Flax seeds and finger millet enriched functional rusk

Bakery products are generally made up of refined wheat flour that may be deficient in both fibre and essential fatty acids. In this study α-linolenic acid and fibre enriched rusk using flax seeds and finger millet were developed. The proportions of finger millet, flax seed and wheat flours were optimized using Response Surface Methodology (RSM). On the basis of fibre and ALA content and baking quality characteristics of rusk 13.13%, 6.0% and 80.6% of finger millet, flax seed and wheat flours, respectively was finalized. The developed rusk contained 4.81% fibre and 1.36% α-linolenic acid. Wet and dry gluten content, SDS sedimentation, falling number, dough raising capacity of yeast and baking time of mixed flour of these components were statistically (p>0.05) similar to that of wheat flour (control). However, higher loaf weight and lower loaf height was observed in mixed flour rusk in comparison to control rusk. α-linolenic acid and fibres enriched rusk were developed with similar quality parameters and improved functional properties.

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Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

Applied Sciences ◽

10.3390/app112411706 ◽

2021 ◽

Vol 11 (24) ◽

pp. 11706

Author(s):

Mădălina Ungureanu-Iuga ◽

Denisa Atudorei ◽

Georgiana Gabriela Codină ◽

Silvia Mironeasa

Keyword(s):

Water Absorption ◽

Wheat Flour ◽

Elastic Moduli ◽

Maximum Height ◽

Bakery Products ◽

Gelatinization Temperature ◽

Falling Number ◽

Increasing Demand ◽

Convenient Technique ◽

And Control

Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development.

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STUDY OF THE INFLUENCE OF BUCKWHEAT FLOUR AND FLAX SEEDS ON CONSUMPTION PROPERTIES OF LONG-STORED BAKERY PRODUCTS

EUREKA Life Sciences ◽

10.21303/2504-5695.2019.00973 ◽

2019 ◽

Vol 4 ◽

pp. 9-18

Author(s):

Yulia Bondarenko ◽

Larysa Mykhonik ◽

Olena Bilyk ◽

Oksana Kochubei-Lytvynenko ◽

Galina Andronovich ◽

...

Keyword(s):

Unsaturated Fatty Acids ◽

High Water ◽

Quality Parameters ◽

Quality Parameter ◽

Human Organism ◽

Bakery Products ◽

Normative Documents ◽

Flax Seeds ◽

Buckwheat Flour

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax seeds are separated among them due to the valuable chemical composition and positive effect on the human organism. The aim of the work was to establish the influence of buckwheat flour and flax seeds on the technological process course and quality of long-stored bakery products. Buckwheat flour of green and dark buckwheat of TM “Organic-Eco-Product” (Ukraine) is used in the rusk technology. For producing ring-shaped products (ring-shaped crackers), gold flax seeds were used. Research results testify that good quality parameters of bread for producing rusks from it, were achieved at dosing green buckwheat seeds as 20 % and dark ones as 15 % instead of the flour mass. It has been established, that rusks with adding green buckwheat flour have quality parameters, corresponding to requirements of normative documents. It has been proven, that it is not expedient to use dark buckwheat flour in the rusk technology, because ready products have the increased water share and soaking index. It is connected with the influence of the operation of hydrothermal processing of grains that dark buckwheat flour is produced of, its high water-absorbing and water-retaining capacities. For the technology of ring-shaped crackers, enriched with flax seeds, it is recommended to dose flax seeds as 15 % of the flour mass. At such dosage bakery products got the highest number of points by the complex quality parameter and corresponded to requirements of normative documents.

