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Introduction: This study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut. It underscores the importance of food utilisation through alternatives to wheat flour contributing to food and nutrition security amidst evolving global challenges. The objectives of this study were: to investigate the effect of different levels of OFSP flour with and without shredded coconut on the physical, microbiological, nutritional and sensory properties of buttermilk biscuits. The hypotheses were: Ho : There is no effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05 and Ha : There is an effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05. Methods: OFSP flour was produced and combined with wheat flour at different ratios and infused with desiccated shredded coconut to produce six formulations of buttermilk biscuits: 100% wheat flour + 5% coconut (control 1), 100% wheat flour (control 2), 70% wheat flour + 30% OFSP flour + 5% coconut, 70% wheat flour + 30% OFSP flour, 50% wheat flour + 50% OFSP flour + 5% coconut and 50% wheat flour + 50% OFSP flour. The study followed a randomised 3 × 2 factorial design where each treatment was replicated four times giving 24 treatments. Physical, nutritional, sensory, microbiological and shelf-life analyses were determined for each buttermilk biscuit treatment. Results: The study's findings revealed that buttermilk biscuits formulated with 30% OFSP flour received the highest (p < 0.05) sensory evaluation scores for the majority of attributes and overall acceptability while the 100% wheat flour formulations received the lowest scores according to the 9-point hedonic scale. Notably, the inclusion of shredded coconut did not improve sensory attributes or overall acceptance of the buttermilk biscuits. The OFSP flour buttermilk biscuits contained protein, fat, fibre, moisture and ash. The 100% wheat flour treatments contained significantly higher levels of proteins and moisture than the OFSP flour buttermilk biscuits. The colour L* of the OFSP flour treatments were significantly lower than the 100% wheat flour treatments. There were no significant changes in spread-ratio, diameter and thickness of the buttermilk biscuits during storage. Furthermore, the microbiological quality was maintained as no growth of bacteria, yeasts and molds were observed. Discussion: The OFSP flour with and without desiccated coconut produced acceptable buttermilk biscuits with less reliant on wheat flour. It is noteworthy that the protein content of the OFSP flour buttermilk biscuits was at an acceptable level even though it was lower than that in 100% wheat flour buttermilk biscuits. Food safety was maintained throughout storage which is crucial in the elimination of food borne diseases. The use of different baking parameters can be used for future studies to assess the effect of temperature on the quality of buttermilk biscuits. [ABSTRACT FROM AUTHOR]

To improve the application of wheat flour and the quality of noodles, in this study, 0.25%, 0.50%, 0.75%, 1.00% (w/w) grape seed proanthocyanins (GSP) were added to wheat flour. Rheology, moisture distribution and texture quality of the dough, as well as the cooking, digestive and sensory properties of the noodles were determined. The microstructure of the noodles added GSP was observed by scanning electron microscopy (SEM) to analyze the effect of GSP on the structure of wheat gluten proteins. As the results shown, with the addition of GSP rising (0-0.75%, w/w), the modulus of elasticity (G'), viscosity (G") (G'>G"), hardness, springiness and adhesiveness of the dough increased, The maximum tensile resistance and stretching distance increased by 7.22 g and 11.16 mm, respectively. It demonstrated that the rheology and texture quality were improved. The lateral relaxation time T2 shifted to the lower and the free water content declined, which exhibited the water-holding capability was enhanced. The cooking resistance of the noodles was improved, and the hydrolysis rate and glycemic index (GI) were obviously decreased which reduced from 68.45 with no additional GSP to 61.73 (1.00% addition). At the addition of GSP of 0.75%, the highest disulfide bond content and the lowest free thiol group content occurred, moreover, the score of sensory quality was the highest. The noodles exhibited the soft, chewy, and smooth mouthfeel. In conclusion, GSP could enhance the edible quality of the product by improving the structure of the gluten protein network and lowering the glycemic index (GI) value of noodles, which illustrated GSP could be used as a potential natural flour improver. [ABSTRACT FROM AUTHOR]

In this research, the production of Lavash bread enriched with pumpkin seed powder and its physicochemical properties were investigated. Independent variables include different concentrations of pumpkin seed powder (2.5, 5, 7.5, and 10 grams per kilogram of flour) and storage time during one week according to the statistical design table, and dependent variables include pH, acidity, water absorption, percentage Protein, ash, fat, sugar, zeleny, gluten and gluten index were. All experiments were done in three replicates (n=3) with completely random sampling. Data analysis was done using Design Expert13 software. The results of the tests showed that in this research all the answers were significant (p<0.05). An increase in pH from 6.26 to 6.29 and a decrease in flour acidity from 2.6 to 1.6 were observed. In addition, the increase in the use of the enrichment agent caused changes in water absorption from 127.1 to 127.8 percent, protein from 1.371 to 1.377, ash from 1.031 to 1.041, fat from 1.029 to 026. 1, sugar from 0.24 to 0.31, Zeleny index from 89.2 to 89, wet gluten from 29.1 to 32.7, gluten index from 81 to 83 in flour (p<0.05) . Also, the mutual effects of the amount of pumpkin seed powder and storage time on the amount of protein, fat and sugar of bread showed a significant difference, which caused an increase in fat and protein and a decrease in sugar. The overall results showed that the use of pumpkin seed powder significantly improved most of the physical and chemical quality parameters of enriched Lavash flour and bread. It was also found that the use of pumpkin seed powder as a relatively cheap and efficient source can be used to produce quality bread with nutritional value and desirable physicochemical properties. The result, according to the findings, it can be generally stated that the use of 3.5 to 5.5 grams of pumpkin powder to enrich each kilogram of flour resulted in favorable physicochemical properties in bread. [ABSTRACT FROM AUTHOR]

