Wheat Flour Research Articles

Acute ruminal acidosis is a major metabolic disorder in agriculturally important ruminants, such as cattle and sheep. A common symptom of acute ruminal acidosis is systemic inflammation. This study aimed to identify the underlying causes of systemic inflammation during acute ruminal acidosis using both in vivo and in vitro experiments. In the in vivo experiments, twelve 9-month-old sheep were randomly assigned to two groups, 6 sheep per group. Sheep in the acidotic group were fasted for 24 h and then provided ad libitum access to a 1:1 mix of whole corn and wheat flour to induce acute ruminal acidosis. Sheep in the control group were not fasted and had ad libitum access to alfalfa hay. Rumen fluid and blood samples were collected every 12 h, and all sheep were euthanized 48 h after the introduction of the concentrate diet. Acute ruminal acidosis in the sheep fed the concentrate diet was confirmed by ruminal pH < 5.0, elevated levels of free lipopolysaccharides (LPS), L- and D-lactic acids, and symptoms like loss of appetite and diarrhea. Concentrations of acetic, propionic and butyric acids in rumen fluid and plasma were lower in the acidotic sheep (P < 0.05). Plasma concentrations of LPS, L-lactic acid and D-lactic acid were greater in the acidotic sheep (P < 0.05). Hepatic mRNA expression of haptoglobin (HP), serum amyloid a2 (SAA2), interleukin 1 alpha (IL1A) and interleukin 6 (IL6) as well as plasma concentrations of IL1A and IL6 were greater in the acidotic sheep compared to controls (P < 0.05). These changes indicated systemic inflammation, which was associated with increased rumen fluid and plasma concentrations of LPS and L- and D-lactic acids. In the in vitro experiments, peripheral blood mononuclear cells (PBMC) and hepatocytes isolated from normal sheep were cultured with or without LPS, L-lactate or D-lactate. In PBMC cultures, both LPS and D-lactate increased the expression of HP, SAA2, IL1A, IL1B and IL6 mRNAs (P < 0.05), while L-lactate increased the expression of HP mRNA only (P < 0.05). In hepatocyte cultures, LPS increased the expression of HP, SAA2, IL1A, IL1B, IL6, and tumor necrosis factor (TNF) mRNAs (P < 0.05), while D-lactate increased the expression of HP mRNA (P < 0.05), and L-lactate decreased the expression of IL6 mRNA (P < 0.05). Collectively, these in vivo and in vitro findings support the conclusion that both increased concentrations of LPS and D-lactic acid contribute to systemic inflammation during acute ruminal acidosis.

Brown rice is a nutritious, gluten-free whole grain, the edible potential of which is limited by inferior palatability and storage stability. In this study, brown rice (20% w/w) was subjected to heat moisture treatment (HMT) at 110 °C for 2 h, followed by ultrafine grinding, to prepare gluten-free biscuits, which were compared with those made from wheat flour, white rice, and brown rice. The results showed that the content of dietary fiber (2.67–3.62%), total phenolic (0.053–0.154%), and vitamin E (0.574–1.483 mg/100 g) in brown rice biscuits after combined treatment was enhanced compared with wheat flour biscuits. The spread ratio (4.06–8.89), hardness (700.82–1085.91 g), and brittleness (1068.89–2067.18 g/sec) of the biscuits were significantly improved (p &lt; 0.05). Scanning electron microscopy revealed that the biscuits treated with combined treatment had fewer cavities and a more compact texture. The biscuits made from HMT brown rice demonstrated a reduced peroxide value, with a slower increase in acid value (0.19–0.21 mg/g) compared to untreated samples (0.24–0.38 mg/g) during storage. The innovative combined treatment of HMT and ultrafine grinding improved qualities of brown rice biscuits. This approach expands the utilization potential of brown rice, while also offering a viable strategy for grain conservation and loss reduction.

