Flour Components Research Articles

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products.

Moisture content during extrusion of oats impacts the initial fermentation metabolites and probiotic bacteria during extended fermentation by human fecal microbiota

Extrusion exposes flour components to high pressure and shear during processing, which may affect the dietary fiber fermentability by human fecal microbiota. The objective of this study was to determine the effect of flour moisture content during extrusion on in vitro fermentation properties of whole grain oats. Extrudates were processed at three moisture levels (15%, 18%, and 21%) at fixed screw speed (300rpm) and temperature (130°C). The extrudates were then subjected to in vitro digestion and fermentation. Extrusion moisture significantly affected water-extractable β-glucan (WE-BG) in the extrudates, with samples processed at 15% moisture (lowest) and 21% moisture (highest) having the highest concentration of WE-BG. After the first 8h of fermentation, more WE-BG remained in fermentation media in samples processed at 15% moisture compared with the other conditions. Also, extrusion moisture significantly affected the production of acetate, butyrate, and total SCFA by the microbiota during the first 8h of fermentation. Microbiota grown on extrudates processed at 18% moisture had the highest production of acetate and total SCFA, whereas bacteria grown on extrudates processed at 15% and 18% moisture had the highest butyrate production. After 24h of fermentation, samples processed at 15% moisture supported lower Bifidobacterium counts than those produced at other conditions, but had among the highest Lactobacillus counts. Thus, moisture content during extrusion significantly affects production of fermentation metabolites by the gut microbiota during the initial stages of fermentation, while also affecting probiotic bacteria counts during extended fermentation.

Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing

Native and moistened wheat flours (moisture contents were 13.5 and 27.0%, respectively) were treated with superheated steam (SS) at different temperatures (140 and 170 °C) and times (1, 2 and 4 min). Their physicochemical and digestive properties were analyzed. For native flour, SS treatment altered the starch molecular structure and behavior slightly. While for moistened flour, crystalline degree, gelatinization enthalpy, amylose leaching (AML) and falling number significantly decreased, but thermal transition temperatures increased with the rise of treating severity. Clumping of starch granules, aggregation of proteins and formation of amylose-lipid complexes occurred in both native and moistened flours. Broader pasting temperature ranges and higher viscosities were found on SS-modified flours. Additionally, SS treatment on moistened flours increased resistant and slowly digestible starch contents. In general, SS treatment induced changes in starch molecular structure and reactions among flour components leading to more stable structures, thus affecting their pasting behavior, thermal properties and in vitro digestion.

Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses

We report the isolation of a pure form of cell walls from wheat endosperm ‘popped’ out from the whole, enzyme deactivated and soaked grain, and compare them with cell walls isolated from milled flours of extraction rates from 45% to 75%, at physiological (37 °C) and elevated (70 °C) temperatures. Cell walls isolated from flours all contained non-endosperm walls whereas walls from popped endosperm were apparently pure. The monosaccharide composition of ‘popped’ cell walls was different to that of cell walls isolated from flour, particularly glucose and mannose contents (34 and 7% for ‘popped’ cf 29 and 3% for flour respectively) and arabinose to xylose ratios (0.45 for ‘popped’ cf 0.58 for flour). Total phenolic contents of popped endosperm cell walls were three to four times lower than for cell walls from flour. Elevated isolation temperature also had a solubilising effect, altering the cell wall composition. This study provides a novel method of isolating pure wheat endosperm cell walls, and demonstrates how contaminating (thick cell walled) non-endospermic material in milled flours can have a major influence on cell wall compositional analyses.

Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts.

