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A competitive direct enzyme-linked immunosorbent assay (dc-ELISA) was developed for the detection and quantification of scopolamine (SCO) in wheat flours and cereal samples (multigrain, oat and barley). The limit of quantification (IC20) of the established method was 6.00 ± 1.20 ng/g, with the limit of detection (IC10) being 2.4 ± 0.6 ng/g in wheat flour with a coefficient of variation (CV) less than 20%. The assay was highly specific to SCO and nor-scopolamine, with no cross-reactivity to other similar structures. In spiked wheat flours the recoveries ranged from 84% to 104% with CVs of less than 20% and the recovery from a Food Analysis Performance Assessment Scheme (FAPAS) buckwheat control sample was 118%. A comparison of spiked wheat flour and a FAPAS control sample showed similar results to those determined by classical LC-MS/MS methods. A small retail survey of wheat flours and cereal samples was conducted using this ELISA method and a LC-MS/MS method, which showed scopolamine was not detected in any of these survey samples by either method. This method is suitable for rapid quantitation of SCO in wheat flours and cereal samples. [ABSTRACT FROM AUTHOR]

The rice moth, Corcyra cephalonica (Stainton) (Lepidoptera: Pyralidae) is a harmful insect pest for grains in storage systems. However, there is a lack of available data on the effect of ozone on rice moth. In this study, we assessed the ozone at concentrations of 1.0, 3.0, and 5.0 g/m3 for six-time intervals (0.5, 1.0, 2.0, 3.0, 4.0 and 5.0 h) on the mortality of insect life stages as well as pupation and adult emergence. The results showed that for all stages, the percent of mortality increased with increasing concentration and exposure time with 5.0 g/m3 and 5.0 h of exposure time resulted in 100.0% egg mortality. The highest mortality of treated larvae (89.1%) and pupae (96.2%) resulted after 5.0 h exposure to 5.0 g/m3 of ozone. Also, the results showed that the treated adults were more sensitive to ozone than the three other stages. A complete adult mortality was achieved by all concentrations of ozone at the following exposure times, 5.0 h after 1.0 day of treatment, 4.0 h after 2.0 days of treatment and 2.0 h after 3.0 days of treatment. Beside the effect on mortality, ozone suppressed the pupation and adult emergence from treated immature stages. The chemical analysis of treated wheat flour showed a slight decrease in protein, fat, carbohydrate, moisture and fibre and a slight increase in ash contents compared with untreated wheat flour. Our findings suggest that ozone can be effectively used for the control of C. cephalonica in stored wheat flour. [ABSTRACT FROM AUTHOR]

This study investigated the reasons for variations in baking yield and quality of bread from four major brands of wheat flour using established methods. Flour samples were obtained on the same day from four companies that produce different brands of wheat flour labeled as A, B, C, and D. Flour samples showed significant variations in composition, with protein (10.82–12.75%) and carbohydrates (75.24–77.40%) being the major nutrients. Flours showed differences in their particle size distribution and ability to absorb water (2.10–2.90 mL/g). Dry gluten contents were similar (approx. 10%) but the wet gluten (30.10–33.70%), gluten index (92.75–96.45%), and specific volume (4.04–5.02 cm3/g) varied significantly. The rheological properties of the flours were significantly different (p ≤ 0.05) and affected their baking quality but the sensory properties of the bread samples were very similar. Data from this study could be harnessed to help the food industry to improve the quality of the flours. [ABSTRACT FROM AUTHOR]

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.)

