Wheat flour confectionery products as a source of inorganic nutrients: zinc and copper contents in hard biscuits

Cereal-based confectionery products being consumed through whole human life are considered mainly to be a source of carbohydrates, that is energy, although cereals are a rich source of minerals as well. To evaluate some hard biscuits produced in Croatia as a source of different trace elements in nutrition, in this study Zn and Cu contents were determined in classic wheat flour biscuits and in dietetic biscuits enriched with whole wheat grain flour or whole wheat grain grits, soya flour and skimmed milk. Zn was determined by flame atomic absorption spectrometry (AAS); Cu was determined by inductively coupled plasma atomic emission spectroscopy (ICP-AES). The results show that the Zn content in different kinds of biscuits ranges from 5.89 up to 17.64 mg/kg and the Cu content ranges from 1.15 up to 2.79 mg/kg depending on the type of wheat milling products and mineral content of other ingredients used. Enriched dietetic biscuits produced from wheat flour type 850 and whole wheat grain flour and/or soya flour and skimmed milk were almost 200% and 150% higher in Zn and Cu, respectively, in comparison to classic white wheat flour biscuits and can be considered as good sources of Zn and Cu in nutrition.     

Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation

Ginger nut biscuits are popular traditional biscuits which contain honey. In order to improve their nutritive profile and functionality, standard formulation based on wheat flour was substituted with buckwheat flour at three levels (30%, 40%, 50%). The quality attributes (chemical composition, microelements, bioactive compounds (total polyphenols, rutin, quercetin), antioxidative potential, textural and sensory properties) were compared to control biscuit (based on wheat flour) and biscuits substituted with rye at the same levels, since rye is used as an ingredient which improves the quality of ginger nut biscuits. Substitution with buckwheat flour resulted in a significant increase (p < 0.05) in protein, Zn, total polyphenols, antioxidative and chelating activity. Total dietary fibre, Cu, Mn and Fe contents also increased but did not exceed those in rye substituted biscuits. Consumption of 100 g of enriched biscuits could contribute to reaching ≈18–22% (buckwheat) and 16–17% (rye) of the estimated daily average total polyphenols intake, respectively. With the contents of rutin and quercetin at 3.96–6.57 mg/100 g d.b. and 0.087–0.214 mg/100 g d.b., respectively, buckwheat substituted biscuits may significantly contribute to total dietary flavonoid intake and meet the demands of preventive nutrition. Buckwheat enriched biscuits were rated higher regarding sensory attributes, softness and fracturability as compared to control but lower compared to rye supplemented biscuits.     

Protein nutritive quality during production and storage of dietetic biscuits

A comparative investigation of the changes in available lysine content during industrial production of two dietetic hard biscuits based on whole grain wheat flour/grits and a standard hard biscuit based on white wheat flour was performed. Dough preparation did not significantly affect the available lysine content. However, after baking, a significant loss (27–47%) of available lysine was found in all three types of biscuit. The average relative decrease in available lysine in proteins of each type of biscuit correlated highly significantly with technological parameters, mainly with the interaction between baking temperature and baking time (r = 0.980, p = 0.001). Physical characteristics of the biscuits, such as thickness, surface area, weight and density, also contributed considerably to the extent of damage to available lysine. The two dietetic biscuits were characterised by a higher available lysine content than the standard biscuit, and accordingly by a higher protein nutritive quality, with average chemical scores (calculated for adults) of 97 and 105 as against 60 for the standard biscuit. Storage for a long time (1 year) had no significant influence on the chemical scores. © 2002 Society of Chemical Industry     

Bioaccessibility of Ca,Mg, Mn and Cu from whole grain tea-biscuits: Impact of proteins,phytic acid and polyphenols

Levels of some essential minerals (Ca, Mg, Cu and Mn) were determined in ten different types of experimentally prepared hard biscuits. In relation to the wheat flour-based reference sample, other investigated samples were enriched with different ratios of integral raw materials of different origin or various dietary fibers in view of improving their functionality and nutritive quality. The goal of the research was to evaluate enriched biscuits as additional sources of calcium, magnesium, copper and manganese in nutrition and to investigate if the modifications of wheat flour based biscuit composition significantly change the amounts of total and bioaccessible minerals in the final product. Since our results indicated significant changes of mineral bioaccessibility among the samples, obtained results were correlated to the content of proteins, phytic acid and polyphenols for the sake of assessing their impact as limiting factors of mineral bioaccessibility in these types of foods.     

