Domestic Wheat Flour Research Articles

Determinants of Indonesia's Wheat Imports

Indonesia's wheat imports have consistently increased each year, driven by the growing population and demand for various wheat derivative products. Consequently, Indonesia has become the world's largest wheat importer in 2021. This study aims to determine the determinant factors of Indonesia’s wheat imports during the 1990-2021 period. The data used in this study is time series data of 32 years from 1990 to 2021, which consists of annual data on the Indonesian wheat import volume, GNI, wheat consumption, rice consumption, exchange rate value, interest rate, domestic rice production, wheat price, rice price and wheat flour import tariff agreement. The data was processed using Eviews 9 with multiple linear regression models using the Ordinary Least Square (OLS) method. The regression results showed that GNI, wheat consumption, rice consumption and the exchange rate had positive impacts on the Indonesian wheat import volume during 1990-2021, while domestic rice production had negative impacts. On the other hand, interest rate, wheat price, rice price and wheat flour import tariff agreement have no significant effect on Indonesian wheat import volume.

Analysis of acceptability, microstructure, and resistant starch content of biscuits substitution of jack beans (Canavalia ensiformis) with starch modification of Annealing-HMT

Biscuits as a ready-to-eat product with an average consumption growth per capita per year are always increasing, becoming a food product that is often explored for raw materials (especially with local ingredients) to replace the dependence on domestic wheat flour. One of the local ingredients that is rarely used as a food product is the jack bean (Canavalia ensiformis L.) with a high carbohydrate content of 50%–60%. It is suitable for processing into starch as a substitute for food products such as biscuits. The native jack bean starch needs to be modified by physical modification methods, namely, Heat Moisture Treatment (HMT) and annealing-HMT to improve its characteristics, which are less stable to mechanical and heat processes and to increase the levels of resistant starch. This research aimed to look for resistant starch content, microstructure, and the acceptability of jack bean biscuits with physical modification annealing-HMT. The experimental design was used a one-factor completely randomized design with variations of modified starch substitution in the biscuit formula that control sample made of 100% wheat flour: samples made of 50% and 100% for each native starch, HMT modified starch, and annealing-HMT modified starch. Based on the results, it was found that the substitution of wheat flour with annealing-HMT starch in the biscuit sample affected the microstructure of the resulting granules and the levels of resistant starch with the best sample using Annealing-HMT starch substitution (100%). Meanwhile, the results of the sensory test showed that the substitution of wheat flour with Annealing-HMT starch was significantly different in the color, texture, and overall parameters. The determination of the best formula in the sensory test was carried out by the Bayes method with the best formula results being samples with HMT modified starch substitution (100%).

Characterization of Iraqi Domestic Wheat Flour and the Correlation between Chemical and Rheological properties

Iraqi domestic wheat quantity increased dramatically during the last two years, and the Iraqi government is looking for self-sufficiency in wheat production. However, the quality of the wheat flour is more important than the quantity in terms of making the final product. Therefore, this study aimed to determine the quality of Iraqi domestic wheat. Also, the study aimed to conduct the correlation between the chemical and rheological properties of flour samples. The study included 29 flour samples. The results showed that protein content was 10.2 ± 0.4%, gluten content was 19.6 ± 5.0%, gluten index was 73.2 ± 29.8%, and the falling number was 610 ± 89s. Rheological properties were ranged from 1.8 to 9.5min for the stability, 50 to 260BU for the degree of softening (DoS), zero to 78cm2 for the energy, and 4 to 220mm for the extensibility. The highest correlation was between the gluten index and the Farinograph and Extensiograph parameters. Gluten index was highly correlated to DoS (r = -0.87, p < 0.0001), followed by extensibility (r = 0.76, p < 0.0001), stability (r = 0.72, p < 0.0001), and energy (r = 0.66, p < 0.0001). The correlation between other studied chemical properties, protein and gluten content, and most rheological parameters was non-significant. In conclusion, Iraqi domestic wheat quality was varied, from very runny to moderate. The gluten index was a precise parameter can be used to predict wheat quality. Therefore, Iraqi wheat breeders should be strongly considered the wheat quality in their work in addition to the quantity.

