scholarly journals Synergistic Effects of Heat-Moisture Treatment Regime and Grape Peels Addition on Wheat Dough and Pasta Features

2021 ◽  
Vol 11 (12) ◽  
pp. 5403
Author(s):  
Mădălina Iuga ◽  
Ana Batariuc ◽  
Silvia Mironeasa
Keyword(s):  
Wheat Flour ◽  
Negative Impact ◽  
Desirability Function ◽  
Synergistic Effects ◽  
Treatment Regime ◽  
Dough Rheology ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Reduction Effect ◽  
Temperature Time

Heat moisture treatment (HMT) can be a useful method of wheat flour functionality modification, improving the nutritional value of pasta along with grape peels (GPF) addition. The aim of this study was to investigate the combined effects of HMT temperature, time, and moisture and GPF level on dough and pasta properties. Dough rheology and texture, pasta color, texture, total polyphenols (TPC), dietary fiber (DF), and resistant starch (RS) contents were evaluated. Furthermore, an optimization was performed based on Response Surface Methodology (RSM) and desirability function. The results showed that HMT regime and GPF determined proportional dough viscoelastic moduli and firmness increase. On the other hand, cooked pasta firmness and gumminess decreased with HMT conditions and GPF level rise. Higher pasta RS and DF content was promoted by HMT and GPF components. The reduction effect of HMT on TPC was countered by the incorporation of GPF, a rich source of polyphenols. The optimization revealed that the recommended wheat flour treatment regime would be 87.56 °C, 3 h, and 26.01% moisture, while the quantity of GPF that could be added was 4.81%. For these values, the maximum functional and nutritional values would be achieved with minimum negative impact on pasta quality.

scholarly journals Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour

Fluids ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 50 ◽  
Author(s):  
Christine Macedo ◽  
Maria Cristiana Nunes ◽  
Isabel Sousa ◽  
Anabela Raymundo
Keyword(s):  
Wheat Flour ◽  
Negative Impact ◽  
Profile Analysis ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Small Amplitude Oscillatory Shear ◽  
Texture Profile ◽  
Whey Powder ◽  
Frequency Sweeps ◽  
The Impact

Considering the nutritional value, whey is an excellent ingredient for the development of food products, in line with the concept of a circular economy for the reuse of industry by-products. The main objective of this work was to evaluate the impact of the whey addition on the rheology of wheat flour dough and breadmaking performance, using both empirical and fundamental methods. Different levels of commercial whey powder (0%, 12%, 16% and 20% w/w) were tested in a bread formulation previously optimized. Dough mixing tests were performed using Micro-doughLab and Consistograph equipment, to determine the water absorptions of different formulations and evaluate empirical rheology parameters related to mixing tolerances. Biaxial extension was applied by the Alveograph to simulate fermentation during the baking process. Fermented doughs were characterized in a Texturometer using penetration and extensibility tests, and by small amplitude oscillatory shear (SAOS) measurements, a fundamental rheology method, in a Rheometer applying frequency sweeps. Loaf volume and firmness were used to study the breadmaking quality. Despite a negative impact on the empirical rheology parameters of the dough and poorer baking results, the use of this by-product should be considered for nutritional and sustainability reasons. In addition, significant correlations (r2 > 0.60) between the dough rheology parameters obtained from the empirical measurements were established. Changes in the gluten structure were not accurately detected by the SAOS measurements and Texture Profile Analysis of the doughs, and a correlation between fundamental and empirical measurements was not found. Consistograph or Micro-doughLab devices can be used to estimate bread firmness. Extensional tests in the Texturometer, using SMS/Kieffer Dough and Gluten Extensibility Rig, may predict loaf volume.