Discrimination of Volatiles of Refined and Whole Wheat Bread Containing Red and White Wheat Bran Using an Electronic Nose

Abstract: The principal objective of this study was to evaluate the capability of electronic (E) nose technology to discriminate refined and whole wheat bread made with white or red wheat bran according to their headspace volatiles. Whole wheat flour was formulated with a common refined flour from hard red spring wheat, blended at the 15% replacement level with bran milled from representative samples of one hard red and 2 hard white wheats. A commercial formula was used for breadmaking. Results varied according to the nature of the sample, that is, crust, crumb, or whole slices. Bread crust and crumb were completely discriminated. Crumb of whole wheat bread made with red bran was distinct from other bread types. When misclassified, whole wheat bread crumb with white bran was almost invariably identified as refined flour bread crumb. Using crust as the basis for comparisons, the largest difference in volatiles was between refined flour bread and whole wheat bread as a group. When refined flour bread crust was misclassified, samples tended to be confused with whole white wheat crust. Samples prepared from whole bread slices were poorly discriminated in general. E‐nose results indicated that whole wheat bread formulated with white bran was more similar in volatile makeup to refined flour bread compared to whole wheat bread made with red bran. The E‐nose appears to be very capable to accommodate differentiation of bread volatiles whose composition varies due to differences in flour or bran type. Practical Application: Consumer preference of bread made using refined flour in contrast to whole wheat flour is partly due to the different aroma of whole wheat bread. This study used an electronic nose to analyze bread volatiles, and showed that whole wheat bread incorporating white bran was different from counterpart bread made using red bran, and was closer in volatile makeup to “white” bread made without bran. Commercial millers and bakers can take advantage of these results to formulate whole wheat flour with brans of preferred type in order to foster increased consumption of whole wheat products which confer many favorable health benefits.     

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.     

Carbohydrate Digestibility and Resistant Starch of Steamed Bread

Sixteen Australian hard and soft wheats and two U.S. hard wheats were milled into flours (break and reduction) for preparation of steamed breads. Chemical composition and rheological properties of the flour were determined. Steamed breads were analyzed for carbohydrate digestibility and resistant starch. There was no relationship between flour type, protein content and specific volume of steamed breads. Carbohydrate digestibility of steamed breads from soft wheat flour was higher than that of breads from hard wheat flour. Reduction flours produced steamed breads with higher carbohydrate digestibility than break flours. Resistant starch was higher in steamed breads from soft wheat flours than in those from hard wheat flours. Reduction flour produced higher resistant starch levels than break flours. Commercial white bread had resistant starch levels similar to those of steamed breads from soft wheat flour and hard wheat reduction flour.     

青钱柳叶饼干配方的优化

青钱柳叶具有降血压、降血脂和降血糖等多种功能。本研究尝试将青钱柳叶添加到饼干中,考察青钱柳叶添加后对饼干的色泽和硬度的影响。以感官评分作为评价指标,通过单因素和正交实验对饼干的配方进行优化。结果表明,青钱柳叶添加到饼干后,饼干的颜色加深,硬度下降,5%添加量的饼干与对照组相比,光亮值和硬度的降幅分别达30%和15%。正交优化后青钱柳叶饼干的最佳配方为:低筋面粉20.0 g、青钱柳叶粉1.0 g、麦芽糖醇12.0 g、黄油10.0 g、鸡蛋6.0 g、膨松剂0.2 g。用此配方生产的饼干外形完整、色泽均匀呈棕褐色、咀嚼后有愉悦的苦甜味。饼干中铁、锌的含量分别为14.70和8.30 mg/kg,三萜类和黄酮类的含量分别为35.07和26.28 mg/kg。本论文通过青钱柳叶休闲饼干的开发,为我国青钱柳资源的优质高效利用提供了一条新途径。     

Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread

The effect of the type of bran, level of addition, particle size and addition of wheat germ on the chemical composition of high-fiber toast bread was investigated. The bran and germ fractions were found to be high in ash, protein, fat and total dietary fiber contents. The wheat germ had a protein content of 27.88% compared with 11.35, 12.69 and 15.76% for white flour, whole wheat flour and red fine bran, respectively. The chemical composition of high-fiber breads, in terms of minerals, protein, fat and dietary fiber contents, was found to be far superior than that of the whole wheat flour (control) bread sample. Considering these results, it can be concluded that high-fiber toast bread, with lighter crumb color and improved sensory and nutritional qualities than the whole wheat flour bread, can be produced using white flour, and equal proportions of coarse and fine bran at 20%, germ at 7.5%, and sodium stearoyl-2-lactylate at 0.5% levels.     

