Water Absorption Of Flour Research Articles

Genetic variability for grain and bread making quality traits in wheat (Triticum aestivumL.) and their correlations validated through multi-environment trials

End-use quality in wheat is complex and is determined by several component quality traits. The traits having high heritability and significant positive correlation with the enduse quality can be utilized for indirect selection for genetic improvement of the end-use quality. Environment wise interrelationship among eight grain quality traits, four farinographic and eight starch pasting parameters along with bread loaf volume were studied in a set of 35 genotypes grown in 10 environments (five locations tested over two years). Genotypes exhibited a wide range of variation within and across environments for the expression of most of the quality traits analyzed for the study. Kernel hardness showed significant positive correlation with flour recovery and water absorption capacity. Grain protein percentage was found to be positively correlated with bread making quality across the environments except for the location where grain filling was affected by boron deficiency in the soil. Path analysis for loaf volume suggested that Grain protein percentage exhibited both direct and indirect effects on loaf volume. Gluten strength (measured as SDS-sedimentation volume) showed an indirect effect on loaf volume through grain protein percentage.

냉동 저장에 따른 제빵용 밀가루 반죽의 물리적 특성 변화

The quality attributes of wheat-based frozen bread dough were investigated before and after baking from the physicochemical point of view. Mixolab results showed that the water absorption, stability time, and development time of wheat flour were 59.20%, 8.77 min, and 5.41 min, respectively. The frozen storage of bread dough at -20C for 2 weeks raised its values of extensibility and resistance to extension, and led to less viscous properties during fermentation. After baking, the bread prepared with frozen dough exhibited a significantly lower loaf volume by 11.19% mainly due to reduced yeast activity and degraded gluten network. Frozen storage produced bread with harder texture which could be correlated with lower loaf volume. In the case of bread color, the crust of the bread prepared with frozen dough was darker compared to freshly-made dough bread. This study provides fundamental information for better understanding of the physicochemical properties of bread dough during frozen storage.

Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique

Quality attributes of soft wheat products are affected by physicochemical characteristics and rheological properties of wheat flour. Whole-wheat flour has a significant impact on baking qualities (stack height, stack weight, specific volume, and breaking strength) of whole-wheat saltine crackers due to its high water absorption capacity. SRC profiles, alveograph and rheometer parameters were determined to observe the effect of whole-wheat flour on whole-wheat cracker flour blends. NMR technique was utilized to demonstrate the water migration and competition in whole-wheat dough components. Results of SRC testing revealed that the water absorption of whole-wheat flour blends increased with the addition level of whole-wheat flour. The rheological properties (G′, G″, P, L, W values) were influenced significantly by the presence of whole-wheat flour. Results of NMR indicated that water migrated from gluten network into arabinoxylans matrix in whole-wheat dough system, resulting in inferior saltine cracker-baking qualities of whole-wheat flour, i.e., small breaking strength, stack height and specific volume. The stack height, specific volume, and breaking strength of end products showed significant correlations with the arabinoxylans, dough extensibility, and gluten index of whole-wheat flour.

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

Effects of konjac glucomannan (KGM) on the changes in gluten upon dough mixing were investigated in this study. Wheat flour was blended with KGM and processed into dough. Farinographic analysis showed that KGM caused a significant increase in water absorption and dough development time to reach maximum consistency. Comparison of electrophoretic protein profile from control dough and KGM-dough revealed that protein fractions were similar in molecular size distribution, but the lability of glutenin aggregates slightly differed. Addition of KGM to gluten induced negative effects on exchange between sulfhydryl groups and disulphide bonds. Fourier transform-Raman spectroscopy indicated that secondary structure of gluten proteins was differentially modified related with water absorption of flours before dough formation. This study reveals that when KGM is added to the dough, conformational behaviours of gluten proteins are changed and the hydroxyl groups of KGM might be involved in the interaction by forming strong intermolecular hydrogen bonding system.

Erratum to: Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat

Erratum to: Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat

Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat

Wheat (Triticum aestivum L.) flour functionality during the dough development and baking processes is an important quality attribute considered by the baking industry. A flour with high water absorption during mixing means more water and less flour is needed, compared to a flour with less water absorption. The objective of this study was to identify quantitative trait loci (QTL) influencing water absorption and dough rheological properties of hard red spring wheat. QTL were mapped on a genetic linkage map that comprised 531 simple sequence repeats (SSRs) and diversity array technology (DArT) marker loci. Composite interval mapping with 139 recombinant inbred lines (RILs) was used to identify QTL within and across two field environments. Six QTL on chromosomes 1A, 1B, 4B, 4D, and 5A were detected for farinograph water absorption. These QTL also confirmed earlier studies that flour water absorption is a function of protein content, starch damage, and gluten strength. In this study, dough rheological properties such as dough development time, dough stability, mixing tolerance index, and time to breakdown were influenced by the high-molecular weight glutenin genes Glu-B1 and Glu-D1.

