scholarly journals Influence of Canahua and Quinoa Wholemeals on Properties of Non-Fermented Wheat Dough

2019 ◽  
Vol 50 (4) ◽  
pp. 228-235
Author(s):  
I. Švec ◽  
M. Hrušková ◽  
R. Kapačinskaité ◽  
T. Hofmanová
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Protein Quality ◽  
Multivariate Statistical Methods ◽  
Multivariate Statistical ◽  
Wheat Dough ◽  
Alternative Crops ◽  
Technological Quality ◽  
Positive Effect

Abstract The study compares the influence of wheat flour replacement by 10 or 20 wt% of quinoa and canahua wholemeals on wheat dough technological quality and rheological properties. The technological quality of wheat flour was affected in terms of protein quality and amylases activity, associated with a high dietary fibre content of both tested non-traditional materials. A farinograph test revealed that quinoa partially increased water absorption; a higher amount of water resulted in the shortened stability of dough consistency during mixing and its weakened cohesiveness at the end of the test. The effect of canahua was unequivocal – water absorption decreased, stability was prolonged properly, but dough softening increased. An extensigraph test confirmed a positive effect of alternative crops on dough elasticity, but in general, the composite dough with 20% of canahua or quinoa showed worsened machinability. Multivariate statistical methods proved a stronger effect when quinoa was analysed solely than when added at complete samples a set, while for canahua-wheat samples the result was opposite.

scholarly journals Application of Multidimensional Statistical Analysis in Tribotechnical Diagnostics of Hydraulic Fluids in Woodworking Equipment

Materials ◽  
2021 ◽  
Vol 14 (16) ◽  
pp. 4628
Author(s):  
Michaela Hnilicová ◽  
Ján Turis ◽  
Richard Hnilica
Keyword(s):  
Data Matrix ◽  
Multivariate Statistical Methods ◽  
Multivariate Statistical ◽  
Machine Maintenance ◽  
Hydraulic Fluids ◽  
Quantitative Characteristics ◽  
Friction Surfaces ◽  
Qualitative And Quantitative Characteristics

The article dealt with the assessment of the quality of hydraulic oil and determination of the mode of wear of the friction surfaces of Baljer & Zembrod manipulating lines through the information traces in the oils by applying tribotechnical diagnostics. We presented the assessment of the level of degradation of the oils. In addition, we presented the mode of wear of the friction surfaces washed in oil through evaluation of the qualitative and quantitative characteristics of the particles found in the oil. In detail, we focused on the application of suitable multivariate statistical methods on the data matrix. The article also presents predictive models that can sort oils into groups based on the assessment of quality of the oil and the state of the friction couples. The models can be used in research and in solving practical tasks in tribotechnical diagnostics of hydraulic fluids in woodworking equipment. Our results showed that the manipulation lines were greatly thermically stressed due to inadequate oil and machine maintenance. By correlative integration of all methods used, we could determine the real mode of the wear of the tribologic nodes of the machine. The experiment enabled the early detection of an undesirable process in the tribological node and implementation of corrective measures before the machine would break down.

scholarly journals Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses

2008 ◽  
Vol 25 (No. 5) ◽  
pp. 249-258
Author(s):  
I. Švec ◽  
M. Hrušková ◽  
O. Jirsa
Keyword(s):  
Wheat Cultivar ◽  
Principal Component ◽  
Test Results ◽  
Multivariate Statistical ◽  
Wheat Varieties ◽  
Milling Quality ◽  
Technological Quality ◽  
Harvest Year ◽  
Parameter Values

The effects of wheat cultivar and harvest year on the wheat technological quality were studied by univariate and multivariate statistical methods. Two wheat varieties sown in the harvest years 2003–2005 were used, the first one of European (cultivar Bezostaja, RUS), the second one of American origin (cultivar Jagger, USA). The evaluated parameter values indicated otherness of technological quality of the varieties studied, mostly in the milling effectivity and in proteins contents and quality. Principal component analysis (PCA) results suggested these differences, but their verifiability based on ANOVA testing was not proved. The harvest year mostly affected also the milling quality and alveograph parameters. The baking test results were not affected by either of both effects studied. The crop of 2003 had higher proximity to the crop of 2004 than to that of 2005. Multivariate analysis (cluster analysis; CA), was used to evaluate the interaction between the wheat cultivar and harvest year effects. In comparison of these effects rate, the technological quality of American cultivar Jagger was strongly influenced by the cultivar (with exception of Falling Number and gases volume). In contrast, the quality of the European wheat cultivar Bezostaja depended significantly on the harvest year.

scholarly journals Use of by-products of millet, amaranth and sorghum grains in bakery production

2020 ◽  
Vol 17 ◽  
pp. 00047
Author(s):  
A.V. Volkova ◽  
A. V. Kazarina ◽  
O. N. Antimonova ◽  
Yu. Yu. Nikonorova ◽  
E. A. Atakova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Bakery Products ◽  
Systematic Analysis ◽  
Composite Mixture ◽  
Biotechnological Processes ◽  
Processed Products ◽  
Cereal Industry ◽  
Positive Effect

