Technological Properties Of Wheat Flour Research Articles

Prediction of technological properties of wheat flour by combination of UV-VIS-NIR spectroscopy and multivariate analysis methods

Over the last decades, optical spectroscopy methods that do not require complex sample preparation have been widely used to identify and control the composition of food products. In the present study, the possibility of using UV-VIS-NIR spectroscopy combined with multivariate analysis for grading wheat flour into groups differing in technological properties was analyzed. UV-VIS-NIR spectra contain information on the combination and intensity of absorption bands assigned to functional groups of the composition components and determining the technological properties of wheat flour. The database of UV-VIS-NIR spectra of wheat flour samples differing by technological properties was formed into three groups: the first group — wheat flour samples with good baking properties, the second group — with reduced baking properties, the third group — with low baking properties. The visible range of UV-VIS-NIR diffuse reflectance spectrum was used to calculate the color coordinates in the CIE colorimetric system L*a*b*. The greatest difference among the groups in the color coordinates of the samples was found for the coordinate b*, which is associated with the different content of coloring pigments. The spectra database was used to build a classification model for grading wheat flour into quality groups using a combination of principal component analysis and linear discriminant analysis (PCA-LDA) methods. The achieved results indicate that the classification model built on the training sample is able to distinguish wheat flour spectra by quality groups with an accuracy of 96.49%. The effective- ness of the model is verified using a test set of spectra of wheat flour samples. The present study confirms that the combina- tion of UV-VIS-NIR spectroscopy in conjunction with the PCA-LDA method has significant potential for determining a quality group of wheat flour based on technological properties.

Improving microbial quality of wheat flour using ethanol-water mixture as a tempering solution

Wheat flour may contain high microbial load due to the contamination of the wheat surface by different sources. This situation leads to outbreaks of foodborne diseases caused by wheat and wheat-based products. In this research, a novel application has been developed to reduce microbial contamination at the tempering stage of wheat. The effect of water with different concentrations of ethanol (10–90% (v/v)) against the microbial load of wheat was evaluated. Although 70% ethanol is widely used as an antimicrobial agent, the significant reduction in aerobic plate count (APC) and yeast-mold count (YMC) in wheat was 5.02 ± 0.20 log CFU/g and 5.96 ± 0.22 after tempering with 50% ethanol and above, respectively. The mechanism for the antimicrobial effect of 50% ethanol is that wheat absorbs water faster than ethanol, causing a rise in ethanol concentration on the grain surface over time. The chemical and technological properties of wheat flour were also investigated at 50% ethanol concentration, which showed the highest microbial reduction. This study shows adding ethanol at the tempering stage reduces the microbial load of wheat while maintaining some functional quality of the flour without requiring any treatments or time.

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

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

Assessment of technological properties of flour from different manufacturers and the quality of baked goods made of it

The article provides research on the influence of technological properties of wheat flour on the quality of various types of bread products. Studies have shown that differences in the quality indicators of wheat flour within one grade (premium) can affect the porosity, shape and color of the finished product. The nutritional value of bread is estimated by the content of proteins, fats, carbohydrates, vitamins, minerals and other biologically active compounds in it. This indicator is influenced by the quality of the raw materials used, including flour. At the same time, a product made of flour with better quality indicators has a higher price, which affects the selling price of loaves. In this case, the profitability is 15 %.

Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations.

Simple SummaryConsidering the chemical composition of cricket powder, specific nutritional goals (such as high protein content) can be achieved by including cricket powder, even at low levels (i.e., 5%). However, when formulating new food products, it is worth assessing the functional properties of the new ingredient and/or formulation. Thus, the aim of this study was to assess the technological properties of cricket-enriched wheat flours to be used in the development of staple foods, such as bread or pasta, whose features are also discussed.The recent socio-economic situation requires producers to change the composition of basic foods. The aim of this study was to assess the technological properties of wheat flour enriched with cricket powder (CP) (at 5%, 10%, and 20% levels) for the development of bread and pasta. The hydration (i.e., water absorption capacity, oil absorption capacity, water absorption index, water solubility index, and swelling power), foaming (i.e., foaming capacity and stability),emulsifying (emulsifying activity and emulsion stability), and rheological (during gluten aggregation, mixing, extension, and leavening) properties were investigated. Finally, bread and fresh pasta were prepared and characterized. Emulsifying activity, stability, and foaming capacity decreased in the presence of CP, whereas foaming stability and water solubility increased. The results on dough rheology highlighted the need to increase the amount of water, and to decrease the mixing and leavening time, to keep an acceptable bread volume. Indeed, 10% CP enrichment led to a product characterized by a similar volume and crumb hardness to the control (wheat flour). Despite the decrease in extensibility caused by CP, it was possible to produce fresh pasta enriched with CP, with the best cooking behavior obtained at a 5% replacement level.

