Influence of wheat kernel physical properties on the pulverizing process

Dziki, Dariusz; Cacak-Pietrzak, G.; Miś, Antoni; Jończyk, K.; Gawlik‐Dziki, Urszula

doi:10.1007/s13197-012-0807-8

Cited by 72 publications

(95 citation statements)

References 31 publications

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“…The grinding energy was calculated according to the methodology described by Dziki et al (2012). The preliminary cleaned samples (20 g) of individual spelt varieties (moisture content of 10% wb) were pulverized with a Polymix Micro-Hammermill MFC laboratory hammer mill (Littau, Switzerland) equipped with a 2.0 mm roundhole screen.…”

Section: Methodsmentioning

confidence: 99%

Grinding and Nutritional Properties of Six Spelt (Triticum aestivum ssp. spelta L.) Cultivars

et al. 2014

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Cereal Chem. 91(3):247-254Some physical, technological, nutritional, and nutraceutical determinants of six spelt varieties were evaluated. The grains were characterized by similar grain hardness and gave similar breakage patterns on a hammer mill and relatively low grinding energy requirements. The highest protein content was determined for Spelt I.N.Z. and Schwabenkorn (155 mg/g db), whereas the lowest was for Ceralio (98 mg/g db). The total starch content in tested cultivars averaged about 500 mg/g db; however, significant differences were observed for resistant and potentially bioavailable starch. The highest starch digestibility was observed for Ostro, Schwabenspelz, and Spelt I.N.Z. (about 45%), whereas the lowest was for Ceralio (about 33%).Chemically extractable total phenolic compounds content did not differ between cultivars. When flavonoids contents were compared, however, significant differences were observed; their contents ranged from 0.61 to 2.12 mg/g db (Spelt I.N.Z. and Schwabenkorn, respectively). The ability to inhibit xanthine oxidase activity (XOI) differed significantly between studied cultivars. The results, correlated with flavonoids content (r = 0.522), were found in the order Schwabenspelz > Schwabenkorn ≈ Oberkulmer Rotkorn > Ostro ≈ Ceralio > Spelt I.N.Z.). Simulated digestion significantly released phenolics and flavonoids from all samples; however, no simple relationships between phenolics and XOI were found.

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Section: Methodsmentioning

confidence: 99%

Grinding and Nutritional Properties of Six Spelt (Triticum aestivum ssp. spelta L.) Cultivars

et al. 2014

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“…These activities were several times higher than those obtained for wheat wholemeal, buckwheat flour (Sedej et al, 2010) and spelt (Gawlik- Dziki et al, 2012). In the light of these data, DHS could be used for production of functional foods.…”

Section: Resultsmentioning

confidence: 68%

“…The grinding energy was calculated using special computer software. Detailed description of the measuring stand and energy consumption was described by Dziki et al (2012). The sieving test was used to determine the particle size distribution of the pulverized material.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical and grinding characteristics of dragonhead seeds

