Domestic Flour Research Articles

What is the flavor of udon noodles made from domestic flour? -Focusing on wheat flour cultivated in Saitama prefecture-

What is the flavor of udon noodles made from domestic flour? -Focusing on wheat flour cultivated in Saitama prefecture-

Determination of benzoyl peroxide and azodicarbonamide in flour

High performance liquid chromatographic (HPLC) methods for the determination of benzoyl peroxide (BP) and azodicarbonamide (ADA) in flour were developed. To determine BP, the sample was extracted with acetonitrile, and after being sonicated and filtered, the solution was determined by HPLC. ADA was extracted with acetone, and an aliquot of the extract was evaporated (40-45°C). The residue was dissolved with 0.5% K2HPO4, then determined by HPLC. Recovery studies of BP and ADA were performed at 1, 2, 4 and 8 ppm fortifi-cation levels in flour samples. Average recoveries were 99.85-101.43% for BP and 94.35-99.11% for ADA. Coefficients of variation were less than 10%. Thirty three imported flours and twelve domestic flours were analyzed. No BP and ADA were found in any of the samples.

Chlorpyrifos-Methyl, Pirimiphos-Methyl and Fenitrothion Residues in Commercial Wheat Products

We measured the concentrations of organophosphorus pesticide （chlorpyrifos-methyl, pirimiphos-methyl and fenitrothion） residues in domestic and imported commercial wheat products （flour, noodles, cookies） collected from 2008 to 2016. Chlorpyrifos-methyl and fenitrothion in domestic flour samples were detected in 16 out of 34 samples at levels of ＜0.001 to 0.016 ppm, and in 14 out of 34 samples at levels of ＜0.001 to 0.004 ppm. Chlorpyrifos-methyl was detected in 22 out of 38 domestic cookies at levels of ＜0.001 to 0.054 ppm （median: 0.001 ppm）. Relatively high concentrations of chlorpyrifos-methyl （0.005 to 0.054 ppm） were found in six domestic cookies containing wheat bran. Pirimiphos-methyl was detected in 32 out of 68 cookies from foreign countries at levels of ＜0.001 to 0.11 ppm. Pirimiphos-methyl was detected frequently in products imported from Europe.

시판 국산밀가루의 품질특성과 건면 제조적성

Purpose: This study assessed the quality of commercial Korean domestic wheat flours and their dry noodle-making performance. Methods: Six commercial Korean domestic wheat flours produced from different millers and a commercial all-purpose flour as a control were analyzed for moisture, ash and protein contents, solvent retention capacity (SRC), mixograph, and noodle making performance of dry noodles. Results: The moisture content of the commercial Korean domestic wheat flours varied according to the millers. The ash content of them was significantly higher than that of commercial all-purpose flour. The SRC results showed all Korean domestic flours had much lower lactic acid SRC values and gluten performance index (GPI) than the control. Mixograph data showed that one of the commercial Korean domestic flours (flour D) showed a very narrow bandwidth due to the higher damaged starch and arabinoxylan contribution based on high sodium carbonate and sucrose SRC values. Dry noodles made with commercial Korean domestic wheat flours produced significantly higher turbidity of cooked water and weight gain of cooked noodle than that with the control flour. In addition, the texture of cooked noodles made with commercial Korean domestic wheat flours was less viscoelastic, as illustrated by the less springiness, cohesiveness, gumminess and chewiness, compared to the control. Conclusion: Overall, the dry noodle-making performance of commercial Korean domestic wheat flours was inferior to that of commercial all-purpose flour due to the higher ash content and lower GPI. Lowering milling extraction and application of enzymes for reducing water absorption capacity of flour might improve the dry noodle-making performance.

Bread‐Making Qualities of Frozen Doughs Made from Various Blended Domestic Flours Including Extra-Strong Flour

Bread‐Making Qualities of Frozen Doughs Made from Various Blended Domestic Flours Including Extra-Strong Flour

Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers

AbstractWhile bread is a staple food in western culture, it is a supplementary food in rice eating societies. The objective of this study was to investigate the effect of extrinsic flour information on bread acceptability in one of rice eating societies, Korea. Consumers evaluated six bread samples either blind or with flour information including which country it was produced and whether organic production was applied or not. Consumers' interest in health or in natural products was also measured. The results showed that information of using domestic flour had a strong positive effect on overall bread acceptability, while organic information particularly affected flavor preferences. Health or natural product interested people showed more distinct tendency of the above origin and organic effect. Texture liking remained unaffected by extrinsic information in all cases.Practical applicationsThe results implied the possibility of consumers who consider bread as supplementary food may be either lacking in knowledge about bread quality in relation to flours, resulting in biased expectation induced from extrinsic information or may not care bread quality as carefully as consumers in societies who consume bread as staple food. Consumer attitudes to health and to natural product were observed to be important considerations when developing market strategies for bread consumers in Korea.

Extreme dependence in price transmission analysis

ABSTRACTWe propose a generalized procedure that combines conventional price transmission analysis with copula-based dynamic tail dependence, to examine price relationships under extreme conditions. This approach is used to examine Ukrainian wheat markets where export restrictions combined with price surges, 2006–2008 and 2010–2012, have contributed to a turbulent market. The results indicate that domestic prices were effectively insulated from world price shocks, but that a ‘rocket and feathers’ price relation held between domestic flour and wheat prices. These asymmetric price co-movements changed with the degree of restrictiveness of the export prohibitions.

