scholarly journals Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery

2019 ◽  
Vol 70 (6) ◽  
pp. 2048-2053 ◽  
Author(s):  
Livia Apostol ◽  
Nastasia Belc ◽  
Liviu Gaceu ◽  
Valentin Vladut ◽  
Oana Bianca Oprea
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Jerusalem Artichoke ◽  
Rheological Behaviour ◽  
Point Of View ◽  
Rheological Parameters ◽  
Optimum Dose ◽  
Bakery Products ◽  
Helianthus Tuberosus ◽  
Functional Potential

The main aim of this study was to establish the optimum dose of Jerusalem artichoke (Helianthus tuberosus L.) flour to be used as a functional ingredient in the bakery products industry, from both a nutritional and technological point of view. H. tuberosus has an important functional potential given by its high content of inulin, minerals, amino acids, and organic silicon. In this work, H. tuberosus flour was used for the enrichment of wheat flour with functional biocompounds. The experiments evaluated the functional potential of wheat flour enriched with H. tuberosus flour, in different proportions, by examining the chemical composition and rheological behaviour of the doughs. It was found that incorporation up to a 5% into the formulation of wheat flour yielded an acceptable product in terms of rheological parameters, with improved nutritional and functional properties.

Cercetari privind compozitia chimica si proprietatile reologice ale mixturilor din faina de grau si epicarp de struguri

2018 ◽  
Vol 69 (1) ◽  
pp. 70-75 ◽  
Author(s):  
Oana Bianca Oprea ◽  
Livia Apostol ◽  
Simona Bungau ◽  
Gabriela Cioca ◽  
Alina Dora Samuel ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Wheat Flour ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Rheological Behaviour ◽  
Rheological Parameters ◽  
Optimum Dose ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Grape Skin

Grape skin is considered a valuable by-product for antioxidant and antibacterial agent preparation. The grape skin contains some active compounds, such as, dietary fiber, polyphenols, flavonols, and resveratrol; it is commonly used as a nutritional supplement. The main aim of this study was to establish the optimum dose of grape skin flour, to be used as a functional ingredient in the bakery products industry, from both chemical and rheological point of view. The laboratory experiments evaluated the functional potential of wheat flour enriched with grape skin flour, in different proportions, by examining the chemical composition and rheological behaviour of the doughs. Protein, crude fibre, fat, ash and mineral contents were determined. Using �H-NMR spectral technique, the fatty acids composition was determined, especially the concentrations of short-chain saturated fatty acids (C4-C8), di-unsaturated fatty acids, mono-unsaturated fatty acids and long-chain saturated fatty acids (]C8). 1H-NMR spectra were recorded on a Bruker Ascend 400 MHz spectrometer. The rheological behaviour was analyzed using the predefined Chopin + protocol on Mixolab, an equipment of CHOPIN Technologies. Grape skin flour was incorporated into wheat flour at three different levels, 5, 10 and 15% and it was found that incorporation up to a 15% level into the formulation of wheat flour yielded an acceptable product in terms of rheological parameters, with improved chemical, nutritional and functional properties.

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

2021 ◽  
Vol 9 (2) ◽  
pp. 570-577
Author(s):  
Tasnim Farzana ◽  
Jannatun Fatema ◽  
Fahiza Bisrat Hossain ◽  
Sadia Afrin ◽  
Shaikh Shahinur Rahman
Keyword(s):  
Wheat Flour ◽  
Comparative Evaluation ◽  
Food Industry ◽  
Point Of View ◽  
Composite Flour ◽  
Bakery Products ◽  
Food Ingredients ◽  
Potential Food ◽  
Sensory Tests ◽  
Buckwheat Flour

Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

scholarly journals Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

2020 ◽  
Vol 10 (18) ◽  
pp. 6244
Author(s):  
Denisa Atudorei ◽  
Georgiana Gabriela Codină
Keyword(s):  
Wheat Flour ◽  
Point Of View ◽  
Bakery Products ◽  
Bread Making ◽  
Legume Seeds ◽  
Daily Diet ◽  
Germination Process ◽  
Physico Chemical ◽  
Different Types ◽  
Germinated Seeds

Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.

scholarly journals Jerusalem Artichoke (Helianthus tuberosus L.): A Versatile and Sustainable Crop for Renewable Energy Production in Europe

Agronomy ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 528 ◽  
Author(s):  
Francesco Rossini ◽  
Maria Elena Provenzano ◽  
Ljiljana Kuzmanović ◽  
Roberto Ruggeri
Keyword(s):  
Renewable Energy ◽  
Jerusalem Artichoke ◽  
Point Of View ◽  
Environmental Benefits ◽  
Transport Sector ◽  
Helianthus Tuberosus ◽  
Marginal Lands ◽  
Indirect Land Use Change ◽  
Agronomic Practices ◽  
High Yields

Recently, biofuels have become a strategic focus to reduce vehicle emissions and increase sustainability of the transport sector. However, the sustainability of biofuels production has been questioned owing to its implications for future land footprint. In this respect, the EU Commission has very recently classified as low indirect land-use change (ILUC)–risk biofuels those obtained by crops grown on marginal lands and with low external inputs. Only few crops can reach high yields under both of these conditions across Europe. From this point of view, Jerusalem artichoke (Helianthus tuberosus L.) is certainly a species worthy of remark since it has all the attributes to accomplish the aims of the updated EU Renewable Energy Directive (RED II). Starting from physiological aspects, the present review examines and summarizes literature on the ecology, genetic resources, agronomic practices and sustainability of this species. The goal is to point out the recent advances of research in Jerusalem artichoke (JA) potential as alternative biofuel feedstock and to identify what is still needed to better characterize its environmental benefits and agronomic performance.

