Brabender Units Research Articles

Proximate, Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (Artocarpus communis Frost) Flour

This study evaluated the effects of replacing wheat flour (WF) with fermented breadfruit flour (FBF) at between 10 to 40% substitution level on the qualities of biscuit produced from the blends of composite flour. Farinograph and gluten properties of the flour were determined. Baking, proximate, and sensory qualities of the biscuit were also evaluated. Substitution of WF for FBF decreased gluten and dough stability from 10.01 to 8.31% and 10.01 to 6.50 minutes, while water absorption and mixing tolerance index increased from 57.61% and 20.1 Brabender unit (BU) to 63.91% and 60.0 BU, respectively. Biscuit flow, break strength, and oven spring decreased from 93.84 to 14.29%, 2.12 to 0.92 kg and 3.38 to 0.45 mm, respectively. Protein contents of the biscuit decreased significantly (p < 0.05) from 12.01 to 9.41% while fiber and ash increased from 2.40 to 2.60 and 1.45 to 2.45%, respectively. Biscuit of acceptable qualities were obtained from blends at 20% substitution level.

Characteristics of Bread and Biscuit Made With Wheat and Rice Flour Composites

Technological quality changes of wheat flour were studied in relation to its partial replacement (5, 10, 15, 20, 25 or 30%) by white rice flour (RF). In dependence on level added, RF lowered water absorption up to about 10%. Dough stability was multiplied reversely as well as its overmixing tolerance – softening degree of dough lessened from 60 Brabender units (BU) for wheat flour to 20 BU for wheat-rice flour blend 70:30. Baking quality of flour composites was worsened owing to changes in dough elasticity and extensibility (i.e. dough machinability), summarised by extensigraph energy (as an area under curve) decrease from 140 cm2 to 70 cm2 comparing the same samples. Gelatinisation temperatures and amylograph maxima reversely increased – optimal values were recorded for wheat:rice composite 80:20 yet (viscosity between 575 – 790 BU). Fermentation process was affected equivocally – gases volumes had increased up to about 11% because of glucosidase present in RF, but dough volumes lowered due to gluten net weakening. It resulted into lowering of control bread volume to a half for the bread containing 30% of RF (from 319 to 154 ml/100 g, respectively). Bread crumb chewiness was affected seriously; bread samples higher level of RF than 20% were less acceptable (fall of crumb penetration from 10.6 mm to 2.2 mm). Quality changes of biscuits containing RF were of smaller extent – the substitution of 5% caused specific volume increase about ca 15% (from 143 to 203 ml/100 g). Sizes of other fortified biscuits were gradually diminished to level of the wheat control ones.

Grape seed as a functional food ingredient in bread-making

The objective of this study was to determine the effects of grape seed (GS) on the rheological and bread-making properties, antioxidant activity and phenolic composition of bread. Wheat flour was replaced with GS at levels of 2.5%, 5.0% and 7.5%. GS increased the dough development time at a level of 5.0% but did not change it at levels of 2.5% and 7.5%. The dough stability value increased from 6.4 to 12.3 min with the increase of GS content from 0% to 7.5%. Mixing tolerance index decreased from 41.1 to 6.4 Brabender Units Equivalent. Extensibility of dough containing GS was higher than that of the control dough. The antioxidant activities of the bread increased significantly with the increased GS substitution. Gallic acid and catechin content increased in the bread containing GS. It was concluded that GS could be added to the formulae to improve functionality of the bread.

EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLI

ABSTRACTWheat bran (WB) and oat bran (OB), which are rich in dietary fiber content, were blended separately with wheat flour at 0, 5, 10, 15 and 20%. The incorporation of WB and OB increased the farinograph water absorption from 58.3 to 64.1 and 62.3%, respectively. The dough stability decreased from 10 to 5.5 and 7.0 min. The increase in maximum pressure value was greater upon the addition of WB. The peak viscosity value decreased from 818 to 673 Brabender units (BU) upon the addition of WB. The addition of either WB or OB in the preparation of instant vermicelli made the strands tough. The moisture content and oil uptake decreased from 6.5 to 5.1% and from 18.3 to 16.6%, respectively. The cooked weight decreased, while the cooking loss increased with increasing levels of either of the bran. Combination of WB (5%) and OB (10–15%) resulted in instant vermicelli of acceptable quality having total dietary fiber content of 6.12%.PRACTICAL APPLICATIONSHigh‐fiber ingredients exhibit many properties that influence the physiological functions of foods. Consumption of high‐fiber products has shown several health benefits. There is a need to have products enriched with dietary fiber. Wheat bran and oat bran, which are good sources of insoluble and soluble dietary fiber, respectively, have been used in the preparation of various bakery products. The utilization of such sources has also helped in reducing the oil uptake during processing. This study would surely help the industry in developing fiber‐rich instant vermicelli using the naturally available fiber‐rich sources.

Dough characteristics of wheat flour milled from wheat grains stored in spike form

SummaryThis study compares the effects of storage form (grain and spike) of wheat as well as grain moisture content (12%, 14% and 16%), storage time (0, 3, 6 and 9 months) and temperature (10, 20 and 30 °C) on rheological (farinograph and extensograph) characteristics of dough obtained from stored wheat. While water absorption, stability and degree of softening of wheat stored in spike form were 61.2%, 15.8 min and 25.9 Brabender unit (BU), these values of wheat stored in grain form were 60.8%, 14.1 and 29.1 BU, respectively. Resistance to extension and dough energy of wheat stored in grain form were significantly higher than those of wheat stored in spike form, while extensibility was significantly lower. Storage in spike form had a positive effect on all farinograph and extensograph characteristics of wheat stored under nonoptimal storage conditions such as high grain moisture content, high temperature and long storage time.

Physico‐chemical and functional properties of starch isolated from ginger spent

AbstractStudies were carried out on starch isolated from ginger spent, obtained after the extraction of oleoresin, to explore the possibility of its use as a food ingredient. AM content was found to be 25.5%. SEM showed the granules were disc‐shaped as well as ovoid with a smooth surface. The average granule size was 22.5 ± 3.5 µ in length and 16.9 ± 4.8 µ in width with thickness of ∼3 µ. Ginger spent starch exhibited a high gelatinization temperature (88°C), peak viscosity (678 Brabender units (BU)) and cold paste viscosity (777 BU). It also possessed low paste clarity and higher freeze–thaw stability. Dynamic rheological properties of ginger spent flour, measured using parallel plate geometry showed that the storage modulus (G′) increased and loss modulus (G″) decreased as a function of frequency. Starch from ginger spent flour with high gelatinization temperature and low in vitro starch digestibility (45%) is suitable to use for development of speciality food formulations.

Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases

Although many xylanases are widely used in the baking industry, only one glycoside hydrolase family 10 (GH 10) xylanase has previously been reported to be effective in baking. In this study, we compared the effectiveness of two GH 10 xylanases, psychrophilic XynA from Glaciecola mesophila and mesophilic EX1 from Trichoderma pseudokoningii, in bread making. The optimal dosages needed to improve wheat flour dough and bread quality were 270-U/kg flour for EX1 and 0.9-U/kg flour for XynA. At their optimal dosage, both XynA and EX1 had significant dough-softening ability, resulting in a 50% reduction in Brabender units. XynA was more effective than EX1 in reducing the time to reach maximum consistency. XynA and EX1 showed similar effects in improving the bread volume (~30% increase). EX1 was more effective in reducing the initial crumb firmness. Although both enzymes exhibited similar anti-staling effects on the bread, based on a decrease in the bread firmness, XynA had a greater effect on reducing the firming rate, and EX1 showed an enhanced reduction in the initial firmness. These results show that these two GH 10 xylanases have unique advantages in improving dough and bread quality and indicate their potential in bread making.

The influence of additives and frozen storage on functional properties and flow behaviour of fish protein isolated from haddock (Melanogrammus aeglefinus).

