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Abstract The effect of kneading wheat flour with aqueous cladode extracts on the dough's rheological and pan bread quality characteristics was investigated. Cladodes aqueous extract solutions of 5% and 7.5% positively and significantly (P

The range of methods for assessing the quality of grain and its technological properties in cereal crops, of oat in particular, is extremely limited. The available methods are labor-intensive and not always sufficiently informative. The variety of modern processing methods dictates the necessity in searching for more universal and informative assessment methods. Cereal crop breeding also requires high-speed and low-cost methods for assessing grain quality. The present work is a methodological study that uses a limited set oat accessions from the genetic collection of VIR, differing by geographical origin and contrasting technological properties, with an aim of developing a new grain quality assessment method and testing new methods for analyzing technological properties. The resulting criteria are compared with each other and with more traditional indicators. New systems for assessing the technological properties of grain of naked and covered oat have been proposed. A new method of sedimentation analysis for cereal crops is proposed. The diversity of the oat protein complex is exemplified in the results of sedimentation analysis, and of the carbohydrate complex – in the results of its testing by a micro-visco-amylograph. The variety of interactions between oat grain storage substances and wheat material during joint processing is shown by assessing the rheological properties of the dough mixture using a farinograph. The obtained results can be recommended for the assessment for breeding purposes, as well as for obtaining complete information about the quality of oat grain for the purpose of its further processing.

In this study, we explored the potential of oleogels to serve as a substitute for traditional shortening throughout the entire cookie production process. Specifically, oleogel was prepared using expeller‐pressed high oleic soybean oil (EPHOSO) with 10 wt% of either rice bran wax (RBX) or monoacylglycerol (MAG) to replace shortening in cookie making. Rapid Visco Analyzer and Farinograph were used to thoroughly assess the impact of replacing shortening with oleogels on the qualities of cookie dough. The results demonstrated the efficacy of MAG oleogel in replicating the attributes of traditional shortening in cookie doughs, in terms of water absorption, dough consistency, and dough stability. The overall quality of cookies prepared with oleogels was comparable to the ones prepared with shortening. Additionally, the oxidative stability indicated the remarkable advantage of EPHOSO‐based oleogels, which displayed an elevated resistance to oxidative processes compared to its liquid form. Furthermore, cookies prepared with MAG oleogel exhibited prolonged oxidative stability than those prepared with shortening. Overall, the results underscore the potential of EPHOSO oleogels, particularly those incorporated with MAG, could enhance the oxidative stability of cookies without diminishing the physicochemical qualities of the end product. [ABSTRACT FROM AUTHOR]

The present study aims to determine the chemical composition, nutritional evaluation and bioactive compound content of Khalas date seed powder (DSP). Also, the application of partial replacement of wheat flour with DSP in the manufacture of Egyptian Balady bread will be within the scope of this investigation. The moisture, total protein, crude fat, crude fiber, ash and carbohydrates content of DSP were 8.11, 6.62, 9.03, 17.35, 1.71 and 57.18%, respectively. Also, mineral analysis of DSP revealed that it contains a variety of estimated effective components. K recorded higher content followed by P, Mg, Ca, Na, Fe, Mn, Cu, Zn and Se. For bioactive compounds in DSP, the total phenolic was observed as the most abundant, followed by polysaccharides, flavonoids, saponins, tannins, terpenoids, lutein, triterpenoids, anthocyanins and carotenoids. Mixing DSP (5-20%) into wheat flour increases all the assayed minerals except Zn and Cu, all assayed bioactive compounds except phytates and free radical scavenging activity. In terms of rheological properties, adding DSP to dough increased all farinograph parameters, including water absorption, arrival time, dough development time, dough stability, and farinograph quality number, by 9.38 to 40.94, 13.67 to 102.88, 2.01 to 28.92, 4.99 to 52.91, and 5.43 and 21.81%, respectively. Additionally, all extensograph parameters were enhanced, including extensibility, relative resistance to extension, proportionate number, and energy. The rate of increase in all assayed compounds and parameters as the result of DSP mixing levels was recorded dose-response manner. In conclusion, DSP could play an important role in strategies to contribute a major role to bridging the nutritional gap and improving the quality parameters, as a partial substitute for flour. Therefore, the present study recommended that DSP be included in food processing and therapeutic nutrition applications. [ABSTRACT FROM AUTHOR]

In current study, whey powder, guar and tragacanth gums were used at the different levels of 0.1, 0.3 and 0.5%, and in a mixed forms of 0.25% whey powder and 0.25%. Guar gum, 0.25% of whey powder and 0.25% of tragacanth gum in the formulation of Sangak bread to improve farinographic and extensograph properties of dough and physicochemical and sensory properties of bread. The results showed that the highest water absorption and dough development time and the lowest weight loss and firmness were observed in the sample containing 0.5% tragacanth gum. The samples containing guar gum and tragacanth and the sample containing 0.25% whey powder and 0.25% guar gum had the longest dough stability time. Tragacanth gum had the greatest role in reducing the degree of softening and increasing the farinograph quality number. Guar gum was more effective than other ingredients in improving dough extensibility. The effect of tragacanth gum and guar on dough resistance was increasing and decreasing, respectively. The highest energy was observed in the sample containing 0.25% whey powder and 0.25% tragacanth gum. The additives used improved the odor, color and chewability of Sangak bread. Thus, the sample containing 0.5% tragacanth gum (1 priority) and the sample containing 0.25% whey powder and 0.25% tragacanth gum (2 priority) has been introduced as the best samples. [ABSTRACT FROM AUTHOR]

In the modern world there are constant large-scale changes that indicate the need for the development and launching new food products to meet the body's needs for energy and nutrients, since most products on the food market are unbalanced in the main food components. To fortify food products, non-traditional types of raw materials are used. The study and use of various composite mixtures of wheat and flax flour in bread technology will make it possible to enrich finished products with nutrients, ensure the required level of rheological characteristics when kneading dough and obtain high-quality products.The purpose of the research was to study wheat-flax composite mixtures according to a set of quality indicators characterizing baking properties.The objects of the study were wheat-flax composite mixtures with different dosages of flax flour (2.5; 5.0; 7.5; 10%) to the weight of the flour mixture. A sample containing 100% of premium wheat flour was taken as a control sample. The study of the rheological properties of composite mixtures was carried out using a farinograph device. Bread baking was carried out using the test laboratory baking method.It was found that composite mixtures containing flaxseed flour of 5.0 and 7.5% by weight of the flour mixture had quality indicators that contribute to the formation of the rheological properties of the dough throughout the entire technological process, that are necessary for the production of highquality finished products.The obtained data can be used in designing recipes for enriched bakery products and developing innovative technologies in the bakery industry.