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

scholarly journals Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Mariela C. Bustos ◽  
María Isabel Ramos ◽  
Gabriela T. Pérez ◽  
Alberto E. León
Keyword(s):  
Wheat Flour ◽  
Network Formation ◽  
Protein Quality ◽  
Pasting Properties ◽  
Content Increase ◽  
Substitution Level ◽  
Cooking Properties ◽  
L1 And L2 ◽  
Wheat Flours

Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional value. The objective of this study was to investigate the production of fiber- and protein-enriched pasta made with wheat and kañawa blends. The effect of the substitution level of wheat by kañawa flour on pasta quality was evaluated taking into account the influence of kañawa composition on starch behavior and gluten network formation. Proximal composition, thermal behavior, and pasting properties of kañawa and wheat flours were determined. Pasta was made from wheat flour (control) replacing 10, 20, and 30% of wheat by kañawa flour from L1 and L2 ecotypes. Water absorption and cooking loss were increased showing the deleterious effect of kañawa flour on pasta quality, but the L1 ecotype showed better performance in cooking properties. Kañawa pasta firmness and chewiness decreased with the kañawa content increase; however, the L1 ecotype did not modify the firmness when 10 and 20% were included in pasta. Both kañawa flours improved the nutritional quality of pasta, increasing the dietary fiber content and protein quality.

scholarly journals Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 819 ◽  
Author(s):  
Estefanía Nancy Guiotto ◽  
Mabel Cristina Tomás ◽  
Claudia Mónika Haros
Keyword(s):  
Wheat Flour ◽  
Oil Content ◽  
Development Time ◽  
Colour Parameters ◽  
Bread Crust ◽  
Technological Quality ◽  
Salvia Hispanica L ◽  
Dough Development Time ◽  
By Products

The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.

Effect of immature wheat flour on nutritional and technological quality of sourdough bread

2020 ◽  
Vol 94 ◽  
pp. 103000 ◽  
Author(s):  
Hümeyra Çetin-Babaoğlu ◽  
Sultan Arslan-Tontul ◽  
Nihat Akın
Keyword(s):  
Wheat Flour ◽  
Sourdough Bread ◽  
Technological Quality

scholarly journals Metabolomics Approach for Discrimination and Quality Control of Natural and Commercial Fallopia multiflora Products in Vietnam

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Nguyen Thi Thoa ◽  
Nguyen Hai Dang ◽  
Do Hoang Giang ◽  
Nguyen Thi Thu Minh ◽  
Nguyen Tien Dat
Keyword(s):  
Clustering Analysis ◽  
Principal Component ◽  
Multivariate Statistical Methods ◽  
Multivariate Statistical ◽  
Fda Guidance ◽  
Promising Tool ◽  
Precision And Accuracy ◽  
And Control

A precise HPLC-DAD-based quantification together with the metabolomics statistical method was developed to distinguish and control the quality of Fallopia multiflora, a popular medicinal material in Vietnam. Multivariate statistical methods such as hierarchical clustering analysis and principal component analysis were utilized to compare and discriminate six natural and twelve commercial samples. 2,3,4′,5-Tetrahydroxystilbene 2-O-β-D-glucopyranoside (THSG) (1), emodin (4), and the new compound 6-hydroxymusizin 8-O-α-D-apiofuranosyl-(1⟶6)-β-D-glucopyranoside (5) could be considered as important markers for classification of F. multiflora. Furthermore, seven phenolics were quantified that the variation in the contents of selected metabolites revealed the differences in the quality of natural and commercial samples. Recovery of the compounds from the analytes was more than 98%, while the limits of detection (LOD) and the limits of quantitation (LOQ) ranged from 0.5 to 6.6 μg/ml and 1.5 to 19.8 μg/ml, respectively. The linearity, LOD, LOQ, precision, and accuracy satisfied the criteria FDA guidance on bioanalytical methods. Overall, this method is a promising tool for discrimination and quality assurance of F. multiflora products.

scholarly journals Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

2011 ◽  
pp. 111-121
Author(s):  
Verica Petrov ◽  
Nada Filipovic
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Ash Content ◽  
Amylolytic Activity ◽  
Falling Number ◽  
Black Point ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Technological Quality

The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

scholarly journals Application of Multivariate Statistical Methods in the Analysis of Czech Population Life Quality with Attention to Regional Differentiation

2015 ◽  
Vol 63 (5) ◽  
pp. 1671-1678
Author(s):  
Andrea Jindrová
Keyword(s):  
Life Quality ◽  
Regional Disparities ◽  
Regional Differentiation ◽  
Multivariate Statistical Methods ◽  
Multivariate Statistical ◽  
The Social ◽  
Interregional Disparities ◽  
Key Indicators

Quality of life in the regions is affected by many mutually interlinked factors. The paper is aimed at the research of regional disparities in CR population life quality as assessed from the viewpoint of economic efficiency of the region and the social and environmental conditions. The interregional disparities research started from statistical modeling based on identification of key indicators affecting life quality in the CR districts and the outcomes reached have been exploited further for multidimensional classification of districts as to the indicators analyzed. Attention has been paid also to the ways of application of cartographic map facilitating a clear visualization of regional disparities.

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.

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