Characteristics Of Wheat Flour Research Articles

Consumer perception of bread depending on wheat origin in relation to physicochemical characteristics of wheat flour

The objective of this study was to investigate the influence of wheat origins on consumer acceptability, purchase intent (PI), and willingness to pay (WTP) of bread in relation to physicochemical characteristics of Korean wheat flour and imported wheat flour. The specific volumes (SV) of bread made with imported wheat flour were correlated with protein (r = 0.893), gluten (r = 0.843), or extensibility (r = 0.879). However, relatively low correlations were found between SV and protein (r = 0.528), gluten (r = 0.459), or extensibility (r = 0.413) in Korean wheat flour. The bread prepared with Korean wheat JK_1, imported wheat NS, and HRW_1 showed higher consumer acceptability, PI, and WTP than others in a blind consumer test. When the origins of the wheat flour were informed to Korean consumers, the WTP for breads prepared with JK_1 was increased significantly, while the overall acceptability was slightly increased for bread made with Korean wheat flour. Overall results of this study showed that Korean consumers exhibited a preference for Korean wheat products and willingness to pay more money than those from the imported wheat despite inconsistencies of wheat quality found in the Korean wheat flours.

Effects of sunn pest (Eurygaster integriceps) damage ratios on rheological characteristics of wheat flour

The effects of sunn pest (Eurygaster integriceps) damage ratios (SPDR) on flour properties and dough characteristics of wheat were investigated in this study. The flours obtained from sound (control), medium damage (2% and 4%) and high damage (from 8 to 100%) samples of 2 bread wheat cultivars (Golia and Sagittario) were analysed for rheological characteristics. As the SPDR increased, farinograph water absorption, dough development time and stability, as well as extensograph resistance, energy, and ratio values of both cultivars decreased significantly (P<0.05) probably due to deteriorative effects of sunn pest (SP) damage on gluten quality. Farinograph tolerance index and softening degree values of the damaged samples were considerably higher, while extensograph dough extensibility value was partially higher compared to those of sound samples in both wheat cultivars, due to proteolytic degradation. The strength and breaking force of the dough samples decreased significantly with increasing SPDR indicating that they were susceptible to spreading and not suitable for handling, bread making and blending application. Deterioration in gluten quality supported the significant decreases in all farinogram and extensogram values of the dough samples with increasing SPDR. Decrease in quality characteristics started at 2% SPDR and flour-dough properties reduced very obviously after 4% SPDR in both wheat varieties. This study showed that although the features of 2 wheat varieties were different from each other, dough characteristics of varieties were negatively (resistance and energy values decrease) and similarly affected by SP damage. The extensograph test also demonstrated a clear distinction between damaged and undamaged wheat samples by SP, due to increasing SP protease activity in the dough during the progress of time in the extensograph test.

Functionality of Different Surfactants on the Rheological and Micro‐Structural Characteristics of Multigrain Premix Incorporated Wheat Flour

AbstractEffect of different surfactants namely, lecithin, glycerol monostearate (GMS), sodium stearoyl‐2 lactylate (SSL) and di‐acetyl tartaric acid esters of monoglycerides (DATEM) at three different levels (0.25, 0.5 and 1%) on the rheological and micro‐structural characteristics of multigrain premix incorporated wheat flour (MWF) were studied. Surfactants significantly (P ≤ 0.05) increased the consistograph water absorption capacity, tolerance, alveograph average abscissa at rupture and mixogram peak value of MWF and decreased the consistograph dough development time, alveograph tenacity, mixograph height and width. DATEM and lecithin decreased the rapid visco analyzer peak viscosity of MWF, whereas GMS and SSL increased the same. The maximum increase in tolerance and peak viscosity were observed with GMS and SSL at 0.5% level when compared to other surfactants at the same level. SEM studies showed thick protein matrix with 0.5% of SSL and DATEM, whereas with GMS, the protein matrix appeared smooth, uniform and continuous. Among the surfactants studied, GMS and SSL at 0.5% level showed maximum effect on the rheological and micro‐structural characteristics of MWF.Practical ApplicationsRheological characteristics of wheat flour are effective in predicting the behavior of the dough during processing and the quality of end product. Incorporating multigrain premix to wheat flour adversely affected the rheological characteristics of wheat flour. This article discusses the improvement effect of different surfactants on the rheological and micro‐structural characteristics of multigrain premix incorporated wheat flour. This article also suggests the better surfactant for multigrain incorporated wheat flour to improve its rheological characteristics. Knowledge of functionality of different surfactants on multigrain incorporated wheat flour will be very much useful for the industries to develop nutritious multigrain products with desired quality using surfactants.

