Farinograph Properties Research Articles

Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties.

Our research focused on the integration of Flammulina velutipes soluble dietary fiber (Fv-SDF) into wheat flour during the production of dried noodles, delving into the impact of different addition ratios of Fv-SDF on both dough processing characteristics and the quality of the micro-fermented dried noodles. The viscometric and thermodynamic analyses revealed that Fv-SDF notably improved the thermal stability of the mix powder, reduced viscosity, and delayed starch aging. Additionally, Fv-SDF elevated the gelatinization temperature and enthalpy value of the blend. Farinograph Properties and dynamic rheology properties further indicated that Fv-SDF improved dough formation time, stability time, powder quality index, and viscoelasticity. Notably, at a 10% Fv-SDF addition, the noodles achieved the highest sensory score (92) and water absorption rate (148%), while maintaining a lower dry matter loss rate (5.2%) and optimal cooking time (142 s). Gas chromatography-ion mobility spectrometry (GC-IMS) analysis showed that 67 volatile substances were detected, and the contents of furfural, 1-hydroxy-2-acetone, propionic acid, and 3-methylbutyraldehyde were higher in the Fv-SDF 10% group. These 10% Fv-SDF micro-fermented noodles were not only nutritionally enhanced, but also had a unique flavor. This study provides a valuable theoretical basis for the industrial application of F. velutipes and the development of high-quality dried noodles rich in Fv-SDF.

HMW-GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality.

The aim of this study was to clarify the effects of the high-molecular-weight glutenin subunits (HMW-GSs) 1Dx3+1Dy12 (3+12) and 1Dx4+1Dy12 (4+12) at the Glu-D1 locus on gluten and Chinese steamed bread (CSB) quality. The grain protein content and composition, gluten content and gluten index, farinograph properties, and CSB quality were investigated using four wheat near-isogenic lines (NILs) carrying HMW-GSs 1Dx2+1Dy12 (2+12), 3+12, 4+12 and 1Dx5+1Dy10 (5+10), respectively. The unextractable polymeric protein (UPP) and glutenin macropolymer (GMP) content, gluten index, dough development time, stability time, and farinograph quality number of four NILs all ranked as 5+10>3+12>2+12/4+12, such as the gluten index ranked as 5+10(44.88%)>3+12(40.07%)>2+12(37.46%)/4+12(35.85%); however, their contributions to the quality of CSB were ranked as 3+12>5+10>2+12/4+12, such as the specific volume ranked as 3+12(2.64mL/g)>5+10(2.49mL/g)>2+12(2.36mL/g)/4+12(2.35mL/g), which indicated that a suitable gluten strength (3+12) was crucial to making high-quality CSB. In addition, subunits 4+12 had a similar quality performance to low-quality subunits 2+12. All these findings suggested that, except for the acknowledged high-quality subunits 5+10, the introduction of 3+12 at the Glu-D1 locus is an efficient way for quality improvement of gluten as well as CSB.

Impact of Heat Moisture Treatment and Pregelatinization of Corn Starch on the Functional and Nutritional Properties of Breads Supplemented with Corn Germ

Properties of modified starch are of great interest to the bakery industry. Moreover, corn germ incorporation in bread has multiple health benefits. The aim of this study was the formulation of Brotchen bread with corn germ flour (0, 10, 20, and 30% w/w) and modified corn starch (0, 10, 20, and 30% w/w). The effect of heat‐moisture treatment (HMT) and pregelatinization (PG) of starch was investigated on the rheological and physicochemical properties of bread. The addition of corn germ flour and modified starch increased some farinograph properties, i.e., water absorption, consistency, and dough development time, and decreased dough stability. The degree of softening of the dough increased after 12 min after supplementation. The farinograph quality number in the dough containing HMT was the highest value. By replacing corn germ flour and modified starch, extensograph parameters such as dough resistance were strengthened and dough extensibility was weakened. Also, the energy of the dough increased. The highest fat, protein, fiber, and moisture content was observed in the treatment containing 30% corn germ flour and HMT starch (HMT3). Also, the HMT3 treatment had the highest specific volume and porosity and the lowest weight loss and hardness (p < 0.05). Regarding the color parameters, HMT3 treatment showed the highest lightness (L∗) and the lowest yellowness (b∗). Enriched bread by corn germ had more iron, calcium, potassium, magnesium, and phosphorus compared to wheat bread. Regarding overall acceptability, no significant difference was observed between treated and untreated bread (p > 0.05). Therefore, the corn germ flour and modified starch in the formulation of bread improved the functional and nutritional properties of bread and can be used in the bread formulation especially at a concentration of 30%.

