Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

Download Full-text

SANITARY-TECHNOLOGICAL EVENTS OF BREAD PRODUCTION WITHOUT YEAST

Hygiene and Sanitation ◽

10.18821/0016-9900-2019-98-7-777-782 ◽

2019 ◽

Vol 98 (7) ◽

pp. 777-782

Author(s):

Gazibeg O. Magomedov ◽

I. V. Plotnikova ◽

M. G. Magomedov ◽

V. L. Cheshinsky

Keyword(s):

Wheat Flour ◽

High Frequency ◽

Nutritional Value ◽

Apple Juice ◽

New Technology ◽

Whole Grain ◽

Ultra High Frequency ◽

Traditional Bread ◽

Bread Production

A method of bread production without using baker’s yeast by using whole-ground wheat flour according to fundamentally new technology through the mechanical loosening of dough was developed. To produce the product, the work was carried out in three stages: at the first stage - the quality of grain was studied at separate stages of its preparation for grinding; on the second - the quality of whole-grain flour obtained by the disintegrating-wave method with a weak microwave information effect was analyzed; in the third - the quality of bread was assessed. Thorough cleaning of the grain and it’s repeated passing through scouring machines, grinding by the wave-disintegrating method with the energy of the electromagnetic field of ultra-high frequency has been proven to provide effective disinfection of grain from various pollutants and reduce the microbiological seeding of whole flour and bread obtained by a mechanical method of dough loosening. To improve the taste characteristics, nutritional value and microbiological purity of bread the concentrated apple juice was added to the bread’s recipe. The obtained indices of microbiological contamination of the cooked bread, which packed in a transparent polypropylene film “BIAXPLEN”, after 7 days of storage, show that in the bread from the whole-grain wheat flour the contamination is lower by 32.6% compared to the bread from entire wheat flour. Improving the microbiological purity of whole-wheat flour became possible by using traditional methods of grain preparing for milling, using the wave-disintegrating method of grinding grain into flour by disinfecting the product with electromagnetic energy of ultra-high frequency, adding concentrated apple juice to the bread’s recipe. Compared with the traditional bread made from wheat flour, the developed bread has increased nutritional value and reduced calorie content.

Download Full-text

Effect of wheat flour particle size on the quality of fresh white salted noodles

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14972 ◽

2020 ◽

Vol 44 (12) ◽

Author(s):

Yuan‐Hui Wang ◽

Qiong‐Qiong Zhang ◽

Shuai‐Hua Jiang ◽

Fei Xu

Keyword(s):

Particle Size ◽

Wheat Flour

Download Full-text

Effects of wheat flour particle size on physicochemical properties and quality of noodles

Journal of Food Science ◽

10.1111/1750-3841.15479 ◽

2020 ◽

Vol 85 (12) ◽

pp. 4209-4214

Author(s):

Erqi Guan ◽

Jinyue Pang ◽

Yuling Yang ◽

Tingjing Zhang ◽

Mengmeng Li ◽

...

Keyword(s):

Particle Size ◽

Physicochemical Properties ◽

Wheat Flour

Download Full-text

The effects of extraction rate and flour-sieve aperture on the properties of experimentally milled soft wheat flour

Canadian Journal of Plant Science ◽

10.4141/cjps94-010 ◽

1994 ◽

Vol 74 (1) ◽

pp. 51-58 ◽

Cited By ~ 1

Author(s):

J. E. Dexter ◽

P. C. Williams ◽

D. G. Martin ◽

H. M. Cordeiro

Keyword(s):

Particle Size ◽

Key Words ◽

Wheat Flour ◽

Extraction Rate ◽

Soft Wheat ◽

Wheat Quality ◽

Dough Properties ◽

Negative Relationships

The effects of flour extraction rate and flour particle size (flour-sieve aperture) on the physical dough properties and cookie-making quality of soft wheat flour were examined during the development of a soft wheat experimental milling procedure. Soft wheats were milled to three extraction rates, and flour particle size was manipulated by changes in flour-sieve clothing. Physical dough properties, as measured by the farinograph and the alveograph, were weakly affected by milling procedure. However, cookie spread, cookie ratio and total cookie score exhibited strong negative relationships to both flour extraction rate and flour-sieve aperture. Soft wheats of different intrinsic cookie-making quality were ranked similarly by all milling procedures. Key words: Soft wheat, experimental milling, cookie-making quality, soft wheat quality screening

Download Full-text

Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley

Cereal Chemistry ◽

10.1094/cchem-86-4-0439 ◽

2009 ◽

Vol 86 (4) ◽

pp. 439-451 ◽

Cited By ~ 14

Author(s):

Naruemon Prasopsunwattana ◽

María Botero Omary ◽

Elizabeth A. Arndt ◽

Peter H. Cooke ◽

Rolando A. Flores ◽

...

Keyword(s):

Particle Size ◽

Size Effects ◽

Whole Grain ◽

Particle Size Effects

Download Full-text

Effect of Particle Size Distribution Range of Rice Flour on the Powder Characteristics and the Baking Quality of Rice Bread

Journal of the Society of Powder Technology Japan ◽

10.4164/sptj.49.901 ◽

2012 ◽

Vol 49 (12) ◽

pp. 901-906

Author(s):

Mayuko Okabe ◽

Hiroshi Okadome ◽

Koh-ichi Yoza ◽

Junko Matsuki ◽

Tomoya Okunishi ◽

...

Keyword(s):

Particle Size ◽

Particle Size Distribution ◽

Size Distribution ◽

Rice Flour ◽

Distribution Range ◽

Baking Quality ◽

Powder Characteristics ◽

Effect Of Particle Size

Download Full-text

The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/70/1808 ◽

2016 ◽

pp. 5-8

Author(s):

Erika Ács ◽

Lajos Bóna ◽

Bernadett Langó ◽

Péter Pepó ◽

István Petróczi

Keyword(s):

Wheat Flour ◽

Human Consumption ◽

Fertilizer Treatment ◽

Individual Quality ◽

Nutritional Properties ◽

Baking Quality ◽

Expected Values ◽

Flour Blends

Triticale is likely used in many countries in human consumption, due to its advantageous agronomical and nutritional properties mostly in blends. The baking quality of blends depends not just on the proportions of the used flours but also on their individual quality what can be influenced by fertilizer treatments. 22 flour blends were prepared with commercial wheat flour and triticale wholemeal flour in proportions from 0% to 100%. The triticale was treated with different amount of fertilizers (N30P30K30, N60P0K0). Changes of wet gluten contents and extensograph parameters of the blends were determined. The quality of blends significantly depends on the fertilizer treatment of triticale beside the proportions of the flours. When the N60P0K0 treated triticale was used in blends, wet gluten and extensibility values were significantly higher, but in case of resistant to extensions (Rmax) the N30P30K30 treated samples gave higher values. The measured values of wet gluten and extensibility were above the expected values (synergism), while in the case of resistance to extension the expected values were higher than the measured values (antagonism).

Download Full-text