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 3. Rheological and baking properties

Studies on rheological and baking properties of 14 promising strains of triticale and two check wheat varieties from India are reported. The farinograms obtained from triticale flours, in general, revealed poor dough development time and lower stability than those from wheat flours. The mean water absorption capacity of triticale flours was 54.3 percent compared to 64.4 percent of wheat flour. The triticale flour produced poor loaf volumes with mean value of 399 cm³ compared to 475 cm³ of wheat flour. Cookie baking tests showed that triticale flours were eminently suited for this purpose because of their soft flour and weaker gluten. Triticale whole meal required much less water for preparation of dough for chapatis and produced red coloured chapatis which tended to stale faster.     

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.     

Wheat endosperm hardness. Part II. Relationships to content and composition of flour lipids

In Part I we analysed hardness and colour of wheat endosperm and stated that these features are quite well correlated among kernels of individual varieties. In order to enhance knowledge of the biochemical basis of endosperm hardness, this study aimed at determining how the content and the composition of free and starch lipids influence it. Wheat samples (used previously in Part I) were milled in a way that reduced the number of non-endosperm particles in flour. Simple linear correlation coefficients between endosperm hardness and its lipid composition indicated that hardness was positively correlated with the content of free glycolipids (r=0.82) and negatively with the content of surface lipids of starch, especially with their non-polar fraction (r=-0.83). The typical feature of harder wheat varieties was a substantially higher content of oleic acid in lipids of the starch surface.     

Effects of cultivar and soil fertility on grain protein yield,grain protein content,flour yield and breadmaking quality of wheat

Grain protein content affects the flour yield and breadmaking characteristics of wheat (Triticum aestivum L). In this study, grain protein yield, grain protein content, flour yield and loaf volume were quantified for four wheat cultivars (Inia, Carina, Kariega and SST 86) grown under six different soil fertility regimes in a long-term fertilisation and irrigation experiment at the University of Pretoria. The experimental design was a randomised complete block replicated four times, with fertility as the main plots and cultivars as the subplot treatments. Grain protein yield, flour yield, loaf volume and mixograph dough peak mixing time varied among cultivars and soil fertility situations. Grain protein content differed among cultivars, but mixograph water absorption and dough characteristics did not differ. The highest grain protein yield was 873 kg ha⁻¹ for Carina and the lowest 527 kg ha⁻¹ for SST 86. Grain protein content averaged 131 g kg⁻¹ for Carina and 122 g kg⁻¹ for Kariega. Breadmaking performance showed that in a well-balanced soil fertility situation, Kariega produced 1025 cm³ of loaf volume while Inia averaged 950 cm³. Grain protein yield increased with increasing soil fertility, but grain protein content, flour yield, loaf volume, water absorption and mixograph peak mixing time varied with soil fertility. The interaction between cultivar and soil fertility was significant for grain protein yield, grain protein content, flour yield, loaf volume and water absorption but not dough peak mixing time. The results indicate cultivar differences in breadmaking quality characteristics and that soil fertility status affects grain protein yield, grain protein content, flour yield, loaf volume potential and water absorption but not mixograph peak mixing time and dough characteristics. © 1999 Society of Chemical Industry     

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。     

Formulation optimisation of vegetable flour–loaded functional bread. Part II: effect of the flour hydration on the bread quality

In this work, the hydration process of durum wheat–based functional bread loaded with yellow pepper flour was optimised. In particular, the investigated vegetable flour and durum wheat semolina were mixed after they were separately hydrated. Three different amounts of water added to the yellow pepper flour were studied for assessing the effect of vegetable flour hydration level on the dough development and overall quality of bread. The bread formulation investigated in a previous work, based on 25% of yellow pepper and 2% of guar seed as structuring agent where the vegetable flour was directly added to the hydrated durum wheat semolina dough, was chosen as control sample. Results highlighted that dough samples with yellow pepper flour hydrated at highest water content showed a rheological behaviour similar to the durum wheat dough. Moreover, creep analysis showed that the sample added with no‐hydrated yellow pepper flour recorded the greatest resistance to deformation. Same results were obtained for the dough tensile and bread compression tests. The use of the hydrated yellow pepper flour also improved all sensorial attributes.     