Predicting Rheological Properties of Wheat Dough from Flour Properties Using NIR Coupled with Artificial Neural Network

Highlights A multi-layered perceptron type artificial neural network (ANN) was developed to predict the farinograph properties of wheat dough. ANN models with two to four hidden layers were developed for each Farinograph response, i.e., water absorption, dough development time, and dough stability. Permutation importance and Shapley values analysis emphasized the significance of protein content in model prediction. The developed model would serve as a decision support tool for flour mill and bakery managers and would assist in adapting flour mill settings and modifying processing parameters in bakeries. Abstract. Farinograph analysis serves as the standard for determining the baking quality of wheat flour. It measures the water absorption (WA), dough development time (DDT), and stability (DS) of wheat dough. These characteristics depend on wheat flour properties such as protein content, moisture, ash, and falling number. Additionally, farinograph analysis is costly, time-consuming, and requires skilled personnel. Therefore, an artificial neural network (ANN) model was developed to predict the farinograph properties of wheat dough as a function of flour properties. The models were developed using data from 192 wheat samples. Multi-layer perceptron-type feed-forward ANN models with increasing complexity were developed for each response variable, i.e., ANN-WA, ANN-DDT, and ANN-DS, and model success was evaluated via mean squared error (MSE) and correlation coefficient (r). The optimal models had two to four hidden layers, each with five to sixty neurons, and exhibited the lowest MSE and highest r values. In terms of predictive performance, the models ANN-WA and ANN-DDT (r = 0.79) demonstrated superior performance when compared with ANN-DS (r = 0.63). A feature importance analysis was conducted to provide insight on variable contributions, underscoring the significance of flour protein content in the model’s prediction. The study explored the applicability of data-driven ANN models in predicting the rheological characteristics of dough. The developed models could serve as a decision support tool and aid millers in adjusting mill settings and bakers in modifying dough mixing based on dough rheology. Keywords: Artificial neural network, Dough rheology, Farinograph analysis, Milling, NIR.

Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.

Mealworm (Tenebrio molitor) larvae are nutritious edible insects and exhibit the potential to act as protein substitutes in food products. In this study, we added mealworm powder as a substitute to medium-gluten wheat and whole wheat flours to enhance the quality of baked products. We compared the pasting, farinograph and extensograph properties of medium-gluten wheat and whole wheat flours replaced with different concentrations of mealworm powder to explore the interactions between flour and mealworm powder. Mealworm powder changed the pasting characteristics of medium-gluten wheat and whole wheat flours. After adding 20% mealworm powder, the pasting temperature of the medium-gluten wheat flour remained unchanged (approximately 89.9 °C), while the pasting temperature of whole wheat flour increased from 88.83 to 90.27 °C. Water absorption of medium-gluten and whole wheat flours exhibited a decreasing trend with increasing mealworm powder concentrations. Mealworm powder substitution resulted in stronger medium-gluten dough but exerted an opposite effect on the farinograph properties of whole wheat dough. Mealworm powder substitution decreased the stretching resistance of medium-gluten dough but increased that of whole wheat dough. With an increase in the concentration of mealworm powder, the specific volume of medium-gluten wheat steamed bread significantly increased from 1.69 mL g-1 (M0) to 3.31 mL g-1 (M10) whereas that of whole wheat steamed bread increased from 1.64 mL g-1 (M0) to 2.34 mL g-1 (M15). The addition of mealworm powder increased the protein, dietary fiber, lipid and sodium contents of steamed bread samples. This study provides a reference for the rheological properties of medium-gluten wheat and whole wheat flours substituted with mealworm powder and supports the addition of insects as a protein source in food products. © 2023 Society of Chemical Industry.

