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Wheat Flour (wheat + flour)
Kinds of Wheat Flour Terms modified by Wheat Flour Selected AbstractsEFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOURJOURNAL OF TEXTURE STUDIES, Issue 1 2009SAEED 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] Thermal Kinetic Parameters of Thiamin in Wheat Flour at Temperatures Higher than 100°CJOURNAL OF FOOD SCIENCE, Issue 3 2005Maria Suparno ABSTRACT: Kinetic parameters for thiamin degradation were obtained using 2 high-temperature heating methods: (1) atmospheric pressure (AP) with moisture correction and (2) controlled pressure (CP). At AP conditions, 33.3% dry basis (db) moisture wheat flour with 0.35% (db) thiamin was heated in thin steel cells isothermally at 145,160, and 172°C. To obtain the moisture correction factor, a constant-moisture study was conducted at 80°C using 6 moisture contents (6.1% to 36.9%). At CP conditions, flour at 19%, 28.2%, and 33.3% (db) moisture in double-seamed cans was heated in a CP steam retort at 129°C. For the AP method, the corrected activation energy for 33.3% moisture content was 129.5 kJ/g-mol and reaction rate at 80°C was 3.48×10,4 min,1. Using the CP method, the activation energy and reaction rate were 121.0 kJ/g-mol and 9.69×10,5 min,1, respectively. Results obtained from 2 methods were not statistically different. These results illustrated that the correction method could be used as an alternative for researchers without access to controlled pressure equipment and transient heat transfer software. [source] Studies on the quality of Turkish flat breads based on blends of triticale and wheat flourINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2005kuner Summary The effect of different levels of triticale flour on the rheological and sensory characteristics of a range of Turkish flat breads made with blends of triticale with two bread wheat cultivars (K,nac, 97 and Daǧda, 94) was studied. Wheat flour was replaced with triticale flour at 20, 40, 50, 60 and 80% levels. Bread samples were tested for shape and symmetry, crust colour, crumb colour and structure, mouth-feel, taste and aroma and flexibility. All bread types had high overall sensory scores and they were considered acceptable. Analysis of variance (anova) and principal component analysis (PCA) showed that Daǧda, 94 and Triticale blends are more suitable than K,nac, 97 and Triticale blends for bazlama, yufka and lavash production. Results show that Triticale-wheat flour blends can be successfully used for the production of flat breads. Dough and sensory properties of triticale-wheat flour blends were highly cultivar specific and dependent on blend proportion. [source] Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded FoodsJOURNAL OF FOOD SCIENCE, Issue 8 2003J.Y. Cha ABSTRACT: A model was proposed to predict separate thermal and mechanical effects of extrusion cooking on thiamin retention. Thermal effects were determined by heating small samples of wheat flour mixed with 0.30% (wt/ wt) thiamin hydrochloride isothermally at 140 °C, 151 °C, and 161 °C for different times. The calculated activation energy and rate constants at each temperature were 67.28 kJ/g mol and 0.00869/min, 0.0145/min, and 0.0224/min, respectively. The "extruder constant" was estimated as 27.7/rev, based on a matching-viscosity method. Wheat flour with 0.30% (wt/wt) thiamin was extruded at different screw speeds. Mechanical effects caused 89.7% to 94.4% of total thiamin loss. This research provides a generalized method to "fingerprint" the extrusion process. [source] Effect of five diatomaceous earth formulations against Tribolium castaneum (Coleoptera: Tenebrionidae), Oryzaephilus surinamensis (Coleoptera: Silvanidae) and Rhyzopertha dominica (Coleoptera: Bostrychidae)INSECT SCIENCE, Issue 5 2007MASUMEH ZIAEE Abstract Laboratory bioassays were conducted to determine the effect of food source on the survival of Tribolium castaneum Herbst, Oryzaephilus surinamensis L. and Rhyzopertha dominica F., after exposure to five diatomaceous earth (DE) formulations: Protect-It®, Insecto®, Perma-GuardŌ, Dryacide® and SilicoSec®. Adults of these species were exposed to DEs at the rate of 0.5 mg/cm2 for 1 day on filter paper inside plastic Petri dishes. After exposure, the initial mortality was counted and live individuals of the three species were held for a week