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1.
The effects of cultivar on dough properties of ground whole wheat durum, and the effects of cultivar and drying temperature on the physical and cooking quality of spaghetti made from semolina and whole wheat were evaluated. Rankings of cultivars based on dough properties were similar for whole wheat and semolina. Dough made from whole wheat was weak and had poor stability. Whole wheat spaghetti had a rough reddish brown surface compared with the very smooth, translucent yellow color of spaghetti made from semolina. The reddish brown color of whole wheat spaghetti was enhanced by high‐temperature drying (70°C). Mechanical strength and cooking quality of spaghetti made from ground whole wheat or semolina varied with cultivar and with drying temperature. Compared with spaghetti made from semolina, whole wheat spaghetti had lower mechanical strength and cooked firmness and had greater cooking loss. Mechanical strength of whole wheat spaghetti was lower when dried at high temperature (70°C) than at low temperature (40°C). Conversely, the mechanical strength of spaghetti made from semolina was greater when dried at high temperature than at low temperature. Whole wheat and traditional spaghetti dried at high temperature had lower cooking losses than spaghetti dried at low temperature. When overcooked 6 min, firmness of spaghetti made from semolina or whole wheat was greater when dried at high temperature than at low temperature. 相似文献
2.
《Cereal Chemistry》2017,94(6):963-969
Single‐pass and multipass milling systems were evaluated for the quality of whole wheat durum flour (WWF) and the subsequent whole wheat (WW) spaghetti they produced. The multipass system used a roller mill with two purifiers to produce semolina and bran/germ and shorts (bran fraction). The single‐pass system used an ultracentrifugal mill with two configurations (fine grind, 15,000 rpm with 250 μm mill screen aperture; and coarse grind, 12,000 rpm with 1,000 μm mill screen aperture) to direct grind durum wheat grain into WWF or to regrind the bran fraction, which was blended with semolina to produce a reconstituted WWF. Particle size, starch damage, and pasting properties were similar for direct finely ground WWF and multipass reconstituted durum flour/fine bran blend and for direct coarsely ground WWF and multipass reconstituted semolina/coarse bran blend. The semolina/fine bran blend had low starch damage and had desirable pasting properties for pasta cooking. WW spaghetti was better when made with WWF produced using the multipass than single‐pass milling system. Mechanical strength was greatest with spaghetti made from the semolina/fine bran or durum flour/fine bran blends. The semolina/fine bran and semolina/coarse bran blends made spaghetti with high cooked firmness and low cooking loss. 相似文献
3.
Physicochemical changes in the components of nontraditional spaghetti during cooking were reflected in the quality of the cooked product. Spaghetti formulations used were semolina (100%), whole wheat flour (100%), semolina/whole wheat flour (49:51), semolina/flaxseed flour (90:10), whole wheat flour/flaxseed flour (90:10), and semolina/whole wheat flour/flaxseed flour (39:51:10). Spaghetti quality was determined as cooking loss, cooked weight, and cooked firmness. Physicochemical analyses included total starch, starch damage, pasting properties, and protein quality and quantity of the flour mixes and spaghetti cooked for 0, 2, 4, 10, and 18 min. As cooking time progressed, total starch content decreased up to 5.7% units, starch damage increased up to 11.7% units, and both pasting parameters and protein solubility decreased significantly in all six formulations. Changes in the starch damage level, total starch content, and pasting properties of spaghetti correlated significantly (P < 0.05) with the cooking loss, cooked weight, and cooked firmness values recorded for the spaghetti. High levels of glutenin polymers and low levels of the albumin and globulin fractions were associated with low cooking losses and cooked weight and with high cooked firmness, indicating the involvement of these proteins in the cooked quality of nontraditional spaghetti. 相似文献
4.
