scholarly journals Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 333 ◽  
Author(s):  
Georgiana Gabriela Codină ◽  
Ana Maria Istrate ◽  
Ioan Gontariu ◽  
Silvia Mironeasa
Keyword(s):  
Rheological Properties ◽  
Composite Flour ◽  
Bread Making ◽  
Heating And Cooling ◽  
Composite Flours ◽  
Starch Retrogradation ◽  
The Difference ◽  
Dough Rheological Properties ◽  
Dough Development Time ◽  
Wheat Flours

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed–wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat–flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of p < 0.05. The bread physical and sensory quality was improved up to a level of 10–15% flaxseed flour addition in wheat flour.

Valorisation of the Brewers’ Spent Grain Through Sourdough Bread Making

2017 ◽  
Vol 13 (10) ◽  
Author(s):  
Iuliana Aprodu ◽  
Alina Beatrice Simion ◽  
Iuliana Banu
Keyword(s):  
Antioxidant Properties ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Bread Making ◽  
Sourdough Bread ◽  
Spent Grain ◽  
Starch Gel ◽  
Starch Retrogradation ◽  
The Stability ◽  
Dough Development Time

AbstractThe effect of brewers’ spent grain addition on the thermo-mechanical properties of white and wholemeal wheat flour was investigated. The possibility to improve bread quality and antioxidant properties by using the sourdough fermentation was also considered. Increasing the level of brewers’ spent grain caused the increase of water absorption from 58.1 to 65.2% and from 63.8 to 73.6% in case of white and wholemeal flour, respectively. Similarly, the dough development time increased from 1.27 to 6.18 min, and from 3.37 to 5.42 min. Starch gelatinization significantly increased (p<0.05), while the stability of starch gel, starch retrogradation, and cooking setback significantly decreased (p<0.05) with the level of brewers’ spent grain. The specific volume of the wheat bread significantly decreased (p<0.05) and crumb hardness increased (p<0.05) by incorporation of brewers’ spent grain. Sourdough addition improved bread characteristics and the total phenolic content and antioxidant activity of the bread with brewers’ spent grain.

scholarly journals Yapraktan Üre, Potasyum Sülfat ve Çinko Sülfat Uygulamalarının Ekmeklik Buğdayın Glutopeak, Bazı Protein Kalitesi ve Farinograf Özellikleri Üzerine Etkisi

2019 ◽  
Vol 7 (10) ◽  
pp. 1730
Author(s):  
Hatun Barut ◽  
Yaşar Karaduman ◽  
Arzu Akın ◽  
Sait Aykanat ◽  
Ali Alparslan Ezici
Keyword(s):  
Lactic Acid ◽  
Rheological Properties ◽  
Zinc Sulphate ◽  
Protein Quality ◽  
Storage Proteins ◽  
Field Conditions ◽  
Dough Rheology ◽  
Potassium Sulphate ◽  
Bread Making ◽  
Dough Rheological Properties

Nitrogen and sulphur application has a significant effect on the quality and quantity of storage proteins of wheat which affect the bread making process. In this study, effect of foliar applications of urea, potassium sulphate (K2SO4) and zinc sulphate heptahydrate (ZnSO4.7H2O), under field conditions at vegetative and generative periods of wheat, were investigated for their effects on protein quality (SDS sedimentation and STK-Lactic Acid values), Glutopic parameters [(PMT (s)), BM (BE), BEM (BE) and PM (BE)] and dough rheological properties [stability (min), degree of softening (BU)] of wheat. Experiments were conducted in two trial groups. In the first trial, foliar treatments of 0% (Control); 0,5% Urea; 1% Urea; 0,5% ZnSO4.7H2O; 0,5% Urea+0,5% ZnSO4.7H2O; 1% Urea+0,5% ZnSO4.7H2O; 0,5% K2SO4 and 1% K2SO4; in the second trial, 0%; 0,5% Urea+0,5% K2SO4; 0,5% Urea+1% K2SO4;1% Urea+0,5% K2SO4; 1% Urea+1% K2SO4 were performed. As a result, in the first trial, 0,5% Urea, 1% Urea+0,5% ZnSO4 and 0,5% K2SO4; in the second trial, 1% Urea+0,5% K2SO4 were found the most prominent applications. According to the obtained results, the effect of urea, potassium sulphate and zinc sulphate applications on protein quality, gluten rheology and dough rheology was found to be significant.

scholarly journals NUTRITIONAL AND SENSORY ANALYSES OF WHEAT-UNRIPE PLANTAIN COMPOSITE FLOUR ON BREAD MAKING

2021 ◽  
Vol 5 (9) ◽  
Author(s):  
Christopher J. Etti ◽  
Victoria G. Ekanem
Keyword(s):  
Agricultural Products ◽  
Wheat Bread ◽  
Composite Flour ◽  
Loaf Volume ◽  
Bread Making ◽  
High Iron Content ◽  
Nutritional Analysis ◽  
Composite Flours ◽  
Sensory Analyses ◽  
Loaf Weight

