Quality evaluation of differently processed wheat flours

Dutta, Anuradha; Tilara, Soni; Jantwal, Chetna; Khan, Raushan

doi:10.18805/ajdfr.dr-1179

Cited by 4 publications

(4 citation statements)

References 6 publications

(6 reference statements)

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“…Modern wheat flour grinding technology is basically divided into two grinding processes, traditional and peeling (Dutta, Tilara, Jantwal, & Khan, ). Traditional grain grinding is the screening of bran and germ after crushing grain.…”

Section: Introductionmentioning

confidence: 99%

Effect of peeling treatment on the physicochemical properties of quinoa flour

Ying

Gong

et al. 2020

J Food Process Engineering

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To explore the effects of peeling treatment on the properties of quinoa flour, changes in the physical and chemical properties of quinoa flour before and after peeling treatment and the existing grinding process (full and traditional flour) were carried out. The peeling treatment reduced the contents of saponins, phytic acids, ash, and insoluble dietary fiber, but the protein, starch and soluble dietary fiber contents increased compared to full flour (p < .05). The peeling treatment increased the contents of total phenol and mineral elements compared to traditional flour (p < .05). The water-holding capacity, transparency, freeze-thaw stability, and condensation characteristics of the peeled quinoa flour increased compared with full flour and traditional flour (p < .05). Similarly, reconstituability, and processing quality were all significantly improved compared to full flour and traditional flour (p < .05), even though some indexes were better than traditional flour. After extrusion and puffing to make puffed flour, the agglomeration of the peeled flour and viscosity of the quinoa paste decreased and the dextrose equivalent value increased (p < .05). These results indicated that the peeling treatment retained more of the nutrients of quinoa flour and improved the processing characteristics of quinoa flour. Practical applicationsTo explore the effects of peeling treatment on the properties of quinoa flour, changes in the physical and chemical properties of quinoa flour before and after peeling treatment and the existing grinding process (full and traditional flour) were carried out. This study provided a theoretical basis for solving the contradiction between the poor taste of full flour and poor nutrition of traditional flour in quinoa processing products, to retain the maximum nutrient composition of quinoa, and to improve the taste, color, and texture of the product.

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Section: Introductionmentioning

confidence: 99%

Effect of peeling treatment on the physicochemical properties of quinoa flour

Ying

Gong

et al. 2020

J Food Process Engineering

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“…Therefore, it can be concluded that with increase in amount of ghee residue in Cake the percentage of protein, fat and calcium increased. Energy and Carbohydrate content decreased by increasing the level of Ghee residue since refined flour contain 356.64kcal energy per 100g (Dutta et al 2018) so with the decrease in refined flour content the energy value of cake decreases significantly.…”

Section: Sensory Characteristics Of Cakementioning

confidence: 98%

Nutritive value of ghee residue incorporated bakery product

Ranjan¹,

Chauhan²,

Singh³

et al. 2020

IJDS

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The present study entitled "Nutritive value of ghee residue incorporated bakery product" was carried out with the objectives to utilize the ghee residue for the preparation of bakery products. The products prepared were cake and muffins by utilization of ghee residue incorporated in different proportions and served as treatments T 1, T 2 , T 3 and T 4 respectively and T 0 served as control. Estimation of fat, carbohydrate, protein, energy, calcium was found by AOAC (2005) methods. Sensory evaluation was carried out using the nine-point Hedonic scale. The nutritive value of the prepared products was determined using food composition tables. Data obtained were statistically analysed by using analysis of variance (ANOVA), (t) test and critical difference (CD) techniques. On the basis of findings, it was observed that in case of Cake and muffins both 60 percent refined flour and 40 percent ghee residue incorporation level scored the best with regard to colour, body and texture, taste and flavour and overall acceptability. In case of cake, the calcium (71.35/100g), protein (23.48g/100g) and fat (89.96g/100g) were increased as compared to control while in muffins calcium (68.01mg/100g), protein (21.48g/100g) and fat (90.72g/100g) were increased as compared to control. Cost of the products on the basis of raw ingredients per 100g ranged between Rs 29.00 for cake, Rs 31.00 for muffins. It was concluded that ghee residue can be incorporated in the preparation of different products for improving the nutrient content.

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“…Bread is one of the oldest products widely consumed in the world. This fermented food is manufactured mainly from wheat flour, water, salt and yeast by a series of operations of mixing, proofing, shaping and baking (Dutta et al 2018). Bread is a very elaborate food; its preparation requires a technological and scientific knowledge to achieve a finished product of very good nutritional and sensory quality.…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Sensory Attributes of Dough and Bread Fortified by Carob, Malt and Soybean Flours

Hariri¹,

Ouis²,

Bouhadi³

et al. 2023

AJDFR

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Background: The objective of this study was to evaluate the effect of the partial replacement of wheat flour by carob, malt and soybean flours on the characteristics of dough’s and breads. Methods: For preparation of basic dough, wheat flour was blended with water, sodium chloride and dried yeast. The samples were subjected to the operations of mixing, proofing and baking. The carob, soybean and malt flours were used in increasing ratio 1-5%. Result: Physicochemical properties of composite flours showed that the proteins level (for soybean), ash, fat, fatty acids and starch were increased with increase level of flours substitution. Composite flours prepared with carob and soybean displayed higher amounts of dry and wet gluten, Zeleny number and lower value of failing number. For sensory characteristics, carob and soybean breads received higher liking scores compared to the malt and wheat samples. For malt, only 1% was able to improve the color, section shapes and texture of bread. This study demonstrated the potential use of carob, soybean and malt flours to improve the overall characteristics of the dough’s and breads.

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Quality evaluation of differently processed wheat flours

Cited by 4 publications

References 6 publications

Effect of peeling treatment on the physicochemical properties of quinoa flour

Effect of peeling treatment on the physicochemical properties of quinoa flour

Nutritive value of ghee residue incorporated bakery product

Quality Characteristics and Sensory Attributes of Dough and Bread Fortified by Carob, Malt and Soybean Flours

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