Effects of particle size in wasted bread flour properties

Guerra‐Oliveira, Priscila; Fernández-Peláez, Juan; Gallego, Cristina

doi:10.1111/ijfs.15656

Cited by 6 publications

(3 citation statements)

References 49 publications

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“…There was no significant difference between extrudates from flours with 40%, 30%, and 20% moisture content whereas the control and extrudates from flour at 10% moisture content exhibited a significant difference. This means that gelatinized starches have a lower capacity for oil absorption; a similar observation was reported by Guerra-Oliveira et al (2022). A lower range (80-108) of oil absorption was reported by (Kacou et al, 2018) for seven different cassava varieties.…”

Section: Oil Absorption Capacitysupporting

confidence: 77%

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Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)

Gborie¹,

Mugabi²,

Byaruhanga³

2022

JFR

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Cassava is a rich source of starch and is used as a food ingredient and additive. In its natural state, cassava flour or starch cannot meet all functional requirements in food processing. This necessitates the modification of starch to meet specific functional requirements for products and processes. This study investigated the effect of different extrusion conditions, such as moisture content, screw speed, and temperature on the functional and pasting properties of high-quality cassava flour (HQCF). Particle size distribution, functional and pasting properties of the HQCF were determined. Moisture content (MC) had a significant effect on the properties of HQCF. Water absorption capacity (WAC) increased from 245% to 732%, swelling power (SP) increased from 3.4 g/g to 7.2 g/g, and water absorption index (WAI) increased from 3.0% to 3.3% after extrusion at 40% MC. While at lower MC levels, bulk density (BD) increased from 0.7g/ml to 0.8g/ml for the non-extruded and 30% MC; oil absorption capacity (OAC) from 215% to 253% for the non-extruded and 10% MC; water solubility index (WSI) from 6.0% to 56% for the non-extruded and 20% MC respectively. A positive correlation was observed between extrusion parameters and functional properties. The results suggest that manipulation of extrusion conditions can be used to modify HQCF for varied food applications.

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Section: Oil Absorption Capacitysupporting

confidence: 77%

“…It was also observed that WAI and OAC had a negative relationship. This is because flours with smaller particle sizes can easily absorb water, while flours with high water absorption have a lower capacity for oil absorption (Guerra-Oliveira et al, 2022).…”

Section: Principle Component Analysismentioning

confidence: 99%

Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)

Gborie¹,

Mugabi²,

Byaruhanga³

2022

JFR

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“…The use of flour obtained from dried bread in baking has been studied earlier [ 10 , 11 , 55 ], but those studies focused on obtaining light-colored bread. It was found that with the increase in the share of dried bread, in general, worse quality characteristics (lower volume, worse texture) and, above all, a deterioration in the color of the product were obtained.…”

Section: Resultsmentioning

confidence: 99%

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace

Gumul,

Oracz,

Litwinek

et al. 2024

Foods

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The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication.

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Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread

Mietton,

Mata-Orozco,

Guezenec

et al. 2024

Food Microbiology

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Effects of particle size in wasted bread flour properties

Cited by 6 publications

References 49 publications

Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)

Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace

Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread

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