Rheological Properties Of Wheat Flour Research Articles

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.

Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics

Superheated steam (SS), heat moisture (HM), and microwaves (MW) were used as heat treatment methods to improve moisture diffusion in wheat during tempering, shortening the tempering time. Moreover, the effects of heat treatment on wheat milling characteristics were studied. The results showed that SS, HM, and MW can all accelerate moisture migration, shortening the time needed for wheat tempering. Additionally, SS, HM, and MW led to an obvious change in the microstructure and a significant decrease in the hardness of wheat grain. In addition, heat treatment of wheat led to an increase in ash content, a decrease in particle size, and an increase in the damaged starch content of wheat flour. Optimized heat treatment could improve the color and dough rheological properties of wheat flour. Among the three methods, SS and HM treatment had fewer effects on wheat milling characteristics and may be suitable for improving moisture diffusion in wheat.

Detoxification of Wheat Gluten by Enzymatic Transamidation under Reducing Condition and Its Application in Typical Food Model.

Gluten, the primary network builder of wheat dough, is responsible for celiac disease or wheat allergy. Transamidation of gluten under reduction conditions has been shown to reduce the potential toxicity of celiac disease, but its application in food preparation has not been extensively studied. This work investigates the use of transamidation in food preparation to address this gap in knowledge. This study investigates the effects of transamidation on the toxicity of commercial wheat flour and the apparent structure, digestive level, and rheological characteristics of resultant dough and steamed bread, as a typical food model. The results show that transamidation starts at the kneading stage, as evaluated by using R5 enzyme-linked immunoassay and rat basophils. The potential toxicity of celiac disease is reduced by about 83% when 1% microbial transglutaminase (mTG), 2% l-lysine, and 1% reduced glutathione (GSH) are added, while retaining the original physical and rheological properties of wheat flour. The additional of reduced GSH also improves the in vitro protein digestibility. Although it cannot be a celiac disease treatment directly, this study suggests that transamidation can serve as an alternative method for reducing the gluten toxicity of wheat flour-based food products.

Rheological Properties of Wheat Flour when Mixed with Barley Flour

Some chemical and rheological properties of local barley varieties were investigated. Overall, the moisture, protein, fat, ash, and fiber content of the barley flour was higher than that of wheat flour. Different varieties of composite flour were created by partially substituting 10%, 15%, and 20% barley flour for wheat flour. This increased the arrival time to line 500. B.U. maturity time and critical kneading coefficient measured by Farinograph device, and the increase in fermentation gas pressure values measured by fermentation pressure gauge for dough of compound flour with different replacement ratios. As shown the amylograph results reveal that a drop in the temperature of the beginning of gelatinization of the composite flour solution and the rates of maximum viscosity of the composite flour, the rates of the flour water absorption, period of stability measured by the farinograph, the rates of the dough and resistance to extension and the area measured by the extensograph of composite flour dough. With increased barley flour substitution, the quality and acceptability of dough declined. However, the quality of composite flours including 10% and 15% barley flour was satisfactory.

The Effect of Ozone on Rhyzopertha dominica, Tribolium Castaneum, and Technological Properties of Wheat Flour

ABSTRACT As an alternative to synthetic pesticides, ozone has been used to combat insects in stored grain. This study aimed to examine the lethal effect of a minimum dose and time combination on insects, the potential effect on insect spiracles and cuticles, as well as technological properties of wheat flour. At various exposure durations, ozone concentrations of 0.428 g/m3 (200 ppm) were used for 2, 4, and 6 h. Ozone gas was administered to the eggs, larvae, and adults of Rhyzopertha dominica (F.) (Coleoptera: Bostrichidae) and Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae). For R. dominica, adults were significantly more resistant to ozone gas than the larval and egg stages. For T. castaneum, adults and larvae seem to have a similar ozone susceptibility, and both were more resistant than eggs. This resistance was largely dependent on the insect species and exposure duration. The scanning electron microscope (SEM) showed multi-action on the cuticle, spiracles, and antennae of the insects treated by ozone. Wheat flour exracted from grains exposed to 0.428 g/m3 ozone for 6 h was subjected to further physiochemical analysis. Germination of ozone-treated wheat grains was 77%, compared to 83% of the untreated ones. The chlorophyll content of treated and untreated grains was 1.65 and 1.07 mg/g, respectively. The protein, fat, fiber, ash, and total carbohydrate contents of the ozone-treated samples (wholemeal and flour) did not differ significantly compared to the control. The rheological properties of wheat flour showed that ozone significantly decreased its water absorption (WA) from 56.21 to 55.81% while increasing dough development time (DDT) and dough stability time (DST). All sensorial parameters did not differ significantly between ozone-treated and untreated samples. Pan bread made from the flour of ozone-treated grains was fresher than the control bread.

