Addition Of Wheat Flour Research Articles

Nutritional and Sensory Qualities of Cookies from Wheat, Trifoliate Yam and Moringa Seed Flours

Nutritional and sensory qualities of cookies from wheat, trifoliate yam and moringa seed flour were investigated. The formulated blends (%) were 100:0:0, 85:10:5, 75:20:5, 65:30:5, 55:40:5 and 45: 50:5 % wheat, trifoliate yam and moringa seed flour, with 100 % wheat flour serving as control. The cookies samples were subjected to proximate, physical, vitamin, mineral and sensory analysis using standard methods. The study revealed that addition of trifoliate yam and Moringa seed flour to wheat in cookies formulation significantly (P<0.05) increased the moisture, ash, crude fibre, crude fat and protein contents of wheat-based cookies. The result of the physical properties showed no significant (P>0.05) difference for diameter (cm) of the cookies. However, a significant (P<0.05) difference was observed for thickness, weight and spread ratio. The minerals and vitamins contents such as magnesium, calcium, potassium and iron, ascorbic acid (vitamin C) and β-carotene (pro-vitamin A) increased while the niacin (vitamin B3) and pyrodixine (B6) decreased as the level of trifoliate yam flour addition increased. Sensory attributes of this study showed that the trifoliate yam flour could be incorporated up to the levels of 10 and 20 % in the wheat and moringa flour without greatly influencing the organoleptic characteristics of the cookies. Trifoliate yam flour and moringa seed flour can be used in the Addition of wheat flour in cookies and confectionery production due to its high nutritional contents. Trifoliate yam flour addition in wheat flour be encouraged in cookies production as this compared favourable with the wheat-based cookies and that shelf-life study should be carried out to ascertain the cookies storage stability.

Rapid determination of two illegal additives in wheat flour by near-infrared spectroscopy and different key wavelength selection algorithms

Rapid and accurate testing of wheat flour for illegal additives is important for maintaining food safety. In this study, a combination of NIR spectroscopy and partial least squares regression (PLSR) was used to predict the levels of two illegal additives (talc powder and benzoyl peroxide) in wheat flour. Different critical wavelength selection algorithms (competitive adaptive reweighted sampling, CARS; random frog, RF; Monte Carlo uninformative variable elimination, MCUVE; CARS-RF; CARS-MCUVE) were used to filter key wavelengths. In our study, R2P for talc and benzoyl peroxide in the full-wavelength PLSR model was 0.995 and 0.964, respectively. The CARS-RF and RF were screened for 10 effective wavelengths. In wheat flour containing talc, the R2P and RPD of the model using the CARS-RF were 0.995 and 14.796, respectively. In wheat flour containing benzoyl peroxide, the R2P and RPD of the model using the RF were 0.923 and 3.697, respectively. CARS-RF and RF algorithms had great potential to accurately predict illegal additives.

Quality evaluation of beef patties formulated with wheat and sweet potato flour blends

The use of fat replacers in meat products has been explored due to the demand for nutritious and healthy meat products. The optimal blend of wheat and sweet potato flour as healthy alternatives was investigated. Using standard procedure, samples formulated were analyzed for proximate, color, texture, sensory, and cooking properties. The cooking yield, diameter reduction and cooking loss value ranged between 56.13 -77.27%, 10.35 - 15.03% and 18.01 - 22.72% respectively. A significant difference was observed in all the cooking properties of the beef patties. The color attributes of the beef patties with the inclusion of wheat and sweet potato flour were significantly affected by the incorporation of the flour blends. An increase was observed in protein content as the addition of wheat flour increased while the inclusion of sweet potato flour decreased fat content. The presence of sweet potato flour significantly affected all the textural attributes of the beef patties samples. The optimum ingredient ratio obtained was 24% wheat flour and 76% sweet potato flour. Replacing meat fat with wheat and sweet potato flour blends will produce acceptable beef patties.