in glass vials containing 50 mg wheat flour, rice and whole wheat, respectively. In the second experiment, after 1 day exposure to DEs, beetles were transferred to Petri dishes without food and held for a week to determine if the presence of food source would decrease the mortality of beetles. Experiments were carried out at 27°C and 55% RH in the dark. The initial mortality in both of the experiments reached 100% for the three species exposed to Protect-It® and in the case of R. dominica and O. surinamensis exposed to Dryacide®. In contrast, low level of mortality (< 10%) was observed for T. castaneum exposed to Perma-GuardŌ and Insecto®. The mortality after the post-treatment period on food was decreased for the three species exposed to Perma-GuardŌ and in the case of T. castaneum and R. dominica exposed to Insecto® and SilicoSec®. Adults of O. surinamensis were the most susceptible followed by R. dominica and 100% adult mortality was obtained, whereas T. castaneum were the least susceptible beetles to DEs. Protect-It® and Dryacide® were the most efficient DE formulations and can be used effectively in a stored grain integrated pest management program. [source] Effect of gamma-ray irradiation on the physicochemical properties of flour and starch granule structure for wheatINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2009Jun Wang Summary Effect of gamma irradiation on the physicochemical properties of flour and starch granule structure of wheat was compared to non-irradiated wheat. The moisture content of wet gluten and titratable acidity of wheat flour were significantly affected by gamma irradiation. This treatment also destroyed the starch granules of wheat grain and their breakage augmented as the dose of gamma irradiation increased, apparently resulting in the increase of small starch granules. Probably, these results were due to the disruption of large molecule, such as proteins, lipids and starch. The irradiated wheat flour for RVA pasting properties (flour viscosity) was also evaluated. Besides the difference in RVA profile, starch pasting curves showed a considerable decrease for six main parameters as gamma irradiation dose at different velocity increased. [source] Studies on the quality of Turkish flat breads based on blends of triticale and wheat flourINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2005kuner Summary The effect of different levels of triticale flour on the rheological and sensory characteristics of a range of Turkish flat breads made with blends of triticale with two bread wheat cultivars (K,nac, 97 and Daǧda, 94) was studied. Wheat flour was replaced with triticale flour at 20, 40, 50, 60 and 80% levels. Bread samples were tested for shape and symmetry, crust colour, crumb colour and structure, mouth-feel, taste and aroma and flexibility. All bread types had high overall sensory scores and they were considered acceptable. Analysis of variance (anova) and principal component analysis (PCA) showed that Daǧda, 94 and Triticale blends are more suitable than K,nac, 97 and Triticale blends for bazlama, yufka and lavash production. Results show that Triticale-wheat flour blends can be successfully used for the production of flat breads. Dough and sensory properties of triticale-wheat flour blends were highly cultivar specific and dependent on blend proportion. [source] Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blendsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2004Peter I. Akubor Summary The chemical composition and functional properties of African breadfruit kernel flour (ABKF), wheat flour (WF) and their blends were determined. Cookies prepared from the blends were evaluated for their protein contents, physical and sensory characteristics. The flour blends had higher protein, fat and ash contents than WF. The level of these nutrients improved with increased amounts of ABKF in the blends. Foaming, water and oil absorption capacities of the flour blends increased, while the foam stability decreased with increased level of ABKF. The protein contents of the composite flour cookies were higher than that of the all WF cookie. There were no significant differences (P > 0.05) in the flavour of the composite flour cookies and that of all WF cookies. However, sensory scores differed significantly (P < 0.05) amongst them for colour, texture and overall