The aim of the work was to study the influence of particle size in the composition, physicochemical, techno-functional and physio-functional properties of two flours obtained from persimmon (Diospyros kaki Trumb. cvs. 'Rojo Brillante' (RBF) and 'Triump' (THF) coproducts. The cultivar (RBF and THF) and particle size significantly affected all parameters under study, although depending on the evaluated property, only one of these effects predominated. Carbohydrates (38.07-46.98g/100g) and total dietary fiber (32.07-43.57g/100g) were the main components in both flours (RBF and THF). Furthermore, insoluble dietary fiber represented more than 68% of total dietary fiber content. All color properties studied were influenced by cultivar and particle size. For both cultivars, the lower particle size, the higher lightness and hue values. RBF flours showed high values for emulsifying activity (69.33-74.00mL/mL), while THF presented high values for water holding capacity (WHC: 9.47-12.19g water/g sample). The bile holding capacity (BHC) and fat/oil binding values were, in general, higher in RBF (19.61-12.19 g bile/g sample and 11.98-9.07, respectively) than THF (16.12-12.40g bile/g sample and 9.78-7.96, respectively). The effect of particle size was really evident in both WHC and BHC. Due to their dietary fiber content, techno-functional and physio-functional properties, persimmon flours seem to have a good profile to be used as potential functional ingredient.

Research of composite fuels thermophysical properties based on low-grade coals with addition of fine sawdust and flour industry wastes

Experimental studies have been carried out to determine the energy and technical characteristics of composite fuels from coal grade 3B (Balakhtinskoye deposit), fine waste and flour from the milling industry. An effective concentration of 50% / 50% composite fuel has been established without the addition of a flour component, in which the combustion heat is reduced by less than 8%, with the flour component added up to 15%, the heat of combustion further decreases less than 2% of the heat of combustion of homogeneous coal. At the same time, the ash content is reduced to 11%, the yield of volatile components remains at the concentration level of the composite fuel of coal and wood. It is established that this component composition of three types of fuel is suitable for the formation of fuel briquettes suitable for burning in furnaces of small power boilers.

Enrichment of dry mixes for gluten-free muffins

Now we are focusing on the production of food products that meet the modern requirements of quality and safety, the development of domestic production of food ingredients and production technologies, and specialized functional purpose. The interest for the modern confectionery manufacture are ready to dry semi-finished products - multi-component mixture, designed to produce a wide range of confectionery products like functional purpose and specialized. These mixtures are possible for use not only at home but also in production (capacity of small enterprises and public catering). Semi-finished bakery products are food concentrates and dry mixes are pre-preliminarily prepared foods: flour, sugar, milk, egg powder and other components for the preparation of various types of flour confectionery products – cakes, pies, cookies and others. One way to improve the quality and range of bakery is the use in the production of dry mixes that have a number of advantages compared with other types of materials. They contain minimal amounts of moisture, have a small volume and weight, and no active enzyme systems they contribute to a longer storage. This article discusses the development of a vital topic of gluten-free mix and improved assortment of gluten-free flour confectionery products for people with celiac disease and aspiring to a healthy diet. On getting products out experiments: determination of acidity and moisture performance of products, the study of organoleptic indicators of quality of the product. Received innovative gluten-free mixture of nutritional therapy.

Characterization of A- and B-type starch granules in Chinese wheat cultivars

Starch is the major component of wheat flour and serves as a multifunctional ingredient in food industry. The objective of the present study was to investigate starch granule size distribution of Chinese wheat cultivars, and to compare structure and functionality of starches in four leading cultivars Zhongmai 175, CA12092, Lunxuan 987, and Zhongyou 206. A wide variation in volume percentages of A- and B-type starch granules among genotypes was observed. Volume percentages of A- and B-type granules had ranges of 68.4–88.9% and 9.7–27.9% in the first cropping seasons, 74.1–90.1% and 7.2–25.3% in the second. Wheat cultivars with higher volume percentages of A- and B-type granules could serve as parents in breeding program for selecting high and low amylose wheat cultivars, respectively. In comparison with the B-type starch granules, the A-type granules starch showed difference in three aspects: (1) higher amount of ordered short-range structure and a lower relative crystallinity, (2) higher gelatinization onset (To) temperatures and enthalpies (ΔH), and lower gelatinization conclusion temperatures (Tc), (3) greater peak, though, and final viscosity, and lower breakdown viscosity and pasting temperature. It provides important information for breeders to develop potentially useful cultivars with particular functional properties of their starches suited to specific applications.

