Pasting Properties Of Flour Research Articles

Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties.

High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch. In this study, we investigated the starch granule development, gluten structure, starch properties, pasting, and thermal properties of flour, as well as the rheological properties of dough in wheat variety Xinong 836 with high amylose content (33.57%) and its parents. The results showed that Xinong 836 wheat starch contained more small starch granules, which was consistent with the microstructural results of starch granules in grain filling stage. Moreover, Xinong 836 wheat starch showed highest swelling power and water solubility. Importantly, the flour of Xinong 836 wheat had the highest protein content and wet gluten content and Xinong 836 wheat gluten showed highest β-sheets content and disulfide bond content than its parents Zhengmai 7698 and Xinong 979, which conferring to more compact microscopic networks of dough, thereby contributing to the higher peak viscosity (PV), final viscosity (FV), and setback viscosity (SB) in the flour of Xinong 836. Our finding elucidated that the stability of gluten and properties of starch synergistically affected the pasting and thermal properties of the flour paste, and the presence of more small starch granules contributed to dough with a rather dense structure in HAW Xinong 836. Thus, superior gluten structure and more small starch granules have synergistic effects on enhancing the gluten-starch interaction, thereby contributing to better dough quality.

Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars

The physicochemical properties of wheat flour and the chain-length distributions of amylopectin from eleven cultivars were studied. Chinese steamed bread (CSB) was made by a one-step fermentation procedure using these flours to explore the effects of frozen storage on the qualities of CSB and starch molecular structures. The results indicated that the protein and wet gluten had significant effects on the fermentation rheological properties of wheat dough and CSB qualities. The amylose content and amylopectin structure had important influences on the pasting properties of wheat flour and the firming of CSB. Water loss and migration in CSB during freezing, accompanied by the starch retrogradation, depended on the amylose content and amylopectin structure. After 60-day of frozen storage at −18 °C, the amylopectin extracted from CSB showed decreased fractions of B1 and B2 chains while the long B3 chain and average chain length increased. Moreover, short amylopectin chains were negatively correlated with the hardness of CSB (P < 0.01). These results confirmed that the structure-property relationships of wheat flour have crucial influences on the qualities of CSB, which would benefit our selection of wheat materials for the frozen food industry and provide a reference for wheat breeding.

Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination

ABSTRACT This research aimed to verify how the germination method affects the pasting, thermal and structural properties of haricot bean flours to expand their potential for application in various food products. The pasting properties of flours showed considerable variation due to variety, germination, and interaction between variety and germination. Onset, peak and end of gelatinization temperature and enthalpy of haricot bean flours ranged with germination from 65.4 to 67.9, 70.6 to 73.3, 77.0 to 79.4 C, and 3.5 to 4.9 J/g, respectively. The Crystallinity index of 632 G flour was higher than that of 119 G and 125 G flour. The data revealed that the soaked and germinated haricot bean flour showed major diffraction peak values of the 2θ at 18.25°,18.40°,18.25°, 17.68°, 18.74°, and 18.34°, respectively for 119S, 119 G, 632S, 632 G,125S, and 125 G. FT-IR spectroscopy of four samples did not show any variations in spectra, but a change in the intensity of bands was observed. The SEM images reveal that starch granules were surrounded by a protein matrix.

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

Processing potato tubers into flour can be done using various methods, which can impact the flour’s nutritional and pasting properties. This study evaluated the effects of five different processing methods, namely, low-temperature blanching, followed by oven drying (LTB_OD), high-temperature blanching followed by oven drying (HTB_OD), boiling followed by oven drying (Boiling_OD), freeze drying (FD), and oven drying (OD), on the nutritional and pasting properties of potato flour derived from Shangi potato variety. The relationships between the nutritional and pasting properties were determined using Pearson’s correlation and principal component analyses (PCA). The results indicated that freeze-dried flour exhibited higher protein content (10.17%), sucrose (88.87 mg/100 g), and magnesium (44.90 mg/100 g) content, while Boiling_OD flour showed the lowest protein (6.41%), sucrose (15.34 mg/100 g), and magnesium (35.55 mg/100 g) content. All potato flour types demonstrated a decrease in apparent viscosity with increasing shear rate, with freeze-dried flour having the highest apparent viscosity. Freeze-dried flour showed the highest peak viscosity (7098.33 cP) and breakdown viscosity (2672.00 cP). The highest final viscosity (7989.00 cP) was recorded in HTB_OD flour. Protein ( r = − 0.92 ), fiber ( r = − 0.81 ), and fat ( r = − 0.83 ) negatively correlated with the peak viscosity, while sugars (glucose ( r = 0.95 ), fructose ( r = 0.93 ), and sucrose ( r = 0.87 )) and phosphorus ( r = 0.86 ) positively correlated with pasting properties. The first two principal components explained 90.2% of the total variance. Oven drying and freeze drying were in close proximity in the PCA score plot, indicating that these two flour types have similar chemical and pasting properties. In conclusion, the different processing methods altered the chemical and pasting properties of the flour, therefore influencing their potential use in the food industry. Considering the correlations established in this study, it is likely that chemical properties could be used to predict the pasting properties of potato flour.

