Physicochemical Properties Of Flour Research Articles

Impact of ultracentrifugal milling on the thermo-rheological, functional, and physicochemical properties of yellow and green pea flour

Pea seeds conversion into flour enhance their incorporation into diverse food systems. However, milling impacts changes in the flour's physicochemical and technofunctional properties. In this study, the impact of ultracentrifugal milling on the thermal, rheological, functional and physicochemical properties of flour from yellow and green pea varieties was investigated. Pea seeds were milled to maximum particle sizes of 0.25, 0.50 and 1.00 mm based on different screen aperture fitted to the ultracentrifugal mill. Scanning electron microscopy showed that flour samples milled with the 0.25 mm screen aperture had higher disentangled protein particles but more damaged starch particles compared to the 0.50 and 1.00 mm screens. The FTIR analysis indicated similar spectra with varying functional groups at corresponding wavelengths but different absorbance intensity. At 2853 cm−1 wavelength, additional peak for cellulose was detected in 0.25 mm milling condition but absent in other samples. Flour milled to 0.25 and 0.50 mm maximum particle size had the most desirable outcomes to rheological and thermal attributes. Principal component analysis score plots elucidated relationship between milling conditions, flour functionality and pea variety with PC1 at 46.64% and PC2 at 34.53%. These findings demonstrate that milling conditions can be a potential tool to manipulate pea flour functionality.

Physicochemical properties of buckwheat flours and their influence on focaccia bread quality

AbstractBackground and ObjectivesThe effects of buckwheat/wheat flour blends on bread production were investigated. Focaccia bread was prepared with 25%, 50%, and 75% substitution rates of whole (WBK) and dehulled buckwheat flour (DBK) with refined wheat bread flour. The physicochemical properties of the flours, their dough properties, and focaccia quality were studied.FindingsThe flours showed differences in protein content; the WBK was high in fiber, while the DBK was composed mainly of starch. The peak time in the mixograph increased, and the height at peak time decreased as the buckwheat substitution rate increased. Gluten dilution partially explains these results. The specific volume of the focaccia decreased with 50% and 75% substitution rates of WBF, possibly attributable to fiber particles limiting the expansion of gas cells in the bread. The number of such cells, measured by the C‐cell, increased and cell diameters decreased as the buckwheat substitution levels increased. These trends were also evident in the decrease in bread density.ConclusionsFocaccia, with 25% WBK and 25% and 50% DBK, had acceptable quality attributes comparable to those of the control.Significance and NoveltyThis research furthers understanding of the functional behavior of buckwheat flour in baked products.

Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage

This work focuses on the study of the physicochemical changes that take place during the first stage of ripening of plantain, with particular attention to the changes in the orthorhombic and hexagonal nanocrystals present in this starch, and its relation shift with resistance starch. Significant changes were observed in the proximal analysis of plantain flour. A gradual increase in moisture content was attributed to the high content of crystalline structures and molecules that can be removed by drying. Water activity increased with ripening, which was attributed to the hygroscopic nature of the flours. The protein content increased, and the carbohydrate content decreased, indicating the progress of biochemical reactions. The changes in the fat content are consistent with the hydrolysis and resynthesis of lipids during the ripening process. The obtained results indicate a significant influence of the ripening stage on the physicochemical properties of flour and starch of plantain, which is associated with the occurrence of a climacteric peak on the 4th day of ripening.The hydration properties of plantain flour decreased significantly during the ripening days, consistent with the occurrence of a climacteric peak. Water holding capacity (WHC) and water binding capacity (WBC) were affected by the degree of digestion of native starch granules and protein denaturation during fruit ripening. Scanning electron microscopes (SEM) showed that during ripening the surface of the isolated starches do not suffer any significative damage. X-ray diffraction patterns were used to identify crystalline structures and to study the changes in the crystalline structures. These results showed that the starch contains orthorhombic and hexagonal nanocrystals, which play and important role and which show small structural damage during ripening reflected in a decrease in their relative crystallinity. This is the first time that these nanocrystals have been studied and considered in the ripening process. Differential scanning calorimetry was used to study the thermal transition in isolated starch. The results indicated that the gelatinization of starch corresponds to the solvation of orthorhombic and hexagonal nanocrystals, and that during ripening there is a decrease in the enthalpy reflecting some crystal structural damage. Pasting properties were studied using a Starch cell for flours and isolated starches, indicating that the pasting profile is governed by intrinsic and extrinsic factors. The resistant starch does not show significant changes at this stage of maturation. This starch is the one with the highest resistant starch content reported in the literature (38%). It was hypothesized that the resistant starch is directly related to the amount of whole starch granules, and more importantly, directly related to the number concentration of orthorhombic and hexagonal nanocrystals. Therefore, knowledge of the physicochemical and nutritional properties of plantain and flour at each stage of ripening allows better selection according to industrial applications.

