Traditional Wheat Flour Research Articles

Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems.

Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety.

Quality evaluation of composite flour laddoo containing sprouted and malted ingredients

PurposeDevelopment of new products rich in nutrients required for growth and development along with acceptability can contribute in alleviating malnutrition.Laddoo, a traditional sweet, is well-accepted by people at large. However, traditional laddoos contain one or two food groups – sugar and saturated fat, which are not healthy. The aim of this research was to formulate a nutritious laddoo using different food groups and to study its nutritional, functional, textural and sensory profile.Design/methodology/approachComposite flour laddoo (TL) was formulated using a mix of cereals, sprouted legumes, malted millets, dairy ingredients, fruit, oil and jaggery and evaluated for particle size, colour, texture, nutritional, functional and sensory evaluation and compared with traditional wheat (CL-1) and chickpea (CL-2) flour laddoos (CL).FindingsThe TL’s were significantly softer in texture compared to CLs, resulting in ease in biting, chewing and swallowing. The nutritional quality of TL was significantly higher in terms of protein (24.6 g/100 g), fibre (3.8 g/100 g), iron (10.4 mg/100 g) and phosphorus (287.5 mg/100 g). The functional quality of TL was also higher in terms of phenolics (123.0 gallic acid equivalent mg/100 g), flavonoids (6.9 quercitin equivalent mg/100 g) and antioxidant activity (62.6 per cent radical-scavenging activity). Organoleptic evaluation also showed higher acceptability (eight) of TL against six for CL-1 and seven for CL-2.Originality/valueFortification of food products to enhance the nutritive value has become the major focus of the researchers in the field of new product development, owing to the consumer need for products having high nutritive and sensorial properties. Malnutrition is a serious matter of concern among the population of India, and the present situation demands development of products that are rich in nutrients required for growth and development and readily acceptable. Traditional laddoos made using a single ingredient does not provide sufficient nutrients, and sugar and saturated fat used for binding are not healthy options. No work on using composite flour along with sprouting/malting, jaggery and unsaturated fat to prepare laddoos with its nutritional, functional and textural properties has been reported.

Comparative Bio-Active Compounds Determination and In Vitro Antioxidant Properties of Newly Developed Soy Mixed Wheat Flour and Traditional Wheat Flour

The aims of this study were quantitative determination of the bio-active compounds and to evaluate the in vitro antioxidant activities of methanolic extract of soy mixed wheat flour and traditional wheat flour. Soy mixed wheat flour was developed by combination of processed soy flour and wheat flour. Total phenolics, flavonoids, tannin, and proanthocyanidin contents of the crude methanolic extract were determined by ultraviolet-visible spectrophotometer. Further individual bio-active compounds were determined by high-performance liquid chromatography-diode array detector and showed (+)-catechin, vanillic acid, caffeic acid, (–)-epicatechin, p-coumaric acid, rutin hydrate, and ellagic acid in soy mixed wheat flour but only rutin in traditional wheat flour. The soy mixed product showed significantly higher concentration of bio-active compounds than traditional wheat flour. Antioxidative activities were measured through different in vitro models: phosphomolybdenum blue method, FeCl3 reducing power, ABTS scavenging activity, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity, N,N-dimethyl-1,4-diaminobenzene free radical scavenging activity, reducing power, metal chelating power and super oxide scavenging ability. All results of in vitro antioxidant models revealed that the soy product showed significantly higher antioxidant activities than traditional wheat flour. These results suggested that soy mixed wheat flour can play the greater roles than the traditional wheat flour for different physiological activities in human body due to the presence of greater amount of bio-active compounds and can be considered as a potential antioxidant containing flour for human consumption than the traditional wheat flour.

Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture

Trials were carried out to assess the effect of white sorghum (WS) and red sorghum (RS) supplementation on the physical attributes of traditional wheat flour (WF) flat bread. Flat breads were prepared with varying amounts of refined WF and (30, 40 and 50% of) commercial wholegrain WS or RS flours and measurements were taken of the physical attributes (weight, volume, colour and texture) of the resulting combinations. Addition of WS and RS flour reduced the weight of the flat bread by 7.42 and 6.72%, respectively, and volume by 21.31 and 16.60%, respectively, compared with the 100% WF flat bread. The addition of WS flour resulted in a significantly harder (0.58%) flat bread compared with the 100% WF flatbread, with ‘noticeable’ and ‘appreciable’ ΔE*ab colour differences compared with the 100% WF flat bread. Adding RS flour resulted in comparable flat bread texture, however it produced a ‘discernibly’ ΔE*ab darker flat bread when compared to the 100% WF flat bread. This work indicates that supplementing WS ...

EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD

This study aimed to examine the possibility of the production of bread using whole barley flour (WBF); two levels of substitution of 50% and 100% compared with wheat flour (WWF) only were administered. The effect of the baking process on the content of dietary fiber, particularly β-glucan, was investigated. Chemical composition alongside with the content and solubility of b-glucan in both raw materials and bread produced were determined. The results obtained showed that the barley flour gave the highest content of ash, crude fiber and fat compared to wheat flour. The highest content of total and soluble beta-glucan were recorded in whole barley bread followed by 50% barley substituted treatment. Moreover, the 100%WBF bread scored the highest content of fiber, protein and ash as well as fat content compared with wheat bread only, which was the highest in carbohydrate content only. Content of β-glucan showed higher values ​​for the bread produced from whole barley flour followed by treatment 50% of barley flour and then bread traditional wheat flour, which scored the least content of β-glucan. The process of fermentation and baking could significantly reduce the total content of β-glucan in spite of increased solubility of beta-glucan. Taking into account the functional dose of β-glucan, it could be assumed that, presented content of β-glucan in barley bread, meet the recommended daily needs to achieve the health benefits attributed to barley β-glucan.

Value addition of traditional wheat flour vermicelli.

Vermicelli is a product prepared by using whole or refined wheat flour. Hard dough is prepared, extruded and dried in the sun. Since wheat flour is deficient in lysine, one of the essential amino acids, the protein quality remains poor. Refining of wheat further reduces nutritional quality. Therefore value addition of vermicelli is of prime importance to improve nutrient content and to save its delicacy. Secondly, use of value added convenient/processed foods can be a solution to the problem of supplementary feeding and under nutrition Gernah et al. (Am J Food Technol 6:404-412, 2011). Three variations of vermicelli were prepared using whole wheat flour (WWF); malted wheat flour (MWF); malted wheat flour, green gram, spinach and sago (MGSS). A spice mix containing powders of tomato, coriander, chillies, turmeric, salt, raw mango powder, black pepper, cloves and asafetida was also prepared. Results revealed that the overall acceptability scores for WWF, MWF and MGSS were 7.3 ± 6.13, 6.5 ± 0.06 and 8.1 ± 0.01 on 9 point hedonic scale. MGSS vermicelli was most acceptable by the panel members than the other counterparts. WWF, MWF and MGSS contained moisture 6.9 to 7.7%, protein 9.3 to 13.5%, fat 1.2-2.7%, ash 2.9 to 5.8%, crude fibre 2.2 to 2.4%, carbohydrates 69.8 to 75.2% and energy 344 to 362kcal/100g respectively. MGSS vermicelli was highest in protein content (13.5%) while energy content was high in WWF. MWF vermicelli had highest amount of total (8.91%), reducing (2.41%) and non-reducing sugars (6.57%). Quality of protein was improved by mutual supplementation of amino acid. Regarding minerals, higher contents of sodium (100mg), calcium (30mg), iron (5.9mg), zinc (1.4mg) were found in MGSS. Vermicelli could be safely stored for 2months period at room temperature (25-30°C).

Identification and Characteristics of Microorganisms Isolated from Traditional Wheat Flour Dough in Thailand

Identification and Characteristics of Microorganisms Isolated from Traditional Wheat Flour Dough in Thailand

Glycaemic, Insulinaemic and Nonesterified Fatty Acid Responses of Rice and Chapati in Type 2 Diabetes Mellitus Subjects