Rheological and Functional Properties of Soy-Poundo Yam Flour

The nutrition of the people of developing countries is a major public health issue which has challenged breeders to enhance the nutritional quality of preferred and staple crops such as yam. This project therefore aimed at evaluating the effect of soy flour enrichment on the rheological properties of poundo yam flour. The yam flour was substituted with soy flour at varying proportions (100:0; 90:10; 80:20; 70:30) with the aim of producing a more nutritionally balanced product (poundo yam). Reconstituted poundo yam dough was prepared from all the flour samples and was evaluated for consumer acceptability. Data obtained showed that the functional properties i.e. swelling power (2.70-3.34%) and solubility (16.16-20.23%) increased significantly (P≤0.05) with increasing substitution levels of soybean with a corresponding decrease in the bulk density (0.84-0.71) and dispersibility (60.50-52.50) and water absorption capacity (267.76-260.62%) as the substitution levels of soybean increases. The substitution of soy flour into yam flour affected the rheological properties of yam flour; the rate of water absorption of the yam flour decreased as soy flour substitution levels increased. Also, the dough stability time of the enriched flours was higher than that of the yam flour. The 30% enrichment level had the highest dough consistency (283FU). The extensibility of the enriched flour blends increased upon increasing levels of soy flour substitution. The 20% flour blend had the highest resistance to highest resistance to extension. Soybean flour substitution also increased the amino acid profile of the poundo yam. The poundo yam made from this flour blends also varied in texture, aroma, taste and colour. Apart from adding value and varieties to poundo yammeal due to its colour and textural improvement, enriching yam flour with soybean flour at 10% level would also reduce the problem of food security especially among children in the sub Sahara region of Africa where malnutrition due to protein deficiency is prevalent.

장기 저장된 쌀의 품질 특성

The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processing and harvested in 2011, was selected as the control rice for comparison. Rice was dry-milled, and the amylose contents of stored rice were 12~13%. Stored rice kernels were significantly harder than those of control, whereas damaged starch content and water absorption of flour were not significantly different from those of control. Overall, long-term stored domestic and imported rice showed high peak viscosities along with high viscosities of both hot and cold pastes. Both imported and domestic rice demonstrated insufficient properties for making 100% flat rice noodles or bread. They showed the greatest shrinkage during cooling after baking. Although their levels of cooking loss were less than that of control, stored rice showed a less elastic and softer cooked noodle texture compared to control flour.

The Brabender® ‘3-Phase-System’ indispensable for quality control, research and development

Founded in 1923 by Carl Wilhelm Brabender, Brabender® GmbH & Co KG develops, manufactures and distributes as a leading supplier instruments and equipment for determination of material quality and physical characteristics in all fields of research, development and industrial production in the chemical and food industry world-wide. Brabender® laboratory instruments are for testing the quality of grain, flour, and dough; laboratory mills, laboratory measuring extruders, moisture testers, NIR technology, break mills, grain cleaner, hardness tester; rheological tests on dough and foodstuffs, testing of chocolate and fat, starch testing (viscosity and gelatinization properties). Many international and national standards like AACCI, ICC and ISO are fulfilled. The Brabender® 3-Phase-System was developed to provide mills and flour processing industries with a reliable and secure possibility for testing and evaluating the used flours in respect of their properties. The raw materials influence at a high level the quality of the final end product. Absolute test results like moisture, protein and ash content enable a first classification of flours. Important for the complete production process of baked goods is also the rheological characteristics of flour and the produced dough. These characteristic properties of each flour and dough can be tested with the Brabender® Farinograph®-AT, the Brabender® Extensograph®-E, and the Brabender® Amylograph-E, which together form the Brabender® 3-Phase-System. Of specific importance when applying the 3-Phase-System is the use of practice orientated time laps, which in many cases allows for a direct conversion into practice. The test procedure and evaluation of the single tests are regulated in many international (ICC; AACCI; ISO) and national standards and methods. Brabender® Farinograph®-AT The optimum water absorption of flour plays a major role in the production process and quality of baked goods. Additionally, there is a direct economic influence because the use of optimized water quantities leads to a higher profit. In the Farinograph® water is added to a pre-defined flour quantity until a certain dough consistency is reached. In the course of the test procedure, the dough is kneaded and the rheological properties are recorded graphically. The evaluation is done for the water absorption, dough development time, dough stability, and softening of the dough. The required water quantity is added by a software controlled automatic water dosing system in the Farinograph®-AT. The uniform water temperature provides for high reproducibility. For special applications which are not covered by standards and methods, the kneading intensity can be adjusted steplessly. Furthermore, it is possible to programme kneading programmes with different kneading intensities and kneading times, as they are used in production dough mixers. Brabender® Extensograph®-E The stretching properties and elasticity of dough is of importance during the production process and at the beginning of the baking process. The dough is processed manually or mechanically during production. For an optimum production process it is important to know how the dough will react. It is also possible to predict the probable baking properties. The dough is extended at the beginning of the baking process and the bread attains its characteristic volume. With the help of the test results it is possible to judge if a flour is suitable for a specific product, and how the piece of dough will be extended in the oven. The proving times are adjusted to a common fermentation time in the production process. With the instrument, the microbial and biochemical processes from the beginning of the dough production until the baking process is started can be recorded and evaluated. Brabender® Amylograph-E The enzyme activity of flour is important for building up the crumb during the baking process. Too high enzyme activity leads to a starch degradation, reduces water retention, and has a negative influence on the consistency of the crumb structure. A correctly adjusted enzyme activity, however, influences the freshness as well as the sensory properties of baked goods. In the Amylograph, a water-flour suspension is slowly heated and the gelatinization of the starch is measured. The curve progression shows the enzyme activity and whether the flour can be used directly or if it needs to be optimized with flour additives or by blending with other flours.

