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G. Venkateswara Rao - One of the best experts on this subject based on the ideXlab platform.
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INFLUENCE OF HYDROXYPROPYL METHYLCELLULOSE ON THE RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF Whole Wheat Flour DOUGH AND QUALITY OF PURI
Journal of Texture Studies, 2009Co-Authors: M. L. Sudha, G. Venkateswara RaoAbstract:Puri is a traditional unleavened fried product prepared from Whole Wheat Flour. Hydroxypropyl methylcellulose (HPMC) was used to study its effect on rheological characteristics of Whole Wheat Flour dough and puri making quality. Addition of HPMC at 0.5 and 1.0% w/w increased the water absorption and dough stability whereas the resistance to extension and extensibility decreased. Pasting temperature, peak viscosity and cold paste viscosity gradually decreased. The moisture and fat contents of puri increased marginally. Quality parameters and sensory acceptability were monitored after 0 and 8 h of storage. Addition of 0.5% HPMC gave higher sensory scores. Microscopic observations during puri processing showed that the starch granules in the control dough were clearly visible in the protein matrix, which reduced on frying due to partial gelatinization. Microstructure of puri with HPMC showed higher gelatinization of starch. It also helped in moisture retention and hence, resulted in highly pliable and soft-textured puri.
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Effect of Improvers on the Quality of Whole Wheat Flour Bread
1992Co-Authors: Dasappa Indrani, G. Venkateswara RaoAbstract:Effect of improvers on the quality of Whole Wheat Flour bread showed an increase in the specific loaf volume to varied levels. Sodium stearoyl-2-lactylate showed highest response in improving the specific loaf volume followed by polyoxyethylene sorbitan monostearate,glycerol-monostearate, polyoxyethylene sorbitan monopalmitate, diacetyl tartaric acid esters of mono-glycerides and soya lecithin. The crumb characteristics of Whole Wheat Flour bread are also improved, while the crust shape, crumb colour and typical Wheaty taste of Whole Wheat Flour bread were unaffected.
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Effect of Ingredients on the Quality of Whole Wheat Flour Bread
1992Co-Authors: Dasappa Indrani, G. Venkateswara RaoAbstract:The improvement in the quality of Whole Wheat Flour bread with 8% fat, 0.5% sodium stearoyl -2-lactyIate (SSL) and 20 ppm potassium bromate was better by sponge and dough method compared to that by straight dough and mechanical dough development methods. The specific loaf volume decreased with the increase in sugar content beyond 5.0% in straight dough and sponge and dough methods but remained unaffected in mechanical dough development method. Maximum increase in specific loaf volume was caused by 200 ppm ascorbic acid in mechanical dough development method and by 0.5% SSL in straight dough and sponge and dough methods. With optimum levels of all ingredients, maximum improvement in the quality of Whole Wheat Flour bread was obtained by sponge and dough method.
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Effect of processing methods on the quality of Whole Wheat Flour bread
Journal of Food Science and Technology-mysore, 1992Co-Authors: Dasappa Indrani, G. Venkateswara RaoAbstract:Whole Wheat Flour breads based on straight dough, sponge and dough and mechanical dough development methods were prepared. The specific loaf volume of bread from sponge and dough method was highest (2.44 cc/g) followed by straight dough method (2.31 cc/g) and mechanical dough method (2.13 cc/g). The effect of different methods on the crumb texture of bread was distinct. The crumb texture was very soft, soft and slightly hard for breads by sponge and dough, straight dough and mechanical dough development methods, respectively. The results indicated that sponge and dough method was better suited than straight dough and mechanical dough development methods. However, the breads from different methods possessed Wholesome typical Wheaty taste.
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Effect of Milling Methods on the Chemical, Rheological and Bread Making Characteristics of Whole Wheat Flour
Journal of Food Science and Technology-mysore, 1992Co-Authors: D. Indrani, G. Venkateswara RaoAbstract:Whole Wheat Flour obtained by milling Wheat in hammer, disc, stone and roller mills showed considerable variation in particle size distribution. The damaged starch content and diastatic activity ranged from 10.7 to 21.2% and from 187 to 380 mg of maltose/lOg of Flour respectively thereby reflecting variation in degree of severity of grinding in different mills. The dough raising capacity was also affected with the values ranging between 53.4 and 79.6%. The dough properties of Flours showed considerable variation and the water absorption varied from 64.9 to 72.6%. Bread samples prepared from hammer and roller milled Flours were better in quality than those from disc and stone milled Flours.
Pierre Lachance - One of the best experts on this subject based on the ideXlab platform.
