Semolina Flour Research Articles

Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins

Changes in large amplitude oscillatory shear (LAOS) were used to compare the dough strength and resilience during aging at 4 °C and 25 °C for hard wheat soft wheat and semolina (from durum wheat) flour doughs (from t = 0 to t = 108h). All dough samples aged at 25 °C showed a transition from strain stiffening to strain softening behavior. The critical strain was highest for semolina dough which showed the most solid-like viscoelastic behavior due to the higher protein content with the best protein quality. FTIR spectra indicated that β-sheet, β-turn and α-helix structures of each dough sample were affected differently due to aging process at 4 °C and 25 °C. Aging increased β-sheet content of the protein fraction in semolina and soft wheat dough and decreased it in hard wheat dough. Aging at higher temperature caused a significant increase in α-helix structure of only hard wheat dough sample while a decrease in β-turn structures of hard and soft wheat dough samples. With the combined effect of aging time and temperature, high molecular weight to low molecular weight ratio (HMW/LMW) ratios decreased for all dough samples especially at room temperature compared to aging at 4 °C. • LAOS of hard, soft and SemD showed SemD to have the highest resilience during aging. • Resilience was measured using the strain dependence of G′ M and G″ M , G′ L and G″ L . • Aging at 25 °C caused a sharp transition from strain stiffening to strain softening. • HWD and SWD had reverse trends in secondary structures of proteins, Sem stayed constant. • SDS-PAGE results showed that glutenin break down was highest in Sem dough.

Physico-Chemical Characteristics of Sapota (Chikoo) Powder based Value Added Pasta Product using Semolina (Suji) and Maida

The cereals of today are more nutritious and healthful than ever before. Cereals processing is one of the oldest and the most essential part of all food technologies. Pasta products and noodles have been staple foods since ancient times in many countries all over the world. In this study pasta formulation was substituted with blending sapota powder in different proportions (4 levels i.e. 0%, 10%, 20%, 30%) into semolina and maida flour separately. Pasta products were prepared using eight different formulations and adding water (approximately 31% of total weight) in DOLLY pasta extruder machine. All the samples were evaluated for physical properties: specific length (mm/g), bulk density (kg/m3), specific density (kg/m3) and porosity (%); functional properties: water absorption index (%), water solubility index (%) and oil absorption capacity (ml/g) and nutritional compositions: moisture (%), crude protein (%), fat (%) and carbohydrate (%). Highest specific length 36.20 mm/g was observed for T5 treatment, low bulk density 368.10 kg/m3 was observed for T5 and highest porosity 9.24% was found for T1 treatment. The maximum WAI, WSI values 325.83%, 17.33% respectively was observed for T1 treatment and minimum value of oil absorption capacity 1.06 ml/g for T8 treatment. The moisture content of dried pasta products was found in the range of 6 to 7%. The maximum value of crude protein 13.07% was found for T5 and minimum value 8.81% for T4 treatments. The fat contents were varied from 1.02% to 1.28 %. The maximum value of carbohydrate was 76.20% for T1 and minimum value 65.41% for T8.

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

AbstractThis study evaluates the proximate composition, amylose, resistant starch, pasting properties, total phenolic content (TPC), antioxidant capacities, and amino acid profiles of banana flour and cassava flour in comparison to semolina flour. Banana flour and cassava flour have a lower protein content (4.54% and 1.41%) but higher total dietary fiber (16.46% and 10.99%) than semolina flour (12.36% and 7.07%, respectively). The two gluten‐free flours have a lower amylopectin content compared to semolina flour. Banana flour shows high nutritional qualities (resistant starch, TPC, and antioxidant capacities) compared to cassava and semolina flours. The amino acid evaluation shows that banana and cassava flours have a better ratio of total essential amino acid to total amino acid (35.37% and 29.95% vs 23.34%) but have lower limiting essential amino acid values (0.98% and 1.51% vs 11.12%) than semolina flour. Understanding the different physicochemical, functional, and nutritional properties of banana and cassava flours helps to inform the development of gluten‐free cereal products based on these flours.

