Brown Flour Research Articles

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks.

The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios of 0% (WRC), 25% (25-BRC), 50% (50-BRC), 75% (75-BRC), and 100% (BRC). The resulting samples underwent in-vivo effects on postprandial blood glucose levels as well as physicochemical and sensory analysis. In comparison to WRC, the samples containing 100% added black rice flour presented higher nutritional qualities in terms of protein, by 16.61%, 8.64% for lipids, 5.61% for ash, 36.94% for crude fiber, 58.04% for total polyphenols, 95.49% for proanthocyanidins, and 88.07% for flavonoids. The addition of BRF had a suppressing effect on lightness (L*) and yellowness (b*), while redness (a*) increased. The results of the glycemic measurements confirmed that consumption of crackers made from brown or black whole-grain rice grain flour does not generate glycemic peaks above the limit of 30 mg/dL in baseline blood glucose levels. The results of developing rice crackers from black and brown flour blends showed promising physicochemical and nutritional properties and could provide a good alternative to wheat flour as a gluten-free product.

Evaluation of Physico-Chemical and Microbiological Parameters of the Types of Wheat Flour Produced in Milling Company

Wheat flour is one of the most used ingredients in bakery products, based on its nutritional and technological properties. Also in recent years, with the increase in the variety of dough products, there has also been an increase in the types of wheat flour in a way that suits the needs of the market. This study aims to analyze the physico-chemical and microbiological characteristics of some types of wheat flour produced by a milling company, which are used for different purposes, such as: white flour, brown flour, whole meal flour, etc. In total, 6 wheat flour samples of different types were analyzed for: moisture, ash, gluten, acidity, water activity and total microbiological load. The results showed that the moisture content is below 14.5 % for all samples. The range of ash content varies from 0.46-1.29% and is different based on the type of flour, because it represents the total amount of minerals present in wheat flour. Acidity is the most used parameter to determine storage conditions and all samples had a low value of 0.09-0.21 %.The wet gluten content of the flour samples varies between the range of 27.3-34.4 %, the highest value of gluten was detected in brown flour. From the microbiological analyzes carried out, we see that the wheat flour samples analyzed result in a low microbial load. Based on the results of the analyzed samples, all types of wheat flour produced by this company have good quality in terms of the analyzed parameters. Usually, the quality of the final product depends on the quality of the raw ingredients. So, the study of the quality of wheat flour in terms of physico-chemical and microbiological parameters also means a higher quality and safety of bakery products.

HS-SPME-GC-MS combined with chemometrics to assess the impact of germination, dehulling, and milling on flavor attributes of brown and green lentils (Lens culinaris subsp. culinaris)

The volatile profiles of raw, dehulled, and germinated seeds and flours of green and brown lentils ( Lens culinaris subsp. culinaris ) were assessed using headspace solid-phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GS-MS). The total identification percentages of the extracted volatiles ranged between 96.3% and 99.8%. Fifty-five aroma compounds were detected and, among them, 42 were determined in the emission of whole legume seeds and 37 from legume flours; they were classified in seven chemical classes, including monoterpene hydrocarbons (MH), oxygenated monoterpenes (OM), sesquiterpene hydrocarbons (STH), phenylpropanoids (PP), apocarotenes (AC), non-terpene derivatives (NTD), nitrogen/sulfur derivatives (NSD). OM volatiles increased during the germination process in both cultivars, while MH decreased significantly. In raw and germinated seeds and flours, the most representative class was NTD, except for germinated green flour (GGF), which emitted much more STH. Besides, milling the seeds resulted in an increase of MH (except for GGF), OM (except for GGF and germinated brown flour GBF ), STH, and PP and a decrease of NTD. The beany flavors associated with the volatile components increased because of germination and milling. Significant differences in the volatile profiles of the cultivars and their flours were evidenced due to the type of cultivar and processing conditions. This information may be of interest to industries involved in the development of specific pulse-based food product. • The aroma compounds of two lentil cultivars were evaluated using HS-SPME-GC-MS. • Effect of dehulling, germination, and milling on volatiles were assessed. • 55 emmited volatiles, which are divided into seven chemical groups, were detected. • A wide difference in the emission profiles of whole seeds and flours was observed. • This is useful in the conception of legume-based ingredients related to specific aroma.

Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.

A simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mm × 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF. The dough expansion occurred only vertically, the thicknesses of the WWF, WMF and BRF biscuits were 5.33, 2.79 and 2.13 times greater than the initial dough height, respectively. This characteristic showed high correlations with volumetric expansion (r = 0.95), specific volume (r = 0.90), hardness (r = 0.92), fracturability (r = 0.93) and spread factor (r = -0.96). BRF increased the value of the color difference of the biscuits up to 17.70, the effect of WMF was smaller (6.51). Only the radial expansion index correlated with the trough (r = 0.76), final viscosity (r = 0.79) and setback (r = 0.77) parameters. Considering the main desirable physical characteristics in savory biscuits, the highest global desirability obtained was for the proportion of 49% WWF, 24% WMF and 27% BRF.

Moman's Secret Agenda

Moman's Secret Agenda

Distribution of iron, zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey

SummaryThis study investigates distribution of three micronutrients in milling streams of three common wheat cultivars to estimate nutritive value of white and brown flours. Among the analysed wheat cultivars, the majority of flour streams of NS Todorka showed a higher content of soluble micronutrients than the other two investigated wheat cultivars. It is necessary to improve bioavailability of Fe and Zn in flours since these micronutrients were mostly in insoluble form. In contrast, considering average Serbian portion sizes for bread, bread made from flour Type ‘110’ could supply almost 75% of the recommended daily intake for Mn.

Making life look and taste better

Making life look and taste better

Culture of freshwater zooplankton Daphnia magna fed with different feed combination

The study was focused on the culture of freshwater zooplankton Daphnia magna under differentfeed trials. D. magna was collected from a pond and isolated based on its distinct morphologicalcharacteristics. They were cultured in 12 glass jars containing 700 mL of tap water with different feedingregimes: control (tap water only), green water (25 ml/L) (Tg), yeast (50 g/L) + green water (25 ml/L) (Tyg)and yeast (16.6 g/L) + powdered green pea (16.6 g/L) + brown flour (16.6 g/L) (Tygb). Each of the controland feed trials was set up in three replicates. Feeding and population count took place every third day over anexperimental duration of 21 days. The highest population density of D. magna was found in Tyg on day 15,which was 207.1 individuals/L and the lowest was found in control, which was 23.80 individuals/L. Resultsshowed relatively better growth performance of D. magna in mixed feed trials compared to single or ‘nofeed’ trial. Among three feed trials, Tyg incurred the lowest cost compared to others and the cost toproduction ratio was 7.8. The culture technique that have been standardized in the present study could beapplied to fish hatcheries and nurseries in Bangladesh.

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

The study determined the physical properties of finger millet (FM) (Eluesine coracana) grains and the functional properties of FM flour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM flours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was significantly higher (p less than 0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was significantly different from FM flour on all dimensional properties. Moisture content of milky cream showed higher significant difference for both grains and flours as compared to brown and black grain/flours. Milky cream cultivar was significantly different in L , b , C , H values, WAC, BD and dispersibility for both FM grains and flours. Data showed that brown flour was significantly higher in viscosity than in milky and black flours. Microstructure results revealed that starch granules of raw FM flours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM flour.

The effects of wheat cultivars on the production of different types of wheat flours of precisely defined magnesium content

Whole kernels of cereals are the most important source of magnesium. This mineral has several positive effects on human health. However, the human body cannot absorb 100% of magnesium from plant sources during digestion. Additionally, the wheat flour milling process usually produces refined flour with a substantially lower content of magnesium. The aim of this study was to examine the effect of milling of two wheat cultivars on total and soluble magnesium distribution in milling fractions, with the purpose of creating wheat bread with a precisely defined magnesium content. Ash content, thousand grain weight (TGW), and kernel size were analysed in five wheat cultivars. Two most statistically distinguished wheat cultivars according to these analyses (Moma and Todorka) were milled in a laboratory mill to gain as many flour fractions as possible (eleven). Magnesium was extracted from the flour and its content was measured by inductively coupled plasma. The results showed that the level of soluble magnesium in refined white flours (T-500 with ash content between 0.46-0.60d.m.%) is approximately 17% and is available for uptake in the human body. Also, by milling the Moma cultivar in an industrial mill with a capacity of 100 t per day gave 6.6 t more brown flour (T-1000 with ash content between 1.05-1.15 d.m.%) than the Todorka cultivar. Furthermore, the daily consumption of brown bread (produced from brown flour) in Serbia would satisfy about 60% of the daily magnesium requirements.

