Characterization of white flour produced from roasted wheats differing in hardness and protein content

Abstract

Background and objectives Roasting of cereals can improve sensory properties and increase shelf‐life of products made thereof. Here, the physicochemical properties of white flour from roasted wheats differing in hardness and protein content were characterized. Findings Hard, soft, and intermediate texture wheat kernels were roasted for 140 s at 180°C. Roasting of hard wheat resulted in the largest reduction in hectoliter mass (7.36 kg/hl), flour yield (2.33%), and moisture content (2.87%). The largest increase in flour ash (0.06%) and damaged starch (4.54%) was observed for the soft and hard wheats, respectively. A gluten network did not form during dough mixing with any of the resultant flours. When composite flours were prepared (80% untreated flour and 20% flour from roasted wheat), the water absorption capacity of the medium‐textured wheat composite flour displayed the largest decrease (5.2%) compared to the control. Hard and medium‐textured roasted wheats had improved Chopin P/L ratios and higher levels of free starch than the control. Conclusions Prior roasting impacts wheat flour milling characteristics. Roasting has a greater effect on hard and medium‐textured wheats than on soft wheat. Significance and novelty Roasting of wheat prior to milling results in flour which alone or in composites prepared with regular flour has unique functionalities.

Retracted: Effects of major ingredients (grape syrup, milk powder, and walnut paste) levels on physiochemical, rheological, and sensory attributes of walnut spread

“…The walnut paste (Ash 3.14%, protein 21.7%, fiber 18.22%, fat 37.86%, and pH 6) was made by roasting its seeds at 121°C for 1 min followed by its uniform mixing with ̴ 0.85% lecithin (as emulsifier) at 45°C for 10 min (Turner & McNiven, 2011). Then, the null-flour of wheat roasted for 140 s at 180°C (Germishuys et al, 2020) and mixed at rate of ̴ 8.5% with HPMP. Later, the PGM was added evenly to the prepared mixture, and the contents was stirred for 10 min at 25°C to develop a liquor phase (Turner & McNiven, 2011).…”

Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread

“…Linseed paste with three levels (15, 22.5, and 30 g) was made by roasting its seeds at 121°C for 1 min followed by its uniform mixing with 1% lecithin (as emulsifier) at 45°C for 10 min (Turner & McNiven, 2011 ). Then, the null flour of wheat was roasted for 140 s at 180°C (Germishuys et al, 2020 ) and mixed separately with three levels (3.75, 6.5, and 9.25 g) of high‐protein milk powder (HPMP) at a rate of 2.5%. Later, three levels (40, 50, and 60 g) of PGM were added separately and evenly to the resulting mixture and the content of each level of ingredient was stirred for 10 min at 25°C to develop a liquor phase (Turner & McNiven, 2011 ).…”

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

“…Tis review emphasised the benefts of thermal pretreatment of cereal grains in terms of improved antioxidant properties. Te exposure to high temperatures for improved antioxidant content could, however, impair protein functionality, and therefore the feasibility of using dry heat-treated wheat for breadmaking [133,134]. Alternative applications of heattreated wheat and other cereals with increased antioxidant properties could therefore include inclusion of such wheats in breakfast cereals [135] and cakes [134] which do not rely on the formation of gluten networks.…”