Wheat Flour Research Articles

Development and quality assessment of oat flour incorporated sponge cake

The demand for healthy foods enhanced with different functional bioactive ingredients is rising in the modern day. Cakes are widely consumed, ready-to-eat baked goods that can be used to produce functional food products. The present study was conducted to utilize oat flour as a wheat flour replacer in sponge cake development. The developed treatments included: T1 = Control (whole wheat flour cake), T2 = 10% oat flour with 90% wheat flour, and T3 = 30% oat flour with 70% wheat flour. The results showed that the cake treated with 30% oat flour and 70% wheat flour (T3) resulted in 37.98% moisture, 0.65% ash, 11.47% protein, 9.25% fat, 11.14% fiber, 45.60% carbohydrate, 262.49 Kcal/100 g energy value, 860 cm3 cake volume, 4.00 cm cake height, 283 g cake weight, 9.91% baking loss, 8.34 color, 8.23 texture, 7.90 taste, 8.46 aroma and 8.76 overall acceptability. Similarly, the cake with 10% oat flour and 90% wheat flour (T2) resulted in 26.95% moisture, 0.62% ash, 10.21% protein, 8.48% fat, 9.05% fiber, 43.30% carbohydrate, 246.62 Kcal/100 g energy value, 640 cm3 cake volume, 3.77 cm cake height, 273 g cake weight, 5.53% baking loss, 7.50 color, 7.43 texture, 7.63 taste, 7.70 aroma and 7.23 overall acceptability. The control (whole wheat flour cake) resulted in 25.77% moisture, 0.55% ash, 9.25% protein, 7.16% fat, 7.73% fiber, 34.58% carbohydrate, 219.43 Kcal/100 g energy value, 600 cm3 cake volume, 3.00 cm cake height, 268 g cake weight, 3.70% baking loss, 6.95 color, 6.94 texture, 6.76 taste, 6.43 aroma and 6.63 overall acceptability. The findings of the study indicate that the cake treated with 30% oat flour and 70% wheat flour (T3) showed a better effect on the proximate, baking, and sensorial qualities of the cake.

Effects of aqueous cactus (Opuntia ficus-indica (L.) Mill.) cladodes extract on wheat dough and pan bread quality characteristics

The effect of kneading wheat flour with aqueous cladode extracts on the dough's rheological and pan bread quality characteristics was investigated. Cladodes aqueous extract solutions of 5% and 7.5% positively and significantly (P < 0.05) impacted the dough's rheological properties as well as the bread-specific volume index. The use of 10% cladodes aqueous extract solutions, however, negatively impacts bread quality. As the cladodes extract increased from 5 to 10%, the L* and b* color values of both crust and crumb were reduced, a* color values of crust significantly increased while decreased for the crumb. Sensory bread preferences formulated with 7.5% extract were assessed as the best, followed by 5% bread, while the lowest preferences were bread formulated with 10% extract. The use of 7.5% of cladodes aqueous extract resulted in the greatest specific volume and extensograph parameters, except the extensibility E; an indication of the significant impacts on bread quality. In particular, the Max height extensograph index was 426 when 7.5% of cladodes aqueous extract solution was used compared to 280 for the control and 396–365 for the 5 and 10% cladodes aqueous extract solutions, respectively. Results suggest the potential use of cladodes aqueous extract solutions as a healthy alternative to chemical additives in bread and baked products.

Potential of Brewer's Spent Grain as a Nutritional Ingredient in Bakery Products.

