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Journal articles on the topic 'Enrichment of wheat flour'

Author: Grafiati

Published: 4 June 2021

Last updated: 3 February 2022

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1

Špačková, Z., J. Příhoda, and S. Rovnaníková. "Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough." Czech Journal of Food Sciences 19, No. 6 (2013): 219–23. http://dx.doi.org/10.17221/6611-cjfs.

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Several ways are recommended how to avoid iodine deficiency in food of many countries&rsquo; population. In addition to the common use of salt fortified with KI, KJO<sub>3&nbsp;</sub>can also be used in bakery products. It is also a strong oxidizer improving rheological properties of dough. In this paper the effect of KJO<sub>3</sub>&nbsp;on rheological properties of wheat dough and baked products was studied using farinograph and extensograph data and the baking test. The effect of KJO<sub>3</sub>&nbsp;was tested in combination with a commer

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Amoriello, Tiziana, Francesco Mellara, Vincenzo Galli, Monica Amoriello, and Roberto Ciccoritti. "Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains." Foods 9, no. 10 (2020): 1492. http://dx.doi.org/10.3390/foods9101492.

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Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient. Since BSG is rich in dietary fiber and protein, it can be a raw material of interest in bakery products. However, blending wheat flour with BSG can affect dough rheology and the structural and sensorial properties of products. In this context, BSG flour at different levels (0%, 5%, and 10%) was used to enrich three commercial soft wheat flours, and to develop new formulations for bakery products (bread, breadsticks and pizza). As

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NOGUEIRA, Amanda de Cássia, Renata Alves de OLIVEIRA, and Caroline Joy STEEL. "Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates." Food Science and Technology 40, suppl 1 (2020): 97–105. http://dx.doi.org/10.1590/fst.06219.

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Apostol, Livia, Nastasia Belc, Liviu Gaceu, Valentin Vladut, and Oana Bianca Oprea. "Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery." Revista de Chimie 70, no. 6 (2019): 2048–53. http://dx.doi.org/10.37358/rc.19.6.7273.

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The main aim of this study was to establish the optimum dose of Jerusalem artichoke (Helianthus tuberosus L.) flour to be used as a functional ingredient in the bakery products industry, from both a nutritional and technological point of view. H. tuberosus has an important functional potential given by its high content of inulin, minerals, amino acids, and organic silicon. In this work, H. tuberosus flour was used for the enrichment of wheat flour with functional biocompounds. The experiments evaluated the functional potential of wheat flour enriched with H. tuberosus flour, in different propo

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C. Kudake, Dnyaneshwar, Amesh V. Pawar, Abhijeet B. Muley, Vishal R. Parate, and Mohammed I. Talib. "Enrichment of Wheat Flour Noodles with Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties." International Journal of Current Microbiology and Applied Sciences 6, no. 12 (2017): 204–13. http://dx.doi.org/10.20546/ijcmas.2017.612.026.

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Jakab, I., J. Tormási, V. Dhaygude, Zs Mednyánszky, L. Sipos, and I. Szedljak. "Cricket flour-laden millet flour blends' physical and chemical composition and adaptation in dried pasta products." Acta Alimentaria 49, no. 1 (2020): 4–12. http://dx.doi.org/10.1556/066.2020.49.1.2.

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Increasing the protein and antioxidant content of food products is a constant challenge amongst researchers. Dried pasta products are popular amongst all groups of society. The most important factor in pasta processing is the quality of the flour. Millet (Panicum miliaceum) flour has high nutritional value, enriching it with cricket (Gryllus bimaculatus) flour is good choice to increase the quality of protein composition and antioxidant properties of products. Flour mixtures of millet and insect flours (5% and 10%) were analysed after mixing and pasta processing. Addition of wheat gluten impro

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Cavalcante Neto, Adeval Alexandre, João Da Paixão Soares, Cecília Teresa Muniz Pereira, Maron Stanley Silva Oliveira Gomes, and Armando Ubirajara Oliveira Sabaa-Srur. "Using of flour mesocarp of babassu (Orbignya sp.) in food preparation of fresh pasta noodles type." Brazilian Journal of Food Research 7, no. 1 (2016): 105. http://dx.doi.org/10.3895/rebrapa.v7n1.3518.

