Effect of flour blending on functional, baking and organoleptic characteristics of bread

Soybean (full‐fat and defatted) and barley flours were incorporated into wheat flour at 5, 10, 15 and 20% substitution levels. The gluten content, sedimentation value and water absorption capacity of the flour blends and the mixing time of the dough decreased with increase in the level of soybean and barley flour separately and in combinations. Protein and glutelin contents increased significantly on blending of soyflour (full‐fat and defatted) to bread wheat flour. The breads prepared from the blends also varied in their loaf weight, loaf volume and sensory characteristics. The bread volume decreased with increasing amount of non‐wheat flour substitution. The crumb colour changed from creamish white to dull brown and a gradual hardening of crumb texture was observed as the addition of soybean (full‐fat and defatted) and barley flours increased. At the higher levels, the acceptability declined because of the compact texture of the crumb and the strong flavour of the product. The addition of 10% of soyflour (full‐fat and defatted) or 15% of barley flour, full‐fat soy + barley or defatted soy + barley flour to bread flour produced acceptable bread.     

The effect of pea (Pisum sativum L.)‐originated asparaginase on acrylamide formation in certain bread types

The aim of this study was to investigate the effect of pea (Pisum sativum L.)‐originated asparaginase on acrylamide formation in white wheat, wheat bran and whole‐grain wheat breads. Two‐day germinated pea flour was used at 0%, 1%, 3% and 5% levels for each bread type. Acrylamide analysis was performed with liquid chromatography–mass spectrometry. Besides, colour and sensory properties of the breads were evaluated to search out the effects of pea flour substitution on the consumer acceptance. Reduction of acrylamide in white wheat bread was not found significant and addition of pea flour decreased the acceptance. However, it was found that acrylamide level can be reduced by 57% and 68% with addition of 5% pea flour in wheat bran and whole‐grain breads, respectively, without any negative impact on colour and sensory properties.     

Antioxidant activity and consumer acceptance of grape seed flour‐containing food products

Grape seed flour (GSF) is produced from the pomace waste generated during winemaking. The inclusion of Merlot and Cabernet Sauvignon GSFs in cereal bars, pancakes and noodles was evaluated using antioxidant activity measurements [2,2 diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging]. Each product (noodles, pancakes and cereal bars) was also evaluated on separate days for consumer acceptance (n = 100 per panel). In comparing antioxidant activities, the highest DPPH radical‐scavenging activity was in pancakes containing Cabernet Sauvignon GSF (25% and 30%), noodles containing Cabernet Sauvignon GSF (20%) and cereal bars containing Merlot GSF (5%). From consumer sensory evaluation, cereal bars made with Merlot GSF, control pancakes and control noodles had high consumer acceptance. Products with low consumer acceptance included pancakes containing 25% Cabernet Sauvignon GSF and noodles containing 20% Cabernet Sauvignon GSF. Overall, the cereal bar containing 5% Merlot GSF showed a good balance of high antioxidant activity with consumer acceptability, making this a promising GSF‐containing new food product.     

Impact of β‐glucan and other oat flour components on physico‐chemical and sensory properties of extruded oat cereals

Whole oat flour, N979‐5‐2‐4 (N979), IA95111 (IA95), ‘Jim’ and ‘Paul’ with β‐glucan concentration of 8.6%, 7.6%, 5.3%, and 5.9%, respectively, was made into extruded breakfast cereal (EBC). EBC β‐glucan had greater peak molecular weight than corresponding whole oat flour. Both whole oat flour and EBC from N979 and IA95 had greater peak viscosity (PV), as measured using a Rapid ViscoAnalyser, than that from Jim or Paul. Bile acid binding of EBC, correlated with total β‐glucan concentrations and PV, was either similar or greater than that of corresponding whole oat flour. Jim EBC had the least expansion ratio, lowest brown colour and cereal aroma but greatest tooth packing values. Paul and N979 EBC, although different from each other in a few sensory attributes, had similar acceptability as judged from a consumer test, suggesting that oats with elevated β‐glucan concentrations can be successfully incorporated into EBC with minimal processing alterations.     

