Changes in large amplitude oscillatory shear (LAOS) were used to compare the dough strength and resilience during aging at 4 °C and 25 °C for hard wheat soft wheat and semolina (from durum wheat) ...flour doughs (from t = 0 to t = 108h). All dough samples aged at 25 °C showed a transition from strain stiffening to strain softening behavior. The critical strain was highest for semolina dough which showed the most solid-like viscoelastic behavior due to the higher protein content with the best protein quality. FTIR spectra indicated that β-sheet, β-turn and α-helix structures of each dough sample were affected differently due to aging process at 4 °C and 25 °C. Aging increased β-sheet content of the protein fraction in semolina and soft wheat dough and decreased it in hard wheat dough. Aging at higher temperature caused a significant increase in α-helix structure of only hard wheat dough sample while a decrease in β-turn structures of hard and soft wheat dough samples. With the combined effect of aging time and temperature, high molecular weight to low molecular weight ratio (HMW/LMW) ratios decreased for all dough samples especially at room temperature compared to aging at 4 °C.
•LAOS of hard, soft and SemD showed SemD to have the highest resilience during aging.•Resilience was measured using the strain dependence of G′M and G″M, G′L and G″L.•Aging at 25 °C caused a sharp transition from strain stiffening to strain softening.•HWD and SWD had reverse trends in secondary structures of proteins, Sem stayed constant.•SDS-PAGE results showed that glutenin break down was highest in Sem dough.
Atmospheric cold plasma (ACP) has emerged as a novel processing technology, with demonstrated efficiencies in microbial inactivation. However, studies on the effects of ACP and potential to modify ...the functional properties of foods are sparse. The objective of this study is to determine the effect of ACP on physico-chemical and functional properties of wheat flour. In this study, both whole wheat grains and wheat flour were subjected to a dielectric barrier discharge (DBD) contained plasma reactor for a range of treatment times (5–30 min) at 80 kV. Plasma treatment increased the flour hydration properties of wheat flour. Rapid visco-analyser results showed an increase in pasting and the final viscosities of wheat flour. The decrease in both endothermic enthalpies and crystallinity was attributed to the depolymerization of starch and plasma-induced changes. Overall DBD-ACP treatment can be tailored to develop a plasma process with potential to improve functionality of wheat flour.
•Cold plasma treatment improved the functionality of wheat flour.•Functionality adjustments were dependent on the stage of application of cold plasma treatment.•XRD analysis showed a decrease in the crystallinity of wheat flour.•Rapid visco-analyser showed an increase in the pasting and final viscosities of wheat flour.
Low moisture foods with their low water activity do not favor microbial growth, but they are liable to contamination. Hence, decontamination process is required. Radio frequency (RF) processing is ...possible approach for this purpose with its heating efficiency. Considering the wheat flour in food processing and RF as a promising thermal approach, the objectives of this study were to process white and whole wheat flours with RF heating and determine the physicochemical changes (sedimentation value, falling number, phenolic content, antioxidant activity and farinograph and extensograph properties). In addition, bread loaves produced from the RF processed flours were also analyzed for loaf weight, volume, textural properties and color changes.
The results indicated that the RF process did not cause a significant change in the physicochemical and rheological properties of the flours while the RF process to temperature range of 75–85 °C resulted in certain changes in the bread loaves. In overall, RF process was verified for thermal processing of flours, and it was concluded that a process design and optimization study should be considered for quality changes of the original and final products.
∙Radio frequency processing effects on the physical, chemical and rheological properties of flours were determined.∙Baking properties of the radio frequency processed flours were evaluated.∙Quality changes of the flour samples, processed over a certain temperature, were determined.∙The results indicated the potential of radio frequency process for thermal processing of flour samples.