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The pasta is a consumed food a globally with high levels of acceptability in all social classes. As basically consisting of wheat flour is considered an energy food but low in nutrients and high glycemic index. Thus, it is vitally important that research be developed with alternative raw materials to replace partially the flour in the formulation of these products to improve their nutritional quality regarding the content of food fiber. The objective of this study was to develop technology for the production of noodles with the partial replacement of wheat flour by flour babassu mesocarp (FBM)

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Ranjbar, Akram, Ali Heshmati, Javad Karami Momtaz, and Aliasghar Vahidinia. "Effect of iron-enrichment on the antioxidant properties of wheat flour and bread." Journal of Cereal Science 87 (May 2019): 98–102. http://dx.doi.org/10.1016/j.jcs.2019.03.010.

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9

Sharma, Neil, Lauren Bambusch, Thu Le, Melinda Hayman, and Sergio J. Montez. "InstantLabs®Salmonella Species Food Safety Kit." Journal of AOAC INTERNATIONAL 97, no. 6 (2014): 1576–84. http://dx.doi.org/10.5740/jaoacint.13-222.

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Abstract The InstantLabs®Salmonella Species Food Safety Kit was validated against the International Organization for Standardization (ISO) reference method 6579:2002 for the detection of Salmonella species. The matrixes (unprocessed rolled oats, wheat flour, and oat flour) were inoculated with 1 CFU/test portion of Salmonella to generate fractional positives (5–15) in 20 inoculated samples. The matrixes were co-inoculated with Escherichia coli O157:H7 at 2–5 times the level of Salmonella to demonstrate the potential for using the same enrichment culture in the future to detect of multiple orga

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Pankratov, G. N., E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, and Ju R. Nagainikova. "TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS." Food systems 3, no. 3 (2020): 14–19. http://dx.doi.org/10.21323/2618-9771-2020-3-3-14-19.

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A study of the preparation and milling of a grain mixture containing 7% of flax seeds has been carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax seeds was preserved. It was revealed that the preparation of the components of the grain mixture should be carried out independently, in parallel flows. During the wheat grain preparation the cold conditioning was carried out, the modes of which were the following: humidity — 15.5%, dwell time in the water — 24 hours. The optimal conditions for milling the wheat-flax mixture have been determined, whi

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Reißner, Anne-Marie, Amanda Beer, Susanne Struck, and Harald Rohm. "Pre-Hydrated Berry Pomace in Wheat Bread: An Approach Considering Requisite Water in Fiber Enrichment." Foods 9, no. 11 (2020): 1600. http://dx.doi.org/10.3390/foods9111600.

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Using blackcurrant pomace, for instance, in bread, prevents wasting this by-product of fruit juice production, thereby also taking advantage of its nutritional benefits. This study investigated the effects of blackcurrant pomace incorporation in wheat dough and the quality of the resulting breads. Two concepts were addressed: (a) adjusting the water level based on the dough consistency and (b) preparing pre-hydrated pomace by applying the determined water content prior to dough preparation and using it for bread making. Samples with wholegrain spelt flour were used for additional comparison. T

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Dziki, Dariusz. "Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties." Processes 9, no. 8 (2021): 1280. http://dx.doi.org/10.3390/pr9081280.

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Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking q

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Clerk, Hearing, and William J. Darby. "The Case For The Proposed Increase In Iron Enrichment Of Flour And Wheat Products." Nutrition Reviews 30, no. 4 (2009): 98–102. http://dx.doi.org/10.1111/j.1753-4887.1972.tb04001.x.

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Gryaznov, A. A., J. A. Letyago, R. I. Belkina, and E. I. Ponomareva. "Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (2019): 196–200. http://dx.doi.org/10.20914/2310-1202-2019-1-196-200.

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In the production technology of bakery products for the enrichment of products useful for the human body substances use a number of components. Many of them significantly increase the nutritional and consumer value of bread. An important area of research should be the identification of optimal ratios of wheat flour with other components to obtain products with increased antioxidant activity. Studies have been conducted with the aim of determining the rational composition of a mixture of wheat flour of the highest grade and flour made from grain of naked pigmented barley of the variety Granal 3

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15

Boeriu, Adriana Elena, Carmen Liliana Badarau, Cristina Maria Canja, and Gavrila Calefariu. "Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread." Revista de Chimie 71, no. 10 (2020): 108–17. http://dx.doi.org/10.37358/rc.20.10.8355.