FORTIFICATION OF PASTA WITH BARLEY FRACTION HIGH B-GLUCAN AND QUINOA FLOUR

Much attention has been given recently to improve the nutritional value of foods. In this study, the effects of non-traditional flours on cooking quality, texture, composition, and consumer acceptance of pasta were evaluated. Semolina flour used to make pasta was replaced by different ratios of barley fraction enriched with β-glucan (FD) and quinoa flours. Parameters evaluated in this study were: cooking loss, texture, color values (L*, a*, b*), proximate composition, amino acid profile, and consumer acceptance. The variables assessed used were the ratios (10, 20 and 30%) of (FD) or quinoa flour. Also, quinoa flour and FD were used to make pasta at ratios of (100% Q, 90% Q + 10% FD, 80% Q + 20% FD and 70% Q + 30% FD). Results indicated that pasta containing 30% FD and 30% quinoa flours had a decreased optimal cooking time of 11.10 and 5.83 minutes respectively, compared to the control pasta time of 15.17 minutes. Cooking loss was decreased for pasta containing FD and found to be significantly (p < 0.01) greater for pasta containing quinoa flour. Although the addition of quinoa flour negatively affected the cooking loss, the percentages were still found to be at an acceptable level. On the other hand, volume was increased for pasta containing FD or quinoa flour. The results of the texture indicated that hardness and chewiness were significantly (p < 0.01) affected by the addition of non-traditional flours. More so, quinoa flour had a greater effect on hardness and chewiness than FD flour, leading to increased values as more quinoa flour was added. The control pasta was found to be significantly (p < 0.01) more firm than those made with FD and quinoa flours, with the exception of S4 and Q4 which contain 30% FD. Results of the Hunter lab colorimeter indicated that the control pasta was significantly (p < 0.01) lighter than the pastas containing FD and quinoa flours, with those containing the highest amounts of quinoa being the darkest. Redness (a* values) significantly (p < 0.01) increased with the addition of FD and quinoa flours, while yellowness (b* values) decreased. The yellowness of pastas was found to be affected not only by the addition of FD and quinoa flours, but also by the ratio of the two additional flours. Although statistical analysis could not be performed on the results of proximate composition and amino acid analysis, the results were in agreement with many previous studies. The addition of FD flour greatly increased the protein, fat , fiber, ash, and amino acid content of pasta, with pasta Q4 (70% Q + 30% FD) having the highest values of all of these. Accordingly, it can be determined that the addition of quinoa flour and FD had the greatest effect on fortifying wheat pasta. Quinoa pasta (Q1, Q2, Q3 and Q4) had high nutritional value than semolina pasta. Data concluded the possibility of producing pasta relatively higher in fiber, β-glucan and protein without considerable bad effects on its cooking quality and sensory properties, and also has many benefits for health of diabetes, high cholesterol patients and heart diseases.

Distribution and function of LMW glutenins, HMW glutenins, and gliadins in wheat doughs analyzed with ‘in situ’ detection and quantitative imaging techniques

The different gluten subunits, gliadins, LMW glutenins, and HMW glutenins have been reported to play different key roles in different type of wheat products. This paper studied the interaction between gliadin, LMW and HMW glutenins in soft, hard and durum semolina flour doughs during different stages of mixing. In order to see how do the gluten subunits (gliadin, LMW glutenin and HMW glutenin) redistribute during mixing, dough samples were taken at maximum strength and 10 min after maximum strength. The doughs have been mixed with the same level of added water (55%), therefore they all have different strengths values due to their changes in proteins content. Oscillatory rheological measurements were performed on the doughs. It has been found that HMW glutenins are relatively immobile because of their less molecular mobility and do no redistribute themselves especially at high strength for doughs such as hard wheat flour. LMW glutenins and gliadins on the other hand redistribute themselves at even at high dough strengths forming a more stable network. In weaker doughs such as soft wheat, the breakdown of the three proteins subunits is responsible for the decay in dough strength. We have also visualized how the greater amount of LMW glutenins in semolina is in constant interaction with HMW glutenins and gliadins allowing the dough to maintain a stable strength for an extended mixing time. Finally, we have found the ‘in situ’ detection and quantitative analysis techniques to be more sensitive to the changes occurring in the gluten network of the dough than the oscillatory rheological analysis.

Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta

Frozen cooked pasta meals are offered to meet the increasing demand for high-quality pasta products with ready-to-eat convenience. However, textural changes during freezing and after thawing may consequently modify pasta quality, which requires strategies to minimize texture deterioration. Two egg white powders (EWP), namely, P110 and M200 from Henningsen Foods, Inc. were incorporated at different levels (0, 3 and 5 g/100 g semolina flour) into cooked and frozen wheat semolina pasta to improve their texture and cooking quality. The water absorption of pasta was greatly improved, while the cooking loss was significantly reduced by EWP. The negative effect of freezing and reheating processes on the pasta texture could be significantly minimized by EWP, especially M200 at 3 g/100 g semolina flour. The dynamic rheology on pasta dough and total sulfhydryl and disulfide in two egg white solutions were measured. It can be seen that M200 could form a stronger gel-like structure than P110, which may contribute to significant free sulfhydryl/disulfide exchange with gluten. It could be seen that the findings in this work demonstrated the potential of using EWP especially M200 to improve fresh and frozen pasta texture and quality.

Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.

This research is focusing on the texture, rheology, and sensory properties of pasta products enriched with the sweet potato starch (SPS) as well as on the content of resistant starch (RS) in these products. SPS was extracted from orange sweet potatoes using 1 mol. L-1 Sodium chloride solution. Durum wheat flour semolina was partially supplemented with 10, 20, and 30% (w/w) by SPS in the pasta formulation and the influence of enrichment on the cooking quality, mechanical and sensory properties, and the color was observed. SPS addition resulted in decreased water absorption and shorter dough development time, but the stability of the dough was also decreased. The optimum cooking time for pasta was reduced, but only slightly, on the other side, the swelling index increased, which negatively impacted on the firmness of the products. Increasing of the SPS content also resulted in higher stickiness values for pasta. When up to 20% of wheat flour was replaced, the color of finished products was less acceptable. In the products, the resistant and total starch content were determined. Pasta cooking resulted in the reduction of RS content, which was then increased by storing products for 24 hr. It can be concluded that the substitution of part of semolina flour with SPS increased the level of RS, but on the other side, it caused some significant differences from the quality of pasta made from semolina only.

Incorporating sprouted chickpea flour in pasta increases brachial artery flow-mediated dilation.

Consumption of alternative flours, such as sprouted chickpea flour, has shown increased popularity in recent years. Foods rich in antioxidants have been shown to influence brachial artery flow-mediated dilation (FMD), a non-invasive test of a crucial layer of the artery called the endothelium. Partially replacing the semolina flour in pasta with sprouted chickpea flour (SCF) may acutely affect endothelial function post-digestion. We sought to determine if FMD was higher, lower, or the same post-digestion of pasta made with 60% semolina flour and 40% SCF (SCF40) vs. post-digestion of pasta made with 100% semolina flour (SEM100, i.e.,control). Trolox equivalent antioxidant capacity (TEAC) analysis was performed on the same flour samples. Healthy participants underwent a screening visit and two randomized controlled meal data collection visits (SCF40 and SEM100). At each data collection visit, participants consumed 255g of pasta with butter. FMD was assessed 2-3h after pasta consumption. TEAC results showed that SCF40 (2.031 ± 0.096mmol trolox/100g sample) had significantly greater antioxidant capacity than SEM100 (1.736 ± 0.046mmol trolox/100g sample; p = 0.02). Twenty-two healthy participants (5 men and 17 women; 26 ± 2years, 66.6 ± 2.3kg, BMI = 24 ± 1kg/m2, SBP = 114 ± 3mmHg, DBP = 75 ± 2mmHg, HR = 74 ± 3 BPM) were studied. FMD in the SCF40 condition (10.3% ± 1.2%) was greater than the SEM100 condition (7.9% ± 0.8%, p = 0.02). These data suggest that partial substitution with sprouted chickpea flour in place of semolina flour in pasta acutely improves post-digestion FMD, which may be beneficial for cardiovascular health (ClinicalTrials.gov Identifier: NCT03801486).

