Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough

PurposeThe effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, 2, 3, 4 and 5%) on nutritional, qualitative and sensory properties of baked breads were investigated.Design/methodology/approachChemical composition, mineral elements and functional properties of wheat flour, LM powder and their binary mixture systems were determined. The breads were assayed for proximate composition, minerals, amino acids profile, physical characteristics and sensorial properties.FindingsLM powder have relatively high levels of protein (51.97% db), fat (23.15% db) and fibers (13.76% db). LM powder presented significantly (p ≤ 0.05) greater water absorption capacity (WAC), oil absorption capacity(OAC), emulsion activity (EA) and foam capacity (FC) as compared to wheat flour. Blending wheat flour with various levels of LM powder significantly (p ≤ 0.05) improved the functional properties of binary mixture systems. Protein, fat, fiber and ash contents of bread samples significantly increased with the addition of LM powder. No significant differences (p ≤ 0.05) were recorded in specific volume between control breads and those breads containing LM powder up to 2%. Breads fortified with LM powder contained higher values of essential amino acids than the limits of FAO/WHO pattern, with exception of lysine. Sensory evaluation results showed that bread samples with the addition of LM powder at levels 1–4% had high overall acceptability.Research limitations/implicationsLimitations of our study are the lack of approved and professional programs about management, collection, harvesting, processing, marketing and consumption of edible insects; therefore, these results should be generalized implications for industry. This present study, therefore, provides useful data to support public health nutrition aimed at improving the nutritional health of populations through the promotion of bakery products enriched with LM powder.Practical implicationsThe main findings of this study indicated that the addition of 1–4% of LM powder into wheat flour enhanced sensory and nutritional properties of produced breads.Originality/valueIt is concluded that the addition of LM powder improves the nutritional and sensorial properties of the produced bread when the wheat flour is substituted with 1–4% of LM powder.

This study was investigated the quality properties of beef patty incorporated with chestnut powder. The flesh of chestnut was lyophilized and then pulverized. The chestnut powder was added at a level of 1% (10 g), 2% (20 g), and 3% (30 g) into beef homogenate consisted of minced beef (600 g), water (100 g), unpolished rice oil (80 g), onion (100 g), garlic (15 g), bread crumb (80 g), egg (15 g), salt (10 g). Beef patties were manufactured without chestnut powder were used as a control. The pH of raw beef homogenate was not affected by the addition of chestnut powder. Cooking loss was gradually reduced with the increase of chestnut powder (p<0.05) and the texture of beef patty was softened with increasing chestnut powder content (p<0.05). The addition of chestnut powder significantly reduced the lightness, redness, and yellowness of beef patty. The malondialdehyde content was significantly increased in beef patty with 2% of chestnut powder, but there was no dose-dependence. Therefore, the addition of chestnut powder to beef patties did not have an effect on improving the oxidation stability but improved water holding capacity of the beef patties.

Mealworm (Tenebrio molitor, LINNAEUS, 1758) is a protein-rich edible insect. In this study, low-gluten wheat flour was formulated with mealworm protein powder at various concentrations (0%, 5%, 10%, 15%, and 20%) to investigate its influence on the pasting, farinographic, and extensographic properties of low-gluten wheat flour, as well as the changes in the overall quality of the resulting biscuits (soda crackers and cookies). The viscosity of the composite flour decreased with an increasing substitution level of mealworm protein powder, and the setback significantly decreased from 69.31 ± 0.16 RVU (M0) to 19.00 ± 0.71 RVU (M20), indicating enhanced resistance to starch retrogradation. Farinographic and extensographic analyses revealed that the addition of mealworm protein powder reduced dough water absorption, significantly prolonged dough development time and stability time, and enhanced overall dough stability. However, extensibility gradually decreased, with a further reduction observed as the proofing time increased. Concurrently, the baking expansion ratio and hardness of the biscuits decreased. Specifically, for soda crackers, the baking expansion ratio decreased from 198.96 ± 3.88% (M0) to 135.74 ± 1.28% (M20), and hardness dropped from 26.40 ± 1.53 N (M0) to 6.32 ± 0.08 N (M20). For cookies, the baking expansion ratio and hardness decreased from 93.77 ± 0.72% (M0) to 86.06 ± 1.08% (M20) and from 1.76 ± 0.06 N (M0) to 1.10 ± 0.16 N (M20), respectively. The impact of mealworm protein powder (5–20%) was relatively minor in cookies but more pronounced in soda crackers, likely due to differences in formulation and processing methods. Additionally, the crunchiness of soda crackers was 3.42 times greater than that of cookies, whereas resilience was only 0.15 times that of cookies under controlled conditions. Pearson correlation analysis and principal component analysis (PCA) further elucidated the relationships between the dough properties and final product quality. Furthermore, the substitution of mealworm protein powder affected the sensory properties of the product but significantly enhanced its nutritional value, confirming the feasibility of replacing low-gluten wheat flour with mealworm protein powder and offering a theoretical foundation for its development and application in diverse biscuit formulations.