Quality parameters of wheat grain and flour as influenced by treatments with natural zeolite and diatomaceous earth formulations, grain infestation status and endosperm vitreousness

This study investigated the changes in quality parameters of wheat (mealy and vitreous) non-infested and infested with Sitophilus oryzae (L.) caused by treatments with inert dusts: natural zeolite, two diatomaceous earths from Serbia, and a commercial product enhanced DE Protect-It®.Inert dust treatments, regardless of infestation status, significantly reduced wheat test weight. This was more marked in mealy (8.3%) rather than in vitreous wheat grain (2.7%). Content of silicon dioxide (SiO2) in flour from infested lots was significantly higher than in non-infested ones. Treatments with all formulations of inert dusts significantly affected flour water absorption in the non-infested wheat lots. Non-infested high vitreous wheat treated with Protect-It® showed the highest moisture absorption (61.9 g.100 g−1) in comparison with the control (59.7 g.100 g−1). Significant improvement in dough rheology was observed in the infested soft and hard wheat, particularly through rise of dough energy. Small-deformation tests implied certain dough weakening effects of inert dusts in vitreous wheat but this was not observed in standard large-deformation rheological tests.Application of inert dusts shows an ability to improve some aspects of the technological quality of wheat.

Determination of Stickiness Values of Different Flour Combinations

Abstract Throughout the process of bakery production, dough stickiness is a widespread problem and is influenced by many factors. Reliable, quick and quantitative methods are needed for measurement of dough stickiness in baking industry. In this study, three different flours were used (F1, F2 and F3) and 12% wheat starch and 2% vital gluten were added to those flours to widen protein content of each flour sample. Stickiness values of prepared doughs were measured using SMS/Chen-Hoseney unit at different resting times (0, 20 and 40 mins). Stickiness (g), work of adhesion (g.s) and dough strength/cohesivenes (mm) values were measured for comparison. Obtained data from dough with F1 was significantly different from other flours (P<0.05). Protein content and resting time have changed dough stickiness value. A positive relationship was found between farinograph water absorption and dough stickiness of flour. Stickiness value increased with water uptake of flour.

Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat

The current study aimed to estimate the effects of organic and conventional production systems and four winter wheat (Triticum aestivum L.) bread cultivars on the technological properties of grain, flour, dough and bread, to increase current knowledge regarding the interactions of the technological properties of winter wheat and assess the cultivars for their suitability for organic production systems. All the technological properties winter wheat which were investigated were significantly affected by the agricultural production system and cultivars, and some of them, mostly grain quality parameters, by the harvest year. Grain from organic winter wheat had significantly lower protein and gluten contents, lower sedimentation and flour water absorption values, shorter dough stability time and lower loaf volume, but higher values of starch content and stronger gluten, compared with grain from the conventional wheat. For both production systems significant positive correlations of protein content with gluten content, sedimentation value, dough stability time, loaf volume, farinograph water absorption, and negative with starch content, gluten index were determined. Statistically significant differences between agricultural production systems were found. The cultivars Ada and Alma had better technological properties that make them more suitable for the organic production system, compared to Širvinta 1 and Zentos.

