Varieties Of Flour Research Articles

SLNIR-Net: A stacked ensemble approach using neural network meta-learners for comprehensive wheat flour detection

Wheat flour, a critical component in a myriad of nutritional applications, is both extensively cultivated and diversely utilized across the globe. However, accurately distinguishing between different types of wheat flour remains a significant challenge. This study presents an innovative identification method marrying near-infrared spectroscopy (NIRS) with ensemble learning. We collected spectral data from four unique types of wheat flour using NIRS, subjecting them to a series of preprocessing steps to optimize our analysis. The Competitive Adaptive Re-weighted Sampling (CARS) algorithm facilitated the extraction of pivotal spectral features, thereby enhancing the generalizability of our ensemble learning model. Diverging from conventional meta-learner designs, we forwent traditional logistic regression in favor of constructing a neural network-based Stacking integrated learning model, the SLNIR-Net. This model stands as a seminal tool for the precise identification of wheat flour varieties. Comparative results highlight SLNIR-Net’s superior performance over established methodologies, including Partial Least Squares Discriminant Analysis (PLS-DA) and four other notable ensemble learning methods, with our model achieving the highest recognition accuracy. Notably, the fine-tuned SLNIR-Net model attained a 100 % accuracy rate, eclipsing the benchmark Stacking model. This leap in performance is a testament to the enhancements made to circumvent overfitting and amplify the model’s generalization capacity. Our study marks a substantial leap forward in the swift and accurate classification of wheat flour types, charting a new course for broader product identification exploits using NIRS.

Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.).

Environmental degradation leads to an unsustainable food system. In addition to this issue, the consumption of foods that improve people's health and well-being is recommended. One of the alternatives is undoubtedly the use of by-products of winemaking, namely in the form of grape pomace flour (GPF). To verify the benefits of using the Touriga Nacional and Arinto (Vitis vinifera L.) flour varieties, analytical determinations were made to identify and quantify different components. In terms of nutritional characterization, the Touriga Nacional GPF showed results that indicate better nutritional quality than the Arinto GPF. The Touriga Nacional and Arinto samples had protein contents of 10.13% and 8.38%, polyunsaturated fatty acids of 6.66% and 5.18%, soluble dietary fiber of 14.3% and 1.7%, and insoluble dietary fiber of 55.1% and 46.4%, respectively. The anthocyanins, proanthocyanidins, and flavonols presented in samples were detected by HPLC-DAD/ESI-MS. Atomic absorption spectrometry revealed elevated concentrations of certain elements in Touriga Nacional compared to Arinto, with the former showing higher levels of aluminum (130 mg/kg) and iron (146 mg/kg) against the latter's Al (120 mg/kg) and Fe (112 mg/kg) content. GPF could become a valuable ingredient due to its nutritional quality and high content of various polyphenols.

Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review

ABSTRACTExtrusion processing of legumes has gained increased commercial significance in recent years. Food legumes or pulses are a rich source of protein, total dietary fiber, starch, minerals, selected vitamins, and other bioactive compounds with antioxidant activity. The relatively higher protein and lower carbohydrate contents than cereal grains make legumes a healthy choice for developing new food products. While legumes are a staple in many developing countries, their consumption remains to be very low in most of the developed countries. Developing legume‐based ready‐to‐use ingredients and ready‐to‐eat products can potentially increase legume consumption, especially in developed countries. In addition to traditional legume processing methods, extrusion cooking offers a cost‐effective option to manufacture legume‐based products and ingredients. In recent years, increased concerns by consumers about environmental sustainability and food security have resulted in promoting plant‐based proteins as meat substitutes and meat analogs, which are primarily produced by extrusion or wet/dry extraction. In this regard, extrusion is more sustainable and environment‐friendly processing technology due to its process efficiency and minimal effluents. Legumes processed by extrusion cooking have wide applications in a variety of food products, for example, flour mixes and doughs, snack items, baked foods, meat alternatives, meat extenders, gluten‐free products, and nutraceuticals. Furthermore, extrusion process improves the digestibility and functional properties, and lowers or eliminates the antinutrients found in most legumes. This comprehensive review article discusses extrusion processing technology/systems, legumes extrusion, and nutritional quality, functional properties, food safety, and consumer acceptance of extruded legume products.

