The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality

Flax seeds are a valuable source of several active components and can be used for controlled modeling of bakery food value. The study featured flour mixes of first grade wheat flour and flaxseed flour (flax meal) in the ratio 92.5%:7.5%; 90.0%:10.0%, and 87.5%:12.5%. The rheological properties of the dough were studied using the Mixolab (Chopin Technologies, France). The laboratory was located at the Polzunov Altai State Technical University (Barnaul, Russia). The mixolabogram and radial diagram were used to define the differences in the parameters of the rheological profile of the 4 flour samples. With the increase of flaxseed flour in the composition, the mixing time increased from 5.58 to 5.77 minutes, and the stable state of the dough became longer: from 9.25 to 9.67 minutes. The water ab-sorption capacity of flour mixes directly depended on the dosage of flax flour and increased from 69.4 to 72.9%. However, viscosity, amylolytic activity, and retrogradation revealed inversed dependence on the dosage of flax flour. The moisture content of the dough increased from 47.0 to 50.0% and the initial acidity of the dough increased from 2.5 to 3.5 degree with the increasing dosage of flax flour, which changed the dynamics of acidification during fermentation. This resulted in a more rapid maturation of dough and reduced the total fermentation period from 90 to 60 minutes. Thus, the flax flour mixes can be characterized as “fillers” that produce bread of reduced volume. The authors state the optimal dosage of flax flour as 7.5–10.0% and propose various modes of the technological process for obtaining bread with good consumer properties.

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Optimization of the recipe ingredients wheat bread with recycled plant material

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-3-64-69 ◽

2019 ◽

Vol 81 (3) ◽

pp. 64-69 ◽

Cited By ~ 1

Author(s):

E. A. Kuznetsova ◽

S. A. Mordvinkin ◽

E. A. Zenina

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Growth Yield ◽

Well Being ◽

First Grade ◽

Bread Quality ◽

Wheat Bread ◽

Optimal Dosage ◽

Physico Chemical ◽

The Impact

The possibility of using tiger nut flour (chuf) in the production of wheat bread is considered. During the experiment, trial baking of bread with different dosage of tiger nut flour and wheat flour was carried out. The parameters of mixtures of tiger flour and wheat flour of the first grade in the ratios were studied 5:95; 10:90; 15:85. The research was carried out in the laboratory of the Department "technology of storage and processing of agricultural raw materials and flour public catering" of Volgograd state agrarian University. During the experiment were studied: problems at the present stage in the baking industry; geography of growth, yield and quality of tiger nut; chemical composition of tiger nut and flour derived from it; the impact of tiger nut on human health and well-being; organoleptic indicators of bread quality; physico-chemical indicators of bread quality; change in baking properties of wheat bread with the addition of tiger nut flour. As result of the study, the possibility of producing wheat bread using tiger nut flour was established, as well as the optimal dosage of tiger nut flour and wheat flour allowing to obtain bread with high organoleptic and physico-chemical parameters.

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INFLUENCE OF ADDITIVES OF CRUSHED FLAX SEEDS AND FLAX FLOUR ON TECHNOLOGICAL AND CONSUMER PROPERTIES OF FLOUR PRODUCTS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.2-3.23 ◽

2020 ◽

Author(s):

