Straight-grade Flour Research Articles

Quality and microstructural analysis of chickpea-enriched wheat semolina pasta using X-ray micro-computed tomography

The microstructure of manufactured foods largely governs palatability qualities such as crunchiness, crispness, mouthfeel and texture. While enriching cereal flour with leguminous flour increases its nutritional value, it should not compromise the palatability of the end products. This study investigated the flour blend properties as well as the physical and microstructural characteristics of durum wheat semolina pasta enriched with 50% chickpea flour obtained from single-stage (Ferkar) and multi-stage (roller) mills. Results of the flour blend analysis indicated the influence of milling on the protein, ash and particle size distribution of pasta. High protein chickpea blend showed minimal impact on the microstructure of the pasta. Also, the textural analysis of the pasta samples showed that the hardness and firmness of pasta made with roller-milled flours, specifically reduction and straight-grade flours, were not statistically significantly different (p < 0.05). However, correlating the texture and total porosity indicated that flour from roller mill reduction rolls resulted in pasta with a firmer texture along with a more compact internal and external microstructure. The findings of this study provide useful insight into the quality attributes of chickpea-enriched wheat semolina pasta as influenced by the mill type and stream blend of the chickpea flour.

DEVELOPMENT, STANDARDIZATION, PHYSICO-CHEMICAL AND NUTRITIONAL ANALYSIS OF BISCUITS DEVELOPED WITH DIFFERENT REPLACEMENT LEVELS OF PUMPKIN FLESH POWDER

Present study was planned and conducted at Institute of Food Science and Nutrition, University of Sargodha and Food Technology Section, AARI Faisalabad during 2020, to develop and analyze pumpkin flesh powder (PFP) and to prepare, standardize and evaluate biscuits with 0, 5, 10 and 15% replacement levels of PFP. Full ripened pumpkins were sliced, dried and grinded to obtain PFP. Straight grade flour (SGF) and PFP were analyzed for physico-chemical properties. PFP exhibited greater (6.15 ± 0.08) a* (redness) and (36.94 ± 0.19) b* (yellowness) values, significantly higher contents of moisture (14.29 ± 0.05%), ash (1.36 ± 0.03%), fat (1.24 ± 0.03%) and fiber (1.82 ± 0.01%), as compared to SGF. Upon analysis of physical characteristics of developed biscuits, as replacement level of PFP was increased to 15%, with SGF to develop biscuits, a* and b* values of biscuits were significantly increased to 5.06 ± 0.079 and 28.01 ± 0.14 respectively, thickness was also significantly increased to 48.50 ± 0.75 mm, while width was significantly decreased. Chemical analysis of biscuits revealed a significant increase in ash, fat fiber, Na, K and Fe contents of biscuits with increasing level of replacement of PFP. Whereas, non-significant results for moisture and protein contents were found. The contents of Ca, Mg and P were significantly decreased in added PFP biscuits. Sensory evaluation of biscuits proved that 5 to 10% replacement level of PFP got good scores close to the control so up to 10% replacement level of PFP with SGF was acceptable to develop good quality, nutritional biscuits. By keeping in view, the nutritional profile of pumpkin an effort was made to highlight the nutritional significance of pumpkin, pumpkin powder and biscuits developed with addition of pumpkin powder.

Effects of tempering with phosphoric acid and potassium carbonate solutions on microbial load of wheat flour streams and quality properties of flour

The effects of tempering with phosphoric acid (PA) and potassium carbonate (PC) solutions on the microbial load and the quality of wheat flour and fresh noodles (FNs) were studied. With the increase of PA/PC concentration, total plate count (TPC) and mold and yeast count (MYC) of tempered wheat kernels and flour streams decreased significantly (p < 0.05), and 3B and 3M flour streams had the greatest microbial reduction. PA/PC tempering had little effect on grinding characteristics of wheat kernels. Specifically, the whiteness of the obtained straight-grade flour increased and polyphenol oxidase (PPO) activity decreased significantly (p < 0.05) and the pH and acidity changed slightly. RVA and Mixolab showed that the pasting viscosity decreased slightly after PA tempering, and the protein strength increased slightly after PC tempering. The initial microbial quantity and browning rate of FNs made from flour obtained from wheat tempered with PA/PC solutions decreased significantly (p < 0.05) and the texture characteristics of FNs were significantly enhanced (p < 0.05). The results showed that tempering with PA/PC solutions could effectively reduce the microbial content of flour streams without detrimental effects on the quality of flour and FNs.

Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters

Background and objectivesExtensive research studies worldwide have discussed and analyzed the sourdough nutritional, chemical, and biotechnological aspects of western types of bread. However, the literature on sourdough usage in Arabic bread processing is very limited. The present study aimed to come up with a new fermentation technique at the bakery level. The new technique is hoped to reveal the traditional nostalgic characteristic flavor of Arabic bread produced using natural sourdough instead of the traditional yeasted dough and study its effect on the resulting bread. Three types of flour (straight grade, whole wheat, and rye) that are ordinarily used in Jordan were used to prepare three natural sour starters using the backslopping technique. FindingsDominant yeast species isolated from the traditional sour starter of the local Jordanian whole wheat were Saccharomyces cerevisiae, Candida glabrata, and Zygosaccharomyces spp., while rye and straight-grade starters showed different domination patterns. The dominant species of lactic acid bacteria (LAB) isolated from the traditional sour starter of the local Jordanian whole wheat (Horani cultivar) were Lactiplantibacillus plantarum2, Lactobacillus delbrueckii ssp bulgaricus, and the Lacticaseibacillus paracasei ssp paracasei3, while mixed strains of LAB isolates were obtained for the rye and straight-grade flour starters on day 7 of preparation.The pH results showed no significant differences (P > 0.05) between the three types of sour starters, while the total titratable acidity (TTA) results showed a significant increase (P ≤ 0.05) in whole wheat sour starters with a TTA value of 11.17 ± 0.11 ml 0.1 N NaOH/10g dough. The 20% and 30% straight-grade sour bread samples and the control exhibited the highest scores in terms of acceptability and total quality scores. ConclusionsThe incorporation of sourdough in Arabic flatbread processing showed remarkable results in extending the shelf life by using natural ingredients, improving the quality, and providing tastier and more convenient bread.

Effect of Wheat Bran Levels and Particle Size on the Rheological Properties of Wheat Flour Dough

This study sheds light on the effects of wheat bran on dough rheological properties, especially gluten index and gassing power. To this end bran with three particle sizes (coarse≥ 300um, medium 300-180um, and fine ≤180um) at three levels (10%, 20%, and 30%) was added to straight-grade flour, which was also used as a control. Proximate analysis, rheological and physical properties of the bran particles and doughs were determined using the approved official methods of Farinograph, Extensograph, Risograph, and gluten index instruments. Farinograph results showed that water absorption capacity (WAC) increased by increasing bran levels, while dough stability decreased by increasing bran particle size. Extensograph results revealed that dough resistance, extensibility, and resistance to extension (R/E) ratio showed a nonlinear behavior between bran levels; and a significant decrease (P≤0.05 ) in resistance value (R50) compared to an increase in the control straight-grade flour (SGF) after 135 minutes of fermentation. Carbon dioxide production using Risograph was significantly (P≤‎ 0.05) higher in the fine bran compared to the other samples after four fermentation times (30, 60, 90, and 120 minutes). There was a significant (P≤0.05) inverse relationship between the gluten index of the dough and the bran particle size.

