Flour Recovery Research Articles

Study of Ancient and Modern Wheat Grain Textures, Physiochemical Properties, and Biscuit Quality

We conducted a comprehensive study to investigate how different types of wheat affect the quality of biscuits. Our research included an ancient wheat variety called T. spherococcum, as well as present-day cultivated hard wheat varieties and soft wheat varieties (T. aestivum). We compared three hard wheat varieties (MACS6478, MACS2496, NI5439) and two soft wheat varieties (HS 490, NIAW3170) with ancient wheat (T. spherococcum) to analyze various aspects such as agronomic, grain and flour physicochemical, dough mixing, and biscuit quality parameters. Our results showed that soft wheat has a weaker association between starch and the protein matrix in the grain, leading to less starch damage, a lower particle size index (PSI), and higher flour recovery than hard wheat. Soft wheat flour also has lower gluten strength, a higher gliadin fraction, and decreased mixing resistance. Additionally, soft wheat flour has lower starch damage, which results in lower alkaline water retention capacity (AWRC) than hard wheat flour. These physiochemical findings helped us better understand how these traits related to biscuit quality. The study concluded that simple and fast physiochemical tests such as PSI, MST, AWRC, and flour protein content would help to select the best biscuit-quality wheat. These tests are quick and simple and do not need high-end sophisticated instruments. We also concluded that T. spherococcum was a hard wheat, and its flour physicochemical dough mixing properties were similar to that of hard wheat. It also produced inferior quality biscuits like hard wheat.

Effect of size reduction methods on raw and microwave-parboiled white sorghum and their physico-chemical, functional, rheological, and structural characteristics

There is a growing trend to ameliorate local flour sources to substitute wheat flour. Sorghum grain's nutritional profile is comparable to that of wheat but it is gluten-free and can be consumed by celiac patients. They can be used to provide much-needed healthy alternatives to the grain industry. Hammer, burr, and ball mills were utilized for polished raw and parboiled sorghum flour production to study the effect of various milling techniques on sorghum flour properties. The physico-chemical, functional, rheological, and structural attributes of the different milled white sorghum flours were analyzed. The highest recovery of sorghum flour was from the ball mill 97.46 ± 0.48% and 97.43 ± 0.26% for raw and microwave parboiled sorghum flour, respectively. The particle size of the flour samples produced by the hammer mill have lower geometric mean diameters (raw - 64.26 ± 1.26 μm, and microwave parboiled - 108.93 ± 1.92 μm) than those obtained using other mills. Considering that, particle size is a major determinant of quality. While porosity increased, bulk and true density decreased at higher particle. There is a less significant difference in proximate composition among the samples. The crystallinity value of raw samples follows the order ball mill (BA) (34.08%) > burr mill (BU) (31.54) > hammer mill (HM) (28.96%), and microwave parboiled samples follow the order parboiled ball mill (PBA) (13.58%) > parboiled burr (PBU) (12.86%) > parboiled hammer (PHM) (11.25%). The thermal, and pasting characteristics of the polished raw and microwave-parboiled white sorghum flours were considerably influenced by the type of mills.

VL Gehun 967: A high yielding, rust-resistant wheat (Triticum aestivum L.) variety, suitable for rainfed organic conditions of Uttarakhand hills of India

VL Gehun 967 is a rust resistant high yielding variety, released by Uttarakhand seed Sub-Committee and further notified by Central Sub-Committee on Crop Standards, Notification and Release of Variety. It has been recommended for cultivation under rainfed organic timely sown production conditions of Uttarakhand hills. VL Gehun 967 recorded an average grain yield of is 1.97 t ha-1, which is 12.71% higher than the best check VL Gehun 907. This variety has recorded maximum average coefficient of infection (ACI) of 17.4 for stripe rust and 4.0 for leaf rust under artificial inoculation conditions indicating that it is resistant to both stripe and brown rust. It possesses 9.78 to 10.07% average protein, 76.37 to 79.73 kg/hl-1 hectoliter weight and 7.63 to 7.56 very good chapatti quality score, therefore, possessing very good quality for chapatti making and good flour recovery. The large scale cultivation of this variety in Uttarakhand hills under organic conditions would enhance wheat productivity and also help in reducing the inoculum load of rusts in hills of Uttarakhand due to its better resistance.

