scholarly journals Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

2011 ◽  
pp. 111-121
Author(s):  
Verica Petrov ◽  
Nada Filipovic
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Ash Content ◽  
Amylolytic Activity ◽  
Falling Number ◽  
Black Point ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Technological Quality

The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

2018 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
А.Н. БОНДАРЕНКО ◽  
Е.А. ЗЕРНАЕВА
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Control Sample ◽  
Falling Number ◽  
Barley Flour ◽  
Autolytic Activity ◽  
Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

scholarly journals Technological Quality of Dual-purpose Wheat Submitted to Successive Defoliations

2019 ◽  
Vol 12 (1) ◽  
pp. 95
Author(s):  
Giselle R. Rodolfo ◽  
Clovis A. Souza ◽  
Luiz C. Gutkoski ◽  
Deivid L. V. Stefen
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Grain Production ◽  
Falling Number ◽  
Dual Purpose ◽  
Randomized Design ◽  
Technological Quality ◽  
Completely Randomized Design ◽  
Cutting Height

Defoliation may interfere in the sink-source relationship and influence grain production and the respective technological quality of wheat flour, particularly in cultivars with potential as forage and in subsequent grain production. This study aimed to determine the effects of plant cutting heights and number of cuttings on the technological wheat flour quality of BRS Umbu and BRS Tarumã cultivars. A completely randomized design with four repetitions was used and treatments consisted of a combination of cutting heights (20 and 30 cm) and number of cuttings (no cutting, 1, 2 and 3 cuttings), resulting in the following treatments: 20/1, 20/2, 20/3 30/1, 30/2, 30/3 and controls with no cuttings. Hectoliter weight, grain crude protein, tenacity: extensibility ratio, gluten strength, falling number and wet gluten were measured. Regardless of the cutting height used, and after defoliation, the variables exhibited higher values than in non-defoliated plants, with protein content increasing by 6 and 11.3% for the BRS Tarumã and BRS Umbu cultivars, respectively. As such, it can be inferred that defoliation does not negatively affect the technological quality of wheat flour grown in a dual-purpose system.

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 (“bright” 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 = 0.62–0.75) significant at 0.01 level exists between the specific bread volume and all oven rise parameters of dough from both sets of samples.  

scholarly journals Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

2020 ◽  
Vol 38 (No. 1) ◽  
pp. 49-56
Author(s):  
Ivan Švec ◽  
Rasa Kapačinskaité ◽  
Marie Hrušková
Keyword(s):  
Wheat Flour ◽  
Dietary Fibre ◽  
Falling Number ◽  
Flour Quality ◽  
Baking Quality ◽  
The Third ◽  
Wheat Dough ◽  
Third Stage ◽  
Wheat Flour Quality ◽  
Quinoa Flour

To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt.  

Dielectric properties of wheat flour mixed with oat meal

2013 ◽  
Vol 27 (2) ◽  
pp. 175-180 ◽  
Author(s):  
D. Łuczycka ◽  
A. Czubaszek ◽  
M. Fujarczuk ◽  
K. Pruski
Keyword(s):  
Electromagnetic Field ◽  
Dielectric Loss ◽  
Wheat Flour ◽  
Loss Factor ◽  
Ash Content ◽  
Dielectric Loss Factor ◽  
Field Frequency ◽  
Impedance Analyzer ◽  
Sedimentation Value

Abstract Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

scholarly journals Hydrothermal treatment of sprout-damaged grain: I. Effects on the technological quality of wheat

1978 ◽  
Vol 50 (3) ◽  
pp. 240-253
Author(s):  
Christina Westermarck-Rosendahl ◽  
Hannu Salovaara
Keyword(s):  
Amylase Activity ◽  
The Other ◽  
Processing Conditions ◽  
Falling Number ◽  
Gluten Quality ◽  
Heat Treated ◽  
Technological Quality ◽  
The One ◽  
Increasing Temperature

Two sprout-damaged wheat lots with the falling number values of 91 and 65 were heat-treated by immersing the grain in water of temperatures of 80, 85, 90 and 100°C, followed by rapid chilling in water. The purpose of the treatment was to suppress the excess a-amylase activity in the outer layers of the kernels. The a-amylase activity following the treatment was measured by the falling number test. The increase in the falling number value was the greater the longer the treatment lasted and the higher the water temperature was. Processing lasting 30 sec at 80, 85, 90 and 100°C increased the falling number value of the one lot from 91 to 105, 117, 133 and 238 and of the other lot from 65 to 69, 70, 98, 163, respectively. As the falling numbers increased the wet gluten content of the samples decreased. These changes had a negative correlation. The gluten quality showed heat damage when the amount of gluten had dropped by about 5 and 2 precentage units in the lots with the falling numbers 91 and 65, respectively. This occurred at processing of the lot of better quality for 70, 20, 13 and 6 sec in the order of increasing temperature. The corresponding durations for the other lot were above 60, 30, 20 and 6 sec. During these treatments the falling number values rose from 91 to 104—129 and from 65 to 70—71. These results were confirmed by farinogram and extensigram determinations and by baking tests. The same processing conditions affected more severely the lot having the better initial quality than the lot with greater sprout damages.

scholarly journals Wheat and flour quality relations in a commercial mill

2013 ◽  
Vol 19 (No. 5) ◽  
pp. 189-195 ◽  
Author(s):  
M. Hrušková ◽  
K. Hanzlíková ◽  
P. Varáček
Keyword(s):  
Protein Content ◽  
Quality Parameters ◽  
Ash Content ◽  
Activity Measurement ◽  
Western Region ◽  
Falling Number ◽  
Bread Making ◽  
Gluten Index

The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological investigation (alveograph, gluten index), sedimentation test and laboratory baking test were used for characterization of wheats and flours. In addition NIR method was used to calculate ash, wet gluten, sedimentation value and protein content. Statistically significant correlations were found practically between all tested quality parameters of wheat and corresponding flour samples. However, the strongest correlation (r = 0.69–0.70) significant at 0.01 level exists between specific bread volume and protein and wet gluten content, determined both by standard or by NIR methods. 

scholarly journals Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 819 ◽  
Author(s):  
Estefanía Nancy Guiotto ◽  
Mabel Cristina Tomás ◽  
Claudia Mónika Haros
Keyword(s):  
Wheat Flour ◽  
Oil Content ◽  
Development Time ◽  
Colour Parameters ◽  
Bread Crust ◽  
Technological Quality ◽  
Salvia Hispanica L ◽  
Dough Development Time ◽  
By Products

The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.

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