scholarly journals Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 377 ◽  
Author(s):  
Raczkowska ◽  
Łoźna ◽  
Bienkiewicz ◽  
Jurczok ◽  
Bronkowska
Keyword(s):  
Wheat Flour ◽  
Food Products ◽  
Total Carbohydrate ◽  
Whole Wheat Flour ◽  
Energy Value ◽  
Whole Wheat ◽  
Total Carbohydrate Content ◽  
Average Body Mass ◽  
Sugar Powder ◽  
Average Body

The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modified recipes. Modification of the yeast dough recipe consisted of replacing wheat flour (type 500) with whole-wheat flour (type 2000). Energy value and the composition of basic nutrients were assessed for every tested dish. The study was conducted on 50 people with an average age of 21.7 ± 1.1 years, and an average body mass index of 21.2 ± 2.0 kg/m2. The GI of the analysed food products depended on the total carbohydrate content, dietary fibre content, water content, and energy value. Modification of yeast food products by replacing wheat flour (type 500) with whole-wheat flour (type 2000) contributed to the reduction of their GI and GL values, respectively.

scholarly journals POSSIBILITIES OF REGULATING STRESS-PROTECTIVE ACTIVITY OF FOOD PRODUCTS TO IMPROVE IMMUNITY UNDER THE CONDITIONS OF THE COVID-19 PANDEMIC

2020 ◽  
Vol 20 (S1) ◽  
pp. 116-127
Author(s):  
N Naumenko ◽  
I Potoroko ◽  
I Kalinina ◽  
A Nenasheva ◽  
V Botvinnikova
Keyword(s):  
Wheat Flour ◽  
Food Products ◽  
Blood Analysis ◽  
Stress Factors ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Freeze Dried ◽  
Resistance To Stress ◽  
Positive Effect ◽  
Biochemical Blood Analysis

Aim. The paper aims to develop food products that contribute to the resistance of active people to stress factors, especially during the COVID-19 pandemic. Materials and methods. The cohort study was conducted in three parallel groups of volunteers aged from 20 to 40 years (n = 45) who were consistently involved in sports (low-intensity training at least 3 times a week). As food products with stress-protective activity, freeze-dried taxifolin nanoemulsion and whole-wheat flour from wheatgrass were used. As mental and informational stress, media coverage of global and Russian COVID-2019 dynamics was used. To assess the impact of the developed products on stress resistance, a study of health and psychoemotional status (the SF-36 questionnaire) and biochemical blood analysis (leukocyte formula and cortisol) were carried out. Results. The results demonstrated the possibility of using stress-protective food products such as freeze-dried taxifolin nanoemulsion and whole-wheat flour from wheatgrass for improving immunity. The assessment of the psychoemotional status revealed an equally positive effect from the inclusion of taxifolin nanoemulsion and whole-wheat flour from wheatgrass in the composition of food products. Biochemical blood analysis and leukocyte indices revealed a greater positive effect of taxifolin nanoemulsion on the human body, while regular consumption of whole-wheat flour-based products from wheatgrass reduces blood cortisol and increases the body's resistance to stress factors. Conclusion. People involved in low-intensity sports are recommended to consume foods enriched with taxifolin nanoemulsion and whole-wheat flour from wheatgrass to improve their psychoemotional status and resistance to stress factors such as the COVID-19 pandemic.

scholarly journals Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1687
Author(s):  
Yiqin Zhang ◽  
Ruijia Hu ◽  
Michael Tilley ◽  
Kaliramesh Siliveru ◽  
Yonghui Li
Keyword(s):  
Product Quality ◽  
Wheat Flour ◽  
Food Products ◽  
Bread Quality ◽  
Partial Replacement ◽  
Average Particle ◽  
Whole Wheat Flour ◽  
Substitution Level ◽  
Whole Wheat ◽  
Pea Flour

Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients.

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour

1992 ◽  
Vol 55 (2) ◽  
pp. 452-454 ◽  
Author(s):  
C M Weaver ◽  
R P Heaney ◽  
B R Martin ◽  
M L Fitzsimmons
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

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.

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