Whole Wheat Flour Research Articles

CHARACTERIZATION OF MORINGA OLEIFERA LEAVES AND ITS UTILIZATION AS VALUE ADDED INGREDIENT IN UNLEAVENED FLAT BREAD (CHAPATTI)

Micronutrient deficiency is a major concern now a days as more than 30 percent of world’s population is suffering from nutritional deficiency. People are getting awareness regarding food biodiversity, therefore they demand value added and nutritionally enriched food products to counter appetite as well as to improve their health. This study was conducted to assess the nutritional potential of Moringa oleifera leaves powder (MOLP) and a product was developed to ensure its efficient utilization in chapatti (Unleavened flat bread). For this purpose proximate composition was analyzed for both moringa oleifera leaves powder and whole wheat flour (WWF). The depicted results for MOLP were as 10.75% moisture, 7.79% ash, 6.49% crude fat, 23.72% crude protein, 12.48% crude fiber. Afterward, raw materials were analyzed for mineral profile, MOLP showed better mineral content as; 1295 mg/100g K, 211.92 mg/100g Mg, 6.32 mg/100g Cu, 7.37 mg/100g Fe, 12.83 mg/100g Na, 6.3 mg/100g Zn and 8.67 mg/100g Mn, as compared to WWF. Then antioxidant activity of both materials was analyzed and again MOLP showed better results as compared to WWF. The recorded values for Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and antioxidant activity of MOLP were as; 88.63 mg GAE/g, 30.86 mg CE/g and 89.27%, respectively. Furthermore composite flour blend was prepared with the addition of 5, 10, 15 and 20% MOLP in WWF and analyzed for pasting properties then chapattis ware developed and analyzed for mineral profile and antioxidant activity as well as sensory attributes. It was observed that chapatti with 20% MOLP contained highest level of minerals as; 286.07 mg/100g K, 147.75 mg/100g Mg, 5.12 mg/100g Cu, 4.09 mg/100g Fe, 12.83 mg/100g Na, 4.78 mg/100g Zn and 5.78 mg/100g Mn. Similarly the treatment with highest proportion of MOLP showed maximum antioxidant activity; TPC, TFC and DPPH depicted results 8.83 mg GAE/g Extract, 3.66 mg CE/ g of extract, 80.52% respectively. The sensory evaluation of chapatti exhibited that treatments which had 5 and 10% of MOLP demonstrated comparatively better results with overall acceptability scores 6.90 and 6.20, respectively, however T2 (10% MOLP) was the best acceptable combination regarding its sensorial attributes. Conclusively the micronutrient profile and antioxidant activity of chapattis gradually enhanced by increasing the level of MOLP.

Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours

This paper reports a study on the effect of cellulose derivative hydrocolloids on the rheological behavior of gluten-free (GF) formulations suitable for bread production. A comprehensive rheological study, based on small amplitude oscillations at different temperatures, was performed with the aim of better understanding the interactions among the components (flours and hydrocolloids). A whole-wheat flour recipe was used as a control. A mixture of rice and buckwheat flour was used in GF products and hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) were added to the formulation and used separately at four different percentages (0.1–1.5% on flour basis). The effect of water content on the rheological properties of dough was investigated for samples prepared at 1% of hydrocolloids and it was observed that high water levels lead to doughs more similar to the benchmark. The potential results, in bread production, were investigated, in a preliminary way for few formulations, through the qualitative analysis of bread samples obtained by lab scale baking tests.

Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima

The effects of whole wheat flour (WWF) on the deep-frying kinetics of Chinese Sachima sticks were investigated in this study. Refined wheat flour (RWF) in the Sachima dry mix formula was replaced with WWF at different levels. There was a linear relationship between moisture content and structural oil content for all WWF substitution samples during deep-frying. The kinetic coefficients of moisture and oil transfer decreased significantly by substitution with WWF. WWF increased the spin-spin relaxation time of water molecules by enhancing the water-binding capacity in Sachima dough. The G’ (storage modulus) and G” (loss modulus) of Sachima dough reduced and the onset and peak temperatures increased as the substitution levels of WWF increased. Furthermore, WWF can partially substitute RWF to produce lower oil content Sachima, which had a smooth surface with fewer and smaller voids. In conclusion, WWF affect significantly the oil absorption of Sachima.

