Flour Fractions Research Articles

Dose-dependent impact of intact cell fraction on in vitro starch digestion of common bean-based flour blends.

Pulse flours consisting of isolated cotyledon cells (ICC) have been incorporated in foods with delayed amylolysis. To optimize the cost-benefit ratio, understanding how the dosage of cellular ingredient affects starch digestibility is essential. Therefore, dose-response relationships were established to evaluate the sensitivity of amylolysis kinetics to the inclusion of intact cells in whole common bean-based flours. Conventional raw-milled and innovative cellular flours of Epic red common beans were blended in different proportions, creating a range of blends with varying microstructures. Obtained dose-response relationships were validated for Montcalm red and black bean. For all varieties, an increasing dosage of cellular ingredient decreased amylolysis rates, while not affecting final extents. Bean variety-dependent linear dose-response relationships were established between the fraction of raw-milled flour and amylolysis. Dosages of intact cells decreased the amylolysis rate in a bean-specific manner, creating potential for impacted postprandial responses.

Improved prediction of wheat baking quality by three novel approaches involving spectroscopic, rheological and analytical measurements and an optimized baking test

Abstract Baking quality, defined as loaf volume, is one of the most important quality attributes of wheat. An accurate and rapid determination is of great interest for the wheat supply chain. However, this remains difficult to date, because reported predictions based on other wheat characteristics (e.g. protein content) or flour spectroscopy are poor. This study investigates three novel approaches to improve the prediction of specific loaf volume determined by an optimized mini-baking test. The predictions are based on a large variety of rheological and analytical data as well as fluorescence, near-infrared (NIR) and Raman spectroscopy of flour and flour fractions. Furthermore, the influence of data fusion on the predictions is investigated. All three approaches presented promising results and showed great potential for practical application with R 2 CV > 0.90 for various regression models. For example, the combination of farinograph data with solvent retention capacity data or NIR flour spectra yielded R 2 CV of 0.91 in both cases. Combining Raman spectra of the < 32 μm and 75–100 μm fractions as well as NIR spectra of gluten, flour and starch both also yielded R 2 CV of 0.91. The results underline that loaf volume is a complex quality characteristic that can be better predicted when different data types are combined. Different rheological and analytical tests and different spectroscopic methods capture specific wheat quality characteristics that have different relations to baking volume and can therefore provide complementary information for improved predictions. Furthermore, the importance of rheological tests (especially farinograph, extensograph, alveograph) and the baking procedure for the prediction of baking quality are emphasized.

Effect of nutrient-rich quinoa fraction composite wheat flour on product development.

To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20%WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend. Functional properties also reported higher WAC and swelling power for the quinoa addition to WF. Farinograph data revealed higher Water absorption (72.96 ± 0.02) and dough development time (4.92 ± 0.05) for higher blends than WF. Amylograph results in lower peak viscosity and HPV. DSC onset temperature is higher for blends (20%WQF-55.54 ± 0.13) than WF (49.17 ± 0.03). DSC data reported that adding quinoa flour showed higher gelatinization temperature and enthalpy. Incorporation of 5-20% quinoa flour with wheat flour gradually decreased the loaf volume of Bread compared to the WF bread, but up to 10% substitution bread becomes acceptable in taste and eating quality, but after 15-20% bread becomes challenging and not acceptable. A blend of nutrient-rich fractions of quinoa flour and WF bread resulted in progress in nutrition and bettersensory attributes.

Triboelectric Separation for Protein Enrichment of Wheat Flour Compared with Gluten-Starch Mixtures as a Benchmark.