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread

There is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly on fire) is a potential candidate to act as a vehicle for delivering resistant starch. This study aimed to investigate the effects of using composite flour containing wheat flour substituted with different levels (0, 5, 10, 15, and 20%) of green banana pulp flour "GBPF" on some physicochemical properties of flour (moisture, ash, wet and dry gluten content, gluten index, falling number, and farinograph parameters) and the quality of saj bread as measured by CIELAB color space, texture (stretchability and texture profile analysis "TPA"), and sensory properties. The texture of the saj bread was monitored during three days of storage. Composite flour moisture content and falling number were unaffected by wheat flour substitution with GBPF, while dry gluten content decreased significantly for composite flour containing 15% or more GBPF. With increasing wheat flour substitution level with GBPF, dough stability decreased. For saj bread color, the L* and b* values decreased with increasing substitution levels, while a* and ∆E*ab values increased. With increasing substitution levels, the stretchability of bread decreased, and all tested TPA parameters increased. With increasing saj bread storage time, the stretchability of bread decreased, and all TPA parameters increased except cohesiveness which decreased. Using composite flour improved bread taste and odor scores and decreased color acceptability scores. Texture and overall acceptability scores were not affected. In conclusion, GBPF can potentially substitute up to 20% wheat flour without negatively affecting saj bread quality.

Variability of kernel morphological and flour physicochemical properties in tropical dent corn hybrids

Abstract. Humam BK, Suwarno WB, Azrai M, Makkulawu AT, Efendi R. 2023. Variability of kernel morphological and flour physicochemical properties in tropical dent corn hybrids. Biodiversitas 24: 1600-1609. Corn is an important crop worldwide for food, feed, and industry. The aims of this study were to study kernel morphological and corn flour physicochemical properties and hybrids selection according to nutritional values for food industries. Plant materials were 15 test hybrids and four check varieties, namely RK457, RK57, BISI18, and NASA29. Kernel morphological and corn flour physicochemical variations are influenced by kernel type. All dent hybrids had 40/0 mesh corn flour yielded significantly higher compared to NASA29. °Dent scores were negatively correlated to 40/0 mesh corn flour yields. The total and soluble carbohydrates of dent corn flour hybrids are significantly higher compared to semi-dent and semi-flint corn flour hybrids. According to corn flour nutritional values in polygon GT biplot analysis, dent hybrids had relatively high starch, total carbohydrate, and soluble carbohydrate contents. Semi-dent hybrids had relatively high moisture, crude protein, and total ash contents. Semi-flint hybrid had relatively high crude fat and crude fiber contents. Cluster-2 was dominated by dent hybrids according to the fuzzy clustering method and selected as potential hybrids. MSM53 was the female parent of dent hybrids in cluster-2. Potential hybrids could be evaluated further by corn flour functional properties analysis.

Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies

Highland barley (HB) was subjected to dry-, semidry-, wet-milling methods and assessed for flour physicochemical properties and eating quality of corresponding sugar-free cookies. Results showed that there were significant differences between different milled flours in damaged starch content, particle size, hydration, pasting properties, and color. High a* values and poor hydration/pasting properties of wet-milled flours were associated with its smallest particle size and lowest content of damaged starch (25.3%), β-glucan (1.87%), and dietary fiber (10.87%), resulting in dark brown color, slightly high spread ratio, low hardness, and fast digestibility of the corresponding cookies. Conversely, the low digestibility of the cookies (predicted glycemic index 58.85) prepared from dry-milled flours was attributed to the higher content of dietary fiber, β-glucan and V-type starch-lipid complex, which would affect enzyme accessibility and may be beneficial for making HB sugar-free cookies. This study is expected to promote the development of HB functional foods.

Physicochemical Properties of Flour and Starch Obtained from Various Quinoa Varieties

Physicochemical Properties of Flour and Starch Obtained from Various Quinoa Varieties

Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand.