Investigating the glass transition temperature (Tg) of fried foods helps comprehend their physiochemical, and thermal characteristics, which are crucial in controlling their quality, stability, and safety during processing and storage. During the phase transition, substantial alterations happen in the physical properties of fried foods, such as molecular mobility, viscosity, and elasticity, due to variations in moisture and temperature, leading to the development of the structure. This study aimed to review the importance and concept of glass transition temperature (Tg), and changes in the physical properties of starchy products controlled by this phenomenon. The influence of water sorption, pre- and post-frying treatments, frying time, and food composition on Tg during frying was also reviewed. Moreover, the effect of Tg on textural characteristics of fried foods, including crispness, crust formation, and collapse, as well as measurement techniques of Tg, were covered. [ABSTRACT FROM AUTHOR]

Biscuit is a type of confectionery popular among all age groups and able to change to become a complete food with necessary nutrients. Pumpkin is a nutritious vegetable that has high post-harvest losses in Sri Lanka. The aim of this research was to analyze the composition of pumpkin powder and evaluate the physical and sensory properties of biscuits made from blended wheat flour and pumpkin powder. Analyses revealed that moisture, protein, fat, ash, crude fiber, and carbohydrate content of pumpkin powder were 8.5%, 5.2%, 1.2%, 3.4%, 4% and 77.7% respectively. Biscuits were made by replacing wheat flour with pumpkin powder at different levels as 0, 5, 10, 20, 30, and 40% (w/w) in the standard formulation. When the percentage of pumpkin powder increased from 10 to 40%, the thickness of biscuits decreased significantly compared to control (0%) There was a significant increment in the spread ratio of biscuits between 10 and 40% levels of pumpkin powder when compared with the control. While 10 to 40% replacement levels of pumpkin powder resulted in significant increase in biscuit hardness, it decreased moisture content significantly compared to control. The color of the biscuits was assessed in terms of lightness, redness, and yellowness. When increasing the pumpkin powder percentage in biscuit, lightness reduced, while redness and yellowness increased gradually. Consumer acceptability test on sensory attributes indicated 5% (w/w) level of pumpkin powder was the most preferred replacement level. The study concludes that pumpkin powder has the potential to be used in biscuit applications. [ABSTRACT FROM AUTHOR]

This study examined the impact of xylanases, focusing on the hydrolysis of water-extractable (WE-AX) and water-unextractable arabinoxylans (WU-AX) and on the quality and noodle-making performance of flours with varying gluten strengths. Flours categorized as strong (S), medium (M), and weak (W) were treated with two xylanases (WE and WU) at concentrations ranging from 0.01% to 0.2%. Parameters such as solvent retention capacity (SRC), SDS sedimentation volume, dough mixing properties, and noodle characteristics were measured. The SRC revealed that flour S had the highest water-holding capacity, gluten strength, and arabinoxylan content. Xylanase treatment reduced water SRC values in flour S and increased the SDS sedimentation volume, with a greater effect from xylanase WU, indicating the potential enhancement of gluten strength. The impact of xylanases was pronounced at higher enzyme concentrations, with differences in dough mixing properties, resistance, and extensibility of fresh noodles, producing softer and stretchable noodles. Cooked noodles made from flours treated with xylanase were softer and had decreased firmness and chewiness, especially those made from flours S and M. This study concludes that WE-AX and WU-AX influence noodle texture; therefore, controlling their degradation with xylanases can produce noodles with varied textures, depending on the gluten strength of the flour. [ABSTRACT FROM AUTHOR]

In this study, a developed wheat flour blend (F), consisting of a high content of non-starch polysaccharides, was fortified with cellulase (C) and a cellulase–xylanase complex (CX) and then processed via conventional and hybrid treatment methods. Dry heating (T), hydrothermal treatment (H) and extrusion processing (E) were applied without or with enzyme addition as hybrid treatments. Proximate composition and polysaccharide profiles selected techno-functional and structural properties of modified wheat flours, were analyzed. Conventional and hybrid treatments induced changes in polysaccharide fraction compositions (especially the arabinoxylans) and the rheology of modified flour. Dry heating caused an inconsiderable effect on flour composition but reduced its baking value, mainly by reducing the elasticity of the dough and worsening the strain hardening index, from 49.27% (F) to 44.83% (TF) and from 1.66 (F) to 1.48 (TF), respectively. The enzymes added improved the rheological properties and baking strength, enhancing the quality of gluten proteins. Hydrothermal enzyme-assisted treatment increased flour viscosity by 14–26% and improved the dough stability by 12–21%; however, the use of steam negatively affected the protein structure, weakening dough stretchiness and elasticity. Extrusion, especially enzyme-assisted, significantly increased the hydration properties by 55–67% but lowered dough stability, fat content and initial gelatinization temperature due to the changes in the starch, mostly induced by the hybrid enzymatic–extrusion treatment. The structure of extruded flours was different from that obtained for other treatments where the peak intensity at 20° was the highest, suggesting the presence of amorphous phases of amylose and lipids. The results can be helpful in the selection of processing conditions so as to obtain flour products with specific techno-functional properties. [ABSTRACT FROM AUTHOR]

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]

A new flour blend (F) composed of selected milling and leaving passages with a high content of non-starch polysaccharides underwent thermal (T), hydrothermal (H) or hybrid processing and was used along with cellulase (C) and cellulase-xylanase complex (CX) to produce bread. This modified flour can be considered a clean label product. In this study, blends of common and treated flours were tested for dough properties and rheology. The modified flours were added at 10 and 20% to the base wheat flour. A pan bread was then prepared to test their suitability for bread baking. Dough and bread properties were subsequently assessed. Accordingly, dough with added thermally, hydrothermally, and hybrid modified flours revealed differences in rheology. Addition of hybrid enzymatic-hydrothermal treated flour increased dough tenacity by 23% and baking strength by 26%, but decreased dough extensibility by 19%, whereas hybrid enzymatic-thermal modification increased water absorption by 6% and bread yield from 146.77% to 150.02% when modified flour was added at 20%. Breads with added modified flours demonstrated a 16% increase in bread volume, 8% lower baking loss, and 14% greater density, with no negative effect on color and texture. Thus, hybrid thermal-enzymatic treatment of the developed flours can be recommended as a suitable method for enhancing the utilization of waste flour fractions and increasing their value by enabling them to be considered as clean label bread improvers. [ABSTRACT FROM AUTHOR]

