Relevant bibliographies by topics / Cereal products – Mixing

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Academic literature on the topic 'Cereal products – Mixing'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Cereal products – Mixing"

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Nawaz, Haq, Muhammad Aslam Shad, Rabia Mehmood, Tanzila Rehman, and Hira Munir. "Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends." International Journal of Food and Allied Sciences 1, no. 2 (December 25, 2015): 67. http://dx.doi.org/10.21620/ijfaas.2015267-73.

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<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>
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Nawaz, Haq, Muhammad Aslam Shad, Rabia Mehmood, Tanzila Rehman, and Hira Munir. "Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends." International Journal of Food and Allied Sciences 1, no. 2 (December 25, 2015): 67. http://dx.doi.org/10.21620/ijfaas.v1i2.12.

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<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>
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Lauková, Michaela, Lucia Minarovičová, Jolana Karovičová, and Zlatica Kohajdová. "Quality evaluation of sweet potato powder-enriched cereal products." Food Science and Technology International 25, no. 6 (April 10, 2019): 523–32. http://dx.doi.org/10.1177/1082013219842711.

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The effects of wheat flour substitution by sweet potato powder on rheological parameters of wheat dough and physical parameters of cookies and crackers were analyzed. Wheat flour was substituted with sweet potato powder at level 2.5%, 5%, 7.5%, and 10%. Sweet potato powder was characterized by high water holding capacity (9.00 g/g) and swelling capacity (8.16 cm3/g). The addition of sweet potato powder significantly changed the rheological properties of wheat dough (water absorption and mixing tolerance index were increased, dough stability was reduced, and dough development time was prolonged). It was also found that volumes of cookies and crackers were decreased, and spread ratios were increased with the addition of sweet potato powder. Lightness of baked products decreased and yellowness increased with the addition of sweet potato powder. Incorporation of sweet potato powder significantly decreased the hardness of cookies and crackers. Sensory evaluation showed that the most acceptable cookies and crackers were the ones obtained after the addition of sweet potato powder at level 2.5% and 7.5%, respectively.
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Péter Sipos, Zoltán Győri, József Kruppa, Mariana Sándor, and Béla Kovács. "Opportunities for improving the nutritional value of cereal-based products." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 275–78. http://dx.doi.org/10.34101/actaagrar/49/2542.

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We set up experiments for improving the nutritional value of cerealbased products. Our aims were to decrease the energy content of bakery products with the mixing of plant originated raw materials and byproducts with high fibre contents, and we have evaluated the effect of sodium-chloride on the physical properties of bakery products. We found that the apple pomace, the byproduct of juice production, is excellent for increasing of fibre content of bakery products and the further aim of investigation is to develop economical ways of hygienic byproduct handling and purification. Our experiments, evaluate the bakery use of triticale, have significant achievements and the breads made from triticale flour and whole-grain are commercially available nowadays. Our investigations included the possibilities of decrease of toxin contamination of cereals and our results can form a part of risk estimation systems after further experiments .
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Mercier, Samuel, Sébastien Villeneuve, Martin Mondor, Hélène Drolet, Denis Ippersiel, François Lamarche, and Louis-Philippe Des Marchais. "Mixing Properties and Gluten Yield of Dough Enriched with Pea Protein Isolates." Journal of Food Research 1, no. 1 (January 31, 2012): 13. http://dx.doi.org/10.5539/jfr.v1n1p13.

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<p>Over the last few years, many studies were carried out on the use of legume-based ingredients to supplement cereal-based matrices and produce nutritionally enhanced products. However, little is known about the influence of supplementation on the mixing properties of the enriched cereal-based matrices. The objective of this work was to study the impact of supplementing cereal-based matrices with commercial pea protein isolate or pea protein isolate produced by ultrafiltration/diafiltration using a 50 kDa membrane on the dough mixing properties. Studies were performed using a PertenÒ Glutomatic to estimate gluten yield, namely in terms of gluten index, wet gluten, dry gluten and water binding capacity, and using a BrabenderÒ Farinograph to estimate water absorption, dough development time, stability, mixing tolerance index and minimum and maximum water content for dough formation. Four levels of pea protein isolate enrichment were considered: 0, 5, 10 and 15%. Results indicated that level of enrichment has little effect on measured mixing properties compared to the pea protein isolates considered. Isolate processed by membrane technologies takes part to the dough formation which does not seem to be the case with commercial isolate. Higher amount of water is required for dough formation with matrices enriched with commercial pea isolate compared to membrane processed isolate, while stronger dough properties are observed for matrices enriched with membrane processed isolate. This is attributable to the properties of the isolate, namely solubility and state of the proteins (native or denatured), which could impact how they interact with wheat proteins.</p>
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Rweyemamu, Leonard M. P. "Assessment of Quality Stability of Composite Flours Produced By Dar es Salaam SMEs." Tanzania Journal of Engineering and Technology 35, no. 2 (December 31, 2014): 89–98. http://dx.doi.org/10.52339/tjet.v35i2.472.

