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Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions. Foods 2022; 11:foods11142115. [PMID: 35885357 PMCID: PMC9324416 DOI: 10.3390/foods11142115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/12/2022] [Accepted: 07/14/2022] [Indexed: 02/01/2023] Open
Abstract
Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers.
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Riyanti Ekafitri, Desnilasari D, Isworo R, Affandi DR, Lutfiyanti R. The Effect of Beans and Baking on Banana Bar Qualities. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2022. [DOI: 10.6066/jtip.2022.33.1.52] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Beans are good protein sources for producing banana bars for emergency foods. According to the previous reports, the baking temperatures and times affect the quality of the banana bar. This study aims to evaluate the effect of bean flour types (soybean, mung, and winged bean) as well as the baking temperatures and times on the banana bars chemical characteristics, organoleptic, and microbiological quality. The above three bean flour types were used, and three baking methods were also compared. The baking processes were (1) 40 min at 120°C followed by 10 min at 100°C, (2) 40 min at 125°C and (3) 40 min at 105°C followed by 10 min at 120°C. Additionally, the proximate, total energy, organoleptic, and total bacterial counts were evaluated. The results showed that all banana bars can be classified as high-energy foods based on protein, fat, carbohydrate, and total energy. The organoleptic properties using different baking methods were not significantly different, and the highest score was found in the banana bar added with mung bean flour. In addition, the total bacterial count all products did not exceed the standard.
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Shang J, Li L, Liu C, Hong J, Liu M, Zhao B, Zheng X. Relationships of flour characteristics with Isolated Starch Properties in Different Chinese Wheat Varieties. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Morris CF, Kiszonas AM, Thompson YA, Engle DA. Sponge cake baking quality—An 18‐year retrospective. Cereal Chem 2021. [DOI: 10.1002/cche.10392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Craig F. Morris
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
| | - Alecia M. Kiszonas
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
- Department of Crop & Soil Sciences Washington State University Pullman WA USA
| | - Yvonne A. Thompson
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
| | - Douglas A. Engle
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
- Department of Crop & Soil Sciences Washington State University Pullman WA USA
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Nishio Z, Ito M, Takata K, Goshima D, Matsushita K, Nakamura T, Yamauchi H. Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Miwako Ito
- Western Region Agricultural Research Center, National Agriculture and Food Research Organization
| | - Kanenori Takata
- Western Region Agricultural Research Center, National Agriculture and Food Research Organization
| | - Daisuke Goshima
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
| | - Koki Matsushita
- The United Graduate School of Agricultural Sciences, Iwate University
| | - Tadashi Nakamura
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
| | - Hiroaki Yamauchi
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
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Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties. Journal of Food Science and Technology 2019; 56:1056-1065. [PMID: 30906063 DOI: 10.1007/s13197-019-03633-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
Abstract
The effects of incorporation of groundnut oil (GO) and hydrogenated fat (HF) at different levels (1%, 3% and 5%) on pasting, dough rheology and mixing properties of strong wheat flour (SWF) and weak wheat flour (WWF) were evaluated. SWF showed higher paste viscosities as compared to WWF. However, higher setback viscosity for SWF than WWF was observed. Paste viscosity and mixograph peak time of both flours decreased with an increase in level of GO and HF. Pasting temperature of both flours decreased with an increase in GO. Storage modulus (G') was higher than loss modulus (G″) for dough from both SWF and WWF. G' increased while G″ decreased with an increase in levels of GO and HF. Dough prepared from SWF needed longer time for mixing and showed wider peak width, indicating strong and stable dough as compared to WWF. Addition of GO up to 3% level progressively decreased dough consistency and mixing tolerance and further addition led to an increase in both properties. Contrarily, addition of HF showed opposite effect in WWF. Both GO and HF showed variables effects towards mixing in both flour types. Dough tolerance and breakdown during mixing improved with increase in GO while adversely affected with increase in HF.
