NIR Transmittance Estimation of Free Lipid Content and Its Glycolipid and Digalactosyldiglyceride Contents Using Wheat Flour Lipid Extracts
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ABSTRACT Free lipids (FL) in 72 hard winter wheat flours were extracted and dissolved in hexane. Absorbance (log 1/T) values were measured using a scanning spectrophotometer with a 2‐mm cuvette, and used to develop calibration models for estimating flour FL content and glycolipid (GL) and digalactosyldiglyceride (DGDG) contents. Fifty‐one calibration samples were selected based on the cutoff point of 0.3 of Mahalanobis distance, and the remaining twenty‐one samples were used for validation. The best model for the estimation of FL content showed coefficients of determination ( R 2 ) of 0.95 for the calibration set and R 2 = 0.89 for the validation set. Glycolipid contents could be estimated by a model which had R 2 = 0.87 for the calibration set and R 2 = 0.89 for the validation set. For DGDG, the best model showed R 2 = 0.94 for the calibration set and R 2 = 0.88 for the validation set.Keywords:
Cuvette
Absorbance
Mahalanobis distance
Content (measure theory)
Barley flour
The present study aimed to investigate the effect of diet with wheat flour bread mixed with barley flour on blood glucose of healthy and diabetes (dependent and non-dependent), and the degree of satisfaction of individuals for the final product of bread. For achieve this purpose, the preparation of bread from wheat flour (72% extraction) mixed with barley flour proportions 30%, 50% and 70% were used, and was measured by how individuals was willing to bread mixture through the sensory evaluation. Also, the levels of sugar were measured in the blood of the sample which formed in the final phase of the 7 healthy, 6 persons of diabetics dependent on insulin and 6 persons of diabetic nonaccredited. Data were taken from the average body mass index and the average of age of this sample. Also, the evaluation of the impact of mix proportions were determined for the chemical composition of the bread products as compared with bread of wheat flour. As well as rheological properties of flour blends examined and compared to wheat flour 100%. The results indicated that there were a significant differences in the average levels of blood sugar for bread mixture by 30% and 50% as compared to the bread of wheat flour only, this has emerged to high content of fiber in bread which were made of barley than wheat bread. It could be concluded from the above that wheat flour bread mixed with barley flour proportions of 30% and 50% can be beneficial to the healthy and with diabetes (dependent and non- dependent) and acceptable to them.
Barley flour
Whole wheat
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Abstract Some chemical and rheological properties of local barley varieties were investigated. Overall, the moisture, protein, fat, ash, and fiber content of the barley flour was higher than that of wheat flour. Different varieties of composite flour were created by partially substituting 10%, 15%, and 20% barley flour for wheat flour. This increased the arrival time to line 500. B.U. maturity time and critical kneading coefficient measured by Farinograph device, and the increase in fermentation gas pressure values measured by fermentation pressure gauge for dough of compound flour with different replacement ratios. As shown the amylograph results reveal that a drop in the temperature of the beginning of gelatinization of the composite flour solution and the rates of maximum viscosity of the composite flour, the rates of the flour water absorption, period of stability measured by the farinograph, the rates of the dough and resistance to extension and the area measured by the extensograph of composite flour dough. With increased barley flour substitution, the quality and acceptability of dough declined. However, the quality of composite flours including 10% and 15% barley flour was satisfactory.
Farinograph
Barley flour
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The present study aimed to investigate the effect of diet with wheat flour bread mixed with barley flour on blood glucose of healthy and diabetes (dependent and non-dependent), and the degree of satisfaction of individuals for the final product of bread. For achieve this purpose, the preparation of bread from wheat flour (72% extraction) mixed with barley flour proportions 30%, 50% and 70% were used, and was measured by how individuals was willing to bread mixture through the sensory evaluation. Also, the levels of sugar were measured in the blood of the sample which formed in the final phase of the 7 healthy, 6 persons of diabetics dependent on insulin and 6 persons of diabetic non-accredited. Data were taken from the average body mass index and the average of age of this sample. Also, the evaluation of the impact of mix proportions were determined for the chemical composition of the bread products as compared with bread of wheat flour. As well as rheological properties of flour blends examined and compared to wheat flour 100%. The results indicated that there were a significant differences in the average levels of blood sugar for bread mixture by 30% and 50% as compared to the bread of wheat flour only, this has emerged to high content of fiber in bread which were made of barley than wheat bread. It could be concluded from the above that wheat flour bread mixed with barley flour proportions of 30% and 50% can be beneficial to the healthy and with diabetes (dependent and non- dependent) and acceptable to them.
