All-purpose Wheat Flour Research Articles

Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies

Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies

Heat-moisture treatment can modulate all-purpose wheat flour for short dough biscuit making: Evidences and mechanism

In view of the merits of all-purpose wheat flour (APWF) to soft wheat flour (SWF) in cost and protein supply, the feasibility of heat-moisture treatment (HMT, 19% moisture for 1 h at 60, 80 and 100 °C, respectively) to modify APWF as a substitute SWF in making short dough biscuits was explored. For underlying mechanisms, on the one hand, HMT reduced the hydration capacity of damaged starch particles by coating them with denatured proteins. On the other hand, HMT at 80 °C and 100 °C significantly denatured gluten proteins to form protein aggregates, highly weakening the gluten network in dough. These two aspects jointly conferred APWF dough with higher deformability and therefore significantly improved the qualities of biscuits. Moreover, the qualities of biscuits from APWF upon HMT-100 °C were largely comparable to that from SWF, even higher values were concluded in spread ratio, volume, specific volume and consumer acceptance.

A method to estimate the temperature at which the physical properties of dried noodles change

A method is proposed to detect the temperature, Tphy, at which dried noodles change their physical state during heating. The method was applied to dried spaghetti and udon (a Japanese noodle made from all-purpose wheat flour), and tested at various moisture contents. For both spaghetti and udon, Tphy almost coincided with the glass transition temperature, Tg, of noodles as determined by differential scanning calorimetry (DSC) when their moisture contents were about 0.15 kg-H2O/kg-d.m. or more. However, at moisture content levels less than this, Tphy was considerably lower than Tg and almost matched the temperature at which the DSC curve began to change stepwise in the first heating for the samples with no pretreatment for eliminating the effect of thermal history. The Tphy corresponded with the temperature at which relaxation due to the secondary molecular ordering occurred in the glass state.

Characterization and Comparison of Alkali Extracted Starches from Selected Cereals and Tubers

Aims: Starch is used in the food industry to impart functional properties and to modify food texture and consistency. In this study starches isolated from six sources using an alkali extraction method were evaluated for physicochemical properties.
 Study Design: Complete randomized design.
 Place and Duration of Study: Department of Food Science and Technology, Faculty of Livestock, Fisheries, & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), Sri Lanka between April 2017 and August 2017.
 Methodology: Starches were isolated from white rice, foxtail millet, proso millet, cassava, sweet potato and all-purpose wheat flour. Proximate composition, mineral content, physical properties and microscopic characteristics were determined and they were compared.
 Results: The level of starch extracted was within the range of 27.5-64.1% on a dry basis. Extracted starched contains about 99% carbohydrate in DW and less than 1% non-carbohydrate fraction (protein, fat, fiber and ash and minerals). The amylose content followed the order: proso millet > wheat > foxtail millet > rice > sweet potato > cassava. There was considerable variation in swelling factor, solubility, gelatinization temperature among all starches. Both swelling power and solubility had a positive relationship with temperature and the swelling power (at 90°C) followed the order: corn > cassava > foxtail millet > wheat > proso millet > rice > sweet potato. The gelatinization temperature of starches ranged from 62°C to 76°C.
 Conclusion: The study would be helpful to better understand the chemical, physical and microscopic characteristics of these starches and the application of novel starches obtain from non-conventional sources which are foxtail millet, proso millet and sweet potato as a thickening agent and a substitute to other common starches in food.

Glycemic and Insulinemic Responses of Vegetables and Beans Powders Supplemented Chapattis in Healthy Humans: A Randomized, Crossover Trial.

Vegetables and beans are nutrient-dense foods with innate potential to mediate diabetes in a variety of cultures. The present study aims at evaluating vegetables and beans for assessing their glycemic index and response in raising glucose levels in human model. Powdered formulations of vegetables and beans were designed to modulate glycemic response of carbohydrate-rich staples. A randomized, crossover trial was conducted in healthy young adults (n = 24) who were challenged with vegetable powder-supplemented chapatti (VPSC), bean powder-supplemented chapatti (BPSC) and all-purpose wheat flour chapatti (APFC) to evaluate their postprandial glucose (PPG) and postprandial insulin (PPI) responses. In comparison with APFC, feeding VPSC and BPSC to healthy volunteers anticipated significant reduction in PPG (44% reduction in incremental area under the curve (AUC) for VPSC and 46% reduction in incremental AUC for BPSC, p = 0.005). Likewise, significant reduction in PPI levels was observed for VPSC (59%, p = 0.012) and BPSC (47%, p = 0.002) compared to APFC-treated group. The study concludes wheat flour enrichment with vegetables and beans powder as a viable approach to develop cost effective and culturally acceptable low glycemic foods bearing acceptable sensory attributes.

