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Journal articles on the topic 'Refined Wheat Flour'
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Maurya, Shivbilas, S. S. Shukla, K. C. Mahajan, and B. L. Sahu. "Proximate Assessment and Pasting Properties of Gluten-Free and Refined Wheat Flour." International Journal of Environment and Climate Change 13, no. 10 (2023): 2397–402. http://dx.doi.org/10.9734/ijecc/2023/v13i102904.
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The present study focused on the nutritional evaluation and pasting properties of gluten-free and refined wheat flour. Gluten-free kodo and kutki flour and refined wheat flour were used as raw materials for the experiment. Nutritional content was estimated using an Association of Official Analytical Chemists (AOAC) approved method of analysis. The pasting properties of flour samples were determined with a Rapid Visco Analyzer (RVA). Results of the nutritional analysis of gluten-free flours indicated higher mineral content in kodo, followed by kutki and refined wheat flour, while ash content was highest for kodo flour and lowest for wheat flour among the investigated flours. The higher amount of protein, minerals, biomolecule components, and high fiber content in millet flour makes it a good alternative among other flours to develop millet-fortified, healthier food products. The higher peak viscosity observed for kutki compared to kodo and wheat flour may be due to the lower protein content and higher ash content present in kodo flour. The final viscosities ranged from 2186 to 6453 cP, with the highest for kutki flour, followed by kodo and refined wheat flour. FV increases significantly with an increase in protein and fat content. The greater breakdown viscosity was found for kutki flour, followed by kodo and refined wheat flour, indicating that kutki flour has a low ability to withstand shear stress and heat. Lower setback values indicate a low rate of starch retro gradation and synerisis in refined wheat flour. The greater pasting temperature was shown by kutki flour, depicting the higher energy and time required for cooking and correlating with higher amylose content.
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P. PRIYA, E. R ANEENA,SEEJA THOMACHAN, P. S LAKSHMY, and P. PRAMEELA. "OPTIMIZATION AND EVALUATION OF QUALITY OF THE PEARL MILLET NUTRI WAFFLES." Journal of Research ANGRAU 51, no. 3 (2023): 97–106. http://dx.doi.org/10.58537/jorangrau.2023.51.3.11.
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The study was carried out (2019-2022) to formulate nutritionally superior waffles with pearl millet. Pearl millet was used as the major ingredient in varying proportions starting from 90% to 50% along with 10% to 50% refined wheat flour and tapioca flours. Based on the organoleptic evaluation, nutri waffles prepared with pearl millet flour and refined wheat flour (RWF), PWT3 (70% PMF + 30% RWF) had goodsensory qualities. Pearl millet centered nutri waffles with tapioca flour (TF), the treatment PTT4 (60% PMF + 40% TF) secured the top mean score of 8.47 for overall acceptability. The study showed the scope for value addition of pearl millet for nutri waffles incorporated with refined wheat flour and tapioca flour.
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TIWARI, NEHA, SARITA SRIVASTAVA, and HIMANI VERMA. "Nutritional and Antioxidant Comparison of Finger Millet, Foxtail Millet, and Refined Wheat Flour." Asian Journal of Current Research 10, no. 1 (2025): 185–92. https://doi.org/10.56557/ajocr/2025/v10i19149.
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Aim: The present study was conducted to evaluate the proximate analysis, mineral composition, antioxidant activity and resistant starch of finger millet flour and foxtail millet flour and their comparison with refined wheat flour. Introduction: Finger millet grain and foxtail millet grain were procured from district Champawat, Uttarakhand, India. Recent studies indicated that minor millets such as foxtail and finger millet are nutritionally superior to conventional food grains and exhibit hypoglycemic effects due to the presence of a higher proportion of complex carbohydrates, resistant starch and slow-rising sugars. Method: Proximate analysis of finger millet flour, foxtail millet flour and refined wheat flour was done by standard method. All the samples were analysed in three replicates. Resistant starch yield was determined by using the glucose oxidase assay. The antioxidant activity of finger millet flour, foxtail millet flour and refined wheat flour method with some modifications. Results: The results of the proximate analysis showed a significantly higher amount of total ash (2.51 %), crude protein (12.23 %), crude fat (3.49 %), crude fiber (4.79%), and energy (353 kcal) in foxtail millet flour as compared to finger millet flour and refined wheat flour. The insoluble dietary fiber content was significantly higher for foxtail millet flour (11.01%). However, finger millet flour contained significantly higher amounts of soluble dietary fiber (7.00%) and total dietary fiber (17.06%) than foxtail millet flour and controlled refined wheat flour. Foxtail millet flour contained a higher amount of resistant starch (15.10 %) than finger millet flour (14.85%) and refined wheat flour (1.01 %). Conclusion: Total antioxidant activity was also found highest in finger millet flour (71.07 %) as compared to foxtail millet flour (65.85%) and refined wheat flour (20.62%). Finger millet flour contained significantly higher amount of soluble dietary fibre than foxtail millet flour and refined wheat flour. However, soluble dietary fibre content of foxtail millet flour was significantly higher than refined wheat flour.
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Momin, Md A., Md F. Jubayer, Anjuman A. Begum, Asmaul H. Nupur, Thottiam V. Ranganathan, and Md A. R. Mazumder. "Substituting wheat flour with okara flour in biscuit production." Foods and Raw Materials 8, no. 2 (2020): 422–28. http://dx.doi.org/10.21603/2308-4057-2020-2-422-428.
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Introduction. High fiber bakery products can be a healthy snack option for consumers. Our study focused on the effect of replacing wheat flour with okara flour on the physicochemical, nutritional, textural, and sensory attributes of biscuits.
 Study objects and methods. We used 2, 4, 6, and 8% w/w okara flour to prepare biscuits. Refined wheat flour (control), mixed flour (okara and wheat flour), dough, and biscuits were assessed for physicochemical, textural, and nutritional properties, as well as sensory characteristics. The volume of particles was higher in 8% okara flour (145 μm) compared to refined wheat flour (91 μm).
 Results and discussion. 2, 4, 6, and 8% w/w okara flour biscuits showed significantly (P ≤ 0.05) lower spread ratio and weight loss than biscuits from wheat flour. Hardness, stickiness, and cohesiveness of 2, 4, 6, and 8% okara flour dough were significantly (P ≤ 0.05) lower compared to the control, resulting in decreased cutting strength and increased hardness of okara flour biscuits. Moisture, protein, ash, fat, and crude fiber contents of 2, 4, 6, and 8% okara biscuits were significantly (P ≤ 0.05) higher compared to the control biscuits. The sensory evaluation suggested that 4% okara biscuits had higher consumer acceptability and were superior to the control and other okara biscuits.
 Conclusion. Mixed flour biscuits made from okara and wheat flours were superior in physicochemical, nutritional, textural, and sensory attributes, which allows considering them as an alternative healthy snack.
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KAUR, PARAMJOT, MONIKA SOOD, JULIE D. BANDRAL, and RAJKUMARI KAUL. "Formulation and quality characterization of flat bread from pearl millet blended composite flour." Indian Journal of Agricultural Sciences 87, no. 9 (2017): 1174–78. http://dx.doi.org/10.56093/ijas.v87i9.74164.
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In the present study, pearl millet flour was blended with refined wheat flour and soy protein isolates for the development of flat bread. The developed products were stored for 18 days to ascertain the changes in physico-chemical and sensory characteristics. In case of flat bread, water absorption of composite flour showed a significant increase with the incorporation of pearl millet flour, whereas gluten content and falling number decreased with the increase in percentage of pearl millet flour. Although, T6 (40:50:10:: pearl millet flour: refined wheat flour: soy protein isolates in flat bread) treatment recorded highest water absorption, but gluten and falling number were highest in treatment T1 (00:100:00:: pearl millet flour: refined wheat flour: soy protein isolates). The highest moisture, crude fat, crudefibre and ash content of 26.31, 4.00, 2.81 and 2.53 per cent were recorded in T6 (40:50:10:: pearl millet flour: refined wheat flour: soy protein isolates). However, T2 (00:90:10:: pearl millet flour: refined wheat flour: soy protein isolates) recorded highest value of crude protein (16.58 per cent). Sensory evaluation of flat bread revealed that T1 (00:100:00:: pearl millet flour: refined wheat flour: soy protein isolates) recorded highest mean score for overall acceptability (8.42), whereas T6 (40:50:10:: pearl millet flour: refined wheat flour: soy protein isolates) recorded lowest mean scores for overall acceptability (6.53).
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Grobelnik Mlakar, S., M. Bavec, M. Turinek, and F. Bavec. "Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt." Czech Journal of Food Sciences 27, No. 5 (2009): 309–19. http://dx.doi.org/10.17221/61/2009-cjfs.
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The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite flours made from basic flours of wheat (refined) or spelt (refined, wholegrain) and amaranth flour in the propostions of 10%, 20%, and 30% (flour basis) were compared to cereal flours. Dough was analysed for its amylographic, farinographic and extensographic properties. The amaranth substitution altering of the examined measures relates to a certain extent to the properties of the basic flour used. By increasing the amaranth replacement ratio, the gelatinisation temperature, water absorption, development time, and stability increased whereas the dough softening was only slight. The amaranth addition strengthened the dough, mainly by decreasing its extensibility and, in spelt containing composite flours, also by increasing the resistance to extension. Considering the results obtained and the characteristics of the basic flour used, the amaranth substitution of 10–20% evidently improves some rheological properties and strengthens the dough. The present study provides the first report on the spelt-amaranth blends and dough extensograph behaviour of amaranth composite flours
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Aristizabal Galvis, Johanna Alejandra, José Alberto García Agredo, and Bernardo Ospina Patiño. "Refined cassava flour in bread making: a review." Ingeniería e Investigación 37, no. 1 (2017): 25. http://dx.doi.org/10.15446/ing.investig.v37n1.57306.