To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend. Functional properties also reported higher WAC and swelling power for the quinoa addition to WF. Farinograph data revealed higher Water absorption (72.96 ± 0.02) and dough development time (4.92 ± 0.05) for higher blends than WF. Amylograph results in lower peak viscosity and HPV. DSC onset temperature is higher for blends (20%WQF-55.54 ± 0.13) than WF (49.17 ± 0.03). DSC data reported that adding quinoa flour showed higher gelatinization temperature and enthalpy. Incorporation of 5–20% quinoa flour with wheat flour gradually decreased the loaf volume of Bread compared to the WF bread, but up to 10% substitution bread becomes acceptable in taste and eating quality, but after 15–20% bread becomes challenging and not acceptable. A blend of nutrient-rich fractions of quinoa flour and WF bread resulted in progress in nutrition and better sensory attributes. [ABSTRACT FROM AUTHOR]

Hemp protein (Cannabis sativa L.) was incorporated into wheat flour at concentrations of 5%, 10%, and 15% and its effects on the rheological properties of the dough and the quality characteristics of the resulted breads were investigated. Rheological analysis revealed that hemp protein-enriched doughs exhibited significantly higher Young's modulus of elasticity and elongational viscosity values compared to the wheat flour dough, indicating that the incorporation of hemp protein affected the firmness of the doughs. Farinograph analysis showed that replacing wheat flour with hemp protein increased water absorption, dough development time, and stability, while extensiograph analysis showed increased dough resistance and decreased extensibility and energy with hemp protein addition. Statistical analysis revealed that hemp protein significantly affected the moisture content, specific volume and crumb color of breads. Bread fortified with hemp protein had a darker color compared to the control bread. The addition of hemp protein affected the texture of the breads. It is recommended that hemp protein could be utilized as an alternative protein source, potentially enhancing dough characteristics, texture, quality, and the nutritional value of protein-rich breads, biscuits, snacks, and other bakery products. [ABSTRACT FROM AUTHOR]

Selenium (Se) is essential for human and animal health and nutritional status. As humans cannot produce Se, it must be obtained from the diet. Adequate Se supplementation improves innate immunity, increases antioxidant capacity and helps prevent various disorders. Sulfur (S) is an indispensable nutrient that affects plant growth, performance and yield. Cereals and legumes are global staple foods, and their proteins are considered sustainable plant‐based meat alternatives, which are increasingly popular. Owing to their physicochemical similarities, the crosstalk between Se and S influences cereal and grain‐legume derived proteins. Modifications induced by Se and S might improve the protein quality of harvested cereal and legume grains. This timely review not only identifies the knowledge gaps in this research area focusing on Se and S enrichment in cereals and legumes but also emphasizes the potential of this unexplored area for new applications. S enrichment resulted in better quality properties in the bread of wheat flour and stimulated the expression of S‐rich globulins and albumins in legumes. Se supplementation enhanced the emulsifying capacity of legumes (e.g. chickpeas). The improvement of protein fractions in cereal and legume grains has the potential to revolutionize protein processing to offer new alternatives to produce an array of S‐ and Se‐enriched cereal and legume products. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Triboelectric separation has recently been investigated as a novel process for dry enrichment and separation of protein of various crops like wheat flour. The triboelectric effect allows for the separation of starch and protein particles in an electric field based on their different charging behavior despite having a similar density and size distribution. Particles are triboelectrically charged in a charging section before being separated in an electric field based on their polarity. While the charging section is crucial, the influence of process parameters remains largely unexplored. Thus, the influence of the charging sections' dimensions and the particle concentration as process key parameters was investigated experimentally. Varying the length (0, 105, and 210 mm) showed that the protein shift increases with the length (max. 0.53%) during separation. Varying the diameter (6, 8, and 10 mm) influenced the charging behavior, resulting in an increase in protein accumulation on the negative electrode as the diameter decreased. Varying the mass flow of flour (40, 80, 160, and 320 g·h−1) also affected the separability, leading to a maximum protein shift of 0.61%. Based on the observed results, it is hypothesized that the electrostatic agglomeration behavior of oppositely charged particles is directly affected by alterations in machine parameters. These agglomerates have a charge-to-mass ratio that is too low for separation in the electric field. [ABSTRACT FROM AUTHOR]

