Non-wheat Flours Research Articles

Application and effect of addition of popped makhana flour on the properties and qualities of cookies

Substitution of wheat flours with non-wheat flours has received considerable attention in recent years due to their positive health benefits. The influence of blending (5-25 %) of popped makhana flour and wheat flour on the physico-chemical, textural and sensory qualities of cookie made from popped makhana-wheat flour blend was investigated. The physico-chemical characteristics of cookies were evaluated in terms of proximate composition and energy value. Physical properties were in terms of cookie diameter, thickness, spread ratio, colour and cookie breaking strength (texture). The cookie sensory qualities were evaluated in terms of texture, mouthfeel, taste, colour and overall acceptability. Increase in the popped makhana flour proportion increased the moisture and protein content of the cookies and resulted in a decrease in the fat, ash content, crude fibre, carbohydrates and energy value of the cookie. Breaking strength of the cookies significantly (p<0.05) increased whereas cookie diameter and spread ratio significantly decreased with an increase in popped makhana flour proportion. On the other hand, increase in weight and thickness was observed with increase in proportion of popped makhana flour. The colour value in terms of L*, a* and b* also decreased and increase in colour difference was observed. The sensory quality scores of cookie decreased significantly with increase in popped makhana flour proportion. The results of overall acceptability confirmed that replacing of wheat flour with popped makhana flour up to 25 per cent for cookie baking was fairly acceptable by the sensory panelist.

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

In Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and sourdough. This study characterized eight steamed breads prepared from wheat, maize and sorghum. Breads were prepared from both commercial and self-milled flours according to the procedures followed in rural and urban areas of Lesotho. Descriptive sensory evaluation was conducted to profile sensory properties of the breads. Flour particle sizes, sourdough properties and bread colour, volume and texture were also characterized. The type of cereal and milling properties of the flour used had substantial effects on the physical and sensory properties of the bread. Steamed wheat breads had greater volume, softer crumb and more bland flavour compared with sorghum and maize breads. Both sorghum and maize steamed breads prepared according to traditional Basotho procedures were characterized by low loaf volume, denser crumb, more complex and strong flavours and aroma, notably sour, musty, malty, dairy sour and fermented aroma. The texture of the non-wheat bread types was heavy, chewy, dry, fibrous and more brittle and needed a higher compression force to deform. This study provided insight on the sensory properties of steamed bread as prepared in Lesotho. Further research is needed to optimize sensory properties of the non-wheat steamed breads by controlling the flour particle size, compositing non-wheat flours with different levels of wheat flour, addition of protein sources and gums, altering the amount of water, improving the pre-gelatinization process and optimizing the steaming method of cooking bread.

English

&nbsp; Wheat flour is unique for bread baking, but due to high cost of wheat, its continuous use in a developing economy is no longer encouraged. Cassava is a high carbohydrate bearing crop while soybean has a good history of health-giving nutrients. Both plants are indigenous to the tropics, they are cheap and available, but are grossly underutilized in the bread industry. To study sensory effect of supplementation of non-wheat flour in bread, the Simplex-Centroid Design of the mixture experimental design {3,3} of the response surface methodology (RSM) was adopted. Fifteen (15) samples of bread samples were baked with each blend of the WCS composite flour. The bread samples were subjected to sensory evaluation by a panel of semi-trained panelists who had eaten bread for a long time. Optimization analysis on the data obtained from the sensory session showed that blend of 0.67:0.17:0.17 of wheat, cassava and soybean composite flour, respectively produced the best composite bread followed by pure blends of wheat bread in terms of taste, colour, texture, aroma, acceptability and preference. More work should be advanced on other factors of using composite flour for bread manufacturing as well as the promotion of the products on account of health claims of the product. &nbsp; Key word:&nbsp;Sensory evaluation, composite flour, mixture experimental design, simplex-centroid design, response surface methodology (RSM), optimization.

Functionality of Kamut and Millet flours in macro wire cut cookie systems

Substitution of wheat flours with non-wheat flours has received considerable attention in recent years due to their positive health benefits. Millet and Kamut flours were blended with soft wheat flour (0 %, 25 %, 50 %, 75 % and 100 %) and analysed for proximate composition, farinograph and GlutoPeak profiles, and for cookie quality attributes. Farinograph evaluation showed a positive relationship between increasing amounts of Kamut flour and increased water absorption and development time while millet flour system showed reduced water absorption and stability. GlutoPeak - torque and peak maximum time exhibited significant correlations with the rising levels of substitution of kamut and millet flours as well as with cookie spread attributes. The current findings suggest that both Kamut and millet flours can successfully replace soft wheat flour up to the 50 % level without significantly affecting cookie quality attributes.