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A study was conducted to assess quality stability of cereal flours processed by food processingSMEs in Dar es Salaam. This product is obtained by mixing various cereal grains and isconsidered as of higher nutritional values in Tanzania. The shelf-life was predicted bydetermining water activity (a w ) and moisture content (MC) levels and plotting the water sorptionisotherms (MSI). Ninety per cent of investigated samples (N=78) were found packaged in thematerials of various quality conditions. It was found that the packaging materials mostly used isplastic films (63%), paper packets/bags (26%), hard papers (3%), plastic jars (1%) andcombination of paper packets/boards inserted with plastic film (7%). Water sorption isothermswere plotted for single and multiple ingredient products. The highest levels of a w were observedfor products in paper bags with 0.63 (a w ) and 0.13 MC (kg water/kg solids). Plastic films andjars had intermediate levels at 0.52 (a w ) and 0.042 MC (kg water/kg solids), and combined paperpackets/boards with plastic films had lowest levels at 0.43 (a w ) and 0.038 MC (kg water/kgsolids) exhibiting highest stability of products packaged in these materials. Relative humidityand temperature at sampling locations ranged from 80 to 94% and 30 to 34oC, respectively.Multiple ingredient products showed the lowest a w and MC levels, whereas single ingredientflours possessed higher a w and MC values. Generally, the package system comprising paperboard (or hard paper/box) and plastic bag (plastic film) was the most stable followed by plasticfilms, and paper bag by far.
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Georgala, Aikaterini. "The microbiology of Greek/Cyprus Trahanas and of Turkish Tarhana: a review of some literature data." Food Science and Applied Biotechnology 3, no. 2 (October 10, 2020): 134. http://dx.doi.org/10.30721/fsab2020.v3.i2.88.

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Greek and Cyprus Trahanas are the most popular fermented milk-cereal products of Greece and Cyprus, and are produced during summer from fresh ewes’, goats’ milk or a mixture of them. Broken wheat is then added to the fermented milk and heated to cook the mixture and then a thick paste is left to cool and cut into small pieces and left to dry (sun or oven drying). In Greek trahanas, fermentation of the lactic acid bacteria Streptococcus lactis, Streptococcus diacetylactis, Leuconostoc cremoris, Lactobacillus lactis, Lactobacillus casei, Lactobacillus bulgaricus and Lactobacillus acidophilus plays the major acid- and aroma -producing roles. A great biodiversity of microorganisms was observed during Cyprus trahanas fermentation. Lactic acid bacteria (LAB) were the predominant group, followed by yeasts. Lactococcus, Lactobacillus, and yeast species contribute greatly to its fermentation. Turkish Tarhana is the dry form of yoghurt-cereal mixture that is produced by mixing cereal flour, yoghurt, baker’s yeast (Saccharomyces cerevisiae) and cooked vegetables, salt and spices followed by fermentation for one to seven days. The fermented slurry is then air-dried and used in soup making. LAB species found in Tarhana fermentation vary depending on the raw materials, fermentation time and techniques used for its production and play an important role in lactic acid and aromatic compounds formation. Lactococcuslactis spp. lactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Enterococcus durans, Pediococcus spp., Lactobacillus delbrueckii ssp. lactis and Lactobacillus paracasei bacteria played a role during the fermentation of Tarhana dough. Yeasts were mainly represented by S. cerevisiae.
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Hrušková, M., and I. Švec. "Evaluation of Non-Fermented Dough from Wheat/Barley/Hemp Composites." Scientia Agriculturae Bohemica 49, no. 2 (June 1, 2018): 118–26. http://dx.doi.org/10.2478/sab-2018-0017.

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Abstract Basic wheat-barley flour premixes (70 : 30 and 50 : 50) were enhanced by 5 and 10% of dehulled and hulled hemp seeds wholemeal or by 2 types of hemp fine flour. Barley flour (BF) decreased both protein content and quality by approximately 1.5 and 50%, respectively. In blends, hemp fine flour containing recovered protein level back. BF lowered amylases activity by about 20–25% in maximum; hemp products had no significant effect. Farinograph water absorption was magnified by additions of both alternative flours. Considerable shortening of dough stability and decrease of resistance against over-mixing occurred for all flour tri-composites. Extensigraph dough elasticity increased and extensibility diminished. After dough resting taking 30 min, extensigraph energy of the control sample fell from 141 cm2 to a half as barley flour portion increased. In cereal composites, hemp products demonstrated reversal tendencies. BF lowered water suspension viscosity, but hemp wholemeal H4 and especially fine hemp flour H7 caused a recovery of amylograph maxima to level comparable with wheat control. Correlation analysis confirmed analytical and rheological data agreement – the extensigraph elasticity or energy could be predicted according to the Zeleny value, or the amylograph maximum according to the Falling Number (r = 0.79, 0.90, and 0.65, respectively; P = 99.9%).
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Lauková, Michaela, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, Lucia Minarovičová, and Lenka Tomášiková. "Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls." Food Science and Technology International 23, no. 6 (April 11, 2017): 490–99. http://dx.doi.org/10.1177/1082013217704122.