ABSTRACT Background and Objectives Wheat germination enhances its α‐amylase activity affecting the functional properties of flour and bread. Studies reported a variety of germination conditions, which does not allow comparison studies. This study evaluated the impact of germination on wheat flour functionality, breadmaking performance, and nutritional quality using peak viscosity after heating as a marker to control the degree of germination. Findings Wheat kernels were germinated until peak viscosity was reduced by 50% compared to control. A strong negative correlation was found between α‐amylase activity and peak viscosity ( r = −0.84, p &lt; 0.0001), and a strong positive correlation between peak viscosity and falling number ( r = 0.98, p &lt; 0.0001), validating the use of peak viscosity as a predictor of enzymatic starch degradation. Bread from fixed time germinated flour showed varying reductions in hardness and chewiness, whereas bread from adjusted germinated flour demonstrated more consistent levels. Conclusions Viscosity‐adjusted germination effectively controls enzymatic activity and influences both dough handling and bread texture. It also leads to slower starch hydrolysis. Significance and Novelty Peak viscosity is proposed as a practical and quantitative marker of wheat germination level. By controlling enzymatic activity through viscosity adjustment, it is possible to optimize bread quality and nutritional outcomes.

Consumption of fermented Cd and Pb contaminated wheat flour increases potential health risk.

Abstract Apricot kernels (Prunus armeniaca) are a rich source of nutrients and bioactive compounds with potential health benefits. This study aimed to improve the nutritional and functional properties of wheat flour (WF)-based noodles by supplementing them with apricot kernel flour (AKF) at five substitution levels: 10% (T1), 20% (T2), 30% (T3), 40% (T4), and 50% (T5). The rheological properties of the composite flours were evaluated, and the resulting noodles were analysed for their nutritional composition, antioxidant activity, microbial load, and sensory characteristics over a 60-day storage period. Results revealed that increasing AKF concentration significantly (p &amp;lt; 0.05) enhanced protein, fat, ash, and fibre content, along with elevated mineral levels (Ca, K, Na, Zn) in noodles. Antioxidant assays showed higher DPPH inhibition (32.5–42.2%), FRAP (42.0–105.3 μmol/100g), and total phenolic content (110.1–318.0 mg GAE/100g) in AKF-supplemented noodles, especially in T5. Storage led to increased water activity and reduced hardness, while AKF addition lowered microbial counts and enhanced sensory quality. The findings demonstrate that apricot kernel flour is a sustainable functional ingredient that enhances the nutritional quality and shelf life of noodles, adding value to an agro-industrial by-product for health-oriented food applications.

Enhancing the quality and health benefits of fresh noodles: The impact of selenium-enriched wheat flour on physicochemical properties and nutritional value.

Engineering Saccharomyces cerevisiae for the secretion of an acidic, halotolerant, and cold-adapted xylanase derived from the camel rumen metagenome: Enzyme characterization and strain assessment.

Research on rapid and non-destructive detection of adulterated wheat flour using hyperspectral imaging and machine learning

This study aimed to evaluate the mechanical and sensory characteristics of a functional bread, and secondarily examined the attitudes and consumption habits of elderly people toward legumes to assess the potential acceptance of pea protein–based bread in this group. Experimental breads were made by replacing 5% of wheat flour with pea protein concentrate, either untreated or processed via high-pressure homogenization. The breads showed a homemade, heterogeneous appearance, which was appreciated by elderly consumers. They qualified as a “source of protein,” had lower sodium content, and featured a darker crust due to the Maillard reaction while keeping acceptable sensory attributes. Textural analysis indicated that breads with untreated pea protein were firmer and chewier than commercial ones. However, sensory tests showed that the experimental breads received higher liking scores, highlighting their appeal. Overall, adding pea protein enhanced nutritional value without affecting sensory quality, supporting its use to promote elderly nutrition and sustainability.