Impact of thermal processing time and cookie size on the detection of casein, egg, gluten and soy allergens in food

Thermal processing can affect allergen detection by inducing chemical modifications as well as changes to protein structure and solubility. The objectives of this research were to investigate the effects of baking time, temperature profile and cookie dimensions and weight on the detection of four allergens (casein, egg, gluten and soy) simultaneously incurred in a non-wheat flour cookie using enzyme linked immunosorbent assay (ELISA) and flow cytometry. In general, allergen recovery decreased as baking time increased and cookie size was decreased. Temperatures at the center of the cookies also increased with decreasing cookie size and increasing baking time. Casein recoveries were: 88 to 35%, 77 to 21%, and 75 to 19% with the Ridascreen ELISA kit, Veratox ELISA kit and flow cytometry, respectively. Egg recoveries were: 48 to 8%, 4 to 0% and 5 to 0%, with the Morinaga ELISA kit, Veratox ELISA kit, and flow cytometry, respectively. Gluten recoveries were: 93 to 31%, 72 to 27% and 75 to 21%, with the Ridascreen ELISA kit, Veratox ELISA kit, and flow cytometry, respectively. Finally, soy recoveries were: 33 to 1%, 1 to 0% and 21 to 0%, with the Veratox ELISA kit, ELISA systems kit, and flow cytometry, respectively. No recoveries were obtained for soy and egg in some of the thermally processed samples.

Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta

Celiac disease is an immune-mediated enteropathy, characterized by lifelong intolerance to gluten in genetically susceptible individuals. This study aims to develop hypoallergenic pasta using blends of Triticum durum semolina, 40% of other non-wheat flours and additives. Formulated pasta samples were evaluated for product quality characteristics and also subjected to biochemical analysis. Results showed that cooking loss ranged from 6.9% to 7.4%, which were within the acceptable range of 8%. Color change was low and in vitro protein digestibility of the pasta was found to be insignificant. Pasting characteristics of the hypoallergenic flour showed the increased peak viscosity and decreased gelatinization temperature. The scanning electron microscopy results demonstrated less-affected microstructure of gluten network. Texture profile analysis and descriptive sensory analysis revealed that optimized hypoallergenic pasta with xanthan gum as additive was acceptable and comparable with control. SDS-PAGE pattern showed distinct protein profile and decreased intensity, which was supported by Dot-Blot. In conclusion, the hypoallergenic pasta prepared by replacing T durum flour by 40% of other non-gluten flours could be useful for celiac patients because of its low antigenic activity.

Bolos simples elaborados com farinha da entrecasca de melancia (Citrullus vulgaris, sobral): avaliação química, fisica e sensorial

The flour of watermelon inner skin was obtained, its composition was determined, and it was used in the cake formulation. Cakes without watermelon inner skin (control) and others containing 7 and 30% of watermelon inner skin(experimental), a non-wheat flour substitute, were elaborated. The chemical composition, physical, and physicochemical characteristics were evaluated. In the sensory evaluation, one hundred non-trained panelists were assigned blocks of four samples and performed sensorial tests using a nine point hedonic scale and multiple comparison. The obtained data were evaluated by descriptive statistics, ANOVA, and Tukey and Dunnet tests. The results revealed that 100 g of the watermelon inner skin flour contained 9,06 g of moisture, 12,72 g ashes, 0,7 g fats, 1,2 g proteins, 31,01 g insoluble fibers, 45,21 g total carbohydrates, and 192,75 kcal. The weight, height, and yield were higher and the diameter was greater in the experimental cakes, whereas the spreading factor and the apparent volume of the cake with 30% of watermelon inner skin flour were lower. The experimental cakes presented lower pH, higher titratable acidity, higher contents of fiber and moisture, lower contents of total carbohydrates, and reduced energetic value. The cakes presented good acceptance and more than 60% of the panelists would buy the cakes. The cake with 7% of watermelon inner skin flour was slightly better than the control and differed from the cake containing 30% of watermelon inner skin flour in aroma and flavor. Therefore, the use of watermelon inner skin flour for cake production, under the conditions of this research, is viable from the technological, nutritional, and sensorial point of view.

