Substitution Of Wheat Flour Research Articles

Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage

AbstractThe study investigates the impact of partial substitution of whole wheat flour with legumes, roots, and cereal flour on the physicochemical and nutritional properties of composite flour and flat bread. The flat bread is prepared using whole wheat flour with chickpea flour, sweet potato flour, maize flour, soy flour, and cassava flour respectively in the following ratio of 100:0:0:0:0:0 (S1), 45:25:20:5: 5:0 (S2), and 40:25:20:5:5:5 (S3). The glycemic index (GI), digestion rates, glycemic load, and sensory evaluation of flat bread are also estimated. The findings show that fat content (5.45%–5.52%), fiber content (5.12%–5.21%), and carotenoid content (9.81–10.50 µg g−1) are significantly higher in composite flour and flat bread (S2 and S3), respectively, compared to control flour (S1) and control flat bread (S1). Composite flours have nonsignificant difference in physicochemical and nutritional properties during storage. Both the composite flat breads (S2 and S3) display a significantly lower glycemic response than the whole wheat flat bread (S1). Panelists accept sensory attributes of composite flat breads. This research indicates that the composite flat bread (S2) has 30.92% lower GI than whole wheat flat bread (49.06%), which could assist in the management of diabetes.

Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties.

Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR-PPB at 2–15% substitution levels, and PS 40–250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7–21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15–18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network’s structure in pasta due to AIR-PPB’s WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.

Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour

Flour blends of arrowroot starch and wheat flour were developed in the ratios of 100:0, 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, and 60:40. These flour blends were investigated for their functional and nutritional properties to determine their potentials for utilizations in a variety of wheat flour-based products. The range of values of the results obtained were for: bulk density (0.37 – 0.91 g/cm3), foaming capacity (21.20 – 82.00%), foaming stability (20.80 – 80.00%), emulsion capacity (18.27 – 54.85 %), emulsion stability (12.39 – 60.29%), water absorption capacity (101.41 - 106.77%), oil absorption capacity (94.70 – 107.80%), least gelation capacity (6.00 – 10.00%), protein (6.5 – 11.28%), ash (1.37 – 3.60%), moisture (4.30 – 10.50%), fat (1.63 – 4.60%), crude fibre (2.60 – 4.20%), carbohydrate (69.70 – 78.81%), vitamin C (0.70 – 2.80 mg/100g), vitamin A (0.00 – 0.66 mg/100g), zinc (1.6 – 3.3 mg/100g), iron (0.3 – 1.2 mg/100g), copper (2.6 – 5.0 mg/100g), sodium (10.4 – 43.0 mg/100g), potassium (16.2 – 74.6 mg/100g), calcium (5.2 – 33.2 mg/100g), magnesium (4.9 – 13.6 mg/100g) and phosphorus (45.0 – 317 mg/100g). Bulk density, foaming capacity, foaming stability, emulsion capacity, emulsion stability and least gelation capacity of the flour blends decreased as the incorporation of arrowroot starch increased, while the water absorption capacity of the flour blends increased as the concentration of the arrowroot starch increased. Protein, carbohydrate, vitamin C, vitamin A, sodium, potassium, calcium, magnesium and phosphorus contents of the flour blends decreased as the substitution with arrowroot starch increased; whereas ash, moisture, fat, crude fibre, zinc, iron and copper contents increased with increased substitution. These results obtained highlighted the potentials of arrowroot starch in substituting wheat flour in wheat flour based products.

Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour.

Plantain flour (PLF) and soy flour (SF) were used to substitute wheat flour (10% and 20% w/w) in composite bread. Physicochemical, phytochemical, and sensory properties were investigated. Partial substitution by PLF significantly increased (p < .05) starch, amylose, ascorbic acid, and potassium content in bread samples. In contrast, a significant improvement (p < .05) in protein, fat, amylopectin, and calcium content was observed with SF substitution. Composite bread with PLF and SF together lowered the hydrolysis index (HI) and glycemic index (GI) as compared with whole wheat flour. The molar phytate to minerals (iron, zinc, and calcium) ratio in all composite loaves was lower than reported critical values, except for phytate to iron. Significant differences (p < .05) were found in color, specific volume, and texture characteristics of loaves made from partial substitution with PLF and SF. Sensory evaluation revealed that bread with 10% PLF exhibited better scores for appearance and willingness to pay than the control. In contrast, SF negatively affected (p < .05) the appearance, texture, color, overall acceptance, and willingness to pay. The trade‐off analysis indicated that PLF can be utilized to produce bread that meets consumers' demands, while incorporating SF as an alternative high‐nutrient density bread will be beneficial to health.

Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p < 0.05) higher mineral profile and lightness (L*) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels.Graphical abstract

PEMANFAATAN TEPUNG AMPAS SARI KEDELAI (OKARA) SEBAGAI BAHAN ALTERNATIF PEMBUATAN KUE UNTUK MENGURANGI PENCEMARAN LINGKUNGAN DI KABUPATEN TAPIN PROVINSI KALIMANTAN SELATAN

One of the the soybean extract wastes is a solid waste in the form of soybean extract dregs. This waste can cause a pungent odor due to the fermentation process. Therefore, an action is needed to handle the process so that this waste does not damage the environment; one way is to convert soybean extract waste into dregs flour of soybean extract. Soybean dregs flour (okara) can be used as a substitute for making cake product. This study aims to determine the formulation of ingredients for making cakes, to analyze the level of preference of respondents on all parameters: color, aroma, taste, and texture of cake product, and to assess the efficiency level of utilization of the dregs waste of soybean extract into dregs flour of soybean extract (okara) in cake product made from the substitution of dregs flours of soybean extract (okara). Overall, the acceptance of cake products with a scale value above 3 means that the products is acceptable to the respondents. The efficiency of utilization solid waste from soybean extract processing in the form of soybean extract dregs to become dregs flour of soybean extract (okara) was 60%. Utilization of dregs flour of soybean extract (okara) as an alternative ingredient for making bakery products was able to substitute wheat flour in making cakes by 50%.

Utilization of Manalagi Apple Pomace and Its Effect on Dietary Fibre, Texture and Sensory of Waffle Cone

As food waste, apple pomace contains significant amount of dietary fibre that makes it a potential source of dietary fibre. In previous studies, partial substitution of wheat flour using apple pomace flour was done up to 30% due to problems in texture of the products. Since waffle cone shows originally hard texture compared to the previously studied bakery products, the present study expected that the partial substitution can be done beyond 30%. Utilization of local apple pomace, particularly Manalagi apple, as source of dietary fibre was performed to improve nutritional value of waffle cone. Collected pomace was dried at 50°C for 24 hours in a cabinet dryer. Afterwards, the dried pomace was ground with herb grinder and sieved using an 80-mesh sieve to obtain dried apple pomace powder. Objective of this study was to determine the total dietary fibre, hardness, friability as well as some organoleptic properties of waffle cones at 50 and 70 % partial substitution levels. Partial substitution at 50 and 70 % resulted in significant improvement of total dietary fibre at 13.55 and 14.59 %, respectively. Despite of hard and non-crispy texture, comparable sensory properties to the traditionally made waffle cone can still be achieved. Considering the total dietary fiber content, texture and sensory results, 70% partial substitution level is seen as the optimum level with panelists overall acceptance of ‘slightly like’.

Heat-Moisture Treatment to Sweet Potato (Ipomoea batatas L.) Flour Increased Volume Expansion and Other Characteristics of Pan Bread Prepared with Wheat flour Partially Substituted

Bread including pan bread as staple food is one of the most consumed foodstuffs worldwide. To reduce, however, wheat flour utilization from imported wheat, pan bread was partially substituted with modified sweet-potato flour. The objectives of this research were to determine effect of heat moisture treatment (HMT) temperature and time on sweet-potato flour swelling power, solubility, and lightness then to select the best treatment, and effect of wheat flour to modified sweet-potato flour ratios on pan-bread physicochemical and organoleptic characteristics. Sweet-potato flour was modified using HMT (77, 85, 93oC; 3, 6, 9h). In formulations, wheat flour to modified sweet-potato flour ratios were 100:0; 95:5; 90:10; 85:15; 80:20; 75:25; 70:30. Flour treated at 77oC, 3h exhibited the highest swelling power (13.77±0.02g/g) then used for bread making, where pan breads (95:5, 90:10 and 85:15 ratios) were selected due to similarity to control’s physical and organoleptic properties. Pan bread (95:5 ratio) was selected due to similar protein content to pan-bread control; pan breads (95:5 and 90:10 ratios) selected due to their higher volume than control’s with comparable moisture, fat, protein, ash, and carbohydrate contents. Taken together, partial substitution of wheat flour with HMT-treated sweet-potato flour improved volume and other characteristics of pan bread.

Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread.

Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20–50% of OFSP purée on proximate composition, color, β-carotene, water activity, and microbial keeping quality. The moisture content, crude protein, crude fat, total ash, crude fiber, and carbohydrate in bread ranged from 28.6–32.7%, 9.9–10.6%, 5.0–5.5%, 1.9–3.2%, 1.4–1.8%, and 79.1–80.9%, respectively. β-carotene, total ash, and crude fiber contents in bread, and Hunter color values a*, b*, chroma, and ∆E significantly increased with the addition of OFSP purée. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82–3.64 log10 cfu/g and 1.48–2.16 log10 cfu/g, respectively, on the last day of storage. Water activity, TVC, and fungal counts were low in sweet potato composite bread as compared to white bread. Total β-carotene in OFSP bread ranged from 1.9–5.4 mg/100 g (on dry weight). One hundred grams of bread portion enriched with 40% and 50% OFSP purée provides more than 50% of vitamin A dietary requirements to children aged 4–8 years. Incorporation of up to 50% OFSP purée in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread.

Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour.

Celiac disease (CD) is an immunological mediated disorder that occurs to genetically susceptible individuals who suffer from gluten consumption. Therefore, the most effective treatment of CD is a life-long gluten-free diet. This study aimed to produce a nutritious gluten-free cinnamon roll, where resistant starch and lupine flour were used instead of wheat flour, in addition to 10% flaxseed flour and a fixed amount of hydrocolloid (1% xanthan gum). Eight different gluten-free cinnamon roll treatments (T1–T8) were produced with different ratios of resistant starch and lupine flour according to the following percentages (85:5, 80:10, 75:15, 70:20, 65:25, 60:30, 55:35 and 50:40, respectively). The proximate analysis, physical properties, color measurements and sensory evaluation of all cinnamon roll treatments and flours were determined. It was found that lupine and flaxseed flours in all different treatments had significantly (p ≤ 0.05) higher levels of ash, protein, lipid and crude fiber compared to wheat flour treatment (control treatment). However, carbohydrate levels were significantly (p ≤ 0.05) higher in control treatment compared with treatments 3–8. Gluten-free cinnamon rolls had significantly (p ≤ 0.05) higher levels of unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid) than control. Further, there were significant differences in lightness (L*), redness (a*) and yellowness (b*) color values between the gluten-free and control treatments. The control cinnamon roll significantly (p ≤ 0.05) had the highest level of lightness and the lowest level of redness. The sensory evaluation obtained by consumer evaluation indicated that control cinnamon rolls significantly (p ≤ 0.05) received the highest score in overall impression, overall flavor, hardness and aftertaste. However, treatment 5 significantly (p ≤ 0.05) received the highest score in all the sensory scores in comparison with other gluten-free treatments. It is possible to develop a quality gluten-free cinnamon roll with respect to nutritional value manifested in higher levels of protein, fibers, unsaturated acids and prebiotics with acceptable sensory attributes.

Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

AbstractIn this study, grape pomace (GP), a by‐product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g−1(GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g−1significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P &lt; 0.05). Moisture contents did not significantly change after GP addition (P &gt; 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P &lt; 0.05). Moreover, under simulatedin vitrodigestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P &lt; 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g−1to develop a product with higher functionality and nutrient content.

Effect of partial substitution of wheat flour with Moringa oleifera leaf powder on physical, nutritional, antioxidant and antidiabetic properties of cookies

BackgroundMoringa oleifera leaf is a prominent leaf in folk medicine used to treat many diseases including diabetes mellitus. This study is aimed at determining the effects of substitution of wheat flour with Moringa oleifera leaf powder (MOLP) on physical, nutritional, bioactive, antioxidant and antidiabetic properties of cookies. Wheat flour was substituted with MOLP (2.5%, 5% and 10%) in the baking of the cookies (C1, C2 and C3, respectively), and its effects were evaluated on proximate, bioactive compounds, antioxidant, physical and inhibitory properties against α-amylase and α-glucosidase enzymes using standard methods. Also, sensory attributes of the cookies were determined using 9-point hedonic point.ResultsThe results showed thickness were significantly (p < 0.05) reduced while diameter and spread ratio of the cookies increased as the level of MOLP increases. The inclusion of MOLP in the cookies led to significant (p < 0.05) enhancement in the bioactive compound, antioxidant and inhibitory properties of MOLP-substituted cookies. Also protein, ash, fat and fibre contents were significantly (p < 0.05) increased in MOLP-substituted cookies while carbohydrate and energy value reduced. The sensory evaluation revealed that MOLP-substituted cookies at the level of 2.5% were more acceptable than other MOLP-substituted cookies.ConclusionWith the higher bioactive, antioxidant and inhibitory abilities against α-amylase and α-glucosidase enzymes and enhanced protein content of MOLP-substituted cookies, MOLP poses as a potential functional ingredient in baking of cookies.

