The effects of extraction rate and flour-sieve aperture on the properties of experimentally milled soft wheat flour

The effects of flour extraction rate and flour particle size (flour-sieve aperture) on the physical dough properties and cookie-making quality of soft wheat flour were examined during the development of a soft wheat experimental milling procedure. Soft wheats were milled to three extraction rates, and flour particle size was manipulated by changes in flour-sieve clothing. Physical dough properties, as measured by the farinograph and the alveograph, were weakly affected by milling procedure. However, cookie spread, cookie ratio and total cookie score exhibited strong negative relationships to both flour extraction rate and flour-sieve aperture. Soft wheats of different intrinsic cookie-making quality were ranked similarly by all milling procedures. Key words: Soft wheat, experimental milling, cookie-making quality, soft wheat quality screening

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

Sustainability ◽

10.3390/su13095317 ◽

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.

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Effect of wheat flour particle size on the quality of fresh white salted noodles

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14972 ◽

2020 ◽

Vol 44 (12) ◽

Author(s):

Yuan‐Hui Wang ◽

Qiong‐Qiong Zhang ◽

Shuai‐Hua Jiang ◽

Fei Xu

Keyword(s):

Particle Size ◽

Wheat Flour

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Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality

Toxins ◽

10.3390/toxins11070414 ◽

2019 ◽

Vol 11 (7) ◽

pp. 414 ◽

Cited By ~ 7

Author(s):

Yuanxiao Liu ◽

Mengmeng Li ◽

Ke Bian ◽

Erqi Guan ◽

Yuanfang Liu ◽

...

Keyword(s):

Wheat Flour ◽

Processing Time ◽

Superheated Steam ◽

Reduction Rate ◽

Pasting Properties ◽

Wheat Quality ◽

Steam Temperature ◽

Partial Denaturation ◽

Wheat Kernels

Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.

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Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

Food & Function ◽

10.1039/c9fo02587a ◽

2020 ◽

Vol 11 (4) ◽

pp. 3610-3620 ◽

Cited By ~ 4

Author(s):

Suyun Lin ◽

Jing Gao ◽

Xiaoxuan Jin ◽

Yong Wang ◽

Zhizhong Dong ◽

...

Keyword(s):

Particle Size ◽

Wheat Flour ◽

Bread Quality ◽

Starch Digestibility ◽

Whole Wheat Flour ◽

In Vitro Starch Digestibility ◽

Dough Properties ◽

Whole Wheat

Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

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Effects of wheat flour particle size on physicochemical properties and quality of noodles

Journal of Food Science ◽

10.1111/1750-3841.15479 ◽

2020 ◽

Vol 85 (12) ◽

pp. 4209-4214

Author(s):

Erqi Guan ◽

Jinyue Pang ◽

Yuling Yang ◽

Tingjing Zhang ◽

Mengmeng Li ◽

...

Keyword(s):

Particle Size ◽

Physicochemical Properties ◽

Wheat Flour

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Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

Food Science and Technology Research ◽

10.3136/fstr.10.127 ◽

2004 ◽

Vol 10 (2) ◽

pp. 127-131 ◽

Cited By ~ 4

Author(s):

Sang Ha PARK ◽

Naofumi MORITA

Keyword(s):

Wheat Flour ◽

Bread Quality ◽

Dough Properties ◽

Amaranth Flour

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Role of the farinograph test in the wheat flour quality determination

Acta Universitatis Sapientiae Alimentaria ◽

10.1515/ausal-2015-0010 ◽

2015 ◽

Vol 8 (1) ◽

pp. 104-110 ◽

Cited By ~ 3

Author(s):

G. Diósi ◽

M. Móré ◽

P. Sipos

Keyword(s):

Wheat Flour ◽

Quality Standard ◽

Absorption Capacity ◽

Wheat Quality ◽

The European Union ◽

Export Markets ◽

Limit Values ◽

Rheological Test

Abstract Most objectively, the dough rheological methods can characterize the quality of winter wheat. The Farinograph test is the traditionally used one in Hungary, but the importance of other methods, such as Alveograph and Extensograph tests, are getting more widely known due to the interest and requirements of the industry and export markets. The Hungarian Standard on wheat quality follows the changes in the global markets; this is why the falling number appeared in the MSZ (Hungarian Standard) 6383 in 1998. As the interest in the results of other rheological test increased from our accession to the European Union, the evaluation of these parameters on different varieties has become an important issue of qualification and in 2012 limit values for Alveograph and Extensograph parameters appear in the Hungarian wheat quality standard. Additionally, while the baking value was the only evaluated parameter of the Farinograph test earlier, the standard was supplemented with limit values for water absorption capacity and stability too. In this study, we revised different diagrams of Farinograph tests again from the previous years to reveal whether the new limit values for these Farinograph parameters change the valuation of wheat flour samples, therefore whether the quality groups in which the samples were ranked change considering the new requirements.

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