scholarly journals Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

2021 ◽  
Vol 13 (5) ◽  
pp. 2608 ◽  
Author(s):  
Alessio Cappelli ◽  
Enrico Cini
Keyword(s):  
Food Industry ◽  
Milling Process ◽  
Bakery Products ◽  
Whole Wheat ◽  
Wheat Cultivation ◽  
Improvement Strategies ◽  
Challenges And Opportunities ◽  
Dough Rheological Properties ◽  
Wheat Flours

Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related to poorer dough rheological properties and final product characteristics. Moreover, both the food industry and consumers are increasingly sensitive to environmental impacts, highlighting the urgent need for sustainable innovations and improvement strategies, from cradle to grave, for the entire production chains, thus motivating this review. The aim of this review is to provide technological innovations and improvement strategies to increase the sustainability, productivity, and quality of flours, pasta, bread, and bakery products. This review is focused on the main operations of the production chains (i.e., wheat cultivation, wheat milling, dough processing, and, finally, the manufacturing of pasta, bread, and bakery products). To achieve this goal, the use of life-cycle assessment (LCA) analysis proved to be an effective tool that can be used, from early stages, for the development of eco-friendly improvement strategies. The correct management of the wheat cultivation stage was found to be essential since it represents the most impacting phase for the environment. Successively, particular attention needs to be paid to the milling process, the kneading phase, to breadmaking, and, finally, to the manufacturing of pasta. In this review, several specifically developed solutions for these essential phases were suggested. In conclusion, despite further investigations being necessary, this review provided several innovations and improvement strategies, using an approach “from cradle to grave”, able to increase the sustainability, productivity, and final quality of flour, semolina, pasta, bread, and bakery products.

Comparison of Quality of Whole Wheat Flours from Foreign and Korean Domestic Wheat and Their Whole Wheat Cookie-Making Performance

2021 ◽  
Vol 37 (3) ◽  
pp. 229-237
Author(s):  
Tianyi Xia ◽  
Yujin Moon ◽  
Nayeon Baek ◽  
Hyejin Cho ◽  
Meera Kweon
Keyword(s):  
Whole Wheat ◽  
Wheat Flours

scholarly journals Fungal Load, Coliform and Aflatoxins in Wheat Flour of Lahore Metropolitan City

2020 ◽  
pp. 93-99
Keyword(s):  
Wheat Flour ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Fungal Species ◽  
Coliform Bacteria ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Fungal Load ◽  
Wheat Flours

In Pakistan, wheat flour is mostly utilized for making flat breads locally called chapattis. Other uses of wheat flour are in bakery products manufacturing. It is an important constituent of daily diet of people. Shelf life of wheat flour is one of the most important factors for its quality determination. Wheat flour is often tainted with pathogenic fungal species and their toxic secondary metabolites called Mycotoxins. The present study was designed to make a comparative analysis of Microbiological quality (fungal load and total coliform count) and detection of aflatoxins in raw and branded whole wheat flour samples of Lahore Metropolitan city. Total 100 samples were collected for determination of fungal load, coliform and aflatoxins. The Standardized methods were applied to count the colony forming units of fungal species and total coliform bacteria respectively. The results indicated both branded and raw whole wheat flour groups were of good quality for human consumption. However, the microbiological quality of branded whole flour was better than raw whole wheat flour. There was a significant difference (P<0.05) in fungal load of raw and branded whole wheat flour. Similarly, coliform bacteria were only cultured form the samples of raw flour. In the last stage of study, aflatoxins level was analysed by using a commercially available kit. All the samples of both raw and branded whole wheat flours were negative for aflatoxins detection. The overall quality of raw and branded whole wheat flours in Lahore city is satisfactory for consumers.

scholarly journals Prediction the Quality of Industrial Flour Using the Mixolab Device

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Georgeta STOENESCU ◽  
Violeta IONESCU ◽  
Ina VASILEAN ◽  
Iuliana APRODU
Keyword(s):  
Wheat Flour ◽  
Mechanical Behaviour ◽  
Milling Process ◽  
Whole Wheat Flour ◽  
Whole Wheat

Mixolab is a device used to investigate the thermo-mechanical behaviour of the dough. The aim of the present study was to investigated the possibility of predicting the quality of the wheat based on the behaviour of the flour with different extraction rates. Our results indicated relationships in terms of water absorbtion capacity, dough stability, C3, C5, α and γ slopes between whole wheat flour and white and brown flours. Taking into account the obtained results we may conclude that Mixolab can be successfully used to predict the quality of the wheat used for obtaining industrial flours through the milling process.