This study aimed to assess the impact of cauliflower flour (CF) on the physiochemical properties of chin-chin snacks. Composite flours were prepared by blending wheat flour (WF) and cauliflower flour (CF) at varying ratios: Blend of wheat flour and cauliflower flour, WCF1 (100% WF: 0% CF), WCF2 (90% WF: 10% CF), WCF3 (80% WF: 20% CF), WCF4 (70% WF: 30% CF), WCF5 (60% WF: 40% CF), and WCF6 (50% WF: 50% CF), with 100% wheat flour as the control. The flour blends were analyzed for functional properties, while the chin-chin snacks were evaluated for nutritional and sensory characteristics. In terms of functional properties, the bulk density of the flour blends ranged from 0.63–0.69 g/ml, with WCF1 (100% WF) showing the highest value. The cauliflower flour increased water absorption, with WCF6 having the highest absorption rate (329.13%). In proximate analysis, the moisture content of the chin-chin samples ranged from 4.40–11.54%, with WCF6 having the highest (11.54%). Fibre content also increased, with WCF6 showing the highest value (0.57%). Additionally, the mineral and vitamin content of chin-chin samples from composite flours exceeded that of the control. Sensory evaluation revealed a significant difference (P<0.05) in attributes, with WCF2 (90% WF: 10% CF) receiving the highest overall acceptability score. The results suggest that blends of wheat and cauliflower flour at a 90:10 ratio can be used to improve the nutritional profile of chin-chin snacks.

Strain hardening of wheat flour (WF) proteins during fermentation and baking is at the basis of the excellent quality of wheat breads. Yet, there are good reasons to use rye flour (RF), such as its high content of dietary fiber and other bioactives. However, rye proteins lack the ability to form dough with sufficient strain hardening capacity under extension, which partially explains the inferior quality of rye breads. A promising strategy to make high-quality breads with high nutritional value is the use of WF and RF blends. Despite this, the rheological behavior of WF/RF bread doughs has not yet been investigated. This study examines their rheology by non-linear uniaxial extensional and small-amplitude oscillatory shear measurements, and relates these measurements to the quality of the resulting breads. The strain hardening index (SHI), derived from extensional measurements, is expressed as the transient extensional viscosity at maximum strain [ηe+(εmax)] relative to the linear extensional viscosity extrapolated to maximum strain [ηe0+(εmax)]. Both the SHI and bread volume decreased when the level of RF in the blend increased. As an example, replacing 60% WF by RF led to a relative decrease of the SHI and bread volume of 34 and 64%, respectively. The decrease of the SHI is correlated to an increase in ηe0+(εmax). Comparison of the extensional curves of doughs made with blends of WF and RF and doughs made with blends of WF and wheat starch (WS) further revealed that RF components play a major role in the rheology of the doughs. In conclusion, it was found that WF/RF blends need to contain at least 60% WF to obtain bread of proper quality.

