Chemical Characteristics and Pasting Properties of Commercial Slovak Common and Spelt Wheat Flours

The objective of this paper was to show differences among qualitative parameters of commercially produced Slovak fine and wholemeal wheat fl ours prepared from Triticum aestivum L. (common wheat) and Triticum aestivum ssp. Spelta L. (spelt wheat). The selected chemical parameters (protein, starch, ash, glucose, fructose, sucrose, maltose, pH, lactic acid, acetic acid, citric acid, succinic acid, calcium, iron and zinc), gluten characteristics (wet and dry gluten, extensibility of gluten and swelling of gluten) and pasting properties (pasting temperature, peak viscosity, hot paste viscosity, peak viscosity temperature and breakdown value) of flours were analysed. Spelt wheat wholemeal fl our produced in ecological system of farming differed from other commercially produced wheat fl ours mainly in ash (1.82 %), proteins (16.5 %), wet gluten (43.2 % in dry matter), minerals (Ca, Fe, Zn) and organic acids content. Maltose was found as the most predominate saccharide in the common wheat fi ne fl our (0.46 g/100g) and sucrose was prevalent in common and spelt wheat wholemeal flours (0.68 and 0.76 g/100g). It was also stated that commercially produced common wheat fi ne fl our was characterised by lower pasting temperature (59 °C), peak viscosity (575 BU) and breakdown value (210 BU) than common and spelt wheat wholemeal flours

Phenolic contents, antioxidant properties, and sensory profiles of wheat round rolls supplemented with whole grain cereals

Whole cereal flours (buckwheat, barley, and oat) and wheat bran were used to substitute 20% of white bakery wheat flour to prepare round rolls. Round roll quality was evaluated by determining total phenolic and total flavonoid contents, antioxidative capacity, the content of lipid hydroperoxides (primary oxidation products), and sensory profiling. Moreover, the stability of the phenolic compounds and antioxidant behaviour throughout processing was studied. Technological processing does not cause any significant loss of phenolics (less than 5%). A significant increase in antioxidants and phenolics of the flour mixtures and final products were observed compared to those of white wheat round rolls (as control). Buckwheat and barley round roll crumbs contained the highest total phenolic and total flavonoid contents, and were the most effective in enhancing antioxidant activity, which increased 15-fold and 8-fold, respectively, when compared to the control roll. The tested cereals effectively retarded formation of lipid hydroperoxides (from over 50% to control), which are undesirable from both a nutrition and storage/shelf life perspective. The results of sensory analyses showed that such bakery products are accepted by consumers with the exception of the product made with oat flour, where a reduction in the oat content would be preferable

Rheological and qualitative characteristics of pea flour incorporated cracker biscuits

The suitability of pea flour for cracker biscuits production was investigated in this study. Pea flour was characterised by high protein (21.46 %) and ash (3.11 %) content and exhibited relatively high emulsifying (37.50 ml/100 ml) and foaming (53.50 ml/100 ml) capacity. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 %) on the rheological properties, physical characteristics and sensory parameters of cracker biscuits were also evaluated. Farinographic measurements showed that pea flour addition resulted in increasing of water absorption (from 58.90 to 61.80 %) and dough development time (from 3.55 to 4.50 min), whereas dough stability was decreased (from 6.69 to 3.50 min). It was also found that incorporation of pea flour to cracker biscuits modified physical properties of final products by different ways (decreasing of volume index, width and spread ratio, increasing of thickness). From the sensory evaluation revealed that cracker biscuits prepared from blend flour contained 10 % pea flour showed no significant differences from wheat cracker biscuits. Higher levels of pea flour in the products adversely affected the odour, taste, firmness, colour and overall acceptance of final products

