Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch

Durmuş, Yusuf; Anıl, Münir; Şimşek, Şenay

doi:10.3390/foods12020328

Cited by 3 publications

(3 citation statements)

References 28 publications

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“…The GlutoPeak test has here been used as a rapid method for assessing gluten quality (Durmus et al., 2023). Sissons (2016) already indicated that the peak mixing time of a GlutoPeak test can serve as a viable alternative for evaluating gluten strength, in lieu of the more time‐consuming mixograph and gluten index analyses.…”

Section: Resultsmentioning

confidence: 99%

Surface disinfection of wheat kernels using gas phase hydroxyl‐radical processes: Effect on germination characteristics, microbial load, and functional properties

Abdi,

Cao,

Zogheib

et al. 2023

Journal of Food Science

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Wheat kernels harbor a diverse microflora that can negatively affect the suitability of the grains for further processing. To reduce surface microflora, a kernel disinfection method is required that does not affect grain functionality. Three different versions of gas phase hydroxyl‐radical processes were compared with the common method for grain disinfection, that is, a bleach treatment. The gas phase hydroxyl‐radicals are generated by the UV‐C mediated degradation of hydrogen peroxide and/or ozone in a near water‐free process. It was found that treating kernels with a bleach solution could reduce total aerobic count (TAC) and fungal count to below the level of enumeration. In comparison, the gas phase hydroxyl‐radical treatment, that is, H2O2–UV–ozone treatment, could support a 1.3 log count reduction (LCR) in TAC and a 1.1 LCR in fungal count. The microbial load reduction for the wholemeal samples was less pronounced as endophytic microorganisms were less affected by all treatments, hinting at a limited penetration depth of the treatments. Despite reducing the microbial load on the kernel surface through the bleach and H2O2–UV–ozone treatments, none of these treatments resulted in a reduced microbial count on grains that underwent sprouting after the treatments. No negative effect on germination power or development of the seedling was observed for any of the treatments. The gluten aggregation behavior and xylanase activity of the wholemeal also remained unchanged after the gas phase hydroxyl‐radical treatments. Our findings suggest that UV–H2O2–ozone treatment shows promise for dry‐kernel disinfection, but further optimization of the processing parameters is required.

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Section: Resultsmentioning

confidence: 99%

Surface disinfection of wheat kernels using gas phase hydroxyl‐radical processes: Effect on germination characteristics, microbial load, and functional properties

Abdi,

Cao,

Zogheib

et al. 2023

Journal of Food Science

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show abstract

“…Different additives are used to improve the mixing properties of dough, mostly for weak flour (Jazaeri et al, 2015; Lang et al, 1992; Nash et al, 2006). The mixograph is often used to determine the dough mixing properties (Durmus et al, 2023; Nkurikiye et al, 2023; Tebben et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour

et al. 2023

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Background and objectiveDough mixing properties are crucial in determining the usability of wheat flour. Currently, many industrial sourced chemicals are used as additives to improve the mixing stability of dough. This study aims to evaluate the effect of adding chickpea flour on mixing tolerance and dough strength improvement based on 20 different wheat genotypes. The effects of different types (i.e., kabuli & desi) and amounts (1.5, 3.75, 7.5, 15, and 30%, w/w) of chickpea flours and kabuli chickpea fractions (7.5%) were further studied. Mixograph, dough strength and extensibility, and baking test of selected treatments were performed.FindingsIncorporating chickpea flour at a level of 7.5% (w/w flour basis) or lower significantly improved (p <0.05) the mixing stability and dough strength of different wheat flours. Adding the insoluble fraction of the chickpea flour resulted in better stability and dough strength compared to other fractions, while adding the soluble fraction of chickpea flour weakened the dough. At the optimum incorporation level (7.5%) or lower, the inclusion of chickpea flour did not negatively alter the physical (bread volume), texture (hardness), or taste attributes of the bread.ConclusionThe results demonstrate that adding chickpea flour can improve dough mixing properties, particularly for weak/normal wheat flour, without compromising the quality of bread. The optimal chickpea flour incorporation level in refined wheat flour is 7.5%. Chickpea flour incorporation could also assist bakers in case of overmixing the dough.Significance and noveltyThis study portrays the use of natural ingredients to improve dough mixing properties, providing bakers and scientific community with natural alternatives to enhance wheat flour mixing properties while improving the quality and nutrition of the flour as chickpea is a protein‐rich legume.This article is protected by copyright. All rights reserved.

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“…), can also be used in breadmaking to improve the nutritional value of bread due to its high dietary fiber and phenolic content. Many studies show that hazelnut skin is a rich and low‐cost source of natural phenolic antioxidants (Contini et al, 2008; Durmus, Anil, & Simsek, 2023; Shahidi et al, 2007). Some researchers produced bread with hazelnut skin and found that the crust and crumb darkness of bread increased and obtained similar or slightly low loaf volumes and sensory properties (Anil, 2007; Velioglu et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Innovative use of hazelnut skin and starch modifications in sourdough bread formulation

Durmus,

Anil,

Simsek

2023

J Food Process Engineering

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The objective of this study was to explore the use of hazelnut skin and modified starches as functional additives in sourdough bread to valorize food byproducts and maintain product quality. We examined the incorporation of 5% and 10% hazelnut skin in tandem with 3% and 5% cross‐linked and oxidized starches into the bread matrix. Our methods included quantitative analysis of nutritional composition changes, and end product quality. Adding 5% hazelnut skin enhanced loaf volume and resulted in a softer crumb structure. Hazelnut skin at 5% significantly (p < 0.05) increased bread volume. Hardness values ranged from 2.21 to 11.3 N. In conclusion, sourdough bread formulated with 5% hazelnut skin optimizes quality in terms of volume and softness. Modified starches can be strategically employed to adjust textural challenges presented by the inclusion of dietary fibers. This study demonstrates that strategic ingredient additions can lead to improved utilization of food byproducts while enhancing bread characteristics.Practical applicationsThis study presents a novel approach to enhancing sourdough bread quality by incorporating hazelnut skin, a sustainable and underutilized byproduct of the nut industry. The successful addition of 5% hazelnut skin improves loaf volume and softness, which could significantly benefit the bakery sector by providing a means to produce a superior product with added nutritional value. Moreover, the use of modified starches helps mitigate the textural challenges often associated with fiber enrichment in bread, thus allowing bakeries to offer products that cater to health‐conscious consumers without compromising on sensory qualities. The industrial adoption of this method can lead to reduced food waste, as hazelnut byproducts are valorized, and may resonate with eco‐friendly branding strategies. Our findings support the potential for food industries to create breads with enhanced consumer appeal while contributing to environmental sustainability.

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Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch

Cited by 3 publications

References 28 publications

Surface disinfection of wheat kernels using gas phase hydroxyl‐radical processes: Effect on germination characteristics, microbial load, and functional properties

Surface disinfection of wheat kernels using gas phase hydroxyl‐radical processes: Effect on germination characteristics, microbial load, and functional properties

Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour

Innovative use of hazelnut skin and starch modifications in sourdough bread formulation

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