Effect of premilling treatments on wheat gluten extraction and noodle quality

Kaushik, Ravinder; Chawla, Prince; Kumar, Naveen; Janghu, Sandeep; Lohan, Amit

doi:10.1177/1082013218782368

Cited by 33 publications

(26 citation statements)

References 30 publications

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“…Generally speaking, the higher the gluten index of the flour, the longer the stability time and the stronger the gluten strength (Oikonomou et al, 2015). Kaushik reported that rheological properties of the dough strongly correlated with the gluten index (Kaushik, Chawla, Kumar, Janghu, & Lohan, 2018).…”

Section: Resultsmentioning

confidence: 99%

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Zhao

Deng

et al. 2020

Cereal Chem

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Background and objectives:The effects of gluten on rheological properties of dough and qualities of noodles with potato-wheat formulated flour blends were investigated with the objective of developing and optimizing formulation. Findings: Using a formulated flour with potato mass ratio of 30% as the base flour and varying gluten addition, it was shown that addition of wheat gluten at levels of 7.0%-9.0% not only improved rheological properties of the formulated flour, but also improved the textural properties of noodles. The effects of the water and salt on the qualities of noodles were also investigated. The L9(34) orthogonal design results showed that the optimal noodle formulation was wheat gluten level of 8.0%, salt level of 4.0%, and water level of 47.0%, giving a cooked broken rate of 2.10% and sensory score of 88.6. Conclusions: For the base flour of potato/wheat 30:70, wheat gluten addition of 7.0%-9.0% improved farinograph and extensograph properties as well as textural properties.The optimal formulation of noodles was potato flour level of 30%, wheat flour level of 70%, wheat gluten level of 8.0%, salt level of 4.0%, and water level of 47.0%. Significance and novelty: Gluten has been used to improve rheological properties of dough and qualities of noodles with potato-wheat flour blends. K E Y W O R D S gluten, noodles, potato, wheat flour blending 602 | ZHAO et Al. How to cite this article: Zhao B, Deng J, Li M, et al. Effects of gluten on rheological properties of dough and qualities of noodles with potato-wheat flour blends. Cereal Chem. 2020;97:601-611. https://doi.

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Section: Resultsmentioning

confidence: 99%

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Zhao

Deng

et al. 2020

Cereal Chem

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“…The difference in CV peak current was validated using the one-way analysis of variance (ANOVA) followed by a least significant difference test at 95% confidence (Kaushik et al 2018). For the calculation of means and standard error mean (SEM), Microsoft Excel, 2016 (Microsoft Corp., Redmond, WA) was used.…”

Section: Discussionmentioning

confidence: 99%

Optimized DNA-based bioassay for Leptospira interrogans detection: a novel platform for leptospirosis diagnosis

et al. 2019

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An optimized DNA-based bioassay for Leptospira interrogans detection has been developed. Electrochemical studies of the developed biosensor were done using cyclic voltammetry (CV) and differential pulse voltammetry (DPV). Surface characterization of the biosensor was done using scanning electron microscopy (SEM). The biosensor showed specificity to L. interrogans as determined by specificity studies. The sensitivity of the biosensor was 264.5 µA/cm 2 /ng and lower limit of detection (LOD) was 0.015 ng/6 µl using CV. The biosensor was also validated with serum samples spiked with singlestranded leptospiral DNA. The developed biosensor also showed good stability for a period of 6 months at 4 °C as shown by the DPV analysis. Research highlightsThe developed DNA-based bioassay is the first report on biosensor-based leptospirosis diagnosis. The developed bioassay is a DNA-based amperometric biosensor specific to L. interrogans causing leptospirosis. The biosensor has a sensitivity of 264.5 µA/cm 2 /ng and a lower limit of detection (LOD) of 0.015 ng/6µl. The biosensor was stable for 6 months with only 13% loss in DPV peak current.

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“…For protein content conversion factor of 6.25 was used. Triplicate samples were analyzed for each parameter 12 After the analysis of engineering properties for ripe and unripe tendu fruits, drying behavior of ripe tendu fruit slices were studied.…”

Section: Proximate Analysis Of Tendu Fruits Proximate Compositionmentioning

confidence: 99%

Selected Engineering Properties and Drying Behavior of Tendu Fruit

Jamil

Mohite

Sharma

2020

Curr Res Nutr Food Sci

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In this study, the selected engineering properties of tendu fruit (ripe and unripe) and drying of behavior of tendu fruit slices in different dryers at two temperature levels were investigated. The drying was conducted at 50°C and 60 °C for the slices of 1cm, 2cm, and 3 cm in tray dryer, vacuum dryer, and freeze dryer, respectively. The moisture ratio using modified page equation was used to study the drying behavior. The engineering properties such as bulk density, true density, Carr’s compressibility index, surface area, unit volume, angle of repose, and the coefficient of static friction were studied for tendu fruits , results showed a slight variation in values of ripe and unripe fruit. The porosity and Carr’s compressibility index for ripe and unripe tendu fruits were found (26.12% and 24.89 %) and (6.64 and 7.67), respectively. Whereas the proximate analysis did not found major differences in the ash, crude fat, crude fiber, and protein content values. The drying ratio for vacuum drying was found better results when compared to tray drying for all thickness of fruit slices. The tendu fruit slices of 1cm thickness at 60°C found better result in vacuum drying compared to tray drying and the best fit for modeling on the basis of X2, R2 and RSME also proved it. Freeze drying as a continuous drying process found the best quality of dried slices for all thicknesses with the final product moisture content between 7-10% (wet basis, wb).

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Effect of premilling treatments on wheat gluten extraction and noodle quality

Cited by 33 publications

References 30 publications

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Optimized DNA-based bioassay for Leptospira interrogans detection: a novel platform for leptospirosis diagnosis

Selected Engineering Properties and Drying Behavior of Tendu Fruit

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