scholarly journals Appropriate Ratio Of Wild Yam (D. praehensilis) Flour To Add To Wheat Flour For Breadmaking Process

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Songuimondenin Soro ◽  
Koffi Jean Didier Kouassi ◽  
Hubert K. Konan ◽  
Eugène J-P. Kouadio
Keyword(s):  
Wheat Flour ◽  
Binding Capacity ◽  
Starch Content ◽  
Falling Number ◽  
Bread Making ◽  
Water Binding ◽  
Composite Flours ◽  
Yam Flour ◽  
Incorporation Ratio ◽  
Gluten Index

The objective of this work was to find the suitable incorporation ratio of D. praehensilis flour into wheat flour in order to obtain appropriate bread. All incorporation reduced bread making potential as wet gluten, dry gluten, gluten index and gluten water binding capacity. These values decrease significantly from (28.4 % to 21.7 %), (10.3 % to 7.54 %), (95 to 88 %) and (18.1 to 14.16 %) respectively for wet gluten, dry gluten, gluten index and gluten water binding capacity. The yam flour incorporation reduced the dough rising potential and the final bread volume. The specific volume decreased from 3.26 to 1.37 cm3/g. During dough fermentation, highest volume values were ranged from 135.45 cm3 to 100.06 cm3, respectively from control (WF) to WYF-25 flours. Flours damaged starch content increasing from 21.8 % to 28.9 %, was responsible of the Hagberg Falling Number reduction related to increase of amylase’s activities. The Falling Number of composite flours was ranged from 327s to 357s, compared to control flour dough (362s). This induced the increasing of dough hydration from 62 % to 82 %. Increase in dough Tenacity (from 103 to 222 mmH2O) and P/L configuration ratio (from 0.93 to 7.93) were noticed. The sensory evaluation showed that below 10 % of yam flour substitution to wheat flour the final bread crumb colour, aroma, taste, and overall are acceptable by consumers.

scholarly journals Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum) Hardened Tubers Composite Flours

2015 ◽  
Vol 2015 ◽  
pp. 1-8
Author(s):  
Véronique Josette Essa’a ◽  
Roger M. Mbanga Baleba ◽  
Gabriel Nama Medoua
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Protein Quality ◽  
Deformation Energy ◽  
Falling Number ◽  
Bread Making ◽  
Homogeneous Cluster ◽  
Composite Flours ◽  
Rupture Pressure ◽  
Hagberg Falling Number

The ability of trifoliate hardened-yam flours to partially substitute wheat flour in food formulations was assessed. Three varieties of hardened-yam flour were incorporated in wheat flour in proportions of 0, 10, 20, 30, 40, and 50% (w/w). Samples were evaluated for protein content, Zeleny sedimentation index, Hagberg falling number, functional properties (WAC, WSI, and OAC), and some rheological properties including dough rupture pressure (P), extensibility (L), stability (P/L), and deformation energy (W). Results showed that trifoliate hardened-yam flours do not have acceptable baking properties as pictured by the low Zeleny sedimentation index and the low Hagberg falling number. Protein quality (Zeleny index, 31) of wheat flour helped to compensate gluten deficit of yam flours, but the amylasic activity determined by the Hagberg falling number could not be adjusted, which resulted in a loss of extensibility (L) of the paste at 10% substitution. Multivariate analysis of experimental data regrouped wheat flour and all wheat/hardened-yam treated with kanwa composite flours in one homogeneous cluster. Although wheat/hardened-yam treated with kanwa composite flours had physicochemical and functional properties similar to wheat, the inadequate diastasic activity makes them inappropriate for bread making, marking the strongest influence of that parameter.

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.

scholarly journals Wheat and flour quality relations in a commercial mill

2013 ◽  
Vol 19 (No. 5) ◽  
pp. 189-195 ◽  
Author(s):  
M. Hrušková ◽  
K. Hanzlíková ◽  
P. Varáček
Keyword(s):  
Protein Content ◽  
Quality Parameters ◽  
Ash Content ◽  
Activity Measurement ◽  
Western Region ◽  
Falling Number ◽  
Bread Making ◽  
Gluten Index

The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological investigation (alveograph, gluten index), sedimentation test and laboratory baking test were used for characterization of wheats and flours. In addition NIR method was used to calculate ash, wet gluten, sedimentation value and protein content. Statistically significant correlations were found practically between all tested quality parameters of wheat and corresponding flour samples. However, the strongest correlation (r = 0.69–0.70) significant at 0.01 level exists between specific bread volume and protein and wet gluten content, determined both by standard or by NIR methods. 

