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Summary: Four different extraction methods were used to extract aroma compounds from flour. It was found that dynamic headspace sampling (DHS) was a better method for extracting aroma‐active compounds in flour. Hexanal, decanal, butanoic acid, 2,3‐pentanedione, 2‐acetyl‐1‐pyrrolinoline, and 3‐octen‐2‐one were found to be the important aroma‐active compounds in flour by olfaction (O) in two‐dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC‐O‐MS). Dynamic headspace dilution analysis (DHDA), odour activity value (OAV), recombination and omission experiment further verified that these compounds can roughly simulate the overall aroma profile of flour. In this study, we determined the aroma‐active compounds in flour by molecular sensory science to improve the sensory preference of flour and enhance the quality of flour aroma, which will provide analytical ideas for future research on flour aroma and improve the production process. [ABSTRACT FROM AUTHOR]

BACKGROUND: Anthocyanins are polyphenolic pigments that have hypoglycemic, antioxidation, anti‐aging, and other effects. Research has shown that polyphenols can optimize the processing of dough and improve the texture and nutritional characteristics of dough products. The formation of gluten networks is decisive for the quality of flour products. The effects of purple cabbage anthocyanin (PCA) extract on the structure, microscopic morphology, and network formation of gluten protein were studied, and the types of cross‐linking between PCA and gluten protein are discussed. RESULTS: The results show that PCA extract increased the free sulfhydryl (SH) group content and the free amino group of gluten proteins, stimulated an increase in the β‐sheet ratio and the decrease of α‐helix ratio, and increased the gluten index significantly (P < 0.05). The PCA extract also induced gluten protein aggregation, increased the height of protein molecular chains, and stimulated the formation of gluten networks. When PCA extract concentrations were 4 g kg−1 and 8 g kg−1, the gluten network was more homogeneous, continuous, and dense. CONCLUSION: Appropriate anthocyanins have a positive effect on the properties of gluten and promote the formation of gluten networks. Excessive anthocyanins destroy gluten protein interaction and harm gluten cross‐linking. This study may provide a useful source of data for the production of functional flour products rich in anthocyanins. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Consumer demand for healthier and more sustainable foods has led to a multitude of innovative food products. The aim of the work was to monitor the physico-chemical quality parameters (color, taste, smell, infestation, granularity, humidity, gluten index, falling number, alveographic properties, ash content, hectoliter mass of wheat) for the raw material: wheat, for the flours resulting from the milling, and for different types of flours and resulting mixtures. The mixtures were made with wheat flour and carob, oats, rice, buckwheat, and coconut flour added in proportions of 5%, 10%, and 20%. Heavy metals (Pb, Cd, Zn, and Cu) were also determined for different types of flour. The metal content was determined by the atomic absorption method using a GBC Avanta PM atomic absorption spectrometer. The detection and quantification limits were evaluated using calibration curves. The degree of coloring of the flours differs depending on the degree of extraction and, therefore, also depends on the amount of ash contained. As for infestation contamination, it was not identified in any of the analyzed flour. Rheological properties indicate the quality of flours. Flour types 480 and 550 recorded exceptional values of the rheological parameters, presenting a deformation energy (W) above 200 10-4J and a curve configuration ratio (P/E) of 1.08. The metal concentrations were between the permissible limits defined by the FDA/WHO. [ABSTRACT FROM AUTHOR]

Background and Objectives: The objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] sucrose in water) and two temperature profiles [Standard 1 (STD 1) and an internal cake temperature profile] were selected to run across a diverse set of flour samples from two crop years that possessed variable bake performance. The results were analyzed for predictive outcomes for JSC prepared using a mechanical fold method. Findings: The solvent retention capacity (SRC) results did not show any significant trends with JSC quality. The RVA results from both profiles using water as the solvent did not show a significant correlation with JSC quality while the 50% (w/w) sucrose solvent was significantly correlated (p ≤.01). The STD 1 and internal cake temperature profile batter pasting viscosity (BPV) using the sucrose solvent showed significant (p ≤.01) correlations with mechanical folded JSC volume (r =.97), firmness (r = −.88), and overall score (r =.85). Conclusions: The RVA BPV results showed that a 50% sucrose solvent could more accurately be used to predict and screen for JSC quality outcomes. Both RVA profiles could be used with a sucrose solvent to predict JSC quality. JSC volume and overall score showed significant positive correlations with BPV while firmness had a significant negative correlation. Significance and Novelty: This research identified two RVA profiles that when paired with a 50% (w/w) sucrose solvent could be used to screen for JSC quality using less flour and taking less time than a bake test. This test could potentially assist breeders and millers in quicky screening flours for efficient decision making. This is the first time an RVA temperature profile that mimics the internal rise in temperature for a JSC during baking has been used to predict JSC quality. In addition, the STD 1 profile using the 50% (w/w) sucrose solvent has not been previously used to predict JSC quality. [ABSTRACT FROM AUTHOR]

BACKGROUND: The use of the emerging technique of microwave‐assisted roasting on TGN (TGN) flour was investigated. Tiger nuts were subjected to microwave irradiation at 450, 600, and 900 W each at 5, 10, and 15 min, and milled to flour. The flours were analyzed for proximate, bioactive, techno‐functional, morphological, thermal, and storage effects on their composition. An untreated sample was the control. RESULTS: The results revealed that microwave treatment significantly (P < 0.05) elicited various modifications in the proximate composition and techno‐functional properties. The treatment improved the bioactive composition of phenolic content together with the antioxidant activity of the flour. Progressive microwave treatment of TGNs resulted in flours with darker colors and reduced pasting parameters. Structural modification of starch granules, protein denaturation, and starch‐protein complexes occasioned by microwave treatment were evidenced in the functional group analysis, including morphological agglomeration, increased particle size, and thermal properties. Treatment also enhanced the microbiological qualities of flour after 8 weeks of storage. CONCLUSION: This study shows that microwave treatment produces excellent physical modifications that lead to improvements in the nutritional, functional, sensory, and color properties, and safety attributes of TGN flour for food application. This is a development that could present opportunities for novel food formulation by the food industry and related industries. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Using Tartary buckwheat flour and high-gelatinized Tartary buckwheat flour as raw materials, the corresponding dough were prepared, and with the two kinds of buckwheat flour and high-gluten wheat flour as raw materials, the mixed flour and fresh wet noodles were made. The farinograph properties of the two kinds of whole flour, the texture properties of the two kinds of dough, and the effect of addition amount of high-gelatinized Tartary buckwheat flour on pasting properties of mixed flour, cooking properties of fresh wet noodles and other quality properties were studied. The results showed that the water absorption, formation time and powder quality index of high-gelatinized Tartary buckwheat flou were (110. 54 ± 0. 24)%, (11. 48 ± 0. 14) min and 109. 00 ± 2. 15. Compared with Tartary buckwheat flour, the water absorption increased, the formation time and development time prolonged, the softening degree decreased, the powder quality index increased. With the increase of water addition amount, the hardness and cohesion of the two dough were reduced overall. When the water addition amount of Tartary buckwheat flour was 55%, the water addition amount of high-gelatinized Tartary buckwheat flour was 65%, the two dough had a better texture properties. With the increase of high-gelatinized Tartary buckwheat flour addition amount, the peak viscosity, valley viscosity, attenuation value, final viscosity and rebound value of the mixed flour were significantly lowered, the peak time was gradually shortened. When high-gelatinized Tartary buckwheat flour addition amount was 15%, the network structure which formed by Tartary buckwheat starch crosslinked with wheat starch was continuous and dense, the breakage rate of fresh wet noodles was (10. 11±0. 15)%, cooking loss rate was (9. 27 ± 0. 35)%, hardness, elasticity and chewiness moderated, moisture distribution uniformed, and comprehensive sensory scores were higher. [ABSTRACT FROM AUTHOR]

