Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours

Gavurníková, Soňa; Havrlentová, Michaela; Mendel, Ľubomí­r; Čičová, Iveta; Bieliková, M.; Kraic, Ján

doi:10.2478/v10207-011-0015-y

Cited by 11 publications

(13 citation statements)

References 13 publications

(15 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Gavurníková et al (2011) and Maktouf et al (2016) reported that there is decline in DDT on increment of level of millet flour in wheat flour. Dough should be optimally developed and should possess the strength to hold steam accounting for higher puffing height of chapatti.…”

Section: Empirical Rheology Of Wheat and Finger Millet Flourmentioning

confidence: 99%

See 1 more Smart Citation

Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

et al. 2018

View full text Add to dashboard Cite

Background and objectives: Steam leavened flat breads (chapatti) are the staple food of Asian people and cheap source of protein and energy. Finger millet addition can significantly enhance the nutritional status of chapatti as well as utilization on domestic and industrial scale for nutritional security. The study was conducted to assess the effect of finger millet flour incorporation in whole wheat flour on dough characteristics, pasting, and chapatti making attributes. Findings: The finger millet flour addition was negatively correlated (p ≤ 0.05) with water absorption capacity (r = −0.992), dough stability (r = −0.978), lightness (r = −0.999), puffing height (r = −0.996), and overall acceptability (r = −0.987) of the chapatti. The study clearly depicted that dough with 40% level of incorporation of finger millet flour possesses poor dough handling and sheeting characteristics. Redness and high phenolic content of finger millet accounted for reduced L* (46.73 ± 2.858)and b* (8.89 ± 0.425) values, whereas, a* values increased to 9.45 ± 0.325. Overall acceptability was also decreased from 9.0 ± 0.23 to 7.13 ± 0.22. The study concluded that addition of finger millet flour at 20% level resulted in dough with good handling and sheeting properties and overall acceptable chapatti. Conclusions: Considering dough handling, sheeting, and sensory analysis, finger millet flour at 20% level addition was recommended for chapatti preparation. Finger millet flour addition improved the nutritional profile of chapatti. Significance and novelty: This work extensively suggests that incorporation of finger millet will result in improvement of nutritional quality of chapatti as well as utilization of finger millet. This approach can be used to avail the nutritional benefits of finger millet as well as to increase the contribution of finger millet in food industry. K E Y W O R D Schapatti quality, dough handling, empirical rheology, finger millet

show abstract

Section: Empirical Rheology Of Wheat and Finger Millet Flourmentioning

confidence: 99%

“…Reduced viscoelastic network has poor strength to stretch and thus reduced puffing. Gavurníková et al (2011) and Maktouf et al (2016) reported that there is decline in DDT on increment of level of millet flour in wheat flour.…”

Section: Empirical Rheology Of Wheat and Finger Millet Flourmentioning

confidence: 99%

Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

et al. 2018

View full text Add to dashboard Cite

show abstract

“…It can be observed that these samples are the same that have recorded high values of the softening degree. The Farinograph Quality Number influences the dough softening parameters [4]. Whole buckwheat flour addition in white wheat flour had considerable effects on the technological properties of wheat flour and dough.…”

Section: Fig 1 Variation Of Falling Number and Sedimentation Index mentioning

confidence: 99%

“…In the paper [4] it is shown that in composite flours wheat-buckwheat, the total ash content sgnificantly increased with increased ratio of buckwheat in the proportion of 5 to 30 % (w/w). Thus, addition of buckwheat decreased the sedimentation index, but not significantly, while the falling number was increased significantly by addition of ≥ 15 % (the falling number increasing at 254 s for 15 % addition buckwheat to 291 s for 30 %).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, by combinig wheat flour with buckwheat flour products are obtained that provide slow digestible starch, giving them special nutritional importance, having similar effects to those of dietery fibers (prevention of colon cancer, lowering the glycemic index, could be nutritionally important diabetics) [3]. Whole buckwheat flour is a natural additive for white wheat flour that could improve the nutritional and functional value of final bakery products [4]. The literature studies showed that the DOI: 10.22616/ERDev2018.17.N393 good chemical composition of buckwheat is retained in backery products, though in pasta it is used mixed with different types of cereals (wheat, millet, rice, etc.)…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of whole buckwheat flour on technological properties of wheat flour and dough

Stefan

Voicu

Constantin

et al. 2018

Engineering for Rural Development

View full text Add to dashboard Cite

Abstract. In recent years, due to their chemical composition and high nutritional value, the food products, in which the buckwheat meal is used, have attracted widespread interest, becoming more and more popular. Food products, in which buckwheat meal is used, include pasta, biscuits, bread, cakes, pastry products. The aim of this study was to evaluate the technological parameters (sedimentation index and falling number) for the white wheat flour blends with whole buckwheat flour and rheological properties of dough made from these two types of flour. Thus, the blends were made from wheat flour and whole buckwheat flour in proportion of 10 %, 20 %, 30 %, 40 % and 50 %. Also, the technological properties of 100 % white wheat flour were determined for comparison. The technological properties of mixed flour and dough were determined according to the international standard methods. The addition of whole buckwheat flour to wheat flour influenced the technological and rheological parameters of mixed flours: increasing the amount of whole buckwheat flour (from 10 % to 20 %, 30 % and 40 %) causes decrease of the falling number (from 411 s, 382 s, 249 s up to 234 s, respectively) and of the sedimentation index (from 28 ml of wheat flour to 22-18 ml). With the increase of whole buckwheat ratio, the water absorption increased significantly from 58.6 % to 79.9 %, the dough development time increased significantly from 2.2 minutes to 8.7 minutes but the dough stability decreased from 7.9 minutes to 1.6 minutes. Regarding the Farinograph Quality Number, it is observed that the values increased with whole buckwheat flour addition of 10 %, 40 % and 50 %, but for the samples with addition of 20 % and 30 % this parameter decreased. The obtained results are important for the specialists of the bakery technological process.

show abstract

Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread

Bender

Fraberger

Szepasvári

et al. 2017

Eur Food Res Technol

View full text Add to dashboard Cite

The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stability of selected strains was also evaluated upon back-slopping. Results showed that the bread properties were greatly affected by the Lb. strains. Millet breads achieved lower specific volumes (1.80-2.19 cm 3 /g), higher crumb firmness (19.01-42.19 N) and lower relative elasticities (21.5-43.4%) than buckwheat breads. Compared with the CS, Lactobacillus pentosus and Lb. hammesii positively influenced the crumb firmness of buckwheat and millet breads, respectively, while Lb. paralimentarius enhanced this property in both breads. Only one of the two Lactobacillus sanfranciscencis strains was able to improve all functional properties in both GF breads. Back-slopping of the sourdoughs revealed stable properties in case of buckwheat, while maturity of the millet sourdough could not be reached. These observations were supported by the microbial count, metabolite production and carbohydrate consumption. Mature sourdough significantly improved the crumb firmness and porosity of the GF breads. These results highlighted the importance of selecting the appropriate lactic acid bacteria strains, to maximize the quality of GF bread.

show abstract

Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours

Cited by 11 publications

References 13 publications

Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

Effect of whole buckwheat flour on technological properties of wheat flour and dough

Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread

Contact Info

Product

Resources

About