Barley flour
Farinograph
Whole wheat
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Abstract An immunological method for detection of barley contamination in wheat flour was developed. a rabbit antiserum to barley proteins was tested against different protein concentrations of barley and wheat extracts by the immunodiffusion technique. It was possible to identify with barley a typical precipitin band which is not present with wheat flour. the barley antiserum was then adsorbed by wheat and tested against wheat proteins contaminated with barley proteins at different concentrations. the results indicated that it is possible to detect a contamination of 5 % of barley proteins in wheat proteins. Samples of commercially available barley and wheat flour were also tested on agar plates against the barley anti‐serum adsorbed from wheat. Again it was possible to detect a contamination of 5% of barley flour in wheat flour. It appears that this is a simple but specific immunological method suitable for routine testing.
Immunodiffusion
Barley flour
Precipitin
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Farinograph
Barley flour
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Barley is a good source of dietary fiber, β-glucan, which confer a number of human health benefits. The properties of a white wheat bread could be changed by adding regular and waxy barley flour in small amounts to a white wheat bread recipe. The objectives were to replace wheat flour with different levels of regular and waxy barley flour, and to examine their effects on bread qualities. Barley grains, Sassal(SS) as regular andSachalssal(SCS) as waxy cultivars, were ground usinga hammer mill equipped with 0.8 mm screen. A commercial bread wheat flour (WF) was used as a base flour. The blends with three levels (10, 20, 30%) of barley flour substitution were prepared, and the baking process was followed by the AACC official 10-10A. When barley flour substitution increased, beta-glucan was significantly increased: the highest beta-glucan in the waxy barley flour blends (0.1% in WF, 1.91% in 30% SCS). While WF bread had the highest loaf volume, substituting 20% SS did not statistically (p<0.05) affect the loaf volume, however a significantly lower loaf volume at 30% barley flour. On the other hand, the loaf volume of SCS breads lowered significantly by substitution statistically. The hardness and chewiness increased by replacing barley flour from 10 to 30% progressively: a remarkable increase in adhesiveness at 30% SCS bread. From the results, substitution of 10% barley flour regardless of regular and waxy did not affect bread volume and firmness, being suitable to use 20% SS barley flour without a significant change in loaf volume. From the nutritional point of view, substituting barley flour up to 20% would be an effective way to increase the dietary fiber on white wheat based breads.
Chewiness
Barley flour
Bread making
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Whole wheat flour was replaced with whole barley flour at levels of 28, 56 and 84 g/100 g to prepare chapattis and their antioxidant properties were evaluated before and after baking. The total phenolic content (TPC) in wheat flour was 2062 μg ferulic acid equivalents/g, total flavonoid content (TFC) was 966 μg catechin equivalents/g and antioxidant activity was 12.3% and they increased by 57.1, 101 and 22.6%, respectively upon incorporating barley flour at the highest level. Baking significantly decreased the TPC by up to 17.0% and TFC by up to 30.7% however the AOA increased by 13%. Barley flour incorporation significantly increased the reducing power which upon baking showed an insignificant decrease. Polyphenol oxidase (PPO) activity significantly increased by up to 109% upon incorporating barley flour however baking lowered PPO activity by 67.9%. Chapattis containing barley flour can be used to deliver the bioactive components of barley.
Barley flour
Whole wheat
Coumaric acid
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With wheat flour imported and domestic wheat cereals produced in the country, and the potato tuber, a rheological study was performed to determine the most suitable proportions of substitution of wheat flour imported with the latter and its feasibility for making bread. We worked in mixtures of flour, wheat CWRS # 1 (red spring wheat in western Canada) Cañicapa barley flour, wheat and potato Cojitambo Gabriela, from Ecuadorian cultures in proportions of 10, 20 and 30% (p / p). Masses from mixtures of flours were analyzed on a Brabender Farinograph, in order to determine the water absorption, development time, stability and rate of tolerance with a view to selecting the flour blends that have a behavior similar to CWRS wheat flour # 1. The best mixtures found were: wheat flour # 1 CWRS replaced with 10, 20 and 30% barley flour Cañicapa, and the mixture of wheat flour # 1 CWRS wheat flour in Cojitambo 30%. These flour mixes selected were also subjected to rheological analysis of their masses using a computer Mixolab. The breads made from flours selected were evaluated in a sensory panel. The breads more accepted by consumers were those containing 20 and 30% barley, followed by the group of those made with imported wheat with 30% wheat Cojitambo, and containing 10% of barley flour.
Farinograph
Barley flour
Solanum tuberosum
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Based on the determination of the main component of naked barley,the farinograph and dough tensile properties of naked barley flour and wheat flour mixed with different ratio were studied.The results indicated that the farinograph curves of naked barley flour mixed with wheat flour of 10%,20%,30% and 40%,were not complete.In tensile testing,with the increasing of wheat flour,the trend of resistance,extensibility,area and tensile ratio were increasing.When the content of wheat flour was during 10%~30%,the trend of dough resistance was slowly decreasing.
Farinograph
Barley flour
Texture (cosmology)
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