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The development of grain milling techniques promotes the progress of fine grain processing. However, long-term intake of refined flour products induces nutritional imbalance the incidence rate of hypertension, diabetes, and increasing cardiovascular diseases by years. Whole-wheat flour includes all compounds in wheat kernels, being rich in dietary fiber, vitamins, and minerals. These substances have the function of lowering hypertension, oxidation resistance, radicals scavenging, and immunity strengthening. Therefore, whole-wheat food, made from whole-wheat flour, is an ideal choice in modifying dietary pattern and improving health condition of people. This review compared the differences in the nutritional compositions between whole-wheat flour and refined flour, summarized the specific nutrients such as dietary fiber, polyphenols, unsaturated fatty acid, phytosterol, and lignans in whole-wheat flour, reviewed their health benefits from the perspectives of weight loss, preventing type-2 diabetes, and intervening cardiovascular, and introduced the quality improvement techniques of whole-wheat baked, steamed, and fried products. The review is expected to provide important reference for the development and expansion of whole - wheat products.

Summary: Three kinds of tea extracts (green tea extract, black tea extract and oolong tea extract) were incorporated into a dry yellow alkaline noodle (YAN) at a concentration of 0.5%–2.0% to investigate their effects on starch gelatinisation, gluten aggregation and noodle quality characteristics. Due to the starch–polyphenol interaction, the temperature and enthalpy required for starch gelatinisation were decreased by 0.90–1.10 °C and 2.85–3.31 J/g, respectively, when 2.0% tea extract was added compared with the control. Furthermore, the dry noodles showed lower starch pasting viscosities (reduced by 28.35%–55.20%) and increased resistance to breakdown and retrogradation. Through the hydrogen bonding between gliadins and tea polyphenols, the conformation of gluten was modified (15.41%–24.62% and 15.19%–22.95% increases in α‐helix and β‐sheet contents, respectively) and its structure was strengthened. The combined effect of tea extracts on starch gelatinisation and gluten formation behaviour resulted in the restricted water permeability and mobility in the structure of cooked noodles, which was associated with increased hardness (13.15–16.34 N), cohesiveness (0.63–0.69), chewiness (7.47–10.88) and resilience (0.34–0.42). It also decreased the absolute adhesiveness (0.11–0.13 N.sec) of cooked YANs. In the alkaline noodle system, three kinds of tea extracts exhibited similar effects on the quality characteristics of YAN. The results suggest that tea extracts are capable of improving YAN texture. [ABSTRACT FROM AUTHOR]

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Background and objectives: Soft red winter (SRW) wheat has been traditionally used in the manufacture of cookie and cracker products in Latin America; however, in some years SRW has experienced a supply shortage due to poor planting and/or crop conditions. Therefore, the demand for soft white wheat (SWH) for such products is increasing in Latin American markets, but buyers have been uncertain as to appropriate SWH contract specifications as SWH functions differently from SRW in cracker products. The objective of this study was to identify the optimal grain protein level and flour specifications of SWH for saltine crackers. SWH blends of varying grain protein contents from 8.7% to 12.5% were used to make saltine crackers. Flour solvent retention capacity (SRC), gluten and dough characteristics, and cracker‐baking performance were evaluated. Findings: The sodium carbonate SRC increased from 71.9% to 75.0%, sucrose SRC from 83.4% to 94.2%, and lactic acid SRC from 98.0% to 113.3% as SWH protein content increased from 8.7% to 12.5%. Dough concurrently became more extensible (L: 109.0–143.0 mm) and deformation energy (W: 91.5–133.5 (10−4 J)) increased with higher protein content, especially in the range of 10.5%–12.5%. Cracker stack height (6.65–7.10 cm), stack height‐to‐weight ratio (0.196–0.210), and texture (breaking force: 1,934.9–3,158.2 g) gradually increased with increasing protein levels. The flour lactic acid SRC and dough rheological parameters (measured by Farinograph, Alveograph, and GlutoPeak) were significantly correlated with the cracker stack height‐to‐weight ratio and texture. Conclusions: SWH of grain protein content of 10.5%–11.6% had intermediate lactic acid SRC and dough strength that produced saltine crackers with appropriate stack height (6.95–7.10 cm) and desirable texture (2,172.9–2,473.8 g). Significance and novelty: This research identified the SWH functionalities for saltine crackers and provided an initial starting point for Latin America and other buyers, millers, and bakers to better utilize SWH for cracker manufacturing. [ABSTRACT FROM AUTHOR]