Verardo V Arraez-Roman D Segura-Carretero A Marconi E Fernandez-Gutierrez A Caboni MF 《Journal of agricultural and food chemistry》2011,59(14):7700-7707
Nowadays there is considerable interest in the consumption of alternative crops as potential recipes for gluten-free products production. Therefore, the use of buckwheat for the production of gluten-free pasta has been investigated in the present study. RP-HPLC-ESI-TOF-MS has been applied for the separation and characterization of free and bound phenolic compounds in buckwheat flour and buckwheat spaghetti. Thus, 32 free and 24 bound phenolic compounds in buckwheat flour and spaghetti have been characterized and quantified. To the authors' knowledge, protochatechuic-4-O-glucoside acid and procyanidin A have been detected in buckwheat for the first time. The results have demonstrated a decrease of total free phenolic compounds from farm to fork (from flour to cooked spaghetti) of about 74.5%, with a range between 55.3 and 100%, for individual compounds. The decrease in bound phenols was 80.9%, with a range between 46.2 and 100%. The spaghetti-making process and the cooking caused losses of 46.1 and 49.4% of total phenolic compounds, respectively. Of the total phenolic compounds present in dried spaghetti, 11.6% were dissolved in water after cooking. 相似文献
5.
Break‐roll differential provides the shearing action needed to remove bran from the endosperm. The effects of break‐roll differential on semolina and spaghetti quality were investigated using a 25‐quintal (55‐cwt/day) durum pilot‐mill system. Differentials of each break‐roll pair were adjusted to target differentials of 1.5:1, 2.5:1, and 3.5:1 by changing the velocity of the slow roll. Fast rolls were set at a velocity of 350 rpm. Bran specks, ash, and protein increased and semolina brightness (L value) and starch damage decreased with increased break‐roll differential. Semolina yellowness (b value) was greatest with 2.5:1 and least with 1.5:1 differential. Spaghetti brightness (L value) and yellowness (b value) were lower when spaghetti was made from semolina milled at 3.5:1 than from either 2.5:1 or 1.5:1 differential. Strength of dry spaghetti and spaghetti cooking loss and cooked firmness were not affected by break‐roll differential. 相似文献
6.
A response surface analysis using a second-order central composite design was used to study the effect of extrusion process parameters on the extrudate quality of three blends containing buckwheat flour. The extrudates were prepared as three blends. Blend 1 was a 55:40:5 (w/w) mix of light buckwheat flour, wheat flour, and nonfat dry milk (NFDM). Blend 2 was a 40:55:5 mix of light buckwheat flour, corn meal, and NFDM. Blend 3 was a 30:60:10 mix of light buckwheat flour, corn meal, and NFDM. The blends were processed in a twin-screw extruder with factorial combinations of the parameters including: process temperatures of 95–150°C, dough moisture of 15–22%, and screw speeds of 260–390 rpm. The linear components alone significantly explained most of the variation of expansion index, bulk density, water absorption, and breaking strength. The greatest amount of variability was explained by process temperature for blend 1. Dough moisture accounted for the greatest amount of variation for blends 2 and 3. Maximum predicted expansion index values and high water absorption percentages were obtained at low dough moisture levels. Dough moisture and process temperatures were the most important factors predicting bulk density. Sensory evaluation of texture, color, flavor, and general acceptability scores of selected samples ranked blend 3 > blend 2 > blend 1. The in vitro protein digestibility values ranked blend 1 > blend 2 > blend 3. An increase of up to 9.5% units in the protein digestibility values was observed when compared to the nonextruded raw blends. 相似文献
7.
《Cereal Chemistry》2017,94(5):857-865
This research was conducted to determine if genotypes selected for their superior traditional semolina pasta quality would also make the best whole wheat pasta. Results from 19 durum wheat cultivars and 17 breeding lines grown at 19 different environments in North Dakota showed that physical and cooking qualities varied differently for whole wheat and traditional spaghettis, respectively. Ward's clustering segregated the 36 genotypes into five groups based on whole wheat spaghetti quality. Groups 1 and 2 (21 genotypes) produced good to high‐quality whole wheat pasta that displayed high mean values for cooked firmness (4.3 and 4.1 g·cm), mechanical strength (31.3 and 31.0 g), and color (brightness, 34.92 and 34.54), respectively. Groups 4 and 5 produced poor quality whole wheat pasta that had low cooked firmness (both 3.5 g·cm) and high cooking loss (10.1 and 10.4%). Grain protein content (≥13.9%) was found with high quality of whole wheat spaghetti. Of the 36 genotypes evaluated, 21 and 3 genotypes produced good and poor qualities, respectively, of whole wheat and traditional spaghettis, and 12 other genotypes produced good traditional spaghetti but produced poor quality whole wheat spaghetti. These data indicate the need to select genotypes specifically for their whole wheat pasta quality. 相似文献
8.
