Flour Products Research Articles

Study on the anti-retrogradation of wheat amylopectin by addition of alkali-soluble glutenin

The retrogradation of wheat amylopectin during cold storage is the main reason for the increasing hardness of flour products such as steamed bread, bread and pastries, etc. Addition of gluten protein components is a green, safe, cheap and efficient method to inhibit the retrogradation of wheat amylopectin. In this paper, as being stored at 4 °C for 7 d, retrogradation rate of wheat amylopectin decreased from 55.02 % to 14.37 % after it was mixed with 20 % alkali-soluble glutenin (ASG) at 30 °C for 90 min, a 73.8 % reduction. The infrared results showed that the intensity of bending vibration of water molecules and intra-molecular β-sheet content of ASG decreased during the interaction between amylopectin and ASG. Meanwhile, intermolecular β-sheet and random coil contents of ASG increased. The results of 13C Solid-state NMR indicated that Qβ, Pγ and Lγ of ASG involved in interaction of wheat amylopectin, ASG and molecule of water. Under the optimal conditions, the interaction of wheat amylopectin and ASG began to form spheres containing disulfide bonds, resulting in the attenuation or disappearance of the diffraction peak at 2θ 19.7°, which may be marked as the criterion for the best mixing time of wheat amylopectin and ASG. The retrogradation kinetic index (n) of wheat amylopectin decreased significantly with the addition of ASG and formation of disulfide bond was the key factor. ASG could be potentially used as an anti-retrogradation agent for amylopectin.

Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough

This study evaluated the influence of chestnut powder, produced using ball mill superfine grinding (BMSG), jet superfine grinding (JSG), and ordinary grinding (OG), on wheat flour properties. Blending wheat flour with chestnut powder resulted in a darker flour blend (3 % decline of L*), with decreased the tap density and increased water holding capacity. Adding appropriate proportion of superfine chestnut powder can bolster the mixed flour's thermal stability (15 % BMSG/JSG) and freeze–thaw stability (10 % BMSG/JSG), while significantly enhancing the anti-aging properties of flour products. The proposition of 5 % superfine BMSG/JSG did not significantly affect the tensile resistance of the dough, and even improve the dough's tensile strength. In addition, the hardness, adhesiveness, springiness and pH of fermentation increased due to the addition of chestnut powder, as supported by the dough texture analyses and fermentation characteristics findings. However, the excessive addition of chestnut powder affected the dough network's structural integrity to some extent. Further study can focus on the influencing mechanism of chestnut powder on gluten formation and related nutritional properties. Overall, this research underscores the potential of utilizing chestnut powder to enhance the nutritional and functional qualities of wheat-based products.

Incorporation of jackfruit seed flour in production of bread: A review

Incorporation of jackfruit seed flour in production of bread: A review

Undervalued tuna meat (Thunus obesus and Katsuwonus pelamis lineaus) to develop sausages

Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality.

Non-traditional ways of enriching flour and bread products based on local plant raw materials

This article provides information on measures to prevent micronutrient deficiency, which is one of the important problems of the population. The purpose of the research work is to determine the phytochemical composition of the green peel of locally produced walnuts and justify their use for the enrichment of flour products. Its quality is checked in accordance with the established requirements of state standards. Indicators of the level of toxicological safety of walnut peel greens were determined according to generally accepted methods in accordance with the requirements of Sanitary Rules, Norms and Hygiene Standards of the Republic of Uzbekistan. According to the results of a laboratory study, the amount of toxic heavy metals and pesticides in raw materials did not exceed the normative indicators, no harmful compounds were noted. The data obtained indicate that the studied raw material complies with the regulatory requirements of toxicological safety. The microbiological composition of the studied raw materials was determined by growing substrates on agar media under conditions favorable for the growth of a colony of microorganisms, and then the species composition and amount of microflora were determined by phase-contrast microscopy.