Physicochemical and structural composition of black rice (Oryza sativa) flour from Java, Indonesia

Abstract. Nurhidajah, Yonata D, Bintanah S, Pranata B. 2024. Physicochemical and structural composition of black rice (Oryza sativa) flour from Java, Indonesia. Biodiversitas 25: 811-818. Information regarding the characteristics of Indonesian black rice (Oryza sativa) flour from several varieties can provide a scientific base for developing its utilization. This study aimed to compare the physicochemical and structural composition of black rice varieties, namely Cempo Ireng, Melik, Sirampog, and Jeliteng from Java, Indonesia. Black rice was initially crushed to 100 mesh size. The flour's physicochemical and structural composition was then compared descriptively and the quantitative data was analyzed using the SPSS 22.0 software. As a result, significant differences were observed in starch content (68.45-71.08%), amylose content (13.99-18.49%), solubility (13.92-19.55%), swelling power (9.46-11.36%), water binding capacity (74.79-87.87%), and oil binding capacity (59.59-67.33%) of the four varieties of black rice flour. In addition, significant differences were also observed in the paste and thermal properties of various varieties. Morphological analysis shows that the flour structure has a similar shape, which is plate-shaped and contains many flakes. The relative crystallinity of Indonesian black rice flour ranges from 22.95% to 24.25%. This result reflects that all black rice flour particles have an A-type crystalline structure. All varieties of black rice flour have different physicochemical and structural compositions, except crystal structure that shows similarities (type A).

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low-fat patties.

Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low-fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red-coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%-10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

Pasting Characteristics and In Vitro and In Vivo Digestibility of Low‐, Medium‐, and High‐Amylose Types of Mung Bean Flour after Heat‐Moisture Treatment

AbstractMung bean (Vigna radiata L.) flour varieties of varying amylose content are heat‐moisture treated at 100 °C for 6 h, and changes in their pasting properties and digestibility are investigated. Amylose content of the low‐amylose (LAM MB), medium‐amylose (MAM MB), and high‐amylose mung bean flour (HAM MB) is 16.1%, 23.2%, and 31.7%, respectively. Mung bean flour after heat‐moisture treatment (HMT) shows significantly reduced peak and breakdown viscosities and swelling power compared to those in native flours. However, pasting temperature, final and setback viscosities, and solubility of the mung bean flour significantly increase after HMT. The treated mung bean flour also contains higher amounts of resistant starch (RS, 19.6%–30.6%) than that in the corresponding untreated flour (14.9%–17.5%). Consequently, mung bean flour subjected to HMT induces a lower blood glucose response in mice and exhibits lower glycemic index (GI) values than that of untreated flour. Among all mung flour types subjected to HMT, the HAM MB exhibits the highest viscosity, solubility, and swelling power and has the highest RS content (30.64%), and the lowest blood glucose response and GI value. Thus, mung bean flour after HMT with desirable properties and digestibility can be used in the production of low‐carbohydrate foods.

Revitalizing Bites - Formulation of Low-budget Nutri Crackle Rusk for Empowering Pediatric Oncology Warriors.

Nutri Crackle rusk, developed using an innovative pigmented variety of black rice flour, possesses a rich nutritional profile with essential amino acids, dietary fibers, and antioxidants, offering unique health benefits beyond traditional rice varieties. Establishing healthy eating habits during childhood cancer treatment is crucial for long-term well-being. Mindful consumption, incorporating Nutri Crackle rusk instead of empty-calorie snacks, can significantly improve the quality of life of childhood cancer survivors during their survivorship period. The novel Nutri Crackle rusk using black rice flour was developed under proper hygienic conditions. Semi-trained panel and consumer panel members evaluated the organoleptic properties of the developed product. Nutrient components of the formulated Nutri Crackle rusk were examined through an organoleptic assessment. The nutrient composition of the formulated Nutri Crackle rusk was analyzed using a standard procedure. Sensory evaluation indicated positive feedback, with an overall acceptability score of 8.01. Nutrient analysis revealed a well-rounded profile, emphasizing energy provision (464.285 kcal), (11.97 g protein), (11.29 g fiber), and essential micronutrients (zinc, iron, and vitamins B1 and B2). Nutri Crackle rusk is a favorable and potentially beneficial snack for this vulnerable group. The study signifies that the novel healthy Nutri Crackle rusk is rich in fiber, zinc, iron, protein, vitamin B1, and vitamin B2. Intake of the developed Nutri Crackle rusk could be a healthy alternative for pediatric cancer patients and cancer survivors.