acceptability. [source] Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulationINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2004Chin-Lin Hsu Summary Yams (the tubers of Dioscorea spp.) are widely consumed but are also regarded as a medicinal food in China. Traditional Chinese herbal medicines using yams are only available on a seasonal basis, as yams quickly deteriorate during winter storage. Yam (Dioscorea purpurea, a major variety of yams in Taiwan) was freeze-dried and ground to obtain yam flour. Bread was made by replacing up to 25% of wheat flour with yam flour. Although the loaf volume decreased with the addition of yam flour, the results showed that up to 20% of yam flour could be included in bread formulation without altering the sensory acceptance of the blended bread. The incorporation of yam flour in bread markedly increased the antioxidant capacity of the bread as tested by both DPPH free radical scavenging and total antioxidation tests. Breads containing yam flour can broaden the utilization of yams and may be regarded as possible health-promoting foods. [source] Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume predictionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2004Iwona Konopka Summary Forty-two Polish wheat flour were used to establish correlation coefficients between protein content, Zeleny test, falling number value, amylograph viscosity, farinograph water absorption, bread volume and rheological properties of dough, as shown by use of a extrusion chamber and alveograph. The equations expressing the changes of bread volume and flour water absorption as a function of significantly correlated parameters were calculated. The correlations and their significance depended on wheat quality and the alveographic parameters were significantly correlated with the dough extrusion parameters. The dough extrusion parameters were significantly correlated only with the water absorption of soft wheats. The dough rheological tests were correlated to a greater extent with the values of the Zeleny test than to the protein content. The prediction of the bread volume as a function of flour quality parameters and dough rheological properties was best done by grouping wheat varieties into specific qualitative classes. [source] Monitoring the fermentation of the traditional Bulgarian beverage bozaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2001Velitchka Gotcheva Summary For many centuries fermented foods have been produced and consumed world-wide as they are of such great importance for human nutrition. Fermentation helps to preserve the food, provides a wide variety of textures and flavours and significantly improves the nutritional properties of the raw materials used. In this work we tested the hypothesis that the fermentation process of the Bulgarian cereal-based traditional beverage boza was similar to other cereal-based fermentations. Boza was prepared both from whole-wheat grains and flour, and the effect of the raw material on product quality was studied. The main microorganisms responsible for boza fermentation, yeasts and lactobacilli, were identified and some physical and biochemical changes were monitored during the first 48 h of fermentation. A significant increase in glucose content was observed, while pH, viscosity, free amino nitrogen content and dry matter decreased during the fermentation. The use of wheat flour resulted in a product with higher viscosity and dry matter content when compared to that produced from whole-wheat grains. The effect of temperature on fermentation rate was also tested. [source] Fluid biomulching based on poly(vinyl alcohol) and fillers from renewable resourcesJOURNAL OF APPLIED POLYMER SCIENCE, Issue 1 2008E. Chiellini Abstract This article reports on the results obtained in an investigation on the application of biodegradable polymeric materials in the agricultural practice of mulching. Particular attention has been devoted to the effect of biobased mulching films generated in situ by low-pressure spraying of polymeric water dispersions on the various cultivars. In a field trial, the effectiveness of the hydromulching (liquid-mulching) technique was assessed by the monitoring of the growth and yield of lettuce and corn, which were used as reference plants. Conventional plastic films and straw mulching (SM) were compared with liquid-mulching treatments based on poly(vinyl alcohol) and natural fillers derived from agroindustrial wastes (sugar cane bagasse, wheat flour, saw dust, and wheat straw). An improvement of the biomass yield of the two selected plants with respect to conventional polyethylene mulching was attained in various liquid-mulching formulations with positive effects on the maintenance of soil structure. Alternative fluid-mulching treatments based on biodegradable components were effective in preserving soil aggregates and improving some crop growth parameters. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 [source] L-methioninase production by Aspergillus flavipes under solid-state fermentationJOURNAL OF BASIC MICROBIOLOGY, Issue 4 2009Ashraf S. A. El-Sayed Abstract Solid-state fermentation was carried out for the production of extra-cellular L-methioninase by Aspergillus flavipes (Bain and Sart.) using nine agro-industrial residues, namely wheat bran, rice bran, wheat flour, coconut seeds, cotton seeds, ground nut cake, lentil hulls, soya beans and chicken feathers. Chicken feathers were selected as solid substrate for L-methioninase production by A. flavipes. The maximum L-methioninase productivity (71.0 U/mg protein) and growth (11 mg protein/ml) of A. flavipes was obtained using alkali pretreated chicken feathers of 50% initial moisture content as substrate supplemented with D-glucose (1.0% w/v) and L-methionine (0.2% w/v). External supplementation of the fermentation medium with various vitamin sources has no overinductive effect on L-methioninase biosynthesis. The partially purified A. flavipes L-methioninase preparation showed highest activity (181 U/ml) at pH 8.0 with stability over a pH range (pH 6,8) for 2 h. L-methioninase activity was increased by preincubation of the enzyme for 2 h with Co2+, Mn2+, Cu2+ and Mg2+ and strongly inhibited by the presence of EDTA, NaN3, Li2+, Cd2+, DMSO and 2-mercaptoethanol. The enzyme preparation has a broad substrate spectrum showing a higher affinity to deaminate L-glycine, N -acetylglucosamine and glutamic acid, in addition to their proteolytic activity against bovine serum albumin, casein, gelatin and keratin. The partially purified enzyme was found to be glyco-metalloproteinic in nature as concluded from the analytical and spectroscopic profiles of the enzyme preparation. The demethiolating activity of the enzyme was also visualized chromogenially. (© 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim) [source] OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGYJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2010RAOUDHA ELLOUZE GHORBEL ABSTRACT In the present study, we search to improve the viscoelastic properties of wheat flour characterized by a low bread-making quality. Six regulators were tested: broad bean flour, gluten, monodiglyceride (MDG), ascorbic acid, sodium alginate and a mixture of amylase and xylanase. A hybrid design was carried out in order to study the effect of these regulators on the alveographic properties of wheat flour dough. Two alveographic responses (W: deformation energy and P/L: elasticity-to-extensibility ratio) were studied and simultaneously optimized via the desirability functions. An optimal mixture, containing 13.17 g/kg of broad bean flour, 15.13 g/kg of gluten, 0.155 g/kg of ascorbic acid, 3.875 g/kg of MDG, 2.75 g/kg of sodium alginate and 0.3 g/kg of enzyme mixture, was obtained and tested in a Tunisian flour. It led to a dough characterized by a W = 274 × 10,4 J and P/L = 0.74 versus 191 × 10,4 J and 0.40, respectively, for the Tunisian flour without improvers. PRACTICAL APPLICATIONS In this work, we developed a new flour improver mixing formula intended to be used with wheat flour characterized by a low bread-making quality. This improver mixture is in powder form and contains 13.17 g of broad bean flour, 15.13 g of gluten, 0.155 g of ascorbic acid, 3.875 g of monodiglyceride, 2.75 g of sodium alginate and 0.3 g of enzyme mixture per kilogram of wheat flour. The incorporation of this improver mixture in low bread-making quality wheatflour leads to an increase of its deformation energy (W) of about 43% and produces large volume bread. [source] EFFECT OF EMULSIFIERS AND FUNGAL , -AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREADJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2009ARASH 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] QUALITY OF BREAD SUPPLEMENTED