Effects of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles

SummaryOver the past few years, the growing market demand for functional food leads to the development of inulin‐containing staple food. Comparing to previous works, this study investigates the effect of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles. Rheological properties of gluten, either using empirical or fundamental methods illustrate the distinctly improved farinograph properties. The tensile properties of the noodles added with LCI increased. Both SCI and LCI reduced the gelatinisation temperature and viscosity of the mixed powder, inhibited the retrogradation of starch. The relaxation time of weakly bound water of fresh noodles with LCI was shortened, the proportion of tightly bound water increased by 3.33%, and the content of freezable water decreased by 1.97%. Results showed that LCI inhibits the fluidity of water and increases the toughness and stability of gluten protein network structure. Noodles with LCI were of higher quality than those in the control group and those with SCI. Both groups inhibit the fluidity of water in noodles and enhance the toughness and stability of the gluten protein network structure. These results show that comparing to SCI, LCI improve the quality of fresh noodles more effectively.

Effects of Low-Molecular-Weight Glutenin Subunit Encoded by Glu-A3 on Gluten and Chinese Fresh Noodle Quality.

Low-molecular-weight glutenin subunits (LMW-GS) account for 40% of the total wheat grain gluten protein fraction, which plays a significant role in the formation of noodle processing quality. The goal of this study was to clarify the effects of the major LMW-GS encoded by Glu-A3 on gluten and Chinese fresh noodle (CFN) quality. Four near-isogenic lines (NILs) were used as materials in this study, respectively carrying alleles Glu-A3a, Glu-A3b, Glu-A3c, and Glu-A3e, against the background of wheat variety Xiaoyan 22. The grain protein and its component contents and the gluten content, gluten index, farinograph properties, cooking quality, and textural quality of CFN were investigated. The results show that the ratios of glutenin to gliadin (Glu/Gli) in the NILs ranked them as Glu-A3b > Glu-A3c/Glu-A3a > Glu-A3e, and the unextractable polymeric protein content (UPP%), gluten index (GI), and farinograph quality in the NILs ranked them as Glu-A3b > Glu-A3c > Glu-A3a/Glu-A3e. Compared to Glu-A3b and Glu-A3a, the NILs carrying alleles Glu-A3c and Glu-A3e had better cooking and texture properties in CFN. All these findings suggest that the introduction of alleles Glu-A3c or Glu-A3e is an efficient method for quality improvement in CFN, which provides an excellent subunit selection for improving CFN quality.

Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.)

ABSTRACT Obesity is one of the major causes of non-communicable diseases (NCDs) associated with a dietary pattern rich in saturated fat. The present study utilized roasted and germinated chickpeas (Cicer arietinum) flour (RCPF and GCPF) as a replacement for fat in biscuits, known to have nutraceutical properties. The fat content was modified using the following ratios: 10%, 20%, and 30% (w/w) of RCPF/GCPF. Based on the physicochemical analysis, increased concentrations of RCPF and GCPF in the flour blends resulted in higher levels of protein, ash, and crude fiber contents. GCPF was found to contain higher levels of protein (20.20%), ash (4.86%), and crude fiber (3.64%) compared to RCPF. Increased RCPF and GCPF levels resulted in reduction of gluten content, which indicated weak gluten network. Scanning electron micrographs (SEM) of biscuit samples further supported these observations. The farinograph properties showed significant increase (P<0.05) in water absorption and dough development time. Furthermore, when RCPF and GCPF were added to flour blends and biscuits samples, significant increase (P<0.05) in antioxidant activity, total phenolic content, and total flavonoid content was observed. These trends were observed to be more prominent with higher quantities of RCPF and GCPF. Notably, the antioxidant properties of chickpeas were found to be significantly improved (P<0.05) by the process of germination compared to roasting. Moreover, improvements in antioxidant activity might be caused by the increased levels of phenolic compounds and ascorbic acid due to the actions of endogenous hydrolytic enzymes during germination. The dimensional, textural, and sensory properties indicated that RCPF 20% and GCPF 10% can effectively serve as an organic fat substitute in bakery products with enhanced concentrations of proteins, fibers, antioxidants, and bioactive compounds with nutraceutical properties.

Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles.

Considering the effect that fermentation can improve the quality of rice noodles, and given that fermented rice noodles usually have a significantly acidic taste that is not generally acceptable to consumers, this study aimed to neutralize or eliminate the acidic taste of fermented rice noodles by adding sodium bicarbonate, and improve the quality of fermented rice noodles. The physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles were investigated in this study in relation to the addition of sodium bicarbonate (0∼0.5%, w/w). With the increase of sodium bicarbonate addition, the pH value was increased, and lipid and protein content were decreased in rice flour. Meanwhile, thermal properties and farinograph properties showed that the pasting temperature, dough water absorption, dough development time and dough stability time of rice flour increased with the addition of sodium bicarbonate. Pasting properties and rheological properties results showed that a small amount of sodium bicarbonate (0∼0.1%) could increase the pasting viscosity, storage modulus (G'), and loss modulus (G″) of rice flour. Additionally, the hardness and chewiness of semi-dried rice noodles increased with the addition of sodium bicarbonate from 0 to 0.1%. With the addition of a small amount of sodium bicarbonate (0∼0.1%), x-ray diffraction showed that it could increase the crystallinity of semi-dried rice noodles. Low-field nuclear magnetic resonance showed that A21 increased, and A22 and A23 decreased in semi-dried rice noodles. Scanning electron microscope showed that it could enhance the starch-protein interaction and starch-protein formed an ordered and stable network structure. Finally, the principal component analysis showed that the chewiness, texture and eating quality of semi-dried rice noodles were the best with the addition of sodium bicarbonate at 0.1%. This study provides practical value for the application of alkali treatment in rice products and provides a reference for the improvement of related rice noodles products.

THE EFFECT OF THE ADDITION OF VARIOUS TYPES OF OILS ON THE TECHNOLOGICAL QUALITY OF WHEAT DOUGH AND BREAD

The aim of this work was to evaluate the effect of the addition (0.5 %, 1 % and 1.5 %) of vegetable oils (pumpkin, rapeseed and sunflower oil) on the technological quality (rheological properties of dough, bakery indicators and bakery experiment) of wheat dough and subsequently wheat bread. The wheat flour type T 650 was used as a base and also control. In this type was determined a dry matter of 86.65 %. By determining the bakery indicators (crude protein content, falling number, starch content, ash content, titratable acidity and Zeleny index) it is possible to summarize that this type of four was strong. The gluten properties of T 650 flour were optimal and suitable for bakery use. The specific volume, volume yield, bulk productivity, bread yield, loss during baking and shape were determined by a baking experiment. The highest specific volume was determined in a bread loaf with the addition of 1.5 % pumpkin oil – 424.2 cm3.100 g-1. The volume of prepared breads increased with oil addition – the highest value was determined in sample with the addition of 1.5 % sunflower oil (volume increase of 24 % with compared to the control variant without addition. The shape of prepared breads was optimal; the bulk productivity increased in direct proportion to the addition of individual oils. The addition of vegetable oils had a beneficial effect on the rheological properties of the dough. The farinograph properties were good, but in the wheat dough with the addition of rapeseed oil, the development time of the dough gradually decreased. After the addition of pumpkin oil, it was determined development time of the dough (the difference between the maximum and minimum) higher by 55 % with compared to the control variant without addition. It was also recorded positive results for the evaluation by the extenzograph properties. By a comprehensive evaluation, it can be stated that the addition of vegetable oils had positive effects on wheat dough and prepared bread.

Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.

Quinoa is a good gluten-free resource for food processing, especially bread making, and can improve and prevent the development of complications associated with celiac disease (CD). However, lack of gluten affects quinoa bread quality. Previous research showed that soy protein isolate (SPI) could improve gluten-free bread quality to some extent. Therefore, this study investigated the effects of SPI on the physical properties of quinoa dough and gluten-free bread quality characteristics. Results showed that, with appropriate SPI substitution, the farinograph properties of quinoa flour significantly improved (P < 0.05). The sample with 8% SPI substitution showed a better development time (DT, 3.30 ± 0.20 min), stability time (ST, 8.80 ± 0.10min) and softening degree (SD, 8.80 ± 0.10 FU), which were close to those of wheat flour, although more water absorption (WA, 76.40 ± 2.10%) was needed than for wheat flour (66.30 ± 3.10%). The extensograph properties of quinoa flour also significantly improved after 8% SPI substitution (P < 0.05). Furthermore, SPI substitution increased G' moduli of quinoa dough and decreased tan δ to some extent, providing better rheological properties closer to those of wheat dough. SPI substitution also improved the quality and texture of quinoa bread and reduced the gap with wheat bread. When SPI substitution was 8%, the specific volume, hardness and springiness of quinoa bread were 2.29 ± 0.05 mL g-1 , 1496.47 ± 85.21 g and 0.71 ± 0.03%, respectively. These results suggested that SPI substitution would be an effective way to develop higher-quality gluten-free bread. © 2022 Society of Chemical Industry.

Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains

The chemical composition of 4 spring wheat species was analyzed: einkorn (Triticum monococcum) (local cv.), emmer (Triticum dicoccon) (Lamella cv.), spelt (Triticum spelta) (Wirtas cv.), and common wheat (Triticum aestivum) (Rospuda cv.). Mean emmer and einkorn yield was significantly lower than that of common wheat. The analyses of the wheat grain included the content of total protein, crude ash, crude fat, crude fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese, and zinc. The grains of the tested ancient wheats were richer in protein, lipids, crude fibre, and crude ash than the common wheat grains. The significantly highest levels of crude protein, ether extract, and crude ash were found in einkorn. As the protein concentration in the grain increased, the calcium, magnesium, and potassium levels increased, and the zinc and manganese levels decreased. Genotypic differences between the studied wheats were reflected in the concentrations of the minerals and nutrients, an observation which can be useful in further cross-linkage studies. Dough made from common wheat and spelt flour showed better performance quality classifying it to be used for bread production. In turn, flour from emmer and einkorn wheat may be intended for pastry products, due to short dough development time and constancy as well as high softening.

Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system

Noodles were prepared using wheat flour supplemented with 1%, 3%, and 5% grape seed power (GSP). The farinograph properties of wheat flour, the textural properties of the dough, and thermal properties of the gluten were determined. The microstructure was analyzed by scanning electron and atomic force microscopy, and the effects of the addition of GSP on the physicochemical and structural properties (free sulfhydryl content, surface hydrophobic region, and secondary structure) of wheat gluten protein were analyzed. 1% GSP promoted the aggregation of gluten proteins by promoting hydrophobic interactions and hydrogen bonding, thus enhanced the noodle quality. Whereas, 3% and 5% GSP addition disrupted the disulfide bonds between gluten protein molecules and formed macromolecular aggregates linked to gluten proteins through non-covalent bonds and hydrophobic interactions, which prevented the formation of the gluten protein reticulation structure. Our study emphasized the interaction between wheat proteins and GSP in noodle making dough.

Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study.

