Whole Wheat Flour (whole + wheat_flour)

Distribution by Scientific Domains


Selected Abstracts


EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOUR

JOURNAL OF TEXTURE STUDIES, Issue 1 2009
SAEED AKHTAR
ABSTRACT This study was aimed to evaluate the rheological changes that take place in the dough as a result of addition of elemental iron, ferric sodium ethylenediaminetetraacetate, zinc sulphate and zinc oxide in various combinations to whole wheat flour (WWF), packaged in polypropylene woven bags and tin boxes and stored for a period of 60 days under ambient and controlled conditions of temperature and relative humidity. Water absorption (WA) capacity, dough development time (DDT) and dough stability time (DS) of the fortified WWF were measured by farinographic method, and peak viscosity was assessed by viscographic analyses. WA capacity and DDT of flours increased during storage. Fortification significantly (P < 0.05) affected WA, DDT, DS and viscographic characteristics of the flours. Packaging materials (P < 0.05) influenced WA, DDT and DS, while storage condition had only affected viscographic properties of the flours. PRACTICAL APPLICATIONS The success of any fortification program depends on the stability of micronutrients and food to which they are added. Exposure of the fortificants to any of the physical and chemical factors including heat, moisture, air, or light and acid or alkaline environments during food processing, packaging, distribution or storage affects their stability. The rheological properties of dough made from fortified flours determine the quality of the fortified end product. Changes in rheological properties as a result of the incorporation of fortificants in the flour, its storage under variable conditions and length of time might have an effect on quality, cost and nutrition of the product. [source]


WHEAT BRAN (TRITICUM AESTIVUM): COMPOSITION, FUNCTIONALITY AND INCORPORATION IN UNLEAVENED BREAD

JOURNAL OF FOOD QUALITY, Issue 3 2002
ARCHANA SHENOY H.
High fiber Chapathi, an Indian unleavened bread incorporating different levels (5,15%) of wheat bran to wheat flour was prepared and evaluated for acceptability and farinograph characteristics. Whole wheat flour, wheat bran and its differently milled fractions were analyzed for chemical composition and functional properties. The water absorption capacity of bran was slightly lower than that of flour and did not increase as a function of time. The bran incorporated doughs were difficult to knead and sticky with no change in rolling properties. Farinograph characteristics revealed an increase in dough development time and a decrease in mixing tolerance index as the level of incorporation of bran increased. Wheat bran incorporated products scored lesser for the sensory quality attributes than controls. The differences were statistically significant for products prepared with 10% and 15% bran and not significant for products prepared with 5% level of bran. It can be concluded that wheat bran can be incorporated up to a level of 5% for preparation of high fiber phulkas or chapathis without affecting sensory quality. [source]


EFFECT OF EMULSIFIERS AND FUNGAL , -AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2009
ARASH KOOCHEKI
ABSTRACT Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal, -amylase was also incorporated into the flour at 5,20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour. PRACTICAL APPLICATIONS Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and , -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and , -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter. [source]


INHIBITION OF STALING IN CHAPATI (INDIAN UNLEAVENED FLAT BREAD)

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2008
IRSHAD M. SHAIKH
ABSTRACT Chapati is an unleavened Indian flat bread made from whole wheat flour usually consumed immediately after preparation as it becomes hard on keeping because of staling. Large-scale mechanized preparation of ready-to-eat chapatis will have to address this problem. Investigations were made to study the effect of sodium stearoyl-2-lactylate (SSL), glycerol monostearate, propylene glycol, sorbitol, ,-amylase, xylanase, maltodextrin and guar gum when added to chapati dough, on the inhibition of staling in chapatis stored at 29 ± 1C and 4 ± 1C. Chapatis were prepared from whole wheat flour dough containing (salt, 5% oil, appropriate preservatives and the aforementioned additives. Chapatis were packed in self-sealing low-density polyethylene bags and were stored for 10 days at 29 ± 1C and 4 ± 1C. Stored chapatis were analyzed for various staling parameters such as moisture content, texture, water-soluble starch, in vitro enzyme digestibility, enthalpy change (,H) and sensory quality. Staling of chapatis at 29 ± 1C and at 4 ± 1C of storage was inhibited by all additives to different extents; the extent of staling was less at 4 ± 1C. Maltodextrin at 0.3% (w/w) was found to be the most effective. Several combinations of additives were also studied, and the best combination was (100 ppm) + SSL (0.375%) levels. PRACTICAL APPLICATIONS Chapati, a traditional staple food of Indians, is unleavened flat bread made from whole wheat flour. With rapidly changing lifestyles, changing socio-economic trends and increasing urbanization and consumerism there is a rising demand for convenience foods which require minimum or no preparation time particularly the ready-to-eat (RTE) type of foods. Chapatis are generally baked fresh twice a day for lunch and dinner, and unless eaten immediately after baking, these stale rapidly and become difficult to chew. The most important parameter of chapati quality is its texture. The texture is generally evaluated in terms of tenderness, flexibility and its suitability to be folded into a spoon shape for eating with curried preparation. RTE chapatis are the latest addition to the species of "convenience foods." Keeping this in mind the research was undertaken to improve quality of chapati with the addition of various additives and improvements for the inhibition of staling in chapati. [source]


Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

JOURNAL OF FOOD SCIENCE, Issue 9 2009
Christopher P.F. Marinangeli
ABSTRACT:, A fundamental understanding regarding postprandial glycemic responses to foods containing whole yellow-pea flour (WYPF) remains unknown. This, alongside concerns that WYPF possesses unfavorable sensory characteristics has limited the incorporation of WYPF into new functional food products as a healthy novel ingredient. The objective of this study was to evaluate how WYPF modulates postprandial glycemic responses as well as sensory characteristics in novel foods. In a single-blind crossover trial, the present study assessed postprandial glycemic responses of banana bread, biscotti, and spaghetti containing either WYPF or whole wheat flour (WWF). Boiled yellow peas (BYP) and white bread (WB) were used as positive and negative controls, respectively. On day 1, subjects evaluated appearance, taste, texture, smell as well as overall acceptance of each WYPF and WWF food on a 5-point hedonic scale. WYPF banana bread (97.9 ± 17.8 mmol·min/L) and biscotti (83 ± 13 mmol·min/L), as well as BYP (112.3 ± 19.9 mmol·min/L), reduced (P,< 0.05) glycemic responses compared to WB (218.1 ± 29.5 mmol·min/L). The glycemic response of WYPF pasta (160.7 ± 19.4 mmol·min/L) was comparable to WB. WYPF biscotti produced a lower (P,= 0.019) postprandial glycemic response compared to WWF biscotti (117.2 ± 13.1 mmol·min/L). Hedonic responses between corresponding foods were similar except for the WYPF pasta (2.9 ± 0.9) which possessed a lower sensory score (P,= 0.02) for smell compared to WWF pasta (3.6 ± 1). WYPF can be used to produce low-glycemic functional foods possessing sensory attributes that are comparable to identical food products containing WWF. [source]


INFLUENCE OF HYDROXYPROPYL METHYLCELLULOSE ON THE RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF WHOLE WHEAT FLOUR DOUGH AND QUALITY OF PURI

JOURNAL OF TEXTURE STUDIES, Issue 2 2009
M. L. SUDHA
ABSTRACT Puri is a traditional unleavened fried product prepared from whole wheat flour. Hydroxypropyl methylcellulose (HPMC) was used to study its effect on rheological characteristics of whole wheat flour dough and puri making quality. Addition of HPMC at 0.5 and 1.0% w/w increased the water absorption and dough stability whereas the resistance to extension and extensibility decreased. Pasting temperature, peak viscosity and cold paste viscosity gradually decreased. The moisture and fat contents of puri increased marginally. Quality parameters and sensory acceptability were monitored after 0 and 8 h of storage. Addition of 0.5% HPMC gave higher sensory scores. Microscopic observations during puri processing showed that the starch granules in the control dough were clearly visible in the protein matrix, which reduced on frying due to partial gelatinization. Microstructure of puri with HPMC showed higher gelatinization of starch. It also helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. PRACTICAL APPLICATIONS Puri is a traditional unleavened fried product that is prepared by mixing whole wheat flour and water, sheeted to a desirable thickness and fried. Use of hydroxypropyl methylcellulose (HPMC) affected the whole wheat flour dough and puri making quality. It helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. Microstructure of puri with HPMC showed higher gelatinization of starch. [source]


EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOUR

JOURNAL OF TEXTURE STUDIES, Issue 1 2009
SAEED AKHTAR
ABSTRACT This study was aimed to evaluate the rheological changes that take place in the dough as a result of addition of elemental iron, ferric sodium ethylenediaminetetraacetate, zinc sulphate and zinc oxide in various combinations to whole wheat flour (WWF), packaged in polypropylene woven bags and tin boxes and stored for a period of 60 days under ambient and controlled conditions of temperature and relative humidity. Water absorption (WA) capacity, dough development time (DDT) and dough stability time (DS) of the fortified WWF were measured by farinographic method, and peak viscosity was assessed by viscographic analyses. WA capacity and DDT of flours increased during storage. Fortification significantly (P < 0.05) affected WA, DDT, DS and viscographic characteristics of the flours. Packaging materials (P < 0.05) influenced WA, DDT and DS, while storage condition had only affected viscographic properties of the flours. PRACTICAL APPLICATIONS The success of any fortification program depends on the stability of micronutrients and food to which they are added. Exposure of the fortificants to any of the physical and chemical factors including heat, moisture, air, or light and acid or alkaline environments during food processing, packaging, distribution or storage affects their stability. The rheological properties of dough made from fortified flours determine the quality of the fortified end product. Changes in rheological properties as a result of the incorporation of fortificants in the flour, its storage under variable conditions and length of time might have an effect on quality, cost and nutrition of the product. [source]


Structural features of arabinoxylans from Sonalika variety of wheat: comparison between whole wheat flour and wheat bran

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2003
CD Nandini
Abstract Arabinoxylans (AX) were extracted from Sonalika variety of wheat (whole wheat flour and wheat bran) with barium hydroxide and sodium hydroxide and purified by a combination of alcohol precipitation and glucoamylase digestion. Structural features of purified AX were elucidated by methylation analysis, 13C NMR, FT-IR, periodate oxidation and optical rotation measurements. The AX showed a backbone of xylose residues with ,(1,4) linkages and were branched mainly through O-3 of xylose residues. Completely branched xylosyl residues were also present. Copyright © 2003 Society of Chemical Industry [source]