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice were, therefore, compared with commercially used refined fine and semi-coarse white rice flours. The pasting properties of different flours were strongly influenced by the type of rice they were made from. Slurries with red and glutinous flours exhibited a shift to a lower pasting temperature T0, lower values of ηPeak and ηFinal, as well as higher values of the breakdown and setback region than the slurries with refined flours. The slurry with black flour exhibited high values of viscosity η0 and breakdown, together with low values of ηFinal, setback region and total setback. Bread characteristics were strongly correlated with the pasting properties. The presence of bran particles did not negatively impact loaf volume, crumb hardness, springiness, and chewiness. Some defects were observed in glutinous and red rice bread. Fine flour exhibited better baking performance than semi-coarse flour. Glutinous flour has the potential to become an ingredient in gluten-free baking. The applicability of various black and red rice flours may be limited by the flavor and the taste.

Evaluation of potentiality of erythritol on improving the physicochemical, functional, and pasting properties, along with the storability of multigrain flour using chemometric approach

The rising demand for gluten-free, non-sucrose-based food products has originated the concept of incorporation of polyol in composite flour to fulfill multiple health benefits. In this study, the multigrain (MG) flour was prepared from roasted maize, Bengal gram, pearl millet, and finger millet and the effect of the addition of erythritol on the physicochemical, functional, and pasting properties of MG flour was investigated. Increasing erythritol incorporation level from 0 to 70% in MG flour resulted in a significant increase in bulk density (BD) from 0.88 to 1.27 g/cc, water absorption index (WAI) from 2.99 to 3.28 g/g, water solubility index (WSI) from 9.07 to 9.30%, foaming capacity (FC) from 10.44 to 10.56%, and reduction in oil absorption capacity (OAC), peak viscosity, and final viscosity from 2.11 to 1.82 g/g, 626 to 237 cP, and 499.3 to 208.4 cP, respectively. The linear Pearson correlation described that there was a significant positive correlation between moisture content and water activity (r = 0.755), WAC and WAI (r = 0.873), WAC and WSI (r = 0.891), and WAI and WSI (r = 0.915). From the principal component analysis (PCA) and hierarchical cluster analysis (HCA), it was confirmed that the MG flour with 20–40% erythritol showed non-significant (p > 0.05) variation in the functional properties (WAI, WAC, OAC, and FC) up to 5 months under ambient conditions (30 ± 5 °C and 50–60% relative humidity). Hence, the above recommended levels of erythritol signify their potentiality for application of manufacturing good quality bakery and extruded products, especially for diabetic people.

Technological Properties of Orange Sweet Potato Flour Intended for Functional Food Products as Affected by Conventional Drying and Milling Methods

The aim of this study was to evaluate the effect of drying temperature and grinding pattern on physicochemical, hydration, thermal, and pasting properties of orange sweet potato flour (OSPF) and to define its potential application in functional food products. Air convection drying temperatures (50 and 80 °C) and grinding patterns (shear and consecutive shear–impact) were evaluated. Hydration and pasting properties were influenced by the two factors and their interaction. Particle size and damaged starch content are significantly related to technological properties. The results indicated that drying at 80 °C and consecutive shear–impact grinding can produce thickening flours, while drying at 50 or 80 °C and shear grinding can produce flours with water retention suitable for gluten-free bread-type products with good antioxidant capacity. Additional knowledge provided by these findings is the importance of the combination of drying temperature and grinding pattern in the technological properties of OSPF.

