scholarly journals Relationships between Falling Number, α-amylase activity, milling, cookie, and sponge cake quality of soft white wheat

2018 ◽  
Vol 95 (3) ◽  
pp. 373-385 ◽  
Author(s):  
Alecia M. Kiszonas ◽  
Douglas A. Engle ◽  
Leonardo A. Pierantoni ◽  
Craig F. Morris
Keyword(s):  
Amylase Activity ◽  
Falling Number ◽  
Sponge Cake ◽  
White Wheat ◽  
Cake Quality

scholarly journals Hydrothermal treatment of sprout-damaged grain: I. Effects on the technological quality of wheat

1978 ◽  
Vol 50 (3) ◽  
pp. 240-253
Author(s):  
Christina Westermarck-Rosendahl ◽  
Hannu Salovaara
Keyword(s):  
Amylase Activity ◽  
The Other ◽  
Processing Conditions ◽  
Falling Number ◽  
Gluten Quality ◽  
Heat Treated ◽  
Technological Quality ◽  
The One ◽  
Increasing Temperature

Two sprout-damaged wheat lots with the falling number values of 91 and 65 were heat-treated by immersing the grain in water of temperatures of 80, 85, 90 and 100°C, followed by rapid chilling in water. The purpose of the treatment was to suppress the excess a-amylase activity in the outer layers of the kernels. The a-amylase activity following the treatment was measured by the falling number test. The increase in the falling number value was the greater the longer the treatment lasted and the higher the water temperature was. Processing lasting 30 sec at 80, 85, 90 and 100°C increased the falling number value of the one lot from 91 to 105, 117, 133 and 238 and of the other lot from 65 to 69, 70, 98, 163, respectively. As the falling numbers increased the wet gluten content of the samples decreased. These changes had a negative correlation. The gluten quality showed heat damage when the amount of gluten had dropped by about 5 and 2 precentage units in the lots with the falling numbers 91 and 65, respectively. This occurred at processing of the lot of better quality for 70, 20, 13 and 6 sec in the order of increasing temperature. The corresponding durations for the other lot were above 60, 30, 20 and 6 sec. During these treatments the falling number values rose from 91 to 104—129 and from 65 to 70—71. These results were confirmed by farinogram and extensigram determinations and by baking tests. The same processing conditions affected more severely the lot having the better initial quality than the lot with greater sprout damages.

scholarly journals Hydrothermal treatment of sprout-damaged grain: II. Effects on the technological quality of rye

1978 ◽  
Vol 50 (3) ◽  
pp. 254-262
Author(s):  
Christina Westermarck-Rosendahl
Keyword(s):  
Hydrothermal Treatment ◽  
Amylase Activity ◽  
Peak Temperature ◽  
Large Cavity ◽  
Processing Conditions ◽  
Falling Number ◽  
Untreated Sample ◽  
Heat Treated ◽  
Technological Quality

Sprout-damaged rye with the falling number of 87 was heat-treated by immersing the grain in water having temperatures of 80, 90 and 100°C. The treatment lasted at the most 60 sec and was followed by an immediate chilling process. The aim of the treatment was to suppress the excess of a-amylase activity in the outer layers of the kernels. The changes in the quality of the rye were determined by the falling number test, amylograph test and baking tests in which yeast and no acid was added. All the performed treatments affected the results of the quality determinations. Treatment at 80, 90 and 100°C lasting 30 sec raised the falling number values to 102, 117 and 155, respectively. After treatment for 60 sec the values were 101, 142 and 223. In the amylograms the peak viscosity increased markedly. Processing at 100 and 90°C for more than 20 sec resulted in an increase of the peak viscosity beyond 1000 B.U. The peak temperature of all the samples was rather low and some decrease in the peak temperature was indicated at the processing temperatures of 80 and 90° C. The loaf volumes of loaf made from the treated samples were all lower than the volume of the loaf from the untreated sample. The samples treated for 30 and 60 sec at 100°C gave lowest volumes. Stickiness of the doughs was diminished by the more severe processing conditions, as also were dampness and elasticity of the crumb. All loaves except the ones made of grain heated at 100“C for 30 and 60 sec had a rather large cavity beneath the crust. The samples processed at 90 and 100°C for 30 and 60 sec gave a lighter brown crust colour than the rest of the samples.

