scholarly journals Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

2021 ◽  
Vol 11 (4) ◽  
pp. 1731
Author(s):  
Ionica Coțovanu ◽  
Silvia Mironeasa
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Bread Quality ◽  
Wheat Bread ◽  
Particle Fraction ◽  
Swelling Properties ◽  
Medium Particle ◽  
The Impact ◽  
Addition Level ◽  
Buckwheat Flour

Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to predict bread quality were investigated. Moisture content, proteins, ash, lipids, and carbohydrates varied irregularly depending on the particle size. The medium particle fraction is the richest in protein, lipid and ash, which are positively correlated with its water and swelling properties and negatively correlated with its volumetric density. The alpha-amylase activity increased with the particle size increase in composite flour. The Mixolab data revealed that the decrease of particle size increased water absorption, dough viscosity during the starch gelatinization and retrogradation stage, while the addition level increased the dough development time and gel stability, and decreased the rate of protein weakening. Following the optimization process and the desirability function approach, it was established that the most appropriate rheological properties are provided by buckwheat flour addition level of 10.75% for medium particle fraction. These results can be helpful for bakery producers to diversify baked products with the desired particle fraction with optimal technological and nutritional properties along with beneficial effects to consumers.

scholarly journals Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1639
Author(s):  
Emma Neylon ◽  
Elke K. Arendt ◽  
Emanuele Zannini ◽  
Aylin W. Sahin
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Bread Quality ◽  
Wheat Bread ◽  
Promising Tool ◽  
Additional Processing ◽  
Spent Grain ◽  
The Impact ◽  
Over Time

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

scholarly journals Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough

2020 ◽  
Vol 10 (20) ◽  
pp. 7225
Author(s):  
Ionica Coțovanu ◽  
Ana Batariuc ◽  
Silvia Mironeasa
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Value Added ◽  
Water Retention Capacity ◽  
Composite Flour ◽  
Medium Particle ◽  
Quinoa Flour ◽  
Medium Particle Size

Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composition and physical properties of different particle sizes of quinoa flour on Falling number index (FN) and dough rheological properties determined by Mixolab in a planned research based on design of experiment by using full factorial design. The ash and protein contents were higher in medium particle size, whereas the carbohydrates presented a lower value, this fraction having also the highest water absorption and water retention capacity. The reduction of particles led to an increased swelling capacity and a decreased bulk density. The particle size significantly influenced the FN values in linear and quadratic terms (p < 0.05), showing a decrease with the particle size increasing. Particle size decrease significantly increased water absorption and the rate of protein weakening due to heat (C1–2), whereas starch gelatinization rate (C3–2), starch breakdown rate related to amylase activity (C3–4) and starch retrogradation speed (C5–4) decreased. By increasing the amount of quinoa flour (QF) in wheat flour, the dough stability and the torques C2, C3, C4 and C5 followed a decreased trend, whereas water absorption and dough development time rose. Optimization, determined by particle size and level of QF added in wheat flour based on which of the combination gives the best rheological properties, showed that the composite flour containing 8.98% quinoa flour of medium particle size was the most suitable.

scholarly journals Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

2020 ◽  
Vol 58 (3) ◽  
Author(s):  
José Luis Navarro ◽  
Malena Moiraghi ◽  
Fernanda Micaela Quiroga ◽  
Alberto Edel León ◽  
María Eugenia Steffolani
Keyword(s):  
Particle Size ◽  
Thermogravimetric Analysis ◽  
Rheological Properties ◽  
Particle Shape ◽  
Water Distribution ◽  
Water Soluble ◽  
Bread Quality ◽  
Dough Rheology ◽  
Negative Effect

Research background. Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. Yet, its use causes negative effect on bread quality. Different milling techniques could be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work was to study the effect of particle size and shape of wholegrain flour on the interaction between the different components, the water distribution, dough rheology and bread volume. Experimental approach. Wholewheat flour of three varieties (Klein Rayo, Fuste, INTA815) were obtained by cyclonic, hammer and roller mills. The characteristics of wholewheat flour were explored, and the water distribution and rheological properties of dough were determined by thermogravimetric analysis and Mixolab test, respectively. Finally, microscale bread was prepared. Results and conclusions. The amount of water-soluble pentosans, damaged starch and wet gluten was affected by the milling procedure. Regarding dough rheological properties, wholewheat flour by hammer mill had the lowest water absorption and the highest developing time. This result could be mainly attributed to particle shape in these samples with large amount of endosperm attached to the bran, hindering protein unfolding. Thermogravimetric analysis exhibit that both fine and large bran particle size seem to have the same effect on water properties in wholewheat dough during heating. Bread made with Klein Rayo had the highest specific volume, indicating that wheat with high protein content and breadmaking quality is needed to make wholewheat bread. The results of this work showed that particle shape, rather than particle size, affected the quality of wholewheat flour for breadmaking. Thus, the wholegrain milling process should be carefully selected taking into account the shape of particle produced.

scholarly journals Optimization of the recipe ingredients wheat bread with recycled plant material

2019 ◽  
Vol 81 (3) ◽  
pp. 64-69 ◽  
Author(s):  
E. A. Kuznetsova ◽  
S. A. Mordvinkin ◽  
E. A. Zenina
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Growth Yield ◽  
Well Being ◽  
First Grade ◽  
Bread Quality ◽  
Wheat Bread ◽  
Optimal Dosage ◽  
Physico Chemical ◽  
The Impact