An optimized analysis of 2‐acetyl‐1‐pyrroline content diversity in the core collection of aromatic rice germplasm (Oryza sativa L.)

AbstractBackground and objectivesAromatic rice constitutes a small but a special group of rice varieties, considered as the best in quality. A headspace solid‐phase micro‐extraction (HS‐SPME) method, combined with a gas chromatography–mass spectrometry (GC‐MS) assay, was developed to enable the rapid, simple, and reliable quantification of 2‐acetyl‐1‐pyrroline (2AP) in rice.FindingsThe most effective release of 2AP was obtained using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber and extracting brown flour or single whole brown grain at 80°C for 30 min. By the optimized protocol, the limit of detection (LOD) and limit of quantification (LOQ) for 2AP was 1.0 µg/kg of 2AP and 4.0 µg/kg of brown rice flour, respectively. The reproducibility and interday repeatability were <5.00% RSD (n = 10) and 12.5% RSD (n = 27), respectively. A good linearity was observed from 5 to 80 ng with a good correlation coefficient (R2) value of 0.9892. When the method was applied to a collection of aromatic rice germplasm, the 2AP content in 34 entries appeared to be below the limit of detection. The mean 2AP content in the set was 0.45 mg/kg, and the range was from undetectable to 2.73 mg/kg. Most entries contained 0.09–0.46 mg/kg 2AP.ConclusionsA rapid 2AP assay of brown flour or single brown whole grain, based on HS‐SPME combined with GC‐MS, was shown to generate reproducible and reliable outputs. When applied to a set of 228 aromatic rice entries, it was able to reveal the existence of substantial variation for 2AP content.Significance and noveltyThe results of this study produced an accurate, rapid, and highly reproducible assay, which are suitable for the screening of large numbers of samples and the helping of aromatic rice breeding.

Impact of particle size on wheat dough and bread characteristics

There was studied dough made from refined white and brown wheat flours of different granulometry by means of mechanical, thermal analysis and rheological testing. Observed results were confronted with textural properties of breads. Obtained data confirmed that fine refined white flour dough had high ability to elongate and accumulate stress, in contrary, brown fine flour dough exhibited weaker ability to accumulate stress. Observed increase of the complex viscosity associated with the gelatinization was the fastest in coarse dough, where it gained also the highest peak viscosity. The highest water content liberated was found from fine brown flour bread. This triggered lower water availability for hydration of starch granules in the bread during baking process, thus promoting higher moisture loss affecting thus the overall expansion and porosity of the bread matrix. The latter effect was ascribed to the presence of bran particles in brown flour.

The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour

Although brown wheat flours are healthier than refined ones, baking quality is poor. To improve the workability and quality of brown wheat flour, we tested the addition of gelatinized flour during the production of salt-free bread. Dough rheology and bread quality were investigated in two trials. The first tested the addition of three levels of water and two levels of gelatinized brown flour. Brown flour gel addition significantly affected dough rheology and bread quality. Doughs made with gel required more water. Furthermore, significant interactions between gelatinized brown flour and water content were found for bread volume and crumb hardness. The second trial tested effects of gelatinized brown flour addition in doughs prepared with optimal water content (gelatinized flour samples required more water to reach optimum levels). Dough rheology was improved with the use of gelatinized brown flour; bread samples had significantly higher volume and lower hardness and chewiness. The addition of gelatinized brown flour may represent a good strategy to improve the baking performance of brown wheat flours, notably dough rheology and bread quality. The technique does not require the addition of new ingredients and preserves the high nutritional value of brown flour.

