Researching the rheological properties of spelt flour dough of different grinding

Pysarets, Olha; Bela, Nataliia; Polonska, Tetiana

doi:10.31073/foodresources2020-14-16

Cited by 2 publications

(2 citation statements)

References 4 publications

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“…Following O. Pysarets et al (2020), wholegrain spelt flour is a valuable functional raw material in the technology of bakery products production, but it has significant differences in rheological properties from conventional wheat flour, which is why it requires certain technological measures to improve the quality of finished products. Products made from spelt flour have a smooth surface, dark golden colour and regular shape, specific volume of 2.4 cm 3 /g, and porosity of 68%.…”

Section: Discussionmentioning

confidence: 99%

Research of quality indicators of different types of wholegrain flour

Pismennyi,

Nikonchuk,

Shevchuk

et al. 2023

Scientific Horizons

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The concept of modern nutrition involves the presence of the maximum amount of nutrients, including vitamins, essential amino acids, carotenoids, natural antioxidants, minerals, phenolic and tannin compounds, organic acids, and dietary fibre, which is why the food industry is interested in developing wholegrain products based on crops such as wheat, rye, barley, triticale, buckwheat, corn, and rice. The purpose of the study is to evaluate wholegrain flour using modern production technologies and control its quality, which will lead to a new level of development in the Ukrainian food industry and ensure increased profitability of the flour milling and baking industries. Methods used in the study: theoretical – analysis, synthesis, comparison and generalisation; experimental – identification and measurement to determine the physicochemical, organic, grinding, flour-milling and baking quality indicators of wholegrain wheat flour. Characterising the experimental data of different types of wholegrain flour, it was established that the content of dry matter, crude protein, crude fat, crude fibre or fibres, mineral content, and easily hydrolysed carbohydrates (starch, hemicellulose) were in the range of 84.7-88.8%, 10.2-16.3%, 0.9-1.7%, 2.3-4.8%, 1.2-3.2%, and 77.5-84.2%, respectively. Indicators such as ash content and flour size directly depended on the grinding scheme and the integrity of all anatomical grain particles. The technology of wholegrain wheat flour production combines the advantages of existing milling methods with minimising the adverse effect on the qualitative and quantitative gluten content, which varied from 21% to 36% in wholegrain flour samples, and the gluten deformation index ranged from 53.8 to 81.7 units. The materials of the study are of practical significance and indicate the need for further research, since when assessing the quality indicators and examining the characteristics of wholegrain wheat flour, attention should be devoted to the further development of optimal technology for the production of bread from this raw material

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Section: Discussionmentioning

confidence: 99%

Research of quality indicators of different types of wholegrain flour

Pismennyi,

Nikonchuk,

Shevchuk

et al. 2023

Scientific Horizons

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show abstract

Section: Discussionmentioning

confidence: 99%

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2023

Scientific Horizons

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Свідоцтво про державну реєстрацію друкованого засобу масової інформації серії КВ № 24997-14937 ПР Науковий журнал включено до категорії А Переліку наукових фахових видань України, у яких можуть публікуватися результати дисертаційних робіт на здобуття наукових ступенів доктора та кандидата ветеринарних, економічних, сільськогосподарських і технічних наук зі спеціальностей: 051 -Економіка; 071 -Облік і оподаткування; 072 -Фінанси, банківська справа та страхування; 073 -Менеджмент; 075 -Маркетинг;

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Researching the rheological properties of spelt flour dough of different grinding

Cited by 2 publications

References 4 publications

Research of quality indicators of different types of wholegrain flour

Research of quality indicators of different types of wholegrain flour

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