Exploring Prospects for industrial utilization of arrowroot (Tacca involucrata) starch and desire to increase its nutritional content prompted this research. Cookies was produced from Arrowroot starch enriched with malted Soybean flour at different proportions of 100:0, 90:10, 80:20, 70:30, 60:40. 100% wheat flour was used as the control. Functional properties of the wheat and flour blends, proximate composition, mineral, vitamin content, physical properties, and sensory evaluation of the cookies were determined. Respectively, the functional properties of flour samples indicated Bulk density, dispersibility, oil and water adsorption capacity, swelling index, swelling capacity ranged 0.41-1.73g/ml, 79.09-99.26 %, 55.27-95.15 (g/Cm3), 64.72-80.15, 0.10-0.54 ml/g, and 147.53-204.27 %. Proximate composition of cookies showed moisture, ash, fibre, fat, protein, carbohydrate, energy ranged 3.24-4.82 %, 2.65-4.50 %, 1.75-3.08 %, 1.74-3.04 %, 9.66-23.46 %, 66.90-80.46 %, and 357.14-376.97 Kcal/100g. Mineral content (mg/100g) of cookies revealed sodium, potassium, calcium, magnesium, zinc, and iron ranged 69.30-91.30, 98.56-117.04, 46.78-57.46, 58.19-77.51, 4.85-7.05, 69 and 1.43-2.45. Vitamin content (mg/100g) of cookies specified vitamins A,C, D,E and K ranged 988-1658, 0.002- O.007, 0.06-0.13, 1.85-5.34, and 13.46-22.36. Physical properties of cookies presented width, thickness, weight, fragility, diameter, spread ratio, and spread factor ranged 30.27-32.20 cm, 2.60-4.77 cm, 9.33-11.00 g, 283.33-616.67, 5.04-5.36 cm, 1.07-1.94, and 68.51-116. Based on sensory properties, the samples competed favorably with the control. There were significant differences (p&lt;0.05) in all the values. Cookies from flour blend level 90:10 had highest overall acceptability. However, cookies from the flour blends of 70: 30 and 60:40 are recommended as best based on protein recommended dietary allowance (RDA) of adults (10%-35%). The lack of gluten in arrowroot starch makes it ideal as a replacement for wheat flour in baking, hence can be exploited for its potential use industrially as a snack food.

The current study was undertaken to develop and evaluate a functional cake fortified with jackfruit seed powder (JSP), a sustainable and underutilised agro-industrial byproduct, to enhance the nutritional and functional properties of conventional bakery products. Jackfruit seeds, rich in protein, resistant starch, dietary fiber, and micronutrients such as potassium, magnesium, and iron, were dried, milled, and incorporated into standard cake formulations at varying substitution levels (0%, 5%, 10%, and 15%) by weight of refined wheat flour. Comprehensive proximate, physicochemical, textural, sensory, and antioxidant analyses were conducted to assess the impact of JSP enrichment. Results indicated a statistically significant improvement (p &lt; 0.05) in the nutritional composition of the JSP-fortified cakes. Protein, dietary fiber, and ash content showed a marked increase, with the 10% JSP formulation yielding the optimal balance between enhanced nutritional value and desirable sensory attributes. Antioxidant activity, measured by DPPH radical scavenging assay, was significantly elevated in fortified samples, confirming the presence of bioactive compounds inherent in jackfruit seeds. Textural profile analysis (TPA) revealed a moderate increase in firmness and cohesiveness with increasing JSP levels, attributed to the high fiber and starch content, while maintaining acceptable levels of springiness and chewiness. Sensory evaluation using a semi-trained panel (n = 30) demonstrated high overall acceptability for the 10% substitution level, with no significant adverse effects on taste, aroma, or mouthfeel. However, at 15% inclusion, minor sensory degradation was observed, suggesting a threshold limit for JSP incorporation in cake matrices. Shelf-life studies indicated improved moisture retention and reduced lipid peroxidation in fortified samples, suggesting potential for extended freshness and oxidative stability. In summary, incorporating jackfruit seed powder into cake enhances both its nutritional quality and functional characteristics, while simultaneously contributing to waste reduction and sustainable food practices. The findings highlight the promise of jackfruit seed powder as a novel functional ingredient in bakery formulations, fostering the creation of nutrient-dense products that align with consumer preferences for healthier, natural, and environmentally friendly options.