Green tea extract, black tea extract, and oolong tea extract (0.0%–2.0% of flour weight) were added into white salted noodle (WSN) and yellow alkaline noodle (YAN) to compare their effects on textural and rheological characteristics in two different noodle systems. The incorporation of tea extract (TE) yielded dry WSN and YAN yellowish‐brown color and reddish‐brown color, respectively. At 2.0% TE addition level, hardness, cohesiveness, chewiness, resilience, and tensile strength were reduced by 1.15–1.28 N, 0.00–0.03, 0.77–1.11N, 0.00–0.03, and 0.04–0.06 N, respectively, in cooked WSNs, but they were increased by 2.44–3.26 N, 0.05–0.09, 2.15–3.54 N, 0.07–0.12, and 0.05–0.08 N, respectively, in cooked YANs. Maxwell models showed better performance in detecting stress relaxation property changes in TE‐incorporated noodles. The stress relaxation results confirmed that TE induced opposite effects on the viscoelasticity of cooked WSN and YAN. Practical applications: Tea extract (TE) can significantly enhance the antioxidant capacity and starch digestion inhibitory ability of noodles, but noodle texture is critical to consumer's acceptance of the product. The effects of TE on noodle textural and rheological properties were compared in dry white salted noodle (WSN) and dry yellow alkaline noodle (YAN). Noodle color was greatly affected by the type of TE and its addition level. TE‐incorporated dry WSNs exhibited softer and less elastic texture, while TE‐incorporated dry YANs had harder and more elastic texture. Results of this study suggested that TE at 0.5%–1.0% in WSN would have less influence on noodle texture, and at 1.0%–2.0% in YAN would improve noodle texture properties. These results will provide useful information on the application of TE in noodles as well as potential problems that may occur during noodle manufacturing. [ABSTRACT FROM AUTHOR]

Summary: The effects of green tea powder (GTP) on the properties of hard red winter (HRW) flour and Chinese steamed bread were investigated. GTP was blended with HRW flour at levels of 0.00, 1.00, 2.00, 3.00 and 4.00 g GTP/100 g wheat flour. With the addition of GTP, the maximum torque of flour became stronger. The resilience and degree of green colour of steamed bread increased, while hardness and chewiness decreased, with the addition of GTP. The addition of 1.00% GTP did not significantly affect the specific volume, but remarkably influenced the hardness and resilience of steamed bread. In steamed bread formulated with GTP, the antioxidant activity was 0.84 mm TE per g at 1.00% of GTP and increased with GTP levels. The steamed bread had a pleasant flavour, and the degree of overall liking of steamed bread increased with GTP levels to the maximum used in this work. Green tea powder increased the antioxidant activity of steamed bread, and did not affect the quality of steamed bread with a pleasant tea flavour. [ABSTRACT FROM AUTHOR]

Background and objectives: The popularity of Asian noodles is increasing around the world, and the introduction of noodle products made from whole grain flour is considered as an effective way to modify customer's dietary pattern and promote high‐fiber food consumption. This review summarizes the processing technologies, quality improvement techniques, and nutritional and health benefits of whole wheat noodles (WWN). Findings: Fresh raw noodles, dried noodles, and instant noodles are the major types of WWN. They contain various formulations and processing procedures. The quality attributes of flour qualities, color, shelf life, cooking performance, textural attributes, and sensory properties are particularly emphasized for WWN quality improvements. The improving techniques include wheat selection, flour/bran particle size control, functional ingredient use, and some emerging technologies. WWN possess a superior nutritive value than refined noodle products. Conclusions: Whole wheat noodles have great potential for delivering a stable food with high nutritional values and desirable eating qualities. It is important for the manufactures to select the proper processing technologies and improvement techniques for various WWN. Significance and novelty: The review highlights the differences in the processing technology of WWN and demonstrates the quality improvement techniques and nutritional and health benefits. It contributes to the expansion of knowledge on WWN and provides valuable guidance for the further improvement of WWN. [ABSTRACT FROM AUTHOR]