Effects of tempering with plasma-activated water on total plate count and quality properties of wheat flour

Nonthermal plasma-activated water (PAW) was prepared and used as wheat tempering water. The effects of tempering with PAW on total plate count and quality properties of wheat flour streams were studied. With the extension of plasma activation time, the content of NO3−, NO2− and H2O2 in PAW significantly increased, and pH decreased dramatically (p < 0.05). After tempering with PAW activated for 40 min, total plate counts in bran, low-grade and patent flour were significantly decreased by 68.85%, 60.91% and 27.27%, respectively (p < 0.05). The polyphenol oxidase, lipase and lipoxygenase activities in low-grade flour markedly decreased by 41.27%, 18.07% and 31.42%, respectively, with the treatment of PAW (p < 0.05). Rapid Visco Analyzer results showed a decrease in peak, trough and final viscosity of straight-grade flour. The free sulfhydryl content in straight- and low-grade flour also decreased. Mixolab test showed there was no significant change in dough rheological characteristics of straight-grade flour. Overall, tempering with PAW could be a promising nonthermal technique to decrease the microbial loads of flour without obvious detrimental effects on its processing quality.

Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market

Calcium fortification is usually achieved by employing wheat flour as the most frequently used vehicle. In this study, potential of calcium extraction from chicken eggshell and its utilization as a bread fortificant in straight grade flour (SGF) is investigated. In addition, the fortified and unfortified (control) flour samples were evaluated for nutrient composition and rheological properties. Results showed that addition of fortificant at different concentrations significantly (p<0.05) enhanced calcium content of fortified flour and it was considerably increased from 115.80 mg/kg (To) to 1135.1 mg/kg (T3). Nutrient composition data of fortified flour have shown a significant (p<0.05) reduction in moisture content of flour from 12.7% (To) to 11.76% (T3) and protein content from 9.89% (To) to 9.79% (T3). However, a significant increase in ash content was observed by increasing fortificant level from 0.54% (To) to 1.04% (T3). Rheological properties indicated a significant increase in water absorption from 63.60 to 67.527%, dough development time (DDT) from 7.38 to 11.37 min and dough stability from 13.79 to 17.37 min. Textural characteristics of fortified bread revealed a significant reduction for hardness values from 11.40 N (control) to 6.50 N (T3) in response to fortificant addition. Quality assessment of bread indicated that bread quality was significantly affected with corresponding rises in fortificant addition levels.

Fate of glyphosate in wheat during milling and bread production

AbstractBackground and objectivesGlyphosate is an active ingredient in widely used herbicides; its residues have been observed in grain and grain‐based foods. This work investigated the fate of glyphosate and its degradation product aminomethylphosphonic acid (AMPA) in milling fractions of wheat and during the bread making process. Samples of wheat were pearled to obtain successive fractions representing outer kernel layers. Straight grade flour and bread were prepared from the two samples with the highest glyphosate concentration (2.1 and 2.8 mg/kg).FindingsAll pearling and milling product fractions, dough, fermented dough, bread crust, and bread crumb were analyzed for glyphosate and AMPA using solvent extraction with derivatization and liquid chromatography–tandem mass spectrometry. Glyphosate was the only residue detected in samples. On average, the pearling experiment demonstrated that 50% of the total glyphosate mass resided in the outer 17% of the kernels. Similarly, 81% of the total glyphosate mass in the wheat was associated with the bran, shorts, and feeds milling fractions. No changes in glyphosate concentration were observed during the preparation of dough, fermented dough, and bread.ConclusionsMilling provides the best opportunity for reducing exposure to glyphosate, as the baking process did not affect glyphosate residues. Concentrations in bread made from straight grade flour will be approximately 4× lower than that made from whole grain flour.Significance and noveltyThe use of Canada Western Red Spring from commercial wheat shipments provide realistic glyphosate residue concentrations and also reflect the predominance of this type of wheat used in Canada and elsewhere for bread. Therefore, the outcomes from this study are particularly relevant for estimating consumers’ dietary exposure.

Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase

The influences of bran components and glucose oxidase on the gluten development and water distribution in bread dough were investigated. Two major bran components, such as cellulose and arabinoxylan (AX), were included in the dough formula, and exogenous ferulic acid (FA) was also added together with AX. GOX was included in both straight grade flour (SGF) dough and bran components containing dough. Bran components reduced the dough density and interfered protein polymerization in bread dough. AX caused more deterioration in gluten development than cellulose owing to its higher water competing ability with gluten. Inclusion of free FA induced a weaker gluten network probably because of its accelerating effect of dough breakdown. Moreover, GOX improved dough porosity and increased dough development time and stability. GOX stabilized protein secondary structure by increasing α-helix and β-sheet conformation and enhanced water availability to gluten by promoting the proportion of less-tightly bound water. Cellulose resulted in smaller enhancement of dough strength after GOX addition, for instance, half of the increase in dough stability compared to AX. Briefly, AX showed more interference with gluten formation than cellulose. Although the function was disturbed in bran component containing dough, GOX still improved the strength and structure of gluten.

Nutritional composition and quality characterization of lotus (Nelumbo nucifera Gaertn.) seed flour supplemented cookies

This study was aimed at the nutritional characterization of indigenous lotus seed flour (LSF) and evaluating the impact of its supplementation on textural and sensory attributes of cookies. LSF dried to moisture contents ~ 9% were evaluated for nutritional composition and supplemented in straight grade flour at the rate of 2.5–10% for the development of cookies. The results indicated that LSF significantly (p < 0.05) enhanced the total phenols (92–217 mg GAE/100 g), inorganic residues (0.54–0.86 mg/100 g), and dietary fibers (0.34–0.73 g/100 g) of cookies. Irrespective of the baking losses, LSF supplemented cookies were bearing 50% 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The supplementation of LSF resulted in a significant decrease in L* values while a* and b* values increased significantly as compared to the normal control. Sensory scoring of the baked good yielded higher acceptability for cookies supplemented with 7.5% LSF. The study concluded LSF as a potential wheat replacer in baked goods that may be tolerated well ≤ 7.5%, and can further attribute functional and health-promoting properties to the consumer goods.

Registration of ‘Hilliard’ wheat

Abstract‘Hilliard’ (Reg. no. CV‐1163, PI 676271), a soft red winter (SRW) wheat (Triticum aestivum L.) developed and tested as VA11W‐108 by the Virginia Agricultural Experiment Station, was released in March 2015. Hilliard was derived from the cross ‘25R47’/‘Jamestown’. Hilliard is widely adapted, from Texas to Ontario, Canada, and provides producers with a mid‐season, medium height, awned, semi‐dwarf (Rht2) cultivar that has very high yield potential, good straw strength, and intermediate grain volume weight and quality. It expresses moderate to high levels of resistance to most diseases prevalent in the eastern United States and Ontario. In the 2016–2018 USDA‐ARS Uniform SRW Wheat nurseries, Hilliard ranked first in grain yield in the southern nursery across all 3 yr (5,147–5,758 kg ha−1). In the uniform eastern nursery, it ranked first for grain yield in 2016 (6,159 kg ha−1) and 2017 (5,633 kg ha−1) and second in 2018 (5,515 kg ha−1). Grain volume weights of Hilliard were similar to overall trial averages in the uniform southern (73.4–75.2 kg hl−1) and eastern (70–75.8 kg hl−1) nurseries. Hilliard has soft grain texture with flour softness equivalent values varying from 58.1 to 61.7 g 100 g−1. Straight grade flour yields on a Quadrumat Senior mill varied from 66.8 to 68.4 g kg−1. Flour protein concentration varied from 7.0 to 9.1 g 100 g−1 and gluten strength from 108 to 128 g 100 g−1, as measured by lactic acid solvent retention capacity. Cookie spread diameter varied from 18.3 to 18.6 cm.

Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties.