Morocco possesses a significant genetic diversity of wheat cultivars in the form of landraces conserved by local farmers in several regions. This study aimed to investigate the nutritional and ...antinutritional composition of 75 flour samples of durum, soft, and red wheat landraces cultivated in Morocco in order to determine their nutritional value. The analysis concerned the quantification of total carbohydrates, starch, lipid, fatty acids, protein, amino acids, minerals, and dietary fibers using AOAC standards, and phytic acid and polyphenols using spectrophotometric assays. The antiradical activity was evaluated using a DPPH assay based on the chelating properties of the free radicals against minerals. The bioavailability of minerals was also estimated using molar ratios. On a dry weight basis, soft wheat flour contains higher amounts of carbohydrates (80.307 ± 0.634 g/100 g), while durum (14.007 ± 0.569 g/100 g) and red (16.452 ± 0.141 g/100 g) wheat flours contain more proteins, predominantly represented by glutamic acid and leucine. The mineral analysis revealed the abundance of iron, zinc, and calcium in soft, red, and durum wheat flours. Concerning lipids, the flour samples showed relatively low concentrations with a distinct predominance of oleic, linoleic, and palmitic acids. The quantification of antinutrients revealed the richness of red wheat flour in dietary fibers (1.763 ± 0.103 g/100 g), total polyphenols (301.609 ± 0.169 μg GAE/g), and flavonoids (80.091 ± 0.121 μg QE/g), while durum and soft wheat flours contain more tannins (60.138 ± 0.751 μg CE/g) and phytic acid (9.182 ± 0.391 mg/g), respectively. The phenolic extract derived from red wheat flour demonstrated significant antiradical activity against DPPH, with an IC50 value of 121.683 ± 0.229 μg/mL. The calculated (PA:Fe), (PA:Zn), and (PA:Ca) were below the critical values, indicating a low bioavailability of iron, zinc, and calcium in the wheat flour samples. The results showed significant differences (p < 0.05) in the amounts of nutrients and antinutrients among the studied wheat cultivars, leading to variations in the bioavailability of their mineral contents. These quantitative differences could be used to more accurately guide dietary recommendations and develop focused strategies for optimizing the bioavailability of minerals in wheat flour-based products.
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•Nutrients and antinutrients in durum, soft, and red wheat landraces were quantified.•Results indicate substantial nutritional differences between wheat cultivars.•Bioavailability of iron, zinc, and calcium in wheat is below the acceptable range.•Antinutrient amounts in wheat significantly affect mineral bioavailability.•Focused strategies to optimize the bioavailability of wheat minerals are needed.
The structural and digestive properties of wheat flour which had been treated with superheated steam were investigated. Superheated steam treatment increased the degree of gelatinization (DG) and ...water absorption indexes (WAI) while decreased water solubility indexes (WSI) of wheat flour samples, compared with native wheat flour. The structural properties of wheat flour were characterized using scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), particle size analyzer, X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The starch granules agglomeration and denatured gluten proteins aggregation of samples were observed after treated with superheated steam. Additionally, Superheated steam treatment decreased the relative crystallinity and short-range order structure of starch. These structural changes were related to the starch digestibility. Superheated steam treatment caused the significant increase for slowly digestible starch (SDS) contents from 21.5% of native wheat flour to 35.0% of treated wheat flour (170 °C, 4 min). Additionally, the equilibrium hydrolysis concentration (C∞) and the kinetic coefficient (k) of treated wheat flour were lower than native wheat flour, indicating that superheated steam treatment decelerated the hydrolysis rate. These results contributed to the applications of superheated steam technology in wheat flour modification.
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•Structure and digestibility properties of wheat flour were studied.•Gluten aggregation of wheat flour was observed by superheated steam treatment.•Superheated steam treatment changed the structural characteristics of wheat flour.•Superheated steam treatment increased SDS and RS contents of wheat flour.
•The quality of wheat flour has been studied over 30 months in selected condition.•Storage in a sealed container at −20 °C enabled the flour quality to be preserved.•The loss of quality was mainly ...due to lipid oxidation.•The Hagberg falling number was increasing for flours stored at 20 °C.
This paper presents a study on the effect of storage conditions on wheat flour quality for 30 months. Such study may be of interest for research projects conducted over long periods. Wheat flours were stored in two types of packaging (permeable paper bags and watertight containers) and at two temperatures (ambient temperature and a cold storage room). Selected qualities parameters were evaluated regularly such as chemical stability, consistency, extensibility, resistance, water absorption, Solvent Retention Capacity and Gluten Index Performance. In addition, Near-Infrared Spectroscopy was used to monitor the flour’s evolution and models were employed to predict certain parameters. The results showed that storage at ambient temperature led to significant modifications of flour parameters and baking performances, whereas storage at low temperature preserved the initial quality of the flour. A practical recommendation is to favour storage at low temperature in a sealed container to prevent interaction with oxygen and moisture uptake.