In this work, an isothermal sorption model was proposed based on the Flory-Huggins theory. In the framework of the proposed model, adsorption of the bound water was assumed to follow the Langmuir isotherm, and the adsorption of the rest water to the solid-bound water mixture was described using the Flory-Huggins adsorption theory. In addition, the contribution of elasticity effect to chemical potential of water was also included into the model and calculated based the phantom model of rubber elasticity theory. Water adsorption and desorption isotherms of wheat flour were determined using a dynamic vapor sorption system at 20, 30 and 40 ℃, and adopted to validate the proposed model. The results showed that the proposed model could give a good prediction of isothermal water sorption in wheat flour, with the Flory-Huggins interaction parameter χ ranging from 0.86 to 1.52 and the cross-linking density of polymer ranging from 3000 to 6400 mol/m3, which suggested that the model was reasonable. Analyzing the water sorption of wheat flour based on the proposed model indicated that the impact of temperature on equilibrium water content could mainly attribute to its influence on the Langmuir water, in addition, mixing effect dominated the chemical potential of water at low-mediate water activities, while elasticity effect became nonnegligible at high water activity levels.

Wheat dough is a popular binder in many food formulations. It is also the most promising material for 3D-printed innovative food products. The article describes the effect of dairy ingredients on the rheological profile of wheat dough and its prospects for extrusion 3D printing. The test samples involved flour mixed with different amounts of water and various dairy components, e.g., milk powder, whey protein, and low-fat yogurt. The rheological properties were tested using the reverse extrusion method in a texture analyzer and a spindle viscometer. The best wheat dough sample had 65% moisture content, 5% milk powder (by weight), and 0–2.5% whey protein isolate or 20% yogurt. The sample demonstrated the optimal rheological properties that were close to those of the control sample: 1900–2100 Pa·s complex viscosity, 0.14–0.16 mechanical loss tangent, and 20–23.5 N resistance. The results can be used to develop innovative 3D-printed flour products. Further research will involve experiments in 3D printing of wheat dough with various dairy ingredients to determine the optimal kinematic and geometric parameters for extrusion 3D printing.

The article provides an analysis of the quality indicators of wheat flour and their stabilization with the help of enzyme preparations. 12 samples of industrially milled flour produced at a mill with a productivity of 70 tons per day were studied. It was established that the Whiteness indicator in the studied flour samples was stable and averaged 57 units. According to the gluten content and gluten deformation index, the studied samples were stable and met the requirements of regulatory and technical documentation. The largest fluctuations were noted for the Falling Number indicator. The Falling Number indicator in the studied flour varied from 309 s to 477 s. To stabilize the quality of finished products, the FN indicator in flour was adjusted by adding the enzyme preparation "Amilorizine". Addition of Amilorizine did not change the whiteness of the flour, the gluten content and its elastic properties. However, the indicator of the Falling Number in flour varied inversely proportionally depending on the amount of the added enzyme preparation. Addition of Amilorizine in the amount of 0.03 % reduced the Falling Number by 15-18 s, 0.06 % – by 30-35 s, 0.12 % – by 55-65 s. Analysis of the baking test results showed that the loaf from control samples of the flour without the addition of the enzyme preparation had a light, pale color of the crust compared to the other samples, the crust of which acquired a light yellow and light brown color. The addition of the enzyme preparation led to an increase in the volumetric yield of loaf. The volume of the studied samples increased by 10-25 % at the maximum dosage of the enzyme preparation, the appearance of the finished loaves became more attractive - the color of the crust acquired a more golden-brown color, the surface became even and smooth. According to the results of the research, a positive effect of Amilorizine on the baking quality of flour was revealed. The use of an enzyme preparation will allow to stabilize the Falling Number in flour with low amylolytic activity of its own enzymes without deterioration of other technological indicators.

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.

