Influence of phosphorylated rice flour on the quality of gluten‐free bread

The chemical modification of rice flour by phosphorylation is an alternative to improve the technological quality of bakery products. The aim of this study was to investigate the effect of phosphorylation process of rice flour on technological properties (specific volume, crumb and crust colour) of gluten‐free breads and the hardening of these breads during two storage temperatures (21 °C and ?24 °C). Breads were made with native rice flour, with phosphorylated rice flour and with wheat flour, used as control. The phosphorylation causes significant reduction in the synaeresis of pastes and in retrogradation tendency of rice flours, varying from 258.7 cP (native rice flour) to 122 cP (phosphorylated rice flour). The breads prepared with phosphorylated rice flour showed reduction in the hardness in both storage temperatures studied and effect on rice bread volume, crumb appearance and colour, demonstrating the possibility of use of the phosphorylated rice flour in gluten‐free breads.     

Effects of cellulosic fibre on physical and rheological properties of starch,gluten and wheat flour

In this study, we report on the effects of cellulose fibres of different particle size on changes to dough water absorption and rheology; and on effects of fibre on starch and gluten, separately, at different levels of fibre incorporation (0.1–10%). Water absorption and dough‐mixing properties were affected with fibre incorporation, with 40‐μm fibre incorporation resulting in greater absorption values. Dough stickiness and extensibility were affected by cellulose fibre particle size, and decreased with increasing fibre addition. Flour or starch and fibre mixtures were evaluated using a Micro ViscoAmlyoGraph (MVAG), and the resulting gel firmness was measured using a texture analyzer. MVAG peak and final viscosities of flour samples decreased with increasing fibre content. Starch–fibre interactions followed a similar trend as flour–fibre treatments. Gluten–fibre interactions were also measured using a Gluten Peak Tester on flour–fibre and gluten–fibre mixtures. Cellulose fibre enhanced the kinetics of gluten aggregation.     

Pressurised solvent extraction of policosanol from wheat straw,germ and bran

Policosanols (PCs) are a group of long chain aliphatic alcohols that have been reported to have low-density lipoprotein (LDL) cholesterol-lowering properties. Wheat is a good source of these compounds. This study examined the effect of solvent type and temperature on extract yields and PC content and composition in the extracts. Wheat germ, straw and bran samples were extracted with petroleum ether, chloroform, n-hexane and ethanol at various temperatures ranging from 80 to 125 °C.     

Immunological determination of gliadin 33‐mer equivalent peptides in beers as a specific and practical analytical method to assess safety for celiac patients

BACKGROUND: Cereals used for beer manufacturing contain gluten, which is immunotoxic for celiac patients. The gluten remaining after processes of malting and brewing is mostly hydrolyzed, which makes practical evaluation of the immunotoxicity of the gluten pools challenging. RESULTS: We analyzed the presence of gluten peptides equivalent to the major immunotoxic protease‐resistant gliadin 33‐mer in 100 Belgium beers, using monoclonal antibodies (G12/A1). Immunochromatographic strips and enzyme‐linked immonosorbent assay G12/A1 methods estimated at least 20 ppm gluten equivalents in 90 beers and gluten‐free in 10 beers. The G12/A1 reactivity of beer high‐performance liquid chromatographic fractions correlated to the presence of T‐cell‐reactive epitopes identified by peptide sequencing. CONCLUSION: The determination of equivalent gliadin 33‐mer epitopes in beers has been shown to be practical, specific, and sensitive for the measurement of potential immunotoxicity for celiac patients. Copyright © 2012 Society of Chemical Industry     

Study to analyze the influence of sprouting of the wheat grain on the grinding process

Several studies have been carried out on the grinding characteristic of three species of common wheat (Triticum aestivum, ssp. vulgare). The three-day germinated kernels were pulverized in a micro hammer mill equipped with a changeable screen. The moisture of samples was 12% (w.b.). The results showed that the sprouting of wheat had a significant influence on the grinding process. The average particle size of the pulverized material obtained from the sprouted kernels was almost always significantly lower than those from the sound kernels. The highest changes were observed in the increase of the fraction of particles below a size of 200 μm, caused by sprouting. The sprouting caused a decrease in the value of specific grinding energy in all cultivars. Based on the parameters of screen openings and cultivar, the values of specific grinding energy ranged from 35.5 to 141.6 kJ kg⁻¹ and from 41.4 to 164.3 kJ kg⁻¹ for the sprouted and sound kernels, respectively. In addition, the other values of grinding energy indices confirmed that sprouting significantly reduced the grinding energy requirements. The average value of the grinding ability index was 3.9 and 4.8 kJ m⁻² for the sprouted and sound wheat, respectively. Whereas, sprouting caused a decrease in the average value of the grinding index from 71.2 to 58.0 kJ kg⁻¹ mm^0.5.     

Wheat-Legume Composite Flour Quality

Wheat-legume composite flours were produced by blending Canada Western Extra Strong (CWES) and Canada Western Red Spring (CWRS) wheat with varying amounts of three legume proteins. Legume protein addition produced breads with lower specific loaf volume, coarser crumb and firmer texture, and cooked white-salted noodles with greater compression stress and less cutting stress than the wheat controls. The CWES wheat compensated for the negative baking effects of the legume proteins as much as the CWRS wheat. End-use quality did not change at 2% soybean protein addition. Yellow pea protein produced the greatest quality changes, followed by chickpea and soybean protein.     

馒头的体积与面筋质含量的关系

本研究以鲜酵母为发酵剂,采用一次发酵法,对面粉中面筋质含量与馒头体积的关系进行了探讨,得出了湿面筋含量在20～54％范围内馒头体积与其面筋质含量呈线性关系;馒头专用粉的湿面筋含量应在30.6～36.6％之间的结论。从而为工业化馒头生产线的研制及馒头品质的研究提供了必要的数学依据。     

黄干粉发酵生产酱油的试验报告

黄干粉是玉米淀粉厂玉米提取淀粉后的下脚料,含粗蛋白30%左右.利用黄干粉作原料,在PH6.0条件下用沪酿3.042米曲霉制曲,发酵生产酱油获得成功,对产品进行的理化指标检验结果表明,酱油达到部颁三级标准.