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Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

Journal of Integrative Agriculture 2019年第11期18卷 2652-2663页

作者： Ji-Eun Kim Byung-Kee Baik Chul Soo Park Jae-Han Son Chang-Hyun Choi Youngjun Mo Tae-Il Park Chon-Sik Kang Seong-Woo Cho Department of Crop Science&Biotechnology Chonbuk National UniversityJeonju 54896Korea USDA-ARS CSWQRU Soft Wheat Quality LaboratoryWoosterOH 44691USA National Institute of Crop Science Rural Development AdministrationWanju 55365Korea

The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed in Southeast Asia including China,Japan,and ***,flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread,Korean style steamed bread(KSSB)and northern-style Chinese steamed bread(NSCSB).KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft *** showed lower height,larger diameter and volume of steamed bread,higher stress relaxation,and softer texture of crumb than *** correlation between flour characteristics and quality of steamed bread was different in KSSB and *** 90%of variability in the height and volume of KSSB could be predicted from protein content,mixing tolerance of Mixograph,average particle size of flour,final viscosity and solvent retention *** content and quality parameters also could explain the variation of steamed bread height in *** wheat carrying Glu-A3c allele produced higher volume of steamed bread(704.7 mL)than Glu-A3d allele(645.8 mL)in KSSB,although there was no significant difference in volume of NSCSB by glutenin ***-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB,Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in *** wheat showed higher height and volume of steamed bread,and lower stress relaxation and hardness of crumb than soft wheat in KSSB.

关键词： steamed bread quality wheat flour evaluation

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Effect of tuber sections and processing conditions on the physicochemical properties of sweet potato(Ipomoea batatas L.(Lam))flour

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Food Quality and Safety 2019年第4期3卷 273-278页

作者： M.C.Iheagwara I.H.Chibuzo J.C.Ibeabuchi Department of Food Science and Technology Federal University of TechnologyOwerri P.M.B 1526 OwerriImo StateNigeria

Objective:The study was conducted to ascertain the effect of tuber sections,heat treatment,and rehydration with process chemicals of varying concentrations on the physicochemical properties of sweet potato(Ipomoea batatas L.(Lam))*** and Methods:The flour samples were generated as raw,boiled,and steamed from the head,middle,and tail sections of the *** were compared with their whole tuber *** magnitude and extent of the factorial influence were measured using the effects on swelling index(SI),water absorption capacity(WAC),oil absorption capacity,total soluble solids(TSS),blue value index(BVI),gelling point temperature(GPT),boiling point temperature(BPT),and ***:The results obtained showed that the proximate composition from the tuber sections and the whole did not differ significantly(Pflour.

关键词： sweet potato tuber sections physicochemical processing flour

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Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties

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The Crop Journal 2014年第4期2卷 195-200页

作者： Xiushi Yang Li Wu Zhihua Zhu Guixing Ren Sancai Liu Institute of Crop Science Chinese Academy of Agricultural Sciences Faculty of Biotechnology Industry Chengdu University

The objective of this study was to investigate variation and trends in dough rheological properties and flour quality traits in 330 Chinese wheat varieties. The dough rheological properties of development time(DT), stability time(ST), and farinograph quality number(FQN)were evaluated, as well as the flour quality traits of protein(PC), wet gluten content(WGC), and sedimentation value(SV). The coefficients of variation of DT(40.5%), ST(58.1%), and FQN(42.4%) were higher than those of PC(9.1%), WGC(10.1%), and SV(15.3%). Normal distributions were observed for the flour quality indices but not for the rheological parameters. SV was strongly correlated with the three rheological parameters and accordingly might be used as a primary indicator for dough rheological property evaluation. Our results showed that there has been marked improvement in dough rheological properties for Chinese wheat varieties released since 1986, while flour quality has remained stable.

