Effect of Defatted Maize Germ Addition on the Functional and Textural Properties Of Wheat Flour

Abstract

The objective of this study was to assess functional properties of wheat flour blends with defatted maize germ flour (DMGF), a byproduct of the corn oil industry, at 5-25% levels. The bulk density, oil, and water absorption capacities, emulsion/foaming capacity and stability, objective color, least gelation concentration, and rheological properties (apparent viscosity and dough compression) were determined in control and flour blends. With DMGF addition, bulk density and foaming capacity decreased from 0.62 g/mL to 0.55 g/mL and 33.7% to 25.7%, respectively, both at 25% level. In general, when compared to control, oil and water absorption and emulsion capacities increased significantly in flour blends with >10% DMGF. Overall, regardless of the DMGF level, complete or partial gelling was observed at ³ 8% gelation concentration. The apparent viscosity increased with increasing DMGF levels (0-25%) in all flour blends and also at all 4 concentrations from 5% to 20%. The control flour dough had a hardness value of 7.56 N, which increased significantly to 84.6N, when the DMGF level increased to 25% in the flour blend. These results indicate that most of the functional properties of wheat flour blends improved with DMGF addition, thus DMGF has a great potential to be used in a variety of food products.

Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours

“…It was observed that gelation generally started at !8 g/100 ml concentration, with complete gelation observed at !12 g/100 ml for all the bean flours. Our results are similar to those reported by Siddiq et al (2009) for all-purpose wheat flour, which had a least gelation concentration of !12 g/100 ml.…”

“…Bulk density values for bean flours were somewhat similar to that of all-purpose wheat flour with a value of 0.62 g/ml (Siddiq, Nasir, Ravi, Dolan, & Butt, 2009). …”

“…Foaming capacity of black bean flour differed significantly (p < 0.05) to that of flours from red kidney and cranberry flour. Most bean flours in the present study had relatively higher foaming and emulsion capacities than that of the commercially available all-purpose wheat flour (Siddiq et al, 2009). The foaming and emulsifying characteristics are important parameters when developing formulations for bakery products.…”

Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)

“…The WAI determines the absorption and retention of water and its effect on various processing conditions (Siddiq, Nasir, Ravi, Dolan, & Butt, 2009;Siddiq, Ravi, Harte, & Dolan, 2010). The navy bean EXT flour had significantly higher WAI as compared to raw or STC bean flours, while the pinto bean EXT flour's WAI was different from raw bean flour only (Table 1).…”

Compositional, Functional and Pasting Properties of Composite Flour Fortified with Button Mushroom (<i>Agaricus bisporus</i>) Powder and Inulin

“…Furthermore, inulin based functional products have good acceptance in the international markets, these products offer additional benefits in terms of natural prebiotic, dietary fiber, texture modifier, fat or sugar replacer, and stabilizer [8,9]. Functional and pasting properties are necessary to evaluate and possibly assist to predict how new nutrient may behave in specific systems, in addition to demonstrate whether or not such nutrient can be used to stimulate or replace convectional nutrient [10,11]. The aim of this work was to assess the effect of sweet potato flour (SPF), glutinous rice flour (GRF), button mushroom powder (BMP) and inulin on chemical, functional, pasting and syneresis characteristics of enriched composite gluten-free flour, as well as its suitability for baking process.…”