Nisha Aravind Mike Sissons Narelle Egan Christopher M. Fellows Jaroslav Blazek Elliot P. Gilbert 《Cereal Chemistry》2012,89(2):84-93
β‐Glucan is known to have valuable properties for preventative health and is finding widespread use in foods. This study investigated the benefit of adding a commercial source of β‐glucan, Barley Balance (BB) flour, as a functional ingredient in spaghetti. Durum wheat semolina was substituted with BB at levels of 7.5, 15, and 20%, from which spaghetti was prepared on a laboratory scale. The substitution of BB increased the β‐glucan content of semolina from 0.3 to 6% in uncooked and 8% in cooked pasta. Antioxidant activity (measured by 2,2‐diphenyl‐1‐picrylhydrazyl) increased with BB and did not decline significantly on processing and cooking. Compared with the control, 7.5% BB had no or minimal effect on pasta cooking loss, stickiness, water absorption, aroma, and sensory texture. However, at higher doses, pasta became less yellow and more brown, firmer, of inferior aroma, more rubbery, and chewy, but less floury to the mouth. The extent of starch digestion decreased with increasing quantities of BB, suggesting that BB may lower glycemic index, with microscopy data suggesting that this decrease was mediated through the development of a more intensive fiber or fiber/protein matrix retarding enzymatic access to starch granules. 相似文献
9.
Harmeet S. Guraya 《Cereal Chemistry》2011,88(1):51-55
Long‐grain nonparboiled, long‐grain parboiled, and American basmati‐type brown rice were bombarded with parboiled rice flour particles to create microperforations on the water‐resistant outer layer of the kernels. These microperforations in the treated rice significantly increased the rate of hydration. Optimum conditions to produce microperforations without removal of the bran included air pressure maintained at 413 kPa and a parboiled rice flour average particle size of 124 μm. The optimum blasting time was 40–60 sec, depending on the type of rice. The relative hardness of the fully cooked flour‐blasted rice was the same at half the cooking time of the untreated brown rice but % water absorption of the untreated flour‐blasted brown rice was higher because it required longer time to cook. Overall, untreated brown rice was ≈4.7% higher in % water absorption due to longer cooking time in comparison with the treated counterpart. The blasting treatment resulted in shorter cooking time and firmer and less gummy cooked rice as compared to freshly cooked untreated brown rice. 相似文献
10.
Research was conducted to determine the effects of boiling, refrigerating, and microwave heating on the cooked quality and stability of lipids in macaroni containing 15% (w/w) ground flaxseed. Boiling increased brightness but decreased redness and yellowness of macaroni containing ground flaxseed. Boiled macaroni and boiled‐refrigerated‐microwave heated (BRMH) macaroni had similar appearance. After boiling, cooking loss was lower and cooked firmness was greater for macaroni dried at ultra‐high temperature (90°C) than at low temperature (40°C). Macaroni fortified with ground flaxseed had lower cooking loss than did nonfortified macaroni. Firmness was greatest with boiled, intermediate with boiled‐refrigerated (BR), and least with BRMH macaroni. Cooking in boiling water reduced extractable lipid content of macaroni with flaxseed. Boiled‐refrigerated and BRMH macaroni with flaxseed had similar extractable lipid contents and were lower than that for boiled macaroni with flaxseed. Free fatty acid content was greatest with dried, intermediate with boiled, and least with BR and BRMH macaroni with flaxseed. Boiling, refrigerating, and microwave heating did not affect conjugated diene content in lipid extracted from macaroni with flaxseed, regardless of drying temperature. 相似文献
11.
