The effect of adding quinoa flour and germinated wheat flour on the physicochemical، microbial and sensory properties of sponge cake

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

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Physico-Nutritional and Sensory Properties of Cookies Formulated with Quinoa, Sweet Potato and Wheat Flour Blends

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.3.22 ◽

2018 ◽

Vol 6 (3) ◽

pp. 798-806

Author(s):

NIDHI CHOPRA ◽

BHAVNITA DHILLON ◽

RUPA RANI ◽

ARASHDEEP SINGH

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Partial Replacement ◽

Physical Parameters ◽

Equal Proportion ◽

Overall Acceptability ◽

Spread Ratio ◽

Hedonic Scale ◽

Flour Blends ◽

Quinoa Flour

The study was conducted to formulate cookies with and without partial replacement of wheat flour (W) with sweet potato (SP) and quinoa flour (Q) blends. Sweet potato flour and quinoa flour were blended in equal proportion and then incorporated at the levels of 20, 40 and 60% by replacing wheat flour to prepare cookies. The cookies formulations were: CI(Control, 100W), CII (80W+10Q+10SP), CIII (60W+20Q+20SP) and CIV (40W+30Q+30SP).The three flour types and the prepared cookies were accessed for their nutritional properties. The prepared cookies were also evaluated for their physical parameters and sensory characteristics. The nutritional profile of cookies increased with increased level of addition of sweet potato and quinoa flour. The protein, fat, fibre and ash content of cookies prepared with 60% replacement of wheat flour with sweet potato and quinoa flour blend were found to be29.3, 71.6, 51.8 and 108.3% respectively, higher than those of control cookies. The spread ratio and the thickness of cookies decreased with the addition of blended flour of sweet potato and quinoa. All the cookies were found acceptable on the hedonic scale in terms of appearance, colour, texture, flavour, taste and overall acceptability. The CII cookies were most preferred by the sensory panel with overall acceptability score of 7.8, only next to control cookies (CI) with a score of 8.

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Optimization Formulation of Semi-Finished Sponge Cake

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2020-1-44-51 ◽

2020 ◽

Vol 50 (1) ◽

pp. 44-51

Author(s):

Ekaterina Marinina ◽

Madina Sadygova ◽

Tatiana Kirillova ◽

Irina Kanevskaya

Keyword(s):

Wheat Flour ◽

Mass Fraction ◽

Animal Feed ◽

Desirability Function ◽

Control Sample ◽

Generalized Function ◽

Sponge Cake ◽

Rye Flour ◽

Local Selection ◽

Confectionery Products

Introduction. The research improved the formulation of semi-finished sponge cake by using the method of generalized desirability function. Traditional components were substituted with new advantageous rye varieties of local selection. The main advantage of the rye variety “Memory to Bambyshev” is that rye flour obtained from the whole grain of this variety has a lower trypsin inhibitor (1.7 mg/g) compared to flour from such varieties as “Saratov 6” (2.16 mg/g). Thus, the digestibility of the grain of this variety is higher by 0.26%. The rye can be used in baking to produce dietary breads, low-calorie bakery products with bran, and animal feed. Study objects and methods. Cakes and pastries make 34.5% of the total volume of flour confectionery products. The study developed a new semi-finished sponge-cake product, which can serve as the basis for cakes and pastries. However, flour confectionery products are oversaturated with carbohydrates and fats, which increases their calorie content. A set of experiments was performed to study the effect of reducing the amount of sugar in the formulation and replacing wheat flour with rye flour on the quality of semi-finished sponge-cake product. A basic formulation for sponge cake was used as control sample. The test semples varied in content of sugar and flour made from various types of rye. The technological additives included Ovalet emulsifier (1.5% to flour) and Duo baking powder (0.1% to flour). Emulsifier “OVALET SUPER” (Bakels, Sweden) is a pasty substance that consists of emulsifying agents, water, and stabilizers and acts as an improver, stabilizer, and structurizer designed for the production of semi-finished sponge cakes, rolls, muffins, and cookies. Duo baking powder is a special highly effective tool that does not contain tartaric acid. It can be used for the production of various varieties of bread and confectionery, e.g. biscuits, rolls, gingerbread, etc. The obtained dough was easy to process. The new formulation increased the volume and color of the product, as well as slowed down the process of hardening. Results and discussion. The highest value of the generalized function of desirability belonged to the sample where white wheat flour was subsituted with 30% of rye flour and the sample with 100% of rye flour with a 40% sugar reduction. According to the specific desirability indicators, the mass fraction of moisture, the mass fraction of total sugar, energy value, and foaming ability of the semifinished product were higher than those of the control sample. Conclusion. The developed formulation and technology can expand the range of functional products.

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Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Molecules ◽

10.3390/molecules26227033 ◽

2021 ◽

Vol 26 (22) ◽

pp. 7033

Author(s):

Dorota Gałkowska ◽

Teresa Witczak ◽

Mariusz Witczak

Keyword(s):

Durum Wheat ◽

Rheological Properties ◽

Wheat Flour ◽

Angular Frequency ◽

Wheat Varieties ◽

Spelt Wheat ◽

Component Content ◽

The Individual ◽

Quinoa Flour ◽

Wheat Flours

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K′ and K″ parameters of the power law models (24,861 Pa·sn′ and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10−4 Pa and 0.644 × 10−4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

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Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours

Cogent Food & Agriculture ◽

10.1080/23311932.2015.1019815 ◽

2015 ◽

Vol 1 (1) ◽

pp. 1019815 ◽

Cited By ~ 7

Author(s):

Anu Bala ◽

Khalid Gul ◽

Charanjit Singh Riar

Keyword(s):

Wheat Flour ◽

Sensory Properties ◽

Water Chestnut

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Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour

LWT ◽

10.1016/j.lwt.2017.10.039 ◽

2018 ◽

Vol 89 ◽

pp. 217-223 ◽

Cited By ~ 8

Author(s):

Agata Antoniewska ◽

Jarosława Rutkowska ◽

Montserrat Martinez Pineda ◽

Agata Adamska

Keyword(s):

Wheat Flour ◽

Sensory Properties ◽

Amaranth Flour ◽

Flour Blend

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Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

DYNA ◽

10.15446/dyna.v87n214.83722 ◽

2020 ◽

Vol 87 (214) ◽

pp. 46-52

Author(s):

José Igor Hleap Zapata ◽

Luiza Romero-Quintana ◽

Jheny Botina-Cárdenas ◽

Carlos Andrés Martínez-Martínez ◽

Yenifer Valenciano-Pulido ◽

...

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Curcuma Longa ◽

Sensory Properties ◽

Water Holding Capacity ◽

Partial Replacement ◽

Sensory Parameters ◽

Water Holding ◽

Color Texture

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

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Effect of wheat flour characteristics on sponge cake quality

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.5821 ◽

2012 ◽

Vol 93 (3) ◽

pp. 542-549 ◽

Cited By ~ 9

Author(s):

Malena Moiraghi ◽

Esther de la Hera ◽

Gabriela T Pérez ◽

Manuel Gómez

Keyword(s):

Wheat Flour ◽

Sponge Cake ◽

Cake Quality

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