WITH POPPED AMARANTHUS CRUENTUS GRAINJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2008A-SOLAROV, MARIJA BODRO ABSTRACT The addition of popped Amaranthus cruentus grain to wheat bread formulation at 10, 15 and 20% levels (flour basis) was carried out to test the effects on sensory and nutritional characteristics of the supplemented bread samples. The addition of popped amaranth grain increased ash, protein and crude fiber content significantly. Zinc content increased by 42.6,74.6%, manganese content by 51.7,90.8%, magnesium content by 75.7,88.0% and calcium content by 57,171% in the supplementation ranges from 10 to 20% of popped amaranth grain. Bread samples supplemented with popped grains had a significantly higher content of squalene in comparison with the control sample (8,12 times higher). Loaf volume of supplemented bread samples decreased from 3.54 to 2.36 mL/g. Also, a significant increase in crumb hardness and lower crumb elasticity was observed. The supplementation contributed to denser crumb structure, more uniform porosity, improved crust color and flavor. It might be concluded that supplementation levels up to 15% (flour basis) were sensorially acceptable. PRACTICAL APPLICATIONS Bread made from refined wheat flour, besides being a good source of energy, is considered to be nutritionally poor. Therefore, the addition of inexpensive staples with superior nutritional quality such as some pulses, cereals or pseudocereals to wheat flour could improve the nutritional quality of wheat products. Amaranth is a pseudocereal that contains high levels of fat, dietary fibers, lysine and minerals, especially calcium and magnesium. The addition of amaranth grain to wheat bread contributes to higher intakes of proteins, fibers, fat and minerals. The usage of popped amaranth grain is advantageous because it excludes the need for grain milling and the necessity for preparative steps before mixing in bakeries. In addition, thermal treatment increases the protein efficiency ratio and gelatinizes starch that affects positively the stability, strength and freshness of the crumb. Popped amaranth grain also contributes to the pleasant taste and overall acceptability of supplemented bread. [source] INHIBITION OF STALING IN CHAPATI (INDIAN UNLEAVENED FLAT BREAD)JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2008IRSHAD 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] GLUTEN QUALITY PREDICTION AND CORRELATION STUDIES IN SPRING WHEATSJOURNAL OF FOOD QUALITY, Issue 4 2007IMRAN PASHA ABSTRACT Gluten, "cohesive, viscoelastic, proteinaceous material prepared as a by-product of the starch isolation from wheat flour" and the storage and dough-forming protein of wheat flour, is the key to the unique ability of wheat to suit the production of leavened products. Wet gluten was only affected by wheat varieties, while dry gluten was affected by wheat varieties, crop years and their interaction. The wet and dry gluten ranged 8.0,43.13% and 2.58,14.55%, respectively, and were positively correlated with Zeleny value, sodium dodecyl sulfate sedimentation value and falling number. The gluten content was higher in Pavon, SA 42 and Faisalabad 85, while Zeleny value was higher in GA 02 and C 518, resulting in better gluten quality. Zeleny value was negatively correlated with crude protein content (r = ,0.1857*). The lowest amount of wet and dry gluten was detected in Triticale and durum wheats as compared to common wheats. Zeleny value and sedimentation value may be used as indicators of gluten content and quality while working on wheats. The information thus collected will be valuable for cereal chemists and wheat breeders for improvements in their future breeding programs. PRACTICAL APPLICATIONS This research work will be a breakthrough and helpful for wheat breeders, growers, millers and bakers for their intended uses as every consumer demand specific wheat quality characteristics for their end products. [source] EFFECT OF SURFACTANT GEL AND GUM COMBINATIONS ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF BREADJOURNAL OF FOOD QUALITY, Issue 5 2004M.H. AZIZI ABSTRACT Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water. Addition of surfactant gels decreased water absorption by the bread while xanthan, karaya, guar and locust bean gums increased the same. Only DGMS or GMS and gum combinations further improved water absorption. All