A shear-based device, the GlutoPeak, was developed to measure the aggregation behavior of gluten. In this study, the GlutoPeak testing method was improved and applied for the gluten aggregation evaluation of whole wheat flour (WWF) of different particle size ranges. The sample/solvent weight ratio, mixing speed, and testing temperature were adjusted to different levels for obtaining more repeatable Peak Maximum Time (PMT) and Maximum Torque (MT) using two commercial WWF samples. The temperature had a greater effect on the repeatability of the PMT, while the sample/solvent weight ratio and mixing speed had lower impact on the repeatability of both PMT and MT. Another four commercial wheat samples were milled to WWFs of different particle size ranges. The gluten aggregation of the WWF was measured using the improved GlutoPeak parameters, which were 8-g WWF and 10-g 0.5 mol/L CaCl 2 solvent with a mixing speed of 3000 rpm and test temperature of 20 °C. The PMT significantly decreased (with the exception of SW) and MT significantly increased with a decrease of WWF particle size. Compared to the Mixolab and Farinograph tests, the GlutoPeak method took less time and provided significantly different (p < 0.05) results for WWFs of different particle size ranges. [ABSTRACT FROM AUTHOR]

In this study, reconstituted whole-wheat flour (WWF) samples of different particle sizes from U.S. soft white winter (median diameters: 164.0, 110.7 and 97.8 μm) and soft red winter (median diameters: 154.3, 112.8 and 99.9 μm) wheat cultivars were obtained by fine grinding of bran and shorts from roller milling and re-combining with the remaining fractions. Extensibility tests showed that reducing the particle size of WWF strengthened the gluten network of dough. Mixolab results indicated that reducing the particle size of WWF resulted in shorter development time and longer mixing stability of dough. Meanwhile, the starch hot-gel stability and retrogradation increased with the WWF particle size reduction. The Chinese southern-type steamed bread (STSB) making test showed that SB made from WWF of smaller particle size had a significantly larger specific volume than that made from WWF of larger particle size. C-cell analysis of the crumb grain of SB revealed that the grain cells became smaller with thinner cell walls as WWF particle size was reduced. These results indicate that reducing the particle size of WWF could improve the quality of Chinese STSB. [ABSTRACT FROM AUTHOR]

The effects of green tea powder (GTP) on the quality attributes and antioxidant activity of whole-wheat flour (WWF) pan bread were studied. Crumb hardness, cell diameter, and chewiness of WWF pan bread increased at higher GTP levels, whereas specific volume and brightness showed a reverse trend. At the 1.00 g GTP/100 g flour addition level, hardness, resilience and specific volume of WWF pan bread were not significantly affected, but antioxidant activity increased by 1.00 mM TE/g sample. In the storage test, GTP greatly inhibited the production of peroxide, as determined by peroxide value (PV), in WWF pan bread. After 8 days of storage at room temperature, the PV of the lipid fraction of WWF pan bread without GTP (control) increased by 0.35 mg/100 g, while the PV of bread with the addition of 1.00 g GTP/100 g flour increased by 0.14 mg/100 g. These results suggest that the addition of GTP at the 1.00 g/100 g flour level effectively increases the antioxidant activity, and significantly reduces the production of peroxide during storage, while at the same time maintaining the baking quality of WWF pan bread. [ABSTRACT FROM AUTHOR]

Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products. [ABSTRACT FROM AUTHOR]

Sprouted whole-grain foods are an emerging trend in the food market due to consumers' desire for health-promoting foods. The objectives of this study were to examine the rheological properties of whole-wheat flour (WWF) with sprouted WWF substitution (0, 25, 50, 75 and 100 g/100 g) and tortilla products made from it. Flour samples were analyzed for gluten index, color, solvent retention capacity, and Mixolab parameters, while tortillas were analyzed for weight, diameter, color, opacity, texture, rollability, and sensory attributes. Mixolab data showed that water absorption, dough development, and stability times decreased with an increase of sprouted WWF substitution. In terms of tortilla baking performance, tortillas made with higher amounts of sprouted WWF were larger in diameter and specific volume, brighter, and more opaque, and received higher sensory scores in color, flavor, and overall acceptability. For texture parameters, tortillas made with a higher percent of sprouted WWF required less force to break, which indicated that tortillas were less firm. After 16 d of storage, tortillas made with higher amounts of sprouted WWF were more rollable and shelf-stable. The results demonstrated that sprouted WWF could bring benefits to WWF tortilla's baking performance, i.e. better appearance, higher consumer acceptability, and longer shelf life. [ABSTRACT FROM AUTHOR]