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This study assessed edible oil industry byproducts, oil cakes (OC) based on hazelnuts and walnuts (HOC, WOC), to replace wheat flour dough (WD) based on farinograph and extensograph parameters and rheological measurements. The research hypothesis of this work is that replacing part of wheat flour with ground nut oil cakes modifies the rheological characteristics of the dough. WF was replaced at the level of 5%, 10% and 15%. It was shown that use of OC in flour mixtures at various levels significantly influenced the rheological properties of the dough. The water absorption of wheat flour and oil cake mixtures was higher than that of the control sample, and the average value of this indicator was 53.4%. The control sample had the lowest dough development time (DDT), and the presence of HOC or WOC in the system resulted in a significant increase in this parameter (p < 0.05). The average DDT of WDHOC cakes was 4.7 min and was lower compared to WDWOC which was 5.9 min. The WDWOC10% and WDWOC15% samples were characterized by the highest dough stability value and the lowest degree of softening (p < 0.05). The presence of OC in the flour mixtures increased the values of the storage and loss moduli, which was reflected in the K′ and K″ values. The values of these parameters also increased as the level of OC addition increased. WDHOC doughs were characterized by higher values of the K′ and K″ parameters compared to WDWOC. The results of the creep and recovery test showed that the dough with the addition of nut OC was less susceptible to deformation compared to the control dough (p < 0.05). The resistance to deformation increased with the increasing share of HOC or WOC in the mixtures. The average value of viscoelastic compliance (J1) of this parameter for WDHOC dough was on average 1.8 × 10−4 Pa−1, and for WDWOC 2.0 × 10−4 Pa−1. Nut oil cakes are an interesting technological addition to the dough. Their use may have a positive impact on the characteristics of the finished product and expand their application possibilities in the food industry. This is because the dough with the addition of nut cakes was more stiff and less flexible and susceptible to deformation. [ABSTRACT FROM AUTHOR]

AbstractThe incorporation of oat grain fiber (ultrasound-assisted extraction) into the dough was evaluated for its rheological characteristics. Spread ratio increased significantly with an increase in the level of oat fiber. The color tonality of biscuits significantly decreased its L*, b*, C, and hab factors, while the a* factor increased with the level of fortification. A textural study of biscuits showed that less shear force is required to break the biscuits with maximum oat fiber incorporation. Mixograph, Farinograph, and RVA analysis showed that maximum fiber incorporation significantly affected dough stability and development time. With increasing fortification biscuits showed a decrease in protein contents and total carbohydrate contents while fiber and ash contents increased significantly. Non-significant differences among all treatments for fat contents were observed. Dough with 20% incorporation of oat fiber showed good rheological and sensory attributes as compared to 24% fortification (the maximum fortification level). Novel products with improved rheology can be introduced in the market as functional foods against various diseases and product stability.

The study aims to compare three methods used for the evaluation of water absorption of wheat flour: a) a direct method consisting of a standard procedure on a Farinograph-E device and b) two indirect methods, namely NIR spectroscopy and centrifugation. Forty-four samples of Czech food wheat were collected from the harvest year 2021. Namely, 23 samples of food wheat from the standard maturity collection ‘SM2’ and 21 samples from the early maturity collection ‘EM2’. All wheat samples were ground to obtain wheat flour of fine granulation. The flour samples were characterised by protein and ash content of 10.55-14.75% and of 0,59-0.63%, respectively. The water absorption ranged from 55.7% to 63.2% flour weight (Farinograph standard procedure), 60.1-67.1% flour weight (NIR spectroscopy), and 67.6-77.2% flour weight (centrifugation). Based on the results obtained by ANOVA statistical analysis, no significant difference was found for all qualitative parameters of SM2 and EM2 (p = 95%). According to the mentioned methods for both indirect determinations of water absorption in the sets SM2 and EM2, the prediction of the standard farinograph water absorption was more accurate using the NIR technique (minimal and maximal pair differences of 1.01 and 6.86 percentage points, in contrast to 1.78 and 14.87 percentage points for the centrifugation method). Linear regression confirmed the primary importance of protein content for the water absorption values. Also, the ash content should be considered because it reflects the dietary fibre level, and the fibre influences the water absorption values as well.

The cell wall is a non-starch polysaccharide and consists of various bioactive moieties. In addition, it has many functional and nutraceutical properties. The main purpose of this present research was to extract the cell wall from different cereal bran and to characterize it for nutritional and bioactive properties. In addition, the effects of the cereal bran cell wall (CBCW) on functional and rheological properties of wheat flour were elucidated. For this purpose, the cell wall was extracted from different cereal bran (maize, oat, and wheat) via an enzymatic method and characterized for its monosaccharides and phenolic acids contents. Additionally, the rheological properties of wheat flour with the addition of CBCW were determined using the farinograph and mixograph. The results showed that the cell wall contents in oat bran (43.31 ± 1.41%) were higher than those in wheat (41.53 ± 0.09%) and maize bran cell walls (37.31 ± 1.05%). The maize bran cell wall has higher arabinose, xylose, galactose, and glucuronic acid contents, followed by oat and wheat bran cell walls. Furthermore, the oat bran cell wall contained higher total phenolic acid contents as compared to maize and wheat bran. Nevertheless, the ferulic acid content was high in the maize bran cell wall. Moreover, incorporation (2%) of CBCW significantly improved the rheological properties of wheat flour. The water absorption (66.04 ± 0.23%), dough stability (4.54 ± 0.6 min), peak height (66.02 ± 0.03BU), and mixing tolerance index (70.02 ± 0.07%) were high in wheat flour with the addition of oat bran cell walls followed by wheat and maize bran cell walls. Furthermore, the dough development time (6.75 ± 0.25 min) was the highest in the control sample and the lowest mixing time was observed in C4 (5.41 ± 0.12 min), while the softness of dough (139.4 ± 0.02%) was decreased more significantly through the oat cell wall than wheat and maize. Conclusively, CBCW contained different bioactive moieties that have numerous positive effects on the rheological and functional properties of wheat flour.

