Large scale industry mill: effect of extraction rate of flour on the dough rheological properties

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 80-85
Author(s):  
A.S. Alhendi ◽  
Z.A. Ahmed ◽  
M.S. Hussein ◽  
S.A. Abed
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Nutritional Value ◽  
Large Scale ◽  
Extraction Rate ◽  
Large Particle Size ◽  
Whole Wheat ◽  
Fine Particle Size ◽  
Physical Attributes ◽  
Dough Rheological Properties

Consumption of whole wheat flour is increasing worldwide because of its nutritional value. However, the flour rheological properties are affected by a high extraction rate (ER), that have been mentioned for many studies done on a laboratory scale. In the present study, a high ER flour produced by using a large-scale industrial mill was used to determine the effect of high ER on the dough rheological properties. The three studied extraction rates (80%, 85%, and 92%) were achieved by changing the roll adjustments and adding fine bran. The rheological properties (farinogram, extensiogram, and amylogram parameters) of the produced flour were determined in addition to some chemical and physical attributes. The result showed that there were no significant differences between farinogram parameters except for water absorption, which was increased with increasing ER. Also, there were no significant differences for extensiogram parameters and amylogram parameters, as well as for wet gluten and gluten index, protein, and moisture content. Conversely, for ash content, there were significant differences between the three flours. For PSD, there were no significant differences between produced flour related to the large particle size (above 720 and 354 µm). In conclusion, increasing ER of produced flour up to 92% with adding fine particle size bran had no significant effect on the rheological properties of the produced flour compared to 80% ER.

scholarly journals Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition

2019 ◽  
Vol 76 (1) ◽  
pp. 27 ◽  
Author(s):  
Silvia MIRONEASA ◽  
Mădălina IUGA ◽  
Dumitru ZAHARIA ◽  
Costel MIRONEASA
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Dynamic Moduli ◽  
White Wheat ◽  
Flour Dough ◽  
Dough Rheological Properties ◽  
Dough Development Time ◽  
Different Levels

The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the optimal combination of grape peels particle size (PS) and flour replacement (FR) level with grape peel flour on the dynamic and empirical rheological properties of mix flour dough to develop innovative bakery products. The results obtained highlighted that the small PS resulted in increased Farinograph water absorption and Amylograph peak viscosity and decreased dough development time. The FR showed a significant (p < 0.05) effect on Rheofermentometer parameters. The dynamic moduli increased when increasing FR and decreasing PS, while the loss tangent decreased with FR increase. The white wheat flour with 3.80% small particle size of GPF was found to be the best formulation in order to achieve the desirable dough rheological properties.

scholarly journals RESEARCH ON STABILITY OF FISHING BANK MADE BY LARGE PARTICLE SIZE POROUS CONCRETE PLACED UNDER SEA : Experiment using large scale waterway(Materials and Construction)

2005 ◽  
Vol 11 (22) ◽  
pp. 53-58
Author(s):  
Akihiro MAEGAWA ◽  
Toshihiko SHAKOUCHI ◽  
Yukihisa YUASA ◽  
Naoki MISHIMA ◽  
Shigemitsu HATANAKA
Keyword(s):  
Particle Size ◽  
Large Particle ◽  
Large Scale ◽  
Large Particle Size ◽  
Porous Concrete

scholarly journals Evaluating the Flour Properties under Different Levels of Particle Size Distribution and Fine Bran Content

2021 ◽  
Vol 4 (2) ◽  
pp. 147
Author(s):  
Zeyad A. Ahmed ◽  
Abeer S. Alhendi ◽  
Mohammed S. Hussein ◽  
Shaimaa A. Abed ◽  
Rana T. Alsallami
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Particle Size Distribution ◽  
Water Absorption ◽  
Rheological Properties ◽  
Extraction Rate ◽  
Rheological Characteristics ◽  
Wheat Grains ◽  
Flour Properties ◽  
Different Levels

The main objective of this study was to determine the changes in the rheological characteristics of the flour produced by the industry mill Buhler AG 600 ton/day through adding big particles of flour, semolina, and fine bran (FB) to the produced flour. The study was conducted on mixed wheat grains (80% Iraqi wheat and 20% American Red wheat). After changing the directions of some pipes in the milling section, the flours were tested, and the effect of having bigger particles in the product was measured. The results showed that the flour extraction rate, moisture content, ash, and protein were increased as the flour particle size was increased. Farinograph results explained a clear effect of big particles and fine bran on increasing the water absorption, however, the dough stability was decreased mostly insignificantly. Extensiograph results showed that there was no big difference between the control flour and other produced flour. Therefore, the changes of the mill pipes could increase the flour extraction rate and reduce the pressure on the mill rolls without significant differences in the rheological properties of the produced flour.

scholarly journals Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li.