Influence of extruded whole wheat flour addition on quality characteristics of pasta

SummaryThis work aimed to develop the whole wheat (common) flour pasta by incorporation of whole wheat flour modified by extrusion process at various percentages and assess the effect of modified extruded whole wheat flour (EWWF) on quality characteristics of pasta. The whole wheat flour was modified by extruding it at 15% feed moisture, 148 °C extrusion temperature and 434 rpm screw speed through a twin screw extruder. The modified EWWF was added to the whole wheat flour at a 10%–40% substitution level with whole wheat flour for the preparation of pasta and its quality was compared against the semolina pasta and pasta prepared from whole wheat flour. The study characterized the functional, antioxidant properties, in vitro starch and protein digestibility, cooking parameters and colour properties of the EWWF pasta. Extrusion increased the water absorption, water solubility and oil absorption characteristics of EWWF. The total phenolic content (TPC) and total flavonoid content (TFC) of pasta (0%—40%) ranged from 170.07 to 146.04 mg GAE/100 g and 156.00 to 137.60 mg CE/100 g, respectively, compared to the semolina pasta. The antioxidant properties of the EWWF pasta decreased after the incorporation of extruded flour. The pasta prepared with the incorporation of 40% EWWF showed the best cooking properties. The colour of EWWF pasta turned darker compared to semolina pasta. The pasta prepared with the use of EWWF could be utilized as a healthy alternative to the existing pasta in India.

Pengolahan Camilan Stick Rumput Laut Hijau (Eucheuma) Berdasarkan Uji Organoleptik pada Murid Sekolah Dasar (SD) Negeri 29 Kendari

Stick snack products are foods that are still rarely found in the community. Green seaweed plants contain carbohydrates, protein, fat, most of which are salt, sodium, and potassium compounds. beta-carotene and minerals. This study aims to determine the acceptability of color, texture, aroma and taste of green seaweed stick snacks with the addition of wheat flour in school children at SDN 29 Kendari. The type of research used is descriptive. The panelists were 53 students of SD Negeri 29 Kendari. The sampling technique used is the saturated survey. The data obtained using observation sheets and analyzed descriptively. The result of color preference for green seaweed stick snack products, namely R4 has the best acceptance rate of 90.6%. From the aspect of texture, that is R4 as much as 89.2%. From the aspect of aroma, namely R4 as much as 92.5%. Meanwhile, from the taste aspect, R4 is 92.5%. The conclusion of this study is the acceptability of green seaweed stick snacks based on the attributes of color, texture, aroma and taste. Meanwhile, the panelists preferred the R4 product more than other products.

Teksturalna i senzorska svojstva ekstrudiranih kukuruznih snack proizvoda s dodatkom pčenice obogaćane cinkom i selenom

The aim of this paper was to investigate the influence of Zn‐ and Se‐fortified wheat flour addition to the corn grits at 90:10, 80:20, 70:30, 60:40 ratios on the hardness, fracturability, expansion ratio, bulk density, color, and sensory attributes of the extrudates. Extrusion was performed at three temperature profiles: 140/170/170 °C, 150/180/180 °C, and 160/190/190 °C. With an increase in the proportion of Zn‐ and Se‐ fortified wheat flour and temperature increase, all observed physical characteristics of extrudates decreased. The lightness of all the samples increased after the extrusion. The total color change increased with the addition of Zn‐ and Se‐fortified wheat flour. Sensory characteristics showed that the samples with a lower percentage of added Zn‐ and Se‐fortified wheat flour had better scores and acceptability, compared to the samples with a higher fortification ratio.

Rapid detection of common wheat flour addition to durum wheat flour and pasta using spectroscopic methods and chemometrics

Attenuated total reflectance Fourier-transform infrared spectroscopy (ATR-FTIRS), near-infrared spectroscopy (NIRS), and synchronous fluorescence spectroscopy (SFS) combined with chemometrics were used to determine common wheat (Triticum aestivum) flour in durum wheat (Triticum durum) flour and common wheat farina addition to durum wheat pasta. The main objective of this study was to determine the most suitable spectroscopic method(s) to predict adulteration level in flour and pasta. It was found that among the spectroscopic methods tested, ATR-FTIRS had the lowest limit of detection (LOD) values for blended flour (0.68%) and pasta samples (0.49%). The coefficients of determination (R2) values of the prediction curves for ATR-FTIRS were found as 0.900 and 0.903 for flour and pasta samples, respectively. Similarly, R2 for the prediction of NIRS was 0.867 and 0.895 for flour and pasta samples, respectively. Since, NIR spectroscopy is widely used in food industry for quality control, it might have a good potential to detect the adulteration of common wheat flour in durum wheat flour and farina in the durum wheat pasta. SFS demonstrated a weaker predictive ability for low levels of adulteration with its higher root mean square error of prediction (10.750). The study demonstrated that ATR-FTIRS had better specificity and accuracy compared to other spectroscopic methods for the detection of adulteration.

