Search results for "wheat flour"
showing 10 items of 28 documents
Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread
2020
The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0&ndash
The Technological Evaluation of Sourdoughs Prepared in Different Conditions
2015
Abstract The use of sourdough in bread production lead to development of safe, healthy and more palatable product and also contribute to the sustainability of breadmaking through low demands for additives and preservatives. Sourdoughs type I were obtained with different flour: water ratio: 1:0.6; 1:1; 1:2 and 1:3 and different refreshment ratio 1:3 and 1:4. The sourdough were evaluated for theirs pH, Total Titratable Acidity (TTA), lactic and acetic contents, gas production power. The use of low water level induce a higher TTA and pH but the yield of acid production was more favourable for the sourdough with higher water content. The higher water content was favourable to formation of lacti…
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread
2013
The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteo…
The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage
2019
The effects of the addition of 0&ndash
Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread baking processes
2009
Ochratoxin A (OTA) and type B trichothecenes are mycotoxins that occur frequently in cereals and thus can be found in cereal by-products such as bread. The aim of this work was to study the variation of the levels of OTA, deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-ADON) and nivalenol (NIV) during the bread-making process. This was done by using wheat flour spiked with different levels of toxins. Mycotoxin levels were controlled after fermentation of the dough with yeasts (Saccharomyces cerevisiae) and after further baking at different temperature-time combinations. Analysis of variance (ANOVA) of the results showed a significant reduction in OTA level (p < 0.05) during fermentation of …
Occurrence and co-occurrence of Fusarium mycotoxins in wheat grains and wheat flour from Romania
2017
Abstract In this study, the presence of fourteen Fusarium mycotoxins, legislated by the European Union – deoxynivalenol, zearalenone, HT-2 and T-2 toxins (EC/1881/2006; 2013/165/EU), or non-legislated (five trichothecens and five “emerging” mycotoxins), was evaluated in 31 whole unprocessed wheat samples and 35 white wheat flour samples from different areas of Romania. For this purpose, a validated multi-mycotoxins liquid chromatography tandem mass spectrometry method was applied. Seventy three percent of the analyzed samples contained at least one mycotoxin. The highest occurrence was for enniatin B, 71% of the analyzed samples being positive (21–407 μg kg−1). Regarding the legislated myco…
Extraction of wheat germ oil by supercritical CO2 : Oil and defatted cake characterization
2003
In this paper the working conditions for the extraction of wheat germ oil in a supercritical CO2 pilot plant of 1-L extraction capacity were studied. The best conditions were: pressure, 38 MPa; temperature, 55degreesC; wheat germ particle size, about 0.35 mm; CO2 flow rate, 1.5 L min(-1). These conditions gave yields of about 92% of total oil after 3 h of processing. The obtained oils and the partially defatted cake were investigated with regard to their FA, tocol (tocopherol and tocotrienol), carotenoid, and sterol compositions and to their quality characteristics (FFA, PV, para-anisidine value, and color of the by-product). Moreover, the oil quality was evaluated in relation to the progre…
Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies
2015
Iron deficiency anemia is the most common nutritional deficiency in humans. Not all dietary ingested iron, heme or nonheme, will be available to absorption and negative imbalance between iron requirements and absorption leads to iron deficiency and/or anemia. The recommended iron values usually are based on the genetic and on diet iron-bioavailability, which can be considered as the principal factor that change among the cultures and influences the distinct levels of recommendation among countries. Dietary changes present practical limitations due to be difficult to change food habits. The iron food fortification is considered more cost effective and economically more attractive than iron s…
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production
2013
article i nfo Several lactic acid bacteria (LAB) were evaluated in situ for their potential in sourdough fermentation. The strains belonged to Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus sanfranciscensis, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. LAB were used, in individual inocula, to carry out the fermentation of γ-ray treated (sterile) flour and untreated commercial flour, in order to evaluate their performances both in the absence and presence of the native microbiota of flour. The pH and total titratable acidity (TTA) showed a strong and fast acidification of the experimental sourdough determined by W. cibari…
Use of the modified quick easy cheap effective rugged and safe sample preparation approach for the simultaneous analysis of type A- and B-trichothece…
2010
A suitable extraction and purification method for the simultaneous liquid chromatography-mass spectrometry (LC-MS) determination of five mycotoxins, three type A, diacetoxyscirpenol (DAS), T-2 toxin (T-2) and HT-2 toxin (HT-2), and two type B-trichothecenes, deoxynivalenol (DON) and nivalenol (NIV), has been optimised using a modified "Quick Easy Cheap Effective Rugged and Safe" (QuEChERS) method. Different solvents were studied in the extraction procedure to obtain better recoveries, which ranged from 86 to 108%, using a 85/15 (v/v) mixture of methanol/acetonitrile. The values obtained for recovery, repeatability and reproducibility of the optimized method are in agreement with Commission …