The Experts below are selected from a list of 38988 Experts worldwide ranked by ideXlab platform
Paula Bourke - One of the best experts on this subject based on the ideXlab platform.
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effect of atmospheric cold plasma on the functional properties of whole Wheat triticum aestivum l grain and Wheat Flour
Innovative Food Science and Emerging Technologies, 2020Co-Authors: Sonal Chaple, Chaitanya Sarangapani, John Jones, Edwin Carey, Lucie Causeret, Annaik Genson, Brendan Duffy, Paula BourkeAbstract:Abstract Atmospheric cold plasma (ACP) has emerged as a novel processing technology, with demonstrated efficiencies in microbial inactivation. However, studies on the effects of ACP and potential to modify the functional properties of foods are sparse. The objective of this study is to determine the effect of ACP on physico-chemical and functional properties of Wheat Flour. In this study, both whole Wheat grains and Wheat Flour were subjected to a dielectric barrier discharge (DBD) contained plasma reactor for a range of treatment times (5–30 min) at 80 kV. Plasma treatment increased the Flour hydration properties of Wheat Flour. Rapid visco-analyser results showed an increase in pasting and the final viscosities of Wheat Flour. The decrease in both endothermic enthalpies and crystallinity was attributed to the depolymerization of starch and plasma-induced changes. Overall DBD-ACP treatment can be tailored to develop a plasma process with potential to improve functionality of Wheat Flour.
Caroline Joy Steel - One of the best experts on this subject based on the ideXlab platform.
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non thermal emerging technologies as alternatives to chemical additives to improve the quality of Wheat Flour for breadmaking a review
Critical Reviews in Food Science and Nutrition, 2021Co-Authors: Ludmilla De Carvalho Oliveira, Jefferson Henrique Tiago Barros, Marcelo Cristianini, Caroline Joy SteelAbstract:Wheat Flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of Wheat Flour and may limit its use in baking. With the increasing trend of "clean label" products, it may be interesting to develop and use physical processes to improve the quality of Wheat Flour and avoid the use of chemical additives. High hydrostatic pressure, non-thermal plasma, ultrasound, ozonation, ultraviolet light, and pulsed light treatments are non-thermal emerging technologies (NTETs) that have been studied for this purpose. They were originally developed to inactivate microorganisms and enzymes in foods. Additionally, these technologies can be used at low temperatures to modify the most important component of Wheat Flour, i.e., gluten and its fractions, which are responsible for the rheological properties of Wheat Flour dough. Thus, this review focuses on the effects of these NTETs by considering the following factors: (1) the technological properties of gluten, (2) gluten-starch interactions, (3) possible effects of NTETs on minor components of Flours, and (4) the quality of Wheat Flour and the resulting final products.
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Classification of whole Wheat Flour using a dimensionless number
Journal of Food Science and Technology, 2017Co-Authors: Georgia Ane Raquel Sehn, Caroline Joy SteelAbstract:The rheological standards currently used for classifying refined Wheat Flour for technological quality of bread are also used for whole Wheat Flours. The aim of this study was to evaluate the rheological and technological behavior of different whole Wheat Flours, as well as pre-mixes of refined Wheat Flour with different replacement levels of Wheat bran, to develop a dimensionless number that assigns a numerical scale using results of rheological parameters to solve this problem. Through farinograph and extensograph results, most whole Wheat Flours evaluated presented parameters recommended for bread making, according to the current classification. However, the specific volume of breads elaborated with these Flours was not suitable, that is, the rheological analyses were not able to predict the specific volume of pan bread. The development of the Sehn–Steel dimensionless number allowed establishing a classification of whole Wheat Flours as “suitable” (Sehn–Steel dimensionless number between 62 and 200) or “unsuitable” for the production of pan bread (Sehn–Steel dimensionless number lower than 62). Moreover, an equation that can predict the specific volume of whole pan bread through this dimensionless number was developed.
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rheological properties of Wheat Flour and quality characteristics of pan bread as modified by partial additions of Wheat bran or whole grain Wheat Flour
International Journal of Food Science and Technology, 2012Co-Authors: Marcio Schmiele, Caroline Joy Steel, Leandra Zafalon Jaekel, Stella Maris Cardoso Patricio, Yoon Kil ChangAbstract:Summary The use of bran and whole grain Flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined Wheat Flour (WF) by Wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain Wheat Flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid.
Benedito C De Barber - One of the best experts on this subject based on the ideXlab platform.
