scholarly journals Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides

2014 ◽  
Vol 68 (1) ◽  
pp. 99-106 ◽  
Author(s):  
Tamara Dapcevic-Hadnadjev ◽  
Ljubica Dokic ◽  
Milica Pojic ◽  
Miroslav Hadnadjev ◽  
Aleksandra Torbica ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Opposite Effect ◽  
Hydroxypropyl Methylcellulose ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Positive Effects ◽  
Osa Starch ◽  
Pregelatinized Starch ◽  
Spray Dried

The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatinized starch sodium octenyl succinate (Pregel OSA starch) and hydrolyzed spray-dried starch sodium octenyl succinate (Hydrol OSA starch) was performed. The quality characteristics of obtained bread were compared to control wheat flour bread and bread containing 0.5% hydroxypropyl methylcellulose (HPMC). The obtained results indicated that addition of Pregel and OSA starches influenced the increase in water absorption, whilst addition of Hydrol OSA starch exhibited the opposite effect. Moreover, the addition of all chosen starches influenced the decrease in dough stability. On the other hand, the positive effects of implementation of emulsifying starches on specific volume and texture were observed, where Pregel OSA and OSA starch have expressed the highest effect.

Quality Characteristics of Cake-type Doughnuts Containing Peanut, Cowpea, and Soybean Flours

1982 ◽  
Vol 9 (2) ◽  
pp. 101-103 ◽  
Author(s):  
Kay H. McWatters
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Quality Characteristics ◽  
Soybean Flour ◽  
Fat Absorption ◽  
Legume Flour

Abstract Ten percent of the wheat flour in cake-type buttermilk doughnuts was replaced with flours processed from prepress, solvent-extracted peanuts; partially defatted, untoasted peanuts; partially defatted, toasted peanuts; and dry cowpeas. The legume-supplemented doughnuts were prepared with and without soybean flour, which is frequently added to doughnut formulations to control fat absorption during frying. The quality of test doughnuts was assessed by comparison to wheat flour reference doughnuts. Good machinability and frying characteristics were observed in reference and test batters. Legume-supplemented doughnuts scored favorably in sensory comparisons with reference doughnuts and were similar in moisture content. Oil levels of legume flour-supplemented doughnuts were the same or less than that of reference doughnuts and were more acceptable than levels reported in an earlier study which utilized the legumes in the form of meal.

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

2016 ◽  
Vol 96 (1) ◽  
pp. 79-89 ◽  
Author(s):  
C. Ding ◽  
A.R. Rodas-González ◽  
Ó. López-Campos ◽  
J. Galbraith ◽  
M. Juárez ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Metabolic Activity ◽  
Quality Characteristics ◽  
Quality Traits ◽  
Electrical Parameters ◽  
Positive Effects ◽  
Wide Range ◽  
Retail Display ◽  
The Right

As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously observed in beef. Forty bison bull carcasses were split and HVES (400 V peak, 5 ms pulses at 15 pulses s−1 for 30 s) was applied to the right sides and subsequently evaluated for grade characteristics, metabolic activity, and quality characteristics. The bison carcasses used in this study had a wide range of lean and fat, with minimal marbling. In the present study, HVES had no effect on bison quality traits, sensory attributes, retail display characteristics, nor the glycolytic metabolites (P > 0.05) except lactate. Inherent differences in muscle fibre type or physical carcass differences may have influenced the response to the electrical parameters used in the present study and merits further investigation.