the gums except for guar along with surfactant gels improved dough stability. Both surfactant gels and gums improved the extensograph dough properties of wheat flour to varying degrees. Alveograph characteristics of wheat flour improved to varying extents with surfactant gels while the gums influenced the viscoelastic properties in differing ways. Different combinations of surfactant gels and gums showed varied influences on rapid visco analyzer characteristics of wheat flour. Both surfactant gels and gums improved the bread making quality. Among surfactants, SSL in combination with gums, and among gums locust bean in combination with surfactant gels improved the bread making quality of wheat flour to a maximum extent. [source] BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADSJOURNAL OF FOOD QUALITY, Issue 5 2004K.H. MCWATTERS ABSTRACT Cowpea flour was used to partially replace wheat flour in yeast bread, using automatic household-type bread machines for mixing, proofing and baking. Loaves containing 15 or 30% extruded cowpea flour weighed more (683.4 g) than loaves from other treatments (641.1,652.6 g). The 100% wheat had the highest loaf volume (2.58 L) and the 30% extruded cowpea the lowest (1.64 L). Cowpea flour breads contained more protein (13.9,15.4%) than the 100% wheat (4.1% fat, 12.5% protein). Bread made with 15% extruded cowpea flour was not different (P < 0.05) from the all-wheat control in sensory quality and acceptability. Hedonic ratings for the control and 15% extruded cowpea flour ranged from 6.6 (like slightly) to 7.4 (like moderately) for all sensory attributes. The least liked samples contained either 30% raw or 30% extruded cowpea flour, receiving ratings for all attributes ranging from 4.8 (disliked slightly) to 6.2 (liked slightly). Overall, 15% extruded cowpea flour demonstrated successful bread making performance without compromising sensory quality. [source] WHEAT BRAN (TRITICUM AESTIVUM): COMPOSITION, FUNCTIONALITY AND INCORPORATION IN UNLEAVENED BREADJOURNAL OF FOOD QUALITY, Issue 3 2002ARCHANA 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] Whey Protein Solution Coating for Fat-Uptake Reduction in Deep-Fried Chicken Breast StripsJOURNAL OF FOOD SCIENCE, Issue 1 2010Ann M. Dragich ABSTRACT:, This study investigated the use of whey protein, as an additional coating, in combination with basic, well-described predust, batter, and breading ingredients, for fat-uptake reduction in fried chicken. Chicken breasts were cut into strips (1 × 5 × 10 cm) and coated with wheat flour (WF) as a predust, dipped in batter, coated with WF as a breading, then dipped in 10% denatured whey protein isolate (DWPI) aqueous solution (wet basis). A WF-batter-WF treatment with no DWPI solution dip was included as a control. Coated chicken strips were deep-fried at 160 °C for 5 min. A Soxhlet-type extraction was performed to determine the fat content of the meat fraction of fried samples, the coating fraction of fried samples, raw chicken, and raw coating ingredients. The WF-batter-WF-10% DWPI solution had significantly lower fat uptake than the WF-batter-WF control, by 30.67% (dry basis). Practical Application: This article describes applied research involving fat reduction in coated deep-fried chicken. The methods used in this article were intended to achieve maximized fat reduction while maintaining a simple procedure applicable to actual food processing lines. [source] Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread DoughJOURNAL OF FOOD SCIENCE, Issue 9 2009K.L. Mehta ABSTRACT:, Mixing is a critical stage in breadmaking since it controls gluten development and nucleation of gas bubbles in the dough. Bubbles affect the rheology of the dough and largely govern the quality of the final product. This study used ultrasound (at a frequency where it is sensitive to the presence of bubbles) to nondestructively examine dough properties as a function of mixing time in doughs prepared from strong red spring wheat flour with various amounts of shortening (0%, 2%, 4%, 8% flour weight basis). The doughs were mixed for various times at atmospheric pressure or under vacuum (to minimize bubble nucleation). Ultrasonic velocity and attenuation (nominally at 50 kHz) were measured in the dough, and dough density was measured independently from specific gravity determinations. Ultrasonic velocity decreased substantially