Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour

2016 ◽  
Vol 7 (10) ◽  
pp. 4323-4331 ◽  
Author(s):  
Slađana Žilić ◽  
Marijana Janković ◽  
Miroljub Barać ◽  
Mirjana Pešić ◽  
Aleksandra Konić-Ristić ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Enzyme Activities ◽  
Wheat Grain ◽  
Bread Making ◽  
Functional Consequences

The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard.

scholarly journals Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Udeme Joshua Josiah Ijah ◽  
Helen Shnada Auta ◽  
Mercy Oluwayemisi Aduloju ◽  
Sesan Abiodun Aransiola
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Irish Potato ◽  
Potato Flour ◽  
Bread Making ◽  
Nutritional Qualities ◽  
Sweet Potato Flour ◽  
Reduced Rate ◽  
Flour Blends

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species ofBacillus,Staphylococcus, andMicrococcuswhile fungi isolates were species ofAspergillus,Penicillium, Rhizopus, andMucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2(wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1(wheat/sweet potato flour, 100%) and WF/IPF1(wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2(wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2(wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

scholarly journals Thermophysical parameters of corn and wheat flour

2012 ◽  
Vol 49 (No. 4) ◽  
pp. 157-160 ◽  
Author(s):  
M. Božiková
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Moisture Transfer ◽  
Raw Materials ◽  
Wheat Grain ◽  
Corn Flour ◽  
Specific Kind ◽  
Physiological Processes ◽  
Macroscopic Structure

This article deals with thermophysical properties of nutritive raw materials particularly of corn and wheat granary mass. It is necessary to know thermophysical performance of granary mass for protection of quality of technological process by processing to final products. Granary mass consist of grains complex of specific kind. It is non uniform material in microscopic and macroscopic structure. There are enacted biophysical and physiological processes. Heat transfer can not be isolated by solid transfer and heat &ndash; moisture transfer. It means that specification of granary mass and granary fragments is difficult to determine. We researched thermal properties of fragments of corn and wheat grain, concretely corn and wheat flour. In the first series of measurements we measured relations of thermal conductivity&nbsp; to the moisture content&nbsp; in range (2&divide;18) % for two different samples &ndash; corn flour and wheat flour. Function f ( to bulk density <sub>S</sub>, samples had identical moisture content 6.5%. For size of corn and wheat grains in range (0.063&divide;0.5) mm this is polynomical function. Measured results are corresponding with results at present literature (Ginzburg et al. 1985).

scholarly journals Влияние систем удобрений на урожайность и качество яровой пшеницы

2020 ◽  
Author(s):  
N.P. Bausheva ◽  
I.D. Khalistova
Keyword(s):  
Wheat Flour ◽  
Spring Wheat ◽  
High Yield ◽  
Mineral Fertilizers ◽  
Wheat Grain ◽  
Loamy Soil ◽  
Yield And Quality ◽  
Support Medium

Исследования проводились на дерново-подзолистой среднесуглинистой почве. В опыте изучалось влияние систем удобрений на урожайность и качество яровой пшеницы. Объект исследования пшеница яровая Дарья. Установлено, что использование органо-минерального субстрата как отдельно, так и в сочетании с минеральными удобрениями (норма минеральных удобрений N80P80K80) способствовало повышению урожайности и улучшению качества зерна яровой пшеницы. По фактору систем удобрений наибольшая урожайность (23,08 ц/га) достигнута при использовании органо-минерального субстрата. В этом варианте урожайность повышалась на 11,77 ц/га в сравнении с контролем. Яровая пшеница сформировала достаточно высокую урожайность (20,17 ц/га) и при внесении минеральных удобрений в норме N80P80K80 в сочетании с органо-минеральным субстратом. В этом варианте урожайность была на 8,86 ц/га выше, чем в контроле. Наибольшее содержание белка (16,44 в пересчёте на абсолютно сухое вещество) и клейковины (39,34 на СВ) в зерне яровой пшеницы отмечалось при использовании органо-минерального субстрата совместно с минеральными удобрениями в норме N80P80K80, что важно для улучшения хлебопекарных свойств пшеничной муки.The researches were carried out on soddy podzolic medium loamy soil. In the trial the effect of fertilizer systems on the yield and quality of spring wheat was studied. The object of research is spring wheat Darya. It was established that the use of an organo-mineral support medium both separately and in combination with mineral fertilizers (the amount of mineral fertilizers N80P80K80) contributed to an increase in yield and an improvement in the quality of spring wheat grain. By the factor of fertilizer systems the highest yield (23.08 kg/ha) was achieved using an organo-mineral support medium. In this variant the yield was increased by 11.77 kg/ha in comparison with the control. Spring wheat has formed a sufficiently high yield (20.17 kg/ha) and when applying mineral fertilizers in the amount N80P80K80in combination with an organo-mineral support medium. In this variant the yield was 8.86 kg/ha higher than in the control one. The highest content of protein (16.44 in terms on absolutely dry basis) and gluten (39.34 in SV) in spring wheat grain was observed when using an organo-mineral support medium together with mineral fertilizers in the norm N80P80K80which is important for improving baking properties wheat flour.

