Composite Flours for Baked Products and Possible Challenges – A Review

Nwanekezi, EC

doi:10.1016/s0189-7241(15)30071-0

Cited by 30 publications

(22 citation statements)

References 5 publications

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“…According to Nwanekezi (), the importation of wheat in Nigeria engulfs a whooping sum of 635 billion Naira annually. In addition, wheat has been reported to be low in essential nutrient such as lysine (Olapade & Oluwole, ) and has also been implicated for the incidence of celiac disease: a systemic immune‐mediated disorder caused by the ingestion of gluten‐containing grains (Lionetti, Gatti, Pulvirenti, & Catassi, ).…”

Section: Introductionmentioning

confidence: 99%

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Ocheme

Adedeji²,

Chinma

et al. 2018

Food Science & Nutrition

107

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This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the control sample. Subsequently, proximate composition, functional, and pasting properties of blends were determined using established methods. Protein content of the concentrate was 72.80%. Significant (p < .05) increase in protein content of the flour blends was recorded with increasing concentration of groundnut protein concentrate and decreasing concentration of wheat flour. Highest protein content of 28.87% was recorded in blend with 20% groundnut protein concentrate. Fat, ash, and crude fiber contents ranged from 1.93% to 8.84%, 0.70% to 1.13%, and 0.84% to 1.23%, respectively. Carbohydrate decreased significantly (p < .05) with increasing concentration of groundnut protein concentrate. Bulk density and swelling capacity of the flour blends reduced significantly (p < .05) with increasing level of groundnut protein concentrate flour while solubility index, water absorption, emulsion, and foaming capacities increased. Peak time, peak, trough, breakdown, final, and setback viscosities of the flour blends reduced with groundnut protein concentrate inclusion while the pasting temperature reduced. Overall, wheat/groundnut protein concentrate flour blends showed good functional and pasting properties.

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Section: Introductionmentioning

confidence: 99%

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Ocheme

Adedeji²,

Chinma

et al. 2018

Food Science & Nutrition

107

View full text Add to dashboard Cite

show abstract

“…The uniqueness of wheat flour for making aerated baked product is largely due to its gluten protein. 5 Due to increasing population, urbanization and changing food habits, the consumption of leavened and unleavened wheat flour products has increased tremendously in developing countries in recent years. 6 However, as a result of climatic reasons, wheat does not grow well in the tropics and has to be imported.…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical and Sensory Qualities of Functional Bread Produced from Wholemeal Wheat and Unripe Plantain Composite Flours

Inyang¹,

Asuquo²

2016

MOJFPT

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Unripe plantain flour was incorporated into whole meal wheat flour at 10, 20, 30, 40 and 50% levels to evaluate the effect on some functional properties of the flour and nutrient composition, physical and organoleptic qualities of bread samples produced from the composite flours. A control (100% wholemeal wheat flour) was used for comparison. Water absorption capacity and swelling capacity of the flour increased while the bulk density and oil absorption capacity decreased with increasing levels of unripe plantain flour substitution. The protein, fat and crude fibre contents of the composite breads decreased with increasing levels of unripe plantain flour substitution ranging from 12.88%, 3.45% and 2.75% in whole meal wheat bread to 6.53%, 2.24% and 2.17% in 50% unripe plantain flour substituted bread, respectively. Conversely, the moisture, ash and carbohydrate contents increased with increasing levels of unripe plantain flour substitution ranging from 27.76%, 1.92% and 51.24% in wholemeal wheat bread to 32.14%, 2.16% and 54.76% in 50% unripe plantain flour substituted bread, respectively. The caloric value decreased with unripe plantain flour addition. Ca, Na and Zn contents decreased from 129.92mg/100g, 253.43mg/100g and 1.98mg/100g in the wholemeal wheat bread to 98.40mg/100g, 218.62mg/100g and 1.61mg/100g in 50% unripe plantain flour substituted bread, respectively. Conversely, K, Mg and Fe contents increased from 391.13mg/100g, 133.91mg/100g and 4.08mg/100g in wholemeal wheat bread to 482.17mg/100g, 161.39mg/100g and 5.63mg/100g in 50% unripe plantain flour substituted bread, respectively. The loaf volume, specific volume and loaf height decreased while the loaf weight increased with increasing levels of unripe plantain flour substitution. Substitution of wholemeal wheat flour with unripe plantain flour upto a level of 20% had no significant (p>0.05) effect on the crust colour, crumb texture and overall acceptability of the bread samples. The panelists gave lower scores for bread samples produced from 30-50% unripe plantain flour substitution levels.

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“…Wheat flour is widely used for various food industries such as bread, noodles, biscuits, and cookies, but its availability is limited [1], [2]. Therefore it is necessary to diversify flour to substitute wheat flour partially or completely.…”

Section: Introductionmentioning

confidence: 99%

Improvement of Whiteness Degree and Functional Properties of the Fermented Awachy 5 Sweet Potato Flour using Calcium Hypochlorite

Subroto¹,

Cahyana²,

Indiarto³

et al. 2019

IJITEE

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Fermented Awachy 5 sweet potato flour has the potential to substitute the low protein wheat flour, but this flour has the disadvantage of having a low whiteness degree. The objective of this research was to improve the whiteness degree and the functional properties of naturally fermented of Awachy 5 sweet potato flour using calcium hypochlorite. The research was conducted by the addition of calcium hypochlorite to the fermented sweet potato chips consisted of 5 treatments; namely control (without calcium hypochlorite), 100 ppm, 150 ppm, 200 ppm, and 250 ppm. The results showed that the bleaching treatment using calcium hypochlorite increased the whiteness degree and pasting stability of fermented sweet potato flour. The optimum concentration of calcium hypochlorite was 200 ppm which produced flour with a whiteness degree of 84.60%, ash content of 0.73%, swelling volume of 7.75 mL/g, water absorption capacity of 195.80%, and pasting properties that include of peak viscosity, hold viscosity, breakdown viscosity, setback viscosity, and final viscosity about 2979 cP, 1704 cP, 1275 cP, 1345 cP, 3049 cP, respectively.

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Composite Flours for Baked Products and Possible Challenges – A Review

Cited by 30 publications

References 5 publications

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Physico-Chemical and Sensory Qualities of Functional Bread Produced from Wholemeal Wheat and Unripe Plantain Composite Flours

Improvement of Whiteness Degree and Functional Properties of the Fermented Awachy 5 Sweet Potato Flour using Calcium Hypochlorite

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