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Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking quality of the baked foods. Several limitations have hindered the success of initiatives to promote, in some cassava producing countries, the intensive use cassava flour in bread making. Among these include the costs and efficiency of processing technologies, standards of the quality of cassava flour and lack of favorable policies. Further studies about bioavailability and retention of nutrients on baked foods and evaluation on the effects of processing cassava flour in relation to increasing the resistance starch are required to provide scientific evident for the health benefits of this flour.
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Preston, K. R., and J. E. Dexter. "Canadian short process bread: Potassium bromate response of flour streams and divide flours milled from Canadian red spring wheat." Canadian Journal of Plant Science 74, no. 1 (1994): 71–78. http://dx.doi.org/10.4141/cjps94-013.
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Mill streams and divide flours from a pilot-scale milling of commercially grown No. 1 Canada Western Red Spring wheat were baked by a short (no bulk fermentation) baking procedure at various levels of potassium bromate. The quality of bread produced, measured in terms of loaf volume, loaf volume per unit protein and overall bread score showed a wide range of response to potassium bromate level. Household patent flour and the highly refined reduction flours exhibited relatively little baking response to increasing bromate levels, achieving optimum baking performance between 0 and 50 ppm. The least refined reduction flours required higher bromate levels (80–120 ppm) to achieve maximum response, and also demonstrated a greater relative response than the more refined reduction flours. Baker's patent flour and the most refined break flours responded very strongly to bromate, and required higher levels (100–150 ppm) to attain full response. Poorly refined break flours exhibited the highest bromate requirement (225 ppm). Straight-grade flours of 62, 75 and 79% extraction exhibited very little difference in bromate requirements. It appears that stream selection has limited potential as a means of reducing the bromate requirement of bakery flour prepared from Canada Western Red Spring wheat. Key words: Red spring wheat, milling, baking quality, bread, mill streams, bromate response
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Wadakappanavar, S. Akkavva, Jinie Xiang, Trust Beta, Filiz Koksel, and Nirmala B. Yenagi. "Physical, Functional and Nutraceutical Properties of Composite Flour Cookies." International Journal of Current Microbiology and Applied Sciences 12, no. 9 (2022): 164–75. http://dx.doi.org/10.20546/ijcmas.2023.1209.016.
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Composite flours obtaining by blending cereal or legume flours and other functional ingredients can be used in the preparation of baked foods with superior quality. In this study cookies made from finger millet, little millet, horse gram and refined wheat flour were characterised for their physical, functional and chemical properties. Color values of composite flour, finger millet and horse gram flour were darker and yellower compared to little millet flour and refined wheat flour. Sprouting increased water solubility and water binding capacity of flours. Oil absorption capacity was higher in composite flour compared to individual flours. As the proportion of composite flour increased, there was a gradual decrease in the diameter and increase in the thickness, hardness, darkness, total phenolic content and antioxidant activity of the cookies. Cookies were acceptable up to 50% level of incorporation of composite flour in cookies. Polyphenol and antioxidant activity were positively and significantly correlated. Further research is needed to better understand the impact of intervention on improvement in the nutritional profile of school children. Cookies made from germinated composite flours can be an alternative to wheat flour cookies. Incorporation of millet based composite flour in cookies improves the nutritional quality. Significance and novelty: Consumption of millets could overcome the problem of poor nutrition among school children and helps to combat micronutrient deficiencies.
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Tripathi, Jaya, and Janardan Singh. "Nutritional potential of malted nutri flour against conventional flours used in Indian food products." Journal of Applied and Natural Science 11, no. 3 (2019): 694–97. http://dx.doi.org/10.31018/jans.v11i3.2150.
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The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher than other conventional flours. The nutritional quality of the obtained nutri flour suggests that the flour can be considered as an alternative to conventional existing flours in process of food product development ensuring better nutritional quality of developed products.
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Sruthi., V., V. Bhasker., and Sandeep Goutham V. "Study on Development of Noodles Supplemented with Soya Flour and Carrot Powder." consumer behavior 2, no. 3 (2018): 2144–49. https://doi.org/10.31142/ijtsrd11571.
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Noodles supplemented with carrot powder and soya flour were developed and assessed for their nutritional and sensory parameters. Total three formulations were prepared. First formulation prepared by supplementing refined wheat flour 250 gm with carrot powder at 10 and 5 with soya flour. Second formulation prepared by supplementing refined wheat flour 250 gm with carrot powder at 10 and 10 with soya flour. Third formulation prepared by supplementing refined wheat flour 250 gm with carrot powder at 10 and 15 with soya flour. A control was prepared with Wheat flour, Salt and Egg. Nutrients like carbohydrate, Protein, fat and crude fiber were also assessed. Sensory acceptability was assessed by 9 point Hedonic Scale. The highest value of moisture content was observed for the formulation at the level of 10 carrot powder with 5 soya flour and lowest was seen at the level of 10 carrot and 15 soya flour. Protein and Fat content were highest in the formulation with 15 soya flour and 10 carrot powder C . Fiber, Ash, were highest for the formulation with 15 soya and 10 Carrot powder C .Sensory scores were highest for the formulation with 15 soya flour and 10 carrot powder making it the most acceptable formulation. Sruthi. V | Bhasker. V | V. Sandeep Goutham "Study on Development of Noodles Supplemented with Soya Flour and Carrot Powder" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-3 , April 2018, URL: https://www.ijtsrd.com/papers/ijtsrd11571.pdf
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Meshram, Ankit Ashok, Namrata Manoj Rajgade, Natasha Manoj Rajgade, Pricy Niruba, and Prashant Watkar. "Quality Assessment of Developed Cumin Cookies." International Journal for Research in Applied Science and Engineering Technology 12, no. 5 (2024): 3355–59. http://dx.doi.org/10.22214/ijraset.2024.62369.
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Abstract: Cookies are good carrier of nutrients like carbohydrate and fat which can be enriched with protein. Refined Flour is the finest type of wheat flour containing high calorie content but minimal nutritional value that is used to make pizza, bread, samosa, kachoris, puri, cakes and biscuits.by partially replacing refined wheat flour with wheat flour up to an acceptable level. It is a fast and quick recipe for cookies made with Refined wheat flour, wheat flour and cumin seeds. The special characteristic of these cookies is that, as opposed to other cookie recipes, they do not contain plain flour, sugar or even jaggery. It is an excellent snack or coffee snack for munching and is enjoyed by all age groups, including children and adults because of its rich nutrients.
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SHARMA, RENU B., SHREYA GULERIA, YOGESH KUMAR AWASTHI, and PYNSHNGAINLANG SHYRMANG AND SUKRITI RANJAN. "Enhancing Cookie Nutritional Value: A Comparative Study of Vacuum Dried Butea Monospermic Powder and Traditional Grain Flours in Diverse Formulations for Sustainable Food Production." JOURNAL OF ENVIRONMENT AND BIO-SCIENCE 38, no. 02 (2024): 317. https://doi.org/10.59467/jebs.2024.38.317.
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This research article focuses on pioneering Palash flower cookies, blending wheat, bajra, and ragi flours with butter and refined sugar. It analyses how varying flour ratios impact sensory attributes, nutrient content, and texture. The aim is to enhance the nutritional value of standard cookies while preserving their delectable taste and texture. The research strives to streamline large-scale production through advanced techniques, such as vacuum drying. It initiates with a comprehensive investigation into the health advantages of Palash flower powder, a protein-rich, environmentally sustainable substitute for conventional flours. Hundred semi-trained panelists chose Type II from the aforementioned three formulas using a 9-point hedonic scale. The results showed that the Sample 2 formulation body and texture (8.5), color (8), appearance (8), taste (8.5) overall acceptability (8.25) got the greatest organoleptic assessment scores. Based on their nutritional makeup, the best formulation was chosen. According to the analysis of nutritional content and bioactive content, Sample 1 and Sample 2 contain the highest value. The addition significantly boosted iron, calcium, and protein in the cookies. Fine Palash flour enhances cookie quality; blending with refined wheat, ragi, and bajra flours boosts nutritional value, highest concentration of vitamin C observed in sample 3 (44.78%). . KEYWORDS :Cookie formulation, Nutritional profile, Palash and Ragi flour, Refined wheat flour, Vacuum drying
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Coţovanu, Ionica, and Silvia Mironeasa. "An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes." Agronomy 12, no. 10 (2022): 2271. http://dx.doi.org/10.3390/agronomy12102271.