Adequacy of wholegrain non-wheat flours for layer cake elaboration

Flours (white and wholegrain flours) from wheat, rye, triticale, barley and tritordeum were used to elaborate layer cakes. The pasting properties (RVA) and the water-absorption (doughLab) of flours were analyzed. The batter characteristics (density, G′, G″, tan δ, consistency and flow index), and the cake characteristics (cake volume, crumb and crust colour and texture after 1 and 7 days) were studied. A sensorial evaluation of the cakes was also performed. Wholegrain flours showed higher pasting temperature and water-absorption, but lower peak time and viscosity than white flours. Its batters showed lower density and consistency and higher G′, G″, tan δ and n values. Wholegrain cakes showed lower specific volume, symmetry, colour characteristics, and staling rate but higher initial firmness. Considering the different cereals, barley showed the most different behaviour in flour, batter and cake characteristics. DoughLab analysis was very interesting to understand the adequacy of flours to cake elaboration, since significant correlations were found between water-absorption and specific volume, symmetry and firmness. Little differences in the consumer test were obtained between wheat and non-wheat cakes. Wholegrain non-wheat cakes could be a good alternative to white flour wheat cakes, due to their adequate technological properties and their nutritional advantages.

Evaluation of Dough Properties of Selected Composite Wheat Flours

Properties of composite dough were investigated on blends of Kenyan bread wheat and upto 20% of each of the following non-wheat flours: maize, sorghum, cassava, sweet potato, arrowroot, banana, cowpea, soybean, and sunflower. Composite doughs were prepared from the various blends and evaluated on farinograph for water absorption, peak time, tolerance and stability. Non-wheat flours generally increased farinograph characteristics of wheat to varying extents depending on replacement level and type of non-wheat flour used. The effects of various non-wheat flours on dough quality vary considerably and can be summarized as follows: sweet potato < maize < banana < cassava < arrowroot < cowpea, <sorghum < soybean, sunflower. However, dough prepared from the following composite flours were still acceptable: Wheat/maize (80/20); Wheat/sorghum (85: 15); Wheat/cassava (80: 20); Wheat/sweet potatoes (85: 15); Wheat/arrowroot (15%); Wheat/banana (90: 10); Wheat/cowpea (90: 10); Wheat/Soya (95: 5); and Wheat/sunflower (90: 10). It was concluded that both cereals and tuber crops investigated are high potential low level partial substitutes for wheat. This would increase the nutritive value of bread and spread out the utilization of limited available wheat, in order to would improve health and food resources. The data is therefore crucial to the baking and milling industry for selecting most suitable composite flour for sustainable commercial bread production, a measure that would put bulk of Africa’s food crops into the local market.

Fun Microbiology: Making Quick Soft Pretzels Using a Variety of Flours

Breadmaking is one of humankind's oldest technologies, having been established some 5500 years ago by the Egyptians (Samuel 1996). Today, hundreds of different breads are produced by altering components and handling procedures (Gubser 1985; Hensperger 1999; Ojakangas 1998). Irrespective of type, bread is prepared with three basic ingredients: flour, yeast and water. Bread production is a science in which the balance of these basic ingredients is critical to the flavor and texture of the final product. The ability to produce naturally leavened bread with bakers' yeast (Saccliaromiiyces cerevisiae) depends largely on gluten which is found primarily in wheat flour. Gluten makes up the major protein component in flour: it is a tough, elastic, grayish substance that resembles chewing gum when wet (Shewry et al. 1995). It's the gluten in wheat flour that helps form the elastic network that is capable of trapping carbon dioxide gas (CO2) released by the yeast during anaerobic fermentation, giving rise to a firm spongy texture. The amount of gluten found in non-wheat flours (e.g. rye) is low, making nonwheat breads very dense or unleavened. Yeast cells also produce ethanol which evaporates during the baking process, and the yeast cells themselves impart a characteristic flavor to the bread (Prescott et al. 1999). [A summary of the yeast fermentation pathway is described in an earlier article (Mitchell 1995)]. Pretzels (and bagels) are unique among the breads in that the leavened doughs are placed into hot water (alkaline-water for pretzels) prior to baking (Hensperger 1999; Jakubek 1999). Traditional soft pretzel preparation (believed to have originated in Germany) calls for dough to be leavened twice before boiling. Lye or baking soda water is brought to a boil in a stainless steel or enamel container. Dough is lowered into the water, simmered 10 seconds on each side, removed, drained and baked (Kroskey 1996).