A reduced rate of deoxynivalenol and nivalenol during bread production from wheat flour in Japan

Deoxynivalenol (DON) and nivalenol (NIV), which are produced by Fusarium fungi as secondary metabolite, are among the mycotoxins known as trichothecenes and they naturally occur in cereal grains of bread making wheat. In this study, contamination levels of these mycotoxins in various wheat flour samples containing domestic flour used for the mass production of bread and related products were collected and analyzed in Japan. Samples of flour and bread were collected from nine prefectures, and their trichothecene levels were measured by a validated High Performance Liquid Chromatography-Mass Spectrometry system. The average concentrations of DON and NIV in flour samples collected were 31.3 ± 28.9 and 8.5 ± 3.7 μg/kg, whereas those in bread samples were 8.6 ± 5.1 μg/kg and 3.4 ± 2.0 μg/kg, respectively. These results suggest that the percentage of DON and NIV remaining after converting flour into bread using industrial equipment and baking yeast were estimated as approximately 74.4 and 65.8 %, respectively.

Improving Domestic Flour for Bread Making by Blending Extra Strong (ES) Flour.

The bread-making quality of two domestic flours, Hokushin and Haruyutaka, blended with Victoria INTA, an ES flour, and Harunoakebono, domestic strong flour, was investigated. The baking quality of Hokushin, representative middle-strong flour in Hokkaido, and Haruyutaka, semi-strong flour with preharvest sprouting damage, which is unsuitable domestic flours for bread production, were both improved by blending with Victoria INTA. The results were as follows : (1) With an appropriate blend of ES flour, it was proven that domestic flours with poor bread making quality could be improved and given properties for bread making that are generally attributed to foreign hard flours. (2) The estimation of specific loaf volume of bread made from blends of the flours in this experiment was possible with the following multiple-regressive equation ;X1=0.157 X2+0.251 X3+ 2.38 (X1 : specific loaf volume (ml/g); X2 : protein content of flour (%), X3 : breaking force of dough (N)). (3) Through analysis by the use of this equation, it was proven that the improvements of bread making quality by blending poor domestic flours with ES flour were principally due to the progress of physical property of the dough, an increase in the breaking force of the dough.

The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour.

A Japanese domestic middle-soft flour (Hokusin) was mixed with an extra strong (ES) flour (Wildcat) and examined to evaluate its quality for bread-making. The results were as follows: (1) The properties of the dough of the mixed flour such as the mixing, physical and gas retention properties were similar to the commercial foreign hard flour called Camellia. (2) The baking quality, mainly the specific loaf volume and crumb grain, of the bread from Hokushin-Wildcat blend was similar or superior to Camellia except for the color of the crumb and the staling of the bread. (3) The bread from the 50% Wildcat blend staled a little faster, and the specific loaf volume and crumb grain was better than Camellia. The slightly rapid staling of this bread was attributed to the retrogradation rate of the starch, which was somewhat higher than that in Camellia. (4) The retrogradation of starch in the bread from the 50% Wildcat blend was a little faster than Camellia because of the lower water content of the bread due to the slightly less absorbed water of this flour.

Gluten

The prominence of wheat as the world's largest crop (in 1981 world production was almost 1.7 thousand million tonnes, of which about 40% went directly to human food use) owes much to its almost unique ability to be baked into bread. This ability is largely attributable to the physico‐chemical properties of wheat proteins, which enable a leavened dough to rise by trapping the carbon dioxide, produced during yeast fermentation, as discrete, small gas cells — a structure that is ‘set’ during baking. Another important type of food made from wheat is pasta and the suitability of wheat for this end use is also governed by the properties of wheat proteins. The suitability of wheats for other uses, such as cracker, biscuit and cake manufacture and domestic flour is also affected by these proteins.

Wheat and Wheat Flour

IN order objectively and judiciously to appraise the position and purpose of wheat culture and exports of the United States, we must include consideration of the wheat of Canada. From the standpoint of North American wheat growing, agriculturally and geographically, the boundary between Canada and the United States is artificial. The boundary has, however, determined developments in transportation, milling, trade and banking. Whatever view one may hold on the subject of tariff on wheat, the United States, with large population and low per capita wheat production, is directly faced by Canada, with small population and high per capita wheat production. The relations between the United States and Canada find expression in competition between their wheats within each country and in the common cereal markets of the world. If it were not for divergent varieties and qualities, Europe would regard North American wheat as unity. For American mills, however, the wheats of North America are not a manufacturing unity. In the charts on pages 34 and 35 are depicted the changing positions of wheat crops and exports of the United States and Canada during the past three decades, under the combined influences of natural developments and war. From this chart one makes the inference that expansion of wheat growing and exporting may be expected to continue in Canada. There is still virgin wheat land in the Prairie Provinces of Canada adapted to Marquis wheat. A new Canadian wheat has recently been developed, called Garnet; if the predictions for this wheat are fulfilled as w re the predictions made for Marquis wheat when it was introduced, a long east-and-west belt lying north of the p esent Marquis belt will become available for the growing of high-grade wheat. Canada is in the full swing of the extractive stage of wheat growing; the United States, apart from one area centering around western Kansas, is passing out of this stage. Appraising the data in the light of increase of population, dimensions of agricultural areas and expansion of acreage since 1890, one realizes that the United States has passed out of the homestead phase of wheat growing, while Canada has not yet reached the crest of the development. Canada is expanding in the direction of greater exportation; we are contracting in the direction of self-sufficiency. Table I presents for the United States the figures for crop estimates, exports of wheat, exports of flour, imports of wheat and imports of flour for the crop years 1904-05 to 1913-14 and 1921-22 to 1925-26, with net export of all wheat in terms of wheat and the percentage of this net export to the crop. Table II presents for Canada the corresponding data for the same periods. The transit wheat and flour passing into export is excluded. The table for the United States presents an exaggerated figure for export for the post-war period, because a considerable volume of flour ground from Canadian wheat is included in the domestic flour export, a matter to 30