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

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.

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

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

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.

Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

2013 ◽  
Vol 22 (5) ◽  
pp. 1-7 ◽  
Author(s):  
In Young Bae ◽  
Hong Im Lee ◽  
Aera Ko ◽  
Hyeon Gyu Lee
Keyword(s):  
Wheat Flour ◽  
Glycemic Index ◽  
Whole Grain ◽  
Cake Quality ◽  
Whole Grain Flour

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

2019 ◽  
Vol 89 ◽  
pp. 102790 ◽  
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

Comparative Bread Quality of White Flour and Whole Grain Flour for Hard Red Spring and Winter Wheat

Crop Science ◽  
2001 ◽  
Vol 41 (6) ◽  
pp. 1917-1920 ◽  
Author(s):  
P. L. Bruckner ◽  
D. Habernicht ◽  
G. R. Carlson ◽  
D. M. Wichman ◽  
L. E. Talbert
Keyword(s):  
Winter Wheat ◽  
Bread Quality ◽  
Whole Grain ◽  
White Flour ◽  
Whole Grain Flour

scholarly journals Specific Wheat Fractions Influence Hepatic Fat Metabolism in Diet-Induced Obese Mice

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2348
Author(s):  
Graf ◽  
Weitkunat ◽  
Dötsch ◽  
Liebisch ◽  
Döring ◽  
...  
Keyword(s):  
Short Chain Fatty Acids ◽  
Whole Grain ◽  
Beneficial Effects ◽  
White Flour ◽  
Α Diversity ◽  
Affect Body Weight ◽  
Triglyceride Content ◽  
Hepatic Fat ◽  
Whole Grain Flour ◽  
Fat Diets

Low whole grain consumption is a risk factor for the development of non-communicable diseases such as type 2 diabetes. Dietary fiber and phytochemicals are bioactive grain compounds, which could be involved in mediating these beneficial effects. These compounds are not equally distributed in the wheat grain, but are enriched in the bran and aleurone fractions. As little is known on physiological effects of different wheat fractions, the aim of this study was to investigate this aspect in an obesity model. For twelve weeks, C57BL/6J mice were fed high-fat diets (HFD), supplemented with one of four wheat fractions: whole grain flour, refined white flour, bran, or aleurone. The different diets did not affect body weight, however bran and aleurone decreased liver triglyceride content, and increased hepatic n-3 polyunsaturated fatty acid (PUFA) concentrations. Furthermore, lipidomics analysis revealed increased PUFA concentration in the lipid classes of phosphatidylcholine (PC), PC-ether, and phosphatidylinositol in the plasma of mice fed whole grain, bran, and aleurone supplemented diets, compared to refined white flour. Furthermore, bran, aleurone, and whole grain supplemented diets increased microbial α-diversity, but only bran and aleurone increased the cecal concentrations of short-chain fatty acids. The effects on hepatic lipid metabolism might thus at least partially be mediated by microbiota-dependent mechanisms.

scholarly journals Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

2012 ◽  
Vol 32 (4) ◽  
pp. 844-849 ◽  
Author(s):  
Leandra Zafalon Jaekel ◽  
Camila Batista da Silva ◽  
Caroline Joy Steel ◽  
Yoon Kil Chang
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Control Sample ◽  
Whole Grain ◽  
White Wheat ◽  
White Flour ◽  
Technological Characteristics ◽  
Specific Volumes ◽  
Control Samples

The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

scholarly journals Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 108
Author(s):  
María Ciudad-Mulero ◽  
María Cruz Matallana-González ◽  
María Jesús Callejo ◽  
José M. Carrillo ◽  
Patricia Morales ◽  
...  
Keyword(s):  
Mineral Composition ◽  
Triticum Turgidum ◽  
Health Claims ◽  
Whole Grain ◽  
Mineral Concentration ◽  
Wheat Varieties ◽  
Potential Health ◽  
White Flour ◽  
Whole Grain Flour ◽  
Wheat Flours

Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not.

scholarly journals Uji Kesukaan Hasil Jadi Kue Brownies Menggunakan Tepung Terigu dan Tepung Gandum Utuh

2014 ◽  
Vol 5 (1) ◽  
pp. 57
Author(s):  
Dianka Wahyuningtias ◽  
Trias Septyoari Putranto ◽  
Raden Nana Kusdiana
Keyword(s):  
Wheat Flour ◽  
Analysis Method ◽  
Whole Grain ◽  
The Public ◽  
Whole Wheat ◽  
Public Acceptability ◽  
Statistical Analysis Method ◽  
Whole Grain Flour ◽  
Analyze Data ◽  
Descriptive Statistical Analysis

The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.

scholarly journals The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Natalia Naumenko ◽  
Irina Potoroko ◽  
Irina Kalinina ◽  
Rinat Fatkullin ◽  
Eva Ivanisova
Keyword(s):  
Wheat Flour ◽  
Essential Amino Acids ◽  
Raw Material ◽  
Rheological Characteristics ◽  
Microstructural Properties ◽  
Whole Grain ◽  
Wheat Grain ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Whole Grain Flour

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns— 61 ± 3 % ); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3 % . The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index ( 200 ± 3  mm). The bread obtained according to this recipe had a high specific volume ( 4.21 ± 0.62  mL.g-1) and optimal rheological characteristics: total deformation 13.7 ± 0.3  mm, plastic 4.3 ± 0.3  mm, and elastic 9.4 ± 0.3  mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.

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