Effect of Particle Size Distributions on the Amino Acid Composition and In-vitro Protein Digestibility of Two Varieties of Bean

The study examined the alterations in the proximate composition, in-vitro protein digestibility and amino acid composition of two varieties of bean with respect to particle size distributions. Brown and white beans were processed and milled to obtain flour samples of fine particles. The flour samples were subjected to particle size analyses using Endecott sieve with pore sizes of 300, 315, 500 and 600 µm. The bean flours with different particle sizes were evaluated for proximate composition, protein digestibility and amino acid composition. The results showed that the highest yields obtained for the brown and white flours were 40 % (315 micron) and 35 % (600-micron) respectively. The ash, protein and fibre contents of the samples varied between 4.51 to 4.61 % and 3.72 to 3.78 %; 24.74 to 24.87% and 22.76 to 22.95 %; 3.24 to 5.23 % and 2.11 to 5.15 % for brown and white bean varieties respectively. The highest values for the protein digestibility were obtained in 315µ for both the brown and white bean flours. The results also showed that the amino acid composition of the samples varied with respect to the particle size and the variety of bean flour. The study concluded that particle size of flour should be considered as a quality factor of flours to enhance derivation of nutritional benefits of flours.

Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle-making potential.

Comparative studies were conducted on physicochemical and technological properties of two black wheat (BW) varieties (cultivated in Shanxi Agricultural University) and their noodle-making potential. Whole-grain BW noodles showed acceptable cooking loss (≤10%) and strong antioxidant capacity. However, their textural quality remains to be enhanced. Regarding refined flour (RF) of the two BW varieties, Yunhei 14207 showed more anthocyanins, brighter color, and greater thermal stability (as reflected by the higher pasting temperature). 16W16 resulted in greater gluten content and better gluten quality of flour and higher dough stability, which contributed to the lower cooking loss and stronger tensile property of noodles. RF noodles of Yunhei 14207 displayed brighter appearance, although they had weaker tensile property. The stronger gluten network in noodles of 16W16 protected phenolics from release and degradation during drying, cooking, and steaming. Despite phenolics loss, RF noodles of Yunhei 14207 showed antioxidant capacity up to 14.97mg TE/100g. This research would promote understanding of characteristics of BW varieties. Considering the stronger gluten network of 16W16, its fortification in common wheat noodles at high proportion (>50%) may be promising to develop antioxidant noodles with further improved sensory quality.

Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid

To improve the storage quality of adzuki bean paste from starch aging, the effects of glycolipid addition on the properties of gelatinization and retrogradation properties of adzuki flour obtained by the retrogradation inside adzuki bean during storage and transportation are investigated. The results indicate the significant differences in the gelatinization and the distribution of starch granules for different varieties of beans. The higher gelatinization temperature of adzuki flour results in the lower enthalpy of gelatinization with an undulating tendency of the retrogradation due to the short-term aging of amylose and long-term aging of amylopectin within adzuki flour. In the early stage of aging, the coexistence of protein, fat, and starch inside adzuki flour hinder the aging of starch. An Avrami equation is introduced to characterize the aging process of the starch–protein–fat–water system of different varieties of adzuki flours. The nucleation mode of the crystal nucleus has a significant effect on the aging rate of different varieties of adzuki flour. The fat in the system fails to demonstrate a significant effect on the nucleation mode of starch retrogradation. The addition of glycolipids increases the gelatinization enthalpy of adzuki flour. Glycolipids can reduce the aging degree of adzuki flour, and the inhibition effect on the retrogradation of sucrose monoester is greater than that of maltose monoester. The research results provide the valuable guidance for the high-quality processing and storage of adzuki bean paste from starch aging.