Morphological,Thermal, Pasting,and Rheological Properties of Barley Starch and Their Blends

Native barley starch, as well as its blends with corn, wheat, and rice starch at different ratios of 75:25, 50:50, 25:75 were examined in terms of morphology, thermal, pasting, rheological, and retrogradation properties. Amylose content varied between 10.9–41.4% in rice, corn, wheat, and barley while it ranged from 18.02–38.40% in blends of barley starch with rice, corn, and wheat. A rapid visco analyzer showed that barley starch and its blends having low amylose content exhibited higher peak viscosity, breakdown, and setback than the high-amylose-containing starches and their blends. Amylose content was found to be negatively correlated with swelling power while it exhibited nonlinear relationship with solubility index. The transmittance of starch suspension stored at 4°C decreased during storage up to 6 days. Barley starch granules were largest (<110 μm) in size followed by wheat (<30 μm), corn (<25μm) and rice (<20μm) starches. Gelatinization temperatures (To, Tp, Tc) and enthalpies of gelatinization (ΔHgel) of starches from different sources also differed significantly. Corn and rice starches showed higher transition temperatures in general than those from wheat and barley; however, they showed higher ΔHgel values. Barley starch showed a higher tendency towards retrogradation than the cereal starches. Barley starch showed highest peak G′, G″ and lower tan Ð than corn, rice and wheat starches during the heating cycle. This study showed that the magnitude of changes in their properties during blending depends on the amylase content and morphological characteristics.     

Consumer acceptance of an extruded soy-based high-protein breakfast cereal

ABSTRACT:  Studies have shown the beneficial effects of soy and high-protein diets on weight loss. The objective of this study was to determine consumer acceptance of a soy-based high-protein breakfast cereal developed to be utilized for weight loss and control. Four formulations with soy flour content of 41%, 47%, 54%, and 60% (w/w) were processed by extrusion. The formulations met the Food and Drug Administration (FDA) guidelines to claim the role of soy protein in reducing the risk of cardiovascular diseases and guidelines for high-protein and high-fiber foods. The effects of soy flour level, addition of cinnamon flavor, and evaluation with or without milk on acceptance were investigated. Overall acceptance of 3 of 8 cereal products was also compared to the acceptance of 5 commercial products in the "healthy" cereal category. Addition of up to 54% (w/w) soy flour resulted in comparable acceptance ratings to products with lower soy flour content. Addition of milk improved aroma and texture acceptance scores and addition of cinnamon flavor improved overall, aroma, and taste acceptance scores. Acceptance of the developed cereal products was not as high as the commercial products; however, it significantly increased when nutritional and cost information was presented. The results of this study demonstrated that with modification of the formulations, an acceptable high-protein soy-based cereal can be developed to increase protein consumption during breakfast meals, which can consequently aid in weight loss and control.     

Formulating a new high fiber rusk for production on commercial scale

Three formulas were prepared for production of high dietary fiber rusk on production scale. The preparation was based on partial replacement of wheat flour with different levels of wheat bran, barley and maize flours. Chemical composition, dough characteristics, baking performance and sensory evaluation of rusk were investigated. A remarkable improvement in minerals (calcium and phosphorus) and dietary fiber was achieved. Formulas 'A' and 'B' contained about 3 folds dietary fiber and formula 'C' contained about 4 folds compared with control rusk. The rheological properties of the dough were affected by the fiber incorporation in all suggested formulas. Baking performance showed that all rusk formulas were lower in loaf volume and higher in loaf weight than control sample. Physical measurements and sensory characteristics of rusk indicated generally that all formulas were acceptable, but formula B which contains 70 g wheat flour +10 g wheat bran +10 g maize flour +10 g barley flour seems to be generally superior in symmetry of shape, crust and crumb colour, crumb texture, break and shred, aroma and taste.     

