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

To evaluate some wheat flour based hard biscuits produced in Croatia with regard to their Fe and Mn contents and thereby their functionality, Fe and Mn are determined by cold-vapor atomic absorption spectrometry (CVAAS) in seven biscuits: classic white wheat flour biscuits and in dietetic biscuits enriched with whole wheat grain flour or whole wheat grain grits, soya flour and milk. Presented data show that Fe contents in seven analyzed biscuits range from 9.32 up to 24.80 mg/kg while Mn contents range from 3.76-16.37 mg/kg depending on type and share of cereal milling products and mineral content of other raw materials used. Thus, enriched biscuits produced from wheat flour type 850 and whole wheat grain flour, having the highest concentrations of Fe and Mn, were about 150% and 250%, respectively, richer in those elements in comparison with classic white flour biscuits of Petit Beurre type. Data show that wheat flour based hard biscuits, particularly enriched biscuits, can be considered as a good additional source of Fe and Mn in diets.     

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     

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...     

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.     

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.     

Application of common wheat bran for the industrial production of high‐fibre pasta

The study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an addition of common wheat bran at doses ranging from 20 to 40%. The products obtained were compared to the pasta from whole‐grain durum wheat flour, produced under identical conditions and with commercially available whole‐grain durum wheat pasta. The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF). The application of 25–30% addition of common wheat bran allowed obtaining the products which are as rich in dietary fibre as the pasta prepared at the same technological parameters from whole‐grain durum flour. The pasta containing up to 30% of bran was characterised with lower losses of dry mass and higher resistance to overcooking, in comparison with the pasta made of whole‐grain durum. Simultaneously, the products had very good sensory quality.     

全麦粉营养及生产工艺探讨

全麦粉完整地保留了小麦籽粒的所有部分,富含对人体有益的膳食纤维、矿质元素以及一些生物活性物质等,其营养远高于经过精制后的面粉的营养。目前国内外关于全麦粉及全麦食品的开发及研究力度越来越大,但由于缺乏统一的标准,全麦粉的生产工艺也呈现多样性。清理工艺、制粉工艺、全麦粉后处理是全麦粉生产的基本工艺组成部分。     

Toxic and essential elements in soft wheat grain cultivated in Serbia

A survey was carried out with the aim of assessing the level of some toxic (Cd, Pb, Hg and As) and essential (Cu, Zn, Fe and Mn) elements in wheat grown in Serbia. A total of 433 samples of soft winter wheat grain from all the Serbian wheat-growing regions were pooled into 52 representative samples for 2002 harvest. After wet digestion, Cd, As, and Pb were determined by graphite furnace atomic absorption spectrometry (GFAAS), whereas Cu, Zn, Fe and Mn were determined by flame atomic absorption spectrometry (FAAS). Vapour generation accessory was used for Hg determination. The mean and median contents of all samples were (on a dry weight basis) 29 and 24 g/kg for Cd, 137 and 87 g/kg for Pb, 7 and <0.1 g/kg for Hg, 55 and 59 g/kg for As, 4.1 and 4.0 mg/kg for Cu, 24 and 24 mg/kg for Zn, 53 and 53 mg/kg for Fe, 34 and 33 mg/kg for Mn. The calculated mean and median levels of contamination were compared with the recommended or regulated maximum levels according to the European Commission and the national legislation. The average intake of eight selected elements from wheat-based products was estimated for the Serbian population.     