全谷物发芽糙米韧性饼干制作工艺优化

为了拓展发芽糙米的利用途径,丰富全谷物食品种类,本文以发芽糙米粉替代部分小麦粉应用于饼干,开展了配方及焙烤工艺参数对韧性饼干品质特性的影响研究,优化了饼干的制作工艺.结果表明,随着发芽糙米粉的增加,饼干色泽降低,硬度呈上升趋势,延展度、感官评分均呈先增加后降低的趋势;增大黄油的添加量,延展度、膨松度变化较小;增大糖粉的...     

Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method

The graded flour fractions, which were milled from whole wheat grain from outer to inner parts without removal of germ and bran, are rich in dietary fibers and minerals, the sources of nutrition for human beings. In this study, the whole waxy wheat was milled into five fractions using the gradual milling method and the phenolic contents and antioxidant capacity of these flours were investigated. The total phenolic and flavonoid contents of free and bound phenolic extracts gradually increased in the order from the inner to the outer fractions. The flours milled from the outer parts of grain contained significantly higher amount of phenolics and exhibited significantly higher antioxidant capacity than did the whole grain. Likewise, the inner flour fractions milled from mostly endosperm part had significantly higher amount of phenolics and exhibited significantly higher antioxidant capacity than did the white flour, which was milled by a conventional milling method. Thus, the graded flours from whole waxy wheat should be encouraged to be used for processing whole-grain foods to improve both qualities of end-use products and health benefits.     

黑米韧性饼干无硫品质改良剂的应用研究

研究L-半胱氨酸盐酸盐、纤维素酶、木瓜蛋白酶、木聚糖酶添加量对黑米韧性饼干产品感官评分的影响,在单因素试验的基础上,设计四因素三水平正交试验对产品配方进行优化。结果表明,黑米韧性饼干的最佳配方(以低筋面粉为100%计)为黑米粉20%、玉米淀粉15%、白砂糖粉20%、全脂奶粉6%、食盐0.5%、碳酸氢铵0.8%、碳酸氢钠0.5%、棕榈油18%、全蛋液15%、水42%、L-半胱氨酸盐酸盐0.004%、纤维素酶0.09%、木瓜蛋白酶0.07%、木聚糖酶0.08%。按照上述配方和既定操作要点生产黑米韧性饼干时,面团性能良好,易于成型,产品有明显的黑米风味且口感酥脆,感官评分达到优级。     

Sensory evaluation of a hard white compared to a hard red winter wheat

Traditionally bread wheats grown in the USA have been hard red genotypes. Introduction of hard white genotypes provides an opportunity for the comparison of the products and evaluation of consumer acceptance. MT 7811, a hard white wheat, and ‘Norwin’, a hard red winter wheat, were grown in adjacent plots in each of two years. Grain from each was divided, with half milled into whole wheat flour (wholemeal) and the other half milled into white flour (milled flour). Breads made from wholemeal and milled flour from each wheat genotype were tested by panelists for differences. Color differences were easily detected. The Wilcoxon-Mann Whitney rank sums test was used to evaluate signal detection data. Both crust and crumb differences between the two wheats could be detected by some panelists. Differences could be detected between the two wheat types in either wholemeal or milled flour bread. Crust differences were often greater than crumb differences. Trained panelists commented on some bitterness in red wheat products and a sweetness in white wheat products.     

A survey on the occurrence of Fusarium mycotoxins in Bavarian cereals from the 1987 harvest