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 939 ◽  
Author(s):  
Yinping Wang ◽  
Cuina Wang ◽  
Mingruo Guo
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Extraction Yield ◽  
Hot Water ◽  
Ultrasound Treatment ◽  
Extraction Rate ◽  
Raw Material ◽  
Extraction Temperature ◽  
Optimum Conditions ◽  
Significant Difference

Auricularia cornea var. Li. is an edible fungi and polysaccharides in Auricularia cornea var. Li. may have bioactive activities. Polysaccharides from Auricularia cornea var. Li. (ACP) was extracted using ultrasound-assisted extraction (UAE) method and compared with hot water extraction (HWE) for extraction yield, extraction rate, purity of polysaccharides, microstructure of residues after extraction, preliminary structure and rheological properties of polysaccharides. Optimum conditions for UAE (particle size of 150–200 mesh, water to raw material ratio of 70:1, extraction temperature at 70 °C for 40 min, ultrasonic amplitude of 40%) and HWE (particle size of 150–200 mesh, water to raw material ratio of 60:1, extraction temperature at 90 °C for 3.0 h) were obtained via single-factor experiment. Under optimum conditions, extraction yield of polysaccharides by UAE was 30.99 ± 1.93% which showed no significant difference with that by HWE (30.35 ± 1.67%) (P > 0.05). Extraction rate (29.29 ± 1.41%) and purity (88.62 ± 2.80%) of polysaccharides by UAE were higher than those by HWE (extraction rate of 24.95 ± 2.78% and purity of 75.33 ± 6.15%) (P < 0.05). Scanning Electron Microscopy (SEM) images of residues by UAE showed more broken cells than those by HWE. Fourier Transform Infrared (FTIR) spectra showed that the dialyzed ACP extracted by HWE and UAE (DACP-HWE and DACP-UAE) had similar characteristic absorption peaks of polysaccharides. Both DACP-HWE and DACP-UAE solutions showed typical shear thinning and temperature-independent behaviors (25–90 °C) and UAE resulted in polysaccharides with remarkably lower viscosity in comparison with HWE. DACP-UAE solutions exhibited more liquid-like state while DACP-HWE solutions solid-like system. Data indicated that ultrasound treatment may be a useful means for extraction of polysaccharides from Auricularia cornea var. Li.

scholarly journals Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2052
Author(s):  
Sheng Zhang ◽  
Si Chen ◽  
Sheng Geng ◽  
Changzhong Liu ◽  
Hanjun Ma ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Nutritional Value ◽  
Dilution Effect ◽  
Tartary Buckwheat ◽  
Cell Diameter ◽  
Steamed Bread ◽  
Dough Rheological Properties ◽  
Optimal Mixing ◽  
Weight Proportion

Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared. It was found that TBBF had higher protein and rutin contents, so its antioxidant activity and dough rheological properties were obviously superior to those of TBF and TBCF. When TBBF was mixed with WF, its weight proportion in the blend (Wbran) had a significant effect on the dough rheological properties. When Wbran was 30%, the dough had the optimal mixing tolerance, and when Wbran exceeded 30%, it caused dilution effect, weakening the gluten network. With the increase of Wbran, the color of the steamed bread developed by the TBBF–WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. The appropriate addition of TBBF (Wbran = 10% and 30%) was beneficial to cell diameter and volume of steamed bread, but the further rise of Wbran would destroy its gas retention ability. The predicted glycemic index (pGI) of steamed bread declined significantly with the increasing Wbran.

scholarly journals Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2395
Author(s):  
Ruiping Gao ◽  
Zhen Wu ◽  
Qian Ma ◽  
Zhiqiang Lu ◽  
Fayin Ye ◽  
...  
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Nutritional Value ◽  
Antioxidant Activities ◽  
Total Carotenoids ◽  
Nutritional Values ◽  
Tomato Paste ◽  
Pectin Content ◽  
The Us ◽  
Ultrasound Assisted

Ultrasound-assisted processing has potential application advantages as an emerging technology for preparing tomato paste. This work explored the influence of ultrasound break at 22 °C (US-Break-22) and 65 °C (US-Break-65) on the viscosity, rheological properties and nutritional values of newly prepared tomato paste, compared with traditional thermal break at 65 °C (Break-65) and 90 °C (Break-90). Results showed that the US-Break-65 paste had the largest apparent viscosity, yield stress, consistency coefficient, solid-like nature, and large amplitude oscillatory shear behavior, followed by the US-Break-22 paste, Break-90 paste, and Break-65 paste. Based on the results of the pectin-related enzymes, particle size, and serum pectin of the pastes, it was revealed that the above-mentioned properties were mainly determined by the particle size and pectin content in their serum. The level of ascorbic acid followed the order of US-Break-22 paste > US-Break-65 paste > Break-65 paste > Break-90 paste. The level of total carotenoids followed the order of US-Break-22 paste ≈ US-Break-65 paste > Break-90 paste ≈ Break-65 paste. The level of total cis-carotenoids followed the order of US-Break-65 paste > US-Break-22 paste > Break-90 paste > Break-65 paste. The level of phenolics and antioxidant activities followed the same order of US-Break-22 paste > US-Break-65 paste > Break-90 paste > Break-65 paste. Overall, the viscosity, rheological properties and nutritional values of the tomato pastes prepared by US-Break-65 and US-Break-22 were significantly higher than those prepared by Break-65 and Break-90. Therefore, ultrasound assisted processing can prepare high quality tomato paste and can be widely implemented in the tomato paste processing industry.

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

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