Effects of the components in rice flour on thermal radical generation under microwave irradiation

The relationships between radical generation under microwave irradiation and the components of various types of rice flour were investigated. Electron paramagnetic resonance (EPR) spectroscopy was used to characterize the radicals found in rice flour samples. The EPR spectra revealed that several types of radical (carbon-centered, tyrosyl and semiquinone) were localized in the starch and protein fractions of the rice flour. The signal intensity of the free radicals was observed to increase exponentially with increasing microwave power and residence time. The rice bran samples exhibited the greatest free radical signal intensity, followed by the brown rice samples and the white rice samples. This finding was consistent for both the native and the microwaved samples. The ratio of rice starch to rice protein also played an important role in the generation of radicals.

Sensory and Proximate Characteristics of Annatto-colored Soy-wheat Cake Formulations

Annatto extract was used as colorant in cakes from soy-wheat flour formulations. The effects of flour component and colorant were investigated on sensory attributes and proximate composition. A 3x2 factorial design of three factors (3 flour formulations) at 2 levels (annatto, sugar-flair colorant) was followed. Six cake samples (A, B, C, D, E, F) were produced and compared with a control (G) for affective sensory test and proximate analysis. Annatto-colored cakes closely matched the control (sugar-flair) in sensory performance although the later was scored higher for mouthfeel and flavour (P<0.05). All formulations had higher protein and crude fat contents than control. Samples C and E recorded significantly higher values for proteins (15.31 and 11.9% respectively against 8.27% for control) and moisture (24.87 and 25.59% respectively) than control (19.01%) (P<0.05). The control sample had higher ash (3.8%) and crude fibre (26.32%) against 1.87 and 15.89% for sample C and 1.56 and 10.52% respectively for sample E (P<0.05).

The Impact of Oat Quality on White Salted Noodles Containing Oat Flour

This research compared the physicochemical properties of six milling oat cultivars from Western Australia over two growing seasons (2011 and 2012). Variations among the cultivars in physicochemical properties, particularly β‐glucan content, were assessed to determine their suitability for incorporation into white salted noodles at a level of 30% of the flour component. The average across six oat cultivars grown in 2012 was significantly higher (P &lt; 0.05) for protein content, lipid content, and volume of smaller sized particles (&lt;100 µm) and significantly lower for ash content, starch damage, and volume of larger particles (&gt;100 µm) in comparison with the average across the same oat cultivars grown in 2011. The year of cultivation by cultivar interaction was significant (P &lt; 0.05) for ash content, protein content, β‐glucan content, starch damage, and particle size. Oat cultivar Mitika had the highest peak viscosity for 100% oat flour (whole groat) and 30% oat–wheat (OW) flour blend, which may be owing to lower amylose percentage, high protein content, and greater volume of smaller particles. The effect of growing season had greater impact on OW noodle firmness than the genetic effect of cultivars. The eating and cooking quality attributes of OW noodles, such as color, color stability, firmness, and cooking solid loss were superior for those incorporated with 2012 oat flour (whole groat) compared with 2011 oat flour. Among the six oat cultivars, Williams produced noodles with poor cooking and eating quality, and Mitika was easier to handle during processing and produced noodles with superior brightness and color stability in comparison with other oat cultivars evaluated.

Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests

There is no previously published data covering the viscoelasticity of Osborne protein solubility fractions. Therefore, the objective of this study was to compare the viscoelastic properties of Osborne fractions, water soluble pentosans, flour and bread using relaxation tests. Sintered tablets from glutenins presented similar elasticity as gliadins but almost twice the viscosity. However, most of the wheat viscoelasticity performance in tablets was given by the sum of the non-gluten components (albumins, globulins, residue and especially water soluble pentosans). The residue was 86.1% w/w in flour and contained 4% protein while its estimated viscoelastic effect was higher compared to all the other flour components. Regarding the estimated viscosity in flour due to protein from specific fractions, it was higher in gliadins compared to glutenins. The residue although has low protein in flour (4.0%), the large amount of residue in flour had significant viscoelastic effect. The viscoelasticity of water soluble pentosans corrected by weight was similar to the Osborne protein fractions. The results indicate that the starch, pentosans, and non-gluten components may not be considered merely as inert filler and play a major role in determining the viscoelastic nature of flour and bread.

