Properties of whole grain wheat flour and performance in bakery products as a function of particle size

Bressiani, Joseane; Oro, Tatiana; Santetti, Gabriela Soster; Almeida, Joana; Bertolin, Telma Elita; Gómez, Manuel; Gutkoski, Luiz Carlos

doi:10.1016/j.jcs.2017.05.001

Cited by 92 publications

(77 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These results were in the same trend with those reported by (Protonotariou, et al, 2016 andBressiani, et al, 2017).…”

Section: Chemical Composition Of Whole Meal Wheat Genotypes (G/100g Osupporting

confidence: 92%

Charcterization of Agronomic Traits and Grain Quality of Some Wheat Landraces

Aziz¹,

El-Rasool²

2018

Alexandria Science Exchange Journal

View full text Add to dashboard Cite

This study was carried out at Nubaria Research Station Farm to evaluate of 12 wheat land races genotypes during two seasons 2014/15 and 2015/16. Analysis of variance was computed to measure genotypic and phenotypic coefficients of variation and broad sense heritability (h 2 ) for yield and its components. Also, Chemical compositions of whole meal wheat genotypes were determined. Results indicated significant differences among wheat genotypes for all studied traits except spike length (cm) in the combined data. obtained by grain yield (67.84 and 68.83), followed by number of spike/m2 (35.54 and 38.57), number of kernel/ spike (34.02 and 36.33) and 1000-kernel weight (26.50 and 29.35) respectively. High heritability coupled with high genetic advance was observed for most traits. Whole meal wheat genotype L1 contain the highest content of crud protein and ash which were (13.23 and 2.01 %) respectively. On the contrary, L1 had the lowest content (82.78%) of carbohydrates. In addition to, the L10 had the highest crud fat content compared with the other wheat genotypes. Results indicated that high values of genotypic (GCV) and phenotypic (PCV) coefficients of variation were

show abstract

“…These results were in the same trend with those reported by (Protonotariou, et al, 2016 andBressiani, et al, 2017).…”

Section: Chemical Composition Of Whole Meal Wheat Genotypes (G/100g Osupporting

confidence: 92%

Charcterization of Agronomic Traits and Grain Quality of Some Wheat Landraces

Aziz¹,

El-Rasool²

2018

Alexandria Science Exchange Journal

View full text Add to dashboard Cite

show abstract

“…In addition, temperatureand shear-induced destruction of swollen starch granules also contribute to the decrease in viscosity after the peak viscosity has been attained (Delcour and Hoseney, 2010;Ragaee and Abdel-Aal, 2006). Slurries with low breakdown viscosities are better able to withstand temperature and shear-induced destruction of starch granules than slurries with high breakdown viscosities (Bressiani et al, 2017;Ragaee and Abdel-Aal, 2006). During the cooling phase, starch molecules begin to reassociate leading to formation of a gel structure with higher viscosity than the hot-paste slurry.…”

Section: Pasting Proprieties Of Composite Floursmentioning

confidence: 99%

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge

Calvin¹,

George²

2018

Afr. J. Food Sci.

View full text Add to dashboard Cite

Thin porridge is a popular nourishment drink for adults and complementary food for children in subSaharan Africa. It is made from straight (unblended) or composite flours of maize, sorghum, finger millet and cassava in neutral or chemically-acidified media, or after spontaneous fermentation of the flours. The objective of this study was to determine the impact of type of composite flour and pH on the sensory quality of thin porridges. Instrumental methods and modified quantitative descriptive analysis were used to identify the main sensory attributes of thin porridges made from different composite flours in neutral or acidic media or after spontaneous fermentation. The results of the study indicated that irrespective of the pH, cereal-based composite flours had higher onset pasting temperatures; and lower peak, breakdown, final and setback viscosities than cassava-cereal flours. Thin porridges formulated from cereal-based composite flours tended to have lower firmness, consistencies, cohesiveness and indices of viscosity than those made from cassava-cereal flours. The colour of thin porridges depends on the botanical origin of the composite flours, their ratios and whether the pH was adjusted using citric acid or by spontaneous fermentation. Principal component analysis identified three major principal components (PCs) that accounted for 83.7% of the total variance in the sensory attribute data. The principal component scores indicated that the location of the thin porridges on each of the three scales corresponded with cassava aroma (PC1), finger millet/maize aroma (PC2), and colour and fermented aroma (PC3). This study has shown that thin porridges with different sensory profiles can be produced in sub-Saharan Africa for different population groups.

show abstract

“…Alternatively, the pearling and grinding of wheat and bran to obtain very fine particle sizes are also being used to enhance the fiber and bioactive compound contents of flour while avoiding negatively impacting the acceptability of wheatbased foods made from the flour (126,(146)(147)(148)(149).…”

Section: Innovations To Enhance Nutritional and Health Benefits Of Whmentioning

confidence: 99%

“…Therefore, manufacturers are assessing the influence of adding fiber from different sources (e.g., bran, bran fractions, complex carbohydrates such as b-glucan, inulin, and resistant starch) on the quality of wheat-based foods and monitoring research on the effects of enzymes on processing performance, shelf life, and textural properties of wheat-based foods. The goal is to enhance the nutritional and health benefits of wheat-based foods while still offering products that meet consumer expectations (126,142,(146)(147)(148)(150)(151)(152)(153)(154)(155)(156)(157)(158)(159)(160)(161)(162). Attention is also being paid to the ingredients added to wheat-based food formulas, such as sugar, sodium, and fat, that may contribute negatively to the nutritional and health benefits of a wheat-based food.…”

Section: Innovations To Enhance Nutritional and Health Benefits Of Whmentioning

confidence: 99%

Full Issue PDF

2017

Cereal Foods World

View full text Add to dashboard Cite

Properties of whole grain wheat flour and performance in bakery products as a function of particle size

Cited by 92 publications

References 25 publications

Charcterization of Agronomic Traits and Grain Quality of Some Wheat Landraces

Charcterization of Agronomic Traits and Grain Quality of Some Wheat Landraces

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge

Full Issue PDF

Contact Info

Product

Resources

About