scholarly journals Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour

2013 ◽  
Vol 1 (1) ◽  
pp. 1-12
Author(s):  
Abdel-Samie S.
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Quality Characteristics

scholarly journals The Effects of Wheat Flour and Barley Flour on the Quality and Properties of Biscuits Colored with Synthetic and Natural Colorants

2019 ◽  
Vol 11 (1) ◽  
pp. 30-38
Author(s):  
Hossam S. EL-BELTAGI ◽  
Abeer A. AMER ◽  
Rehab F. M. ALI ◽  
Somia M. MOUSA ◽  
Emam ABDEL-RAHIM
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Volume Density ◽  
Quality Characteristics ◽  
Physical Analysis ◽  
Barley Flour ◽  
Natural Colorants ◽  
Therapeutic Needs ◽  
Potassium Magnesium ◽  
Β Carotene

Biscuit is one of the most popular processed ready to eat snacks that have possesses several attractive features including wide consumer base, relatively less expensive, more convenient with long shelf-life and have ability to serve as vehicles for important nutrients. It’s usually available in different sizes, tastes and shapes.  It can also be enriched or fortified with other ingredients in order to meet specific nutritional or therapeutic needs of consumers. In recent years, numerous studies have shown the potential of utilizing natural plant such as green leafy vegetable in cookies and biscuit production; the potential of amaranthus leaves used as a source of iron and β-carotene inpakora, vada, namakpal, kurmure, biscuit and cake. The present research was carried out to throw the light on the effect of wheat flour and barley flour with natural and synthetic colors to improve chemical composition, the nutritional value and quality characteristics of producing biscuits. The results indicate that that treatment 100% barley flour 72% with turmeric and cocoa as a natural colors recorded a significant increase in the content of protein, ash, minerals such as iron, zinc, potassium, magnesium and some physical analysis like weight, volume, density as well as sensory evaluation. As compared with wheat flour 72% and synthetic color tartrazine ADI 7.5 mg/kg.bw and chocolate brown ADI 0.15 mg/kg.bw. In conclusion, results showed that barley flour improved nutritional quality, physical characteristics and sensory characteristics of produce biscuit with mixture natural and natural color.

scholarly journals SANITARY-TECHNOLOGICAL EVENTS OF BREAD PRODUCTION WITHOUT YEAST

2019 ◽  
Vol 98 (7) ◽  
pp. 777-782
Author(s):  
Gazibeg O. Magomedov ◽  
I. V. Plotnikova ◽  
M. G. Magomedov ◽  
V. L. Cheshinsky
Keyword(s):  
Wheat Flour ◽  
High Frequency ◽  
Nutritional Value ◽  
Apple Juice ◽  
New Technology ◽  
Whole Grain ◽  
Ultra High Frequency ◽  
Traditional Bread ◽  
Bread Production

A method of bread production without using baker’s yeast by using whole-ground wheat flour according to fundamentally new technology through the mechanical loosening of dough was developed. To produce the product, the work was carried out in three stages: at the first stage - the quality of grain was studied at separate stages of its preparation for grinding; on the second - the quality of whole-grain flour obtained by the disintegrating-wave method with a weak microwave information effect was analyzed; in the third - the quality of bread was assessed. Thorough cleaning of the grain and it’s repeated passing through scouring machines, grinding by the wave-disintegrating method with the energy of the electromagnetic field of ultra-high frequency has been proven to provide effective disinfection of grain from various pollutants and reduce the microbiological seeding of whole flour and bread obtained by a mechanical method of dough loosening. To improve the taste characteristics, nutritional value and microbiological purity of bread the concentrated apple juice was added to the bread’s recipe. The obtained indices of microbiological contamination of the cooked bread, which packed in a transparent polypropylene film “BIAXPLEN”, after 7 days of storage, show that in the bread from the whole-grain wheat flour the contamination is lower by 32.6% compared to the bread from entire wheat flour. Improving the microbiological purity of whole-wheat flour became possible by using traditional methods of grain preparing for milling, using the wave-disintegrating method of grinding grain into flour by disinfecting the product with electromagnetic energy of ultra-high frequency, adding concentrated apple juice to the bread’s recipe. Compared with the traditional bread made from wheat flour, the developed bread has increased nutritional value and reduced calorie content.

Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles

Food Control ◽  
2021 ◽  
pp. 108666
Author(s):  
Jiangnan Huang ◽  
Yajing Qi ◽  
Faisal Manzoor Muhammad ◽  
Qin Guo ◽  
Bin Xu
Keyword(s):  
Wheat Flour ◽  
Superheated Steam ◽  
Storage Stability ◽  
Quality Characteristics ◽  
And Storage

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

INFLUENCE OF THE RATIO OF WHEAT GRAIN AND HEMP SEEDS IN THE GRIND MIXTURE ON THE CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF WHEAT-HEMP FLOUR

2021 ◽  
Author(s):  
Р.Х. КАНДРОКОВ ◽  
С.Е. ТЕРЕНТЬЕВ ◽  
Н.В. ЛАБУТИНА ◽  
М.Ш. БЕГЕУЛОВ ◽  
И.Г. БЕЛЯВСКАЯ ◽  
...  
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Cannabis Sativa ◽  
Control Sample ◽  
Chemical Properties ◽  
Weighted Average ◽  
Fat Content ◽  
Wheat Grain ◽  
Physico Chemical

В России наблюдается повышенный интерес к продуктам питания, включающим нетрадиционное сырье. Спрос на продукты с добавкой семян конопли (Cannabis sativa L.) обусловлен их питательной ценностью и низкой аллергенностью. Исследованы химические и физико-химические показатели пшенично-конопляной муки, полученной из помольной смеси зерна яровой пшеницы сорта Радмира и семян конопли сорта Сурская в соотношении соответственно 95 : 5, 92,5 : 7,5 и 90 : 10%. В качестве контрольного образца была пшеничная мука без добавок. Размол помольных пшенично-конопляных смесей различного соотношения и зерна пшеницы проводили на мельницах лабораторного помола (МЛП-4) с нарезными (драные системы) и микрошероховатыми вальцами (размольные системы). Исследование химических и физико-химических свойств образцов пшенично-конопляной и пшеничной муки проводили на инфракрасном анализаторе SpectraStar 2500 XL. Установлено, что добавление семян конопли в помольную смесь существенно снижает выход пшенично-конопляной муки по сравнению с выходом пшеничной муки (при добавке 5–7,5% семян конопли выход снижается на 4,3–4,4%, а при добавке 10% семян конопли – на 10,6%), однако повышается содержание жира и белка во всех потоках пшенично-конопляной муки, полученной как с драных, так и с размольных систем. По сравнению с содержанием жира и белка в муке из зерна пшеницы, составившим 1,12 и 11,57% соответственно, при добавлении 5% семян конопли в помольную пшенично-конопляную зерновую смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 3,76%, а содержание белка – 12,74%, при добавлении 7,5% конопли в помольную смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 4,35%, а белка – 12,7%, при добавлении 10% конопли в помольную смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 4,97%, а содержание белка – 12,4%. Повышение содержания жира и белка в пшенично-конопляной муке будет способствовать повышению пищевой ценности хлебобулочного изделия из нее. Increased interest in food products, including non-traditional raw materials, is observe among the population of Russia. The demand for products with the addition of hemp seeds (Cannabis sativa L.) is due to their nutritional value and low allergenicity. Chemical and physico-chemical parameters of wheat-hemp flour obtained from a grind mixture of Radmira spring wheat grain and Surskaya hemp seeds in the ratio: 95 : 5, 92,5 : 7,5 and 90 : 10%, respectively, were investigated. Wheat flour without additives was use as a control sample. Grinding of grind wheat-hemp mixtures of various ratios and wheat grains was carried out in laboratory grind mills with rifled (torn systems) and micro-roughened rollers (grinding systems). The study of chemical and physico-chemical properties of wheat-hemp and wheat flour samples was carried out on the SpectraStar 2500 XL infrared analyzer. It was found that the addition of hemp seeds to the grind mixture significantly reduces the yield of wheat-hemp flour compared with the yield of wheat flour (with the addition of 5–7,5% of hemp seeds, the yield decreases by 4,3–4.4%, and with the addition of 10% of hemp seeds – by 10,6%), however increases the fat and protein content in all streams of wheat-hemp flour obtained from both torn and grinding systems. Compared with the fat and protein content in wheat flour, which amounted to 1,12 and 11,57% respectively, when adding 5% hemp to the wheat-hemp grain mixture, the weighted average fat content in wheat-hemp flour was 3,76%, and the protein content was 12,74%, when adding 7,5% hemp to the grind mixture, the weighted average fat content in wheat-hemp flour was 4,35%, and protein – 12,7%, and when adding 10% the weighted average fat content in wheat-hemp flour in the grind mixture was 4,97%, and the protein content was 12,4%. An increase in the fat and protein content in wheat and hemp flour will contribute to an increase in the nutritional value of a bakery product made from it.

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