Technology of preparation of chicken jalebi and its sensory attributes

Chicken jalebis- a new snack was prepared by incorporating 23% non meat ingredients(Black gram flour, Bengal gram flour, corn flour, rice flour, semolina flour) at different proportions with 55% chicken (Broiler meat) to find out the best formulation without affecting the physico-chemical, microbial and organoleptic qualities of the product. Non meat ingredients were fermented for 24 hrs with curd at room temperature. Chicken was collected from local market, deboned, minced and processed. Different formulations of chicken jalebi batter were prepared by mixing broiler minced meat with fermented non meat ingredients, spices, oil, salt and ice to form a stable emulsion. The batter is then stuffed in a conical shaped plastic packet and pressed in such a manner to give a jalebi shape and then fried in sunflower refine oil at 180±50C for 5-10mins. One part of the chicken jalebis was immersed in tomato sauce, prepared from tomato magi sauce with little modification and other part was kept as such and then sensory attributes were evaluated and it was found that chicken jalebi containing rice flour was highly accepted by the consumers.

Selective PQQPFPQQ Gluten Epitope Chemical Sensor with a Molecularly Imprinted Polymer Recognition Unit and an Extended-Gate Field-Effect Transistor Transduction Unit.

A molecularly imprinted polymer (MIP) recognition system was devised for selective determination of an immunogenic gluten octamer epitope, PQQPFPQQ. For that, a thin MIP film was devised, guided by density functional theory calculations, and then synthesized to become the chemosensor recognition unit. Bis(bithiophene)-based cross-linking and functional monomers were used for this synthesis. An extended-gate field-effect transistor (EG-FET) was used as the transduction unit. The EG-FET gate surface was coated with the PQQPFPQQ-templated MIP film, by electropolymerization, to result in a complete chemosensor. X-ray photoelectron spectroscopy analysis confirmed the presence of the PQQPFPQQ epitope, and its removal from the MIP film. The chemosensor selectively discriminated between the octamer analyte and another peptide of the same number of amino acids but with two of them mismatched (PQQQFPPQ). The chemosensor was validated with respect to both the PQQPFPQQ analyte and a real gluten extract from semolina flour. It was capable to determine PQQPFPQQ in the concentration range of 0.5-45 ppm with the limit of detection (LOD) = 0.11 ppm. Moreover, it was capable of determining gluten in real samples in the concentration range of 4-25 ppm with LOD = 4 ppm, which is a value sufficient for discriminating between gluten-free and non-gluten-free food products. The gluten content in semolina flour determined with the chemosensor well correlated with that determined with a commercial ELISA gluten kit. The Langmuir, Freundlich, and Langmuir-Freundlich isotherms were fitted to the epitope sorption data. The sorption parameters determined from these isotherms indicated that the imprinted cavities were quite homogeneous and that the epitope analyte was chemisorbed in them.

Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano-kaolin to maintain the quality of low-moisture mozzarella cheese during low-temperature storage.