Fish protein isolates (FPI) were extracted from haddock (Melanogrammus aeglefinus) cut-offs using the pH-shift method. Flow behaviour and some functional properties of FPI containing 19% protein (pH 6.4) and different amounts of salt, sucrose and also polyphosphate stored 12 weeks at -18°C were studied. Additives influenced viscosity, but not flow behaviour. Adding salt and sucrose increased water holding capacity (WHC), but significantly decreased viscosity (Brabender Unit) and whiteness. Using polyphosphate and sucrose did not affect WHC, and whiteness of FPI but it decreased viscosity. Different amounts of additives and frozen storage time changed functional attributes of FPI significantly. The results suggest that the isolated proteins obtained through the pH-shift also need to be preserved against denaturation during frozen storage like surimi

Effect of some essential oils on rheological properties of wheat flour dough

The effects of summer savory (Satureja hortensis L.), majorana (Origanum vulgare L.), sage (Salvia triloba L), rosemary (Rosmarinus officinalis L.), pickling herb (Echinophora tenuifolia L.) and laurel (Laurus nobilis L.) essential oils on extensograph and farinograph characteristics of wheat flour doughs were determined. Also, some chemical properties (moisture content, ash content, wet gluten content, sedimentation value and falling number) were established. The results show that resistance to extension, maximum resistance, ratio number (minimum) and ratio number (maximum) values were increased by S. hortensis oil addition during the proving time. Extensibility values of S. hortensis, O. vulgare and S. triloba at 90 min of proving time were found lower that than those of other proving times (except S. triloba at 135 min). According to the extensograph results, rosemary, pickling herb and laurel oils allowed higher extensibility and energy, and lower resistance to extension and maximum resistance (Brabender Unit Line). The farinograph water absorption (500 farinograph units) varied from 63.6 to 64.7. The development time of dough with rosemary oil was the same as the control group. Stabilities of dough with savory sater, majorana and sage oil were found lower that those of both control and other oils. As a result, rosemary, pickling herb and laurel oils had an advantage on the extensograph and farinograph characteristics of wheat flour dough.

Studies on functional properties of borassus starch from fresh germinating nuts of giginya ( Borassus aethiopum) palm

Starch, an agricultural biodegradable biopolymer is increasingly being demanded recently for use in versatile industrial products. This has equally increased the search for new sources of this plant product. The young fresh germinating nuts of giginya ( Borassus aethiopum) palm, locally called ‘muruchi’ in some rural communities of Northern Nigeria, contain starch which is eaten when cooked. A new starch was isolated from these germinating nuts which yielded 24.73% of starch on dry weight basis. The chemical composition, swelling power, solubility, water-binding capacity, gelation, effect of storage on gel strength, thermal and pasting characteristics were studied. The chemical composition data were 0.08% ash, 0.18% crude protein, 0.26% crude fiber, 0.09% total lipids, and 26.18% amylose contents. The starch exhibited low water-binding capacity, and limited swelling power and solubility behaviors which were dependent on temperature. DSC measurement showed that the starch has low enthalpy of gelatinization (8.12 J/g) and transition temperatures ( T 0, T p, and T c), and high gelatinization temperature range (13.1 °C). The gelatinization temperature was 64.5 °C and a low breakdown (BD) viscosity value of 192 Brabender units (BU) is suggestive of high paste stability of borassus starch during heating. Based on the high viscosity, BD viscosity, setback viscosity, final viscosity, and ability of the starch to be easily cooked and form gels, the starch may be a potential hydrocolloid for application in sauces, baby food, and a variety of new food products.

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

In order to develop low calorie soft dough biscuits, fat in the biscuit formulation was reduced from 20% (control) to 10%, 8%, and 6% levels, respectively. Changes in the rheological properties of the dough due to fat reduction were studied using research water absorption meter (RWAM), Brabender Farinograph and Texture analyzer. As the fat level decreased, the dough hardness increased and the extrusion time of biscuit dough, as measured in RWAM, increased from 43 s (20%) to 167 s (6%) and the farinograph biscuit dough consistency increased from 180 to 540 Brabender Units (BU). The texture analyzer showed an increase in dough hardness from 20.78 N to 44.08 N. Replacing fat with equal quantities of maltodextrin and polydextrose reduced the dough consistency and dough hardness, to some extent. Addition of glycerol mono stearate and guar gum had a positive effect on dough consistency and hardness. Effect of fat reduction had a negative effect on biscuits texture. Biscuit texture improved significantly, when fat was replaced with maltodextrin. Further improvement in biscuit texture was noted when either glycerol mono stearate or guar gum was used along with maltodextrin.