In the present paper, the properties of different ultrafine flour samples, including particle size distribution, damaged starch content, falling number, and pasting properties, were examined. The results indicated that the particle size decreased significantly after jet milling, as the rotation speed and grinding time increased, and the damaged starch content significantly increased as the size of the flour/starch decreased; this is in contrast to the significant decrease in falling number. Significant differences in pasting temperature were observed between straight‐grade flour (68.6°C) and five ultrafine flour samples (from 86.3 to 87.9°C). We also observed significant increases in peak viscosity, trough, breakdown viscosity, final viscosity, and setback as the flour particle size decreased from 43.07 µm to 25.81 µm (D50). The same parameters significantly decreased as the flour particle size decreased from 25.81 µm to 10.15 µm (D50). Correlation analysis identified a significant negative correlation between flour particle size (D50) and damaged starch content and pasting temperature, while a significant positive correlation was found with the falling number values. The results of this work may have an important impact on the quality of processed foods.

Re-evolution of Durum Wheat by Introducing the Hardness and Glu-D1 Loci

Durum wheat is an important crop worldwide. In many areas, durum wheat appears to have competitive yield and biotic and abiotic advantages over bread wheat. What limits durum production? In one respect, the comparatively more limited processing and food functionality. Two traits directly relate to these limitations: kernel texture (hardness) and gluten strength. We have addressed both using ph1b-mediated translocations from bread wheat. For kernel texture, ca. 28 Mbp of chromosome 5DS replaced about 20 Mbp of 5BS. SKCS hardness was reduced from ca. 80 to 20 as the puroindolines were expressed and softened the endosperm. Break flour yields increased from 17% to >40%. Straight-grade flour had low starch damage (2%), and a mean particle size of 75 µm. Crosses with CIMMYT durum lines all produced soft kernel progeny and a high degree of genetic variance for milling and baking quality. Solvent Retention Capacities (SRC) and cookie diameters were similar to soft white hexaploid wheat, showing that soft durum can be considered a “tetraploid soft white spring wheat”. Regarding gluten strength, CIMMYT durums contributed a high genetic variance, with the “best” progeny exhibiting SDS sedimentation volume, SRC Lactic Acid and Mixograph characteristics that were similar to medium-gluten strength U.S. hard red winter. The best loaf volume among these progeny was 846 cm3 at ca. 12.8% flour protein. To further address the issue of gluten strength, Soft Svevo was crossed with durum lines possessing Dx2+Dy12 and Dx5+Dy10. Bread baking showed that Dx5+Dy10 was overly strong, whereas Dx2+Dy12 significantly improved bread loaf volume. The best progeny produced a loaf volume of 1010 cm3 at 12.1% protein. As a comparison, the long-term in-house regression for loaf volume-flour protein for hard red ‘bread’ wheats is 926 cm3 at 12.1% protein. Obviously, from these results, excellent bread making potential has been achieved.

Formulation and Utilization of Isabgol Dietetic Cookies for Boosting the Digestive Process

Aim: The present research was carried out to characterize and utilize Isabgol, for preparation of dietetic cookies. The production of cookies enriched with Isabgol can be considered as an alternative way to include this health promoter fiber in human nutrition.&#x0D; Place and Duration of Study: Isabgol, (Psyllium husk) was procured from the local market were collected from the local area of Bareilly region, India. The plant material was identified and authenticated by the Department of Pharmacognosy of Ram Murti Smarak College of Engineering &amp; Technology (Pharmacy), Bareilly, India.&#x0D; Methodology: Six different formulations of cookies were prepared using varying concentrations of Isabgol. All the preparations were according to the guidelines of AACC (2000). Physical and chemical traits diameter, thickness, moisture content, crude protein, of prepared cookies were evaluated.&#x0D; Results: Straight grade flour was replaced with Isabgol in different combinations such as 5, 10, 15, 20 and 25%. Regarding the characterization of Isabgol, mean values obtained for moisture, crude protein, crude fat, the crude fiber in husk were 6.43±0.05, 2.08±0.06, 0.09±0.01, and respectively. Moreover, total dietary fiber was found to be 76.63±1.32. Physical characteristics of dietetic cookies i.e. diameter and spread ratio were diminished with the addition of Isabgol while thickness was increased. Results regarding the storage of the cookies showed an increase in diameter and spread ratio whilst thickness depicted a decreasing trend. The chemical assay revealed higher crude protein content in control cookies.&#x0D; Conclusion: Softer cookies with low gross energy were obtained with the addition of Isabgol. Isabgol based cookies showed gradual enhancement in dietary fiber content as the amount of husk was increased in the formulation. The resultant cookies may have the potential to manage the digestion and bowel function in human subjects.

Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour

The current study aims at highlighting potential use of raw and processed defatted mango kernel flour (DMKF) in the preparation of leavened bread. Straight grade flour (SGF) was replaced with DMKF at 0–25% levels. Biochemical composition, anti-nutritional aspects, and antioxidant potential of DMKF and supplemented bread were investigated. DMKF supplementation resulted in enhanced protein (12.24–13.04%), dietary fiber (0.37–0.54%), and total phenolics concentration (85–128.35 mg GAE/100g) of bread. Likewise, significant improvement (p < .05) was recorded in Ca, K, Fe, and Zn levels of supplemented bread. Processing techniques found to be efficient in reducing anti-nutritional compounds in processed mango kernel flour and supplemented bread. DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing antioxidant potential) values found to be higher in raw DMKF supplemented bread as compared to the processed DMKF bread. The current study concludes DMKF supplementation improved nutritional profile and antioxidant potential of leavened bread. Practical applications Present investigation examined raw and processed DMKF for their potential to play a pivotal role in nutritional deficiency related maladies and may also be utilized as a novel ingredient in functional food preparation. Sagacious exploitation of this fruit waste as caloric energy anticipating food ingredient might help resolve industrial waste management and food security issues especially in mango producing & processing under developed countries.

Effect of Saline Organic Acid Solutions Applied During Wheat Tempering on Flour Functionality

Previously, we showed that tempering with saline organic acid solutions can reduce the aerobic plate count of wheat by as much as 4.3 log CFU/g. The purpose of this study was to evaluate the impact of these tempering solutions on the functional properties of resulting whole grain (WGF) and straight‐grade (SGF) flours. Wheat was tempered to 15.5% moisture by tempering with sterile distilled water (control) or solutions containing NaCl (26% [w/v]) together with organic acid (acetic or lactic 2.5 and 5.0% [v/v]). After milling, fractions were collected and recombined as needed to obtain WGF or SGF. The acid content in WGF was higher than in SGF, indicating limited penetration of the organic acids into the endosperm of the grain. In WGF, the saline organic acid treatments caused a decrease in paste viscosity and bread crumb cell sizes in breads. In SGF, the saline organic acid treatments caused significant changes in paste viscosity and some Mixograph parameters; however, principal components analysis indicated that the treatments did not substantially affect SGF functionality. Thus, WGF was altered by the saline organic acid solutions, whereas SGF functionality was minimally affected by tempering treatments, perhaps because of acids only partially penetrating into the endosperm.

DEVELOPMENT OF OYSTER MUSHROOM POWDER AND ITS EFFECTS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF BAKERY PRODUCTS

Wheat flour is staple diet and is mainly consumed in the form of chapatti and bread in Pakistan. Wheat is deficient in lysine which is the first limiting amino acid in wheat. Proteins are indispensable constituents of human diet and are considered crucial for the growth, maintenance and repair of the body tissues. They are one of the essential building blocks of all life. The objective of this study was to prepare the composite flour by blending straight grade flour with oyster mushroom powder (OMP) in different proportions for the baking of bread. The flour was also evaluated for rheological properties. The supplemented bread was subjected to sensory evaluation and physical analysis by Farinograph measurements of the following characteristics affected by mushroom powder: water absorption, dough development time, softening of dough, dough stability and mixing tolerance index. Results showed that OMP increased water absorption capacity of dough with highest absorption recorded in T5 (66.4%) and minimum in T0 (56.4%). Dough development time increased with the increasing amount of OMP. It was minimum in T0 (1.5 min) and maximum in T5 (4.6 min). The capacity of dough to get soft also increased with increasing treatment level. Dough stability also decreased with increasing level of OMP. Mixing tolerance index was also significantly affected by OMP. Results of amylograph indicated that peak viscosity increased from 1595 to 1700 BU from T1 (3% mushroom powder) to T5 (15% mushroom powder) with the increase of OMP.