The study aims to compare three methods used for the evaluation of water absorption of wheat flour: a) a direct method consisting of a standard procedure on a Farinograph-E device and b) two indirect methods, namely NIR spectroscopy and centrifugation. Forty-four samples of Czech food wheat were collected from the harvest year 2021. Namely, 23 samples of food wheat from the standard maturity collection ‘SM2’ and 21 samples from the early maturity collection ‘EM2’. All wheat samples were ground to obtain wheat flour of fine granulation. The flour samples were characterised by protein and ash content of 10.55-14.75% and of 0,59-0.63%, respectively. The water absorption ranged from 55.7% to 63.2% flour weight (Farinograph standard procedure), 60.1-67.1% flour weight (NIR spectroscopy), and 67.6-77.2% flour weight (centrifugation). Based on the results obtained by ANOVA statistical analysis, no significant difference was found for all qualitative parameters of SM2 and EM2 (p = 95%). According to the mentioned methods for both indirect determinations of water absorption in the sets SM2 and EM2, the prediction of the standard farinograph water absorption was more accurate using the NIR technique (minimal and maximal pair differences of 1.01 and 6.86 percentage points, in contrast to 1.78 and 14.87 percentage points for the centrifugation method). Linear regression confirmed the primary importance of protein content for the water absorption values. Also, the ash content should be considered because it reflects the dietary fibre level, and the fibre influences the water absorption values as well. [ABSTRACT FROM AUTHOR]

Summary: Flours from four wheat varieties grown at high (~3180 m) and low altitude (~247 m) were compared for particle size distribution, protein composition (monomeric and polymeric), amino acids, pasting and dough rheological properties. High altitude wheat (HAW) flours showed greater proportion of large size particles and higher protein content, gluten, ash content and each category of gliadins and high molecular weight glutenins but revealed lower gluten index than low altitude wheat (LAW) flours. HAW showed higher extractable polymeric, unextractable monomeric proteins, pasting temperature, damaged starch and arabinoxylans while lower unextractable polymeric, extractable monomeric protein, paste viscosity, dough stability and development time than LAW flours. HAW flours from PBW725 and HD3086 showed higher concentration of total aromatic and lower of total sulphur amino acids than their counterpart LAW flour. Differences in flours characteristics of LAW and HAW were clearly due to differences in accumulation of protein, starch and arabinoxylans. [ABSTRACT FROM AUTHOR]

High molecular weight glutenin subunits (HMW-GSs) at the Glu-1 loci play an important role in the variation of dough strength, elasticity, and end-use quality of bread wheat. Multilocation trials in a wide range of climatic conditions and crop management practices help explain the role of HMW-GSs in the rheological properties of dough. In the current study, allelic variation of HMWs and quality scores were determined in 28 bread wheat cultivars across a wide range of climates and locations in Iran. Twelve HMW-GSs subunits (3 at Glu-A1, 7 at Glu-B1 and 2 at Glu D-1) in 16 unique combinations were identified in the studied cultivars. In the most rheological properties associated with good bread-making quality, the compositions of 1/17 + 18/5 + 10, 1/13 + 16/5 + 10 and 2*/7 + 9/5 + 10 (all with a quality score of 10) had significantly higher values than the other allelic compositions. While, the lowest values were observed in 1/21 + 19/2 + 12 (quality score of 6). The degree of dough softening was significantly greater in 1/21 + 19/2 + 12 than other allelic combinations. At Glu-A1, Glu-B1 and Glu-D1, 2*, 17 + 18 and 5 + 10 had significantly greater qualitative and rheological properties than the other subunits, which are related to the good quality of wheat flour. While null at Glu-A1, subunits 21 + 19 at Glu-B1 and 2 + 12 at Glu-D1 were associated with weak baking quality. Moreover, the highest dough softening values at Glu-A1, Glu-B1 and Glu-D1 were observed in null, 21 + 19 and 2 + 12 subunits, respectively. A negative and significant correlation (P < 0.05) was observed between the degree of dough softening and other qualitative and rheological properties related to good bread-making performance. The results of this study demonstrated the role of HMW-GSs in determining the end-use quality of bread wheat across a wide range of climates and environments. [ABSTRACT FROM AUTHOR]

Background and Objectives: To use the diversity of Brewers' spent grain (BSG) from craft beer as an ingredient of functional bread, it is required to characterize and know their effects on dough and breads. The present work investigated the physicochemical characteristics of BSG, and the farinograph effects of wheat flour substituted by Baltic Porter (BP), India Pale Ale (IPA), and Weiss (W) BSGs in amounts of 10%. Results were used for predicting the end‐use quality and bread‐making performance of wheat flour and wheat flour‐BSG blends. Reliability of prediction was verified by a baking test. Findings: BSG from barley malt beers BP and IPA were higher in protein and lower in carbohydrate content than barley/wheat malt W BSG. The heterogeneity of ground and sieved BSG was shown by pictures taken from microscopy images of endosperm, husk, and husk/endosperm particles varying in quantities, forms, and size. Water absorption of dough was slightly affected by W, while all dough containing BSG had the development time and stability lowered when compared with the control. Conclusions: The prediction of bread‐making performance showed that, while control and BP reached the "bread quality" range, W and IPA scored under "bread quality" range because of their lower stability. On the baking test, specific volume of control, BP, and IPA breads were in agreement with their prediction. W bread, however, in disagreement with prediction, presented specific volume closer to the predicted as "bread quality" BP bread. Significance and Novelty: Beer style affected BSG composition and farinograph behavior of wheat flour dough‐BSG blends, with the stability being the determinant parameter on defining their end‐use and bread‐making quality. Significant correlations of lipid content in BSG were positive for development time and negative for tolerance index. There is no standard farinograph behavior of wheat flour‐BSG blends, with these effects being governed, beyond BSG composition, by protein content of wheat flour. [ABSTRACT FROM AUTHOR]

Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different environments, were evaluated. The einkorns confirmed better flour composition than bread wheat for proteins (on average, 16.5 vs. 10.5 g/100 g), soluble pentosans (1.03 vs. 0.85 g/100 g), and yellow pigment (10.0 vs. 1.0 mg/kg). Technologically, they had better SDS sedimentation values (89 vs. 66 mL), lower farinographic water absorption (52.6 vs. 58.8%), and a similar development time, stability, and degree of softening. Viscoelasticity tests showed lower storage and loss moduli and more prevalent elastic behaviour for Blasco, while rheofermentographic tests showed an anticipated development time (120.8 vs. 175.0 min), higher maximum height (73.0 vs. 63.0 mm), and superior retention coefficient (99.1 vs. 88.7%), but a lower CO2 total (1152 vs. 1713 mL) for einkorn doughs. Einkorn breads were bigger than the control (736 vs. 671 cm3); crumb pores percentage was similar, but medium-size pores were scarcer. Finally, a 52-h shelf-life trial demonstrated that einkorn bread had a softer texture, maintained for a longer time, and a slower retrogradation than the control. Therefore, choice of appropriate varieties and process optimisation allows the production of excellent einkorn breads with a superior nutritional value and longer shelf life. [ABSTRACT FROM AUTHOR]