The effect of soaking of white and red varieties of Sorghum bicolor flour on its antioxidant, antidiabetic and physicochemical properties

Sorghum is rich in beneficial phytochemicals such as phenolic acids, anthocyanins, phytosterols, tannins, and policosanols. This study aimed to study comprehensively the antioxidant and antidiabetic activities of red and white sorghum compared to soaked sorghum. The treatment process of soaked sorghum was carried out by soaking white and red sorghum grains for 2 h at 50 ℃ followed by drying in the sun for 8 h. All the sorghum grains were processed into flour. The antioxidant assay by DPPH showed that red sorgum flour (RSF) had the highest antioxidant activity with IC50 of 98.85 ppm, followed by soaked red sorgum flour (RSF2), white sorghum flour (WSF) and soaked white sorghum flour (WSF2). Meanwhile, for the antidiabetic assay, WSF and RSF had similar alpha-glucosidase inhibitory activity as of 97.43% and 97.42%, respectively at concentrations of 1000 ppm. Total phenolic assay using Folin-Ciocalteau reagent showed that RSF2 had the highest content as of 5031.6 mg GAE/g. The physico-chemical properties of sorghum flour were also studied by proximate analysis, SEM (Scanning electron microscopy), FTIR (Fourier transform infrared spectroscopy), XRD (X-ray diffraction), and XRF (X-ray fluorescence spectroscopy).The result showed that sorghum flour had good potential properties as flour substitution in functional food products since its good antioxidants and antidiabetic properties.

Artificial intelligence classification and amylose content prediction of rice flour varieties from their pasting features

The pasting features of eight varieties of rice flour with varying amylose content were characterized and then subjected to machine learning analysis in order to classify the rice varieties and predict their amylose content. The waxy rice flour with the least amylose showed a peak viscosity in the early stage of heating, and the high amylose rice flours had the highest final viscosity. Principal component analysis showed that 87.2% of the total variability was explained by the two principal components, which were mainly related to peak temperature and final viscosity. When the pasting features were used as a machine learning dataset for classification, the support vector machine classifier was the most effective in correctly classifying the rice flour varieties by showing a high accuracy and F1-score, followed by the decision tree and stochastic gradient descent. In addition, the integration of pasting features with machine learning analysis showed the potential to predict the amylose content of rice flours. These prediction performances were confirmed by validating the models with independent datasets.

Expanding the range of flour confectionery products for specialized nutrition

Currently, the range of flour confectionery products for nursing women is not large, although this group of the population needs specialized food products. The aim of the work is to develop a functional sugar cookie using non-traditional types of flour for feeding nursing women. The object of study was a traditional sugar cookie. It was decided to improve the biological and nutritional value by adding non-traditional flour varieties to the recipe. Pumpkin seed flour and soy flour are rich in essential amino acids and minerals. Experimental samples were baked with different dosages of pumpkin and soy flour in the composition. By the method of organoleptic tasting, a sample with a ratio of wheat, soy and pumpkin flour, respectively, 70:20:10, was selected for further research. To improve the flavor characteristics of the product, it was decided to add a liquid extract of roasted chicory. When using 100 g of sugar cookies, the daily energy needs are covered by 15%. The needs for carbohydrates are covered by 10%, in fats by 25%, and in proteins by 12%. Cookies contain a large amount of vitamin E 22% and vitamin K 25% of the daily value. Trace elements are also contained in sufficient quantities: 34% copper, 29% manganese, 20% magnesium, 19% phosphorus. The coefficient of biological value of proteins is higher than that of traditional sugar cookies. The biological efficiency of lipids is quite high. The indicators for PUFA are high, however, the score for NLC and oleic acid is close to the "ideal lipid".