Improvement of Quality of Gluten-free Layer Cakes

2009 ◽  
Vol 15 (2) ◽  
pp. 193-202 ◽  
Author(s):  
F. Ronda ◽  
M. Gómez ◽  
P.A. Caballero ◽  
B. Oliete ◽  
C.A. Blanco
Keyword(s):  
Wheat Flour ◽  
Rice Flour ◽  
Fractional Factorial ◽  
Gluten Free ◽  
Positive Effects ◽  
Layer Cake ◽  
The Individual ◽  
Crumb Grain ◽  
Fractional Factorial Experimental Design

The development and study of new gluten-free foods of high quality that are suitable for people with celiac disease is necessary since there is increasing frequency of people who have been found to be allergic to proteins in wheat flour. Rice is one of the most used cereals in these special foods elaborations. However, replacement of wheat flour by rice flour usually leads to a noticeable decrease in the quality of the products discussed in this study. This work studied the individual and combined influence of xanthan gum (XAN), emulsifier, pregelatinizated starch, and transglutaminase on quality of rice yellow layer cake (YLC) by means of a systematic study based on a two-level half-fractional factorial experimental design. Size and shape, texture, color, crumb grain profile and sensory acceptance were evaluated in YLC. XAN, white egg proteins, and emulsifier showed significant positive effects on volume, texture and crumb grain characteristics. The feasibility of rice YLC reaching acceptable levels of customer satisfaction was demonstrated.

scholarly journals Use of topinambur in technology of flour products

2021 ◽  
Vol 23 (95) ◽  
pp. 13-19
Author(s):  
G. Р. Khomych ◽  
N. I. Tkach ◽  
Y. G. Nakonechna ◽  
O. V. Nesterenko ◽  
N. M. Prior
Keyword(s):  
Wheat Flour ◽  
Polyphenol Oxidase ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Raw Material ◽  
Partial Replacement ◽  
Biological Value ◽  
Health And Disease ◽  
Partial Inactivation

The article considers the use of Jerusalem artichoke processing products in technology flour yeast products. In terms of productivity, Jerusalem artichokes significantly exceed potatoes, sugar beets, corn and other crops of intensive type, but grow it on small area mainly for fodder purposes. Recently, in the food industry is observed reorientation to the production of products with new qualities, aimed at improving the situation health and disease prevention. Jerusalem artichoke is a unique raw material that can increase the biological value of finished products. Useful properties of Jerusalem artichoke are used to strengthen the immune system, reduce the risk of heart attack and stroke, eliminate salt deposits in the joints, in the therapeutic diet for diabetes. However, its limited use in the processing industry is due to the rapid enzymatic darkening of Jerusalem artichoke tubers during processing. Given the specific properties of Jerusalem artichoke, it is advisable to investigate the enzymatic darkening of Jerusalem artichoke tubers during processing by determining the activity of the enzyme polyphenol oxidase and the use of Jerusalem artichoke puree in the technology of yeast dough. Analysis of tubers and Jerusalem artichoke puree was performed by organoleptic and physicochemical indicators. The quality of finished products was controlled by organoleptic, physicochemical and structural and mechanical indicators, among which special attention was paid to indicators acidity, humidity, porosity, shape stability. The activity of the enzyme in whole and crushed Jerusalem artichoke tubers and its effect on the activity of the enzyme pre-blanching in water for 10 minutes It is determined that when blanching is a partial inactivation of the enzyme polyphenol oxidase, which prevents darkening of raw materials during grinding. The effect of adding Jerusalem artichoke puree in the amount of 10, 15 and 20 % was studied on gluten of wheat flour. The partial replacement of wheat flour in mashed Jerusalem artichoke leads not only to a decrease in the amount of gluten, but also to a change in its quality. The gluten becomes more elastic, the extensibility decreases, and with the addition of 20 % puree gluten is torn. It is determined that the duration of fermentation of dough samples varies depending on the amount introduced Jerusalem artichoke puree. With increasing percentage of Jerusalem artichoke puree in the dough recipe, the duration of dough fermentation is reduced by 6.25…8.75 %. The addition of puree had a positive effect Jerusalem artichoke to increase the yield of the finished product by 5.20…26.34 %. Research of the main quality indicators of experimental samples confirm that according to the set of indicators, the optimal sample is 10 % of Jerusalem artichoke puree, which makes it possible to recommend it for the production of yeast bakery products of high biological value.