To diversify noodle products and explore novel ingredient applications, this study developed vitamin D2-fortified noodles utilizing ultrafine powder of straw mushroom (Volvariella volvacea), systematically investigating the effects of straw mushroom powder (SMP) addition levels (0%, 5%, 10%, 15%, 20%, and 25%) on wheat flour properties and noodle quality. Following SMP preparation via UV-B irradiation and superfine grinding, comprehensive evaluations were conducted using texture analysis, rheological testing, thermal analysis, microstructural observation, and sensory assessment. Results showed that flour blend lightness decreased with increasing SMP proportion. All samples exhibited excellent water holding capacity and thermal stability. Dough stability time and farinograph quality index decreased as SMP increased. Noodle shear and tensile characteristics did not change significantly (p > 0.05) at ≤10% SMP levels, but higher addition levels caused shear force and tensile strength to decrease due to disruption of the gluten network structure (scanning electron microscopy-confirmed), while simultaneously increasing hardness and significantly reducing elasticity, adhesiveness, chewiness, and resilience. Rheology indicated that all samples behaved as elastic-dominant solids, but SMP weakened the gel network strength. Based on sensory evaluation, noodles with 5% SMP addition achieved the optimal balance among flavor, color, and texture, resulting in the highest overall acceptability. Furthermore, the farinographic properties of the 5% SMP dough showed no significant difference compared to the control group, confirming its processing feasibility. This research provides practical reference for the exploitation and utilization of straw mushroom resources in noodle products.

Study of gamma irradiation effects on the physico-chemical properties of wheat flour (Triticum aestivum, L.)

Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab

Noodles are a popular starchy food among youth and children. The aim of the study was to determine the effect of glutinous rice flour (GRF) addition on the physicochemical and sensory properties of salted noodles. Noodle samples were developed by partially substituting wheat flour used in a common noodle recipe with 1%, 5%, 10%, and 15% of GRF. Physical quality was evaluated in terms of color, texture profile analysis, and cooking loss of noodles prepared from blends of wheat flour and GRF. The increase in GRF content led to an increase in G′, G″, peak viscosity, trough viscosity, and final viscosity, and a decrease in breakdown and cooking loss. GRF addition conferred a white color to the wheat flour, compact structure, weak water mobility, less water loss, and desirable cooking and texture properties observed in the salted noodles with GRF content of less than 5%. Novelty impact statement Glutinous rice has almost no amylose (0%–2%, w/w). Therefore, glutinous rice flour (GRF) is not easily aged and the cooked glutinous rice is stickier, softer, and easier to adhere together. GRF are gluten free and possess low allergen and fat contents, and high amylopectin content, which could combine with the gluten proteins in the wheat flour to form a more stable gel network structure. The research has created glutinous rice noodle that can be used commercially.

This study was aimed at producing cake from the blends of wheat flour and mango seed kernel flour. Mango seeds of German variety were procured from local farms. Kernels were separated from seeds and processed into flour through various processing steps. This study was carried out to investigate the effect of mango kernel flour on the sensory qualities and proximate composition of cake. Composite flour was formulated by mixing all-purpose wheat flour with mango kernel flour as follows: Sample A11 (100% wheat: 0% Mango kernel), B22 (97.5% wheat: 2.5% Mango kernel), C33 (95% wheat: 5% Mango kernel), D44 (92.5% wheat: 7.5% Mango kernel), E55 (90% wheat: 10% Mango kernel), F66 (0% wheat: 100% Mango kernel). These composite flours were used to produce cakes. The sensory evaluation of the formulated cakes was carried out using a 9-point Hedonic scale. The results showed that the acceptability of the quality attributes of the cake sample decreased with increasing substitution of wheat flour with mango kernel flour. However, Samples A11, B22 and C33 recorded the highest overall acceptability scores of 8.00, 7.33 and 6.30. Hence these samples were further analyzed for their proximate composition using standard method. The result showed significant variation (p < 0.05) in the proximate composition. The values obtained ranged from 26.36 – 33.25 (moisture), 7.65 -9.66 (ash), 3.31-5.36 (fiber), 6.79-17.56 (protein), 15.20 – 16.65 (fat) and 23.59 – 39.60 (carbohydrate). It was concluded that inclusion of up to 5% mango kernel flour in wheat cake production would yield products of acceptable quality.

