scholarly journals Wheat flour formulation by mixture design and multivariate study of its technological properties

2010 ◽  
Vol 24 (7-8) ◽  
pp. 523-533 ◽  
Author(s):  
Mario Li Vigni ◽  
Caterina Durante ◽  
Giorgia Foca ◽  
Alessandro Ulrici ◽  
Birthe Pontoppidan Møller Jespersen ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Mixture Design ◽  
Technological Properties ◽  
Multivariate Study

scholarly journals Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties

2019 ◽  
Vol 56 (3) ◽  
pp. 1445-1453 ◽  
Author(s):  
Ana Paula Aparecida Pereira ◽  
Maria Teresa Pedrosa Silva Clerici ◽  
Marcio Schmiele ◽  
Glaucia Maria Pastore
Keyword(s):  
Phenolic Compounds ◽  
Wheat Flour ◽  
Technological Properties ◽  
Whole Grain

Technological properties of dough from wheat flour and fermented bran

2015 ◽  
Vol 66 (1) ◽  
Author(s):  
O. Jefremova ◽  
V. Radenkovs ◽  
D. Kunkulberga ◽  
D. Klava
Keyword(s):  
Wheat Flour ◽  
Technological Properties

Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments

2018 ◽  
Vol 245 (1) ◽  
pp. 167-178
Author(s):  
Claudia Vogel ◽  
Katharina Anne Scherf ◽  
Peter Koehler
Keyword(s):  
Wheat Flour ◽  
Technological Properties

scholarly journals WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
D. Zhygunov ◽  
Y. Barkovska ◽  
Y. Yehorshyn ◽  
H. Zhyhunova ◽  
K. Barikian
Keyword(s):  
Wheat Flour ◽  
High Strength ◽  
Technological Properties ◽  
Bread Making ◽  
Rheological Analysis ◽  
Enzyme Preparations ◽  
Wheat Dough ◽  
Lower Protein ◽  
End Use ◽  
The Cost

The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It has been established that wheat flour have a lower protein content (11.5%) and lower gluten content (26.0%) against (14.2%) and (36.5%), respectively, in spelt flour. Rheological analysis of wheat dough showed high strength W=280×10-4J, high value of P = 109mm, but as a result of insufficient extensibility L=66mm a suboptimal curve configuration P/L=1.65 for baking purpose (P/L=0.8–1.2) is obtained. Conversely, spelt flour has strength W=110×10-4J, low resistance to extension (50mm), high extansability (95mm), low ratio P/L=0.56, dough from spelt flour is highly fluid and sticky. Therefore, to provide wheat dough specific technological properties proposed mixing wheat flour and spelt flour. It has been established that the addition of spelt flour in an amount up to 30–40% increases the volume of bread in 1.13–1.16 times from 440 cm3 to 480–490 cm3 and its porosity from 78% for wheat flour to 81% for wheat-spelt mixture. The best combination of sensory characteristics (shape, condition and color of the surface, the elasticity and color of the crumb, the nature of the porosity, taste and aroma of the bread) was obtained by adding spelt flour in an amount of 20–30%: this is the ratio recommended in the production of wheat-spelt flour. That will increase the cost of end–use flour in 1.15–1.25 times, but taking into account the need to adjust commercial wheat flour with enzyme preparations, the cost increase will be less. Such flour will have not only good bread-making properties thanks to the addition of spelt flour but also high content of various vitamins and trace elements, will have a pleasant yellowish color of crust. Since its ash content will be less 0.60%, such this flour can be named "wheat-spelt flour of Type 600".

scholarly journals Preparation of Panification Products Using Passion Fruit in Replacement of Wheat Flour