High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different. The aim of this study was to investigate the possibility of increasing the content of bioactive compounds and antioxidant properties of shortbread cookies by simple partial or complete replacement of wheat flour with chickpea flour without considerable changes in texture, color, sensory properties, or acceptability. Shortbread cookies were made from wheat flour (0% of chickpea flour), wheat flour and chickpea flour (replacement of 25%, 50%, and 75%), and chickpea flour (100%). Generally, the increase in chickpea flour share resulted in an increase in protein, fat, and ash content, as well as antioxidant properties. Polyphenol content, flavonoid content, and antioxidant activities increased three- to sixfold in shortbread cookies containing chickpea flour in comparison to wheat cookies. The level of proteins increased about 50% and the antioxidant properties were three to six times higher than in wheat cookies. Cookies containing up to 75% chickpea flour were assessed as very good or good quality, while only cookies without wheat flour were assessed as sufficient quality. It could be concluded that part of the wheat flour content in shortbread cookies can be replaced by chickpea flour. Application of a 25% proportion of chickpea flour increases physicochemical properties without changes in sensory properties. Sensory quality was up to 75% lower, but antioxidant properties were increased. However, complete replacement of wheat flour in shortbread cookies without changing the recipe resulted in a product of slightly lower sensory quality. [ABSTRACT FROM AUTHOR]

Determination of pasting properties of high quality cassava flour using rapid visco analyzer is expensive and time consuming. The use of mobile near infrared spectroscopy (SCiO™) is an alternative high throughput phenotyping technology for predicting pasting properties of high quality cassava flour traits. However, model development and validation are necessary to verify that reasonable expectations are established for the accuracy of a prediction model. In the context of an ongoing breeding effort, we investigated the use of an inexpensive, portable spectrometer that only records a portion (740–1070 nm) of the whole NIR spectrum to predict cassava pasting properties. Three machine-learning models, namely glmnet, lm, and gbm, implemented in the Caret package in R statistical program, were solely evaluated. Based on calibration statistics (R2, RMSE and MAE), we found that model calibrations using glmnet provided the best model for breakdown viscosity, peak viscosity and pasting temperature. The glmnet model using the first derivative, peak viscosity had calibration and validation accuracy of R2 = 0.56 and R2 = 0.51 respectively while breakdown had calibration and validation accuracy of R2 = 0.66 and R2 = 0.66 respectively. We also found out that stacking of pre-treatments with Moving Average, Savitzky Golay, First Derivative, Second derivative and Standard Normal variate using glmnet model resulted in calibration and validation accuracy of R2 = 0.65 and R2 = 0.64 respectively for pasting temperature. The developed calibration model predicted the pasting properties of HQCF with sufficient accuracy for screening purposes. Therefore, SCiO™ can be reliably deployed in screening early-generation breeding materials for pasting properties. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effect of the addition (2%) of soybean protein (SP) and insect flours derived from house crickets (Acheta domesticus, HCF) and yellow mealworm (Tenebrio molitor, YMF) in cooked sausages. The technological characteristics of the batter, the chemical composition of the sausages, their technological traits and lipid stability during refrigerated storage, as well as their sensory properties, were investigated. The SP, HCF and YMF batters displayed higher pH (p = 0.0025) and stability (p < 0.0001) but a darker colour (p < 0.0001) than the control samples. The addition of SP increased the plasticity of the batter (p = 0.0017), while YMF decreased its structural strength (p = 0.0274). Higher pH and darker colour were detected in SP-, HCF- and YMF-containing sausages; however, the effect of the alternative proteins depended on the duration of storage. The plasticity decreased in the insect-containing sausages (p = 0.0010) and increased over time (p = 0.0136), whereas the elasticity was lower in the YMF group (p < 0.0001). The protein and fat contents were higher (p < 0.0001) in the sausages containing alternative protein. TBARS content decreased over time in these groups. The HCF and YMF sausages received lower scores for their appearance, colour, texture, flavour and taste, suggesting the need for further technological interventions to make such products more attractive to consumers. [ABSTRACT FROM AUTHOR]

Glutenins are high- and low-molecular-weight proteins (HMW-G and LMW-G). They play a determining role in genetic improvement to define industrial quality in flour wheat, so understanding their variability is necessary for directing selection toward a specific quality. The objective of this research was to determine the diversity of HMW-G and LMW-G alleles of genotypes from the flour wheat breeding program of the National Institute of Forestry, Agricultural, and Livestock Research (INIFAP) useful for cookie quality. Twenty-five genotypes were used, including six Mexican cookie varieties, as well as 21 genotypes introduced from an international collection of accessions from the International Maize and Wheat Improvement Center (CIMMYT). HMW-G and LMW-G were identified based on their separation on polyacrylamide gels in the presence of sodium dodecyl sulfate. For HMW-G, the 2* variant in Glu-A1 was the most frequent variant for the trial and introduction nursery, with more than 80 %. At the Glu-B1 locus, the 7+9 and 7 variants were the most frequent, with 60 and 38.1 % in trial and nursery, respectively. For Glu-D1, the 2+12 variant was the most frequent in the trial with 64 %, and 5+10 with 85.7 % in nursery. The latter allele favors baking quality. For the Glu-A1 and Glu-D1 loci, it is necessary to introduce genotypes with null alleles or with the 2+121 variant in Glu-D1 associated with cookie quality. For the highest-frequency variants of LMW-G, c in Glu-A3, h in Glu-B3, and b in Glu-D3 are associated with baking quality. With the aforementioned, it is concluded that there is a low frequency and little variation in useful alleles of HMW-G and LMW-G for cookie quality in the introduced accessions analyzed, implying that new genetic sources that favor it should be explored. [ABSTRACT FROM AUTHOR]