The scientific community's interest in finding an alternative to the term "wastes" for coffee by-products is steadily increasing. The substantial presence of polyphenols, caffeine, and tannins in these wastes could result in the contamination of water and soil, as they exhibit harmful effects on a range of plants, microorganisms, and aquatic organisms. However, these identical antioxidants can extensively be utilized in food packaging applications. In the context of active packaging, the development of bioactive food packaging films based on natural products and coffee industry wastes is of significant importance according to circular economy principles. In this study, the effect of coffee silverskin particles, i.e., waste of the coffee roasting process, and coffee silverskin aqueous extracts on the properties and antioxidant activity of wheat flour-based films with glucose for food packaging applications were evaluated. In addition, chemical structure identification, optical and morphological analysis, color measurements, and physico-chemical characterization of the films were performed, determining their water absorption, film solubility, and degree of swelling. Furthermore, the oxygen and water vapor transition rate and their antioxidant activity were also measured, and it was found that increasing the addition of coffee silverskin particles and aqueous extracts affected the properties of the films. The biocomposite films of wheat flour and glucose with coffee silverskin particles produced in this work exhibited higher tensile stress at break and Young's modulus compared with wheat flour film with no additives. However, a decrease in elongation at break was observed with increasing addition of the silverskin due to the transition from a pure elastomeric material to a crosslinked one following the formation of hydrogen bonds between the additive and the matrix, which was also found in the FTIR spectra. This work offers a new use of wheat flour and coffee silverskin as an inexpensive biocomposite material to produce multifunctional active films for food packaging applications. [ABSTRACT FROM AUTHOR]

In order to select suitable wheat flour raw materials for industrial processing of dough, 12 wheat varieties with a wet gluten content of 24.4%~32.7% were selected. The physicochemical properties, flour properties, viscosity properties, and fermentation rheological properties of wheat flour were measured, and the correlation between wheat flour properties and dough quality was analyzed. The results showed that as the wet gluten content increased, the fermentation height, total volume, retention coefficient (R), and specific volume of the dough all increased (P

To improve the application of wheat flour and the quality of noodles, in this study, 0.25%, 0.50%, 0.75%, 1.00% (w/w) grape seed proanthocyanins (GSP) were added to wheat flour. Rheology, moisture distribution and texture quality of the dough, as well as the cooking, digestive and sensory properties of the noodles were determined. The microstructure of the noodles added GSP was observed by scanning electron microscopy (SEM) to analyze the effect of GSP on the structure of wheat gluten proteins. As the results shown, with the addition of GSP rising (0~0.75%, w/w), the modulus of elasticity (G'), viscosity (G") (G'>G"), hardness, springiness and adhesiveness of the dough increased, The maximum tensile resistance and stretching distance increased by 7.22 g and 11.16 mm, respectively. It demonstrated that the rheology and texture quality were improved. The lateral relaxation time T2 shifted to the lower and the free water content declined, which exhibited the water-holding capability was enhanced. The cooking resistance of the noodles was improved, and the hydrolysis rate and glycemic index (GI) were obviously decreased which reduced from 68.45 with no additional GSP to 61.73 (1.00% addition). At the addition of GSP of 0.75%, the highest disulfide bond content and the lowest free thiol group content occurred, moreover, the score of sensory quality was the highest. The noodles exhibited the soft, chewy, and smooth mouthfeel. In conclusion, GSP could enhance the edible quality of the product by improving the structure of the gluten protein network and lowering the glycemic index (GI) value of noodles, which illustrated GSP could be used as a potential natural flour improver.

Abstract Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with apple pomace powder (APP), an industrial by-product. Wheat flour-APP formulations (0%, 5%, 10%, and 15%) were assessed. APP addition notably affected color values and functional properties, enhancing water and oil absorption capacities, swelling power, foam capacity and stability. Phenolic content increased significantly (p < 0.05) post-fortification, elevating antioxidant properties. FT-IR spectroscopy identified distinctive chemical components in wheat flour and APP. Sensory evaluation favored cookies with 10% APP, indicating their potential for consumer acceptance. Thus, APP shows promise for producing innovative functional cookies, improving consumer health, utilizing industrial by-products, and reducing waste from apple processing plants, thereby mitigating environmental pollution.

Wheat flour is one of the most important and strategic food resources especially in developing countries. The addition of Sodium hydrosulfite to flour for improving some appearance features can have dangerous impacts on the consumer health. Therefore, detection of this harmful substance is great practical significance. In the present study, the potential of Fourier transform-mid infrared (FT-MIR) spectroscopy in 400-4000 cm-1 for the fast detection of Sodium hydrosulfite powder in wheat flour was investigated. After getting the spectral data from samples, firstly some preprocessing methods were used to correct harmful and unwanted effects on spectral data, and then Principal Component Analysis (PCA) as unsupervised and Support Vector Machine (SVM) and Artificial Neural Network (ANN) models as supervised classification models and Partial Least Square Regression (PLSR) as regression model were applied to detect and quantify the adulteration in pure flour samples. The best outcomes were the accuracy of 86.66 and 86.70 for SVM and ANN models with S-G + D2 + SNV preprocessing, respectively and R2p = 0.99 For PLSR model.

To effectively obtain high-quality wheat aleurone layer flour suitable for food processing, the effects of milling speed and mesh size on the nutritional and functional components of wheat aleurone layer flour were investigated, and the optimal separation parameters were developed by grey correlation analysis (GCA). The effects of adding 0%–30% wheat aleurone layer flour (based on the weight of wheat flour) on the nutritional composition and thermodynamic characteristics of wheat flour, and the thermomechanical and dynamic rheological properties of dough were studied. The results showed that the optimal separation parameters for wheat aleurone layer flour were 4 000 r/min and 80-mesh, which provided a high yield of wheat aleurone layer flour, rich in crude protein, total dietary fiber and alkyl resorcinol. With increasing addition of wheat aleurone layer flour from 0% to 30%, the contents of moisture and starch continuously reduced, and the contents of ash, crude protein, total dietary fiber, crude fat, total polyphenol and alkyl resorcinol increased. Moreover, addition of wheat aleurone layer flour improved the gelatinization stability and viscoelasticity of flour and delayed the retrogradation of dough, consequently improving its processing properties. The findings of this study contribute to maximizing the development of the nutritional and processing properties of wheat aleurone layer flour, improving its processing performance and promoting the utilization of wheat by-products.