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A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle sizes (PS). Experimental variation prediction of the flour α-amylase activity, dough rheological properties, and bread characteristics were estimated using mathematical models. A decrease in the falling number index, water absorption, speed of protein weakening, gas retention coefficient in the dough, maximum creep-recovery compliance, and bread volume and firmness was achieved with the increase of PS. When the QF addition level rose, the values of the following parameters decreased: dough stability, starch retrogradation, dough extensibility and deformation energy, viscosity factor, maximum gelatinization temperature, creep-recovery compliance, and bread quality parameters. Dough rheological properties are important for showing the behavior during processing, which impacts the bread quality. For each quinoa flour PS has identified the optimal addition level in wheat flour for improving bread quality. The best composite flours, regarding dough rheology and bread characteristics, contain 9.13% for large, 10.57% for medium, and 10.25% for small PS. These results may help to improve the quality of refined wheat bread or to range diversify the bread making products.
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Uthai, Narissara. "Effect of partially substituting wheat flour with fish bones powder on the properties and quality of noodles." African Journal of Food, Agriculture, Nutrition and Development 21`, no. 01 (2021): 17313–29. http://dx.doi.org/10.18697/ajfand.96.20340.
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Adding salmon (Salmo salar) fish bone powder (SBP), as a partial substitute for refined wheat flour in the production of fresh noodles, was developed as a method of utilizing a waste product from fish industry, reducing the use of wheat flour and enhancing the nutritional quality of the noodles. Refined wheat flour was partially substituted with salmon bone powder at 0, 5, 10, 15 or 20% of refined wheat flour. The noodles, made from these combinations, were then tested for their color, cooking quality, texture, chemical, sensory properties and level of microorganism during storage. The results indicated that as the amount of salmon bone powder increased, the appearance became yellowish and darker, the elasticity and softness of the noodles were decreased.Cooking quality; cooking time and cooking yield decreased while cooking loss was increased. When the noodles made from 15% salmon bone powder plus 85% refined wheat flour were tested their moisture content, protein, total carbohydrate, fat and ash were 36.45, 3.34, 43.60, 3.34, 6.74 g/100g, respectively and their calcium content also progressively increased with increasing levels of salmon bone powder in the refined wheat flour. The calcium content from noodles made from 15% salmon bone powder plus 85% refined wheat flour was 1.84 g/100g. The sensory evaluation in terms of appearance, color, odor, elasticity, softness, smoothness, taste and overall acceptability showed that the cooked noodles containing 15% salmon bone powder had similar characteristics to cooked noodles made from 100% refined wheat flour. Levels of microorganism including total plate count, yeasts and molds remained low,while Escherichia coli, Staphylococus aureus, Bacillus cereus and Samonella spp. were non-detected. All microorganism levels within acceptable levels and remained within criterion of microbiological quality standardization of foods and tableware announced by Department of Medical Science (No.3/2017) throughout the storage. Overall, the noodles retained acceptable quality for at least 9 days in refrigerator at 4±2oC.
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Zivancev, Dragan, Bojan Jockovic, Novica Mladenov, et al. "The effects of wheat cultivars on the production of different types of wheat flours of precisely defined magnesium content." Chemical Industry and Chemical Engineering Quarterly 26, no. 1 (2020): 1–7. http://dx.doi.org/10.2298/ciceq181004019z.
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Whole kernels of cereals are the most important source of magnesium. This mineral has several positive effects on human health. However, the human body cannot absorb 100% of magnesium from plant sources during digestion. Additionally, the wheat flour milling process usually produces refined flour with a substantially lower content of magnesium. The aim of this study was to examine the effect of milling of two wheat cultivars on total and soluble magnesium distribution in milling fractions, with the purpose of creating wheat bread with a precisely defined magnesium content. Ash content, thousand grain weight (TGW), and kernel size were analysed in five wheat cultivars. Two most statistically distinguished wheat cultivars according to these analyses (Moma and Todorka) were milled in a laboratory mill to gain as many flour fractions as possible (eleven). Magnesium was extracted from the flour and its content was measured by inductively coupled plasma. The results showed that the level of soluble magnesium in refined white flours (T-500 with ash content between 0.46-0.60d.m.%) is approximately 17% and is available for uptake in the human body. Also, by milling the Moma cultivar in an industrial mill with a capacity of 100 t per day gave 6.6 t more brown flour (T-1000 with ash content between 1.05-1.15 d.m.%) than the Todorka cultivar. Furthermore, the daily consumption of brown bread (produced from brown flour) in Serbia would satisfy about 60% of the daily magnesium requirements.
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Molina, María Teresa, Lisa Lamothe, Deniz Z. Gunes, Sandra M. Vaz, and Pedro Bouchon. "The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits." Foods 10, no. 10 (2021): 2335. http://dx.doi.org/10.3390/foods10102335.
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Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 μm; coarse: 72% > 500 μm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking.
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Pletsch, Elizabeth A., Anna M. R. Hayes, Mohammad Chegeni, and Bruce R. Hamaker. "Matched whole grain wheat and refined wheat milled products do not differ in glycemic response or gastric emptying in a randomized, crossover trial." American Journal of Clinical Nutrition 115, no. 4 (2022): 1013–26. http://dx.doi.org/10.1093/ajcn/nqab434.
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ABSTRACT Background Epidemiologic and some clinical studies support the view that whole grain foods have lower glycemic response than refined grain foods. However, from the perspective of food material properties, it is not clear why whole grain cereals containing mostly insoluble and nonviscous dietary fibers (e.g., wheat) would reduce postprandial glycemia. Objectives We hypothesized that glycemic response for whole grain wheat milled products would not differ from that of refined wheat when potentially confounding variables (wheat source, food form, particle size, viscosity) were matched. Our objective was to study the effect of whole grain wheat compared with refined wheat milled products on postprandial glycemia, gastric emptying, and subjective appetite. Methods Using a randomized crossover design, healthy participants (n = 16) consumed 6 different medium-viscosity porridges made from whole grain wheat or refined wheat milled products, all from the same grain source and mill: whole wheat flour, refined wheat flour, cracked wheat, semolina, reconstituted wheat flour with fine bran, and reconstituted wheat flour with coarse bran. Postprandial glycemia, gastric emptying, and appetitive response were measured using continuous glucose monitors, the 13C-octanoic acid (8:0) breath test, and visual analog scale (VAS) ratings. Bayes factors were implemented to draw inferences about null effects. Results Little-to-no differences were observed in glycemic responses, with lower incremental AUC between 0 and 120 min glycemic responses only for semolina [mean difference (MD): −966 mg min/dL; 95% CI: −1775, −156 mg min/dL; P = 0.02) and cracked wheat (MD: −721 mg min/dL; 95% CI: −1426, −16 mg min/dL; P = 0.04) than for whole wheat flour porridge. Bayes factors suggested weak to strong evidence for a null effect (i.e., no effect of treatment type) in glycemic response, gastric emptying, and VAS ratings. Conclusions Although whole grain wheat foods provide other health benefits, they did not in their natural composition confer lower postprandial glycemia or gastric emptying than their refined wheat counterparts. This trial was registered at clinicaltrials.gov as NCT03467659.
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Heredia-Olea, Erick, Alejandra Martinez-Martinez, Sylvia Payan-Tamez, Isabel Palomera-Santandreu, Sara Guajardo-Flores, and Esther Perez-Carrillo. "Effect of Inuline and Oatmeal Addition on Fat and Dietary Fiber Content in Hot Press Wheat Flour Tortilla." Journal of Food Research 4, no. 2 (2014): 44. http://dx.doi.org/10.5539/jfr.v4n2p44.
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<p>Reduced fat wheat tortilla was formulated A formulation reduced in shortening with the fiber dietary properties of the whole grain has been proposed. The aim of this research was to evaluate the effect of the replacement of wheat flour by oatmeal and shortening by inuline, on some physical characteristics and fat and dietary content of wheat tortillas. Three treatments of tortilla were tested: refined, whole and a 4:3:3 refined: whole flour: oatmeal plus 9:1 shortening: inuline. Analysis of dietary fiber, fat, texture, diameter, thickness and color were performed. Results showed that this oatmeal-inuline tortillas had similar texture and thickness and lower diameter that conventional wheat tortillas. Oatmeal-inuline tortillas are redder than refined wheat tortilla. Oatmeal-inuline substitution tortilla had 45% less fat and 71% more dietary fiber than refined flour tortilla with same textural characteristics.</p>
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Iorgachova, Katerina, Olga Makarova, and Kateryna Khvostenko. "THE STUDY OF TECHNOLOGICAL PROPERTIES OF WAXY WHEAT FLOUR AND ITS INFLUENCE ON REFINED SUGAR-FREE HARDTACK`S DOUGH." EUREKA: Life Sciences 5 (September 28, 2018): 54–62. http://dx.doi.org/10.21303/2504-5695.2018.00721.
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There was grounded the choice of ingredients for developing floury confectionary products without sugar and prospects of using amylose-free flour of waxy wheat and sunroot powder for their production. There were determined quality parameters of used flour, conditioned by the state of the protein-proteinase complex. Based on studying technological properties of flour of waxy wheat, there was demonstrated the expedience of its use in the technology of products of yeasty dough, especially hardtacks, at replacing sugar for sunroot powder. There was offered to introduce sunroot powder at producing hardtacks with the decreased sugar content in equal shares at the stage of kneading liquid fermented dough and ready one. There was determined the influence of using amylase-free flour of waxy-wheat and inulin-containing raw material on structural-mechanical and surface properties of dough for sugar-free hardtacks. It was demonstrated, that combined introduction of waxy wheat flour and inulin-containing raw material positively influences quality parameters of semi-products of yeasty dough at complete exclusion of sugar from their recipes. The replacement of bakery wheat flour by amylase-free one allows to get dough with sunroot powder for sugar-free hardtacks with less firmness, elasticity and tendency to adhesion.