as mixing time increased (and more bubbles were entrained) for all doughs mixed in air; for example, in doughs made without shortening, velocity decreased from 165 to 105 ms,1, although superimposed on this overall decrease was a peak in velocity at optimum mixing time. Changes in attenuation coefficient due to the addition of shortening were evident in both air-mixed and vacuum-mixed doughs, suggesting that ultrasound was sensitive to changes in the properties of the dough matrix during dough development and to plasticization of the gluten polymers by the shortening. Due to its ability to probe the effect of mixing times and ingredients on dough properties, ultrasound has the potential to be deployed as an online quality control tool in the baking industry. [source] Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional FoodsJOURNAL OF FOOD SCIENCE, Issue 9 2009Christopher 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] Effect of Transglutaminase on Some Properties of Cake Enriched with Various Protein SourcesJOURNAL OF FOOD SCIENCE, Issue 5 2008H. Alp ABSTRACT:, The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly (P < 0.05). The combination of TG enzyme and flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb. [source] Nitrogen-to-Protein Conversion Factors for Some Cereal Products in JapanJOURNAL OF FOOD SCIENCE, Issue 3 2008S. Fujihara ABSTRACT:, To evaluate a practical method of determining more accurately conversion factors for calculating the protein contents of foods from the total nitrogen content, 19 cereal products found in Japan were analyzed for total nitrogen, amino acid nitrogen, and amide nitrogen, and then the nitrogen-to-protein conversion factors were calculated. The average conversion factors were 5.75 for rice, 5.81 for wheat, and 5.95 for others. These values, corresponding to the proportion of the amino acid residue to amino acid nitrogen recovered from 20 amino acids, were lower than the currently applied factors to these foods, except for wheat flour and amaranth. The use of this factor for estimating the protein content results in a considerable difference from the estimate based on amino acid residue concentrations, due to the wide variations in amino acid composition and to the presence of a significant level of nonprotein nitrogen. The distribution of the protein nitrogen recovered from the amino acids to total nitrogen averaged 93%. Adjusted conversion factors corresponding to the proportion of the amino acid residue to total nitrogen averaged 5.26 for rice, 5.47 for wheat, and 5.54 for other cereal products. Protein contents estimated using these factors are in good agreement with the contents defined as amino acid residues. [source] Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking PropertiesJOURNAL OF FOOD SCIENCE, Issue 2 2007M. Seguchi ABSTRACT:, Breadmaking was performed with cellulose-blended wheat flour. Cellulose granules (7 types) of various sizes (diameter) were prepared by kneading. With increase of the blend percent of the cellulose samples from 10% to 20%, breadmaking properties such as bread height and specific volume (SV) gradually decreased in every sample; however, the decreasing levels of the properties in 7 types of various sizes varied. The decrease of bread height and SV was associated with the size of the cellulose granule. It was observed at both 10% and 20% blends that the same bread height and SV as for bread baked with only wheat flour could be obtained when the diameter of cellulose granule was above 154 ,m in cellulose/wheat flour breadmaking, while they gradually decreased with granules below 154 ,m. When the largest cellulose granules were mechanically ground to make smaller ones, the bread height and SV decreased with increasing grinding time. It was ascertained that the size of the cellulose granule was important for breadmaking properties. Cellulose-blended wheat flour was subjected to mixograph tests. When cellulose granules above 154-,m dia were blended with wheat flour, the profile of the mixogram was almost the same as that for wheat flour; that is, the profile had a short mixing requirement and showed a viscous gluten matrix. However, when cellulose granules below 81-,m dia were blended, a different curve showing a nonviscous dough due to breakdown of the gluten protein was observed, as ascertained by microscopy. Farmograph test showed