Triboelectric separation, a solvent-free method, was investigated as a tool for protein enrichment in wheat flour. Gluten-starch model mixtures, flour, and reground flour fractions were evaluated for their separation characteristics (selectivity and efficiency). Mass yield, protein content, particle size distribution, and SEM analysis were used to assess performance. Selectivity and efficiency increased with gluten concentration, peaking at 63% for the 50% gluten mixture, but declined at higher concentrations. The 15% gluten benchmark demonstrated effective protein separation, with protein enrichment occurring in the ground electrode fraction and a corresponding depletion in the positive electrode fraction. In contrast, flour and reground flour fractions exhibited reduced separation efficiency, showing protein depletion in both electrode fractions due to agglomeration. The benchmark achieved the highest separation efficiency (47%), followed by reground flour (41%) and flour (7%). Finer particles in reground flour enhanced chargeability and GE deposition, while larger agglomerates in flour reduced efficiency, leading to material accumulation in the cups. Pre-milling helped detach protein and starch to some extent but also triggered re-agglomeration. Larger particles were influenced more by gravitational forces. These findings highlight the complexity of wheat flour fractionation and the need to optimize particle size and charge distribution to improve protein enrichment through triboelectric separation.

Effect of Protein Content and Particle Size on Functional Properties of Air-Classified Fava Bean Flour Fractions

Effect of Protein Content and Particle Size on Functional Properties of Air-Classified Fava Bean Flour Fractions

Exploring the potential of flour, starch concentrate, and protein concentrate from Richlea lentils in the development of lentil based extruded puffs.

Lentil puffs were developed from a mixed design of varying weight fractions of lentil flour (x1), lentil starch concentrate (x2), and lentil protein concentrate (x3) using a twin-screw pilot scale extruder at a dry feed rate of 20kg/h (d.b.), a water feed rate of 2kg/h, and an extruder screw speed of 350rpm. Evaluations of the extrudate properties (expansion ratio, unit density), instrumental texture (hardness, crunchiness, and crispiness), and sensory properties (overall and texture liking, just about right (JAR), and check all that apply (CATA) were conducted, and the optimum lentil puff formulation was determined from sensory liking. Increasing x1 and x2 both increased the expansion ratio of the lentil puffs, whereas the interactions of x3 with x1 and x2 both reduced the unit density. All three formulation factors positively impacted the instrumental crunchiness and crispiness of the lentil puffs, whereas x3 had a larger impact on crunchiness, and x1 and x2 had a larger impact on crispiness. Lentil puff formulations with x3≥0.66 presented significantly lower sensory liking scores than those with x2≥0.33. The JAR test revealed that all lentil puff formulations were penalized for not having the right level of hardness, whereas the CATA test identified the crispy and crunchy attributes to positively correlate with overall and texture liking scores. The optimum lentil puff formulation was predicted from a maximum overall liking score of 6.1 and texture liking score of 6.7, to contain 50% (w/w, d.b.) of lentil starch concentrate and 25% of both lentil flour and lentil protein concentrate.

Experimental Analysis of Mechanical Property Enhancement of Paper-Pulp-Based Packaging Materials Using Biodegradable Additives

Generally, paper-pulp-based materials are emerging in the packaging industry due to their high degree of biodegradability. Along with agricultural byproducts as an alternative, using additive or secondary materials in various processes and products has been a solution for implementing sustainability in material utilization. However, biodegradable materials still need to be improved due to the lack of properties which are essential for their use as packaging material. Currently, a number of research attempts have focused on enhancing the mechanical and thermal properties to increase the effectivity of those biodegradable materials for use as packaging material. The objective of this study is to analyze the effectivity of using sugarcane bagasse ash (SCBA) and wheat flour (starch) as a strengthening and thermal resistive additive. Due to its proven nano range particle size and fibrous nature, this material could positively affect the material properties. A total of twelve samples were prepared by varying the weight fraction of SCBA, white flour, and paper pulp. A compression molding method was used to prepare cylindrical samples with a diameter of 50 mm and a height of 55 mm under a compression load of 2 tonnes. Wet molded cylindrical blocks were oven-dried at 105 °C for 48 h to remove excessive moisture from the samples. Subsequently, all the samples were dried further until no significant weight loss was observed after the drying process to ensure their uniform moisture conditions. The prepared samples were tested for compressive strength using a Universal Testing Machine (UTM). Both load and compressive stress acting on each sample were plotted against the deflection of the sample. For the analysis, the deflection of each sample was measured at 8.6 kN load and the sample with 10% SCBA and 12.5% starch exhibited the least displacement among all additives. The results show that the samples with 10% SCBA and 12.5% starch also had the highest compressive strength compared to the other samples. Further, samples with the same amount of SCBA were analyzed for thermal resistivity and to obtain the thermal behavior of samples which is crucial in food packaging.Overall, most of the SCBA and starch mixed samples showed superior compressive strength compared to the pure paper-pulp-based sample.

Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus muelleri Blume) Flour.

Porang (Amorphophallus muelleri Blume) contains a high amount of starch, glucomannan and Ca-oxalate. Soaking porang tuber in acid (citric acid) and salt (sodium chloride) solutions affects the Ca-oxalate content, functional, rheological and thermal properties of porang flour. The aim of this study is to thoroughly investigate the effect of soaking treatments in acid and salt solutions at different temperatures on the physicochemical, rheological and thermal properties, functional groups, molecular mass and morphology of porang flour. Soaking treatments in acid and salt solutions at different temperatures affect the properties of porang flour. This research investigated the effect of soaking porang slices in citric acid (5 %) and sodium chloride (8 %) solutions at different soaking temperatures (25, 55 and 85 °C for 1 h) on the properties of the resulting porang flour. The results of this study showed that all treatments successfully reduced the Ca-oxalate mass fraction in porang flour. The acid treatments reduced the glucomannan content more than the salt treatments. Soaking in acid solutions also decreased viscosity, molecular mass and thermal stability of porang flour. When the soaking temperature was increased, the Ca-oxalate mass fraction, molecular mass, viscosity and thermal stability of the porang flour decreased. The acid and salt treatments did not change the FTIR patterns. The morphological analysis showed that the acid and salt treatments resulted in particles with rough surface and short crystal needles of Ca-oxalate. Soaking the porang slices in salt solution at a temperature of 55 °C was the most effective treatment to reduce the Ca-oxalate content of porang flour while retaining its other quality parameters. The results of this study provided a comprehensive understanding of the effect of soaking porang slices in acid and salt solutions on the properties of the obtained porang flour. They can be used as scientific evidence on how to treat the porang slices to obtain the best quality of porang flour.

Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers

A new flour blend (F) composed of selected milling and leaving passages with a high content of non-starch polysaccharides underwent thermal (T), hydrothermal (H) or hybrid processing and was used along with cellulase (C) and cellulase-xylanase complex (CX) to produce bread. This modified flour can be considered a clean label product. In this study, blends of common and treated flours were tested for dough properties and rheology. The modified flours were added at 10 and 20% to the base wheat flour. A pan bread was then prepared to test their suitability for bread baking. Dough and bread properties were subsequently assessed. Accordingly, dough with added thermally, hydrothermally, and hybrid modified flours revealed differences in rheology. Addition of hybrid enzymatic-hydrothermal treated flour increased dough tenacity by 23% and baking strength by 26%, but decreased dough extensibility by 19%, whereas hybrid enzymatic-thermal modification increased water absorption by 6% and bread yield from 146.77% to 150.02% when modified flour was added at 20%. Breads with added modified flours demonstrated a 16% increase in bread volume, 8% lower baking loss, and 14% greater density, with no negative effect on color and texture. Thus, hybrid thermal-enzymatic treatment of the developed flours can be recommended as a suitable method for enhancing the utilization of waste flour fractions and increasing their value by enabling them to be considered as clean label bread improvers.

