Partial Replacement Of Wheat Flour Research Articles

Sweet Cookies with Partial Replacement of Wheat Flour with Pitahaya Peel Powder (Hylocereus undatus)

Fruit peels currently generate great interest in the food industry due to their wide variety of biologically active nutritional properties. The objective of the present study was to evaluate the partial replacement of wheat flour with dragon-fruit peel powder in the preparation of sweet cookies. A Completely Random Design was used, three treatments were formulated with pitahaya peel powderat 10, 20 and 30% plus a control treatment. Bromatological and microbiological properties, colorimetry, texture profile and sensory analysis were evaluated (70 untrained judges). In the results obtained, with the exception of the b* coordinate and the texture parameters (cohesiveness, adhesiveness, gumminess, elasticity, chewiness), the other variables did present statistical significance at 0.05%, obtaining protein values of 5.86. -9.08%; humidity 4.86 -6.48%; pH 6.17 -6.80; Luminosity L* 32.01 -73.29; coordinate a* 2.14 -26.34; hardness 51.95 N -206.11 N. The sensory profile attributes presented p<0.05%. It was determined that all sweet cookie formulations met the bromatological and microbiological requirements established in the NTE INEN 2085:2005 standard. By using10% pitahaya peel powder in the formulation of sweet cookies, the parameters of hardness and sensory acceptability improved considerably.

Effect of Partial Replacement of Wheat Flour with Whole Leaf and Chloroplast-Rich Fraction from Thai Jasmine Rice Grass on Nutritional and Physicochemical Properties of Cookies

Nowadays, the nutritional value of cookies is relatively low. To reduce wheat flour usage in the cookies, the freeze-dried whole leaf (WL) and chloroplast-rich fraction (CRF) derived from Thai jasmine rice grass were used as a food ingredient to increase the nutrients of cookies. Chloroplast is a rich source of macro and micronutrients. Thus, the use of chloroplast might improve the nutrients in food products. This research aimed to study the physical and chemical characteristics of freeze-dried WL and CRF from Thai jasmine rice grass. The nutritional and physical properties of the butter cookies substituted wheat flour with WL or CRF (0%, 2%, and 4% (w/w)) were also investigated. The result showed that CRF derived from Thai jasmine rice grass contained a significantly larger amount of macro and micronutrients (protein, lipid, ash, -carotene, and total carotenoids) compared with WL (P≤0.05), except for carbohydrate, fiber, total chlorophyll, and total phenolic compound. Furthermore, the cookies replaced wheat flour with 4% WL from Thai jasmine rice grass, containing the highest fiber led to a decreased spread ratio and increased the hardness of cookies. Whilst the cookies substituted with 4% CRF (w/w) were similar in texture to the cookies containing only wheat flour (P>0.05). Moreover, the replacement of wheat flour with freeze-dried WL and CRF derived from Thai jasmine rice grass enhanced nutrients and antioxidant activity compared with cookies in the absence of WL and CRF. The butter cookies with 4% replacement of WL showed the highest level of chlorophyll and total phenolic; the cookies with 4% replacement of CRF contained the largest amount of -carotene (provitamin A) and total carotenoids. However, both cookies containing either WL or CRF were not significantly different in antioxidant activity (P>0.05).

Влияние на белки глиадина частичной замены пшеничной муки в кексах мукой из киноа

Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to their popularity. However, gluten, the main protein in wheat flour, is commonly associated with celiac disease. Gluten consists of two fractions: gliadins and glutenins.
 In this experiment, the original muffins contained 100% wheat flour. Then, we replaced a portion of wheat flour with 25, 50, and 75% quinoa flour. The samples were stored for 0, 2, and 4 weeks. After that, gliadin proteins were extracted with 70% (v/v) ethanol. We separated gliadin using a high-performance liquid chromatograph (Agilent Technologies 1260 Infinity, USA) and measured the total amount of gliadin protein and the amount of gliadin proteins per fraction. The absorbance tests were conducted at 210 nm. 
 The gliadin protein content was significantly reduced to the wheat vs. quinoa ratio of 50:50 because quinoa is gluten-free, even though it is rich in protein. During the storage time of 0, 2, and 4 weeks, the protein content fell down in the samples with the wheat vs. quinoa ratios of 100:0, 75:25, and 50:50. However, the muffins with 25% wheat flour and 75% quinoa demonstrated an increase in gliadin content. 
 The results obtained could be a good starting point for the development of high-fiber, gluten-free, and more nutritionally valuable muffins.

