scholarly journals Wheat flour fermentation study

2011 ◽  
Vol 22 (No. 1) ◽  
pp. 17-23 ◽  
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 <i>r</i> = 0.5264), between the gases volume and the time of dough maximum (<i>r</i> = –0.7689), and between the dough volume and the specific volume of bread (<i>r</i> = 0.5452).  

Quality of wheat breads enriched with flour from germinated amaranth seeds

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.

Dielectric properties of wheat flour mixed with oat meal

2013 ◽  
Vol 27 (2) ◽  
pp. 175-180 ◽  
Author(s):  
D. Łuczycka ◽  
A. Czubaszek ◽  
M. Fujarczuk ◽  
K. Pruski
Keyword(s):  
Electromagnetic Field ◽  
Dielectric Loss ◽  
Wheat Flour ◽  
Loss Factor ◽  
Ash Content ◽  
Dielectric Loss Factor ◽  
Field Frequency ◽  
Impedance Analyzer ◽  
Sedimentation Value

Abstract Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

scholarly journals The effect of Sunn bug Eurygaster intgriceps infection of wheat on the Capability of bread making

2010 ◽  
Vol 7 (2) ◽  
pp. 895-900
Author(s):  
Baghdad Science Journal
Keyword(s):  
Wheat Flour ◽  
Infection Rate ◽  
Specific Volume ◽  
Falling Number ◽  
Bread Making ◽  
Eurygaster Integriceps ◽  
Quality Features

The present study aims to identifying the effect of Eurygaster integriceps infection on the quality features of the local wheat varity IBA 99. The result revealed significant decrease in the percentage of protein of infected wheat at (4, 5)% compared to sound wheat values for the sound wheat were (10.9%) whereas those for the infected wheat were(9.0, 8.4 )% also the result revealed significant increased in the percentage of ash in the infected wheat flour. The result showed significant decrease in the percentage of wet and dry gluten in the infected wheat by sun bug at the rate of (2, 3, 4, 5)% compared to sound wheat value (27, 9% and 25, 23, 22, 22, 20%) for wet gluten and (8.2, 7.8, 7, 7.2, 6%) for dry glutin . The value of sedimentation of the infected wheat decreased as of the infection increased it reached 22 ml for sound wheat and (22, 20, 20, 17, 17,)ml for infected wheat at percentage (1, 2, 3, 4, 5)% respectively. The result of falling number test have also shown significant decreased as infection rate increased, it reached(330) for sound wheat and ( 322,307, 282, 260, 250)second for infected wheat at percentage (1, 2, 3, 4, 5)% respectively. There were no significant different between the specific volume value of product loaf of infected wheat flour by sunn bug at percentage (1, 2, 3)% but the different were significant in specific volum value of infected wheat flour at rate (4 and 5)% compared to sound wheat. The sensitive evaluation of bread referred to no significant differences of quality and baking properties for loaf of infected wheat flour at (1, 2, 3,%) compared to sound wheat but the loaf of infected wheat flour at 4 and 5 % have low quality and baking properties compared to the loaf of sound wheat.

INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

2018 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
А.Н. БОНДАРЕНКО ◽  
Е.А. ЗЕРНАЕВА
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Control Sample ◽  
Falling Number ◽  
Barley Flour ◽  
Autolytic Activity ◽  
Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

scholarly journals PENGARUH KUALITAS AKTIVA PRODUKTIF TERHADAP RETURN ON ASSETS (STUDI PADA BANK UMUM YANG LISTING DI BURSA EFEK INDONESIA TAHUN 2006-2010 )

2017 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Nazrantika Sunarto ◽  
Supriati Supriati
Keyword(s):  
Commercial Banks ◽  
Stock Exchange ◽  
Commercial Banking ◽  
Test Results ◽  
Simple Linear Regression ◽  
Return On Assets ◽  
Significance Level ◽  
Analysis Technique ◽  
Productive Assets