2020 ◽  
Vol 2 (3) ◽  
pp. 99-104
Author(s):  
Fernanda Antonia De Souza Oliveira ◽  
Aurora Britto Andrade ◽  
Weena Rebeca Pinheiro Damasceno ◽  
Rebeca Dos Reis Magalhães Azevêdo ◽  
Renato Souza Cruz
Keyword(s):  
Wheat Flour ◽  
Passion Fruit ◽  
Bakery Products ◽  
Technological Properties ◽  
Domestic Production ◽  
Data Treatment ◽  
Significant Difference ◽  
The Ideal

Passion fruit (fruit of significant domestic production) has 52% of its weight comprised of peel (albedo), is rich in pectin, and has essential technological properties for bakery products. In the present coursework, the production of passion fruit albedo flour (FAM) was carried out, later used in different concentrations to produce pasta (4%, 8%, 12%, and 16%) and cookies (3%, 6%, 9%, and 12%). Physical and technological analyses were performed to characterize the products. The data treatment showed that the ideal concentration of FAM for pasta is 15%, and for the cookie, the maximum incorporation did not present a significant difference. We concluded that FAM has excellent potential for use in baking, being necessary further adjustments.

scholarly journals Rapid method for wheat flour aging

2018 ◽  
Vol 80 (2) ◽  
pp. 195-199
Author(s):  
V. V. Nazarova ◽  
I. B. Bondarenko ◽  
O. L. Zhdanova
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Technological Properties ◽  
Electrical Capacitance ◽  
High Quality ◽  
Stabilization Time ◽  
Gluten Content ◽  
Flour Sample ◽  
Mathematical Equations ◽  
The Relationship

Freshly milled wheat flour made from high quality grain gives a low quality bread, especially in the processing of the newly harvested grain. The flour acquires requisite technological properties only after a certain amount of time, which is called flour aging. The strength of wheat flour increases with aging as well as the bread volume, but it takes a lot of time. The main reason behind the increase in strength of the aged wheat flour is change in physical properties of the gluten. The goal of current research is to determine the relationship between stabilization time of wheat flour capacitance and gluten content. The method is based on determining the electrical capacitance of the flour sample which is stabilized depending on gluten content of the flour and correlated with flour aging time. The method involves the use of 15 wheat flour samples with gluten content in the range of 23.0–32.0% and moisture content up to 15.0%. The proposed method allows to use mathematical equations to determine the time of flour aging depending on the gluten content.

STUDYING THE TECHNOLOGICAL PROPERTIES OF FLOUR FROM SPRINGED WHEAT GRAIN DRIED IN THE INFRASCAPE DRYER

2020 ◽  
Author(s):  
T.V. Kalinovskaya ◽  
◽  
N.V. Volojaninova ◽  
V.S. Volojaninova ◽  
D.D Volobuev
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Partial Replacement ◽  
Technological Properties ◽  
Wheat Grain ◽  
Calorie Content ◽  
Microbiological Indicators

The article presents the technological properties of flour from germinated wheat grain dried in an IR dryer. Microbiological indicators were studied, changes in carbohydrate-amylase and proteinproteinase complexes in flour from germinated wheat grain were analyzed. It has been established that a partial replacement (up to 30%) of wheat flour with malt allows to obtain products with increased nutritional value and reduced calorie content.

scholarly journals Application of milk thistle (Silybum marianum) in functional biscuits formulation

2019 ◽  
Vol 12 (2) ◽  
pp. 192-199
Author(s):  
Veronika Bortlíková ◽  
Lukáš Kolarič ◽  
Peter Šimko
Keyword(s):  
Wheat Flour ◽  
Chemical Compounds ◽  
Milk Thistle ◽  
Protective Effects ◽  
Technological Properties ◽  
Silybum Marianum ◽  
Good Source ◽  
Seed Flour ◽  
Significant Difference ◽  
Cereal Product