The bread making process of ancient wheat: A semi-structured interview to bakers

The importance of bread made from ancient wheat flours is currently increasing. In literature, several works examine the cultivation phase of ancient wheats, as well as their positive effects on human health. On a technological level, their bread-making process is hindered by the poor workability of these flours, but there are only few scientific studies aimed to enhance their technological performance. However, bakers developed several strategies to improve ancient wheat flour processability. We chose the semi-structured interview as instrument to investigate these strategies, evaluating them according to the existent literature. The study revealed that ancient wheats are usually stone milled, and processed as brown flours. Bread doughs are often prepared with flour blends, resulting from the cultivation of grain mixtures or obtained as flour mix.The choice of slow mixers, an accurate monitoring of the final leavening phase and the use of sourdough, as well as the selection of flour blends have been proposed as solutions to partially improve the technological performance of ancient wheat flours. Finally, ancient wheat varieties are usually processed following several “good working practices” (i.e. use of non-refined flours, sourdough, organic cultivations) which probably play a role in enhancing their beneficial effects on human health.

Some physical and functional properties of finger millet (Eleusine coracana) obtained in sub-Saharan Africa

The study determined the physical properties of finger millet (FM) (Eluesine coracana) grains and the functional properties of FM flour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM flours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was significantly higher (p<0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was significantly different from FM flour on all dimensional properties. Moisture content of milky cream showed higher significant difference for both grains and flours as compared to brown and black grain/flours. Milky cream cultivar was significantly different in L*, b*, C*, H* values, WAC, BD and dispersibility for both FM grains and flours. Data showed that brown flour was significantly higher in viscosity than in milky and black flours. Microstructure results revealed that starch granules of raw FM flours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM flour.

Thermal and rheological properties of brown flour from Indica rice

The thermal, paste and rheological properties of brown flours from four Indica rice subspecies with different amylose content were examined using Differential scanning calorimetry (DSC), Brabender Viscometer and rheometer. Peak, final and setback viscosities (p < 0.05) increased with increasing amylose content from Brabender micro Visco-Amylo-Graph (MVA), but the phase transition temperatures of brown rice flour from DSC (p < 0.05) decreased with increasing amylose content. Rheological properties were determined by steady shear, small amplitude oscillatory shear (SAOS) and thixotropic experiments. SAOS results showed a gel-like viscoelastic behavior with G′ higher than G″. Steady-shear results showed that the brown rice flour exhibited a non-Newtonian shear-thinning behavior and the flow curves can be well described by the Herschel-Bulkley model. The upward-downward rheograms showed that brown rice flour gel, except IR-1, had a hysteresis loop, indicating a strong thixotropic behavior.

Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars

Effect of substitution of brown flour (BF) with fiber rich ingredient mixture, FRIM (banana flour, psyllium husk, partially defatted coconut flour and oats) and protein rich ingredient mixture, PRIM (chickpea flour, sesame, soya protein isolate and whey protein concentrate) at the levels of 25, 50 and 75% on the rheological, nutritional and quality characteristics of baked energy bars (BEB) were studied. Use of increasing amount of FRIM increased farinograph water absorption and amylograph peak viscosity while PRIM decreased the aforementioned parameters. Addition of FRIM or PRIM increased the bar dough hardness and decreased cohesiveness and springiness. The overall quality score of BEB increased only up to the substitution of 50% of BF with FRIM or PRIM. The BEB with 50% FRIM and PRIM remained chemically stable during storage up to 3months and showed 9 times increase in dietary fiber content and about 2 times increase in protein content respectively.

Optimisation of near-infrared reflectance model in measuring protein and amylose content of rice flour

Near-infrared reflectance spectroscopy (NIRS) has been used to predict the cooking quality parameters of rice, such as the protein (PC) and amylose content (AC). Using brown and milled flours from 519 rice samples representing a wide range of grain qualities, this study was to compare the calibration models generated by different mathematical, preprocessing treatments, and combinations of different regression algorithm. A modified partial least squares model (MPLS) with the mathematic treatment “2, 8, 8, 2” (2nd order derivative computed based on 8 data points, and 8 and 2 data points in the 1st and 2nd smoothing, respectively) and inverse multiplicative scattering correction preprocessing treatment was identified as the best model for simultaneously measurement of PC and AC in brown flours. MPLS/“2, 8, 8, 2”/detrend preprocessing was identified as the best model for milled flours. The results indicated that NIRS could be useful in estimation of PC and AC of breeding lines in early generations of the breeding programs, and for the purposes of quality control in the food industry.