How Arabinoxylans Modify Gluten and Starch Related Wheat Flour Characteristics

The positive nutritional impact of dietary fibres (DF) gives growing interest to their role in the formation of wheat product quality. Although we are getting closer to characterize the effect of DF on the end use quality, the roles of individual components are not well described yet. Arabinoxylans (AX) are the main compounds of wheat DF, therefore getting more knowledge about its behaviour in wheat based food systems, like dough or end products, could be useful from both theoretical and practical points of view. The aim of this study was to investigate the impact of the AX content on wheat flour quality using a dough model system provided by blends of flour and AX isolate. Rapid Visco Analyser (RVA) and recently developed micro Zeleny test were used for characterization of mixtures. We found that although Zeleny values are basically related to protein-dependent quality, the addition of AX isolate has major impact on the sedimentation volume of flour. In the RVA studies we demonstrated that AX has influen...

Effect of Arabinoxylan on Rheological Attributes and Bread Quality of Spring Wheats

In the current study, farinographic, mixographic, amylographic and extensigraphic characteristics of wheat flour were observed with the addition of arabinoxylan (AX). Results revealed that the addition of arabinoxylan increased the water absorption capacity in linear fashion as addition of arabinoxylan at 0.5% maximized the effects as compared to AX at 0.25%. In addition, dough stability was also increased at 5% level. However, a marginal decrease in gelatinization was observed with addition of AX. Moreover, AX also has positive effect on extensigraphic characteristics of wheat flour. Maximum resistance was decreased while maximum extensibility increased with the addition of arabinoxylan. Furthermore, Caffeic acid and syringic acid were found to be 1.37 and 0.01 mg/100 g, respectively in extracted AX gum. With the addition of AX, positive effects on the loaf volume and texture were also observed. In the nutshell, utilization of AX in cereal based products can fulfill multifarious objectives including improving product quality. Practical Applications The current research is helpful to optimize the conditions to improve the quality of bread for commercial point of view. Moreover, it can be useful for researchers and scientists to investigate the role of non starch polysaccharides in baked products

Quality Characteristics of Wheat Flours from New Released Iksan370 with Long Spike and Domestic Wheat Cultivars

Abstract Iksan370 is a long-spike wheat developed by the Rural Development Administration yielding excellent features components such as cold resistance, disease resistance, and viviparous germination. The physicochemical and material properties of the raw wheat and milled flour of Iksan370 were analyzed to derive its appropriate uses. The raw wheat of Iksan370 showed high contents of ash and proteins at 1.71% and 13.7%, respectively. Its test weight of 763.0 g/L was similar to those of other varieties and its 1,000 k ernel weight was high at 45.38 g. The milled flour of Iksan370 had an ash content of 0.45%, which corresponds with a class 1 flour, and its protein content is 12.18%, corresponding with strong flour. The damaged starch was 5.41%, which was lower than that of other varieties. The average grain size was 70.67 µm and the grain distribution was at the level of a typical hard wheat. In the farinogram, the water absorption was 58.63%, which corresponded to the level of medium flour. The development time was 7.00 minutes, which was significantly lower than those of Jokyung and Keumkang. The degree of softening was 67.00 BU, similar to those of Yunbaek and Baekjoong. Among the physico-chemical characteristics, the high protein content and typical hard wheat grain distribution of Iksan370 were similar to those of strong wheat, usually used for bread making. However, in the farinogram, the dough development time was short and the degree of softening was high. As a result, Iksan370 was expected to have poor breadmaking properties and a small volume of the final bread product due to insufficient dough durability. On the other hand, Iksan370 showed the highest maximum gelatinization viscosity at 864.00 BU. Therefore, Iksan370 is expected to show glutinous texture when used for noodles and its flour appears to be appropriate for frying powders as well. Key words: domestic wheat cultivar, Iksan370, quality characteristics, milling, flour

Jet milling effect on wheat flour characteristics and starch hydrolysis

The interest for producing wheat flour with health promoting effect and improved functionality has led to investigate new milling techniques that can provide finer flours. In this study, jet milling treatment was used to understand the effect of ultrafine size reduction onto microstructure and physicochemical properties of wheat flour. Three different conditions of jet milling, regarding air pressure (4 or 8 bars) feed rate and recirculation, were applied to obtain wheat flours with different particle size (control, F1, F2 and F3 with d50 127.45, 62.30, 22.94 and 11.4μm, respectively). Large aggregates were gradually reduced in size, depending on the intensity of the process, and starch granules were separated from the protein matrix. Damaged starch increased while moisture content decreased because of milling intensity. Notable changes were observed in starch hydrolysis kinetics, which shifted to higher values with milling. Viscosity of all micronized samples was reduced and gelatinization temperatures (To, Tp, Tc) for F2 and F3 flours increased. Controlling jet milling conditions allow obtaining flours with different functionality, with greater changes at higher treatment severity that induces large particle reduction.