Characteristics of Noodle Prepared from Orange-fleshed Sweet Potato,and Domestic Wheat Flour

Noodle characteristics prepared from both 100% of domestic and imported wheat flour (as a control) and blended with 40% of orange-fleshed sweet potato paste were studied. The domestic wheat flour had higher protein content (13.8%), compare to imported wheat flour (11.7%), thus giving the highest protein content (18.86%) in noodle prepared from 100% domestic wheat flour. However its noodle colour was disliked due to a lower whiteness level compared to imported wheat flour. Blended 60% of domestic wheat flour with 40% of sweet potato paste could improve the noodle colour acceptance. The noodles prepared from both 100% wheat flours and blended with 40% sweet potato paste had met the national standard quality for moisture and protein content. This suggests that sweet potato paste is promising for noodle ingredients as a wheat flour substitute.     

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Berry pomace is a by‐product of juice processing that, after drying and milling, may be used as an ingredient in cereal‐based products. This, on the one hand, not only reduces losses of edible raw material components, but also increases the nutritional value of the target food because of its high dietary fibre and bioactive compounds content. By using savoury crackers as model, this study analyses how a partial flour replacement by blackcurrant pomace (levels: 10%, 20% or 30%) affects physical properties of the respective dough (dynamic rheology in simulated baking, extensibility and adhesiveness) and characteristics of the baked product (colour, texture and sensory properties). Pomace addition significantly affected both systems. By considering the high moisture absorption capacity of this material through water level adaptation in formulations and by only substituting gluten‐free flour (which led to a constant gluten content), it is demonstrated that even a flour replacement of up to 30% leads to acceptable products. A restrained protein development was observed in pomace containing dough, leading to a lower extensibility, and to reduced volume increase and lower breaking force after baking. In contrast, dough handling and sensory acceptance were not corrupted by pomace application even though colour of the final product was changed to a great extent.     

Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour

The effect of different levels of triticale flour on the rheological and sensory characteristics of a range of Turkish flat breads made with blends of triticale with two bread wheat cultivars (K?nac? 97 and Daǧda? 94) was studied. Wheat flour was replaced with triticale flour at 20, 40, 50, 60 and 80% levels. Bread samples were tested for shape and symmetry, crust colour, crumb colour and structure, mouth‐feel, taste and aroma and flexibility. All bread types had high overall sensory scores and they were considered acceptable. Analysis of variance (anova ) and principal component analysis (PCA) showed that Daǧda? 94 and Triticale blends are more suitable than K?nac? 97 and Triticale blends for bazlama, yufka and lavash production. Results show that Triticale‐wheat flour blends can be successfully used for the production of flat breads. Dough and sensory properties of triticale‐wheat flour blends were highly cultivar specific and dependent on blend proportion.     

Population growth of the khapra beetle,Trogoderma granarium Everts (Coleoptera: Dermestidae) on different commodities