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Digital Images and Multivariate Calibration in the Determination of Rheological and Quality Parameters of Wheat Flour

Brazilian Journal of Analytical Chemistry ◽

10.30744/brjac.2179-3425.ar-09-2021 ◽

2021 ◽

Vol 8 (32) ◽

Author(s):

Leticia Cordeiro ◽

Patrícia Valderrama

Keyword(s):

Wheat Flour ◽

Multivariate Calibration ◽

Digital Images ◽

Industrial Process ◽

Quality Parameters ◽

Rheological Parameters ◽

Analytical Sensitivity ◽

Falling Number ◽

Figures Of Merit

In this work, the quality and rheological parameters such as moisture, ash, color, falling number, gluten, and alveographic indexes (W, P/L, and I/E) were determined in wheat flour samples provided from the industrial process through digital images and multivariate calibration, based on partial least squares (PLS) regression. The models were validated by the evaluation of the figures of merit such as accuracy, the inverse of analytical sensitivity, adjust, linearity, relative prediction deviation, limits of detection, and quantification, indicating that the proposal is feasible and can be used in the industrial routine analysis as an alternative to the methods highly dependent on the analyst perception, and extremally time-consuming.

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Influence of the falling number of wheat flour and technology of production on the sugar content in the butter bakery products

Backing in Russia ◽

10.37443/2073-3569-2019-1-4-20-22 ◽

2019 ◽

Vol 1 (4) ◽

pp. 20-22

Author(s):

M.S. Burykina ◽

◽

L.I. Kuznetsova ◽

O.I. Parakhina ◽

T.T. Barsukova ◽

...

Keyword(s):

Wheat Flour ◽

Sugar Content ◽

Bakery Products ◽

Falling Number ◽

Technology Of Production

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Investigation of lipids of flax seed meal and the prospect of using it in meat dishes

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9102 ◽

2019 ◽

Vol 21 (91) ◽

pp. 9-13

Author(s):

O. P. Izhevska

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Acid Composition ◽

Wheat Flour ◽

Water Soluble ◽

Seed Meal ◽

Flax Seed ◽

Flax Seeds

The possibility of using a plant supplement is considered in materials of the article, namely, the seed meal of flax in the recipe for meat semi-finished products “Mazurki-Volynsky” to enrich these products with physiological-functional ingredients. Flax seeds is a valuable source of polyunsaturated fatty acids. It is rich in protein substances, balanced by the amino acid, contains insoluble and water-soluble edible fibers and phenolic compounds, in particular lignans, which have antioxidant properties. In this work, a flax seeds (FS) was obtained by using the method of “cold pressing” produced by NV “Zhytomyrbioprodukt” LLC. Fatty acid composition of lipids was determined according to GOST 30418-96. The method is based on the conversion of triglycerides of fatty acid to methyl (ethyl) esters of fatty acids and on their gas chromatic analysis. The purpose of our research was to determine from the technological point of view the expediency of introducing the flax seeds into the recipes of meat semi-finished products to enrich their health-improving ingredients. For this purpose, in studies, a complete replacement of wheat flour and a partial replacement of fat material by the use of flax seed is proposed. Thus, compared to the control, the amount of meat raw material does not change, and the change occurs only at the expense of the filler of meal. The article presents a comparative estimation of the chemical composition of the flax seeds and wheat flour, the effect of flax on the change of the lipid composition of meat semi-finished products in case of its inclusion in the recipe of products. The fatty acid composition of sorbitol lipids was investigated in comparison with the fatty acid composition of the wheat flour I flavors. It is noted that the inclusion into the recipe of meat semi-finished flax seed meal in the case of replacing wheat flour and part of the fat, enriches them with such physiological-functional ingredients as proteins with a complete amino acid composition, polyunsaturated fatty acids, edible fibers, a significant part of which are water-soluble, vitamins, micro- and macro elements, lignans. The calculation method found that the amount of protein in the experimental sample, as compared with the sample, which included wheat flour, increased by 3.69% due to the increase of protein contained in FS. Adding FS changes the qualitative composition of the lipid in exploratory samples. The calculation method found that the content of polyunsaturated fatty acids (PUFAs) increased by 12% compared with control. It should be noted that the ability of these fatty acids to oxidation, with the formation of peroxides, will affect the structural and mechanical properties of semi-finished products, which should affect the process of preparation and quality of finished products. This requires further research.