In situ fortification of vitamin B12 in wheat flour and wheat bran by fermentation with Propionibacterium freudenreichii

Vitamin B12 is a micronutrient naturally existing in animal products. A growing interest and need to replace animal protein with plant protein sources have resulted in increased attention to developing vitamin B12-fortified plant-based food. Natural fortification by Propionibacterium freudenreichii is a promising alternative to chemical fortification, as P. freudenreichii can synthesize active vitamin B12. In this work, we studied vitamin B12 production in non-sterile matrices prepared from three raw materials of wheat: durum flour, wholewheat flour and wheat bran. Viable cell counts, pH, total titratable acidity and concentration of acids were determined. After seven days of fermentation, vitamin B12 levels reached 33 ± 4, 87 ± 10 and 155 ± 17 ng/g dry weight in durum flour, wholewheat flour, and wheat bran, respectively. While durum flour supported the growth of P. freudenreichii to higher cell densities and more efficient propionic acid production compared with the other two matrices, wholewheat flour and wheat bran were found to be the most promising of the three matrices for in situ production of vitamin B12.

Male grower pigs fed cereal soluble dietary fibres display biphasic glucose response and delayed glycaemic response after an oral glucose tolerance test.

Acute and sustained soluble dietary fibre (SDF) consumption are both associated with improved glucose tolerance in humans and animal models (e.g. porcine). However, the effects on glucose tolerance in grower pigs, adapted to diets with a combination of SDF have not been studied previously. In this experiment, cereal SDF wheat arabinoxylan (AX) and oat β-glucan (BG) were fed individually and in combination to determine the effect on glucose tolerance in jugular vein catheterized grower pigs. Five groups of Large White male grower pigs were fed highly digestible diets containing either 10% AX, 10% BG, 5% AX with 5% BG, a model cereal whole wheat flour (WWF), or a control wheat starch diet (WS) with no SDF. Blood was collected via jugular vein catheters over 240 minutes following a feed challenge and an oral glucose tolerance test (OGTT) on two separate days. Postprandial blood samples were used to determine plasma glucose, insulin, non-esterified fatty acids (NEFA), glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide-1 (GLP-1), peptide tyrosine tyrosine (PYY), ghrelin, glucagon and cortisol concentrations. No dietary effects on glycaemic response were observed following the feed challenge or the OGTT as determined by the area under the curve (AUC). A biphasic glucose and insulin response was detected for all pigs following the OGTT. The current study showed male grower pigs have tight glycaemic control and glucose tolerance regardless of diet. In addition, pigs fed the combined SDF had a reduced GIP response and delayed insulin peak following the feed challenge. Incretin (GLP-1 and GIP) secretion appeared asynchronous reflecting their different enteroendocrine cell locations and response to nutrient absorption.

Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour

Abstract: Chinese alkaline noodle (CAN) is one of popular staple foods in Asia. Whole wheat flour (WWF) is healthier than refined wheat flour (WF). This study investigated the effect of substitution level of WWF on physicochemical and sensory properties of CAN. Results showed that increasing WWF amount significantly reduced tensile strength (TS) and extensibility (E) of cooked CAN, but increased TS/E ratio from 6.05 to 13.22 mN/mm. High WWF substitution (>60 %) significantly increased cooking loss and decreased the elasticity of CAN. CAN prepared with WWF had darker, redder and yellower color than control. However, free and bound phenolics and DPPH radical scavenging capacity of CAN obviously increased with the amount of WWF. CAN with 0–40 % WWF had similar sensory scores in color, flavor, texture and overall preferences. The study suggests that healthy whole grain CAN with higher phytochemicals and acceptable eating quality can be produced by using 20–40 % WWF.