粮油检测技术在面粉生产过程中的应用

介绍了影响面粉质量的主要因素,包括小麦质量、制粉工艺、添加剂的选择及用量等,阐述了成品面粉面团强度、面粉色泽、α-淀粉酶活性、面团流变学特性、烘焙与蒸煮性质等主要特性,从面粉质量的影响因素和主要特性两方面入手分析了粮油检测技术在面粉生产过程中的应用。     

Citrus fruits. Part II. Chemistry,technology, and quality evaluation. C. quality evaluation

In Part II of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon and lime are generally used for processing. The literature on chemical components of citrus fruits reviewed and discussed in Section A includes the following: sugars, polysaccharides, organic acids, nitrogenous constituents, and lipids; carotenoids which contribute to color; vitamins and minerals, and flavonoids; limonoids, some of which impart bitterness to the juice, and the volatile components which contribute to aroma. Chilled and pasteurized juices, juice concentrates, and beverages are the important products manufactured commercially, and to a limited extent powdered citrus juices, canned segments, and marmalades. The literature on the manufacture of these products as well as new types of juice and oil extractors, TASTE, and other types of evaporators, tank farms to store juice and concentrate in bulk, aseptic filling in bulk containers and retail packs, alternate flexible and rigid containers other than glass and tin and recovery of volatile flavoring constituents during juice processing are some of the important technological developments in the recent past which were discussed in Section B. Bitterness in citrus juices and its control, composition of cloud and its stability, and changes during storage have been reviewed. Essential oils, pectin, frozen and dried juice sacs, dried pulp and molasses, flavonoids, seed oil, and meal are the important by‐products, the manufacture of which is given in essential details. Generally, consumers judge the product on the basis of its sensory attributes. The quality of the finished products is dependent upon the raw materials used and control of processes. In this section, the USDA standards for different products, physico‐chemical and microbiological parameters prescribed as indices of quality of fruit, juice, concentrate, and other products, composition of essential oils, and aroma concentrates are discussed in relation to sensory quality. Analytical methods for compounds affecting quality and methods for detection of adulteration in different citrus products are briefly reviewed. The importance of sensorily evaluating quality of citrus products to select and develop quality control indices is emphasized. Areas where further research is required are indicated. A comprehensive bibliography is provided to aid further study and research.     

花生蛋白酸奶的制作及品质特性研究

添加花生蛋白粉制作酸乳,用物性分析仪及感官评定对酸奶各项指标进行测定,探讨花生蛋白添加量、发酵时间、接种量对酸奶品质的影响,通过正交试验确定最佳条件为：发酵时间5h,花生蛋白添加量为15％或20％,发酵剂的接种量为3％或4％。生产的花生蛋白酸奶,口感温和、风味纯正、质地细腻。     

影响面粉品质及加工精度的主要因素及对策

论述了影响面粉品质及面粉加工精度的主要因素,从小麦品质、制粉工艺、面粉粗细度、磨辊表面技术特性、着水量和润麦时间、面粉添加剂的影响等不同角度进行了分析并提出了解决这些问题的具体措施。     

加工方法及新技术对面制品品质和营养价值的影响

综述了面制品的传统加工方法以及近年来流行的新技术,分析了不同的加工方法和技术对面制品品质和营养的影响,提出了目前面制品生产过程中的问题,并展望了未来的研究方向。     

Extruded wheat flour: Correlation between processing and product quality parameters

The influence of independent processing parameters on the product properties of extruded mixtures of wheat flour and water has been investigated. Physical, chemical, and sensory measurements are reported and correlated with underlying processing parameters. Such correlation could be used to automate and control the extrusion process.     

稳定化小麦麸皮回添对小麦粉加工品质的影响

以小麦麸皮为加工原料,研究了高压蒸汽处理、超声波处理、水煮处理及焙烤处理4种不同的稳定化处理方法对小麦粉加工品质的影响。小麦麸皮磨碎过孔径为0.178 mm的筛,以6%的质量比例回添到精制小麦粉中,测定麸皮面团的流变学特性以及馒头的感官品质。结果表明:与小麦粉相比,加入麸皮后会使小麦粉加工品质劣变,但是经过比较得出超声波处理能够把麸皮细粉对小麦粉的负面影响降到最低。稳定化处理后麸皮回添到小麦粉中可提高其营养价值、加工特性及食用品质。     

Effect of frequency of milking on yield,composition and processing quality of milk

The objective was to determine the effect of once-daily milking (ODM) and omitting one evening milking each week (13TWM), in late lactation on milk production, composition and processability. Seventy-two cows were assigned to three treatments (ODM, 13TWM and twice-daily milking [TDM]) from 4 October to 12 December. Cows were on average 218 d into lactation at the start of the trial, and all cows were managed similarly throughout the trial. Milk yields and gross milk composition of cows on all treatments were measured, and milk samples for detailed compositional and processability analysis were collected from TDM and ODM treatments at two consecutive milkings and at one milking each week, respectively. Milk yield was significantly reduced (P < 0.001) and milk fat and protein concentrations were increased (P < 0.01) with ODM compared with TDM. Milk yield and fat and protein concentrations of milk from TDM and 13TWM herds were similar. Casein concentrations in ODM and TDM milks were similar, but ODM milk had a higher (P < 0.05) whey protein content. Somatic cell count of ODM and TDM milks was similar. Rennet coagulation time (RCT) and curd firmness (A60) of milk were not affected by milking frequency. However, rate of curd aggregation (K20) of ODM milk was reduced (P < 0.05) compared with that of TDM milk. Plasmin activity in ODM milk was numerically higher than in TDM milk, but the effect was not significant. ODM milk had higher NAGase activity than TDM milk (P < 0.01). In conclusion, once daily milking reduced milk yield by 29% and did not adversely affect the processability of milk. Moreover, one evening milking per week could be eliminated without adverse effects on milk yield or composition.     

