scholarly journals Evaluation of the nutritional, physical and sensory quality of functional Ladrang chips produced from wheat flour and pregelatinized tannia flour blends

2019 ◽  
Author(s):  
I. Nengah Kencana Putra ◽  
I. Putu Suparthana ◽  
Ni Putu Timur Ina
Keyword(s):  
Wheat Flour ◽  
Sensory Quality ◽  
Flour Blends

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.

Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

2009 ◽  
Vol 8 (4) ◽  
pp. 401-409 ◽  
Author(s):  
Peng QIN ◽  
Chuan-xi MA ◽  
Rong-lin WU ◽  
Zhi-you KONG ◽  
Bo-qiao ZHANG
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Flour Blends

scholarly journals The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments

2016 ◽  
pp. 5-8
Author(s):  
Erika Ács ◽  
Lajos Bóna ◽  
Bernadett Langó ◽  
Péter Pepó ◽  
István Petróczi
Keyword(s):  
Wheat Flour ◽  
Human Consumption ◽  
Fertilizer Treatment ◽  
Individual Quality ◽  
Nutritional Properties ◽  
Baking Quality ◽  
Expected Values ◽  
Flour Blends

Triticale is likely used in many countries in human consumption, due to its advantageous agronomical and nutritional properties mostly in blends. The baking quality of blends depends not just on the proportions of the used flours but also on their individual quality what can be influenced by fertilizer treatments. 22 flour blends were prepared with commercial wheat flour and triticale wholemeal flour in proportions from 0% to 100%. The triticale was treated with different amount of fertilizers (N30P30K30, N60P0K0). Changes of wet gluten contents and extensograph parameters of the blends were determined. The quality of blends significantly depends on the fertilizer treatment of triticale beside the proportions of the flours. When the N60P0K0 treated triticale was used in blends, wet gluten and extensibility values were significantly higher, but in case of resistant to extensions (Rmax) the N30P30K30 treated samples gave higher values. The measured values of wet gluten and extensibility were above the expected values (synergism), while in the case of resistance to extension the expected values were higher than the measured values (antagonism).

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

2007 ◽  
Vol 6 (10) ◽  
pp. 1275-1282 ◽  
Author(s):  
Peng QIN ◽  
Shun-he CHENG ◽  
Chuan-xi MA
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Flour Blends

Evaluating the nutritional and sensory quality of bread, cookies and noodles made from wheat supplemented with root tuber flour

2017 ◽  
Vol 119 (4) ◽  
pp. 895-908 ◽  
Author(s):  
Kwame Obeng Dankwa ◽  
Yu-Jiao Liu ◽  
Zhi-En Pu
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Sensory Quality ◽  
Global Market ◽  
Crude Fiber ◽  
High Price ◽  
Content Type ◽  
Root Tuber ◽  
General Acceptability

Purpose Due to the rise in urbanization, demand for easily prepared foods such as pastries and noodles has risen. But the high price of wheat in the global market puts financial stress on low-income people, especially on those living in tropical regions, where wheat does not thrive well. They depend solely on imported wheat, which is expensive due to importation cost, or seek other relatively less-nutritious cereals. Therefore the purpose of this paper is to investigate the possibility of supplementing wheat flour with flour from relatively cheap and easy-to-produce root tuber, such as cassava, potato and sweet potato. Design/methodology/approach Strong-, medium- and weak-gluten wheat flours were supplemented with flour from cassava, potato and sweet potato at 10, 20 and 30 percent. Strong gluten composites were used to make bread, whereas medium and weak gluten composites were used for cookie and noodle production, respectively. Protein, ash, fat, crude fiber, moisture, carbohydrate, gluten, zeleny and energy contents of each composite were tested. Findings The nutritional and sensory quality of bread, cookies and noodles made from wheat flour supplemented with root tuber flour at 10, 20 and 30 percent was assessed. Results revealed that mixing wheat flour and root tuber flour has important effects on the moisture, protein, carbohydrate, fat, ash, gluten, zeleny sedimentation value and crude fiber content of the resulting mixture. Moisture and carbohydrate increased while protein and fat significantly (p<0.05) decreased with increasing root tuber flour levels in formulations. Gluten content also decreased significantly with rising root tuber flour concentrations. There was a mild reduction in bread’s general acceptability at 10 and 20 percent in potato composites; thus potato flour was still acceptable at 20 percent. Cassava flour composite also topped with a general acceptability score of 69.26 at 20 percent in cookies, whereas sweet potato composite achieved a score of 84.81 in noodles. Originality/value This work has successfully confirmed that wheat flour could be supplemented up to 20 percent with root tuber flour without compromising the nutritional and sensory quality of products. It has also demonstrated that different products require different root tuber flour substitution for optimum results. Potato at 10 percent substitution was found to be best for bread production. Cassava and sweet potato at 10 percent substitution were also best for cookies and noodles, respectively. With respect to protein content only, sweet potato substitution is better than cassava and potato.

scholarly journals Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

2016 ◽  
Vol 9 ◽  
pp. 85-89 ◽  
Author(s):  
Bina Gurung ◽  
Pravin Ojha ◽  
Dilip Subba
Keyword(s):  
Vitamin C ◽  
Bulk Density ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Sensory Quality ◽  
Quality Characteristics ◽  
Crude Fiber ◽  
Crude Fibre

Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were mixed in the ratio of 100:0, 90:10, 80:20, 70:30 and 60:40. Diameter and thickness of biscuit decreased and bulk density increased as the amount of pumpkin increased. The nutritional quality of biscuit was positively influenced by the incorporation of pumpkin. Pumpkin increased protein, crude fibre, calcium, carotene and vitamin C of biscuit. The sensory quality of biscuit made from the mixed flour containing 70 parts of wheat flour and 30 parts of pumpkin puree was best. The biscuit made fromthe flour of this composition contained 2.53% moisture, 9.7% protein, 12% fat, 0.51% crude fiber, 0.81% total ash, 76.98% carbohydrate, 13.01 mg/100g carotene, 1.04 mg/100g Vitamin C, 1.88 mg/100g iron, 35.6 mg/100g calcium and energy value of 454.72 Kcal/100g dry matter.

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.

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