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Singh, Pawan, Satyam Singh, Ashwani Tiwari, Shubham Mishra, and Vasudev Yadav. "Review on Nutritional and Functional Benefits of Replacing Refined Wheat Flour with Millet Flour in Bakery Products." Journal of Advances in Food Science & Technology 12, no. 2 (2025): 35–42. https://doi.org/10.56557/jafsat/2025/v12i29216.
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The replacement of refined wheat flour with millet flour in bakery products has gained significant attention due to the potential nutritional and functional benefits. This review aims to evaluate the comprehensive impact of millet flour substitution on the quality, nutritional profile, and consumer acceptability of bakery products. Millet flours, including finger millet, pearl millet, and foxtail millet, kodo millet, sorghum millet, barnyard millet, little millet, proso millet are rich in dietary fiber, essential minerals, vitamins, and antioxidants, offering superior nutritional and dietary benefits compared to refined wheat flour. The functional properties of millet flour, such as water absorption, dough rheology, and baking performance, are critically examined to understand their influence on the texture, flavor, and shelf-life of bakery products. the most important aspect of nutrition is protein which is found in good amount in all kind of millets here are the content of protein percentage in different kind of millets, Pearl millet 8 -18, Finger millet 7.7 – 12.3, Foxtail millet 8 -12, Proso millet 10 – 15, Little millet 7 – 12, Kodo millet 8 – 11, Barnyard millet 6 – 11. Additionally, the potential health benefits associated with millet consumption, including improved glycemic control and reduced risk of chronic diseases, are discussed. The review also addresses consumer perceptions and acceptance of millet-based bakery products, highlighting sensory evaluations and market trends. Technological challenges and solutions for incorporating millet flour into bakery products are explored, providing insights into processing techniques and formulation adjustments. Furthermore, the economic and environmental implications of transitioning to millet flour are assessed, emphasizing sustainable agriculture and food security. This comprehensive evaluation underscores the promise of millet flour as a viable alternative to refined wheat flour in enhancing the nutritional and functional quality of bakery products.
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Taynath, Santosh Jagannath, Gajanan Wamanrao Adhau, and Prashant Pandharinath Said. "Development and Sensory Evaluation of Ragi-Wheat Composite Cake." Current Research in Nutrition and Food Science Journal 6, no. 1 (2018): 142–47. http://dx.doi.org/10.12944/crnfsj.6.1.16.
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Ragi (Eleusine coracana) is most popular and major finger millet in India. Nutritionally, Ragi is superior to Wheat and Rice because of its high Calcium (380mg), Dietary fibre (18g) and Phenolic compounds (0.03g-3g) per 100g.The investigation was done to optimize the process for developing Ragi-Wheat composite cake with more acceptability. Calcium is highly required for children and women especially during pregnancy and lactation period. The orthogonal array design was used to optimize the level of Rag flour and refined Wheat flour. Four different levels of Ragi flour and refined Wheat flour were used during experimentation. The sensory evaluation of the optimized product was done by the panel containing 100 members, while the chemical analysis of the same was done by using standard procedures. From the results, it was observed that cake with 20% Ragi flour most acceptable followed by 10 %, 15 %, control and 25 % Wheat-Ragi Composite cake
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Uthai, N., S. Suktanarak, L. Chetyakamin, and D. Thamrongchot. "Effect of partial substitution of refined wheat flour with purple sweet potato flour on the properties and quality of noodles." African Journal of Food, Agriculture, Nutrition and Development 22, no. 114 (2022): 21476–502. http://dx.doi.org/10.18697/ajfand.114.22555.
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Noodles are conventionally made with wheat or rice flour, but in order to improve their nutritional content, other crops have been successfully used. Purple sweet potatoes are an important food and phytochemical source world-wide and have the potential for partially substituting wheat or rice in making noodles. The substitution of part of the refined wheat flour in noodles with 5, 10, 15 or 20% of purple sweet potato flour (PSPF) in noodles was, therefore, tested which resulted in them having a darker appearance and an increase its green color. However, these noodles required shorter cooking times, but gave lower cooking yields, had higher cooking loss and a weaker structure in terms of their texture. These noodles also had a slightly increased pH and water activity than noodles made from 100% refined wheat flour as well as increased levels of fat, ash, carbohydrate, total anthocyanin content, total phenolic content and antioxidant capacity but reduced protein levels and moisture content. From the sensory evaluation panel, the addition of purple sweet potato flour (PSPF) to the flour had no significant effects on the color, taste and overall acceptability of the cooked noodles, although there was a significant indication (p>0.05) that the odor increased, elasticity, softness and smoothness all decreased with increasing substation of the refined wheat flour with purple sweet potato flour (PSPF). The sensory evaluation panel detected no significant differences (p>0.05) in the appearance of the noodles whatever the level of substation. In terms of microbial contamination, these noodles complied with Thai standards for microbiological regulations. The noodles preserved acceptable quality for at least 9 days of storage in refrigerator at 4±2oC. Overall, it was concluded that enhancing the noodles by substituting 20% of the refined wheat flour with purple sweet potato flour (PSPF) would be acceptable to consumers, but would also improve their nutritional content. Key words: Anthocyanin, Antioxidant activity, Purple sweet potato flour, Noodle, Sensory acceptability
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Мистенева, С. Ю., Л. В. Зайцева, and Н. А. Щербакова. "Main characteristics and technological properties of composite flour with whole oat tolokno." Food processing industry, no. 7 (June 29, 2023): 24–29. http://dx.doi.org/10.52653/ppi.2023.7.7.005.
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Основным принципом здорового и сбалансированного питания людей является наличие в рационе пищевых продуктов, включая кондитерские изделия, со сниженным содержанием добавленного сахара, жира, поваренной соли, обогащенных функциональными ингредиентами. Использование цельнозернового сырья занимает одну из ключевых позиций в производстве функциональной и специализированной пищевой продукции. Толокно овсяное представляет собой продукт переработки овса. Важной технологической стадией его производства является гидротермическая обработка цельного зерна, способствующая улучшению качественных характеристик, свойств конечного продукта и его стабильности в процессе хранения. Пищевая ценность толокна обусловлена высоким содержанием пищевых волокон, в частности, бета-глюканов и ряда нативных фитохимических веществ. В работе проведено исследование функционально-технологических свойств и качественных характеристик композитных смесей муки пшеничной хлебопекарной высшего сорта с толокном овсяным для использования в производстве кондитерских изделий мучной группы. Введение толокна овсяного (10–40 % от рецептурного количества муки) привело к изменению химического состава смесей: наблюдалось увеличение количества белка на 4,3–16,2 %, жира в 1,6–2,4 раза, пищевых волокон в 3,0–3,8 раза, в зависимости от массовой доли толокна в смеси. Насыпная плотность, характеризующая в том числе степень дисперсности исследуемых смесей, находилась в пределах 570–675 кг/м3. Наименьшее значение показателя имел образец с максимальным количеством (40 %) толокна овсяного. Отмечено увеличение значений коэффициента набухания смесей при различных температурах по сравнению с мукой пшеничной, в зависимости от количества толокна они находились в диапазонах: при 20 °С 1,68–2,01, при 35 °С 1,79–2,11. Увеличение количества толокна овсяного в композитных смесях способствовало увеличению показателей их абсорбционных способностей по воде (АСв) и жиру (АСж): с АСв 81% и АСж 72 % в контрольном образце до АСв 115 % и АСж 87 % в образце с 40 % толокна. Анализ гидрофильно-липофильного баланса показал, что композитные смеси с толокном овсяным имеют тенденцию к большему связыванию и удержанию водной среды по сравнению с жировой. The main principle of a healthy diet of people is consuming food, including flour-based confectionery, with low content of added sugar, fat, salt and enriched with functional ingredients. Whole grains are the main part of healthy diet and are used for creating flour-based confectionery with functional properties around the world. Whole oat tolokno is the traditional Russian product. The important technological stage of whole oat tolokno is hydrothermal processing. The process improves quality and properties of tolokno and its storage stability. The use of whole barley tolokno instead of refined wheat flour in biscuits is desirable due to its contents of dietary fiber, including beta-glucans, and phytochemicals. The aim of this study was the investigation some physicochemical and functional properties of composite flour from refined wheat flour and whole oat tolokno for using in flour-based confectionery. Whole oat tolokno was added to refined wheat flour its by replacing refined wheat flour at various incorporation levels. Levels of mixture used were 10, 20, 30, 40 and 50 % The introduction of oat tolokno (10–40% instead of refined wheat flour in the composite flours led to a change in their chemical composition: there was an increase of protein by 4.3–16.2 %, fat by 1.6–2.4 times, dietary fiber by 3.0–3.8 times, depending on the amount of tolokno in the composite flour. Bulk density was in the range of 570–675 kg/m3. The sample with the maximum amount (40 %) of tolokno had the lowest value of the index. An increase in the values of the swelling capacities of the composite flours was noted at different temperatures. The swelling capacities of composite flours were at 20 °C 1.68–2.01, at 35 °C 1.79–2.11, which was higher than in the wheat flour sample. Water absorption capacity and oil absorption capacity increased progressively with the elevation in tolokno content. They were 115 % and 87 % respectively when incorporation level of tolokno was 40 %. An analysis of the hydrophilic-lipophilic balances showed that composite flours with tolokno have a higher affinity for water than oil
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SINGH, SHUBHRA, ALKA GUPTA, and VERMA TRIPTI. "PREPARATION OF VALUE-ADDED CUPCAKES BY USING OF BLACK WHEAT FLOUR, FINGER MILLET FLOUR AND ASHWAGANDHA POWDER TO COMBAT MALNUTRITION." Asian Journal of Microbiology, Biotechnology & Environmental Sciences 25, no. 04 (2023): 726–30. http://dx.doi.org/10.53550/ajmbes.2023.v25i04.022.