Production of Functional Wheat Flour by Heat Moisture Treatment using optimization by Response Surface Methodology

2017 ◽  
Vol 4 (6) ◽  
pp. 17-25
Author(s):  
Koné Kisselmina Youssouf ◽  
◽  
Kenne Kemene Tierry Séverin ◽  
Malumba Paul ◽  
Béra François
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Wheat Flour ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

scholarly journals Sifat Fisik Pati Ganyong (Canna edulis Kerr.) Termodifikasi dan Penambahan Gum Xanthan untuk Rerotian (Physical Characteristics of Modified Canna edulis Kerr. Starch and Gum Xanthan for Bakeries)

2016 ◽  
Vol 36 (03) ◽  
pp. 335 ◽  
Author(s):  
Parwiyanti Parwiyanti ◽  
Filli Pratama ◽  
Agus Wijaya ◽  
Nura Malahayati ◽  
Eka Lidiasari
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Wheat Flour ◽  
Water Solubility ◽  
Block Design ◽  
Absorption Index ◽  
Bakery Products ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

Modification of Canna starch through heat-moisture treatment (HMT) and gum xanthan (GX) treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The research was arranged in a factorial randomized complete block design with three factors (temperature, incubation time, and GX concentrations) and three replications for each factor.  The modified Canna  starch by HMT possessed water content of 15 % as well as combination of temperature (80 °C and 100 °C), periods (8 and 16 hours) and concentration of GX (0; 0.5; 1; 1.5 and 2 %). The observed variables were the swelling power, water solubility index, water absorption index, baking expantion, and bulk density of modified Canna starch. The result showed that the modification of Canna starch by temperature, time of HMT and concentration GX produced modified starch with physical properties that significantly differ among treatments and natural starch.  Modified Canna starch by treatments of 80 °C, 8 hours, and 1 % xanthan gum concentration showed had swelling power 16.90 ± 0.48 g/g, water solubility index 10.28 ± 0.25 %, water absorption index 112.58 ± 0.38 %, baking expantion 0.94 ± 0.11 mL/g and bulk density 0.73 ± 0.026 g/mL which alike with wheat flour so that it can be further developed as wheat flour substitute on bakery products. ABSTRAKPenelitian modifikasi pati ganyong melalui perlakuan heat-moisture-treatment (HMT) dan penambahan gum xanthan (GX) dilakukan untuk memperbaiki kelemahan pati ganyong alami sehingga menjadi luas aplikasinya dalam industri pangan terutama produk rerotian.  Penelitian menggunakan rancangan acak kelompok faktorial dengan 3 perlakukan dan 3 ulangan.  Perlakuan yang diberikan adalah waktu (8 dan 16 jam), suhu (80 °C dan 100 °C), kadar air 15 % dan konsentrasi gum xanthan (0, 0,5; 1; 1,5; 2 %).  Data dianalisis dengan sidik ragam (ANOVA) pada α = 0,05, dilanjutkan dengan uji BNJ (α = 0,05). Parameter yang diamati swelling power (SP), indeks kelarutan dalam air (IKA), indeks absobsi air (IAA), derajat pengembangan (DP), dan densitas kamba (DK) pati ganyong termodifikasi. Hasil penelitian menunjukkan bahwa modifikasi pati ganyong dengan kombinasi perlakuan suhu dan waktu HMT serta konsentrasi GX menghasilkan pati termodifikasi dengan sifat fisik yang berbeda nyata antar perlakuan maupun pati alaminya.  Modifikasi pati ganyong dengan HMT pada suhu 80 °C, waktu 8 jam, kadar air pati 15 % dan konsentrasi gum xanthan 1 % dapat menghasilkan pati ganyong yang sifat fisiknya mendekati tepung terigu kadar protein sedang dan berbeda dengan pati ganyong alami. Sifat fisik pati ganyong termodifikasi tersebut adalah SP 16,90 ± 0,48 g/g, IKA 10,28 ± 0,25 %, IAA 112,58 ± 0,38 %, DP 0,94 ± 0,11 mL/g, dan DK 0,73 ± 0,026 g/mL.Kata kunci: Pati ganyong; gum xanthan; HMT; modifikasi; sifat fisik

scholarly journals Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

2020 ◽  
Vol 30 (1) ◽  
pp. 138-150
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Jana Štefániková ◽  
Michal Miškeje ◽  
Marián Tokár ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Grape Seeds ◽  
Rheological Analysis ◽  
First Time ◽  
Positive Effect ◽  
Bread Properties ◽  
Electronic Eye ◽  
Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

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