Physicochemical Characterization of Mexican Cowpea (Vigna unguiculata) Tailing Starch

AbstractA physicochemical characterization was made of tailing starch isolated from cowpea (Vigna unguiculata), a legume. Proximate composition was 1.6% protein, 3.1% fiber, 0.7%, 0.6% ash and 94.0% carbohydrates as nitrogen‐free extract. Total dietary fiber content was 14.1%, soluble fiber was 12.1%, and insoluble fiber was 2.0% as determined by the Prosky method. Amylose content was 22.9%. Gelatinization temperature ranged from 73.5°C to 86.3°C, the peak temperature being 79.3°C. Gelatinization enthalpy was 12.9 J/g. Swelling power ranged from 6.1 g water per gram starch at 60°C to 26.3 g water per gram starch at 90°C. Solubility, analyzed within the same temperature interval, ranged from 4.3% to 23%. Water absorption capacity was 5.8 g water per gram starch at 60°C and 19.4 g water per gram starch at 90°C. Initial pasting temperature was 78°C, breakdown was ‐68 Brabender Units (BU), consistency was 265 BU, and setback was 197 BU. Clarity, expressed as transmittance, was 13.4%. Syneresis in a 6% gel stored for 24 h at 4°C was 6.6% and 22.5% at −10°C. The physicochemical properties of Mexican cowpea tailing starch indicate that it is a good source of dietary fiber which can be included in food systems that require thermal treatments as bakery products.

Influence of the Heating Rate on the Pasting Properties of Various Flours

AbstractViscoamylographic tests were carried out on six commercial flour samples, three wheat flours (WF), two semolinas (S) and one rice flour (RF), using the Brabender Micro Visco‐Amylo‐Graph (MVA). The slurries were subjected to a definite temperature profile (30°C‐95°C, 95°C×30 min, 95°C‐50°C, 50°C×30 min), stirring at 250 min−1 and using a 300 cm·gf cartridge and recording the viscosity (in Brabender Units, BU) as a function of temperature and time. The aim of this work was to evaluate the influence of different heating rates (1.5, 3.0, 5.0, 7.5, 10.0°C/min) on the pasting properties of the various flours. The peak viscosity of WFs and Ss increased when high heating rates were applied, while the RF showed similar pasting properties independently of the heating rate. These behaviours were mainly ascribed to the different molecular organisation of the starch granules, responsible of different swelling and gelatinising extents, and also to a different kinetic of alpha‐amylase inactivation according to the heating rate applied. The key role of the alpha‐amylase activity in controlling the pasting viscosity of the different samples was demonstrated by the viscoamylographic test performed in the presence of silver nitrate as enzyme inhibitor.

Viscoamylographic Studies on Zea Mays [Mexican White Tuxpeño Maize] Partial Gelatinization with Calcium Hydroxide

AbstractMexicans staple food is maize “tortilla”, prepared by thermal‐alkaline processes. The sensory properties of “masa” and “tortilla” depend on the reactions occuring between lime and chemical compounds in maize. In the present study, the effect of different calcium hydroxide, Ca(OH)2, concentrations (0.0, 0.10, 0.30, 0.50 %, dry basis, d.b.) on the apparent viscosity and maximum gelatinization temperature of a cornstarch water slurry was assessed. This Mexican traditional thermal‐alkaline gelatinization reaction (TAGR) was evaluated in a Brabender Viscoamylograph. This small well‐mixed reactor was homogeneously heated, and apparent viscosity data from corn starch were recorded in Brabender Units BU). It was found that an increase in Ca(OH)2 concentrations considerably increases the apparent viscosity, thus reducing the time needed to reach the maximum gelatinization temperature. A mathematical model that represents the phenomena, that occur in the Viscoamylograph, was developed. In the model the Viscoamylograph was considered as a batch reactor and the apparent kinetic coefficients for the TAGR were obtained, including mass balances and thermal‐alkaline gelatinization rates, considering a spherical cornstarch granule formed by a starchy matrix. Activation energy found for this reaction was 1241 kJ.

Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens)

AbstractMucuna bean (Mucuna pruriens) starch was isolated and subjected to chemical modification by oxidation and acetylation. The proximate analysis of the non‐starch components of the native starch on a dry weight basis was 92 g kg−1 moisture, 5 g kg−1 ash, 2 g kg−1 fat, 7 g kg−1 crude fibre and 19 g kg−1 protein. Chemical modification reduced the values for all the non‐starch components except the moisture level. For all the samples, swelling power and solubility increased as the temperature increased in the range 50–90 °C. The swelling power of mucuna native starch (MNS) and mucuna acetylated starch (MAS) increased with increasing acidity and alkalinity, while that of mucuna oxidised starch (MOS) only increased with increasing pH in the acidic range. The maximal solubility of all the starches was observed at pH 12. All the starch samples absorbed more oil than water. The lowest gelation concentration followed the trend MAS &lt; MNS &lt; MOS. Chemical modification reduced the gelatinisation temperature (Tp), while peak viscosity (Pv), hot paste viscosity (Hv) and cold paste viscosity (Cv) decreased after oxidation but increased following acetylation. The setback tendency of the native starch was reduced significantly after chemical modification. However, the breakdown value of MNS, 65 BU (Brabender units), was lower than that of MOS (78 BU) but higher than that of MAS (40 BU). Differential scanning calorimetry studies of gelatinisation and retrogradation revealed that chemical modification reduced the onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc). Oxidation and acetylation reduced the gelatinisation and retrogradation enthalpies of the native starch. The enthalpy of retrogradation of the starches increased as the length of storage increased. Copyright © 2003 Society of Chemical Industry

Canavalia ensiformis Tailing Starch: A Functional Source of Dietary Fiber

AbstractPhysicochemical and functional characteristics of the tailing starch isolated from the legume Canavalia ensiformis were determined. Proximal composition was 2.86% protein, 4.05% fiber, 0.37% fat, 1.51% ash and 91.33% carbohydrates as nitrogen‐free extract. Total dietary fiber content was 21.3%, soluble fiber was 2.2%, and insoluble fiber was 19.1% as determined by the Prosky method. Amylose content as quantified by differential scanning calorimetry (DSC) was 39.35%. Gelatinization temperature range as determined by DSC was from 77.9 °C to 88.1 °C, with 81.6 °C being the peak temperature. Transition enthalpy was 10.1 J/g. Swelling power ranged from 4.36 g water/g starch at 60 °C to 11.87 g water/g starch at 90 °C. Water solubility, analyzed within the same temperature interval, ranged from 3.29% to 16.93%. Water absorption capacity was 4.22 g water/g starch at 60 °C and 10.33 g water/g starch at 90 °C. Syneresis in a 6% gel stored at 4 °C for 24 h was 25.66 mL water/50 mL gel. Clarity, expressed as transmittance, was 10.46%. Initial pasting temperature was 93 °C, breakdown was —22 Brabender Units (BU), consistency was ‐5 BU, and setback was 17 BU.

Germination of Wheat Grains at Various Temperatures in Relation to the Activities of α-Amylase and Endoprotease

Germination percentages of wheat grains sampled at 3 grain-filling stages : yellow-ripe stage (water content 45-50%), dough-ripe stage (35-40%), and full-ripe stage (25-30%), and imbibed in water at 12°C and 20°C were examined in relation to the activities of α-amylase and endoprotease. Wheat varieties studied were Chihoku-komugi, which is susceptible to pre-harvest sprouting, and Satanta, which is resistant. Germination percentage was higher at 12°C than at 20°C in all grains sampled at all stages in both varieties, and was higher in Chihoku-komugi than in Satanta at 20°C. The activity of α-amylase in the grains at the yellow-ripe stage was higher at 12°C than at 20°C in both varieties, but that at the other 2 stages was higher only in Satanta. Endoprotease increased rapidly from 7 to 10 days after the start of imbibition, and exceeded 12 units only at 12°C in Chihoku-komugi grains at the dough and full-ripe stages. The results showed that α-amylase activity was lower than the value equivalent to 300 brabender unit (BU) in amylography when the germination percentage was 0%. Endoprotease activity exceeded 6 units when the germination percentage exceeded 90%.