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]

This study investigated and comprehensively compared the performance of spectra (950–1660 nm) acquired respectively from NIR and HSI in the rapid and non-destructive quantification of azodicarbonamide (ADA) content (0–100 mg/kg) in WF and simultaneously identified WF containing excessive ADA (>45 mg/kg). The raw spectra were preprocessed using 14 methods and then mined by the partial least squares (PLS) algorithm to fit ADA levels using different numbers of WF samples for training and validation in five datasets (NTraining/Validation = 189/21, 168/42, 147/63, 126/84, 105/105), yielding better abilities of NIR Savitzky–Golay 1st derivative (SG1D) spectra-based PLS models and raw HSI spectra-based PLS models in quantifying ADA with higher determination coefficients and lower root-mean-square errors in validation (R2V & RMSEV), as well as establishing 100% accuracy in PLS discriminant analysis (PLS-DA) models for identifying excessive ADA-contained WF in each dataset. Twenty-four wavelengths selected from a NIR SG1D spectra in a 168/42 dataset and 23 from a raw HSI spectra in a 147/63 dataset allowed for the better performance of quantitative models in ADA determination with higher R2V and RMSEV in validation (R2V > 0.98, RMSEV < 3.87 mg/kg) and for discriminant models in WF classification with 100% accuracy. In summary, NIR technology may be sufficient if visualization is not required. [ABSTRACT FROM AUTHOR]

The article describes the results of a study of bread produced with the use of raw materials of berries origin. By using appropriate computer-based statistical methods, the appropriate amount of black chokeberry flour in bread was determined. An analysis of a total of 43 features describing the change in the physicochemical, geometric, organoleptic and optical properties of bread with the addition of black chokeberry was found. It was found that only 18 of them are informative. It has been proven that the shape stability, dry matter content, active and titratable acids, general appearance and aroma, as well as 9 color and 3 spectral indices, sufficiently reflect the changes in bread, depending on the amount of added chokeberry flour. The specific relationship between the reduced data to two principal components of the created vector of 18 features was studied. It has been found that this relationship can be described with an accuracy of up to 83%. It was found that the addition of 8.62% raw material from black chokeberry flour improves the physico-chemical and organoleptic and optical characteristics of bread. In further studies, whole black chokeberry flour, due to its specific chemical composition and significant content of biologically active substances and macronutrients, can be used to obtain bread with functional properties [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods 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.)

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]

Digestive biscuits were produced from two varieties of wheat grain (Reyna-28 and Norman). The grains were processed into whole wheat flour at 100% (g) each with commercial digestive biscuit (Mcvities digestive biscuit) used as control and analyzed for physical properties, functional properties, mineral composition and sensory evaluation using standard methods. Other ingredients such as; margarine, egg, milk, baking powder, and sugar were added. Data obtained were analyzed using Analysis of variance (ANOVA) using Statistical Package for the Social Sciences. Results showed that the digestive biscuits gave good physical properties in terms of weight, height, diameter, thickness and spread ratio. Functional properties ranged from 0.59-0.72g/m3 for bulk density, Sample B2 exhibited the highest bulk density (0.72), 30.32-34.31g/g for water absorption capacity, with B2 having the highest value (34.31), 4.95-10.12% solubility index. The sodium, potassium, iron and zinc content ranged from 60.23±4.93-71.21±6.18, 91.55±6.00-96.00±5.16, 2.46±0.05-6.74±0.02, 1.43±0.03-2.34±0.05mg/100g respectively. Digestive biscuit from sample B2 had the highest mineral composition. The digestive biscuits produced gave good physical properties in terms of weight, height, diameter, thickness and spread ratio. Sensory properties revealed that there were no significant differences in color, odor, texture, taste between digestive biscuits produced from processed 100% Reyna-28 wheat flour (B2) and the commercial control. In conclusion, digestive biscuits from sample B2 was most preferred than digestive biscuits produced from sample B1, B3 and B4 and was comparable to the commercial control. [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]

