Rheological characteristics and baking quality of flours from Nigerian grown wheat

Elemo, Gloria N.; Osibanjo, A. A.; Ibidapo, Olubunmi; Ogunji, Akinyele; Asiru, W.B.; Zakari, Turaki; Olabanji, Oluwasina Gbenga

doi:10.5897/ajfs2017.1565

Cited by 3 publications

(1 citation statement)

References 12 publications

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“…Despite the economic and nutritive importance of wheat and Nigeria's potential for its production, only 90 000 tonnes of wheat is produced in the country while 4 000 000 tonnes are consumed in the same country annually (Adetokunbo et al, 2017). Some of the factors for the low production of wheat in Nigeria are low capital investment in agriculture, small farmland hold, low level of mechanized farming, lack of properly fitted farming equipment for the crop production and processing, among others.…”

Section: Introductionmentioning

confidence: 99%

Adaptive Performance Evaluation of IAR-Sorghum Thresher for Two Varieties of Wheat

Afolabi

Oguntade

Abdulkadir

2021

Basrah J. Agric. Sci.

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With the aim of providing a multi-crop thresher to local farmers, the IAR-sorghum thresher was evaluated using varieties of wheat. Among the factors which were varied in the randomized complete block design experiments used in the evaluation were 2 levels of moisture content, 2 levels on feed rate, 3 levels of cylinder speed and 3 replications of each treatment. The indices used to measure the effectiveness and efficiency of the thresher to process wheat were threshing efficiency, cleaning efficiency, scatter loss from thresher and its output capacity. The fuel consumption rates of carrying the tasks out were also determined for the 2 moisture contents of each variety. These indices translate into the economics qualities and quantities which would influence the acceptance or other of the thresher by targeted farmers. It was found that the thresher could thresh the crop to a threshing efficiency of 95%, cleaning efficiency of 82%, scatter loss of 10% achieved by the thresher was rather high, and the output capacity of 9 kg hr-1 was not satisfactorily. Hence, the recommendation on how to improve on the thresher performance and the rate of fuel consumption were provided.

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Section: Introductionmentioning

confidence: 99%

Adaptive Performance Evaluation of IAR-Sorghum Thresher for Two Varieties of Wheat

Afolabi

Oguntade

Abdulkadir

2021

Basrah J. Agric. Sci.

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Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends

et al. 2020

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Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food

El-Kherbawy¹,

Dewidar²

2019

SCUJ

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The present study was conducted to explore the nutritive value of Garden Cress Seeds (GCS) and its utilization into products like brioche bread to improve its nutritional quality. Rheological characteristics of two Egyptian wheat flour varieties (Gemmeiza 9 and Seds 12) using Mixolab indices (Chopin+) were done to choice the suitable one for brioche dough. DPPH scavenging activity (%) and total phenols of GCS were determined. Different levels of GCS powder (Zero, 1, 2, 3, 4 & 5%) were added to the chosen wheat flour and examined its impact on chemical composition (moisture, protein, fat, ash, fiber, CHO by difference & calories). Sensory evaluation, physical properties (water activity, color & freshness properties) and microbiological examination (total count, molds-yeast & Staphylococcus aureus) for the product were done. Results showed that concerning rheological indices, Seds 12 variety had higher dough stability (4.02 min), higher water absorption (58.1%), higher protein quality as C 2 = (0.44 Nm) and higher quality of starch as C 3 = (1.90 Nm). Also, showed the most stable gel in the hot phase (C 4 = 1.72 Nm) and ordering of starch molecules (C 5) = 2.67 Nm when compared with Gemmeiza 9 which recorded (3.03 min, 51.2%) and (0.31, 1.84, 1.62 and 2.45 Nm), respectively. Based on that, it was selected for dough preparation. Adding GCS powder in 1, 2 & 3% percentage to the dough showed good acceptability for brioche bread regarding sensory evaluation. No significant difference was observed either when either the previous concentrations were compared to each other or the control sample. GCS powder contains considerable amounts of protein, fat, ash, fiber and CHO which were 20.68, 26.79, 4.25, 4.25 & 39.49 g/100g, respectively. Also, it contains high amounts from minerals (Fe, Mn, Zn, Cu, Ca, Mg, P, K & Na). Basically, moisture, protein, fat, ash and minerals contents were increased directly proportional to the level of GCS added in the formulation of brioche. Moreover, brioche bread samples had Ca/P ratio ranged from 1.63 to 1.92 and Na/K ratio 0.04 which close to recommended ratios. It also good source of phenolic compounds, as it contains appreciable amounts from total phenols (44.49 mg/100g as Gallic acid) and its DPPH scavenging activity was 47.10%. According to the microbiological examination, it recommended use high concentrations from GCS in brioche bread (4 and 5%) as they showed antibacterial and antifungal attitude than the low concentrations (1, 2 & 3%); the differences was significant (p<0.05). The obtained results can use easily in the Egyptian Bakery pilot plants to arrive strategic goal of Egyptian government especially, the low cost of brioche bread unit as a functional food.

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Rheological characteristics and baking quality of flours from Nigerian grown wheat

Cited by 3 publications

References 12 publications

Adaptive Performance Evaluation of IAR-Sorghum Thresher for Two Varieties of Wheat

Adaptive Performance Evaluation of IAR-Sorghum Thresher for Two Varieties of Wheat

Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends

Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food

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