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Cupcake are enjoyed by all age people and hence they can act as a very good source for providing nutrients. Black wheat is high in iron and fiber. Ashwagandha powder is used to treat various disease. The present study was carried out with the objectives to prepare healthy and nutritious cupcake remaining the beneficial proportion of black wheat flour, finger millet flour, ashwagandha powder to assess the acceptability of developed product and to find the nutritive value. Refined flour, black wheat flour, finger millet flour and ashwagandha powder were mixed in the ratio of 30:46:20:4 (T1), 20:50:25:5 (T2), 9:55:25:6 (T3) and 100% refined flour (control). Sensory analysis indicated that value added cupcake (T2) were liked very much by the panelists. The nutritional composition of the best product T2 increased with the incorporation of black wheat, finger millet, ashwagandha powder, refined flour in Cupcake the Moisture and Ash content was found to be 4.28 percent and 1.5/100g, Protein content is 14.89g, Fat-9.24g, Fibre- 2.7g and Carbohydrate- 70.69 g, Iron- 8.45 mg, Calcium- 74mg, Antioxidant- 49.37percent and Energy 420.08 (kcal). The cost of the Cupcake T0 (16.6 Rs.), T1 (22.72 Rs.), T2 (23.84 Rs.) and T3(25.02Rs.). Cupcake should be recommended for all age groups as it helps to boost immunity, maintain blood sugar level, high blood pressure. Therefore, it can be concluded that black wheat flour in combination with finger millet flour and ashwagandha powder can be successfully incorporated for the development of nutritious bakery product.
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Agrawal, R. S., H. M. Syed, and P. N. Satwadhar. "Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies." Indian Journal of Nutrition and Dietetics 54, no. 1 (2017): 62. http://dx.doi.org/10.21048/ijnd.2017.54.1.15445.
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The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.
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Wojciechowicz-Budzisz, Agata, Pavel Skřivan, Marcela Sluková, et al. "Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains." Foods 13, no. 1 (2023): 39. http://dx.doi.org/10.3390/foods13010039.
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With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF). For comparison, the plain wheat flour type 530 (T530) was analyzed. The flours were assessed in terms of their chemical compositions and alpha amylase activities (the Falling Number assay), pasting properties (amylograph and a Rapid Visco Analyser (RVA)), water absorption using a farinograph, and technological quality based on their water (WRC) and sodium carbonate solvent retention capacity (SRC) profiles. Among the micronized wholemeal flours, wheat flour (MWF) exhibited the highest nutritional value, greatest water absorption, and highest final gelatinization temperature, but had the lowest energy value, carbohydrate content, water SRC, and sodium carbonate SRC. Wholemeal rye flour (MRF) displayed the lowest nutrient content and the highest amylolytic activity, water absorption, and sodium carbonate SRC. The plain wheat flour type 530 (T530) had the lowest water absorption. Special buckwheat flour (MBWF) showed the highest energy value due to its elevated carbohydrate content, along with the lowest sugar and TDF contents, amylolytic activity, and pasting temperature.
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Chaudhary, Vipul, Vivak Kumar, Vijay Kumar Singh, et al. "Standardization of Process for Preparation of Multi Millets Instant Halwa Mix (A Sweet Dish) and Its Quality Evaluation." European Journal of Nutrition & Food Safety 17, no. 6 (2025): 263–70. https://doi.org/10.9734/ejnfs/2025/v17i61755.
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A traditional Indian sweet dish, halwa, was prepared using a blend of multi-millet flour. This study explores the preparation and nutritional analysis of an instant halwa made from a blend of major millets sorghum, finger and pearl millet along with additional ingredients such as sugar, ghee, and cardamom powder. The primary objective is to develop a healthier, tasty, and easy-to-cook alternative to traditional halwa mix. The millets were ground into flour, mixed, roasted with ghee dry mix fruits and cardamom powder, and then cooled before adding jaggery powder. Five samples with different ratios of flour were ready from wheat flour and multi millets flour in ratio T0 (100:0), T1 (75:25), T2 (50:50), T3 (25:75) and T4 (0:100) respectively. The product was evaluated organoleptically for color, appearance, texture, taste, flavor, and overall acceptability using a nine-point hedonic scale. Sensory evaluation indicated that treatment T4, which contained 100% multi-millet flour, received the highest score for overall acceptability. The proximate compositions of instant Halwa prepared by incorporating 0%, 25%, 50, 75% and 100% multi millets flour contained significantly increasing ash content (0.87% -1.12%), protein content (4.01% - 5.61%), fiber content (. 0.67% - 3.90%) and energy content (383 kcal - 427 kcal ). Additionally, the millet blend decreased moisture (3.12% to 2.72%), total sugar content (38.05% -30.70%), fat content (9.85% -8.01%) and total carbohydrates (81.80% -79.20%). The pH slightly increased to 7.08 in the millet sample compared to 6.89 in the control sample. Incorporating multi-millet flour enhanced the nutrient density of halwa in comparison to the control sample. Results showed that millet flours required more water or milk for optimum halwa preparation due to their high water absorption capacity. Compared to 100% refined wheat flour, the millet flour blend significantly enhanced its nutritional value, making it a superior alternative to halwa made from refined wheat flour.
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Cong, Wen, Edisson Tello, Christopher T. Simons, and Devin G. Peterson. "Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours." Molecules 27, no. 4 (2022): 1331. http://dx.doi.org/10.3390/molecules27041331.
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Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor liking in whole wheat bread made from aged flours. The chemical profiles of thirteen breads made from aged flours were obtained using LC/MS and modeled by orthogonal partial least squares (OPLS) to predict flavor liking. Top predictive chemical features (negatively correlated) were identified as pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), 12,13-dihydroxy-9Z-octadecenoic acid, and 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. The sensory analysis confirmed the three compounds increased the bitterness intensity of the bread samples. The formation of the trihydroxy fatty acid bitter compound, pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), was impacted by the lipoxygenase activity of the flour; however, there was no influence on the formation of 12,13-dihydroxy-9Z-octadecenoic acid or 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. Additionally, the concentrations of all bitter compounds were significantly higher in bread made from aged flour versus non-aged flour.
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Panda, Lipsa, and Chitrotpala Devidarshini. "Development and Evaluation of Carrot Powder-Enriched Pasta for Improved Dietary Health." European Journal of Nutrition & Food Safety 16, no. 12 (2024): 67–77. https://doi.org/10.9734/ejnfs/2024/v16i121603.
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Pasta is gaining popularity in the diet of an individual specially among the young. Due to increased awareness about food components for health consciousness, it is important to enhance the nutritional quality of pasta. However, the present study was designed to developed nutrient rich pasta by using carrot powder and refined wheat flour. The developed products analyzed for their nutritional quality, sensory characteristics and storability using standard procedures. It was observed that the nutritional quality of all developed enriched pasta increased significantly (p<0.05) by increasing the level of supplementation of carrot powder with refined wheat flour. In sensory characteristics evaluation it was found that there was a significant (p<0.05) difference among the formulated pastas. Results indicated CP4 (refined wheat flour 65% with carrot powder 35%) pasta higher nutritional value i.e. moisture (8.72%), ash (2.26%), crude protein (11.85%), crude fat (1.39%), crude fiber (4.43%), carbohydrate (71.35%), calcium (84.32 mg/100g), iron (3.62 mg/100g), zinc (1.25 mg/100g), magnesium (71.56 mg/100g), phosphorus (114.17 mg/100g) and potassium (626.49 mg/100g) and CP1 had higher overall acceptability than all the formulated pasta and control (100% refined wheat flour) pasta. Formulated pasta products were obtained in acceptable category even after 60th days of keeping and stored in laminated pouch which showed lower significant changes in color.
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Upadhyay, Shuchi, Rajeev Tiwari, Sanjay Kumar, et al. "Utilization of Food Waste for the Development of Composite Bread." Sustainability 15, no. 17 (2023): 13079. http://dx.doi.org/10.3390/su151713079.