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pasting properties of different Wheat Flour hydrocolloid systems
Food Hydrocolloids, 1999Co-Authors: J A Rojas, Cristina M. Rosell, Benedito C De BarberAbstract:Abstract The effect of several hydrocolloids on the pasting properties and gelling behaviour of Wheat Flour was investigated. The influence of the selected hydrocolloids (guar gum, pectin, alginate, κ-carrageenan, xanthan and hydroxypropylmethylcellulose (HPMC)) on Wheat Flour was tested by using two different techniques: amylograph and differential scanning calorimetry (DSC). In order to have a general overview of their effect, hydrocolloids were chosen from different sources implying a broad diversity of chemical structures. Differences among hydrocolloid-Wheat Flour suspensions were more evident from amylographic analysis than from DSC examination. The hydrocolloid addition largely modified the amylograph parameters of Wheat Flour—even at the low levels tested [0.5 and 1% (w/w), Flour basis], and the extent of their effect depended upon the chemical structure of the added hydrocolloid. The greatest effect on pasting temperature was observed when 1% alginate was added, which produced a decrease of ca 3°C. This reduction is really important since it implies an earlier beginning of starch gelatinization and, in turn, an increase in the availability of starch as enzyme substrate during baking period. Xanthan and pectin increased the cooking stability while κ-carrageenan and alginate did not modify it. Setback was augmented by guar gum and HPMC but alginate, xanthan and κ-carrageenan showed the opposite effect. The bump area related to the formation of amylose–lipid complex, was favoured by κ-carrageenan, alginate and pectin, and slightly affected by xanthan and HPMC. In summary, each tested hydrocolloid affected in a different way the pasting properties of Wheat Flour. The results obtained are important for the appropriate use of these hydrocolloids as ingredients in the bread making process.
Madhavan K Nair - One of the best experts on this subject based on the ideXlab platform.
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in vitro bioavailability of iron from Wheat Flour fortified with ascorbic acid edta and sodium hexametaphosphate with or without iron
Food Chemistry, 2003Co-Authors: Binata Nayak, Madhavan K NairAbstract:Abstract A laboratory scale technology was developed to fortify Wheat Flour with absorption promoters of iron, such as ascorbic acid, disodium ethylenediaminetetraacetic acid (NaEDTA) and with a stabilizer, sodium hexametaphosphate (SHMP), with or without iron. The in vitro bioavailability of iron in food (Indian bread, chapathi) prepared with the Wheat Flour fortified at 60 mg of iron/kg in the presence (1:1 molar ratio) or absence of the three chemical additives was tested. NaEDTA and ascorbic acid enhanced the in vitro bioavailability of native iron from Indian bread while SHMP had no effect. All three additives showed a trend of enhancing the in vitro bioavailabilty of total iron (native and added iron) from iron fortified chapathis. The predicted bioavailability of iron in man from Indian bread containing ascorbic acid or NaEDTA was twice as high than that with Wheat Flour alone or that with SHMP (8%). Similar enhancing effects of these two compounds were shown with iron-fortified Wheat Flour. It is concluded that Wheat Flour fortified with ascorbic acid or NaEDTA, either with or without iron, can enhance the predicted bioavailability of both native and added iron in man.
P J Cullen - One of the best experts on this subject based on the ideXlab platform.
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atmospheric pressure cold plasma acp treatment of Wheat Flour
Food Hydrocolloids, 2015Co-Authors: N N Misra, Seeratpreet Kaur, Brijesh K Tiwari, Amritpal Kaur, Narpinder Singh, P J CullenAbstract:Abstract Atmospheric pressure cold plasma (ACP) is an emerging advanced oxidation process which has recently drawn considerable interest from food scientists. The objective of this study was to investigate the effect of ACP treatments on the properties of hard and soft Wheat Flour. Optical emission characterisation of the dielectric barrier discharge ACP source and ozone measurements revealed the generation of reactive oxygen and excited nitrogen species. The rheological properties of Flours were studied using mixogram and oscillation rheometry. Mixographs revealed an improvement in the dough strength and optimum mixing time for both strong and weak Wheat Flours. The elastic and viscous moduli of strong Wheat Flour progressively increased with applied voltage and treatment time. A significant variation in the tan δ was not found. Changes in the secondary structure of proteins were evaluated using FTIR spectroscopy and revealed a decrease in β-sheets and increase in α-helix and β-turns, for both strong and weak Wheat Flour. The results indicate that ACP can be exploited as a means to modulate functionality of Wheat Flour.