Technological Properties Of Flour Research Articles

INFLUENCE OF PREDECESSORS ON THE FORMATION OF INDIVIDUAL PRODUCTIVITY OF SPRING TRITICALE VARIETIES

Ukraine's agricultural production is dominated by winter crops, with winter wheat accounting for the largest area. At the same time, due to dynamic climate change and unstable weather conditions in the autumn-winter and early spring periods, there is a need to reseed significant areas of winter crops every year. Spring triticale is one of the insurance crops. Due to its high productivity and unpretentiousness to growth and development conditions, its cultivation on large areas can contribute to a significant increase in food grain production. In the current conditions of reforming the agricultural sector of Ukraine's economy, as well as climate warming, there is an urgent need to develop agrotechnological methods that would ensure the efficient use of crop rotations in general. One of the methods to increase the efficient use of arable land in modern business conditions is to grow crops that produce less costly and competitive products. Triticale meets these requirements best of all. Modern varieties, in particular those of Ukrainian breeding, are characterized by high physical properties, and in terms of grain quality and technological properties of flour are not inferior, and in some respects even superior to bakery wheat. Thanks to this, spring triticale can be grown as a major food crop. To date, many technological methods have been developed that ensure sufficiently high grain yields of this crop both in irrigated and non-irrigated farming. However, the technology of triticale cultivation in the context of climate change remained insufficiently developed and studied. In particular, such important elements of the technology as triticale varieties, precursors and doses of mineral fertilizers have not been determined. Therefore, the study of the peculiarities of growth and development of high-yielding varieties of spring triticale and the introduction of basic methods of growing the crop, establishing the effect and interaction of the variety and mineral fertilizers, which significantly affect the yield and quality of grain, sowing and yielding qualities of seeds in the conditions of the Right-Bank Forest-Steppe are relevant, which determined the choice of the topic of the master's thesis. On average, over two years of research, the influence of different precursors was also significant in the cultivation of spring triticale. Thus, the most mineral fertilizers significantly influenced the formation of grain yield of spring triticale varieties, namely increased it, but a significant increase in yield - 1.58 t/ha was obtained only when N30P60K60.+ N30 was applied in the earing phase. Thus, the highest grain yield of the studied spring triticale varieties was obtained in the most favorable year of 2019 - 6.48 t/ha, in 2020 it was 5.99 t/ha, which is 0.49 t/ha less. The yield of the spring triticale variety Boriviter in 2019 was the highest and amounted to 6.48 t/ha, respectively, in 2020 it was 5.47 t/ha and on average for two years of research did not exceed 5.97 t/ha.

Drought adaptability of different subspecies of tetraploid wheat (Triticum turgidum) under contrasting moisture conditions: Association with solvent retention capacity and quality-related traits.

Few prior efforts have been made to investigate the genetic potential of different subspecies of Triticum turgidum for drought tolerance and their quality-related traits compared with common wheat (Triticum aestivum) and to identify the association among agronomic, micronutrients, and quality-related traits, especially under climate change conditions. In this research, grain quality, technological properties of flour, and some agronomic traits were studied in 33 wheat genotypes from six different subspecies of Triticum turgidum along with three cultivars of Triticum aestivum in the field, applying a well-watering (WW) and a water stress (WS) environment during two growing seasons. A high degree of variation was observed among genotypes for all evaluated traits, demonstrating that selection for these traits would be successful. Consequences of water stress were manifested as declined DM, GY, and LASRC; and significantly increased GPC, K+/Na+, WAF, WSRC, SuSRC, and SCSRC compared to the well-watering condition. The reductions in the unextractable polymeric protein fraction and glutenin-to-gliadin ratio indicated a poorer grain yield quality, despite higher protein content. This study showed that the early-maturing genotypes had higher water absorption and pentosan, and therefore were more suitable for bread baking. In contrast, late-maturing genotypes are ideal for cookie and cracker production. Two subspecies of T. turgidum ssp. durum and T. turgidum ssp. dicoccum with high micronutrient densities and quality-related traits, and T. turgidum ssp. oriental due to having high values of grain protein content can be used to improve the quality of T. aestivum through cross-breeding programs. Based on the association of different traits with SRC values and other quality-related traits and PCA results, contrasting genotypes can be used to develop mapping populations for genome studies of grain quality and functional properties of flour in future studies.

Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa

Abstract The study of alternative food sources or ingredients that can partially replace or enrich today’s food is a perspective direction. The possibility of using horse chestnut (Aesculus hippocastanum) and chestnut (Castanea sativa) fruits in the baking industry as an admixture to wheat flour has been determined. The addition of flours from these fruits at a level of 10% increases the number of minerals in the flour mixture and also enriches the mixture in saponins, coumarins, and tannins. However, it is necessary to remove excess saponins from horse chestnut. The amylograph has shown that flour from horse chestnut fruit has optimal parameters for baking mixed bread. Farinograph tests showed that a 10% addition of ground horse chestnut to wheat flour had the best baking properties. Mixtures with 10 and 15% chestnut addition showed the best baking characteristic.

The Effects of Two-Step Tempering Treatment on the Physical, Chemical and Technological Properties of Flour in Bread Wheats (Triticum aestivum L.)

In this study, the effects of two-step tempering treatment on the physical, chemical and physicochemical characteristics of bread wheat (Triticum aestivum L.) flour were investigated. Two wheat varieties (Adana-99 and Russian) with different variety properties were used in the research. Each wheat variety was subjected to four different tempering treatments. These treatments were; a. no tempering (control), b. single-step tempering for 24 h, c. single-step tempering for 48 h and d. two-step tempering for 48 h. Following the treatment procedures, flour samples obtained from wheat samples fed to the mill were subjected to chemical and technological analyses two days after the flour samples were obtained. Results indicated that the tempering treatment had a limited improvement in the physical (flour yield and color) and chemical properties of the flour. It was found that, the tempering treatment reduced the ash and protein contents of the flour samples, however it resulted in an increase in the gluten quality. Tempering treatment for 48 h among single-step tempering treatments resulted in more improved flour quality. The findings conclude that, when water added to the wheat in the tempering process in two steps results in an improved flour quality. However, further studies are needed to elucidate the mechanism.

Nutritional and technological potential of Umbu (Spondias tuberosa Arr. Cam.) processing by-product flour.

Antioxidants present in many fruit residues can play an essential role in the prevention of diseases. The aim of this study was to determine nutritional and mineral composition, fatty acids profile, anti-nutrients, bioactive compounds, antioxidant activity and technological properties of flour from residues generated by umbu fruit processing. Nutritional composition showed high levels of dietary fiber, especially insoluble fiber (56.67%). The flour can be classified as a good source of calcium, phosphorus and magnesium, and an excellent source of iron, zinc and copper. Palmitic and stearic saturated fatty acids and oleic and linoleic unsaturated fatty acids were identified. No potentially toxic substances were detected. Significant values of ascorbic acid (44.78 mg/100g), carotenoids (463.73 µg/100g) and flavonoids (37.85 mg QE/100g) were found, as well as very high levels of phenolic compounds (20357.26 mg GAE/100g). Strong antioxidant activity was detected in the flour by three methods (ABTS, DPPH and FRAP) demonstrating a linear positive correlation between phenolic content and antioxidant activity. The flour showed high absorption of water, oil, emulsifying capacity and emulsion stability presenting a great potential for use in foods, especially meat, bakery and dairy products. These results indicate promising prospects to full use of umbu as a functional ingredient.