The present investigation was carried out to study the effect of various levels of various multigrain viz., finger millet, pearl millet and fenugreek powder on chapatti (Multigrain chapatti with spices). The multigrain powders were blended in whole-wheat flour along with spices and chapatti flour mixes were prepared. Chapatti composite flour was evaluated for proximate analysis, colour, rheological (viz, amylographic and farinographic) properties and compared with control wheat flour chapatti. Farinograph properties showed that in general dough development time increased in the composite flours. The pasting temperature, peak viscosity, hot paste viscosity, cold paste viscosity, breakdown, setback values were influenced by the addition of other grain flour to wheat flour. The chapatti was evaluated for proximate composition viz. moisture, ash, alcoholic acidity, protein, fat, dietary fiber, carbohydrate, calorific values; sensory analysis, colour determination, texture and microbial analysis. Chapatti prepared with composite flour with finger millet, pearl millet and fenugreek powder were found to be superior over the control chapatti sample. Storage studies of chapatti were carried out for a period of one month at room temperature 25 ± 2°C and freezer at 4°C and were found to be suitable for consumption and palatable with desirable characteristics of sensory, texture, appearance, colour and aroma.

Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality

In this study, recombinant rice quiescin sulfhydryl oxidase (rQSOX) was expressed and characterized, and its performance in flour-processing quality was further evaluated. The purified rQSOX exhibited the highest sulfhydryl oxidation activity (1.96 IU/mg) using dithiothreitol as a substrate, accompanying the production of H2O2. The optimal temperature and pH were 60 °C and pH 8.0 for rQSOX catalyzing oxidation of dithiothreitol. And rQSOX retained 50% of its maximum activity after incubation at 80 °C for 1 h. Moreover, rQSOX supplementation improved the farinograph properties of dough, indicated by the increased dough stability time and decreased degree of softening, and enhanced viscoelastic properties of the dough. Addition of rQSOX (10 IU/g flour) provided remarkable improvement in specific volume (37%) and springiness (17%) of the steamed bread, and significantly reduced the hardness by half, which was attributed to the strengthened gluten network. The results provide an understanding for rQSOX using in flour-processing industry.

Effects of wheat tempering with slightly acidic electrolyzed water on the microbial, biological, and chemical characteristics of different flour streams

Wheat tempering was conducted with slightly acidic electrolyzed water (SAEW) at different active chlorine contents. Microbial, biological, and chemical properties of different flour streams milled from SAEW-tempered wheat grains were investigated. Results showed that the total plate count (TPC) and yeast/mould count (YMC) in flour products were significantly (p < 0.05) reduced as SAEW concentration increased. The total polyphenols, lipase (LA) activity, polyphenol oxidase (PPO) activity of clear flour and bran, along with starch viscosity and protein extractability under reduced conditions of clear flour were all decreased significantly (p < 0.05) when SAEW concentration raised. Meanwhile, farinograph properties of clear flour were slightly improved. However, there was no significant (p > 0.05) difference in biological and chemical characteristics of straight flour. Based on our findings, SAEW has potential to function as a novel tempering solution for producing clean flour.

Effect of dry and steam heating on the functional and bread baking properties of yellow pea and navy bean flours

AbstractBackground and objectivesAlthough there is growing interest in partially replacing wheat flour with pulse flours in bread, the flavor of pulse flours can limit their use. Heat treating pulse flours, with and without the addition of steam, was examined to determine whether the flavor of split yellow pea flour (SYPF) and whole navy bean flour (WNBF) could be improved without altering flour functionality and bread baking properties.FindingsSignificant temperature × steam interactions were found for most flour parameters including pasting properties, water absorption capacity (WAC), starch damage, and color. Protein, starch, and flour particle size were altered as were pasting and farinograph properties of the pulse/wheat flour blends. Differences in specific volume, color, and C‐cell properties were more evident in the breads made with the treated WNBFs likely due to the different bread formulation used and the presence of hull in the flour.ConclusionsProcessing the SYPF and the WNBF at 120 and 140°C with steam improved the aroma and flavor of the bread while maintaining good flour functionality and bread baking properties.Significance and noveltyHeating treating pulse flours with the addition of steam successfully reduced the objectionable aroma and flavor characteristics associated with SYPF and WNBF. Eliminating undesirable aroma and flavor properties provides a greater opportunity for the inclusion of pulse flours in foods to enhance their nutritional properties.

Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality

Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread. In this regard, enhancement by acorn flour elevated the dietary fibre by a greater extent (up to 7.80%) compared to barley or chestnut flours. Increasing the proportion of non-traditional raw materials also influenced flour pasting properties during the amylograph test as well as the farinograph and extensigraph properties of non-fermented dough. In contrast to the wheat flour, analysis of Falling Number and Zeleny values showed a decrease in technological potential of flour composites of approximately 30%. Water absorption increased about 2 percentage points, mainly with enhancement by chestnut flour. All the non-traditional raw materials slowed dough development, whilst dough softening degree differed according to actual composition. Dough viscous and elastic properties worsened as shown by a decrease in energy absorbed, depending on the type and the addition of the non-traditional products. Changes in flour composition were reflected in amylograph viscosity maximum, which became lower with increasing amounts of chestnut and acorn flour. A significant worsening of the bread specific volume as well as of bread shape (vaulting) corresponded with a partial dilution of the gluten matrix. Compared to the wheat bread, 10% chestnut flour caused bread size to diminish to less than one half of the wheat loaf. Statistically, the principal features were water absorption, dough softening degree and extensigraph energy together with specific bread volume. In terms of wheat flour and bread quality, the influence of barley flour overcame the effects of adding chestnut or acorn flours.

Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe, soft as well as hard wheat (Triticum aestivum L.) and intermediate wheatgrass (Thinopyrum intermedium, IWG). These three flour types differ in their protein content and composition and were evaluated for their solubility, solvent retention capacity, starch damage, GlutoPeak and Farinograph profiles, and protein secondary structures. Plasma treatment resulted in dehydration of flours but did not change protein content or solubility. Farinograph water absorption increased for all flours after plasma treatment (from 56.5–61.1 before to 71.0–81.6%) and coincided with higher solvent retention capacity for water and sodium carbonate. Plasma treatment under our conditions was found to cause starch damage to the extent of 3.46–6.62% in all samples, explaining the higher solvent retention capacity for sodium carbonate. However, Farinograph properties were changed differently in each flour type: dough development time and stability time decreased for hard wheat and increased for soft wheat but remained unchanged in intermediate wheatgrass. GlutoPeak parameters were also affected differently: peak torque for intermediate wheatgrass increased from 32 to 39.5 GlutoPeak units but was not different for the other two flours. Soft wheat did not always aggregate after plasma treatment, i.e., did not aggregate within the measurement time. It was also the only flour where protein secondary structures were changed after plasma treatment, exhibiting an increase from 15.2 to 27.9% in β-turns and a decrease from 59.4 to 47.9% in β-sheets. While this could be indicative of a better hydrated gluten network, plasma-treated soft wheat was the only flour where viscoelastic properties were changed and extensibility decreased. Further research is warranted to elucidate molecular changes underlying these effects.

Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread

ABSTRACTThe dried and powdered leaves of Moldavian dragonhead (Dracocephalum moldavica L.) (0, 1, 3, 4, and 5 g/100 g of wheat flour) were added to the wheat flour to make bread. Farinograph properties of dough were studied, and the properties of enriched bread were evaluated. According to the results, Moldavian dragonhead leaves increased water absorption by the flour but decreased the volume of bread and crumb lightness. The enriched breads were characterized by a higher value of crumb hardness than that of control bread. The total phenolics content linearly increased with the percentage increase in the addition of dragonhead leaves from 4.8 to 10.1 mg GAE/g dry mass. As a result, the antioxidant activity of bread increased. Sensory evaluation revealed that the wheat bread can be supplemented with Moldavian dragonhead leaves up to 3 g/100 g wheat flour addition of dragonhead leaves with good consumer acceptability.