Barley (Hordeum vulgare) is widely used in the production of beer and distilled beverages, generating a nutrient-rich by-product known as brewer's spent grain (BSG). This study investigates the potential of brewer's spent grain flour (BSGF) as a functional ingredient to enhance the nutritional profile of bakery products, specifically chocolate cakes, while contributing to waste reduction in the food industry. The effects of partially substituting wheat flour with BSGF at 40% and 60% levels were assessed. BSGF was found to be rich in protein (15.5 ± 0.14g/100g), zinc (7.92 ± 0.44mg/100g), and dietary fiber (52.12g/100g). Cakes with 60% BSGF substitution showed increased fiber content (69.8g/100g) and zinc content (27.04g/100g). Organoleptic evaluation indicated that the tenderness of all three cakes did not show statistical differences. However, among the cakes with BSGF, the 40% substitution level was better accepted by consumers, particularly in terms of flavor. These findings suggest that incorporating BSGF into bakery products can improve nutritional value while offering a sustainable approach to food production by valorizing industry by-products.

Development and Evaluation of Carrot Powder-Enriched Pasta for Improved Dietary Health

Pasta is gaining popularity in the diet of an individual specially among the young. Due to increased awareness about food components for health consciousness, it is important to enhance the nutritional quality of pasta. However, the present study was designed to developed nutrient rich pasta by using carrot powder and refined wheat flour. The developed products analyzed for their nutritional quality, sensory characteristics and storability using standard procedures. It was observed that the nutritional quality of all developed enriched pasta increased significantly (p&lt;0.05) by increasing the level of supplementation of carrot powder with refined wheat flour. In sensory characteristics evaluation it was found that there was a significant (p&lt;0.05) difference among the formulated pastas. Results indicated CP4 (refined wheat flour 65% with carrot powder 35%) pasta higher nutritional value i.e. moisture (8.72%), ash (2.26%), crude protein (11.85%), crude fat (1.39%), crude fiber (4.43%), carbohydrate (71.35%), calcium (84.32 mg/100g), iron (3.62 mg/100g), zinc (1.25 mg/100g), magnesium (71.56 mg/100g), phosphorus (114.17 mg/100g) and potassium (626.49 mg/100g) and CP1 had higher overall acceptability than all the formulated pasta and control (100% refined wheat flour) pasta. Formulated pasta products were obtained in acceptable category even after 60th days of keeping and stored in laminated pouch which showed lower significant changes in color.

Process Optimization of Assorted Nutraceutical Biscuits for Improved Protein Accessibility

Background: Assortment of Cereal-legume flour has been gaining attention nowadays for being a promising meat analogue for vegetarian population. Biscuits containing defatted soya flour (DSF), wheat flour (WF) and nutraceutical ingredients were developed for improved protein quality. Methods: T1, T2 and T3 were standardized at 60, 50 and 40% DSF levels to WF against T0 (100% WF). T3 was finalized for assorted nutraceutical biscuits (T4 and T5) and half portion of DSF was replaced with nutraceutical ingredients. Treatments and raw ingredients were analyzed for trypsin inhibitor, amino acid content and in vitro protein digestibility. Result: T4 was the highly acceptable treatment. A significantly (p less than 0.05) higher lysine and methionine contents were found in assorted nutraceutical biscuits than the control samples. In vitro protein digestibility was also higher in T4 and T5. Diverse nutraceuticals can be used in assortment of value added biscuits to obtain quality protein characteristics.

Mean Normalization Improved Genome-Wide Association Detection Power of Wheat (Triticum aestivum) Grain and Flour Quality Traits with Year-to-Year Variation

Grain and flour quality traits affect marketing potential and milling and baking properties. Trait means varied in fourteen wheat grain and flour quality traits for a population of 188 diverse soft winter wheat varieties harvested from 2020 to 2023 at the same location. Significant weather differences occurred yearly. This created a challenge for the detection of chromosome locations affecting these traits through genome-wide association studies (GWAS). Mean normalization using standard deviation to transform raw data to Z scores has been used successfully in other statistical analyses of biological systems with mean differences. Mean normalization was applied to a GWAS, improving detection power for thirteen grain and flour quality traits with high broad-sense heritability. It did not improve the lone trait with low heritability. Improvement was measured as the reduction in the p-value of mean normalized data compared with raw data for the same significant marker using the same GWAS model in the same trait. Improvement varied by trait and marker, but the average p-value of 135 common significant marker/GWAS model combinations was reduced 27 times with mean normalization over raw averaged data. Mean normalization reduced p-values ~1800 times when compared with a GWAS using best linear unbiased predictors. However, the best linear unbiased predictors led to only 15 common marker/GWAS model combinations with mean normalization, limiting the ability for direct marker comparison. Test weight, kernel protein, kernel weight, sodium carbonate solvent retention capacity, and sucrose solvent retention capacity showed the greatest increased detection power.