&lt;i&gt;Detarium microcarpium&lt;/i&gt; Bread Meal: It’s Physiological Effects on the Postprandial Blood Glucose and Insulin Levels of Healthy Non Diabetics Subjects

This work studied the effect of Detarium bread meal on the postprandial plasma glucose and insulin levels of healthy participants. The subjects of the study were ten healthy non diabetic male subjects who were fed two meals, an experimental bread meal containing detarium flour and a control bread meal made from wheat flour only. The test meals consisted of two small bread rolls, 38g of apricot jam (Robinson’s) and water to make a total meal weight of 400g. The available carbohydrate portion of the meal was 75g. The bread rolls contain 50g carbohydrate mostly in the form of starch. The jam provided 25g of available carbohydrate in the form of sucrose. The experimental breads rolls provided 5g of s-NSP as calculated from the nutrient analysis plus s-NSP from the brown flour. The subjects visited the metabolic kitchen twice a week after an overnight fast. All the subjects ate the two types of meals detarium and control bread meal in random order. The subjects were weighed and their heights were taken. A three days food record was kept to ensure adequate carbohydrate intake. Fasting blood samples were taken. Postprandial blood samples were taken from the subjects at 30, 60, 120, and 150 minutes from the commencement of the meal. The blood samples were analyzed for glucose and insulin levels. Data obtained were analyzed using ANOVA. The results of the incremental plasma glucose level showed a significant bread meal effect (Wilks’ Lambda 11.1 df 6 and 18; p=0.0049) and a significant time effect at (p=0.0129). The result showed a significant difference between the effect of the detarium bread compared to the control bread meal at (p=0.0008). The result also showed there was a significant difference for Detarium bread meal at 90, 120 and 150 minutes when compared to the control bread meal. ANOVA also showed a significant meal effect on the incremental insulin levels (Wilks’ Lambda 16.0; df 2, 18; p=0.0016) and a significant time effect (p=0.0230). There was a significant difference on the plasma insulin levels between the control and the Detarium bread meals (p=0.0022). Detarium bread showed a significant difference on the plasma insulin levels at 30, 60 and 150 minutes. Keyword: Detarium, Bread meal, Plasma glucose, Plasma insulin, Healthy subjects

The effect of cissus rotundifolia consumed as a bread meal on plasma glucose and insulin levels of healthy non diabetic subjects

This study investigated the effect of cissus bread meal on the postprandial plasma glucose and insulin levels of healthy non diabetic subjects. Ten healthy non diabetic male subjects participated in the study and were fed two meals, an experimental bread meal containing cissus flour and a control bread meal made form wheat flour only. The test meals consisted of two small bread rolls, 38g of apricot jam (Robinson’s) and sufficient water to make a total meal weight of 400g. The available carbohydrate portion of the meal was 75g. The bread rolls contain 50g CHO mostly in the form of starch. The jam provided 25g of available carbohydrate in the form of sucrose. The experimental breads rolls provided 5g of s-NSP as calculated from the nutrient analysis plus s-NSP from the brown flour. The subjects came fasting to the metabolic twice a week and were fed one type of the bread meal. Postprandial blood samples were taken from the subjects at 30, 60, 120 and 150 minutes from the commencement of the meal. The blood samples were analyzed for glucose and insulin levels. Data obtained were analyzed using ANOVA. The results of the incremental plasma glucose level showed a significant bread meal effect (Wilk ’lambda 11.1 df 6 and 18; p = 0.0049) and a significant time effect at (p = 0.0129). The result showed that the cissus bread meal had a significant decrease on plasma glucose levels of subjects at 150 minutes compared to the control bread. Cissus bread meal did not show any significant difference on the incremental insulin levels of the subjects when compared to the control bread meal.