This study analyzes the nutritional and sensory properties of wheat- and unripe plantain composite flour having a mix ratio of 70:30, 80:20, 90:10 and 100:0 respectively, with 100:0 ratio mix serving as the control. Unripe plantain flour was selected due to its high iron content which can solve dietary concerns encountered by anaemic and celiac patients because of low iron and high protein (gluten) content in wheat bread. The nutritional analysis of the composite flour such as ash, lipid, fibre, carbohydrate, protein, moisture content and iron contents of the mixed flour were determined. Physical properties of the composite bread were determined: loaf weight, loaf volume, loaf height, and loaf specific volume.The incorporation of plantain flour into baking bread became effective because it is economical, better supplies essential nutrients such as iron and protein to humans, and a better overall use of domestic agricultural products such as plantain.Incorporation of higher amount of unripe plantain flour increased loaf weight with a corresponding reduction in specific volume of the bread, which affected the bread making process. It was concluded that organoleptically acceptable bread could be formulated from wheat-unripe plantain composite flours using up to 70:30 mix ratio as maximum acceptable levels of substitution for bread making

scholarly journals Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Ramiro Torres-Gallo ◽  
Ricardo Durán ◽  
José García-Camargo ◽  
Oswaldo Morales ◽  
Diofanor Acevedo ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flow Behavior ◽  
Public Awareness ◽  
Pasting Properties ◽  
Carbohydrate Content ◽  
Composite Flour ◽  
Opposite Behavior ◽  
Dough Rheological Properties ◽  
Flour Fraction

Wheat is one of the most widely used cereals in the world. However, studies consider wheat flour doughs to be of low nutritional quality, as there is now greater public awareness of celiac disease and gluten intolerance. Therefore, consumers are demanding healthier and more varied food products. Consequently, wheat flour is being replaced fully or partially by flours from other sources with higher quality. Hence, the main objective of this work was to report the effect of blending wheat flour with ackee aril flour, until the total replacement of wheat flour, on pasting and dough rheological properties. Five different levels of blending were analyzed: wheat to ackee aril flour mass ratios of 100 : 0, 75 : 25, 50 : 50, 25 : 75, and 0 : 100. Pasting properties (pasting temperature, peak viscosity, ease of cooking, swelling power, final viscosity at 50  °C, and thixotropy) were analyzed; and steady-state shear measurements were used to obtain consistency coefficients ( K ) and flow behavior indexes ( n ) after data was fitted to the Power Law and Herschel-Bulkley models. The gradual addition of the ackee aril flour fraction produced an increase in ash, fat, protein, and fiber content; while water and carbohydrate content showed the opposite behavior in the obtained composite flour. Consequently, the partial or full replacement of wheat flour changed the rheological properties of the produced doughs, as well as the quality of the final product. These changes were mostly related to the protein and carbohydrate content of the ackee aril flour fraction. In general, doughs showed a pseudoplastic behavior with thixotropy whose viscosity decreased as the addition of ackee aril flour was increased. Pasting properties of blends involving 25 %-75 % ackee aril flour demonstrate the feasibility of including these flours in products subjected to high processing temperatures such as canned products or even to produce chips and pasta.

scholarly journals Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1087
Author(s):  
Tatiana Bojňanská ◽  
Janette Musilová ◽  
Alena Vollmannová
Keyword(s):  
Common Bean ◽  
Rheological Properties ◽  
Broad Bean ◽  
Sensory Profile ◽  
Considerable Proportion ◽  
Composite Flour ◽  
Bean Flour ◽  
Legume Flour ◽  
Starch Retrogradation ◽  
Legume Flours

The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume flours in the mixtures resulted in different viscoelastic properties of the dough. The results showed a weakening of the protein network depending on the amount of legume flour added and on the specific legume flour. On the contrary, all samples with a higher proportion of legume flour showed an increased resistance to starch retrogradation. All flours had the ability to produce a sufficient volume of fermenting gases, with the exception of flours with a higher addition of broad bean flour, and the baking test confirmed a lower bread volume for bread with this addition. The results of the sensory evaluation indicated that legume flour additions resulted in breads with an acceptable sensory quality, in the case of additions of 5% at the same level as the bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread with red lentil.

scholarly journals Rheological Evaluation of Some Laboratory Mills

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Daniel VIZITIU ◽  
Mihai OGNEAN ◽  
Ioan DANCIU
Keyword(s):  
Rheological Properties ◽  
Correlation Coefficient ◽  
Pearson Correlation ◽  
Dough Rheology ◽  
Pearson Correlation Coefficient ◽  
Bread Making ◽  
Rheological Measurements ◽  
Rheological Test ◽  
Wheat Flours ◽  
Common Laboratory

The dough rheology is one of the most important aspect in bread making so it is very important to accurate evaluate the wheat potential for breadmaking by rheological test. The wheat must be milled for testing; the mill used influence the relevancy of wheat tests. The objective of this study is to evaluate the rheological properties of flour obtained by grinding ten samples of wheat in three of the most common laboratory mills (Perten 120, Quadromat Jr. and Chopin CD1). The rheological behaviours of the wheat flours obtained in laboratory were compared with those of flours obtained in industrial mill. The rheological measurements were performed using the Alveograph, Farinograph and Mixolab. Significant correlations were established between the rheological evaluations of industrial and laboratory flour. We may conclude that the wheat milling obtained with laboratory mill Perten 120 correlated well with industrial flour for most of the rheological measurements. The Pearson correlation coefficient varied between 0.42 and 0.93 for test ran on Alveograph and Farinograph and between 0.19 and 0.9 for Mixolab testing.  

Effect of grain hardness, fractionation and cultivars on protein, pasting and dough rheological properties of different wheat flours

2018 ◽  
Vol 53 (9) ◽  
pp. 2077-2087 ◽  
Author(s):  
Narpinder Singh ◽  
Mehak Katyal ◽  
Amardeep Singh Virdi ◽  
Amritpal Kaur ◽  
Annu Goyal ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Grain Hardness ◽  
Dough Rheological Properties ◽  
Wheat Flours
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