scholarly journals Milk thistle flour effect on dough rheological properties

10.5219/1365 ◽  
2020 ◽  
Vol 14 ◽  
pp. 788-797
Author(s):  
Tatiana Bojňanská ◽  
Alena Vollmannová ◽  
Janette Musilová
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Development Time ◽  
Retention Volume ◽  
High Volume ◽  
Rheological Parameters ◽  
Milk Thistle ◽  
Bakery Products ◽  
Rye Flour ◽  
Dough Development Time

The influence of the addition of partially defatted milk thistle seed flour was studied by analyzing the rheological properties of dough in order to further exploit the functionality of partially defatted milk thistle flour in bakery products. The rheological properties of dough were monitored using Mixolab 2 (Chopin Technologies, France). A rheofermentometer F4 (Chopin Technologies, France) was used to check the dough fermentation, and for the baking trials wheat flour, rye flour, and milk thistle flour were kept in the portion: 50:50:0 (control flour); 50:45:5; 50:40:10 and 50:35:15. The addition of different milk thistle flour in the mixtures resulted in a difference in the viscoelastic properties of the dough. The results showed a weakening of the gluten network in all trial mixtures evaluated. The dough development time values of the control flour were 1.20 min, while an addition of milk thistle flour in portions of 5, 10, and 15% increased these values to 1.30 min, 1.90 min, and 2,80 min, respectively. In addition to higher dough development time values, all trial mixtures exhibited also higher stability (5.07 min; 6.25 min and 8.03 min), when compared to the control flour (4.63 min). The trial mixture with 15% milk thistle flour had different characteristics of gelatinization and retrogradation. The rheofermentometer measured the dough characteristics during proofing, and the trial mixtures with the addition of MTF had a retention volume at approximately the same level as the control flour (WRF). The Volscan profiler was used to determine the bread volume and other parameters. All breads had high volume and specific volume values and can be rated as good, with good porosity and ratio. Mixtures containing 5%, 10% and 15% milk thistle flour added to wheat flour + rye flour maintained rheological parameters within the recommended limits for good technological behavior and, consequently, good quality of bakery products. From all of the above data, it can be stated that, with regard to their baking characteristics, these flour mixtures fall into the category of flours suitable for bakery products.

Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

2007 ◽  
Vol 13 (4) ◽  
pp. 323-327 ◽  
Author(s):  
R.G. Utrilla-Coello ◽  
P. Osorio-Díaz ◽  
L.A. Bello-Pérez
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Resistant Starch ◽  
Dietary Fibre ◽  
Ash Content ◽  
Starch Digestibility ◽  
Bakery Products ◽  
Chickpea Flour ◽  
Different Levels

Chickpea flour (CF) was prepared and used as an ingredient for elaboration of bread with different levels of wheat versus CFs (80 : 20 and 60: 40). Available starch (AS), resistant starch (RS), dietary fibre (DF), the in vitro starch hydrolysis indices (HIs), using a chewing/dialysis digestion protocol and the acceptability of the experimental bread were compared with those of a control bread prepared with wheat flour and baked in the laboratory. HIs were used to predict glyceamic indices (pGI). The bread analysed did not show differences in moisture, lipids and ash content, but CF-bread had higher protein, RS and DF amount than control bread. HI-based pGI for the CF-bread were 46.92 and 34.67%, which were significantly lower than control bread (65.31%), suggesting a `slow carbohydrate' feature for the CF-based goods. The slow digestion characteristics of chickpea are largely retained in the experimental bread. Data support the perceived health beneficial properties of legumes and CF might be used as a potential ingredient for bakery products with slowly digestible carbohydrates.

scholarly journals Study of the Influence of Bakery Agents on the Quality of Finished Products

2020 ◽  
Author(s):  
Vasiliy Volchenko ◽  
Yulia Evseenko ◽  
Sofiia Nesviaschenko
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Bakery Products ◽  
Cod Liver Oil ◽  
Natural Polysaccharide ◽  
Biotechnological Processes ◽  
Materials Used ◽  
Bread Production ◽  
Physical And Chemical

The study of new types of raw materials which differ in the properties necessary in technology, have a rich chemical composition, contain structural components which will not only activate the biotechnological processes of bread production, but also save scarce raw materials used in baking, and improve the chemical composition of the finished product is an urgent problem nowadays. In this work, the expediency and usefulness of barley flour using, polysaccharides and cod liver oil in the creation of compositions for new bakery products is considered. Pectin is a natural polysaccharide which is considered to be enterosorbent. It consists from polygalacturonic acid partially esterified with methanol. Polyfructozan inulin is a natural prebiotic; it is known to give products rich creamy taste and texture. Jerusalem artichoke root powder was a source of inulin consistency. The optimal formulations have been developed experimentally using sensory, physical and chemical methods with the addition of bakery agents (pectin, inulin), as well as a fatty additive – cod liver oil. The dependence between the force proofing products and a ratio of components flour mixture also the stresses of the compression / cutting of bakery products pulp samples and dosages cod liver oil and inactivated yeast. The cod liver oil is considered as a bakery agent of oxidative action used to produce bakery products from flour with weak gluten. The formulation was optimized, and the optimal amount of the additive was determined. The technologies of producing of baking products using bakery agents have been observed, the optimization and quality estimation of them have been carried out.

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