THE EFFECT OF ADDING DIFFERENT RATES OF MUSHROOM POWDER TO THE WHEAT FLOUR ON THE NUTRITIONAL VALUE OF PROTEINS, SENSORY AND PHYSICAL PROPERTIES OF LOCAL BREAD

Current study was conducted to determine the effect of adding different rates of mushroom powder in the dough on the chemical composition and improve the nutritional value of domestic wheat flour. Three rates of mushroom powder (5%, 10% and 15%) were added into wheat flour to achieve the aim above. The experiment was arranged using complete randomized design (CRD) and means were compered at 0.05 using Duncan test. Results of chemical analysis showed that domestic wheat flour contents of protein, fat, ash, moisture, fibers, carbohydrates and pH were 11.1, 0.7, 1, 14.8, 1.7, 70.7 and 6.7 respectively. While these contents in mushroom powder, were amounted 36, 1.7, 1.3, 4, 12, 6.4, 42.2 and 5.6 respectively. Results also indicated that adding different rates of mushroom powder was increased protein, ash, fibers and fat, while, the percentage of carbohydrates was decreased compare to wheat flour without mushroom powder. Enhancing domestic wheat flour with mushroom powder can improve the nutritional value and the taste of bread.

Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour.

This study has investigated the characteristics of dry noodles made with Korean domestic wheat flours using enzyme treatment for reducing water absorption to improve noodle-making performance. The water solvent retention capacity (SRC) values of flour treated with α-amylase and xylanase significantly decreased with increasing enzyme concentrations up to 0.025% (flour weight basis), which confirmed the enzyme effect on reducing the water absorption capacity of damaged starches and arabinoxylans. Enzyme-treated cooked noodles showed changes in textural characteristics, depended on the enzyme type, water amount, and drying method. Applying α-amylase for reducing the water absorption capacity of flour could mitigate the issue of inferior dry-noodle-making performance. Sensory evaluation showed improved preference attributes of cooked noodles with α-amylase treatment. In conclusion, the α-amylase application could improve the quality of dry-noodle made of Korean domestic wheat flour by diminishing the undesirable effect of damaged starch in flour related to noodle quality.

요인설계법을 활용하여 자색밀기울 혼합 국산밀가루로 제조한 빵의 주요 배합비 및 공정 요인 모색

요인설계법을 활용하여 자색밀기울 혼합 국산밀가루로 제조한 빵의 주요 배합비 및 공정 요인 모색

Quality Characteristics and Antioxidant Activities of Fresh Noodles Formulated with the Blend of Korean Domestic Wheat Flour and Pre-treated Purple-colored Wheat Bran

Quality Characteristics and Antioxidant Activities of Fresh Noodles Formulated with the Blend of Korean Domestic Wheat Flour and Pre-treated Purple-colored Wheat Bran

Quality Characteristics and Antioxidant Activities of Cookies Formulated With the Blend of Korean Domestic Wheat Flour and Purple Wheat Bran

Quality Characteristics and Antioxidant Activities of Cookies Formulated With the Blend of Korean Domestic Wheat Flour and Purple Wheat Bran

Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta.