Rheological Characterization of Chapatti Fortified with Chia and Cantaloupe Seeds Flour

Chia seeds (Salvia hispanica L.) are highly nutritious, offering abundant vitamins, minerals, antioxidants, and omega-3 fatty acids. They contain significantly higher levels of micronutrients than wheat flour. Similarly, cantaloupe seeds (Cucumis melo L.) are rich in antioxidants and have been shown to extend the shelf life of chapatti. This study developed and analyzed ten formulations to evaluate the effects of incorporating varying proportions of chia seeds (0–10%) and cantaloupe seeds (0–20%) into wheat flour for chapatti production. The findings highlight the potential of using these seeds to create healthier chapatti without compromising quality. The enriched chapatti exhibited better hydration properties and required shorter dough stability times, suggesting improved efficiency for large-scale production. The addition of chia and cantaloupe seeds enhanced sensory attributes, particularly by softening the chapatti texture, which aligns with consumer preferences for softer flatbreads. The study observed a notable increase in water absorption capacity, ranging from 59.36% to 71.56%. Dough development times varied between 1.52 and 4.32 minutes, while stability times decreased from 9.17 to 4.03 minutes. Chapatti hardness was reduced, with texture values decreasing from 8.936 to 6.91, contributing to its improved softness. Among the formulations, treatment T6 (comprising 74% wheat flour, 20% cantaloupe seed flour, and 6% chia seed flour) achieved the highest consumer acceptability. In conclusion, fortifying chapatti with chia and cantaloupe seed flours not only enriches its nutritional content but also enhances its functional and rheological properties, offering a healthier and more appealing alternative for consumers

How enriched diet of the second trophic level (Tyrophagus putrescentiae) affects the performance of the third trophic level (Neoseiulus cucumeris): the role of pollens and legumes.

The generalist predatory mite, Neoseiulus cucumeris (Oudemans) (Acari: Phytoseiidae) is one of the most effective biocontrol agents to control the pests of many crops in indoor cultivations. In this study, the effects of the enriched diets of the second trophic level, i.e. the stored-product mite, Tyrophagus putrescentiae (Schrank) on the performance of N. cucumeris as the third trophic level was determined in a tritrophic system. In the first step, different pollens including almond, maize, date palm, castor bean, saffron, and cattail or different legume flours including pinto bean, lentil, black-eyed pea, chickpea, mung bean and broad bean as enrichment additives were added to the basic diet, i.e. a mixture of wheat bran and flour as a basic diet of T. putrescentiae. In the second step, to reveal the effects of the mentioned additives on the performance of N. cucumeris, the demographic parameters of the predator were determined when it was fed with the prey enriched with the additives. Our results indicated that N. cucumeris had higher performance by feeding on the prey reared on diets enriched by either pollens or legumes compared with the basic diet. Overall, there was no significant difference between pollen grains and some legume flours when the predatory mite was fed with them through its prey. Since legumes are more available and cost-effective food sources than pollens, they can be affordable supplementary diets for the mass rearing of N. cucumeris.

