Quality analysis and prospects for use of lupin seeds of Belarusian selection

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽

10.29303/profood.v4i1.79 ◽

2018 ◽

Vol 4 (1) ◽

pp. 304-310

Author(s):

Siska Cicilia ◽

Eko Basuki ◽

Agustono Prarudiyanto ◽

Ahmad Alamsyah ◽

Dody Handito

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Potato Starch ◽

Ash Content ◽

Randomized Design ◽

Alternative Materials ◽

Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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Impact of wheat bran physical properties and chemical composition on whole grain flour mixing and baking properties

Journal of Cereal Science ◽

10.1016/j.jcs.2019.102790 ◽

2019 ◽

Vol 89 ◽

pp. 102790 ◽

Cited By ~ 3

Author(s):

Sviatoslav Navrotskyi ◽

Gang Guo ◽

P. Stephen Baenziger ◽

Lan Xu ◽

Devin J. Rose

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Wheat Bran ◽

Whole Grain ◽

Whole Grain Flour

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The Chemistry of Strength of Wheat Flour

The Journal of Agricultural Science ◽

10.1017/s0021859600001258 ◽

1907 ◽

Vol 2 (2) ◽

pp. 139-160 ◽

Cited By ~ 7

Author(s):

T. B. Wood

Keyword(s):

Carbon Dioxide ◽

Chemical Composition ◽

Physical Properties ◽

Wheat Flour ◽

High Ratio ◽

Gas Evolution ◽

Term Strength ◽

Physical Behaviour ◽

The Difference ◽

Definition Of

Attention is drawn to the complexity of the ideas comprised in the term strength as applied to flour, and the necessity of investigating each idea separately.The chemical composition of the gliadin and glutenin of strong and weak flours has been investigated, and it is shown that they are identical in all the flours examined. It is suggested therefore that the difference between strong and weak flours is connected rather with the physical properties of their gluten than with the chemical composition. Since it is well known that the physical properties of proteids are profoundly affected by small quantities of acids, alkalis, and salts, the amounts of these substances in strong and weak flours were determined. In the few cases examined, it was found that strength was associated with a high ratio of proteid to salts, and weakness with a low ratio. It is suggested that the variation of this ratio may be the explanation of the different physical behaviour of the gluten of strong and weak flours, and that this is the factor which determines that component of strength which governs the shape of the loaf, and its power of retaining gas. This point is receiving further investigation.The factor which primarily determines the size of the loaf which a flour can make is quite distinct. The size of the loaf is shown to depend in the first instance on the amount of sugar contained in the flour together with that formed in the dough by diastatic action. It is proposed to measure this by incubating the flour with yeast and water, and collecting the carbon dioxide evolved during 24 hours. Particular attention should be paid to the rate of gas evolution in the later stages of the fermentation, as this is shown to be more directly connected with the size of the loaf.Taking Humphries and Biffen's definition of strength as “the capacity for making large well-piled loaves,” and applying the above ideas, it is stated that the largeness of the loaf depends chiefly on the capacity of the flour to give off gas when fermented with yeast, especially in the later stages of dough fermentation, and the suggestion is made that shapeliness, and probably gas retention, are dependent on the physical properties of the gluten as modified by the presence of varying proportions of salts.

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Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour

Nutrition & Food Science ◽

10.1108/nfs-03-2015-0023 ◽

2015 ◽

Vol 45 (4) ◽

pp. 595-605 ◽

Cited By ~ 5

Author(s):