This study assessed edible oil industry byproducts, oil cakes (OC) based on hazelnuts and walnuts (HOC, WOC), to replace wheat flour dough (WD) based on farinograph and extensograph parameters and rheological measurements. The research hypothesis of this work is that replacing part of wheat flour with ground nut oil cakes modifies the rheological characteristics of the dough. WF was replaced at the level of 5%, 10% and 15%. It was shown that use of OC in flour mixtures at various levels significantly influenced the rheological properties of the dough. The water absorption of wheat flour and oil cake mixtures was higher than that of the control sample, and the average value of this indicator was 53.4%. The control sample had the lowest dough development time (DDT), and the presence of HOC or WOC in the system resulted in a significant increase in this parameter (p < 0.05). The average DDT of WDHOC cakes was 4.7 min and was lower compared to WDWOC which was 5.9 min. The WDWOC10% and WDWOC15% samples were characterized by the highest dough stability value and the lowest degree of softening (p < 0.05). The presence of OC in the flour mixtures increased the values of the storage and loss moduli, which was reflected in the K′ and K″ values. The values of these parameters also increased as the level of OC addition increased. WDHOC doughs were characterized by higher values of the K′ and K″ parameters compared to WDWOC. The results of the creep and recovery test showed that the dough with the addition of nut OC was less susceptible to deformation compared to the control dough (p < 0.05). The resistance to deformation increased with the increasing share of HOC or WOC in the mixtures. The average value of viscoelastic compliance (J1) of this parameter for WDHOC dough was on average 1.8 × 10−4 Pa−1, and for WDWOC 2.0 × 10−4 Pa−1. Nut oil cakes are an interesting technological addition to the dough. Their use may have a positive impact on the characteristics of the finished product and expand their application possibilities in the food industry. This is because the dough with the addition of nut cakes was more stiff and less flexible and susceptible to deformation.

The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In this study, increasing amounts (0%, 2%, 5%, 7%, and 10%) of thin bran or barley flour were added into re-milled durum wheat semolina to prepare breads. The technological quality of doughs and breads was investigated. In general, the Farinograph water absorption of flour and dough stability increased with increasing inclusion levels of barley flour or thin bran (up to 73.23% and 18.75 min, respectively), contrarily to the increase of dough development time only in barley inclusion (4.55 min). At the same time, the softening index decreased for almost all of these, except for 2% of thin bran or barley flour inclusion. At Mixograph, mixing time increased (up to 5.13 min) whilst the peak height decreased. The specific volume and hardness of loaf differently decreased for almost all thesis (ranges 12.6–24.0% and 39.4–45.5%, respectively). The other quality parameters remained unchanged compared with semolina bread. After baking, β-glucan levels increased differently at all the inclusion levels (2.35-fold, on average). The breadcrumb color was deep brown, while the crust became lighter in color. The breads contain β-glucans even at low percentages of barley/bran inclusions while maintaining their technological performance. In conclusion, the results show an interesting potential of barley flour or thin bran as ingredients in breadmaking to increase the β-glucans daily intake, but further investigations are needed to achieve improved quality features. [ABSTRACT FROM AUTHOR]

This study sheds light on the effects of wheat bran on dough rheological properties, especially gluten index and gassing power. To this end bran with three particle sizes (coarse≥ 300um, medium 300-180um, and fine ≤180um) at three levels (10%, 20%, and 30%) was added to straight-grade flour, which was also used as a control. Proximate analysis, rheological and physical properties of the bran particles and doughs were determined using the approved official methods of Farinograph, Extensograph, Risograph, and gluten index instruments. Farinograph results showed that water absorption capacity (WAC) increased by increasing bran levels, while dough stability decreased by increasing bran particle size. Extensograph results revealed that dough resistance, extensibility, and resistance to extension (R/E) ratio showed a nonlinear behavior between bran levels; and a significant decrease (P≤0.05 ) in resistance value (R50) compared to an increase in the control straight-grade flour (SGF) after 135 minutes of fermentation. Carbon dioxide production using Risograph was significantly (P≤ 0.05) higher in the fine bran compared to the other samples after four fermentation times (30, 60, 90, and 120 minutes). There was a significant (P≤0.05) inverse relationship between the gluten index of the dough and the bran particle size. [ABSTRACT FROM AUTHOR]

Background and objectives: The presence of acrylamide, a probable carcinogen, is a global concern for the baking industry. The reduction of free asparagine in wheat is an effective strategy to mitigate acrylamide formation. However, field‐based strategies for this purpose also affect gluten strength and bread quality. Therefore, we investigated the relationship between wheat free asparagine concentration, gluten strength and whole wheat bread quality for an extensive set of hard red spring wheat samples. Findings: Gluten strength parameters negatively correlated to wheat free asparagine concentration and showed strong inverse correlations to wheat free asparagine concentration per unit mass of protein. Reducing free asparagine concentration in the wheat did not affect the quality of the bread. Conclusions: In efforts to deliver wheat grains with a low acrylamide‐formation potential, wheat producers can apply strategies, for example, variety selection, that will reduce free asparagine without worries that gluten strength and bread quality will be impaired. Significance and novelty: Safety concerns regarding free asparagine in wheat have elicited much attention from cereal scientists and the breadmaking industry. However, the effects of reducing free asparagine on gluten strength have not been systematically studied in the literature. This comprehensive study shows that there is an inverse relationship between gluten strength and wheat free asparagine concentration. [ABSTRACT FROM AUTHOR]

Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry. [ABSTRACT FROM AUTHOR]

The aim of this work was to evaluate the effect of the addition (0.5 %, 1 % and 1.5 %) of vegetable oils (pumpkin, rapeseed and sunflower oil) on the technological quality (rheological properties of dough, bakery indicators and bakery experiment) of wheat dough and subsequently wheat bread. The wheat flour type T 650 was used as a base and also control. In this type was determined a dry matter of 86.65 %. By determining the bakery indicators (crude protein content, falling number, starch content, ash content, titratable acidity and Zeleny index) it is possible to summarize that this type of four was strong. The gluten properties of T 650 flour were optimal and suitable for bakery use. The specific volume, volume yield, bulk productivity, bread yield, loss during baking and shape were determined by a baking experiment. The highest specific volume was determined in a bread loaf with the addition of 1.5 % pumpkin oil – 424.2 cm3.100 g-1. The volume of prepared breads increased with oil addition – the highest value was determined in sample with the addition of 1.5 % sunflower oil (volume increase of 24 % with compared to the control variant without addition. The shape of prepared breads was optimal; the bulk productivity increased in direct proportion to the addition of individual oils. The addition of vegetable oils had a beneficial effect on the rheological properties of the dough. The farinograph properties were good, but in the wheat dough with the addition of rapeseed oil, the development time of the dough gradually decreased. After the addition of pumpkin oil, it was determined development time of the dough (the difference between the maximum and minimum) higher by 55 % with compared to the control variant without addition. It was also recorded positive results for the evaluation by the extenzograph properties. By a comprehensive evaluation, it can be stated that the addition of vegetable oils had positive effects on wheat dough and prepared bread. [ABSTRACT FROM AUTHOR]