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The fortification of frozen dough improved with addition of pulse flour - red lentil flour in various proportions (15% and 30%) was analyzed in order to raise the protein content, total polyphenol content (TPC) and antioxidant capacity (expressed using DPPH and CUPRAC methods) of wheat bread obtained from frozen dough. The high-protein, phenolic and flavonoid compounds potential of red lentil was considered for expanding the range of products obtained from frozen dough and physicochemical attributes (acidity, moisture porosity and ash content) were analyzed. Results showed that the bread formu

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Owiredu, Ishmael, Damian Laryea, and John Barimah. "Evaluation of cashew nut flour in the production of biscuit." Nutrition & Food Science 44, no. 3 (2014): 204–11. http://dx.doi.org/10.1108/nfs-06-2013-0067.

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Purpose – The aim of this paper is to promote the utilization and diversification of cashew nuts through its use as a substitute for wheat flour in biscuit production. Design/methodology/approach – Wheat flour was substituted with cashew nut flour (CNF) at levels of 0, 20, 30 and 40 percent in the production of biscuit. The products obtained were subjected to proximate, mineral and sensory analysis. Findings – There was a significant increase in protein and fat contents from 7.75 and 22.11 percent to 12.89 and 32.11 percent, respectively, when CNF increased, whiles carbohydrate decreased from

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17

Jambrec, Dubravka, Marijana Sakac, Pavle Jovanov, et al. "Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle." Chemical Industry and Chemical Engineering Quarterly 22, no. 3 (2016): 319–26. http://dx.doi.org/10.2298/ciceq150709046j.

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Two types of buckwheat flour - non-treated (NBF) and autoclaved (TBF) were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10-30% and the produced tagliatelle samples (dry and cooked) were examined in terms of mineral and phytic acid (PA) content. Both NBF and TBF possessed significantly higher (p < 0.05) content of all investigated minerals compared to whole wheat flour (WWF), but significantly lower (p < 0.05) PA content. Cooked NBF-containing tagliatelle possessed significantly higher (p < 0.05) content of Mg, Zn, Mn and Fe compared to the cooked

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18

Melilli, Maria Grazia, Vita Di Stefano, Fabiola Sciacca, et al. "Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread." Foods 9, no. 6 (2020): 764. http://dx.doi.org/10.3390/foods9060764.

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The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0–5–10–15% of three populations of dried purslane flour on the rheological, sensorial and nutritional quality of fortified durum wheat breads were evaluated. The increase in dried purslane (up to 15%) caused an increase in the resistance to the mixture and a consequent reduction in its extensibility. The “panel test” gave a largely positive evaluation in 10% of enrichment. The fatty acids in breads resulted higher with the 5% substitution. Co

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Oliveira Filho, Josemar, Ailton Lemes, Ricardo Cruz Filho, et al. "Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?" Quality Assurance and Safety of Crops & Foods 13, no. 2 (2021): 46–55. http://dx.doi.org/10.15586/qas.v13i2.850.

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The objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water (4.2 g water/g flour) and oil absorption (2.2 g oil/g flour), water solubility (67.3%), and emulsifying properties (30.0%). The incorporation of BF in fresh pasta formulations improved the nutritional value of the pasta, increased the ash (1.65 to 2.16 g/100 g) and fiber contents (1.31 to 12.29 g/100 g) of the fresh pasta, and decreased the lipid contents (50.0% reduction), the

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Maurya, Rohit Kumar, and Devendra Kumar. "Studies on physico-chemical parameters of biscuits using wheat, sorghum and groundnut blend flour." FOOD SCIENCE RESEARCH JOURNAL 11, no. 2 (2020): 77–83. http://dx.doi.org/10.15740/has/fsrj/11.2/77-83.

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Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat co

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Garcia, Marcelo V., Mayara S. Milani, and Edi F. Ries. "Production optimization of passion fruit peel flour and its incorporation into dietary food." Food Science and Technology International 26, no. 2 (2019): 132–39. http://dx.doi.org/10.1177/1082013219870011.