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Wheat cultivars grown under organic agriculture and the bread making performance of stone ground Whole Wheat Flour
International Journal of Food Science and Technology, 2009Co-Authors: Pierre Gelinas, Caroline Morin, Judith Fregeau Reid, Pierre LachanceAbstract:Summary Stone-ground Whole Wheat Flour is characterised by coarse bran particles and high germ content. Five Wheat cultivars were grown over a 3-year period in eight organic farms in Quebec (Eastern Canada) to determine their respective effects on the quality of stone-ground Whole Wheat bread Flour. Grain yield (1.2–3.9 t ha−1), grain protein content (11.3–13.1%, based on 13.5% moisture) and dough mixing stability (6.9–11.1 min) of Whole Wheat Flour varied much according to the farming sites. Whole Wheat Flour from AC Brio significantly gave the lowest pan bread volume (P < 0.05) and best results were obtained with Celtic (whatever the farming site) and site #5 (whatever the cultivar, probably with the exception of AC Brio). Thorough Wheat cultivar selection and organic field management would be critical to get Whole Wheat bread with the highest specific volume.
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Wheat cultivars grown under organic agriculture and the bread making performance of stone-ground Whole Wheat Flour.
International Journal of Food Science and Technology, 2009Co-Authors: Pierre Gelinas, Caroline Morin, Judith Fregeau Reid, Pierre LachanceAbstract:Summary Stone-ground Whole Wheat Flour is characterised by coarse bran particles and high germ content. Five Wheat cultivars were grown over a 3-year period in eight organic farms in Quebec (Eastern Canada) to determine their respective effects on the quality of stone-ground Whole Wheat bread Flour. Grain yield (1.2–3.9 t ha−1), grain protein content (11.3–13.1%, based on 13.5% moisture) and dough mixing stability (6.9–11.1 min) of Whole Wheat Flour varied much according to the farming sites. Whole Wheat Flour from AC Brio significantly gave the lowest pan bread volume (P
Devin J. Rose - One of the best experts on this subject based on the ideXlab platform.
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Effects of Wheat kernel germination time and drying temperature on compositional and end-use properties of the resulting Whole Wheat Flour
Journal of Cereal Science, 2019Co-Authors: Rachana Poudel, S. M. Finnie, Devin J. RoseAbstract:Abstract The compositional [phytic acid, thiamine, lysine, asparagine, and γ-aminobutyric acid (GABA)] and dough mixing properties, including dough strength and mixing time, and lipolytic activities, including lipase, esterase, and lipoxygenase, were quantified in Whole Wheat Flour obtained from Wheat kernels that had been germinated for 24 h, 48 h, or 72 h and dried at either 40 °C or 60 °C. The phytic acid, thiamine, and dough strength of Whole grain Flour from germinated Wheat decreased, whereas lysine, asparagine, GABA, lipase, esterase, and lipoxygenase activities increased compared with Flour from ungerminated Wheat. Mixing time was not affected by germination time. A small but significant effect of drying temperature was observed for asparagine, GABA, dough strength, and lipase and esterase activities. Drying temperature did not show any differences when the grains were germinated for up to 48 h. Whole grain Flour from germinated Wheat was added to ungerminated Whole Wheat Flour at 2, 5, and 10% (Flour basis). Doughs and breads made from these composite Flours had improved mixing properties, loaf volume, and firmness, except at the highest proportions and from longer germination times. This study may provide important information to the food industry when formulating germinated, grain-based products.
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Repeated cooking and freezing of Whole Wheat Flour increases resistant starch with beneficial impacts on in vitro fecal fermentation properties
Journal of Functional Foods, 2015Co-Authors: Jennifer A. Arcila, Devin J. RoseAbstract:Abstract Resistant starch (RS) has shown benefits to gastrointestinal health, but it is present in only small amounts in most grain-based foods. The purpose of this study was to increase RS in Whole Wheat Flour to improve its potential health benefits. Zero to 7 cycles of cooking (20 min, boiling water) and freezing (−18 °C, 23 h) of Whole Wheat Flour in water (1:15 %w/v) were performed. Increasing cooking–freezing cycles increased RS from 1.03 to 8.07% during in vitro starch digestion. During in vitro fecal fermentation, increasing cooking–freezing cycles increased short chain fatty acids, mainly propionate. Increases in butyrate were also noted during the first 8 h of fermentation. All Flours resulted in significant increases in Bifidobacterium of >0.5 log during fermentation compared to baseline. Thus, even modest increases in the RS content of Whole Wheat Flour modulated the metabolic activity of gut microbiota to increase production of beneficial metabolites.