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Kiszonas AM, Engle DA, Pierantoni LA, Morris CF. Relationships between Falling Number, α‐amylase activity, milling, cookie, and sponge cake quality of soft white wheat. Cereal Chem 2018. [DOI: 10.1002/cche.10041] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Alecia M. Kiszonas
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
| | - Douglas A. Engle
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
| | | | - Craig F. Morris
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
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Park EY, Baik BK, Machado S, Gollany HT, Fuerst EP. Functional and Nutritional Characteristics of Soft Wheat Grown in No-Till and Conventional Cropping Systems. Cereal Chem 2015. [DOI: 10.1094/cchem-09-14-0184-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Eun Young Park
- School of Food Science, Washington State University, Pullman, WA 99164-6420, U.S.A
| | - Byung-Kee Baik
- U.S. Department of Agriculture, Agricultural Research Service-CSWQRU, Wooster, OH 44691, U.S.A
| | - Stephen Machado
- Columbia Basin Agricultural Research Center, Oregon State University, Pendleton, OR 97801, U.S.A
| | - Hero T. Gollany
- U.S. Department of Agriculture, Agricultural Research Service-CPCRC, Adams, OR 97810, U.S.A
| | - E. Patrick Fuerst
- Department of Crop and Soil Sciences Washington State University, Pullman, WA 99164-6420, U.S.A
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Affiliation(s)
- Hyun-Wook Choi
- Korea Food Research Institute, Sungnam, Republic of Korea, 463-746
- School of Food Science, Washington State University, Pullman, WA 99164
| | - Byung-Kee Baik
- USDA-ARS Soft Wheat Quality Laboratory, 1680 Madison Ave., Wooster, OH 44691
- Corresponding author. Phone: (330) 263-3891. Fax: (330) 263-3651. E-mail:
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Affiliation(s)
- Hyun-Wook Choi
- School of Food Science, Washington State University, Pullman, WA 99164, U.S.A
| | - Byung-Kee Baik
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, U.S.A
- Corresponding author. Phone: (509) 335-8230. Fax: (509) 335-8674. E-mail:
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Moiraghi M, de la Hera E, Pérez GT, Gómez M. Effect of wheat flour characteristics on sponge cake quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:542-549. [PMID: 22865470 DOI: 10.1002/jsfa.5821] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2011] [Revised: 06/23/2012] [Accepted: 06/26/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. RESULTS Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. CONCLUSION The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake-making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making.
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Affiliation(s)
- Malena Moiraghi
- ICyTAC-CONICET, Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
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Nakamura K, Taniguchi Y, Taira M, Ito H. Investigation of Soft Wheat Flour Quality Factors Associated with Sponge Cake Sensory Tenderness. Cereal Chem 2012. [DOI: 10.1094/cchem-07-11-0081] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kazuhiro Nakamura
- NARO Tohoku Agricultural Research Center, Akahira, Kuriyagawa, Morioka 020-0198, Japan
- Corresponding author. Phone: +81-19-643-3512. Fax: +81-19-643-3512. E-mail:
| | - Yoshinori Taniguchi
- NARO Tohoku Agricultural Research Center, Akahira, Kuriyagawa, Morioka 020-0198, Japan
| | - Masato Taira
- NARO Tohoku Agricultural Research Center, Akahira, Kuriyagawa, Morioka 020-0198, Japan
| | - Hiroyuki Ito
- NARO Tohoku Agricultural Research Center, Akahira, Kuriyagawa, Morioka 020-0198, Japan
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Ramseyer DD, Bettge AD, Morris CF. Flour Mill Stream Blending Affects Sugar Snap Cookie and Japanese Sponge Cake Quality and Oxidative Cross-Linking Potential of Soft White Wheat. J Food Sci 2011; 76:C1300-6. [DOI: 10.1111/j.1750-3841.2011.02404.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kweon M, Slade L, Levine H. Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding—A Review. Cereal Chem 2011. [DOI: 10.1094/cchem-07-11-0092] [Citation(s) in RCA: 174] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Meera Kweon
- U.S. Department of Agriculture, Agricultural Research Service, Soft Wheat Quality Laboratory, Wooster, OH 44691
- Current address: Campbell Soup Company/Pepperidge Farm, Camden, NJ 08103
| | - Louise Slade
- Food Polymer Science Consultancy, Morris Plains, NJ 07950
| | - Harry Levine
- Food Polymer Science Consultancy, Morris Plains, NJ 07950
- Corresponding author. E-mail:
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