Bavarian cereals and wheat flour from the 1987 harvest were analysed for nivalenol (NIV) and deoxynivalenol (DON) using high performance liquid chromatography (HPLC) and for T-2 toxin and zearalenone (ZEA) by enzyme-linked-immunosorbent assay (ELISA). The study included 190 field samples of wheat, barley, rye and oat with visibly damaged ears, 45 samples of wheat intended for feed production and two series of wheat flour (type 550) and whole wheat flour collected in October 1987 and June 1988. The field samples examined showed a high DON contamination of wheat (87%) with an average of 3.96 mg/kg and a maximum of 43.8 mg/kg. Mean levels between 0.33 mg/kg and 0.27 mg/kg DON could be detected in barley, rye and oat. Of the wheat samples, 58% contained ZEA with a maximum of 1.560 mg/kg. The highest levels of ZEA were detected in samples which also showed high concentrations of DON. The NIV and T-2 toxin levels were comparatively low. Thirty percent of the samples showed NIV concentrations between 0.04 mg/kg and 0.29 mg/kg and 38% contained between 0.005 and 0.60 mg/kg of T-2. In the wheat samples for feed production, only DON was detected with an average of 0.190 mg/kg and a maximum of 0.75 mg/kg. The highest DON levels (0.58 mg/kg) from October 1987 were found in the wheat flour samples which were lower than the highest DON concentration (3.24 mg/kg) detected in the samples collected during June 1988. This fact was probably due to a substantial amount of non-contaminated wheat from 1986. The toxin concentrations in the whole wheat flour were not higher than in the type 550 flour.(ABSTRACT TRUNCATED AT 250 WORDS)     

Effect of Carbon Dioxide Modified Atmosphere on the Compressibility of Stored Baked Goods

Whole wheat flour breads, white breads and biscuits were stored in flexible packages flushed with either air, 100% nitrogen or 100% carbon dioxide. Compressibility tests were performed during a storage time of 13 - 15 days for bread and 7 - 15 days for biscuits. Significantly lower regression coefficients (P < 0.01) were found for white and whole wheat breads and biscuits stored in carbon dioxide modified atmosphere than for the air stored samples. No significant differences were found between regression coefficients of air and nitrogen stored bread samples. Mold growth was inhibited on breads and biscuits by carbon dioxide atmosphere during 13 - 15 days of storage, but occured between the 5th and 7th day of storage on the air packaged samples.     

The Effect of Root Maturity, Preprocess Holding and Flour Storage on the Quality of Cassava Biscuit

Effect of root maturity (12 and 23 months) and flour storage on physical, chemical, and sensory attributes of cassava biscuits was evaluated. Pulp and flour of 12 months were higher than the 23 months mature roots. Moisture, crude protein, crude fat, and cyanide contents of the cassava flour varied between 10.1% and 10.3%, 2.2% and 2.4%, 0.2% and 0.3%, and 12.1 and 13.4 mg HCN/100 g, respectively. Diastatic activity of the flour ranged from 115 to 243 mg maltose for fresh and roots stored for 3 days. Water-holding capacity of the roots and peak viscosity of flours decreased during storage. Sensory results showed that cassava biscuits were acceptable and compared favorably with the wheat biscuits.     

Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production

Sweet potato (kumara) tubers of differing colours (orange, red and white) were used to produce tuber flour, a purified starch fraction and an isolated fibre extract. The fractions from each tuber colour were added into a biscuit mixture, and the effects of tuber source and fraction composition were observed in relation to the physico-chemical characteristics of biscuits. Addition of sweet potato flour and fibre fractions to white wheat flour significantly reduced the pasting properties (peak and final viscosity) of the resulting gels by up to seven-fold compared with the control wheat flour gel (as determined by the Rapid Visco Analyser). The addition of sweet potato starch affected the pasting properties of wheat flour–sweet potato starch mixes to a lesser extent. Biscuit texture (force required to cause a biscuit to fracture) was significantly reduced with the incorporation of sweet potato fibre into the biscuit dough preparation, this was linked to a reduction in biscuit thickness and spread ratio. However, the addition of sweet potato flour and starch resulted in biscuits of similar firmness as the control biscuits.     

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.     

鹰嘴豆全麦粉酥性饼干研制及品质分析表征

目的为开发一款低糖、低脂、富含氨基酸和膳食纤维的功能性饼干。方法以低筋粉、鹰嘴豆、全麦粉、玉米油等原料研制鹰嘴豆全麦粉酥性饼干,以感官评分为评定指标经单因素和正交试验优化得到最优配方。采用质构仪和低场核磁共振分析表征了不同组分条件下鹰嘴豆全麦粉酥性饼干的内在结构和水分分布情况。结果通过正交实验优化了鹰嘴豆全麦粉酥性饼干配方为：鹰嘴豆粉17.5%、全麦粉30%+低筋粉70%、木糖醇25%、玉米油22.5%。在此配方下制得的鹰嘴豆全麦粉酥性饼干感官评分最高且硬度、脆性、胶黏性和咀嚼性均高于其他试验组。结论本研究为膳食纤维功能饼干研发与生产提供理论参考。