BackgroundSuperoxide dismutase (SOD) is a significant metalloenzyme that affects the colour and rheological properties of wheat flour. It also enhances the stability of proteins playing a key role in coping with environmental stresses such as high temperatures, drought and salinity. Although SOD plays a crucial role in plant stress tolerance, its molecular mechanisms under various growth environments have not been fully elucidated. In addition, several SOD genes exist in wheat, but the current lack of corresponding molecular markers makes it difficult to effectively select varieties with excellent stress tolerance during breeding. Therefore, in this study, SOD activity in 273 grain sampies from different wheat regions was measured using the nitroblue tetrazolium (NBT) photoreduction assay, and genetic variation at the TaSOD-B2 locus was associated with two co-dominant functional markers .ResultsThere were differences in SOD activity in different wheat regions, with the highest activity in the Southwest winter wheat region, followed by the Northern winter wheat region, the Huanghuai winter wheat region, Foreign varieties, and the Middle and lower reaches of the Yangtze River winter wheat region. In the Foreign varieties and the Huanghuai winter wheat region, the SOD activities of materials containing TaSOD-B2b allelic variants were significantly higher than those of materials containing TaSOD-B2a allelic variants, indicating that TaSOD-B2b is the superior allelic variant type.ConclusionThe functional marker SOD2B1/SOD2B2 was effective in distinguishing varieties with different SOD activity levels. Therefore, SOD2B1/SOD2B2 can be applied to molecular marker-assisted breeding in wheat.Supplementary InformationThe online version contains supplementary material available at 10.1186/s12870-025-07643-y.

To characterize and compare the bread-making practices and microbial diversity of traditional and bakery sourdoughs from Lebanon and determine how specific practices shape microbial diversity. Thirty bread-making practices variables from 26 Lebanese bakers were analyzed using Multiple Correspondence Analysis (MCA) and hierarchical clustering, which revealed three distinct bread-making groups. The first group (wheat flour sourdough) was characterized by the use of wheat flour, frequent backsloppings, high hydration and fermentation temperatures. The second group (wheat flour Epiphany sourdough) included traditional household practices involving non-backslopped fermented sourdough with lower hydration and fermentation temperatures. The third group (Maize flour sourdough) was distinguished by the use of maize flour during sourdough making. Metabarcoding (V3V4 and ITS1) of 50 sourdoughs revealed 141 fungal and 98 bacterial species. In parallel, 351 yeast strains were isolated and identified, providing a valuable Lebanese genetic resource. PERMANOVA on weighted_UniFrac distance clustered bacterial and fungal communities into three significantly different groups, associated with bread-making practices. Non-backslopped "wheat flour Epiphany" sourdoughs exhibited a significantly higher Shannon index compared to the two other sourdough groups. Their microbial communities were characterized by the presence of various bacterial and fungal families, including Enterobacteriaceae, Pseudomonadaceae, Erwiniaceae, Lactobacillaceae, and several filamentous fungi. In contrast, regularly backslopped sourdoughs were dominated by Fructilactobacillus sanfranciscensis and Saccharomyces cerevisiae. This differences in microbial community could be statistically linked to several factors including temperature and hydration, which were higher in regularly backlopped sourdoughs. This study provides the first comprehensive analysis of contrasted sourdough bread making practices and microbial species diversity in Lebanon and highlight how variations in backslopping practices can significantly influence microbial species diversity and composition in traditional sourdoughs.

