Research ◽

10.26656/fr.2017.4(6).425 ◽

2020 ◽

Vol 4 (6) ◽

pp. 1871-1877

Author(s):

A.A. Mamun ◽

A. Matin ◽

M.R. Badsha

Keyword(s):

Proximate Composition ◽

Dairy Product ◽

Viable Count ◽

Cow Milk ◽

Microbial Quality ◽

Powder Formulation ◽

Psyllium Husk ◽

Sensory Score ◽

Significant Difference

The research study was conducted to develop a suitable formulation of dairy products (Special Kheersa) using fresh cow milk with sugar and other ingredients such as psyllium husk, bread crumb, and malta peel powder in different proportions. Among four types of formulation, no psyllium husk and malta peel powder were used in Formulation (F1), but in Formulation (F2) 1.5 g psyllium husk and 30 g malta peel powder, Formulation (F3) 2.5 g psyllium husk and 30 g malta peel powder, Formulation (F4) 5 g psyllium husks and 30 g malta peel powder were used respectively. This study also assessed the proximate composition, sensory attributes and microbial quality of the Special Kheersa formulated with psyllium husk and malta peel powder. The results of the proximate analysis showed a significant difference (p<0.05) in all parameters. Special Kheersa prepared with 2.5 g of psyllium husk and 30 g of malta peel powder showed the maximum sensory score. Total viable count, Coliform, E. coli and Salmonella count of the Special Kheersa were determined after 0, 24, 48 and 72 hrs of its preparation. The formulated Special Kheersa is nutritionally acceptable like commercially available kheer and sufficient to meet the nutritional requirements as a dessert item.

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The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

Foods ◽

10.3390/foods8050174 ◽

2019 ◽

Vol 8 (5) ◽

pp. 174 ◽

Cited By ~ 1

Author(s):

Jianjun Zhou ◽

Yuan Ke ◽

Francisco J. Barba ◽

Shensheng Xiao ◽

Xianqin Hu ◽

...

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Amylase Activity ◽

Frozen Storage ◽

Gas Production ◽

Bread Quality ◽

Control Group ◽

Retention Volumes ◽

The Times

The effects of the addition of 0–3.0 wt% α-cyclodextrin (α-CD) and γ-cyclodextrin (γ-CD) on the quality of wheat flour as well as the texture and the aging of prebaked bread were evaluated. The addition of α-CD and γ-CD increased the ability of wheat flour to absorb water and shortened the times of dough formation and stabilization. Amylase activity slightly increased after using 2.0 and 3.0 wt% of α-CD and γ-CD, respectively. Moreover, the addition of α-CD and γ-CD increased the fermentation height and gas retention ability of dough. Dough samples containing 2.0 wt% α-CD and 3.0 wt% γ-CD showed the highest fermentation heights and gas retention volumes, respectively. Dough gas production increased with the addition of γ-CD. Gas production by dough samples containing more than 2.0 wt% α-CD exceeded that by samples in the control group. The results of the texture crumb of bread and specific volume tests revealed that the addition of 2.0 wt% α-CD and 3.0 wt% γ-CD reduced bread hardness and increased bread elasticity, resilience, and specific volume. The optimal α-CD and γ-CD contents were identified as 2.0 wt% and 3.0 wt%, respectively. The addition of 2.0 wt% α-CD and 3.0 wt% γ-CD delayed the aging of prebaked bread and reduced the hardness of prebaked bread during different weeks of storage, which may be due to decreasing the melting enthalpy of starch crystals. This work elucidated the mechanisms underlying the effects of CD addition on prebaked bread quality.