Ana Carolina Conti-Silva ◽

Renata Ferreira Roncari

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Wheat Flour ◽

Nutritive Value ◽

Passion Fruit ◽

Fruit Peel ◽

Content Type ◽

Sensory Features ◽

Flour Sample ◽

The Impact

Purpose – The purpose of this paper is to substitute wheat flour by passion fruit peel flour in Brazilian honey bread (pão de mel), with evaluation of the breads’ sensory features, chemical composition and physical properties. Design/methodology/approach – Honey breads with wheat flour (standard) and with replacement of this ingredient by 10 to 50 per cent passion fruit peel flour were produced. Two sensory tests were applied, to identify how different formulations with passion fruit peel flour were when compared to the standard formulation, and also the acceptability of the products. The selected honey breads, through sensory results, were evaluated regarding to chemical composition and physical properties. Findings – Formulations with 10 and 20 per cent substitution were the least different to formulations with only wheat flour, and were as acceptable as the wheat flour sample. Physical and chemical characteristics of breads with 10 and 20 per cent passion fruit peel flour were similar; however, honey bread with 20 per cent passion fruit peel flour had higher fibre content, ash quantity and hardness value; a lower specific volume; and a different colour from the wheat flour sample. Practical implications – This study offers an opportunity to food industries through utilization of an agro-industrial by-product on the formulation of a Brazilian traditional product. Originality/value – This study presents the feasibility of using an agro-industrial by-product to Brazilian honey bread, enhancing the nutritive value of this product and reducing the impact of passion fruit peel flour on the environment.

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The study results of biochemical properties of naked oats and physical properties of the dough mixtures with wheat flour

Grain Economy of Russia ◽

10.31367/2079-8725-2021-76-4-61-65 ◽

2021 ◽

pp. 61-65

Author(s):

Е. N. Shabolkina ◽

S. N. Shevchenko ◽

N. V. Anisimkina

Keyword(s):

Physical Properties ◽

Wheat Flour ◽

Biochemical Properties ◽

Rheological Parameters ◽

Whole Grain ◽

Naked Oat ◽

White Flour ◽

Oat Flour ◽

Whole Grain Flour ◽

Naked Oats

Adding oat products to composite mixtures during baking increases the biological value of a new product. The purpose of the current study was to assess the biochemical properties of grain of the naked oat varieties ‘Baget’ and ‘Bekas’, to establish the rheological parameters of dough mixtures obtained by mixing white oat flour and whole grain flour with high-quality wheat flour according to the farinographic analysis. The introduction of oat products into the mixture affects the structural and mechanical indicators of the dough and can improve or worsen the quality indicators of bakery products. It is the decoding of the diagrams (Brabender farinograph, Chopin alveograph, etc.) that satisfy the questions related to the study of dough, with the characteristics of the physical properties of dough. There has been established a high nutritional grain value of the naked oat varieties (whole grain and white flour), when the protein percentage was on 5.3–7.6% more than in wheat flour and oil content was almost 6–5 times higher, which indicated great opportunities for using this grain crop in bakery. The study of the rheological parameters of dough showed that in composite mixtures the type of ingredients (whole grain flour, white flour) and the proportion of naked oats products (10, 20, 30%) differently affect the physical properties of dough, i.e. in relation to premium wheat flour, dilution of dough increases on 40–140 u.f., resistance of dough to extension (stability) reduces on 2.5–6.0 min and valorigraphic number reduces on 10–36 u.v. When mixing with white oat flour compared to whole grain, the physical properties of the dough are characterized by the best indicators, however, the introduction of whole-ground oat flour in the mixture retains all the benefits of oat grain. There were no significant differences between the naked oat varieties ‘Baget’ and ‘Bekas’ in the effect on the rheological parameters of the dough. When using oat flour in mixtures, there was identified a tendency to deterioration of the physical properties of dough, the differences were significant in terms of the resistance of dough to extension (stability) and valorigraphic number.

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Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery

Revista de Chimie ◽

10.37358/rc.19.6.7273 ◽

2019 ◽

Vol 70 (6) ◽

pp. 2048-2053 ◽

Cited By ~ 1

Author(s):

Livia Apostol ◽

Nastasia Belc ◽

Liviu Gaceu ◽

Valentin Vladut ◽

Oana Bianca Oprea

Keyword(s):

Chemical Composition ◽

Wheat Flour ◽

Jerusalem Artichoke ◽

Rheological Behaviour ◽

Point Of View ◽

Rheological Parameters ◽

Optimum Dose ◽

Bakery Products ◽

Helianthus Tuberosus ◽

Functional Potential

The main aim of this study was to establish the optimum dose of Jerusalem artichoke (Helianthus tuberosus L.) flour to be used as a functional ingredient in the bakery products industry, from both a nutritional and technological point of view. H. tuberosus has an important functional potential given by its high content of inulin, minerals, amino acids, and organic silicon. In this work, H. tuberosus flour was used for the enrichment of wheat flour with functional biocompounds. The experiments evaluated the functional potential of wheat flour enriched with H. tuberosus flour, in different proportions, by examining the chemical composition and rheological behaviour of the doughs. It was found that incorporation up to a 5% into the formulation of wheat flour yielded an acceptable product in terms of rheological parameters, with improved nutritional and functional properties.