关键词： Rheological property flour quality Dough Genetic improvement Wheat

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Production of microbial medium from defatted brebra(Milletia ferruginea)seed flour to substitute commercial peptone agar

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Asian Pacific Journal of Tropical Biomedicine 2013年第10期3卷 790-797页

作者： Berhanu Andualem Amare Gessesse Department of Biotechnology Faculty of Natural and Computational SciencesUniversity of Gondar.GondarEthiopiaP.O.Box 196GondarEthiopia Biotechnology Institute Collage of Natural SciencesAddis Ababa UniversityAddis AbabaEthiopia

Objective:To investigate and optimize microbial media that substitute peptone agar using brebra seed defatted ***:Defatted *** preparation,evaluation of bacterial growth,preparation of cooked and hydrolyzed media and growth turbidity of tested bacteria were ***:Two percent defatted flour was found to be suitable concentration for the growth of pathogenic bacteria:Escherichia coli(ATCC 25922)(E,coli),Pseudomonas aeruginosa(ATCC27853),Salmonella(NCTC 8385)and Shigella flexneri(ATCC 12022)(***),while 3%defatted flour was suitable for Staphylococcus aureus(ATCC 25923)(***).***(93±1)and ***(524±1)colony count were significantly(P≤0.05)greater in defatted flour without supplement than in supplemented ***[(3.72×10~9±2)CFU/mL],***[(7.4×10~9±2)CFU/mL],***[(4.03×10~9±2)CFU/mL]and Salmonella[(2.37×10~9±1)CFU/mL]in non-hydrolyzed sample were statistically(P≤0.05)greater than hydrolyzed one and commercial peptone *** count of Salmonella[(4.55≤10~9±3)CFU/mL],***[(5.40≤10~9±3)CFU/mL]and Lyesria moncytogenes(ATCC 19116)[(5.4×10~9±3)CFU/mL]on raw defatted flour agar was significantly(P≤0.05)greater than cooked defatted flour and commercial peptone *** of ***,*** and Enterococcus faecalis in non-hydrolyzed defatted flour is highly increased over hydrolyzed defatted flour and commercial peptone ***:The defatted flour agar was found to be better microbial media or comparable with peptone *** substances in it can serve as sources of carbon,nitrogen,vitamins and minerals that are essential to support the growth of microorganisms without any ***,all supplements of peptone agar are very expensive in the market.

关键词： Colony counts Commercial media Defatted flour Microbial media Pathogenic bacteria Peptone agar

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Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean <i>(Parkia biglobosa)</i>flour

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Agricultural Sciences 2013年第5期4卷 122-129页

作者： Abdoulaye Sankhon Issoufou Amadou Wei-Rong Yao 1State Key Laboratory of School of Food Science and Technology/School of Food Science and Technology Jiangnan University 1800 Lihu Wuxi 214122 Jiangsu Province China 2Faculte des Sciences de la Nature Departement de Chimie Universite Julius Nyerere de Kankan Guinea State Key Laboratory of School of Food Science and Technology/School of Food Science and Technology Jiangnan University 1800 Lihu Wuxi 214122 Jiangsu Province China

Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p flour level increase in all breads. The resistant starch prepared from Parkia flour was 47.21%. However, wheat bread was 1.47% and Parkia bread 18.52% to 22.28% baked of (200℃ at 45 min) with 2.16% wheat bread and 31.74% to 35.05% Parkia bread baked of (130℃ at 90 min). Supplementation of wheat flour with Parkia flour 0 - 40% increased the crude protein content significantly (p flour. Therefore, Parkia flour could be added to wheat flour up to 15% without any observed detrimental effect on bread sensory properties. Sensory evaluation results indicated that bread with 5% to15% Parkia flour were rated the most acceptable and there was no significant difference in terms of acceptability compared to the control. This could be used to improve the nutritional quality of bread especially in developing countries were malnutrition is prevalent.

关键词： Parkia flour Resistant Starch Bread Proximate Composition Sensory Evaluation

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Effect of Blending Doum (<i>Hyphaene thebaica</i>) Powder with Wheat flour on the Nutritional Value and Quality of Cake

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Food and Nutrition Sciences 2015年第7期6卷 622-632页

作者： Hinar A. Seleem Department of Crops Technology Research Food Technology Research Institute Agricultural Research Center Giza Egypt