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This study aimed to obtain passion fruit peel flour and incorporate it as an ingredient in the development of dietary cookies. Drying proceeded by an experimental design with variable temperature and time and storage trial of the obtained flour was conducted in plastic packaging under optimized conditions (90 ℃/11 h) for 90 days. The passion fruit peel flour was incorporated into cookies at three levels (10, 20, and 30%) to replace wheat flour. Chemical composition, microbiological quality, and acceptance of sensory attributes of the cookies were determined. The formulations tested had signifi

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Nedeljkovic, Natasa, Marijana Sakac, Anamarija Mandic, et al. "Rheological properties and mineral content of buckwheat enriched wholegrain wheat pasta." Chemical Industry and Chemical Engineering Quarterly 20, no. 1 (2014): 135–42. http://dx.doi.org/10.2298/ciceq120801125n.

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Light buckwheat flour (LBF) was used to substitute 20% of whole wheat flour (WWF) in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP) and buckwheat enriched wholegrain wheat pasta (BWWP) were produced on an industrial scale. Substitution level of buckwheat flour (20%) was based on previously conducted rheological tests on LBF/WWF blends which were performed using 10, 20 and 30% of LBF. The obtained Mixolab profiles have indicated that wheat blend containing 20% LBF expressed the most similar rheological parameters to WWF. Proximate composition, cooking quality and minera

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Kameneva, K. S., K. V. Shcheveva, and N. L. Naumova. "The use of flour from flax seeds in the production of cake of high nutritional value." Vestnik MGTU 23, no. 3 (2020): 195–204. http://dx.doi.org/10.21443/1560-9278-2020-23-3-195-204.

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The composition of the cake is overloaded with fats and fast carbohydrates, poor in dietary fiber, vitamins and minerals, and the assortment requires improvement in terms of increasing nutritional and biological value, for this purpose, manufacturers use various types of non-traditional plant materials. It is well known that flax seeds and their processed products, by the composition of functional and biologically active substances, are universal enrichment agents for food products. In this regard, the aim of the research is to optimize the classic formulation of cake in the direction of incre

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Bigne, Facundo, María C. Puppo, and Cristina Ferrero. "Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling." LWT - Food Science and Technology 65 (January 2016): 1008–16. http://dx.doi.org/10.1016/j.lwt.2015.09.028.

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Armellini, R., I. Peinado, P. Pittia, M. Scampicchio, A. Heredia, and A. Andres. "Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta." Food Chemistry 254 (July 2018): 55–63. http://dx.doi.org/10.1016/j.foodchem.2018.01.174.

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Ning, Peng, Shaoxia Wang, Peiwen Fei, et al. "Enhancing Zinc Accumulation and Bioavailability in Wheat Grains by Integrated Zinc and Pesticide Application." Agronomy 9, no. 9 (2019): 530. http://dx.doi.org/10.3390/agronomy9090530.

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Incorporating foliar zinc (Zn) spray into existing pesticide application is considered highly cost-effective to biofortify wheat (Triticum aestivum) with Zn. However, the effectiveness of this combined approach in terms of Zn enrichment and bioavailability in grain and its milling fractions is not well examined. Two-year field experiments were conducted in 2017 and 2018 with three sets of foliar applications (nil Zn as control, foliar Zn alone, and foliar Zn plus pesticides) at the anthesis, milk stage, or both. Compared to the control, grain yield was not affected by foliar Zn application alo

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Adelekan, Aminat Olabisi, and TA Alamu. "Effect of coconut (Cocos nucifera) flakes substitution on some quality parameters of wheat bread." African Journal of Food, Agriculture, Nutrition and Development 21, no. 07 (2021): 18349–67. http://dx.doi.org/10.18697/ajfand.102.20170.

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Coconut has a unique taste and aroma and excellent dietary fibre which has potential application in baked products and human nutrition. Bread was baked using wheat flour and coconut flakes at different substitution levels 100% wheat flour (AWB), 80% wheat and 20% coconut flakes (CWB8), 85% wheat flour and 15% coconut flakes (CWB8.5) and 90% wheat flour and 10% coconut flakes (CWB9). Some quality parameters such as proximate, mineral, pasting, sensory and microbiological analyses were determined to find out the most appropriate substitution level that can give better acceptability. The results

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Mohtarami, Forogh. "Effect of Carrot Pomace Powder and Dushab (Traditional Grape Juice Concentrate) on the Physical and Sensory Properties of Cakes: A Combined Mixtures Design Approach." Current Nutrition & Food Science 15, no. 6 (2019): 572–82. http://dx.doi.org/10.2174/1573401314666180525111901.