Components of wheat flour as activator of commercial enzymes for bread improvement

Aqueous extracts of wheat flour and of flour made from 30 % cassava and 70 % wheat were found to influence the activity of amylases (Fungamyl® and Novamyl® were tested) and xylanases (Panzea® and Pentopan Mono® were tested), with an activation of Fungamyl® and Panzea® by a factor of two, while extract from cassava flour alone had no effect. A fractionation of the active extracts showed that high molecular weight components from wheat were responsible for increased activity, which, for Fungamyl®, was sensitive to heating of the extract at 100 °C for 15 min. For Panzea®, instead, the increase in activity was comparable for boiled and non-boiled extract. Osborne fractionation of the wheat extract showed that the highest increase in Fungamyl® activity could be assigned to salt solubilized components in the extract, while Panzea® showed an increased activity in presence of ethanol extract and propanol extract. Among the most abundant proteins in the active fractions, globulins were identified by LC–MS/MS as an enhancer of Fungamyl® activity, while the heat-insensitive component involved in enhancement of Panzea® remained unexplained.

Effects of nanoclay on physical and mechanical properties of wood-plastic composites

ABSTRACTEffects of nanoclay (NC) on physical and mechanical properties of wood-plastic composite (WPC) were studied here. Virgin, recycled, and mixed (50/50% of virgin/recycled) polyvinyl chloride (PVC) were used as the matrix in the WPC. Specimens with three NC contents of 1.5%, 3%, and 5% were manufactured; they were then compared with control specimens. Totally, 12 treatments were manufactured. The physical and mechanical properties were measured in accordance with the ASTM standards. The highest properties were found in specimens made from virgin PVC. Addition of recycled PVC resulted in significant decrease in all properties. NC improved all physical and mechanical properties studied in the present research project; the highest properties were observed in specimens with 5% of NC content. The improvement in properties was as a result of formation of bonds between the hydroxyl groups of NC with the wood flour components. It was concluded that NC would significantly improve the properties in all the three PVC types of virgin, recycled, and mixed. From an industrial point of view, it was concluded that mixing virgin and recycled PVC can be recommended not only to decrease production costs, but also to partially solve the problem of PVC residue which are not bio-degradable.

Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour

Buckwheat (BF) and millet (MF) are recommended as healthy foods due to their unique chemical composition and health benefits. This study investigated the thermal and rheological properties of BF-WF (wheat flour) and MF-WF flour blends at various ratios (0:100 to 100:0). Increasing BF or MF concentration led to higher cold paste viscosity and setback viscosity of pasting properties gel adhesiveness, storage modulus (G') and loss modulus (G″) of dynamic oscillatory rheology, and yield stress (σ0 ) of flow curve of WF. BF and MF addition decreased peak viscosity and breakdown of pasting, gel hardness, swelling volume, and consistency coefficient (K) of flow curve of WF. Thermal properties of the blends appeared additive of that of individual flour. Nonadditive effects were observed for some property changes in the mixtures, and indicated interactions between flour components. This may provide a physicochemical basis for using BF and MF in formulating novel healthy products.

Antioxidant, functional and rheological properties of optimized composite flour, consisting wheat and amaranth seed, brewers' spent grain and apple pomace.

Consumer's interest in functional food has continued to increase due to its potential health benefits. This study therefore is aimed at developing a functional wheat based flour comprising, amaranth (Amaranthus hypochondriacus) seed, brewers' spent grain and apple pomace. The statistical analyses were carried out using response surface methodology (RSM). For the experimental design, the composite flour components were the variables while the proximate and mineral compositions were the responses. After the statistical optimisation process, the best three blends were chosen for further analyses; determination of antioxidant, functional and rheological properties. From the results, the best blends were Runs 11, 13 and 19, with percentages composition of wheat, amaranth seed, brewers, spent grain and apple pomace of 65%, 30%, 2%, 3%; 60.43%, 29.68%, 4.1%, 5.79% and 81.94%, 6.75%, 3.39%, 7.92% respectively. The ANOVA, R(2) and R(2) adjusted values for the proximate and mineral compositions showed that the composite flours were statistically satisfactory. The results also indicated that the antioxidant, functional and rheological properties of the three best blends showed good and acceptable nutritional and rheological properties. Composite flours with acceptable and excellent nutritional composition, functional properties and rheological behaviour can be obtained from composite blends consisting wheat, amaranth seed, brewers, spent grain and apple pomace flours.

