Effect of Blending Doum (&lt;i&gt;Hyphaene thebaica&lt;/i&gt;) Powder with Wheat Flour on the Nutritional Value and Quality of Cake

A method of bread production without using baker’s yeast by using whole-ground wheat flour according to fundamentally new technology through the mechanical loosening of dough was developed. To produce the product, the work was carried out in three stages: at the first stage - the quality of grain was studied at separate stages of its preparation for grinding; on the second - the quality of whole-grain flour obtained by the disintegrating-wave method with a weak microwave information effect was analyzed; in the third - the quality of bread was assessed. Thorough cleaning of the grain and it’s repeated passing through scouring machines, grinding by the wave-disintegrating method with the energy of the electromagnetic field of ultra-high frequency has been proven to provide effective disinfection of grain from various pollutants and reduce the microbiological seeding of whole flour and bread obtained by a mechanical method of dough loosening. To improve the taste characteristics, nutritional value and microbiological purity of bread the concentrated apple juice was added to the bread’s recipe. The obtained indices of microbiological contamination of the cooked bread, which packed in a transparent polypropylene film “BIAXPLEN”, after 7 days of storage, show that in the bread from the whole-grain wheat flour the contamination is lower by 32.6% compared to the bread from entire wheat flour. Improving the microbiological purity of whole-wheat flour became possible by using traditional methods of grain preparing for milling, using the wave-disintegrating method of grinding grain into flour by disinfecting the product with electromagnetic energy of ultra-high frequency, adding concentrated apple juice to the bread’s recipe. Compared with the traditional bread made from wheat flour, the developed bread has increased nutritional value and reduced calorie content.

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The use of glucan-containing grain materials in the technology of foam-like pastries

Food Science and Technology ◽

10.15673/fst.v12i3.1042 ◽

2018 ◽

Vol 12 (3) ◽

Author(s):

К. Iorgachova ◽

O. Makarova ◽

O. Kotuzaki ◽

K. Avetisіan

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Nutritional Value ◽

Control Sample ◽

Water Mixture ◽

Barley Flour ◽

Baked Goods ◽

Cereal Grain ◽

Two Stages

This article shows the prospects of using glucan-containing cereal grain materials in the production of baked goods. The results of the research are presented of how oat and barley flours and the method and stage of adding them effect on the quality of foam-like dough and semi-finished sponge-cakes. During the research, these types of flour were introduced at two stages: while churning the mixture of sugar and eggs, after wetting them and replacing part of the mélange (15%, 25%, 35%) with flour-water mixtures with the equivalent amount of dry substance, and while making the dough (mixed with 25%, 50%, and 75% of wheat flour). It has been determined that replacing mélange with oat and barley flour-water mixtures results in an increase in the viscosity of the dough due to the increased content of starch polysaccharides in it, which helps stabilize its structure, and allows obtaining dough with the required moisture and density. It has been demonstrated that replacing up to 25% of mélange with these types of flour mixes is followed by increased porosity of the sponge cakes. The specific volume of the samples with 15% of mélange replaced with the oat flour-water, and 25% with the barley flour-water mixture increased by 5–7% on average compared to the control sample. In the further research, to increase significantly the nutritional value of baked goods, these mixtures, besides being used to replace the mélange, were also introduced at the stage of making the dough (mixed with wheat flour). It has been established that the high quality of sponge cakes (determined by their porosity and specific volume) is achieved in the presence of up to 50% of oat or barley flour in the mixture.