Pastry is an essential part of food stuff people like, especially preferring those made of wheat flour: cakes, biscuits, pancakes, etc. The nutritive value of the products mentioned above is not high. Therefore, there is a need to increase it by adding something like doum fruit (Hyphaene thebaica L.), which is a widespread in Upper Egypt. Doum fruit is a rich source of fibers and antioxidants, also other valuable substances such as carbohydrates and minerals especially potassium (K for people suffering from blood pressure problems). This investigation was carried out to study the possibility of utilization doum fruit powder in cake production. Five levels of wheat flour substitution were used 0%, 5%, 10%, 15% and 20% to produce cake. Also, the effects of blends on farinograph parameters were studied. Results indicated that substitution of doum powder (D.P) led to increase the water absorption (%) and dough weakening (B.U), whereas dough stability (min) was decreased. The water holding capacity of blends increased with increasing the level of substitution. The chemical, physical and sensory characteristics of the prepared cakes were studied. Results showed that increasing the levels of substitution increased the total fat, crude fiber and ash contents in produced cake compared with control. Minerals of the produced cake showed an increment in K and Mg, while slightly increment in Ca, Fe and Zn with increasing the level of substitution. Total phenol and antioxidant activity (AO) increased in substituted cake. Physical attributes of the produced cakes were evaluated and results showed that volume of substituted cakes decreased with increasing the level of replacement except for 10% level it increased. Results of textural analysis showed that D.P fiber decreased all the parameters. Concerning cake color, as the percentage of D.P increased, the color of the cake became darker and had high a and b values. The sensory evaluation results showed an insignificantly decrease i

关键词： Doum Fruit Wheat flour Cake Rheological Physicochemical Sensory Properties

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The Advanced Approaches to Nutritional and Breadmaking Quality of Wheat, Barley and Rye flour

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Journal of Food Science and Engineering 2012年第4期2卷 218-226页

作者： Marcela Slukova Nikoleta Velebna Lucie Krejcirova Iva Honcu Eva Budilova Department of Carbohydrate Chemistry and Technology Institute of Chemical Technology Prague Technicka 5 Prague 6 166 28Czech Republic

This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content and quality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis （PCA） was used on Fourier transform-infrared （FT-IR） spectra in the 1,200-800 cm1 wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screening and classification of cereal flour quality.

关键词： Cereals flour quality FT-IR spectroscopy PCA.

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Comparative Study on the Structural and Physicochemical Properties of flour and Starch from Dioscorea opposita Thunb

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结构化学 2017年第11期 1825-1836页

作者： ZENGHong-Liang HUANGCan-Can CHENPei-Lin ZHENGBao-Dong LIUJun ZHANGYi College of Food Science Fujian Agriculture and Forestry University Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch Fujian Agriculture and Forestry University China-Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University

The objective of this work was to investigate and compare the structural and physicochemical properties of Dioscorea opposita Thunb. flour（DF）, starch（DS） and purified starch（PDS）. DS and PDS showed higher total starch and amylose content as compared to DF. Starch granules of DF were oval shape with rough surface while DS and PDS were relatively smooth by SEM. According to XRD measurements, FT-IR spectroscopy and 13 C CP/MAS NMR spectroscopy, all samples displayed C-type crystalline pattern, and PDS displayed the highest relative crystallinity and short-range order structure. However, DF contained the greatest content of the amorphous-phase. DF displayed the absorption peaks at 1730 and 1560 cm-1 related to the characteristic groups of lipid and protein using FT-IR spectroscopy. Furthermore, DF exhibited significantly higher pasting temperature while DS displayed the great peak and breakdown viscosity, as well as PDS had the highest setback and final viscosity, presumably due to the chemical composition and structural differences. DF exhibited the highest gelatinization temperature whereas PDS displayed the greatest gelatinization enthalpy. The pasting and gelatinization properties of flour and starch might be related to the relative crystallinity, short-range order structure or the interactions between starch and its associated compounds. The results allow the improvement in the manufacture of Dioscorea opposita Thunb. flour and starch with desirable pasting and gelatinization properties.