The effect of laccase enzyme addition to soft Syrian wheat flour or blending with durum flour on the rheological properties of dough

Wheat is one of the most important crops in the world, its products, especially fermented baked goods, take a major role in the diet. These products require strong flour. In Syria, about 20 – 25% of improved durum wheat is blended with soft wheat to increase the strength of the flour. Laccase enzyme, is one of the important oxidative enzymes, which is added to increase the strength of the dough. Several devices have been used to evaluate flour and measure the properties of dough, but none of them is able to predict all the properties in a single test one. A new instrument Mixolab dough characterizer has been developed to measure the dough properties and the pasting behavior of flour at the same time. Hence, in the present research Mixolab dough characterizer was used to assess the effect of the addition of laccase enzyme and blending of durum and soft Syrian wheat on the rheological properties of wheat flour (80% extraction). The results showed that the values of C2 (decrease in dough consistency due to excessive mixing), water absorption, and dough development time increase after the addition of laccase enzyme and blending durum and soft wheat, as well as the dough stability increases too, therefore, it can be concluded that, both the addition of laccase and blending durum and soft wheat increase dough strength, but the addition of laccase treatment has higher values of dough stability and gluten index compared to blend flour. The effect of the two treatments on the properties of the starch differed; the values of C3 (starch gelatinisation), C4 (gel stability), and C5 (starch retrogradation) are increasing with laccase addition, while these values are reducing with the blending of durum and soft wheat.

Selected quality parameters of wheat flour and dough for the production of Iraqi flatbread

Characterization of some products and finding a correlation with well-known chemical or rheological properties is an important issue in terms of facilitating trade worldwide. Therefore, the objectives of this study were to characterize and score Iraqi flatbread in addition to discover a correlation between the scored flatbread and the chemical or rheological properties of wheat flour. Multilinear regression was used, and several models were created to predict flatbread scores. The results showed that gluten index was highly correlated to flatbread (R2 = +0.8672, p < .0001) followed by the degree of dough softening (R2 = −0.8406, p < .0001) and resistance to extension (R2 = +0.7293, p < .0006). The highest correlated model to predict Iraqi flatbread was by combining the three mentioned properties (R2 = 0.9303, p < .0001). The confidence 95% of predicting flatbread scores by following the models was high and significant, and the models can be helpful for wheat trading to Iraq. Novelty impact statement Iraqi flatbread is the most common type of bread eaten in Iraq, and wheat imported to Iraq must be suitable for producing this kind of bread. Determining wheat flour quality in terms of the chemical or rheological properties that are understood by all experts in the field facilitates wheat trading to Iraq. The current study found that gluten index and degree of dough softening were the main chemical and rheological properties that described the quality of wheat flour that is suitable for producing Iraqi flatbread.

Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread.

The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour. After HMT, the gelatinization temperature of wheat flour increased and the gelatinization enthalpy reduced. The solubility and swelling power of wheat flour increased after the heat-moisture treatment. The solubility of modified flour after PAW-HMT treatment was lower than that of distilled water (DW)-HMT at the same temperature. The wheat flour with HMT had higher storage modulus (G') and loss modulus (G“), and had better ductility and deformability. Common wheat flour was partially replaced by modified flour to make steamed bread. The results indicated that the volume, height, diameter and specific volume of steamed bread were significantly decreased with the addition of HMT flour. However, the hardness, viscosity and chewiness increased significantly. The resistant starch content of steamed bread with the modified wheat flour increased. The results provide new insights for the development of new functional steamed bread.