燕麦粉对面粉品质的影响研究

为了揭示燕麦粉对面粉品质的影响,就燕麦粉的添加量和颗粒度对面粉粉质、拉伸、白度、湿面筋含量、降落数值的影响进行了实验。实验结果表明,燕麦粉对面粉粉质和面团拉伸品质具有恶化作用,添加量越多,恶化作用越大,当颗粒度减小时,恶化作用减小。面粉白度随燕麦粉添加量的增加而略有下降,燕麦粉粒度对白度影响不大。面粉湿面筋含量随燕麦粉添加量的增加和粒度的下降而略有下降。面粉降落数值随燕麦粉添加量的增加和粒度的下降而增加。在面粉中少量添加颗粒度小的燕麦粉,对面粉品质影响较小。     

Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology

In Part II of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon, and lime are generally used for processing. The literature on chemical components of citrus fruit which include sugars, polysaccharides, organic acids, nitrogenous constituents and lipids; carotenoids which contribute to color; vitamins and minerals and flavonoids; limonoids, some of which impart bitterness to the juice; and the volatile components which contribute to aroma were reviewed in section A. Chilled and pasteurized juices, juice concentrates, and beverages are the important products manufactured commercially, and to a limited extent powdered citrus juices, canned segments, and marmalades. The literature on the manufacture of these products also as new types of juice and oil extractors; TASTE and other types of evaporators; tank farms to store juice and concentrate in bulk; aseptic filling in bulk containers and retail packs; alternate flexible and rigid containers other than glass and tin; and recovery of volatile flavoring constituents during juice processing are some of the important technological developments in the recent past and have been discussed in this section. Bitterness in citrus juices and its control, composition of cloud, and its stability and changes during storage have been reviewed. Essential oils, pectin, frozen and dried juice sacs, dried pulp and molasses, flavonoids, seed oil, and meal are the important byproducts, the manufacture of which is given in essential details. Generally, consumers judge the product on the basis of its sensory attributes. The quality of finished product is dependent upon the raw materials used and control of processes. In section C, the U.S. Department of Agriculture (USDA) standards for different products, physicochemical and microbiological parameters prescribed as indices of quality of fruit, juice, concentrate, and other products; composition of essential oils; and aroma concentrates are discussed in relation to sensory quality. Analytical methods for compounds affecting quality, and methods for detection of adulteration in different citrus products are briefly reviewed. The importance of sensorily evaluating quality of citrus products to select and develop quality control indices is emphasized. Areas where further research are required are indicated. A comprehensive bibliography is provided to aid further study and research.     

Rapeseed meal. II. Chemical composition and biological quality of the protein

The chemical composition (moisture, ash, protein, amino acids, ether extract, crude fibre, Ca, P, Fe, thioglucosides, isothiocyanates and oxazolidinethiones) and biological quality (net protein utilisation, available lysine and digestibility) were investigated in 12 samples of presscake meal of rapeseed (Brassica napus) collected from local factories. Crude fibre and mineral contents were comparatively high. Thioglucosides and their hydrolysis products (isothiocyanates and oxazolidinethiones, which are toxic) were found in high concentrations. All samples showed a high protein content and their amino acid patterns corresponded to a good-quality protein with a score of 80, and an adequate level of available lysine. Nevertheless, the biological quality measured as net protein utilisation and digestibility gave low values, which could be explained on the basis of the presence of the toxic factors and the high level of crude fibre, respectively.     

Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour

Pasta is a staple food in many countries. Amaranth is a pseudo-cereal being re-discovered because of its nutritional properties. The main objective of this study was to evaluate the potential of the green material of the amaranth plant (leaves) as a component for pasta production and its effect on the pasta quality and consumer acceptance. Dried amaranth (Amaranthus caudatus) leaves and spinach leaves flours were prepared. Pasta samples were manufactured following a small-scale pilot procedure. Amaranth pasta samples were evaluated for its chemical composition, cooking quality, textural, and sensory/consumer acceptance. Results showed that pasta made with dried amaranth leaves had similar chemical composition (protein content: 14.18 g/100 g, Fe content: 9.1 mg/100 g), cooking quality (2.15 pasta weight increase, 4.47% residue loss), textural characteristics (firmness and adhesiveness), and sensory acceptance than green pasta made with dried spinach leaves. Since amaranth leaves have similar nutritional characteristics to spinach leaves and since this biomass in not currently used for food purposes, this study points out that amaranth leaves could be technically used for pasta production and that consumer acceptance of pasta made with amaranth green leaves flour is similar to that of pasta made with spinach.