Chemical leavening is a neutralization reaction that can affect not only the opacity but also other physical and chemical properties of tortillas. Whole-wheat flour (WWF) tortillas is often associated with lack of sufficient opacity, generally considered as quality defect in tortillas. The objectives of this research were to evaluate the effects of types and amounts of leavenings (acids and base), hot press and dough temperature on the quality attributes of WWF tortillas. Three leavening acids, three levels of sodium bicarbonate (SBC) (1%, 1.5%, and 2%), hot-press temperatures of 160 °C, 177 °C, and 193 °C, and two dough temperatures (25 °C and 35 °C) were used. Sodium aluminum phosphate (SALP) produced more opaque tortillas than sodium acid pyrophosphate-28 (SAPP-28), followed by sodium aluminum sulfate (SAS). Increased amount of SBC and lower dough temperature improved opacity. Higher hot-press temperature produced lighter weight, thinner, and bigger diameter tortillas. Higher amount of SBC produced smaller, thicker, and brighter color tortillas. WWF tortillas made with SAS had the largest breaking force, while tortillas with SALP had the smallest breaking force as determined by TA-XTPlus Texture Analyzer. After 45 days of storage at room temperature, all tortillas showed decreased breaking force and extensibility. [ABSTRACT FROM AUTHOR]

The objective of this study was to examine the effects of whole-wheat flour (WWF) particle size on the quality attributes of WWF tortillas. WWF samples of different particle size distributions from commercial U.S. hard white (median diameters: 175.7, 128.6, 120.0, 108.5 and 102.4 μm), hard red winter (median diameters: 173.7, 133.6, 124.3, 110.8 and 104.2 μm) and hard red spring (median diameters: 173.7, 132.1, 124.7, 112.9, 106.3 μm) wheat classes were obtained by fine grinding of bran and shorts and re-combining with the rest of fractions. For all three wheat classes, as WWF median particle size decreased, the L* (lightness) value decreased but the adjusted damaged starch, polyphenol oxidase activity, and a* and b* values increased. Mixolab data showed that development time decreased as WWF particle size was reduced, while stability time and starch retrogradation increased. As for WWF tortilla quality, the breaking force and extensibility increased with decreasing particle size from ∼175 to 129–134 μm, but diameter and thickness were not significantly affected. The results indicated that reducing the median particle sizes of WWFs from ∼175 μm to ∼130 μm would significantly improve the WWF tortilla quality. [ABSTRACT FROM AUTHOR]

In order to evaluate the effects of particle size on the properties of whole-wheat flour (WWF) and its cracker baking performance, two commercial U.S. soft wheat cultivars from different wheat classes (Eltan from Soft White Winter and Gro-Mor from Soft Red Winter) were used. Based on median diameter, WWFs of four different particle size distributions for each wheat cultivar were reconstituted after further grinding bran and shorts fractions of its corresponding flour. The median diameters of each WWF were 171.6 ± 0.3, 121.8 ± 3.4, 103.8 ± 2.1 and 89.9 ± 0.6 μm for soft white winter, and 170.0 ± 0.6, 120.8 ± 3.4, 106.3 ± 0.1 and 95.6 ± 1.8 μm for soft red winter, respectively. For both wheat cultivars, with decreasing particle size, the damaged starch contents of WWFs were increased significantly, but no significant changes in water, sodium carbonate and lactic acid-solvent retention capacity values were observed. Reduction of WWF particle size significantly affected dough rheological property, which showed an increase in the maximum resistance to extension and extensibility of cracker dough after being laminated and sheeted. Cracker baking results exhibited a significant increase in the ratio of stack height to dough weight and a decrease in bran specks on surface as WWF particle size reduced. [ABSTRACT FROM AUTHOR]