Formulation and Nutritional Evaluation of Extruded Vermicelli from Browntop Millet

The rising awareness of health benefits associated with millets has led to the increased interest in utilizing them for value-added food products. Browntop millet (Brachiaria ramosa), a highly nutritious, drought-tolerant grain, is one such millet that is rich in fiber, protein and essential micronutrients like iron and zinc. This study focuses on the development of extruded vermicelli from browntop millet to create a convenient, nutrient-dense alternative to traditional refined wheat products. Blends of browntop millet flour with whole wheat flour were developed that indicated the vermicelli with 50 per cent browntop millet (T2) demonstrated enhanced nutritional properties, including a significant increase in fiber (4.45 g), protein (14.48 g), fat (1.48 g) and essential minerals such as iron (4.51 mg), zinc (4.44 mg) and copper (0.58 mg) when compared to the conventional counterpart. Despite the improved nutritional profile, the browntop millet vermicelli also exhibited higher levels of antinutritional factors, such as phytic acid (1039.78 mg/100 g) and polyphenols (186.05 mg/100 g). The product displayed favourable cooking qualities, with a cooking time of 7.15 minutes and a cooking loss of 12.24 per cent. Consumer acceptability revealed acceptance in key attributes, including flavour, consistency and appearance. Over a 90-day storage period, the millet-based vermicelli exhibited lower bacterial counts (2.58 × 104 CFU/g) compared to the control sample (3.08 × 104 CFU/g), while yeast and mold levels remained within acceptable limits. Although there was gradual increase in moisture, free fatty acids and peroxide values during storage, these remained within permissible limits, indicating good storage stability. The development of browntop millet-based extruded vermicelli offers a promising, health-oriented option for consumers, catering to the increasing demand for convenience foods that support both nutrition and convenience.

The effect of adding nilem fish meat flour (Osteochilus vittatus) on the organoleptic preference level of Kembang Goyang

Fish flour can be used for both substitution and partial fortification in raw materials such as wheat flour. The addition of nilem fish flour to kembang goyang can affect preference levels due to the resulting variations. This research aims to determine the appropriate level of adding nilem fish flour in making kembang goyang to obtain the most preferred product. This research is experimental research with data analysis using the Friedman test and Bayes test. The addition of nilem fish flour did not significantly affect the appearance and texture of kembang goyang in terms of organoleptic preference level. However, this affects the aroma and taste, where the higher the concentration of nilem fish flour added, the stronger the aroma and taste of kembang goyang.Keywords: Fortification; Kembang Goyang; Nilem Fish Meat Flour

Development of a direct competitive enzyme-linked immunosorbent assay (dc-ELISA) for the detection of scopolamine in wheat

: A competitive direct enzyme-linked immunosorbent assay (dc-ELISA) was developed for the detection and quantification of scopolamine (SCO) in wheat flours and cereal samples (multigrain, oat and barley). The limit of quantification (IC20) of the established method was 6.00 ± 1.20 ng/g, with the limit of detection (IC10) being 2.4 ± 0.6 ng/g in wheat flour with a coefficient of variation (CV) less than 20%. The assay was highly specific to SCO and nor-scopolamine, with no cross-reactivity to other similar structures. In spiked wheat flours the recoveries ranged from 84% to 104% with CVs of less than 20% and the recovery from a Food Analysis Performance Assessment Scheme (FAPAS) buckwheat control sample was 118%. A comparison of spiked wheat flour and a FAPAS control sample showed similar results to those determined by classical LC-MS/MS methods. A small retail survey of wheat flours and cereal samples was conducted using this ELISA method and a LC-MS/MS method, which showed scopolamine was not detected in any of these survey samples by either method. This method is suitable for rapid quantitation of SCO in wheat flours and cereal samples.

Production of Functional White Bread Enriched with Various Dietary Fibers with High Consumer Acceptance.

