scholarly journals Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 751
Author(s):  
Carmela Lamacchia ◽  
Loretta Landriscina ◽  
Carla Severini ◽  
Rossella Caporizzi ◽  
Antonio Derossi
Keyword(s):  
Aqueous Solution ◽  
Wheat Flour ◽  
Sensory Quality ◽  
Pasting Properties ◽  
Innovative Technology ◽  
High Ability ◽  
Bread Making ◽  
High Quality ◽  
Gluten Proteins

After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten FriendlyTM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture.

scholarly journals Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality

Toxins ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 414 ◽  
Author(s):  
Yuanxiao Liu ◽  
Mengmeng Li ◽  
Ke Bian ◽  
Erqi Guan ◽  
Yuanfang Liu ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Processing Time ◽  
Superheated Steam ◽  
Reduction Rate ◽  
Pasting Properties ◽  
Wheat Quality ◽  
Steam Temperature ◽  
Partial Denaturation ◽  
Wheat Kernels

Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.

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 Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Udeme Joshua Josiah Ijah ◽  
Helen Shnada Auta ◽  
Mercy Oluwayemisi Aduloju ◽  
Sesan Abiodun Aransiola
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Irish Potato ◽  
Potato Flour ◽  
Bread Making ◽  
Nutritional Qualities ◽  
Sweet Potato Flour ◽  
Reduced Rate ◽  
Flour Blends

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species ofBacillus,Staphylococcus, andMicrococcuswhile fungi isolates were species ofAspergillus,Penicillium, Rhizopus, andMucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2(wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1(wheat/sweet potato flour, 100%) and WF/IPF1(wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2(wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2(wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour

2016 ◽  
Vol 7 (10) ◽  
pp. 4323-4331 ◽  
Author(s):  
Slađana Žilić ◽  
Marijana Janković ◽  
Miroljub Barać ◽  
Mirjana Pešić ◽  
Aleksandra Konić-Ristić ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Enzyme Activities ◽  
Wheat Grain ◽  
Bread Making ◽  
Functional Consequences

The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard.

Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten

2014 ◽  
Vol 5 (8) ◽  
pp. 1813 ◽  
Author(s):  
Nina Gisella Heredia-Sandoval ◽  
Alma Rosa Islas-Rubio ◽  
Francisco Cabrera-Chávez ◽  
Ana María Calderón de la Barca
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Gluten Proteins

scholarly journals Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots

2019 ◽  
Author(s):  
Wasiu Awoyale ◽  
Adebayo B. Abass ◽  
Paul Amaza ◽  
Olayemi Oluwasoga ◽  
Gregory Nwaoliwe
Keyword(s):  
Physical Properties ◽  
Sensory Quality ◽  
Significant Negative Correlation ◽  
Nutritional Composition ◽  
Wheat Bread ◽  
Loaf Volume ◽  
High Quality ◽  
Cassava Flour ◽  
Composite Bread

With proper processing and utilization, biofortified cassava may contribute to the nutritional status of the consumers, thus, the need for this study. High-quality cassava flour from white- (TME 419) and biofortified (TMS 01/1368) cassava varieties were produced at a commercial processing factory, after which the flour is composite with wheat flour to produce bread. The nutritional composition, physical properties and sensory quality of the composite bread were analyzed using standard methods. Results showed that composite bread from 20% biofortified cassava flour (20-YCF) had a higher value of total β-carotene (0.74 μg/g), moisture (37.83%) and ash (2.29%) contents. The fat (3.72%) and protein (12.83%) contents were higher in 20% white cassava flour (20-WCF) composite bread. The 20-YCF composite bread had the highest loaf volume (3286.2 cm3), elasticity (6.32), chewiness (40.51 N) and gumminess (6.41), 20-WCF composite bread had higher specific volume (3.59 cm3/g) and hardness (176.50 N). The 100% wheat bread had higher cohesiveness (0.10) and loaf weight (932.35 g). A significant negative correlation (r = - 0.98, p≤0.05) exist between bread hardness and protein content. The composite bread compared favourably with the 100% wheat bread in terms of weight and aroma, but, the 100% wheat bread was more acceptable.

scholarly journals Effect of Some Food Ingredients on Various Characteristics of Instant Tanier Flakes and Wheat Flour

1969 ◽  
Vol 61 (2) ◽  
pp. 234-241
Author(s):  
E. J. Rodríguez-Sosa ◽  
M. A. González
Keyword(s):  
Wheat Flour ◽  
Pasting Properties ◽  
Wheat Starch ◽  
Good Stability ◽  
Bread Making ◽  
Food Ingredients ◽  
Gel Texture ◽  
Light Reflectance ◽  
Shear Press

The influence of some food ingredients commonly used in bread making on various characteristics of instant tanier (Xantohosoma sp.) flakes, wheat flour, and a mixture of 15% tanier flakes, and 85% wheat flour (15-85 mixture) was determined. Pasting measurements, taken us in~ the Brabender Amylograph-Viscograph, were higher for samples contaimng wheat flour. Tanier starch from flakes was stronger than wheat starch. Both starches showed good stability while cooking for 1 hour at 93 and at 50° C. A peak viscosity was observed in some samples while cooling to 50° C. In tanier flakes, ingredients tended to decrease pasting measurements while in wheat flour they tended to increase them. Pasting properties of the 15-85 mixture followed the same pattern of wheat flour, but the presence of tanier flakes tended to lower the values. Light reflectance measured after amylography (paste clarity) was higher for wheat flour while shear press (gel texture) tended to be higher for the 15-85 mixture.

scholarly journals The Importance of TDA Thermal Analysis in an Automated Metallurgical Process

2021 ◽  
Vol 5 (4) ◽  
pp. 89-93
Author(s):  
Łukasz Petrus ◽  
Andrzej Bulanowski ◽  
Jakub Kołakowski ◽  
Jakub Sobieraj ◽  
Tomasz Paruch ◽  
...  
Keyword(s):  
Thermal Analysis ◽  
Chemical Properties ◽  
Melting Furnace ◽  
Casting Process ◽  
Development Project ◽  
Modern Technology ◽  
Innovative Technology ◽  
High Quality ◽  
Work Related

The article presents the results of research and work related to the implementation of the research and development project POIR.01.01.01-00-0120/17 co-financed by the EU, through the NCBR, entitled: Innovative technology using thermal analysis, TDA, of self-feeding manufacturing of high-quality cast iron to produce new generation, enhanced performance casts. In many foundries, thermal derivative analysis (TDA) is used in addition to chemical analysis to evaluate the physical and chemical properties of an alloy while it is still in the melting furnace or ladle and before it is poured into the mold. This fact makes it possible to improve the metallurgical quality of the alloy by introducing alloying additives, carburizers or modifiers into the furnace as part of the pre-modification or primary or secondary modification in the ladle or when pouring into molds. Foundry machinery (modifier dosing systems and spheroidizing station) is very important in these operations. Only the full synergy of modern equipment with modern technology ensures high quality and repeatability of the casting process. The article mainly discusses the obtained parameters of TDA analysis (with the use of the ITACA system) at different stages of melting and how to improve them by using modern and fully automated dosing systems (Itaca OptiDose, ItacaWire and ItacaStream). Special attention was paid to the minimum temperature of the eutectoid. The change of its value after the modification process, its influence on the quality of the melted metal, a very strong correlation with the number of nuclei and the number of graphite precipitations in the casts were shown.

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