Economical Assessment of NSPRI Parabolic Shaped Solar Dryer for Cowpea Flour Production

Cowpea (Vigna unguiculata) is a crucial staple crop in sub-Saharan Africa, providing essential nutrients but facing challenges in storage and processing. This study presents an economic assessment of the NSPRI Parabolic Shaped Solar Dryer (PSSD) for cowpea flour production, focusing on its potential impact on food processing and economic development. Cowpea, a vital legume in sub-Saharan Africa, offers nutritional benefits but faces challenges in storage and processing due to traditional drying methods. The research explores the utilization of solar drying technology to enhance cowpea preservation and value addition. The study area, Stop Hunger Women Cooperative Investment and Credit Society Limited in Ibadan, Nigeria, served as the research site. The NSPRI PSSD, with its innovative design optimized for solar radiation absorption, provided an efficient drying environment for cowpeas. Economic analysis, including Return on Investment (ROI) of 64%, Benefit-Cost Ratio (BCR) of 1.64, and Payback Period (PBP) of approximately one year and seven months, was determined to assess the viability of bean flour production using the solar dryer. The study underscores the economic viability of adopting solar drying technology for food processing, offering benefits such as reduced post-harvest losses, improved food quality, and potential employment generation. These findings provide valuable insights for stakeholders seeking sustainable solutions to enhance food security and economic growth in agricultural communities.

Produção de farinha de mandioca, COVID-19 e Segurança Alimentar: as repercussões para agricultores familiares do Recôncavo Baiano

Abstract The pandemic generated one of the biggest crises in the world, with a reduction in the population's purchasing power and difficulties in accessing food. In this context, this study aimed to analyze the conditions of flour production and its relation with the food security of family farmers in the cassava chain, in the Recôncavo Baiano Region, during the COVID-19 pandemic. A cross-sectional study was carried out, with data collection using a questionnaire and treatment using descriptive statistics and association tests. Of the total number of participants (n=86), 64% indicated changes in flour production volume and income. There was a reduction in monthly production, in the number of workers and hours worked in the flour houses, in addition to a reduction in the diversity of buyers. The increase in income from flour was associated with small number of more experienced producers (p=0.047). Despite the maintenance of fairs in the cities studied, there were changes in customer behavior. Online commerce and delivery were not very representative. Of those interviewed, 50% reported concern that food would run out. Government measures to support family farmers did not have a satisfactory reach among the participants. Most received emergency aid, and were also beneficiaries of social programs, which highlights vulnerabilities in the sector.

The Effect of Packaging Type on The Shelf Life of Fresh Bread Premix Flour Based on Modified Flour

Ready-to-use flour products or premixes consist of several components of flour ingredients that are put together. This study aims to determine the quality of the effect of packaging type on the shelf life of the resulting premix flour. This study used modified rice, namely pre-cooked rice and germinated rice. The results showed that after the premix flour storage test, the shelf life of fresh bread premix flour stored using PP (Polypropylene) packaging at RH 65, 70, 75, and 80% was 0.6 years. While the product stored using HDPE (high-density polyethylene) packaging was 0.4 years at RH 65, 70, 75, and 80%. Meanwhile, white bread premix flour that uses aluminium foil packaging at the same RH, which is 65-80%, has a shelf life of 3.2 years. This is because the higher the RH of storage, the greater the pressure difference between the inside and outside of the packaging. The greater the difference in air pressure outside and inside the package, the greater the increase in the rate of diffusion of water vapor from the environment to the food product. This study shows that 65% RH is ideal for storing white bread premix flour because it has a longer shelf life.