This study aimed to explore the potential use of Aleppo pine seed flour as a nutritious ingredient in biscuit production. Aleppo pine seed flour was blended with wheat flour to create biscuits with varying proportions: 15%, 30%, and 45% Aleppo pine seed flour. The analysis of the chemical composition of the biscuits revealed that increasing the proportion of Aleppo pine seed flour led to higher levels of protein, fat, and ash, while the carbohydrate content decreased. Sensory evaluation showed that biscuits with 15% Aleppo pine seed flour and 85% wheat flour had favorable characteristics in terms of color, flavor, crispness, and overall appeal. These findings indicate that incorporating Aleppo pine seed flour into wheat flour can enhance the nutritional profile of biscuits, offering higher protein, fat, and mineral content. The study suggests that a blend containing 15% Aleppo pine seed flour is optimal for producing biscuits with desirable sensory properties, making it a promising alternative ingredient for healthier biscuit formulations. Overall, this research highlights the potential of Aleppo pine seed flour to improve the nutritional quality of biscuits without compromising their sensory qualities, paving the way for its use in health-conscious baking practices. [ABSTRACT FROM AUTHOR]

The present work aimed to develop a type of bread rich in dietary fibre (DF), and to investigate the effects of different amounts of steam-exploded apple pomace (AP) on the physicochemical properties of wheat flour and bread quality. The content of soluble dietary fibre (SDF) in apple pomace treated with steam explosion (SE-AP) increased, which could improve the quality of flour products and supplement dietary fibre. Adding 12% apple pomace powder resulted in maximum solubility (10.23 ± 0.25%) and swelling power (3.97 ± 0.14%). The relative viscosity of the mixed powder decreased with increasing SE-AP content. Moreover, the coagulation value of the mixed powder increased with the increase in SE-AP content. Based on the textural characteristics and sensory evaluation analysis of the bread, the quality of bread made with mixed powder was the best when 10% SE-AP was added to high-gluten flour. SE-AP can be utilised to produce bread rich in DF. The addition of 10% SE-AP resulted in the highest overall acceptance. [ABSTRACT FROM AUTHOR]

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Soybean hull consist of complex polysaccharides that cannot be digested by human's alimentary canal and is usually discarded during processing. These complexes can be broken down by fermentation into simpler and more available forms. This research used solid state fermentation process with some microbes to ferment soybean hull for flour production and investigated the proximate, textural, physical and sensory properties of biscuits produced from composite flour of wheat and fermented soybean hull with date-pulp flour as a sugar replacement in the biscuit production. The proximate composition of the biscuit showed increasing protein (10.15 to 12.25 %), lipids (20.14 to 22.95 %), ash (2.07 to 2.16 %), fibre (1.23 to 1.38 %) and moisture contents (4.65 to 6.03 %) while the carbohydrate content (60.1 to 56.1%) decreased with increasing soybean hull flour. The weight (12.03 to 15.30 g), thickness (6.24 to 7.38 mm), density (5.08 to 5.18 g/cm³), and spread ratio (7.32 to 8.76) of the biscuit increased while its diameter (54.11 to 54.94 mm), decreased, and its volume (5.08 to 5.18 cm³) exhibited no particular trend. No significant difference (p≤0.05) was observed in the textural properties of the biscuit but those produced from 16% soybean hull flour fermented with B. subtilis for 72hrs, and 4% soybean hull flour, fermented with A. oryzae for 72hrs were the most preferred. Therefore, supplementing wheat flour with soybean hull flour fermented with A. oryzea at 72hrs and B. subtilis at 72hrs significantly improved the nutritional quality of biscuit without adverse effects on its physical, textural and sensory properties. [ABSTRACT FROM AUTHOR]

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Copyright of Journal of Almaty Technological University is the property of Almaty Technological University 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.)

This study investigated proximate composition and heavy metal concentration in wheat flour samples gathered from five districts of Haryana and Madhya Pradesh. The sample of Panchkula, Rohtak, Palwal, Dadri, Sirsa, Bhind, Neemuch, Bhopal, Khargone, and Anuppur are referred to as HR1, HR2, HR3, HR4, HR5, MP1, MP2, MP3, MP4, and MP5 respectively. The parameters such as moisture, total ash, acid insoluble ash, gluten, crude fibre, alcoholic acidity, and granularity were determined following Indian Standard (IS) 1155:1968. Several heavy metals such as lead (Pb), chromium (Cr), cadmium (Cd), arsenic (As), and mercury (Hg) in wheat flour, water, and soil were also determined by using inductively coupled plasma optical emission spectroscopy (ICP-OES). Results show that moisture, ash, acid insoluble ash, gluten, crude fibre, and alcoholic acidity ranged from 6.9 to 12.6 %, 1.1 to 1.89 %, 0.049 to 0.092 %, 9.4 to 12.4 %, 0.4 to 2.4 %, and 0.11 to 0.18 % respectively. Overall, all the samples were found to have acceptable values for proximate content, except alcoholic acidity, which exceeded the permissible limit. Heavy metal studies inferred that Pb content in wheat flour samples ranged from 0.38 to 3.5 μg/g while Cr content ranged from 1.9 to 6.2 μg/g. Heavy metal concentration in soil increased in the following order: Cr>Pb>As>Cd>Hg. Principal component analysis (PCA) and Hierarchical cluster analysis (HCA) indicated the Hg-Cd cluster, suggesting the same source of origin. Bioaccumulation factor (BAF) values obtained for all the samples are <1, indicating that heavy metal concentration in the wheat flour is less than in the soil. The total target hazard quotient (TTHQ) was greater than 1 for all wheat samples, indicating high health risk upon consumption. [ABSTRACT FROM AUTHOR]