Mini cakes prepared with press-cake flour obtained from the oil extraction from araticum seeds (Annona crassiflora mart.)

This study aimed to reuse the residue of oil extraction from araticum seeds (AS) (press-cake) applied in mini-cake formulation, partially replacing wheat flour. AS and formulations with different proportions of press-cake flour from araticum seeds (PCFAS) were investigated. The proportions were 0, 5, 10, 15, and 20% of PCFAS in partial replacement of wheat flour. AS, PCFAS, and mini cakes were evaluated for chemical composition, total phenolics, and antioxidant capacity using the FRAP, DPPH, and ABTS methods. The partial wheat flour substitution effects were evaluated by texture, shear, and color parameters. The PCFAS incorporation significantly influenced the mini cakes, providing greater firmness, shear strength, browning of the core, and increased antioxidant capacity. According to the results, AS and PCFAS have high antioxidant capacity and phenolic concentration. The mini cake with 20% PCFAS was considered the best formulation due to an increase in protein, lipid, and antioxidant capacity.

Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour.

The aim of the study was to assess the influence of the addition of powdery hazelnut oil cakes (HOC) or walnut oil cakes (WOC) to wheat flour (WF) on its selected thermal and rheological properties. In the research material, part of the wheat flour (5%, 10%, 15%) was substituted with powdery oil cakes based on hazelnuts and walnuts. The control sample was wheat flour (100% WF). In the tested systems with the addition of hazelnut oil cakes (WFHOC) and walnuts (WFWOC), the characteristics of the gelatinization and retrogradation processes were determined using the DSC method, the gelatinization characteristics of 10% pastes using the RVA method, flow curves and viscosity curves, as well as mechanical spectra. Based on the results obtained, it was found that the type of oil cakes and the level of their addition significantly influenced the thermal and rheological properties of the tested systems. Partial replacement of wheat flour with HOC or WOC significantly influenced most DSC parameters. The highest values of gelatinization enthalpy ∆HG and retrogradation ∆HR were characteristic of the WFWOC5% sample (5.9 J/g) and the control sample (1.3 J/g), respectively. All tested systems showed the properties of shear-thinning non-Newtonian fluids, and the partial replacement of wheat flour with HOC or WOC resulted in a significant reduction in the maximum viscosity of pastes, increasing with the increase in the proportion of oil cakes. WFHOC-based pastes were characterized by higher values of the G' and G″ modulus, while their values and the values of the K' and K″ parameters decreased as the share of oil cakes increased. Gels based on all tested systems showed the nature of weak gels (tan δ = G″/G' > 0.1). Replacing part of the wheat flour with nut oil cakes modified the thermal and rheological properties of pastes and gels, and the observed changes were influenced by both the origin and the level of addition of powdered oil cakes. It was found that WFHOC/WFWOC15% systems had reduced viscosity and weakened viscoelastic properties compared to systems with a lower OC content, which is not a favorable feature from the technological point of view. However, these systems were the most stable, which is an advantageous feature. However, for baking purposes, research should be carried out on the rheological properties of dough made from these mixtures.

Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties

SummaryAsparagus pruning leaves are waste that can be reused to enrich foods due to their functional and nutritional properties. This study aimed to evaluate the asparagus pruning waste flour (AF) reuse as a partial replacement for wheat flour in pasta production subjected to different drying temperatures. AF addition up to 10% (w/w) to pasta increased its bioactive compounds and antioxidant activity, but these decreased at high drying temperatures. Pasta with AF and dried at high temperatures reduced optimal cooking time (by up to 53%), water absorption (by up to 43%) and cooking loss (by up to 72%). In the texture, high drying temperature increased its breaking and cutting strength of pasta, while AF enrichment decreased these properties. The results showed that AF can be used as a partial replacement for wheat flour in pasta, adding quality and functionality, showing its potential as a sustainable ingredient for food enrichment.

Effect of partial replacement of wheat flour with flour/starch containing resistant starch on macaroni quality

The present study aimed to add high resistant starch (RS) flours including black beans, mung beans, green bananas and purple sweet potatoes as well as potato starch starches into the macaroni formulation. The RS of the materials used was analyzed. The physical, chemical, textural, qualitative and organoleptic values of macaroni products were measured and determined. A significant difference (P<0.05) in RS content of food ingredients was obtained, in which potato starch was the highest at 56.43% and black turtle beans powder was at least 16.59%. Swelling and water absorption showed an inverse relationship with RS content. The RS content of macaroni increased significantly with the replacement of wheat flour with flours and starches of high RS content in their formulation. The L* lightness and yellowness b*(+) of the macaroni were significantly reduced with the high RS flours/starch in the formulation. Scanning electron microscopy images showed an increase in pore sizes in macaroni with high RS flour in comparison with the control sample. Analysing of sensory values by principal component analysis (PCA) revealed that the sample from formulation M2 with 19.2% powder containing RS substitute was a highly accepted product by the panellists with desirable properties. Food processors have incorporated various highly nutritious foods in many conventional foods, therefore, high RS flours and starch in macaroni have been shown to improve RS consumption, which essentially has many health benefits.