И.Э. МИНЕВИЧ ◽

Т.Б. ЦЫГАНОВА

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Specific Volume ◽

Raw Materials ◽

Control Sample ◽

First Grade ◽

Healthy Foods ◽

Organoleptic Properties ◽

Retail Chain ◽

Flax Seeds

Продукты переработки семян льна масличного – ценные добавки для обогащения продуктов здорового питания. Исследовано влияние добавки измельченных семян льна (СЛ) и льняной муки (ЛМ) на технологические и потребительские свойства мучных изделий – хлебобулочных (ХБИ) и мучных кондитерских (МКИ). Сырье для приготовления образцов ХБИ и МКИ, приобретенное в розничной сети, соответствовало стандартам. ХБИ (формовой хлеб) готовили безопарным способом по ГОСТ 27669–88, МКИ (маффины) – по ранее предложенной авторами рецептуре. Были выпечены контрольный образец ХБИ из пшеничной муки 1-го сорта без добавок и опытные образцы ХБИ и МКИ с добавкой измельченных СЛ или ЛМ. Установлено, что при внесении в рецептуру ХБИ измельченных СЛ или ЛМ в количестве 6–10% от массы пшеничной муки удельный объем формового хлеба увеличивался на 2,5–4,2 и 8,0–11,3% соответственно, а пористость – в среднем на 4,8% по сравнению с образцом хлеба без добавок. Органолептический анализ показал, что образцы ХБИ с добавкой ЛМ или СЛ имели развитую пористость, эластичный мякиш, хорошо выраженный хлебный вкус и аромат. Определено, что при внесении в рецептуру маффинов ЛМ или СЛ в количестве 5–10% от массы пшеничной муки наблюдалось наибольшее повышение удельного объема изделий, они характеризовались высокими органолептическими свойствами и соответствовали требованиям ГОСТ 15052–2014. Установлено, что добавление измельченных СЛ или ЛМ в количестве не менее 6% от массы пшеничной муки в ХБИ и измельченных СЛ в количестве 10% от массы пшеничной муки в МКИ (маффины) придает этой продукции функциональные свойства. Products of processing of seeds of oil flax are a valuable supplement for the enrichment of healthy foods. The influence of the addition of crushed flax seeds (FS) and flax flour (FF) on the technological and consumer properties of flour products – bakery (B) and flour confectionery (FC) has been studied. Raw materials for the preparation of samples of B and FC purchased from the retail chain met the standards. Bakery (shaped bread) prepared in a non-stick way according to GOST 27669–88, flour confectionery (muffins) – according to the formulation previously proposed by the authors. A control sample of B from wheat flour of the first grade without additives and experimental samples of B and FC with the addition of crushed FS or FF were baked. It was found that when adding crushed FS or FF in the amount of 6–10% of the mass of wheat flour to the B formulation, the specific volume of molded bread increased by 2,5–4,2 and 8,0–11,3%, respectively, and the porosity – on average by 4,8% compared to the sample of bread without additives. Organoleptic analysis showed that samples of B with the addition of FF or FS had developed porosity, elastic crumb, well-defined bread taste and aroma. It was determined that the greatest increase in the specific volume of products was observed when adding FF or FS muffins to the recipe in the amount of 5–10% of the weight of wheat flour. At the same time, the products were characterized by high organoleptic properties and met the requirements of GOST 15052–2014. It was found that the addition of crushed flax seeds or flax flour in an amount of at least 6% of the weight of wheat flour in bakery and crushed flax seeds in an amount of 10% of the weight of wheat flour in flour confectionery (muffins) gives these products functional properties.

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Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking

International Journal of Food Properties ◽

10.1080/10942910903295939 ◽

2011 ◽

Vol 14 (3) ◽

pp. 583-598 ◽

Cited By ~ 23

Author(s):

A. Gómez ◽

C. Ferrero ◽

A. Calvelo ◽

M.C. Añón ◽

M.C. Puppo

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Mixing Time ◽

Flour Dough ◽

Wheat Flour Dough

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Study of rheological properties of cakedough from a mixture of wheat and amaranth flour

BIO Web of Conferences ◽

10.1051/bioconf/20201700145 ◽

2020 ◽

Vol 17 ◽

pp. 00145

Author(s):

Ainash Rustemova ◽

Nurudin Kydyraliev ◽

Madina Sadigova ◽

Nurgul Batyrbayeva

Keyword(s):

Water Absorption ◽

Rheological Properties ◽

Wheat Flour ◽

First Grade ◽

Absorption Index ◽

Basic Parameters ◽

Composite Mixture ◽

Amaranth Flour ◽

Index Index ◽

Gluten Index

The paper presents the study of rheological properties of cake dough from composite mixture of wheat and amaranth flour using Mixolab, Alveolab of CHOPIN company (France). It presents the basic parameters of rheological profile of wheat flour of the first grade “Alia” (Tokmak) and composite wheat and amaranth flour, points of index: index of water absorption, index of stability to mixing, index of gluten, index of viscidity, stability of starch oramylolytic index, index of retrogradations of starch.