Determination of volatile compounds in heat-treated straight-grade flours from normal and waxy wheats

Volatile compounds formed during heat-treatment of wheat flour influence the application of treated flour. In this study, normal and waxy hard wheat flours before and after dry-heat treatment were subjected to headspace analysis by solid-phase microextraction of volatiles followed gas chromatography–mass spectrometry (GC/MS). The untreated waxy wheat flour contained higher levels of odor-active compounds than normal wheat flour including aldehydes, alcohols, furans, and ketones. Lipid oxidation appears to play major role in producing such odor compounds. Heat treatments, depending on the severity, alter the profile of volatile compounds. Low temperature (100–110 °C) treatments effectively eliminated cereal odor (aldehyde) and did not introduce additional odors, providing a possible way to produce low-odor flours. Heat treatments at 120 °C and higher temperatures elevated the content of pyrazines, furans, and sulfur-containing compounds which together gave a roasty aroma to the flours. Considering organoleptic properties, treatments of flours at 140 °C was superior to 160 °C. The waxy wheat flour was more prone to produce odor-active compounds than normal wheat flour during the same heat treatment.

Effect of Different Combinations of Gums and Emulsifiers on the Quality of Bread

A project was designed to evaluate the effect of different combinations of emulsifiers and gumson the quality of bread. Wheat variety AARI-11 was milled to get straight grade flour and mixed with theEmulsifiers (DMG &amp; DATEM) and Gums (G.G &amp; CMC) in a quantity of (0.3- 0.6 %). Both, straight gradeflour as well as treated flour (combination with gums and emulsifiers) were subjected to proximate andrheological analysis. Results of the rheological study showed a significant change in water absorption,dough development time, dough stability time and dough viscosity i.e. W/A 61.33-62.93%, D.D.T 3.9-4.8 min, D.S.T 7-9.1 min and 818.33-950.00 BU, respectively. Breads prepared with both flours were alsostudied for their sensory attributes during storage after the interval of 24 h. The highest score was awardedto T1 (0.3% DATEM &amp; 0.5% guar gum) on the bases of its excellent external attributes (colour of crust,volume, symmetry of form, evenness of bake and crust character) and internal characteristics (aroma, grain,texture, taste, mastication and colour of crumb). After the sensory and physicochemical analyses, it isconcluded that with the addition of DATEM (0.3%) and guar gum (0.5%) resulted in good quality of bread.

Effect of storage time on the antinutritional factors, stability and rheological behaviours of flaxseed fortified wheat flours

Whole wheat flour (WWF) and straight grade flour (SGF) were fortified with partially defatted flaxseed flour (PDF) and full fat flaxseed flour (FFF). The fortified flours were stored for a period of 60 days. Studies were conducted to evaluate the influence of storage intervals on stability, cyanogenic glycoside (HCN) content and rheological properties at 0, 30 and 60 days of storage. No HCN was detected in WWF samples while, its maximum concentration 0.37 and 0.44 mg/kg was found in 20% PDF and FFF fortified WWF, respectively. The storage intervals showed non-significant effect on the concentration of HCN among different composite flours. The peroxide value ranged from 0.82 to 0.92 mEq/kg in PDF fortified SGF composite flours, while it varied from 0.82 to 1.01 mEq/kg in FFF fortified SGF composite flours. The mixing time decreased significantly as the level of PDF and FFF fortification increased in SGF. Lower mixing times were recorded in both types of composite flours after 60 days of storage interval wh...