scholarly journals Substitution of Wheat Flour by Local Cereals and Pulses Flour "An Approach to Overcome Wheat Gap in Egypt" 2. Gluten Content and Falling Number

2020 ◽  
Vol 65 (2) ◽  
pp. 69-83
Author(s):  
Zeinab R. Atia ◽  
M.M El-Genbeihy ◽  
M. Abd El- Sattar Ahmed
Keyword(s):  
Wheat Flour ◽  
Falling Number ◽  
Gluten Content

scholarly journals The puff-pastry making properties of triticale flour

2014 ◽  
Vol 8 (1) ◽  
pp. 81-84
Author(s):  
Bernadett Czank
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Agronomic Traits ◽  
Sensory Properties ◽  
Falling Number ◽  
Food Component ◽  
Puff Pastry ◽  
Non Profit ◽  
Gluten Content ◽  
Nutrition Value

The flour (100% Tc) of the triticale variety GK Szemes bred at the Cereal Research Non-Profit Ltd. was tested for food purposes, namely, for puff-pastry making properties. The control dough was made of BL 55 plain wheat flour (100% BL). Flour mixtures (flour mixtures I and II) were prepared by mixing wheat flour and triticale flour to different ratios. The flours, their mixtures, and the puff-pastry made of them, respectively, were analyzed according to the terms of the Hungarian Food Codex for the following rheological traits: gluten content, falling number, farinograph water absorption, and extensibility. The data reflected that the triticale flour and wheat flour mixtures had advantageous baking industrial properties. The dough of flour mixtures was easier to handle manually than the control. The dough on flour mixture II basis was ranked higher than that of flour mixture I in terms of sensory properties. Therefore flour mixture II had been chosen to bake Chelsea bun-type puff-pastry with savoury (pizza cream) flavouring. Triticale has favourable agronomic traits and beneficial nutrition value and therefore it is expected to become a valuable food component.

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.

The chemistry of the strength of wheat flour

1922 ◽  
Vol 12 (3) ◽  
pp. 231-243 ◽  
Author(s):  
Herbert Ernest Woodman
Keyword(s):  
Carbon Dioxide ◽  
Wheat Flour ◽  
Size And Shape ◽  
Gluten Content ◽  
Water Holding

It is well known that different flours vary enormously in respect of the size and shape of loaf they yield on baking. The factor which determines the quality of flour in this connection has been termed “strength” and the latter has been denned as “the capacity of flour for making large well-piled loaves”(1).Many views have been held from time to time regarding the explanation of flour strength from the chemical standpoint. The earliest view was that strength was determined by the gluten content of the flour, which by virtue of its tenacity was able to retain in the bread the carbon dioxide produced as a result of the activity of the yeast. Many cases, however, were investigated where flours possessing a high gluten content were not so strong as a flour with a low content of gluten. Furthermore, no accepted regularity has been found to exist between the strength of flours and the water-holding or gas retaining capacity of their glutens.

scholarly journals THE EFFECTS OF ADDING SOY FIBER TO WHEAT SPAGHETTI

2012 ◽  
Vol 30 (2) ◽  
Author(s):  
ALINE BENEDETTI-BORDIN ◽  
VÂNIA FERREIRA ROQUE-SPECHT
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Volume Loss ◽  
Falling Number ◽  
Cooking Water ◽  
Development Stability ◽  
Fiber Addition

This study has evaluated the effects of adding 4%, 6% and 8% soy fiber to wheat pasta for the production of dry wheat spaghetti. The properties of the mixture were evaluated for humidity, falling number, ashes, color, retained gluten, and subjected to farinograph (water absorption, development, stability) and extensograph analyses (resistance and extensibility). The spaghetti was evaluated with cooking tests (performance, increased volume, loss of soluble solids to cooking water) and sensory analysis. The addition of soy fiber to wheat flour resulted in mixtures with rheological and physicochemical characteristics suitable for the production of wheat spaghetti, enhancing performance and reducing the loss of soluble solids to the cooking water. The sensory analysis showed that, for all parameters tested, panelists favored mixtures with up to 6% soy fiber addition.

scholarly journals Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours

2011 ◽  
Vol 57 (4) ◽  
pp. 144-153 ◽  
Author(s):  
Soňa Gavurníková ◽  
Michaela Havrlentová ◽  
Ľubomír Mendel ◽  
Iveta Čičová ◽  
Magdaléna Bieliková ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Weight Ratio ◽  
Ash Content ◽  
Falling Number ◽  
Technological Parameters ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Composite Flours ◽  
Points Of View ◽  
Sensory Parameters

Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet FloursThe composite flours were created from basic wheat flour and from buckwheat and millet flours used as additives in the weight ratio of 5-30%. Basic technological parameters of flours (ash content, wet gluten, gluten swelling, sedimentation index, falling number), rheological properties of dough, and sensory parameters of baked bread loaves (weight, specific volume, aroma, taste, structure) were studied. Additives influenced all traits of flours, doughs, and baked breads. From the technological and sensory points of view, baked breads with the addition of buckwheat were accepted up to the addition of 20% and breads with millet up to 5% (even though taste and flavour were accepted up to 15% addition).

scholarly journals Changes in the Quality of Winter Wheat Varieties in a Comparative Experiment

2003 ◽  
pp. 179-183
Author(s):  
Péter Sipos ◽  
Zoltán Győri
Keyword(s):  
Crop Production ◽  
Quality Parameters ◽  
Falling Number ◽  
Wheat Varieties ◽  
Field Crops ◽  
Gluten Content ◽  
New Varieties ◽  
Two Parameters ◽  
Winter Wheat Varieties

The hungarian seed grain supply offers more and more varieties from the field crops for public cultivation in every year. The number of the admitted varieties by state doubled from 1996 to 2001. The question is what changes can the varieties newly inproved show in the quality parameters.32 varieties admitted in different years was examined on quality parameters as wet gluten content, valorigraphic value and falling number from period 1996-2001. We established that the newer varieties surpassed the traditional varieties of the variety-comparativing experiment in accordion to they wet gluten content. In connection with formation of valorigraphical value we saw that the new varieties got place in the varieties admitted for public cultivation in quality based examining. The varieties showed different reaction of fertilizer on the formation of these two parameters. In connection with the formation of the value of falling number the examined varieties suited for the requirements of quality crop production in the experimental years excepted some of them.

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