scholarly journals Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 48 ◽  
Author(s):  
Dabeen Lee ◽  
Mi Jeong Kim ◽  
Han Sub Kwak ◽  
Sang Sook Kim
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Dietary Fiber ◽  
Specific Volume ◽  
Development Time ◽  
Antioxidant Properties ◽  
Hammer Mill ◽  
Total Dietary Fiber ◽  
Dough Development Time ◽  
Wheat Flours

The physicochemical and antioxidant properties of dough and bread were measured in wheat flours substituted with two types of bran (HMB: bran pulverized by a hammer mill and JMB: bran pulverized by a jet mill) at various ratios (0%, 5%, 10%, 15%, 20%, and 25%) of substitution. The particle size of hammer mill bran (HMB) (119.71 µm) was larger than that of jet mill bran (JMB) (25.78 µm). Wheat flours substituted with HMB contained more total dietary fiber than those with JMB. A significant increase of water absorption and dough development time in Mixolab® analysis was observed depending on the level of HMB or JMB substitution. The breads made with HMB or JMB (5% or 10%) showed a higher specific volume and lower crumb hardness than the control bread. However, breads made with ≥15% HMB or JMB had a decreased specific volume and increased crumb hardness. Overall, breads made with wheat flour substituted with 5%–10% HMB or JMB were of a higher bread quality and had more antioxidant properties.

scholarly journals Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 361-367 ◽  
Author(s):  
A.G. Tafti ◽  
S.H. Peighardoust ◽  
F. Behnam ◽  
A. Bahrami ◽  
R. Aghagholizadeh ◽  
...  
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Ph Values ◽  
Powder Addition ◽  
Dough Extensibility ◽  
Dough Development Time ◽  
Wheat Flours ◽  
Different Levels ◽  
Control Water ◽  
Spray Dried

The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P < 0.05) decreased. Wet gluten content and sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of the control. Water absorption significantly increased compared to that of the control. However, the dough development time was not affected by sourdough powder addition. Degree of softening significantly increased with an increase in the sourdough level and dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than the control doughs.  

scholarly journals Grains Quality Characteristics of Local Wheat (Triticum aestivum) Cultivars Grown at Khartoum State, Sudan

2013 ◽  
Vol 7 (1) ◽  
pp. 12-16 ◽  
Author(s):  
Abubaker Bashir Makawi ◽  
Mohamed Ishaq Mahmood ◽  
Hayat Abdel Rahman Hassan ◽  
Isam A. Mohamed Ahmed
Keyword(s):  
Specific Volume ◽  
Development Time ◽  
Life Sciences ◽  
Physicochemical Characteristics ◽  
Quality Characteristics ◽  
Kernel Weight ◽  
Wheat Cultivars ◽  
Australian Wheat ◽  
Dough Development Time ◽  
Wheat Flours

Three wheat cultivars, Elnelain, Nepta and Argeen were studied for their various quality and rheological characteristics compared with the Australian wheat flour (control). Physicochemical characteristics as well as farinograph, extensograph, gluten content, sedimentation value and bread quality were assessed. Significant differences (P ≤ 0.05) were found for hectoliter weight and 1000 kernel weight between the Australian and Sudanese wheat cultivars. However, Sudanese wheat flours had a lower wet gluten (22.7-28.9 g), sedimentation values (15-20 ml), water absorption(57.9-66.4%), dough development time(2.5-6.8 min), stability(1.5-7.9 min), resistance to extension(160-304 Bu), energy (62-80 cm2) and bread specific volume (3.06-3.40 cm3) compared to the Australian one. Nepta cultivars gave the best characteristics of farinograph, extensograph and the highest bread specific volume among Sudanese wheat investigated. DOI: http://dx.doi.org/10.3126/ijls.v7i1.8061 International Journal of Life Sciences 7(1): 2013; 12-16

scholarly journals Potential of bran from various wheat variety for cookies production

2016 ◽  
Vol 9 (2) ◽  
pp. 95-99 ◽  
Author(s):  
Michaela Lauková ◽  
Jolana Karovičová ◽  
Zlatica Kohajdová ◽  
Mária Babulicová ◽  
Ľubomír Rückschloss ◽  
...  
Keyword(s):  
Water Absorption ◽  
Wheat Bran ◽  
Specific Volume ◽  
Development Time ◽  
Wheat Variety ◽  
Dough Rheology ◽  
Tolerance Index ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Dough Development Time