scholarly journals Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 344-351 ◽  
Author(s):  
Xian Na ◽  
Hu Guohua
Keyword(s):  
Response Surface Methodology ◽  
Physical Properties ◽  
Response Surface ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Partial Replacement ◽  
Corn Flour ◽  
Overall Acceptability ◽  
Positive Effects

Effects of partial replacement of wheat flour with corn flour (2.93–17.07%) blended with xanthan gum (0.1172–0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P ≤ 0.001). Corn flour had significant positive effects on specific volume, hardness, springiness, colour and overall acceptability (P ≤ 0.05). Hence corn flour and xanthan significantly improved the baking quality of sponge cakes (P ≤ 0.05) and thereby augmented the potential for using wheat-corn blend flours in cake baking. Based on RSM optimisation, a balance between amounts of corn flour (12.7%) and xanthan (0.416%) led to products with desired physical properties and acceptable sensory quality.

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.

Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies

2017 ◽  
Vol 54 (1) ◽  
pp. 62
Author(s):  
R. S. Agrawal ◽  
H. M. Syed ◽  
P. N. Satwadhar
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Ash Content ◽  
Partial Replacement ◽  
Fenugreek Seed ◽  
Seed Flour ◽  
Physical Chemical ◽  
Protein Fiber ◽  
Textural Parameters ◽  
Different Levels

The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.

scholarly journals Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

2016 ◽  
Vol 9 ◽  
pp. 85-89 ◽  
Author(s):  
Bina Gurung ◽  
Pravin Ojha ◽  
Dilip Subba
Keyword(s):  
Vitamin C ◽  
Bulk Density ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Sensory Quality ◽  
Quality Characteristics ◽  
Crude Fiber ◽  
Crude Fibre

Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were mixed in the ratio of 100:0, 90:10, 80:20, 70:30 and 60:40. Diameter and thickness of biscuit decreased and bulk density increased as the amount of pumpkin increased. The nutritional quality of biscuit was positively influenced by the incorporation of pumpkin. Pumpkin increased protein, crude fibre, calcium, carotene and vitamin C of biscuit. The sensory quality of biscuit made from the mixed flour containing 70 parts of wheat flour and 30 parts of pumpkin puree was best. The biscuit made fromthe flour of this composition contained 2.53% moisture, 9.7% protein, 12% fat, 0.51% crude fiber, 0.81% total ash, 76.98% carbohydrate, 13.01 mg/100g carotene, 1.04 mg/100g Vitamin C, 1.88 mg/100g iron, 35.6 mg/100g calcium and energy value of 454.72 Kcal/100g dry matter.

scholarly journals Determining consumption preferences of consumers considering quality attributes of drinking water

2021 ◽  
Vol 33 (2) ◽  
pp. 156-165
Author(s):  
Emine Aşkan ◽  
Yavuz Topcu ◽  
Ayça Nur Şahin
Keyword(s):  
Drinking Water ◽  
Water Resources ◽  
Tap Water ◽  
Quality Characteristics ◽  
Chemical Quality ◽  
Positive Effects ◽  
Region I ◽  
Local Water ◽  
Region Ii

The aim of the study was to determine the main factors affecting the consumption preferences of consumers by considering the quality characteristics of drinking water according to the regions where they reside. For this pur-pose, the data obtained from 400 consumers living in the central districts of Iğdır province were used for Factor Analysis and Two-Step Clustering Analysis. Research results reported that physiological needs of the consumers residing in region I were based on the physiological and physical quality of the water in their drinking water consumption preference, consumers in region II relied on the chemical quality of the tap water, and consumers in region III focused on the cost advantages of tap water depending on the chemical quality of tap water. Therefore, supplying differentiated bottled drinking water in hygienic conditions according to physical and physiological quality standards of drinking water for consumers in region I, ensuring the protection and access of local water resources suitable for chemical quality characteristics to consumers in region II, and maintaining the reliability of local water resources with good chemical quality and low cost of supply and sustainability of their use for consumers in region III can have positive effects on consumption satisfaction.

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