The effects of ultrasound combined with ascorbic acid or glutathione on the inactivation of polyphenol oxidase (PPO) in whole-wheat flour (WWF) and the prevention of enzymatic darkening of whole-wheat noodles (WWN) were studied. The residual PPO activity, free phenolics content, thermal properties, representative mineral elements, and B vitamins in WWF as well as the discoloration over 24 h, and textural characteristics of WWN after treatments were determined. The combination of ultrasound with ascorbic acid was proven to be the most effective treatment that reduced PPO activity in WWF and effectively prevented the enzymatic darkening of WWN. Moreover, the thermal properties, mineral element, and B vitamins in WWF, and the textural characteristics of WWN were little affected by ultrasound treatment and the two antioxidants. The results suggested that the combined treatments with ultrasound and antioxidants have exhibited significant effectiveness in maintaining the color stability and improving the overall quality of WWN. [ABSTRACT FROM AUTHOR]

Four particle size distributions of whole-wheat flour (WWF) with mean particle sizes (MZ) of 125-µm, 96-µm, 72-µm, and 43-µm were obtained by superfine grinding. Starch damage and Farinograph water absorption were significantly affected by the reduction of particle size, while dough development time, stability, tolerance index and time to breakdown of WWF were little changed. The peak viscosity, trough, and final viscosity of WWF significantly decreased as particle size reduced. Although finer WWFs produced by superfine grinding caused more discoloration of whole-wheat noodle (WWN) after 24 h storage, they still showed brighter noodle appearance (higher L*) than coarser WWFs. A significant increase in the cooking yield of WWN was noticed from the 125-µm WWF group to the 43-µm group, perhaps due to increasing damaged starch, while the 72-µm group exhibited the smallest cooking loss of WWN. Additionally, the hardness, cohesiveness, and resilience values of texture profile analysis (TPA) of cooked WWN significantly increased from the 125-µm group to the 72-µm group, and scanning electron microscope (SEM) analysis showed that the 72-µm group revealed the largest coverage of starch granules and degree of protein network connectivity among the WWF groups. The results demonstrated that the superfine grinding technique could improve the quality of WWN by significantly reducing the particle size of WWFs. [ABSTRACT FROM AUTHOR]

Abstract: Quality attributes of soft wheat products are affected by physicochemical characteristics and rheological properties of wheat flour. Whole-wheat flour has a significant impact on baking qualities (stack height, stack weight, specific volume, and breaking strength) of whole-wheat saltine crackers due to its high water absorption capacity. SRC profiles, alveograph and rheometer parameters were determined to observe the effect of whole-wheat flour on whole-wheat cracker flour blends. NMR technique was utilized to demonstrate the water migration and competition in whole-wheat dough components. Results of SRC testing revealed that the water absorption of whole-wheat flour blends increased with the addition level of whole-wheat flour. The rheological properties (G′, G″, P, L, W values) were influenced significantly by the presence of whole-wheat flour. Results of NMR indicated that water migrated from gluten network into arabinoxylans matrix in whole-wheat dough system, resulting in inferior saltine cracker-baking qualities of whole-wheat flour, i.e., small breaking strength, stack height and specific volume. The stack height, specific volume, and breaking strength of end products showed significant correlations with the arabinoxylans, dough extensibility, and gluten index of whole-wheat flour. [Copyright &y& Elsevier]