Research was carried out to evaluate the indicators determining the baking, functional, and technological properties and to identify correlations between these parameters in wholemeal rye flour. Using different evaluation methods, the authors determined 18 parameters of baking and rheological properties in ten Russian varieties of winter rye. In addition, the characteristics of the swelling curve were measured using an Amylograph Brabender at 30°C, and the water extract viscosity (VWE) and the content of water-soluble pentosans and protein were evaluated. A high correlation was found between maximum swelling after incubation at 30°C for 30 min, with the falling number (r = 0.85), amylogram peak viscosity (r = 0.90) and VWE (r = 0.94), and between VWE and gelatinization temperature (r = 0.72) and the falling number (r = 0.82). The most significant indicators for inclusion in breeding programs for baking and fodder varieties of winter rye are falling number, water extract viscosity, swelling rate, protein content, water-soluble pentosan content, water-absorption capacity, dough stability, and farinograph quality number. In the early stages of selection, only four characteristics can be limited for the evaluation of wholemeal flours: the falling number, swelling rate, water extract viscosity, and the farinograph quality number. The principal component analysis also demonstrated that there are reliable differences between the rye varieties under study in terms of the set of traits that characterize their raw material value. [ABSTRACT FROM AUTHOR]

Summary: This study was conducted to compare the effect of lipids removal using supercrital‐CO2 extraction and organic solvents (hexane and isopropanol) from hard and soft wheat flour varieties. Flours were evaluated for physicochemical properties (protein, ash, hunter colour), sodium dodecyl sulphate‐polyacrylamide gel electrophoresis, foaming properties, water and oil absorption capacity, pasting, farinographic and dynamic rheology. Protein content of flours increased after defatting and supercritical fluid extracted (SCE) wheat flours showed the highest increase. SCE flours showed higher peak viscosity than native and hexane extracted (HE) and isopropyl alcohol extracted (IPAE) flours. Functional properties improved upon defatting and the highest increase in functional properties was observed for SCE flours. Empirical and fundamental rheological measurements were affected by defatting and SCE flours showed the highest change in visco‐elasticity. SC‐CO2 was proved better alternative technique over conventional organic solvent methods to remove lipids from flours that brought desirable changes in some functional properties. [ABSTRACT FROM AUTHOR]

Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability. [ABSTRACT FROM AUTHOR]

Twelve wheat genotypes with variable grain hardness were evaluated for grain, flour, pasting, dough rheological properties, high molecular weight glutenin subunits (HMW-GS) and their relationship with cookie quality characteristics. The degree of hardness played an important role in the expression of characters under study. Genotypes with higher grain hardness index (GHI) showed higher dough development time and dough stability. GHI and solvent retention capacity were positively related to each other and negatively to spread factor. GluD1 locus of majority of hard wheat genotypes showed 5 + 10 subunit while soft wheat (SW) genotypes with 2 + 12 subunit related to gluten quality and dough properties. Overall, variation in subunits at GluD1 locus led to greater variation amongst studied genotypes followed by GluB1 and GluA1. Subunits Null at GluA1, 20, 7 + 8 and 7 + 9 at GluB1, and 2 + 12 and 5 + 10 at GluD1 showed a profound effect on flour, dough and cookie quality. Distribution of different HMW-GS, gluten characteristics and GHI, thus emerged as major parameters for selection of wheat genotypes for development of cookies. SW (QBP 13–11) with the lowest GHI and HMW-GS profile (2*, 7 and 2 + 12 subunit) showed the highest cookie SF and the lowest BS, thereby, turning out to be the best suitable genotype for producing cookies. [ABSTRACT FROM AUTHOR]

The present research sought to experiment the effect of additives such as dry gluten powder (DGP), fungal α-amylase (FAA), sodium stearoyl-2-lactylate (SSL) and their combination (GAS) on the rheological and nutritional profile of bread. The incorporation of varied percentage (0–20%) of stenostylis stenocarpa flour (ssF) into WF(Wheat Flour) was optimized at 15%. The results showed that the incorporation of 15% ssF decreased the farinograph dough stability and extensograph resistance to extension. There was protein matrix disruption in 15% ssF dough contrary to 15% ssF + GAS dough as shown in scanning electron micrograph (SEM). However, the addition of GAS to 15% ssF produced bread with an improved quality score that competed favourably with control bread. The organoleptic evaluation revealed an overall quality score of 52.5, 40 and 49% for control, 15% ssF and 15% ssF + GAS bread respectively. Furthermore, 15% ssF + GAS revealed a higher value of ash, protein, dietary fibre, total phenol contents and IC50 of DPPH radical scavenging activity in comparison to control bread. Hence, the present study showed that partial replacement of WF with 15% ssF + GAS has a positive effect on the overall sensorial acceptability and nutritional value of bread. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of the study is to determine the effects of natural (egg shell powder (ESP) and bone extract powder (BEP)) and synthetic (CaCO3) Ca sources on quality parameters of cookies. The ESP, BEP and CaCO3 were added in the dough formula in the amount of 325,650 and 975 mg/50g. The chemical, physical, microbiological, and sensorial properties of cookies were investigated. The addition of ESP, BEP and CaCO3 had a significant effect on total ash, Ca and P content; however it affected insignificantly proximate composition, microbiological, physical properties and Thiobarbituric Acid (TBA) content of cookies. Additionally, farinographic and amylographic studies showed significant differences. The insignificant difference found in comparisons of natural and synthetic fortificants. But ESP (T6) and BEP (T9) found best results in all parameters of natural Ca source. After conducting this study the ESP (975 mg (T6)) and BEP (975 mg (T9)) are the best source of natural Ca can be used as a fortificant in any product.