Pilot scale production of a non-immunogenic soluble gluten by wheat flour transamidation with applications in food processing for celiac-susceptible people

Celiac disease (CD) is an immune-mediated disease triggered by wheat gluten and related prolamins. A lifelong gluten-free (GF) diet is mandatory to normalize the intestinal mucosa. We previously found that transamidation by microbial transglutaminase of gluten was effective in suppressing the gliadin-specific inflammatory response in CD patients without influencing the main technological properties of wheat flour or semolina. In this study, we produced on a pilot scale a soluble form of transamidated gluten (soluble protein fraction, spf), characterised by a high protein content (88 mg/ml), while native gluten was dramatically reduced (32 ± 2 ppm; R5-ELISA). Using HLA-DQ8 transgenic mice as a CD model, we found suppression of interferon-γ secretion in gliadin-specific CD4+ T cells challenged with spf-primed dendritic cells. In terms of functional properties, spf showed both solubility and emulsifying activity values within the range of commercial soluble glutens. Notably, dough prepared by mixing rice flour with spf could leaven. After baking, blended rice bread had a higher specific volume (2.9 ± 0.1) than control rice bread (2.0 ± 0.1) and acquired wheat-like sensory features. Taken together, our results highlighted the technological value of transamidated soluble gluten to improve both nutritional and sensory parameters of GF food.

Research of the enzyme preparation «Fungamyl Super BR» effect on technological properties of wheat flour of the first grade and the quality of bread

The influence of the «Fungamyl Super BR» (glucose oxidase and alpha-amylase, Aspergillus niger) on the of light wheat flour baking merits was determined. The using of «Fungamyl Super BR» promoted to the amplification of crumb vesiculation by 3.5%, and bread yield by 12.0% towards to the test specimen, due to the effect of alpha-amylase on the fermentation and impact of glucose oxidase on the gluten. Organoleptic performance of manufactured object obtained with «Fungamyl Super BR» differed from the test specimen with a brighter colour (higher amount of amino acids and reducing sugars in a dough). However, when the addition of 0.05% «Fungamyl Super BR» redounded to wetted hand feel soft part of bread, which can be explained with the derivation of dextrins entailed by alpha-amylase.

ВОЗМОЖНОСТИ ИСПОЛЬЗОВАНИЯ НЕТРАДИЦИОННЫХ ВИДОВ МУКИ В ПРОИЗВОДСТВЕ МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

During the research, physical and chemical parameters of non-traditional types of flour and their influence on the gluten complex of wheat dough were studied to determine the feasibility of using it in the production of flour confectionery products. Thanks to the experience and scientific work of both Russian and foreign scientists and manufacturers, a number of potential promising raw materials have been identified. Amaranth, Flaxseed, oatmeal, and corn flour are suitable for producing and expanding the range of gluten-free products. The results of the study of the quality of these types of flour and their impact on the technological properties of wheat flour indicate the possibility and feasibility of their use as an additive in the baking and confectionery industry to increase the nutritional value of finished products and possibly give them preventive properties.

TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES

The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods.

Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments

Secondary modification of roller milled wheat flour by planetary ball milling has been shown to have considerable effects on the chemical and microstructural properties of wheat flour. In this study, the effects of ball milling on the dough properties and the baking quality of flours from two wheat cultivars were studied. Several milling parameters such as rotation speed and grinding time were systematically altered and the modified flours were analyzed in the farinograph, by microscale extension tests with dough and gluten, and baking tests (10 g of flour). Modification by ball milling strongly increased the water absorption of the flours due to starch damage and, at high modification intensity, partial gelatinization of starch. In spite of increasing water absorption, the dough development time of intensely treated flour increased by a factor of 2.4 compared to untreated flour. However, the amount of wet gluten as well as the gluten index after moderate treatment was quite similar to the values of the base flour. With increasing intensity of modification, the specific loaf volume continuously decreased to less than 30% of the initial value. Crumb properties such as firmness and cohesiveness were also negatively affected. However, a positive effect was seen, when weakly modified flour was mixed with untreated flour. The addition of 7.5% weakly modified flour significantly increased the specific loaf volume as compared to the plain base flour. These findings show that weak mechanical modification can transform wheat flour functionality for baking applications to improve the bread quality.

Effects of thermal and mechanical treatments on the physicochemical properties of wheat flour

Planetary ball milling is a possible way to improve the technological properties of wheat flour by thermal and mechanical modifications. In the present study, roller milled common wheat flours (Triticum aestivum L.) were additionally modified in a ball mill by varying mill parameters such as rotation speed and grinding time. As a result of ball milling, the flours experienced temperatures of up to 100 °C, the range of particle sizes strongly increased as well as the content of damaged starch. The treated flours were also analyzed for the protein distribution by SDS-polyacrylamide-gel electrophoresis and proteins were quantitated by an extraction/high-performance liquid chromatography (Osborne fractionation) and an extraction/gel permeation chromatography procedure (SDSL/GMP fractionation). Intense mechanical/thermal treatment led to a decrease of the content of extractable protein and shifted ethanol-soluble gliadins to the glutenin fraction. Cysteine-containing alpha- and gamma-gliadins initially soluble in 60% ethanol were bound to ethanol-insoluble glutenins by thiol–disulfide interchange reactions. Linked to that, a high level of modification also significantly decreased the gliadin/glutenin ratio and increased the glutenin macropolymer content. Cysteine-free omega5- and omega1,2-gliadin types were only weakly affected by milling. Heating induced by mechanical treatment is supposed to be mainly responsible for these effects. Thiol–disulfide interchange can also explain the increase of the particle size after intense ball milling, because flour particles could stick together via disulfide bonds between proteins located on the surface of different particles.

The effect of microbial polysaccharides on the properties of wheat flour

The paper presents a comparative analysis of the influence of microbial polysaccharides ksampan and enposan on the technological properties of wheat flour. It is proved that the presence of either ksampan or enposan strengthens the gluten, increases its firmness, and reduces its extensibility. Alveograms show an increase in the dough firmness, whereas farinograms demonstrate that the dough water absorption capacity and stability grow while its liquefaction and elasticity decrease. This can be explained both by the strengthened fibrinous frame of the flour and a “reinforcing” effect of the hydrated polysaccharide molecules. It is proved that microbial polysaccharides accelerate the process of starch pasting, increase the viscosity of the flour slurry, and increase the stability of starch paste during thermal and mechanical operations. Summarizing the findings, we can say that the effect of enposan on the biopolymers of wheat flour is similar to that of ksampan, but slightly smaller. Thus, enposan can be recommended for stabilizing of flour dough systems.

Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties

A mixture design of experiment approach was followed to explore formulation effects on the technological properties of wheat flours optimized for industrial bread-making purposes. Ten different flour mixtures were investigated by means of near infrared spectroscopy (NIRS) to obtain information on flour performance in a critical phase such as dough leavening. For each mixture, a laboratory-scale bread making experiment was carried out according to a standardized recipe and the leavening phase of each dough sample was monitored by means of NIRS at different times. Parallel factor analysis (PARAFAC) was used to highlight the existence of differences among the mixtures on the basis of NIR spectrum variability with respect to the leavening time. Additionally, the relationship among the 3-way NIR dataset and some parameters measured on the baked bread loaves (dimensions, volume, weight) was investigated by means of the n-way extension of partial least squares regression (nPLS), in order to evaluate product properties from its leavening step and mixture formulation. The results give better insight on the relationships among wheat flour formulation and its performance in the leavening phase and as far as some properties of the final product are concerned, thus offering a way to monitor the leavening phase and give information on its influence on the final product properties.