Protective Effects of Arabinogalactan-Peptide Isolated from Wheat Flour against Myocardial Injury in an Ischemia/Reperfusion Rat Model.

We have previously shown that supplementation of wheat with hot-water extract reduces myocardial injury by inhibiting apoptosis in a rat model of myocardial infarction (MI). Arabinogalactan-peptide (AGP), a cell wall polysaccharide of wheat, was also responsible for the protection. However, the underlying mechanisms were not elucidated. In this study, we investigated the underlying mechanisms for how AGP supplementation reduces myocardial injury. First, we isolated highly pure AGP from all-purpose wheat flour. We supplemented rats with AGP at a dose of 100 mg/kg/d for 3 days, and subjected the rats to ischemia (30 min) through ligation of the left anterior descending coronary artery followed by reperfusion (3 h) through a release of the ligation. Supplementation with AGP significantly reduced the infarct size in the heart. In addition, AGP intake inhibited the apoptotic cascade, determined through decreased mitogen-activated protein kinases (p38 and c-Jun N-terminal kinase) phosphorylation, decreased Bcl-2-associated X protein/B-cell lymphoma ratios, and decreased generation of nicked DNA, which was confirmed through western blotting and terminal deoxynucleotidyltransferase-mediated dUTP nick-end labeling staining. These findings indicate that AGP intake can protect against myocardial injury. Traditionally, consumption of dietary fiber such as AGP has been shown to reduce MI risk by inhibiting preocclusion steps through reducing risk factors. Our findings suggest that AGP intake can also reduce MI risk by inhibiting postocclusion steps. This study describes a better dietary recommendation and new prevention strategy for reducing MI risk through regular consumption of wheat rich in AGP.

DEVELOPMENT OF SNACK CRACKERS INCORPORATED WITH DEFATTED COCONUT FLOUR

Recently, consumer demand has increased for healthy snacks. Snack crackers are popular as healthy snacks and there is a high potential to enhance the nutritional value by incorporating natural ingredients. In the present study, the dietary fiber content of the snack crackers was improved by incorporating defatted coconut flour. Chemical and functional properties of defatted coconut flour and all-purpose wheat flour were studied. Snack crackers were prepared by incorporating defatted coconut flour into wheat flour at 10, 20, 30 and 40 % (w/w) levels. Sensory evaluation was conducted by using a 5-point hedonic scale with 31 panelists based on color, crispiness, texture, taste and overall acceptance. Physico-chemical characteristics and shelf life studies were carried out after packing in triple laminated aluminum foil and stored under ambient conditions. Defatted coconut flour was characterized with significantly higher crude fiber (17.69%), protein (22.10%) and mineral content (6.17%) than all-purpose wheat flour. The bulk density, water and oil holding capacities of defatted coconut flour were significantly higher than all-purpose wheat flour (p

Substitution of Okra Gum Extract for Water Results in Gluten-Free Spice Cookies with Improved Cookie Spread and Consumer Acceptability for Texture Compared to All-Purpose Wheat Flour Spice Cookies

Substitution of Okra Gum Extract for Water Results in Gluten-Free Spice Cookies with Improved Cookie Spread and Consumer Acceptability for Texture Compared to All-Purpose Wheat Flour Spice Cookies

Effect of inulin on dough and biscuit quality produced from different flours

One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

Effect of inulin on dough and biscuit quality produced from different flours

One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

Sensory Evaluation Ratings and Moisture Contents Show that Soy Is Acceptable as a Partial Replacement for All-Purpose Wheat Flour in Peanut Butter Graham Crackers

Fortification can help individuals achieve adequate nutritional intake. Foods may be fortified with soy flour as a source of protein for individuals limiting their intake of animal products, either due to personal dietary preference or to reduce their intake of saturated fat, a known risk factor for heart disease. This study determined the feasibility of fortifying peanut butter graham crackers by substituting soy flour for all-purpose wheat flour at 25%, 50%, 75%, or 100% weight/weight. Graham crackers fortified with soy flour were compared to similarly prepared nonfortified peanut butter graham crackers. Moisture contents of all graham crackers were similar. Consumers (n=102) evaluated each graham cracker using a hedonic scale and reported liking the color, smell, and texture of all products. However, unlike peanut butter graham crackers fortified with lower levels of soy, graham crackers fortified with 100% weight/weight soy flour had less than desirable flavor, aftertaste, and overall acceptability. Overall, this study shows that fortification of peanut butter graham crackers up to 75% weight/weight with soy flour for all-purpose wheat flour is acceptable.