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Background: Carrot pomace powder (CPP), a valuable by-product of carrot processing, and Dushab, a traditional grape juice concentrate, can be utilized for enrichment of products. Methods: Combined mixtures methodology using D-optimal design was found to be an effective technique to investigate the effects of replacing wheat flour and sucrose with CPP and Dushab on water activity, moisture content, specific volume, crumb color and textural properties of cakes and their sensory evaluation. Results: Moisture content, color difference and browning index of cakes increased with an increase in the a

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Mahato, Ansuman, Samir Vyas, and Niladri Sekhar Chatterjee. "HPLC-UV Estimation of Folic Acid in Fortified Rice and Wheat Flour using Enzymatic Extraction and Immunoaffinity Chromatography Enrichment: An Interlaboratory Validation Study." Journal of AOAC INTERNATIONAL 103, no. 1 (2020): 73–77. http://dx.doi.org/10.5740/jaoacint.19-0207.

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Abstract Background: In India, fortification of cereals with folic acid has been voluntary for many years. However, The Food Safety and Standards Authority of India’s recent Fortification of Foods Regulations (2018) has prompted us to develop and validate a simple analytical method for estimation of folic acid in fortified cereals. Objective: The aim was to develop and validate a simple and rugged HPLC–UV method for quantitative analysis of folic acid in fortified rice and wheat flour. Methods: The enzymatic sample extract was diluted with phosphate buffer, centrifuged, filtered, and then pass

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Nikolaeva, Yu V., V. V. Tarasova, and A. P. Nechaev. "ECOLOGY OF NUTRITION AND PROMISING TRENDS IN PRODUCTION OF DIETARY FIBER BASED INSTANT FOODS." Bulletin of Nizhnevartovsk State University, no. 2 (June 15, 2019): 117–25. http://dx.doi.org/10.36906/2311-4444/19-2/15.

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The article presents the development of a new formulation of instant noodles based on dietary fiber. Given the trend for functional foods that provide balanced nutrition, the enrichment of instant noodles with micronutrients is becoming increasingly important. The aim of the work was to study the content of dietary fiber in instant noodles with introduced inulin Fibruline XL, fiber SUPERCEL WF600, and methyl cellulose VIVAPUR MC A 4M. It was determined if dietary fiber was preserved after technological processing of the raw material. Buckwheat flour, which has a number of advantages in nutrien

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Chinchilla, Alejandra, Susana Rubio-Arraez, Marisa L. Castelló, and María Dolores Ortolá. "Enrichment of Protein and Antioxidants of Cupcake with Moringa (Moringa oleifera) Leaf Powder and Sensorial Acceptability." Proceedings 53, no. 1 (2020): 8. http://dx.doi.org/10.3390/proceedings2020053008.

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Moringa oleifera plants have an extensive range of bioactive compounds (carbohydrates, phenolic compounds, lipids and fatty acids, proteins and functional peptides). These molecules may be included in several food matrices, such as bakery products, to improve their nutritional values. For that, the aim of this study was to replace the part of wheat flour with 1%, 2.5%, 5% and 10% of moringa leaf powder in cupcakes, assessing their antioxidant capacity, protein content and sensorial acceptability. The results showed that proteins and antioxidant capacity directly increased with moringa content.

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Samokhvalova, Olga, Svitlana Oliinyk, Kateryna Kasabova, Galyna Stepankova, and Olena Bolkhovitina. "Prospects for use of new sources of dietary fibers in the technology of flour confectionery products." BIO Web of Conferences 30 (2021): 01017. http://dx.doi.org/10.1051/bioconf/20213001017.

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The rationale for enrichment of flour confectionery products with dietary fibers was shown and the use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified. The content of nutrients, the quantitative and qualitative composition of dietary fibers as well as the granulometric composition were determined in the studied additives. The functional and technological properties of additives such as water absorbing ability depending on water temperature and duration of swelling and fat binding capability were studied.

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Iliyas, S. "Use of deproteinised leaf juice of Medicago sativa L. for the production of α-amylase". Journal of Bio-Science 26 (26 грудня 2019): 7–14. http://dx.doi.org/10.3329/jbs.v26i0.44659.