In Thailand new edible cassava varieties have been developed to be used in the food industry. The aim of this research was to analyze the difference between flour from three cassava varieties and to evaluate the suitability and quality of flour for gluten-free muffins. The physico-chemical properties of flour from three varieties were studied. The results showed the moisture content of flour was between 10.65 ± 0.01 and 10.85 ± 0.45%. Total protein content was highly significant with a difference of 1.97 ± 0.00%, 2.15 ± 0.01%, and 2.18 ± 0.01%, respectively. Moreover, ash and fat in each flour were highly significant. Amylose content was 19.93 ± 0.47%, and the viscosity was 6286.00 ± 1.52 mPa.s. The color of flour values of L* a* b* value was not statistically different in each variety of flour. Fourier transform infrared spectroscopy (FTIR) analysis was used for the biochemical change in flour. The PCA and cluster analysis results revealed that cassava flour from Pirun 6 was different from Pirun 2 and Pirun 4. After that, the test using selected cassava flour from Pirun 6 to test the physical properties and sensory attributes of gluten-free muffins compared with wheat flour found that gluten-free muffins were overall better than basic muffins.

Proximate and Physicochemical Properties of Flours from Improved Sorghum and Cassava Varieties Grown in Awka, South Eastern Nigeria

Proximate and Physicochemical Properties of Flours from Improved Sorghum and Cassava Varieties Grown in Awka, South Eastern Nigeria

Investigating the Impact of Dragon Fruit Peel Waste on Starch Digestibility, Pasting, and Thermal Properties of Flours Used in Asia.

As a by-product of dragon fruit consumption, dragon fruit peel (DFP) was developed into powder as a natural ingredient. Nevertheless, the effect of DFP on the physicochemical properties of flours used in Asian food processing and cooking remains unknown. In this study, starch digestibility, thermal, pasting, and physicochemical properties of DFP and flours (potato, rice, glutinous rice, and wheat) were characterized. It was found that DFP contained 65.2% dietary fiber together with phenolic compounds, betacyanins, and antioxidant activity. The results demonstrated that DFP (from 125 to 500 mg) reduced starch digestibility of flours, rapidly digestible starch, and slowly digestible starch, along with an increased proportion of undigested starch. A marked increase in phenolic compounds, betacyanins, and antioxidant activity occurred when DFP and flour were incubated for 180 min under simulated gastrointestinal digestion. The results indicate that bioactive compounds in DFP were highly bioaccessible and remained intact after digestion. Moreover, DFP exerted a significantly lower gelatinization enthalpy of flours with increasing peak viscosity and setback with decreasing pasting temperature. FTIR confirmed the decreased ratio at 1047/1022 cm−1, indicating the disruption of short-range orders of starch and DFP. These findings would expand the scope of DFP food applications and provide a knowledge basis for developing DFP flour-based products.

Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing.

The objectives of this study were to inactivate the enzymes α-amylase, lipase, protease, and peroxidase in flour with supercritical carbon dioxide (scCO2), and to optimize the enzymatic treatment conditions. Enzyme inactivation is important, due to the undesirability of certain flour enzymes that cause adverse reactions during storage as unpleasant rancidity of flour, and, at the same time, reduce the shelf life of flour. Therefore, crude enzymes and flour were initially exposed to scCO2 to determine the effect on specific enzyme activity under appropriate conditions. The activity of the unwanted enzymes lipase and peroxidase decreased under optimal process conditions of scCO2 exposure, lipase by 30%, and peroxidase by 12%, respectively. It was discovered that the inactivation of enzymes in wheat flour occurred, where, at the same time, this sustainable method allows the regulation of enzyme activity in the baking process. Afterwards, the effect of scCO2 on the physicochemical properties of flour, morphological changes on starch granules, and content of total lipids was studied. In scCO2-treated white wheat flour, the fat content decreased by 46.15 ± 0.5%, the grain structure was not damaged, and the bread as the final product had a lower specific surface volume. Therefore, this could be a promising technology for flour pretreatment, potentially impacting the prolonging of its shelf-life.

Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein

Highland barley (HB) has become popular due to nutritional benefits, and thermal treatment could broaden its application. In this study, superheated steam (SS) as a novel commercially thermal treatment was compared with other traditional heating (steam and roasting). The physiochemical properties of treated HB kernels and subsequent produced flour were investigated. After thermal treatments, gelatinization enthalpy was decreased by 38.39% and the degree of gelatinization was increased by 38.40%. SS at 180 °C (SS-180) induced the highest thermal stability, lowest viscoelasticity gel and delayed the starch retrogradation compared to other treatments. Meanwhile, SS-180 caused lowest short-range order and relative crystallinity of starch along with changes in protein secondary structure. Particularly, SS-180 decreased damaged starch content by 6.44% due to starch granules closely wrapped by glue-like protein, while steam and roasting increased it by 32.92% and 21.40%, respectively. Overall, SS treatment is most effective to improve the physiochemical properties of HB.