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This article reviews the characterization of food ingredients in wheat flour and an agricultural product locally harvested in Wakayama Prefecture, and analysis of the physicochemical phenomena that occur during their processing and storage, in order to achieve improved quality of the food products and enhanced efficiency of the processing. For wheat, as the first step, the expression of genes encoding gluten proteins during kernel ripening was evaluated. In the next step, the effects of non-starch polysaccharides and endogenous enzymes on rheological properties of the dough and batter were studied. Finally, the time-dependent changes in rheological properties of somen noodles, a Japanese traditional wheat product, were analyzed. The effect of preheating at constant temperature on the mechanical properties of Japanese apricot (Prunus mume) jam, a typical agricultural product in Wakayama Prefecture, was also investigated. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

The effects of a single-screw extruder configuration and processing variables such as conventional extrusion or hybrid treatments with xylanase were tested on the extrusion performance and selected characteristics of the developed non-starch polysaccharide-rich (NSP-rich) wheat flour. L/D 16 and 20 extruder configurations with various screw profiles were used. The interactions between processing variables (moisture content 23, 25, 27%; screw speed 40, 60, 80 rpm; xylanase level 0, 50, 100 ppm) were assessed to indicate energy consumption and the rheological properties of flour. The results showed that the possibility of obtaining enzyme-assisted extruded flour products derived from flours of varying characteristics depended on the processing conditions. The application of various extruder configurations and screw profiles showed significant effects on both processing behavior and rheological characteristics. The longer L/D 20 extruder configuration using a screw profile with mixing elements allowed us to obtain products with lower extrusion pressure (max. 20.8 bar) and energy requirements (max. SME = 33.1 kWh/kg) and better rheological properties (max. Hyd = 69.2%, less intensive starch gelatinization with max. C3 = 1.47 Nm) than the L/D 16 version. The extruded wheat flour was characterized by improved hydration properties and limited retrogradation tendency, especially when hybrid extrusion with xylanase was applied. This may lead to favorable results, as the newly developed enzymatic extrusion modification method produces NSP-rich wheat flour with specific techno-functional and rheological characteristics that can be seen as a potential "clean label" enhancer in bakery products. Our statistical analysis confirmed feed moisture and screw speed to be the variables with the most significant effect on wheat flour features. [ABSTRACT FROM AUTHOR]

Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied from the viewpoints of dough rheology, dough leavening progress, and the results of laboratory baking trial. Changes in dough viscoelastic properties were evaluated by the Mixolab rheometer and the company software. The higher the thyme oil portion, the higher the dough structure destruction by kneading and heat input in torque point C2, and consecutively shorter stability of dough consistency (up to one-half of the values recorded for the control); reversely, the LMG did not affect both features verifiably. In the 90 min leavening test, a dough weight loss was decelerated by both essential oils similarly. During the baking test, the average volume of wheat small breads as control was evaluated on level 167 mL (bread yield 451 mL/100 g flour). Independently of the dose of the THY or LMG, small bread volumes oscillated between 148–168 and 135–161 mL (average bread yields 442 and 443 mL/100 g flour, respectively). The shelf life of the products with a higher portion of essential oil was extended by up to 7 days. [ABSTRACT FROM AUTHOR]

This study investigated the potential of decolourised Moringa oleifera leaf powder (D-MOLP) in cookies to meet consumer demand for healthier food options, addressing the issue of low acceptability due to its green colour. D-MOLP and its non-decolourised counterpart (ND-MOLP) were incorporated into wheat flour to produce cookies. The results showed that neither decolourisation nor addition level (2.5 or 7.5%) significantly affected water activity or flour functionality, though slight differences in cookie colour were observed. The Moringa-enriched cookies exhibited an improved spread ratio as well as higher protein, phenolic content, antioxidant activity, and in vitro protein digestibility compared to control cookies. The detected phenolic acids included chlorogenic, ferulic, and fumaric acids, with the D-MOLP cookies showing superior nutritional properties, likely due to nutrient concentration and reduced antinutrients. Notably, glutamic acid was the major amino acid in all the cookies, but only lysine significantly increased across the cookie types. This suggests D-MOLP could be a promising alternative for food enrichment. Future research should address the consumer acceptability, volatile components, and shelf-life of D-MOLP-enriched cookies. [ABSTRACT FROM AUTHOR]

IntroductionThis study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut. It underscores the importance of food utilisation through alternatives to wheat flour contributing to food and nutrition security amidst evolving global challenges. The objectives of this study were: to investigate the effect of different levels of OFSP flour with and without shredded coconut on the physical, microbiological, nutritional and sensory properties of buttermilk biscuits. The hypotheses were: Ho: There is no effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05 and Ha: There is an effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05.MethodsOFSP flour was produced and combined with wheat flour at different ratios and infused with desiccated shredded coconut to produce six formulations of buttermilk biscuits: 100% wheat flour + 5% coconut (control 1), 100% wheat flour (control 2), 70% wheat flour + 30% OFSP flour + 5% coconut, 70% wheat flour + 30% OFSP flour, 50% wheat flour + 50% OFSP flour + 5% coconut and 50% wheat flour + 50% OFSP flour. The study followed a randomised 3 × 2 factorial design where each treatment was replicated four times giving 24 treatments. Physical, nutritional, sensory, microbiological and shelf-life analyses were determined for each buttermilk biscuit treatment.ResultsThe study’s findings revealed that buttermilk biscuits formulated with 30% OFSP flour received the highest (p < 0.05) sensory evaluation scores for the majority of attributes and overall acceptability while the 100% wheat flour formulations received the lowest scores according to the 9-point hedonic scale. Notably, the inclusion of shredded coconut did not improve sensory attributes or overall acceptance of the buttermilk biscuits. The OFSP flour buttermilk biscuits contained protein, fat, fibre, moisture and ash. The 100% wheat flour treatments contained significantly higher levels of proteins and moisture than the OFSP flour buttermilk biscuits. The colour L* of the OFSP flour treatments were significantly lower than the 100% wheat flour treatments. There were no significant changes in spread-ratio, diameter and thickness of the buttermilk biscuits during storage. Furthermore, the microbiological quality was maintained as no growth of bacteria, yeasts and molds were observed.DiscussionThe OFSP flour with and without desiccated coconut produced acceptable buttermilk biscuits with less reliant on wheat flour. It is noteworthy that the protein content of the OFSP flour buttermilk biscuits was at an acceptable level even though it was lower than that in 100% wheat flour buttermilk biscuits. Food safety was maintained throughout storage which is crucial in the elimination of food borne diseases. The use of different baking parameters can be used for future studies to assess the effect of temperature on the quality of buttermilk biscuits.

