Combined Effect of Different Antistaling Agents on the Pasting Properties of Wheat Flour

2001 ◽  
Vol 212 (4) ◽  
pp. 473-476 ◽  
Author(s):  
C. M. Rosell ◽  
Jose A. Rojas ◽  
Carmen Benedito de Barber
Keyword(s):  
Wheat Flour ◽  
Pasting Properties ◽  
Combined Effect

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

scholarly journals Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

2019 ◽  
pp. 1-12 ◽  
Author(s):  
Justina Y. Talabi ◽  
Babawande A. Origbemisoye ◽  
Beatrice O. Ifesan ◽  
Victor N. Enujuigha
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Moringa Oleifera ◽  
Pasting Properties ◽  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Bean Seed ◽  
Spread Ratio ◽  
Seed Flour ◽  
Flour Blends

The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.

Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

2019 ◽  
Vol 26 (4) ◽  
pp. 311-320 ◽  
Author(s):  
S Hussain ◽  
AA Mohamed ◽  
MS Alamri ◽  
MA Ibraheem ◽  
Akram A Abdo Qasem ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Wheat Flour ◽  
Pasting Properties ◽  
Gluten Free ◽  
Phenolic Contents ◽  
Health Promoting ◽  
Physical Attributes ◽  
Pasting Temperature ◽  
Technical Properties ◽  
Flour Blends

Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6–6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.

scholarly journals The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 586 ◽  
Author(s):  
Shiqi Huang ◽  
Mario M. Martinez ◽  
Benjamin M. Bohrer
Keyword(s):  
Bulk Density ◽  
Wheat Flour ◽  
Dry Matter ◽  
Pasting Properties ◽  
Processed Food ◽  
Tropical Fruit ◽  
Swelling Power ◽  
Functional Attributes ◽  
Banana Flour ◽  
Water Holding

The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the carbohydrate content comprised of starch (greater than 67.02 g/100 g). The tropical fruit flours had greater (p < 0.05) water holding capacity than wheat flour. Breadfruit flour B had the lowest (p < 0.05) bulk density, while banana flour had the greatest (p < 0.05) bulk density. The swelling power of the tropical flours was greater (p < 0.05) than the wheat flour. The viscosity of the tropical flours was higher than wheat flour but decreased significantly when temperature was held at 130 °C. These results indicated that the two breadfruit flours and banana flour have great potential for application in processed food products, and have similar compositional attributes to a more traditional flour.

scholarly journals Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality

Toxins ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 414 ◽  
Author(s):  
Yuanxiao Liu ◽  
Mengmeng Li ◽  
Ke Bian ◽  
Erqi Guan ◽  
Yuanfang Liu ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Processing Time ◽  
Superheated Steam ◽  
Reduction Rate ◽  
Pasting Properties ◽  
Wheat Quality ◽  
Steam Temperature ◽  
Partial Denaturation ◽  
Wheat Kernels

Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.

scholarly journals Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Mariela C. Bustos ◽  
María Isabel Ramos ◽  
Gabriela T. Pérez ◽  
Alberto E. León
Keyword(s):  
Wheat Flour ◽  
Network Formation ◽  
Protein Quality ◽  
Pasting Properties ◽  
Content Increase ◽  
Substitution Level ◽  
Cooking Properties ◽  
L1 And L2 ◽  
Wheat Flours

Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional value. The objective of this study was to investigate the production of fiber- and protein-enriched pasta made with wheat and kañawa blends. The effect of the substitution level of wheat by kañawa flour on pasta quality was evaluated taking into account the influence of kañawa composition on starch behavior and gluten network formation. Proximal composition, thermal behavior, and pasting properties of kañawa and wheat flours were determined. Pasta was made from wheat flour (control) replacing 10, 20, and 30% of wheat by kañawa flour from L1 and L2 ecotypes. Water absorption and cooking loss were increased showing the deleterious effect of kañawa flour on pasta quality, but the L1 ecotype showed better performance in cooking properties. Kañawa pasta firmness and chewiness decreased with the kañawa content increase; however, the L1 ecotype did not modify the firmness when 10 and 20% were included in pasta. Both kañawa flours improved the nutritional quality of pasta, increasing the dietary fiber content and protein quality.

scholarly journals Effect of coconut (Cocos nucifera) flakes substitution on some quality parameters of wheat bread

2021 ◽  
Vol 21 (07) ◽  
pp. 18349-18367
Author(s):  
Aminat Olabisi Adelekan ◽  
◽  
TA Alamu
Keyword(s):  
Wheat Flour ◽  
Dietary Fibre ◽  
Cocos Nucifera ◽  
Calcium Content ◽  
Quality Parameters ◽  
Pasting Properties ◽  
Wheat Bread ◽  
Microbial Counts ◽  
Substitution Level ◽  
Significant Difference