Aim To investigate the possible contamination of raw flour and raw flour-based products, such as pancake/batter mixes, with Salmonella , generic Escherichia coli , and Shiga-toxin-producing E. coli (STEC). Samples included flours available for sale in the UK over a period of four months (January to April 2020). The Bread and Flour regulations, 1998 state the permitted ingredients in flour and bread but it does not specify the regular monitoring of the microbiological quality of flour and flour-based products. Methods and results Samples of raw flour were collected by local authority sampling officers in accordance with current guidance on microbiological food sampling then transported to the laboratory for examination. Microbiological testing was performed to detect Salmonella spp. generic E. coli , and STEC characterized for the presence of STEC virulence genes: stx 1, stx 2, and subtypes, eae, ipah, aggR, lt, sth , and stp , using molecular methods Polymerase Chain Reaction (PCR). Of the 882 flours sampled, the incidence of Salmonella was 0.1% (a single positive sample that contained multiple ingredients such as flour, dried egg, and dried milk, milled in the UK), and 68 samples (7.7%) contained generic E. coli at a level of >20 CFU/g. Molecular characterization of flour samples revealed the presence of the Shiga-toxin (stx) gene in 10 samples (5 imported and 5 from the UK) (1.1%), from which STEC was isolated from 7 samples (0.8%). Salmonella and STEC isolates were sequenced to provide further characterization of genotypes and to compare to sequences of human clinical isolates held in the UKHSA archive. Using our interpretive criteria based on genetic similarity, none of the STEC flour isolates correlated with previously observed human cases, while the singular Salmonella serotype Newport isolate from the mixed ingredient product was similar to a human case in 2019, from the UK, of S. Newport. Although there have been no reported human cases of STEC matching the isolates from these flour samples, some of the same serotypes and stx subtypes detected are known to have caused illness in other contexts. Conclusion Results indicate that while the incidence was low, there is a potential for the presence of Salmonella and STEC in flour, and a genetic link was demonstrated between a Salmonella isolate from a flour-based product and a human case of salmonellosis. [ABSTRACT FROM AUTHOR]

Consumers are increasingly demanding and concerned about their health, with gluten-free products, reduced lactose and added dietary fiber being a market trend. Therefore, the present work aimed to evaluate the influence of orange albedo flour on the quality characteristics of cheese breads with reduced lactose content. A completely randomized design was used, with treatments arranged in a factorial scheme with 5 concentrations of orange albedo flour (0%, 3.5%, 7.0%, 10.5% and 14.0%) replacing tapioca starch. Analyzes of specific volume, expansion coefficient, apparent density, crust thickness, pH, crumb color and acceptance test were carried out. The results were evaluated using analysis of variance (ANOVA), mean test (Scott-Knott - 5% significance) and external preference map. The results obtained showed that the replacement of starch with orange albedo flour caused changes in some quality parameters of cheese breads with reduced lactose content, obtaining lighter products in relation to cheese breads without substitution, with cheese breads made with replacement of up to 7.0% of orange albedo flour obtaining values for coefficient of expansion, specific volume, crust thickness, apparent density and acceptability similar to those without replacement, and can be considered a source of fiber. Therefore, it is concluded that it is viable to replace starch with up to 7.0% of orange albedo flour in cheese breads with reduced lactose content. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Driven by the food industry's need for balanced and versatile flour ingredients, the shift towards replacing starch-rich cereal flour with protein-rich pulse alternatives is gaining popularity among millers. This trend aligns well with the increasing consumer interest in nutritional value, product quality, and environmentally sustainable protein alternatives. Indeed, pulse flour quality is influenced by flour milling methods and pulse types. Therefore, the relationship between the flour milling process parameters and pulse flour quality should be explored to help establish standardized milling methods and improve end-product quality. To this end, the current study evaluated the effects of a single-stage mill (Ferkar mill) and a gradual reduction mill (roller mill) on the techno-functional quality of flour obtained from green lentils, chickpeas, yellow peas, and navy beans. The quality of pulse flour was evaluated by measuring moisture content, ash content, water-holding capacity (WHC), colour, and particle size distribution under both milling methods. The influence of the overall protein and starch contents of pulse flours on these quality metrics was also studied. The results indicate that while ash content generally showed marginal differences between the two milling methods, WHC demonstrated some significant variations (about 10–60%), depending on the pulse type and milling method. The ash content of flours from different pulse types was not significantly different from each other, except for navy bean, which had about 50% more ash than other pulses irrespective of the milling method. Colour contrasts were evident, especially in lentil flours. Milling methods often provided significantly different particle size distributions regardless of pulse type. These insights underscore the milling effects on pulses and their implications on protein-starch interactions, aiding in refining milling processes to produce tailored pulse ingredients for innovative food applications. [ABSTRACT FROM AUTHOR]

Various types of rice flour are available in Japan, but the quality is inconsistent. Therefore, in order to produce high-quality rice flour consistently, it is necessary to establish guidelines for rice flour production. The author has identified the characteristics of rice flour that are conducive to making high-quality bread, sponge cake, and noodles. There guidelines indicate four indices: particles size under 75 μm, degree of damaged starch, amylose content, and water content. Among these, particles size under 75 μm, degree of damaged starch, and water content are recommended as common indicators across all applications when manufacturing products. The amylose content can vary based on the specific application of the rice flour. Aiming to produce rice flour that meets specific criteria, our institute analyzed rice flour samples from millers in Niigata Prefecture and provided feedback on the results. As a result, flour milling companies in Niigata Prefecture are able to supply rice flour with stable quality. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The object of this study is the quality of bread using wheat flour mixed with sorghum flour. The implementation of the task of stable provision of the population with good quality bread and high nutritional value is based on improving the technology of bread using sorghum flour in accordance with the global trend of safe and healthy nutrition. The results on the chemical composition and nutritional value (amino acid content, mineral composition, and vitamins) of sorghum flour were obtained, a comparative analysis with wheat flour was carried out. An analysis of the amylographic characteristics of flour and dough with the addition of various amounts of sorghum flour, improvers, and enzyme preparations was carried out. As a source of nutrients, the effect of sorghum flour on the rheological and baking properties of wheat dough was studied. The effect of the studied flour on the quality of finished bread was established. The complex effect of the Emceft improver and the KAZenzym enzyme preparation on the quality of dough and bread, including from sorghum flour, was studied. The use of sorghum flour of the Kazakhstan 20 variety for the production of bread in combination with an improver and an enzyme preparation has improved the chemical composition, rheological and baking properties of the dough. Research shows that bread with the use of sorghum flour diversifies the diet and promotes human health due to its nutritional composition and potential as a gluten-free food. The scope and conditions of practical use of the results are the possibility of using sorghum for bread making. Achieving these capabilities is based on the developed technology of bread in combination with an improver and an enzyme preparation. [ABSTRACT FROM AUTHOR]