When consumed as whole grain, wheat has a high nutrient density that contributes to a healthy diet. Yet, products labeled as whole wheat can still contain a substantial amount of refined grain leading to the confusion for consumers, so a method was designed to determine the whole grain status within wheat-based foods. Wheat germ agglutinin (WGA), a lectin found in the germ tissue of wheat kernels, was evaluated as a biomarker of whole grain wheat. WGA content strongly correlated with the percentage of whole wheat within premade mixtures of whole and refined (white) flours. Then, commercial flours labeled as whole wheat were tested for WGA content and found to contain up to 40% less WGA compared to a whole grain standard. Commercial pasta products labeled as whole wheat were also tested for WGA content and found to contain up to 90% less WGA compared to a whole grain standard. The differences in WGA content were not likely due to varietal differences alone, as the WGA content in common varieties used in domestic wheat flour production varied less than 25%. The levels of other constituents in wheat kernels, including starch, mineral, phytate, and total protein, were not different among the commercial whole wheat flours and pasta products. WGA is a unique biomarker that can identify wheat products with the highest whole grain content. PRACTICAL ABSTRACT: Whole grain wheat has a high nutrient density that can be part of a healthy diet, but products labeled as whole wheat can still contain some refined grain. Wheat germ agglutinin (WGA) was tested as a biomarker to measure whole grain status in wheat-based foods and revealed that some commercial whole wheat flour and pasta contained unexpectedly lower levels of the WGA biomarker compared to a whole grain standard. WGA may therefore be a useful way to test for whole grain wheat content.

Pasting and Dough Properties, and Noodle Making Performance of Korean Domestic Wheat Flour at Different pHs with Various Organic Acids

Pasting and Dough Properties, and Noodle Making Performance of Korean Domestic Wheat Flour at Different pHs with Various Organic Acids

금강밀의 제분 수율에 따른 밀가루 품질 특성 비교

금강밀의 제분 수율에 따른 밀가루 품질 특성 비교

Determination of sterigmatocystin in foods in Japan: method validation and occurrence data

ABSTRACTA survey of the contamination of foods by sterigmatocystin (STC) was performed by an analytical method based on LC-MS/MS. STC was extracted from samples with acetonitrile/water (85/15, v/v) and then purified with immunoaffinity columns. The method was validated by a small-scale inter-laboratory study using spiked wheat samples. Mean recoveries of STC were 100.3% and 92.5% from two samples spiked at 0.5 and 5.0 µg/kg, respectively. A total of 583 samples were analysed between 2016 and 2018, and STC was detected in 19.9% of all samples at >0.05 μg/kg (limit of quantification). The foods that were contaminated by STC were wheat flour, Job’s tears products, rye flour, rice, buckwheat flour, white sorghum, barley products, azuki bean and corn flour. STC was not found in beer or wine. The occurrence of STC in domestic wheat flour (44.4%), Job’s tears products (41.7%) and rye flour (29.9%) accounted for the three highest values. The highest mean concentrations were obtained for Job’s tears products (0.3 μg/kg) and rye flour (0.3 μg/kg). The maximum contamination level was present in a sample of rye flour (7.1 μg/kg). Although the contamination levels were low, these results indicate that STC frequently contaminates Japanese retail foods. A continuous survey is required to assess exposure to STC in Japan.

Sensory profile, consumer acceptance, and physicochemical properties of pan bread made with imported or domestic commercial wheat flour

AbstractThe objectives of this study were to investigate the influence of wheat origin (domestic versus imported) on the sensory profile, consumer acceptability, and physicochemical properties of pan bread. The physicochemical and textural properties of pan bread made from imported wheat flours were not different from those made with domestic wheat flours. The sensory profiles of breads differed depending on wheat origin. Pan bread from imported wheat flours and domestic wheat flour from large milling companies showed a similar sensory profile. However, domestic wheat flour containing some brans and originating from mid‐size companies had a strong cereal odor/flavor, yeasty flavor, powdery mouthfeel aftertaste, and crumbliness. In consumer tests, highly accepted domestic samples showed an increment of purchase intent (PI) between the blind and informed tests, but there was no change in PI for imported samples. Consumers seemed to value the country of origin for domestic wheat flour only for the highly accepted samples. Therefore, high quality domestic wheat flour can meet the consumer expectations and increase PI.Practical applicationCountry of origin is one of the marketing points for the food industry to attract consumers. Food manufacturers should consider consumer acceptance. Even though they advertise the use of domestic ingredients in their products, consumers would not change their PI dramatically for low accepted food products. Consumers give additional value to food products made from domestic ingredients only if these products attain certain levels of acceptability. Unconditional ethnocentrism for food products made from domestic ingredients does not exist. Therefore, the industry should consider that consumer acceptance of products must meet consumer expectations in order to maximize the advantage of the country of origin for foods with domestic ingredients.