Roller milling performance of dry yellow split peas: Mill stream composition and functional characteristics

AbstractBackground and objectivesYellow split pea flour is a growing trend in the food sector as a functional ingredient. The aim here was to analyze the milling performance and composition of dry yellow split peas on a pilot roller mill and determine whether there were differences in pea cotyledon fractionation.FindingsDry yellow split peas were efficiently roller milled with complete recovery in nine mill streams; over half of the flour was produced on two. All streams except 4th Midds had a high proportion of particles <125 μm, starch damage levels similar to wheat flour, and similar protein, pasting, and solvent retention capacities. The 4th Midds represented only 1% of the total flour.ConclusionThis study shows that dry yellow split peas can be efficiently milled on a wheat roller mill to a small particle size. In contrast to wheat, split peas are fairly uniform in composition with modest differences among mill streams. Flour recovery was essentially 99%.Significance and noveltyTo serve as a food ingredient, dry split peas must first be reduced to small particles. Roller milling, though not a traditional method, was shown to be highly efficient. Unlike wheat, pea flour streams were rather similar in composition and functionality.

Study on the effects of harvesting time and storage conditions of Tacca leontopetaloides (L.) Kuntze Tuber in an Giang Province, Vietnam

The study was conducted to determine the harvest time and weight of Tacca tubers (Tacca leontopetaloides (L.) Kuntze) for flour production. It also assessed changes in quality according to pretreatment methods as well as storage conditions over an 8 week period. Results showed that Tacca tubers harvested after 6 months of planting will have a high dry matter content and flour recovery efficiency, especially at month 7th but remains unchanged afterwards. In addition, tubers weighing over 150g will give better flour recovery efficiency. Washing before storage also affects the quality of tubers more than preservation mode. During storage, tuber weight decreases with amount of dry matter increases. Particularly, the amount of sugar, total Saponins and total Polyphenols decreases but Starch content tends to increase slightly after 6 weeks of reduction. Despite the change in color, surface condition and structure, the Tacca tuber retains good sensory properties during storage.

Visco-thermal and structural characterization of water chestnut flour.

In order to increase flour recovery, resistant starch content and to lower the glycemic index and glycemic load, the water chestnuts were subjected to pre-optimized conditions of pre-conditioning. The low glycemic index water chestnut flour (F1) obtained thereafter was analyzed for different functional, viscous, thermal and structural properties. F1 exhibited improved functional properties due to gelatinization of starch followed by retrogradation during pre-conditioning which confirms its feasibility for development of diverse food products in comparison to commercially available market flour (F2). Pasting properties-peak viscosity, hold viscosity, breakdown viscosity, final viscosity and set back viscosity (SBV) were found significantly (p < 0.01) higher in case of F1 than F2. Higher peak viscosity of F1 can be accorded to its higher swelling capacity than F2. Further, higher SBV of F1 suggests its susceptibility towards retrogradation and gel formation. Differential scanning calorimetry results revealed that gelatinization temperature, endothermic peak width, onset, peak and conclusion temperatures were significantly (p < 0.01) lower, whereas enthalpy of gelatinization and peak height index were significantly (p < 0.01) higher in case of F1 as compared to F2. Lower gelatinization transition temperatures of F1 could be attributed to its more water absorption ability than F2 which suggests its potential as a thickening agent in foods. ATR-FTIR studies revealed high absorbance ratio at 1047/1022cm-1 in F1 as compared to F2 which confirmed the presence of packed double helices within the starch crystalline regions in F1 sample. Scanning electron microscopy showed the smooth, plumper and fused granules in F1 whereas disintegrated granules were observed in F2.

Genetic architecture of yield and quality traits in wheat (Triticum aestivum L.)