Dziki¹,

Miś²,

Gładyszewska³

et al. 2013

International Agrophysics

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A b s t r a c t. The results of investigations on the physicochemical and grinding characteristics of Moldavian dragonhead seeds are presented. The data obtained showed that the physical properties (average size, sphericity, surface area, 1 000 seed mass, dynamic angle of repose, coefficient of static friction, and bulk and true densities) of the white and blue form of dragonhead seeds were not significantly different. Both forms of dragonhead showed similar levels of protein (average of 21%), whereas the blue form of dragonhead had a lower fat content (average of 23.1%) and higher mucilage content (13.35%) in comparison to the blue form of seed (24.6 and 9.95%, respectively). Antioxidant capacity of dragonhead seeds was comparable for both forms and averaged about 40%, which corresponded to EC50 values of 0.12 and 0.13 mg ml -1 for the white and blue forms, respectively. The grinding material showed similar particle size distribution of ground material for both forms of dragonhead seeds. The lowest values of specific grinding energy were obtained for the white form of dragonhead seeds, those for the blue form were significantly higher. Grinding of dragonhead seeds using a screen 2.0 mm mesh size caused screen hole clogging. This problem did not occur when dragonhead seeds were mixed with wheat grain.K e y w o r d s: dragonhead, seed, physicochemical properties, grinding INTRODUCTIONThe plant Dracocephalum moldavica L. commonly known as Moldavian balm or Moldavian dragonhead is a perennial herb belonging to the Lamiaceae (Labiatae) family. It is native to central Asia and is naturalized in eastern and central Europe (Dastmalchi et al., 2007;Said-Al-Ahl and Abdou, 2009). It is also an introduced plant to the northeastern United States. There are two common forms of dragonhead, with white and blue flowers, differing mainly in their flowering period. It flowers mainly in July and sets fruit in August, and contains flavones, terpenes, proteins, polypeptides and 16 amino acids, of which 8 are essential (Sultan et al., 2008). It is frequently consumed as food and drug additives. Dragonhead seed yield is about 1 600 and 1 900 kg ha -1 for the white and blue form, respectively (Hanczakowski et al., 2009). Seeds are rich in fatty oil, whose content ranges from 18 to 29%. This oil is rich in unsaturated fatty acids (about 90%), principally the linolenic and linoleic acids (about 60 and 20%, respectively) which belong to essential fatty acids (Domokos et al., 1994). Apart from this, dragonhead seeds (DHS) contain about 21% of protein with beneficial amino acid composition and high biological value (Hanczakowski et al., 2009). DHS are an excellent source of mucilage with the soluble fraction of dietary fibres. These interesting properties categorise DHS into the group of raw materials suitable for nutraceuticals, food supplements, and functional food applications. However, information on its use in the food industry is rather scarce, possibly due to its limited application and lack of thorough scientific knowledge in this a...

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“…Bunlar hektolitre ağırlığı, protein miktarı ve kalitesi, tanenin sertlik ve camsılık oranı, öğütme kalitesi, sarı pigment konsantrasyonu, oksidatif enzimlerin aktiviteleri, yetiştirme şartları ile iklimdir (Güleç ve ark., 2010). Fakat makarnalık buğdayda kaliteyi belirlemek kolay olmayıp kalite; tohum firması ve satıcılarına, makarna sanayisine ve tüketiciye, son ürüne, üreticiye, öğütme sanayisine göre değişim göstermektedir (Dziki and Laskowski, 2005 …”

Section: Introductionunclassified

Determination of the Nutritive Value of Some Durum Wheat (Triticum durum L.) Varieties Developed Using In vitro Gas Production Technique

Ülger¹,

Baylan²,

Dinçer³

et al. 2017

jist

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ÖZET: Bu çalışma, Doğu Akdeniz Tarımsal Araştırma Enstitüsünde bulunan 5 farklı makarnalık buğday çeşitinin besin değerinin in vitro gaz üretim tekniği kullanılarak tespit edilmesi amacıyla gerçekleştirilmiştir. 5 farklı makarnalık buğday çeşidinin in vitro gaz üretimleri, 0 ve 24. saat inkübasyon zamanında saptanmıştır. Anahtar kelimeler: İn vitro gaz üretimi, kimyasal kompozisyon, makarnalık buğday çeşitleri, sindirilebilirlik ABSTRACT: This study was carried out to determine the feed value of five different durum wheat varieties by chemical analysis and in vitro gas production technique and to compare feed values. In vitro gas productions of five durum wheat varieties were determined at 0 and 24 hours incubation times. The five durum wheat varieties were Amanos, Sarıbaşak, Ayzer, Fuatbey and Eker.

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Influence of wheat kernel physical properties on the pulverizing process

Cited by 72 publications

References 31 publications

Grinding and Nutritional Properties of Six Spelt (Triticum aestivum ssp. spelta L.) Cultivars

Grinding and Nutritional Properties of Six Spelt (Triticum aestivum ssp. spelta L.) Cultivars

Physicochemical and grinding characteristics of dragonhead seeds

Determination of the Nutritive Value of Some Durum Wheat (Triticum durum L.) Varieties Developed Using In vitro Gas Production Technique

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