The study of the quality of flour obtained from wheat at the stages of long-term storage

2021 ◽  
pp. 449-456
Author(s):  
K.B. Guryeva ◽  
S.L. Beletskiy ◽  
N.A. Khaba
Keyword(s):  
Wheat Flour ◽  
Physicochemical Parameters ◽  
Grain Storage ◽  
Wheat Grain ◽  
Long Term Storage ◽  
Term Storage

This article presents an analysis of the results of the study of flour obtained from batches of wheat grain at the stages of storage. It is shown that during the observed period of grain storage, the quality of the obtained wheat flour was stable and corresponded to the highest grade in terms of physicochemical parameters. Wheat of the 3rd class after 6 years of storage can be used for milling purposes for the production of bakery flour.

Possibilities of using infrared radiation in the food industry when processing raw materials for bakery production

2021 ◽  
pp. 87-93
Author(s):  
I. P. Mitrofanova ◽  
I.A. Nikitin ◽  
A.N. Yakovlev
Keyword(s):  
Wheat Flour ◽  
Infrared Radiation ◽  
Food Industry ◽  
Raw Materials ◽  
Microbiological Contamination ◽  
Wheat Grain ◽  
Applied Method ◽  
Physical Principles

The article provides an overview of studies on the use of infrared radiation in the food industry. Examples of its effect on the quality of wheat grain, as well as baking properties and microbiological contamination of wheat flour are considered. The physical principles of operation of this technology and the properties of the applied method are analyzed.

scholarly journals Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 751
Author(s):  
Carmela Lamacchia ◽  
Loretta Landriscina ◽  
Carla Severini ◽  
Rossella Caporizzi ◽  
Antonio Derossi
Keyword(s):  
Aqueous Solution ◽  
Wheat Flour ◽  
Sensory Quality ◽  
Pasting Properties ◽  
Innovative Technology ◽  
High Ability ◽  
Bread Making ◽  
High Quality ◽  
Gluten Proteins

After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten FriendlyTM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture.

scholarly journals Quality of wheat flour and oat flour mixes for flour tortilla

2019 ◽  
pp. 7-10
Author(s):  
Víctor Morales-Guzman ◽  
Eliel Martínez-Cruz ◽  
Rosa Arely Martínez-Cruz
Keyword(s):  
Wheat Flour ◽  
Moisture Absorption ◽  
Mixing Time ◽  
Soluble Fiber ◽  
Wheat Grain ◽  
Significant Difference ◽  
The World ◽  
Omega 6 ◽  
Oat Flour

Wheat grain is the cereal of great importance in the world for its baking characteristics. Oatmeal is a cereal rich in protein value, omega-6 unsaturated fats, insoluble and soluble fiber. The objective of this research was to characterize formulations of wheat flour with oat flour depending on their aptitude for tortillas. The Wheat used is of the UrbinaS2007 variety, treatments of a control were formulated with 100% of Wheat Flour (TE) and three formulations with 5% of Oat Flour(T1), 10% of Oat Flour(T2) and 15% of Oat Flour(T3). A simple Anova was applied with a comparison of tukey mean at P= 0.95. Significant difference was determined in the Sedimentation of TE(Sed)=42.5 mL at T3(TDS)=35.9 mL; alvegraphic parameters Tenacity of TE(P)=42 mm to T3(P)=66 mmH20, Extensibility of TE(L)=63 mm to T3(L)=16 mm, Force of mass TE(W)=70 10E-4J to T3(W) = 48 10E-4J; Mixigrafic of Mixing Time TE(MT)=2.9 min at T3(TA)=2.1 min; Tortilla, Moisture Absorption TE(HA)=44.5% at T3(HA)=46.5%, Protein (TE)Prot=10.4% a (T3)Prot=10.9%. The T3 treatment has desirable characteristics for a wheat flour tortilla.

scholarly journals Effect of Some Organic Acids and it's Mixtures as Mold Inhibiters on the Quality of Wheat Flour and Bread Making

2021 ◽  
Vol 5 (10) ◽  
pp. 64-76
Author(s):  
Temraz EA ◽  
Abdel Salam IZ ◽  
Shahin SI ◽  
Elsisy TT
Keyword(s):  
Organic Acids ◽  
Wheat Flour ◽  
Bread Making

scholarly journals Effect of malt flour addition on the rheological properties of wheat fermented dough

2011 ◽  
Vol 21 (No. 6) ◽  
pp. 210-218 ◽  
Author(s):  
M. Hrušková ◽  
I. Švec ◽  
I. Kučerová
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Strong Correlation ◽  
Ash Content ◽  
Falling Number ◽  
Bread Making ◽  
Analytical Measurements ◽  
Bread Volume ◽  
Water Suspensions

The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied in the form of fermented dough. Standard analytical measurements (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigations (amylograph, maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flour and dough. The influence of the malt flour addition on the fermented dough behaviour depends on the flour composition and was found more significant in flours with a lower ash content (&ldquo;bright&rdquo; type). Amylograph characteristics of flour-water suspensions were affected in the same extent by the malt addition. Maturograph behaviour changed significantly only in proofing stability (without influence by the flour type) and dough firmness was affected by malt only in the case of flours with lower ash contents. Oven rise characteristics of dough and the specific bread volume showed important changes in both sets of samples with significant differences between flours with lower and higher ash contents. A strong correlation (r = 0.62&ndash;0.75) significant at 0.01 level exists between the specific bread volume and all oven rise parameters of dough from both sets of samples. &nbsp;

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