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The development of highly nutritious bakery products with optimum utilization of food waste is a major challenge for the food industry. The optimum utilization of food waste for the sustainable development goal of the country is important for the growth of the nation. The aim of the present work is to prepare value-added composite flour-mixed bread from waste fruit and vegetables. The composite flour was prepared in four formulations of peel and pomace with wheat flour (PPWF), as PPWF1, PPWF2, PPWF3, and PPWF4. Composite flour was blended with a mix of vegetable and fruit pomace powders and whole wheat flour. Indian gooseberry pomace powder, apple pomace powder, bottle gourd peel powder, and potato peel powder were used with whole wheat flour to make pomace and whole wheat flour compositions such as PPWF1, PPWF2, PPWF3, and PPWF4. Out of these four flours, PPWF3 contained a good amount of fiber 8.16%, crude protein 3.18%, total phenolic content 14.48%, moisture 9.5%, vitamin C 13.64 mg/100 g, and total phenolic compound 14.48 (mg/GAE/g), which are maximum and acceptable range values as compared to the other three composite flours and the control group flour. PPWF3 is used as a partial replacement ratio for wheat flour due to its high phenolic content, vitamin C content, and richness in fibers. This composite flour is used to make bread dough, and two samples, G1 and G2, are made, out of which G2 offers better nutritional, functional, and sensory evaluations in comparison with refined wheat bread, which is taken as a control group. Thus, such utilization of food waste in bread making can generate value from waste and improve the nutritional attributes of bread, which may improve an individual’s health.
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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 (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 (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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Fernández-Canto, María Nerea, María Belén García-Gómez, Sonia Boado-Crego, et al. "Element Content in Different Wheat Flours and Bread Varieties." Foods 11, no. 20 (2022): 3176. http://dx.doi.org/10.3390/foods11203176.
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The most consumed cereal-based product worldwide is bread. “Caaveiro”, an autochthonous variety with a recent growing interest, is one of the wheat varieties that fulfill the 25% local flour requirement in the PGI “Pan Galego” bread baking industry. The element content of the refined wheat flours used to make “Pan Galego” (‘‘Caaveiro’’, FCv; Castilla, FC; and a mixture of both, FM) was evaluated in ICP-MS. In addition, wholegrain flour (FWM) was included in the analysis. Loaves of bread were made with these flours (a, 100% FC; b, 100% FCv); and c, FM: 75% FC + 25% FCv) and their element content was analyzed. Wholegrain flour ranked the highest in almost all elements, highlighting the P (494.80 mg/100 g), while the FM and the FC presented the opposite behavior, with the highest Se values (14.4 and 15.8 mg/100 g, respectively). FCv was situated in an intermediate position regarding P, K, Mg, Mn, Zn, Fe and Na content, standing closer to FWM, although it presents the highest values for Cu (1076.3 µg/100 g). The differences observed in flour were maintained in bread. Hence, the local cultivar ‘‘Caaveiro’’ has an interesting nutritional profile from the point of view of the element content.
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Carcea, Marina, Valeria Turfani, Valentina Narducci, Sahara Melloni, Vincenzo Galli, and Valentina Tullio. "Stone Milling versus Roller Milling in Soft Wheat: Influence on Products Composition." Foods 9, no. 1 (2019): 3. http://dx.doi.org/10.3390/foods9010003.
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Wholegrain wheat flours are in great demand from consumers worldwide because they are considered healthier then refined flours. They can be obtained by either stone milling, which is experiencing a revival in Europe, or roller milling. In order to study compositional differences due to the milling technology and to explore the possibility of a better qualification of wholegrain flours by means of nutritionally oriented quality parameters, eight mixes of soft wheat grains were stone milled and roller milled and the milling products were analyzed for their protein, ash, lipids, total dietary fibre, total polyphenols and alkylresorcinols content. A wholegrain flour milled with a laboratory disk mill was used as a comparison and a set of seven wholegrain flours purchased on themarket were also analyzed and compared. The particle size distribution of stone milled and recombined roller milled flour was also studied. Considering the above mentioned parameters, we found that there is no compositional difference between a stone milled or a roller milled flour if, in this latter one, the milling streams are all recombined, but the particle size distribution was different. This might have an impact on the technological quality of flours and on the bioavailability of components.
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Naumenko, Natalia, Irina Potoroko, Irina Kalinina, Rinat Fatkullin, and Eva Ivanisova. "The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread." International Journal of Food Science 2021 (July 28, 2021): 1–9. http://dx.doi.org/10.1155/2021/7548759.
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Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns— 61 ± 3 % ); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3 % . The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index ( 200 ± 3 mm). The bread obtained according to this recipe had a high specific volume ( 4.21 ± 0.62 mL.g-1) and optimal rheological characteristics: total deformation 13.7 ± 0.3 mm, plastic 4.3 ± 0.3 mm, and elastic 9.4 ± 0.3 mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.
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Skendi, Adriana, Maria Papageorgiou, Maria Irakli, and Stefanos Stefanou. "Greek Landrace Flours Characteristics and Quality of Dough and Bread." Foods 12, no. 8 (2023): 1618. http://dx.doi.org/10.3390/foods12081618.
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Besides organic growing, ancient wheats and landraces are attracting the attention of scientists who are reassessing the healthy and dietary properties attributed to them by popular tradition. A total of eleven wheat flours and whole meal samples were analyzed, of which, nine originated from the organic farming of five Greek landraces (one einkorn, one emmer, two durum, and one soft wheat) and a commercial organically grown emmer cultivar. Two commercial conventional flours of 70% and 100% extraction rate were examined for comparison purposes. Chemical composition, micronutrients, phenolic profile, and quantification, and antioxidant activity of all samples were determined. Moreover, dough rheology and breadmaking quality were studied; Flours from local landraces were higher in micronutrients, phenolic content, and antioxidant activity than the commercial samples. The 90% extraction flour of the landrace, besides the highest protein content (16.62%), exhibited the highest content of phenolic acids (19.14 μg/g of flour), whereas the commercial refined emmer flour was the lowest (5.92 μg/g of flour). The same milling of the einkorn landrace also showed a higher specific volume (1.9 mL/g vs. 1.7 mL/g) and lower bread crumb firmness than the whole meal commercial emmer sample (33.0 N vs. 44.9 N). The results of this study showed that the examined Greek wheat landraces could be considered as a possible source of microelements, phenolics, and antioxidants with a beneficial effect in human health, and by using an appropriate breadmaking procedure, they could produce high-quality breads.
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Uyoga, Mary A., Glory Mzembe, Nicole U. Stoffel, et al. "Iron Bioavailability from Infant Cereals Containing Whole Grains and Pulses: A Stable Isotope Study in Malawian Children." Journal of Nutrition 152, no. 3 (2021): 826–34. http://dx.doi.org/10.1093/jn/nxab406.
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ABSTRACT Background Compared with infant cereals based on refined grains, an infant cereal containing whole grains (WGs) and pulses with adequate amounts of ascorbic acid to protect against absorption inhibitors could be a healthier source of well-absorbed iron. However, iron absorption from such cereals is uncertain. Objective We measured iron bioavailability from ferrous fumarate (Fefum) added to commercial infant cereals containing 1) refined wheat flour (reference meal), 2) WG wheat and lentil flour (WG-wheat-lentil), 3) WG wheat and chickpea flour (WG-wheat-chickpeas), and 4) WG oat flour (WG-oat) and from ferrous bisglycinate (FeBG) added to the same oat-based cereal (WG-oat-FeBG). Methods In a prospective, single-blinded randomized crossover study, 6- to 14-mo-old Malawian children (n = 30) consumed 25-g servings of all 5 test meals containing 2.25 mg stable isotope-labeled iron and 13.5 mg ascorbic acid. Fractional iron absorption (FIA) was assessed by erythrocyte incorporation of isotopes after 14 d. Comparisons were made using linear mixed models. Results Seventy percent of the children were anemic and 67% were iron deficient. Geometric mean FIA percentages (–SD, +SD) from the cereals were as follows: 1) refined wheat, 12.1 (4.8, 30.6); 2) WG-wheat-lentil, 15.8 (6.6, 37.6); 3) WG-wheat-chickpeas, 12.8 (5.5, 29.8); and 4) WG-oat, 9.2 (3.9, 21.5) and 7.4 (2.9, 18.9) from WG-oat-FeBG. Meal predicted FIA (P ≤ 0.001), whereas in pairwise comparisons, only WG-oat-FeBG was significantly different compared with the refined wheat meal (P = 0.02). In addition, FIAs from WG-wheat-lentil and WG-wheat-chickpeas were significantly higher than from WG-oat (P = 0.002 and P = 0.04, respectively) and WG-oat-FeBG (P &lt; 0.001 and P = 0.004, respectively). Conclusion In Malawian children, when given with ascorbic acid at a molar ratio of 2:1, iron bioavailability from Fefum-fortified infant cereals containing WG wheat and pulses is ≈13−15%, whereas that from FeBG- and Fefum-fortified infant cereals based on WG oats is ≈7−9%.
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Pruett, Ashley, Fadi M. Aramouni, Scott R. Bean, and Mark D. Haub. "Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours." Foods 12, no. 23 (2023): 4188. http://dx.doi.org/10.3390/foods12234188.
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The unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from whole grain sorghum flour ground to three different particle sizes (fine, intermediate, coarse) was tested on eight healthy volunteers (ages 18–40) and compared to the glycemic index of whole grain corn, wheat, and rice flours produced using a similar product formula. Sorghum flour ground through a 0.5 mm screen (“fine”) had an overall similar particle size to that of the brown rice flour ground using a 0.5 mm screen. The range of GI values was 32 to 56, with only the GI of intermediate milled sorghum flour being lower than that of corn, rice, or wheat (p < 0.05). The lowest glycemic index (32 +/− 17) was found when using sorghum flour with an intermediate particle size (167 +/− 4 μm). Muffins made using brown rice had the next lowest glycemic index at 37 +/− 17. All GI values calculated had large standard deviations, which is common for these types of studies. These results can assist in the product development process to advance the quality of healthy, gluten-free sorghum-based foods for consumers. Further research should investigate if these results can be duplicated and the possible reason for the lower GI of intermediate particle size sorghum flour.