Molecular properties of selected polysaccharides determined by sec chromatography and their impact on water absorption of wheat flour

Chemical composition and solubility in water of selected polysaccharides as β-glucan, arabinoxylan and inulin preparation were determined. All these preparation were of good purity, they consist of at least 71% of polysaccharide of intrest. Solubility in water was the highest in the case of inulin and the lowest in the case of β-glucan. Molecular properties of examined preparations were determined by SEC chromatography. β-glucan and arabinoxylan were of much higher molecular mass than inulin. Molecular mass of examined polysacharides was corelated with increase of water absorption of the flour caused by 2% addition of each polysaccharide.

Basis for Selecting Soft Wheat for End‐Use Quality

ABSTRACTWithin the United States, end‐use quality of soft wheat (Triticum aestivum L.) is determined by several genetically controlled components: milling yield, flour particle size, and baking characteristics related to flour water absorption. In 2007 and 2008, we measured the soft wheat quality of 187 soft winter wheat cultivars, released from 1801 to 2005, for the eastern United States. Wheat cultivars were grown in nine eastern United States environments. Quality traits included test weight, flour yield, softness equivalent (an estimator of break flour yield), flour protein concentration, solvent retention capacity (SRC) of flour, and sugar‐snap cookie quality. All of the traits had large variance components due to genotype. Flour milling characteristics had the largest ratio of genotype variance to genotype × environment interaction variance. Based on multivariate analysis of the trait correlation structure, breeders should focus on milling yield, flour softness equivalent, and sucrose SRC, as they predict long‐flow flour milling performance and have value for commercial milling and baking. These traits also have large genetic variance relative to genotype × environment interactions and represent distinct aspects of quality. Although some improvement in soft wheat milling and baking quality has been observed over the past 200 yr, the dominant effect of selection appears to be a stable standard of quality that is associated with the soft wheat classes of the eastern United States.

Registration of ‘Vision 30’ Wheat

‘Vision 30’ (Reg. No. CV‐1062, PI 661153) hard red winter (HRW) wheat (Triticum aestivum L.) was developed and tested as VA06HRW‐49 and released by the Virginia Agricultural Experiment Station in March 2010. Vision 30 was derived from the cross 92PAN1#33/VA97W‐414. Vision 30 is high yielding, awned, and semidwarf (Rht2) and has midseason spike emergence and resistance to powdery mildew [caused by Blumeria graminis (DC) E.O. Speer]. In Virginia, the average grain yield (2007–2009) of Vision 30 (5301 kg ha−1) was similar to that of the soft red winter wheat check cultivar Renwood 3260 (5536 kg ha−1). Vision 30 was evaluated in the 2008 and 2009 USDA‐ARS Uniform Bread Wheat Nursery and produced mean yields (4992 and 4690 kg ha−1) that were similar (P ≤ 0.05) to those of the highest‐yielding HRW wheat entry. In comparison with the hard wheat cultivar ‘Lakin’, Vision 30 has acceptable end‐use quality on the basis of flour yield (69.9 versus 70.3 g 100 g−1), flour protein (10.7 versus 9.5 g 100 g−1), flour water absorption (59.8 versus 59.1 g 100 g−1), dough mixing tolerance (3.3 versus 2.3), pup‐loaf volume (812 versus 803 cm3), and crumb grain scores (3.3 versus 3.7).

Registration of ‘Vision 40’ Wheat

The potential exists to develop and market hard winter wheat (Triticum aestivum L.) in the eastern United States, where a majority of the mills, bakeries, and consumers reside. The primary objective of this study was to develop adapted and competitive hard winter wheat cultivars possessing high‐value traits that offer the potential for new and expanded markets and greater profitability to wheat producers in the eastern United States. ‘Vision 40’ (Reg. No. CV‐1063, PI 661154) hard red winter (HRW) wheat was derived from the cross 92PIN#109/92PAN1#33 and released by the Virginia Agricultural Experiment Station in March 2010. Vision 40 was developed with a modified bulk‐breeding method and was tested as VA06HRW‐66 in replicated yield trials in Virginia (2007–2009) and in the eastern region (2008– 2009). Vision 40 is a high‐yielding, winter hardy, awned, semidwarf (Rht2) having mid‐ to late‐season spike emergence and moderate resistance to diseases prevalent in the mid‐Atlantic area with the exception of Fusarium head blight [caused by Fusarium graminearum (Schwabe)]. Vision 40 was the fourth highest yielding HRW wheat entry when averaged over 2 yr of the Uniform Bread Wheat Nursery grown at 11 test sites in 10 states in 2008 and 12 test sites in 9 states in 2009. In comparison with the hard wheat cultivar ‘Lakin’ (PI 617032), Vision 40 has acceptable end‐use quality on the basis of flour yield (70.2 versus 70.3 g 100 g−1), flour protein (9.5 versus 9.5 g 100 g−1), flour water absorption (58.5 versus 59.1 g 100 g−1), dough mixing tolerance (1.7 versus 2.3), pup‐loaf volume (823 versus 803 cm3), and crumb grain scores (3.6 versus 3.7).

