Wheat Flour Content Research Articles

Comparison of acceptance of snack chips containing cornmeal, wheat flour and cowpea meal by US and West African consumers

US consumers ( n=59) and West Africans ( n=29) evaluated six snack chip prototypes containing cowpea flour, cornmeal, wheat flour and cornstarch. West African consumers found the snack chips to be much more acceptable than did US consumers. Mean overall acceptance ratings by US consumers for all samples ranged from 2.5 to 4.4 (dislike very much to dislike slightly) whereas West African ratings ranged from 6.0 to 7.0 (like slightly to like very much). West African consumers rated samples with the highest percentage of cowpea flour, 11 and 22.5%, and wheat flour content ranging from 5.5 to 7.5% highest in overall acceptance among all samples.

Determination of the Pentosan Content of Wheat Products by Hydrolysis, Glucose Oxidase Treatment and Analysis by HPAEC/PAD

Abstract A method was developed for determining routinely the total pentosan content of wheat flour, commercial B-starch and gluten. In this method, the polysaccharides in the sample were hydrolysed by treatment with 2 m HCl at 100°C. The resulting pentosan monosaccharides were characterised by anion-exchange chromatography (HPAEC) combined with pulsed amperometric detection (PAD). Using this method, water-extractable pentosans can be determined with only minor adjustments. Interference by the relatively high concentration of starch-derived glucose in the sample, in the HPAEC separation of the pentosan monosaccharides, was eliminated by enzymic conversion of glucose into gluconic acid using glucose oxidase (GOD). Efficient removal of glucose (1 h incubation time) required a relatively high amount of GOD and a continuous supply of oxygen into the solution. The activity of GOD against galactose and xylose was subsequently blocked by lowering the pH of the sample to about 1. The method described has good repeatability. The standard deviation in the pentosan content (sum of the pentose sugars arabinose and xylose) was less than 0·1% for flour, B-starch (pentosan content about 2%) and gluten (pentosan content of about 1%).

Rapid Measurement of Potassium Ion in Wheat Flour Using a FIA‐Ion Selective Electrode Based Sensing System

AbstractThe ash content of wheat flour is used to evaluate its quality but the conventional method of analysis takes several hours. This paper proposes using the potassium ion concentration of wheat flour samples instead of the ash content since the correlation between the two is very good (the correlation coefficient was 0.99). A flow injection analysis (FIA) system based on a potassium ion selective electrode took less than 10min per measurement with a coefficient of variation less than 3%.

Effect of safflower protein isolates on cookie characteristics

SummarySafflower protein isolates prepared by micellization (MP) and isoelectric precipitation (IP) were incorporated into sugar cookies. A commercial soybean protein isolate was used as reference. The amount of protein isolate added was that needed to increase the protein content of wheat flour by 20, 40 and 60%. Physical and sensory properties of the products were not significantly (P > 0.05) affected by fortification with safflower protein prepared by MP, whereas some deterioration of these properties was observed when IP and soybean isolates were used.

The phytic acid content of wheat flour and major types of bread consumed in Kuwait

The content of phytate in wheat flour ( Triticum aestivam) used in the preparation of Pita and other types of bread in the State of Kuwait was determined by an ion-exchange procedure. The phytate content in the wheat flour samples varied according to the extraction rates. A significant decrease of phytate content was noticed in all types of bread when compared to its corresponding wheat flour.

Selenium content of wheat flour used in the UK

AbstractThe selenium content of a range of wheat flours used primarily for bread was determined. This was found to be significantly correlated (P<0.001) with the protein content of these flours. The selenium content of flour and bread in the UK was compared with previously determined values for the UK and with values quoted for North American flours and breads showing that the effect of the recent inclusion of a higher proportion of home‐grown wheats was to lower human dietary selenium intakes markedly. These intakes are now calculated to be around 43 μg day−1 and consequently substantially below recommended daily intakes.

The effects of various thermal processes on dietary fibre and starch content of whole grain wheat and white flour

The content of dietary fibre (DF) and starch in raw and processed materials obtained from wheat was evaluated. The processes studied were extrusion cooking, drum-drying, autoclaving, popping and steam flaking. The processing conditions were chosen to represent the limits that could be used commercially. The DF content was detennined using an enzymic-gravimetric method for soluble and insoluble DF components and a gas-liquid chromatographic method for complete characterisation of the constituent monosaccharides. Values for the total DF obtained by the two methods for a range of samples were closely correlated ( r = 0⁗99; P

VISCOSITY AND PICKUP OF A FISH AND CHIP BATTER: DETERMINANTS OF VARIATION

ABSTRACTRelationship between viscosity and pickup (percent coating weight) of a fish and chip batter was examined with respect to the following parameters: (1) protein content of wheat flour used, (2) batter temperature, and (3) batter holding time. Results obtained indicated that a statistically significant (P 0.001) correlation existed between viscosity and: (1) wheat flour protein content (r= 0.96), (2) percent pickup (r= 0.90), and (3) batter temperature (r=−0.62). Results also indicated that protein content of the wheat flour ingredient and batter temperature may be used as indicators of batter viscosity and, subsequently, percent pickup in the operation of battering portion‐controlled codfish fillets.