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Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

Food Science and Technology International ◽

10.1177/1082013207082537 ◽

2007 ◽

Vol 13 (4) ◽

pp. 323-327 ◽

Cited By ~ 20

Author(s):

R.G. Utrilla-Coello ◽

P. Osorio-Díaz ◽

L.A. Bello-Pérez

Keyword(s):

Chemical Composition ◽

Wheat Flour ◽

Resistant Starch ◽

Dietary Fibre ◽

Ash Content ◽

Starch Digestibility ◽

Bakery Products ◽

Chickpea Flour ◽

Different Levels

Chickpea flour (CF) was prepared and used as an ingredient for elaboration of bread with different levels of wheat versus CFs (80 : 20 and 60: 40). Available starch (AS), resistant starch (RS), dietary fibre (DF), the in vitro starch hydrolysis indices (HIs), using a chewing/dialysis digestion protocol and the acceptability of the experimental bread were compared with those of a control bread prepared with wheat flour and baked in the laboratory. HIs were used to predict glyceamic indices (pGI). The bread analysed did not show differences in moisture, lipids and ash content, but CF-bread had higher protein, RS and DF amount than control bread. HI-based pGI for the CF-bread were 46.92 and 34.67%, which were significantly lower than control bread (65.31%), suggesting a `slow carbohydrate' feature for the CF-based goods. The slow digestion characteristics of chickpea are largely retained in the experimental bread. Data support the perceived health beneficial properties of legumes and CF might be used as a potential ingredient for bakery products with slowly digestible carbohydrates.

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Properties of whole grain wheat flour and performance in bakery products as a function of particle size

Journal of Cereal Science ◽

10.1016/j.jcs.2017.05.001 ◽

2017 ◽

Vol 75 ◽

pp. 269-277 ◽

Cited By ~ 21

Author(s):

Joseane Bressiani ◽

Tatiana Oro ◽

Gabriela S. Santetti ◽

Juliano L. Almeida ◽

Telma E. Bertolin ◽

...

Keyword(s):

Particle Size ◽

Wheat Flour ◽

Bakery Products ◽

Whole Grain ◽

And Performance

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Improving the production technology of bakery products obtained using ingredients of plant origin

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-2-108-113 ◽

2019 ◽

Vol 81 (2) ◽

pp. 108-113 ◽

Cited By ~ 2

Author(s):

N. V. Naumenko ◽

I. Yu. Potoroko ◽

I. V. Kalinina ◽

A. V. Malinin ◽

A. V. Tsaturov

Keyword(s):

Production Technology ◽

First Grade ◽

Raw Material ◽

Partial Replacement ◽

Optimal Dosage ◽

Bakery Products ◽

Whole Grain ◽

Wheat Grain ◽

Technological Parameters ◽

Whole Grain Flour

The article considers the possibility of using whole-grain flour from germinated wheat grain as a raw material component containing easily digestible sugars, essential amino acids, vitamins and minerals. For the intensification of the germination process, the treatment of wheat at the acoustic source of elastic oscillations is used at a frequency of (22 ± 1.65) kHz and power of 340 W and an exposure time of 5 minutes. The obtained whole-ground flour from germinated wheat grain has a weighted average particle size of flour 177 ± 25 microns. This flour was used in the production of model bread samples by partial replacement of high-grade flour in the amount of 10–50%. Based on the determination of technological parameters, it was found that the use of whole-grain flour from germinated wheat grain increases the sugar-forming and gas-forming ability of the flour mixture, intensifies the fermentation process. It has little effect on the quantity and quality of gluten. The optimal value of the drop number was found for the first-grade baking wheat flour and whole-grain flour from germinated wheat in a ratio of 80:20, respectively. This ratio was also defined as the best organoleptic evaluation of laboratory test baking bread samples. The model sample had an attractive appearance, a convex brown, uniform porosity, non-sticky, elastic crumb, pronounced taste and aroma. The authors note that the improvement of the production technology of bakery products obtained using whole-grain flour from germinated wheat grain is possible by choosing the optimal dosage of introducing this type of raw material and monitoring the technological parameters of the process.

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