The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour

Blends of wheat flour (WF) and Moringa oleifera leaf powder or flour were processed into cookies in the following ratios 100:0,90:10,80:20,70:30,50:50. The sensory evaluation of the cookies samples from the blends was performed. The results of the sensory evaluation showed that there were significant differences in the different attributes that were determined such as in colour, crispiness, taste, flavour and general acceptability. The sensory general acceptability scores showed that the best Moringa flour substitution level for making cookies was 10% (90:10) and 20% (80:20).

Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor

Wheat and cocoyam flours were mixed at different ratios and the flour blends were evaluated. 70:30 blend had significant (p < .05) higher protein, fat, and crude fiber content compared to the other blends (50:50 and 40:60). Water absorption, bulk density, and swelling power were significantly (p < .05) higher in wheat and cocoyam flours mixed ratios at 50:50 and 40:60 compared to 70:30. The 70:30 wheat and cocoyam flours had a significant low pasting viscosity compared to other blend ratios (50:50 and 40:60).The thermal properties of all the samples showed two endothermic peaks “a” with the temperature ranging from 60.0 to 64.2°C and endothermic peak “b” with a temperature between 102.2 and 104.3°C. The amino acid profile of the wheat and cocoyam flours competed favorably with wheat flour and had the least peroxide values. The addition of cocoyam improved the nutritional, functional, and pasting properties of wheat flour. Practical applications Wheat flour is used as an important food ingredient that is usually used in the bakery and confectionary industry contributing more calories and proteins to the world eating routine. Due to a few countries in Africa having a suitable climatic condition to support its cultivation, crucial demand to find alternative crops that can substitute wheat are being made to reduce the dependency on wheat importation. Cocoyam is an important staple nourishment and its utilization as substitute food applications is still on a small scale across numerous nations in the world. The physicochemical, functional, and nutritional properties of wheat and cocoyam flour blends were evaluated in the present study. Our results found that wheat and cocoyam flour blends at 40:60 and 70:30 exhibited increased protein quality, water absorption, and swelling power and low pasting viscosity when compared to the other blends. Thus, wheat and cocoyam flour blends at 40:60 and 70:30 can be a raw material for the food industry to improve the nutrition and functionality of products effectively.

Introduction: Composite flour can relatively be any wheat flour composition with a particular substitution percentage of any type of flour produced from any other raw material. This is done to increase the nutritional profile, functional properties or further utilization of the said raw materials. Objective: The functional properties of flour blends play an important part in the processing of food products. Functional properties determine the usability of the blends in bakery products where hydration aid handling in products such as ground meat, baked foods and pancakes where oil and absorption properties is of upmost importance. Functional properties plays significant role in the physicochemical properties in determining the complex interaction between the composition, structure, and molecular conformation, therefore the objective of the study was to produce composite flour from blends of acha starch, chickpea and wheat flour and determine the pasting and functional properties of the blends for food uses. Methodology: Composite flour was produced in different blends using D-Optimal experimental runs. Pasting and functional characteristics is essential in estimating the properties of food paste and products during and after it is cooked. Results: The pasting properties of the blends of the flour, the peak 1(RVU), trough 1(RVU), breakdown(RVU), final viscosity(RVU), set back(RVU), peak time(min) and pasting temperature(0C) ranged between 1722.50 and 2483.5, 931.0 and 1723.00, 659.00 and 824.50, 1949.5.00 and 3267.0, 1095.50 and 1544.00, 5.44 and 6.00,76.28 and 88.83 respectively unit. Results for functional analysis of the flours blends, water absorption capacity(g/ml), oil absorption capacity(g/ml), bulk density(g/ml), swelling power(%), solubility index ranged between 175 and 258, 186 and 232, 0.5588and 0.68, 4.52 and 6.08, 3.50% and 7.50% respectively. Conclusion: The flour blends of Acha starch, chickpea flour and wheat flour showed that it can be good raw materials for food that requires high water and oil absorption properties, bulk density, swelling power, set viscosity and final viscosity. The best sample blend was sample (wheat flour 52.50%, acha flour 42.50% and 5% chickpea flour).