Application of Capillary Electrophoresis to Determine the Technological Properties of Wheat Flours by a Glutenin Index

Capillary electrophoresis was used to characterize glutenin proteins from ancient varieties of Southern Italy common wheat and to determine the technological properties of wheat flours based on a glutenin index. Three zones were identified in the electropherograms, indicated as A, B, and C according to electroelution order. The three zones corresponded to the low molecular weight glutenin subunits and to the y- and x-type high molecular weight subunits, respectively. The ratio B/C was correlated to the alveographic parameter P/L. These results indicated that flours resulting in a B/C ratio lower than 2 produced elastic doughs whereas flours resulting in a B/C ratio higher than 2 produced doughs more resistant to extension. This study showed that capillary electrophoresis is useful for determining the types and quantities of gluten proteins in the evaluation of wheat-flour technological properties of a limited number of noncommercial varieties as evidenced by the x-type content which seems to strongly influence the flour technological parameters.

A Relaxed Specificity in Interchain Disulfide Bond Formation Characterizes the Assembly of a Low-Molecular-Weight Glutenin Subunit in the Endoplasmic Reticulum

Wheat (Triticum spp.) grains contain large protein polymers constituted by two main classes of polypeptides: the high-molecular-weight glutenin subunits and the low-molecular-weight glutenin subunits (LMW-GS). These polymers are among the largest protein molecules known in nature and are the main determinants of the superior technological properties of wheat flours. However, little is known about the mechanisms controlling the assembly of the different subunits and the way they are arranged in the final polymer. Here, we have addressed these issues by analyzing the formation of interchain disulfide bonds between identical and different LMW-GS and by studying the assembly of mutants lacking individual intrachain disulfides. Our results indicate that individual cysteine residues that remain available for disulfide bond formation in the folded monomer can form interchain disulfide bonds with a variety of different cysteine residues present in a companion subunit. These results imply that the coordinated expression of many different LMW-GS in wheat endosperm cells can potentially lead to the formation of a large set of distinct polymeric structures, in which subunits can be arranged in different configurations. In addition, we show that not all intrachain disulfide bonds are necessary for the generation of an assembly-competent structure and that the retention of a LMW-GS in the early secretory pathway is not dependent on polymer formation.

Gliadin Immunoreactivity and Dough Rheological Properties of Winter Wheat Genotypes Modified by Thioredoxin

ABSTRACTGliadins are among the most important protein fractions affecting wheat baking quality, but they are also plant allergens and a cause of celiac disease or food intolerance. Therefore, we investigated how gliadin immunoreactivity and dough rheological properties are influenced by thioredoxin, a regulatory disulfide protein that can reduce disulfide bonds, a typical motive in many allergenic proteins. Ten winter wheat genotypes of different qualities were analyzed. Reduction by thioredoxin strongly (>50%) decreased gliadin immunoreactivity as estimated by enzyme‐linked immunosorbent assay with immunoglobulin E (IgE) sera from allergic patients and standard antigliadin antibodies but did not significantly affect dough rheological properties. Most parameters from the Brabender extensigraph were only slightly lower. Simultaneously, the farinograph curve exhibited a drawdown dislocation, possibly due to increased water absorption by modified flour, and dough consistency visibly improved. Results suggest that thioredoxin may be a universal natural beneficial modifier, able to significantly decrease gliadin immunoreactivity (hence its potential allergenicity) without decreasing the unique technological properties of wheat flour.

The low-molecular-weight glutenin subunits of wheat gluten

Low-molecular-weight glutenin subunits (LMW-GS) are polymeric protein components of wheat endosperm and like all seed storage proteins, are digested to provide nutrients for the embryo during seed germination and seedling growth. Due to their structural characteristics, they exhibit features important for the technological properties of wheat flour. Their ability to form inter-molecular disulphide bonds with each other and/or with high-molecular-weight glutenin subunits (HMW-GS), is important for the formation of the glutenin polymers, which are among the biggest macromolecules present in nature, and determine the processing properties of wheat dough. Explanation of the structural basis for these correlations continues to intrigue researchers and, while earlier emphasis had been on HMW-GS, considerable attention is now being focused on the LMW-GS. LMW-GS are a highly polymorphic protein complex, including proteins with gliadin-type sequences. Difficulty in separating single components, arising from the complexity of the group, has limited the characterisation of the individual proteins and the establishment of clear-cut relationships with quality parameters. Here we review results concerning different aspects of LMW-GS, including their structural characteristics, genetic control, and relationships with quality parameters. In addition, we emphasise the distinction between the components with sequences unique to the LMW-GS fraction and those behaving like glutenin subunits (incorporated into polymers), but with sequences corresponding to gliadins.

