Wheat milling by-products and their impact on bread making

Hemdane, Sami; Leys, Sofie; Jacobs, Pieter J.; Dornez, Emmie; Delcour, Jan A.; Courtin, Christophe M.

doi:10.1016/j.foodchem.2015.04.048

Cited by 63 publications

(46 citation statements)

References 30 publications

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“…For example, by substituting white wheat flour with grape by‐product, seeds or peels, dough rheology is affected by the addition level and particle size (PS) (Mironeasa et al, ; Mironeasa et al, ). The PS represents a critical parameter that influence the dough rheology in a different way (Hemdane et al, ; Kurek, Wyrwisz, Piwińska, & Wierzbicka, ; Mironeasa et al, ) as different particle fractions have different constituents (Ahmed, Al‐Attar, & Arfat, ; Tsatsaragkou et al, ). Flour PS influences particle hydration and in consequence dough rheology, affecting quality of the final products (Tsatsaragkou et al, ).…”

Section: Introductionmentioning

confidence: 99%

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Mironeasa

2019

J Food Process Engineering

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The valorization of grape peels by‐product to supplement wheat bread has immense potential, particularly in refined wheat flour (RWF) to increase the dietary fibers. The main aims of this study were successful modeling of dough rheological properties using predictive models, investigating the effect of factors, grape peels flour (GPF) variety, level and particle size (PS) of GPF added in RWF on responses, and finally, optimizing the formulation with respect to dough rheological behavior. The rheological properties of grape peels–wheat composite flour formulated with GPF from two variety and increasing levels of GPF (0–9%) in the presence of different PS (large, L > 500 μm; medium, 200 μm > M < 500 μm, and small, S < 200 μm) of GPF was evaluated using farinograph, alveograph, and dynamic oscillation measurements. The artificial neural network models (R2 > .82) developed to predict dough rheological properties highlighted an improved estimation and predictive capabilities compared with response surface methodology models (R2 > .77). The multiobjective optimization approach allowed anticipation of the optimal value for each response in terms of dough rheological properties as function of GPF from white variety of small PS, which replaced RWF at level of 3.81%. Practical applications In the composite flour formulation to produce effectiveness and nutritive bread, optimizing dough rheology in relation to the formulation factors represents the actual need for the bread‐making industry. Dough behavior during mixing (water absorption, dough stability, dough development time, and degree of softening), alveograph parameters (dough tenacity, extensibility, and deformation energy), and dynamic rheological properties (elastic modulus, viscous modulus, loss tangent, and complex viscosity) are considered essential to optimization of grape peels–wheat composite flour formulation. The current study revealed the efficacy of modeling and optimization between response surface and artificial neural network techniques for the grape peels–wheat flour dough rheological properties. The information given from this study would help the industry to develop new bread‐making products with the desired particle size with optimum functional and nutritional properties.

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Section: Introductionmentioning

confidence: 99%

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Mironeasa

2019

J Food Process Engineering

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“…Several health benefits have been accrued to consumption of WB-enriched or whole wheat foods such as improved gut health, reduced risk of colon cancer and cardiovascular diseases; and these benefits are linked to minerals, vitamins and other phytochemicals that are present in the bran fraction of wheat (Dnipe et al, 2015). Although WB has mainly been used as animal feed supplements its use as human food is still less than expected because of its unfavourable impact on functional and sensory properties (Kock et al, 1999;Zhang & Moore, 1999;Song et al, 2013;Hemdane et al, 2015). Partial substitution of wheat flour with WB has been associated with low loaf volume (Noort et al, 2010;Gómez et al, 2011), less desirable organoleptic properties (Yadav & Rajan, 2012), and increased hardness of food (Sobota et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Partial substitution of wheat flour with WB has been associated with low loaf volume (Noort et al, 2010;Gómez et al, 2011), less desirable organoleptic properties (Yadav & Rajan, 2012), and increased hardness of food (Sobota et al, 2015). The negative effect of WB addition on bread has been attributed to a number of factors including dilution of gluten proteins, although this factor is also dependent on the gluten quality of the flour being used (Noort et al, 2010;Hemdane et al, 2015). Size reduction changes the structure of WB, thereby altering the physical, chemical and functional properties of the WB (Zhu et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of size reduction on colour, hydration and rheological properties of wheat bran

2017

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The aim of this study was to determine the effect of size reduction of wheat bran (WB) on water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); rheological and colour properties. Coarse WB exhibited the highest mean values for WHC (6.49 g/g), WRC (5.76 g/g), SC (7.67 g/g) and DHC (4.23 g/g), while these values were significantly reduced in fine WB. Size reduction increased lightness of WB as indicated by high L* values (62.65 to 75.80), Hue angle of 74.63 and whiteness index value of 81.42. Increasing WB additions increased water absorption of dough from 63 to 70.2%, while dough stability decreased from 12.5 min to 6.80 min. As coarse WB addition increased from 1 to 15 g extensibility decreased from 419 BU to 283 BU (highest level of addition). A negative correlation (r 2 = -0.992) was found between farinograph water absorption and all extensograph indices measured; implying that an increase in water absorption of dough led to a significant decrease in extensibility, maximum resistance and energy recorded for the dough. WB can be used as potential additive in foods like bread/ doughnut with the aim of optimizing their quality parameters such as nutritional and textural properties.Keywords: wheat bran; rheology; colour profile; hydration properties; mixing tolerance; particle size.Practical Application: Impact of size reduction of wheat bran on colour and rheological attributes is potentially applicable in development of existing and new cereal products.

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“…Based on these characteristics, IR heating appears to be a suitable technology to stabilize the germ. For IR industrial treatment of these raw materials, a high heat transfer capacity, adequate heat penetration, optimal process control and a fast response regulation for heat transfer are desirable characteristics (Hemdane et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Wheat germ stabilization by infrared radiation

et al. 2017

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Wheat germ has an important enzymatic activity, being lipases the enzymes which cause the highest impact in the reduction of shelf life. The objective of this study was to evaluate the effects of infrared radiation on wheat germ stabilization in an attempt to extend the shelf life. The effects of treatment time, gap (sample distance to IR emitters) and infrared radiation intensity on wheat germ were analyzed through response surface methodology. Final moisture content, final temperature, color of germ and germ oil quality parameters: free fatty acid content changes and total tocopherol content were the responses evaluated using a Box-Behnken design. A combination of an infrared radiation intensity of 4800 W/m 2 , a 3 min treatment and 0.2 m emitter-sample distance were the best processing condition to stabilize the wheat germ without significantly reduction of the tocopherol content. A confirmatory experiment was conducted with these optimal conditions, and the heat-treated and raw germ samples were stored for 90 days at room temperature in three layer packages to protect them against light and oxygen. The oil quality parameters indicated that the raw germ had a shelflife of about 15 days, with the heat-treated wheat germ maintaining its quality for at least 90 days under these stored conditions.

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Wheat milling by-products and their impact on bread making

Cited by 63 publications

References 30 publications

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Effect of size reduction on colour, hydration and rheological properties of wheat bran

Wheat germ stabilization by infrared radiation

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