Active food packaging films with improved properties and strong antimicrobial activity were prepared by blending mixed nanomaterials with different ratio [1:4 (40 mg:160 mg), 3:2 (120 mg: 80 mg), 0:5 (0 mg: 200 mg) and 5:0 (200 mg:0 mg)] of ZnO and kaolin with semolina using a solvent casting method and used for the packaging of low moisture mozzarella cheese to test the effect of packaging on the quality change of the cheese for long-term (up to 72 days) refrigerated storage. Compared with the neat semolina film, mechanical strength (TS) of the nanocomposite films increased significantly (increase in 21-65%) and water vapor barrier (WVP) and O2 gas barrier (OP) properties decreased significantly (decrease in 43-50% and 60-65%, respectively) depending on the blending ratio of ZnO and kaolin nanoclay. The nanocomposite films also exhibited strong antimicrobial activity against bacteria (E. coli and S. aureus), yeast (C. albicans), and mold (A. niger). The nanocomposite packaging films were effectively prevented the growth of microorganisms (coliforms, total microbial, and fungi) of the cheese during storage at low-temperature and showed microbial growth of less than 2.5 log CFU/g after 72 days of storage compared to the control group, and the quality of the packaged cheese was still acceptable. The semolina-based nanocomposite films, especially Sem/Z3 K2 film, were effective for packaging of low moisture mozzarella cheese to maintain the physicochemical properties (pH, moisture, and fat content) and quality (color, taste, texture, and overall acceptability) of the cheese as well as preventing microbial growth (coliforms, total microbial, and fungi). © 2018 Society of Chemical Industry.

Physico-mechanical and microstructural properties of semolina flour films as influenced by different sorbitol/glycerol concentrations

ABSTRACTThis study aimed at investigating the physico-mechanical and microstructural properties of a novel edible film based on plasticized semolina flour with different plasticizer (sorbitol/glycerol, 3:1) contents (30, 40, and 50%, w/w). As plasticizer content increased, water vapor and oxygen permeability, tensile strength, and the elastic modulus of the semolina films decreased, while their water solubility, moisture content, and elongation-at-break increased significantly (p < 0.05). Semolina-based films exhibited excellent absorption of ultraviolet light, and the addition of plasticizers improved the optical properties of the resultant films. Fourier-transform infrared spectroscopy showed no significant effect on the structure of the protein. Thermogravimetric analysis also revealed that increasing plasticizer concentration has no remarkable influence on the magnitude of weight loss. Atomic force microscopy images showed that the surface roughness of the films was influenced by plasticizer concentrations. This study demonstrated that semolina flour protein has the potential to prepare edible films.

Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production

The aim of the present investigation was to formulate a pasta product with increased levels of protein and nutritive value by adding quinoa flour to traditional durum wheat semolina. And studding the effects of fortification on farinograph parameters, color characteristics, cooking quality, consumer acceptance, texture profile and chemical composition, and the most desirable ratio of quinoa flour is to be determined. Pasta was fortified with 10, 20 and 30% quinoa flour (QF) and evaluated against a control made of 100% semolina flour (control) for farinograph parameters, color characteristics, cooking quality, consumer acceptance, texture profile and chemical composition. Fortification pasta dough with QF at 10, 20 and 30% gradually increased water absorption, mixing tolerance index and dough weakening, meanwhile decreased the arrival time, dough development time and dough stability scores gradually comparing with those of pasta control sample. Pasta was darker and more brown in color (L* and b* values decreased while a* values increased) with the increased addition of quinoa flour. Pasta products containing quinoa flour had an increased weight and volume than control gradually by increasing QF. Cooking loss of fortified pastas was significantly (p<0.05) greater than the control, but were within the acceptable range of 7-8%. The untrained consumer panel significantly (p<0.05) preferred the control pasta over those fortified with quinoa flour. All pasta variations were deemed acceptable in sensory study. Hardness of pasta increased as the percentage of quinoa fortification increased. Quinoa flour had adverse effects on protein, fat, ash and fiber content when compared to control. It can be recommended that fortification with different percentages of quinoa flour produces high nutritional value and high protein pasta.