Maltose fermentation and leavening ability of baker's yeast

Baker's yeasts with completely differenta-glucoside permease,a-glucosidase and maltose fermentation activities may still be almost equivalent in their leavening ability. A repression of the maltose uptake system of yeast occurs in a medium that besides maltose contains glucose or fructose. Hardly any maltose is utilized until the concentration of monosaccharide falls below 0.2% and a derepression of the maltose uptake system starts. It is almost conceivable that the repression also takes place in dough, as the hexose content of wheat flour is high enough to repress the maltose uptake system. The activities of the maltose fermenting system do not influence the leavening ability of the yeast as measured for the first hour of proofing, although maltose is the predominant sugar present.

Thiamine in irradiated foodstuffs. II. Combined effects of irradiation, storage and cooking on the thiamine content (author's transl)

The effects of 10 MeV electron radiation, of storage for several months and of heating on the thiamine content of wheat flour, crushed oats, ground pork, and dried whole egg were studied. A synergistic effect of these treatments on thiamine losses was observed. In irradiated samples thiamine content was more affected by storage and heating than in unirradiated ones.

Influence of irrigation and nitrogen fertilization on the amino acid composition of spring wheat

Sprinkler irrigation on clay soils in southern Finland decreased the protein content of spring wheat flour in five field experiments in the years 1967—70, by 16 ± 4 per cent on an average. The amino acid composition, however, was improved, because the proportion of lysine was increased by 6 ± 4 %. Accordingly, the content of lysine in flour was decreased by irrigation only by 10 ± 5 %. An increase of fertilizer nitrogen from 68 to 144 kg/ha increased the protein content of wheat flour by 19 ± 5 %, but the proportion of lysine in the amino acid composition decreased by 9 ± 4 %. Therefore, the lysine content in flour was increased by nitrogen fertilization only by 8 ± 5 %. It seemed as if urea and ammonium nitrate limestone would have had about the same effect on the quantity and quality of wheat protein. As a consequence of the reversed influences of irrigation and nitrogen fertilization on the wheat protein it was possible, by means of irrigation and an additional nitrogen fertilization, to produce 65 per cent higher grain yields without any noteworthy changes in the contents of protein or amino acids.

Relationship of the moisture content of Finnish wheat flour and relative humidity

Changes in the moisture content of Finnish commercial wheat flour stored at variable relative humidities, representing the conditions typical of flour storage in Finland, were investigated. It could be shown that flour of 15 % moisture at the time of packing tends to dry considerably during normal storage conditions. Owing to the hysteresis effect, the moisture content of once dried flour is not likely to reach detrimental levels during normal storage, even if the relative humidity would exceed the critical level of 75—80 % for short periods. Minimum warehouse relative humidity was observed during Januay, at which time flour moisture had decreased to 6.7 %. The equilibrium humidity for flour of 15 % original moisture content was found to be about 70 %.

The Thiamine and Riboflavin Content of Whole Wheat, Nonenriched and Enriched Flours and of Breads Made Therefrom: Two Figures

A study was made of the relative thiamine and riboflavin content of whole wheat, nonenriched and enriched flour of common origin and of breads made therefrom. Four hundred and fifty young rats constituting 38 experimental groups were used in the study. All animals were subjected to a 2-week adaptation period before being placed on experiment. The feeding period was of 8 weeks duration unless death of experimental subject intervened. The results, as a whole, show that flour, enriched in accordance with the present formula, is definitely superior to nonenriched flour with respect to thiamine and riboflavin, and is somewhat superior to whole wheat with respect to these vitamins. While the amount of thiamine contributed by ground whole wheat and by enriched flour, when the flours composed 30% of the diet, is only slightly less than that required for optimal growth in young rats, the amount of riboflavin contributed is definitely insufficient. However, the enriched flour was found to contain more riboflavin than the original wheat. Breads made from ground wheat and from enriched flour show good retention of thiamine and riboflavin as indicated by growth tests and by vitamin assays. Dark bread and milk bread, as prepared and used in these studies, were found to be definitely inferior to breads made from ground whole wheat or from enriched flour as sources of thiamine, and somewhat less inferior as sources of riboflavin.

The Provitamin A Content of American Whole Wheat Flour and Whole Wheat Bread

The Provitamin A Content of American Whole Wheat Flour and Whole Wheat Bread