scholarly journals Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2588
Author(s):  
Denisa Atudorei ◽  
Mădălina Ungureanu-Iuga ◽  
Georgiana Gabriela Codină ◽  
Silvia Mironeasa
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Amylase Activity ◽  
Alpha Amylase ◽  
Elastic Behavior ◽  
Co2 Production ◽  
Maximum Height ◽  
Falling Number ◽  
Barley Malt ◽  
White Wheat

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin germinated flours (LGF) added simultaneously to white wheat flour on the rheological behavior of dough and to evaluate an optimal product microstructure. For this purpose, the falling number, dough rheological properties during mixing, 3D-deformation and fermentation, and the visco-elastic behavior were evaluated, the effects of factors (CGF and LGF levels) and their optimization have been studied by applying a full factorial design and response surface methodology (RSM). The LGF sample had a composition of 39.4% protein, 10.3% moisture, 6.9% fat, and 3.4% ash, whereas the CGF presented 21.1 % protein, 9.4% moisture, 5.2% fat, and 3.6% ash. The results showed that CGF and LGF determined the decrease of the falling number, dough water absorption, tolerance to kneading, dough consistency at 250 and 450 s, extensibility, the maximum height of the gas release curve, volume of gas retained by the dough at the end of the test, total volume of CO2 production, visco-elastic moduli, and gelatinization temperatures. On the other hand, dough elasticity and alveograph curve ratio increased proportionally to the increase of CGF and LGF addition levels. The optimal combination considering the rheological properties of dough was found to be 8.57% CGF, 5.31% LGF, and 86.12% wheat flour, with enhanced alpha-amylase activity being obtained compared to the control. These results provide valuable information on the possibility of using germinated legumes such as chickpeas and lupin in breadmaking to enhance wheat flour technological properties (besides traditionally used barley malt flour).

scholarly journals The Impact of Harvesting Time on Fusarium Mycotoxins in Spring Wheat Grain and Their Interaction with Grain Quality

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 642
Author(s):  
Yuliia Kochiieru ◽  
Audronė Mankevičienė ◽  
Jurgita Cesevičienė ◽  
Roma Semaškienė ◽  
Jūratė Ramanauskienė ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Grain Quality ◽  
Fusarium Species ◽  
Triticum Aestivum L ◽  
Falling Number ◽  
Harvesting Time ◽  
Wheat Grains ◽  
The Impact ◽  
Full Maturity

In this work, we studied the impact of harvesting time on Fusarium mycotoxin occurrence in spring wheat and the effect of mycotoxin contamination on the quality of these grains. The spring wheat grains (Triticum aestivum L.) were collected in 2016–2018 when the crop had reached full maturity, 10 ± 2 days and 17 ± 3 days after full maturity. The grain samples were analyzed for Fusarium infection and co-contamination with mycotoxins deoxynivalenol (DON), zearalenone (ZEA), and T-2 toxin (T-2), as well as the quality of the wheat grains (mass per hectolitre, contents of protein, starch, ash and fat, particle size index (PSI), falling number, sedimentation, wet gluten content, and gluten index). The occurrence of Fusarium spp. fungi and the mycotoxins produced by them in the grains was mostly influenced by the harvesting time and meteorological conditions. The correlations between Fusarium species and the mycotoxins produced by them in the grains of spring wheat showed F. graminearum to be a dominant species, and as a result, higher concentrations of DON and ZEA were determined. The co-occurrence of all the three mycotoxins analyzed (deoxynivalenol, zearalenone, and T-2 toxin) was identified in wheat. In rainy years, a delay in harvesting resulted in diminished grain quality of spring wheat, as indicated by grain mass per hectolitre and falling number. Negative correlations were found in highly contaminated grains between mycotoxins (DON, ZEA, and T-2) and falling number and grain mass per hectolitre values.

scholarly journals Falling number of soft white wheat by near-infrared spectroscopy: A challenge revisited

2018 ◽  
Vol 95 (3) ◽  
pp. 469-477
Author(s):  
Stephen R. Delwiche ◽  
Ryan W. Higginbotham ◽  
Camille M. Steber
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Falling Number ◽  
White Wheat

scholarly journals Evaluation of α-amylase activity and falling number around maturity for soft white and soft red wheat varieties in Michigan

2015 ◽  
Vol 43 (4) ◽  
pp. 672-681 ◽  
Author(s):  
N. Yu ◽  
R. Laurenz ◽  
L. Siler ◽  
P. K. W. Ng ◽  
E. Souza ◽  
...  
Keyword(s):  
Amylase Activity ◽  
Falling Number ◽  
Wheat Varieties
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