Food additives such as enzymes and hydrocolloids are widely used to improve bakery products. By setting a goal to increase crop volume and increase flour strength, in this study, along with a control sample, Sodium alginate and alpha-amylase enzyme during 8 samples (in different amounts, respectively, alpha-amylase and sodium alginate 75-0, 150-0, 0-150, 0-300, 75-150, 75-300, 150 150, 300-150 mg) were added to the bread dough and then rheological properties were investigated by farinograph and extensograph devices. The results showed that among all treatments, treatment 5 (containing 300 mg of sodium alginate) was the best treatment in the studied factors such as development time, consistency, water absorption, stability, degree of softening, farinograph quality number and tensile strength. Therefore, it is recommended to use 300 mg of sodium alginate hydrocolloid to increase the volume and strength of the flour. [ABSTRACT FROM AUTHOR]

BACKGROUND: The effect of polyphenol addition on dough mixing properties and flour functionality was examined using flours from different wheat varieties. RESULTS: Both the mixograph and farinograph experiments showed that polyphenol addition affected dough stability and optimum mixing time. These effects were most apparent in hard wheat flour with the addition of catechin. Water absorption was dependent on wheat variety (P < 0.0001) but not on the addition of polyphenols (P = 0.54). Except for the 5 g kg−1 sodium carbonate solvent retention capacity (SRC), SRC values of the flours were dependent on wheat variety but not on polyphenol addition. However, 5 g kg−1 sodium carbonate SRC was significantly increased by the addition of caffeic acid and catechin. Since sodium carbonate SRC is associated with damaged starch levels, further investigations are needed to see how polyphenols influence either the absorption of a sodium carbonate solution or the starch itself. CONCLUSION: Polyphenol addition affected dough stability and optimum mixing time. Addition of catechin to hard wheat flour was most effective. Water absorption and SRC values except for 5 g kg−1 sodium carbonate solvent were affected by the wheat variety, but not by polyphenol addition. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) leading to the strengthening, stability and constancy of the dough as well as the improvement of the volume, texture and storage time of the bread. In the present study, the effect of transglutaminase enzyme on physicochemical and rheological properties of 18% wheat flour was examined as well as polymerization were achieved at the optimum mixing time. The use of transglutaminase (TG) has grown in popularity as they promote specific cross-linking between residues of glutamine and lysine in proteins and significantly increased the dough water absorption compared to the control sample. The results of bread staling evaluation by a instrumental or by instron method showed that the required amount of compression of bread was significantly lower than other treatments during the third and fifth days (P

Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different environments, were evaluated. The einkorns confirmed better flour composition than bread wheat for proteins (on average, 16.5 vs. 10.5 g/100 g), soluble pentosans (1.03 vs. 0.85 g/100 g), and yellow pigment (10.0 vs. 1.0 mg/kg). Technologically, they had better SDS sedimentation values (89 vs. 66 mL), lower farinographic water absorption (52.6 vs. 58.8%), and a similar development time, stability, and degree of softening. Viscoelasticity tests showed lower storage and loss moduli and more prevalent elastic behaviour for Blasco, while rheofermentographic tests showed an anticipated development time (120.8 vs. 175.0 min), higher maximum height (73.0 vs. 63.0 mm), and superior retention coefficient (99.1 vs. 88.7%), but a lower CO2 total (1152 vs. 1713 mL) for einkorn doughs. Einkorn breads were bigger than the control (736 vs. 671 cm3); crumb pores percentage was similar, but medium-size pores were scarcer. Finally, a 52-h shelf-life trial demonstrated that einkorn bread had a softer texture, maintained for a longer time, and a slower retrogradation than the control. Therefore, choice of appropriate varieties and process optimisation allows the production of excellent einkorn breads with a superior nutritional value and longer shelf life.

The cell wall is a non-starch polysaccharide and consists of various bioactive moieties. In addition, it has many functional and nutraceutical properties. The main purpose of this present research was to extract the cell wall from different cereal bran and to characterize it for nutritional and bioactive properties. In addition, the effects of the cereal bran cell wall (CBCW) on functional and rheological properties of wheat flour were elucidated. For this purpose, the cell wall was extracted from different cereal bran (maize, oat, and wheat) via an enzymatic method and characterized for its monosaccharides and phenolic acids contents. Additionally, the rheological properties of wheat flour with the addition of CBCW were determined using the farinograph and mixograph. The results showed that the cell wall contents in oat bran (43.31 ± 1.41%) were higher than those in wheat (41.53 ± 0.09%) and maize bran cell walls (37.31 ± 1.05%). The maize bran cell wall has higher arabinose, xylose, galactose, and glucuronic acid contents, followed by oat and wheat bran cell walls. Furthermore, the oat bran cell wall contained higher total phenolic acid contents as compared to maize and wheat bran. Nevertheless, the ferulic acid content was high in the maize bran cell wall. Moreover, incorporation (2%) of CBCW significantly improved the rheological properties of wheat flour. The water absorption (66.04 ± 0.23%), dough stability (4.54 ± 0.6 min), peak height (66.02 ± 0.03BU), and mixing tolerance index (70.02 ± 0.07%) were high in wheat flour with the addition of oat bran cell walls followed by wheat and maize bran cell walls. Furthermore, the dough development time (6.75 ± 0.25 min) was the highest in the control sample and the lowest mixing time was observed in C4 (5.41 ± 0.12 min), while the softness of dough (139.4 ± 0.02%) was decreased more significantly through the oat cell wall than wheat and maize. Conclusively, CBCW contained different bioactive moieties that have numerous positive effects on the rheological and functional properties of wheat flour. [ABSTRACT FROM AUTHOR]

Featured Application: Rosehip fruits have a high vitamin C content and can be used in breadmaking as a natural alternative to synthetic ascorbic acid. The studied form was rosehip powder added to wheat flour and used to obtain bread with properties similar to that prepared from wheat flour with ascorbic acid as an improver. An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to investigate whether the use of Rp as a natural alternative for synthetic ascorbic acid in breadmaking was appropriate. A sample of wheat flour with an ascorbic acid addition of 2 mg/100 g was also used. Rp showed higher ash, carbohydrates, and fibre content, as well as lower moisture and protein content compared to wheat flour, and a vitamin C content of 420 ± 16.09 mg/100 g. A proximate composition analysis revealed a decrease in moisture, protein, and wet gluten, and an increase in ash, carbohydrates, and fibres for the flour mixtures compared with WF. Farinographic properties were positively influenced by the Rp addition and the high fibre content in the flour mixtures. Water absorption increased from 58.20% (WF) to 61.90% (2.5% Rp). Dough stability increased for the 0.5–1.0% Rp addition, then slightly decreased. The physico-chemical properties of bread prepared from flour mixtures showed a significant increase in height: 100.10 ± 0.14 mm (WF)–115.50 ± 0.14 mm (1.5% Rp), specific volume: 142.82 cm3/100 g (WF)–174.46 cm3/100 g (1.5% Rp), moisture: 41.81 ± 0.40% (WF)–43.92 ± 0.15% (2.0% Rp), and porosity: 87.75 ± 1.06% (WF)–89.40 ± 0.57% (2.5% Rp). The results indicated that the Rp used in breadmaking to replace synthetic ascorbic acid could be suitable. [ABSTRACT FROM AUTHOR]