Abstract:The Effect of Quality of Productive Assets to Return on Assets (a stu- dy in Commercial Banking that Listed on Indonesia Stock Exchange Period2006-2010). This research aims to analyze the effect of the variable KAP to- ward ROA. The samples used were 24 commercial banks listed in the Indo- nesia Stock Exchange in the period 2006-2010 were taken by purposive sam- pling. The analysis technique used is simple linear regression with small qua- dratic equations and test hypotheses using t-statistics for testing the partial re- gression coefficients with a significance level of 5%. Analysis of the test results indicate the magnitude of the effect on ROA is KAP 47%, while 53% is influen- ced by other factors not included in our model. From thet-test results can be concluded, that the Quality of Productive Assets (KAP) has a significant nega- tive impact to Return on Assets. Keywords: Quality of Productive Assets (KAP), Return on Assets (ROA), Commercial Banks, Listed on Indonesia Stock Exchange

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

2019 ◽  
Vol 7 (4.14) ◽  
pp. 239
Author(s):  
Nur Afifah Mohd Junaidishah ◽  
Aishah Bujang
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Modified Starch ◽  
Main Ingredient ◽  
Traditional Foods ◽  
Texture Profile ◽  
Sensory Score ◽  
Significant Difference ◽  
Batter Viscosity

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.   

scholarly journals Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

2011 ◽  
pp. 111-121
Author(s):  
Verica Petrov ◽  
Nada Filipovic
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Ash Content ◽  
Amylolytic Activity ◽  
Falling Number ◽  
Black Point ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Technological Quality

The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

scholarly journals Social integration of the individuals according to some variables who participated in Youth Camps of Ministry of Youth and SportsGençlik ve Spor Bakanlığı Gençlik Kamplarına katılan bireylerin sosyal uyumlarının bazı değişkenlere göre araştırılması

2016 ◽  
Vol 13 (3) ◽  
pp. 4906
Author(s):  
Summani Ekici ◽  
Tugay Kırcan
Keyword(s):  
Statistical Analysis ◽  
Social Integration ◽  
T Test ◽  
Extreme Sports ◽  
Significance Level ◽  
Outdoor Sports ◽  
Multiple Comparison Test ◽  
Significant Difference ◽  
One Way Anova

This research aims to examine social integration of the individuals according to some variables who participated in youth camps of Ministry of youth and sports. Universe of this study consists of the individuals who participated youth camps of Ministry of youth and sports while sample of study consists of 151 females and 251 males, total 402 participants who participated in Antalya Duacı and BoluAladağlar camps. Sports and Social Integrations Scale (SSIS) which had been developed by Yılmaz and friends (2006) composed of seven point likert type was used for  research group. In order to analyze the data SPSS 18 (Statistical Package for Social Science) package software was used, frequency and percent age analysis to determine the socio demographic characteristics of the students, one-way ANOVA to determine the differences between the sexes and in view of the benefits of participating in outdoor activities to determine whether they present differences in gender  t-test wasused. Tukey HSD multiple comparison test was applied with the purpose of determining which groups lead to statistical difference that comes out after one-way variance analysis (ANOVA). T-Test was applied in order to determine whether the sex of the participants creates difference in their opinions about the benefits of outdoor sports. The significance level of p<0,05 was taken into account in statistical analysis and interpretations of data. According to statistical analysis result, it was determined that 62.4% male and 37.6% female subjects. According to gender, found significant difference between the levels of social integration (p<0,05). Significant differences were observed in “emotional development subscale” among the male and female participants. The views of participants on the socialization aspects, compared to age [F(4-397)= 3,440; p< ,05]; the view of moral development dimension compared to age [F(4-397)= 2,569; p< ,05] and the view of regarding physical benefits when compared to ages have significant differences. According to this result, extreme sports affect young people’s personnel development and the quality of life in a positive way. ÖzetBu araştırma, Gençlik ve Spor Bakanlığı Gençlik Kamplarına Katılan Bireylerin Sosyal Uyumlarının Bazı Değişkenlere Göre Araştırılması” amacıyla yapılmıştır. Çalışmanın evereni; Gençlik ve Spor Bakanlığı Gençlik Kamplarına Katılan Bireyler oluştururken örneklemi; Antalya Duacı ve Bolu Aladağlar kamplarına katılan 151 kadın, 251 erkek toplam 402 bireyler oluşturmaktadır.   Araştırma grubuna Yılmaz ve ark. (2006) tarafından geliştirilen, yedi alt boyutlu ve Likert tipindeki “Sporda Sosyal Bütünleşme Ölçeği” (SSBÖ)  anketi uygulanmıştır.   Elde edilen verilerin değerlendirilmesinde SPSS 18 istatistik programı kullanılmış olup, öğrencilerin sosyo-demografik özelliklerini belirlemek için frekans ve yüzde analizi, cinsiyetler arasında Farklılığı tespit etmek için tek yönlü varyans analizi (ANOVA)  ve katılımcıların doğa sporlarının faydalarına ilişkin görüşlerinde cinsiyetlerinin farklılık oluşturup oluşturmadığını belirlemek için t-Testi uygulanmıştır. Tek yönlü varyans analizi (ANOVA) sonucunda ortaya çıkan istatistiksel farkın hangi gruplardan kaynakladığını belirlemek amacıyla Tukey HSD çoklu karşılaştırma testi uygulanmıştır. Verilerin istatistiksel analizinde ve yorumlarda, p< 0,05 anlamlılık düzeyi dikkate alınmıştır. Yapılan istatistiksel analiz sonucuna göre, deneklerin % 62,4 ünün erkek ve % 37,6 sının bayan olduğu belirlenmiştir. Cinsiyetlere göre sosyal uyum düzeyleri arasında (p<0,05) düzeyinde anlamlı farklılık bulunmuştur. Erkek ve Kadın” katılımcılar arasında “Duygusal gelişim” alt boyutunda anlamlı düzeyde bir farklılık görülmüştür. Katılımcıların doğa sporlarının sosyalleşme boyutuna ilişkin görüşleri yaşlarına göre [F(4-397)= 3,440; p< ,05];ahlaki gelişim boyutuna ilişkin görüşleri yaşlarına göre [F(4-397)= 2,569; p< ,05] ve fiziksel fayda boyutuna ilişkin görüşleri yaşlarına göre anlamlı bir farklılık göstermektedir.  Bu sonuçlara göre doğa sporları gençlerin kişisel gelişim ve hayat kalitelerini olumlu yönde etkilemektedir.