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Key issues and challenges in Whole Wheat Flour milling and storage
Journal of Cereal Science, 2012Co-Authors: Andres Felipe Doblado-maldonado, Oscar A. Pike, Jess C. Sweley, Devin J. RoseAbstract:Abstract Whole Wheat Flour is increasingly popular as research continues to reveal the benefits of Whole grains and the food industry offers more Whole grain options for consumers. The purpose of this review is to address milling and shelf-life issues that are unique to Whole Wheat Flour. No standard methods are available for Whole Wheat Flour milling, resulting in very different bran particle sizes. Literature suggests that moderate bran particle size is the best for bread production, while small particle size is better for non-gluten applications. Shelf-life of Whole Wheat Flour is shorter compared to white Flour due to the presence of lipids and lipid-degrading enzymes. Lipolytic degradation leads to reduction in functionality, palatability and nutritional properties. Strategies to stabilize Whole Wheat Flour have focused on controlling lipolytic enzyme activity and have marginally succeeded.
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Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention
Cereal Chemistry Journal, 2008Co-Authors: Devin J. Rose, Lynn V. Ogden, Michael L. Dunn, Oscar A. PikeAbstract:ABSTRACT The purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize Whole Wheat Flour against lipid degradation during storage. Bran was heat-treated in 230-g batches using four levels (exposure times) for each of the three treatment methods. Lipase activity and antioxidant activity were quantified for all treatment combinations. None of the treatments significantly decreased antioxidant activity; the levels determined to be optimal, inasmuch as further heating did not significantly decrease lipase activity, were 25 min of dry heat, 60 sec of microwave (1000W), and 60 sec of steam. These treatments effectively decreased lipase activity by 74, 93, and 96%, respectively. Optimum treatments were evaluated for acceptance using a consumer sensory panel during a 12-month storage period. No significant differences in acceptance were found between the control and any of the samples eith...
Pierre Gelinas - One of the best experts on this subject based on the ideXlab platform.
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Wheat cultivars grown under organic agriculture and the bread making performance of stone ground Whole Wheat Flour
International Journal of Food Science and Technology, 2009Co-Authors: Pierre Gelinas, Caroline Morin, Judith Fregeau Reid, Pierre LachanceAbstract:Summary Stone-ground Whole Wheat Flour is characterised by coarse bran particles and high germ content. Five Wheat cultivars were grown over a 3-year period in eight organic farms in Quebec (Eastern Canada) to determine their respective effects on the quality of stone-ground Whole Wheat bread Flour. Grain yield (1.2–3.9 t ha−1), grain protein content (11.3–13.1%, based on 13.5% moisture) and dough mixing stability (6.9–11.1 min) of Whole Wheat Flour varied much according to the farming sites. Whole Wheat Flour from AC Brio significantly gave the lowest pan bread volume (P < 0.05) and best results were obtained with Celtic (whatever the farming site) and site #5 (whatever the cultivar, probably with the exception of AC Brio). Thorough Wheat cultivar selection and organic field management would be critical to get Whole Wheat bread with the highest specific volume.
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Wheat cultivars grown under organic agriculture and the bread making performance of stone-ground Whole Wheat Flour.
International Journal of Food Science and Technology, 2009Co-Authors: Pierre Gelinas, Caroline Morin, Judith Fregeau Reid, Pierre LachanceAbstract:Summary Stone-ground Whole Wheat Flour is characterised by coarse bran particles and high germ content. Five Wheat cultivars were grown over a 3-year period in eight organic farms in Quebec (Eastern Canada) to determine their respective effects on the quality of stone-ground Whole Wheat bread Flour. Grain yield (1.2–3.9 t ha−1), grain protein content (11.3–13.1%, based on 13.5% moisture) and dough mixing stability (6.9–11.1 min) of Whole Wheat Flour varied much according to the farming sites. Whole Wheat Flour from AC Brio significantly gave the lowest pan bread volume (P
Saeed Akhtar - One of the best experts on this subject based on the ideXlab platform.
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Mineral Fortification of Whole Wheat Flour: An Overview
Flour and Breads and their Fortification in Health and Disease Prevention, 2011Co-Authors: Saeed Akhtar, Ali AshgarAbstract:Nutritional deficiencies are of major concern to policymakers in developing countries. Growing populations, hunger, poverty, and lack of nutrition education are major hindrances in eradicating these deficiencies. Iron deficiency alone affects 2 billion people throughout the world, and deficiencies in zinc, iodine, vitamin A, and calcium are other major health issues. Multiple strategies are available to overcome this situation, including food diversification, supplementation, fortification, and production of crops with enhanced levels of these micronutrients. Among these strategies, fortification is the most feasible and cost-effective approach, especially in developing countries. Mineral fortification of Whole Wheat Flour is a suitable choice for those countries in which communities rely on Wheat as a dietary staple. However, the choices of fortificants and their levels are major determinants in assessing the success of these programs. Ferrous sulfate and sodium iron ethylenediaminetetraacetate are iron fortificants with the highest bioavailability. This chapter discusses various aspects and consequences of minerals deficiencies and intervention strategies with emphasis on iron fortification. In addition, iron fortificants and their storage stability, consumers' acceptability, bioavailability, vehicles for fortification, and their safety and rheological characteristics are discussed in this chapter.