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.

시판 강력분 우리밀의 품질 특성

시판 강력분 우리밀의 품질 특성

Occurrence of beauvericin and enniatins in wheat flour and corn grits on the Japanese market, and their co-contamination with type B trichothecene mycotoxins

ABSTRACTThe contamination levels of beauvericin and four enniatins, A, A1, B and B1, in 207 samples of wheat flour and corn grits on the Japanese market were determined by an analytical method based on LC-MS/MS. The toxins were extracted from samples with acetonitrile–water (85:15, v/v) and then purified with C18 cartridges. The method was validated in a single laboratory using spiked samples at two levels; the recovery of the five toxins ranged from 91.1% to 113.8%. Enniatin B was frequently detected in imported wheat flour (81.8%) and domestic wheat flour (85.6%), and the highest concentration of enniatin B was present in a domestic wheat sample (633 μg kg−1). In corn grits, beauvericin was found in 34% of the samples, but enniatins were not detected at all. The maximum concentration of beauvericin in corn grits was 26.1 μg kg−1. Deoxynivalenol and nivalenol in the same samples were determined by a method using an immunoaffinity column. Co-contamination of deoxynivalenol and enniatins was observed in 61% of the imported wheat samples and in 58% of the domestic wheat samples. These results suggest the need for a risk assessment for cyclic depsipeptide mycotoxins in Japan and a study on the synergistic effect of deoxynivalenol and enniatins.

Comparison of Allergy-Inducible Wheat Protein Contents among Imported and Domestic Wheat Flours in Korea

Wheat is a staple food in the Korean diet, which is increasingly becoming westernized. Because most domestic wheat consumption relies on imported wheat, we aimed to evaluate the allergy-inducible protein contents of commercial flours from imported and domestic wheat. Analysis of the protein contents by densitometry suggested that domestic wheat flours contain lower levels of high molecular weight glutenin and omega-gliadin (50 and 34% lower, respectively) than imported wheat flours. Therefore, domestic wheat flours are less likely to cause allergic reactions than imported wheat flours are. Based on the findings of our study, were commend increased consumption of domestic wheat flours to those who are sensitive to allergy.

国産もち小麦（もち姫）を利用した蒸しパン、白玉団子の調理特性および嗜好特性の評価

国産もち小麦（もち姫）を利用した蒸しパン、白玉団子の調理特性および嗜好特性の評価

Characteristics of Noodle Prepared from Orange-fleshed Sweet Potato, and Domestic Wheat Flour

Noodle characteristics prepared from both 100% of domestic and imported wheat flour (as a control) and blended with 40% of orange-fleshed sweet potato paste were studied. The domestic wheat flour had higher protein content (13.8%), compare to imported wheat flour (11.7%), thus giving the highest protein content (18.86%) in noodle prepared from 100% domestic wheat flour. However its noodle colour was disliked due to a lower whiteness level compared to imported wheat flour. Blended 60% of domestic wheat flour with 40% of sweet potato paste could improve the noodle colour acceptance. The noodles prepared from both 100% wheat flours and blended with 40% sweet potato paste had met the national standard quality for moisture and protein content. This suggests that sweet potato paste is promising for noodle ingredients as a wheat flour substitute.

研究小集会「穀物」開催の趣旨—最近の国内産小麦，米粉を取り巻く情勢について—

研究小集会「穀物」開催の趣旨—最近の国内産小麦，米粉を取り巻く情勢について—