The study analyzed the effect of nitrogen (N) management and different sowing parameters of winter wheat on the flour quality, rheological properties of flour, and bread quality. Flour was obtained from winter wheat grain produced during a field experiment conducted in 2018–2021. The experiment involved three factors: (i) the sowing date (early (3–6 September), delayed by 14 days, and delayed by 28 days), (ii) sowing density (200, 300, and 400 live grains m−2), and (iii) split application of N fertilizer in spring (40 + 100, 70 + 70, and 100 + 40 kg ha−1 in the full tillering stage and the first node stage, respectively). A 28-day delay in sowing increased the total protein content of the flour, water absorption capacity of the flour, dough development time and stability, and degree of softening. When sowing was delayed by 14 or 28 days, the crumb density decreased without affecting the loaf volume. A sowing density of 400 grains m−2 had a positive impact on the flour color, dough stability, and loaf volume. The flour color and dough stability were enhanced when N was applied at 100 + 40 kg ha−1, respectively. In turn, the total protein content of flour peaked when it was applied at 40 + 100 kg N ha−1. The quality of flour improved when winter wheat was sown at a density of 400 live grains m−2 with a delay of 14 or 28 days and supplied with 100 kg N ha−1 in the full tillering stage and 40 kg N ha−1 in the first node stage. [ABSTRACT FROM AUTHOR]

High-molecular-weight glutenin subunits (HMW-GS) are an important component of total cereal proteins in wheat. It is closely related to the processing quality of flour. Here, we analyzed allelic variations at the Glu-1 locus in 163 wheat accessions from Hubei Province, China with SDS-PAGE. Among the 15 alleles detected, alleles 1, 7+8, and 2+12 were the major alleles, and 7, 6+8, and 2+10 were rare alleles. The breeding lines had higher genetic diversity than the commercial varieties. Alleles 7 and 6+8 significantly reduced the grain protein content and wet gluten content of wheat. The "1, 7+9, 5+10" and "1, 14+15, and 2+12" allelic combinations significantly increased the grain protein content, hardness index, test weight, and wet gluten content of wheat. Alleles 7+9, 14+15, and 5+10 were identified as alleles related to high wheat quality. The "1, 7, 5+10", "1, 6+8, 5+10", "null, 7+9, 2+12", "1, 14+15, 2+12", and "1, 7+9, 5+10" allelic combinations had greater effects on wheat grain quality traits. These results demonstrate the effects of HMW-GS on wheat grain quality traits and provide a reference for the genetic improvement of wheat quality. [ABSTRACT FROM AUTHOR]

Background: Given the eating habits prevailing in our society, the bread is considered one of the most important commodity of the Arab family, who can you be indispensable because of its particular position on the table and where it is the most important energy source and cheaper than other sources, it is understood that the quality of bread depends primarily on the quality of the flour used and from one year to another are obtained in poor flour, less tenacious, with tolerances of gaps in fermentation and often less elasticity. It is in this light that is this work which aims to assess the ability of flour produced from bean flour (Vcia faba. L) as improving in food formulations, the rheological and organoleptic properties including bread. Methods: The chemical composition of the breadmaking flours incorporated in the broad bean flour as well as the technological and functional properties (wet and dry gluten (WG and DG), hydration capacity (HC), Zeleny index, Alveographic measurements W, G, P, L and the P/L ratio) and even the sensory analyzes were determined. Result: Addition of bean flour particularly flours with 2 and 3% of beans has an improving effect in a bread formulation. It promotes fermentation and the crust color when cooked. [ABSTRACT FROM AUTHOR]

Wheat (Triticum aestivum L.) stands as a significant cereal crop globally, including in Korea, where its consumption reached 35.7 kg per capita in 2023. In the southern regions of Korea, wheat cultivation follows paddy rice, with harvesting typically occurring during the rainy season in mid-June. This timing, coupled with the high humidity and unpredictable rainfall, often leads to pre-harvest sprouting and subsequent deterioration in flour quality. To assess the impact of rain on flour quality, an artificial rain treatment was administered 45 days after heading in an open field greenhouse, followed by flour quality analysis. The color measurement revealed an increase in the L* parameter, indicative of enhanced kernel vitreousness, attributed to endosperm starch degradation via alpha-amylase activation induced by water absorption. Moreover, significant changes were observed in ash content and the gluten index within the wetted group, resulting in decreased dough strength and stability, ultimately leading to a reduction in loaf volume. Consequently, it is recommended that wheat be harvested 4–7 days after reaching the physiological maturity stage to avoid the rainy season and ensure the production of high-quality wheat. [ABSTRACT FROM AUTHOR]

Kodo millet is of the Poaceae family that thrives well under abiotic stress and scanty rainfall and possesses the goodness of iron and a low glycemic index. Notably, its low amylose content hinders the manufacturing of breakfast cereals due to its meager expansion. A purely chemical-free modification method of dry-heat treatment (DHT) on hulled Kodo flour within restricted moisture (15–20%) and heat prolongation (2–4 h) at 130 °C was evaluated on its physicochemical properties. In our study, the impact of DHT on flour quality, enhanced amylose content (11.44%), paste clarity (38%), bulk density (22.90%), relative crystallinity (20.62%), degree of helix order (32.94%), and granule size (13.01%) relative to untreated flour was investigated. Hydration properties, such as amylose leaching, water activity, water and oil absorption capacities, solubility index, and swelling power, exhibited a significant (p < 0.05) decrease. The crystallinity pattern of all samples exhibited an A-type polymorph. DHT20-4h, which was incorporated with hybrid maize flour (70:30) followed by extrusion, exhibited higher crystallinity (51.94%) and generated more amorphous sites of B-type polymorph, with a reduction in relative crystallinity of 20.66% for extrudate BC-2. Extrudate BC-2 adhered to a large cell volume having 16.55 times enlargement with lower amylose content relative to extrudate BC-1 prepared from untreated flour, containing more than 50% of whole-Kodo ingredients. Thus, breakfast cereals developed using modified Kodo millet flour (DHT20-4h) ensured better texture and expansion, strengthening a shift to climate-resilient millet production and value addition, protecting the environment over time. [ABSTRACT FROM AUTHOR]

The physicochemical properties of grains and their whole grains flour from selected newly released cultivars of wheat (Triticum aestivum) were investigated to assess their suitability for cookie making. The whole wheat flour-based cookies were examined for their physicochemical and textural properties. The relationship of flour properties with quality characteristics of cookies was evaluated through Pearson correlation and principal component analysis. The protein content showed a highly significant positive correlation with grain hardness index (GHI) (r = 0.889, p < 0.01). This showed that cultivars with higher protein content had high GHI. A highly significant positive correlation was noted between GHI and damaged starch (DS). Spread ratio (SR) of cookies showed a negative correlation with water absorption capacity and DS content of wheat flour. The SR was negatively correlated with lactic acid, sodium carbonate and water retention capacities and protein content of flour. On the basis of spread ratio and fracture strength, PBW752, DBW187, H1620 and H1612 wheat cultivars could be recommended more suitable for the preparation of whole wheat flour cookies. [ABSTRACT FROM AUTHOR]