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Dongyun, Ma, Zhang Jian, Li Yaoguang, and Wang Chenyang. "Quality of noodles made from colour-grained wheat." Czech Journal of Food Sciences 36, No. 4 (2018): 309–15. http://dx.doi.org/10.17221/130/2017-cjfs.
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The protein content (PC), total phenolic content (TPC) and quality of fresh Chinese noodles made from flour processed from four colour-grained wheat cultivars using three milling methods were investigated in this study. The highest PC and sedimentation volumes were shown in partially debranned grain flour (PGF) and refined flour (RF), respectively. Whole wheat flour (WWF) and PGF had significantly higher TPC and total flavonoid contents (TFC) than RF. Wheat cv. Jizi439 (JZ) showed the highest PC, while cv. Heibaoshi (HBS) showed the highest TPC in all three milling methods. In textural profile analysis of noodles HBS showed the lowest hardness, gumminess and chewiness irrespective of milling method, while cv. Shandongzimai (SDZM) expressed higher values depending on milling method. The total sensory score of noodles decreased with increased bran retention, and noodles made from HBS RF and PGF had the highest total scores. The results suggest that PGF made from black wheat HBS can be used to make fresh Chinese noodles with improved nutrient status and without any loss of food sensory quality.
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KADJO, Komet Danielle, Kisselmina Youssouf KONE, Aya Rolande KOUASSI, and Kouadio Ernest KOFFI. "Formulation of Cookie Flour from a Mixture of Wheat, Yam and Cashew Apple for Infant Food." European Journal of Nutrition & Food Safety 17, no. 6 (2025): 271–86. https://doi.org/10.9734/ejnfs/2025/v17i61756.
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The aim of this study is to formulate a cookie flour made from a mixture flour of yam (Dioscorea alata, Bètè Bètè variety) and cashew apple (Anacardium occidentale), as a substitute for wheat flour in equivalent nutritional value for infant diet. A mixing plan was designed with constraints on proportions of different constituents. The proportions are between 50%-70%, 0%-20%, 30%-50% respectively for yam, cashew apple and wheat. Flour formulations obtained were analyzed, for some physio-chemical parameters, to assess their relevance from a technological, nutritional and conservation point of view. Iso-response curves were obtained for each response studied, in order to establish the impact of factors. The results show that moisture and lipid contents of the different formulations increases respectively from 7.72±1.02% to 11.6±1.11% and from 0.81±0.01% to 4.14±0.16% for yam flour incorporations ranging from 60% to 65%. Ash, fiber and protein content increase proportionally with the addition of cashew apple flour. Indeed, addition of 20% cashew apple flour results in maximum values of 2.08±0.15% ash, 6.10±0.57% fiber and 9.5±0.58% protein. The particle size of composite flours was refined from 63.60 ± 0.002% to 73.41 ± 0.002% of outcrop rate in proportion to the incorporation of wheat ranging from 30% to 50%.
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Kinney, Gigi A., Eliot N. Haddad, Neha Gopalakrishnan, et al. "Impacts of Whole-Grain Soft Red, Whole-Grain Soft White, and Refined Soft White Wheat Flour Crackers on Gastrointestinal Inflammation and the Gut Microbiota of Adult Humans." Biology 13, no. 9 (2024): 677. http://dx.doi.org/10.3390/biology13090677.
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Consumption of whole-grain wheat has been associated with positive health outcomes, but it remains unclear whether different types of wheat elicit varying effects on the gut microbiome and intestinal inflammation. The objectives of this research were to investigate the effect of two whole-grain wheat flours versus refined wheat flour on the diversity of the human gut microbiota, as well as on butyrate production capacity and gastrointestinal inflammation, using one-week dietary interventions. For this study, 28 participants were recruited, with ages ranging from 18 to 55 years and a mean BMI of 26.0 kg/m2. For four weeks, participants were provided 80 g daily servings of different wheat crackers: Week A was a run-in period of crackers made from soft white wheat flour, Week B crackers were whole-grain soft white wheat flour, Week C crackers were a wash-out period identical to Week A, and Week D crackers were whole-grain soft red wheat flour. At the end of each week, participants provided fecal samples that were analyzed for markers of intestinal inflammation, including lipocalin and calprotectin, using enzyme-linked immunosorbent assays and quantitative real-time PCR. The primary outcome, gut bacterial community alpha and beta diversity, was similar across timepoints. Three taxa significantly differed in abundance following both whole-grain wheat flour interventions: Escherichia/Shigella and Acidaminococcus were significantly depleted, and Lachnospiraceae NK4A136 group was enriched. Secondary outcomes determined that protein markers of intestinal inflammation and genes related to putative butyrate production capacity were similar throughout the study period, with no significant changes. Lipocalin concentrations ranged from 14.8 to 22.6 ng/mL while calprotectin ranged from 33.2 to 62.5 ng/mL across all 4 weeks. The addition of wheat crackers to the adult human subjects’ usual diet had a minimal impact on their gastrointestinal inflammation or the gut microbiota.
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Shukla, Renu, Nandita Sarkar, and Alpana Singh. "Nutritional and Sensory Evaluation of High Fiber Biscuit using Kodo Flour." RESEARCH REVIEW International Journal of Multidisciplinary 03, no. 07 (2018): 05–07. https://doi.org/10.5281/zenodo.1305339.
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Background: Healthy eating is the latent health benefits of precise foods and food ingredients. Supplementation of foods is current interest because of increasing nutritional awareness among consumers. Aim: The present study aims to evaluate the sensory and nutritional properties of high fiber biscuits using kodo flour. Method: Biscuits from kodo millet (paspalum scrobiculatum) were prepared by substituting kodo flour at various levels of substitution at 30%, 40% and 50% supplemented with refined wheat flour. Nutritional and Sensory evaluations of biscuit samples were evaluated by standard procedure. Results: The sensory evaluation result revealed that 40% kodo flour incorporation with refined wheat flour was found to be the most acceptable combination in making of high fiber biscuits. The analysis of nutritional quality of biscuits containing high fiber amount of (4.55%), lowest amount of protein (10.21%), calories (491.13 Kcal/100g) and carbohydrate (42.56%). Thus, the result shows that formulated high fiber biscuit is healthy and acceptable based on its sensory properties and fiber rich nutritional quality.
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Deshmukh, Ajinkya Sanjay, John Diamond Raj, and Genitha Immanuel. "Impact of Pretreatment of Garden Cress Seed on Rheological Properties for Bread Dough." International Journal of Plant & Soil Science 35, no. 22 (2023): 306–14. http://dx.doi.org/10.9734/ijpss/2023/v35i224138.
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The rheological properties of bread dough made with various ratios of garden cress seed (GCS) and refined wheat flour were investigated. The Brabender Farinograph E, Extensograph E and Amylograph E were used to determine rheological properties such as water absorption, development time, extensibility, proving time, tolerance index, and gelatinization. Refined wheat flour proportion was kept constant, whereas that of GCS had prior treatment of germinated (G), grounded/untreated (U), and roasted (R) by 2%, 4%, and 6%, respectively. The values for water absorption (500 B.U.) ranged from 66.4% to 71.6%, whereas the values for water absorption (14.0%) ranged from 63.3% to 70.7%. The development times for the flour blend formulations ranged from 5.2 to 6.5 min for samples T0, T10G to T18R. The tolerance index improved from sample T0, T10G to T18R with the inclusion of GCS flour, i.e. from 73 to 113 BU. Extensograph values were taken at curves corresponding to proving periods of 30, 60, and 90 minutes. The energy area declined and the extension resistance increased as the proving time increased. All of the sample ratio values were between 1.5 and 5. The dough obtained from mixes of roasted GCS and untreated i.e. powered GCS with refined wheat flour enhanced the amylographic parameters of the amylogram peak maximum, temperature, and gel viscosity. T16R attained the highest point at 59.5ºC, followed by T15U6, T14U4, and T13U2 at 58.4, 57.1, and 55.9 ºC, respectively. The results demonstrated that combining GCS flour improved the rheological properties and quality of the flour dough. This dough can be used to manufacture bread and other bakery goods because to its high nutritional value and beneficial benefits on human health.
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Kulbat-Warycha, Kamila, Kinga Stoińska, and Dorota Żyżelewicz. "Aromatic Herbs of the Lamiaceae Family as Functional Ingredients in Wheat Tortilla." Applied Sciences 14, no. 17 (2024): 7584. http://dx.doi.org/10.3390/app14177584.