Fiber-enriched breads are inferior to wheat flour (white) breads in terms of volume, taste, and textural characteristics. The aim of this study was to produce functional dietary fiber (DF)-enriched white bread (WB) with high consumer acceptance. Wheat fiber (WF) was added to wheat flour as an insoluble fiber source (5%); polydextrose and inulin were used as soluble fibers at three different concentrations (2, 4, and 6%) individually or in combination. Their effects on dough rheology (farinograph and extensograph properties) and bread properties (volume, baking loss, moisture, texture, color, sensory, and crumb-grain characteristics) were investigated. The addition of WF, polydextrose and inulin had significant effects on dough rheology and bread properties. Hardness, chewiness, cell density, and DF content of breads were generally increased, whereas volume yield, baking loss, moisture and porosity values decreased with increasing DF concentration. The bread with the highest DF content (PD6IN6) contained 7.1 times more DF than WB. According to the results of sensory analysis, except for the sample with 6% concentration of polydextrose and inulin, all the other breads had very high overall acceptance values. Although the breads produced in the study have a high fiber content, their important quality characteristics (moisture content, volume yield, cell density, color values and sensory properties) are similar to those of WB. As a result, the overall quality characteristics of bread made with different dietary fibers were maintained, and functional WB enriched with DF were produced with high consumer acceptance.

Impact of Process and Machine Parameters in the Charging Section on the Triboelectric Separation of Wheat Flour in a Vertical Separator

Triboelectric separation has recently been investigated as a novel process for dry enrichment and separation of protein of various crops like wheat flour. The triboelectric effect allows for the separation of starch and protein particles in an electric field based on their different charging behavior despite having a similar density and size distribution. Particles are triboelectrically charged in a charging section before being separated in an electric field based on their polarity. While the charging section is crucial, the influence of process parameters remains largely unexplored. Thus, the influence of the charging sections’ dimensions and the particle concentration as process key parameters was investigated experimentally. Varying the length (0, 105, and 210 mm) showed that the protein shift increases with the length (max. 0.53%) during separation. Varying the diameter (6, 8, and 10 mm) influenced the charging behavior, resulting in an increase in protein accumulation on the negative electrode as the diameter decreased. Varying the mass flow of flour (40, 80, 160, and 320 g·h−1) also affected the separability, leading to a maximum protein shift of 0.61%. Based on the observed results, it is hypothesized that the electrostatic agglomeration behavior of oppositely charged particles is directly affected by alterations in machine parameters. These agglomerates have a charge-to-mass ratio that is too low for separation in the electric field.

Effect of different drying techniques on the physicochemical and nutritional properties of Moringa oleifera leaves powder and their application in bakery product

The study analyzed the influence of drying methods and conditions on the quality of moringa leaves powder (MLP) and determined the optimal MLP to wheat flour ratio for cake development. Cabinet drying temperatures enhanced mass and tapped density but reduced the angle of repose, water retention capacity, and oil retention capacity. The moisture content of cabinet-dried MLP samples exhibited a substantial reduction as temperature is increased. The crude protein and fat content increased with increasing drying temperatures. Vacuum dried samples had the highest fiber content (16.62g/100g). Cabinet dried samples at 60°C had the highest ash content (8.37g/100g). The energy obtained from MLP dried in a cabinet at 70°C was the highest (383.33 Kcal/kg). The mineral composition of MLP in vacuum drying showed the largest growth. Sun drying was less efficient in preserving antioxidant components, while vacuum drying was the most successful. But sun drying was more cost effective than that of other drying methods. The composition of cakes formulated from MLP and wheat flour blends exhibited notable variations characterized by an increase in protein content and decrease in carbohydrate content with the incorporation of MLP. 5% and 10% MLP enriched cakes showed the best customer acceptance.

Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics

The physicochemical characteristics of noodles prepared using Taiwan Oolong banana were evaluated. To prepare noodles, wheat flour was partially substituted with Oolong banana flour (OBF) in different levels (0, 2.5, 0.5, 7.5 and 10%). Noodles supplemented with OBF exhibited significantly higher cooking loss (5.50–6.29%), hardness (0.80-1.18 kgf/mm2), and resistant starch content (RSC) (13.72– 16.06 g/100g) compared to the control group (4.69%, 0.43 kgf/mm2 and 11.47 g/100g for the cooking loss, hardness and resistant starch content). Regarding the color analysis results, the control group had a significantly higher L* value (black to white) than the noodles supplemented with OBF (p < 0.05), but the a* (red to green) and b* values (yellow to blue) (0.96, 3.61, 3.81, and 3.97 and 6.37, 12.47, 13.67, and 14.36; 0.70 and 5.15 for the control group) were contrary. Our results exhibited the formulated noodle products with Taiwan Oolong banana, thus offering greater quality for fine-tuning the properties of noodle products.