Effects of the intensification of soybean defects: consequences on the physicochemical, technological, protein and oil properties

The objective of this study was to evaluate the physicochemical and technological properties of flour, oil and protein isolate from defective soybean seeds. The seeds were classified as not defective, partially fermented, completely fermented, and burned soybeans. The intensification of defects promoted increases of 10.85, 2248.89 and 2031.98%, respectively, for ash, acidity, and oil lipase activity, and reductions of 11.25, 98.51 and 59.10%, respectively, for lipid content, protein extraction yield and protein solubility of the protein isolate, when compared to not defective soybeans. Increases in daidzein, genistein, and glycitein isoforms content were observed in the protein isolate from defective soybeans when compared to not defective soybean protein isolate. The flour, oil, and protein isolate obtained from defective seeds presented undesirable alterations for food industries. The utilization of defective soybeans will reduce the quality and yield of soybean processing when destined for oil and protein extraction.

COMPARISON OF ALVEOGRAPH CHARACTERISTIC OF FLOUR OBTAINED FROM DIFFERENT TYPES OF COMMON WHEAT AND SPELT WHEAT

Practice of processing of new types of wheat is widespread in the world, but it’s almost unknown in the CIS countries, because selection for many years aimed at obtaining exclusively high protein bread-baking varieties of wheat. But not known what technological properties of flour possesses from wheat types of a special intended purpose, and that it’s necessary to consider when conducting varietal grinding of such raw material. The alveograph measures the viscoelastic properties of wheat flour. According to the standard method ISO 27971 the amount of added water is initially calibrated directly as a percentage of dough moisture. This method is designed for standard types of flour and may not be suitable for evaluating the rheological properties of flour with different water absorption capacity. To find out the properties of new types, standard methods may not be suitable, therefore, methods should be studied and adapted if necessary. To investigate the relationship between water absorption capacity and viscoelastic properties of the dough, alveograph tests were conducted on eight flour samples obtained from different types of wheat. The studies were performed using a standard test (calculated for WAC of flour = 53%) and a test with adaptive moistening, for which the amount of added water was calculated according to the water absorption capacity (WAC) of the flour, which was determined on mixolab. Flour from common red wheat (Kuyalnik) is the benchmark of common bakery wheat and according to the results of standard alveogram has the highest strength (W) and elasticity (Ie) of all samples. The wheat with W= 43910-4J corresponds to strong wheat (W>20010-4J). The addition of water in accordance with the WAC softens the dough W=26010-4J, but it`s still optimal for bakery purposes. The results of studies of common black wheat (Chornobrova) correlate with the results of wheat Kuyalnik, but the baking properties were worse. For waxy wheat (Sofiika), the test on the alveograph with adaptive moistening gave her more water, which led to an increase in elasticity (Ie=52.4%) and extensibility (L=77 mm) and became closer to an optimal P/L ratio (0.74) that was more suitable for the bake bread (0.8-1.2). Flour from soft wheat is expected to have average baking properties (W>15510-4J), but in all respects it is slightly better than Chornobrova. Adaptive moistening, unlike the sharp deterioration of rheological characteristic of Chornobrova, does not alter the properties of the Belyava and Oksana dough, due to the low WAC value (53.8% and 54.0%). Spelt wheat flour has low strength(W<6210-4J), lower P/L ratio 0.25-0.50 and unsuitable (fluid, sticky) test consistency. All samples of Spelt with adaptive moistening showed similar result – its decrease of P indicator and increase of extensibility (L). In a result we observe decrease of P/L ratio to 0.18-0.29, thus indicating extremely extensible doughs with very little elasticity. For all samples, with adaptive moistening a decrease in resistance to extension (P) and an increase in extensibility (L) are observed, in a result of the decline in the P/L ratio. Adaptive moistening for common wheat (Kuyalnik) will show the change in P and L and the P/L ratio in real cooking conditions, since the standard alveograph test assesses only the potential of wheat. By adjusting the amount of water, we can achieve optimal dough characteristics for different products. For soft and spelt wheat, adaptive moistening is not necessary, because the WAC and moisture content are the same, and according to the standard of the experiment. It is advisable to carry out an alveograph test with adapted moistening for waxy wheat, that giving it more water, which leads to an increase in elasticity and extensibility, as a consequence, and leading to an optimal P/L ratio that was more suitable for the bake bread (0.8-1.2). Based on its special application, it is necessary to develop specific recommendations for determining its properties on the alveograph.