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Using the alveograph in developing requirements for the quality of flour for wafer sheet production

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-52-58 ◽

2020 ◽

Vol 29 (12) ◽

pp. 52-58

Author(s):

E.P. Meleshkina ◽

◽

S.N. Kolomiets ◽

A.S. Cheskidova ◽

◽

...

Keyword(s):

Rheological Properties ◽

Quality Indicators ◽

Wheat Flour ◽

Mathematical Statistics ◽

Intended Purpose ◽

The Future ◽

Relationship Of ◽

The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

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Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

Applied Sciences ◽

10.3390/app11114791 ◽

2021 ◽

Vol 11 (11) ◽

pp. 4791

Author(s):

Simona Maria Man ◽

Laura Stan ◽

Adriana Păucean ◽

Maria Simona Chiş ◽

Vlad Mureşan ◽

...

Keyword(s):

Wheat Flour ◽

Phenolic Content ◽

Control Sample ◽

Positive Influence ◽

Partial Replacement ◽

Total Phenolic ◽

Volatile Profile ◽

Texture Properties ◽

Flaxseed Flour ◽

Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

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The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

Molecules ◽

10.3390/molecules26133969 ◽

2021 ◽

Vol 26 (13) ◽

pp. 3969

Author(s):

Karolina Pycia ◽

Lesław Juszczak

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Viscoelastic Properties ◽

Control Sample ◽

Scanning Calorimetry ◽

Creep And Recovery ◽

Research Material ◽

Pasting Characteristics ◽

Tan Δ ◽

Weak Gels

The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W.

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Effect of Energy Degeneracy on the Transition Time for a Series of Metastable States

Journal of Statistical Physics ◽

10.1007/s10955-021-02788-0 ◽

2021 ◽

Vol 184 (1) ◽

Author(s):

Gianmarco Bet ◽

Vanessa Jacquier ◽

Francesca R. Nardi

Keyword(s):

Metastable State ◽

Stochastic Dynamics ◽

Transition Probabilities ◽

Mixing Time ◽

Stable State ◽

Temperature Limit ◽

Metastable States ◽

Transition Time ◽

Sharp Estimates ◽

Model Independent

AbstractWe consider the problem of metastability for stochastic dynamics with exponentially small transition probabilities in the low temperature limit. We generalize previous model-independent results in several directions. First, we give an estimate of the mixing time of the dynamics in terms of the maximal stability level. Second, assuming the dynamics is reversible, we give an estimate of the associated spectral gap. Third, we give precise asymptotics for the expected transition time from any metastable state to the stable state using potential-theoretic techniques. We do this in a general reversible setting where two or more metastable states are allowed and some of them may even be degenerate. This generalizes previous results that hold for a series of only two metastable states. We then focus on a specific Probabilistic Cellular Automata (PCA) with configuration space $${\mathcal {X}}=\{-1,+1\}^\varLambda $$ X = { - 1 , + 1 } Λ where $$\varLambda \subset {\mathbb {Z}}^2$$ Λ ⊂ Z 2 is a finite box with periodic boundary conditions. We apply our model-independent results to find sharp estimates for the expected transition time from any metastable state in $$\{\underline{-1}, {\underline{c}}^o,{\underline{c}}^e\}$$ { - 1 ̲ , c ̲ o , c ̲ e } to the stable state $$\underline{+1}$$ + 1 ̲ . Here $${\underline{c}}^o,{\underline{c}}^e$$ c ̲ o , c ̲ e denote the odd and the even chessboard respectively. To do this, we identify rigorously the metastable states by giving explicit upper bounds on the stability level of every other configuration. We rely on these estimates to prove a recurrence property of the dynamics, which is a cornerstone of the pathwise approach to metastability.

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