Response surface optimization, nutritional, and sensory evaluation of bread developed from wheat, amaranth, and banana composite flour

Objective: The aim of present study was to compare the effect of cumin bread (designed on a mixture of wheat flour and cumin powder 2%) and white bread on the satiety index of healthy adults. Materials and Methods: This randomized controlled cross-over clinical trial was conducted on 15 healthy participants. Volunteers were randomly allocated into 2 groups to consume either cumin bread or the white bread. The satiety index was measured over a period of 120 minutes. Results: 12 out of 15 participants completed the study and were included in the final analysis. The results showed that the consumption of cumin bread compared to white bread significantly increased the satiety index (P= 0.0001). Additionally, the participants did not report any complaints when consuming cumin bread or white bread. Conclusion: The present study suggests that cumin bread has a greater potential to enhance satiety compared to white bread. This result highlight cumin bread may be an effective strategy for improving satiety in healthy individuals. Further studies are needed to validate these preliminary results and to further elucidate the underlying mechanisms

Due to increased interest in new functional food products, 20 accessions of chufa tubers from the collection of the N.I. Vavilov Institute of Plant Industry, grown in the Kuban–Azov Plain in 2022, as well as bread samples made from mixed flour (70% whole-grain wheat flour, 30% chufa tuber flour) were studied. Biochemical, farinographic, and baking evaluations were carried out. Differences between the properties of dough with the addition of flour from various accessions of chufa tubers were recorded. According to the results of comparative, dispersion, and principal component analysis, all biochemical indicators (oil, fiber, sum of phenolic substances, antioxidant activity) of chufa tuber flour and bread with added chufa flour surpassed control samples (whole-grain wheat flour and wheat bread), with the exception of protein and starch content. Viscoamylographic, farinographic sedimentation, and baking quality evaluations indicated that the dough made from mixed flour was stronger than the control (dough from whole-grain wheat flour), more resistant to kneading, and had a lower degree of liquefaction. In terms of organoleptic properties, differences were also identified, and the accessions that enhance the taste of mixed bread were selected. Therefore, a preliminary conclusion can be drawn that chufa tubers grown in the conditions of the Kuban–Azov Plain with high rheological properties and high sedimentation values of the mixed dough can be recommended for improving the baking properties not only of wheat but also of other bread cereals. Chufa is also a promising crop in the manufacture of functional food products in the Krasnodar region and for the food industry in general as a potential thickener.

Background: This study examined the effects of partially substituting wheat flour with quinoa flour at levels of 0%, 5%, 10%, 15% and 20% on proximate composition, colour, texture, sensory quality and microstructure of bread. Quinoa flour, known for its high nutritional value, is incorporated into cereal-based products to enhance health benefits. However, its influence on physical, structural and sensory attributes of bread must be assessed to determine the most suitable substitution level. Methods: Bread samples were prepared by replacing wheat flour with quinoa flour at substitution levels of 0%, 5%, 10%, 15% and 20%. Analyses were conducted to evaluate proximate composition, colour, texture, overall acceptability and structural changes. Microstructural analysis was performed using scanning electron microscopy (SEM), while molecular changes were studied through FTIR spectroscopy and X-ray diffraction. Result: Proximate analysis showed significant (p less than 0.05) increase in moisture (36.28% to 53.48%), ash, fat, protein (12.34% to 16.46%) and crude fibre with higher quinoa flour, while carbohydrate content decreased. Colour analysis confirmed darker loaves, with L* reducing from 74.99 to 68.66. Texture testing revealed increased hardness and cohesiveness but lower springiness (p less than 0.05). SEM indicated heterogeneous structures with larger, irregular pores in quinoa-enriched bread. FTIR and X-ray diffraction confirmed modifications in the gluten network and starch-protein interactions due to gluten dilution. Sensory evaluation showed overall acceptability peaked at 10% substitution, whereas higher levels produced darker, bitter loaves with reduced volume. Hence, 10% substitution offered improved nutrition with good consumer acceptance.

