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 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.

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.

Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

2016 ◽  
Vol 12 (4) ◽  
pp. 411-419 ◽  
Author(s):  
Yi-Tien Chen ◽  
Sy-Yu Shiau ◽  
Jhong-Tai Fu
Keyword(s):  
Physicochemical Properties ◽  
Wheat Flour ◽  
Radical Scavenging ◽  
Whole Wheat Flour ◽  
Substitution Level ◽  
Whole Wheat ◽  
Scavenging Capacity ◽  
Sensory Score ◽  
Steamed Bread ◽  
Dpph Radical Scavenging

Abstract Mantou (steamed bread) is a Chinese fermented wheat product that is cooked in steamer. Whole wheat flour (WWF) is healthier than regular wheat flour (WF). This study investigated the physicochemical properties of dough and mantou made from WF and/or WWF. Results showed that the substitution of WF by WWF resulted in stiffer and less extensible dough. Both Peleg–Normand and Wiechert models fitted well to the stress relaxation data of mantou. Increasing the substitution level of WWF led to the decrease of k1 and k2 in Peleg–Normand model as well as λ1 and λ2 in Wiechert model. Mantou with 100 % WWF had significantly higher hardness but lower cohesiveness and specific volume than regular mantou. However, free and bound phenolics and DPPH radical scavenging capacity of mantou obviously increased with the amount of WWF. Mantou with 25 % WWF had the highest overall sensory score among all mantous tested.

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

LWT ◽  
2015 ◽  
Vol 62 (1) ◽  
pp. 310-318 ◽  
Author(s):  
Chong Liu ◽  
Lin Liu ◽  
Limin Li ◽  
Chunming Hao ◽  
Xueling Zheng ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Flour Quality ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Wheat Flour Quality ◽  
Steamed Bread ◽  
And Performance

Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars

LWT ◽  
2021 ◽  
pp. 111918
Author(s):  
Joseane Bressiani ◽  
Gabriela Soster Santetti ◽  
Tatiana Oro ◽  
Vanessa Esteres ◽  
Bárbara Biduski ◽  
...  
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Hydration Properties ◽  
Whole Wheat Flour ◽  
Whole Wheat

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.

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