Flour Quality and Technological Abilities

Guiné, Raquel; Correia, Paula Maria dos Reis

doi:10.1201/b15246-7

Cited by 2 publications

(3 citation statements)

References 95 publications

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“…The wet gluten yield of samples ranged between 21.54% (emmer DC100) and 38.33% (durum DuA70) whereas the dry gluten ranged from 7.82% (durum DuB100) to 13.2% (durum DuA70) ( Table 1 ). In Europe, wheat flours with wet gluten of more than 27% are considered suitable for breadmaking applications [ 34 ]. The above threshold is not met for four samples of Table 1 , namely, M90, D100, DuB100, and DC100.Significant statistical differences were observed among the samples.…”

Section: Resultsmentioning

confidence: 99%

“…The rheological parameters of the doughs measured with the farinograph and extensiograph are shown in Figure 3 . Water absorption capacity shows the ability of the dough to hold water during processing with flours having higher protein content showing higher water absorption [ 34 ]. The water absorption varies from 53.0% to 71.9% with the two durum wheat fours showing the highest values ( Figure 3 a).…”

Section: Resultsmentioning

confidence: 99%

“…The highest DS value was observed in one durum landrace (DuB100) whereas the lowest SD value was observed in refined commercial emmer flour (DC70). The higher degree of softening and the lower stability are characteristics of a weaker gluten network [ 34 ]. The strength of the gluten network can derive from the amount and the quality of the gluten but also the amount and the type of bran (fibers) present in the flour.…”

Section: Resultsmentioning

confidence: 99%

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Greek Landrace Flours Characteristics and Quality of Dough and Bread

Skendi

Παπαγεωργίου

Irakli³

et al. 2023

Foods

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Besides organic growing, ancient wheats and landraces are attracting the attention of scientists who are reassessing the healthy and dietary properties attributed to them by popular tradition. A total of eleven wheat flours and whole meal samples were analyzed, of which, nine originated from the organic farming of five Greek landraces (one einkorn, one emmer, two durum, and one soft wheat) and a commercial organically grown emmer cultivar. Two commercial conventional flours of 70% and 100% extraction rate were examined for comparison purposes. Chemical composition, micronutrients, phenolic profile, and quantification, and antioxidant activity of all samples were determined. Moreover, dough rheology and breadmaking quality were studied; Flours from local landraces were higher in micronutrients, phenolic content, and antioxidant activity than the commercial samples. The 90% extraction flour of the landrace, besides the highest protein content (16.62%), exhibited the highest content of phenolic acids (19.14 μg/g of flour), whereas the commercial refined emmer flour was the lowest (5.92 μg/g of flour). The same milling of the einkorn landrace also showed a higher specific volume (1.9 mL/g vs. 1.7 mL/g) and lower bread crumb firmness than the whole meal commercial emmer sample (33.0 N vs. 44.9 N). The results of this study showed that the examined Greek wheat landraces could be considered as a possible source of microelements, phenolics, and antioxidants with a beneficial effect in human health, and by using an appropriate breadmaking procedure, they could produce high-quality breads.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Greek Landrace Flours Characteristics and Quality of Dough and Bread

Skendi

Παπαγεωργίου

Irakli³

et al. 2023

Foods

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Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

Benali

En-nahli²,

Noutfia³

et al. 2021

Foods

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Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes of the bread. We used mixture design to optimize nutritional and technological qualities of a wheat–chickpea flour blend by adding milk powder as a natural organoleptic improver. A total of thirteen flour blends were prepared by incorporating 10 to 30% chickpea flour and 10 to 20% milk powder to wheat flour. Our results showed that the optimal flour blend consisted of 60% wheat, 24% chickpea, and 16% milk powder. Farinographic parameters of the optimal dough blend remained on par with those of the control dough (100% wheat flour), thereby preserving its bread-making quality. Sensory analysis of breads made from the optimal flour blend revealed no significant difference (p ≤ 0.05) from wheat flour for crumb and chewiness. Appreciation was brought to the appearance, crust, aroma, and taste in the optimized bread. This study suggests that chickpea flour can be suitably incorporated into bread wheat flour up to a percentage of 24% with 16% milk powder to produce bread with optimal nutritional quality while improving its sensory attributes and consumer acceptability.

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Flour Quality and Technological Abilities

Cited by 2 publications

References 95 publications

Greek Landrace Flours Characteristics and Quality of Dough and Bread

Greek Landrace Flours Characteristics and Quality of Dough and Bread

Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

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