The effects of four inorganic phosphates on the thermodynamic and pasting properties of whole wheat flour as well as color, cooking quality, textural properties, and structural characteristics of whole wheat noodles were studied. The addition of phosphates increased the gelatinization temperature and enthalpy of melting of starch in whole wheat flour. Rapid visco analysis showed that all phosphates significantly increased whole wheat flour peak viscosity and final viscosity. Moreover, the whole wheat noodles prepared with disodium phosphate, trisodium phosphate, and sodium tripolyphosphate (STPP) exhibited brighter appearance, and the use of STPP and sodium hexametaphosphate reduced the cooking loss of whole wheat noodles. Texture profile analysis of cooked noodles revealed that the addition of phosphates significantly decreased the hardness and slightly increased the springiness, cohesiveness, and resilience. The microstructure of whole wheat noodles showed a larger degree of connectivity of the protein network and coverage of starch granules in the presence of inorganic phosphates. The results suggested that inorganic phosphates exhibited substantial effects on improving the quality of whole wheat noodles. Of the four phosphates studied, STPP appeared to be the most effective one in improving the overall properties of whole wheat noodles when they were normalized to constant phosphate content. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to improve the baking quality of whole-wheat saltine cracker (WWSC) using endoxylanases, vital wheat gluten (VWG), and gum Arabic. SRC results showed both water-SRC and sucrose-SRC of soft white whole-wheat flour (SWWW) were significantly reduced by gum Arabic (r = 0.94, P < 0.05). Alveograph results indicated that the tenacity and extensibility of the whole-wheat dough (WWD) were increased by VWG. Rheometer G′ and G″ moduli increased with higher addition levels of endoxylanases, VWG, and gum Arabic. Low-field nuclear magnetic resonance (LF-NMR) detected three CPMG proton populations (T 21, T 22, and T 23) in WWD. T 21 peak area ratio (tightly bound water) reduced and T 22 peak area ratio (less tightly bound water) increased with the levels of each additive. LF-NMR results revealed increased water mobility from T 21 population to T 22 population with addition of these additives, which was beneficial for gluten to form a continuous network. Both stack height and specific volume of WWSC were improved by the use of endoxylanases, VWG, and gum Arabic, but the breaking strength varied. The results of Orthogonal experimental design showed that the most-improved quality WWSC could be produced by combining 0.035% endoxylanases, 1.5% VWG, and 1.5% gum Arabic into SWWW flour. [Copyright &y& Elsevier]

Physicochemical properties and protein composition of 39 selected wheat flour samples were evaluated and correlated with the textural properties of Chinese hard‐bite white salted noodles. Flour samples were analyzed for their protein and wet gluten contents, sedimentation volume, starch pasting properties, and dough mixing properties by farinograph and extensigraph. Molecular weight distribution of wheat flour proteins was determined with size‐exclusion (SE) HPLC, SDS‐PAGE, and acid‐PAGE. Textural properties of Chinese hard‐bite white salted noodles were determined through texture profile analysis (TPA). Hardness, springiness, gumminess, and chewiness of cooked noodles were found to be related to the dough mixing properties. Both protein content and protein composition were found to be related to TPA parameters of noodles. The amount of total flour protein was positively correlated to hardness, gumminess, and chewiness of noodles. The absolute amounts of different peak proteins obtained from SE‐HPLC data showed positive correlations with the hardness, gumminess, chewiness, and springiness of noodles. The proportions of these peak proteins were, however, not significantly related to texture parameters. The proportions of low‐molecular‐weight glutenins/gliadins and albumins/globulins, as observed from SDS‐PAGE, were correlated positively and negatively, respectively, to the hardness, gumminess, and chewiness of cooked noodles. Among the alcohol‐soluble proteins (from acid‐PAGE data), β‐gliadins showed strong correlations with the texture properties of cooked noodles. For the selected flour samples, the total protein content of flour had a stronger relationship with the noodle texture properties than did the relative proportion of different protein subgroups. Prediction equations were developed for TPA parameters of cooked noodles with SE‐HPLC and rapid visco analysis data of the 30 flour samples, and it was found that about 75% of the variability in noodle hardness, gumminess, and chewiness values could be explained by protein composition and flour pasting properties combined together. About 50% of the variations in cohesiveness and springiness were accounted for by these prediction equations. [ABSTRACT FROM AUTHOR]

The article presents a study which investigated the impact of phosphate salts on the rapid visco analyser (RVA) pasting parameters and potential of hydrogen (pH) of wheat flour suspensions. The study made use of the assay kit to determine the total starch content. The result of the study shows that there was no consistency in the changes that occurred in the RVA pasting parameters of wheat flour suspensions as compared to the two different wheat flours.