Study of the surface properties of buckwheat flour produced by different enterprises by De-Nui methods and tenzimetric to predict its technological properties

The scientific and industrial community of specialists is developing indirect methods for predicting the technological properties of flour, which would reduce economic costs in a production environment. The results of comparing the colloidal properties of 4 samples of different producers of buckwheat flour from steamed cereals and 1 from green are presented. As methods for predicting the technological properties of flour used surface properties. The graphs of the dependence “surface tension at the air-liquid interface - concentration of dissolved substance” were constructed using experimental data obtained by the De Nui method. The surface activity of the compared samples was established by solving equations obtained by mathematical processing of experimental data. The adsorption properties of buckwheat flour samples were studied by the tensimetric method. Based on the study of surface properties, flour samples were arranged in a row according to the manifested colloidal properties. Studies of the surface properties of flour samples from steamed and non-steamed cereals showed that buckwheat flour produced by different enterprises is characterized by various adsorption properties, which should be taken into account during its storage and use in flour products. A sample of unpaired cereal has the highest surface activity, which allows us to recognize it as the best sample. The main influence on the technological advantages of flour is exerted by the fraction of flour with a particle size of up to 50 microns, the amount of which should be 58.69 ± 2%. At a higher content of particles of this fraction, the flour is characterized by reduced surface activity and has a higher hygroscopicity, which negatively affects its technological properties.

Formation of functional and technological properties of flour dough and quality of finished products in the technology of custard gingerbread with the use of «magnetofood» food additive

The object of research is the technology of custard gingerbread from a mixture of rye and wheat flour using the food additive «Magnetofood». To improve the technology and to obtain high-quality products with a long term preservation of freshness, various technological methods are used, including the introduction of food additives that enhance complex action. Promising improvers of food systems (in particular, flour confectionery masses) are nano-additives that have a wide range of functional and technological properties, due to the specificity of their physico-chemical characteristics due to the nanoscale size and quantum mechanical effects. In order to study the influence of «Magnetofood» food additive on the functional, technological, physicochemical and structural-mechanical properties of flour, dough and quality indices of custard gingerbread, model dough of «Magnetofood» food additive was introduced into the prescription mixture in the form of a fat suspension in the «kneading the dough» stage. It is established that the introduction of the additive «Magnetofood» in the amount of 0.10 %; 0.15 %; 0.20 % by weight of the prescription mixture compared to the control in samples of rye-wheat flour:– increases: water-binding ability – by (2±1) %; fat-holding capacity – by (8.8±0.8) %; swelling capacity – by (1.56±0.02) cm3/g; water absorption capacity – by (6.6±0.2) %; water retention capacity – by (15.0±0.9) %; dough stability – at (0.7±0.1)×60 s;– reduces the time of formation of the dough by (1.6±0.2)×60 s and the degree of vacuum of the dough – by (23±2) units of the farinograph;– in samples of gingerbread dough increases humidity by (1.3±0.2) %;– reduces the dough density by (0.7±0.1) g/cm3;– increases plastic viscosity by (2.2±0.4) kPa×s compared to control;– in samples of finished products increases the output by (4.3±0.5) %, humidity by (2.4±0.1) %, and wetting by (20±2) %; improves fluidity on (0.5±0.2) points; reduces crumbling by (1.0±0.2) %.Compared to similar well-known food system improvers, nanoobjects, which include nanopowder based on iron oxides Fe3O4 («Magnetofood»), exhibit antioxidant, bacteriostatic, sorption, emulsifying, structure-forming, moisture-and fat-retaining properties. This ensures the possibility of obtaining high values of the studied parameters.