The influence of protease-assisted hydrolysis on the impact exerted by the soy protein isolate on the thermo-mechanical behavior and baking performance of the gluten-free composite flour, consisting of a mixture of rice and quinoa flours, was investigated. The mPAGE analysis revealed that soluble fractions of the hydrolysates, obtained with bromelain, Neutrase or trypsin, concentrated the peptides with a molecular weight lower than 20 kDa, whereas the insoluble ones retained higher molecular weight fragments. The influence of the separate and cumulative addition of the soluble and insoluble soy peptide fractions on the thermo-mechanical properties of dough was tested by means of a Mixolab device. Regardless of the enzyme used for hydrolysis, the addition of the soluble peptide fraction to the gluten-free composite flour resulted in delayed starch gelatinization, whereas the insoluble one caused a considerable increase in the dough consistency. The most important improvements in the dough behavior were observed when supplementing the gluten-free flour with 10% soy protein hydrolysates obtained with bromelain and trypsin. The gluten-free muffins enriched in soy protein hydrolysate exhibited important differences in terms of moisture, height and specific volume, compared to the control. Moreover, the ABTS- and DPPH-based methods indicated that protein hydrolysate addition caused a significant improvement in the antioxidant activity (by at least 38% and 23%, respectively) compared to the control. In conclusion, soy protein hydrolysate might be successfully used for increasing both the protein content and the antioxidant activity of the muffin samples. [ABSTRACT FROM AUTHOR]

Xylanase is an essential component used to hydrolyze the xylan in wheat flour to enhance the quality of bread. Presently, cold-activated xylanase is popularly utilized to aid in the development of dough. In this study, ancestral sequence reconstruction and molecular docking of xylanase and wheat xylan were used to enhance the activity and stability of a thermophilic xylanase. The results indicated that the ancestral enzyme TmxN3 exhibited significantly improved activity and thermal stability. The Vmax increased by 2.7 times, and the catalytic efficiency (Kcat/Km) increased by 1.7 times in comparison to TmxB. After being incubated at 100 °C for 120 min, it still retained 87.3% of its activity, and the half-life in 100 °C was 330 min, while the wild type xylanase was only 55 min. This resulted in an improved shelf life of bread, while adding TmxN3 considerably enhanced its quality with excellent volume and reduced hardness, chewiness, and gumminess. The results showed that the hardness was reduced by 55.2%, the chewiness was reduced by 40.11%, and the gumminess was reduced by 53.52%. To facilitate its industrial application, we further optimized the production conditions in a 5L bioreactor, and the xylanase activity reached 1.52 × 106 U/mL culture. [ABSTRACT FROM AUTHOR]

A growing interest in the recovery and enhancement of crops, particularly local varieties such as 'Caaveiro' wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of 'Caaveiro' flour and breads protected by the PGI "Pan Galego," employing two fermentation methods (sourdough versus sourdough and biological yeast). Organic flour exhibited significantly higher levels of moisture, fat, sucrose, phosphorus (P), sodium (Na), and copper (Cu) while also exhibiting a lower total starch and zinc (Zn) content. Organic bread, produced using both fermentation methods, demonstrated significantly higher protein, carbohydrate, total, resistant, and rapidly digestible starch, ash, Na, P, iron (Fe), and Cu content. Additionally, they contained less moisture compared to conventional bread. Despite variations in nutritional characteristics based on the cultivation system, the organic approach proved effective at producing high-quality products with a positive environmental impact, which is highly appreciated by consumers. [ABSTRACT FROM AUTHOR]

This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the rye grain of two growing seasons (2019 and 2020). The results of the starch content, falling number, amylograph properties, DSC test, content of pentosans, swelling curve test, and laboratory baking test were determined. It was found that the type of flour had a greater impact on the baking quality of rye flour than the year of its production. Research has shown that the most frequently used parameters, such as the falling number and the maximum viscosity of starch paste, are not good indicators for assessing the baking value of currently produced rye flours. From the parameters used for evaluating the properties of the starch–amylolytic complex, the initial and onset temperatures for starch gelatinization were the best indicators for evaluating the baking quality of rye flour. This study revealed a significant correlation between the pentosan content (total, water soluble, and insoluble), swelling curve parameters and quality parameters of rye bread, such as the specific bread volume, bread crumb moisture, and bread crumb hardness. Assessment of the baking value of rye flour based only on the evaluated properties of the starch–amylolytic complex is currently not sufficient to determine the baking quality of rye flour and predict the quality of rye bread. This study on the baking quality of rye flour should be extended to include the assessment of the dough properties related to the pentosan content and the enzymes that degrade these components. It was shown that the properties of rye dough related to the content of pentosan can be characterized based on the swelling curve test as a method that, together with the initial and onset starch gelatinization temperatures, allows better assessment of the baking quality of the commercial rye flour and its suitability for the good-quality rye bread production. [ABSTRACT FROM AUTHOR]

Amaranth is one of the gluten-free pseudocereals and is suitable for celiac disease. This research aimed to investigate the effect of amaranth flour in concentrations of 0 (C), 10 (A10), 15 (A15), and 20% (A20) on the rheological, physicochemical, and sensory characteristics of functional pasta during 3 months. The prepared pasta was analyzed for its quality characteristics such as chemical composition, cooking loss, texture, color, and amylose leach out and was subjected to farinograph and extensograph tests and scanning electron microscopy (SEM). The results showed that the addition of amaranth flour weakens the rheological characteristics of pasta dough. Amaranth flour had a significant effect on the physicochemical properties of pasta (p < 0.05). The lowest moisture content, fat, protein, and fiber were observed in the control sample, and the highest amounts were observed in the A20 sample. The moisture content decreased during storage. The control and A20 samples recorded the lowest and highest cooking loss, respectively. The addition of amaranth decreased the hardness, lightness (L), and yellowness ( b ∗) and increased the redness ( a ∗) of pasta. The amylose leach out in the cooking water of all amaranth pasta ranged from 2.03 g to 3.38 g/100 g which was lower than that of the control (4.95 g/100 g). The structure of control pasta is an interwoven network of gluten with many holes and swollen starch granules. A more uniform structure with fewer holes and a looser gluten network was observed in the microstructure of amaranth pasta. A10 treatment obtained the highest score of sensory evaluation. In conclusion, the amaranth flour has a good potential to be used in functional foods and gluten-free pasta. A20 was favorable in terms of physicochemical characteristics, and A10 was the best in terms of sensory characteristics. [ABSTRACT FROM AUTHOR]