Abstract: As consumers worldwide are concerned about health issues, the demand for non-fried instant noodle has increased rapidly in recent years. Korean instant noodle typically contains a high level of modified starch, especially modified potato starch such as acetylated potato starch (APS), for its unique eating quality. This often leads to high material cost. The objective of this research was to investigate the effect of three phosphate salts (PS) on the quality of Korean non-fried instant noodle made with reduced level of APS. The results showed that PS and APS had similar effects on noodle quality. All PS gave noodle a brighter and yellower appearance. Reducing APS level from 15% to 10% resulted in a much harder noodle, but adding PS into noodles with 10% APS yielded a softer texture. The RVA analysis of instant noodle formula dry mix showed that at the 10% APS level, all PS significantly increased noodle flour PV and FV. The RVA analysis of finished instant noodle powder indicated that at the 10% APS level, both PV and FV were significantly increased with 0.30% DSP or DKP, and 0.03% MSP was able to increase PV significantly. It was suggested that APS used in Korean non-fried instant noodle could be partially substituted by PS with minimal impact on finished product quality. [Copyright &y& Elsevier]

The article presents a study which looks into the effect of phosphate salts (PS) on the Korean instant-fried noodle pasting properties. The study discovers an improvement in the pasting properties of noodle dough and ground instant-fried noodle powder because of PS. However, it finds that PS has little effect on the pasting temperature. It also suggests that modified potato starch (MPS) used in noodle should be substituted by the blends of selected PS.

Aleurone flour is a nutrient-dense ingredient that can be incorporated into food products to improve nutritional and health benefits. The objective of this research was to evaluate dough and instant noodle quality using wheat flour/aleurone flour blends. Six blends of refined hard red spring wheat flour and aleurone flour at 100/0, 95/5, 90/10, 85/15, 80/20, and 75/25 blend ratios (g/g) were used to make instant noodles. Flour proteins increased by 3.7–13.1 g/kg with 50–250 g/kg aleurone flour substitution. Dough water absorption (65.6–75.4%) and mixing stability (15.2–17.6 min) were increased due to increased flour protein content after the inclusion of aleurone flour. However, the cooking yield of final instant noodle (142-127%) gradually declined with more aleurone flour substitution because of lower total starch and higher protein. Cooked noodle hardness (5.36–7.56 N) increased while springiness (0.962–0.937), cohesiveness (0.735–0.652) and resilience values (0.446–0.376) declined with increasing aleurone flour substitution due primarily to higher fiber content. Aleurone flour substitution for refined flour in instant noodle greatly increased total phenolic content and total dietary fiber content, effectively promoting its nutritional and health benefits to consumers. • Aleurone flour increased protein and mineral content of the flour blend. • Aleurone flour substitution increased dough stability and reduced paste viscosity. • Cooking yield, noodle color and texture were affected by aleurone substitution. • Aleuorne flour significantly increased dietary fiber content of instant noodles. • Aleurone flour significantly increased phenolics content of instant noodle. [ABSTRACT FROM AUTHOR]

Abstract Green tea extract (GTE), black tea extract (BTE) and oolong tea extract (OTE) were added into noodle formulation at 0.5–2.0% levels (based on flour weight) to produce dry Chinese white salted noodles with enhanced antioxidant capacity and starch digestion inhibitory ability. Dough mixing properties, and subsequent noodle color, cooking yield and cooked noodle texture were affected by the tea extract level and type. Meanwhile, the total phenolic contents (0.23–0.90 GAE g/100 g dry weight), DPPH free radical scavenging activity (1.96–6.25 g DPPH/100 g dry weight) and resistant starch content (0.64–18.48 g/100 g, dry weight) of noodles increased as the tea extract addition increased from 0.0 to 2.0%. The predicted glycemic index (pGI) had the greatest reduction from 91.12% for control to 76.23% for 2.0% OTE. Tea extracts at 1.0–2.0% addition levels are recommended as they had little effect on the cooking qualities of noodles, but were very effective to improve the antioxidant properties and glycemic response control. Highlights • Three different tea extracts were incorporated into dry Chinese white salted noodle. • Starch pasting and dough mixing properties were significantly affected. • At 0.5% and 2.0% levels, tea extracts had less influence on cooked noodle texture. • At 2.0%, tea extracts exhibited highest antioxidant capacity and lowest starch pGI in noodles. [ABSTRACT FROM AUTHOR]