Mycoproteins (MP), as novel alternative protein sources produced by fungi, have become popular as healthier and more sustainable protein-rich substitutes. In this study, multifunctional sponge cakes were made using MP at various levels (0, 5, 10, 20, 30, 40 and 50 % w/w) and effects on the product's physicochemical characteristics, texture and acceptability were assessed. The MP addition modified physicochemical, color and sensory characteristics of the cakes. Compared with the control sample, protein (16.04 ± 0.50) and fiber (1.98 ± 0.09) quantities of the resultant mixed wheat flour significantly increased in all treatments (especially in MP 50 % = 24.79 ± 0.50 and 4.72 ± 0.18, respectively).Replacement of wheat flour with MP (50 %) significantly enhanced hardness (23.34 N ± 2.03), chewiness (0.34 J ± 0.44) and gumminess (12.12 N ± 0.75) of the cakes while decreased springiness (6.86 mm ± 0.21) and specific volume (1.30 ± 0.01), compared to the control sample. The sponge cake shell color characteristics of browning index (107.3164) and ΔE (11.65 ± 0.59) were higher in the 50 MP-enriched cakes than in the control cakes (0 and 66.40181, respectively). Compared to the control sample, enriched cakes prepared with 10 % MP (10-MP) in substitute of wheat flour included 29 % more proteins, 25 % more fibers and 33 % less cooking losses. No significant variations were seen in the sensory evaluations of 10-MP and control sample, suggesting that the cakes were well accepted. Overall, the study results showed that mycoproteins at optimize substituting ratios could be used as an alternative of wheat flour to produce highly nutritious and rheologically acceptable sponge cakes.

ObjectiveThe concentration of enniatins （ENNs） in wheat flour from Gansu Province in 2022 was investigated.MethodsTotally 80 wheat flour samples were collected from 15 cities in the Gansu Province. The samples were statistic with national handbook for monitoring food contamination and hazardous factors. The data were analyzed by correlation analysis.ResultsThe detection rates of four toxins in wheat flour sold in Gansu Province were ENNB13.75% （11/80，13.75%），ENNB1 （9/80，11.25%）， ENNA and ENNA1（6/80，7.50%）. Non of ENNs was detected in the wheat flour samples from Wuwei， Baiyin and Dingxi in Gansu Province， and at least one ENNs was detected in the other 12 regions.ConclusionFour kinds of ENNs were detected in wheat flour in Gansu Province， but the contents were lower than that reported all of the world， which proved that the pollution degree of ENNs in wheat flour sold in Gansu Province was low.

In order to meet consumers’ demand for low sugar baked goods with slow digestion properties, corn starch-ovalbumin complex (CSOVA) was used to replaced 0%, 25%, 50%, 75% and 100% (w/w) of wheat flour and zero calorie sugar was added instead of traditional cane sugar for the cupcake recipe. The texture, sensory properties and digestion rate of the cupcakes were evaluated. Results showed that, the specific volume of cupcakes increased from 2.69 cm3/g to 3.79 cm3/g while the hardness decreased from 63.35 g to 39.56 g, and the cupcakes made with CSOVA were softer and fluffier. Meanwhile, the results suggested the addition of CSOVA could delay the ageing of the cupcakes, reducing the moisture loss. As the wheat flour was replaced with CSOVA, the content of rapidly digestible starch (RDS) decreased and the content of resistant starch (RS) increased. Moreover, the addition of CSOVA strengthened the protein content of the cupcakes and broadens the industry application of CSOVA.

Abstract Persistent consumption of heavily fried and breaded foods over an extended period may have the potential to contribute to the development of cardiovascular, cerebrovascular diseases, and elevated blood pressure. The potential of coating using native starches (cassava, sweet potato, and corn) in batter formulation to reduce oil uptake as well as their effects on other quality attributes (moisture, colour and textural properties) were investigated. The chicken nuggets coated with batter from different starches were fried at 170 °C for 5 to 25 min. Scanning electron microscopy (SEM) was used to study changes in microstructural properties of fried chicken nuggets samples at different time intervals. The chicken nuggets coated with batter from sweet potato starch had lower oil (13.09%) and moisture (30.49%) contents compared with those coated with other starches. The SEM revealed that longer frying duration produced chicken nuggets with fewer gas cells and pores and subsequently lower oil content. There are changes in the colour and textural properties of the fried chicken nuggets irrespective of the starches used in batter formulation. Application of starches in batter formulation at different frying time affected some quality attributes of fried chicken nuggets with sweet potato starch having better attributes when compared with others. Graphical Abstract

Over the last decades, optical spectroscopy methods that do not require complex sample preparation have been widely used to identify and control the composition of food products. In the present study, the possibility of using UV-VIS-NIR spectroscopy combined with multivariate analysis for grading wheat flour into groups differing in technological properties was analyzed. UV-VIS-NIR spectra contain information on the combination and intensity of absorption bands assigned to functional groups of the composition components and determining the technological properties of wheat flour. The database of UV-VIS-NIR spectra of wheat flour samples differing by technological properties was formed into three groups: the first group — wheat flour samples with good baking properties, the second group — with reduced baking properties, the third group — with low baking properties. The visible range of UV-VIS-NIR diffuse reflectance spectrum was used to calculate the color coordinates in the CIE colorimetric system L*a*b*. The greatest difference among the groups in the color coordinates of the samples was found for the coordinate b*, which is associated with the different content of coloring pigments. The spectra database was used to build a classification model for grading wheat flour into quality groups using a combination of principal component analysis and linear discriminant analysis (PCA-LDA) methods. The achieved results indicate that the classification model built on the training sample is able to distinguish wheat flour spectra by quality groups with an accuracy of 96.49%. The effectiveness of the model is verified using a test set of spectra of wheat flour samples. The present study confirms that the combination of UV-VIS-NIR spectroscopy in conjunction with the PCA-LDA method has significant potential for determining a quality group of wheat flour based on technological properties.