The technological quality of the protein fraction of wheat white flour (WW) was determined by the lactic acid Solvent Retention Capacity and by the Gluten Performance Index (LA-SRC and GPI; AACC method 56-11.01). Parallelly, Perten's standard Gluten Index test (GI; AACC method 38-12.02) was performed with that wheat control. Consequently, the same methods were applied to 9 bi-composite blends mixed at ratios of 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50 : 50, ..., and 10 : 90 as WW replacement with one of the rye bread flours (RB), and the RB control itself. Unlike successful measurements in the case of the LA-SRC and GPI, washing gluten from the first 90 WW : 10 RB blend led to the clogging of the Glutomatic sieve, likely due to the interaction of wheat gluten with rye arabinoxylans. The discrepancy induced the development of a modification of the standard GI procedure; clogging was avoided by precipitating flour and centrifuging the swollen solid from suspension, similarly like in the SRC method. The settled residue transported to a standard sieve cassette was secondly centrifuged in the original apparatus Perten CF2015. The weighing of the over- flow and underflow of the sieve and the calculation of the results were performed according to the original GI method. For the WW control, the standard GI value was 90% and the modified Gluten Index value (GImodif) was 82%. As expected for WW-RB counterparts, the higher the portion of rye in the bi-composite blend, the lower the value of the GImodif. For the 50 WW : 50 RB blend and the RB itself, the GImodif values were 47% and 18% (the GPI values 0.66, 0.45, and 0.39, respectively). On the contrary, the LA-SRC demonstrated a convex course (118, 104, and 123%, respectively). In the plane of the principal components (PC), namely PC1 and PC2, the variables related to gluten quality formed 4 groups as a function of the stepwise change in the mixing ratio of WW and RB: i) flour protein content, GPI, and GImodif; ii) LA-SRC; iii) dietary fibre content and ash content; iv) water, sucrose, and sodium carbohydrate SRCs. However, the modified test procedure should be revised in wheat varieties characterised by a wider spectrum of protein quality, mixed with different types of rye flour (especially wholegrain one). [ABSTRACT FROM AUTHOR]

Cultivating wheat (Triticum aestivum) in a closed environment offers applications in both indoor farming and in outer-space farming. Tailoring the photoperiod holds potential to shorten the growth cycle, thereby increasing the annual number of cycles. As wheat is a long-day plant, a night shorter than a critical length is required to induce flowering. In growth chambers, experiments were conducted to examine the impact of a 6 h light–dark cycle on the timing of wheat ear emergence, grain yield, and flour quality. Under equal daily light-integral conditions, the 6 h light–dark cycle promoted growth and development, resulting in accelerated ear emergence when compared to a 12 h cycle, additionally indicating that 12 h of darkness was excessive. To further stimulate heading and increase yield, the 6 h cycle was changed at the onset of stem elongation to a 14 h–10 h, mimicking spring conditions, and maintained until maturity. This successful transition was then combined with two levels of light intensity and nutrient solution, which did not significantly impact yield, while tillering and grain ripening did increase under higher light intensities. Moreover, it enabled manipulation of the baking quality, although lower-end falling numbers were observed. In conclusion, combining a 6 h light–dark cycle until stem elongation with a 14 h–10 h cycle presents a promising strategy for increasing future wheat production in closed environments. The observation of low falling numbers underscores the importance of factoring in flour quality when designing the wheat-growing systems of the future. [ABSTRACT FROM AUTHOR]

In this paper, the effects of different freezing temperatures on the molecular structure of the gluten protein were investigated. Nonfermented dough was rapidly frozen at − 40 °C for 45 min and then stored at − 6 °C, − 12 °C, − 18 °C, − 24 °C and − 30 °C. The molecular structure changes of gluten were analyzed at 10, 20 and 30 days of storage. The results showed that the content of disulfide bonds in gluten protein was higher at a freezing temperature of − 12 °C, indicating that the content of the free sulfhydryl content decreased. The highest surface hydrophobicity of the gluten protein was found at the lowest freezing temperature (− 30 °C) and the highest freezing temperature (− 6 °C) with the same amount of frozen storage time, indicating that the gluten protein network was damaged at these temperatures. The content of wet gluten in the dough was not affected by different freezing temperatures. In short, the molecular structure of the gluten protein varies greatly under different freezing temperatures. Higher or lower freezing temperatures may lead to the deterioration of gluten molecular structure due to the influence of water migration during freezing storage. The correlation analysis between the change in gluten protein structure and the quality of dough and flour products under different freezing temperatures still requires further study. [ABSTRACT FROM AUTHOR]

The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less intensive agrotechnology (organic and integrated farming). This research aimed to assess the baking value of flour obtained from four spring wheat cultivars cultivated in three farming systems: organic (ORG), integrated (INT), and conventional (CONV). The wheat grains were sourced from a three-year field experiment (2019–2021) conducted at IUNG-PIB in Pulawy, Poland. Results indicate that the CONV generally yielded more favourable qualitative parameters for the flour, including significantly higher protein content, wet gluten, falling number, and farinographic characteristics such as dough development, stability time, and quality number. Nevertheless, most flours from the ORG system met the quality requirements for the baking industry, showing adequate protein content, wet gluten, and falling number. However, flours from the INT system stood out due to significantly higher water absorption, resulting in increased dough and bread yield. Additionally, bread baked from these flours exhibited a significantly higher bread volume. In sensory evaluation, bread from CONV flours received the highest scores, although the differences in the overall acceptability were not significant. [ABSTRACT FROM AUTHOR]

Grains of pearl millet (Pennisetum glaucum (L.) R. Br) cultivars from two regions in Algeria were used to investigate the effect of processing treatments (steaming, blanching, micro-waving, acid soaking, and fermentation) and storage conditions (ambient temperature and 4 °C) on sensory quality and shelf-life of the flour during 4 months of storage. Fat acidity and moisture were assayed for all treatments, besides rancidity signs. The results showed that storage conditions had no effect on fat acidity of the control-sample. Steaming and chemical treatment significantly reduced fat acidity by 43.08% and 39.28%, and moisture by 21.61% and 37.36%, respectively, of flour stored in ambient temperature. At 4 °C, same treatments reduced fat acidity by 52.06% and 52.75%, and moisture by 5.69% and 23.80%, respectively. Fermentation particularly increased fat acidity by 3.99% and moisture by 7.67%, of flour stored in ambient temperature. At 4 °C, it increased moisture by 32.12%. Dry-thermal treatment particularly reduced moisture by 52.85%, of flour stored in ambient temperature. At 4 °C, it reduced by 43.84%. Steaming and blanching treatments did not show any effect on flour general acceptability, while fermented flour was no more acceptable after 10 days of storage. The one-way analysis of variance (ANOVA) revealed that there is no significant difference (p < 0.05) between the two study regions data. The storage conditions have shown significant effects (p < 0.05) on the fat acidity of pearl millet treated flour after 30 days of storage. [ABSTRACT FROM AUTHOR]

