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 Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

2016 ◽  
Vol 22 (3) ◽  
pp. 319-326 ◽  
Author(s):  
Dubravka Jambrec ◽  
Marijana Sakac ◽  
Pavle Jovanov ◽  
Aleksandra Misan ◽  
Mladenka Pestoric ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Mineral Content ◽  
Control Sample ◽  
Molar Ratio ◽  
Phytic Acid Content ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Two types of buckwheat flour - non-treated (NBF) and autoclaved (TBF) were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10-30% and the produced tagliatelle samples (dry and cooked) were examined in terms of mineral and phytic acid (PA) content. Both NBF and TBF possessed significantly higher (p < 0.05) content of all investigated minerals compared to whole wheat flour (WWF), but significantly lower (p < 0.05) PA content. Cooked NBF-containing tagliatelle possessed significantly higher (p < 0.05) content of Mg, Zn, Mn and Fe compared to the cooked control sample, while mineral content of cooked TBF-containing tagliatelle samples was not significantly different from the control. Autoclaving significantly reduced (p < 0.05) PA content of cooked TBF-containing tagliatelle samples compared to cooked NBF-containing tagliatelle samples and the control sample. The mineral bioavailability defined through molar ratio of mineral to phytate was slightly improved in buckwheat-containing tagliatelle samples, but it still remains at low level. Regarding all results, the enrichment of whole wheat tagliatelle with NBF at higher levels of substitution (20-30%) resulted in significant increase in mineral content and bioavailability.

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

scholarly journals Proximate composition and quantitative analysis of benzoyl peroxide and benzoic acid in the wheat flour samples: wheat flour quality

2019 ◽  
Author(s):  
Numrah Nisar ◽  
Faiza Mustafa ◽  
Arifa Tahira ◽  
Rashad Waseem Khan Qadri ◽  
Yaodong Yang ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Benzoic Acid ◽  
Benzoyl Peroxide ◽  
Wheat Flour ◽  
Proximate Composition ◽  
High Performance ◽  
Wheat Crop ◽  
Whole Wheat Flour ◽  
Whole Wheat

Background. Extensive milling processes have deprived wheat flour from essential nutrients. Objective of the current study was to assess the nutritive quality of commercial wheat flour (soft flour/SF) through analyses of proximate composition and functional properties as well as quantification of benzoyl peroxide (BP; added as bleaching agent in the SF). Methods. Test samples included commercial soft flour samples purchased from the local supplier from different flour mills (with additives) and a control sample without additives was prepared by grinding the seeds harvested from wheat crop grown in the experimental field of University of Agriculture, Faisalabad, under optimized field conditions without any fertilizer and insecticide. Benzoyl peroxide and Benzoic Acid quantification was performed through High Performance Liquid Chromatography Results. Results when compared with the whole wheat flour (WF; never received additives) indicated that SF had lesser fiber, protein and ash contents, whereas, higher damaged starch, fat, gluten and bulk density. A parallel experiment under selected conditions (temperature, time and solute concentration) showed dissociation of BP into BA soon after the exposure. Observed BA range (13.77 mg/g after 16hrs) in SF and exposure level assessment (44.3±1.36 mg/kg/BW) showed higher intake of BA on the consumption of SF. Results revealed superiority of WF over SF in nutritive qualities as well as free of toxicants such as BA. KEYWORDS: Benzoyl peroxide; Benzoic acid; Soft Flour; Whole Wheat Flour; High Performance Liquid Chromatography