Effect of hydrated apple powder on dough rheology and cookies quality

Dietary fiber is a group of food components, which are resistant to human enzymatic digestion. The incorporation of dietary fiber obtained from various sources of fruit and vegetable by-products into the cereal based products such as bread, rolls, cookies, muffins, crackers, cakes and pasta is of growing interest for the food industry. The replacement of wheat flour by dietary fiber from various sources can change physicochemical, textural and organoleptic characteristic of bakery products. Apple pomace is the main by-product produced in the apple fruit processing industry. It is a rich source of carbohydrate, pectin, crude fiber, and minerals. The dietary fiber content in apple pomace ranges between 33 - 35%. The influence of hydrated commercial dietary fiber on wheat dough rheology (5, 10 and 15% flour replacement) and physical and sensory properties of cookies was examined. It was found that addition of HAP significantly increased the rheological properties of dough such as water absorption (from 58.0% to 75.3%), dough stability (from 6.7 min to 11.6 min) and prolonged dough development time (from 3.5 min to 11.0 min) and reduced the mixing tolerance index (from 34.7 BU to 11.9 BU). It was also concluded that hydrated apple powder addition reduced physical properties of cookies such as volume (from 10.4 cm3 to 8.0 cm3), diameter (from 4.7 cm to 4.2 cm), volume index (from 1.35 cm to 1.10 cm) and porosity (from 0.32 to 0.24). Sensory properties (taste, odour, stickiness, firmness and density) of cookies were also analysed. Cookies with addition of hydrated apple powder had fruity taste and odour and showed high overall acceptance. From this study resulted that hydrated apple powder can be used as potentially source of dietary fiber in cookie formulation. Moreover, addition of apple pomace inhibits the use of any other flavouring ingredients because has a pleasant fruity flavour

Staling of bakery products

The aim of this work was to write down a review article about various aspects connected with staling of bakery products. Shelf life is directly associated with the staling process, which depends on the composition of bakery products and important are storage conditions as well. In the article are described particular components (starch, nonstarch polysacharides, water ) and how they affect the staling process. Generally during staling of bakery products occur  processes related with starch retrogradation, moisture redistribution from the crumb to the crust and other interactions between components. Staling process could be delayed by using various bakery improvers like enzymes, hydrocolloids, emulgators and other compounds. Also useful is the application of suitable packaging techniques

Dietary fiber: defintion, sources and extraction

The interest in food rich in dietary fiber increased in the recent decades, and the importance of this food constituent has led to the development of a large market for fibre-rich products and ingredients. A high dietary fiber intake has been related to several physiological and metabolic effects. By-products of plant food processing represent a major disposal problem for the industry concerned, but they are also promising sources of compounds which may be used because of their favourable technological or nutritional properties. Soluble dietary fiber is those components that are soluble in water and includes pectic substances and hydrocolloids. Good sources of soluble fibers include fruits, vegetables, legumes, soybeans, psyllium seeds and oat bran. Insoluble dietary fiber is those components that are insoluble in water and includes cellulose, hemicellulose and lignin. Whole grains are good sources of insoluble fiber. Comercialize fibre product have to perform some characteristic properties

Utilization of citrus crops processing by-products in the preparation of tarhana

After processing of citrus fruits (e.g. lemon, orange, grapefruit, mandarin) for juice and essential oils production, approximately 50% of the original fruit mass is left as waste material. Citrus crops processing by-products are valuable components as they contain nutrients such as pectins, saccharides, carotenoids, some vitamins, minerals, polyphenols and substances with antioxidant activity. Utilisation of these kind of side products in the recipe of various cereal product led to enhancement of final product nutritional value and better sensory attributes as well as improvement of product functional properties. In this work was studied the effect of orange and mandarin dietary fibre application at level 5 and 10% (w/w) in tarhana preparation and the influence on tarhana fermentation process. Chemical analysis showed, that dietary fibre preparations reached higher concentration of ash, fat and total dietary fibre compared to wheat flour. Wheat flour exhibited higher moisture content and protein concentration than citrus dietary fibre preparations. Orange and mandarin dietary fibre preparations showed higher values of water and oil absorption capacity, swelling capacity and least gellation concentration compared to wheat flour. Application of fruit dietary fibre preparations to tarhana recipe caused a rapid decrease in pH from 4.70 - 5.02 to values 4.31 - 4.51 during fermentation process. Reducing saccharides served as an available source of energy for fermenting microbiota and their concentration decreased from 24.5 - 32.8 to 2.2 - 0.2 g/kg after 144 h incubation. Fermentation also led to lactic acid (1.67 - 2.09 g/kg) and acetic acid (1.91 - 2.53 g/kg) production as a consequence of present microorganisms metabolic activity. Sensory evaluation of samples showed, that higher proportion of citrus dietary fibre preparations (10%) negatively affected taste, odour, consistency and sourness. Among all prepared tarhana samples with proportion of citrus dietary fibre preparation was the most acceptable tarhana with 5% of mandarin dietary fibre