THE STUDY OF TECHNOLOGICAL PROPERTIES OF WAXY WHEAT FLOUR AND ITS INFLUENCE ON REFINED SUGAR-FREE HARDTACK`S DOUGH

There was grounded the choice of ingredients for developing floury confectionary products without sugar and prospects of using amylose-free flour of waxy wheat and sunroot powder for their production. There were determined quality parameters of used flour, conditioned by the state of the protein-proteinase complex. Based on studying technological properties of flour of waxy wheat, there was demonstrated the expedience of its use in the technology of products of yeasty dough, especially hardtacks, at replacing sugar for sunroot powder. There was offered to introduce sunroot powder at producing hardtacks with the decreased sugar content in equal shares at the stage of kneading liquid fermented dough and ready one. There was determined the influence of using amylase-free flour of waxy-wheat and inulin-containing raw material on structural-mechanical and surface properties of dough for sugar-free hardtacks. It was demonstrated, that combined introduction of waxy wheat flour and inulin-containing raw material positively influences quality parameters of semi-products of yeasty dough at complete exclusion of sugar from their recipes. The replacement of bakery wheat flour by amylase-free one allows to get dough with sunroot powder for sugar-free hardtacks with less firmness, elasticity and tendency to adhesion.

ANALYSIS OF BAKERY PROPERTIES OF GRAIN OF NEW VARIETIES AND LINES OF WHEAT SPELTS

There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differentiated approach to technological properties of flour for its production, elucidated the possibility of using wholemeal of wheat spelt for producing bread of the increased biological value. It was experimentally confirmed that a value of gloss of the bread surface and its general assessment is influenced by the protein content in grain. The gluten content influences bread quality parameters a bit less. At the same time, the index of gluten deformation also influences the crust surface, size of pores, general assessment of the bread quality. Its quality is high in all studied samples. The highest general culinary mark is put to bread, obtained from flour of the variety Zorya of Ukraine, LPP 3132, lines NAK34/12-2 and TV 1100. Based on studied of organoleptic, physical-chemical parameters of bread, there was confirmed the possibility of the promising use of wheat spelt grain in the bakery technology for raising the quality of products and widening the assortment.

Elucidation of the mechanism that forms breadbaking properties of the spelt grain

The technology of making dough from spelt flour differs from that known for flour of soft wheat in which starch grains are firmly bound to the protein matrix. It has been established that the content of protein in spelt grain varied from 15.0 % to 22.5 % for varieties and from 14.0 % to 19.8 % for lines. The content of gluten does not depend on the origin of varieties and lines. It amounted to 31.6‒44.9 % in the grain of varieties and 29.2‒43.6 % in the grain of lines. Technological properties of grain of introgressive lines are similar to those of grain of interspecies spelt lines. Index of gluten deformation of grain of spelt varieties and lines varied from 97 to 116 points and the fall number varied from 389 to 416 s. The spelt baking properties differ from those of soft wheat since the maximum gas-holding capacity of dough prepared of spelt flour comes after 60‒90 min of fermentation and then rapidly decreases. The highest stability during fermentation had dough prepared of flour of Zoria Ukrainy variety and NSS 6/01 and NAK34/12-2 lines. Volume of the bread baked of prime flour was from 303 to 523 cm3, which corresponded to 1.0‒7.6 points. The corresponding figure for dark flour was from 270 to 470 cm3 depending on spelt variety and line. Its quality was high in all samples: 7.2‒8.4 points or 80‒93 % of the maximum value. The bread baked of flour of Zoria Ukrainy variety and LPP 3132, NAK34/12-2 and TV 1100 lines was of the highest quality. The overall estimate of quality of the bread baked of dark flour was very high (8.3‒9.0 points) while the bread baked of flour of Swedish 1 variety and LPP 3117, LPP 3122/2, P 3, LPP 3132, NAK34/12-2 lines had the highest quality (9.0 points). Glossiness of the bread surface and its overall estimate were influenced by the content of protein in grain. Gluten content affected bread quality somewhat less. Gluten deformation index also affected crust surface, pore size and the overall estimate of bread. The bread baked of flour of Zoria Ukrainy variety and LPP 3132, NAK34/12-2 and TV 1100 lines had the highest overall culinary estimate. Technological properties of grain of 16 spelt varieties and lines have been theoretically substantiated and experimentally confirmed. Differences between quality of the bread baked of prime and dark flour were analyzed. Relevance of the differentiated approach to the technological properties of flour for its production was shown. Based on the study of physical-chemical and organoleptic characteristics of bread, promising possibility of its use in the baking technology has been confirmed for expanding assortment of products and improving their quality.