OPTIMIZATION OF THE MICRONUTRIENT COMPOSITION OF COOKIES WITH THE USE OF BUCKWHEAT FLOUR

2020 ◽  
Author(s):  
И.И. МИЗИНЧИКОВА ◽  
Т.В. САВЕНКОВА ◽  
М.А. ТАЛЕЙСНИК ◽  
Н.А. ЩЕРБАКОВА ◽  
С.Ю. МИСТЕНЕВА
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
High Grade ◽  
Optimum Ratio ◽  
Organoleptic Evaluation ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Изучено влияние частичной замены муки пшеничной высшего сорта мукой гречневой и пшеничной цельнозерновой на качественные характеристики готового изделия. Установлено оптимальное соотношение, %, мука пшеничная высшего сорта : мука пшеничная цельнозерновая : мука гречневая 55 : 15 : 30, что обеспечивает увеличение содержания пищевых волокон с 4,75 до 6,29 г/100 г, или на 32%; микроэлементов фосфора и магния на 15,5 и 18,2% соответственно; витаминов ниацина и В6 на 18,8 и 10,3% соответственно по отношению к контролю, %, мука пшеничная высшего сорта : мука гречневая 70 : 30. Органолептическая оценка сахарного печенья показала, что использование муки гречневой в сочетании с мукой пшеничной цельнозерновой обеспечивает насыщенный сбалансированный вкус, выраженный аромат и хрустящую, рассыпчатую текстуру готового изделия. The influence of partial replacement of high grade wheat flour with buckwheat flour and whole wheat flour on the quality characteristics of the product is studied. The optimum ratio, %, the high grade wheat flour : whole wheat flour : buckwheat flour 55 : 15 : 30, which provides an increased content of food fiber from 4,75 to 6,29 g/100 g, or 32%; minerals phosphorus and magnesium 15,5 and 18,2%, respectively; vitamins niacin and B6 18,8 and 10,3%, respectively, relative to control, %, the high grade wheat flour : buckwheat flour 70 : 30. Organoleptic evaluation of sugar cookies showed that the use of buckwheat flour in combination with whole wheat flour provides a rich balanced taste, pronounced aroma and crisp, crumbly texture of the finished product.

Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour

2018 ◽  
Vol 14 (1) ◽  
Author(s):  
Yu-Ming Liu ◽  
Sy-Yu Shiau
Keyword(s):  
Wheat Flour ◽  
Radical Scavenging ◽  
Sensory Properties ◽  
Eating Quality ◽  
Whole Wheat Flour ◽  
Substitution Level ◽  
Whole Wheat ◽  
Scavenging Capacity ◽  
Dpph Radical Scavenging ◽  
Bound Phenolics

Abstract:Chinese alkaline noodle (CAN) is one of popular staple foods in Asia. Whole wheat flour (WWF) is healthier than refined wheat flour (WF). This study investigated the effect of substitution level of WWF on physicochemical and sensory properties of CAN. Results showed that increasing WWF amount significantly reduced tensile strength (TS) and extensibility (E) of cooked CAN, but increased TS/E ratio from 6.05 to 13.22 mN/mm. High WWF substitution (>60 %) significantly increased cooking loss and decreased the elasticity of CAN. CAN prepared with WWF had darker, redder and yellower color than control. However, free and bound phenolics and DPPH radical scavenging capacity of CAN obviously increased with the amount of WWF. CAN with 0–40 % WWF had similar sensory scores in color, flavor, texture and overall preferences. The study suggests that healthy whole grain CAN with higher phytochemicals and acceptable eating quality can be produced by using 20–40 % WWF.

Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

2016 ◽  
Vol 12 (4) ◽  
pp. 411-419 ◽  
Author(s):  
Yi-Tien Chen ◽  
Sy-Yu Shiau ◽  
Jhong-Tai Fu
Keyword(s):  
Physicochemical Properties ◽  
Wheat Flour ◽  
Radical Scavenging ◽  
Whole Wheat Flour ◽  
Substitution Level ◽  
Whole Wheat ◽  
Scavenging Capacity ◽  
Sensory Score ◽  
Steamed Bread ◽  
Dpph Radical Scavenging

Abstract Mantou (steamed bread) is a Chinese fermented wheat product that is cooked in steamer. Whole wheat flour (WWF) is healthier than regular wheat flour (WF). This study investigated the physicochemical properties of dough and mantou made from WF and/or WWF. Results showed that the substitution of WF by WWF resulted in stiffer and less extensible dough. Both Peleg–Normand and Wiechert models fitted well to the stress relaxation data of mantou. Increasing the substitution level of WWF led to the decrease of k1 and k2 in Peleg–Normand model as well as λ1 and λ2 in Wiechert model. Mantou with 100 % WWF had significantly higher hardness but lower cohesiveness and specific volume than regular mantou. However, free and bound phenolics and DPPH radical scavenging capacity of mantou obviously increased with the amount of WWF. Mantou with 25 % WWF had the highest overall sensory score among all mantous tested.

scholarly journals Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Vira Drobot ◽  
Anastasiya Semenova ◽  
Jelyzaveta Smirnova ◽  
Larisa Mykhonik
Keyword(s):  
Technological Process ◽  
Wheat Flour ◽  
Gas Production ◽  
Tolerance Index ◽  
Retention Capacity ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

scholarly journals Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Vira Drobot ◽  
Anastasiya Semenova ◽  
Jelyzaveta Smirnova ◽  
Larisa Mykhonik
Keyword(s):  
Technological Process ◽  
Wheat Flour ◽  
Gas Production ◽  
Tolerance Index ◽  
Retention Capacity ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests.The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

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