Abstract The effect of replacing wheat flour with different kinds of wheat bran and spelt bran at level 5, 10 and 15 % on dough rheology, qualitative parameters of cookies as well as on sensory properties was studied. Addition of bran increased water absorption and mixing tolerance index, prolonged dough development time and decreased dough stability. It was also observed that incorporation of wheat bran modified qualitative parameters of cookies (volume, specific volume, spread ratio and porosity decreased). From the sensory evaluation resulted that higher amounts of wheat bran negatively affected taste, hardness and overall acceptability of cookies. Addition of bran up to 5 % resulted in cookies with high overall acceptability.

scholarly journals The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

2021 ◽  
Vol 13 (9) ◽  
pp. 5317
Author(s):  
Sonja Simić ◽  
Jovana Petrović ◽  
Dušan Rakić ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Sugar Beet ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Sugar Beet Pulp ◽  
Sensory Characteristics ◽  
Total Dietary Fiber ◽  
Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

Characterization of reconstituted apple paste in terms of rehydration and firmness / Caracterización de pasta de manzana reconstituida en función de la rehidratación y de la firmeza

1996 ◽  
Vol 2 (5) ◽  
pp. 307-313 ◽  
Author(s):  
B. Beltrán-Reyes ◽  
E. Ortega-Rivas ◽  
A. Anzaldúa-Morales
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Extrusion Force ◽  
Hammer Mill ◽  
Hot Air Drying ◽  
Linear Pattern ◽  
Hot Air ◽  
Osmotic Solution ◽  
Intended Use

Golden Delicious apples were dehydrated, ground and divided into several grades in order to determine quality characteristics for each fraction. Consumers show a preference for apple paste of different textures according to its intended use. The objective was to evaluate the most appro priate powder for the preparation of mixtures and recommend them for baking pies and pastries or to use them as ingredients for other products. Fresh apples were processed using combined methods. Apple cubes were dehydrated using a sucrose osmotic solution (34-52 °Brix) at 23-35 °C for 8 h followed by a hot air drying at 60-80 °C for 3.5 h. Dried apple cubes were ground in a hammer mill and divided into fractions of 0.707, 0.841 and 1.00 mm sieve diameters by Tyler standard sieves. Each fraction was tested for rehydration rate by water absorption and for firm ness by back extrusion in a TA.XT2® texture analyser. The results indicated that, as the particle size decreased the water absorption increased following, essentially, a linear pattern. With regards to firmness, the behavior was opposite to that of the rehydration rate, as particle size increased the extrusion force increased in direct proportion.

scholarly journals Preparation of dietary fiber concentrate from Tunisian lemon (Citrus limon L.) by-products: Physico-chemical, functional and antioxidant properties

2021 ◽  
Vol 2 (1) ◽  
pp. 1-6
Author(s):  
Manel Masmoudi
Keyword(s):  
Dietary Fiber ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Insoluble Fraction ◽  
Citrus Limon ◽  
Total Dietary Fiber ◽  
Oil Retention ◽  
Physico Chemical ◽  
Potential Applications ◽  
By Products

Dietary fibers constitute an important element of a healthy diet. This study is a contribution to valorize Tunisian lemon (Citrus limon L.) by-products (LB) by preparation of a lemon fiber concentrate (LFC). The suitability of this by-product as a source of dietary fiber for food enrichment was investigated. Lemon fiber concentrate was prepared by LB washing in water at 90 °C for 5 min and then characterized by studying its physico-chemical, functional and antioxidant properties, in comparison with the original LB. The extraction method led to a total dietary fiber yield of 54.42 g/100g. LFC had higher content in total fibers than LB (71.20 versus 63.87 g/100g dry matter (DM), respectively), with predominance of the insoluble fraction (53.58 g/100g DM). LFC had also better functional properties, with higher water holding capacity (13.92 versus 8.51 g/g, respectively), swelling capacity (14 versus 8.75 ml/g, respectively) and oil retention property (6.6 versus 4.43 g/g, respectively). LFC had high content in bioactive compounds, particularly for phenolics (561.09 mg GAE/100 g DM) and flavonoids (408.42 mg QE/ 100 g DM), which gave it good antioxidant properties (antiradical activity: 45.57 % and reducing power: 0.18). The results of this study suggested that LFC may have potential applications for food enrichment.