Effects of water requirement and substitution level on wheat–rice noodles with hydrocolloids

AbstractSubstitution of wheat flour with rice flour in noodles can increase rice flour utilization, reduce cost, and lower the allergenicity of wheat gluten. High‐AM rice flour (32.5%) was used to dilute high‐protein wheat flour (14.8%) on account of its excellent gel‐forming properties. Target noodles should obtain qualities comparable to noodles made from all‐purpose wheat flour (10.4% protein). RSM technique was applied for optimization of substitution level, water requirement and hydrocolloid level. The coefficient of determination (R2) showed that only substitution level and water requirement could predict textural characteristics and lightness (L*) of cooked noodles. Increased amounts of rice flour resulted in a decrease in all cooked noodle textural qualities but an increase in L*. Water absorption of rice flour was significantly higher than that of wheat flour; therefore, increased water content of substituted wheat noodles was necessary. However, water requirement should correspond well with rice substitution level. CMC was observed to be more appropriate for use in wheat–rice noodles. Wheat–rice noodles were not significantly different from wheat noodles at 30–47% substitution, water requirement 43.5–59%, and 1.2–1.5% CMC. The addition of 1.5% Na2CO3 resulted in a significant improvement in cooked wheat–rice noodle texture (p ≤ 0.05).

Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour

The physicochemical and pasting properties of taro (Colocasia esculenta L.) flour were investigated and compared with flours from other botanical sources. Proximate composition, color parameters, water and oil absorption, foaming characteristics and pasting properties (measured using Rapid visco analyzer) of flours were related to each other using Pearson correlation and principal component analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours in exhibiting highest carbohydrate, water absorption, and lower protein, foaming capacity and setback viscosity. Peak viscosity of taro flour was lower in comparison to potato flour but higher than that of soya and corn flours. Several significant correlations between functional and pasting properties were revealed both by PCA and Pearson correlation. PCA showed that taro and potato flours were located at the left of the score plot with a negative score, while soybean and corn flours had a large positive score in the first principal component.

Physicochemical and functional properties of full‐fat and defatted Moringa oleifera kernel flour

SummaryFull‐fat and defatted Moringa oleifera kernel flours were analysed for their functional properties. The effect of pH and NaCl concentrations on the functional properties of the flours was investigated following standard procedures. The protein content of full‐fat and defatted flour was 36.18 and 62.76 g/100 g, respectively. The concentrations of other proximate constituents of the defatted flour were higher than those of the full‐fat flour. Nitrogen solubility was lowest at pH of 4.0 and 9.0, respectively, with maximum solubility occurring at pH of 6.0. Defatting increased the water absorption and fat absorption capacities of Moringa oleifera kernel flour. The foaming capacity and foam stability of the defatted flour were 86.0% and 82.0 mL, whereas that of full‐fat flour were 20.6% and 18.5 mL respectively. The defatted flour showed better emulsification (97.2 mL g−1) than full‐fat flour (66.0 mL g−1). The least gelation concentration of the defatted and full‐fat flours was 14% and 16% (w/v) respectively. Moringa oleifera kernel flour can be a valuable source of vegetable protein in fortified food products formulation.

Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max)

Effect of drying on protein, trypsin inhibitor (TI), nitrogen solubility, water absorption, colour and electrophoretic patterns of flours prepared from germinated soybean varieties 'JS 9305' and 'MAUS 47' was studied. Drying included sun drying (35-40°C), steaming followed by hot air oven drying at 60°C, hot air oven drying at 100°C and microwave heating at 400W and 630W. Sun drying did not reduce the TI to the required 80% and steaming followed by drying and microwave heating affected colour, nitrogen solubility and electrophoretic pattern adversely. Drying at 100°C reduced TI to safe limits and did not adversely affect the nitrogen solubility, colour and electrophoretic patterns and can be recommended for commercial scale drying of germinated soybean to prepare good quality soy flour for product development. Drying at 35-40°C minimally affected the colour, nitrogen solubility and electrophoretic pattern and can be used to prepare soy flour for bakery purposes.