Coconut has a unique taste and aroma and excellent dietary fibre which has potential application in baked products and human nutrition. Bread was baked using wheat flour and coconut flakes at different substitution levels 100% wheat flour (AWB), 80% wheat and 20% coconut flakes (CWB8), 85% wheat flour and 15% coconut flakes (CWB8.5) and 90% wheat flour and 10% coconut flakes (CWB9). Some quality parameters such as proximate, mineral, pasting, sensory and microbiological analyses were determined to find out the most appropriate substitution level that can give better acceptability. The results showed that proximate contents of samples increased with substitution level. Protein content ranged from 12.63% to 10.26%, fat from 2.23% to 6.13% and fibre from 0.23% to 0.29% respectively. There was a significant difference (p< 0.05) in the Calcium content of the flour blends with 20% coconut flakes (CWB8) having the highest value of 16.94m/kg while the control had the lowest value of 10.93mg/kg. Same trend was observed in the magnesium and potassium contents. The pasting properties revealed that 20% blends (CWB8) had the highest peak viscosity, through breakdown and final viscosity. The peak viscosity ranged from 1681 RVU to 2580 RVU and final viscosity from 1689 RVU to 2645 RVU when compared with the control which has 1814 RVU. Sensory evaluation results showed that CWB8 is the most preferred for all attributes determined when compared with other samples. Microbiological study showed that microbial counts of CWB8 had the highest value of 2.66 x 105 cfu/g at ambient temperature which was higher than the permissible limit within one week while samples stored in the fridge and freezer had low microbial counts. From this study, enrichment with coconut flakes increased the nutritional benefits of the bread because of the increased protein and dietary fibre contents which acts as a prebiotic that helps probiotic bacteria thrive and encourages optimal digestion helping to prevent constipation.

scholarly journals Effect of Some Food Ingredients on Various Characteristics of Instant Tanier Flakes and Wheat Flour

1969 ◽  
Vol 61 (2) ◽  
pp. 234-241
Author(s):  
E. J. Rodríguez-Sosa ◽  
M. A. González
Keyword(s):  
Wheat Flour ◽  
Pasting Properties ◽  
Wheat Starch ◽  
Good Stability ◽  
Bread Making ◽  
Food Ingredients ◽  
Gel Texture ◽  
Light Reflectance ◽  
Shear Press

The influence of some food ingredients commonly used in bread making on various characteristics of instant tanier (Xantohosoma sp.) flakes, wheat flour, and a mixture of 15% tanier flakes, and 85% wheat flour (15-85 mixture) was determined. Pasting measurements, taken us in~ the Brabender Amylograph-Viscograph, were higher for samples contaimng wheat flour. Tanier starch from flakes was stronger than wheat starch. Both starches showed good stability while cooking for 1 hour at 93 and at 50° C. A peak viscosity was observed in some samples while cooling to 50° C. In tanier flakes, ingredients tended to decrease pasting measurements while in wheat flour they tended to increase them. Pasting properties of the 15-85 mixture followed the same pattern of wheat flour, but the presence of tanier flakes tended to lower the values. Light reflectance measured after amylography (paste clarity) was higher for wheat flour while shear press (gel texture) tended to be higher for the 15-85 mixture.

scholarly journals Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Ramiro Torres-Gallo ◽  
Ricardo Durán ◽  
José García-Camargo ◽  
Oswaldo Morales ◽  
Diofanor Acevedo ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flow Behavior ◽  
Public Awareness ◽  
Pasting Properties ◽  
Carbohydrate Content ◽  
Composite Flour ◽  
Opposite Behavior ◽  
Dough Rheological Properties ◽  
Flour Fraction

Wheat is one of the most widely used cereals in the world. However, studies consider wheat flour doughs to be of low nutritional quality, as there is now greater public awareness of celiac disease and gluten intolerance. Therefore, consumers are demanding healthier and more varied food products. Consequently, wheat flour is being replaced fully or partially by flours from other sources with higher quality. Hence, the main objective of this work was to report the effect of blending wheat flour with ackee aril flour, until the total replacement of wheat flour, on pasting and dough rheological properties. Five different levels of blending were analyzed: wheat to ackee aril flour mass ratios of 100 : 0, 75 : 25, 50 : 50, 25 : 75, and 0 : 100. Pasting properties (pasting temperature, peak viscosity, ease of cooking, swelling power, final viscosity at 50  °C, and thixotropy) were analyzed; and steady-state shear measurements were used to obtain consistency coefficients ( K ) and flow behavior indexes ( n ) after data was fitted to the Power Law and Herschel-Bulkley models. The gradual addition of the ackee aril flour fraction produced an increase in ash, fat, protein, and fiber content; while water and carbohydrate content showed the opposite behavior in the obtained composite flour. Consequently, the partial or full replacement of wheat flour changed the rheological properties of the produced doughs, as well as the quality of the final product. These changes were mostly related to the protein and carbohydrate content of the ackee aril flour fraction. In general, doughs showed a pseudoplastic behavior with thixotropy whose viscosity decreased as the addition of ackee aril flour was increased. Pasting properties of blends involving 25 %-75 % ackee aril flour demonstrate the feasibility of including these flours in products subjected to high processing temperatures such as canned products or even to produce chips and pasta.

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