The possibility of using tiger nut flour (chuf) in the production of wheat bread is considered. During the experiment, trial baking of bread with different dosage of tiger nut flour and wheat flour was carried out. The parameters of mixtures of tiger flour and wheat flour of the first grade in the ratios were studied 5:95; 10:90; 15:85. The research was carried out in the laboratory of the Department "technology of storage and processing of agricultural raw materials and flour public catering" of Volgograd state agrarian University. During the experiment were studied: problems at the present stage in the baking industry; geography of growth, yield and quality of tiger nut; chemical composition of tiger nut and flour derived from it; the impact of tiger nut on human health and well-being; organoleptic indicators of bread quality; physico-chemical indicators of bread quality; change in baking properties of wheat bread with the addition of tiger nut flour. As result of the study, the possibility of producing wheat bread using tiger nut flour was established, as well as the optimal dosage of tiger nut flour and wheat flour allowing to obtain bread with high organoleptic and physico-chemical parameters.

scholarly journals The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110299
Author(s):  
Mia Marchini ◽  
Eleonora Carini ◽  
Nicolò Cataldi ◽  
Fatma Boukid ◽  
Massimo Blandino ◽  
...  
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Wheat Bread ◽  
Bakery Products ◽  
Bread Dough ◽  
Substitution Level ◽  
Lentil Flour

scholarly journals Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2150
Author(s):  
Ionica Coţovanu ◽  
Mădălina Ungureanu-Iuga ◽  
Silvia Mironeasa
Keyword(s):  
Particle Size ◽  
Wheat Bread ◽  
Chemical Components ◽  
Molecular Conformations ◽  
Composite Flours ◽  
Hardness Increase ◽  
Bread Crust ◽  
Bread Production ◽  
Dough Rheological Properties ◽  
Addition Level

The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm H2O, except for the small fraction, and decreased the extensibility from 94.00 to 26.00 mm, while PS determined an irregular trend. The highest QF addition levels and PS led to the highest dough viscoelastic moduli (55,420 Pa for QL_20, 65245 Pa for QM_20 and 48305 Pa for QS_20, respectively). Gradual increase of QF determined dough hardness increase and adhesiveness decrease. Bread firmness, springiness, and gumminess rises were proportional to the addition level. The volume, elasticity, and porosity of bread decreased with QF addition. Flour and bread crust and crumb color parameters were also influenced by QF addition with different PS.

scholarly journals Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread

Agronomy ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 137
Author(s):  
Ionica Coţovanu ◽  
Silvia Mironeasa
Keyword(s):  
Particle Size ◽  
Molecular Conformation ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Bread Crust ◽  
Dough Extensibility ◽  
Addition Level ◽  
Baking Performance

The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle size (PS). The protein content of the WF–BF improved when the medium PS was added and decreased for large and small PS. Lipids and ash increased with the increase in BF amount in all samples in comparison with the control. Dough tenacity increased with BF addition, being higher than in WF dough only when large PS were added, while samples with medium and small PS presented a lower tenacity in comparison with the control. Dough extensibility decreased significantly in all samples when BF increased, as follows: M ˃ S ˃ L. Dough viscoelastic moduli increased proportionally when adding large PS, while the addition of medium PS (5–15%) and small PS decreased it. Bread firmness, springiness, and gumminess rose proportionally with the addition level. Bread volume decreased when BF increased, and medium PS had a good influence on this parameter. Bread porosity and elasticity presented higher values than for the control bread, but these decreased when the BF amount increased. Flour and bread crust and crumb color parameters were also influenced by different fractions of BF addition.

Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

2019 ◽  
Vol 26 (4) ◽  
pp. 321-332
Author(s):  
LS Sciarini ◽  
ME Steffolani ◽  
A Fernández ◽  
C Paesani ◽  
GT Pérez
Keyword(s):  
Particle Size ◽  
Chemical Composition ◽  
Physicochemical Properties ◽  
Bread Quality ◽  
Hammer Mill ◽  
Gluten Free ◽  
Bread Volume ◽  
Technological Quality ◽  
Bread Properties ◽  
Buckwheat Flour

This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins.

scholarly journals Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level

2019 ◽  
Vol 76 (1) ◽  
pp. 40 ◽  
Author(s):  
Mădălina IUGA ◽  
Costel MIRONEASA ◽  
Silvia MIRONEASA
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Grape Seed ◽  
Creep Recovery ◽  
Grape Variety ◽  
White Wheat ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Addition Level

In the present study, the influence of grape seeds flour (GSF) addition on the physico-chemical and white wheat flour dough rheological properties were investigated. GSF of two grape varieties, white and red, was added at three particle sizes (L, M and S) and different addition levels (0, 3, 5, 7, 9%) to the white wheat flour. The fundamental rheological properties were investigated by applying oscillatory tests using a dynamic rheometer. The storage (G’) and loss (G”) moduli in function of frequency and temperature respectively, were measured. Creep-recovery tests were also applied to evaluate grape peels-wheat flour dough behaviour. The results showed that the GSF incorporation increased protein content and alpha-amylase activity in composite flour with particle size decrease, affecting gelatization temperature. The changes in dough viscoelasticity depend on the particle size, addition level and grape variety, factors which affected dough capacity to deform. The effects of GSF from white grape were more pronounced compared to GSF from red grape variety. GSF addition exhibited an increase in values of both dynamic moduli, which was more pronounced for the white variety than for the red one. The knowledge of this information is useful in new products development, especially for bakery products manufactory.

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