The study results of biochemical properties of naked oats and physical properties of the dough mixtures with wheat flour

Adding oat products to composite mixtures during baking increases the biological value of a new product. The purpose of the current study was to assess the biochemical properties of grain of the naked oat varieties ‘Baget’ and ‘Bekas’, to establish the rheological parameters of dough mixtures obtained by mixing white oat flour and whole grain flour with high-quality wheat flour according to the farinographic analysis. The introduction of oat products into the mixture affects the structural and mechanical indicators of the dough and can improve or worsen the quality indicators of bakery products. It is the decoding of the diagrams (Brabender farinograph, Chopin alveograph, etc.) that satisfy the questions related to the study of dough, with the characteristics of the physical properties of dough. There has been established a high nutritional grain value of the naked oat varieties (whole grain and white flour), when the protein percentage was on 5.3–7.6% more than in wheat flour and oil content was almost 6–5 times higher, which indicated great opportunities for using this grain crop in bakery. The study of the rheological parameters of dough showed that in composite mixtures the type of ingredients (whole grain flour, white flour) and the proportion of naked oats products (10, 20, 30%) differently affect the physical properties of dough, i.e. in relation to premium wheat flour, dilution of dough increases on 40–140 u.f., resistance of dough to extension (stability) reduces on 2.5–6.0 min and valorigraphic number reduces on 10–36 u.v. When mixing with white oat flour compared to whole grain, the physical properties of the dough are characterized by the best indicators, however, the introduction of whole-ground oat flour in the mixture retains all the benefits of oat grain. There were no significant differences between the naked oat varieties ‘Baget’ and ‘Bekas’ in the effect on the rheological parameters of the dough. When using oat flour in mixtures, there was identified a tendency to deterioration of the physical properties of dough, the differences were significant in terms of the resistance of dough to extension (stability) and valorigraphic number.

The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns— 61 ± 3 % ); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3 % . The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index ( 200 ± 3 mm). The bread obtained according to this recipe had a high specific volume ( 4.21 ± 0.62 mL.g-1) and optimal rheological characteristics: total deformation 13.7 ± 0.3 mm, plastic 4.3 ± 0.3 mm, and elastic 9.4 ± 0.3 mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.

Evaluation of the rheological properties of the dough and the characteristics of the bread with the addition of purple potato

The aim of this study was to determine the rheological characteristics of the dough at the addition of purple potato powder in different quantities (0-100 g). The wheat flour types 480 and 1250 were used. The rheological characteristics of the dough were determined with the help of Chopin Alveograph analyzing the tensile strength. The rheological measurements were made with the HAAKE RheoWin Mars 40 rheometer and the dough’s viscoelastic modulus was analyzed at the frequency of 1-20 Hz. The bread samples were analyzed in terms of volume, porosity, color and texture. The textural parameters determined with the help of the texturometer were the elasticity, adhesiveness and stickiness of the bread crumb. It has been found that the addition of purple potato dough does not adversely alter the rheological properties of the dough. The elasticity and stickiness of the bread core increases with the increase of potato addition in the case of whole-grain flour. The color of the bread intensifies as the dose of purple potato powder increases.

Bioavailability of Zinc in Bread Wheat Grown in the Calcareous Soils of the Kurdistan Region of IRAQ

A survey of wheat grain from 120 fields in Sulaimanyah province, Kurdistan region, Iraq was undertaken in 2017. We evaluated the concentrations of phosphorus (P), Zn and phytic acid (PA) and the estimated Zn bioavailability in wheat grain grown in the calcareous soils of the region. Concentrations of P in wheat grain were higher than the recommended value of 3570 mg kg− 1; PA was within the range of other countries but Zn concentration in 88% of wheat grain samples fell below the value recommended for human nutrition of 41.6 mg kg− 1. Bioavailable Zn intake (mg d− 1) was estimated assuming bread consumption of 300 g day− 1 in the region. Considering PA and Zn intake suggested only 21.5 ± 2.9% of whole grain flour Zn was bioavailable. Thus the effective Zn intakes from whole wheat was only 1.25–2.05 mg d− 1 for the local population. Typical dietary Zn was below recommended levels (11 mg d− 1), due to low soil Zn uptake by wheat and the large concentrations of PA in wheat grains, probably from over-use of phosphate fertilizer.

Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims

Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not.

THE INFLUENCE OF WHOLE GRAIN FLOUR ON THE BIOTECHNOLOGICAL PROPERTIES OF STARTER CULTURES IN THE TECHNOLOGY OF BAKERY PRODUCTS

В настоящее время в России производится широкий ассортимент хлебобулочных изделий с добавлением зерновых, зернобобовых, масличных культур и продуктов их переработки. Такие изделия отличаются повышенной пищевой ценностью и являются продуктами для здорового питания, которые в последнее время пользуются большим спросом у населения. В статье приведены исследования влияния цельнозерновой муки на биотехнологические свойства заквасок в технологии хлебобулочных изделий. С этой целью проанализирована пшеничная и ржаная цельнозерновая мука четырех производителей. Проведен анализ физико-химических и микробиологических показателей качества заквасок, приготовленных с использованием различных видов цельнозерновой муки. В результате проведенных исследований установлено, что для муки пшеничной цельнозерновой с зольностью ниже 1,0% и для муки ржаной цельнозерновой с зольностью ниже 1,4% в пересчете на сухое вещество — необходимо увеличение продолжительности созревания закваски, приблизительно на 60 мин, для достижения заданной кислотности и увеличения количества молочнокислых бактерий в ней. Исследованы показатели качества хлебобулочных изделий приготовленных с внесением заквасок на цельнозерновой муке. Более высокая устойчивость к картофельной болезни и плесневению выявлена в хлебе с использованием заквасок с большим значением показателя кислотности, обусловливающего более высокую кислотность мякиша хлебобулочного изделия.