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The rationale for this research is the investigation of the potential health benefits as well as the antibacterial and antifungal properties of selected aromatic plants from the Lamiaceae family, which may lead to the development of improved functional foods. The present study investigated the effects of incorporating dried aromatic plants Thymus vulgaris, Thymus serpyllum, Thymus × citriodorus, Origanum vulgare and Rosmarinus officinalis at a concentration of 1% in refined wheat flour and wholemeal flour on the production of functional tortillas. Sensory analysis was employed to identify the optimal 1% addition, with the objective of achieving a favorable flavor and aroma profile. It was hypothesized that this addition would affect water activity, moisture, texture, color, antioxidant content and phenolic content, thereby enhancing the tortillas as a source of bioactive compounds. The results indicated that the type of flour used had a significant impact on the water activity of the tortillas, with wholemeal flour resulting in higher water activity than refined flour. The water activity ranged between 0.735 and 0.821, while the water content remained relatively stable. The water activity in whole-grain tortillas was significantly higher than that of refined flour tortillas, with a value exceeding 0.8, which makes them susceptible to mold growth and the production of mycotoxins. The sensory evaluations indicated that the enriched refined flour tortillas with common thyme (Thymus vulgaris), lemon thyme (Thymus × citriodorus) and rosemary (Rosmarinus officinalis) were rated highly; a similar result was observed for the whole-grain tortillas enriched with wild thyme (Thymus serpyllum) and lemon thyme. The whole-grain tortillas with rosemary were rated the highest of all the tortillas. The addition of aromatic plants increased the phenolic content and the antioxidant potential, depending on the flour type and the plant used. The addition of wild thyme and rosemary resulted in a significant increase in the phenolic content of wheat tortillas, while all enriched whole-grain tortillas exhibited a higher phenolic content than the control samples. The highest phenolic content in whole-grain tortillas was found in those fortified with rosemary, oregano and wild thyme. The highest antioxidant content was recorded in tortillas prepared with rosemary, irrespective of whether the flour used was refined or wholemeal. Fourteen phenolic compounds were tentatively identified in aromatic plants tested. The main phenolic compounds in Origanum vulgare were flavonoids. Rosmarinic acid was the dominant phenolic compound in rosemary and all thyme species, reaching the highest level in rosemary. Such high levels of rosmarinic acid may be responsible for the high antioxidant and total phenolic contents observed in rosemary extracts and also in tortillas when this plant is included in the recipe. The results of this study indicate that selected aromatic plants, particularly rosemary, have the potential to be utilized as functional ingredients in bakery products. By incorporating dried aromatic plants from the Lamiaceae family into wheat flour tortillas, food manufacturers can create products that not only taste better but also provide added health benefits. The use of selected herbs can improve the nutritional profile of tortillas by increasing antioxidant properties and, due to the properties of herbs, extend the shelf life of the product.
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C. Vasanthi, V. Appa Rao, R. Narendra Babu, et al. "ANTIOXIDANT EFFECT OF FUNCTIONAL CHICKEN NUGGETS UTILIZING KODO MILLET (PAsPAluM scrobiculAtuM) - AN INDIAN NUTRICEREAL." Indian Journal of Veterinary and Animal Sciences Research 53, no. 6 (2025): 30–36. https://doi.org/10.56093/ijvasr.v53i6.164927.
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Antioxidant effect of Kodo millet (Paspalum scrobiculatum) was exploited in the preparation of functional chicken nuggets replacing refined wheat flour at 5% (T1), 6% (T2), 7% (T3) and 10% (T4) levels while control nuggets were prepared using Refined Wheat Flour. Antioxidant potential was assessed by DPPH radical scavenging activity, ABTS radical cation decolourization assay and Ferric Reducing Antioxidant Power. Hunters colour analysis reflected the antioxidant effect of kodo millet in chicken nugget due to the presence of phytochemicals. Incorporation of kodo millet in chicken nuggets had enriched the antioxidant capacity by 8.26% for DPPH radical scavenging activity, 11.43% for ABTS activity, and 36.29% for FRAP activity over control.
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Liu, Yuanxiao, Mengmeng Li, Erqi Guan, Yuanfang Liu, Ke Bian, and Yingquan Zhang. "Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain." Foods 12, no. 16 (2023): 2992. http://dx.doi.org/10.3390/foods12162992.
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Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat protein is essential for improving the quality of soft wheat and thus improving cake quality. In order to modify the protein properties of soft wheat used for cake production, superheated steam (SS) was used to treat soft wheat grains at 165 °C and 190 °C for 1, 2, 3, 4, and 5 min, respectively, followed by the milling of wheat grains to obtain refined wheat flour. The properties of proteins and cakes were analyzed using refined wheat flour as materials. First, changes in the structures of wheat proteins were analyzed by determining the solubility, molecular weight distribution and secondary structure of proteins in wheat flour. Secondly, changes in the functional properties of proteins were analyzed by determining the foaming properties and emulsifying properties of proteins in wheat flour. Finally, the specific volume and texture of cakes with wheat flour milled from SS-treated wheat were analyzed. At the initial stage of SS treatment, some of the gliadin and glutenin aggregated, and the gluten macro-polymer (GMP) contents increased. This allowed a more stable gluten network to form during dough kneading, leading to an improvement in dough elasticity. In addition, a short time period (1–3 min) of SS treatment improved the emulsifying properties and foaming ability of wheat protein, which helped to improve the specific volume and texture of cakes. Increasing the SS temperature from 165 °C to 190 °C reduced the optimal treatment time needed to improve cake quality from 3 min to 1 min. SS treatment for longer time (>3 min) periods led to severe protein aggregation and a decrease in the foaming ability and emulsifying properties of protein, which led to a deterioration in the cake quality. Thus, SS treatment at 165 °C for 1–3 min and 190 °C for 1 min could be a suitable method of improving the physicochemical properties of soft wheat used to make cakes with high specific volumes and good texture.
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Yamaguchi, Margarida Masami, Daiana de Fatima Militao de Souza, Paulo Tarso de Carvalho, and Rodolfo Ângelo Serafim. "Influence of wheat conditioning duration on the technological qualities of flour." Research, Society and Development 10, no. 1 (2021): e20110111230. http://dx.doi.org/10.33448/rsd-v10i1.11230.
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Wheat is amongst the most consumed cereals in the world. Triticum aestivum is the most produced and consumed species of wheat in the form of refined flours, a result of grinding and sifting the grain. To obtain a lighter form of flour with fewer bran flakes, water is added to the wheat grains. The added water conditions the wheat grains by adjusting humidity, thus making the endosperm more friable and the bran more malleable. This study aimed to analyze the influence of the duration of wheat conditioning on the resulting flour’s technological characteristics, using time periods of 13, 15, 17, 19, and 21 hours. The extraction rates, color, ash, humidity, gluten, falling number, and alveography of each flour sample were analyzed. The acquired results exhibit an insignificant difference (p ≤ 0.05) in flours with different conditioning times for gluten, falling number, color (L*), ash content, and humidity. However, there was a significant difference (p ≤0.05) in extraction rate, gluten strength (W), as well as in tenacity and the extensibility ratio (P/L). Thus, 17 hours was discovered as the best conditioning durations, although a 13-hour conditioning could be used by companies who believe that the benefits outweigh the costs.
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Yamaguchi, Margarida Masami, Daiana de Fatima Militao de Souza, Paulo Tarso de Carvalho, and Rodolfo Ângelo Serafim. "Influence of wheat conditioning duration on the technological qualities of flour." Research, Society and Development 10, no. 1 (2021): e20110111230. http://dx.doi.org/10.33448/rsd-v10i1.11230.
Full textAbstract:
Wheat is amongst the most consumed cereals in the world. Triticum aestivum is the most produced and consumed species of wheat in the form of refined flours, a result of grinding and sifting the grain. To obtain a lighter form of flour with fewer bran flakes, water is added to the wheat grains. The added water conditions the wheat grains by adjusting humidity, thus making the endosperm more friable and the bran more malleable. This study aimed to analyze the influence of the duration of wheat conditioning on the resulting flour’s technological characteristics, using time periods of 13, 15, 17, 19, and 21 hours. The extraction rates, color, ash, humidity, gluten, falling number, and alveography of each flour sample were analyzed. The acquired results exhibit an insignificant difference (p ≤ 0.05) in flours with different conditioning times for gluten, falling number, color (L*), ash content, and humidity. However, there was a significant difference (p ≤0.05) in extraction rate, gluten strength (W), as well as in tenacity and the extensibility ratio (P/L). Thus, 17 hours was discovered as the best conditioning durations, although a 13-hour conditioning could be used by companies who believe that the benefits outweigh the costs.
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Manchanda, Mili, Divya Rawat, Abhishek Chandra, and Ramesh Kumar Saini. "Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour." Foods 13, no. 11 (2024): 1696. http://dx.doi.org/10.3390/foods13111696.
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Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in biscuit production. Three distinct millet varieties were investigated: finger, pearl, and buckwheat. Employing response surface methodology (RSM), the optimal ratio of these flours was determined, resulting in a blend of 1.5:1:1, respectively. The optimized multi-millet biscuits were further enhanced with calcium fortification and subjected to comprehensive physico-chemical analysis. Proximate composition analysis revealed favorable levels of protein (5.472 ± 0.31%), ash (2.80 ± 0.57 g/100 g), and energy density (5.8015 ± 0.004 kcal/g), indicating a significantly higher protein content, enriched mineral profile, and high energy density as compared to refined wheat flour products. Sensory evaluation encompassing attributes such as color and texture and organoleptic assessment using a nine-point hedonic scale demonstrated favorable acceptance. Additionally, the overall acceptability of the biscuits remained consistently high throughout storage, ranging from 8.263 ± 0.65 (day 0) to 8.053 ± 0.85 (day 14). This study underscores the potential of multi-millet biscuits as a nutritious and palatable alternative to traditional wheat-based snacks, offering an avenue for diversifying dietary options and promoting healthier food choices.