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Production of Biscuits from Mixture of Tiger Nut Flour, Milk Permeate and Soft Wheat Flour

Asian Food Science Journal ◽

10.9734/afsj/2020/v18i230212 ◽

2020 ◽

pp. 11-21

Author(s):

Moustafa El- Shenawy ◽

Ahmed M. S. Hussien ◽

Mohamed Tawfeek Fouad

Keyword(s):

Chemical Composition ◽

Wheat Flour ◽

Nutritional Value ◽

Child Nutrition ◽

Soft Wheat ◽

Baking Quality ◽

Lower Volume ◽

Milk Permeate ◽

Bacteriological Parameters

This study was carried out to use mixture of permeate and germinated tiger nut flour(GTNF), soft wheat flour(SWF) for production and evaluation of biscuit product. Biscuits made of 100% SWF and permeate was also prepared for comparison. Chemical composition, mixolab parameters, color attributes, baking quality, and sensory properties of biscuits were studied. GTNF was added to SWF at 10,20 and 30% level. Results revealed that GTNF characterized with its higher fiber (5.41%), fat (27.85%) and ash (3.24%).Therefore, increasing mixing level of GTNF with SWF led to increase the nutritional value of biscuits. Mixolab parameters showed that water absorption and dough stability was increased as the percentage of GTNF in SWF increase. Baking quality of biscuits showed that all biscuit samples from mixing GTNF with SWF had lower volume and specific volume than control. Results also showed that Hunter color parameters (L*, a* & b*) of biscuits were darker as mixing level of GTNF increased. This result was confirmed with the obtained sensorial results. Also, the bacteriological parameters were within the permissible bacterial limits, adopted by the Egyptian Standers, until 3-6 months of storage. Moreover, sensory evaluation of biscuits indicated that all treatments were acceptable, moreover mixture contained GTNF had superior nutritional value and could be suitable for child nutrition.

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THEORETICAL ASPECTS OF THE DEVELOPMENT OF NEW TYPES OF CONFECTIONERY PRODUCTS OF INCREASED NUTRITIONAL VALUE AND DIRECTED EFFICIENCY

Food Industry: Science and Technology ◽

10.47612/2073-4794-2021-14-2(52)-46-59 ◽

2021 ◽

Vol 14 (2(52)) ◽

pp. 46-59

Author(s):

Ksеnia Nikolaevna Gershonchik ◽

Valentina Nikolaevna Babodey ◽

Tatsiana Vyacheslavovna Shugaeva ◽

Svetlana Nikolaevna Vislouhova ◽

Svetlana Evgenievna Tomashevich

Keyword(s):

Wheat Flour ◽

Proteolytic Enzyme ◽

Nutritional Value ◽

Jerusalem Artichoke ◽

Technological Properties ◽

Biological Value ◽

Confectionery Products ◽

Fundamental Research ◽

Optimal Quantity

The article presents the main results of fundamental research carried out by specialists of the group for the confectionery industry of the technology confectionery and oil and fat products department in 2008–2020. The chemical composition and technological properties of soluble fibers — inulin and oligofructose, as well as the source of inulin — Jerusalem artichoke, have been studied, their optimal dosages in the manufacture of zephyr have been determined, allowing to achieve technological effects and enrich the finished product with food fibers. Studied the composition of the linen cake and its influence on the quality of biscuits. The optimal dosages of linen cake have been established to increase the nutritional and biological value of the biscuits. The possibility of using durum wheat flour in the manufacture of biscuits has been studied. Influence of proteolytic enzyme, sugar and fat on protein proteolysis in confectionary dough for production of soluble biscuits is studied. It is defined that sugar and fat reduce speed of protein proteolysis, at that sugar has more inactivate ability. Optimal quantity of proteolytic enzyme is 0,15 % to mass of wheat flour. The rheological properties of syrups based on sweeteners for muesli bars have been investigated. Established the ratio of maltitol and maltitol syrup in the recipe for muesli bars for diabetic nutrition.

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Comparative Study among Composite Breads Incorporated with Full Fatted and Defatted Rice Bran

Journal of Environmental Science and Natural Resources ◽

10.3329/jesnr.v11i1-2.43364 ◽

2019 ◽

Vol 11 (1-2) ◽

pp. 43-52

Author(s):

R Begum ◽

S Ahmed ◽

ML Hakim ◽

J Sen

Keyword(s):