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 Quality Evaluation of Composite Bread Produced from Wheat and Fermented Cashew Kernel Flours

2019 ◽  
pp. 1-8
Author(s):  
Bleou Jean Jaurès Touzou ◽  
Doudjo Soro ◽  
Soronikpoho Soro ◽  
Kouadio Ernest Koffi
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Crude Protein ◽  
Quality Evaluation ◽  
Falling Number ◽  
Crude Fibre ◽  
Substitution Level ◽  
Composite Flours ◽  
Bread Production ◽  
Carbohydrate Contents

The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10, 20 30 and 40% were evaluated. The physical properties and proximate composition of loaves were determined. Also sensory characteristics of breads were evaluated. Results showed that the substitution of wheat flour with fermented cashew kernel flour negatively impacted the rheological properties and increased the falling number. Thereby, composite flours obtained from wheat flour substitution with fermented cashew kernel flour at 10 and 20 percent levels were retained for bread production. The weight, volume and specific volume of loaves varied from 208 to 229 g, 433 to 657 cm3 and 1.80 to 3.20 cm3/g respectively. The crude protein, fat, crude fibre, moisture and ash contents of the composite breads increased significantly (P<0.05) with increase in the proportion of fermented cashew kernel flour. The carbohydrate contents were observed to decrease significantly (P<0.05) from 38.08 to 56.18% with increase in the percentage of the cashew kernel flour incorporation. Sensory evaluation of the bread samples showed that substitution level of 10% fermented cashew kernel flour produced bread that was acceptable to the consumers whereas at 20% were neither like nor dislike. Therefore, it is recommended to use a level of substitution of wheat flour with fermented cashew kernel flour not exceeding 20% for bread production.

scholarly journals Effect of wheat flour with different quality in the process of making flour products

2020 ◽  
Vol 11 ◽  
pp. 6
Author(s):  
Ang Zhang
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Water Solubility ◽  
Starch Content ◽  
Expansion Rate ◽  
Radial Expansion ◽  
Gluten Content ◽  
Gluten Index ◽  
Total Starch

All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have gradually improved. In addition to the production technique, the quality of wheat flour as the raw material is also very important for the quality of flour products. This paper briefly introduced wheat flour and two main components that affected its quality: starch and protein. Then, the related quality of starch and protein and the quality of corresponding flour products were tested for five kinds of wheat flour. The experimental results showed that the quality indexes of five kinds of wheat flour were obviously different and representative. The regression analysis on the quality data of wheat flour and flour products showed that the water absorption of flour decreased with the increase of total starch content, dry gluten content and gluten index, the water solubility of flour decreased with the increase of total starch content and gluten index and increased with the increase of ratio of amylose to amylopectin, and the radial expansion rate of the flour products decreased with the increase of wet gluten content. To sum up, the quality of wheat flour will affect the water absorption, water solubility and radial expansion rate of flour products in the production process.

scholarly journals Influence of additive from sugar beet on white bread quality

2004 ◽  
pp. 25-29
Author(s):  
Nada Filipovic ◽  
Julianna Gyura ◽  
Jelena Filipovic
Keyword(s):  
Sugar Beet ◽  
Binding Capacity ◽  
Bread Quality ◽  
White Bread ◽  
Bread Making ◽  
Negative Effects ◽  
Water Binding ◽  
Bread Crumb ◽  
Microbiological Characteristics ◽  
Physical And Chemical

The additive of acceptable sensory, physical and chemical and microbiological characteristics was made from cossettes. Great water binding capacity related to microcrystals of cellulose qualifies this additive as a desired one in bread making process. Bread was baked in the laboratory and patent flour was used. The additive with particles smaller than 95 (m was supplemented in the quantities of 2, 5 and 10%. The data related to the influence of the quantity of additive on white bread quality point that parallel to increasing the amount of the additive in the dough, yield of dough and bread were also increased. Negative effects are detected as volume depression and inferior bread crumb quality and altered crumb color. The decrease in bread quality is small if 2% of additive was applied, but significant with 5 and 10%. The bread freshness was highly graded 48 hours after baking due to the ability of the additive to retain water. On the whole, bread of superior quality supplemented by 5 and 10% of the additive from sugar beet fiber can be easily made by fortifying flour with gluten and by adding appropriate dough conditioner.