INCORPORATION OF COCONUT FLOUR INTO WHEAT FLOUR NOODLES AND EVALUATION OF ITS RHEOLOGICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS

ABSTRACT Blends of all-purpose wheat flour and coconut flour (ground residue of virgin coconut oil extraction) were prepared for the preparation of noodles. Mixing behavior (water absorption, arrival, dough development time and stability) of the blends was determined by farinograph. Noodles were evaluated for cooked weight, cooking losses, nutritional composition and sensory properties. Water absorption decreases with the substitution increases, whereas dough development time, arrival time and stability were increased up to 20% substitution level. However, at 30% level, an unstable farinogram was observed. Weight increase during cooking is not significantly different to that of noodles prepared with control (100% wheat flour) in all levels of substitutions tested, and solid losses remained less than 5% during cooking in all blends. Protein and fiber content of noodles increased when substitution level increased. Coconut flour addition up to 20% was not significantly different to noodles made with 100% wheat flour for all sensory properties, whereas 30% substitution affects negatively for appearance, texture and overall acceptability of the product. PRACTICAL APPLICATIONS Wheat flour is not a good source of fiber and protein, although wheat flour noodles are popular in the world. Coconut flour is considered as a good source of fiber (10.45%) and protein (21.65%). It has been estimated that the amount of wheat flour used for noodles making in Asia accounts for about 40% of the total flour consumed, so coconut flour can be incorporated up to 20% into wheat flour noodles in order to improve its health benefits.

A GLUTEN-FREE FLOUR MIX IS A SUCCESSFUL SUBSTITUTE WITH THE ADDITION OF XANTHAN GUM IN A YELLOW CAKE

TEXT: The purpose of this experiment was to determine if a commercial, gluten-free all-purpose flour (CGFF) mix could be substituted for all-purpose wheat flour in a traditional yellow cake recipe. Three variations of yellow cakes were tested. The control cake (CC) was made with all-purpose wheat flour. A gluten-free cake (GF) was made substituting CGFF for the wheat flour. A gluten-free cake with xanthan gum (GFX) was made using CGFF and 0.25% xanthan gum. Objective data regarding cake height, shear force and compression force, were measured using a using a universal texture analyzer (TA.XT2, Texture Technologies Corp., Scarsdale, NY/Stable Micro Systems, Haslemere, Surrey, UK). Batter viscosity was measured with a CSC Bostwick Consistometer. GF cakes were significantly shorter, required greater compression force, and less shear force than CC cakes. GFX cakes were similar to CC cakes in compression force, similar to GF cakes in shear force, and intermediate in height. The batters for the GF cakes were substantially less viscous than batter from GFX or CC cakes. Twenty-seven untrained sensory panelists evaluated cakes for sweetness and acceptability. The GF cakes were perceived to be less sweet and less acceptable than CC or GFX cakes. Acceptability of CC and GFX cakes was similar. The xanthan gum appeared to enhance the quality of the gluten-free cakes by increasing the batter viscosity, increasing the cake height, and resulted in a cake more similar to that of cakes made with wheat flour.

Incomplete absorption of the carbohydrate in all-purpose wheat flour.

MALABSORPTION of the carbohydrate lactose is a common cause of flatulence, abdominal discomfort, and diarrhea in otherwise healthy persons. The possibility that such symptoms could result from malabsorption of the other major dietary carbohydrates (sucrose or starch) has received little consideration since these carbohydrates are assumed to be completely absorbed in health. We measured breath hydrogen to assess the absorption of the carbohydrate in white, all-purpose wheat flour. These studies demonstrate that nearly all normal subjects fail to absorb an appreciable portion of this form of starch, possibly because of an interaction between the starch and protein moieties of wheat . . .

Tricalcium Phosphate as an Additive to CSM and All-Purpose Wheat Flour for Control of Insect Infestations2

Attempts were made to rear 8 species of stored-product insects on either CSM (cornmeal, soy flour, and dry milk blend) or all-purpose wheat flour diets supplemented with 2 or 3% of tricalcium phosphate. Callosobruchus maculates (F.) and Sitophilus oryzae (L.) did not develop on either CSM or on all-purpose wheat flour, and Plodia interpunctella (Hübner) failed to develop on any of the wheat flour diets or on CSM diets containing tricalcium phosphate. Tricalcium phosphate appeared to enhance the development of Lasioderma serricorne (F.) when it was added to CSM diets. All-purpose wheat flour with tricalcium phosphate was the most unfavorable medium for all species tested. The species that developed on diets supplemented with tricalcium phosphate were able to produce another generation when returned to their normal laboratory diet.