Wheat Meal Flour Research Articles

Quality Evaluation and Kinetics of Dependency of Apparent Viscosity of Whole Wheat- Water Yam Flour Mixture on Temperature in Relation to The Cooked Paste

In the past, cooked paste commonly called fu-fu from whole wheat flour was well acceptable by African indigenes due to its light weight, fibre composition and other nutrients. However, it is a carbohydrate rich food and contains gluten not acceptable by some individuals’ body systems. Quality evaluation and kinetics of dependency of apparent viscosity of whole wheat-water yam flour mixture on temperature in relation to the cooked paste were investigated. Composite flours (80:20-B, 60:40-C, 50:50-D, 40:60-E, 20:80-F; WYF: WMF-whole wheat meal flours) were formulated from wheat grains and water yam tubers. Samples A (water yam flour (WYF-100%)) and G-commercial whole wheat meal flour (WWF-100%) served as control. Flour samples were subjected to proximate, selected micronutrient, viscous and pasting characteristics analyses, while the cooked paste was evaluated using selected sensory attributes. Crude fat content of flours ranged from 0.19-1.80%, while crude fibre content differed significantly (p< 0.05) and varied between 1.08 and 4.88%. Crude protein content ranged from 2.10-4.50%, while carbohydrate by difference ranged from 61.10-80.10%. Heating temperatures for the flour dispersions ranged from 70-100oC. Sample B had the highest final viscosity among the blended samples. Apparent viscosities of the dispersions increased with increasing temperatures and displayed dilatants fluid behaviour. Sample B had the lowest value of activation energy required to obtain a suitable cooked paste among others. Overall results indicated that sample B could be consumed as an alternative cooked fu-fu to whole wheat flour fu-fu.

Effects of Storage and Granary Weevil Infestation on Gel Electrophoresis and Protein Solubility Properties of Hard and Soft Wheat Flours

The objective of this study was to investigate the effects of storage and granary weevil, Sitophilus granarius (L.; Coleoptera: Curculionidae), infestation on pH, protein solubility (PS) and gel electrophoresis properties of meal and roller-milled flours of hard (Ceyhan-99 cv.) and soft (Eser cv.) wheat cultivars, respectively, after 6 mo of storage. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) technique was applied for studying the electrophoretic properties. Hard and soft wheats were infested with non-sexed S. granarius at a rate of two adults/ kg, and stored for 6 mo at 30 ± 1°C and 70 ± 5% RH. The pest-free wheat samples were used as control. The infested and its control samples were collected monthly, and after cleaning the granary weevils, they were hammer-milled or roller-milled in order to get meal flours and roller-milled flours, respectively. The effect of infestation on the storage proteins was more obvious in meal flours than that of the roller-milled flours. Granary weevil feeding resulted secreting of hydrolyzing enzymes and increased the acidity of flours; subsequently the breaking and releasing of some storage proteins generally caused a decrease in pH and an increase in PS values of the meal flours of wheat cultivars. SDS-PAGE results generally indicated that towards the end of storage, the insect population, that greatly increased, caused minor protein depletions resulting decreasing protein band intensities between 113 and 58 kDa of hard wheat meal flour and 101 and 40 kDa of soft wheat roller-milled flour. Consequently, the potential effect of changes probably occurred in high molecular weight glutenin subunits of both wheat cultivars.

Enzymic browning of whole wheat meal flour.

AbstractVarious factors responsible for the extensive browning of dough prepared from the whole wheat meal flour of Mexican wheats have been investigated. The major factors determining this enzymic browning appear to be the high activity of tyrosinase and the concentration of free tyrosine and total phenols present in these wheats.

Conditioned Pyridoxine Deficiency in Rats on Diets Containing Flours of Different Extraction-Rates

THE occurrence of what is considered to be a conditioned pyridoxine deficiency in rats receiving a diet of high aneurin content has previously been reported1. The deficiency was recognized by the running screaming fits and convulsive seizures observed in the suckling rats, and the absence of fits in the litters of does which were given a supplement of 40 µgm. pyridoxine daily from parturition. In the basal group with a low vitamin B1 intake, no fits were observed, and the weight graphs of the litters were normal. The basal diet used in the experiments contained about 61 per cent of white flour, and it was observed, although not reported, that in spite of high vitamin B1 intake, no fits occurred in the litters of a few rats which had received from parturition the same basal diet with National wheatmeal flour (85 per cent extraction) substituted for white flour.

Wheatmeal Flour and Bread

Wheatmeal Flour and Bread

National Wheatmeal Flour?

National Wheatmeal Flour?

National Wheatmeal Flour?

National Wheatmeal Flour?

National Wheatmeal Flour?

National Wheatmeal Flour?

The Lister Institute of Preventive Medicine

THOUGH damaged on two occasions and partly evacuated, the Lister Institute of Preventive Medicine has spent an active year, as shown by its annual report. As usual, the work has covered a wide field, including studies on antigens, phosphorylation in osteoid tissue, fat metabolism, and mucolytic enzymes. The Division of Nutrition, working at Cambridge and East Mailing, has continued its vitamin studies. The Cambridge group has in particular investigated the nutritive value of different portions of the wheat grain and has been instrumental in recommending the use of 85 per cent extraction flour with added calcium for bread–making; the national wheatmeal flour is of this extraction, but the decision to add calcium to it has not yet been taken. The nutritive value of yeast has also been investigated, and this work is of particular importance since it is easy to grow yeast on certain waste materials, thereby providing a human food rich in first–class protein and vitamins of the B group. Dr. Zilva, at East Mailing, has continued his work on vitamin C.