The rationale of selecting pastries to be made with waxy wheat flour

Analysis of the distinctive characteristics of various pastries has proved relevance of the differentiation approach (practiced outside Ukraine) to the technological properties of flour in producing specific product groups in Ukraine. The study shows the expediency of using non-amylose waxy wheat flour to stabilize the quality of pastries. The study of the technological properties of waxy wheat flour and characteristics of its starch composition has predetermined the choice of pastries with different textures – yeast pastries and honeybread cookies compatible with this type of flour. It has been found that the use of waxy wheat flour in the technology of yeast cakes improves the quality of finished products. A non-amylose type of flour instead of wheat flour in making low-sugar biscuits results in higher consumption characteristics in comparison with the standard, even when sugar is completely excluded from the recipe. The study of changes in the quality of no-bakeand boiled honeybread cookies in storage shows that the use of non-amylose flour facilitates preserving the honeybread cookies’ freshness, which is evidenced by a lower crystallinity of starch in no-bake honeybreads based on waxy wheat flour as well as less intensive weight loss in boiled honeybread cookies and higher crumbliness of the latter compared to the standard.

Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength

BackgroundGliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction.Methodology/Principal FindingsTransgenic lines of bread wheat with γ-gliadins suppressed by RNAi are reported. The effects on the gluten protein composition and on technological properties of flour were analyzed by RP-HPLC, by sodium dodecyl sulfate sedimentation (SDSS) test and by Mixograph analysis. The silencing of γ-gliadins by RNAi in wheat lines results in an increase in content of all other gluten proteins. Despite the gluten proteins compensation, in silico analysis of amino acid content showed no difference in the γ-gliadins silenced lines. The SDSS test and Mixograph parameters were slightly affected by the suppression of γ-gliadins.Conclusions/SignificanceTherefore, it is concluded that γ-gliadins do not have an essential functional contribution to the bread-making quality of wheat dough, and their role can be replaced by other gluten proteins.

Effect of arabinogalactan isolated from Siberian larch on the baking value of soft wheat flour and bread quality

Using additives of arabinogalactan (AG) isolated from Siberian larch, we examined the soft wheat flour quality and quantity of gluten, physical properties of the dough, and quality of finished bread depending on the quantity of the added polysaccharide. In the case of the addition of 1–3% of AG to flour, its content decreases in the final product. An excess amount of AG inhibits yeast growth, which leads to a decrease in bread quality. The optimum addition of AG to flour is 1%, at which the technological properties of flour and dough do not change significantly, but the quality of bread becomes remarkably better; furthermore, arabinogalactan is fully consumed in the course of bread preparation. The use of AG is recommended in the optimum dose for increasing the quality of baked goods.

The effect of intercultivar substitution of wheat Triticum aestivum L. chromosomes on lipoxygenase activity and its correlation with the technological properties of flour

The effects of intercultivar substitution of individual chromosome pairs (except for 1B, 6D, and 7A) in the wheat cultivars Saratovskaya 29 and Janetzkis Probat, differing in quality, on specific lipoxygenase activity, the grain yield per spike, and the main technological properties of flour and dough were studied. It was demonstrated that the substitution of individual chromosomes of the recipient cultivar Saratovskaya 29 with the homologous chromosomes of the donor cultivar Janetzkis Probat caused significant changes in lipoxygenase activity and several other quality characteristics. The correlations between the lipoxygenase activity and the parameters of physical dough properties were determined. Three molecular forms of lipoxygenase (Lpx-1, Lpx-2, and Lpx-3), differing in the value of surface charge and enzymatic activity, were detected by native PAGE.