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Leaf protein concentration (LPC) is a good source of cyanocobalamine (B12), ascorbic acid (vitamin C) and folic acid (vitamin B9). After isolation of LPC from leaves the remaining by product is deproteinised leaf juice (DPJ) which is rich in water soluble carbohydrates, free amino acids, minerals, lipids and vitamins. The dry matter (DM) and nutrient composition of DPJ varies from species to species. The DM content in this fraction was found between 1.2 to 4.0%. Six fungi were grown on the DPJ expressed from Medicago sativa, Anethum graveolens, Spinacia oleracea, Trigonella foenium-graecum, Co

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KINDLE, PATRICK, MAGDALENA NÜESCH-INDERBINEN, NICOLE CERNELA, and ROGER STEPHAN. "Detection, Isolation, and Characterization of Shiga Toxin–Producing Escherichia coli in Flour." Journal of Food Protection 82, no. 1 (2019): 164–67. http://dx.doi.org/10.4315/0362-028x.jfp-18-256.

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ABSTRACT Wheat flour has recently been described as a novel vehicle for transmission of Shiga toxin–producing Escherichia coli (STEC). Very recently, an outbreak of STEC O121 and STEC O26 infections was linked to flour in the United States. The aim of the present study was to generate baseline data for the occurrence of STEC in flour samples from different retailers in Switzerland. In total, 70 flour samples were analyzed. After enrichment, the samples were screened for stx1 and stx2 by the Assurance GDS MPX ID assay. STEC strains were isolated and serotyped by the E. coli SeroGenoTyping AS-1

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Atzler, Jonas J., Aylin W. Sahin, Eimear Gallagher, Emanuele Zannini, and Elke K. Arendt. "Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten." European Food Research and Technology 247, no. 8 (2021): 1939–57. http://dx.doi.org/10.1007/s00217-021-03762-6.

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AbstractConsumption of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) often induces symptoms of irritable bowel syndrome (IBS). Since FODMAPs and dietary fibre (DF) share certain characteristics, IBS-patients have a limited intake of DF. Therefore, enrichment of a low FODMAP model bread (based on 84% wheat starch and 16% vital gluten) with various fibres (bamboo, cellulose, psyllium, guar gum) in two different concentrations (3 g/100 g and 6 g/100 g) was investigated. Physico-chemical properties of doughs and breads were analysed (fermentation quality, gluten development, speci

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Wójcik, Monika, Dariusz Dziki, Beata Biernacka, Renata Różyło, Antoni Miś, and Waleed H. Hassoon. "Effect of the addition of mixture of plant components on the mechanical properties of wheat bread." International Agrophysics 31, no. 4 (2017): 563–69. http://dx.doi.org/10.1515/intag-2016-0082.

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Abstract Instrumental methods of measuring the mechanical properties of bread can be used to determine changes in the properties of it during storage, as well as to determine the effect of various additives on the bread texture. The aim of this study was to investigate the effect of the mixture of plant components on the physical properties of wheat bread. In particular, the mechanical properties of the crumb and crust were studied. A sensory evaluation of the end product was also performed. The mixture of plant components included: carob fiber, milled grain red quinoa and black oat (1:2:2) –

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Arora, Bindvi, Shwet Kamal, and Ved Prakash Sharma. "Sensory, nutritional and quality attributes of sponge cake supplemented with mushroom (agaricus bisporus) powder." Nutrition & Food Science 47, no. 4 (2017): 578–90. http://dx.doi.org/10.1108/nfs-12-2016-0187.

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Purpose The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion in the convenience functional foods and would serve the purpose of improving nutritional status of consumers. Design/methodology/approach Cakes containing graded levels of agaricus bisporus (white button mushroom) powder were prepared by replacing wheat flour with 10, 20, 30, 40 and 50 per cent mushroom powder. The effect of mushroom powder supplementation on physical, nutritive and sensory quality of the cak

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Tarek-Tilistyák, J., M. Tarek, M. Juhász-Román, and J. Jekő. "Effect of oil-seed pressing residue on bread colour and texture." Acta Universitatis Sapientiae, Alimentaria 8, no. 1 (2015): 118–24. http://dx.doi.org/10.1515/ausal-2015-0012.

