scholarly journals Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus)

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2750
Author(s):  
Habiba Khatun ◽  
Mik Van Der Borght ◽  
Mohammad Akhtaruzzaman ◽  
Johan Claes
Keyword(s):  
Wheat Flour ◽  
Uniaxial Extension ◽  
Textural Properties ◽  
Acheta Domesticus ◽  
Rheological Characterization ◽  
Freeze Dried ◽  
The Impact ◽  
Improve Food Security ◽  
Different Levels

Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties of flour, dough, and baked chapatti. Addition of freeze-dried cricket flour resulted in the highest water absorption. The storage modulus increased at higher level (10–15%) of supplementation to wheat flour indicating an increased dough consistency. Similarly, biaxial extension of the dough showed an increased resistance to extension and decreased extensibility at higher level of supplementation due to a reduced strength of the gluten network. Uniaxial extension of baked chapatti showed less extensible and harder chapatti with the addition of a higher amount of cricket flour or paste. At lower level (5%), incorporation of cricket flour resulted in chapatti with textural properties comparable to the reference. Oven dried cricket powder is suggested as the best option for incorporating in chapatti dough to improve food security in Asian Countries.

Experimental and conceptual problems in the rheological characterization of wheat flour doughs

1998 ◽  
Vol 37 (6) ◽  
pp. 556-565 ◽  
Author(s):  
Edward B. Bagley ◽  
Frederick R. Dintzis ◽  
S. Chakrabarti
Keyword(s):  
Wheat Flour ◽  
Rheological Characterization ◽  
Conceptual Problems

scholarly journals Effect of inulin on dough and biscuit quality produced from different flours

2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Maria S. Blanco Canalis ◽  
Alberto E. León ◽  
Pablo D. Ribotta
Keyword(s):  
Wheat Flour ◽  
Chemical Characterization ◽  
Retention Capacity ◽  
Baked Goods ◽  
Solvent Retention ◽  
Different Types ◽  
Dough Rheological Properties ◽  
Wheat Flours ◽  
Different Levels

One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality  effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

scholarly journals Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour

2020 ◽  
Vol 57 (8) ◽  
pp. 2960-2966
Author(s):  
Sonal Patil ◽  
Sachin K. Sonawane ◽  
Manoj Mali ◽  
S. T. Mhaske ◽  
Shalini S. Arya
Keyword(s):  
Wheat Flour ◽  
Gluten Free ◽  
Rheological Characterization

scholarly journals Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Simona Maria Man ◽  
Adriana Păucean ◽  
Ioana Daniela Călian ◽  
Vlad Mureșan ◽  
Maria Simona Chiș ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bioactive Compounds ◽  
Sensory Analysis ◽  
Textural Properties ◽  
Wheat Bread ◽  
Antioxidant Compounds ◽  
Trigonella Foenum Graecum ◽  
Trigonella Foenum Graecum L ◽  
Different Levels

Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was studied. The fenugreek flour was blended with wheat flour at different levels: 2%, 5%, and 8% for preparing bread samples. Even if a decrement of bread’s crumb textural properties was recorded with fenugreek flour addition, the improved content in protein, ash, fiber, and antioxidant compounds was noticeable. The results of the sensory analysis indicated that the bread sample fortified with 2% and 5% fenugreek flour has the highest acceptability score. However, considering the health benefits of fenugreek bioactive compounds and their influence on overall quality of bread, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal.

scholarly journals Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

2021 ◽  
Vol 8 ◽  
Author(s):  
Suchada Maisont ◽  
Wisutthana Samutsri ◽  
Wuttichai Phae-ngam ◽  
Pichet Limsuwan
Keyword(s):  
Wheat Flour ◽  
Storage Time ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Chemical Conditions ◽  
Tbars Values ◽  
Physical And Chemical ◽  
Different Levels

The objective of this study was to investigate the possibility of using jellyfish (Lobonema smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to replace wheat flour in cracker formula. Physicochemical characteristics (linear expansion, hardness, and color) and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with jellyfish were found significantly darker, with more brittleness, and less consumer accepted than the control samples (p < 0.05). Moisture content, aw, and thiobarbituric acid reactive substances (TBARS)-values of jellyfish crackers increased while the hardness of the jellyfish crackers decreased with increasing the storage time for both crackers stored at 35 and 45°C. The substitution of wheat flour with jellyfish led to high protein content in the crackers. The cracker with 30% of jellyfish gained characteristics of cracker, liking scores, as well as the subjective quality of the final product and had good physical and chemical conditions, being able to be consumed for 12 weeks stored at 35°C.

Physicochemical and Rheological Characterization of Wheat Flour Dough

2005 ◽  
Vol 82 (2) ◽  
pp. 173-181 ◽  
Author(s):  
M. C. Puppo ◽  
A. Calvelo ◽  
M. C. Añón
Keyword(s):  
Wheat Flour ◽  
Rheological Characterization ◽  
Flour Dough ◽  
Wheat Flour Dough

scholarly journals Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 70-76
Author(s):  
Nur Azura Z. ◽  
Radhiah Shukri ◽  
Wan Zunairah Wan Ibadullah ◽  
Nurul Shazini R. ◽  
Nur Hanani Z.A. ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Textural Properties ◽  
Sensory Attributes ◽  
Nutritional Properties ◽  
Texture Profile ◽  
Nutraceutical Compounds ◽  
Mango Peel ◽  
Different Levels ◽  
Yellow Alkaline Noodle

Mango peel comprises of 7-25% of mango fruit that contributes to the environmental pollution. Mango peel contains nutraceutical compounds that are useful as a functional ingredient to increase nutritional properties in Asian staple food, which in our case was yellow alkaline noodle. The objective of this research was to study the effect of mango peel powder at different levels (0%, 10%, 20%, and 30%) on the cooking, physicochemical and sensory properties of yellow alkaline noodles (YAN). Substitution of wheat flour with mango peel powder significantly increased 2 to 15 times fibre content in the YAN compared to control. Additionally, fat and carbohydrate were reduced by 8-45% and 6-25%, respectively. The lowest cooking quality was observed in YAN incorporated with 30% mango peel powder, which showed the highest cooking lost (20.45%) and the lowest cooking yield (163.7%). YAN with mango peel powder had decreased lightness (L*) and yellowness (b*). All of the texture profile was negatively affected by an increment of mango peel powder in YAN but showed no significant differences. Sensory attributes of YAN with the incorporation of mango peel powder up to 20% showed similar acceptance with the control. The YAN with 30% mango peel powder had significantly lower sensory acceptance of panelists than other YAN samples. The study suggests that mango peel powder substitution up to 20% is suitable to increase nutritional properties of YAN with minimal adverse effects on the cooking quality, textural properties and sensory attributes.

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