The benefits of fermentation in improving the pasting properties of composite sweet potato flour and its application in composite white salted noodles

Fermentation treatments change the pasting properties of sweet potato flour, which may improve its utilization in composite flour. This research was carried out to evaluate the pasting properties of composite fermented sweet potato flour and the quality of composite salted noodles using those composite flour. Sweet potato slices were fermented using five different starters (spontaneous, Lactobacillus plantarum, Leuconostoc mesenteroides, a mix of Lactobacillus plantarum and Leuconostoc mesenteroides, and a mix of Lactobacillus plantarum, Leuconostoc mesenteroides, and Saccharomyces cerevisiae), and processed into flour. Native sweet potato flour without fermentation was also prepared as a control. A total of six sweet potato flour (SPF) were then used to substitute 50% of the wheat flour in composite white salted noodles. Then, the pasting properties of the composite flour and the quality of the noodles were evaluated. Results proved that composite fermented SPF had higher pasting properties (peak and final viscosity, break down, and set back value) than those of composite non-fermented SPF. The substitution for fermented SPF in composite white salted noodles decreased cooking loss, cooking time, solid loss, soluble loss, swelling index, adhesiveness, and water absorption, while cohesiveness, elasticity, elongation, and colour brightness increased significantly. Therefore, the incorporation of fermented SPF enhanced the quality of composite white salted noodles.

Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours.

The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final characteristics of US-treated gluten-free flours (rice, brown tef, corn and quinoa). US treatment parameters were constant, and two water removal methods were studied: freeze-drying and centrifugation + drying. The elimination of water by centrifugation resulted in the loss of solubilized compounds from the treated flours, which led to important differences between the final characteristics of US-treated flours. Ultrasonication resulted in the reduction of flours' particle size and modification of their color parameters. Techno-functional properties were modified by US treatment, where the water removal method was more influential in whole grain samples (brown tef and quinoa). Few differences were found in thermal properties among pairs of US-treated samples, indicative that the effect caused to starch was mainly attributed to ultrasonication conditions than to the drying method. The water removal method markedly influenced the pasting properties of US-treated flours, resulting in lower profiles when freeze-drying was applied and higher profiles when flours were retrieved by centrifugation. Gels made with tef, corn and quinoa presented reduced tan(δ)₁ values after sonication, while gels made with rice did not show any modification. The water removal method is a decisive step in US treatments, defining the final characteristics of the treated matter, and having a great influence in the modification attributed to ultrasonication.

Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes

Roasting is the traditional heat treatment of oat kernels before milling in China. The effects of roasting and milling methods on the physicochemical properties of oat flour and the quality of the steamed oat cake have not been explored. Roasting treatment caused a looser structure of the oat grain, which made the oat grain easier to crush. Stone milling induced severe damage (92 g/kg) and aggregation of starch granules, resulting in the highest total starch hydrolysis rate of oat flour and the highest total gas volume of raw oat batter. However, the pore expansion capacity was restricted, resulting in the minimum specific volume and the highest hardness of steamed oat cake. Ultrafine milling produced a more uniformly particle size distribution of raw and roasted oat flour and the steamed oat cake prepared with ultrafine-milled raw oat flour had the maximum specific volume and minimum hardness, 2.75 mL/g and 6.01 N. Pulverizer milling resulted in the lowest solubility index and the lowest starch hydrolysis rate of raw and roasted oat flour. Raw whole oat flour prepared by ultrafine milling or pulverizer milling gave softer steamed oat cakes with higher volume or slower starch degradation, respectively.

Effects of steam explosion on the nutritional and functional properties of black-grained wheat bran and its application.

In recent years, an increasing interest in healthy functional foods has been documented among health-conscious consumers. Steam explosion (SE)-treated black-grained wheat (BGW) bran was explored for the development of chiffon cakes with high nutritional and functional value. The content of crude fat and total starch decreased with increasing SE pressure, whereas water-holding capacity and antioxidant activity increased, suggesting SE at 0.6-1.0MPa could be an effective technique for enhancing the nutritional and functional properties of wheat bran. The protein, iron, zinc, manganese, selenium, and soluble dietary fiber contents, the water-holding, oil-binding, swelling, cholesterol binding, and cation-exchange capacities, and antioxidant activity of SE BGW bran were better than those of SE white-grained wheat bran. The addition of SE bran (0.8MPa) to flour significantly decreased the peak viscosity, final viscosity, and setback and increased the pasting temperature. The effect of SE bran on the pasting properties of low-gluten and medium-gluten flour was stronger than that of high-gluten flour. SE BGW bran altered the physicochemical properties of chiffon cakes. When 6% SE BGW bran (0.8MPa) was added, chiffon cakes exhibited good specific volume, hardness, chewiness, and other sensory qualities. These results indicate that SE at 0.6-1.0MPa is an effective technique for enhancing the nutritional and functional properties of wheat bran. SE BGW bran can be alternatives to food materials for developing health functional cereal-based products. © 2022 Society of Chemical Industry.