scholarly journals Effect of ascorbic acid on the rheological properties of wheat fermented dough

2011 ◽  
Vol 21 (No. 4) ◽  
pp. 137-144 ◽  
Author(s):  
M. Hrušková ◽  
D. Novotná
Keyword(s):  
Ascorbic Acid ◽  
Protein Content ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Ash Content ◽  
Falling Number ◽  
Acid Addition ◽  
Bread Volume ◽  
Important Correlation ◽  
Sedimentation Value

The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented&nbsp; two groups of flours, characterised (according to the ash content, protein content and Zeleny sedimentation value) the main Czech flour&nbsp;type has been studied. Standard analytical parameters (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigation (maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flours and doughs. It was stated that the influence of the ascorbic acid addition on the fermented dough behaviour depends on the flour composition particularly in the proofing stage. Oven rise characteristics of dough and specific bread volume revealed smaller changes without significant differences between flours with lower (up to 0.6%) and higher (up to 0.7%) ash contents. An important correlation (r = 0.51&ndash;0.68) significant at 0.01 level has been found between specific bread volume and final rise of dough. &nbsp;

Factors Related to the Quality of Life in the Context of Deaf Sign Language Users in Brazil

2020 ◽  
pp. 1-13
Author(s):  
Israel Bispo Dos Santos ◽  
Ana Paula Berberian ◽  
Giselle Massi ◽  
Rita Tonocchi ◽  
Jair Mendes Marques ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Statistical Analysis ◽  
Sign Language ◽  
Social Relationships ◽  
Social Emotional ◽  
Significance Level ◽  
Brazilian Sign Language ◽  
Inference Methods ◽  
Development Objective

Introduction: Deaf sign language users population often has been facing linguistic difficulties regarding to interacting with people who are not aware, who have not learnt about using sign language, such difficulties may have been revealing serious consequences to their social, emotional and also cognitive development. Objective: This study has aimed to analyze the factors which may be associated with the best scoring of Quality of Life (QOL) in a group of deaf Brazilian sign language (Libras) users. Methods: It is a quantitative study, whose data collection has been assessing using the WHOQOL-BREF scale and a sample profile questionnaire as well. Sixty (60) deaf Libras users, who has been living in Southern region of Brazil have participated. Statistical analysis was used by means of descriptive statistical methods and inference methods, considering the significance level of 0.05 (5%). Results: Results have evidenced that total mean scoring in the WHOQOL-BREF was 43.3%. The domain with the highest scoring was Social Relationships (64.31%), and the lowest-scoring was Environment (54.77%).

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