Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends

Food Science and Technology International

Volumn 21, Issue 5, 2015, Pages 342-353

  Aprodu, Iuliana ^a   Banu, Iuliana ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

flour blends; Millet; Mixolab; rheological properties; wheat

Indexed keywords

FOOD PRODUCTS; RHEOLOGY; TEXTURES;

FLOUR BLENDS; MILLET; MIXOLAB; RHEOLOGICAL PROPERTY; WHEAT;

BAKERIES;

TRITICUM AESTIVUM;

ANALYSIS; CHEMISTRY; COOKING; FLOUR; FLOW KINETICS; HEAT; MECHANICS; PANICUM; TIME; WHEAT;

COOKING; FLOUR; HOT TEMPERATURE; MECHANICS; PANICUM; RHEOLOGY; TIME FACTORS; TRITICUM;

EID: 84930578540     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214536175     Document Type: Article

References (41)

1. AACC International 2000 Approved Methods of the American Association of Cereal Chemists. 10th ed. Methods 44-51, 74-09. The Association: St. Paul, MN.
2. Abdul-Hussain S, Varriano-Marston E. Amylolysis of pearl millet starch and its fractions by pearl millet alpha-amylase. Cereal Chemistry. 1982 ; 59 (5). 351-355
3. Arendt EK and Dal Bello F. (2008). Gluten-free cereal products and beverages. Academic Press, Elsevier Science, USA.
4. ASRO 2008 Metode de analiza a cerealelor si produselor de macinis. SR ISO 2171:2002, 91:2007. Bucuresti, 2008.
5. Ayo JA, Nkama I. Effect of acha (Digitaria exilis) grain flour on the physico-chemical and sensory properties of bread. International Journal of Food Properties. 2004 ; 7: 561-569
6. Bailey AV and Sumrell G. (1981). Protein concentrates from high-protein pearl millet. United States Patent, 4,254,022.
7. Banu I, Vasilean I, Aprodu I. Evaluation of rheological behaviour of whole rye and buckwheat blends with whole wheat flour using Mixolab. Italian Journal of Food Science. 2010 ; 22 (1). 83-89
8. Beliciu C, Moraru C. The effect of protein concentration and heat treatment temperature on micellar caseinesoy protein mixtures. Food Hydrocolloids. 2011 ; 25: 1448-1460
9. Campos FAP, Richardson M. The complete amino acid sequence of bifunctional a-amylase/trypsin inhibitor from seeds of ragi (Indian finger millet, Eleusine coracana Gaertneri). FEBS Letters. 1983 ; 152: 300-304
10. Chandrasekara A, Shahidi F. Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. Journal of Agricultural and Food Chemistry. 2010 ; 58: 6706-6714
11. Chandrasekara A, Shahidi F. Bioactivities and antiradical properties of millet grains and hulls. Journal of Agricultural and Food Chemistry. 2011 ; 59: 9563-9571
12. Chavan JK, Kadam SS, Reddy NR. Nutritional enrichment of bakery products by supplementation with nonwheat flours. Critical Reviews in Food Science and Nutrition. 1993 ; 33 (3). 189-226
13. Codin GG, Mironeasa S, Mironeasa C, Popa CN, Tamba-Berehoiud R. Wheat flour dough Alveograph characteristics predicted by Mixolab regression models. Journal of the Science of Food and Agriculture. 2011 ; 92 (3). 638-644
14. Collar C, Bollaín C, Rosell CM. Rheological behaviour of formulated bread doughs during mixing and heating. Food Science and Technology International. 2007 ; 13 (2). 99-107
15. Crowley P, Schober TJ, Clarke CI, Arendt EK. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology. 2002 ; 214 (6). 489-496
16. Datta AK, Sahin S, Sumnu G, Keskin OS. Porous media characterization of breads baked using novel heating modes. Journal of Food Engineering. 2007 ; 79: 106-116
17. Dewettinck K, Van Bockstaele F, Kuhne B, Van de Walle D, Courtens TM, Gellynck X. Nutritional value of bread: Influence of processing, food interaction and consumer perception. Journal of Cereal Science. 2008 ; 48: 243-257
18. Dharmaraj U, Ravi R, Malleshi NG. Physicochemical and textural characteristics of expanded finger millet. International Journal of Food Properties. 2012 ; 15 (2). 336-349
19. Gonzalez-Toma L, Bayarri S, Taylor AJ, Costell E. Rheology, flavor release and perception of low-fat dairy desserts. International Dairy Journal. 2008 ; 18: 858-866
