Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread
- Autores
- Navarro, José Luis; Moiraghi, Malena; Quiroga, Fernanda Micaela; Leon, Alberto Edel; Steffolani, Maria Eugenia
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work is to study the effect of particle size and shape of wholegrain flour on the interaction among the different components, water distribution, dough rheology and bread volume.Experimental approach. Wholewheat flour of three varieties (Klein Rayo, Fuste and INTA 815) was obtained in cyclonic, hammer and roller mills. The characteristics of wholewheat flour were explored, and the water distribution and rheological properties of dough were determined by thermogravimetric analysis and Mixolab test, respectively. Finally, microscale bread was prepared.Results and conclusions. The amount of water-soluble pentosans, damaged starch and wet gluten was affected by the milling procedure. Regarding dough rheological properties, wholewheat flour obtained in hammer mill had the lowest water absorption capacity and the highest developing time. This result could be mainly attributed to particle shape in these samples with large amount of endosperm attached to the bran, hindering protein unfolding. Thermogravimetric analysis showed that both fine and large bran particle size seem to have the same effect on water properties in wholewheat dough during heating. Bread made with Klein Rayo variety had the highest specific volume, indicating that wheat with high protein content and breadmaking quality is needed to make wholewheat bread. The results of this work showed that particle shape, rather than particle size, affected the quality of wholewheat flour for breadmaking.Novelty and scientific contribution. Milling type and particle shape of the wholewheat flour had a greater effect than the wheat variety. Thus, the wholegrain milling process should be carefully selected taking into account the shape of the produced particle. This may open new opportunities for developing wholewheat bread with better acceptance by consumers.
Fil: Navarro, José Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Moiraghi, Malena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Quiroga, Fernanda Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina - Materia
-
BREAD VOLUME
PARTICLE SIZE AND SHAPE
THERMOGRAVIMETRIC ANALYSIS
WHOLEGRAIN MILLING
WHOLEWHEAT FLOUR - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/144594
Ver los metadatos del registro completo
id |
CONICETDig_e6f726e4f9ac2478f4cb04f8155e60c2 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/144594 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of breadNavarro, José LuisMoiraghi, MalenaQuiroga, Fernanda MicaelaLeon, Alberto EdelSteffolani, Maria EugeniaBREAD VOLUMEPARTICLE SIZE AND SHAPETHERMOGRAVIMETRIC ANALYSISWHOLEGRAIN MILLINGWHOLEWHEAT FLOURhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work is to study the effect of particle size and shape of wholegrain flour on the interaction among the different components, water distribution, dough rheology and bread volume.Experimental approach. Wholewheat flour of three varieties (Klein Rayo, Fuste and INTA 815) was obtained in cyclonic, hammer and roller mills. The characteristics of wholewheat flour were explored, and the water distribution and rheological properties of dough were determined by thermogravimetric analysis and Mixolab test, respectively. Finally, microscale bread was prepared.Results and conclusions. The amount of water-soluble pentosans, damaged starch and wet gluten was affected by the milling procedure. Regarding dough rheological properties, wholewheat flour obtained in hammer mill had the lowest water absorption capacity and the highest developing time. This result could be mainly attributed to particle shape in these samples with large amount of endosperm attached to the bran, hindering protein unfolding. Thermogravimetric analysis showed that both fine and large bran particle size seem to have the same effect on water properties in wholewheat dough during heating. Bread made with Klein Rayo variety had the highest specific volume, indicating that wheat with high protein content and breadmaking quality is needed to make wholewheat bread. The results of this work showed that particle shape, rather than particle size, affected the quality of wholewheat flour for breadmaking.Novelty and scientific contribution. Milling type and particle shape of the wholewheat flour had a greater effect than the wheat variety. Thus, the wholegrain milling process should be carefully selected taking into account the shape of the produced particle. This may open new opportunities for developing wholewheat bread with better acceptance by consumers.Fil: Navarro, José Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Moiraghi, Malena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Quiroga, Fernanda Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2020-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/144594Navarro, José Luis; Moiraghi, Malena; Quiroga, Fernanda Micaela; Leon, Alberto Edel; Steffolani, Maria Eugenia; Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 58; 3; 7-2020; 325-3361330-98621334-2606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.58.03.20.6766info:eu-repo/semantics/altIdentifier/url/https://pubmed.ncbi.nlm.nih.gov/33281488/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:40:18Zoai:ri.conicet.gov.ar:11336/144594instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:40:18.641CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread |
title |
Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread |
spellingShingle |
Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread Navarro, José Luis BREAD VOLUME PARTICLE SIZE AND SHAPE THERMOGRAVIMETRIC ANALYSIS WHOLEGRAIN MILLING WHOLEWHEAT FLOUR |
title_short |
Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread |
title_full |
Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread |
title_fullStr |
Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread |
title_full_unstemmed |
Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread |
title_sort |
Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread |
dc.creator.none.fl_str_mv |
Navarro, José Luis Moiraghi, Malena Quiroga, Fernanda Micaela Leon, Alberto Edel Steffolani, Maria Eugenia |
author |
Navarro, José Luis |
author_facet |
Navarro, José Luis Moiraghi, Malena Quiroga, Fernanda Micaela Leon, Alberto Edel Steffolani, Maria Eugenia |
author_role |
author |
author2 |
Moiraghi, Malena Quiroga, Fernanda Micaela Leon, Alberto Edel Steffolani, Maria Eugenia |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
BREAD VOLUME PARTICLE SIZE AND SHAPE THERMOGRAVIMETRIC ANALYSIS WHOLEGRAIN MILLING WHOLEWHEAT FLOUR |
topic |
BREAD VOLUME PARTICLE SIZE AND SHAPE THERMOGRAVIMETRIC ANALYSIS WHOLEGRAIN MILLING WHOLEWHEAT FLOUR |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work is to study the effect of particle size and shape of wholegrain flour on the interaction among the different components, water distribution, dough rheology and bread volume.Experimental approach. Wholewheat flour of three varieties (Klein Rayo, Fuste and INTA 815) was obtained in cyclonic, hammer and roller mills. The characteristics of wholewheat flour were explored, and the water distribution and rheological properties of dough were determined by thermogravimetric analysis and Mixolab test, respectively. Finally, microscale bread was prepared.Results and conclusions. The amount of water-soluble pentosans, damaged starch and wet gluten was affected by the milling procedure. Regarding dough rheological properties, wholewheat flour obtained in hammer mill had the lowest water absorption capacity and the highest developing time. This result could be mainly attributed to particle shape in these samples with large amount of endosperm attached to the bran, hindering protein unfolding. Thermogravimetric analysis showed that both fine and large bran particle size seem to have the same effect on water properties in wholewheat dough during heating. Bread made with Klein Rayo variety had the highest specific volume, indicating that wheat with high protein content and breadmaking quality is needed to make wholewheat bread. The results of this work showed that particle shape, rather than particle size, affected the quality of wholewheat flour for breadmaking.Novelty and scientific contribution. Milling type and particle shape of the wholewheat flour had a greater effect than the wheat variety. Thus, the wholegrain milling process should be carefully selected taking into account the shape of the produced particle. This may open new opportunities for developing wholewheat bread with better acceptance by consumers. Fil: Navarro, José Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Moiraghi, Malena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Quiroga, Fernanda Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina |
description |
Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work is to study the effect of particle size and shape of wholegrain flour on the interaction among the different components, water distribution, dough rheology and bread volume.Experimental approach. Wholewheat flour of three varieties (Klein Rayo, Fuste and INTA 815) was obtained in cyclonic, hammer and roller mills. The characteristics of wholewheat flour were explored, and the water distribution and rheological properties of dough were determined by thermogravimetric analysis and Mixolab test, respectively. Finally, microscale bread was prepared.Results and conclusions. The amount of water-soluble pentosans, damaged starch and wet gluten was affected by the milling procedure. Regarding dough rheological properties, wholewheat flour obtained in hammer mill had the lowest water absorption capacity and the highest developing time. This result could be mainly attributed to particle shape in these samples with large amount of endosperm attached to the bran, hindering protein unfolding. Thermogravimetric analysis showed that both fine and large bran particle size seem to have the same effect on water properties in wholewheat dough during heating. Bread made with Klein Rayo variety had the highest specific volume, indicating that wheat with high protein content and breadmaking quality is needed to make wholewheat bread. The results of this work showed that particle shape, rather than particle size, affected the quality of wholewheat flour for breadmaking.Novelty and scientific contribution. Milling type and particle shape of the wholewheat flour had a greater effect than the wheat variety. Thus, the wholegrain milling process should be carefully selected taking into account the shape of the produced particle. This may open new opportunities for developing wholewheat bread with better acceptance by consumers. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/144594 Navarro, José Luis; Moiraghi, Malena; Quiroga, Fernanda Micaela; Leon, Alberto Edel; Steffolani, Maria Eugenia; Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 58; 3; 7-2020; 325-336 1330-9862 1334-2606 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/144594 |
identifier_str_mv |
Navarro, José Luis; Moiraghi, Malena; Quiroga, Fernanda Micaela; Leon, Alberto Edel; Steffolani, Maria Eugenia; Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 58; 3; 7-2020; 325-336 1330-9862 1334-2606 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.58.03.20.6766 info:eu-repo/semantics/altIdentifier/url/https://pubmed.ncbi.nlm.nih.gov/33281488/ |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
University of Zagreb. Faculty of Food Technology and Biotechnology |
publisher.none.fl_str_mv |
University of Zagreb. Faculty of Food Technology and Biotechnology |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1844614430578442240 |
score |
13.070432 |