Studies on the composition,quality and processing of triticale Part I. Physico-chemical characteristics

Studies on the physicochemical characteristics of 14 promising strains of triticale and two check wheat varieties (Kalyansona and WL 711) grown under similar agronomic conditions were conducted. Significant differences were obtained for 1000 kernel weight ranging from 34.9 to 51.8 g, hectolitre weight ranging from 64.7 to 73.5 kg and pearling index depicting grain hardness varying significantly from 22.3 to 39.9 %. Higher contents of protein (13.1 %), ash (1.83 %), lipids (2.65%), crude fibre (2.37%), energy value (1486 KJ/100 g), diastatic activity (283 mg maltose/iog flour), reducing sugars (65.6 mg maltose/10 g) and non-reducing sugars (244 mg maltose/10 g) were observed in triticale than those in wheat. Low values of PELSHENKE and sedimentation tests indicated poor gluten quality in triticale.     

Studies on the composition,quality and processing of triticale. Part II. Mineral composition of grain and flour

Mineral composition of grain and flour in 14 promising triticale strains from India are reported. The mean values for whole grain, i.e. Ca (0.47 mg/g), P (2.70 mg/g), K 4.60 mg/g, Na (352 μg/g), Zn (41.6 μg/g), Cu (7.0 μg/g), Fe (73.4 μg/g) and Mn (33.6 μg/g) were obtained as compared to those of flour, i.e. Ca (0.27 mg/g), P (0.97 mg/g), K (1.64 mg/g), Na (231 μg/g), Zn (26 μg/g), Cu (4.0 μg/g), Fe (42 μg/g) and Mn (10.5 μg/g), respectively. These values were found to be considerably higher than those of wheat. Highly significant positive correlations of ash with sodium and zinc in whole grain were observed. In the case of triticale flour, highly significant positive correlations of ash with manganese, phosphorus and potassium were obtained.     

Studies on the protein composition and baking quality of einkorn lines

White flours from 23 einkorn breeding lines (assortment 1) and wholemeal flours from 24 einkorn lines (assortment 2) were investigated for their qualitative and quantitative protein compositions by means of a combined extraction/HPLC procedure. The HPLC patterns of the gliadin fractions enabled the differentiation of most einkorn samples. The absence of a group of γ-gliadins at the beginning of the γ-gliadin elution region was unique for einkorn compared to all other wheat species. Differences in the patterns of γ-gliadins allowed the classification of einkorns into four groups; a further subdivision of these groups was possible by the number of ω5-gliadins and the different patterns of α-gliadins and low-molecular-weight glutenin subunits. The total gluten protein (gliadins + glutenins) contents of einkorn flours were similar to or even higher than those of common wheat and spelt. Typical for einkorn flours was the extreme excess of gliadins over glutenins with ω5-gliadins being most abundant and high-molecular-weight glutenin subunits being extremely rare. Micro-tests on the mixing properties and baking performance of assortment 2 flours revealed remarkable differences. Dough development time was negatively correlated with the ratio of gliadins to glutenins and positively with the content of glutenins; bread volume was mainly dependent on the content of glutenins. In conclusion, the determination of the quantitative gluten protein compositions offers a reliable indication of the expected baking quality during the early stages of breeding.     

Rheological and baking properties of cowpea and wheat flour blends

Effect of blending 50 to 250 g kg⁻¹ cowpea flour in wheat flour on rheological, baking and sensory characteristics of bread, chapati, cookies and muffins was studied. Farinograph water absorption, dough development time, mixing tolerance index and dough stability increased significantly with increased amount of cowpea flour. Incorporation of cowpea flour lowered gelatinisation time and peak viscosity. Loaf volume and overall acceptability scores of bread were reduced significantly beyond 150 g kg⁻¹ incorporation of cowpea flour. There were significant changes in specific volume and overall acceptability scores of muffins, registering an initial improvement up to 50 g kg⁻¹ and a significant decline thereafter. © 1999 Society of Chemical Industry     

Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread

Four commercial semolinas and four low-grade semolinas (LGS) samples were used in this study to make flat crispy bread (Carasau). The meals, doughs, and bread were compared with respect to a set of physical, chemical, and textural characteristics, and the bread evaluated by a trained sensory panel. LGSs had a higher extraction rate (higher ash content), finer granularity, and a higher damaged starch content than semolinas. The study revealed the key role of dry gluten content in determining hydration capacity of the dough, whereas damaged starch affected water absorption only in semolina samples. Gluten index and the ratio of gluten tenacity to extensibility (alveograph P/L) were significantly correlated with the weight of the dough discs following sheeting and molding. The panelists gave the highest quality score to the bread with the highest values of crackling and hardness. Textural and sensory attributes were both correlated with one another, and with gluten strength and tenacity, but not with the gluten content of the meal, which only affected final moisture content of the bread. Meal samples with a more tenacious and elastic gluten were more suited to produce flat crispy breads. The yellowness of durum wheat bread could not be predicted by measuring the color of the meal with a reflectance method.     

The bread baking quality of six wheat starches differing in composition and physical properties

Starch was isolated from six types of wheat and separated into large A-granule and small B-granule fractions which exhibited a suitable range of properties. Respective amylose contents were 28.6–31.0% and 25.1–31.5%, lysophospholipids 707–1014mg 100 g^?1, and 1058–1398 mg 100 g^?1, and gelatinisation temperatures (GT) by differential scanning calorimetry (DSC) 58.4–62.7°C and 60.5–64.5°C. The A- and B-granule fractions were remixed in various proportions and reconstituted with freeze-dried gluten and freeze-dried water-solubles from flour to test the effects of changes in the properties of the total starch, A-granule or B-granule fractions, and the effects of various proportions of B-granules on the quality of bread. The specific volumes of the loaves were not affected by starch amylose or lipid content, but were significantly correlated with either the GT of the total starches or their A-granules. The optimum proportion of B-granules was 25–35% by weight, but their GT had no effect on loaf specific volume. Staling changes were quantified from crumb compressibility measurements and the enthalpy of the endotherm for gelatinisation of retrograded amylopectin in stored breadcrumb, measured by DSC. Initial and limiting moduli of crumb firmness were correlated with loaf specific volume and starch GT, but rate and time constants calculated from the Avrami equation were independent. Rate and time constants and limiting enthalpy values calculated from the DSC results were independent of all other measured parameters.     

Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties

Thirty durum wheat genotypes from ten countries of origin were grown in field plots for two consecutive years. Three of the genotypes were γ‐gliadin 42 types and the remainder were γ‐gliadin 45 types. Among the γ‐gliadin 45 types, six high‐molecular‐weight glutenin subunit (HMW‐GS) patterns were identified: 6 + 8, 7 + 8, 7 + 16, 14 + 15, 20 and 2*, 20. All the γ‐gliadin 42 genotypes contained low amounts of unextractable polymeric protein (UPP) and exhibited low gluten index values and weak gluten properties. The γ‐gliadin 45 genotypes exhibited a wide range of UPP, gluten index and dough strength. HMW‐GS 20 genotypes were generally weak, whereas HMW‐GS 6 + 8 and 7 + 8 genotypes were generally strong. When baked by a lean formulation, long‐fermentation straight‐dough hearth bread process, the durum wheat genotypes exhibited a wide range of baking quality. Loaf volume and bread attributes were strongly correlated with UPP and gluten index. Some of the genotypes exhibited bread attributes and loaf volume equal or slightly superior to those of a high‐quality bread wheat flour. However, even the strongest durum wheat genotypes exhibited inferior fermentation tolerance to the bread wheat flour, as seen by a requirement for lower baking absorption during dough handling and more fragile dough properties when entering the oven. Among the HMW‐GS groups, HMW‐GS 7 + 8 and 6 + 8 exhibited the best and HMW‐GS 20 the poorest baking quality. Farinograph, alveograph and small‐scale extensigraph properties demonstrated that a combination of dough elasticity and extensibility was needed for superior durum wheat baking performance. Copyright © 2007 Society of Chemical Industry     

Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume

Eight wheat varieties suitable for cultivation in Ireland were examined for the rheological properties and baking quality. Large deformation extensional rheology was used employing the Extensograph, the Kieffer extensibility rig, the Alveograph and biaxial extension by uniaxial compression. Similar discrimination between the wheat samples was achieved with both uniaxial extension methods used. Stress during uniaxial extension was higher at all strains measured than biaxial extension and the difference between uniaxial and biaxial stress increased with increasing strain. Also, differences existed in the strain hardening index between uniaxial and biaxial extension which depended on the sample tested. Significant correlations were established between loaf volume and the rheological properties determined in both uniaxial and biaxial extension. It was found that high loaf volumes can be achieved when biaxial and uniaxial extensibility is high and biaxial extensional viscosity is low. The importance of considering the standard error for validating the value of the correlation for prediction purposes was also demonstrated. When the standard error of the correlation was considered, the value of the correlation for prediction purposes was limited in practice. Nevertheless, the rheological tests provided useful information, and the results were valuable for screening flours for baking quality.     

保鲜馒头加工工艺及品质特性研究

以活性干酵母和馒头专用粉为原料制作保鲜馒头,研究加工工艺和品质特性。结果表明:馒头保鲜最佳杀菌工艺为微波150℃灭菌70s,保鲜馒头在冷藏和常温贮存过程中硬度增加0.9%;弹性、凝聚性、粘性和回复值都有不同程度减小,变幅较小;咀嚼性变化较大,分别降低28.6%和10.7%。总体来看,冷藏时变幅较常温保存时变幅大。     

Rheological properties of raisins: Part I. Compression test

Thompson seedless raisins were subjected to compressive unidirectional force and deformation at constant crosshead speed was measured. Relaxation behaviour of the berry was also studied.The force-apparent strain relationship is described by a straight line on a semi-logarithmic coordinate system. The correlation coefficient is high, although the spread of points is large and reflects the geometrical, rheological and chemical heterogeneity of raisins.The stress-true strain curves are composed of both a concave upward and a convex upward part. Curves plotted on a double-logarithmic coordinate system yield straight lines with high correlation coefficients. Analysis shows a tendency for the stiffness of a raisin to increase with increasing load.Calculated work of deformation has shown that the probability of breaking of the raisin is related to the unit work applied to compress the sample. At unit work less than 20 mJ/g the probability of breakage is zero.Relaxation curves normalized according to Peleg and Pollak give straight lines with a very high correlation coefficient.Data collected in this work suggest that the compression of a raisin is a process of relocation of concentrated cell sap enclosed in a berry with a stretching wrinkled skin. During relaxation there is little possibility for the viscous concentrated liquid to move. It exerts pressure on the skin and a high unrelaxed stress remains in a raisin. From a rheological point of view a raisin is a viscoelastic body.     

小黑麦啤酒糖化工艺的探讨

首次采用了小麦与黑麦属间异源多倍体杂交品种——小黑麦作为酿造啤酒原料。与传统啤酒大麦原料相比 ,小黑麦不仅淀粉酶活性及蛋白质含量高 ,八种必需氨基酸平衡 ,而且产量高 ,种植费用低 ,可降低原料价格。本试验对小黑麦糖化工艺进行了探讨 ,确定糖化主要技术参数 ,麦汁质量符合酿造啤酒标准。     

Identification and effect of ethyl galactoside on the properties and baking quality of dough