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Bioavailability of Iron and Zinc Fortified Whole Wheat Flour in Rats
Pakistan Journal of Zoology, 2010Co-Authors: Saeed Akhtar, Faqir Muhammad Anjum, Zia-ur-rehman, Zulfiqar Ali, Atif NisarAbstract:The study aimed to compare the bioavailability of the elemental iron (EI), sodium iron ethylenediaminetetraacetate (NaFeEDTA), zinc sulfate (ZnSO4) and zinc oxide (ZnO) in Whole Wheat Flour (WWF). Eight groups of Sprague Dawley rats (n=5) were supplied fortified WWF for 30 days and one group served as a control. Percentage absorption and deposition of iron and zinc were taken as the indices of bioavailability. Significantly (p
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EFFECT OF STORAGE AND BAKING ON MINERAL CONTENTS OF FORTIFIED Whole Wheat Flour
Journal of Food Processing and Preservation, 2010Co-Authors: Saeed Akhtar, Faqir Muhammad Anjum, Salim-ur-rehman, Munir Ahmad SheikhAbstract:Whole Wheat Flour fortified with relatively lower concentrations of sodium iron ethylenediaminetetraacetate (NaFeEDTA), elemental iron, ZnSO4 and ZnO was evaluated for the changes in mineral content of fortified Whole Wheat Flour during storage at ambient condition for 60 days. The chapattis (unleavened flat bread) prepared from fresh and stored fortified Flours were assayed for iron, zinc, copper and manganese content to assess the effect of baking on these minerals. Addition of fortificants to the Flours significantly increased iron and zinc content, and decreased the concentration of copper and manganese in these Flours. Storage time did not significantly (P < 0.05) affect the intrinsic copper and manganese content of the Flours in the presence of added iron and zinc. Chapattis made from stored Flours manifested a nonsignificant effect of heat on mineral concentration in fortified Flours for individual treatment. The mean values for the baking loss of copper and manganese in fresh and 60-day-stored Flours were observed to be 2.22‐3.46% and 1.69‐2.97%, respectively. Similarly, such losses for iron and zinc content were 3.59‐4.57% and 3.29‐4.39%, respectively. NaFeEDTA was found to be the most susceptible form of iron fortificants during storage of Flour.
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bioavailability of iron and zinc fortified Whole Wheat Flour in rats
Pakistan Journal of Zoology, 2010Co-Authors: Saeed Akhtar, Faqir Muhammad Anjum, Zulfiqar Ali, Atif NisarAbstract:The study aimed to compare the bioavailability of the elemental iron (EI), sodium iron ethylenediaminetetraacetate (NaFeEDTA), zinc sulfate (ZnSO4) and zinc oxide (ZnO) in Whole Wheat Flour (WWF). Eight groups of Sprague Dawley rats (n=5) were supplied fortified WWF for 30 days and one group served as a control. Percentage absorption and deposition of iron and zinc were taken as the indices of bioavailability. Significantly (p<0.05) higher iron and zinc absorption was observed in rats supplied with the fortified diet. Higher iron absorption was observed in diet groups fed NaFeEDTA, alone and with ZnO. Similarly, ingestion of ZnSO4 manifested the highest absorption of zinc when given alone and/or with EI and NaFeEDTA. The plasma zinc level did not show the effect of feeding fortified diet, however the zinc concentration in the liver increased as a result of fortification. Further, the presence of zinc in the diet (WWF) might have an antagonistic effect on iron absorption in rats.
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Effect of mineral fortification on rheological properties of Whole Wheat Flour.
Journal of Texture Studies, 2009Co-Authors: Saeed Akhtar, Faqir Muhammad Anjum, Saleem-ur Rehman, Munir Ahmad SheikhAbstract:This study was aimed to evaluate the rheological changes that take place in the dough as a result of addition of elemental iron, ferric sodium ethylenediaminetetraacetate, zinc sulphate and zinc oxide in various combinations to Whole Wheat Flour (WWF), packaged in polypropylene woven bags and tin boxes and stored for a period of 60 days under ambient and controlled conditions of temperature and relative humidity. Water absorption (WA) capacity, dough development time (DDT) and dough stability time (DS) of the fortified WWF were measured by farinographic method, and peak viscosity was assessed by viscographic analyses. WA capacity and DDT of Flours increased during storage. Fortification significantly (P