Relationship Between Grain, Semolina, and Whole Wheat Flour Properties and the Physical and Cooking Qualities of Whole Wheat Spaghetti

Durum breeding programs need to identify raw material traits capable of predicting whole wheat spaghetti quality. Nineteen durum wheat (Triticum turgidum L. var. durum) cultivars and 17 breeding lines were collected from 19 different environments in North Dakota and were evaluated for physical and cooking qualities of whole wheat spaghetti. Raw material traits evaluated included grain, semolina, and whole wheat flour characteristics. Similar to traditional spaghetti, grain protein content had a significant positive correlation with cooking quality of whole wheat spaghetti. Stepwise multiple regressions showed grain protein content, mixogram break time, and wet gluten were the predominant characteristics in predicting cooked firmness of whole wheat spaghetti.

Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta

Yam flour (Dioscorea schimperiana) prepared by traditional (TPYF) and modified (MPYF) processes has been used as an ingredient, to develop bio-functionally enriched pasta. The yam flours have been blended with Durum semolina flour at different levels (10, 20, 30 & 60%) to produce pasta. The cooking quality, antioxidant potential, digestibility profile and sensory profile of the blended pasta have been evaluated. Above all the substituted yam based pasta, the cooking loss was within the permissible level (8%). The β-carotene content of MPYF substituted pasta was significantly higher compared to TPYF samples. The incorporation of yam flour substantially improved total phenolic content (2.9 and 1.7 fold for 60% substituted MPYF and TPYF respectively as compared to control). The same trend was observed with the antioxidant capacity (ABTS - 3.80 and 1.41 fold; RSA - 2.21 and 1.72 fold; FRAP - 14.48 and 11.22 fold respectively for 60% MPYF and TPYF sample as compared to control). The in vitro starch digestibility was reduced significantly among the samples (62.35% in control pasta to 46.41% in 60%MPYF and 50.01% in 60%TPYF samples). The starch profile indicated a significant decrease of rapidly digestible starch (62.63% in control to 43.55% in 60%MPYF and 43.04% in 60%TPYF samples). Sensory evaluation revealed that pasta with up to 30% yam flour was acceptable. Dioscorea schimperiana can be used to improve pasta nutritional quality. For better functional potential, modified process yam flour is suitable.

Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn (Triticum monococcum) flours

The effects of the replacement of einkorn flour on pasta proteins aggregation were studied by sodium dodecyl sulfate polyacrylamide gel electrophoresis and size exclusion high performance chromatography. Pasta was produced replacing durum wheat semolina with an increasing amount of einkorn flour (30, 50 and 100%). The polymeric protein structure of flours and related pasta and pasta mixture was determined by protein subunits composition and size of polymeric proteins. The unextractability of polymeric protein was related to the unextractable protein fraction and to the determination of –SH/-SS groups. Durum wheat semolina and einkorn flours increased their unextractable and polymeric fractions during pasta processing. The unexpected results derived from the areas of unextractable fractions and total and large unextractable polymeric fractions of 70/30 semolina/einkorn pasta mixture that were lower than those of 50/50 semolina/einkorn pasta mixture. Although the semolina flour contained more gluten proteins than einkorn flour, a higher aggregation was registered for 50/50 semolina/einkorn flour pasta. These results suggested that a different assessment of gluten network occurred in pasta mixture and it was regulated by a self-assembling machine influenced by nature of HMW-GS. The 50/50 semolina/einkorn pasta mixture determined a supramolecular structure in the developing of its network architecture.

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of 15, 30 and 45% (w/w) to develop a pasta with enhanced nutritional profile. The protein, fat, and water content significantly increased with addition of meat. The addition of meat enhanced the pasta gluten network. The redness and yellowness of cooked pasta increased with meat addition. Tensile strength increased from 0.018N/mm2 in the control sample to 0.046N/mm2 in 45% beef emulsion (45EM) sample. All meat-containing samples had significantly higher elasticity than control (0.039N/mm2). GI significantly decreased and IVPD value increased in 45EM sample. Five essential amino acids (leucine, lysine, methionine, threonine, tryptophan) in pasta digesta increased significantly with increasing meat addition.

Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.

The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples. However, all viscosities, except the breakdown viscosity, were reduced with increasing percentages of BGRFs. Replacement of the common wheat flour with BGRFs resulted in a reddish brown colored pasta with a lower L* value and a higher a* value. The common wheat pastas containing up to 4% BGRFs were not significantly different from semolina pasta with regard to cooking loss. Addition of up to 2% BGRFs had no significant impact on swelling index and water absorption. The addition of BGRFs in common wheat flour had a positive effect on the quality of common wheat pasta and resulted in hardness values similar to those of semolina pasta. In a sensory evaluation, cooked pasta with 2% BGRFs had the highest overall acceptability score. In summary, the results showed that common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina pasta.

USE OF FLOUR-GRAPHICS TECHNIQUE IN THE COMPATIBILITY PARAMETER EXTENSOGRAPH BRABENDER AND FLOURGRAPH E7

The flourgraphic technique used in the study of flour quality has led to the emergence of new devices. The devices used in the present study were Extensograph Brabender and Flourgraph E7 (new) and Flourgraph E6 (new) and the Farinograph Brabender. Constructive models is differs little and so appeared purpose of the studies, present objective. The objective of our study was to identify relationships between the values of measured variables characterizing such rheometric elements as: properties of dough formation and its viscoelastic properties. The values will be obtained, in parallel, with Extensograph Brabender and Flourgraph E7. Kneading the dough was made with Flourgraph E6 and Farinograph Brabender, respectively. Three types of flour were used in the study: semolina flour from durum wheat (F1), type 650 white wheat flour (F2), and type 000 white wheat flour (F3). Parallel determinations were made using the same method. The parameters obtained were energy [cm2], resistance to extension [BU], [HE], extensibility [mm], maximum resistance [BU], [HE] ratio and maximum ratio. The values obtained were analyzed by applying a statistical algorithm which yielded very good correlation indices, generally ranging between 0.8 and 0.9. The correlations were positive, strong and moderate. According to polynomial regression and strong positive correlations, which means that high x variable (determined from Extensograph Brabender) scores go with highly (determined from Flourgraph E7) variable scores and vice versa. This demonstrates that the two pairs of equipment used to assess the viscoelastic properties of dough are a good choice.

Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends.

High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition (proximate, amylose, free sugars, starch, wet gluten, and cyanide) and functional properties (pasting, swelling power, solubility, water absorption, water binding, starch damage, diastatic and α-amylase activity, dough mixing, and stability). Protein, carbohydrate, fat, and ash of flour samples ranged from 0.75–12.31%, 70.87–87.80%, 0.95–4.41%, and 0.12–0.83%, respectively. Cyanide levels in all the flour samples were less than 0.1 ppm. Amylose content varied between 19.49% for cassava and 28.19% for wheat, correlating significantly with protein (r = 0.95, P = 0.004) and ash contents (r = 0.92, P = 0.01) at 5%. DWS and HQCS had similar pasting temperatures (50.2–53°C), while other pasting properties increased with increasing levels of HQCS. Dough mixing stability of samples decreased with increasing levels of HQCS. All the flour samples had α-amylase activity greater than 200. Both HQCS and DWS compare favorably well in swelling power (7.80–9.01%); but the solubility of wheat starch doubled that of cassava. Starch damage varied between 3.3 and 7.2 AACC for semolina and starch, with the latter having higher absorption rate (97%), and the former, higher absorption speed (67 sec). Results obtained showed positive insight into cassava–wheat blend characteristics. Data thus generated provide additional opportunities of exploiting cassava utilization and hence boost its value–addition potentials for product development.