that the amount of the released gas from cellulose-blended bread dough increased with decrease of the size of the cellulose granule due to breakdown of the gluten protein. [source] Thermal Kinetic Parameters of Thiamin in Wheat Flour at Temperatures Higher than 100°CJOURNAL OF FOOD SCIENCE, Issue 3 2005Maria Suparno ABSTRACT: Kinetic parameters for thiamin degradation were obtained using 2 high-temperature heating methods: (1) atmospheric pressure (AP) with moisture correction and (2) controlled pressure (CP). At AP conditions, 33.3% dry basis (db) moisture wheat flour with 0.35% (db) thiamin was heated in thin steel cells isothermally at 145,160, and 172°C. To obtain the moisture correction factor, a constant-moisture study was conducted at 80°C using 6 moisture contents (6.1% to 36.9%). At CP conditions, flour at 19%, 28.2%, and 33.3% (db) moisture in double-seamed cans was heated in a CP steam retort at 129°C. For the AP method, the corrected activation energy for 33.3% moisture content was 129.5 kJ/g-mol and reaction rate at 80°C was 3.48×10,4 min,1. Using the CP method, the activation energy and reaction rate were 121.0 kJ/g-mol and 9.69×10,5 min,1, respectively. Results obtained from 2 methods were not statistically different. These results illustrated that the correction method could be used as an alternative for researchers without access to controlled pressure equipment and transient heat transfer software. [source] Hard Red Winter Wheat/Nutrim-OB Alkaline Fresh Noodles: Processing and Texture AnalysisJOURNAL OF FOOD SCIENCE, Issue 1 2005Abdellatif A. Mohamed ABSTRACT: Nutrim was added at 10%, 20%, and 30% to Hard Red Winter wheat flour to increase soluble fiber content of fresh noodles to a minimum of 0.75 g/noodle serving (one noodle serving is 42 g or 40 g db (dry basis). The effect of Nutrim on the dough characteristics and noodles quality was tackled. The presence of Nutrim increased the final water absorption and dough tolerance as measured by Farinograph whereas the dough stability was decreased. The DSC (Deferential scanning Calorimetry) data showed that Nutrim increased the onset or peak temperatures while the ,H was reduced by 25%. The resilience of Nutrim-enriched noodles was not significantly affected. The chewiness and hardness were reduced by Nutrim added at 20% and 30%, while cohesiveness was significantly increased by all 3 Nutrim levels. RVA (Rapid Visco Amylograph) profile showed higher peak viscosity in the presence of Nutrim. The 20% and 30% Nutrimlevels increased the soluble fiber of the final product from 1.13% to 1.67% and 2.47%. The yellow color of noodles became darker with higher Nutrim amounts added. The addition of Nutrim produced dough with a more compact image with less space between the starch granules as measured by scanning electron microscopy when compared with the control. The rheological testing showed that the presence of Nutrim decreased flour suspension elastic properties. [source] Effects of Rice Batter on Oil Uptake and Sensory Quality of Coated Fried OkraJOURNAL OF FOOD SCIENCE, Issue 1 2005Fred F. Shih ABSTRACT: Okra was coated and deep-fat fried with batters of flour sources including rice flour, a mixture of rice flour and small amounts of pregelatinized rice flour (PGRF), and, as a control, traditional wheat flour. The addition of PGRF, up to 8%, enhanced batter viscosity and the coating properties of the rice batter. Oil uptake of the fried batter decreased with the addition of up to 5% PGRF. Rice flour fried batters, with and without PGRF, were found to absorb substantially lower oil, by as much as 51 %, compared with the wheat batter. The fried okra coated with the rice batter containing 5% PGRF, when evaluated for sensory properties on appearance and surface attributes, was found to be superior or equal to those with the wheat batter and rice batter without PGRF. Particularly, its golden brown color is considered more desirable than the lighter yellow color of the other 2 entities. Similarly, most of its 1st-bite and after-chew properties were slightly better and were in the normal range of commercially available products. Specifically, its distinctive crispiness is considered a positive attribute, whereas its slightly higher tooth packing properties, while remaining in the range of commercial products, may be noticeable to some consumers. [source] | |||||||||||||||||||