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Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.
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Hall, Mary Beth, J. Arbaugh, K. Binkerd, A. Carlson, T. Doan, T. Grant, C. Heuer, et al. "Determination of Dietary Starch in Animal Feeds and Pet Food by an Enzymatic-Colorimetric Method: Collaborative Study." Journal of AOAC INTERNATIONAL 98, no. 2 (March 1, 2015): 397–409. http://dx.doi.org/10.5740/jaoacint.15-012.

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Abstract Starch, glycogen, maltooligosaccharides, and other α-1,4- and α-1,6-linked glucose carbohydrates, exclusive of resistant starch, are collectively termed "dietary starch". This nutritionally important fraction is increasingly measured for use in diet formulation for animals as it can have positive or negative effects on animal performance and health by affecting energy supply, glycemic index, and formation of fermentation products by gut microbes. AOAC Method 920.40 that was used for measuring dietary starch in animal feeds was invalidated due to discontinued production of a required enzyme. As a replacement, an enzymatic-colorimetric starch assay developed in 1997 that had advantages in ease of sample handling and accuracy compared to other methods was considered. The assay was further modified to improve utilization of laboratory resources and reduce time required for the assay. The assay is quasi-empirical: glucose is the analyte detected, but its releaseis determined by run conditions and specification ofenzymes. The modified assay was tested in an AOAC collaborative study to evaluate its accuracy and reliability for determination of dietary starch in animalfeedstuffs and pet foods. In the assay, samples are incubated in screw cap tubes with thermostable α-amylase in pH 5.0 sodium acetate buffer for 1 h at 100°C with periodic mixing to gelatinize and partially hydrolyze α-glucan. Amyloglucosidase is added, and the reaction mixture is incubatedat 50°C for 2 h and mixed once. After subsequent addition of water, mixing, clarification, and dilution as needed, free + enzymatically released glucose are measured. Values from a separate determination of free glucose are subtracted to give values forenzymatically released glucose. Dietary starch equals enzymatically released glucose multiplied by 162/180 (or 0.9) divided by the weight of the as receivedsample. Fifteen laboratories that represented feed company, regulatory, research, and commercial feed testing laboratories analyzed 10 homogenous test materials representing animal feedstuffs and pet foods induplicate using the dietary starch assay. The test samples ranged from 1 to 70% in dietary starch content and included moist canned dog food, alfalfa pellets, distillers grains, ground corn grain, poultry feed, low starch horse feed, dry dog kibbles, complete dairy cattle feed, soybean meal, and corn silage.Theaverage within-laboratory repeatability SD (sr) for percentage dietary starch in the test samples was 0.49 with a range of 0.03 to 1.56, and among-laboratory repeatability SDs (sR) averaged 0.96 with a range of 0.09 to 2.69. The HorRat averaged 2.0 for all test samples and 1.9 for test samples containing greater than 2% dietary starch. The HorRat results are comparable to those found for AOAC Method 996.11, which measures starch in cereal products. It is recommended that the dietary starch method be accepted for Official First Action status.
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Dissertations / Theses on the topic "Cereal products – Mixing"

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Martin, Stuart A. "Comparison of hammermill and roller mill grinding and the effect of grain particle size on mixing and pelleting." 1985. http://hdl.handle.net/2097/27493.

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Book chapters on the topic "Cereal products – Mixing"