Chemical, rheological and bread characteristics of wheat flour influenced by different forms of chia (Salvia hispanica L.)

Chia flour from white and brown seeds were tested in dry and hydrated form. In flour composites, ash and protein content was verifiably increased by both chia types (up to about 2%). Non-starch polysaccharides content also increased, as the sucrose SRC confirmed. Protein technological quality was affected by alternative plant materials, measured as Zeleny value diminishing. Water suspension viscosity and dough elasticity increased during amylograph and extensigraph tests. For composites including hydrated chia form, somewhat higher elasticity was determined; the change was positively reflected in baking test results (bread volume increased about 20% at least). Bread crumb morphology changed gradually, determined by deeper penetration rate. Higher elasticity of dough containing hydrated chia form limited small pores coalescence into larger ones, resulting into firmer crumb compared to bread with dry chia flour. That was verified by soft diminishing of mean pores area and reversely by increase in pores density within order of samples wheat bread – dry chia flour bread – hydrated chia flour bread. Pore sizes distribution was varied, too – by chia flour, counts of small and large pores (area smaller than 1.5 mm2 and larger than 4.2 mm2, respectively) were magnified approximately twice and lowered to ca half, respectively.

Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.).

Black gram grains were fractionated using roller flour mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat flour partly replaced with roller milled fractions of black gram was studied. With increase in the addition of straight run flour (SRF), protein rich fraction (PRF), protein and fiber rich fraction (P&FRF) from 0 to 20%, fiber rich fraction, FRF (0-15%), the farinograph water absorption increased and dough stability decreased; amylograph pasting temperature increased and peak viscosity decreased; bread volume decreased and crumb firmness value increased indicating adverse effect of these fractions on the rheological and bread making characteristics of wheat flour. Sensory evaluation showed that breads were acceptable only up to the level of 15% for SRF, PRF & P&FRF and 10% for FRF. However, when CA containing dry gluten powder, sodium stearoyl-2-lactylate and fungal α-amylase was incorporated the overall quality of the products improved. Use of these fractions increased the protein and fiber contents of bread by 1.24-1.66 and 1.48-3.79 times respectively. The results showed that possibility of utilising roller milled black gram fractions along with CA to improve the taste, texture and nutritional quality of bread.

미성숙 찰쌀보리가루를 첨가한 식빵반죽의 품질특성

Abstract This study investigated both the chemical and antioxidative characteristics of wheat flour added with 10, 20 and 30% immature chalssalbori flour; further, the quality characteristics of bread dough during yeast fermentation were assessed. As the addition rate of chalssalbori flour into wheat flour increased, the DPPH radical scavenging capacity, water absorption index, water solubility index and viscosity were all increased. Moreover, the bread dough with an increased addition rate of chalssalbori flour demonstrated an increased pH, reduced fermentative expansion power and a darker yellowish color. The bread dough added with chalssalbori flour after mixing showed higher hardness, gumminess and adhesiveness, but lower cohesiveness and springiness compared to the control; however, th ese texture characteristics were changed during fermentation. In the present study, the mixed flour with 10% immature chalssalbori flour conveyed similar pasting characteristics to those of wheat flour; moreover, its bread dough showed higher springiness and fermentative expansion power. Furthermore, a delay effect of starch retrogradation can be expected compared to the control.

Development of a standard test for dough-making properties of oat cultivars

Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes.

Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness, and gumminess of the cooked noodles. A significant positive correlation (0.54) was observed between glutenins and hardness of noodles. Chewiness of the noodles increased with the protein content, sodium dodecyl sulfate sedimentation volume, dough development time, dough stability, and glutenins. Hardness, springiness, cohesiveness, gumminess, and chewiness of the noodles were negatively affected by gliadin to glutenin ratio. Multiple regression analysis depicted significant relationships of the various noodle quality parameters with wheat flour characteristics. The results revealed that the relative composition of the gliadins and glutenins had a considerable effect on the textural profile of noodles indicating their defining contribution on the noodle quality. The resulting information could be useful in predicting the noodle-quality potential of the varieties.

Effect of wheat flour characteristics on sponge cake quality

To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake-making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making.

Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour.

The present study was carried out to study the effect of incorporation of fibre rich pumpkin powder and guar gum on the farinographic characteristics of wheat flour. The flour and pumpkin powder were assessed for proximate composition, total dietary fibre, minerals and β-carotene. Pumpkin powder contained appreciable amount of fibre, minerals and β-carotene. The effects of incorporation of different levels of pumpkin powder and guar gum along with pumpkin powder on farinographic characteristics were studied. Dough development time, dough stability, time to break down and farinograph quality number increased whereas mixing tolerance index decreased with incorporation of pumpkin powder (> 5%) and guar gum (1.0 and 1.5%) along with pumpkin powder in the flour. Resistance to extension as well as extensibility of dough prepared increased significantly by adding pumpkin powder (5-15%) whereas increase in resistance to extension only was noticed with inclusion of guar gum (0.5-1.5%) to flour containing 5% pumpkin powder. Results indicated that pumpkin can be processed to powder that can be utilized with guar gum for value addition.

Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

In this study, the effects of ozone treatment on the microorganism mortality in wheat flour and shelf-life of fresh noodles were investigated, as well as the physicochemical properties of wheat flour and textural qualities of cooked noodles. Results showed that the total plate count (TPC) can be largely reduced in wheat flour exposed to ozone gas for 30min and 60min. Whiteness of flour and noodle sheet, dough stability, and peak viscosity of wheat starch were all increased by ozone treatment. Free cysteine content in wheat flour was shown to decrease significantly (P<0.05) as the treatment time increased and remarkable protein aggregates were observed in both reduced and non-reduced SDS–PAGE patterns. In addition, ozone treated noodles were generally higher in firmness, springiness, and chewiness, while lower in adhesiveness. Microbial growth and darkening rate of fresh noodles made from ozone treated flour were delayed significantly.

Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies

Tinospora cordifolia (Guduchi) is a shrub with various medicinal properties like, antioxidant, anti-diabetic, anti-inflammatory, antihepatotoxic, etc., and widely used in Ayurvedic preparations. Use of dried Tinospora leaf powder (DTLP) at the levels of 2.5, 5.0 and 7.5% on the rheological characteristics of wheat flour; organoleptic and nutritional characteristics of cookies was studied. Incorporation of increasing amount of DTLP from 0 to 7.5% increased farinograph water absorption, decreased dough stability; increased amylograph gelatinization temperature, decreased peak viscosity; increased hardness, decreased cohesiveness and springiness of cookie dough; decreased spread ratio and increased breaking strength of the cookies. Sensory evaluation showed that cookies incorporated with 5% DTLP were acceptable. Addition of DTLP increased the protein, dietary fiber, iron, calcium, radical scavenging activity and β-carotene contents of the cookies. The results showed the possibility of utilizing DTLP to improve the nutritional properties of cookies.

Gamma radiation influence on technological characteristics of wheat flour

This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397s (0kGy), 388s (1kGy), 343s (3kGy) and 293s (9kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it.

Study of the gelatinization properties of mixtures composed of sliver carp surimi and wheat flour during microwave heating

The aim of this work was to study the effect of adding silver carp surimi on dielectric properties and gelatinization characteristics of wheat flour heated by 150 W microwave oven operating at 2 450 MHz.Wheat flour and silver carp surimi were mixed in various proportions(10:0,9:1,8:2,and 7:3) at moisture content of 38 wt.% with 2 wt.% salt.Then,the mixtures were formed to three different sizes and two different shapes to investigate the effect of geometry on uniformity of temperature distribution under microwave heating.The dielectric properties of silver carp surimi-wheat flour dough were detected by the open-endedcoaxial probe method.Differential scanning calorimeter(DSC) was conducted to determine the extent of gelatinization of wheat starch.It is observed that the uniformity of temperature distribution for cylindrical-shaped pieces of dough was better than cuboid ones and the smaller ones were better than bigger ones.When temperature increased,the dielectric constants and loss factors of all dough tend to decrease.As silver carp surimi was added,the uniformity of temperature distribution was improved,however,the activation energy of sample decreased.The gelatinization rate of starch decreased with temperature rise and addition of silver carp surimi as a result of interaction of surimi and water.

Effect of Replacement of Sodium Chloride with Mineral Salts on Rheological Characteristics of Wheat Flour

Effect of Replacement of Sodium Chloride with Mineral Salts on Rheological Characteristics of Wheat Flour

Dough characteristics of wheat flour milled from wheat grains stored in spike form

SummaryThis study compares the effects of storage form (grain and spike) of wheat as well as grain moisture content (12%, 14% and 16%), storage time (0, 3, 6 and 9 months) and temperature (10, 20 and 30 °C) on rheological (farinograph and extensograph) characteristics of dough obtained from stored wheat. While water absorption, stability and degree of softening of wheat stored in spike form were 61.2%, 15.8 min and 25.9 Brabender unit (BU), these values of wheat stored in grain form were 60.8%, 14.1 and 29.1 BU, respectively. Resistance to extension and dough energy of wheat stored in grain form were significantly higher than those of wheat stored in spike form, while extensibility was significantly lower. Storage in spike form had a positive effect on all farinograph and extensograph characteristics of wheat stored under nonoptimal storage conditions such as high grain moisture content, high temperature and long storage time.