Copper, zinc, tin and lead in canned evaporated milk, produced in Lithuania: the initial content and its change at storage

The study has been carried out to elucidate what contents of heavy metals were typical for canned milk products - evaporated (TS 25.5-28.5%) sterilized milk and condensed sweetened milk, produced in Lithuania in the period 1983-1997. The influence of storage time upon the level of Sn, Pb, Cu and Zn in the products has also been determined. The results show that the most considerable changes occurred in Cu concentration, which gradually decreased from the maximum level in 1983-1985 (2.23±0.18mg/kg) to the minimum level in the latest years (0.44±0.01 mg/kg). Such variation of copper content in canned milks can be closely connected with its changes in raw milk. Zinc content in canned milk products also was in good agreement with raw milk. The content of tin and lead in the canned products many times exceeded their concentration in raw milk and ranged from 28±2 and 0.093±0.005 to 114±4 and 0.29±0.01 mg/kg, respectively. It has been determined that the dependence of the concentration of tin and lead on the storage time of concentrated (or evaporated) sterilized milk is nearest to the parabolic, and in sweetened condensed milk to the exponential function, whereas the small increase of copper and zinc concentrations can be described by straight-line function. The functional dependence obtained enables one to predict the Sn and Pb level in canned evaporated milk products after storage and to foresee the safe initial concentration of these metals in freshly produced evaporated milk, assigned for storage.     

苦荞曲奇饼干的加工工艺研究及品质分析

目的开发口感良好、苦荞风味突出、富有营养保健价值的苦荞曲奇饼干。方法以低筋粉、苦荞粉为主要原料,以黄油、糖霜和白砂糖、鸡蛋、全脂奶粉、芽苗粉等为辅料,以苦荞曲奇饼干的感官品质为评价标准,通过单因素与正交试验优化苦荞曲奇饼干的原辅料配比,确定饼干最优配方,并测定其营养及功能成分。结果苦荞曲奇饼干最佳配方为:低筋粉65g、市售苦荞粉33g、苦荞芽苗粉2g、黄油45g、糖霜17.5 g、白砂糖2.5 g、鸡蛋25 g、全脂奶粉6 g、食盐0.3 g、复配膨松剂0.2 g。成品饼干总黄酮含量为0.12%,膳食纤维含量为2.08%。结论制作的苦荞曲奇饼干呈浅褐黄色,口感酥松细腻,营养丰富且具有苦荞独特风味,为苦荞资源的深度开发利用提供了技术支撑。     

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.     

Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits

Studies were conducted to develop gluten-free biscuits comparable in quality to wheat (W) biscuits and superior to those made from commercial gluten-free flour (Gf), suitable for coeliac sufferers. Three mixes of brown rice flour (R), corn starch (C), potato starch (P), soya flour (S), buckwheat flour (B) and millet flakes (M) were studied: RCPS in the percentage 70, 10, 10, 10, RPBM (50, 30, 10, 10) and RCPM (25, 25, 25, 25). Biscuits were tested for water activity, moisture, texture (snap test), diameter, thickness and colour (L* value), biscuit dough for hardness and stickiness. Various correlations >0.8 indicated for the three mixes, W and Gf that firm, non-sticky doughs yielded firm, thin, non-oval biscuits. Cluster analysis revealed that RCPS was most similar to W with regards to all parameters measured, and RCPS also showed best overall acceptability in sensory testing. Three fat powders were studied for use instead of palm oil: high and low fat dairy powder (HFP, LFP) and microencapsulated high fat powder based on vegetable fat (ME). HFP and ME yielded biscuits of comparable texture to palm oil, LFP resulted in much firmer biscuits, attributed to lower fat and higher protein and total sugar content.     

改性对玉米粉饼干品质影响的研究

利用快速粘度分析仪（RVA）,对玉米饼干专用粉的峰值粘度等指标进行了测定,并且通过物性分析仪对面团以及玉米粉饼干的质构特性进行了分析。分别比较了玉米饼干专用粉与玉米粉、低筋小麦粉的各个指标的差异,客观地分析了改性对玉米粉饼干品质的影响。试验结果表明,与普通玉米粉相比,改性实现了玉米粉的成团及玉米粉饼干的成型,且制作的玉米粉饼干的硬度、脆性适中。但是,与低筋小麦粉相比玉米饼干专用粉还存在一些不足,其硬度、脆性以及糊化特性等品质特性略差。     

A study on functional,pasting and micro-structural characteristics of multigrain mixes for biscuits