We evaluated the population growth of the khapra beetle, Trogoderma granarium Everts (Coleoptera: Dermestidae) on different grains, cracked wheat containment categories and amylaceous materials by conducting three series of laboratory bioassays. In the first series, peeled barley, whole (raw) barley, peeled oats, whole (raw) oats, peeled rice, rough rice, rye, triticale and hard wheat were tested. In the second series, six cracked wheat containment categories were tested: wheat containing intact kernels only (0% cracked kernels), wheat containing 5% cracked kernels and 95% intact kernels, wheat containing 10% cracked kernels and 90% intact kernels, wheat containing 25% cracked kernels and 75% intact kernels, wheat containing 50% cracked kernels and 50% intact kernels and wheat containing 100% cracked kernels. In the third series, the following amylaceous commodities were tested: hard wheat (intact kernels), whole oat flakes, maize flour, whole barley flour, pasta, white soft wheat flour, whole soft wheat flour, white hard wheat flour, whole hard wheat flour, whole rye flour and semolina. Significantly more dead adults were found on wheat than on peeled barley, maize, whole oats, rough rice and rye. Significantly more larvae alive were found on wheat and triticale, than on the other grains, with the exception of oats, both whole and peeled. The increase of the percentage of cracked wheat kernels increased population growth, except in the case of 10% cracked wheat kernels. In vials that contained 100% cracked wheat kernels, 584.1 individuals per vial were found, which was 3.7 times more than the respective number of larvae alive in vials with intact wheat kernels only. Significantly more dead adults were found on whole barley flour than on the other commodities. More than 1213 larvae per vial were recorded on whole barley flour, which was 1.3–15 times higher than the other commodities. The lowest number of larvae alive was found on pasta, followed by the white soft wheat flour. The findings of the present work show that some commodities are more prone to spread T. granarium than others, a fact which should be seriously taken into account in international trade of grains and related amylaceous products.     

杂粮配粉对小麦粉品质的影响

介绍了不同小宗杂粮粉(高粱、小米、红薯)不同比例添加量对面粉品质参数的影响。通过试验可知:对于添加不同杂粮粉的小麦粉,随着添加量增加小麦粉降落数值略有降低,色度L值逐渐降低,而色度a值和b值增加。小麦粉灰分随着小米粉添加量的增加而有所降低。小麦粉在添加15%红薯粉、5%高粱粉和5%小米粉时黏度最大。     

Amaranth,millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact

Three non‐traditional pseudo‐cereal flours (amaranth, buckwheat and millet) were used in the manufacture of extruded breakfast cereal products as a replacement for wheat and maize flour. The use of these flours altered the physical and nutritional quality of extruded breakfast cereals. Extruded products made using the flours exhibited an increased product and bulk density. However the extruded products were not significantly different compared to the control sample in terms of expansion ratio (excepting Amaranth at the 65% inclusion rate). All of the extruded products made with the inclusion of pseudo‐cereals showed a significant reduction in readily digestible carbohydrates and slowly digestible carbohydrates compared to the control product during predictive in vitro glycaemic profiling. The results illustrate the potential use of these non‐traditional cereal flours in lowering the glycaemic response to the ingestion of extruded breakfast cereals.     

Application of immunodiffusion in detecting the presence of barley in wheat flour

An immunological method for detection of barley contamination in wheat flour was developed. a rabbit antiserum to barley proteins was tested against different protein concentrations of barley and wheat extracts by the immunodiffusion technique. It was possible to identify with barley a typical precipitin band which is not present with wheat flour. the barley antiserum was then adsorbed by wheat and tested against wheat proteins contaminated with barley proteins at different concentrations. the results indicated that it is possible to detect a contamination of 5 % of barley proteins in wheat proteins. Samples of commercially available barley and wheat flour were also tested on agar plates against the barley anti-serum adsorbed from wheat. Again it was possible to detect a contamination of 5% of barley flour in wheat flour. It appears that this is a simple but specific immunological method suitable for routine testing.     