Test conditions of texture profile analysis for frozen dough

Wheat flour is very important for making frozen dough. This paper firstly conducted an analysis of the basic properties of six varieties of wheat flour from different places and found that the variety BDHhgwf is most suitable to make frozen dough. Texture profile analysis (TPA) has been implemented in the dough-based food industry, and the properties of frozen dough were firstly investigated in this study. The results showed during TPA determination process of frozen dough, the variation of test parameters have an influence on the final result to some extent. The use of TPA in assessing the properties of frozen dough is presented. The recommended test conditions are: pre-test speed 3.0 mm/s, test speed (TS) 1.0 mm/s, posttest speed 1.0 mm/s, and compression ratio (CR) 50%. In a word, in this test method, the variation coefficient of dough was smaller and the dough was destroyed less by the texture analyzer and can truly reflect the texture of frozen dough.

The classification of Iranian wheat flour varieties using FT-MIR spectroscopy and chemometrics methods

Wheat varieties are grown in many countries throughout the world to produce grain and flour for foods, an outstanding and remarkable foodstuff that fulfills human nutritional needs. Methodologically, there is little known about how to distinguish accurately the type of wheat flour and, in the meantime, to restrain food fraud. Therefore, non-destructive methods are necessary for identification, in turn, the spectroscopy method has the potential to be one of the most efficient non-destructive methods. Given the importance of high-purity wheat flour for consumers and food industries, this research introduces the five most cultivated flour varieties in Iran that were classified by FT-MIR spectroscopy. Different preprocessing techniques and unsupervised and supervised models investigated the spectral data of flour varieties. The best outcome came with the standard normal variate (D2 + SNV) preprocessing method and with all supervised models. The accuracy of Linear Discriminant Analysis (LDA), Support Vector Machine (SVM), and Artificial Neural Network (ANN) was 100% for the test dataset. In conclusion, it is recommended flour industries use the FT-MIR spectroscopy and chemometrics techniques, the combined form of these techniques helps these industries be aware of the purity of produced flour as possible.

Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties

The impact of microwave (MW) treatments on the structure, solubility, and techno-functional properties of the proteins in starchy matrices is still poorly understood. This study aimed to investigate the effects of MW intensity by applying 1, 2, and 6 min of radiation on two tef flour varieties moistened at 15 % and 25 %. The fractionation method recovered ∼83 % of the total protein content in untreated flours. The interaction between treatment time and moisture content (MC) significantly influenced the extraction of protein fractions. Samples treated at 25 %MC showed significant reductions in albumins (up to −74 %), globulins (up to −79 %), and prolamins (up to −32 %). The SDS-extractable proteins of both tef flours presented similar molecular weights (12–100 kDa). SDS-PAGE analysis revealed decreased band intensity in MW-treated samples compared to untreated flours, and confocal analysis showed changes in the native state of proteins in treated samples. Shorter treatments at low MC significantly improved the emulsifying stability of tef flours, particularly in brown tef flour, with an enhancement of up to 203 %. The hydration properties significantly increased in flours treated at 25 %MC for 6 min. Pearson correlation analysis demonstrated the influence of treatment time and MC on protein recovery and functional properties of tef flours.

Volatile profile of quinoa and lentil flour under fungal fermentation and drying

Solid-state fermentation reportedly improves the nutritional and sensory properties of legumes and pseudocereals. This study examined changes in the volatile profile using HS-SPME-GC–MS of two varieties of lentil and quinoa flour fermented with Pleurotus ostreatus and dried using hot-air drying and lyophilisation. Fermentation significantly increased the volatile profile. Pardina lentil flour showed a 570% increase in its volatile profile, and 10 compounds were created. In white quinoa, the total area rose from 96 to 4500, and 30 compounds were created. Compounds such as 1-octen-3-ol, benzaldehyde, 3-octanone and hexanal were generated during fermentation, providing a sweet, grassy, cocoa flavour. Hot-air drying led to decrease of over 40% in total peak area. Dried fermented flour retained higher levels of compounds that provide a sweet, cocoa aroma. Air-drying temperature had no significant influence on the volatile profile. This a allows the inclusion of these flours in a wide variety of food products.

