scholarly journals Quality of bread from flour of different spelt wheat varieties

2021 ◽  
Author(s):  
V. V. Liubych
Keyword(s):  
Wheat Flour ◽  
Wheat Variety ◽  
Bread Quality ◽  
High Grade ◽  
Whole Wheat Flour ◽  
Spelt Wheat ◽  
Culinary Quality ◽  
Whole Wheat ◽  
Bread Volume

Purpose. To study the quality formation in bread from different flour of spelt wheat (premium, whole-wheat) depending on the variety and line. Methods. Laboratory, mathematical and statistical, physical and chemical. Results. The bread volume made from high-grade flour varied from 303 to 523 cm3, which corresponds to 1.0–7.6 points depending on the variety and line of spelt wheat. The bread volume made from whole-wheat flour was 10–20% less than the bread volume made from premium flour. The average bread volume obtained from whole-wheat flour of ‘Zoria Ukrainy’ variety was 470 cm3, while low bread volume was obtained from flour of ‘Shvedska 1’ variety and LPP 3132, LPP 3117, TV 1100 lines which corresponded to 2.8–3.2 points. In other varieties and lines, these indicators were very low and ranged between 270 and 328 cm3 or less by 142–200 cm3 compared to the standard variety. The convexity of pan bread made from high-grade flour was the highest in ‘Zoria Ukrainy’ spelt wheat variety and NAK 34/12‑2 line: 0.49 and 0.54, respectively, which corresponded to 5.0 points. Significantly higher indicators were found in P 3, NAK34/12–2, and LPP 3122/2 lines: 0.38–0.51 (1.0–5.0 points). In ‘Shvedska 1’ variety and five lines, the indicator of bread convexity varied from 0.27 to 0.37 (from 3.0 to 4.0 points). In other varieties and lines it was significantly lower (0.07–0.21) than in the standard. The indicator of bread convexity from whole-wheat flour in ‘Zoria Ukrainy’ spelt wheat variety was 0.37 which corresponded to 4.0 points. Significantly higher indicators were found in P 3, NAK34/12–2 and LPP 3122/2 lines: 0.38–0.51 (1.0–5.0 points). In ‘Shvedska 1’ variety and five lines, the bread convexity indicator varied from 0.27 to 0.37, that corresponds to 3.0–4.0 points). In other varieties and lines it was significantly lower (0.07–0.21) than in the standard. Culinary quality of bread was high in all samples: 7.2–8.4 points (80–93% of the maximum value). However, the highest quality had the bread made from ‘Zoria Ukrainy’ variety, LPP 3132, NAK34/12–2, and TV 1100 lines. The overall culinary quality of whole-wheat bread was very high as it varied from 8.3 to 9.0 points. However, the bread made from ‘Shvedska 1’ variety and LPP 3117, LPP 3122/2, P 3, LPP 3132, NAK34/12–2 lines had the highest quality (9.0 points). Conclusions. Gloss index of bread surface and its overall estimate is affected by the protein content in grain. Gluten content has a slightly smaller effect on bread quality. In addition, crust surface, bread texture, the overall estimate of bread quality is also affected by the gluten deformation index. Bread obtained from ‘Zoria Ukrainy’ flour, LPP 3132, NAK34/12–2, and TV 1100 lines had the highest overall culinary evaluation.

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

2020 ◽  
Vol 11 (4) ◽  
pp. 3610-3620 ◽  
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.

OPTIMIZATION OF THE MICRONUTRIENT COMPOSITION OF COOKIES WITH THE USE OF BUCKWHEAT FLOUR

2020 ◽  
Author(s):  
И.И. МИЗИНЧИКОВА ◽  
Т.В. САВЕНКОВА ◽  
М.А. ТАЛЕЙСНИК ◽  
Н.А. ЩЕРБАКОВА ◽  
С.Ю. МИСТЕНЕВА
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
High Grade ◽  
Optimum Ratio ◽  
Organoleptic Evaluation ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Изучено влияние частичной замены муки пшеничной высшего сорта мукой гречневой и пшеничной цельнозерновой на качественные характеристики готового изделия. Установлено оптимальное соотношение, %, мука пшеничная высшего сорта : мука пшеничная цельнозерновая : мука гречневая 55 : 15 : 30, что обеспечивает увеличение содержания пищевых волокон с 4,75 до 6,29 г/100 г, или на 32%; микроэлементов фосфора и магния на 15,5 и 18,2% соответственно; витаминов ниацина и В6 на 18,8 и 10,3% соответственно по отношению к контролю, %, мука пшеничная высшего сорта : мука гречневая 70 : 30. Органолептическая оценка сахарного печенья показала, что использование муки гречневой в сочетании с мукой пшеничной цельнозерновой обеспечивает насыщенный сбалансированный вкус, выраженный аромат и хрустящую, рассыпчатую текстуру готового изделия. The influence of partial replacement of high grade wheat flour with buckwheat flour and whole wheat flour on the quality characteristics of the product is studied. The optimum ratio, %, the high grade wheat flour : whole wheat flour : buckwheat flour 55 : 15 : 30, which provides an increased content of food fiber from 4,75 to 6,29 g/100 g, or 32%; minerals phosphorus and magnesium 15,5 and 18,2%, respectively; vitamins niacin and B6 18,8 and 10,3%, respectively, relative to control, %, the high grade wheat flour : buckwheat flour 70 : 30. Organoleptic evaluation of sugar cookies showed that the use of buckwheat flour in combination with whole wheat flour provides a rich balanced taste, pronounced aroma and crisp, crumbly texture of the finished product.

Bread Baking Quality of Apogee Whole Wheat Flour

Habitation ◽  
2007 ◽  
Vol 11 (3) ◽  
pp. 123-132 ◽  
Author(s):  
Patrick V. Veillard ◽  
Carmen Moraru ◽  
Michele H. Perchonok ◽  
Jozef L. Kokini
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Baking Quality ◽  
Whole Wheat

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—a review

2021 ◽  
pp. 130038
Author(s):  
Sen Ma ◽  
Zhen Wang ◽  
Xingfeng Guo ◽  
Fengcheng Wang ◽  
Jihong Huang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Vira Drobot ◽  
Anastasiya Semenova ◽  
Jelyzaveta Smirnova ◽  
Larisa Mykhonik
Keyword(s):  
Technological Process ◽  
Wheat Flour ◽  
Gas Production ◽  
Tolerance Index ◽  
Retention Capacity ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

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 Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Vira Drobot ◽  
Anastasiya Semenova ◽  
Jelyzaveta Smirnova ◽  
Larisa Mykhonik
Keyword(s):  
Technological Process ◽  
Wheat Flour ◽  
Gas Production ◽  
Tolerance Index ◽  
Retention Capacity ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests.The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

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