Physicochemical characterization of cereal bran cell wall with special reference to its rheological and functional properties

ABSTRACT The cell wall is a non-starch polysaccharide and consists of various bioactive moieties. In addition, it has many functional and nutraceutical properties. The main purpose of this present research was to extract the cell wall from different cereal bran and to characterize it for nutritional and bioactive properties. In addition, the effects of the cereal bran cell wall (CBCW) on functional and rheological properties of wheat flour were elucidated. For this purpose, the cell wall was extracted from different cereal bran (maize, oat, and wheat) via an enzymatic method and characterized for its monosaccharides and phenolic acids contents. Additionally, the rheological properties of wheat flour with the addition of CBCW were determined using the farinograph and mixograph. The results showed that the cell wall contents in oat bran (43.31 ± 1.41%) were higher than those in wheat (41.53 ± 0.09%) and maize bran cell walls (37.31 ± 1.05%). The maize bran cell wall has higher arabinose, xylose, galactose, and glucuronic acid contents, followed by oat and wheat bran cell walls. Furthermore, the oat bran cell wall contained higher total phenolic acid contents as compared to maize and wheat bran. Nevertheless, the ferulic acid content was high in the maize bran cell wall. Moreover, incorporation (2%) of CBCW significantly improved the rheological properties of wheat flour. The water absorption (66.04 ± 0.23%), dough stability (4.54 ± 0.6 min), peak height (66.02 ± 0.03BU), and mixing tolerance index (70.02 ± 0.07%) were high in wheat flour with the addition of oat bran cell walls followed by wheat and maize bran cell walls. Furthermore, the dough development time (6.75 ± 0.25 min) was the highest in the control sample and the lowest mixing time was observed in C4 (5.41 ± 0.12 min), while the softness of dough (139.4 ± 0.02%) was decreased more significantly through the oat cell wall than wheat and maize. Conclusively, CBCW contained different bioactive moieties that have numerous positive effects on the rheological and functional properties of wheat flour.

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality.

Effect of Adding Grape Seed Powder on The Chemical Composition and Rheological Properties of Local Wheat Flour

The study aimed to replace 3 and 4% of wheat flour with grape seed powder to improve the nutritional value of wheat flour and improve the rheological properties of wheat flour paste. The results of the chemical composition of wheat flour and grape seed powder showed that the moisture content in wheat was 11.5%, while its percentage in grape seed flour was 7.16%, ash 0.46% and 2.36%, protein 12.42% and 12.59%, fat 1.50 and 14.49%, fiber 1.43 and 42.98%, carbohydrates 72.69 and 20.42%, respectively. The Amylograph results showed that the gelatinization starting temperature of wheat flour dough replaced by grape seed flour for 3 and 4% reached 63.4 and 63.4 °C, respectively, with a significant difference from that of wheat flour dough. While the gel end temperature differed significantly for wheat flour dough that was replaced by 3and 4% of grape seed flour and reached 91 and 90.3°C, compared to wheat flour dough. The addition of grape seed powder showed a significant increase in the maximum viscosity to 1369 and 1433 °C compared with wheat flour dough. The addition of grape seed powder improved the farinograph qualities of wheat flour dough, for all 3 and 4% substitution ratios of grape seed powder, compared to wheat flour. Wheat flour replaced by 4% of grape seed powder, had a higher water absorption rate compared to wheat flour and reached 69.7%.