The objective of this study was to analyze the effects of different single or dual physical treatments, including pre-gelatinization (PBF), annealing (ANN), PBF+ANN, and ANN+PBF, on banana flour's characteristics and its application in gluten-free chip production. The study involved determining the color, swelling capacity, solubility, oil absorption index, and pasting properties of both the native and modified banana flour samples. The results showed a significant change in color, particularly in the pre-gelatinized samples. There was a noticeable decrease in the values of the pasting parameters in the modified samples. PBF samples exhibited a remarkable reduction in the breakdown value compared to the native and ANN treated samples. Furthermore, PBF-treated banana flour displayed higher oil absorption and swelling power than the other samples, along with lower solubility in the PBF-treated sample. These characteristics appear to be responsible for enabling the pre-gelatinized sample to form the dough required for producing banana chips, resulting in distinct texture profiles. Finally, our research emphasizes the useful application of modified banana flour in the food industry and emphasizes how crucial it is to choose the right modification method to achieve the desired effects on the product. [ABSTRACT FROM AUTHOR]

Summary: This work aimed to develop the whole wheat (common) flour pasta by incorporation of whole wheat flour modified by extrusion process at various percentages and assess the effect of modified extruded whole wheat flour (EWWF) on quality characteristics of pasta. The whole wheat flour was modified by extruding it at 15% feed moisture, 148 °C extrusion temperature and 434 rpm screw speed through a twin screw extruder. The modified EWWF was added to the whole wheat flour at a 10%–40% substitution level with whole wheat flour for the preparation of pasta and its quality was compared against the semolina pasta and pasta prepared from whole wheat flour. The study characterized the functional, antioxidant properties, in vitro starch and protein digestibility, cooking parameters and colour properties of the EWWF pasta. Extrusion increased the water absorption, water solubility and oil absorption characteristics of EWWF. The total phenolic content (TPC) and total flavonoid content (TFC) of pasta (0%—40%) ranged from 170.07 to 146.04 mg GAE/100 g and 156.00 to 137.60 mg CE/100 g, respectively, compared to the semolina pasta. The antioxidant properties of the EWWF pasta decreased after the incorporation of extruded flour. The pasta prepared with the incorporation of 40% EWWF showed the best cooking properties. The colour of EWWF pasta turned darker compared to semolina pasta. The pasta prepared with the use of EWWF could be utilized as a healthy alternative to the existing pasta in India. [ABSTRACT FROM AUTHOR]

Summary: Noodles are popular food items in many cultures and are consumed by people of all ages worldwide. As consumers become more health conscious, there is an increased interest in incorporating nutritious and health‐promoting ingredients into traditional foods. Compared to wheat flour, which has a high total carbohydrate content and low protein quality, plant seed flour is rich in proteins, fibres and other essential nutrients. This review aimed to compare the nutritional value, cooking characteristics and sensory qualities of noodles made with various plant seed flours with those of traditional wheat flour‐based noodles. This review covers various types of seed flours from fruit and vegetable seeds, herbs and plants, oilseeds, cereal and pseudocereal seeds, legumes and edible seeds and examines how these flours affect the quality parameters of noodles, such as texture, colour, flavour and cooking time. The addition of plant‐based seed flours to noodles can enhance their nutritional value and offer healthier options for consumers. However, it is crucial to consider the effects of these flours on noodle quality to ensure that the final product meets consumers' expectations. The addition of seed flour to functional noodles is of significant scientific and practical importance because it can help reduce food waste, enhance nutrition and provide functional benefits to the final product. [ABSTRACT FROM AUTHOR]

Grain, flour and bread quality parameters were investigated in one Polish and three Ukrainian triticale cultivars, selected as the most suitable for production of bread. The studies revealed large differences in some bread-making parameters. The farinographic parameters of the Ukrainian triticale cultivars were not worse than those of wheat, but the bread loaf volume was lower. The best triticale bread was obtained from the Polish cultivar Panteon, loaf volume and crumb porosity were the highest, in spite of weak results of the farinographic test. Reliability of parameters used for prediction of wheat bread quality in application to triticale is discussed. The laboratory baking is recommended for bakers, breeders and for cultivar testing as the safest method of the evaluation. [ABSTRACT FROM AUTHOR]

Comparative studies were conducted on physicochemical and technological properties of two black wheat (BW) varieties (cultivated in Shanxi Agricultural University) and their noodle‐making potential. Whole‐grain BW noodles showed acceptable cooking loss (≤10%) and strong antioxidant capacity. However, their textural quality remains to be enhanced. Regarding refined flour (RF) of the two BW varieties, Yunhei 14207 showed more anthocyanins, brighter color, and greater thermal stability (as reflected by the higher pasting temperature). 16W16 resulted in greater gluten content and better gluten quality of flour and higher dough stability, which contributed to the lower cooking loss and stronger tensile property of noodles. RF noodles of Yunhei 14207 displayed brighter appearance, although they had weaker tensile property. The stronger gluten network in noodles of 16W16 protected phenolics from release and degradation during drying, cooking, and steaming. Despite phenolics loss, RF noodles of Yunhei 14207 showed antioxidant capacity up to 14.97 mg TE/100 g. This research would promote understanding of characteristics of BW varieties. Considering the stronger gluten network of 16W16, its fortification in common wheat noodles at high proportion (>50%) may be promising to develop antioxidant noodles with further improved sensory quality. [ABSTRACT FROM AUTHOR]

Tuna meat (Thunnus atlanticus -- blackfin tuna) and purslane flour (Portulaca oleracea L.), which contain high protein and polyunsaturated fatty acids but are low fat and cholesterol, are used to substitute beef and tapioca flour to produce quality meatballs. This study aims to determine the effect of substituting beef and tapioca flour with tuna meat and purslane flour on meatballs' chemical, physical, and sensory quality. The beef was substituted with 40% tuna meat, and tapioca flour was substituted with 0, 10, and 20% purslane flour. The data obtained were analysed using a complete randomised design, with three treatments and five replications, respectively, and further tested with the Duncan test. The results showed that increasing the level of purslane flour can increase (P < 0.01) the chemical quality (water, protein, fat, ash, and omega-3) but decrease (P < 0.01) the cholesterol of the meatballs. Physical quality (water holding capacity and sensory quality (colour) of meatballs were increased (P < 0.01), but taste and acceptability were decreased (P < 0.01). It can be concluded that substituting beef and tapioca flour with tuna meat and purslane flour can increase the chemical and physical quality. [ABSTRACT FROM AUTHOR]

