scholarly journals Waste Bread as Main Ingredient for Cookie Elaboration

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1759
Author(s):  
Priscila Guerra-Oliveira ◽  
Mayara Belorio ◽  
Manuel Gómez
Keyword(s):  
Particle Size ◽  
Elastic Modulus ◽  
Wheat Flour ◽  
Dough Rheology ◽  
Particle Sizes ◽  
Main Ingredient ◽  
Spreading Factor ◽  
Whole Wheat ◽  
Viscous Modulus ◽  
A Current

Food waste is a current global problem. The aim of this work was to investigate the possibility of reintroducing bread discarded by retailers in the preparation of sugar-snap cookies. Bread flours were obtained from stale breads (white and whole wheat) milled with 200, 500 and 1000 μm sieves. Cookies were elaborated using 100% bread flours and combinations of 50% of bread flour and wheat flour. The rheology of the doughs, the dimensions of the cookies, their texture and colour were evaluated. Bread flour doughs presented higher G’ (elastic modulus), G” (viscous modulus) values than the control, especially with increased particle size. Bread flour cookies had a smaller diameter and a harder texture than the control, but in the case of whole bread flours of larger particle sizes, those differences were reduced. Cookies made with bread flour had a darker colour and higher a* values. The 50% mixtures did not present significant differences with respect to the control in terms of dough rheology, hardness, or lightness. Although the spreading factor was reduced, it was more similar to the control than to 100% bread flour cookies. Wasted bread flour can thus be used to replace wheat flour in cookie formulations.

scholarly journals Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Min Jeong Kang ◽  
Mi Jeong Kim ◽  
Han Sub Kwak ◽  
Sang Sook Kim
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Water Solubility ◽  
Principal Component ◽  
Hammer Mill ◽  
Particle Sizes ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Milling Method ◽  
Dough Extensibility

The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.

scholarly journals Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1539
Author(s):  
Ionica Coțovanu ◽  
Silvia Mironeasa
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Dough Rheology ◽  
Composite Flour ◽  
Particle Sizes ◽  
Technological Parameters ◽  
White Wheat ◽  
Volume Porosity ◽  
Dough Extensibility

The objective of this investigation was to evaluate the effects generated by amaranth flour (AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the proximate composition, dough rheological behavior, and bread technological parameters. The reduction of particle size led to an increased hydration capacity of the wheat–amaranth composite flour, while bulk density decreased. Increasing the amount of AF and decreasing the PS led to a significant increase in protein, lipids, and ash contents, while the moisture and carbohydrates of the composite flour decreased. Increasing AF addition led to an increase in dough tenacity and a decrease in dough extensibility, while the PS had an irregular trend. The large particle size, at 15% and 20% levels of AF in wheat flour, increased significantly (p < 0.001) the dough tenacity and hardness, bread firmness, but decreased bread volume, porosity, and elasticity, while medium and small particles at 5–15% addition levels improved porosity and elasticity of the composite bread. Significant correlations (p < 0.05) were found between proximate composition, dough rheological characteristics, and bread quality for the wheat–amaranth composite flours. The results of this study are an important basis for the development of innovative wheat–amaranth bread recipes.

scholarly journals The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2413
Author(s):  
Yu-Ching Huang ◽  
Andrew L. Mense ◽  
Lingzhu Deng ◽  
Mei Ying Su ◽  
Kuen Ho Shih ◽  
...  
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Development Time ◽  
Dough Rheology ◽  
Size Distributions ◽  
Particle Size Distributions ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Water Solvent ◽  
Steamed Bread