Hyperspectral imaging combined with chemometrics for rapid detection of talcum powder adulterated in wheat flour

Detection of illegal additives in wheat flour is of crucial practical significance to ensure the market order and people's health. In this study, the potential of hyperspectral imaging in 900–1700 nm for the rapid detection of talcum powder adulterated in wheat flour was investigated. The raw spectral information within the hyperspectral images of samples were extracted and preprocessed with standard normal variate (SNV), baseline correction (BC), multiplicative scatter correction (MSC) and Gaussian filter smoothing (GFS), respectively. Partial least square (PLS) quantitative models with the preprocessed spectra were constructed and assessed to predict the talcum powder concentration in wheat flour. The results showed that the SNV-PLS model had best performance, with correlation coefficient (r) of 0.98 for both calibration and prediction, residual predictive deviation (RPD) of 4.69, and root mean square error of calibration (RMSEC), cross-validation (RMSECV) and prediction (RMSEP) of 2.86%, 2.99%, 3.13%, respectively. The characteristic wavelengths were then respectively selected by regression coefficient (RC), successive projections algorithm (SPA) and competitive adaptive reweighted sampling (CARS) algorithm to simplify the SNV-PLS model. Based on the four characteristic wavelengths (907.135, 1339.866, 1392.573 and 1394.22 nm) selected by CARS method, the SNV-CARS-PLS model was constructed and had best performance in predicting talcum powder content, leading to rP of 0.98, RMSEP of 2.88% and RPD of 5.09. The whole study indicated that the hyperspectral imaging in 900–1700 nm range combined with CARS method could be used for further developing a portable detection equipment to realize the rapid and accurate talcum detection in wheat flour.

Addition of wheat flour in chicken meatball increases the food value through prompting sensory, physicochemical, biochemical and microbial properties

The present study was undertaken to evaluate the effect of different levels (0%, 20%, 25%, and 30%) of wheat flour on the quality characteristics of chicken meatball. After formulation, samples were stored at -20˚C temperature for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day. The products were analyzed for various sensory (color, flavor, texture, Juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH , cooking loss), biochemical (TBARs, POV, FFA) and microbiological (TVC, TCC, TYMC) characteristics. Data were analyzed in a 4x3 factorial experiment in CRD which is replicated three times per cell. Most preferable sensory evaluation (tenderness, overall acceptability and juiciness), preferable physicochemical properties (raw pH , cooked pH ), most acceptable proximate analysis (DM and ash), biochemical properties (PV and TBA values), and microbiological properties (TVC and TCC value) showed significant (p<0.05) result in 25% wheat flour group among the four treatments. Most found in 25% wheat flour group. Among four treatments, the total yeast-mold count in the control sample (1.70 log CFU/g) was significantly (p<0.05) higher than in the samples treated with 20%, 25% and 30% wheat flour group. The less amount of TYMC value indicates this product is most preferable for consumers’ health. 30% and 25% wheat flour were the most preferable for TYMC. Summary of the present study reveals that meatballs made with 25% wheat flour had the highest tenderness, overall acceptability, raw pH , cooked pH , DM, ash, PV and TBA. Prebiotic is a non-digested food ingredient that promotes the growth of beneficial microorganism in the intestine.

Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread

In this work, different proportions of green wheat flour were used instead of flour to make steamed bread and the physicochemical and nutritional properties of different mixed flours were compared. The effect of green wheat on the quality of dough and steamed bread was evaluated, and a new staple food of green wheat steamed bread was developed. The gluten and elasticity of green wheat flour dough will decrease and the gluten network structure of the dough appeared holes and became uneven. Compared with full wheat steamed bread, as the addition of green wheat flour increased, the sensory quality, specific volume, and elasticity of steamed bread decreased, while firmness, gumminess, and chewiness increased and the flavor had a significant change. Meanwhile, the addition of green wheat flour can significantly reduce the glycemic index of steamed bread, which was beneficial to hinder the violent fluctuation of blood sugar. After adding 20% green wheat flour, the GI value decreased from 81.253 to 73.237. Furthermore, when the green wheat flour was added at 10%, the overall quality of the steamed bread was ideal, which laid a theoretical foundation for industrial production and application. Novelty Impact Statement The application of the green wheat flour to the preparation of steamed bread can improve the nutrition and reduce the predicted glycemic index of steamed bread, which will provide a theoretical reference for the industrial production of green wheat flour for steamed bread making.