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Simple tests as tools for vital wheat gluten evaluation

British Food Journal ◽

10.1108/bfj-06-2017-0356 ◽

2018 ◽

Vol 120 (7) ◽

pp. 1590-1599 ◽

Cited By ~ 1

Author(s):

Fernanda Ortolan ◽

Karoline Urbano ◽

Caroline Joy Steel

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Pearson Correlation ◽

Wheat Gluten ◽

Bread Quality ◽

Rheological Parameters ◽

Content Type ◽

Crumb Firmness ◽

Vital Wheat Gluten

Purpose The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten. Design/methodology/approach For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with these samples were wet and dry gluten contents and index gluten, extensbility test and expansion test. The Pearson correlation was performed among data from dough rheological tests (farinograph and extensograph) and bread quality parameters (specific volume (SV) and crumb firmness) obtained from the fortification of wheat flour with 7 g/100 g of VGA or VGB (previous work, data not shown). Findings The simple tests showed differences in the viscoelastic properties of vital gluten A and B; vital gluten A presented higher elasticity and lower extensibility than vital gluten B, and the gluten ball of sample A presented higher SV. By correlation analysis, it was verified that the simple tests studied may be useful to assess the baking performance of commercial vital gluten when this product is added to wheat flour for its fortification. Furthermore, the results indicate the need for more information on vital wheat gluten proteins for its commercialisation and use. Originality/value This work is very important, not just for the scientific community, but also for the bakery industry, that requires more information about vital wheat gluten before its use in bread making. As there are great differences in the protein quality of commercial vital wheat glutens and their functionality, the study was developed to solve this problem.

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The use of glucan-containing grain materials in the technology of foam-like pastries

Food Science and Technology ◽

10.15673/fst.v12i3.1042 ◽

2018 ◽

Vol 12 (3) ◽

Author(s):

К. Iorgachova ◽

O. Makarova ◽

O. Kotuzaki ◽

K. Avetisіan

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Nutritional Value ◽

Control Sample ◽

Water Mixture ◽

Barley Flour ◽

Baked Goods ◽

Cereal Grain ◽

Two Stages

This article shows the prospects of using glucan-containing cereal grain materials in the production of baked goods. The results of the research are presented of how oat and barley flours and the method and stage of adding them effect on the quality of foam-like dough and semi-finished sponge-cakes. During the research, these types of flour were introduced at two stages: while churning the mixture of sugar and eggs, after wetting them and replacing part of the mélange (15%, 25%, 35%) with flour-water mixtures with the equivalent amount of dry substance, and while making the dough (mixed with 25%, 50%, and 75% of wheat flour). It has been determined that replacing mélange with oat and barley flour-water mixtures results in an increase in the viscosity of the dough due to the increased content of starch polysaccharides in it, which helps stabilize its structure, and allows obtaining dough with the required moisture and density. It has been demonstrated that replacing up to 25% of mélange with these types of flour mixes is followed by increased porosity of the sponge cakes. The specific volume of the samples with 15% of mélange replaced with the oat flour-water, and 25% with the barley flour-water mixture increased by 5–7% on average compared to the control sample. In the further research, to increase significantly the nutritional value of baked goods, these mixtures, besides being used to replace the mélange, were also introduced at the stage of making the dough (mixed with wheat flour). It has been established that the high quality of sponge cakes (determined by their porosity and specific volume) is achieved in the presence of up to 50% of oat or barley flour in the mixture.

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Wheat flour fermentation study

Czech Journal of Food Sciences ◽

10.17221/3402-cjfs ◽

2011 ◽

Vol 22 (No. 1) ◽

pp. 17-23 ◽

Cited By ~ 5

Author(s):

I. Švec ◽

M. Hrušková

Keyword(s):

Statistical Analysis ◽

Wheat Flour ◽

Specific Volume ◽

Test Results ◽

Falling Number ◽

Significance Level ◽

Specific Volumes ◽

Sedimentation Value

Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, Falling Number, Zeleny sedimentation value), fermentograph parameters (gases volume, the volume of dough and the time of its max. increase), and the laboratory baking test were used for the characterisation of flours and doughs. Differences found between the two commercial flour sets were small and were influenced by the year of harvest. Significant differences were found between commercial and variety flours both in the fermentograph behaviour and in the baking test results. Lower dough volumes and lower bread specific volumes for variety flours in comparison with commercial ones were caused by a worse quality of proteins. Statistical analysis on significance level 99% showed correlations between the gases volume and the dough volume r = 0.5264), between the gases volume and the time of dough maximum (r = –0.7689), and between the dough volume and the specific volume of bread (r = 0.5452).

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