scholarly journals EFFECT OF THE USE OF ACTIVATED WATER ON THE RHEOLOGICAL PROPERTIES OF MILLED FLOUR IN THE PREPARATION OF LOCAL WHEAT GRAINS GROWN IN ARID CLIMATES FOR VARIETAL GRINDING

2021 ◽  
pp. 68-73
Keyword(s):  
Water Absorption ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Absorption Capacity ◽  
Arid Climate ◽  
Water Absorption Capacity ◽  
High Quality ◽  
Wheat Grains ◽  
Type Iv

The article discusses the analysis of studies on the effect of activated water on the preparation of wheat grains grown in an arid climate for high-quality flour grinding. The aim of the study was to study the effect of the use of activated water on the rheological properties of type IV wheat flour grown in arid climates, in the preparation of wheat flour for grinding. In a study of the strength of the gluten framework and the rheological properties of the dough increased by increasing the water absorption capacity of flour when using activated water at 80 and 100 Hz when preparing local wheat grains with low baking properties in a dry climate for grinding flour

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

scholarly journals The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

2011 ◽  
Vol 29 (No. 2) ◽  
pp. 109-116 ◽  
Author(s):  
S. Tömösközi ◽  
L. Gyenge ◽  
A. Pelcéder ◽  
T. Abonyi ◽  
R. Lásztity
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Absorption Capacity ◽  
Rheological Parameters ◽  
Water Absorption Capacity ◽  
Protein Isolates ◽  
Bread Crumb ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Resistance To Deformation

The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addition of 10% amaranth or quinoa flours did not cause significant changes in rheological properties. However, higher additions (20% and 30%) resulted in significant changes in stability, the degree of softening and elasticity. Substitution of wheat flour by amaranth or quinoa flours resulted in an increase of water absorption capacity. A significant reduction of specific volume and an increase of resistance to deformation (firmness) of the crumb of breads prepared from flour mixtures containing high percentages of amaranth or quinoa flours was observed. The addition of protein isolates did not significantly influence the main rheological parameters of dough, and bread crumb.

scholarly journals Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread

2021 ◽  
Vol 25 (1) ◽  
pp. 43-52
Author(s):  
Emmanuel Anyachukwu Irondi ◽  
Yunus Temitayo Imam ◽  
Emmanuel Oladipo Ajani
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Wheat Flour ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Natural Source ◽  
Water Absorption Capacity ◽  
Gluten Free ◽  
Sensory Qualities

Abstract This study evaluated the effect of addition of Brachystegia eurycoma flour (BEF), a natural source of hydrocolloids, on the physicochemical properties of whole millet flour (WMF) and the sensory attributes of its gluten-free bread. BEF and sodium carboxylmethyl cellulose (a reference hydrocolloid) were added to WMF at 1.5 and 3% proportions, and breads were baked from the blends. Wheat flour (100%CWF) bread served as the control. Amylose level decreased significantly (p < 0.05), while water absorption capacity, peak and final viscosities of the blends increased with increasing proportion of BEF. The 100%CWF bread had better sensory qualities than WMF-BEF breads. Hence, BEF improved the physicochemical properties of WMF-BEF blend, but did not alter the sensory qualities of its gluten-free bread.

scholarly journals BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
S. Mykolenko ◽  
D. Zhygunov ◽  
T. Rudenko
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Specific Volume ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Shape Stability ◽  
Positive Correlation ◽  
Amaranth Grain ◽  
Autolytic Activity ◽  
Amaranth Flour

The technological properties of full-fat amaranth flour depend on the varietal characteristics of the Ukrainian amaranth grain and differ significantly from amaranth flour from flakes and amaranth flour from groats. In comparison with patent wheat flour, amaranth flour has a lower moisture content, higher water absorption capacity and  autolytic  activity. The variety of Amaranthus hypochondriacus significantly effects on the whiteness of full-fat flours, the lightest of which is obtained from the grain cultivar Kharkivsky-1. A higher fat, protein, and fibre content makes amaranth flours more acidic. The water absorption capacity of the flours shows positive correlation with their autolytic activity (+0.885). The acidity negatively correlates with the moisture (-0.939) and whiteness  (-0.814)  of the flours. Using amaranth flour of the different types to replace 5, 15, and 25% of patent wheat flour when making bread increases its specific volume and crumb porosity and decreases its shape stability. The positive correlation of the overall quality of the bread samples under study with their specific volume (+0.540) and the negative correlation with the acidity (- 0.685) are statistically significant. The shape stability negatively correlates with the porosity (-0.598), and the latter positively correlates with the specific volume (+0.533). The use of full-fat amaranth flour increases the specific      volume       and      porosity      of      bread      by      1.1–1.3    and 1.1 times respectively. The use of defatted flour from flakes leads to a 1.3–1.9 -fold increase in the specific volume and to a 1.1–1.2 -old increase  in the porosity. Incorporation of amaranth flour from groats allows increasing the specific volume and porosity of bread by 1.3–1.5 and 1.1–1.2 times respectively. The bread samples with 25% of all amaranth flours considered and with 15% of full-fat flour of the Liera variety  have  the lowest consumer characteristics. It has been proved that using 5–15% of full-fat flour from the amaranth grain of variety Kharkivsky-1 and defatted flour from flakes and groats (by-products of processing amaranth grain into oil) improves the quality and nutritional value of bread.