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Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content

Agronomy ◽

10.3390/agronomy11101977 ◽

2021 ◽

Vol 11 (10) ◽

pp. 1977

Author(s):

Georgiana Gabriela Codină ◽

Cristina Sarion ◽

Adriana Dabija

Keyword(s):

Wheat Flour ◽

Control Sample ◽

Quality Parameters ◽

Bread Quality ◽

Loaf Volume ◽

Falling Number ◽

Bread Making ◽

Volume Porosity ◽

Sensory Qualities ◽

Textural Parameters

The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction rate by adding a dry sourdough (SD) into the bread recipe. According to the data obtained, compared to the control sample the acrylamide content was significantly reduced (p < 0.05) by more than 50% for the bread samples in which low levels of SD of 1–3% were added to wheat flour. More so, due to the fact that SD affects bread quality, its technological effects on bread making have been investigated. The dough’s rheological properties (mixing and pasting using Mixolab, extension using Alveograph, fermentation using Rheofermentometer), falling number value, and bread quality parameters (loaf volume, porosity, elasticity, color, textural and sensory qualities) have been investigated. In general, SD addition caused a weakening effect on wheat flour dough, an increase in the total volume of CO2 produced during fermentation and a decrease in the falling number value. On bread quality, SD addition improved bread physical characteristics, darkened the bread crumb and crust, decreased the textural parameters (firmness, gumminess, cohesiveness and resilience) and improved the bread sensory characteristics for the samples with the addition of 1–2% SDto wheat flour.

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Substituting wheat flour with okara flour in biscuit production

Foods and raw materials ◽

10.21603/2308-4057-2020-2-422-428 ◽

2020 ◽

Vol 8 (2) ◽

pp. 422-428

Author(s):

Md. A. Momin ◽

Md. F. Jubayer ◽

Anjuman A. Begum ◽

Asmaul H. Nupur ◽

Thottiam V. Ranganathan ◽

...

Keyword(s):

Weight Loss ◽

Wheat Flour ◽

Sensory Attributes ◽

Consumer Acceptability ◽

Bakery Products ◽

Nutritional Properties ◽

High Fiber ◽

Flour Dough ◽

Spread Ratio ◽

Wheat Flours

Introduction. High fiber bakery products can be a healthy snack option for consumers. Our study focused on the effect of replacing wheat flour with okara flour on the physicochemical, nutritional, textural, and sensory attributes of biscuits. Study objects and methods. We used 2, 4, 6, and 8% w/w okara flour to prepare biscuits. Refined wheat flour (control), mixed flour (okara and wheat flour), dough, and biscuits were assessed for physicochemical, textural, and nutritional properties, as well as sensory characteristics. The volume of particles was higher in 8% okara flour (145 μm) compared to refined wheat flour (91 μm). Results and discussion. 2, 4, 6, and 8% w/w okara flour biscuits showed significantly (P ≤ 0.05) lower spread ratio and weight loss than biscuits from wheat flour. Hardness, stickiness, and cohesiveness of 2, 4, 6, and 8% okara flour dough were significantly (P ≤ 0.05) lower compared to the control, resulting in decreased cutting strength and increased hardness of okara flour biscuits. Moisture, protein, ash, fat, and crude fiber contents of 2, 4, 6, and 8% okara biscuits were significantly (P ≤ 0.05) higher compared to the control biscuits. The sensory evaluation suggested that 4% okara biscuits had higher consumer acceptability and were superior to the control and other okara biscuits. Conclusion. Mixed flour biscuits made from okara and wheat flours were superior in physicochemical, nutritional, textural, and sensory attributes, which allows considering them as an alternative healthy snack.