Context: Bakery products, especially cake, has evolved from being seen as a tea-time snack to becoming a daily requirement in the typical Indian household. The quality of the ingredients in cake baking has a considerable impact on the finished product and consumers' intention to purchase. Aims: The aims of the study was to assess the quality parameters of the flour used in baking cake and to determine buyer behavior and preferences for quality criteria in cake. Materials and Methods: The quality parameters of cake flour used in baking were experimentally determined according to IS 1979 guidelines. The characteristics of consumer behavior with regard to purchase of cake were evaluated using a questionnaire. Results: The moisture content of cake flour was 0.2% lower than IS 1979 standards (13%). The key factors in choosing the cake were appearance, tase, and soft texture, scoring the highest (1.4) on the Likert scale. The least score (0.7) was given for nutrient content. Conclusions: There was a significant difference in the purchase of cake by attributes, as the calculated value was higher than the table value. [ABSTRACT FROM AUTHOR]

Bread is one of the most important processed foods of wheat flour worldwide. Breadmaking quality is determined by grain protein content and its composition and is highly influenced by fertilization management. This study investigated the effects of spraying different combinations of exogenous regulators on breadmaking quality of the flour. Three spraying schemes including Potassium glutamate+Zinc+Urea (G), Methionine+ Zinc+Urea (M), Cysteine+ Zinc+Urea (C) were screened out to improve the yield and total protein contents in the flour. In addition to protein, the amounts of gliadin, glutenin, glutenin subunits, and gluten were elevated in the treatments listed above. Exogenous regulators, on the other hand, increased bread volume by 14% to 17%. In comparison to G and C, M treatment more efficiently increased the protein quality of inner endosperm rather than aleurone, resulting in superior gluten quality and breadmaking quality of the flour. Our results provide an optimizing combination for improving the quality of bread wheat and demonstrate the varied modulations of exogenous regulators on the spatial distribution of protein in wheat grain. [ABSTRACT FROM AUTHOR]

The objective of this study was to compare the effects of extrusion cooking and roasting on the nutritional composition of the blend obtained from rice, soybean, millet and corn flours. Two different flour compositions with different proportions of ingredients were prepared. Roasting process was conducted at 160°C for a duration of 30 minutes, whereas extrusion cooking was performed at 129°C for approximately 5 minutes. Chemical analysis was carried out on all four samples. The findings revealed that the moisture and carbohydrate content in the extrusion-cooked samples (A and B) were higher than in the roasted samples (A' and B'). In contrast, crude fat content, crude fiber content, and ash contents were higher in roasted samples (A' and B') compared to extrusion-cooked samples (A and B). The protein content of samples A, A', B and B' was found to be 10.67%, 8.47%, 14.64% and 9.18%, respectively. This proven protein content is higher in extruded composite flours (A and B). Additionally, calcium and iron contents were higher in the roasted samples, with sample B' having the highest calcium and iron contents. Tannin content and phytic acid content was also higher in the roasted samples, with sample B' having the highest tannin and phytic acid content. In conclusion, extrusion cooking increased nutritional content while reducing anti-nutritional components in the composite flour, suggesting its potential as a preferred processing method to maintain nutritional quality. [ABSTRACT FROM AUTHOR]

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Within the wheat starchy endosperm, the protein content increases biexponentially from the inner to outer endosperm. Here, we studied how this protein gradient is reflected in mill fractions using three cultivars (Claire, Apache, and Akteur) grown without and with N-fertilization (300 kg N ha−1). The increasing protein content in successive break fractions was shown to reflect the protein gradient within the starchy endosperm. The increasing protein content in successive reduction fractions was primarily due to more aleurone contamination and protein-rich material being harder to reduce in particle size. The miller's bran fractions had the highest protein content because of their high sub-aleurone and aleurone content. Additionally, the break fractions were used to deepen our understanding of the protein composition gradient. The gradient in relative gluten content, increasing from inner to outer endosperm, was more pronounced without N-fertilization than with and reached levels up to 87.3%. Regarding the gluten composition gradient, no consistent trends were observed over cultivars when N-fertilization was applied. This could, at least partly, explain why there is no consensus on the gluten composition gradient in the literature. This study aids millers in managing fluctuations in the functionality of specific flour streams, producing specialized flours, and coping with lower-quality wheat. [ABSTRACT FROM AUTHOR]

Drip irrigation is a water-saving and fertilizer-saving application technology used in recent years, with which the frequency of drip irrigation nitrogen application has not yet been determined. In order to investigate the effects of different drip irrigation nitrogen application frequencies on the processing quality of medium-gluten wheat (Jimai22) and strong-gluten wheat (Jimai20 and Shiluan02-1), a two-year field experiment was carried out. Two frequencies of water and N application were set under the same conditions of total N application (210 kg·ha−1) and total irrigation (120 mm): DIF4, consisting of four equal applications of water and N (each of 30 kg·ha−1 of N application and 30 mm of irrigation) and DIF2, consisting of two equal applications of water and N (each of 60 kg·ha−1 of N application and 60 mm of irrigation). The results showed that IF4 significantly increased protein content by 2–8.6%, wet gluten content by 4.5–22.1%, and hardness value (p > 0.05), and PC2 was considered as a protein factor; the sedimentation value was highly significantly correlated with most of the parameters of the flour stretch (p < 0.01). DIF4 improved the stretching quality, and the flour quality of Jima22 was decreased, the flour quality of strong-gluten wheats Jimai20 and Shiluan02-1 was improved, and PC1 was considered to be the dough factor. In conclusion, although the frequency of nitrogen application by drip irrigation increased the protein factor and improved the tensile quality, the flour quality was not necessarily enhanced. [ABSTRACT FROM AUTHOR]

In this study, the effect of palm kernel powder (PKP), a vegetable waste, on the quality parameters of bread and dough was investigated. For this purpose, farinograph and extensograph values of doughs made from PKP-flour (2.5, 5, 7.5 and 10%) mixed flours were investigated. Weight, volume, specific volume, crust color, inner color and firmness values were investigated in bread made from mixed flour. The results showed that the water absorption, development time, stability, resistance to extension and maximum resistance values of the dough increased with the increase in the amount of PKP. It also decreased in degree of softening, extensibility and energy levels. The change in softening degree and stability values were found to be statistically significant (p<0.05). PKP additive caused a firmer structure in bread samples. It was observed that the weight, volume, specific volume, first-day hardness and third-day hardness values of the bread increased with the increase in PKP. L* and a* values of bread crust color and inner color decreased with the addition of PKP. The increase in PKP had a positive effect on bread quality by increasing dough stability and bread volume values. [ABSTRACT FROM AUTHOR]