Formulation and evaluation of mathri developed with partial replacement of wheat flour with buckwheat flour (Fagopyrum esculentuim)

is commonly known as buckwheat. It is a nutraceutical important crop belongs to the family polygonaceae that can exhibit potential health benefits with low gluten content, good source of minerals and nutrients. Mathri is the famous Rajasthani snack which is traditionally prepared with wheat flour, ajwain and salt. The present study was conducted to develop Mathri by partial replacement of wheat flour with buckwheat flour in variable proportions (BW1, BW2, BW3, BW4, BW5 and BW6). The sensory evaluation of Mathri was carried out with semi- trained panellists (n=30) by hedonic rating test resulted in the maximum acceptance level for BW3 (40%) variation. Whereas BW4 (60%) had moderate scores of acceptability. In the current scenario, the development of value added products has been increased in the market. Formulation of products with partial replacement of functional foods can bring considerable change in its nutritional profile. Thus, the formulation of mathri from partial replacement of wheat flour with buckwheat flour is an attempt to develop a food product which could also be a healthy choice as a snack superior to that of normally available mathri.

Formulation and evaluation of mathri developed with partial replacement of wheat flour with brown top millet flour (Brachiaria ramosa)

Brown top millet () is one of the nutri-cereals. It is rich in nutrients such as fibre, calcium, potassium, manganese, and zinc. It is considered a low glycaemic food. Mathri, also known as mathiya, is a ready-to-eat snack served with hot beverages. In this study, Mathri was prepared with brown top millet flour, wheat flour, salt, ajwain, oil, and water in six different variations (0%, 20%, 40%, 60%, 80%, and 100%) and labelled as WHF1, BTM2, BTM3, BTM4, BTM5, and BTM6, respectively. This product was evaluated for its sensory attributes by using 20 semi-trained panellists. It was observed that the 40% variation had high acceptability, while the 100% variation had lower acceptability compared to the standard and other variations. Therefore, Mathri prepared using 40% brown top millet flour was used for further estimation of nutritional components. It was found to be rich in protein, fat, fibre, energy, and calcium when compared with the control.

Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns

ABSTRACT The present study aimed to identify the optimum substitution ratio of chickpea flour (CF) into ordinary tea buns with intention to improve the nutritional value and the best sensory properties while retaining their shape. Flour blends were prepared in the proportions of wheat flour WF: CF (w/w %) 80:20, 70:30, 60:40, and 50:50 while WF (100:0) as a control. The rheological properties of blends were determined by Brabender farinograph apparatus. The prepared buns were evaluated for color, loaf specific volume, proximate composition, amino acid profile, and the preference towards sensory properties. According to the farinograph results, WF and 20% substitution were strong dough while 30%, 40%, and 50% substitutions were medium-strength doughs. In higher incorporation ratios, the moisture contents of the buns were decreased and the crumb texture gets harder and less porous making the product unacceptable. Buns made with 40% and 50% substitution failed to exceed the minimum requirement of specific loaf volume. The levels of protein in the buns are gradually elevated, making the product more nutritious with complementing amino acid profiles. Although the higher incorporation is more healthy and nutritious, only 20% and 30% CF incorporated buns seem to be practical in the manufacturing industry.

Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder.

