scholarly journals The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Natalia Naumenko ◽  
Irina Potoroko ◽  
Irina Kalinina ◽  
Rinat Fatkullin ◽  
Eva Ivanisova
Keyword(s):  
Wheat Flour ◽  
Essential Amino Acids ◽  
Raw Material ◽  
Rheological Characteristics ◽  
Microstructural Properties ◽  
Whole Grain ◽  
Wheat Grain ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Whole Grain Flour

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns— 61 ± 3 % ); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3 % . The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index ( 200 ± 3  mm). The bread obtained according to this recipe had a high specific volume ( 4.21 ± 0.62  mL.g-1) and optimal rheological characteristics: total deformation 13.7 ± 0.3  mm, plastic 4.3 ± 0.3  mm, and elastic 9.4 ± 0.3  mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.

Formulation and efficacy study of metabolic syndrome-specific ingredient mix

2018 ◽  
Vol 48 (2) ◽  
pp. 272-284
Author(s):  
Neetu Miglani ◽  
Kiran Bains ◽  
Simranpreet Kaur Bhathal
Keyword(s):  
Metabolic Syndrome ◽  
Amino Acid ◽  
Wheat Flour ◽  
Protein Quality ◽  
Fasting Blood Glucose ◽  
Essential Amino Acids ◽  
Protective Role ◽  
Whole Wheat Flour ◽  
Content Type ◽  
Whole Wheat

Purpose The study aims to design metabolic syndrome (MetS) ingredient mix with optimum amino acid makeup using key foods with reported functional properties and study the efficacy of this mix to alleviate the symptoms of MetS among adult men and women with MetS. Design/methodology/approach In total, 25 MetS-specific ingredient mixes that included wheat flour, common legumes, fenugreek and flaxseeds were formulated by correcting their amino acid score. The suitability of these mixes was tested for the preparation of chapati (an unleavened Indian bread). Owing to its highest lysine content, the ingredient mix of whole wheat flour, oat flour, soybean, flaxseeds and fenugreek seeds was selected for the 12-week supplementation trial among patients with MetS. Findings The sensory scores of chapatis made using nine ingredient mixes was comparable with those of chapati made from whole wheat flour (control). The test chapatis had a significantly (p = 0.05) higher protein, ash, fibre and fat content, and lysine was also higher (591-1,006 mg/100 g) than the control chapatis (314 mg). Positive and significant changes in the anthropometry, body composition, fasting blood glucose levels, blood pressure and lipid profile of the patients with MS was seen after consumption of the selected ingredient mix. Originality/value Keeping in view the traditional vegetarian Indian meals which usually take care of including foods from different sources to improve their protein quality, the concern for providing protein quality to prevent metabolic abnormalities is significant for a large lacto-vegetarian population in India which depends on plant foods for obtaining essential amino acids. Obtaining optimum protein quality from meals along with maintaining a physically active lifestyle may help people have the appropriate fat to lean mass proportion which may have a protective role against MetS.

scholarly journals Uji Kesukaan Hasil Jadi Kue Brownies Menggunakan Tepung Terigu dan Tepung Gandum Utuh

2014 ◽  
Vol 5 (1) ◽  
pp. 57
Author(s):  
Dianka Wahyuningtias ◽  
Trias Septyoari Putranto ◽  
Raden Nana Kusdiana
Keyword(s):  
Wheat Flour ◽  
Analysis Method ◽  
Whole Grain ◽  
The Public ◽  
Whole Wheat ◽  
Public Acceptability ◽  
Statistical Analysis Method ◽  
Whole Grain Flour ◽  
Analyze Data ◽  
Descriptive Statistical Analysis

The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.

Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread

2020 ◽  
Vol 122 (11) ◽  
pp. 3585-3600 ◽  
Author(s):  
Aderonke Ibidunni Olagunju ◽  
Peace Chioma Ekeogu ◽  
Oluwaseun Cege Bamisi
Keyword(s):  
Wheat Flour ◽  
Pigeon Pea ◽  
Pasting Properties ◽  
Partial Substitution ◽  
Whole Grain ◽  
Whole Wheat Flour ◽  
Content Type ◽  
Whole Wheat ◽  
Composite Flours ◽  
Baked Products

PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.Design/methodology/approachWhole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.FindingsResults showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.Originality/valueThe present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.

scholarly journals Improving the production technology of bakery products obtained using ingredients of plant origin

2019 ◽  
Vol 81 (2) ◽  
pp. 108-113 ◽  
Author(s):  
N. V. Naumenko ◽  
I. Yu. Potoroko ◽  
I. V. Kalinina ◽  
A. V. Malinin ◽  
A. V. Tsaturov
Keyword(s):  
Production Technology ◽  
First Grade ◽  
Raw Material ◽  
Partial Replacement ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Whole Grain ◽  
Wheat Grain ◽  
Technological Parameters ◽  
Whole Grain Flour

The article considers the possibility of using whole-grain flour from germinated wheat grain as a raw material component containing easily digestible sugars, essential amino acids, vitamins and minerals. For the intensification of the germination process, the treatment of wheat at the acoustic source of elastic oscillations is used at a frequency of (22 ± 1.65) kHz and power of 340 W and an exposure time of 5 minutes. The obtained whole-ground flour from germinated wheat grain has a weighted average particle size of flour 177 ± 25 microns. This flour was used in the production of model bread samples by partial replacement of high-grade flour in the amount of 10–50%. Based on the determination of technological parameters, it was found that the use of whole-grain flour from germinated wheat grain increases the sugar-forming and gas-forming ability of the flour mixture, intensifies the fermentation process. It has little effect on the quantity and quality of gluten. The optimal value of the drop number was found for the first-grade baking wheat flour and whole-grain flour from germinated wheat in a ratio of 80:20, respectively. This ratio was also defined as the best organoleptic evaluation of laboratory test baking bread samples. The model sample had an attractive appearance, a convex brown, uniform porosity, non-sticky, elastic crumb, pronounced taste and aroma. The authors note that the improvement of the production technology of bakery products obtained using whole-grain flour from germinated wheat grain is possible by choosing the optimal dosage of introducing this type of raw material and monitoring the technological parameters of the process.

scholarly journals Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 45-58
Author(s):  
A.O. Dauda ◽  
O.A. Abiodun ◽  
O.A. Akintayo ◽  
A.A. Babayeju ◽  
K.O. Salami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Essential Amino Acids ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Standard Methods ◽  
Whole Wheat ◽  
High Antioxidant Activity

In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole-wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24-16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferred. Keywords: Whole wheat flour; walnut; proximate composition; antioxidant properties; shelf life.

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat
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