scholarly journals COMPARISON OF ALVEOGRAPH CHARACTERISTIC OF FLOUR OBTAINED FROM DIFFERENT TYPES OF COMMON WHEAT AND SPELT WHEAT

2020 ◽  
Vol 20 (1) ◽  
pp. 23-30
Author(s):  
D. Zhygunov ◽  
I. Toporash ◽  
Y. Barkovska ◽  
Y. Yehorshyn
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Common Wheat ◽  
Viscoelastic Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Waxy Wheat ◽  
Spelt Wheat ◽  
Different Types ◽  
Added Water

Practice of processing of new types of wheat is widespread in the world, but it’s almost unknown in the CIS countries, because selection for many years aimed at obtaining exclusively high protein bread-baking varieties of wheat. But not known what technological properties of flour possesses from wheat types of a special intended purpose, and that it’s necessary to consider when conducting varietal grinding of such raw material. The alveograph measures the viscoelastic properties of wheat flour. According to the standard method ISO 27971 the amount of added water is initially calibrated directly as a percentage of dough moisture. This method is designed for standard types of flour and may not be suitable for evaluating the rheological properties of flour with different water absorption capacity. To find out the properties of new types, standard methods may not be suitable, therefore, methods should be studied and adapted if necessary. To investigate the relationship between water absorption capacity and viscoelastic properties of the dough, alveograph tests were conducted on eight flour samples obtained from different types of wheat. The studies were performed using a standard test (calculated for WAC of flour = 53%) and a test with adaptive moistening, for which the amount of added water was calculated according to the water absorption capacity (WAC) of the flour, which was determined on mixolab. Flour from common red wheat (Kuyalnik) is the benchmark of common bakery wheat and according to the results of standard alveogram has the highest strength (W) and elasticity (Ie) of all samples. The wheat with W= 43910-4J corresponds to strong wheat (W>20010-4J). The addition of water in accordance with the WAC softens the dough W=26010-4J, but it`s still optimal for bakery purposes. The results of studies of common black wheat (Chornobrova) correlate with the results of wheat Kuyalnik, but the baking properties were worse. For waxy wheat (Sofiika), the test on the alveograph with adaptive moistening gave her more water, which led to an increase in elasticity (Ie=52.4%) and extensibility (L=77 mm) and became closer to an optimal P/L ratio (0.74) that was more suitable for the bake bread (0.8-1.2). Flour from soft wheat is expected to have average baking properties (W>15510-4J), but in all respects it is slightly better than Chornobrova. Adaptive moistening, unlike the sharp deterioration of rheological characteristic of Chornobrova, does not alter the properties of the Belyava and Oksana dough, due to the low WAC value (53.8% and 54.0%). Spelt wheat flour has low strength(W<6210-4J), lower P/L ratio 0.25-0.50 and unsuitable (fluid, sticky) test consistency. All samples of Spelt with adaptive moistening showed similar result – its decrease of P indicator and increase of extensibility (L). In a result we observe decrease of P/L ratio to 0.18-0.29, thus indicating extremely extensible doughs with very little elasticity. For all samples, with adaptive moistening a decrease in resistance to extension (P) and an increase in extensibility (L) are observed, in a result of the decline in the P/L ratio. Adaptive moistening for common wheat (Kuyalnik) will show the change in P and L and the P/L ratio in real cooking conditions, since the standard alveograph test assesses only the potential of wheat. By adjusting the amount of water, we can achieve optimal dough characteristics for different products. For soft and spelt wheat, adaptive moistening is not necessary, because the WAC and moisture content are the same, and according to the standard of the experiment. It is advisable to carry out an alveograph test with adapted moistening for waxy wheat, that giving it more water, which leads to an increase in elasticity and extensibility, as a consequence, and leading to an optimal P/L ratio that was more suitable for the bake bread (0.8-1.2). Based on its special application, it is necessary to develop specific recommendations for determining its properties on the alveograph.