Gel properties and quality of Chinese Suanjiang tofu as influenced by the addition of wheat flour in fermented soy whey

Gel properties and quality of Chinese Suanjiang tofu as influenced by the addition of wheat flour in fermented soy whey

Дослідження властивостей комбінованих систем підвищеної біологічної цінності на основі олієвмісної сировини та борошна

Goal. To establish and compare organoleptic and physicochemical parameters (moisture, acidity, crude gluten content) of wheat flour of the highest grade with the developed (using mathematical methods of modeling) three combined systems with the improved amino-acid composition based on wheat flour and oil-containing raw materials — meal of oilseeds. Methods. Organoleptic characteristics of flour and combined systems were determined according to the methods of GOST 27558-87. Physicochemical parameters, namely: moisture, acidity, crude gluten content were determined according to the methods of GOST 9404-88, GOST 27493-87, DSTU ISO 21415-1:2009, respectively. Results. The developed flour combined systems (FCS) have a moisture content of less than 15%, therefore, meet the requirements of GSTU 46.004-99. The determined indicator of the acidity of the flour, which further determines its shelf life, proves that the addition of wheat flour to the meal composition leads to an increase in this indicator. The highest acidity (4.99 degrees) was recorded for the flour combined system based on the composition of sunflower and soybean meal. The content of crude gluten due to the impossibility of its washing in FCS with flax meal is not established. Conclusions. It is established that flour combined systems on such indicators as humidity are within the approved norms for wheat flour. According to the requirements for the quality of flour in terms of acidity, flour combined systems based on meal compositions cannot be classified as higher or first grades. Due to the high biological value and positive organoleptic and physicochemical parameters of flour combined systems, in the future, they will be used in recipes for healthy bread.

Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging

1. Becalski, A., Lau, B.P.Y., Lewis, D., Seaman, S.W. (2004). Semicarbazide formation in azodicarbonamide-treated flour: A model study. Journal of Agricultural and Food Chemistry, 52(18), 5730-5734. https://doi.org/10.1021/jf0495.... CrossRef Google Scholar

Quantitative Analysis of Multiple Food Additives in Wheat Flour by Raman Hyperspectral Imaging

Raman hyperspectral imaging can obtain both the internal Raman signals and the external image information of the sample simultaneously. This study investigated the quantitatively analysis of multiple food additives in wheat flour by using this technology. Raman hyperspectral images of wheat flour containing the three additives, L-ascorbate acid (LAA), azodicarbonamide (ADC) and benzoyl peroxide (BPO), were collected. Raman signals in Raman hyperspectral images were preprocessed by smoothing and baseline correction methods to obtain the corrected image. Chemical images were created to visually identify additive pixels by selecting single-band image corresponding to Raman characteristic peaks of each additive from the corrected image and combining with the threshold segmentation method. The results showed that the chemical image can identify the above three additives in wheat flour. The identified additive pixels have a significant linear relationship with their concentration, and the coefficients of determination of LAA, ADC and BPO in the quantitative model were 0.9858, 0.9868 and 0.9830, respectively. This study indicated that the Raman characteristic peaks and threshold segmentation provide a non-destructive method for quantitative analysis of multiple wheat flour additives in Raman hyperspectral images.

Study on the Penetration Depth of Light into Wheat Flour by Hyperspectral Imaging

The penetration depth of light into wheat flour is the basis for the effective detection of additives in wheat flour using hyperspectral imaging. To determine the effective penetration depth of light into different gluten flours in hyperspectral image collection, the partial least squares-discriminant analysis (PLS-DA) method was used. Double-layer samples were prepared by placing flour layers with different thicknesses on top of the benzoyl peroxide (BPO) layer. PLS-DA classification model was established by using the diffuse reflectance spectra of each pixel in the double-layer sample image, and the classification accuracy was used to evaluate the results. The results show that the average accuracy of 1 and 1.5 mm models after smoothing pretreatment is above 95%. Therefore, a 1.5 mm sample depth for the detection of mixed samples of flour and additives is recommended. The selected sample depth was used for the detection of mixed samples containing different concentrations of BPO in flour, and the percentage of detected BPO pixels was positively correlated with BPO concentration, which could be used for subsequent quantitative analysis. The results lay a foundation for the effective detection additives in wheat flour by using hyperspectral imaging technology.