Pea grain shells as a raw material for sorptive treatment of polluted waters

In the complex processing of pea grain, as well as in the production of groats and flour, a number of wastes are generated, a significant part of which is utilized. The conversion of waste processing to secondary raw materials not only allows for the resolution of environmental problems but also expands the opportunities for raw materials in economic sectors. Pea grain shells, which contain biopolymers, vitamins and minerals, can be considered as one of the sources of raw materials for obtaining sorption materials. The object of the research in this work was the shells isolated from the grain of the Amior and Temp pea varieties of Russian selection. The aim of the study was to investigate the structure, physical properties, and component composition of the pea grain shells, as well as to evaluate the prospects of their use as raw materials for the production of sorbents for the treatment of polluted surface water and wastewater. To determine the quality indicators of pea grain shells, the generally accepted methods were used. The share of shells in pea grain was found to be 7.1-10.6%. The main components in the composition of pea grain shells are polysaccharides, with a predominance of fiber, largely determining the structure and properties of this raw material. Pea grain shells are characterized by low density, good hygroscopicity and moisture retention capacity. The proteins and pectins present in the composition of the pea shells have sorption properties. It is possible to increase the degree of purification of surface and waste water from harmful impurities by using extracts from pea shells containing biopolymers that form insoluble complexes with pollutants.

Sequential extraction of anthocyanins and pectin from jabuticaba (Plinia cauliflora) peel: Peel pretreatment effect and ultrasound-assisted extraction.

The jabuticaba bark is rich in anthocyanins and fibers, and its use may be of industrial interest. In the food sector, its used as an ingredient in the production of fermented products, liqueurs or enriched flours. It also has pharmaceutical and cosmetic applications. The objective was to evaluate the effect of pretreatment and fresh use of jabuticaba peels in the extraction of total phenolic compound (TPC) and total anthocyanin (TA) contents with and without ultrasound assistance and in the sequential extraction of pectin from the residue. In the TPC and TA extraction, a 3x2 factorial design was used. For conventional anthocyanin extraction (CAE), occurred in an incubator under agitation. For ultrasound-assisted anthocyanin extraction (UAE) was utilized an ultrasonic homogenizer with probe (20 kHz, 160 W). The extracts were quantified (TPC, TA, antioxidant activity and color). The residues were characterized and used for sequential pectin extraction, which was quantified and characterized. The results were subjected to analysis of variance. Fresh jabuticaba peel is a residue that can be used to sequentially extract phenolic compounds, particularly anthocyanins and pectin. The use of ultrasound (UAE) was less efficient than CAE for extracting TPC and TA or performing sequential extraction on all pretreatment peels.

Development of a method and equipment for processing wood biomass into flour

The paper assesses the relevance of processing felling residues at logging sites into semi-finished wood products for further transportation and use at enterprises of the forestry and agro-industrial complex. In particular, the expediency of making wood flour from felling residues is justified. An assessment of the effectiveness of using wood flour as a baking powder for adding to depleted soils and plant insulation is given, which will lead to an increase in the yield of cultivated plants. As a result, the purpose of these studies was to increase the efficiency of using wood biomass by introducing a mobile plant for wood flour production into the logging process. To achieve this goal, the design of a mobile installation for the production of wood flour in logging operations, technology and algorithm of its implementation were developed. To substantiate the effectiveness of design and technological solutions implemented in the process of designing the installation, a multifactorial experiment using a laboratory prototype was planned and implemented. An analysis of the results of experimental studies is presented, regression models and graphical dependences of the size of wood particles on the input parameters of the studies are obtained. The optimal values of the moisture content of the wood raw materials, the wear of the teeth of the working bodies and the gap between them were determined. In the course of the research, methods of statistical analysis, modeling and active multifactorial experiment were used. The results obtained can be used by logging, wood processing and agricultural enterprises to obtain additional raw materials for the production of semi-finished products and materials, as well as in the design of new types of equipment.

Design and Production of Infant Flours Based on Pumpkin Pulp Enriched with Cakes Extracted from Its Seeds

Design and Production of Infant Flours Based on Pumpkin Pulp Enriched with Cakes Extracted from Its Seeds

The Food Aspect of the Daily Life of Logging Workers of the Volga Region during the Years of Pre-war Modernization