Influence of Amylase Addition on Bread Quality and Bread Staling

In this study, the effect of two amylases (maltogenic amylase and maltotetraose-producing amylase) on the rheological properties of wheat flour as well as on the quality and staling of partially baked bread is investigated. The rheological measurements obtained from a Viscograph showed that both amylases reduced the peak viscosity, final viscosity, and setback viscosity of wheat flour, whereas maltotetraose-producing amylase significantly improved the specific volume of fresh bread. Furthermore, the addition of both types of amylases was able to reduce crumb firmness and amylopectin retrogradation, due to their ability to partially hydrolyze starch molecules and generate low molecular weight dextrin, which was confirmed by the analysis of the maltooligosaccharide composition of the breads. The results indicated that the effects of maltotetraose-producing amylase were more pronounced than those of maltogenic amylase in terms of slowing bread staling.

The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour.

The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W.

The Effect of Fenugreek Gum on The Rheological and Qualitative Properties of Pan Bread

This research was conducted to investigate the effects of adding levels of Fenugreek seeds gum 0.5-2% on the qualitative and rheological properties of wheat flour (70% extraction).The results of the chemical composition of wheat flour and flour contain fenugreek gum showed that there is an increase in moisture content, protein, fat, ash and carbohydrate as the level of fenugreek gum replacement was increased. Ratios of wet gluten, dry gluten, gluten index and colour in wheat flour contain fenugreek gum was found to be significantly higher (P ≤ 0.05) compared with the control. The rheological properties of flour prepared with an adding of fenugreek seeds gum were estimated. The adding of fenugreek gum caused changes in the rheological properties of dough, The adding of fenugreek gum to the dough led to increased water absorption and dough stability. However, the development time, degree of softening and farinoghraph quality number were decreased. The sensory evaluation of loaf for different treatments showed better acceptability for the blend flour in comparison with the control. However, it can be recommended that the panelists. preferred2% of Fenugreek seeds gum replacement.

Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products

SummaryEffects of polyols (mannitol and xylitol) on physical properties, pasting properties and dynamic rheological properties of wheat flour and the microstructure, water activity (Aw), radial expansion ratio (ER), oil absorption rate (OAR) and texture of extruded flour products were evaluated in this work. The results show that both mannitol and xylitol can promote gluten network formation, enhance tensile resistance and increase the storage modulus (G') and loss modulus (G'') of the dough. More dense and uniform particles were also found on the surface of extruded flour products in the presence of polyols by scanning electron microscopy (SEM). Furthermore, the Aw, hardness and chewiness were reduced while the ER and ORA were increased for extruded flour products by incorporation of polyols. Thus, the extruded flour products with improved quality by polyols exhibit great application prospect in food industry.

Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (&amp;lt;i&amp;gt;Triticum aestivum&amp;lt;/i&amp;gt; L.) Lines Grown in Kenya

Physicochemical and rheological properties of wheat flour defines its end use and are influenced by variety and environmental factors. New varieties need to be evaluated under different environments to determine the environment and variety best suited desired quality characteristics. This study was designed to evaluate the baking quality performance of 17 advanced stem rust wheat lines and 3 varieties under different environments. Completely Randomized Block Design experiments were set up in five zones in Kenya; Njoro, Narok, Naivasha, Eldoret and Timau where the 17 advanced lines and 3 varieties were grown and different baking quality parameters evaluated. The baking quality parameters were analysed following the approved and AACCI methods as described in the materials and methods section. Protein results ranged from 7.90 to 14.67%, gluten12.30 to 32.20%, and zeleny 10.07 to 56.33% respectively. Dough development time ranged from 1.50 to 7.33 minutes, dough stability0.92 to 15.67 minutes, water absorption60.67 to 70.07% and mixing toleranceindex8.33 to 96.67 B.U. Hectolitre weight ranged from 59.19 to 80.14 Kg/Hl, flour extraction 59.19 to 82.50%, starch47.17 to 75.27, ash0.50 to 1.26% and moisture11.67 to 16.10%. Timau a cooler environment in comparison to the other regions recorded lower protein levels compared to Narok a hotter environment which recorded high protein, gluten and zeleny levels regardless of line/genotype evaluated, confirming the influence of environment on baking quality parameters. K. Ibis and R1290 recorded high protein levels except in Timau which points to the stability of genotypic qualities across the environments. Timau proved to be the best site for soft wheat and Njoro for hard wheat due to the high quality characteristics observed in the lines/genotypes.