Evaluation of dietary fiber from Borassus flabellifer tuber noodles for enhancing bowel movement- Optimization by using Response Surface Methodology

Abnormalities with a bowel movement are the major health problems worldwide and represent one of the main reasons for a digestive problem. Palmyra tubers are a root rich in fibers and can replenish bowel movement abnormalities. Palmyra tubers are packed with vitamins like B, C and during root heading seasons, the tubers are plenty. So, work was aimed to prepare fiber-rich noodles from Palmyra tubers for enhancing bowel movement. The objective of the study to determine the Physico-chemical properties of flours and to prepare noodles from these flours with a quality aspect like good taste, aroma, flavor, and texture, color, and appearance. The cooking quality parameters such as cooking time, cooking loss, and cooking yield were measured. The sensory analysis, nutritional analysis, moisture content, pH, Water Absorption Index, Water Solubility Index of the noodles were performed. The results showed that good quality noodles can be prepared from Palmyra tubers with high nutritional values. The microbial activity was almost negligible even after 90 days. It is understood that the noodles contain a high amount of fiber content (2.65g/100g), which facilitates the bowel movement.

Cyanogenic compounds removal and characteristics of non- and pregelatinized traditional detoxified wild yam (Dioscorea hispida) tuber flour

The presence of cyanide compounds restricts the utilization of wild yam (Dioscorea hispida) tubers for food or food ingredients. Traditional detoxification, usually used in wild yam chips processing, has not been evaluated for its effectiveness in reducing cyanogenic compounds. Processing into flour will increase wild yam tubers utilization and pregelatinization usually improve flour functional properties. This study aimed to evaluate the effect of 4 traditional detoxification methods and pregelatinization on cyanogenic compounds removal and wild yam tuber flour characteristics. The different methods were in rubbing ash, soaking time, and pregelatinization methods by boiling or steaming. The duration of a particular step was also different. The results showed that traditional detoxification methods reduced total cyanides 97%, cyanogenic glycosides 98-100%, acetone cyanohydrin 89-97%, and HCN 94-95%; also affected degree of cyanogenic compounds removal. Pregelatinization also reinforced the degree of cyanogen removal. Tuber flour physicochemical properties were affected by detoxification methods and pregelatinization. Modification of starch might occur due to the presence of SiO2 and calcium in rubbing ash and affected functional properties of wild yam tuber flour. Starch granule morphology appeared not to be affected by detoxification methods. Traditional detoxification methods could be used to make a safe wild yam tuber flour.

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality.

In this study, differently sized particles of wheat flour (from 52.36 μm to 108.89 μm) were obtained by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of a heart mill. Results showed that reducing the particle size significantly increased the damaged starch (DS) content. Uniaxial tensile measurement of dough showed that reducing the particle size of wheat flour can effectively increase the maximum tensile resistance, but the extensibility reaches the maximum in samples at medium particle diameter (78 and 66 μm). Additionally, the ratio of dynamic moduli (G″/G′) decreased with a reducing particle size. The results of disulfide bond content, gluten microstructure, showed that finer flour granulation can strengthen the gluten network. The steamed bread (SB) making test showed that SB made from wheat flour of a smaller particle size had a significantly smaller specific volume than that made from a larger particle size. The texture profile analysis showed that with a decrease of wheat flour particle size, the hardness, chewiness of SB increased, the resilience decreased, and there was no significant difference in adhesiveness. Overall, the quality of SB made flour of medium particles (78 μm) is better.

Pea and lentil flour quality as affected by roller milling configuration

AbstractThis study examined the effects of roller mill configuration on pulse flour quality. Dehulled yellow pea and green lentil were ground to flour using a laboratory roller mill characterized by its flexibility to control particle size reduction while maintaining a constant feed rate. The milling diagram length (long, six passes vs. short, four passes) and sieve sizes (large, 300 μm vs. tight, 180/150 μm) were adjusted for a total of four milling configurations. Each flour stream was characterized with respect to its physical properties and chemical composition. No notable differences were identified between pea and lentil based on how the milling configuration influenced flour characteristics. Overall, combining streams to produce a whole flour did not affect the chemical composition but resulted in variability for physical characteristics as indicated by a tendency toward increased levels of damaged starch with the shorter milling diagram. Damaged starch content was found to be indirectly associated (p < 0.05) with the particle size distribution, where the highest concentrations were noted in flours with median distributions below 30 μm. When individual streams were compared across milling configurations, the stream itself was rarely found to significantly influence flour physicochemical properties. However, the variation exhibited in particle‐size distribution, protein, starch, ash, and damaged starch content could have practical relevance given the many significant (p < 0.05) correlations with functional properties that could subsequently affect the end‐use applicability of flours. This would imply that specialized flours could be made with the intention of being used for defined food applications.