To observe the plasma glucose. insulin and nonesrenfied fatty acid (NEM) responses on consumption of rice and chapati. 17 rope 2 diabetic subjects. consumed equi.carbohydrate amount of two mrieties of rice. aro varies/es of traditional wheat flour bread and white bread as the reference food. Blood sample wax drawn eight times between Oh and 3h to measure glucose. insulin and NEPA. Plasma ghicose response to both varieties of chapati was significantly lower as compared to that of IVB and BR32 lice. Rice BR32 showed higher glytemic response than boiled water chapati. The different glymeinic responses of rice and chapati were reflected in their glycaemic index or GI 111R32: 94+11, BR25: 98+10. NIVC 90+9 and BWC: 88+81. NIVG showed significantly lower GI than dull of rice BR25 (pa 0.01 )and GI of BIVC is significantly lower than both BR32 and 8R25 rices (pc 0.03. 0.0011. Rice BR25 showed Thum insulin response IMUC) compared to FIB (p<0.04 NEFA responses were also higher in WO and rice BR25 compared so both NIVC (pa 0.01. 0.04)and BWC (p<0.01, 0.05). These types of response may be beneficial fur diabetic patients and populations in general. From the standpoint of NEFA response BR25 variety of rice seems to be a better choice compared to BR32.

Part II

This study utilizes a framework for culinary product innovations as a distinctive capability specifically to foodservice operations. Following a more thorough discussion of the innovation process in Part I, results are provided using a rice flour beignet project as a case study of the proposed process. The rice flour beignet study uses a culinary identity perspective and provides an example of the linking process between firm objectives and the external environment. Using this framework, rice flour beignets were formulated that provide 45% lower oil absorption, 32% fewer calories and are preferred over the traditional wheat flour beignet by consumers and a trained sensory panel.

Effects of Rice Batter on Oil Uptake and Sensory Quality of Coated Fried Okra

ABSTRACT: Okra was coated and deep-fat fried with batters of flour sources including rice flour, a mixture of rice flour and small amounts of pregelatinized rice flour (PGRF), and, as a control, traditional wheat flour. The addition of PGRF, up to 8%, enhanced batter viscosity and the coating properties of the rice batter. Oil uptake of the fried batter decreased with the addition of up to 5% PGRF. Rice flour fried batters, with and without PGRF, were found to absorb substantially lower oil, by as much as 51 %, compared with the wheat batter. The fried okra coated with the rice batter containing 5% PGRF, when evaluated for sensory properties on appearance and surface attributes, was found to be superior or equal to those with the wheat batter and rice batter without PGRF. Particularly, its golden brown color is considered more desirable than the lighter yellow color of the other 2 entities. Similarly, most of its 1st-bite and after-chew properties were slightly better and were in the normal range of commercially available products. Specifically, its distinctive crispiness is considered a positive attribute, whereas its slightly higher tooth packing properties, while remaining in the range of commercial products, may be noticeable to some consumers.

Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization

Traditional wheat flour foods in many Asian countries are produced by natural fermentation. Enterobacter cloacae GAO was isolated from the starter of traditional flour fermented foods. Immunoblotting with the serum of the patient using this flow showed that an immunological reaction of the fermented foods with Enterobacter cloacae GAO was different from that with yeast. The bacteria were isolated from traditional wheat flour foods and identified as Bacillus sp, Lactobacillus sp, Leuconostoc sp. and Lactococcus sp. The fermentation time of ‘mantou’ by enzymes of a B. pumilus and yeast mixture was shorter than the time with yeast alone. The sensory evaluation showed that the ‘mantou’ prepared with B. pumlus and yeast was as good as that with Enterobacter cloacae GAO or yeast alone. Different immunoblotting patterns were observed in the case of the ‘mantou’ prepared with yeast or E. cloacae GAO. The salt-soluble protein of ‘mantou’ prepared with B. pumilus and yeast has about 1/20–1/30 in comparison of the inhibition obtained with the control in RAST inhibition experiments.

Preparation and Characterization of Low Oil Uptake Rice Cake Donuts

ABSTRACTCake donuts were prepared using wheat flour (WF), long grain rice flour (LGRF), and waxy rice flour (WRF). They were also prepared with the flours partially replaced by pregelatinized rice flour (PGRF) or propylene glycol alginate (PGA). The dough consistency was maintained at a comparable predetermined level by adjusting the water content. Without PGRF or PGA in the formulation, the WRF donut had the lowest oil uptake (11.8%) and the WF donut the highest (23.6%). With modified flour formulations, the oil uptake decreased for LGRF donuts and WF donuts. Oil uptake of the LGRF donut decreased with increased PGRF. Up to 30% PGRF could be used, with characteristics comparable to the traditional WF donuts but as much as 54% lower in oil uptake on a dry basis.