Effect of different milling processes on Egyptian wheat flour properties and pan bread quality

El-Porai, E.S.; Salama, Ahmed E.; Sharaf, A. M.; Hegazy, A. I.; Gadallah, Mohamed G. E.

doi:10.1016/j.aoas.2013.01.008

Cited by 47 publications

(51 citation statements)

References 14 publications

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“…The SV value for the fat loaf agrees with results obtained for a loaf prepared with RF, which had an SV range of 1.80 to 2.05 cm 3 /g (El-Porai et al, 2013), and for a loaf prepared with 100% WF, which had an SV range of 2.82 to 4.14 cm 3 /g (Seyer, Gélinas, 2009). The SV value of the fat replacement loaf agrees with results obtained for bread made with 0.5% guar gum (SV of 2.5 cm 3 /g) (Skara et al, 2013), 1.4% β-glucan (SV of 2.26 cm 3 /g) (Skendi et al, 2010), 40% amaranth flour (SV of 2.51 cm 3 /g) (Sanz-Penella et al, 2012) or with 10% fiber (SV of just over 2.3 cm 3 /g after 6 days of storage) (Rosell, Santos, 2010).…”

Section: Bread Specific Volumesupporting

confidence: 79%

Effects of fat replacement on properties of whole wheat bread

Scheuer

Mattioni

Barreto

et al. 2014

Braz. J. Pharm. Sci.

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Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.Uniterms: Wheat flour/centesimal composition. Whole wheat bread/characteristics. Fat/replacers. Food fibers.A composição química da farinha de trigo e a presença de fibras afeta as características dos pães. Uma forma de contribuir com a prevenção de doenças crônicas não transmissíveis é através de alimentação saudável, incluindo grãos integrais na dieta alimentar e reduzindo as calorias de determinado alimento, substituindo a gordura. Assim, este trabalho tem como objetivo determinar a composição centesimal das amostras de farinha de trigo integral, refinada e as misturas entre elas; bem como os parâmetros farinográficos (absorção de água, tempo de desenvolvimento e estabilidade) das mesmas. Além disso, verificar volume específico, perfil de textura do miolo e análise de imagem de pães elaborados com 60% de farinha de trigo integral e com 3% de gordura ou com substituto de gordura. Os dados foram submetidos à análise de variância. À medida que aumenta o percentual de farinha integral, os teores de proteína, cinzas e fibra insolúvel alcançam valores significativamente maiores e a absorção de água fica maior na farinografia, bem como o tempo de desenvolvimento e a estabilidade. O amido modificado enzimaticamente utilizado na elaboração de pão com 60% de farinha de trigo integral funcionou como um efetivo substituto de gordura. O pão integral elaborado com substituto de gordura apresentou volume específico significativamente igual ao pão integral elaborado com gordura, porém com diferenças em relação a parâmetros do perfil de textura, maior firmeza e menor elasticidade além de maior densidade celular do que o pão elaborado com gordura.Unitermos: Farinha de trigo/composição centesimal. Pão de trigo integral/características. Gordura/ substitutos. Fibras alimentares. INTRODUCTIONWheat is one of the ten most important commodities globally (FAO, 2010) and numbers among the world's 'big three' cereal crops in terms of harvested area. Whe...

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Section: Bread Specific Volumesupporting

confidence: 79%

Effects of fat replacement on properties of whole wheat bread

Scheuer

Mattioni

Barreto

et al. 2014

Braz. J. Pharm. Sci.

View full text Add to dashboard Cite

show abstract

“…In previous studies, Barrera et al (2015), Rao et al (2010) and El-Porai et al (2013) have proved that dough with higher DS levels became more viscous and resistant to deformation as well as less elastic and extensible, which can explain the lower maximum dough heights and the increase in the time required to reach it. Limited dough expansion during fermentation process could be related to a change in the gluten network, probably due to less developed gluten and a more open gluten network arrangement or a combination of them as a result of modifications in water distribution during network formation and the large size of the swollen DS granules (Barrera et al 2015).…”

Section: Discussionmentioning

confidence: 99%

“…The DS level of the regular wheat flour is between 5 and 13 %, (Sakhare et al 2014 Colombo et al 2008;Duyvejonck et al 2011;Rehman et al 2007). Damaged starch modified the physicochemical properties of wheat flour, causing higher water absorption capacity, which affects negatively the dough rheological behavior, as well as cookie and bread making quality (Ghodke et al 2009;Jovanovich et al 2003;Rao et al 2010;El-Porai et al 2013;Barrera et al 2007Barrera et al , 2015. Amylases could help to reduce the technological problems produced by high DS levels, due to the greater susceptibility of DS to enzymatic hydrolysis.…”

Section: Introductionmentioning

confidence: 99%

Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

et al. 2016

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The objective of this work was to investigate the contribution of a-amylase and amyloglucosidase to dough fermentation process and bread quality, as an alternative to reduce the negative effects caused by high damaged starch in flour. The dough properties during the proofing process were modified by higher damaged starch content. Higher damaged starch in flour resulted into breads with darker crusts and firmer crumbs. The enzymes reduced the negative influence of damaged starch, producing a positive effect on the maximum carbon dioxide pressure reached during fermentation and the carbon dioxide volume retained by dough. Incorporation of alpha-amylase reduced dimension ratio and crumb firmness attributes; however, progressive additions of this additive produced lower bread volume and red intensity, and higher crumb firmness. The amyloglucosidase additions produced higher bread volume and red intensity of the crust, and lower brightness crust and gas cell diameter. Incorporation of amyloglucosidase was beneficial in the presence of a suitable quantity of damaged starch. The results confirmed that the a-amylase and amyloglucosidase additions significantly improved bread quality. Incorporation of a-amylase and amyloglucosidase led to higher bread loaves and lower crumb firmness throughout the storage period, promoting a longer life of the finished product.

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“…The slide gate of the hopper was 13.1 × 67.5 mm. For each run, the required speed was set using a specific pulley, the speed was checked using a tachometer, and a feeler gauge was used to measure the gap between the rollers as mentioned by El-Porai et al (2013). The hopper was loaded with 4 kg of sorghum seeds.…”

Section: Methodsmentioning

confidence: 99%

Influence of metal coating on sorghum milling process subjected to three body abrasion

Al-Sandooq

Yousif

Jensen

2015

IJPTECH

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Abstract:The decline in feedstock quality related to corrugation wear, in milling machine rollers, is a significant factor in milling operation performance. The coating of materials exposed to such loading is a new technique which may assist in preserving the equipment performance. In the current study, mild steel rollers were coated with an epoxy matrix to investigate the influence of the coating on milling performance. Sorghum seeds were selected for milling under different rotational speed rollers with different gaps between the rollers. The milling performance was based on the number of milled particles, production rate (kg/h) and power consumption (kJ/kg). Scanning electron microscopy illustrated better cutting of sorghum particles for the epoxy coated rollers. In addition, statistical analysis shows that coating rollers with the epoxy matrix exhibited significant increases in the number of particles and in power consumption, and a reduction in production rate compared with uncoated rollers.Keywords: roller mill machine; tribology; coating; production rate and power consumption.Reference to this paper should be made as follow: Al-Sandooq, J.M., Yousif, B.F. and Jensen, T.A. (2015) 'Influence of metal coating on sorghum milling process subjected to three body abrasion', Int.

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Effect of different milling processes on Egyptian wheat flour properties and pan bread quality

Cited by 47 publications

References 14 publications

Effects of fat replacement on properties of whole wheat bread

Effects of fat replacement on properties of whole wheat bread

Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

Influence of metal coating on sorghum milling process subjected to three body abrasion

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