Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour mill

Gangadharappa, G.H.; Ramakrishna, R.; Prabhasankar, P.

doi:10.1016/j.jfoodeng.2007.07.018

Cited by 13 publications

(13 citation statements)

References 10 publications

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“…The SEM micrographs for control flour A showed the typical structure of wheat flour consisting mainly of starch granules embedded in masses of flour protein matrices (Rojas et al 2000). On the other hand, control flour B exhibited other nonendosperm components (e.g., flake particles of wheat bran) associated with whole wheat flour in addition to the starch granules (Gan et al 1989; Gangadharappa et al 2008). The elongated flakelike structures observed in the micrograph of control flour B may be components of the wheat kernel epidermis.…”

Section: Resultsmentioning

confidence: 99%

Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality

2015

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27Freezing and prolonged frozen storage of dough results in constant deterioration in the overall 28 quality of the final product. In this study the effect of wheat bran and wheat aleurone as sources 29 of arabinoxylan (AX) on the quality of bread baked from yeasted frozen dough was investigated. 30Wheat fiber sources were milled to pass through a 0.5 mm screen, pre-hydrated for 15 minutes 31 and incorporated into refined wheat flour at 15% replacement level. Dough products were 32 prepared from refined flour (control A), whole wheat flour (control B), aleurone-composite flour 33 (composite flour A), bran-composite flour, (composite flour B) and stored at -18 ˚C for 28 34 weeks. Dough samples were evaluated for bread making quality at zero time, 14 weeks and 28 35 weeks of storage. Quality parameters evaluated were loaf weight, loaf specific volume and 36 crumb firmness. Composite flour bread samples showed the most resistance to freeze damage 37 (less reduction in the overall product quality) indicating a possible role of some fiber components 38 (e.g. AX) in minimizing water redistribution in the dough system and therefore lessening adverse 39 modifications to the gluten structure. The data suggest that the shelf life of frozen dough and 40 quality of obtained bread can be improved with the addition of an AX source.41

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Section: Resultsmentioning

confidence: 99%

Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality

2015

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“…Most studies correlating flour characteristics with bread quality are based on the bread‐making processes common in western countries. Few articles have focused on the adequacy of flours used in different parts of the world for preparing special breads such as the Asiatic breads parotta,7, 8 chapati and roti,9, 10 characterised by flat shapes and high cooking temperatures, or the Chinese steamed breads11–13 prepared by steam cooking.…”

Section: Introductionmentioning

confidence: 99%

Adequacy of different wheat cultivars for low-hydration bread making

Ruiz-París

Aparicio

Oliete

2011

J. Sci. Food Agric.

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The best correlations were obtained in breads with improver. Flours with extreme alveographic behaviour differed markedly from the rest. When these flours were excluded from the analysis, the parameters best correlated with bread quality (when using improver) were strength, tenacity and development time. A significant correlation between flour colour, a genetic factor, and crumb colour was found. This correlation was higher in breads without improver. CONCLUSION When flours with extreme characteristics were removed, the protein quality characteristics of flours defined the quality characteristics of low-hydration breads.

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“…Test weight values of bread wheat genotypes were between 73.7 (Kutluk-94) and 81.7 (Pehlivan) kg hl -1 . Average test weight of 79.6 kg hl -1 was reported by Gangadharappa et al [5]. Test weight was the highest at Bezostaya-1, Gonen-98, Ikizce, Lirasa, Cham-4, Orso and Marmara-86 genotypes.…”

Section: Thousand Kernel Weight and Test Weightmentioning

confidence: 53%

“…Variety composition is also one of the most important factors and it causes protein quality changes [7,14]. Different levels of wheat kernel protein content values were reported 9.7-14.3% [40], 7.1-11.6% [41], 9.5% [5] and 14.9-21.54% [42]. Protein content of Kutluk-94, Dagdas-94, Altay-85, Harmankaya-99, Kirgiz-95, Lirasa and Aytin-98 genotypes were higher than others (Fig.…”

Section: Protein Contentmentioning

confidence: 99%

“…A thousand kernel weight of 35-40 g is required in USA [3]. Gangadharappa et al [5] stated that the required quality parameters of wheat are a test weight of 79.6 kg hl -1 , gluten values in the range of 7.93-9.60%, SDS-sedimentation value of 46 ml and protein concentration of 9.5%. About 74 kg hlt -1 test weight is required in Australia [4].…”

Section: Introductionmentioning

confidence: 99%

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Climatic Effects on Quality Parameters and Their Relationships of Bread Wheat Genotypes (Triticum aestivum L.) Grown under Semi-arid Region

Öktem¹,

Öktem²

2019

AJRCS

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Aims: This study was conducted to determine climatic effects to quality parameters of bread wheat genotypes grown in the semi-arid region. Study Design: The experiment was carried out in a randomized complete block design with three replications. Thirty-three bread wheat genotypes (Triticum aestivum L.) were grown in a field trial and kernel samples analyzed for thousand kernel weight, test weight, protein content, wet gluten, dry gluten and SDS-sedimentation value. Place and Duration of Study: The research was carried out during the 2008 and 2009 growing seasons at Sanliurfa, Turkey. Methodology: For analyses 20 main spikes that contained fully developed kernels were chosen randomly from each plot and taken to the laboratory for analyses. The nitrogen content of kernels was determined using the Kjeldahl method and the result was multiplied by the factor 5.7 to calculate the protein content of kernels. Test weight and Sodium Dodecyl Sulphate (SDS)-sedimentation values were determined using standard procedures. Wet and dry gluten values were determined using a glutomatic system after separating gluten from the soluble starch and protein fractions. Results: Genotypes were significant (P ≤ 0.01) for all tested characteristics. Thousand kernel weight ranged from 25.8 to 42.3 g, test weight from 73.7 to 81.7 kg hl-1, protein content from 9.7 to 14.8%, wet gluten from 28.5 to 42.2%, dry gluten from 9.4 to 14.1% and SDS-sedimentation value from 19 to 39 ml. Bezostaya-I, Kutluk-94, Altay-85, Harmankaya-99, Lirasa, Kirgiz-95 and Dagdas-94 genotypes had the best quality among tested genotypes in the semi-arid climatic conditions. Protein content was positively correlated with wet gluten, dry gluten and SDS-sedimentation value, respectively. Relationships were significant between wet gluten and both dry gluten and SDS-sedimentation value. A positive significant correlation was found between thousand kernel weight and SDS-sedimentation value and between dry gluten and SDS-sedimentation value. Conclusion: Protein content, wet and dry gluten and SDS-sedimentation value were affected by climatic conditions of semi-arid region. Protein content, wet and dry gluten value were high but SDS-sedimentation value were low due to high temperature and low precipitation in semi-arid region.

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Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour mill

Cited by 13 publications

References 10 publications

Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality

Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality

Adequacy of different wheat cultivars for low-hydration bread making

Climatic Effects on Quality Parameters and Their Relationships of Bread Wheat Genotypes (Triticum aestivum L.) Grown under Semi-arid Region

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