scholarly journals Saccharomyces cerevisiae yeasts β-glucan influence on wheat dough rheological properties

2020 ◽  
Vol 203 ◽  
pp. 04010
Author(s):  
Sofya Marukhnenko ◽  
Anton Gerasimov ◽  
Vera Ivanova ◽  
Oksana Golovinskaia ◽  
Ekaterina Antontceva ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Rheological Properties ◽  
Cell Walls ◽  
Biologically Active ◽  
Bakery Products ◽  
Mass Consumption ◽  
Dough Quality ◽  
Functional Additive ◽  
Dough Rheological Properties

Yeast β-glucan is a promising biologically active polysaccharide for developing mass consumption functional food. This research uses the method to obtain β-glucan-containing preparations from cell walls of the yeast Saccharomyces cerevisiae, and studies the effect of the resulting concentrate on the rheological properties of wheat flour dough and the quality of finished products. During the analysis, both traditional and modern methods were applied to determine the rheological indicators of the flour and dough quality. The introduction of a concentrate obtained from the residual brewer's yeast Saccharomyces cerevisiae into the dough causes no significant effects on the characteristics of both semi-finished products and finished products. This opens new prospects for using yeast β-glucans as a functional additive in the development of bakery products.

scholarly journals Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Bouchra Nabil ◽  
Rachida Ouaabou ◽  
Mourad Ouhammou ◽  
Lamia Essaadouni ◽  
Mostafa Mahrouz
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Proximate Analysis ◽  
Whole Wheat Flour ◽  
Substitution Level ◽  
Whole Wheat ◽  
Technological Potential ◽  
Icp Ms

This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%). Major minerals determined by ICP-MS were calcium (4.47 g/100 g); potassium (1.25 g/100 g); magnesium (1.46 g/100 g); and trace elements such as zinc (1.77 mg/100 g), copper (0.95 mg/100 g), and selenium (148.5 μg/100 g). The analysis of total phenolics, total flavonoids, and antioxidant activity showed high values (649.88 mg gallic acid equivalents (GAE)/100 g; 399.16 mg catechin equivalent (CE)/100 g; and 72.37%, respectively). HPLC was used to identify four phenolic acids (gallic, ferulic, syringic, and caffeic acids) and only one flavonoid (rutin) in cladode flour. Biscuit hardness, L∗, and a∗ color values decreased corresponding to the incorporation level of CF. Sensory evaluation showed that the substitution level (up to 25%) is ideal to prepare an acceptable bio-biscuit. Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties.

Research of the influence of batata processing products on the quality of bakery products

2020 ◽  
Vol 29 (4) ◽  
pp. 40-45
Author(s):  
V.A.K. Sagi ◽  
◽  
E.V. Nevskaya ◽  
A.G. Zueva ◽  
◽  
...  
Keyword(s):  
Bakery Products

The impact of winter wheat cultivation practices on the quality of soil and grain

2006 ◽  
Vol 34 (1) ◽  
pp. 649-651
Author(s):  
D. Šileikiene ◽  
V. Rutkoviene ◽  
J. Pekarskas
Keyword(s):  
Winter Wheat ◽  
Wheat Cultivation ◽  
Cultivation Practices ◽  
The Impact

Statistical Management of Food Production Processes

2020 ◽  
pp. 30-35
Author(s):  
N.A. Jurk ◽  
Keyword(s):  
Production Process ◽  
Control Chart ◽  
Food Production ◽  
Time Interval ◽  
Bakery Products ◽  
Shewhart Control ◽  
Manufactured Products ◽  
Mnemonic Technique ◽  
The Stability

The article presents scientific research in the field of statistical controllability of the food production process using the example of bakery products for a certain time interval using statistical methods of quality management. During quality control of finished products, defects in bakery products were identified, while the initial data were recorded in the developed form of a checklist for registering defects. It has been established that the most common defect is packaging leakage. For the subsequent statistical assessment of the stability of the production process and further analysis of the causes of the identified defect, a Shewhart control chart (p-card by an alternative feature) was used, which allows you to control the quality of manufactured products by the number of defects detected. Analyzing the control chart, it was concluded that studied process is conditionally stable, and the emerging defects are random. At the last stage of the research, the Ishikawa causal diagram was used, developed using the 6M mnemonic technique, in order to identify the most significant causes that affect the occurrence of the considered defect in bakery products. A more detailed study will allow the enterprise to produce food products that meet the established requirements.

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