The technology of cooking falafel with high biological value for vegans

The article presents the results of scientific research on the possibility of increasing the biological value of falafel dishes for vegans through the use of flax seeds and blueberry extract. Vegan nutrition analysis in Ukraine shows that dishes for this population group are mostly deficient in biologically active substances. One way to solve this problem is to develop dishes for vegans using raw plant materials with a high content of biologically active substances. The chemical composition of flax seeds and blueberry extract is analysed in terms of using these products for vegan cuisine. The feasibility of using flax seeds and blueberry extract to increase the biological value of the falafel vegan dish was proven. The feasibility of replacing vegetable oil and a fraction of wheat flour to optimise the vitamin-mineral composition of falafel was determined. Based on the organoleptic evaluation of the control and test samples, the optimal ratio of falafel ingredients was established: 2.5% dry blueberry extract and 7.5% flax seeds per 100 g of the dish. The falafel chemical composition with the addition of flax seeds and blueberry extract was studied compared to the control sample. According to the research results, the technology of cooking falafel for vegans with an increased content of biologically active substances was developed. Based on the data obtained, it can be concluded that the developed dish will enrich vegan nutrition with deficient biologically active substances. The social effectiveness of the developed technology of cooking falafel is to expand the range of vegan dishes. The developed dish can be recommended for the nutrition of fasting people. It is advisable to use the technology developed to cook falafel in restaurants.

Dry fractionation of chickpea flour: Impact of de-oiling and flow aids

Air classified chickpea protein concentrates often lack the separation efficiency of other starch-rich pulses. We subjected chickpea flour to de-oiling or to blending with different types and concentrations of silica flow aids to reduce its cohesion and to increase its dispersibility in air. Air classification enriched protein to a content of 45%. Initial protein yields below 25% increased to 70% upon extensive de-oiling, and this de-oiled ingredient containing 51% protein was enriched to 56% by electrostatic separation. Alternatively, nanosized flow aids doubled the initial protein yield. SEM-EDS image analysis revealed that higher silica concentrations increased the accumulation of nanoparticles onto flour particles, which lowered the flour's basic flow energy and moderately increased its dispersibility. This reduced fouling during air classification, but the protein yield levelled off with increasing silica concentrations because the microstructure was not disentangled further. Silica addition during milling rendered post-milling blending unnecessary, without compromising the protein yield.

Textural characterisation of wheat–oat breads using a combination of quantitative descriptive analysis and partial napping profiling techniques

SummaryThe aim of this study was to determine the textural sensory profile of wheat breads developed using oat flour at different substitution levels (10%, 30%, and 50%) and particle sizes (<224, 250–280, 280–500, 500–600 μm). A trained descriptive panel evaluated the wheat–oat breads using quantitative descriptive analysis (QDA) (n = 8) and partial napping (PN) (n = 12) sensory techniques. The QDA results showed that the textural properties of the breads were significantly affected by oat flour at different substitution and particle size levels (P < 0.001). The attributes crumb ‘denseness’ and ‘stickiness’ discriminated most frequently across samples, while crumb ‘chewiness’ and ‘dryness’ discriminated the least. Principal component analysis (PCA) illustrated that in PC1 (59%) crumb ‘denseness’ was positively correlated with crumb ‘hardness’ and ‘graininess’, while ‘stickiness’ was negatively correlated with crumb ‘graininess’. The application of clustering techniques on QDA data showed that breads with 10% oat flour were differentiated based on particle size; however, as the substitution level of oat flour increased, the substitution level of oat flour used in formulations exceeded the effect of particle size. In terms of PN, panellists identified four distinct groups of wheat–oat breads, indicating that wheat breads with 10% oat flour and <224 μm, 280–500 μm and whole oat flour had similar textural properties to the control wheat bread sample. The texture of wheat breads substituted with 50% oat flour were very different to the control. The results of this study suggest that in addition to the effect of substitution level, fractionation of oat flour may have application in the production of wheat bread formulations with different textural profiles. The findings also emphasise the importance of considering clustering techniques when evaluating complex samples for new product development applications.

