Baking and sensory quality of germinated and ungerminated flaxseed muffins prepared from wheat flour and wheat atta

Kaur, Amandeep; Kaur, Ramneet; Bhise, Suresh

doi:10.1016/j.jssas.2018.07.002

Cited by 12 publications

(19 citation statements)

References 18 publications

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“…Thus, due to the increased absorption of water by the ingredients of the meal and the formation of mucus complexes with starch, while baking starch grains are not able to bind sufficient water, resulting of this is a less elastic crumb, which was reported in studies [8][9][10].…”

Section: The Results Of the Research Of The Viscosity Of The Watermentioning

confidence: 99%

“…This product is a natural source of selenium. The research conducted by scientists at the University of South Dakota (USA) have found that the content of selenium in flax meal varies from 0.13 to 3.06 mg/kg or an average of more than 1 mg per 1 kg of product [9].…”

Section: Food Science and Technologymentioning

confidence: 99%

“…Reasoning, the establishment of optimal technological parameters of bread preparation, which ensure high quality of finished products, requires exploring of the course of these processes. From the practical point of view, adding a meal of flax seeds to bakery products causes a change in the organoleptic properties [8] of finished products and the structural and mechanical properties of dough and finished products [9].…”

Section: Food Science and Technologymentioning

confidence: 99%

“…During the research, the yeast dough is prepared in a one-phase way without flax seed meal (control) and with the addition of 2.5; 5.0; 7.5 and 10 % of flax seed meal to flour. Such proportions in the limit of 10 % were taken to determine the more accurate regularity of the influence of the flax seed meal on the test specimens, because, according to established data [8][9][10], the dosage of flax meal more than 10 % significantly worsens the technological process and reduces the quality of bread. The duration of fermentation of the dough was 4 hours with the temperature of 30 °C.…”

Section: Determination Of the Influence Of Flaxseed Meal On The Kimentioning

confidence: 99%

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Investigation of the Influence of Flaxseed Meal on the Biochemical Processes of the Wheat Test

Izhevska

2019

EUREKA: Life Sciences

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One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties. Linen meal is an important source of dietary fiber, high protein, unsaturated fatty acids, minerals and vitamins The purpose of the research was to determine the effect of this meal on the depth of the processes occurring in the dough during kneading and maturing. A linseed meal LLC «Zhytomyrbioproduct» (Ukraine) with a certain chemical composition was used in the research. The research was conducted to study the effect of flaxseed meal on the kinetics of sugars in the dough during its maturation. The study was performed using an iodometric method, based on the determination of the amount of oxidized copper before and after recovery of the alkaline copper solution with sugar. It has been established, that the addition of flax seed meal to the dough reduces the amount of sugars, formed during the maturation of the dough, which adversely affects the activity of the dough microflora. This is confirmed by the lower consumption of sugars for fermentation. The viscosity of water-flour slurry with a flaxseed meal has been investigated. The starch grains are infinitely swollen in the process of increasing temperature of the slurry in the amylograph, and a starch paste is formed, the viscosity of which increases with temperature. At the same time, under the action of flour enzymes, there is a decrease in viscosity due to the hydrolysis of starch. The results of the researches testify about the effectiveness of the offered methods of studying the rules and depth of processes in the dough with a meal of flax seed during its preparation and maturing, which will allow to increase the yield of the dough and the output of high quality finished products.

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Section: The Results Of the Research Of The Viscosity Of The Watermentioning

confidence: 99%

Section: Food Science and Technologymentioning

confidence: 99%

Section: Food Science and Technologymentioning

confidence: 99%

Section: Determination Of the Influence Of Flaxseed Meal On The Kimentioning

confidence: 99%

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Investigation of the Influence of Flaxseed Meal on the Biochemical Processes of the Wheat Test

Izhevska

2019

EUREKA: Life Sciences

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“…But work has been carried out in this direction [20] and the analysis of existing investigations also confirms that the use of flaxseed meal and sprouted flax seed in the development of cupcakes increases the functional properties and nutritional value of the products. In addition, the authors argue that the germination of flax seeds causes an improvement in the content of fiber, protein and fat.…”

Section: Literature Review and Problem Statementmentioning

confidence: 92%

Investigation of flaxseed meal proteins and their influence on wheat dough

Izhevska¹

2019

EEJET

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Technology and equipment of food production 15 was formed. According to scientific research, functional foods include products that have a beneficial effect on human health if consumed regularly at effective doses. Such products contain functional ingredients that exert a biologically significant positive effect on the human body, which helps to adapt to environmental influences, prevent diseases and early aging [3]. The main types of functional ingredients include dietary fiber (soluble and insoluble), vitamins (A, E, B, etc.), minerals (such as Ca, Fe, I, Se), lipids containing unsaturated fatty acids (ω 3 , ω 6), antioxidants, oligosaccharides (as a substrate for beneficial bacteria), some types of beneficial microorganisms (bifidobacteria, etc.). From a medical, biological and hygienic point of view, the content of functional ingredients in food should be sufficient for providing 20-50 % of the average daily need of the body in these ingredients. But this is ensured with the usual level of product use. In special-purpose products, this content may be higher [4]. Along with functional ingredients, the enrichment of food with high-grade proteins is important. Protein in the human body can only be formed from the protein of food. The average standard daily physiological norm of protein for

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Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

Tukassar,

Shukat,

Iahtisham‐Ul‐Haq

et al. 2023

Food Science & Nutrition

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Cauliflower (Brassica oleracea var. botrytis) by‐products (leaves, stems, stalks) (CBP) were successfully utilized in muffins as a model system and their feasibility of incorporation was investigated. CBP powder‐based muffin formulations were made by the progressive replacement of wheat flour (WF) with 10%, 20%, and 30% of CBP. The physicochemical, pasting properties, antioxidant potential, textural characteristics, and sensorial attributes were analyzed. Substitution of CBP significantly (p < .05) resulted in an upsurge in crude protein, crude fiber, minerals, total phenolics, and total flavonoid contents, as well as total antioxidant activity values of muffins. The pasting properties were influenced by monitoring an increase in peak, breakdown, final, and setback viscosities. Although the addition of an increasing amount of CBP improved the nutritional characteristics, however, the increased level of replacement (>10%) had significant adverse effects on baking and physical characteristics. The specific loaf volume of the developed muffins decreased the crumb color which became darker, and enriched muffins were hardened in texture. Furthermore, sensory evaluation confirmed the positive effects of CBP incorporation only up to 10%. Overall, present results highlighted that supplementation of wheat muffins with 10% CBP is a beneficial approach to enrich them with nutrients and intensify their antioxidant potential.

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Baking and sensory quality of germinated and ungerminated flaxseed muffins prepared from wheat flour and wheat atta

Cited by 12 publications

References 18 publications

Investigation of the Influence of Flaxseed Meal on the Biochemical Processes of the Wheat Test

Investigation of the Influence of Flaxseed Meal on the Biochemical Processes of the Wheat Test

Investigation of flaxseed meal proteins and their influence on wheat dough

Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

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