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"minutes retention depending on the oil processed. Then, Synthetic silica hydrogels: Described in the immediately the oil is heated to 70°C, (158°F) to assist "breaking" the preceding section. emulsion and the mixture is passed through a primary (first) centrifuge. The general dosage of acid-activated bleaching earths is 0.3-0.6%, depending on the quality of the oil and bleach-In contrast, the short-mix process, developed in Europe, ing earth. Bleaching earths provide catalytic sites for de-is conducted at 90°C (84°F), uses a more highly concen-composition of oxidation products. Peroxide values (mea-trated caustic, and a mixing time and primary centrifuging sure of aldehydes) and p-anisidine values (precursors for time of less than 1 minute [135]. Less heat damage to the oxidative degradation) first rise and then decrease during oil and higher refining yield are claimed by advocates of bleaching. Bleaching processes used include atmospheric the long mix process. batch, vacuum batch, and continuous vacuum. Vacuum 4. Silica Absorption bleaching has the advantage of excluding air, partially by In traditional refining, oil from the primary centrifuge is vaporization of water in the earth, and is recommended. A washed with warm soft water to remove residual soap and typical vacuum bleaching process is 20-30 minimum at passed through a (secondary) centrifuge. The washed oil 100-110°C (212-230°F) and 50 mmHg absolute [135]. then is dried under vacuum. However, disposal of wash The reactions catalyzed during bleaching continue into water is increasingly becoming a problem, and the indus-the filter bed and are known as the "press bleaching ef-try is shifting to a modified caustic "waterless" refining fect." The reactive components of oil remain in the bleach-process. Soaps poison the adsorption sites of clays in later ing bed. Care should be taken to "blow" the filter press as bleaching operations and are removed by silica hydrogels. free of oil as possible and to wet the filter cake (which can The oil may be degummed with use of chelating acids, be very dusty) to prevent spontaneous combustion [137]. caustic neutralized, passed through a primary centrifuge, At this point, the product is RB ("refined, bleached") and may be partially vacuum-dried. Synthetic silica hy-oil. If the intended product is an oil, it can be sent to the de-drogels, effective in removing 7-25 times more phos-odorizer and become RBD. If solids are desired, the solids-phatides and soaps than clay on a solids basis, and for re-temperature profile of the oil may be modified by hydro-moving phosphorus and the major metal ions, is added genation, interesterification, or chill fractionation, alone or and mixed with the oil. By absorbing these contaminants in combination. first, the bleaching clay is spared for adsorbing chloro-6. Hydrogenation phyll and the oxidation-degradation products of oil Hydrogenation is the process of adding hydrogen to satu-[136-138]. rate carbon-to-carbon double bonds. It is used to raise try-5. Bleaching glyceride melting points and to increase stability as by jective of bleaching is to remove various contami-converting linolenic acid to linoleic in soybean oil [141]. A The ob lighter, "brush" hydrogenation is used for the latter pur-nants, pigments, metals, and oxidation products before the pose. oil is sent to the deodorizer. Removal of sulfur is especial-Most of the catalysts that assist hydrogenation are nick-ly important before hydrogenation of canola and rapeseed el-based, but a variety is available for special applications. oils. Flavor of the oil also is improved. As mentioned in the "Selectivity" refers to ability of the catalyst and process to preceding section, silica hydrogels will adsorb many of sequentially saturate fatty acids on the triglycerides in the these contaminants and spare the bleaching earth. Howev-order of most unsaturated to the fully saturated. For row er, earths are still used for these purposes in installations crop oils, perfect selectivity would be: that have not adopted hydrated silicas. Types of bleaching materials available include [136,139,140]: C18:3 C18:2 C18:1 Linolenic acid Linoleic acid Oleic acid Neutral earths: Basically hydrated aluminum silicates, sometimes called "natural clays" or "earths," and C18:0 fuller's earth, which vary in ability to absorb pigments. Stearic acid Acid-activated earths: Bentonites or montmorillonites, Although typical hydrogenation is not selective, it can be treated with hydrochloric or sulfuric acid to improve favored to a limited degree by selection of catalyst and by their absorption of pigments and other undesirable temperature and pressure of the process. Efficient hydro-components, are most commonly used. genation requires the cleanest possible feed stock (without Activated carbon: Expensive, more difficult to use, but of soaps, phosphatides, sulfur compounds, carbon monoxide, special interest for adsorbing polyaromatic hydrocar-nitrogen compounds, or oxygen-containing compounds) bons from coconut and fish oils. and the purest, driest hydrogen gas possible [140]." In Handbook of Cereal Science and Technology, Revised and Expanded, 361–73. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-35.

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Conference papers on the topic "Cereal products – Mixing"

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Tseng, Chih Heng T., and Brian K. Paul. "Comparison of Mixing Approaches in the Synthesis and Deposition of Ceria Nanoparticles." In ASME 2007 International Manufacturing Science and Engineering Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/msec2007-31098.

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Nanoparticle deposition techniques hold the promise of simplifying thin film deposition while enabling enhanced performance through the control of film density, porosity and composition. In this paper, ceria nanoparticles are deposited from solution to a film via spin coating. A comparison is made between the nanoparticle shape and film morphology produced by depositing from different mixing approaches. In this paper, different mixing approaches were carried out by using traditional batch precipitation reactor and continuous microchannel reactor (T-mixer). Preliminary results show different particle shape and film morphology as a function of precursor concentration. Advantages of the microchannel approach include better control of nanoparticle shape and more uniform film with less agglomeration.
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