The study aimed to replace 3 and 4% of wheat flour with grape seed powder to improve the nutritional value of wheat flour and improve the rheological properties of wheat flour paste. The results of the chemical composition of wheat flour and grape seed powder showed that the moisture content in wheat was 11.5%, while its percentage in grape seed flour was 7.16%, ash 0.46% and 2.36%, protein 12.42% and 12.59%, fat 1.50 and 14.49%, fiber 1.43 and 42.98%, carbohydrates 72.69 and 20.42%, respectively. The Amylograph results showed that the gelatinization starting temperature of wheat flour dough replaced by grape seed flour for 3 and 4% reached 63.4 and 63.4 °C, respectively, with a significant difference from that of wheat flour dough. While the gel end temperature differed significantly for wheat flour dough that was replaced by 3and 4% of grape seed flour and reached 91 and 90.3°C, compared to wheat flour dough. The addition of grape seed powder showed a significant increase in the maximum viscosity to 1369 and 1433 °C compared with wheat flour dough. The addition of grape seed powder improved the farinograph qualities of wheat flour dough, for all 3 and 4% substitution ratios of grape seed powder, compared to wheat flour. Wheat flour replaced by 4% of grape seed powder, had a higher water absorption rate compared to wheat flour and reached 69.7%.

Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry.

The aim of this study was to assess the potential of different seed flours for cake making and to determine the effect of substitution of wheat with the seed flours on dough rheology and shelf life of the cakes. Composite flours were produced by substituting wheat flour with graded levels (5%, 10%, and 15%) of apricot seed flour (ASF), sour cherry seed flour (CSF), pomegranate seed flour (POSF), and pumpkin seed flour (PUSF). Farinograph was used to determine the effect of seed flour substitution on techno-functional attributes of wheat flour. Cake batter samples were characterized in terms of pH, density, viscosity, and volume of cakes. The shelf life of cake samples was monitored using quality parameters such as moisture, water activity, hardness, and elasticity. Correlation between farinograph characteristics and cake properties were also analyzed. Farinograph characteristics showed that dough prepared with seed flours have higher stability with lower softening degrees. pH and density of batter were not significantly (p > 0.05) affected, while viscosity varied significantly (p < 0.05) due to the type and substitution level of seed flour. The cakes substituted with PUSF had the lowest volume while the other seed flours did not cause a statistically significant (p > 0.05) change. Throughout the storage period, water activity and moisture loss of cakes substituted with the seed flours did not differ significantly (p > 0.05) from the control (100% wheat cake). Texture analysis showed that softer cakes were produced with seed flour substitutions especially when CSF was used. The increase in firmness and elasticity loss was lower in substituted cakes compared to control. The results could have important implications for the valorization of seed flours to produce functional baked products with high protein content. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food & Dairy Sciences is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bread is one of the most important foods consumed by humans and is the staple food of people in most parts of the world. Although the level of bread consumption has decreased with the improvement of living standards, especially in developed countries, but it still meets most of the nutritional needs of people in different parts of the world.The purpose of this study was to investigate the technological properties of dough and the nutritional and organoleptic characteristic of bread prepared with Eremurus plant and Colza oil. For this purpose, Eremurus was used in three levels (3, 5 and 7%) and Colza oil in three levels (3, 5 and 7%) based on flour weight were used in bread formulation. The results of technological tests of dough showed that increasing the percentage of Eremurus caused a significant increase in water adsorption, dough extended time, dough resistance time and farinograph quality number in dough samples (p<0.05). But increasing the percentage of Colza oil led to a significant decrease in water absorption (p<0.05). Independent sample containing 3% Colza oil the lowest (0.75%) and the combined sample containing 7% Eremurus plant and 3% of Colza oil had the highest (1.98%) amount of fiber. The lowest amount of iron (15.11 mg / kg) was observed in the control sample and the highest amount (34.98 mg / kg) was seen in the combined sample containing 7% Eremurus and 7% mandab oil. The amount of mold in all samples was within the standard allowable range, while the highest amount of mold was observed in the control treatment. Increasing the percentage of Eremurus and Colza oil significantly reduced the amount of mold (p<0.05). The results of sensory evaluation tests showed that in independent samples, the sample containing 7% Eremurus, in the combined samples, the sample containing 7% Eremurus with 3% Colza oil content had the highest sensory scores. [ABSTRACT FROM AUTHOR]

Protein content in wheat is one of the most pressing problems of farmers, because it is this vegetable protein that plays the decisive role in ensuring the nutrition of a person. Therefore, it is not by chance that the scientific and technical program for the development of the bread-baking complex of our country provides for the selection of new highly productive varieties of grain with optimal technological, flour-grinding and baking properties, which guarantees production of high-quality bread products. So, the purpose of the research was to study technological and baking properties of new varieties and lines of high-protein wheat grain of the selection of the FSBSI «National Center for Grain named after P.P. Lukyanenko». Physical and chemical research methods were applied. According to the data of the farinograph and alveograph, it was established that the grain of the studied new varieties of Veda, Vid and 02-446-29-20, 02-261-111-10 lines had a high protein content, and the flour from such grains had good technological characteristics. It is recommended to use flour from the grains of these varieties and wheat lines to produce flour of high biological value.

In baking industry the problem of obtaining high-quality bakery products from flour with reduced baking properties remains acute. The solution of the problem can be facilitated by the impact of a number of physical factors on the individual components that make up the recipe ingredients. In this regard, the study and application of electrochemical activation (ECHA) of water as a method of intensifying the processes of baking is a promising and relevant direction, which predetermined the purpose of this work - investigation of electrochemical activation of water on dough rheology and bread quality. In order to achieve the goal of research, physical, chemical and instrumental methods generally accepted in baking industry were used. Activated water was obtained by electrolysis. The test results on the Farinograph instrument showed that water anolyte and catholyte affect the structural and mechanical properties of dough in different ways, such as kneading time, stability time, plasticity, thinning dough, valorimetric evaluation and, as a result, changes in bread quality. It has been established that water anolyte has an oxidizing effect on proteolytic enzymes of flour, catholyte - reducing effect, which allows to use ECA water for special purposes. When processing flour from sprouted wheat grains or with weak gluten, it is recommended to use water anolyte to strengthen the structure of gluten proteins. And when kneading dough from frost flour or subjected to strong drying of grain - catholyte.

Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability.