关键词： Dioscorea opposita Thunb. flour starch structural characteristics physicochemical properties

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Effect of Storage Temperature and Periods on Some Characteristics of Wheat flour Quality

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Food and Nutrition Sciences 2015年第12期6卷 1148-1159页

作者： Muneer Saif Hasan Ahmed University of Mysore Mysore India

A laboratory experiment has been designed and implemented to study the effects of storage temperatures (27.5°C and 37.5°C) and storage periods (day, 3 days, 10 days, 20 days and 30 days) in normal conditions and relative humidity on the characteristics of wheat flour quality, as well as some of the chemical characteristics of flour (moisture content and ratio of wet gluten), the physical properties (color and falling number). Increasing the storage temperature from 27.5°C to 37.5°C has led to decreasing moisture content of flour stored under storage relative humidity of 38% - 70%. It has also resulted in extending the storage period from 1 day to 10 days to a decrease in moisture content of flour, and this decline has increased the storage period up to thirty days. The overlap between these two factors has been significantly affective. As the storage temperature of flour increased from 27.5°C to 37.5°C, the percentage of wet gluten has been increased too, and the storage period was extended to ten days. This has led to a significant increase in the percentage of wet gluten flour. In addition, there was a significant response to the effective overlap between the storage temperatures and periods of storage under study in this manner. Increasing the storage temperature from 27.5°C to 37.5°C has led to significantly increased values of the color of the stored flour. Besides, increasing the storage period one day more has led to decreasing the values of the color of the stored flour. However, there has been no significant change to the subsequent periods of storage. The overlap between both factors of temperature and storage periods has a significant effect on the flour color. There has been a significant decrease of the enzyme activity (the height values of the falling No.). But there is a noticeable increase to the falling No. values of the stored flour by 37.5°C when increasing the storage periods from one day to ten days and thirty days. This effect, nonetheless, has

关键词： Wheat flour Bread Storage Time Temperature Storage Color Falling Number Wet Gluten Moisture Relative Humidity

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Cassava flour: Quantification of Cyanide Content

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Food and Nutrition Sciences 2016年第7期7卷 592-599页

作者： André Rinaldi Fukushima Maria Aparecida Nicoletti Almir Junior Rodrigues Caroline Pressutti Jeandro Almeida Tamires Brandão Rosilene Kinue Ito Luis Antônio Bafille Leoni Helenice De Souza Spinosa USJT-Pharmacy Course Universidade S&#227o Judas Tadeu Campus Capital S&#227o Paulo Brazil FMVZ-School of Veterinary Medicine and Animal Science Universidade de S&#227o Paulo Campus Capital S&#227o Paulo Brazil Pharmacy Course Universidade Guarulhos-Ser Educacional Campus Centro S&#227o Paulo Brazi Departamento de Farmácia Faculdade de Ciências Farmacêuticas Universidade de S&#227o Paulo Campus Capital S&#227o Paulo Brazil

Cassava flours are obtained from the roots of Manihot esculenta Crantz and daily fairly consumed by the Brazilian population considering it comes to hum food, and also inserted into food baskets, besides to present low cost and easy access, in addition to being plant easily cultivated by the population. However, the food obtained with cassava may contain hydrocyanic acid, in the form of cyanogenic glycoside when those meals are not cooked properly. The oral toxicity can range 30 - 210 mg/kg body, the average daily consumption per capita in larger rural areas than in urban areas for cassava flour 19.1 g against 4.7 g, respectively. Brazil’s North and Northeast have higher consumption of cassava flour, associated with family monthly monetary income, making this region more vulnerable to poisoning. The objective of this study was to quantify cyanogenic glycosides present in some types of Brazilian cassava foods by means of spectrophotometric technique (reading at a wavelength of 530 nm). For quantitative determination of cyanide content, linamarase hydrolysis was used. The amount of cyanide was determined, and results were: artisan toasted cassava flour: 15 mg/500g, sweet cassava starch: 32.5 mg/500g, artisan dried cassava flour: 37.5 mg/500g, “bijuzada” cassava flour: 60 mg/500g, industrialized, toasted cassava flour: 115 mg/500g, industrialized, raw cassava flour: 140 mg/500g, and wet cassava flour: 225 mg/500g. Considering the chronic ingestion of cyanide present in these foods, they can cause public health problems.

关键词： Manihot esculenta Crantz Manihot flour Cyanides Toxicity Spectrophotometry Konigi Method

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