Relationship between wheat flour’s quality characteristics and color of fresh wet noodles

ABSTRACT Thirty-four wheat cultivars were used to study the relationship between wheat flour quality and fresh wet noodle (FWN) color when stored at room temperature (25°C) over a 24 h period by the partial least squares regression (PLSR) method. Results showed that quality characteristics of wheat flour and their coefficients of variation differed greatly, and the samples were very representative. During FWN storage, the a* value varied greatly, the L* value decreased, and the b* value increased. The results of the correlation analysis showed that the color of wheat flour had significant correlation with FWN (p <0.05), and FWN color at 0 h had significant correlation with FWN color changes during 24 h storage (p <0.05). Protein, wet gluten, dry gluten, ash content, PPO activity, and water absorption (WA) of wheat flour had significantly negative effects on the L* value of FWN (p <0.05). Peak viscosity (PV), trough viscosity (TV), and breakdown viscosity (BV) of the pasting properties of wheat flour contributed greatly to the L* value (p <0.05), but had significantly negative effects on the a* value (p <0.05). The results showed that quality characteristics of wheat flour profoundly affected FWN color changes during storage, and color, dough strength and pasting properties of wheat flour should be considered comprehensively when selecting the wheat variety for FWN.

Quick-cooking laminated white salted noodle development

The amylose/amylopectin ratio in starch influences flour pasting properties and thus food applications. Using waxy wheat flour to reduce the amylose content in white salted noodles increases cohesiveness; however, 100% full waxy results in undesirable high softness. This study developed a novel quick-cooking fresh white salted noodle by combining the pasting characteristics of full waxy and the texture of normal starch profile wheat in a three-layer laminated noodle. Flour from wheat varieties Otto (normal starch), Ryan (partial waxy), and USDA Lori (full waxy) were used. The impact of the new formula and process on noodle quality was compared with samples made from commercial flour using approved methods. The three-layer laminated noodles with outer layers of normal starch and inner layer of waxy wheat cooked faster (8min 30s; P < 0.0001) than regular or three-layer commercial flour noodles (10min 30s). The combination of normal-starch and full waxy wheat produced laminated noodles with lower cooking time, similar cooking loss, slightly firmer texture, and lower water absorption than noodles made with commercial flour. With noodles being a staple food in many Asian countries and increased consumption in other regions of the world, this novel three-layer laminated noodle is a time-saving new application for waxy wheat.

Nutritional, functional, and pasting properties of maize meal-sprouted soybean flour enriched with carrot powder and sensory properties of the porridge.

Maize meal fortification with plant protein enrich meal with adequate nutrients. The study aimed to investigate the nutritional, functional and pasting properties of composite flour samples of sprouted soybean flour (SSF) and maize flour (MF) in different ratios (0–100%) and 5% of carrot powder (CP) and sensory properties of porridges produced from the formulated flours. The ash (0.1–1.1 g/100 g), fat (3.5–7.0 g/100 g) and protein (6.3–15.8 g/100 g) contents of the flour blends significantly increased with the addition of SSF (10 – 30%) and CP (5%). The addition of SSF and CP to MF significantly increased the oil and water absorption capacity of the flour blends. The peak viscosity (1850.00–350.00 cP), breakdown viscosity (520.00– 90.00 cP) and setback viscosity (3880.50– 580.00 cP) significantly (p < 0.05) decreased with increasing the SSF. Porridge with 20, 25 and 30% SSF and 5% CP were acceptable by the panellists.