The aim of this study was to investigate gene effects and genetic variability by generation mean analysis for some yield and quality traits in three diverse crosses of wheat (JW 3288 × HD 8864, MP 3269 x GW 173 andJW 3020 × GW 366). The parents P1 and P1 and F1 , F2 , BC1 and BC2 populations were grown in a randomized complete block design with three replications during 2017-2018 crop seasons. Both additive and non-additive gene effects were involved in the expression of days to ear emergence, plant height, days to maturity, number of grains per spike, grain yield, flour recovery, husk content, protein content, lysine content and amylose content. The epistatic interaction was observed for all the ten traits in said crosses. In general, magnitude of dominance effect (h) has a greater value than additive effect (d) in all the traits. Digenic interaction indicated complex nature of inheritance means non-additive gene action. The improvement by selection in early generation could be advisable.

Characteristics of resistant starch in water chestnut flour as improved by preconditioning process

ABSTRACT Before cracking, subjecting water chestnuts to pre-conditioning is a common practice. However, the existing practice of pre-conditioning has no scientific rationale and therefore leads to low flour recovery and poor quality. Thus, the aim of the present research work was to optimize the pre-conditioning process for water chestnuts and to analyze the efficacy of optimized process as a means to increase the resistant starch content and reduce the glycemic index in water chestnut flour. Central composite rotatable design was used to determine the effect of water chestnut:water ratio, water temperature and pre-conditioning time on yield and brightness (L* value) of flour. Optimization of pre-conditioning process was done by response surface of desirability function. Regression models for both the product responses were highly significant (p < 0.0001) with high coefficient of determination (R 2 > 0.95). Scanning electron microscopy (SEM) showed compact, smooth and oval shaped starch granules with crystalline network in preconditioned water chestnut flour. FTIR studies also indicated higher absorbance ratio of 1047/1022 cm−1 for preconditioned water chestnut flour which further authenticated the SEM findings. Subjecting water chestnuts to optimized conditions of pre-conditioning (i.e., water chestnut:water ratio 1:1.5; water temperature 87.85̊C and pre-condition time 45 min), also increased the resistant starch content and lowered the glycemic index and glycemic load of the water chestnut flour.

Fasciclin-like arabinogalactan protein gene expression is associated with yield of flour in the milling of wheat

A large portion of the global wheat crop is milled to produce flour for use in the production of foods such as bread. Pressure to increase food supplies sustainably can be address directly by reducing post-harvest losses during processes such as flour milling. The recovery of flour in the milling of wheat is genetically determined but difficult to assess in wheat breeding due to the requirement for a large sample. Here we report the discovery that human selection for altered expression of putative cell adhesion proteins is associated with wheats that give high yields of flour on milling. Genes encoding fasciclin-like arabinogalactan proteins are expressed at low levels in high milling wheat genotypes at mid grain development. Thirty worldwide wheat genotypes were grouped into good and poor millers based flour yield obtained from laboratory scale milling of mature seeds. Differentially expressed genes were identified by comparing transcript profiles at 14 and 30 days post anthesis obtained from RNA-seq data of all the genotypes. Direct selection for genotypes with appropriate expression of these genes will greatly accelerate wheat breeding and ensure high recoveries of flour from wheat by resulting in grains that break up more easily on milling.

Study of Mango Kernel Flour (MKF) Incorporated Wheat Crackers

India is the largest producer of mangoes with 44.14 % of the total world production. The kernel obtained after decortication of mango stone can be utilized as a supplement to wheat flour. Present study was undertaken with the objective to study sensory properties and shelf life of Mango Kernel Flour (MKF) incorporated wheat crackers (baked food product). Mango kernel accounts for 9 % of total weight of mango fruit. Flour recovery from mango seed kernel is 80.6 %. Except for water absorption capacity, functional properties of MKF and wheat flour differed significantly. Sensory scores obtained for 20 % incorporation level was observed to be on par with the control. At the 15&lt;sup&gt;th&lt;/sup&gt; day there was slight decrease but statistically significant difference was noticed between initial and 30th day for sensory scores of crackers. But both control and MKF incorporated crackers had acceptable sensory scores for all the parameters, indicating shelf life of one month. Less microbial load on MKF crackers at the end of 30 days of storage period may be attributed to the presence of polyphenols, which exhibits antimicrobial activity. MKF can be utilized as wheat flour supplement up to 20 % in crackers, with least effect on sensory properties and exhibited shelf life of one month.

Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase

The incorporation of different flours into wheat bread may pursue different objectives, such as increasing the nutritional quality of the products or the recovery of flour with little use in the industry. The “mesquite flour” (MF) is rich in sugar, fiber, and protein and is an interesting additive to wheat flour in baking. In this study, we used crude and thermally processed bread dough formulations of wheat flour (WF), replacing 15, 25, and 35% with mesquite flour. Furthermore, each formulation was tested for two levels (0.01 and 0.1%) of the enzyme transglutaminase (TG). Dough rheology was studied by small amplitude oscillatory compression tests, and the microstructure was analyzed by laser confocal microscopy using fluorescein isothiocyanate and rhodamine B as fluorophores. It was concluded that the incorporation of mesquite into the dough resulted in changes in the structure, as evidenced by the increase in tan δ, microscopic observations (loss of the filamentary and cross-linked gluten structure), and by the increase in the gelatinization temperature. The addition of TG led to dissimilar effects on doughs, depending on the formulation (wheat/mesquite content), but most encouraging results indicate the recovery of the structure, evidenced by a reduction in tan δ and the generation of a more filamentary structure in the dough with a higher content of mesquite flour. However, the effect of TG addition on “processed dough” was attenuated and the viscoelastic matrix of gluten did not recover.

Effect of milling speed on the quality and storage stability of maize flour

This work was undertaken to evaluate the effect of milling speed on the quality and shelf life of maize flour. Maize flour was prepared using low speed mini flour mill at 75 and 115 rpm and the results were compared with the flour prepared by commercial flour mill on the basis of recovery of flour, rise in temperature of flour, time taken, particle size distribution and changes in different quality parameters during storage. It was observed from the analysis that the recovery of flour was highest (95.26%) at 75 rpm speed although the time taken was more i.e. 27.27 minutes, but the rise in temperature during milling was very less (12.240C) as compared to commercial mill the temperature rose up to 31.120C. It was noted that the maize flour prepared at low speed was light yellow in color as compared to higher rpm which was dark yellow. The maize flour prepared at 75 rpm can be stored in low density polyethylene LDPE packaging material of (200 gauge) for two months without change in quality parameters. It was observed that the moisture content, protein content, fat content, alcoholic acidity and carbohydrates was significantly affected by storage time, packaging material and milling speed at P&lt;0.05. Therefore, at low speed the storage stability as well as nutritional properties of the flour can be enhanced. The improved shelf life of flour can result in better marketability.

Effects of sowing dates and irrigation regimes on grain quality of wheat grown under semi-arid condition of India

An experiment was conducted with aim to investigate the effect of sowing dates and irrigation regimes on wheat grain quality. There was four sowing dates [November 1(S1), November 16 (S2), December 1(S3) and December 16 (S4)], in main plots and four irrigation regimes [25% (I1), 50% (I2) and 75% (I3) maximum allowable depletion (MAD) of available soil moisture (ASM) and I4 – four critical growth stages in sub plots. The results revealed that hectolitre weight decreased from 80.2 and 81.4 kg hl-1 in S1 treatment to 78.3 and 79.4 kg hl-1 in S4 treatment and 79.9 and 81.5 kg hl-1 in I1 treatment to 79.0 and 79.9 kg hl-1 in I3 treatment in 2010-11 and 2011-12, respectively. Grain hardness outcome was ?75 in 2010-11 while it was &lt;75 in 2011-12 irrespective of sowing dates and irrigation regimes. The highest percentage of flour recovery obtained in S1 treatment (68.2 and 63.2%) and I1 treatment (68.0 and 62.8%) with lowest coarse bran. On average, dry gluten content increased by 16.5 and 7.1% in S4 over S1 treatment in 2010-11 and 2011-12, respectively. Grain protein content increased from 11.9 and 12.8% in S1 treatment to 12.6 and 13.8% in S4 treatment in respective seasons. The milling and technological properties in S2 and I2 treatment was at par with S1 and I2 treatment. Therefore, it may be inferred that optimum milling and technological properties of wheat grain can be maintained by sowing till mid-November and irrigation scheduling up to 50% depletion of ASM.