[Objective] To propose a method for modifying the existed isotherm model based on molecular thermodynamics.[Methods] The phantom model in polymer physics field was borrowed to predict the chemical potential of water from swelling effect. Isothermal adsorption and desorption of wheat flour measured using a dynamic vapor sorption system at 20,30,40 °C were used as a case to verify our improving approach after analyzing the reasonability of best fitted parameter values. [Results] The modified model can describe the adsorption and desorption of wheat flour very well, give reasonable parameter values, and predict logically the variation of bound water and adsorbed water contents with water activity and the contributions of mixing, swelling and adsorption effects to the chemical potential of water. [Conclusion] Our approach for modifying the molecular thermodynamic isotherm model is effective and reasonable. [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]

(Objective) To achieve rapid and accurate determination of ash content in wheat flour. (Methods) By preprocessing wheat raw materials and analyzing key influencing factors such as milling time and conductivity in depth, these factors were introduced as characteristic variables into a random forest regression model to construct a wheat flour ash content determination model. The final determination result was obtained by calculating the arithmetic mean, achieving rapid determination of ash content in wheat flour. (Results) The method was basically consistent with the actual results, with a measurement error of less than 0.01 g/100 g and a repeatability fluctuation difference of less than 0.01 g/100 g. The average measurement time was 24 minutes. (Conclusion) The experimental method has high measurement accuracy and repeatability, significantly improving the measurement efficiency. [ABSTRACT FROM AUTHOR]

The article provides an analysis of the quality indicators of wheat flour and their stabilization with the help of enzyme preparations. 12 samples of industrially milled flour produced at a mill with a productivity of 70 tons per day were studied. It was established that the Whiteness indicator in the studied flour samples was stable and averaged 57 units. According to the gluten content and gluten deformation index, the studied samples were stable and met the requirements of regulatory and technical documentation. The largest fluctuations were noted for the Falling Number indicator. The Falling Number indicator in the studied flour varied from 309 s to 477 s. To stabilize the quality of finished products, the FN indicator in flour was adjusted by adding the enzyme preparation "Amilorizine". Addition of Amilorizine did not change the whiteness of the flour, the gluten content and its elastic properties. However, the indicator of the Falling Number in flour varied inversely proportionally depending on the amount of the added enzyme preparation. Addition of Amilorizine in the amount of 0.03 % reduced the Falling Number by 15-18 s, 0.06 % – by 30-35 s, 0.12 % – by 55-65 s. Analysis of the baking test results showed that the loaf from control samples of the flour without the addition of the enzyme preparation had a light, pale color of the crust compared to the other samples, the crust of which acquired a light yellow and light brown color. The addition of the enzyme preparation led to an increase in the volumetric yield of loaf. The volume of the studied samples increased by 10-25 % at the maximum dosage of the enzyme preparation, the appearance of the finished loaves became more attractive - the color of the crust acquired a more golden-brown color, the surface became even and smooth. According to the results of the research, a positive effect of Amilorizine on the baking quality of flour was revealed. The use of an enzyme preparation will allow to stabilize the Falling Number in flour with low amylolytic activity of its own enzymes without deterioration of other technological indicators. [ABSTRACT FROM AUTHOR]

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]

In recent years, quinoa has gained renewed relevance as an alternative crop to cereals due to its excellent nutritional value. The aim of this work was to utilize quinoa seed flour as a substitute supplementation for wheat biscuits. The physicochemical properties of quinoa seed flour were studied. Wheat flour was substituted with 25, 50 and 75% of quinoa seed flour. The obtained results declared that the rheological characteristics of the mixtures dough were altered by increasing the ratio of quinoa seed flour. Substitution with 25 and 50% quinoa seed flour had the best results which were relatively close to that of the control sample. The physicochemical properties of biscuits enriched by quinoa seed flour that characterized by increasing density, texture, water-holding capacity and oil-holding capacity. The chemical composition of enriched biscuits, for moisture, ash, dietary fiber, protein and minerals content were increased while fat and available carbohydrate content lowered. Sensory evaluation showed that substitution with 25% and 50% quinoa seed flour had the best sensory characteristics, and increased its content of protein, fat, minerals and vitamins. [ABSTRACT FROM AUTHOR]

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Copyright of Technologica is the property of Green Engineering Society 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.)