Wheat Flour ◽

Rice Bran ◽

Nutritional Value ◽

Sensory Quality ◽

White Wheat ◽

Defatted Rice Bran ◽

Physical Chemical ◽

Bread Production ◽

Composite Bread

Rice bran, a milling byproduct of rice is rich in nutrients especially high in fiber and protein in comparison with white wheat flour-which is predominantly used for bread production. Inclusion of rice bran with wheat flour was expected to induce nutritional value of bread positively. Two form of rice bran sample both full fatted and defatted were incorporated with wheat flour in a proportion of 0%, 5%, 10% and 15% respectively to develop composite bread. Physical, chemical, and sensory evaluation was carried out to determine the quality of different composite breads. Bread weight didn’t differ statistically though there was a marginal declination of volume for bread with the increase of the percentage of rice bran. The percentage of protein and fiber was increased rationally as expected. A level of 10% rice bran added to bread was regarded to yield good sensory quality. J. Environ. Sci. & Natural Resources, 11(1-2): 43-52 2018

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TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS

Food systems ◽

10.21323/2618-9771-2020-3-3-14-19 ◽

2020 ◽

Vol 3 (3) ◽

pp. 14-19

Author(s):

G. N. Pankratov ◽

E. P. Meleshkina ◽

I. S. Vitol ◽

I. A. Kechkin ◽

Ju. R. Nagainikova

Keyword(s):

Wheat Flour ◽

Nutritional Value ◽

Total Protein Content ◽

Total Lipids ◽

Yield And Quality ◽

Parallel Flows ◽

New Varieties ◽

Biochemical Evaluation ◽

Flax Seeds

A study of the preparation and milling of a grain mixture containing 7% of flax seeds has been carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax seeds was preserved. It was revealed that the preparation of the components of the grain mixture should be carried out independently, in parallel flows. During the wheat grain preparation the cold conditioning was carried out, the modes of which were the following: humidity — 15.5%, dwell time in the water — 24 hours. The optimal conditions for milling the wheat-flax mixture have been determined, which are the following: yield (%) / ash content (%) in 3 break systems (in terms of the 1st break system — grain) for the first break system — 53.5 / 1.00; for the second break system. — 22.2 / 1.11; totally for the first and the second break systems — 75.7 / 1.035; totally for the first, the second and the third break systems — 81.0 / 1.1. The technological schemes have been developed and the new varieties of wheat-flax flour with predetermined technological properties and increased nutritional value have been formed. The approximate indices of yield and quality of the new wheat-flax flour varieties are the following: Flour A — yield 45–50%, lipids 3.6–4.0%, protein 13–13.5%, ash 0.55–0.70%, whiteness — 50 conventional units; Flour B — yield 20–25%, lipids 5.5–6.0%, protein 14–14.5%, ash 0.9–1.25%, whiteness — 22 conventional units; Flour C — yield 70–75%, lipids 4.5–5.0%, protein 13.6–14.0%, ash 0.75–0.90%, whiteness — 36 conventional units. It was indicated that the total lipids content in flour from two-component mixtures increases by about 4 times, and the total protein content in the studied samples increases by 1–2%. The content of linoleic acid (ɷ‑6) in wheat-flax flour samples is 1.6…3.3 times higher than in wheat flour; the content of linolenic acid (ɷ‑3) in wheat-flax flour samples is 36.8…57.2 times higher than in wheat flour (taking into account the total lipids content in the samples). The enrichment of wheat flour due to flax seeds allows to make up the deficiency of PUFA family in the diet of a modern person and to obtain products on a grain basis of a balanced composition.

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Quality Changes of Burger from Vegetable, Wheat Flour, Rice Flour with Fat Emulsion during Frozen Storage

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v6i0.8262 ◽

2013 ◽

Vol 6 ◽

pp. 65-68

Author(s):

Ganeesha De Silva ◽

Upul Marapana ◽

Anton Kalubowila ◽

Nirosh Lalantha ◽

Thaksala Seresinhe

Keyword(s):