Wheat bran stabilization and its effect on cookies quality

Wheat bran are widely used as a source of dietary fiber with enhanced health benefits. However, its hight application level in bakery products caused lower quality of these products (eg. reduced volume and increased hardness of product). Different mechanical, physical or chemical methods are used for modification of wheat bran physicochemical properties. Wheat bran obtained from two wheat variety was used to evaluate the effect of bran stabilization process on qualitative properties of baked goods. Stabilization was performed using hot air and microwave heating. Threated and unthreated wheat bran were blended with wheat flour at 5, 10 and 15% substitution level. Influence of bran addition on rheological properties was evaluated using Mixolab 2. Stabilized wheat bran increased water absorption up to 11.7% (hot air stabilization) and 11.9% (microwave stabilization), respectively. Hot air stabilization of wheat bran improved heat resistance of dough proteins during mixing and the stability of hot gel during heating. Stabilization process of wheat bran using both methods also increased the volume and spread ratio values of enriched cookies. Cookies incorporated with hot air treated bran were significantly softer than cookies contained raw bran. Sensory evaluation showed that addition of stabilized bran improved the shape and taste of cookies. Additionally, it was concluded that the most acceptable cookies were obtained at 5% addition level of bran stabilized using microwave heating

Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran

The food industry also focuses on the use of by-products from food processing. Wheat bran is a valuable by-product of the wheat milling process, which is rich in dietary fiber. In addition to nutritional value, dietary fiber has a functional potential in the production of novel foods. Pre-treatment of the dietary fiber using different methods can change its functional properties. The objective of this study was to evaluate the effect of stabilization process on physico-chemical parameters and functional properties of wheat bran. Wheat bran from two wheat variety was treated using microwave and hot air heating. It was observed that wheat bran included more than 45% of total dietary fiber. Results suggested that treatment of bran using both method increased total dietary fiber content. Thermal treatment process decreased the anti-nutritional agent in bran samples. Phytic acid content diminishing of 44% and 49% was observed in microwave treated bran samples. Moreover, treatment of bran using a hot air heating improved the hydration properties (water holding, water retention and swelling capacity), while oil holding capacity was not significantly altered. Treatment decreased the antioxidant activity of treated bran samples. It was observed that thermal treatment modified the color parameters of bran (lightness, yellowness and hue angle decreased and redness and Chroma increased)

The Chemical Composition of Grape Fibre

Dietary fibres from cereals are much more used than dietary fibres from fruits; however, dietary fibres from fruits have better quality. In recent years, for economic and environmental reasons, there has been a growing pressure to recover and exploit food wastes. Grape fibre is used to fortify baked goods, because the fibre can lower blood sugar, cut cholesterol and may even prevent colon cancer. Grape pomace is a functional ingredient in bakery goods to increase total phenolic content and dietary fibre in nourishment. The aim of this study was to determine the chemical composition of commercial fibres, obtained from different Grape sources concerning their chemical properties such as moisture, ash, fat, protein, total dietary fibre. The chemical composition of Grape fibre is known to vary depending on the Grape cultivar, growth climates, and processing conditions. The obliged characteristics of the fibre product are: total dietary fibre content above 50%, moisture lower than 9%, low content of lipids, a low energy value and neutral flavour and taste. Grape pomace represents a rich source of various high-value products such as ethanol, tartrates and malates, citric acid, Grape seed oil, hydrocolloids and dietary fibre. Used commercial Grape fibres have as a main characteristic, the high content of total dietary fibre. Amount of total dietary fibre depends on the variety of Grapes. Total dietary fibre content (TDF) in our samples of Grape fibre varied from 56.8% to 83.6%. There were also determined low contents of moisture (below 9%). In the samples of Grape fibre were determined higher amount of protein (8.6 - 10.8%), mineral (1.3 - 3.8%) and fat (2.8 - 8.6%). This fact opens the possibility of using both initial by-products as ingredients in the food industry, due to the effects associated with the high total dietary fibre content