scholarly journals Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings

2021 ◽  
pp. 1-11
Author(s):  
Feumba Dibanda Romelle ◽  
Panyoo Akdowa Emmanuel ◽  
Tiencheu Bernard ◽  
Aswhini Rani ◽  
Mbofung Carl Moses
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Physico Chemical ◽  
Apple Peels

Aims: To investigate the dough rheological properties as well as physical, nutritional, antioxidant and sensory properties of biscuits supplemented   with dried microwave-blanched orange, apple and pomegranate peels at various levels (0-10%, wheat flour substitution). Methodology: Water absorption capacity and pasting properties of wheat flour blended with   fruit   peels   were   assessed   using   farinograph   and   micro   viscoamylograph. Physico-chemical properties as well as antioxidant activities were measured using standard methods. The sensory analysis was performed by trained panelists. Results: Water absorption capacity of the dough increased significantly with increasing levels of orange and apple peels while it decreased with pomegranate peels. However, peak,  hot  paste,  cold  paste  and  breakdown  viscosities  of  the  dough  significantly decreased with increasing proportions of apple and orange peels while they increased with pomegranate peels. The breaking force and weight of the biscuits supplemented with pomegranate peels were the lowest.  Supplementation of biscuits with fruit peelings enhanced the ash and fibre content of the biscuits but had no significant effect on their antioxidant activities except for biscuits containing 10% apple peels which had higher antioxidant activity compared to biscuit controls. Biscuits supplemented with 5% of fruit peels were the most appreciated in terms of surface character, crumb colour and texture. Conclusion:  This study showed that dried microwave-blanched apple peels can be incorporated into biscuits to enhance both their nutritional and antioxidant properties.

scholarly journals Functional and Rheological Profile of LAB-fermented Bambara Groundnut (Vigna subterranean (L)) Flour

2021 ◽  
pp. 1-9
Author(s):  
C. O. Chude ◽  
C. C. Nwagbo ◽  
E. F. Okpalanma ◽  
B. O. Uba
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Rheological Properties ◽  
Absorption Capacity ◽  
Bambara Groundnut ◽  
Water Absorption Capacity ◽  
Swelling Capacity ◽  
Flour Sample ◽  
Gelation Concentration

Lactic fermentation is commonly employed to improve protein digestibility and overall nutritional quality of grains foods. This study evaluated the functional and rheological properties of flour samples from Bambara groundnut fermented with Lactobacillus plantarum [NRRL B-4306] and Lactobacillus fermentum [NRRL B-1932] obtained from the United States Department of Agriculture. Functional profile such as particle size index, water absorption capacity, swelling capacity, and least gelation concentration of the flour were determined; as well, amylograph and maturograph evaluations were used to determine the rheological properties and the results presented as average, minimum, and maxi­mum values. Particle size determination observed that 150, 125, 105 µ orifice did not readily accommodate particles from the non-inoculated samples while the inoculated samples passed through 150 and 125 µ but did not readily pass through 105 µ orifice. Bioprocess with lactic acid bacteria increased the water absorption capacity of the flour samples from 346.5 to 386.4%, the least gelation concentration decreased from 5.3 to 4.1%, while swelling capacity increased from 14.9 to 23.2 mg/100 g for non-inoculated and inoculated flours, respectively. Rheological investigations show evaluations for amylograph and maturogram determinations. Values obtained for amylograph indicate that temperature at start of gelatinization was peak at 63.8 and 63.00C for non-fermented and LAB-fermented flour with no significant (p ˂ 0.05) difference, while temperature at maximum viscosity and maximum viscosity had significant (p ˂ 0.05) values of 92.1 and 76.00C, as well as 730 and 265 brabender units (BU), respectively. Thus, amylograph quality of the fermented flour sample was indicated by the maximum viscosity which is significantly higher in the case of non-inoculated flour sample. The maturograph evaluation also recorded the maturation behavior of the dough prepared from the test flours after the proofing time (fermentation rest) by means of a sensing probe which records the elasticity of the mature dough every 2 min and produces the typical zigzag form of the maturogram. This action was recorded in maturograph units (MU) on the strip-chart with values of 44 and 28 min for final proof time, 750 and 610 MU for dough level, 210 and 220 MU for dough elasticity, as well as 10 and 12 min for proofing stability, determined respectively for non-fermented and LAB-fermented flour samples. LAB-fermentation demonstrated to improve the functionality and rheology of Bambara groundnut flour and the production process could be further controlled to achieve products of optimal quality.

Sign in / Sign up

Export Citation Format

Share Document