Modification blanching process of potato flour using hydrogen rich water

The chemical composition of potatoes includes carbohydrates, protein, fiber, vitamins, and minerals. The composition of vitamins and minerals in potatoes is higher than wheat flour. Brownish color in potato flour has reduced consumer's interest, so it needs to be modified to improve the color and physicochemical properties of flour. Researchers are trying to modify the blanching process using hydrogen-rich water. Because hydrogen-rich water has antioxidants that can prevent the browning process (oxidation) potato flour, cheaper, safer, and healthier than chemical compounds. The purpose of this study was to optimize the blanching process for potato flour modification. Variation of the process used is soaking time at 30, 45, 60, 75, and 90 minutes. The optimal results of water content, ash content, reducing sugar content, protein, color, and swelling power were obtained at 75 minutes are 6.7%, 2.68%, 0.26%, 7.1%, 81.17, and 7 g/g. The quality of the modified potato flour met the physicochemical parameters of the flour according to the SNI standard for flour, except ash content. The quality of potato flour produced almost equals as the quality of wheat flour, so it needs to be considered as a substitute for wheat flour and is friendly for diabetics.Keywords: potatoes, modified flour, physicochemical properties, wheat

Development and Optimization of Nutritionally Enhanced Wheat Breads Supplemented with tef (Eragrostistef (Zucc.) Trotter) Grain Flour

The aim of this study was to develop nutritionally enhanced and healthy bread through incorporation of tef flour to wheat flour. Accordingly, the influence of tef (brown and white) flour incorporation (0 -40% tef flour) on wheat-tef blend flour physicochemical properties, baking characteristics and bread nutritional and sensorial qualities was evaluated. Incorporation of tef flour significantly increased water absorption capacity (57.67 to 97.00%), reduced both wet gluten (29.33 to 13.89 %) and dry gluten (12.03 to 6.37 %) content of composite flour. All the tef containing bread showed better mineral content (Ca, Fe, Mn, Zn, Mg, K and Na), good fiber and fat content as compared to wheat flour bread. Moreover, the bread specific volume decreased from 3.80 to 2.91 and the bake loss content increased from 17.52 to 30.94 with increase in tef flour from 0 to 40% in composite blends. The sensory attributes scores of the color, aroma, odor, texture and overall acceptability decreased. However, it could be concluded that breads supplemented with 15% tef flour showed acceptable sensory quality and enhanced nutritionally properties. Keywords : tef; composite flour; gluten; nutritional composition; bread quality DOI: 10.7176/FSQM/102-03 Publication date: November 30 th 2020

The effect of the stale bread flour addition on flour and bread quality

Abstract In this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour. The staled whole and crumb bread flours were stored at −18 °C and used to replace 0, 15, 30 and 45% of wheat flour. Then microbiological and physicochemical properties of flours; physical, textural and sensory properties of bread obtained from these composite flours were investigated. We concluded that stale bread flour could be used for bread production at the level of 15%. If the total bread production and consumption is considered, this addition level could provide a significant amount of waste bread recycling each year.

Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use.

The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to estimate the whole meal flour end-use. Flours from hard and soft wheat genotypes proved to have different chemical composition and particle size distribution. Flours from hard wheat had lower particle average size and dietary fiber content, and higher lipid and wet gluten contents than flours from soft wheat. Particle size distribution, water absorption capacity and chemical composition of whole flours strongly influenced bread and cookie making performance. Considering prediction tests, flours from different wheat types were successfully discriminated using SDS-SI, SRC lac, and GI. However, rather weak correlations were found between the prediction test and the cookie and bread quality parameters. The prediction test, standardized for refined flours, showed a poor performance when whole flours were used. Nevertheless, grain texture and whole flour physicochemical properties did affect bread and cookie quality parameters, thus classical prediction tests should be modified in order to estimate the end-use performance of whole flours. Moreover, a standardization of the milling process should be considered.