The globalization of free trade has caused imported food to become an alternative consumption because of the ease of consumption, such as fast food. Wheat demand fluctuates due to increased demand for making wheat flour by factories around the port area. Indonesia, which does not have productive wheat plantations, imports to meet national needs. The stakeholders in the wheat supply and distribution chain are the ports where transport ships from abroad dock. In the Banten region, the Cigading port is a loading and unloading port for wheat, corn and other agricultural grain commodities. Partner companies manage the delivery of farm commodities from loading and unloading with the help of transportation modes such as trucks, trains and conveyors for factories around the port. Imported wheat from country A is docked at the port, the loading and unloading process and delivered to several warehouses between the dry warehouse at the port and the surrounding factory warehouse. The method of transporting wheat commodities is by trucks and trains when shipping. The research aimed to optimize the number of grain truck transportation modes so that minimum distribution costs per truck can be obtained using the integer linear programming method. Minimize total distribution costs of $435.5, with truck routes sending wheat to dry warehouses inside the port and factory warehouses outside the port 12 times back and forth. That is caused by weather, long loading and unloading times, limited transportation capacity, and irregular truck queues.

Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to their popularity. However, gluten, the main protein in wheat flour, is commonly associated with celiac disease. Gluten consists of two fractions: gliadins and glutenins. In this experiment, the original muffins contained 100% wheat flour. Then, we replaced a portion of wheat flour with 25, 50, and 75% quinoa flour. The samples were stored for 0, 2, and 4 weeks. After that, gliadin proteins were extracted with 70% (v/v) ethanol. We separated gliadin using a high-performance liquid chromatograph (Agilent Technologies 1260 Infinity, USA) and measured the total amount of gliadin protein and the amount of gliadin proteins per fraction. The absorbance tests were conducted at 210 nm. The gliadin protein content was significantly reduced to the wheat vs. quinoa ratio of 50:50 because quinoa is gluten-free, even though it is rich in protein. During the storage time of 0, 2, and 4 weeks, the protein content fell down in the samples with the wheat vs. quinoa ratios of 100:0, 75:25, and 50:50. However, the muffins with 25% wheat flour and 75% quinoa demonstrated an increase in gliadin content. The results obtained could be a good starting point for the development of high-fiber, gluten-free, and more nutritionally valuable muffins.

Water sorption and its hysteresis are widespread phenomena that are important for food processing and food quality. In the present study, water sorption and desorption isotherms of wheat flour were measured at three temperatures using a dynamic vapor sorption (DVS) instrument, and modeled according to the Vrentas-Vrentas (VV) theory. Results showed that the degree of water sorption hysteresis decreased with an increase in temperature. In addition, overlapping between desorption and sorption isotherms was observed at high water activity. Based on this, an approach was proposed to determine the critical water content at which glass transition occurs. For both water sorption and desorption, the Flory-Huggins interaction parameter χ varied with the volume fraction of water, and a modified Fermi function was proposed using the Peleg model to describe this relationship. When desorption isotherms were modeled based on the sorption parameter χ, the VV model parameter k was expressed as a function of the volume fraction of water using a Fermi-type function.

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial 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.)

Lead in any food is harmful even at low concentrations. In this study, a direct and highly sensitive lead analysis technique was developed for wheat flour using laser-induced fluorescence combined with laser-induced breakdown spectroscopy. Wheat flour was pressed into small pellets and ablated by a low-energy ultraviolet 266-nm laser. A tunable dye laser constructed in our laboratory was used to resonantly excite the lead. The optimized interpulse time delay was 400 ns. A calibration curve was constructed and the detection limit for lead was 73.8 ppb. This method could be used to directly and sensitively analyze wheat flour for trace concentrations of lead. [ABSTRACT FROM AUTHOR]

Background: In wheat‐derived bakery products, the quantity of free asparagine (fAsn) has been identified as a key factor in acrylamide (AA) formation. Based on this assumption, four varieties of common wheat (Triticum aestivum L.), Stromboli, Montecarlo, Sothys and Cosmic, selected for their different fAsn content inside the grain, were studied to evaluate their potential in the production of pizza with reduced AA levels. To this purpose, wholemeal and refined flours were obtained from each variety. Results: The fAsn content ranged from 0.25 to 3.30 mmol kg−1, with higher values for wholemeal flours which also showed greater amount of ash, fibre and damaged starch than refined wheat flours. All types of flours were separately used to produce wood oven baked pizza base, according to the Traditional Speciality Guaranteed EU Regulation (97/2010). AA reduction in the range 47–68% was found for all the selected wheat cultivars, compared with a commercial flour, with significantly lower values registered when refined flour was used. Moreover, refined leavened dough samples showed decreased levels of fAsn and reducing sugars due to the fermentation activity of yeasts. Furthermore, it was confirmed that pizza made with wholemeal flours exhibited lower rapidly digestible starch (RDS) and rapidly available glucose (RAG) values compared to that prepared with the refined flour. Conclusion: This study clearly shows that a reduced asparagine content in wheat flour is a key factor in the mitigation of AA formation in pizza base. Unfortunately, at the same time, it is highlighted how it is necessary to sacrifice the beneficial effects of fibre intake, such as lowering the glycaemic index, in order to reduce AA. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background and Objective: Wheat is one of the most produced cereal grains in the world, predominantly consumed as bread and other baked products. The roller mill system, which produces different stream flours, is the most commonly used size reduction method for wheat. This study aims to comprehensively examine the physicochemical properties, rheological behavior, and bread‐baking performances of individual mill streams. Flours from 15 different mill streams, along with straight‐grade flour, were collected from a pilot‐scale flour mill and thoroughly analyzed. Findings: The results showed that the protein and ash content of the flours increased as they passed from the first to last pairs of rolls, while the moisture content decreased. All the flours collected showed poor bulk flowing properties. Rheology analysis revealed that flours from the break system had better mixing properties compared to that from the reduction system, and this trend was also observed in bread‐baking quality. Rheological properties of 4M (4th middling's) and 5M (5th middling's) flours were extremely poor, comparable to gluten‐free flour characteristics. The bread loaves produced by 3BK (3rd break) and 4BK (4th break) showed larger volumes, while 4M and 5M yielded poor‐quality bread. Principal component analysis indicated that lactic acid ‐SDS‐retention capacity can serve as a better predictor of the baking property of wheat flour compared to current methods. Conclusion: Our study shows that different flour streams have significantly different dough properties and baking application functionalities. Appropriate flour streams may be pooled for specific end‐uses (e.g., pizza, bread, noodles, pretzels, and cookies). Significance and Novelty: This study highlights the significance of better understanding wheat flour characteristics for enhancing the overall baking quality, specific end uses, and consumer satisfaction. This study will serve as a blueprint to improve wheat flour testing for baking purposes. [ABSTRACT FROM AUTHOR]