scholarly journals Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content

Agronomy ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1977
Author(s):  
Georgiana Gabriela Codină ◽  
Cristina Sarion ◽  
Adriana Dabija
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Quality Parameters ◽  
Bread Quality ◽  
Loaf Volume ◽  
Falling Number ◽  
Bread Making ◽  
Volume Porosity ◽  
Sensory Qualities ◽  
Textural Parameters

The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction rate by adding a dry sourdough (SD) into the bread recipe. According to the data obtained, compared to the control sample the acrylamide content was significantly reduced (p < 0.05) by more than 50% for the bread samples in which low levels of SD of 1–3% were added to wheat flour. More so, due to the fact that SD affects bread quality, its technological effects on bread making have been investigated. The dough’s rheological properties (mixing and pasting using Mixolab, extension using Alveograph, fermentation using Rheofermentometer), falling number value, and bread quality parameters (loaf volume, porosity, elasticity, color, textural and sensory qualities) have been investigated. In general, SD addition caused a weakening effect on wheat flour dough, an increase in the total volume of CO2 produced during fermentation and a decrease in the falling number value. On bread quality, SD addition improved bread physical characteristics, darkened the bread crumb and crust, decreased the textural parameters (firmness, gumminess, cohesiveness and resilience) and improved the bread sensory characteristics for the samples with the addition of 1–2% SDto wheat flour.

scholarly journals Effect of malt flour addition on the rheological properties of wheat fermented dough

2011 ◽  
Vol 21 (No. 6) ◽  
pp. 210-218 ◽  
Author(s):  
M. Hrušková ◽  
I. Švec ◽  
I. Kučerová
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Strong Correlation ◽  
Ash Content ◽  
Falling Number ◽  
Bread Making ◽  
Analytical Measurements ◽  
Bread Volume ◽  
Water Suspensions

The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied in the form of fermented dough. Standard analytical measurements (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigations (amylograph, maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flour and dough. The influence of the malt flour addition on the fermented dough behaviour depends on the flour composition and was found more significant in flours with a lower ash content (&ldquo;bright&rdquo; type). Amylograph characteristics of flour-water suspensions were affected in the same extent by the malt addition. Maturograph behaviour changed significantly only in proofing stability (without influence by the flour type) and dough firmness was affected by malt only in the case of flours with lower ash contents. Oven rise characteristics of dough and the specific bread volume showed important changes in both sets of samples with significant differences between flours with lower and higher ash contents. A strong correlation (r = 0.62&ndash;0.75) significant at 0.01 level exists between the specific bread volume and all oven rise parameters of dough from both sets of samples. &nbsp;

scholarly journals Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1105 ◽  
Author(s):  
Alessandro Carcelli ◽  
Erica Masuelli ◽  
Agoura Diantom ◽  
Elena Vittadini ◽  
Eleonora Carini
Keyword(s):  
Cold Water ◽  
Binding Capacity ◽  
Starch Content ◽  
Industrial Applications ◽  
Hot Water ◽  
Food Ingredient ◽  
Water Binding ◽  
Thickening Agent ◽  
Homogeneous Systems ◽  
Physical Treatments

A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a “clean label” food ingredient. Physical treatments decreased the resistant starch content and increased the water holding capacity and water binding capacity, more extensively in the product subjected to heating-extrusion, as compared to an untreated control. Heated-extruded flour had the highest ability to form homogeneous systems in cold water while all modified flours produced homogeneous systems when mixed with hot water. Systems made with heated-extruded flour were “more rigid” than other samples at all levels of investigation as they were harder (macroscopic) and had higher storage modulus (mesoscopic), as well as lower proton 1H mobility (molecular). Overall, the results highlighted the ability of the multiscale method to give a thorough overview of the flour–water interactions and showed highest water affinity of heated-extruded flour. Heated-extruded flour was then tested in three real-food industrial applications (carrot soup, tomato sauce and a meat patty), where it was successfully implemented as a clean label thickening agent.

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