ИСПОЛЬЗОВАНИЕ ПРОРОЩЕННОГО ЗЕРНА ПШЕНИЦЫ В ПРОИЗВОДСТВЕ ХЛЕБА И ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ

The possibility of using milled sprouted wheat grains of soft and hard sorts of the Ural region is reviewed in the article. Using sprouted grains in bread production is a perspective tendency. Sprouting favours transition of poorly-digestible substances into the easily available form, and the amount of vitamins and mineral substances increases. The purpose of the work was researching quality parameters of bread made of whole-wheat flour, produced according to the traditional recipe, the composition of which included milled sprouted wheat grains (by the method of partial replacement of flour). Wheat grains were sprouted, dried till the moisture of 16 – 18% and milled; then, the obtained mixture was added simultaneously with flour as a grain additive to the bread samples under research in the amount of 10, 20 and 30% towards the total mass of flour. Wheat grains were being sprouted for 24 hours, having been preliminarily processed at the acoustic source of elastic oscillations under frequency of 22 kHz and power 360 W ( Volna apparatus of model UZTA-0,4/22-OM), the period of exposure was 5 minutes. Sprouting was conducted in potable water. As follows from the obtained results of the research, the use of milled sprouted wheat grains of both soft and hard sorts as a fortifying additive is a prospective tendency. Optimal organoleptic, rheological and physical-and-chemical parameters can be obtained by adding 20 – 30% of sprouted milled mixture of hard wheat grains. It also should be noted that using hard wheat as fortifying additive is justified as introduction of this additive allows adjusting the texture of dough and avoiding extra addition of dry wheat gluten or other improvers in the dough making process. The use of sprouted milled mixture of soft wheat grains reduces customer values of finished products (diminishing of specific volume, sticky crumb, underdeveloped porosity). Therefore, when using this type of raw material, it is necessary to make some adjustments of the traditional formula and process technique.

GlutoPeak method improvement for gluten aggregation measurement of whole wheat flour

A shear-based device, the GlutoPeak, was developed to measure the aggregation behavior of gluten. In this study, the GlutoPeak testing method was improved and applied for the gluten aggregation evaluation of whole wheat flour (WWF) of different particle size ranges. The sample/solvent weight ratio, mixing speed, and testing temperature were adjusted to different levels for obtaining more repeatable Peak Maximum Time (PMT) and Maximum Torque (MT) using two commercial WWF samples. The temperature had a greater effect on the repeatability of the PMT, while the sample/solvent weight ratio and mixing speed had lower impact on the repeatability of both PMT and MT. Another four commercial wheat samples were milled to WWFs of different particle size ranges. The gluten aggregation of the WWF was measured using the improved GlutoPeak parameters, which were 8-g WWF and 10-g 0.5 mol/L CaCl2 solvent with a mixing speed of 3000 rpm and test temperature of 20 °C. The PMT significantly decreased (with the exception of SW) and MT significantly increased with a decrease of WWF particle size. Compared to the Mixolab and Farinograph tests, the GlutoPeak method took less time and provided significantly different (p < 0.05) results for WWFs of different particle size ranges.

Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

Using hard red spring (HRS), hard white (HW), and soft white (SW) wheat, this study examined how germination time affected the functionality of whole-wheat flour (WWF) and enhancement of γ-aminobutyric acid (GABA) content through ultrasonication. The falling number values significantly decreased and the glucose content increased by 227–357% after 15h of controlled germination. The setback value of WWF paste decreased from 654 to 6cP (HW), 690 to 9cP (SW), and 698 to 7cP (HRS), respectively, showing significant decreases of starch retrogradation in an aqueous system. The gluten quality and dough mixing performance of WWF after 5–15h of controlled germination was enhanced since gluten is less weakened during the dough heating stage of Mixolab testing. After a 72h germination, the GABA content increased by 339% of the non-sprouting counterpart. Furthermore, the GABA content in the ultrasound-treated SW sample was 30.7% higher than that without ultrasound treatment.

Gingerbreads of enhanced nutritional value with the non-traditional raw materials

The results of the research on quality indicators and nutritional value of gingerbreads made from non-traditional raw materials are presented. The flour from whole-hulled chickpea seeds, whole-wheat flour, flour from the buckwheat bran and mustard oil has been used. Non-traditional types of flour were added in the form of flour composite mixture instead of wheat flour (50%) according to the recipe of glazed gingerbread, mustard oil - 8% to the total weight flour. It has been shown that the usage of unconventional materials can improve the organoleptic and physic-chemical parameters, increase the antioxidant activity, and enhance the nutritional value of gingerbreads produced according to GOST 15810-2014. It has been found that the consumption of 100 g of enriched gingerbread products satisfied the average daily requirement of protein by 10%, fat by 2-6%, carbohydrates by 19%, dietary fiber by 14%, calcium, potassium and selenium by 5-8%, magnesium, phosphorus and iron from 15 to 30%, vitamins B1, B2 and PP by 8-11%, vitamin E by 3-18%, essential amino acids from 9 to 20%.

Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding

The multi-scale structures and pasting properties of starch in WWF were investigated after superfine grinding. Five particle size distributions of WWF and their corresponding starch were obtained. The grinding process reduced the particle size of WWF and starch. However, a slight increase of fragments from starch granules was observed with enhanced grinding strength because of the small decrease in starch particle size and the existence of other WWF components that undertook some of shearing force and friction during grinding. A prominent reduction in starch crystallinity was resulted due to the destruction of crystalline structure by grinding. Small-angle X-ray scattering analyses indicated the disordering in starch semi-crystalline lamellae with thinner lamellae thickness. Additionally, the 13C Nuclear Magnetic Resonance spectra demonstrated the alterations in starch chain conformation by varying peak areas of starch carbons (C1 and C4). Along with these structural changes, Starch pasting characteristics showed substantial variations, indicating decreased viscosities and higher pasting stability. The results suggest that the grinding treatments influenced the structures and pasting properties of starch even at a non-separated state, the changes in starch structures were related to the variations in starch gelatinization characteristics.

Safety evaluation of transgenic low-gliadin wheat in Sprague Dawley rats: An alternative to the gluten free diet with no subchronic adverse effects

Gluten-associated pathologies have increased in recent years and there is a greater demand for low or gluten-free products. Transgenic low-gliadin wheat lines showed low T-cell response, good bread-making properties, and excellent sensory assets. The aim of this study was to evaluate the safety of the whole-wheat flour from one transgenic low-gliadin line (named E82) in a 90-day feeding study. In this study males (n = 50) and females (n = 50) SD rats were used. They were fed with doses of 1.42, 2.83 and 5.67 g/kg/day of the transgenic E82 line, 5.67 g/kg/day of the WT and a blank group. We found that there were no significant differences in the development of animals. Biochemistry for liver and kidney function were similar for males and females of all groups. Other haematological and metabolic blood parameters, as well as organ weight did not show significant differences in the five groups of animals. In the histopathological study performed for the higher dose of transgenic E82 line, WT and blank group no abnormalities were observed. The whole-wheat flour of E82 line administered to rats at tested doses for 90 days did not have any adverse effects and there was no difference with the rats which ate WT wheat.

Proximate composition of whole wheat bread prepared with fortification of rice and sorghum flour

Present study was conducted to examine the proximate composition of bread samples prepared with different formulations of whole wheat flour (WWF), sorghum flour (SF) and rice flour (RF). For this reason, three different composite flours were developed i.e. F1=100% WWF, F2=80% WWF, 10% SF and 10% RF, F3=60% WWF, 20% SF and 20% RF and were subsequently used for making of fortified bread samples T1, T2 and T3, respectively. The results indicated that protein, ash and crude fiber contents were increased significantly (p 0.05) was noticed for carbohydrate content. It is concluded from the present study that fortification of bread samples with sorghum and rice flour (T2 and T3) improved the proximate composition of the bread samples in comparison to T1, thus fortified bread samples are also ideal for the consumption purpose. Keywords: Bread; Whole wheat flour; Sorghum flour; Rice flour and proximate composition http://dx.doi.org/10.19045/bspab.2017.60041

Delineating the quality and component changes of whole-wheat flour and storage stability of fresh noodles induced by microwave treatment

In this study, the effects of microwave treatment on the microorganism mortality and PPO activity in whole-wheat flour (WWF) and storage stability of WWF fresh noodles were investigated, as well as the rheological properties of WWF, viscosity and gelatinization properties of starch component, and polymerization and conformational changes of protein. TPC and PPO activity were largely reduced in WWF treated for over 60s. Moreover, it was amazing that microwave treatment significantly increased (P < 0.05) dough stability and the resistance to extension. Peak and final viscosity of starch were increased after microwave treatment, with no observable loss of birefringence; SDS-extractable proteins were limitedly decreased and protein aggregating occurred mainly on the large and medium glutenin polymers as shown by the SE–HPLC profiles. In addition, microbial growth and darkening rate of WWF fresh noodles were significantly inhibited, shelf-life of the samples was extended for 3 times after treating for 90 s.

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.

Refined wheat flour in the recipe for instant-fried noodle was replaced by whole wheat flour (WWF), which is rich in dietary fibers, vitamins, and other bioactive compounds. The addition of WWF delayed the retrogradation tendency of starch in the dry mix. WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value. Based on the results of this study, the refined wheat flour in the recipe for instant-fried noodle could be partially replaced by WWF to make noodles with better texture profile and higher consumer acceptance.

Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties

ABSTRACTThe objective of this study was to evaluate the reduction on the levels of the mycotoxin deoxynivalenol (DON) in whole wheat flour (WWF) with different moisture levels, on the wet milling effluent through ozone (O3) processing, as well as the impact of ozonation on the rheological properties of flour. The results have shown that the reduction of DON was improved with increasing moisture and exposure time of WWF and wet milling effluent to ozone. The maximum reduction was about 80%, proving that ozonation is an effective and promising technology in reducing mycotoxins in different products. However, the process altered the rheological profile of WWF. Therefore, further studies are needed to better understand the process.

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products.

Protein polymerization and water mobility in whole-wheat dough influenced by bran particle size distribution

The influences of bran particle size distribution on the protein polymerization and water mobility in whole-wheat dough (WWD) were investigated. Four bran particle size distributions were obtained by fine-grinding treatments and the mean particle sizes of reconstituted whole-wheat flour (WWF) were 242, 160, 114, and 45 μm, respectively. Mixolab parameters showed that WWF water absorption was increased with reduced bran particle size, and the 160 μm group exhibited a higher stability than any other WWF group. A more continuous gluten matrix and a more compact structure were observed in the 160 μm group due to its moderate bran particle size. Protein secondary structure analyses indicated the increased β-sheet conformation and reduced β-turns structure in the 160 μm group, demonstrating a more polymerized and stable gluten network formed. Additionally, 1H NMR measurements showed larger populations of tightly bound water in WWD due to the presence of arabinoxylan, and confirmed the strengthened gluten strength in the 160 μm group by indicating increased water availability to gluten proteins. The results suggest that modifying bran particle size is a potential method for protein polymerization enhancement and gluten formation improvement in WWD, but appropriate bran particle size is needed to strengthen gluten network.

Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread

In this study, reconstituted whole-wheat flour (WWF) samples of different particle sizes from U.S. soft white winter (median diameters: 164.0, 110.7 and 97.8 μm) and soft red winter (median diameters: 154.3, 112.8 and 99.9 μm) wheat cultivars were obtained by fine grinding of bran and shorts from roller milling and re-combining with the remaining fractions. Extensibility tests showed that reducing the particle size of WWF strengthened the gluten network of dough. Mixolab results indicated that reducing the particle size of WWF resulted in shorter development time and longer mixing stability of dough. Meanwhile, the starch hot-gel stability and retrogradation increased with the WWF particle size reduction. The Chinese southern-type steamed bread (STSB) making test showed that SB made from WWF of smaller particle size had a significantly larger specific volume than that made from WWF of larger particle size. C-cell analysis of the crumb grain of SB revealed that the grain cells became smaller with thinner cell walls as WWF particle size was reduced. These results indicate that reducing the particle size of WWF could improve the quality of Chinese STSB.

Effect of roller milled fenugreek fiber incorporation on functional, thermal and rheological characteristics of whole wheat flour

The whole wheat flour (WWF) was replaced with fenugreek fiber (FF) by 5, 10, 15 and 20% for the study. The WWF and blends were characterized for functional, thermal properties by DSC and rheological characteristics by rheometer. The WWF become more dull and yellowish with addition of FF. Bulk density of the blends increased (0.65–0.71 g/ml) with increased addition of FF. In general, the addition of FF to WWF increased the water holding and emulsion capacities. DSC measurement revealed an endothermic transition for WWF and all the blends. This transition with peak around 59 °C is due to the starch gelatinization. The presence of FF in WWF is resulted in reduced melting enthalpies values (1.09–0.46 J/g) and increased onset values (58.50–59.26 °C). Apparent viscosities of the blends increased with increasing FF levels (0–20%). The control WWF dough had the firmness value of 138 N, which was increased significantly to 298, when the level of FF increased to 20% in the blend. All FF–WWF blend paste had a non-Newtonian behaviour and a pseudoplastic flow. Power law consistency coefficient (m) values increased and flow behavior index (n) decreased with increased addition of FF in blends. Pasting characteristics showed increase in peak viscosity and cold paste viscosity from 105 to 565 BU and 170–616 BU respectively. These results indicate that the functional characteristics of WWF improved with addition of FF and FF has potential to be used in variety of food products.