The low-molecular-weight glutenin subunits of wheat gluten

Abstract Low-molecular-weight glutenin subunits (LMW-GS) are polymeric protein components of wheat endosperm and like all seed storage proteins, are digested to provide nutrients for the embryo during seed germination and seedling growth. Due to their structural characteristics, they exhibit features important for the technological properties of wheat flour. Their ability to form inter-molecular disulphide bonds with each other and/or with high-molecular-weight glutenin subunits (HMW-GS), is important for the formation of the glutenin polymers, which are among the biggest macromolecules present in nature, and determine the processing properties of wheat dough. Explanation of the structural basis for these correlations continues to intrigue researchers and, while earlier emphasis had been on HMW-GS, considerable attention is now being focused on the LMW-GS. LMW-GS are a highly polymorphic protein complex, including proteins with gliadin-type sequences. Difficulty in separating single components, arising from the complexity of the group, has limited the characterisation of the individual proteins and the establishment of clear-cut relationships with quality parameters. Here we review results concerning different aspects of LMW-GS, including their structural characteristics, genetic control, and relationships with quality parameters. In addition, we emphasise the distinction between the components with sequences unique to the LMW-GS fraction and those behaving like glutenin subunits (incorporated into polymers), but with sequences corresponding to gliadins.

Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale

Flour samples of 14 wheat cultivars previously characterised by rheological measurements and by baking tests on a micro-scale (Kieffer et al.: Journal of Cereal Science27 (1998) 53–60) were analysed for the relative amounts of gluten protein types using a combined extraction/HPLC procedure. Regression analysis was used to find relations between wheat properties and protein quantities. The results indicated that the maximum resistance of dough and gluten and the gluten index were strongly dependent on the quantity of glutenin subunits (GS) in flour; additionally they were influenced by the ratio of gliadin to glutenin subunits. Within the family of glutenin proteins, the correlation coefficients for high-molecular-weight (HMW) and low-molecular-weight (LMW) GS were in a similar range, but twice the amount of LMW GS was necessary to get the same resistance as with HMW GS. Among HMW GS, the contribution of x-type GS was more important than those of y-type GS. The extensibility of dough and gluten was mainly dependent on the ratio of gliadin to total glutenin subunits, to HMW GS and LMW GS. Dough development time showed the highest correlation with total HMW GS and x-type HMW GS. Bread volume was influenced by the total amount of gluten protein more than by the amount of protein in different groups or of different types, probably because of the rather low range of flour protein content (8·7–12·0 %) within the set studied. Significant differences between gliadins and glutenins with respect to their effects on bread volume could not be detected. The correlation between bread volumes and the quantity of gluten proteins was higher, when dough was mixed to optimum.

Pilot scale preparation of wheat gluten protein fractions: II. Technological properties of the fractions

Fractions differing in prolamin compositions were obtained on a pilot scale when wheat gluten proteins were separated by differential extraction in dilute acetic acid. The soluble fractions were enriched in gliadins and the insoluble ones were richer in glutenins. The effects of the gluten fractions on the technological properties of wheat flours were investigated using an alveographic test and a comparison was made with gluten‐added flours. Gliadin‐rich fractions increased the extensibility of the dough and reduced its resistance to deformation. On the other hand, glutenin‐rich fractions had an opposite effect and increased the dough resistance more than that of equally‐concentrated whole gluten. The magnitude of the effects was strongly related to the gliadin and glutenin contents of the fractions. Prediction of technological effects is thus possible using composition analyses based on protein extractibility or size‐exclusion chromatography. Finally, the improving effects of the gliadin‐rich and of the glutenin‐rich fractions were observed at different stages of the breadmaking process.