Effect of jet milled whole wheat flour in biscuits properties

Protonotariou, Styliani; Batzaki, C.; Yanniotis, S.; Mandala, Ioanna

doi:10.1016/j.lwt.2016.07.030

Cited by 37 publications

(37 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These results were in the same trend with those reported by (Protonotariou, et al, 2016 andBressiani, et al, 2017).…”

Section: Chemical Composition Of Whole Meal Wheat Genotypes (G/100g Osupporting

confidence: 92%

Charcterization of Agronomic Traits and Grain Quality of Some Wheat Landraces

Aziz¹,

El-Rasool²

2018

Alexandria Science Exchange Journal

View full text Add to dashboard Cite

This study was carried out at Nubaria Research Station Farm to evaluate of 12 wheat land races genotypes during two seasons 2014/15 and 2015/16. Analysis of variance was computed to measure genotypic and phenotypic coefficients of variation and broad sense heritability (h 2 ) for yield and its components. Also, Chemical compositions of whole meal wheat genotypes were determined. Results indicated significant differences among wheat genotypes for all studied traits except spike length (cm) in the combined data. obtained by grain yield (67.84 and 68.83), followed by number of spike/m2 (35.54 and 38.57), number of kernel/ spike (34.02 and 36.33) and 1000-kernel weight (26.50 and 29.35) respectively. High heritability coupled with high genetic advance was observed for most traits. Whole meal wheat genotype L1 contain the highest content of crud protein and ash which were (13.23 and 2.01 %) respectively. On the contrary, L1 had the lowest content (82.78%) of carbohydrates. In addition to, the L10 had the highest crud fat content compared with the other wheat genotypes. Results indicated that high values of genotypic (GCV) and phenotypic (PCV) coefficients of variation were

show abstract

“…These results were in the same trend with those reported by (Protonotariou, et al, 2016 andBressiani, et al, 2017).…”

Section: Chemical Composition Of Whole Meal Wheat Genotypes (G/100g Osupporting

confidence: 92%

Charcterization of Agronomic Traits and Grain Quality of Some Wheat Landraces

Aziz¹,

El-Rasool²

2018

Alexandria Science Exchange Journal

View full text Add to dashboard Cite

show abstract

“…The increase in the WHC may be due to the crystalline structure being destroyed by jet milling, resulting in more hydroxyl groups being exposed, which facilitated the movement of water into interior of the granules and formed hydrogen bonds with the chains of the starch molecules . An increase in WHC was also found after jet milling of whole wheat flour under varying conditions . The FBC values also increased as the classifier frequency increased from 2400 to 4200 rpm, which can be attributed to the increase in surface area of the starch particles.…”

Section: Resultsmentioning

confidence: 93%

“…The particle size of micronized starch samples with moisture contents of 11.24% (JNMS‐1), 6.18 % (JNMS‐2), and 1.5% (JNMS‐3) became smaller as the classifier frequency increased. Finer barley and rye flour, defatted soybean flour, and whole wheat flour were also obtained by jet milling. On the other hand, the micronized starch with varying moisture content showed different particle size at the same classifier frequency, 3600 rpm.…”

Section: Resultsmentioning

confidence: 99%

“…Chanvorleak et al characterized Hericium erinaceum powders prepared by conventional roll milling and jet milling and they found that the superfine grinding method of jet milling made the mushroom powders more suitable for a wide range of functional food applications. Furthermore, Protonotariou et al studied the improving of whole wheat products quality with jet milling. The whole wheat flour was micronized and used as a substitute for biscuit flour at different levels and resulted in biscuit with better qualities.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Fluidized Bed Jet Milling on Structural and Functional Properties of Normal Maize Starch

Wang

Saleh

et al. 2018

Starch Stärke

View full text Add to dashboard Cite

Normal maize starch samples with moisture contents of 11.24%, 6.18%, and 1.5% are ground using a fluidized bed jet mill at classifier frequencies of 2400, 3000, 3600, and 4200 to produce micronized starch powder. The changes in structural and functional properties of the starch after jet milling process are studied. The particle size of starch significantly (p < 0.05) decreases after jet milling and as the classifier frequency increases. Also, the bulk and tap density decreases; while the specific surface area increases and the flowability of the milled samples becomes quite poor as the classifier frequency increases. The microscopy analysis shows that the jet milling destroys the crystalline areas and promotes amorphous areas of starch granules. The micronized starch samples show a significant (p < 0.05) increase in their water solubility, swelling power, water and fat holding capacities, and pasting temperature compared with native starch. However, a decrease in viscosity parameters of starch is found after jet milling and as classifier frequency increases. The initial moisture content of starch shows a slight effect on the functional properties of the micronized starch. The obtained results suggest that modified starch can be produced by fluidized bed jet milling.

show abstract

“…Therefore, development of fibre enriched foods has become a novel trend in food industry. Indeed, studies have been conducted to investigate the feasibility of incorporation of dietary fibre into the baked products, such as bread , cake (Garciazaragoza et al, 2010) and biscuit (Protonotariou et al, 2016) to meet the demand for low fat and high fibre food products.…”

Section: Introductionmentioning

confidence: 99%

Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit

Lin

Chi

et al. 2017

Emir J Food Agric

View full text Add to dashboard Cite

Olive pomace is the major by-products of olive processing industry, which is considered as a rich source of dietary fibre and other natural bioactive compounds. The present study aimed to develop Chinese olive pomace powders incorporated biscuit and evaluate its physical, sensory and nutritional properties. The results revealed that blends of wheat flour powder (85 g), Chinese olive pomace powder (15 g), sugar powder (33 g), shortening (22 g), sodium chloride (1.1 g), sodium bicarbonate (0.7 g), ammonium bicarbonate (0.3 g), skimmed milk powder (6 g), one egg and 12.5 mL water baked at temperature 200-220 °C for 8 min yielded dietary fibre enriched biscuit with acceptable texture and appearance. The sensory evaluation showed this newly formulated biscuit received an average score of 4.5(±0.58) on a 5-point hedonic scale, suggesting the biscuit has high overall acceptability. Besides, the nutritional quality evaluation also demonstrated this olive pomace incorporated biscuit contained abundant dietary fibre with significantly lower expected glycemic index compared to the traditional wheat flour biscuits. Taken together, the results suggested that incorporation of olive pomace powder in biscuit production could be used to develop functional food with enhanced fibre abundance, high nutritional quality and acceptability, and low calorie & glycemic index.

show abstract

Effect of jet milled whole wheat flour in biscuits properties

Cited by 37 publications

References 21 publications

Charcterization of Agronomic Traits and Grain Quality of Some Wheat Landraces

Charcterization of Agronomic Traits and Grain Quality of Some Wheat Landraces

Influence of Fluidized Bed Jet Milling on Structural and Functional Properties of Normal Maize Starch

Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit

Contact Info

Product

Resources

About