The effects of lyophilized tamarillo powder (TP) on the physicochemical, antioxidant, sensory, and starch digestibility characteristics of steamed breads were studied. The TP was used to substitute 5-20% of wheat flour to make steamed breads, assigned as T5, T10, T15, and T20, respectively. The results showed that TP is rich in dietary fiber (36.45%). Its extract is rich in bioactive components, including phenolic compounds (28.90 mg GAE/g extract), ascorbic acid (3.25 mg/g extract), total anthocyanins (316.35 μg C3GE/g extract), and total carotenoids (12.68 μg βCE/g extract) and has good antioxidant capacity. As the level of TP increased, the color of steamed breads became darker, redder, and yellower; the texture became harder, and the overall consumption preference decreased. However, their bioactive components content and antioxidant activity increased. The starch hydrolysis percentage of T5 (43.82%), T10 (41.57%), T15 (37.41%), and T20 (35.63%) at 180 min was significantly lower than that of the control (49.80%) (p < 0.05). The in vitro predicted glycemic index (80.02) of T20 was categorized as a medium-GI food when bread was used as the reference. On a nine-point hedonic test, control and T5 had the highest overall preference scores (7.1-7.4). The T20 supplemented with extra 15-20% water improved its volume and specific volume, and the overall preference scores (7.4-7.5) were not significantly different from the control (p > 0.05). Overall, a partial replacement of wheat flour with TP in steamed bread making could be developed as a new type of medium-GI value food containing more bioactive components and effective antioxidant capacity.

Effect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits

Effect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits

Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal.

Existing food trends and modern consumers' nutritional preferences have led to a rising demand for plant-based sources of protein such as hemp seed meal and the possibility of consumption hemp-rich products, most often in wheat-based staple foods, such as pasta. Pasta, as a conventional food product, is widely consumed worldwide due to its nutritional value, long shelf life, easy preparation, versatility of uses and also relatively low cost, which has made this product popular over time. Five formulations of rigatoni-shaped pasta obtained by partial replacement of wheat grain flour with 5%, 10%, 15% and 20% hemp seed meal (HSM) were studied regarding the technological, physicochemical, textural, antioxidant and sensory properties of the pasta samples. The substitution of wheat flour with hemp seed meal (HSM) led to a slight increase in the cooking loss (CL) and optimal cooking time (OCT) compared to the control sample, while the water absorption (WA) and swelling index (SI) decreased during evaluation. The experimental results also showed a decrease in luminosity and fracturability, with an increased firmness of pasta dough. Moreover, the developed pasta showed a significant improvement in antioxidant capacity in terms of total phenolic content (TPC) and antioxidant activity (DPPH). The pasta samples with 15% and 20% HSM substitutes experienced a browning process due to the Maillard reactions during drying, as well as a color loss during cooking; however, the color changes did not affect the acceptability of the product. The partial replacement of wheat flour with hemp seed protein highlighted the possibility of developing a new innovative type of pasta that claims a functional benefit and presents an improved nutritional value, mainly due to the partial protein intake, as well as certain benefits for a human diet.

Quality attributes of sugar snap cookies containing mixtures of wheat flour and roasted or unroasted Brosimum alicastrum seed powder

AbstractBackground and ObjectivesIncorporating non‐wheat flour into baked goods allows utilization of locally sourced indigenous food; however, non‐wheat flour may change the final product. The objective of this study was to determine the effects of composite flour containing wheat with partial blends of Brosimum alicastrum seed powder on the quality of sugar snap cookies.FindingsIncreasing the level of B. alicastrum seed powder in cookies from 0% (controls) to 25% or 50% caused cookie pH, width, spread factor, hardness, and toughness to decrease. Moisture (6.44−6.74 g/100 g) was higher for the 50% replacement cookies compared to controls (≤5.94 g/100 g). Dough weight, cookie weight, and brittleness were similar for 25% and 50% replacements. Hardness (force to fracture) was greatest for control cookies (4.84−5.13 kg) compared to other combinations, except for 25% roasted or unroasted Nicaraguan seed powder cookies (4.53−4.54 kg).ConclusionSupplementing wheat flour with B. alicastrum seed powders produced quality cookies that were slightly smaller in width with a softer texture (lower hardness and toughness) than control cookies.Significance and NoveltyB. alicastrum seed powder is a suitable partial replacement for wheat flour in sugar snap cookies. However, at the 50% replacement level, cookies do not exhibit the traditional “snap.”

Вплив гарбузової клітковини на перерозподіл структурних груп у тісті та хлібі з пшеничного борошна