20. Hoseney RC, Rogers DE. The formation and properties of wheat flour doughs. Critical Reviews in Food Science and Nutrition. 1990 ; 29 (2). 73-93
21. Ionescu A, Aprodu I, Daraba A, Porneala L. The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart. Meat Science. 2008 ; 79: 278-284
22. Kamara MT, Amadou I, Tarawalie F, Huiming Z. Effect of enzymatic hydrolysis on the functional properties of foxtail millet (Setaria italica L.) proteins. International Journal of Food Science and Technology. 2010 ; 45: 1175-1183
23. Kamara MT, Zhou H, Zhu K, Amadou I, Tarawalie F. Comparative study of chemical composition and physicochemical properties of two varieties of defatted foxtail millet flour grown in China. American Journal of Food Technology. 2009a ; 4: 255-267
24. Kamara MT, Zhou H, Zhu K. Extraction, characterization and nutritional properties of two varieties of defatted foxtail millet flour (Setaria italica L) grown in China. Asian Journal of Biochemistry. 2009b ; 4: 88-98
25. Kamara MT, Zhu K, Amadou I, Tarawalie F, Zhou H. Functionality, in vitro digestibility and physicochemical properties of two varieties of defatted foxtail millet protein concentrates. International Journal of Molecular Sciences. 2009c ; 10: 5224-5238
26. Kasaoka S, Oh-Hashi A, Morita T, Kiriyama S. Nutritional characterization of millet protein concentrates produced by a heat-stable α-amylase digestion. Nutrition Research. 1999 ; 19 (6). 899-910
27. Krishnan R, Dharmaraj U, Manohar RS, Malleshi NG. Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food Chemistry. 2011 ; 129: 499-506
28. Labanda J, Llorens J. A structural model for thixotropy of colloidal dispersions. Rheologica Acta. 2006 ; 45: 305-314
29. Lazaridou A, Biliaderis CG, Bacandritsos N, Sabatini AG. Composition, thermal and rheological behaviour of selected Greek honeys. Journal of Food Engineering. 2004 ; 64: 9-21
30. Lorenz K, Dilsaver W. Rheological properties and food applications of proso millet flours. Cereal Chemistry. 1980 ; 57 (1). 21-24
31. Nikolic N, Radulovic N, Momcilovic B, Nikolic G, Lazic M, Todorovic Z. Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture. European Food Research and Technology. 2008 ; 227: 1543-1548
32. Ramírez-Wong B, Walker CE, Ledesma-Osuna AI, Torres PI, Medina-Rodríguez CL, López-Ahumada GA, et al. Effect of flour extraction rate on white and red winter wheat flour compositions and tortilla texture. Cereal Chemistry. 2007 ; 84 (3). 207-213
33. Rosell CM, Foegeding A. Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment. Food Hydrocolloids. 2007 ; 21: 1092-1100
34. Rosell CM, Collar C, Haros M. Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocolloids. 2007 ; 21: 452-462
35. Rosell CM, Marco C, García-Alvárez J, Salazar J. Rheological properties of rice-soybean protein composite flours assessed by Mixolab and ultrasound. Journal of Food Process Engineering. 2011 ; 34: 1838-1859
36. Rosell CM, Santos E, Collar C. Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab. European Food Research and Technology. 2010 ; 231: 535-544
37. Sedej I, Sakač M, MandiA, Mišan A, Tumbas V, Hadnaev M. Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions. Journal of Cereal Science. 2011 ; 54 (3). 347-353
38. Sliwinski EL, Kolsterb P, van Vlieta T. On the relationship between large-deformation properties of wheat flour dough and baking quality. Journal of Cereal Science. 2004 ; 39: 231-245
39. Sullivan P, O'Flaherty J, Brunton N, Arendt E, Gallagher E. The utilisation of barley middlings to add value and health benefits to white breads. Journal of Food Engineering. 2011 ; 105 (3). 493-502
40. Sun H, Yan S, Jiang W, Li G, MacRitchie F. Contribution of lipid to physicochemical properties and Mantou-making quality of wheat flour. Food Chemistry. 2010 ; 121: 332-337
41. Zaidul ISM, Yamauchi H, Kim SJ, Hashimoto N, Noda T. RVA study of mixtures of wheat flour and potato starches with different phosphorus contents. Food Chemistry. 2007 ; 102: 1105-1111