Whole-grain wheat flour was utilized in a frozen bread dough system and its functional and baking performances were characterized for bake off applications. Whole-grain wheat flour high in dietary fibers (11.84%) exhibited greater water hydration properties than white wheat flour at room temperature. The opposite results were however observed upon starch gelatinization which could be correlated to the reduced pasting properties of the whole-grain wheat flour. Decreased dough development and stability times were measured in whole-grain wheat dough that also exhibited reduced extensibility and resistance to extension. The lower loaf volume and firmer crumb texture of whole-grain bread were observed as compared with white bread. Frozen storage of dough for 4 weeks had a negative effect on the loaf volume and firmness of the bread. The bread samples prepared with white and whole-grain frozen dough exhibited a significantly lower loaf volume by 17.9 and 8.8% and firmer texture by 39.9 and 28.8%, respectively. Thus, the deterioration of the two bread qualities appeared to be less dependent on the frozen storage in the whole-grain dough system. The use of whole-grain flour produced bread with enhanced antioxidant activity which was not affected by the storage of the dough in the frozen state. [ABSTRACT FROM AUTHOR]

The influences of folding patterns on the protein polymerization in dumpling wrappers were investigated. The dumpling dough sheet after the compounding rollers was folded with various patterns (control with no angle, 15°, 25°, 35° and 45° folding), before going through the sheeting and reduction rolls. Protein secondary structure, free sulfhydryl content, protein electrophoretic profiles, and texture of dumpling wrappers were determined. Results showed that folding could increase the proportion of α-helix conformation, and produce dumpling wrappers with enhanced toughness but reduce wrapper extensibility. The wrapper with 45° folding showed lower -SH content than the control and other folding angles. However, only a few variations in SDS band pattern and intensities were observed at the molecular weight position of around 35 kDa. Briefly, folding process could influence the gluten formation during the preparation of dumpling wrappers; the folding angle at 45° produced stronger gluten network and tougher wrappers. • Folding patterns influenced the gluten network and texture of dumpling wrappers. • Folding angles of 0°, 15°, 25°, 35°, and 45°on dumpling dough sheet were selected. • Increased α-helix conformation was observed in protein secondary structure. • Wrapper toughness was enhanced but extensibility was reduced by folding process. • Folding angle 45° induced stronger gluten and tougher wrappers than other treatments. [ABSTRACT FROM AUTHOR]

Limited data are published regarding changes in the physicochemical properties of rice flours from germinated de-hulled rice treated by ultrasound. This work was undertaken to evaluate the effect of ultrasound treatment (25 kHz, 16 W/L, 5 min) on starch hydrolysis and functional properties of rice flours produced from ultrasound-treated red rice and brown rice germinated for up to 36 h. Environmental Scanning Electron Microscopy (ESEM) microimages showed that the ultrasound treatment altered the surface microstructure of rice, which helped to improve moisture transfer during steam-cooking. The flours from sonicated germinated de-hulled rice exhibited significantly ( p  < .05) enhanced starch hydrolysis, increased the glucose content, and decreased falling number values and viscosities determined by a Rapid Visco Analyzer. The amylase activity of the germinating red rice and brown rice displayed different sensitivity to ultrasonic treatment. The ultrasonic pre-treatment resulted in a significant reduction in energy use during germination with a potential to further reduce energy use in germinated rice cooking process. The present study indicated that ultrasound could be a low-power consumption method to modify the rheological behavior of germinated rice flour, as well as an efficient approach to improve the texture, flavor, and nutrient properties of steam-cooked germinated rice. [ABSTRACT FROM AUTHOR]

Abstract: The effects of preharvest-dropped apple powder (PDAP) on the functional properties of instant fried noodles were investigated in terms of rheological, textural, and oil-resisting properties. When wheat flour was replaced with PDAP at 10, 20, and 30% by weight, the oil absorption index of wheat flour was reduced by 6 ∼ 9% while there was an increase in the temperature of starch gelatinization which could be attributed to its high content of dietary fiber and sugar. In a wheat dough system, the water absorption decreased with increasing levels of PDAP (55.9–37.0%) while the dough stability was enhanced (7.4–11.9 min). The rheological and textural measurements showed that the use of PDAP for wheat flour produced noodle dough samples with less viscoelastic and tensile properties, which could be correlated to the reduced breaking stress of fried noodles. Furthermore, the incorporation of PDAP into the noodle formulation produced a more compact and continuous structure of the noodle samples with fewer and smaller voids. Thereby, PDAP had a significant impact on the oil uptake of fried noodles which was reduced by 42% at a PDAP level of 30%. [Copyright &y& Elsevier]