Abstract Due to the substantial protective effects of milk thistle to liver against various chemical compounds, a new healthy cereal product replacing wheat flour with milk thistle seed flour in the range of 5; 10; 15; 20; 25 and 30 % has been studied. As it has been found, milk thistle seed flour is a good source of total dietary fibre, proteins, mineral compounds and fats. During the experiments, effects of wheat flour replacement on technological properties of the dough were studied using Mixolab characteristics. From the results it can be stated that milk thistle seed flour replacement led to a decrease in water absorption and stability of dough. After baking, physical, mechanical, colour and sensorial properties of the biscuits were studied. The results have shown that even a 10 % replacement results in a significant difference at p < 0.05 in measured parameters compared to ones. However, it has been calculated that statistically insignificant replacement of wheat flour with milk thistle seed flour is up to 9.3 % with quality and sensorial parameters of the biscuits equal to those prepared from 100 % wheat flour. Thus, production of functional biscuits at these conditions is fully possible.

scholarly journals INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
A. Zaparenko ◽  
S. Didenko ◽  
O. Holyk ◽  
Y. Goloventsov
Keyword(s):  
Wheat Flour ◽  
Wheat Starch ◽  
Model Systems ◽  
Technological Properties ◽  
Wheat Dough ◽  
Regular Shape ◽  
Higher Temperature ◽  
Baked Products ◽  
Starch Paste ◽  
Better Than

The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour. It has been found that emmer flour contains 1.4 times as much crude gluten and 1.3 times as much dry gluten as wheat flour does. It has been shown that gluten of emmer flour is 1.2 times less strong and 1.3 times more elastic than gluten of wheat flour, and can be included in the 2nd group of quality. According to the results of farinographic tests, it has been established that the experimental emmer dough sample is formed 2 minutes earlier and is 3 times less stable than wheat dough. The results of the alveographic tests have shown that, compared to wheat dough, the tenacity of emmer dough is lower by 25.9%, the extensibility is higher by 26.3%, its alveogram configuration ratio is lower by 36.4%, and its baking strength is lower by 28.2%. It has been established that the starch of emmer flour starts being gelatinised (turning into paste) a little later and at a slightly higher temperature than wheat flour starch does. The maximum viscosity of wheat starch paste is by 58.3% higher than that of emmer starch paste. It has been established that the falling number of emmer flour is by 9.6% smaller in comparison with that of wheat flour. The dough-raising capacity of model yeast dough systems prepared from emmer flour is by 25.0% better than it is in model systems made from wheat flour. It has been found that in emmer yeast dough, fermentation processes are more intensive than in wheat yeast dough: at the end of fermentation, the emmer dough had by 13.3% higher titrated acidity and had formed by 12.5% more carbon dioxide. The volume of emmer dough was by 16.7% higher than that of wheat dough. The sensory evaluation of unleavened and yeasted puff pastries made from emmer flour has shown that they are not inferior in quality to baked products made from wheat flour, have a regular shape and a bright crust colour, and are large in volume.

scholarly journals Utilization of Banana (Musa acuminata) Pseudostem for Biscuit Making

2020 ◽  
pp. 74-80
Author(s):  
Bunty Maskey ◽  
Pradeep Sangroula ◽  
Nabindra Kumar Shrestha
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Musa Acuminata ◽  
Mixture Design ◽  
Consumer Acceptability ◽  
The Mean ◽  
Level Of Significance ◽  
Biscuit Making ◽  
Functional Replacement

The aim of this research was to utilize banana pseudostem powder as a functional replacement ingredient for wheat flour in the production of biscuit. In this study, D-optimal mixture design was employed and five different formulations were obtained. The biscuits were prepared by partially replacing wheat flour with banana pseudostem powder from 0-10% and investigated for sensory and quality attributes. The biscuits were subjected to sensory evaluation by ten semi-trained panelists for consumer acceptability. The data obtained were statistically analyzed using two-way ANOVA (no blocking) at 5% level of significance. From the mean sensory scores, 2.5 parts pseudostem incorporation was selected as the best formulation and subjected for further proximate analysis. The calcium, potassium, sodium, ash, fibre and fat contents were found to be higher in banana pseudostem incorporated biscuit than wheat flour biscuit.

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