Impact of cassava flour properties on the sensory quality of composite white bread

The quality of composite baked products, which varies due to complex interaction of flour components, needs to be predictable for product optimisation purposes. This paper reports the impact of cassava flour (CF) from five cassava genotypes grown with or without fertiliser application on the quality of composite cassava-wheat bread. Composite breads were made with 10% of wheat flour substituted with CF. Sensory acceptability of the bread samples were determined based on crumb attributes (softness, elasticity, structure and colour), crust appearance, flavour and overall acceptability. Factorial analysis showed cassava genotype and fertiliser application during field cultivation significantly affected the crust appearance and crumb elasticity while their interactions affected all the sensory properties (P<0.01). Crumb softness influenced the overall acceptability of the composite bread most significantly. The partial least square (PLS) regression models for predicting sensory acceptability scores from CF properties explained about 98-100% of the variability. Based on the PLS regression, the study concluded that pH, cyanogenic potential (CNP), and least gelation concentration (LGC) of CF were the most influential quality criteria affecting the sensory acceptability of composite bread. Generally, CF with lower CNP, acidity, amylose, and higher LGC values will give more acceptable freshly baked composite bread.

Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR

The effect of fiber addition on the distribution and mobility of protons in biscuits is studied by using low resolution time domain nuclear magnetic resonance (TD-NMR). The proportion of flour is reduced in order to incorporate inulin and oat fiber. NMR temperature dependent experiments are carried out in order to gain insight on the processes occurring in biscuit baking. Proton populations were identified measuring spin–spin relaxation times (T2). The major change in the relaxation profiles upon incorporation of fibers corresponds to mobile water molecules, which appear to be related to dough spreading behavior and biscuit quality. Biscuit samples baked in a commercial oven were studied by two dimensional spin–lattice/spin–spin (T1–T2) relaxation maps. The T1/T2 ratio is used as an indicator of the population mobility, where changes in the mobility of water in contact with flour components as starch, proteins and pentosans are observed.

Changes in wheat (Triticum aestivum L.) flour pasting characteristics as a result of storage and their underlying mechanisms

White wheat flour of a high and a low protein cultivar were stored at 25 °C for 84 days to study age-related changes in flour components and pasting properties. Both cultivars showed similar increases in free fatty acid contents and slight but significant decreases in extractable thiol contents. Rapid Visco Analyser peak, minimal and final viscosities as well as breakdown and setback readings of the high protein flour increased rather gradually along the storage period, while the low protein flour showed more pronounced increases of pasting profiles during the first 21 days of storage. Flour functionality is co-determined by changes in extractable thiol contents during flour storage pointing to their oxidation and the release of free fatty acids which results in additional formation of amylose–lipid complexes and additional substrate for lipoxygenase action which can lead to more extensive co-oxidation of gluten, thereby influencing rheological properties.

Quality Attributes of White-Salted Noodles

Noodles have been a part of our diet for a long time. In Asia, white-salted, Cantonese and instant fried types of noodles are widely consumed. White-salted noodles, also called Udon noodles, are consumed as wet or dried form. White-salted noodles are deeply favored in Korea and Japan and more consumption of Cantonese noodles are observed in other Asian countries. The quality attributes of white-salted noodles are predominantly dependant by wheat flour components, such as starch, protein and pigments, as wheat flour, water and salt are main raw materials of white-salted noodles. In several studies, the ratio between amylose and amylopectin is a key determinant of textural properties of white-salted noodles; hardness of white-salted noodles did have a significant (p<0.05) increase when amylose content in wheat flour was increased. The textural properties of white-salted noodles was not affected much by the protein content, especially protein content of flour was in the range of 10% ~ 13%. It seems that starch plays more important role than protein in the textural properties of white-salted noodles. Carotenoids and flavonoids pigment are major contributors of color of white-salted noodles.