Suitability of different potato cultivars for processing

Five potato cultivars viz. ‘Lady Rosette’, ‘FC-3’, ‘Super’, ‘Kufri Khyati’ and ‘Kufri Pushkar’ were evaluated to find out their suitability for processing into fresh fried potato chips and dehydrated products such as dehydrated potato slices and flour. Significant differences in physico-chemical and phytochemical parameters were observed among the cultivars. ‘FC-3’ and ‘Lady Rosette’ contained the highest amount of dry matter content (22.0%, 21.4%) and lowest amount of reducing sugars (0.08%, 0.06%), respectively and produced chips of acceptable color and higher yield. While cultivars ‘Super’, ‘Kufri Khyati’ and ‘Kufri Pushkar’ were found inferior for processing due to poor quality traits. However, Super’ and ‘Kufri Khyati’ were considered best for direct consumption since they contained the highest amount of bioactive compounds including ascorbic acid, total phenolics and total antioxidant activity. Based on sensory characteristics, ‘Lady Rosette’ and ‘FC-3’ were best for processing into fresh fried potato chips and dehydrated slices. All the cultivars produced good quality potato flour but recovery of flour was maximum in ‘FC-3’ (19.40%), followed by ‘Lady Rosette’ (19.0%), while the recovery of flour from other cultivars varied between 14.80% to 15.0%.

Influence of Milling Speed on Proximate Composition of Pearl Millet Flour during Storage

To assess the effect of milling speeds on shelf-life and proximate composition of flour, pearl millet (Pennisetum glaucum), one of the most extensively grown type of millet was selected. Pearl millet flour was prepared using low speed mini flour mill at 75 and 115 rpm and the results were compared with the flour prepared using commercial flour mill. The performance of flour mill was evaluated on the basis of recovery of flour, rise in temperature of flour after milling, time taken for milling, particle size distribution and different quality parameters viz., moisture, protein, crude fat, ash, fiber, carbohydrates and free fatty acids (FFA). The whole pearl millet flour was packed in high density polyethylene (HDPE), lower density polyethylene (LDPE) plastic jars and stored for 50 days at ambient conditions. The recovery of flour was the the higher (95.26%) at 75 rpm speed than at 115 rpm although the time taken was more i.e. 25 min. but the rise in temperature during milling was very less (13.45°C) as compared to the commercial mill where the temperature rose upto 36.5°C. The moisture content and FFA increased significantly (P<0.05), whereas the protein, fat and ash content decreased significantly (P<0.05) with increase in storage time. Further, the moisture content, FFA, crude protein and fat content were affected significantly (P<0.05) whereas, the fiber and ash contents were effected non-significant (P<0.05) by both the storage time and packaging material. The pearl millet flour prepared at low speed (rpm) was light brown in color as compared to higher speed (rpm) which was dark brown. Pearl millet flour prepared at 75 rpm and stored in low density polyethylene LDPE packaging material of (200 gauge) was found the best in quality among those milled at 115 rpm and 400 rpm, followed by packaging HDPE packs.

Exploring phenotypic expression to augment quality ofTriticum aestivumand improve selection efficiency

Contribution of height, heading days and grain ripening period was examined in quality parameters of 50 Indian bread wheat (Triticum aestivum L.) cultivars by regression analysis. Their collective contribution was highly significant in end-product quality. These traits also contributed in gluten and protein contents, extraction rate, test weight, grain appearance and yellow pigments but sedimentation volume, gluten index and grain hardness remained unfazed. Heading days was the most prominent factor as it contributed positively in flour recovery, protein and gluten contents, test weight, grain appearance, chapati score and negatively in biscuit spread factor and yellow pigments. Steady grain ripening enhanced physical grain properties whereas reverse was true for protein content and cookies. Height reduced bran content and improved chapati score but quality of the bread was hampered. Study demonstrated that phenotypic indicator could supplement quality of endproducts and make the selection procedure simpler and improvised. In hard grain varieties, plant height and early flowering suited chapati quality. Reduced height enhanced benefits incurred from gluten content and its quality in bread making. Grain softness and reduced gluten content was more rewarding when supported by quick grain ripening.