The issues of nutrition and food security comprise an important part in the scholarship on the history of everyday life. This article addresses this topic with regard to logging workers of the forest trusts of the Middle Volga region in comparison with all-Union trends. The territorial framework includes the modern regions of Penza, Samara, Ulianovsk, and the Republic of Mordovia. The article shows the dynamics of solving the food problem in the region. The food shortage in logging camps was most acute in 1930–1931. With the creation of a food supply system for forest workers, the unresolved issues in the second half of the 1930s were the production of low-quality bread and interruptions in the supply of flour, pasta, sugar, and other food products to individual forest posts. The author of the article for the first time introduces into the scholarship quantitative indicators of the presence of shopping units and bakeries in the logging camps of the Kuibyshev region and the Autonomous Soviet Socialist Republic of Mordovia in the third five-year plan. The article also analyses the degree of food provision of timber farms of forestry trusts. In the Middle Volga region, food supply in the third five-year plan was best established in the “Sredles” trust of the People’s Commissariat of Heavy Industry. In the “Kuibyshevles” system of the People’s Commissariat of Forestry, the forest camps were provided with shopping units and bakeries to an insufficient extent. The food problem was exacerbated by organizational deficiencies in the trading system.

Studies on wheat flour and local agricultural products in food processing

Studies on wheat flour and local agricultural products in food processing

Rheological and strength properties of dynamic loading during cutting of finished flour products

This article presents the findings of scientific research on the rheological and strength properties under dynamic loading conditions when cutting finished flour products. The study explores the main rheological characteristics and technological coefficients of rye bread cutting equipment, along with the results of cutting technology for various product types under dynamic bread loading. It is observed that as the speed of bladematerial interaction increases, the viscous properties of the deformable body decrease due to the inertia of the viscous components. Structural elements undergo spontaneous reorganization at varying frequencies in response to heat, highlighting a range of frequencies that dictate the ability to reconstruct all structural elements. The utilization of thin plate-like knives in multi-knife cutting machines is discussed for their high efficiency in cutting bread and bread products, minimal contact surface area, low tooling material consumption, and promising applications.

Cassava flour production, COVID-19 and Food Security: the repercussions for family farmers in the Recôncavo Baiano Region

Resumo A pandemia gerou uma das maiores crises mundiais, com redução do poder aquisitivo da população e dificuldades no acesso aos alimentos. Neste contexto, este estudo objetivou analisar as condições de produção da farinha e a relação desta com a segurança alimentar de agricultores familiares da cadeia da mandioca, do Recôncavo Baiano, durante a pandemia da COVID-19. Realizou-se estudo transversal, com coleta de dados por meio de questionário, tratamento por estatística descritiva e testes de associação. Do total de participantes (n=86), 64% indicaram alterações no volume de produção de farinha e na renda. Registrou-se redução na produção mensal, no número de trabalhadores e nas horas trabalhadas nas casas de farinha, além da redução na diversidade de compradores. O aumento na renda advinda da farinha foi associado a um pequeno número de produtores, mais experientes (p=0,047). Apesar da manutenção das feiras dos municípios estudados, houve alterações no comportamento dos clientes. O comércio online e por delivery foram pouco representativos. Dos entrevistados, 50% relataram preocupação de que os alimentos acabassem. As medidas governamentais de apoio aos agricultores familiares não tiveram alcance satisfatório junto aos participantes. A maior parte recebeu auxílio emergencial, sendo também beneficiários de programas sociais, o que evidencia vulnerabilidades no setor.

Development of food-grade xylanase encapsulation using electrospray dextran microparticles

With the rapid development of pre-mixed flour or pre-baked products, there is a huge market demand for food grade encapsulation of baking enzymes. In our work, a novel method for the food-grade electrospray encapsulation of enzymes was developed using dextran as a polymer matrix. The behavior of dextran in aqueous solution and its effects on electrospray were investigated, and their relationship function was determined. The electrospray properties of dextran were primarily determined by the critical concentration range required for particle formation as well as solution parameters. Subsequently, the encapsulation, characterization, and performance evaluation with respect to the Hmxyn xylanase, an enzyme from Halolactibacillus miurensis were studied. When Hmxyn xylanase was encapsulated with dextran using electrospray, both the dextran-based carrier and the electrospray method did not affect the activity of Hmxyn xylanase, with the encapsulation efficiency and activity recovery rate exceeding 90%. Fourier transform infrared spectra indicated that hydrogen bonding between dextran and xylanase was enhanced, favoring the formation of electrospray particles. In addition, the encapsulated xylanase was uniformly distributed in the dextran matrix and exhibited better thermal degradability and storage stability compared to the free enzymes. Herein, Hmxyn xylanase enzyme encapsulation at room temperature without an organic solvent involved provides a novel, facile, and safe-grade electrospray encapsulation technique that could be extended to more versatile food enzymes or biological additives.