A Review on Mycotoxins in Food and Feed: Malaysia Case Study

Fungi are distributed worldwide and can be found in various foods and feedstuffs from almost every part of the world. Mycotoxins are secondary metabolites produced by some fungal species and may impose food safety risks to human health. Among all mycotoxins, aflatoxins (AFs), ochratoxin A (OTA), trichothecenes, deoxynivalenol (DON and T‐2 toxin), zearalenone (ZEN), and fumonisins (FMN) have received much attention due to high frequency and severe health effects in humans and animals. Malaysia has heavy rainfall throughout the year, high temperatures (28 to 31 °C), and high relative humidity (70% to 80% during wet seasons). Stored crops under such conditions can easily be contaminated by mycotoxin‐producing fungi. The most important mycotoxins in Malaysian foods are AFs, OTA, DON, ZEN, and FMN that can be found in peanuts, cereal grains, cocoa beans, and spices. AFs have been reported to occur in several cereal grains, feeds, nuts, and nut products consumed in Malaysia. Spices, oilseeds, milk, eggs, and herbal medicines have been reported to be contaminated with AFs (lower than the Malaysian acceptable level of 35 ng/g for total AFs). OTA, a possible human carcinogen, was reported in cereal grains, nuts, and spices in Malaysian market. ZEN was detected in Malaysian rice, oat, barley, maize meal, and wheat at different levels. DON contamination, although at low levels, was reported in rice, maize, barley, oat, wheat, and wheat‐based products in Malaysia. FMN was reported in feed and some cereal grains consumed in Malaysia. Since some food commodities are more susceptible than others to fungal growth and mycotoxin contamination, more stringent prevention and control methods are required.     

Effect of Soymilk Substitution on the Rheological and Sensory Properties of Salep (Traditional Turkish Milk Beverage)

Soymilk mixed at a proportion of 0%, 25%, 50%, and 75% (g/100 g total milk) with cow's milk to make a salep, a beverage prepared from the dried tubers of Orchis mascula. The values of the flow behaviour index, n, of salep samples decreased as the soymilk content in the beverage increased. All salep beverages exhibited a pseudoplastic behaviour. Among the samples, salep beverage containing 25% soymilk was scored the highest in terms of overall acceptance by sensory panellists. Statistically significant (p < 0.05) differences were determined for colour, odour, taste, mouthfeel, and overall acceptance as the concentration of soymilk increased in salep beverage. This study produced a beverage from cow's milk and soymilk to offer a promising nutritious and healthy alternative to the consumers with a reasonable acceptance. The rheological parameters of the cow's milk-soymilk salep blends obtained in this study may have useful implications for design and processing.     

Effect of transglutaminase on some properties of cake enriched with various protein sources

ABSTRACT:  The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly ( P < 0.05). The combination of TG enzyme and flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb.     

Physicochemical,antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures

The physicochemical characteristics, antioxidant properties and in vitro digestibility of high‐antioxidant content flours made from different combinations of Thai purple rice flour and refined wheat flour from 25%, 50% to 75% (w/w) were investigated and these were compared with whole flour from purple rice and refined wheat flour. The increase in substitution levels of purple rice flour affected all the functional properties of flours, at the same time the levels of dietary fibre, protein digestibility and antioxidant compositions were also changed. The purple rice flour exerted a particularly strong effect on starch digestibility as the purple rice increased to 50% in the mixture. Moreover, purple rice flour showed lower amounts of rapidly digested starch (RDS), whereas slowly digested starch (SDS) of whole flour from purple rice and 75% substitution purple rice flour was found to be the highest for all samples. The in vitro starch digestibility of all samples also showed a positive correlation between dietary fibre and antioxidant compounds. Overall, the addition of purple rice flour improved the final nutritional properties, notably a lower predicted glycaemic index, and a higher antioxidant potential, which are two important nutritional properties for human health.     

Optimisation of formulations and infrared–microwave combination baking conditions of chestnut–rice breads

The main objective of this study was to design gluten‐free breads containing chestnut and rice flour and xanthan–guar gum blend to be baked in infrared–microwave combination oven. Response surface methodology (RSM) was used to optimise gluten‐free bread formulations and processing conditions. Weight loss, firmness, specific volume and colour change of the breads were determined. Rice flour mixed with different proportions of chestnut flour and different emulsifier contents were used to prepare breads. The gluten‐free formulations were baked using different upper halogen lamp powers, microwave powers and baking time which were varied from 40% to 80%, 30% to 70% and 9 to 17 min, respectively. Gluten‐free breads and wheat breads baked in conventional oven were used for comparison. Breads containing 46.5% chestnut flour and 0.62% emulsifier and baked using 40% infrared and 30% microwave power for 9 min had statistically comparable quality with conventionally baked ones.