Wheat bread making (WBM)-like seed proteins (WSPN): A new family of small prolamins in barley

Expression level of the gene Wheat Breadmaking (TaWBM) has been shown to be correlated with bread quality, and influences the rising of the bread loaf. We found that a family of the wbm homologous genes are present not only in wheat, but also in oat, rye and barley. However, a WBM protein has never been demonstrated experimentally. We have identified the existence of a family of WBM-like Seed Proteins (WSPN) from the prolamin fraction of barley flour, encoded by three closely linked genes on the long arm of chromosome 7H, analysing the gene expression by qPCR and relative protein levels by mass spectroscopy. All three genes are expressed specifically in seeds with no detectable expression in the leaves. The barley WSPNs share a common gene structure with a single exon containing an open reading frame in the size 253–313 bp, with the first 80 bp predicted by TargetP 2.0 to encode a sorting peptide. Furthermore, they all contain the conserved motif C–P-X-G-X4-C-X(4–8)-C-X-C. Structure prediction with Alphafold 2.0 suggest that this motif is a structurally conserved microdomain consisting of two antiparallel strands where the cysteines align.

Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads.

The present work investigated the structure-function relationship of dry fractionated oat flour (DFOF) as a techno-functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224µm, F2: 250-280µm, F3: 280-500µm, F4: 500-600µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno-functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β-glucan levels (0.13-1.29g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44-0.33g/100g), and fructose (1.06-0.28g/100g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi-criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour. PRACTICAL APPLICATION: The use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β-glucan, high fiber, and low reduced sugar claims.

Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat

Mature wheat kernels contain three main parts: endosperm, bran, and germ. Flour milling results in multiple streams that are chemically different; however, the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product streams. In this study, multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat (whole ground wheat), the parts of a wheat kernel (bran, flour, germ), and wheat by-product streams (mill feed, red dog, shorts) for the first time. For each mill stream, phenolic compounds (total, flavonoid, and anthocyanin contents) were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, ferric reducing/antioxidant power (FRAP), and total antioxidant capacity assays. Significant differences (P < 0.05) were observed in phenolic concentrations among fractions of bran, flour, and germ milled from the same kernels and noted that germ accounts for the majority of antioxidant properties, whereas bran contains a substantial portion of phenolic compounds and anthocyanins. Mill feed was high in phenolic content (5.29 mg FAE/g), total antioxidant capacity (866 mg/g), and antioxidant activity (up to 75% DPPH inhibition and 20.26 μmol FeSO4/g). The comprehensive information on distribution of antioxidants and phenolic compounds provides insights for future human consumption of commonly produced co-products from flour milling, and for selecting and using different milling fractions to make foods with improved nutritional properties.

Пневмоцентробежная классификация дисперсных частиц в процессе переработки зерна в муку

Russia enjoys a stable demand for flour products, including those obtained by the dry method of starch and gluten production. This study featured pneumocentrifugal parameters of fine particles in a spiral separator that classified milled grain into fractions, separated the solid phase from air, and identified the high-protein flour fraction in the flow. &#x0D; Pneumatically classified flour was subjected to mathematical modeling and experimental research. The analysis of movement and deposition of particles in the working area covered particle mass, density, air-flow rate, and geometry, as well as their effect on the trajectory of particle movement and deposition. The experiment also involved the effect of air-flow rate and air-mix concentration on the classification efficiency.&#x0D; Particles from various grinding and break systems demonstrated classification modes that differed in soaring rate, size, and density. At an air-flow rate of 6–8 m/s, turn 1 of the spiral separator had the ratio of the internal coil radius to the inner pipe diameter as r1/dpipe = 7.9; it was r1/dpipe = 7 on turn 2 and fell down to r1/dpipe = 6.25 on turn 3; for all subsequent turns, the ratio was r1/dpipe &lt; 5. Under these conditions, the fraction reached 160 µm and included small high-protein flour fractions with a particle size of 17–20 µm. The percentage of product accumulated on turns 1, 2, and 3 was 80, 12, and 8%, respectively. The maximal product separation efficiency of the third drain system was as high as 98% at an input rate of 6 m/s. The maximal separation efficiency for premium flour reached 99.2% at an input rate of 4.2 m/s.&#x0D; The separator proved efficient in classifying wheat grain flour into fractions as it was able to separate high-protein fraction and dispersed particles from the air flow. The separator could be used both as an independent device and as part of a complex technological scheme at the stage of pneumatic separators and unloaders.

Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?

Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtained using hydrodynamic cavitation (HC), a green, efficient, and scalable extraction technique. The extracts were chemically and physically characterized and used in gluten-free and vegan cookie formulations to replace part of the flour and sugar to study whether they can mimic the role of these ingredients. The amount of flour + sugar removed and replaced with extracts was 5% and 10% of the total. Physical (dimensions, color, hardness, moisture content, water activity), chemical (total phenolic content, DPPH radical-scavenging activity), and sensory characteristics of cookie samples were studied. Cookies supplemented with the apple extract were endowed with similar or better characteristics compared to control cookies: high spread ratio, similar color, and similar sensory characteristics. In contrast, the pomegranate peel extract enriched the cookies in antioxidant molecules but significantly changed their physical and sensory characteristics: high hardness value, different color, and a bitter and astringent taste. HC emerged as a feasible technique to enable the biofortification of consumer products at a real scale with extracts from agri-food by-products.

The Application of Various Fermented Malang Apple Water As A Source of Natural Yeast for Sourdough Bread Processing

The sourdough fermentation method is identified as a complex microbial ecosystem stimulant by the spontaneous natural water starters process. At the fermentation time, lactic acid bacteria and yeast confer the resulting characteristic bread features such as staling of bread, and palatability. With the scope of highlighting fermentation, the investigation of starter culture is relevant in order to determine starch fractions of flour. The present article employed water from apple local varieties of Malang as a mixture of natural yeast. The research was conducted in two stages. The first stage was to get the best apple variety to produce the optimum quality of sourdough starter. The second was applying the best sourdough starter at various concentrations in bread formulation. Parameters observed included yeast, and lactic acid bacteria counts, pH, Total Titratable Acidity (TTA), lactic acid content, hardness, loaf volume, specific volume, and sensory properties of sourdough bread. There was an influence on the treatment of making a sourdough starter with different types of apple fruit and showed the best treatment if sourdough starter of fermented manalagi apple water with a pH value of 4.5, TTA value of 2.71 mL, the number of lactic acid bacteria of 5.6 × 1010 CFU/mL, and the number of yeast of 2.62 × 1011 CFU/mL.

Sliced semi-finished products with vegetable raw materials

Numerous studies of nutrition problems have shown the urgent need to create functional products that carry micronutrients for a wide range of the population. At present, recipes and technologies of combined meat semi-finished products in different thermal conditions using raw materials of animal and vegetable origin have been developed and scientifically substantiated. The production of combined semi-finished products using proteins of animal and vegetable origin expands the product range, contributes to the rational use of raw materials to provide the population with high-quality food products. The article substantiates the use of plant components in meat products for their nutritional enrichment. The article presents the results of studying the possibility of using lentil flour and pumpkin seed fiber as binders in the production of minced meat products. The change in the moisture-holding capacity of minced poultry samples obtained using bread and the mentioned plant additives was studied. According to the results of the organoleptic evaluation, the rational ratio of wheat bread and vegetable composition (lentil flour + pumpkin seed fiber) was determined. According to the results of organoleptic studies, it was found that with an increase in the mass fraction of red lentil flour in the product, the color of the minced meat, consistency and taste slightly change. We have chosen a sample with the replacement of wheat bread with a vegetable additive, i.e., 3 % pumpkin seed fiber + 5 % red lentil flour for further research. We have found that the introduction of a plant additive in the amount of 3 % pumpkin seed fiber + 5 % red lentil flour into the formulation of the composition increases the moisture content by 4.33 %, the moisture-binding capacity of meat increases by 10.09 %, protein by 0.82 %, carbohydrates by 2.56 %, dietary fiber by 0.9 % and 0.25 % in pH. At the same time, there is a decrease in fat content by 8.83 % and weight loss during heat treatment by 5.56 %.

Simultaneous Fractionation of Low-Gluten Flour and Gum from Durian Seed: Process–Properties Relationship

Simultaneous Fractionation of Low-Gluten Flour and Gum from Durian Seed: Process–Properties Relationship