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Abstract Cold-pressing residue of walnut kernel (WKR) and brown linseed (BLR) was applied in wheat flour blends at 100:0, 95:5 and 90:10 ratios, of which enriched breads were baked, then stored for 3 days at ambient temperature. Colour parameters and firmness of bread crumb were measured daily. Bavarian rye-bread (BR) and wholemeal multigrain bread (WMMG) were used as competitive, marketable breads for comparing tests. The studied oil-seed pressing residues (OSRs) resulted brown colour with different characteristics, depending both on the type of OSR and in comparison with marketed breads, too

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Akhtar, Saeed, Anam Layla, Piero Sestili, et al. "Glycemic and Insulinemic Responses of Vegetables and Beans Powders Supplemented Chapattis in Healthy Humans: A Randomized, Crossover Trial." BioMed Research International 2019 (October 13, 2019): 1–7. http://dx.doi.org/10.1155/2019/7425367.

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Vegetables and beans are nutrient-dense foods with innate potential to mediate diabetes in a variety of cultures. The present study aims at evaluating vegetables and beans for assessing their glycemic index and response in raising glucose levels in human model. Powdered formulations of vegetables and beans were designed to modulate glycemic response of carbohydrate-rich staples. A randomized, crossover trial was conducted in healthy young adults (n=24) who were challenged with vegetable powder-supplemented chapatti (VPSC), bean powder-supplemented chapatti (BPSC) and all-purpose wheat flour ch

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Dedvisitsakul, Plaipol, Susanne Jacobsen, Birte Svensson, Jakob Bunkenborg, Christine Finnie, and Per Hägglund. "Glycopeptide Enrichment Using a Combination of ZIC-HILIC and Cotton Wool for Exploring the Glycoproteome of Wheat Flour Albumins." Journal of Proteome Research 13, no. 5 (2014): 2696–703. http://dx.doi.org/10.1021/pr401282r.

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Luís, Inês Carmo, Cláudia Campos Pessoa, Ana Coelho Marques, et al. "Tissue Accumulation and Quantification of Zn in Biofortified Triticum aestivum Grains—Interactions with Mn, Fe, Cu, Ca, K, P and S." Biology and Life Sciences Forum 4, no. 1 (2020): 83. http://dx.doi.org/10.3390/iecps2020-08711.

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Zinc has a fundamental role at the regulatory, functional and structural levels, and its deficiency leads to loss of brain function, changes in growth and weakening of the immune system. In this context, biofortification, which is a process in which there is an enrichment of both content and bioavailability of micronutrients in edible tissues of staple foods, may be used to overcome Zn deficiency. Considering that Triticum aestivum L. is a staple food largely used for flour production, an itinerary for Zn biofortification was implemented in two cvs (Roxo and Paiva), produced in an experimental

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Turco, Imma, Tiziana Bacchetti, Cecilia Bender, Benno Zimmermann, Ganiyu Oboh, and Gianna Ferretti. "Polyphenol content and glycemic load of pasta enriched with Faba bean flour." Functional Foods in Health and Disease 6, no. 5 (2016): 291. http://dx.doi.org/10.31989/ffhd.v6i5.254.

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Background: Legumes contain elevated levels of health functional components. The objective of the present paper was to evaluate the nutritional properties and the post-prandial glycaemic responses of pasta obtained using 35% Vicia Faba (VF) bean flour, which is an important source of fiber and phytochemical compounds. Results: Protein and fiber content were higher in VF pasta compared with durum wheat semolina (DWS) pasta. The total antioxidant activity against peroxyl radicals evaluated by oxygen radical absorbance capacity (ORAC) assay was also observed in VF pasta. The comparison of post-pr

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Timoshenkova, Irina, Elena Moskvicheva, Ekaterina Fedinishina, and Maya Bernavskaya. "Use of green tea for the production of sponge cake." E3S Web of Conferences 161 (2020): 01091. http://dx.doi.org/10.1051/e3sconf/202016101091.

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The problem of micronutrient enrichment and the improvement of the technology for the production of flour confectionery products is relevant. The aim of the work is to study the possibility of using green tea to create sponge cake. The objects of study were Sencha green tea powders (Japan and China), wheat flour, their mixtures in different percentages and sponge cake. According to the obtained experimental data green tea powders is characterized by low humidity (5.0 ± 0.5) % and high acidity (5.8 ± 0.2) %. The content of flavonoids in tea is (52.5 ± 0.5) mg/100 g, the amount of β-carotene - (

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Huerta, Katira da Mota, Caroline Pagnossim Boeira, Marcela Bromberger Soquetta, Jamila dos Santos Alves, Ernesto Hashime Kubota, and Claudia Severo da Rosa. "The effect of chia (Salvia hispanic L.) flour as a substitute for fat in gluten-free bread." Nutrition & Food Science 49, no. 4 (2019): 517–27. http://dx.doi.org/10.1108/nfs-08-2018-0240.