Wheat Flour ◽

Nutritional Value ◽

Sensory Quality ◽

Frozen Storage ◽

Rice Flour ◽

Proximate Analysis ◽

Soya Protein ◽

Fat Emulsion ◽

Sensorial Attributes

Animal ScienceChanges in physico-chemicals, microbial and sensory quality of newly formulated veggie burgers prepared from rice flour, wheat flour with (RW5E) and without (RI0E) fat emulsion, rice flour isolated soya protein (ISP) with (RI5E) and without (RI0E) fat emulsion were periodically analyzed during frozen storage at -18°C for 90 days. Sensorial attributes were altered with fat emulsion and rice flour wheat flour addition (p<0.05). RW5E was found to be the best sample based on sensory method. Further proximate analysis revealed that RW5E had gained 51.68% moisture, 8.38% fat, 48.33% TS, 36.84% ONF and 3.1% ash after 90 days of storage and RW5E was the best option to lessen purge and increase WHC followed by others. The results of microbial, pH and peroxide value indicated that all four products were well within the recommended standards. This study indicated that the addition of RW5E to veggie burger exhibited reasonable shelf-life and acceptable in terms of nutritional value and sensory attributes. J. Food Sci. Technol. Nepal, Vol. 6 (65-68), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8262

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The effect of adding oat flour on the nutritional and sensory quality of wheat bread

British Food Journal ◽

10.1108/bfj-07-2019-0493 ◽

2020 ◽

Vol 122 (7) ◽

pp. 2329-2339

Author(s):

Barbara Krochmal-Marczak ◽

Renata Tobiasz-Salach ◽

Joanna Kaszuba

Keyword(s):

Physical Properties ◽

Wheat Flour ◽

Nutritional Value ◽

Unsaturated Fatty Acids ◽

Qualitative Evaluation ◽

Wheat Bread ◽

Phase Method ◽

Content Type ◽

Oat Flour

PurposeFlour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.Design/methodology/approachIn addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins and β-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.FindingsThe recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.Originality/valueThis study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.

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The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production

BIO Web of Conferences ◽

10.1051/bioconf/20213203012 ◽

2021 ◽

Vol 32 ◽

pp. 03012

Author(s):

Aleksandr Kaluzhskikh ◽

Natalya Dolgopolova ◽

Marina Kotelnikova ◽

Snezhana Ryumshina

Keyword(s):

Wheat Flour ◽

Nutritional Value ◽

Raw Material ◽

Cake Batter ◽

Free Products ◽

Sponge Cake ◽

Additional Costs ◽

Foaming Capacity ◽

Positive Factor

The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significantly; the calorie content of products decreases. Absence of gluten makes this mix a strategically important raw material for gluten-free products. It is recommended to use this recipe, since with a complete substitution of wheat flour, there is an improvement in organoleptic, physicochemical indicators of the quality of sponge cake batter and finished products. The use of oat, corn and gram flour leads to an extension of the shelf life of sponge cake semi-finished products and helps to reduce the energy value and increase the vitamin and mineral ones of finished products. The introduction of the mix of flour into the sponge cake batter recipe does not worsen the quality of sponge cakes during storage. The developed formulation can be adapted to the technological process and equipment installed at existing confectionery enterprises and does not require additional costs.

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Refined cassava flour in bread making: a review

Ingeniería e Investigación ◽

10.15446/ing.investig.v37n1.57306 ◽

2017 ◽

Vol 37 (1) ◽

pp. 25 ◽

Cited By ~ 3

Author(s):

Johanna Alejandra Aristizabal Galvis ◽

José Alberto García Agredo ◽

Bernardo Ospina Patiño

Keyword(s):

Wheat Flour ◽

Nutritional Value ◽

Gluten Free ◽

Bread Making ◽

Fortified Foods ◽

Processing Technologies ◽

Cassava Flour ◽

Substitution Level ◽

Baked Foods

Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking quality of the baked foods. Several limitations have hindered the success of initiatives to promote, in some cassava producing countries, the intensive use cassava flour in bread making. Among these include the costs and efficiency of processing technologies, standards of the quality of cassava flour and lack of favorable policies. Further studies about bioavailability and retention of nutrients on baked foods and evaluation on the effects of processing cassava flour in relation to increasing the resistance starch are required to provide scientific evident for the health benefits of this flour.

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