Three spelt genotypes (Rouquin, Redoute, and HGQ Rouquin= Rouquin improved for gluten quality), each characterized by either high or low protein content, were processed to manufacture spaghetti, which was dried at both low (60°C) and high temperature (90°C) to assess the effects of flour properties and drying conditions on spelt pasta quality. Protein content in the spelt flour was considered low at ≈11.4% db and high at ≈13.5% db. Gluten properties, assessed by SDS sedimentation and gluten index values and by alveograph and farinograph parameters varied widely, ranging from poor for Redoute to very good for HGQ Rouquin. Pasta quality was assessed by determining color (L*, a*, and b* values), furosine, and cooking quality (stickiness, bulkiness, firmness, and total organic matter [TOM]). Furosine and color (a* and b* values) were significantly influenced by the intensity of the drying process. TOM and organoleptic judgement (OJ) showed that spelt pastas dried at low temperature, independent of their protein levels, were very poor (TOM ≥ 2.7 g/100 g of dry pasta, OJ ≤ 40), except for HGQ Rouquin which was characterized by good gluten strength. On the other hand, the cooking quality of spelt pastas dried at high temperature showed good values (TOM ≤ 1.8 g/100 g of dry pasta, OJ ≥ 53). The combination of high protein content (≥13.5% db) and high‐temperature drying resulted in the production of satisfactory cooking quality pastas from spelt wheats (TOM ≤ 1.2 g/100 g of dry pasta, OJ ≥ 67). 相似文献
12.
Drying process plays a fundamental role in pasta making. The greatest number of studies have been focused on the optimization of drying conditions for semolina pasta, and the obtained results have been applied in a similar way on pasta made up of nonconventional raw materials without considering a processing optimization. The aim of this research was to evaluate the influence of different drying treatments (low, medium, and high temperature) on the quality of uncooked and cooked soft wheat pasta enriched with oat flour. Results of total organic matter and dried residue showed no significant difference between samples dried by medium and high temperature treatments. Moreover, these last samples showed a slight improvement in cooking quality over samples dried at low temperature (total organic matter results were 1.31 versus 1.66 g/100 g of dried pasta). This study revealed that the improvement of cooking quality of pasta enriched with oat flour did not require the application of high drying temperature (>80°C) that involves a considerable consumption of energy and could favor the development of a Maillard reaction, decreasing quality characteristics of this kind of product. 相似文献
13.
To obtain an indication of the effect of increasing the starch amylose content above normal levels (27–74%) and increasing the percentage of B‐type starch granules (11–60%) on durum dough properties and the quality of the spaghetti derived from these doughs, the reconstitution approach was used. Reconstituted flours were prepared from a common Wollaroi gluten, solubles and tailings fraction combined with starches containing varying B‐granule contents, or with starches from maize with varying amylose content. An increased B‐granule content increased farinograph water absorption. Cooked spaghetti firmness was highest with B‐type granules at 32–44% (volume percentage basis), which is ≈10–15% higher than normally found in durum starch. Increasing the amylose content in the starch caused the dough to be more extensible, increased spaghetti firmness, and decreased water absorption with optimum quality of amylose at 32–44%. The information indicates there would be benefit in producing durum wheats with slightly elevated B‐granule and amylose contents. 相似文献
14.
Liming Cai Induck Choi Jong‐Nae Hyun Young‐Keun Jeong Byung‐Kee Baik 《Cereal Chemistry》2014,91(1):65-71
The influence of bran particle size on bread‐baking quality of whole grain wheat flour (WWF) and starch retrogradation was studied. Higher water absorption of dough prepared from WWF with added gluten to attain 18% protein was observed for WWFs of fine bran than those of coarse bran, whereas no significant difference in dough mixing time was detected for WWFs of varying bran particle size. The effects of bran particle size on loaf volume of WWF bread and crumb firmness during storage were more evident in hard white wheat than in hard red wheat. A greater degree of starch retrogradation in bread crumb stored for seven days at 4°C was observed in WWFs of fine bran than those of coarse bran. The gels prepared from starch–fine bran blends were harder than those prepared from starch–unground bran blends when stored for one and seven days at 4°C. Furthermore, a greater degree of starch retrogradation was observed in gelatinized starch containing fine bran than that containing unground bran after storage for seven days at 4°C. It is probable that finely ground bran takes away more water from gelatinized starch than coarsely ground bran, increasing the extent of starch retrogradation in bread and gels during storage. 相似文献
15.