Structures and Physicochemical Properties of Acid-Thinned Corn, Potato and Rice Starches

The structures and physicochemical properties of acid-thinned corn, potato, and rice starches were investigated. Corn, potato, and rice starches were hydrolyzed with 0.14 N hydrochloric acid at 50 °C until reaching a target pasting peak of 200—300 Brabender Units (BU) at 10% solids in the Brabender Visco Amylograph. After acid modification the amylose content decreased slightly and all starches retained their native crystallinity pattern. Acid primarily attacked the amorphous regions within the starch granule and both amylose and amylopectin were hydrolyzed simultaneously by acid. Acid modification decreased the longer chain fraction and increased the shorter chain fraction of corn and rice starches but increased the longer chain fraction and decreased the shorter chain fraction of potato starch, as measured by high-performance size-exclusion chromatography. Acid-thinned potato starches produced much firmer gels than did acid-thinned corn and rice starches, possibly due to potato starch's relatively higher percentage of long branch chains (degree of polymerization 13—24) in amylopectin. The short-term development of gel structure by acid-thinned starches was dependent on amylose content, whereas the long-term gel strength appeared dependend on the long branch chains in amylopectin.

Physicochemical and Functional Characterization of Baby Lima Bean(Phaseolus lunatus) Starch

One potential source of starch is the tropical legume baby lima bean (Phaseolus lunatus) that contains around 56—60% of starch. The objectives of this work were to evaluate this starch's physicochemical and functional properties and compare it with the properties of other starches. The chemical composition of lima bean starch was: 10.16% moisture, 0.20% protein, 0.67% fiber, 0.14% ash, 0.54% fat, 98.43% starch and 0.013% phosphorus. The amylose content was higher (32.7%) than that of other cereal and tuber starches but similar to other legume starches. The average granule size (diameter 17.9 μm) was comparable to that of corn starch and of other legume starches. The granule was heterogeneous, presenting an oval shape. The gelatinization temperature was 80.16 °C (range 75—87 °CC), which is similar to other legume starches but higher than that of corn starch. The molecular size (alkali number 3.22), was smaller than that of potato starch but similar to that of corn starch. Compared to corn starch, the gels were firmer and presented a higher degree of retrogradation even at high concentrations. The water solubility was positively correlated with the temperature: i.e., 1.8, 3.4, 8.5 and 12.3% at 60, 70, 80 and 90 °C, respectively. The swelling power had the same behaviour: 2.6, 3.3,12.8 and 19.9 g of water/per gram of starch at 60, 70, 80 and 90 °C, respectively. The amylogram showed that the viscosity (680 Brabender units) and stability were higher than those of commercial corn starch (252 Brabender units). The use of this starch in the preparation of syrups with high glucose contents, as well as in baked and canned products that require heating, is suggested.

Absolute Rheometry in the Brabender Viscograph by Mixer Viscometry Calibration

The Equivalent Cylinder Principle, as described in the literature, has been applied to the Brabender Viscograph in order to calibrate the instrument from a rheometrical point of view. Based on a calibration with a Newtonian fluid, the typical multi-pin geometry of the Viscograph is recalculated into a virtual concentric cylinder system. Applying standard concentric cylinder equations, this virtual system is then used for calculation of shear stress and shear rate from torque and rotational speed data. The close match of flow curves of carboxymethyl cellulose solutions and starch pastes proves the validity of the calibration. Data from the Brabender Viscograph, normally expressed as Brabender Units at a given rotational speed, can hence be converted into shear viscosity at a specific shear rate and can hence be compared directly with data from other shear instruments. Since the mixer calibration is only valid in the laminar region, the range of validity for Newtonian fluids has been determined too.