Effect of wheat flour particle size on the quality of fresh white salted noodles

2020 ◽  
Vol 44 (12) ◽  
Author(s):  
Yuan‐Hui Wang ◽  
Qiong‐Qiong Zhang ◽  
Shuai‐Hua Jiang ◽  
Fei Xu
Keyword(s):  
Particle Size ◽  
Wheat Flour

scholarly journals The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

2021 ◽  
Vol 13 (9) ◽  
pp. 5317
Author(s):  
Sonja Simić ◽  
Jovana Petrović ◽  
Dušan Rakić ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Sugar Beet ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Sugar Beet Pulp ◽  
Sensory Characteristics ◽  
Total Dietary Fiber ◽  
Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

Effects of wheat flour particle size on physicochemical properties and quality of noodles

2020 ◽  
Vol 85 (12) ◽  
pp. 4209-4214
Author(s):  
Erqi Guan ◽  
Jinyue Pang ◽  
Yuling Yang ◽  
Tingjing Zhang ◽  
Mengmeng Li ◽  
...  
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Wheat Flour

The effects of extraction rate and flour-sieve aperture on the properties of experimentally milled soft wheat flour

1994 ◽  
Vol 74 (1) ◽  
pp. 51-58 ◽  
Author(s):  
J. E. Dexter ◽  
P. C. Williams ◽  
D. G. Martin ◽  
H. M. Cordeiro
Keyword(s):  
Particle Size ◽  
Key Words ◽  
Wheat Flour ◽  
Extraction Rate ◽  
Soft Wheat ◽  
Wheat Quality ◽  
Dough Properties ◽  
Negative Relationships

The effects of flour extraction rate and flour particle size (flour-sieve aperture) on the physical dough properties and cookie-making quality of soft wheat flour were examined during the development of a soft wheat experimental milling procedure. Soft wheats were milled to three extraction rates, and flour particle size was manipulated by changes in flour-sieve clothing. Physical dough properties, as measured by the farinograph and the alveograph, were weakly affected by milling procedure. However, cookie spread, cookie ratio and total cookie score exhibited strong negative relationships to both flour extraction rate and flour-sieve aperture. Soft wheats of different intrinsic cookie-making quality were ranked similarly by all milling procedures. Key words: Soft wheat, experimental milling, cookie-making quality, soft wheat quality screening

Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

2014 ◽  
Vol 91 (1) ◽  
pp. 65-71 ◽  
Author(s):  
Liming Cai ◽  
Induck Choi ◽  
Jong-Nae Hyun ◽  
Young-Keun Jeong ◽  
Byung-Kee Baik
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Whole Grain ◽  
Baking Quality ◽  
Starch Retrogradation

Effects of Particle Size on the Quality of Winter Wheat Flour, with a Special Focus on Macro‐ and Microelement Concentration

2006 ◽  
Vol 37 (15-20) ◽  
pp. 2659-2672 ◽  
Author(s):  
Árpád Tóth ◽  
József Prokisch ◽  
Péter Sipos ◽  
Éva Széles ◽  
Éva Mars ◽  
...  
Keyword(s):  
Particle Size ◽  
Winter Wheat ◽  
Wheat Flour ◽  
Special Focus

scholarly journals Bulk and Surface Chemical Composition of Wheat Flour Particles of Different Sizes

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Jiangtao Lin ◽  
Yujuan Gu ◽  
Ke Bian
Keyword(s):  
Particle Size ◽  
Chemical Composition ◽  
Wheat Flour ◽  
Independent Effect ◽  
Surface Chemical ◽  
Bulk Chemical Composition ◽  
Surface Chemical Composition ◽  
Bulk Chemical ◽  
Starch Composition

Chemical composition and particle size are the critical factors influencing the quality and application of flour. The present study investigated the microstructure and distribution of bulk and surface chemical composition in wheat flour particles of different size. Eight samples of wheat flour of different particle size were obtained from the same native wheat flour by sieving (sieve aperture from 25 to 112 μm). Results from scanning electron microscopy and bulk chemical composition analyze showed that flour particles of different sizes differed in microstructure, protein, and starch composition. Further analysis of protein fractions with varying solubility implied that the relative smaller flour particles (diameter <48 μm) had higher gluten protein (gliadin and glutenin) ratio (60.88–64.06%). Furthermore, amino acid analysis showed that glutamic acid was rich in the medium particles. The results of XPS showed that the surface chemical composition of wheat flour of different sizes had no correlation with the bulk chemical composition, indicating that they would have an independent effect on the quality of flour.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

Quality of wheat breads enriched with flour from germinated amaranth seeds

2021 ◽  
pp. 108201322110165
Author(s):  
Luciano M Guardianelli ◽  
María V Salinas ◽  
María C Puppo
Keyword(s):  
Relaxation Time ◽  
Elastic Modulus ◽  
Wheat Flour ◽  
Specific Volume ◽  
Bread Quality ◽  
Maximum Volume ◽  
High Area ◽  
Amaranth Flour ◽  
Fermentation Parameters

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

Use of heat‐moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

2021 ◽  
Author(s):  
Mengting Ma ◽  
Zijun Li ◽  
Feng Yang ◽  
Huaixiang Wu ◽  
Wuyang Huang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Maize Starch
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