《Cereal Chemistry》2017,94(5):834-839
The effect of bran prehydration on the composition and bread‐baking quality was determined using bran and flour of two wheat varieties. Bran was hydrated in sodium acetate buffer (50mM, pH 5.3) to 50% moisture at 25 or 55°C for 1.5 or 12 h. The soluble sugar content in bran increased with prehydration. Decreases in phytate and soluble fiber were observed in prehydrated bran, but insoluble fiber was not affected by prehydration. Likewise, free phenolic content decreased, and there was little change in the content of bound phenolics in prehydrated bran. The compositional changes were greater in the bran prehydrated at 55 than at 25°C, and for 12 than for 1.5 h. Addition of prehydrated bran delayed dough development of bran and flour blends and slightly increased water absorption of dough. A higher loaf volume of fresh bread and lower crumb firmness of bread stored for 10 days were observed in bread containing bran prehydrated at 25°C than in bread containing nonhydrated bran or bran prehydrated at 55°C. The prehydration of bran at 25°C before being incorporated into refined flour for dough mixing improved bread quality by altering bran compositional properties, allowing enough water to be absorbed by fibrous materials in the bran and preventing water competition among dough constituents. 相似文献
16.
Changes in starch at the molecular level during high‐temperature (HT) drying of pasta were studied with differential scanning calorimetry (DSC). Pasta was manufactured from durum wheat semolina into the shape of spaghetti on a pilot‐plant installation. The HT phase (100°C) was applied at relatively high (27 g/100 g, wb), intermediate (20 g/100 g), and low (15 g/100 g) product moisture, respectively. Spaghetti dried at 55°C served as reference samples. The changes in the thermal properties of starch during drying were dependent on the drying conditions. The gelatinization enthalpy of pasta dried at 55°C was reduced by 30% during drying, which indicates a partial melting of the starch crystallites. With the beginning of the HT phase, the gelatinization enthalpy increased to final values that were close to or higher than those of freshly extruded pasta. In general, HT drying of pasta induced a broadening of the gelatinization range. Starch crystallinity remained unchanged during extrusion and drying at HT. Based on a state diagram of starch and on DSC measurements of pasta during drying, it is hypothesized that HT drying favors molecular rearrangements of starch polymers at the double helical level. 相似文献
17.
Lu Cui Zhongli Pan Tanli Yue Griffiths G. Atungulu Jose Berrios 《Cereal Chemistry》2010,87(5):403-408
This research studied developing quick cooking brown rice by investigating the effect of ultrasonic treatment at different temperatures on cooking time and quality. The medium grain brown rice was ultrasonically treated in water at temperatures of 25, 40, and 55°C for 30 min and then dried by air at 25°C to its initial moisture content (11.0 ± 0.6%, wb) before cooking. The microstructure of rice kernel surface, chemical composition, and optimal cooking time of treated brown rice were determined. The pasting and thermal properties and chemical structure of flour and starch from treated brown rice were also examined. The results showed that the optimal cooking times were 37, 35, and 33 min after treatment at 25, 40, and 55°C, respectively, compared to the control of 39.6 min. The ultrasonic treatment resulted in a loss in natural morphology of rice bran, allowing water to be absorbed by a rice kernel easily, particularly at high‐temperature treatment. Even through rice flour still maintained an A‐pattern in the pasting properties, the crystallinity significantly increased after treatment at 55°C. Ultrasonic treatment increased the peak, hold, and final viscosities and decreased the onset temperature (To) and peak temperature (Tp), significantly. Thus, ultrasonic treatment could be used for reducing cooking time of brown rice. 相似文献
18.
