Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Bressiani, Joseane; Oro, Tatiana; Silva, Paola Da; Montenegro, Flávio Martins; Bertolin, Telma Elita; Gutkoski, Luiz Carlos; Gularte, Márcia Arocha

doi:10.17221/239/2018-cjfs

Cited by 36 publications

(23 citation statements)

References 31 publications

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“…In order to obtain information on the rheological characteristics, the Mixolab technique can be taken into account since, in only one test, it can predict the quality of the finite product, simulating dough behavior in the bread-making process. The Mixolab technique has been used to assess the impact of different milling fractions from whole buckwheat grains on the rheological properties [30], as well as the effect of amaranth and quinoa milling fractions on wheat flour dough rheology [31,32].…”

Section: Introductionmentioning

confidence: 99%

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Coțovanu

Mironeasa

2021

Applied Sciences

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Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to predict bread quality were investigated. Moisture content, proteins, ash, lipids, and carbohydrates varied irregularly depending on the particle size. The medium particle fraction is the richest in protein, lipid and ash, which are positively correlated with its water and swelling properties and negatively correlated with its volumetric density. The alpha-amylase activity increased with the particle size increase in composite flour. The Mixolab data revealed that the decrease of particle size increased water absorption, dough viscosity during the starch gelatinization and retrogradation stage, while the addition level increased the dough development time and gel stability, and decreased the rate of protein weakening. Following the optimization process and the desirability function approach, it was established that the most appropriate rheological properties are provided by buckwheat flour addition level of 10.75% for medium particle fraction. These results can be helpful for bakery producers to diversify baked products with the desired particle fraction with optimal technological and nutritional properties along with beneficial effects to consumers.

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Section: Introductionmentioning

confidence: 99%

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Coțovanu

Mironeasa

2021

Applied Sciences

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“…In previous research works, wet gluten and dry gluten were significantly correlated with water absorption whereas gluten index had significant correlation with dough stability time and dough development time of wheat varieties retaining bread making potential [15]. A study reflected that whole wheat flour of coarser particles affect gluten network and baking properties [16]. Similarly positive correlation was recorded between wet gluten content and sensory attributes of crackers [17].…”

Section: Discussionmentioning

confidence: 84%

Textural properties of chapatti from different wheat varieties flour

Yousaf

Arif²,

Akbar³

et al. 2020

SN Appl. Sci.

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This study was aiming to evaluate wheat flour parameters related to suitability for chapatti making, milled from Pakistani wheat varieties. Wholemeal flours (protein = 12.5-10.2%; wet gluten = 21.0-26.0% and gluten index = 22-99) of thirteen Pakistani wheat varieties grown in Pakistan varied in physicochemical and rheological characteristics, all varieties were suitable for chapatti making but Punjab-11, Galacy-13 and commercial wholemeal flour (CWMF) as a benchmark were found to be excellent for intended purpose. Moderate stickiness, sheeting ability and contraction after sheeting of dough was evaluated in Punjab-11, Galaxy-13 and CWMF, made dough easy to handle. Texture of chapatti was estimated by determining the softness through Instron Universal Testing Machine. Score by panel indicated that wholemeal flour of wheat varieties utilized for chapatti making were good to excellent in sensory attributes. Correlations were determined between some sensory and quality parameters of chapatti.

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“…They found that grinding wheat with such an MC leads to an increase in grain temperature, which has a negative influence on the flour properties [8]. Other authors produced whole wheat flour from grain with MCs of 15% [21] and 16% [22]. They found that coarse particles had a negative influence on the gluten network and flour baking quality, whereas research conducted by [23] showed that multistage milling of dried wheat (about 8% moisture) without tempering allows wholegrain flour with better baking quality than wholegrain flour from tempered wheat (about 16%) to be obtained.…”

Section: Introductionmentioning

confidence: 99%

“…According to their study, wheat grain with low MCs (e.g., 10-12%) produced adequate quality wholemeal flour. However, the mentioned authors [8,[21][22][23][24] did not study the grinding energy requirements.…”

Section: Introductionmentioning

confidence: 99%

Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production

Hassoon¹,

Dziki

Miś

et al. 2020

Processes

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The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat—soft spelt wheat and hard Khorasan wheat—were dried at 45 °C to reduce the moisture content from 12% to 5% (wet basis). Air drying at 45 °C and storage in a climatic chamber (45 °C, 10% relative humidity) were the methods used for grain dehydration. The grinding process was carried out using a knife mill. After grinding, the particle size distribution, average particle size and grinding energy indices were determined. In addition, the dough mixing properties of wholemeal flour dough were studied using a farinograph. It was observed that decreasing the moisture content in wheat grains from 12% to 5% made the grinding process more effective. As a result, the average particle size of the ground material was decreased. This effect was found in both soft and hard wheat. Importantly, lowering the grain moisture led to about a twofold decrease in the required grinding energy. Moreover, the flour obtained from the dried grains showed higher water absorption and higher dough stability during mixing. However, the method of grain dehydration had little or no effect on the results of the grinding process or dough properties.

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Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Cited by 36 publications

References 31 publications

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Textural properties of chapatti from different wheat varieties flour

Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production

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