One of the reaction products of lactose and lactase in the presence of ethanol was isolated and identified as ethyl galactoside (EG) using gas-liquid chromatography, fast atom bombardment–mass spectrometry and ¹H and ¹³C Nuclear Magnetic Resonance Spectroscopies. Dough and bread qualities were studied by adding three different levels of EG (0.033, 0.067 and 0.134 mmol per kg of wheat flour) to the bread ingredients. Addition of 0.067 mmol EG per kg of wheat flour indicated significantly large loaf volume of the bread, and retarded the firmness of bread during storage when compared to the control. The small level of EG significantly improved the bread qualities as compared with lactose or a combination of lactose and lactase. And also, the wheat flour dough containing EG (0.067 mmol) significantly reduced the modulus of elasticity and viscosity coefficient. The addition of EG (0.067 mmol) to the bread ingredients slightly tended to lower the gelatinisation temperature of starch. The scanning electron microscopic observations indicated that the gluten portion of dough containing EG was developed well, and this caused the large loaf volume and good appearance from cross view of bread.     

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.     

含丙二醇酯低脂蛋糕的流变学、气泡微结构和烘焙特性研究

文章探究了新型丙二醇酯对低脂蛋糕的面糊密度、黏度、流变、微观结构以及蛋糕烘焙特性的影响。结果表明:丙二醇酯能增加油脂的表面张力,通过X射线衍射仪(XRD)研究表明丙二醇酯促进其转化为α晶型,有助于保护面糊小气泡不受到油脂消泡的影响,最优组气泡数增加了1.87倍。丙二醇酯能显著提高低脂蛋糕比容、降低硬度,从而改善了低脂蛋糕的品质特性。     

Amphoteric surfactants: processing, product composition and properties

Cocamidopropyl betaine (CAPB) has been the most important secondary surfactant for personal-cleansing products for a long time. Its excellent toxicological profile is an important reason for its increasing use in oral-care products. Recently it has gained interest for further applications such as household cleaners, dish-washing liquids, and industrial and technical products. Imidazoline-derived amphoterics such as sodium cocoampho-acetate (SCAA) or diacetate play a more minor role than CAPB. Owing to the low irritation potential of the pure surfactant and its good toxicological properties, ampho-acetates have mainly found applications in cosmetics. Their industrial applications have been relatively small. While CAPB has a well-defined chemical structure from a straightforward production process, most imidazoline-derived amphoterics exhibit a complex composition of compounds with different structures. This depends on the production parameters. Improved processing methods have recently led to the commercial availability of well-defined SCAA with low levels of by-products. Modern production processes and the composition of high-purity amphoterics are reviewed. Raw materials and by-products are described, together with their analytical methods. The cosmetic performance, cleansing and foaming power, rheological effects and mildness-enhancing properties of both CAPB and SCAA are compared. La cocamidopropyl-betaine (CAPB) est, depuis longtemps le tensio-actif secondaire le plus important pour les produits d'hygiene personnelle. L'excellent profil toxicologique de la CAPB est certainement une raison majeure de son usage croissant dans les produits de soin buccaux. La CAPB a suscite depuis peu un interet pour des applications supplementaires telles que les nettoyants menagers, les liquides vaisselle, les produits industriels et techniques. Les derives amphoteres de l'imidazoline tels que le cocoampho-acetate de sodium (SCAA) ou le diacetate occupent une place mineure comparee a la CAPB. En raison du faible potentiel irritant du tensio-actif pur et meme de bonne proprietes toxicologiques, les ampho-acetates trouvent principalement leurs applications dans les cosmetiqes. Leur role dans les applications industrielles est relativement limite. Alors que la CAPB a une structure chimique bien definie a partir d'un procede de production direct, la plupart des derives amphoteres d'imidazoline presentent une composition complexe de composes aux structures differentes. Ceci depend des parametres de production. Des procedes de production ameliores ont recemment conduit a une disponibilite commerciale de SCAA bien definis avec de faibles teneurs en produits secondaires. Les procedes modernes de production et la composition d'amphoteres de grande purete sont decrits. Les matieres premieres et les produits secondaires sont decrits ainsi que leurs methodes d'analyse. Le comportement cosmetique, le pouvoir nettoyant et moussant, les effets rheologiques et les proprietes adoucissantes sont compares, a la fois pour la CAPB et le SCAA.     