The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. In this study, hard white (HW), hard red winter (HRW), and hard red spring (HRS) wheat classes, and four different bran particle size distributions [D(50) values of 53 μm, 74 μm, 105 μm, and 125 μm] were blended at a ratio of 85% refined flour + 15% bran to create reconstituted WWF and make reconstituted WWF NTSB. Farinograph water absorption and water solvent retention capacity (SRC) increased as bran particle size decreased. Flour and dough strength tests such as lactic acid SRC and Farinograph and Mixolab development time and stability did not show any clear trends with bran particle size. HRW WWF tended to be the exception as Farinograph development time and stability generally increased as particle size increased. Resistance to extension increased as bran particle size decreased for HRW WWF and increased as particle size increased for HW and HRS. These differences in WWF dough rheology trends were likely due to differences in gluten characteristics between the classes. The results showed that larger particle sizes (105 μm and 125 μm) were more conducive to achieving desirable whole wheat NTSB specific volume, color, and texture.

scholarly journals Experimental Analysis of the Mechanical Properties and Resistivity of Tectonic Coal Samples with Different Particle Sizes

Energies ◽  
2021 ◽  
Vol 14 (8) ◽  
pp. 2303
Author(s):  
Congyu Zhong ◽  
Liwen Cao ◽  
Jishi Geng ◽  
Zhihao Jiang ◽  
Shuai Zhang
Keyword(s):  
Mechanical Properties ◽  
Particle Size ◽  
Compressive Strength ◽  
Elastic Modulus ◽  
Uniaxial Compressive Strength ◽  
Coalbed Methane ◽  
Coal Sample ◽  
Fine Particles ◽  
Particle Sizes ◽  
Tectonic Coal

Because of its weak cementation and abundant pores and cracks, it is difficult to obtain suitable samples of tectonic coal to test its mechanical properties. Therefore, the research and development of coalbed methane drilling and mining technology are restricted. In this study, tectonic coal samples are remodeled with different particle sizes to test the mechanical parameters and loading resistivity. The research results show that the particle size and gradation of tectonic coal significantly impact its uniaxial compressive strength and elastic modulus and affect changes in resistivity. As the converted particle size increases, the uniaxial compressive strength and elastic modulus decrease first and then tend to remain unchanged. The strength of the single-particle gradation coal sample decreases from 0.867 to 0.433 MPa and the elastic modulus decreases from 59.28 to 41.63 MPa with increasing particle size. The change in resistivity of the coal sample increases with increasing particle size, and the degree of resistivity variation decreases during the coal sample failure stage. In composite-particle gradation, the proportion of fine particles in the tectonic coal sample increases from 33% to 80%. Its strength and elastic modulus increase from 0.996 to 1.31 MPa and 83.96 to 125.4 MPa, respectively, and the resistivity change degree decreases. The proportion of medium particles or coarse particles increases, and the sample strength, elastic modulus, and resistivity changes all decrease.

Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it

2016 ◽  
Vol 71 ◽  
pp. 145-152 ◽  
Author(s):  
Ting Liu ◽  
Gary G. Hou ◽  
Bon Lee ◽  
Len Marquart ◽  
Arnaud Dubat
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Quality Attributes ◽  
Whole Wheat Flour ◽  
Whole Wheat

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

2020 ◽  
Vol 11 (4) ◽  
pp. 3610-3620 ◽  
Author(s):  
Suyun Lin ◽  
Jing Gao ◽  
Xiaoxuan Jin ◽  
Yong Wang ◽  
Zhizhong Dong ◽  
...  
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Bread Quality ◽  
Starch Digestibility ◽  
Whole Wheat Flour ◽  
In Vitro Starch Digestibility ◽  
Dough Properties ◽  
Whole Wheat

Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

scholarly journals The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2335
Author(s):  
María Teresa MOLINA ◽  
Lisa LAMOTHE ◽  
Deniz Z. GUNES ◽  
Sandra M. VAZ ◽  
Pedro BOUCHON
Keyword(s):  
Wheat Bran ◽  
Nutritional Value ◽  
Microstructural Analysis ◽  
Dough Rheology ◽  
Elastic Response ◽  
Particle Sizes ◽  
Micro Ct ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Biscuit Making

Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 μm; coarse: 72% > 500 μm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking.

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