Orman Meyveli Tarhananın Fonksiyonel Özellikleri

Tarhana is a traditional fermented product that is widely consumed in Turkey and obtained by drying and grinding the dough prepared with the addition of wheat flour, yogurt, various vegetables and spices. Tarhana is a very important food for all age groups due to the proteins, vitamins and minerals it contains. Tarhana is also used in the treatment of various diseases. It is thought that a potential food against various diseases will be obtained by adding forest fruits to its composition so that tarhana, which is a functional product, is more of a useful product. Forest fruits (raspberries, blackberries, blackberries, rosehip and blueberries) are known as a rich source of polyphenols, including anthosyanins, flavan-3-oller, prosiyanidines, flavonols, ellagitanens and hydroxynamates. Forest fruit tarhana; it is also known to have a positive effect on biomarkers for cancer, obesity and cardiovascular diseases. In this review study, increasing functional properties were evaluated due to the effect of forest fruits added to tarhana. Although there are studies in the literature that prove that the functional properties of tarhana are beneficial in terms of nutrition, more studies on the subject need to be done in order to better understand the functional properties and effects of the new products that emerged with the addition of forest fruits.

Comparison of new and conventional processing methods for their effects on physical properties of fish feed

At present, aquafeed is made mainly by low-moisture extrusion cooking. To further improve feed quality, we developed a new process featuring high-moisture extrusion with a twin-screw extruder and a specially designed cooling die. In this study, aquafeed was made with two mash formulations (with or without wheat flour) by low moisture (conventional) or high moisture (new) extrusion under the same temperature (138 °C). Fresh and/or dried extrudates were evaluated for visual appearance, physical quality (water absorption and hardness with soaking time, bulk density, pellet durability, water stability and oil absorption capacity), chemical composition and degree of starch gelatinization. Results show that processing methods, feed formulation and post-extrusion drying all had significant effects on the visual appearance and physical quality of feed. The new feed (NF) was less expanded and less porous than conventional feed (CF), leading to significant reduction in oil absorption capacity, about 85 % of CF.Upon contact with water, fresh and dried CF absorbed water quickly and disintegrated easily, while NF absorbed water slowly and maintained a soft texture (around 50 g/mm2, comparable to fish fillet texture) even after 24 h of soaking. Dry matter loss from NF was significantly less than CF, after 6 h shaking in water. Due to its compact texture, NF had higher pellet durability than CF, with a bulk density greater than 1 g/cm3. Addition of wheat flour to the mash made CF more porous, harder in texture and less water stable but exerted a limited effect on NF. Therefore, the new process produced aquafeed that was soft in texture, durable, and extremely water-stable, while making addition of starch or other binder unnecessary. Although an increase in drying cost for NF is expected, the new method offers a good alternative to produce specialty feed and a promising strategy to reduce water pollution issues associated with aquaculture.

Study of the use of substandard flour as a co-substrate to increase biogas yield

Annotation Purpose. Increasing the biogas yield due to the rational mode of manure fermentation with the addition of substandard flour as a co-substrate. Methods. Experiment planning, methods of mathematical statistics. Analytical processing of experimental data. was carried out using the methods of mathematical statistics and probability theory on a computer in Excel and MathCad. Optimization problems were solved using the dichotomy method. Results. In methane fermentation of cattle manure with the addition of wheat flour as a co-substrate, the maximum yield of biogas was observed when adding 2.3% flour to the substrate. If the mass of flour increases to 10.6%  methane fermentation quickly stops. Conclusions. Based on the research, the following results were obtained: • for quasi-continuous loading of the methane tank, the optimal flour content in the substrate is determined, which is 3%; • substantiated recommendations on the rational content of flour in the substrate in the range of 2.3–4%, which provides an increase in biogas yield during fermentation of a mixture of cow manure and flour in 1.5–2 times. Keywords: biogas, cosubstrate, methane tank, gasholder, cattle manure, flour, grain waste, bread waste, experimental researches.