Comparison of Physicochemical Properties of Biscuits Supplemented With Soy, Kinema, and Buckwheat Flour

Consumer demand for bakery products prepared using composite flour, such as biscuits, is growing. The incorporation of buckwheat flour, soy flour, and kinema flour can be considered in composite flour-based biscuits since they have good nutraceutical properties and their gluten-free nature can help avoid celiac disease. The purpose of this research was to study the physicochemical and functional characteristics of buckwheat flour, soy flour, and kinema flour as well as their potential as functional foods. The biscuits were prepared with a mixture of buckwheat flour, kinema flour, and soy flour in 10%, 30%, and 50% concentrations with whole wheat flour to evaluate the quality and acceptability of the biscuit. The composite flour biscuits were examined for their proximate compositions. The DPPH radical scavenging assay was used to assess the antioxidant properties of the biscuit extract, while the Folin-Ciocalteu method and the Aluminum Chloride Colorimetric Assay were both used to assess the total phenolic and flavonoid contents, respectively. The overall acceptability of biscuits by sensory analysis was highest at a 50% level of Black kinema flour (BLKF). Sample M (BLKF 50 %) had 0.66, 21.06, 1.61, 11.88, and 3.23 % moisture, fat, crude fiber, protein, and ash, respectively. The highest total phenolic and total flavonoid contents were found in black kinema flour (748.22 mg GAE/g and 8.92 mg GAE/g, respectively), while the highest level of antioxidant activity was found in brown kinema flour (313.56 μg/ml). BRKF 50:50 had the highest antioxidant activity (440.43 μg/ml), while BLKF 50:50 had the highest total phenolic and flavonoid contents (692.67 mg GAE/g and 8.60 mg GAE/g, respectively). The qualitative evaluation of the phytochemical content and amino acid in various flour varieties as well as in composite biscuits gave positive results. Thus, the composite flour biscuits could serve as a low-cost functional food.

Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization.

Andean tubers and tuberous roots have nutritional and medicinal properties transferred through ancestral generations. In this study, we aim to promote cultivation and consumption by developing a snack based on these crops. Corn grits were thoroughly mixed with sweet potato, mashua, and three varieties of oca flour (white, yellow, and red) in an 80:20 ratio, and a single-screw laboratory extruder was utilized to produce third-generation (3G) dried pellets. Microwave expansion was studied, and the dried 3G pellets and expanded snacks were characterized. The microwave expansion curves of the dried 3G pellets were adjusted to the Page, logarithmic, and Midilli-Kucuk models. During the characterization, the influence of the raw material composition was observed in sectional expansion, water content, water activity, water absorption, water solubility, swelling, optical and textural properties, and bioactive compounds. According to global color variation (mixture vs. expanded and dried vs. expanded) and bioactive compound analysis, the mashua suffered little chemical change or nutritional loss during the process. The extrusion process was shown to be an ideal method for manufacturing snacks from Andean tuber flours.

Rheological Properties of Wheat Flour when Mixed with Barley Flour

Some chemical and rheological properties of local barley varieties were investigated. Overall, the moisture, protein, fat, ash, and fiber content of the barley flour was higher than that of wheat flour. Different varieties of composite flour were created by partially substituting 10%, 15%, and 20% barley flour for wheat flour. This increased the arrival time to line 500. B.U. maturity time and critical kneading coefficient measured by Farinograph device, and the increase in fermentation gas pressure values measured by fermentation pressure gauge for dough of compound flour with different replacement ratios. As shown the amylograph results reveal that a drop in the temperature of the beginning of gelatinization of the composite flour solution and the rates of maximum viscosity of the composite flour, the rates of the flour water absorption, period of stability measured by the farinograph, the rates of the dough and resistance to extension and the area measured by the extensograph of composite flour dough. With increased barley flour substitution, the quality and acceptability of dough declined. However, the quality of composite flours including 10% and 15% barley flour was satisfactory.