scholarly journals Effect of inulin on dough and biscuit quality produced from different flours

2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Maria S. Blanco Canalis ◽  
Alberto E. León ◽  
Pablo D. Ribotta
Keyword(s):  
Wheat Flour ◽  
Chemical Characterization ◽  
Retention Capacity ◽  
Baked Goods ◽  
Solvent Retention ◽  
Different Types ◽  
Dough Rheological Properties ◽  
Wheat Flours ◽  
Different Levels

One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality  effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

scholarly journals Effect of water on the caking properties of different types of wheat flour

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 266-270
Author(s):  
Hasmadi M.
Keyword(s):  
Water Content ◽  
Water Level ◽  
Wheat Flour ◽  
Significant Role ◽  
Powder Flow ◽  
Essential Factor ◽  
Different Types ◽  
Food Powder ◽  
Wheat Flours ◽  
Different Levels

In this study, powder flow analyser was used to determine the caking characteristics of a different type of wheat flours. Besides the flour type as a variable, three levels of water percentage (12.5, 18.5 and 30 (% w.w.b)) were also tested. The presence of water with the powder plays a significant role in the way the cereals powders pack and flow. Although tapped bulk densities did not vary much, the water had a significant impact on the powder caking strength. The results showed that these parameters were increased significantly as the water level increased for all flours. It is also revealed that different flours cake differently when different levels of water are added. At the highest water content, the caking increase markedly for the flours. Plasticisation by addition of water to the food powder is believed to be the essential factor determining the results obtained.

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

Physico-chemical characterization of Cu2+-exchanged sepiolite

Clay Minerals ◽  
1985 ◽  
Vol 20 (4) ◽  
pp. 467-475 ◽  
Author(s):  
A. Corma ◽  
J. Pérez-Pariente ◽  
J. Soria
Keyword(s):  
Chemical Characterization ◽  
Tetrahedral Symmetry ◽  
Pyramidal Geometry ◽  
Physico Chemical ◽  
One Step ◽  
Lower Temperature ◽  
Coordinated Water ◽  
Square Pyramidal Geometry ◽  
Different Levels

AbstractCopper-sepiolites exchanged at different levels have been studied by ESR, IR, and TG. The results indicate that in the unheated samples the Cu2+ ions are located in octahedral edge positions. After dehydration, the Cu2+ ions occur in two positions with different environments. Some of the Cu2+ ions lose the two molecules of coordinated water in one step, at low dehydration temperatures, and adopt a square pyramidal geometry. Other Cu2+ ions lose the coordination water in two steps, at lower temperature than the natural sepiolite, and adopt a tetrahedral symmetry.

scholarly journals Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour

2021 ◽  
Vol 10 (6) ◽  
pp. e2510615268
Author(s):  
Eliandra Mirlei Rossi ◽  
Suelen Caroline Mahl ◽  
Ana Carolina Spaniol ◽  
Jéssica Fernanda Barreto Honorato ◽  
Tauany Rocha
Keyword(s):  
Bacillus Cereus ◽  
Wheat Flour ◽  
Food Products ◽  
Thermal Treatments ◽  
Strain Atcc ◽  
Baked Goods ◽  
Confectionery Products ◽  
Wheat Flours

Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The isolated strains were subjected to boiling tests in vitro to evaluate their thermoresistance. In addition, confectionery products were prepared with flour contaminated with B. cereus strains. These products were subjected to different cooking and B. cereus strain ATCC®30301™ was used as control. Flour brands were contaminated with B. cereus; and counts ranged from 0.25 to 1.57 log CFU/g. The strains presented higher thermoresistance in the confectionery products than in the test conducted in vitro. Based on our results, it was concluded that B. cereus strains are thermoresistant. Moreover, if the flour is contaminated with this bacterium, food products subjected to thermal treatments may remain contaminated. In addition, it is suggested that there is some mechanism (not observed in our study) that could directly influence the thermoresistance of strains found in food.

scholarly journals Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus)

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2750
Author(s):  
Habiba Khatun ◽  
Mik Van Der Borght ◽  
Mohammad Akhtaruzzaman ◽  
Johan Claes
Keyword(s):  
Wheat Flour ◽  
Uniaxial Extension ◽  
Textural Properties ◽  
Acheta Domesticus ◽  
Rheological Characterization ◽  
Freeze Dried ◽  
The Impact ◽  
Improve Food Security ◽  
Different Levels

Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties of flour, dough, and baked chapatti. Addition of freeze-dried cricket flour resulted in the highest water absorption. The storage modulus increased at higher level (10–15%) of supplementation to wheat flour indicating an increased dough consistency. Similarly, biaxial extension of the dough showed an increased resistance to extension and decreased extensibility at higher level of supplementation due to a reduced strength of the gluten network. Uniaxial extension of baked chapatti showed less extensible and harder chapatti with the addition of a higher amount of cricket flour or paste. At lower level (5%), incorporation of cricket flour resulted in chapatti with textural properties comparable to the reference. Oven dried cricket powder is suggested as the best option for incorporating in chapatti dough to improve food security in Asian Countries.

scholarly journals Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Sang Sook Kim ◽  
Yang Soo Byeon ◽  
Mi Jeong Kim ◽  
Dabeen Lee ◽  
Han Sub Kwak
Keyword(s):  
Wheat Flour ◽  
Wheat Variety ◽  
Antioxidant Properties ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Retention Capacity ◽  
Solvent Retention ◽  
Milling Yield ◽  
Solvent Retention Capacity

The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.

Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

2011 ◽  
Vol 53 (3) ◽  
pp. 312-318 ◽  
Author(s):  
Annelies E. Duyvejonck ◽  
Bert Lagrain ◽  
Bram Pareyt ◽  
Christophe M. Courtin ◽  
Jan A. Delcour
Keyword(s):  
Wheat Flour ◽  
Retention Capacity ◽  
Relative Contribution ◽  
Solvent Retention ◽  
Solvent Retention Capacity

scholarly journals Characterization of Old Nipah (Nypa fruticans Wurmb) Fruit Endosperm Flour and Its Application for Gluten-Free Cookies

2021 ◽  
Vol 41 (4) ◽  
pp. 354
Author(s):  
Risa Nofiani ◽  
Jorion Romengga ◽  
Titin Anita Zaharah
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Index ◽  
Consumer Acceptability ◽  
The Sun ◽  
Gluten Free ◽  
Nypa Fruticans ◽  
Swelling Capacity ◽  
Different Types

Old nipah fruit endosperms (ONFEs) contain high carbohydrates that have a potency to be applied to make flour. In this study, we made flour from ONFEF and its cookies. This study aimed to characterize the functional properties of unbleached and bleached old nipah fruit endosperm flour (UONFEF and BONFEF) and to assess the consumer acceptability of ONFEF flour and gluten-free cookies made from UONFEF and BONFEF. UONFEF and BONFEF were prepared from the ONFEs. They were cut, dried and ground, and sieved to obtain the UONFEF. TheUONFEF was bleached using Na2S2O5 0.4% for 15 mins then filtered, and the precipitates were dried under the sun. The dried precipitates were sieved to obtain the BONFEF. Both of the flour types were analyzed in terms of their functional properties (bulk density, swelling power, solubility, swelling capacity, water absorption index, and viscosity) and were used to make gluten-free cookies. The following ingredients were prepared to make the the gluten-free cookies: 200 g of flour (each of the UONFEF, BONFEF, and commercial wheat flour (CWF, Segitiga Biru brand) as a control), 100 g of margarine, 60 g egg, 125 g of fine granulated sugar, and 2 g of vanillin. Margarine, egg, and fine granulated sugar were mixed using a hand mixer and added with the flour, blended, molded, then baked. Consumer’s acceptability of each type of flour and cookies from different types of flour was evaluated using semi-trained panelists. The bleached treatment (the BONFEF) caused differences of the flour, particularly in terms of the physical properties (particle size, color, and odor) from the unbleached treatment and rated thehighest score for the overall criteria. Besides, the functional properties of the UONFEF were significantly different (p < 0.05) from those of the BONFEF except for the rendement, SP, and viscosity. The gluten-free cookie made from the UONFEF was the most preferred by the panelists. Therefore, the UONFEF can be successfully used as a substitute flour of wheat flour to make cookies.

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