Rheological Studies on Potato Starch Pastes at Low Concentrations. Part I. Pasting Characteristics

A novel approach is demonstrated to the determination of pasting characteristics. Using a rotatory viscometer measurements are carried out at constant torque and varying angular speed of rotation. Applied device allows application of low torque, and in consequence studies of starch pastes at low concentrations became available. A model is proposed for characteristics of pastes which involves two parameters independent of measurement conditions.     

Rheological properties of blueberry puree for processing applications

Rheological properties of purées made from small fruits like blueberries are important for application in handling and thermal processing where their physical and/or chemical attributes can be altered. Flow of purées made from highbush blueberry (Vaccinium corymbosum L.) was investigated in the 10-1000 s⁻¹ shear rate range with the objective of determining the influence of temperature and solids content on the rheological properties. The rheological behavior was well described by the three-parameter Sisko model. The activation energy of flow (E_a) calculated with respect to apparent viscosity at 100 s⁻¹ increased from 11.4 to 17.1 kJ/mol for purée with 10% and 25% total soluble solids, respectively. When evaluated in terms of consistency coefficient, the activation energy varied between 10.7 and 21.7 kJ/mol within the same range of solid contents. For the conditions investigated, a mathematical model that is suitable for describing the influence of temperature and dissolved solids on the apparent viscosity of blueberry purée was obtained. The rheological behavior of 10-20 Brix blueberry purée was well predicted (R²=0.99). Further investigation is needed to improve the model to cover a wider Brix range.     

Color quality of Oregon strawberries--impact of genotype, composition, and processing

ABSTRACT:  This investigation was to evaluate fruit color and study the effect of processing on color quality of strawberry products. Three color instruments with different viewing angles, viewing areas, and sample presentation geometries were compared for their effectiveness in measuring CIE L *C* h ^o color values for fresh fruits of 6 strawberry genotypes. There were significant differences between genotypes as well as between instruments. Fruits from the Totem genotype were frozen, canned, and made into jam. Color changes were measured along with the following compositional determinations: total monomeric anthocyanins (ACN), total phenolic content (TPC), and percent polymeric color. ACN in fresh strawberries ranged from 37.1mg to 122.3 mg per 100 g of fresh fruit. Freezing resulted in an apparent increase in ACN and transfer of 70.2% of the anthocyanins from the berries into juice. Physical transfer of pigments to syrup also occurred with canning: there was approximately 70% loss in ACN, about 20% increase in polymeric color, and 23.5% decrease in TPC. Pronounced color change and substantial losses in ACN and TPC of strawberry jams occurred during processing and 9 wk of storage. Storage of jams at 38 °C compared to 21 °C over a period of 9 wk resulted in marked losses of ACN and TPC.     

Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough

Apart from the material compositions, processing parameters of a 3D printer also affect the modelling effect of printed samples. This paper presents the influence of processing parameters including filament diameter (2.10, 2.30, 2.50 mm), nozzle movement speed (20, 25, 30 mm/s), nozzle diameter (0.8, 1.5, 2.0 mm) and nozzle height (2.10, 2.40, 2.60 mm), as well as that of post-process fast-cooling (−65 °C; 0, 5, 10 min), on the rheological properties and geometric accuracy of a 3D-printed food construct made of baking dough (BD). Results showed that the printed object whose shape best matched the target geometry could be obtained with the following processing parameters: filament diameter of 2.30 mm, nozzle movement speed of 25 mm/s, nozzle diameter of 2.0 mm and nozzle height of 2.40 mm during 3D printing, combined with fast-cooling at −65 °C for more than 10 min after printing and before baking.