Development, optimization, and critical quality characteristics of new wheat-flour dough formulations fortified with hydrothermally-treated rice bran

Tayefe, Mandana; Shahidi, Seyed‐Ahmad; Milani, Jafar Mohammadzadeh; Sadeghi, Seyed Mohammad Moein

doi:10.1007/s11694-020-00532-y

Cited by 5 publications

(3 citation statements)

References 31 publications

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“…Due to starch gelatinization, a Maillard reaction occurred in the 80°C samples, causing a brownish color change and an increase in YI (Burgos & Armada, 2015 ). Tayefe et al ( 2020 ) also found that heat treatment reduced L* and b* values. Visually, the following can be observed: the AF samples were slightly yellowish, while the PAF samples were brownish.…”

Section: Resultsmentioning

confidence: 92%

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Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions

Lux

Kardell

Reimold

et al. 2022

Food Science & Nutrition

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The pseudocereal amaranth is commonly used in food as whole puffed grain. To improve the utilization of amaranth, hydrothermally treated suspensions of puffed and raw Amaranthus caudatus flour and their blends were investigated in this study. The suspensions were hydrothermally treated at 20, 50, and 80°C for 1, 5, and 24 h. The blends were treated at 80°C for 1 h. The effect of hydrothermal treatments of the suspensions on their morphological (color, SEM), water‐binding, and rheological‐functional properties was studied. The puffed amaranth suspensions exhibited cold swelling properties by rapid viscosity increase and significant water absorption properties. It was found that hydrothermal treatment at 80°C for 1 h significantly increased water absorption and viscosity in puffed and raw flour suspensions. However, the puffed suspensions showed significantly higher values in water binding and viscosity. Suspensions of raw amaranth flour showed increasing color differences with increasing temperature. Blends of raw and puffed amaranth flour resulted in a decreasing color change with increasing puffed flour content. Water absorption of the samples increased with an increasing puffed flour content. Raw amaranth flour and the 50/50 (puffed/raw) blend had the lowest, 10/90 and 20/80 (puffed/raw), and showed similar viscosity profiles to suspensions of pure puffed flour.

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Section: Resultsmentioning

confidence: 92%

“…From measured data, the color difference (∆E, Equation [1]) (Tayefe et al, 2020) of untreated and prepared samples and yellowing index (YI) were calculated using the following Equation (2) (Rufián‐Henares et al, 2006):

∆ E goodbreak= \sqrt{({()(, ∆ L^{*})}^{2} + {()(, ∆ a^{*})}^{2} + {()(, ∆ b^{*})}^{2})}

YI goodbreak= 142.86 b^{*} / L^{*}

L *‐value for brightness,…”

Section: Methodsmentioning

confidence: 99%

Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions

Lux

Kardell

Reimold

et al. 2022

Food Science & Nutrition

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“…The quality of rice with the cooling treatment significantly increased the total yield of rice and head rice compared to the control treatment. Head rice and total rice yielded by cooling treatment can be increased because this process can reduce moisture and increase spoilage associated with lower milled rice temperatures (Tayefe et al, 2020). Rice in hot conditions after being dried and then put into a grinding machine is usually sticky and the resulting rice cracks a lot.…”

Section: Introductionmentioning

confidence: 99%

Pragilling Cooling Technique on Quality Characteristics of Milled Rice based on Cooling Temperature and Duration

Putra

Cahyono

2022

agaricus

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This study aims to determine the effect of temperature, duration of cooling, and physical quality of rice that is influenced by pragiling refrigeration technique. The resultsshowed a decrease of moisture content in the process of drying of impari varieties (22.4% -13.4%) and cisadane varieties (25% -14.3%). Dry shrinkage occurs due to the amount of water that evaporates during the drying process on the 16 kg varieties of impari and cisadane varieties of 21 kg. In addition to the varieties of grain milled rice varieties also affected by the characteristics of grain quality, the varieties of impari obtained average (52.40 ± 3.23%) while in cisadane varieties obtained average (54.54 ± 1.2%). Visual appearance, color degree measurement (Lab *) of milled rice with pragiling and non cooling cooling technique has no significant effect on the given treatment. In the analysis of quality characteristics of rice with pragiling cooling technique, the quality of rice produced is better than non-coolant treatment this is seen from the percentage of head grains, broken grains and groats that produced reached 87.68%. This is in accordance with the analysis data of variance where temperature has significant effect (0.00 <0.05) on the four temperatures used. The cooling time had a significant effect on the physical quality of rice produced with significance value (0.00 <0.05) at three time levels used.

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Optimization of green tea extract, rosemary extract, and rice bran in multifunctional bread: A concept for reduction of acrylamide and phytic acid

Tayefe,

Fadayi Eshkiki,

Rahbar Dalir

et al. 2025

Heliyon

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Development, optimization, and critical quality characteristics of new wheat-flour dough formulations fortified with hydrothermally-treated rice bran

Cited by 5 publications

References 31 publications

Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions

Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions

Pragilling Cooling Technique on Quality Characteristics of Milled Rice based on Cooling Temperature and Duration

Optimization of green tea extract, rosemary extract, and rice bran in multifunctional bread: A concept for reduction of acrylamide and phytic acid

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