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

Air/water interfacial properties and thin film drainage dynamics of compositionally diverse wheat flour water extracts

The role of water-extractable (WE) wheat flour constituents and their interactions in determining the stability of wheat-based foam-type foods remain largely unexplored. Additionally, the contribution of drainage dynamics of the thin liquid films (TLFs) between gas bubbles to food foam stabilization is often overlooked. We here investigated the air/water (A/W) interfacial, TLF drainage, and foaming properties of compositionally diverse wheat flour aqueous extracts. Such extracts were prepared and then either used as such or modified by dialyzing out (i) low molecular mass constituents or (ii) both low molecular mass constituents and enzymatically hydrolyzed carbohydrates. This approach resulted in extracts with gradually increasing protein contents and distinct carbohydrate compositions. Wheat extract constituents created highly elastic A/W interfaces, regardless of the type of extract modification, suggesting a significant contribution from WE wheat proteins. TLFs stabilized by wheat extracts from which low molecular mass constituents were removed had significantly greater stability. This was ascribed to an increased disjoining pressure caused by steric repulsive forces, which in turn were attributed to the interaction between high molecular mass arabinoxylan in the bulk and adsorbed proteins at the A/W interfaces. All extracts showed similarly good foaming properties, implying a dominant role for WE wheat proteins in determining foaming. The strongly elastic A/W interfaces formed by WE wheat proteins likely reduced liquid drainage to such extent that coalescence and disproportionation were largely delayed. The findings of this study could facilitate further investigations on the possibility of tuning protein-AX interactions toward improved foam stability.

Exploring the potential of ragi, wheat, and rice flours as a sustainable solution for edible bowl: A suitable substitution for disposable plastic bowl

Exploring the potential of ragi, wheat, and rice flours as a sustainable solution for edible bowl: A suitable substitution for disposable plastic bowl

Effects of wheat cultivar, bran concentration and endoxylanase on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

Globally, it is challenging to promote the market of whole wheat product due to its undesirable product quality issues. To overcome this remarkable challenge, this research was to work on the constructive strategies for mitigating the negative impact of wheat bran. As such, the objective of this research was to investigate how the wheat cultivar, bran concentration and endoxylanase affected dough thermomechanical properties, viscoelasticity and microstructure by a combined use of mixolab, rheometry, scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). A cultivar-dependent discrimination for the bran tolerance was observed to suggest the suitable wheat cultivars for whole wheat manufacturing. Bran addition positively affected dough mechanical and viscoelastic properties, i.e., larger dough mechanical weakening (C2) and gel strength, and it negatively affected starch gelatinization (C3) and retrogradation (C5). However, the main conclusions are below. The endoxylanase was incorporated to invert the bran impact on the above properties of dough. Endoxylanase was also used to develop a better integrity of gluten network, larger coverage of starch granules and even distribution of gas cells. Outcomes from this work will provide a practical guidance for improving the high-fibre product quality and promoting its market growth.

Pasta: is it an unhealthy refined food?

Pasta is a low glycemic index food, is an essential part of the Mediterranean diet and is a good source of fiber. Pasta is generally made from durum wheat semolina, which comprises coarse endosperm with largely structurally intact cell walls (i.e. dietary fiber), unlike finely milled wheat flour that contains fragmented endosperm cells. Yet, pasta is considered a refined carbohydrate food and classified under "unhealthy plant-based diets" despite the health benefits and lack of negative effects observed in epidemiological and clinical trial data. There is, therefore, a need to redefine dietary carbohydrates, as the current terminology is no longer sufficient to understand their structural complexity nor to fully define all positive attributes.