The four different multigrain mixes were developed by combining whole cereals (barely, sorghum, maize, oats,wheat germ), pulses (chickpea dhal, green gram, peas, soya flour) and millets (finger millet, pearl millet) to get mutual supplementation benefits. The protein content of different mixes ranged from 22.91 to 27.84 % and dietary fiber ranged from 16.82 to 18.72 %. The functional, pasting and micro-structural characteristics of different mixes have been studied to predict its suitability for the preparation of biscuits. The results indicated that the water absorption capacity of these mixes varied from 1.51 to 1.57 g/g, oil absorption capacity varied from 0.84 to 1.03 g/g, water absorption index varied from 3.54 to 3.70 g/g, water solubility index varied from 3.54 to 3.70 g/g, bulk density varied from 0.53 to 0.62 g/ml, peak viscosity varied from 63.83 to 84.79 RVU. Among the different multigrain mixes studied, Mix III had the desired functional characteristics as indicated by its higher water absorption index, water solubility index, bulk density, α-amylase activity and lower alkaline water retention capacity, breakdown viscosity suggesting thereby its suitability for the preparation of biscuits. The biscuit making trials conducted on different multigrain mixes at 20 % level of incorporation have also confirmed that among different multigrain mixes, the multigrain mix III containing barley, sorghum, chickpea, pea and soya flour gave best quality biscuits.     

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.     

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。     

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

Demand for health oriented products such as sugar-free, low calorie and high fibre products is increasing. One such recent trend is to increase the fibre content in food products to overcome health problems such as hypertension, diabetes, and colon cancer, among others. Consumption of high fibre products consisting of indigestible cellulose, hemicellulose, lignin and gums have several health benefits. Apart from these benefits, β-glucan-rich fibres have the benefit of reducing the absorption of glucose. Fibre sources from wheat, rice, oat and barley were used to study their influence on rheological characteristics of wheat flour dough and biscuit making quality. Ash, total protein and dietary fibre content of bran samples ranged between 4% and 10%, 12% and 14% and 20.4% and 49.5%, respectively. Farinograph characteristics of the wheat flour-bran blends showed increase in water absorption from 60.3% to 76.3% with increase in the level of bran from 0% to 40%. The resistance to extension values as well as extensibility of the dough decreased with increase in the bran level. The spread ratio of the biscuits prepared from wheat, rice and oat bran blends decreased from 8.38 to 7.52, whereas the same increased to 9.3 for biscuits prepared from barley bran blends. The breaking strength values of biscuits ranged between 1.34 and 3.83 kg. Highly acceptable biscuits could be obtained by incorporating 30% of oat bran or 20% of barley bran in the formulation.     

Production of flat bread by extrusion cooking using different wheat/rye ratios,protein enrichment and grain with poor baking ability

Flat-bread-like products were continuously produced on a Creusot-Loire twin-screw extrusion-cooker using wheat and rye flours of different qualities, their mixtures and unmilled whole grain as raw materials. Feed rate and feed moisture content were used as process variables. Soy protein, wheat gluten, sodium caseinate and milk powder were used as protein sources in enrichment experiments. The effects of raw materials, ingredients and process variables on specific volume, degree of expansion, water content, breaking force, sensory quality and some other product characteristics on energy consumption were determined and are discussed. Acceptable flat bread could be produced by extrusion-cooking even from relatively poor quality raw materials.     

Amino acid composition and biological value of pastries with protein-rich additives

The authors studied amino acid composition of confectionery (bisquits) enriched with dry fat-free milk, dried buttermilk, dry whey and soya bean flour. The biological value of the products was estimated by the sum of essential amino acids, by the ratio of essential amino acids and total nitrogen, by the chemical score and the variation coefficient of the amino acid score. It has been established that confectionery enriched with dry fat-free milk and dried buttermilk contain more lysine than those enriched with soya bean flour. The balance of amino acids is improved in the products enriched with dry fat-free milk and dried buttermilk. To improve the amino acid balance and increase protein content in food products it iz recommended that by-products of milk manufacturing be mildly used.