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The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties

Foods ◽

10.3390/foods9050610 ◽

2020 ◽

Vol 9 (5) ◽

pp. 610 ◽

Cited By ~ 3

Author(s):

Andreea Voinea ◽

Silviu-Gabriel Stroe ◽

Georgiana Gabriela Codină

Keyword(s):

Sodium Chloride ◽

Rheological Properties ◽

Wheat Flour ◽

Sodium Content ◽

Sea Salt ◽

World Health ◽

Strengthening Effect ◽

Bakery Products ◽

Falling Number ◽

Dough Rheological Properties

The aim of this research was to investigate a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization (WHO)’s recommendation to reduce dietary salt intake. Due to the fact that sodium chloride is one of the main ingredients from baking products that affects dough rheology and therefore the technological process of the bakery products, it is important to evaluate these properties. This study analyzes the effect of sea salt with low sodium content (SS) and dry sourdough from wheat flour (SD) as substitutes for sodium chloride on dough rheological properties and on mixing, extension, pasting, and fermentation process by using Farinograph, Extensograph, Amylograph, Falling Number, and Rheofermentometer devices. The results were analyzed using response surface methodology. SS presented a strengthening effect on the gluten network whereas SD presented a weakening one. On extension properties, SS and SD presented a significant positive effect (p < 0.01) on resistance to extension (R50) and maximum resistance to extension (Rmax) values. For pasting properties, SS increased peak viscosity and falling number values whereas SD decreased them. On fermentation properties, SS decreased the maximum height of gaseous production and total CO2 volume production and increased the retention coefficient whereas SD presented an antagonistic effect on these parameters.

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Influence of the falling number of wheat flour and technology of production on the sugar content in the butter bakery products

Backing in Russia ◽

10.37443/2073-3569-2020-1-4-20-22 ◽

2019 ◽

Vol 1 (4) ◽

pp. 20-22

Author(s):

M.S. Burykina ◽

◽

L.I. Kuznetsova ◽

O.I. Parakhina ◽

T.T. Barsukova ◽

...

Keyword(s):

Wheat Flour ◽

Sugar Content ◽

Bakery Products ◽

Falling Number ◽

Technology Of Production

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OPTIMIZATION OF THE TECHNOLOGICAL PROCESS OF FLAX SEED GERMINATION

Food Science and Technology ◽

10.15673/fst.v13i3.1453 ◽

2019 ◽

Vol 13 (3) ◽

Author(s):

S. Kraevska ◽

O. Yeshchenko ◽

N. Stetsenko

Keyword(s):

Mathematical Model ◽

Energy Consumption ◽

Seed Germination ◽

The United States ◽

Quality Parameters ◽

External Factors ◽

Flax Seed ◽

Additional Energy ◽

Germination Energy ◽

Flax Seeds

In the world, demand for flax seeds and its processed volumes are increasing. Flax seeds are classified as natural functional food products. This is confirmed by the Ministry of Health of many countries, in particular Canada and the United States of America. Flax germination makes flax seed components biologically available. Each type of plant has its own set of germination requirements consisting of both internal and external factors. This research was aimed at studying the effect of various external factors (temperature, humidity.etc.) affecting flax seed germination energy. The temperature varied in the range 16°C to 30°C, in increments of 2°C, as further increasing the temperature requires additional equipment and, consequently, additional energy consumption. The ambient humidity was maintained at 40, 60, 70, and 95%. The flax seeds were germinated for 36 hours till seedlings, up to 3 mm long, appeared. The germination energy was determined for each combination of the controlled factors. A mathematical model of the flaxseed germination process was constructed using the regression and correlation analysis methods. The model obtained determines the optimum germination modes. In the course of the experimental research, we applied experimental design techniques and mathematical processing of the experimental data. Using the computer programmes MathCad and Microsoft Excel optimized the flax seed germination and set its optimum modes. The constructed mathematical model makes it clear that the maximum germination energy 99.64% is achieved at the temperature 27.5°C and humidity 95%. The experimental and statistical models of germination of flax seeds have been obtained, describing the process with the correlation coefficient R = 0.96–0.99. The data obtained can be used to predict the quality parameters of flax seedlings and the energy consumption to obtain them.

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