Taking into account the recommendations of the FAO WHO to increase the proportion of dietary fiber in the diet, pumpkin products are a promising raw material for inclusion in the recipe of products of various industries, and particulary bakery industry. The content of the main nutrients in pumpkin cellulose is much higher than in high-grade wheat flour: protein — 3.7 times (42% and 11.3%, respectively), dietary fiber — 9.1 times (32% and 3.5 %, respectively). The main protein fraction of pumpkin cellulose is globulin, a slightly lower content is glutelin and albumin, and the content of the prolamin fraction is the lowest. About 87.4% of the total amount of pumpkin cellulose protein was extracted using solvent. The infrared spectra of the dough of the control sample after kneading and the sample with the replacement of 5% of wheat flour with pumpkin cellulose are practically the same over the entire wavelength. In the wavelength range of 1700...1790 nm during fermentation, the spectra shifted significantly upwards, compared to the spectra of the samples after kneading, because pumpkin cellulose, due to its higher content of dietary fibers than wheat flour, as well as its higher water absorption and moisture retention capacity, contributes to less dilution of the dough during fermentation. At a wavelength of 2100 nm, the spectra of the control and replacement dough samples after kneading were superimposed and had a spectral index of 0.46. During fermentation, conformational transformations occur in the structure of the protein matrix. There is a delay in the development of the gluten network due to the inclusion of pumpkin cellulose particles in the gluten frame of the dough. In general, the spectra of samples with 15% replacement of wheat flour with pumpkin cellulose have a similar character to the spectra of samples with 5% replacement. Thus, the partial replacement of wheat flour with pumpkin cellulose in the recipe of wheat bread leads to changes in the structural elements of the dough and the structural and mechanical properties of the dough system and bread.

Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours

Nutritional, sensory, texture, and microbiological load analyses were made of cookies consisting of a partial replacement of wheat flour with plantain (Musa paradisiaca) or cocoyam (Colocasia esculenta) flour. There were slight differences in the amounts of protein, fat, and carbohydrate. Accordingly, the nutritional values per 100 g of the cookies correspond to 10-14% protein and 19-21% energy of the recommended daily allowance. In contrast, cookies containing either cocoyam or plantain flour have 20% and 30% more fiber, respectively, compared to cookies containing wheat flour alone. Similarly, plantain and cocoyam cookies’ iron and zinc contents were, respectively, 1-16% and 2-9% more than ( p &lt; 0.05 ) the control. The levels of aerobic plate count in the cookies were lower than recommended thresholds for such food products. Those cookies containing 20% and 40% of either plantain or cocoyam flour had comparable sensory, texture, and color quality compared to the control. The effect of intake of plantain and cocoyam cookies is likely to eliminate population mineral deficiencies, particularly iron, and zinc. These results underline the potential of enabling food security crops such as plantain and cocoyam in sustaining cookies production, utilization, nutritional value, and the role of such crops in addressing food and nutrition insecurity.

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch [pdf

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch [pdf

Effect of partial replacement of wheat flour by different sources on quality criteria of dough and hard sweet biscuit produced

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Production of enriched cakes by apple pulp and peel powder and evaluation of chemical, functional and textural properties

Background: Apple pomace is a by-product of the fruit juice industry and comprises peel, seed, stem, and pulp tissues. This by-product contains dietary fiber, polyphenols, vitamins, and organic acids that can benefit human health and have a high potential as a dietary source. Baked products are well-known food types to humans and have a key role in feeding people worldwide. Nowadays, enriched products such as bread, cakes, and biscuits are available in stores. Different studies worldwide have been done about applying fruit juice industry by-products in the bakery. Objective: This research aimed to evaluate apple peel (APE) and pulp (APU) powders separately as a partial substitute for wheat flour in cake production. Methods: Apple peels and pulp, separately produced as residual wastes of juicing, were dried for 3 hours in the oven (60°C). The dried pulp and peel were ground and sieved using a 60 µm mesh. In this research, chemical and physic-chemical analyses were performed according to AACC (Approved Methods of the American Association of Cereal Chemists) and standard food analysis methods. Textural characteristic was analyzed by a texture analyzer (Brookfield CT3-10 Kg, US) equipped with an aluminum probe. Results: Different levels of APE and APU powders (10, 20, and 30 %) were used to enrich the cakes. Wheat flour’s ash, fat, water, and oil absorption capacity were lower than APU and APE, whereas the moisture, protein, bulk density, and pH showed a reverse trend. Adding APU and APP to the cake formula increased total dietary fiber (TDF) from 4.14 % in the control sample to 27.71 % in the sample with 30 % apple peel powder (APE-30). The highest a* colorimetric parameter (redness) in the cake core was 3.82 in the APE-30 sample. The addition of APE and APU significantly increased the hardness, gumminess, and chewiness of the samples (p&lt;0.05). APE-10 samples could improve the nutritional properties of the cakes without significant reduction (p&gt;0.05) in overall acceptance compared to the control sample. Conclusion: The results of this research demonstrated that a partial replacement of wheat flour with apple pulp and peel significantly increased the dietary fiber, especially insoluble fiber, compared to the control sample. Apple pulp powder and apple peel powder have the potential for use in cake making as a good source of dietary fiber.