The nutritional properties of wheat bread have been considered by consumers in recent years due to their dietary fiber and physiological and metabolic beneficial effects on the health of the body. These properties are obtained by mixing wheat flour with different ingredients Wheat bran is a natural compound that has been studied by researchers in order to achieve different nutritional and functional properties. Therefore, in this study, was investigated the effect of adding different percentages of bran (10 and 20%) and different particle sizes (tiny and coarse) on Sangak bread. The rheological of the dough was evaluated by Farinograph and Extensograph and the textural properties of the prepared bread were also evaluated by the texture analyzer. The results showed that the addition of bran reduced the weight loss of Sangak bread and increased the moisture content of breads by about 5%. Addition of bran increased the water absorption power of flour by 11.35%. The elasticity of the dough in the samples containing bran varied from 74.87 to 112.62 and with increasing the percentage of bran, the elasticity decreased. Dough samples made from wholemeal flour with BE373.5 had the highest strength at point 50. The hardness of the bread contained 20% of fine bran was 4132 grams, which was more than other samples of Sangak bread. Sensory evaluation of bread samples showed that despite the technological advantages of flour formulated with bran, bread prepared from this type of flour has not been considered by evaluators. [ABSTRACT FROM AUTHOR]

Bakery products are good vehicles for dietary fiber incorporation. Traditionally, the source of dietary fiber has been mainly from cereals. However, vegetable can be used as potential source of dietary fiber. Pumpkin powder was characterized with good hydration properties (water holding and water retention capacity and swelling capacity), but fat absorption capacity was very low. Wheat flour was substituted with pumpkin powder at different level (2.5; 5; 7.5; and 10%). Addition of pumpkin powder modified the farinographic properties in various ways (water absorption and dough development time increased, while dough stability and mixing tolerance index decreased). Also it was concluded, that addition of pumpkin powder affected the qualitative properties of baked rolls. Enriched baked rolls had lower volume and specific volume. Moreover, the cambering values were significantly decreased as contain of pumpkin powder increased. The effect of incorporation of pumpkin powder in baked rolls on firmness values was also evaluated. It was also observed that enriched rolls were firmer during storage compared to control sample. Baked rolls containing pumpkin powder at higher addition levels had vegetable taste and flavour. From the results also concluded that the overall acceptance of baked rolls with 2.5 and 5% addition levels of pumpkin powder were comparable with control sample (without pumpkin powder).

Effects of flour particle size on the rheology of whole wheat flour were investigated by using farinograph. Two types of wheat (Triticum aestivum L.) on the basis of hardness, hard and soft wheat, were analysed in this study. Each type of flour was fractionated separately into coarse (1000 to 1500µm), medium (500 to <1000 µm) and fine (<500 µm) fractions on the basis of particle size. All the farinographic parameters (except dough development time) were influenced by particle size of wheat flour. Water absorption was negatively related with flour particle size. Dough stability was positively related to flour particle size whereas the degree of softening was negatively related with flour particle size. However, there was insignificant and non-consistent effects were found on dough development time. The information generated from this study would be useful in the preparation of whole wheat flour products including traditional flat bread and fiber enriched items. [ABSTRACT FROM AUTHOR]

In the present study, pumpkin flour with 0, 1, 3 and 5% was used as a substitute for flour and sugar in biscuit formulations. The physicochemical, antioxidant, rheological, sensory properties and peroxide value of the samples during the intervals 1, 30 and 60 days after baking were examined. The results of rheological evaluation of dough showed that the lowest degree of dough softening and the highest quality number belonged to the treatment T3 (containing 5% pumpkin flour + 95% wheat flour + 25% sugar) (p≤0.05). By increasing the amount of pumpkin flour, the protein content of cooked biscuits significantly decreased and the fat, fiber and moisture content of biscuits significantly increased (p≤0.05). With the increase in the amount of pumpkin flour, the content of the peroxide value of biscuits significantly decreased. In all of the studied days, increasing the amount of pumpkin flour, the total phenol content of the samples increased significantly and the IC50 of the biscuits significantly decreased (p≤0.05). The results showed that adding different amounts of pumpkin flour caused a significant decrease in the hardness and cohesiveness of the samples (p≤0.05) The sensory evaluation results of the samples showed that the highest total acceptance rating belonged to the treatment T3 (containing 5% pumpkin flour + 95% wheat flour + 25% sugar), the treatment was introduced as superior treatment. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the changes of water state, proportion and structure during dough mixing and resting in order to establish a relationship between those changes and dough quality properties during dough mixing and resting using Farinograph and Extensograph, which helps to understand the dough development mechanism for flour with different gluten strength. Two wheat varieties (Ningchun4 and Shiluan02-1) with different gluten strength were selected as experimental materials. Water state (T2) and relative proportion (A2) in dough were investigated at different time during dough mixing, and dough resting and stretching by Low-Field Nuclear Magnetic Resonance (LF-NMR). Fourier Transform Infrared Spectroscopy-Attenuated Total Reflectance micro (FTIR-ATR) was used to analyze the distribution of starch and protein and the structural changes of protein at different sampling points during the dough mixing. The results showed that water in raw flour were mainly less tightly bound water (T22). While flour was mixed with water in Farinograph to dough development time, three types of water, tightly bound water (T21), less tightly bound water (T22) and free water (T23) were found in the dough. With longer mixing time, the relative proportion of tightly bound water (A21) in Yongliang 4 significantly decreased; transverse relaxation time of tightly bound water (T21) in Shiluan 02-1 did not show by the end of the mixing, transverse relaxation time of less tightly bound water (T22) was significantly prolonged, while the relative proportion of free water (A23) was significantly increased (P<0.05). Water states and proportion for dough mixed with salt or without salt showed no significant changes during dough resting and stretching (P<0.05). After resting, the transverse relaxation time of free water (T23) in Yongliang4 was significantly shortened (P<0.05). The network of dough with higher gluten content was more compact in dough structure. The changes of the relaxation time and proportion of tightly bound water and less tightly bound water during mixing were related to the gluten content and strength. During dough mixing, the relaxation time of strongly bound water (T21), extended or disappeared by the end of mixing. The relative proportion of free water (A23) increased significantly. Strong gluten wheat flour had a longer retention time of strongly bound water. The changes of relaxation time and ratio of strongly bound water and weakly bound water were related to the gluten content and strength. The essences of flour quality characterized by Farinograph were the change of gluten network structure and the tolerance degree of kneading during dough mixing. The changes of water binding state and proportion during dough formation could be effectively characterized by LF-NMR technology. The results can provide some theoretical basis for the selection and optimization of mixing processing. [ABSTRACT FROM AUTHOR]

This study was conducted in order to determine the quality parameters of some bread wheat varieties, lines and landraces. 17 advenced bread wheat lines, 8 registered spring varieties and 5 landraces were used as material. Moisture of genotype, protein content, Zeleny SDS and farinograph values were examined. The study aimed to compare the genotypes with detailed quality potentials. When the result were summarized, protein content, Zeleny SDS of genotypes ranged between ,9.1-14.6%, 14-50 ml, respectively. Inaddition, the reological properties of the dough were determined by farinograph and analyses. The Farinograph Quality Number (FQN), which is a result of measurements with the Farinograph device, ranged from 22 mm to> 200 mm. [ABSTRACT FROM AUTHOR]