scholarly journals Effect of Some Food Ingredients on Various Characteristics of Instant Tanier Flakes and Wheat Flour

1969 ◽  
Vol 61 (2) ◽  
pp. 234-241
Author(s):  
E. J. Rodríguez-Sosa ◽  
M. A. González
Keyword(s):  
Wheat Flour ◽  
Pasting Properties ◽  
Wheat Starch ◽  
Good Stability ◽  
Bread Making ◽  
Food Ingredients ◽  
Gel Texture ◽  
Light Reflectance ◽  
Shear Press

The influence of some food ingredients commonly used in bread making on various characteristics of instant tanier (Xantohosoma sp.) flakes, wheat flour, and a mixture of 15% tanier flakes, and 85% wheat flour (15-85 mixture) was determined. Pasting measurements, taken us in~ the Brabender Amylograph-Viscograph, were higher for samples contaimng wheat flour. Tanier starch from flakes was stronger than wheat starch. Both starches showed good stability while cooking for 1 hour at 93 and at 50° C. A peak viscosity was observed in some samples while cooling to 50° C. In tanier flakes, ingredients tended to decrease pasting measurements while in wheat flour they tended to increase them. Pasting properties of the 15-85 mixture followed the same pattern of wheat flour, but the presence of tanier flakes tended to lower the values. Light reflectance measured after amylography (paste clarity) was higher for wheat flour while shear press (gel texture) tended to be higher for the 15-85 mixture.

scholarly journals Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 751
Author(s):  
Carmela Lamacchia ◽  
Loretta Landriscina ◽  
Carla Severini ◽  
Rossella Caporizzi ◽  
Antonio Derossi
Keyword(s):  
Aqueous Solution ◽  
Wheat Flour ◽  
Sensory Quality ◽  
Pasting Properties ◽  
Innovative Technology ◽  
High Ability ◽  
Bread Making ◽  
High Quality ◽  
Gluten Proteins

After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten FriendlyTM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture.

Utilization of processed Vigna mungo L. flour in cookies

2015 ◽  
Vol 45 (6) ◽  
pp. 883-894 ◽  
Author(s):  
Imran Pasha ◽  
Sehrish Hussain ◽  
Muhammad Issa Khan ◽  
Nadia Akram
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Protein Quality ◽  
Pasting Properties ◽  
Vigna Mungo ◽  
Nutritional Deficiencies ◽  
Composite Flour ◽  
Black Gram ◽  
Food Ingredients ◽  
Content Type

Purpose – The purpose of this paper is a study designed to utilize Vigna mungo L. (black gram) flour to improve the protein quality of wheat through supplementation. Wheat is utilized as a cereal crop all over the world, but its protein quality is inferior owing to the deficiency of amino acids like lysine. Design/methodology/approach – Black gram seeds were roasted and germinated and then incorporated at 10, 15 and 20 per cent level in wheat flour. The composite flour was evaluated for its chemical composition, physiochemical properties and rheological characteristics, and cookies were developed from the composite flour. Findings – Chemical composition of composite flour revealed significant results (p < 0.05). The level of crude protein increased from 9.69 to 11.79 per cent, while ash and crude fat content enhanced from 0.33 to 1.80 per cent and 1.13 to 2.40 per cent, respectively. There was a significant effect (p < 0.05) on the sedimentation value by the addition of black gram in wheat flour. Water absorption of composite flour was higher than control (52.21 per cent), as maximum value was observed in flour having 15 per cent germinated black gram flour (69.45 per cent). Dough development time also increased from 2.90 min to 4.80 min. The pasting properties revealed significant results for all the parameters. Cookies were developed from composite flour, and sensory evaluation has shown that addition of pulse flour at 15 per cent yields cookies with better hedonic response. Originality/value – The black gram is a locally grown legume crop, but there is a lack of systematic approach for its chemical composition and product development. Scientists are in urge to explore such economical and assessable food ingredients to cope with the nutritional deficiencies prevailing in the developing societies. In this regard, black gram has been recognized as a rich source of nutrients, so it can be exploited to improve wheat protein quality.

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

2013 ◽  
Vol 49 (1) ◽  
pp. 253-260 ◽  
Author(s):  
Chong Liu ◽  
Limin Li ◽  
Jing Hong ◽  
Xueling Zheng ◽  
Ke Bian ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Damaged Starch ◽  
Steamed Bread

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.

Wheat flour solvent retention capacity, pasting and gel texture

2016 ◽  
Vol 8 (3) ◽  
pp. 439-445
Author(s):  
M.S. Alamri ◽  
S. Hussain ◽  
A. Mohamed ◽  
M.A. Osman
Keyword(s):  
Wheat Flour ◽  
Retention Capacity ◽  
Gel Texture ◽  
Solvent Retention ◽  
Solvent Retention Capacity

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

2002 ◽  
Vol 35 (3) ◽  
pp. 225-243 ◽  
Author(s):  
C.M. Courtin ◽  
J.A. Delcour
Keyword(s):  
Wheat Flour ◽  
Bread Making

Influence of prebiotics, probiotics and protein ingredients on mycotoxin bioaccessibility

2015 ◽  
Vol 6 (3) ◽  
pp. 987-994 ◽  
Author(s):  
M. Ferrer ◽  
L. Manyes ◽  
J. Mañes ◽  
G. Meca
Keyword(s):  
Wheat Flour ◽  
Food Ingredients ◽  
Milk Whey ◽  
Β Lactoglobulin

The aim of this study was to investigate the influence of prebiotic compounds (cellulose and inulin), food ingredients (milk whey, β-lactoglobulin and calcium caseinate) and several probiotic microorganisms on the bioaccessibility of beauvericin (BEA), enniatins (ENs A, A1, B, B1), deoxynivalenol (DON) and zearalenone (ZEA) present in wheat crispy bread produced with wheat flour previously fermented with F. tricinctum, F. culmorum and G. zeae.

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

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