This study investigated the physico-chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non-enriched control samples (CTR). The MCR sample showed the highest total antioxidant capacity. Free OLE showed an intermediate value among all the tested samples and OLE reduced the peroxide value significantly in comparison with CTR. Encapsulated OLE was similar to the other formulations. The WF crackers showed lower moisture content, softer texture, and a lower impact of the natural antioxidant on color the parameters than the RF samples. The antioxidant type displayed little impact on the physical properties of crackers, with MCR showing the highest moisture content and texture consistency, and free OLE was comparable to CTR and BHT. Although free OLE revealed the greatest impact on the crackers' color, encapsulation significantly reduced this effect. Significant changes in proton nuclear magnetic resonance (1H NMR) parameters were mainly associated with the higher fiber and lower gluten content of WF in comparison with RF; the type of antioxidant used affected the size of its impact. The results revealed the potential of encapsulated OLE as a natural antioxidant for the development of clean label snacks. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

There are not many biscuits on the market that are beneficial for health. The biscuit market reached USD76.385 billion at the end of 2017 and was expected to reach USD 121 billion by 2021 and USD 164 billion by 2024 at a compound annual growth rate of 3.7 and 5.08%, respectively. The highest per capita consumption of biscuits in the world is approximately 13 kg per year. The wide consumption of biscuits makes it an ideal product for fortification. However, some biscuits are even used as part of nutritional strategies to tackle several chronic and nutrition-related diseases, such as nutrient deficiencies, diabetes, obesity, cardiovascular diseases, and cancers. Functional biscuits are now being explored extensively. Due to their high starch contents, arrowroot and corn flour can be used as substitutes for wheat flour as sources of carbs. This research aims to produce healthy biscuits using modified arrowroot flour and corn flour to increase the content of resistant starch and dietary fiber. In this study, arrowroot and corn flour were combined with carrot and skim flour proportions to make biscuits. This study used 2 factors, first factor consists of four treatments; I (corn flour + arrowroot flour; 60:10), II (modified arrowroot + corn fluor; 60:10), III (arrowroot + modified corn flour, 60:10), IV (modified arrowroot + modified corn flour; 60:10). Meanwhile, the second factors consist of different proportions of carrot flour and skim milk (A, 10%:20%; B,15%:15%). The study revealed that the combination of two factors exhibits variation in the physicochemical and nutritional characteristics, with the combination of III and B exhibiting the best treatment. Combination III and B exhibited moisture content (4.12%), ash (2.63%), fat (12.55%), protein (6.27%), carbohydrate (74.87%), breaking strength (6.64 N), starch (27.95%), resistant starch (2.44%), dietary fiber (9.5%), and GI (48.26). These findings demonstrate the potential of using modified arrowroot and corn flour in combination with carrot and skim milk powder to produce biscuits with improved nutritional profiles, making them a promising option

ABSTRACTThis study evaluated the nutritional and rheological properties of biscuits formulated with wheat flour (WF) and pumpkin seed flour (PSF) blends in different ratios (100:0, 95:5, 90:10, 85:15, and 80:20). Pumpkin seeds were ground and analyzed for moisture (3.93%), ash (0.64%), fat (23.74%), fiber (30.45%), protein (19.83%), and nitrogen‐free extract (21.39%). Composite dough rheology was assessed using farinograph, mixograph tests, and near‐infrared (NIR) analysis. Biscuits were stored for 60 days at a relative humidity (50% ± 5%) and temperature (25°C ± 2°C) and evaluated every 15 days interval for proximate, textural (20 mm diameter cylindrical probe), color, physical, and sensory properties. The farinographic analyses showed that the highest water absorption (63.17 mL/100 g) and dough development time (5.14 min) were observed with 20% PSF, although dough stability decreased (3.14 min). The addition of PSF to biscuits increased their nutritional and textural properties. The D3 (85:15) formulation exhibited optimal texture, color, and nutritional quality. During storage, D3 retained moisture (4.92%), ash (1.45%), fiber (7.86%–7.91%), and texture (hardness: 59.62–59.69 N), achieving the highest overall acceptability score (8.33).