Effect of Replacement Levels of Wheat Flour on the Physicochemical and Sensory Properties of Smoke- Dried Sausage

In the olden days, there was no refrigeration for meat preservation and sausage making was a way to solve this problem. Sausage making evolved as an effort to economize and preserve meat which could not be consumed immediately after slaughter. This study evaluated the effect of replacement levels of wheat flour on the physicochemical characteristics and sensory qualities of smoke-dried sausage. Beef, wheat flour, sodium chloride, seasonings (Table 1) were bought, pre-processing operations were carried out. Sausage was processed by adding wheat flour, seasonings, salt to minced meat at different replacement levels (5%, 10% and 15%) with 0% as control and later smoke-dried. Sensory evaluation and physicochemical properties were determined. Data generated were analyzed. The results from sensory evaluation showed that Product A had the highest response (5.00) to sausage colour. Product A (5.00), B (5.00) and C (4.90) had the highest response for product juiciness. Product A (5.00) and product B (5.00) had better response to taste. For overall acceptability, Product A (5.00) was not different from other products. The addition of wheat flour resulted in higher and greater elasticity and increased acceptability due to higher scores for texture and colour. The protein content showed that Product D (56.33%) had the lowest value, followed by Product B (58.23%), next was Product C (59.57%), and the highest was observed in Product A (60.42%). Product C had the highest value for potassium and phosphorus (122.0 mg/100g and 13.40 mg/100g). Product B and C had the same value (6.17) for pH, next was product A (6.13), the least pH was observed in Product D (6.07). Sausage manufacture is a means of adding value to off-cuts and thereby increasing the utilization of meat. The incorporation of 10% wheat flour to sausage is highly nutritive with better sensory qualities and better economic value.

Effects of wheat flour and culture period on bacterial community composition in digestive tracts of Litopenaeus vannamei and rearing water in biofloc aquaculture system

In this study, we investigated the bacterial diversity in rearing water, shrimp (Litopenaeus vannamei) stomach and intestine based on temperature and exposure to wheat flour (carbon source) to determine the correlation between microbial community and surrounding environment in the zero-water exchange shrimp biofloc technology (BFT) system. Three temperature levels of 29 °C (optimal temperature for shrimp growth), 25 °C (rearing water temperature in winter) and 34 °C (summer) were used. Wheat flour was added to groups L (at late stage) and E (at early stage), and sodium bicarbonate was added to group N (wheat flour not added) to adjust the pH. During the operation of the system, the water quality was retained in groups E and N, while it seriously deteriorated in group L at all temperatures. After wheat flour addition in group L, all water quality parameters were recovered efficiently. Using next generation sequencing (NGS) analysis, a total of 26 phyla and 340 OTUs at the genus level were identified in rearing water (the number of samples, n = 31), shrimp stomach (n = 57), and intestine (n = 57). Five phyla, Proteobacteria, Planctomycetes, Actinobacteria, Verrucomicrobia, and Bacteroidetes and 13 bacterial groups related to Phaeobacter, Pirellulaceae, Verrucomicrobiaceae, Rhodobacteraceae, Flavobacteriaceae, Amaricoccus, Marinicellaceae, Acidimicrobiales, C111, Planctomyces, Nitrosomonadaceae, koll13, and Piscirickettsiaceae were found in all samples, representing the core microbiome. Alpha diversity and richness were higher in the shrimp digestive tract, in group E, and at 25 °C compared with the others under each condition. Based on Unifrac PCoA analysis, the samples were clearly classified according to habitat and culture period mostly. The correlation analysis showed that carbon source addition (wheat flour) had a positive correlation with alkalinity and pH, while it was negatively correlated with total ammonia nitrogen (TAN), and nitrate-N concentration in the rearing water (P < 0.05). Temperature was not directly correlated with other environmental factors. The correlation between the core bacterial groups and various environmental factors were estimated. In the rearing water, most core bacterial groups except for major groups in Proteobacteria were negatively correlated with the concentration of nitrogen compounds and positively with alkalinity, pH, and wheat flour (P < 0.05), while the Proteobacteria groups showed opposite patterns. In the shrimp digestive tract, Planctomycetes and Actinobacteria groups positively correlated with culture period (growth stage or weight), while Proteobacteria and Verrucomicrobia groups were negatively correlated. In all habitats, most Actinobacteria were positively correlated with temperature, while Bacteroidetes were negatively correlated (P < 0.05). The present study demonstrated the correlation between environmental factors and major bacterial groups in the shrimp BFT system, and provided useful information to enhance the research and development of a new probiotic strategy and BFT management.