Fun Microbiology

Breadmaking is one of humankind's oldest technologies, having been established some 5500 years ago by the Egyptians (Samuel 1996). Today, hundreds of different breads are produced by altering components and handling procedures (Gubser 1985; Hensperger 1999; Ojakangas 1998). Irrespective of type, bread is prepared with three basic ingredients: flour, yeast and water. Bread production is a science in which the balance of these basic ingredients is critical to the flavor and texture of the final product. The ability to produce naturally leavened bread with bakers' yeast (Saccliaromiiyces cerevisiae) depends largely on gluten which is found primarily in wheat flour. Gluten makes up the major protein component in flour: it is a tough, elastic, grayish substance that resembles chewing gum when wet (Shewry et al. 1995). It's the gluten in wheat flour that helps form the elastic network that is capable of trapping carbon dioxide gas (CO2) released by the yeast during anaerobic fermentation, giving rise to a firm spongy texture. The amount of gluten found in non-wheat flours (e.g. rye) is low, making nonwheat breads very dense or unleavened. Yeast cells also produce ethanol which evaporates during the baking process, and the yeast cells themselves impart a characteristic flavor to the bread (Prescott et al. 1999). [A summary of the yeast fermentation pathway is described in an earlier article (Mitchell 1995)]. Pretzels (and bagels) are unique among the breads in that the leavened doughs are placed into hot water (alkaline-water for pretzels) prior to baking (Hensperger 1999; Jakubek 1999). Traditional soft pretzel preparation (believed to have originated in Germany) calls for dough to be leavened twice before boiling. Lye or baking soda water is brought to a boil in a stainless steel or enamel container. Dough is lowered into the water, simmered 10 seconds on each side, removed, drained and baked (Kroskey 1996).

Nutritional enrichment of bakery products by supplementation with nonwheat flours

Bakery products are important ready-to-eat processed foods. The nutritional quality of these products is low because of the inferior nutritional composition of wheat grain per se. This is further accentuated with the use of refined flours in their preparations. Nutritional composition of these products can be improved by using quality wheat for milling, increased extraction rates, air classification of flours to obtain protein-rich nonwheat flours and their products. The flours and protein products of legumes, oilseeds, other cereals, tubers, corn gluten and germ, and rice bran can be used effectively as vegetable protein sources for nutritional enrichment of the bakery products. In this article, recent literature concerning the nutritional composition of major bakery products, sources of vegetable proteins for product enrichment, and modifications in conventional processing methods to maintain the rheological and sensory properties of supplemented bakery products are reviewed critically.

Validation of Predicted Baking Performance of Muffins Containing Mixtures of Wheat, Cowpea, Peanut, Sorghum, and Cassava Flours

ABSTRACTThe performance of seven muffin formulations predicted by computer models to perform similarly to a 100% wheat flour control was studied. An additional formula close to but not within the predicted optimum ranges was included. The nonwheat flours tested were cowpea, peanut, sorghum, and cassava. No significant differences were observed between the formulations for 22 of 31 sensory, physical and compositional characteristics. Two formulations, one containing 25% each of wheat, peanut, sorghum and cassava flours, and the other containing 66.7% wheat and 16.6% each of cowpea and peanut flours differed most from the control. Significant correlations between some sensory attributes and physical and compositional measurements were observed.

Comparative Effects of Various Sucrose‐Fatty Acid Esters upon Bread and Cookies

ABSTRACTStandardized bread and cookies were baked to test the effects of sucrose fatty‐acid esters, ranging in HLB (hydrophyl‐lipophyl‐balance) from 1 to 15. Bread volume and tenderness and cookie spread were determined. Interactions between shortening and the esters were tested in bread, and between nonwheat flours and the esters in both bread and cookies. Bread volume was restored when up to 20% sorghum, millet and corn flours were added. Bread tenderness over a five‐day period was also improved by use of the esters. The most practical emulsifier use levels ranged from 0.5—1.0%, depending upon emulsifier HLB.

Functional Properties of Non-Wheat Flour Substitutes in Composite Flours. I. The Effect of Non-Wheat Starches in Composite Doughs

Some functional properties relative to breadmaking of starches and flours prepared from tubers of yam (Dioscorea rotundata Poir., Dioscorea alata L., Dioscorea cayenensis Lam.), cormels of cocoyam (Xanthosoma sagittifolium Schott.), roots of cassava (Manihot utilissima Pohl.), fruits of plantain (Musa paradisiaca L.), and grains of sorghum and millet were studied and compared with those of a starch and a typical bread flour of Canadian HRS wheat origin. All materials were tested for gelatinization temperature, pasting characteristics and diastatic activity and an attempt was made to correlate these properties with the results of baking tests performed with mixtures in which 15% of wheat flour was replaced by the tested material. Though considerable differences were found between the starches, the results indicate that in the replacement of wheat flour by any non-wheat flour, the functionalities of other components than starch may play a more significant role than the variations in starch properties. When wheat flour was partially replaced by pure starches, the best baking performance was achieved with blends containing cassava starch. When non-wheat flours were used instead of pure starches, the best loaf volumes were obtained with blends containing yam flours.