Preparation and quality evaluation of flour and biscuits made from red corn powder using as supplement with different ratios of red corn flour

The consumption of cereal foods such as biscuits has become very popular globally. Also, in recent years, nutritional potential is prioritized in every foodstuff. Different types of maize such as yellow, sweet corn are one of well-known healthy ingredients for developing new biscuit products, except red corn. This has spurred pragmatic research on developing biscuits prepared by blending wheat flour with red corn powder in ratios of 5%, 10%, and 15%. This study was, conducted to investigate functional properties of composite flours. The effects of three levels of red corn powder in the physical dimensions, nutritional constituents, consumers’ acceptability and compared to the quality of 100% wheat biscuits. In essence, partial substitution of wheat flour with red corn powder witnessed an increase in protein and fiber. Besides, a significant increase was noticed in total phenolic content and the antioxidant (p&lt;0.05) compared to control samples. 5% and 10% red corn flour-biscuits also predominated the most in the sensorial acceptability. The collected results of this study witnessed an improvement in terms of nutritional value, health benefits and a high potential of being accepted by consumers of developed biscuits. Key words: Red corn powder, Biscuits, Nutritional value, Antioxidant, Total phenolic content, Fiber content, Red corn supplemented biscuits.

ANALISA PROKSIMAT COOKIES DENGAN SUBSTITUSI TEPUNG LOKAL

Snacking the activities food into the habit of someone. One of the snacks that are commonly consumed is cookies. Cookies are made from wheat flour as the main ingredient. Wheat imports in 2020 are as many as a million tons and are still high. So it is necessary to substitute wheat flour with local flour to reduce wheat flour consumption. Utilization of non when local wheat flour is innovation latest trend, especially for the bakery industry because wheat flour price fluctuates so bakery producers change non-wheat flour with flour. The purpose of this research is to determine the proximate analysis of cookies from the source of local flour, namely, rice flour corn, soybeans, sweet, and basil. The utilization of local flour may be a functional food source and reduce dependence on wheat flour. The research design used a Completely Randomized Design. After that, proximate analysis of cookies. The results showed that the proximate analysis of cookies following SNI was the analysis of protein, carbohydrates, water, ash, and crude fiber. Cookies with good proximate analysis results are cookies from purple sweet potato and corn flour. Comparison of purple yam flour and flour (75%: 25%) and corn flour and wheat flour (75%: 25%). The use of local flour can reduce wheat flour on cookies.

Partially substitution of wheat flour by coconut residues in bakery products and their physical and sensorial properties

The food process generates certain amounts of agricultural wastes and by-products. These materials are considerably non-valuable and normally sold for livestock feed. Coconut residue is one of the by-products obtained from coconut milk extraction. Thus, this study was aimed to valorise coconut residue powder (CRP) by partial substitution of wheat flour in deep fried donut and butter cookies and to investigate how different CRP substitution levels affect the physical and sensorial qualities of these bakery products. CRP was prepared by drying coconut residues at 55oC for 9 hrs, size reducing with a blender at 24,000 rpm for 40 s and sieving through a 35-mesh sifter. Protein, ash, fat and carbohydrate contents of coconut flour were 3.82, 0.72, 39.83 and 55.64% on dry basis, respectively. After the utilization of CRP by partial substitution wheat flour in deep fried donut (5%, 10% and 15%) and butter cookies (10%, 15% and 20%), it was found that CRP can substitute wheat flour in the donut and cookies productions by 10% and 15%, respectively. Donuts with higher substitution levels had lower specific volume but higher L*, a*, ∆E*-values, hardness and chewiness. For butter cookies, an increase in CRP substitution level led to higher hardness but it did not significantly affect the fracturability and the ∆E*-value. An increase in CRP substitution level also reduced the overall-liking score. The overall-liking scores of fried donuts with 10% CRP substitution level and butter cookies with 15% CRP substitution level were 6.43 (slightly like) and 7.00 (moderately like), respectively. This study showed the value-adding of agricultural waste such as coconut residue by its application in food production.

Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties

The cocoa bean shell is a residue rich in bioactive compounds and its use as an ingredient in the food industry has been studied. This work had the objective of proposing the elaboration of chocolate cake with substitution of wheat flour by cocoa bean shell powder (CSp). Five formulations with different percentages of CSp were used: 25%, 50%, 75%, 100% and 0% (control). The cakes were evaluated by technological characteristics (volume, texture profile, firmness and colour), antioxidant profile (DPPH, β-carotene/linoleic acid system, phenolic compounds, anthocyanins and tannins) and sensory tests (TDS and acceptance). The technological characteristics and antioxidant activity of the cakes were influenced by the different concentrations of CSp compared to the control sample. The cakes containing up to 75% CSp presented satisfactory sensory acceptance. Therefore, CSp has been revealed to be a prominent alternative substitute ingredient to be used promisingly in the food industry.

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality.

The effects of 10%–30% of wheat flour substitution with potato flour (PF) and sweet potato flour (SPF) on the flour and dough properties, the total polyphenol (TPC), and carotenoid contents (TCC) of bread, as well as their correlation with bread texture and starch digestibility, were investigated. With PF and SPF addition, the peak, breakdown, and setback viscosity of the flour decreased. The addition of PF and SPF reduced the dough formation and stabilization duration, as well as the hardness of the bread. The specific volume of the bread depended on the addition amount of PF and SPF. When the addition of PF and SPF was 15%, the bread had the lowest hardness and highest specific volume. The TPC and TCC in the bread depended on the added flour variety, and negatively influenced specific volume and positively influenced the content of resistant starch (RS).

Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour

Amaranth flour (AF) is recognized as high-quality raw material regarding nutrients and bioactive compounds, essential in supplying human health benefits, compared with white flour (WF). In this study, the effects of factors, different particles sizes (large, medium, and small), and levels of AF (5, 10, 15, and 20%) substituting WF on the responses, empirical and dynamic dough rheological properties, and some quality parameters of bread were successfully modeled using predictive models. Finally, the optimization of a formulation to maximize the AF level whilst maintaining bread quality for each type of particle size (PS) was performed based on the response surface methodology models generated. The rheological properties of the composite flour formulated were evaluated using Mixolab, alveograph, rheofermentometer, and dynamic rheometer. In addition, bread quality parameters, loaf volume, instrumental texture features, and firmness were evaluated. The anticipation of the optimal value for each response in terms of dough rheological properties during mixing, protein weakening, starch gelatinization and retrogradation, biaxial extension, fermentation, viscoelastic moduli, and creep and recovery compliance depending on PS. The optimal addition level was determined by a multi-objective optimization approach. The optimal addition level was 9.41% for large, 9.39% for medium, and 7.89% for small PS. The results can help manufacturers to develop bread products with the desired particle size with optimal technological and physical features.

Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder

The research aimed to study the effects of 0–20% substitution of wheat flour with grape pomace powder (GPP) on the rheological and pasting properties of wheat dough, and on sensory properties, digestive and antioxidant activities of the prepared biscuits. The results of rheological analysis showed that incorporation with GPP concluded in reduced water absorption (WA) and increased dough stability. Rapid visco-analyser (RVA) results suggested GPP could increase the breakdown value of the starch paste system but decrease the setback and peak viscosity. With respect to biscuit properties, it was found that 5%–15% GPP resulted in increased chewiness and hardness of biscuits. Also, it was recorded that GPP significantly improved antioxidant activity and DPPH and hydroxyl radical scavenging capabilities. Although the in vitro digestibility results showed that the addition of GPP displayed minor influence on digestion rate, the sensory analysis results showed that the biscuits supplemented with GPP to a level of 10% resulted in products with good overall acceptability. Additionally, biscuits incorporated with an addition amount of 10% GPP exhibited nailing oxidation resistance and can be considered as a food with a high fiber content, which is a good option for people to pursue modern healthy foods.

Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed fl our in gingerbread

The objective of this paper was the partial addition of mama-cadela seed flour in the production of gingerbread with chocolate coating for a partial substitution of wheat flour (15 percent and 25 percent relative to flour), in order to verify its contributions to the chemical, physical properties of the product developed. After the analyses, again observed that the mama-cadela seed flour had an improvement regarding a few chemical parameters, such as an increase; in the amount of ashes in the gingerbread with chocolate coating with 15 percent mama-cadela seed flour and 25 percent mama-cadela seed flour, respectively (1.20 percent, 1.37 percent); the gingerbread with 25 percent of mama-cadela seed flour showed lower water activity, favoring the product life; texture proved softer and more pleasant for the gingerbread with coating. Therefore, we conclude that the substitution of wheat flour with mama-cadela seed flour it is a viable and nutritious option, not only prevents seed waste, but has a positive effect on the physical, chemical characteristics of the gingerbread.