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Purpose The preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed. Design/methodology/approach Three formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three re

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Kučerová, J., V. Šottníková, and Š. Nedomová. "Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products." Czech Journal of Food Sciences 31, No. 4 (2013): 340–46. http://dx.doi.org/10.17221/352/2012-cjfs.

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Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph parameters, laboratory baking tests, firmness, and sensory analysis. The addition of fibre caused a decrease of loaf volume, also a change of crumb colour and a slight increase of bread crumb firmness. On the other hand, the addition of fibre affected the farinograph parameters, significantly decreased the specific volume especially at 3% fibre (P &lt; 0.05). A statistically significant diffe

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Rabelo, Samantha Ferreira, Ailton Cesar Lemes, Katiuchia Pereira Takeuchi, Marcela Tostes Frata, João Carlos Monteiro de Carvalho, and Eliane Dalva Godoy Danesi. "Development of cassava doughnuts enriched with Spirulina platensis biomass." Brazilian Journal of Food Technology 16, no. 1 (2013): 42–51. http://dx.doi.org/10.1590/s1981-67232013005000001.

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The cyanobacteria Spirulina platensis has been cultivated in a fed batch process with urea as the nitrogen source, in order to obtain dehydrated biomass for incorporation into food, aiming at nutritional enrichment and the production of a functional character, due to the amount of proteins, vitamins and several bioactive compounds found in this cyanobacterium. In this study, response surface methodology was used to analyze the substitution of wheat flour by cassava in the development of doughnuts with added Spirulina platensis biomass and inverted sugar, in order to increase the rate of the Ma

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Laleg, Karima, Jérôme Salles, Alexandre Berry, et al. "Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention." British Journal of Nutrition 121, no. 5 (2019): 496–507. http://dx.doi.org/10.1017/s0007114518003586.

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AbstractThis study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, respectively) or 90°C (FVHT and GVHT, respectively). Experimental diets were fed to ten 1-month-old Wistar rats (body weight=176 (sem 15) g) for 21 d. Growth and nutritional, metabolic and inflammatory markers were measured and compared with an i

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Yuan, Biao, Liyan Zhao, Wenjian Yang, David Julian McClements, and Qiuhui Hu. "Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact ofAuricularia auricula(Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread." Journal of Food Science 82, no. 9 (2017): 2041–50. http://dx.doi.org/10.1111/1750-3841.13812.

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Aboge, DO, MA Orinda, and SO Konyole. "Acceptability of complementary porridge enriched with crickets (Acheta domesticus) among women of reproductive age in Alego- Usonga Sub-County, Kenya." African Journal of Food, Agriculture, Nutrition and Development 21, no. 05 (2021): 18066–82. http://dx.doi.org/10.18697/ajfand.100.20330.

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Protein-energy malnutrition is common among children of under five years of age in sub-Saharan Africa. This is mainly attributed to poor complementary foods and feeding practices, which are often cereal-based and characterized by low nutrient density. Soybean is commonly used to enrich complementary foods, nonetheless, its prospects for use as a rich source of protein and minerals is limited by its low protein digestibility and bioavailability of minerals, costly production and contribution towards environmental degradation. Crickets provide cheap and sustainable source of protein and other nu

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Kapustian, A., N. Cherno, and T. Lebedenko. "Functional wheat bread with calcium chelate complexes." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 93 (2020): 31–38. http://dx.doi.org/10.32718/nvlvet-f9306.

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Bakery products are promising objects for enrichment with functional food ingredients, as they are mass consumption products. The problem of hypo-elementosis in people makes it advisable to develop functional food ingredients based on easily digestible and safe forms of essential biometals, including calcium. In this study, it has been shown that wheat bread can be enriched with calcium chelate complexes. This functional food ingredient was obtained by complexation of Ca2+ with bioligands of probiotic origin, followed by immobilizing the complexes on dietary fiber of wheat bran. Mixed-ligand s

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