E. O. Cuevas‐Rodríguez C. Reyes‐Moreno S. R. Eckhoff J. Miln‐Carrillo 《Cereal Chemistry》2009,86(1):7-11
The present investigation provides a new method for the nixtamalization process wherein corn endosperm fractions (corn meal) are treated in an alkaline solution that yields quality masa or instant masa flour like traditional nixtamalization process (alkaline cooking of corn with lime). The objective of this work was to determine the best combination of nixtamalization process variables for producing nixtamalized instant flour (NIF) from corn meal. Nixtamalization conditions were selected from factorial combinations of process variables including nixtamalization time (NT 8–22 min) and cooking temperature (CT 78–88°C). A central composite rotable experimental design was chosen. Lime concentration was 1% (10 g of Ca(OH)2/L of water) and ratio of corn meal to cooking medium was 1:4. At the end of each cooking, each treatment was steeped for 5 hr at room temperature (25°C). Nixtamalized corn meal was dried (55°C/12 hr) and milled to pass through 80 U.S. mesh to obtain NIF. Response surface methodology (RSM) was applied as an optimization technique over four response variables: masa firmness (MF), masa adhesiveness (MA), tortilla cutting force (CF), and tortilla tensile strength (TS). Predictive models for response variables were developed as a function of process variables. Conventional graphic methods were applied to obtain response variable values similar to the control (MASECA). Contour plots of each response variable applied superposition surface methodology to obtain a contour plot for observation and for selecting the best combination of nixtamalization time (NT 15 min) and cooking temperature (CT 83°C) for producing an optimized NIF from corn meal. Values of MF, MA, CF, and TS obtained from the predictive models were compared with those derived from experimental tests; a close agreement (coefficient of variance < 10%) between both values was observed. 相似文献
19.
Roller milled flours from eight genotypes of hull‐less barley (HB) with normal, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch were incorporated at 20 and 40% (w/w) with a 60% extraction Canada Prairie Spring White (CPSW, cv. AC Vista) wheat flour to evaluate their suitability as a blend for yellow alkaline noodles (YAN). The barley flour supplemented noodles were prepared using conventional equipment. Noodles containing 40% HB flour required less work input than the corresponding 20% blend noodles due to a higher water absorption at the elevated level of HB flour addition, which probably caused them to soften. The addition of any HB flour at either level to the CPSW flour resulted in significantly decreased brightness (L*) and yellowness (b*), elevated redness (a*), concomitant with a significantly greater number of specks per unit area of noodle sheet compared with the control flour. The addition of 40% HB flour to YAN decreased cook time and cooking losses. Noodle firmness, as determined by maximum cutting stress (MCS), was significantly increased by the addition of 40% HB flour. Noodle chewiness, as determined by the texture profile analysis (TPA), was affected by the type of starch in the barley samples; the addition of waxy and ZAW HB flour decreased chewiness, whereas normal and HA HB flour increased chewiness of composite noodles. 相似文献
20.
Mudhir I. Hwaidi Mike Sissons Denise Pleming Patrick J. Collins 《Cereal Chemistry》2016,93(5):482-486
There is no information on the effect of sulfuryl fluoride (SF) on durum wheat technological properties and products made from fumigated durum wheat. Durum wheat and semolina were exposed to a range of SF applications under conditions that might be typically encountered in bulk storage facilities used in many countries. SF greatly reduced the germination percentage of fumigated durum wheat, with increasing impact under higher SF concentration, grain moisture content, and fumigation temperature. SF greatly reduced seed germination percentage, impacting more the higher the SF concentration. SF had little to no effect on grain test weight, 1,000‐grain weight, hardness, protein content, semolina ash content, and mixograph properties. At the highest SF concentration (31.25 mg/L for 48 h) there was a tendency for pasta cooking loss to be increased but still acceptable, and other pasta properties were largely unaffected. Fumigation with SF did not have any impact on the baking properties of a wholemeal durum flour–commercial flour mix. Therefore, SF is not recommended if the grains are to be used as seeds for agricultural production, but for the production of semolina, pasta, and bread, SF used under typical fumigation conditions has little to no impact on technological properties of durum wheat. 相似文献