In order to yield influential information on the most recommended use of BGF, which so
far still questioned, this preliminary study was aimed to investigate the physicochemical
and functional ...properties of mixed flour of BGF and wheat flour (WF). A total of nine
mixtures of WF: BGF of (90%:10%; 80%:20%; 70%:30%; 40%:60%; 50%:50%;
40%:60%; 30%:70%; 20%:80%; 10%:90%) were produced, where single WF and BGF
were used as controls. This research revealed the different amount of BGF and wheat flour
in the mixed flour showed the significantly different value of functional and rheological
properties attributes, such as bulk density, CI, HR, WAI, WSI, SP, OAC, peak viscosity,
trough viscosity, breakdown viscosity, final viscosity, setback viscosity and peak time.
We have inferred to some previous studies and speculated that the difference in functional
and rheological properties could be caused by the different amylose and amylopectin
amount in the mixed flour. As far as we know that this present study was the first study on
the mixed flour of BGF and wheat flour, therefore we suggested a more comprehensive
study such as investigation of baking performance and bread qualities.
Aflatoxin B1 (AFB1) is a mycotoxin made by various fungal strains, which could be contaminated cereal-based products, such as bread and sweets widely consumed worldwide. The objective of this ...research was to survey the fate of AFB1 from wheat flour samples to various kinds of Iranian traditional breads and bakery products. The study evaluates the contamination levels of AFB1 during the bread-making process by high-performance liquid chromatography with fluorescence detection (HPLC-FLD); in addition, calculation of exposure assessment of AFB1 through the consumption of these products. All flour samples were contaminated with AFB1 in the range of 0.47–3.38 ng/g, which the lowest and highest contamination was regarding null flour and dark flour used in the preparation of cake and Sangak bread (a sourdough type of bread that is made from wholemeal flour). AFB1 levels in the mixed dough were the same and insignificantly lower than initial flour samples (P > 0.05), and were significantly decreased in the fermented dough and baked samples compared to the initial flour (P < 0.05). During the fermentation process, the lowest AFB1 reduction was observed, in cake and biscuit samples (8.5% and 6.5%), and the highest reduction percentage of AFB1 was attributed to Sangak dough (24.2%). The highest and lowest AFB1 levels of the various traditional baked products were observed in biscuits (1.15 ± 0.04 μg/kg), and cake (0.21 ± 0.01 μg/kg). Overall, These results highlight that although the mean levels of AFB1 in Iranian traditional bread and bakery products are not worried with regard to the current EU legislation and the national Iran standards, however, due to the high consumption amount of bread in Iran (286 g/day), the estimated average exposure of AFB1 in adults and children through different Iranian bread types was higher than the guidance value. Therefore it is recommended that regular monitoring be done to assess the rates of these toxins in cereals and the related product to the confidence that human exposure levels be held as low as possible.
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•Aflatoxin B1 (AFB1) levels were analyzed through the traditional bread-making process by HPLC.•Ranging from 0.47 to 3.38 ng/g of AFB1 was detected in Iranian wheat flour samples.•AFB1 in fermented and baked dough samples was significantly lower than flour.•The mean dietary intake of AFB1 through Iranian breads consumption was higher than the guidance value.
In this study, the effects of konjac glucomannan (KGM) on Chinese noodles made from low-protein wheat flour were studied. Noodles were prepared from wheat flour/KGM blends by replacing low-protein ...flour at 1%, 2%, 3%, 4% and 5% with konjac glucomannan (KGM). The cooking and textural properties, microstructure and sensory characteristics were evaluated. KGM addition contributed to higher cooking yield and lower cooking loss for the resultant noodles. The sensory quality of KGM noodles was better than that of the control, although the control scored highest in stickiness. Sharp changes were observed around 5% substitution level in TPA parameters. Scanning electron microscopy (SEM) confirmed changes in noodle microstructure as KGM addition affect cooked starch granule structure and gluten network development. In general, noodles with 3% KGM were relatively desirable in textural properties and scored best in sensory evaluation, indicating the potential for improving textural defect of noodles prepared from low-protein wheat flour by using KGM.
► Konjac glucomannan contributes to better cooking quality for the resultant noodles. ► KGM reinforces gluten network and makes it compact, though KGM dilutes gluten. ► TPA parameters indicate sharp changes around 5% KGM. ► The mechanism relies on the distinct amounts of KGM incorporated into the system.
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