Persistent consumption of heavily fried and breaded foods over an extended period may have the potential to contribute to the development of cardiovascular, cerebrovascular diseases, and elevated blood pressure. The potential of coating using native starches (cassava, sweet potato, and corn) in batter formulation to reduce oil uptake as well as their effects on other quality attributes (moisture, colour and textural properties) were investigated. The chicken nuggets coated with batter from different starches were fried at 170 °C for 5 to 25 min. Scanning electron microscopy (SEM) was used to study changes in microstructural properties of fried chicken nuggets samples at different time intervals. The chicken nuggets coated with batter from sweet potato starch had lower oil (13.09%) and moisture (30.49%) contents compared with those coated with other starches. The SEM revealed that longer frying duration produced chicken nuggets with fewer gas cells and pores and subsequently lower oil content. There are changes in the colour and textural properties of the fried chicken nuggets irrespective of the starches used in batter formulation. Application of starches in batter formulation at different frying time affected some quality attributes of fried chicken nuggets with sweet potato starch having better attributes when compared with others. [ABSTRACT FROM AUTHOR]

Modified cassava flour (MOCAF) is a potential ingredient that can be applied to various products, especially when combined with wheat flour. However, previous research has shown that the combination of MOCAF and wheat flour produces low-quality noodle products. Adding polyphenol compounds from butterfly pea flowers will improve wet noodles' functional and nutritional properties. This study aimed to determine the effect of adding butterfly pea flower powder on the wheat flour and MOCAF mixture and its characteristics in wet noodles with varying percentages of butterfly pea flower powder. The method used in this research is a laboratory experiment. In this study, adding butterfly pea powder was 1%, 2%, 3%, 4%, and 5%. Modified cassava flour characteristics studied included thermal, rheological, and functional properties. The results showed that the percentage of butterfly pea flower powder affected the rheological and thermal properties of the flour mixture. The addition of 5% butterfly pea flower powder was the best treatment, with a cooking shrinkage value of 1.97%, water absorption of 20.79%, chewiness of 9.81%, total polyphenols of 0.26 mg/g, antioxidant activity of 26.15%, level of preference for color 5.23, level of choice for aroma 4.97, level of choice for texture 3.97, level of choice for taste 4.8, and level of preference for overall 4.8. The use of butterfly pea flower powder in wheat flour and its application in wet noodles has been proven to improve functional properties and health benefits for consumers. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

Steamed cakes can usually adopt as the traditional hot water dough. Among them, the boiled water and wheat flour are required to be fully mixed instantaneously for the uniform and stable quality of dough. The complex procedure has seriously hindered the large-scale production of steamed cake. It is particularly necessary to explore the suitable treatment for the industrial production of steamed cake. In this study, the steam, microwave and dry heat treatments were used to treat the wheat flour. A systematic investigation was implemented to explore the effects of different treatments on the gelatinization, thermal mechanical properties, and microstructure indicators of wheat flour. The processed wheat flour was also added into the untreated to make the steamed cake. The water distribution, texture and sensory quality of steamed cakes were investigated . The results indicated that three heat treatments caused the different degrees of binding between protein and starch in wheat flour, where free damaged starch was observed. The damaged starch content of wheat flour increased significantly (P<0.05) after microwave and dry heat treatments, compared with the untreated. Besides, the appropriate treatment time of three heat treatments improved the peak viscosity, through viscosity, final viscosity and retrogradation of wheat flour (P<0.05). The increase of peak viscosity indicated that the thermal stability of starch was enhanced in the wheat flour. The increase of retrogradation value means that the gel stability of wheat flour was enhanced. In terms of thermomechanical properties, the three types of heat-treated wheat flour were improved the water absorption and starch gelatinization in the mixed flour doughs (P<0.05); The steam treated wheat flour was reduced the kneading resistance of dough but improved the cooking stability (P<0.05); The microwave- and dry heat-treated wheat flour also increased the kneading resistance and stability of the internal structure in the mixed dough (P<0.05). The addition of three heat-treated wheat flour was significantly promoted the bound water content of steamed cakes, while also improving their hardness, elasticity, and chewiness P< 0.05). However, the addition of wheat flour with different heat treatments also shared the different effects on the firmness of steamed cakes. Especially, the firmness of steamed cakes made of wheat flour treated with steam was significantly reduced (P<0.05). The suitable treatment time was then screened out in each heat treatment, particularly for the high quality of steamed cake. An optimal combination of wheat flour treatment with 40-min steam, 2-min microwave and 30-min dry heat was achieved in the relatively moderate strength and toughness, high bound water content and sensory scores. It was feasible to produce the steamed cake with the high quality. The steamed cake was then prepared to add the heat-treated wheat flour, instead of the traditional hot water dough. The finding can also provide the basic data and theoretical foundation for the industrial production of steamed cake. The processing parameters can be adjusted in actual production, according to the product requirements. In addition to steamed cake, the heattreated wheat flour can be expected to realize the industrial production of staple food products that made of hot water dough in future. [ABSTRACT FROM AUTHOR]