Effect of cereal endospermic cell wall on farinographic and mixographic characteristics of wheat flour

In this study, the effect of cereal endospermic cell wall from wheat, barley, and sorghum on rheological properties with special reference to farinographic and mixographic characteristics of wheat flour dough was observed. For the purpose, endospermic cell wall was isolated from two varieties of each cereals by using popping method. Moreover 1% and 2% of cereal endospermic cell walls were added in wheat flour and farinographic (i.e., water absorption capacity, dough development time, dough stability, softness of dough, mixing tolerance index [MTI]) and mixographic characteristics (i.e., mixing time and peak height) were determined through farinograph and mixograph. Results revealed that rheological properties of wheat flour were significantly improved by the addition of cereal cell walls. Higher increase in water absorption capacity (70.56 ± 0.32%), dough stability (7.77 ± 0.19 min), peak height (70.41 ± 0.34 BU), and MTI (73.59 ± 0.33%) of dough was observed with the addition of barley cell wall followed by wheat and sorghum cell walls at 2%. Moreover dough development time (3.13 ± 0.34 min), mixing time (4.32 ± 0.07 min), and softness of dough (125.60 ± 0.29%) were decreased more significantly through barley cell wall than wheat and sorghum cell walls. Conclusively, utilization of cereal cell wall in cereal-based products improve product quality. Practical applications Cereal cell wall is the layer of polysaccharides, that is, cellulosic and non-cellulosic. These components improve the farinographic and mixographic properties of dough. Cell wall has higher polysaccharides than grain. In this study, cereal cell walls (from wheat, barley, and sorghum) were added in wheat flour and various properties of wheat dough such as water absorption capacity, dough development time, mixing time, softness of dough, dough stability, MTI, and peak height were improved. In nutshell, utilization of cell wall in cereal-based products can fulfill many objectives including improving product quality, shelf life, value addition, and maintaining good health of the consumers. Novel products with improved rheology can be introduced in market as functional foods against various diseases such as diabetes mellitus, cancer, bacterial infections.

Comparison of rheological properties of dough prepared with different wheat flours

Wheat flours milled from different wheat varieties and collected from different streams of milling system were used as raw materials in this study. The proteins of different flours were extracted and analyzed using electrophoresis for their composition. The dough rheological properties of different flours, including farinographic and extensographic properties, were also studied to correlate with their protein compositions. According to the results of electrophoresis, the flour protein compositions were grouped into six groups. The molecular weight ranges of the proteins in these six groups were 205.0-97.4, 97.4-66.2, 66.2-45.0, 45.0-36.0, 36.0-24.0, and 24.0-6.5 kDa, respectively. The protein contents of these six groups were found to be significantly correlated to some rheological values of wheat flour dough. These results revealed that the dough rheological properties of wheat flour were not only correlated significantly to the total protein content of the flour but also to the composition of the proteins.

Effects of milling methods on rheological properties of fermented and non-fermented dough

Abstract The rheological properties of wheat flour are very important for the production of bakery products, and the milling methods greatly influence the rheological properties. In this paper, we measured the particle size distributions, damaged starch contents, granular morphology, and pasting properties of the wheat flour, also carried out the uniaxial elongation test, the texture profile analysis, and rheological properties of the dough to evaluate effects of two milling methods, i.e. impact mill (IM) and hammer mill (HM), on the rheological properties of wheat flour and dough. The results showed that milling methods had no significant effects on flour pasting temperature (except the flour H3 obtained by HM grinding three times) and springiness of dough. Flour samples milled by IM had a lower damaged starch content, higher trough viscosity, higher final viscosity and higher values of setback compared to samples processed by HM. After repeated milling of IM, the damaged starch content of the endosperm granules could be controlled below 1% (P

Effect of the addition of pumpkin powder on the physicochemical qualities and rheological properties of wheat flour

Effect of the addition of pumpkin powder on the physicochemical qualities and rheological properties of wheat flour