Thermal, Pasting, and Hydration Properties of Flour from Novel Cassava Cultivars for Potential Applications in the Food Industry

Abstract Cassava root flours from five different cultivars (C-MSAF2, C-P4/10, C-P98/0505, C-P98/0002, and C-UKF8) were studied for their potential application in the food industry. Proximate composition, functional, thermal, and pasting properties were investigated. Cassava flours were high in carbohydrates (85-86%) and their amino acid profiles varied. Cultivars C-MSAF2, C-P98/0002, and C-UKF8 showed high protein content (5.06%), mineral content (2.36%), and the largest particle size (72.33 µm), respectively. Solubility of cassava flours decreased as temperatures increased, however, swelling power and water absorption capacity increased. C-MSAF2 showed the highest peak viscosity, breakdown viscosity, and shortest peak time. C-P98/0505 showed the highest final viscosity, the highest pasting temperature, and the longest peak time. Cassava flours studied are promising candidates for utilization in the baking industry, however, their incorporation into baked product formulations needs further investigation.

Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

This study characterised the starch and dietary fibre properties and their significance to the pasting characteristics of oat flakes and flours produced from 30 Finnish pure cultivar oats with or without the industrial scale milling process. Large variation in carbohydrate characteristics was observed, the insoluble dietary fibre content of flours was 2.4–5.7 % and soluble dietary fibre was 4.9–8.0 %. The oat milling process induced a significant amount of starch damage (p < 0.05), a fourfold increase from 1 % to 4 % in average was observed. The pasting properties of both flakes and flours were interlinked (p < 0.05) with the chemical composition of oats, i.e., high starch content of flours was connected to higher paste viscosity values. The milling process increased the peak, trough, setback, final and time to peak viscosities of oat flours. These results show the significance of oat milling process, including kilning, to the carbohydrate quality of oats.

Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development

1Department of Food Science and Technology, University of Uyo, Uyo, Nigeria 2Department of Food Science and Technology, University of Calabar, Calabar, Nigeria

Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development [pdf

Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development [pdf

Interactive Effects of Nitrogen and Potassium on Grain Yield and Quality of Waxy Maize.

Reasonable fertilization of nitrogen (N) and potassium (K) had significant effects on maize growth. In this experiment, two N levels (N180 and N225 kg ha−1) and four K treatments (K0, K75, K150 and K75 + 75 kg ha−1) were set to study the effects of combined application of N and K on the grain yield and quality of waxy maize. The results showed that grain yield increased with increasing K under the same N level, and top-dressing K further increased the grain yield. K application increased starch content significantly at N180 and decreased significantly at N225, while the protein content increased significantly at the two N levels. The grain starch content with the K75 + 75 treatment increased by 5.8% and 9.0% compared with K150 at the two N levels, and the protein content decreased by 2.9% and 4.7%. Application of K increased the retrogradation enthalpy (ΔHret) and retrogradation percentage (%R) at N180. At N225, the ΔHret and %R of K75 and K150 decreased, while those of K75 + 75 increased. The ΔHret and %R under K75 + 75 at N180 were lower than N225. Under these experiment conditions, 75 kg ha−1 K2O at sowing date and top-dressed 75 kg ha−1 K2O at jointing stage (V6) under the conditions of appropriate N reduction could not only effectively improve the pasting and thermal properties of waxy maize flour, but also stabilized the grain yield.

Effects of adding quinoa flour on the composite wheat dough: a comprehensive analysis of the pasting, farinograph and rheological properties

SummaryRefined wheat breads are popular staples worldwide. Although they have desirable texture, they generally attribute to a high glycaemic index value. Adding whole‐grain flour to produce composite breads with both slower starch digestibility and ideal texture worth investigation. The present study investigated the pasting, farinographic and viscoelastic properties of the quinoa flour (QF)‐wheat flour (WF) composite dough. QF addition reduced the peak, final, breakdown and setback viscosities of the composite flour, indicating that starch gelatinisation was inhibited and retrogradation was slowed. QF addition increased G′ and G′′, while decreased tan δ (G′′/G′), exhibiting that the elasticity prevailed over viscosity for the composite dough. Farinograph analysis showed that when QF addition exceeded 20%, the stability time decreased and weakening degree increased sharply. Although creep‐recovery tests showed that 40% of QF addition exhibited the highest resistance to deformation, it disrupted the gluten network and brought negative effects on the composite dough. Taken these together, the composite wheat dough containing 20% of QF exhibited ideal rheological properties comprehensively. These results might be useful to develop and optimise mixed‐grain breads with lower glycaemic index.