scholarly journals Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
Y Yesritha ◽  
R Jaganmohan ◽  
A Surendra Babu
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Paired Comparison ◽  
Ash Content ◽  
Fiber Content ◽  
Black Gram ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Crude Fiber Content

The black gram husk a by-product of black gram milling was collected and proceed to washing. The washed and unwashed samples were separated based on the required particle size (900µm, 450µm). The samples obtained were analyzed for their proximate composition and dietary fiber content. The washed husk samples had shown least amount of fat and ash content ranging from 0.53 to 0.77% and 1.04 to 2.47% respectively. The protein content of the samples ranged from 14.43 to 18.65%. The crude fiber content was found to be highest in WBH ranging from 39.9 to 42.13% due to the removal of tailing starches and other coteledonous material. It was observed that the 450WBH sample had the highest amount of Total dietary Fiber (TDF), Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF) content. The TDF content of 450WBH was 90.19%. The obtained data was analyzed by paired comparison (t-Test).

scholarly journals Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour

2021 ◽  
Vol 117 (1) ◽  
pp. 1
Author(s):  
Bernard RWUBATSE ◽  
Michael Wandayi OKOTH ◽  
Angela Adhiambo ANDAGO ◽  
Sophia NGALA ◽  
Anastase KIMONYO ◽  
...  
Keyword(s):  
Development Time ◽  
Wheat Variety ◽  
Physicochemical Characteristics ◽  
Extraction Yield ◽  
Absorption Capacity ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Total Dietary Fiber ◽  
Whole Wheat ◽  
Dough Development Time

<p>The present study aimed to evaluate the effect of the wheat varieties newly introduced in Rwanda on the physicochemical characteristics of their whole wheat grains in order to know their potentials for processing. Gihundo wheat grain variety had the highest values for extraction yield (99.20 %), contents of ash (1.47 %) and total dietary fiber (15.97 %), water absorption capacity (89.00 %), dough development time (7.62 min) and brightness (84.67 %). For the same physicochemical characteristics, whole flour from Nyaruka wheat variety showed the lowest values for extraction yield (96.20%), water absorption capacity (80.00 %), dough development time (6.33 min) and brightness (80.33), while whole flour from Reberaho wheat variety exhibited the lowest values for the contents of ash (0.98 %) and total dietary fiber (12.44 %). The protein content ranged between 10.00 % and 10.85 % for whole flours from all wheat varieties. The results showed that whole flour from Gihundo wheat grain variety exhibited high values for most of the physicochemical characteristics determined in comparison to the other three varieties. It is important to select grains or flour from these wheat varieties newly introduced in Rwanda based on the individual cultivar because their derivative products could have a more desired quality.</p>

The dependence of wheat quality tests on protein level — a comparative study of some Australian varieties

1961 ◽  
Vol 1 (1) ◽  
pp. 46 ◽  
Author(s):  
JV Mullaly ◽  
HJ Moss
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Two Dimensions ◽  
Wheat Quality ◽  
Wheat Protein ◽  
Wheat Varieties ◽  
B Values ◽  
Relationship Of ◽  
Dough Development Time ◽  
Baking Performance

Six commonly used wheat quality tests – baking performance, water absorption, dough development time, Valorimeter number, extensibility, and resistance to extension – have been examined for their abilities to characterise and discriminate among wheat varieties. Twelve Australian varieties are considered over a wheat protein range of 7.5–14.5 per cent. The recovery of wheat protein in the flour was also examined for their of the varieties. Except for resistance to extension, the tests showed a positive linear relationship of test measurement to log protein per cent, so that varieties were characterised for each of these tests by a pair of constants, a and b, where a is the average varietal value of the test property at 11.0 per cent wheat protein and b the average change in its value 46 per unit change in log protein per cent. The tests differ markedly in the extent and manner in which varieties are discriminated, baking performance being the most striking, in that the varieties are separated in two dimensions-level of performance (a) and sensitivity of performance to changes of protein content (b). Farinograph measurements discriminate primarily in the dimension of level performance for water absorption most of the varieties have approximate the same b values, while for dough development time and Valorimeter number the b values are positive and linearly related to the a values. For extensibility, varieties differ widely in both their a and b values but no clear pattern emerges, while for resistance to extension only differences in level of response occur. In most cases, the tests clearly distinguish between the hard and so) varieties, and within these groups suggestions are made and specifications are described for variety quality standards.

Sign in / Sign up

Export Citation Format

Share Document