Musculoskeletal Disorders: Industrial Insights and Ergonomic Interventions

In response to the rising incidence of musculoskeletal disorders (MSDs) across diverse work environments, extensive research has been undertaken. Within the apparel sector, initiatives have included workstation redesigns to alleviate worker strain. Emphasis has also been placed on formulating explicit ergonomic risk assessment standards, particularly for roles associated with heavy machinery, exemplified by container terminal operators. The agricultural domain, particularly manual farming activities in Haryana, India, has been studied to comprehend the distinct challenges encountered. The ergonomic implications for fish processing laborers, subjected to cold, damp conditions and repetitive tasks, have also been examined. Notably, the integration of biomechanics instrumentation in occupational health offers insights into refining human work-related movements for improved health. Scrutiny has been extended to varied workplaces, like flour production units and oil and gas enterprises, to discern MSD origins and propose corrective measures. With technological advancements, ergonomics now employs sophisticated tools such as computerized dynamometers for precise risk evaluations. Detailed biomechanics assessments further elucidate the physical demands on workers. Other industries, including textiles, have seen ergonomic appraisals aiming to diminish manual task strains, while the labor-intensive dairy farming sector has also been evaluated. Cumulatively, these comprehensive research endeavors pave the way for a more informed approach, suggesting preventive and mitigative strategies against MSDs across sectors.

Nazwy wyrobów z mąki w mowie mieszkańców dawnych Kresów Południowo‑Wschodnich (na przykładzie kilku wsi z obwodu lwowskiego)

The aim of this article is to describe the generational characteristics of flour products in the speech of Poles of the former South‑Eastern borderlands on the example of several villages from the Lviv region. My analyses focus on the dynamics of changes in the functioning of food names. The presented material and its preliminary analyses allow to unambiguously assign many names of dishes to specific generational groups of people studied. Comparison of the discussed names of dishes with the content of SGP showed that many of them are common with Polish dialect in the Poland. Confrontation with the Dictionary of the Ukrainian language and Ukrainian dialectological works from the studied area showed that many words coexist in Ukrainian, for example: buchanka, paska, pampuch, bublik, kałacz, korowaj, zawiwańce, pierożek, blin, palanycia.

FERMENTASI PORANG (AMORPHOPHALLUS MUELLERI B.I ) DENGAN LACTOBACILLUS SP TERHADAP KANDUNGAN KALSIUM OKSALAT, GLUKOMANAN DAN PROTEIN

Porang (Amorphophallus muelleri B.I) is nutritional plant with high glucomannan (~ 55% on a dry basis). Porang has 5% to 80% oxalate of its weight, which harmful for health. This research examines method of reducing calcium oxalate and increase glucomannan using principle of fermentation in porang fermented flour products. This research was carried out using factorial RAK with bacterial type factors (L.palatarum and L rhamnosus) and fermentation time (three and five days) and repeated twice. The results were analyzed using SPSS 22 one way ANOVA test and followed by randomized block design test with factorial pattern at p< 0.05 using Duncan follow-up test to determine the differences between the treatments. Analysis of glucomannan and protein levels in porang fermented flour with Lactobacillus plantarum and Lactobacillus rhamnosus bacteria during three and five days of fermentation was influenced by the length of fermentation time, while the decrease in calcium oxalate levels in porang fermented flour influenced by the type of lactic acid bacteria used. The best fermented porang flour is porang flour fermented with Lactobacillus plantarum for five days with an increase in glucomannan levels of 145.19% and decrease in calcium oxalate and protein content levels of 61.29% and 14.66 respectively.