Genetic improvement trend analysis for end-use quality characteristics among wheat cultivars of North-Western India

To test the perception among consumers in India for declining nutritional quality of wheat, the trends in enduse quality characteristics of popular wheat cultivars of North Western Plain Zone were studied. Fourteen mega varieties released since 1900 were grown in randomized block design over two years. ANOVA revealed no significant differences for nitrogen percentage in grain as well as straw, however, significant differences among the genotypes within breeding period for kernel hardness, sedimentation value and thousand kernel weights was observed. Linear regression equation for thousand kernel weight indicated a poor gain of 0.036g per year. However, the cubical polynomial regression equation significantly improved the association between kernel weight and year of release (R2 = 0.675). Similarly, cubical polynomial equation indicated continuous decline for sedimentation value with indication of some improvement in recent past. The present study therefore, clearly establishes no perceptible loss in nutritional quality. No trend was observed for flour recovery over the years. The study establishes that breeders did not deliberately modify any of the quality traits except grain plumpness and perceived changes are either not true or due to deterioration in production environment over years. GGE biplot analysis grouped HD 2967, HDCSW 16, HD 3086 along with C 591 and identified HDCSW 16 as the most ideal genotype for grain weight.

Relevance of physiological efficiency in wheat grain quality and the prospects of improvement.

Released and pre-released bread wheat varieties evaluated in national wheat programme of India (503 genotypes) during 2005-14 under different environments were examined for the role of physiological parameters in grain quality. Genotypes with slow plant height growth but faster rate of grain filling enhanced protein content. Plants where growth in height and grain development was slow, grains were hard, provided proportionate vegetative growth phase is longer. Steady grain growth rate benefited gluten strength and gluten quality. Irrespective of total crop duration, longer reproductive phase was an effective indicator of higher flour recovery and test weight. Magnitude and significance of morphological attributes in grain quality was almost similar to that of physiological processes, therefore prospects of utilizing these field traits were examined to enhance grain properties. Early heading and longer grain filling was effective to increase test weight whereas delayed heading and shorter plant height enhanced protein content. Bold grains hampered grain hardness and delayed heading added more bran in the flour. Genotypes with poor grain bearing and quick grain ripening had lower sedimentation value. Instead of protein, it was wet gluten which expressed negative association with yield. To improvise gluten quality, extended reproductive phase but with less grain weight was helpful. Contribution of longer post-anthesis period was observed crucial in flour recovery. These useful simple field expressions can be deployed to uplift quality of wheat grains.

EFFICIENT PROTEOLYSIS AND APPLICATION OF AN ALKALINE PROTEASE FROM HALOPHILIC Bacillus sp. EMB9

A salt-stable alkaline protease from moderately halophilic Bacillus sp. EMB9, isolated from the western coast of India, is described. This protease was capable of efficiently removing silver from used/waste X-Ray films, as well as hydrolyzing defatted soy flour with 31% degree of hydrolysis (DH). Production of the protease was optimized by using response surface methodology. Ca2+ and NaCl were the most critical factors in enhancing the yield. Under optimized culture conditions, a maximum of 369 U protease/mL was obtained, which is quite comparable to the yields of commercial proteases. The elevated production level coupled with ability to efficiently hydrolyze protein-laden soy flour and complete recovery of silver from used X-Ray films makes it a prospective industrial enzyme.

Genetic variability for grain and bread making quality traits in wheat (Triticum aestivumL.) and their correlations validated through multi-environment trials

End-use quality in wheat is complex and is determined by several component quality traits. The traits having high heritability and significant positive correlation with the enduse quality can be utilized for indirect selection for genetic improvement of the end-use quality. Environment wise interrelationship among eight grain quality traits, four farinographic and eight starch pasting parameters along with bread loaf volume were studied in a set of 35 genotypes grown in 10 environments (five locations tested over two years). Genotypes exhibited a wide range of variation within and across environments for the expression of most of the quality traits analyzed for the study. Kernel hardness showed significant positive correlation with flour recovery and water absorption capacity. Grain protein percentage was found to be positively correlated with bread making quality across the environments except for the location where grain filling was affected by boron deficiency in the soil. Path analysis for loaf volume suggested that Grain protein percentage exhibited both direct and indirect effects on loaf volume. Gluten strength (measured as SDS-sedimentation volume) showed an indirect effect on loaf volume through grain protein percentage.