Effect of Wheat Flour Extraction Rates on Flour Composition, Farinographic Characteristics and Sensory Perception of Sourdough Naans
The effect of wheat flour extraction rates on flour
composition, farinographic characteristics and the quality of
sourdough naans was investigated. The results indicated that by
increasing the extraction rate, the amount of protein, fiber, fat and
ash increased, whereas moisture content decreased. Farinographic
characteristic like water absorption and dough development time
increased with an increase in flour extraction rate but the dough
stabilities and tolerance indices were reduced with an increase in
flour extraction rates. Titratable acidity for both sourdough and
sourdough naans also increased along with flour extraction rate. The
study showed that overall quality of sourdough naans were affected
by both flour extraction rate and starter culture used. Sensory
analysis of sourdough naans revealed that desirable extraction rate
for sourdough naan was 76%.
[1] K. Dewettinck, F. Van Bockstaele, B. Kuhne, D. Van de Walle, T. M.
Courtens, and X. Gellynck, "Nutritional value of bread: Influence of
processing, food interaction and consumer perception," J. Cereal. Sci.,
vol. 48, pp. 243-257, 2008.
[2] F. M. Anjum, and C. E. Walker, "A review on the significance of starch
and protein to wheat kernel hardness," J. Sci. Food Agric., vol. 56, pp. 1-
13, 1991.
[3] J. Qarooni, Flat Bread Technology. Chapman and Hall, New York,
USA, pp. 99-101, 1996.
[4] C. Thiele, M. G. Ganzle, and R. F. Vogel, "Contribution of sourdough
lactobacilli, yeast and cereal enzymes to the generation of amino acids in
dough relevant for bread flavor," Cereal Chem., vol. 79, pp. 45-51,
2002.
[5] P. Lavermicocca, F. Valerio, A. Evidente, S. Lazzaroni, A. Corsetti, and
M. Gobbetti, "Purification and characterization of novel antifungal
compounds from sourdough the Lactobacillus plantarum 21B," Appl.
Environ. Microbiol., vol. 66, pp. 4084-4090, 2000.
[6] M. A. Martinez-Anaya, "Factors influencing the quality of wheat
sourdough processes, and the use of chemometrics in quality
assessment," Rev Esp Cienc Tecnol Ailment., vol. 34, pp. 469-493,
1994.
[7] J. M. Brummer, and K. Lorenz, "European developments in wheat
sourdoughs," Cereal Food World., vol. 36, pp. 310-314, 1991.
[8] R. H. Matthews, and M. Y. Workman, "Nutrient composition of
selected wheat products" Cereal Chem., vol. 54, pp. 1115-1123, 1977.
[9] R. A. Orth, and K. C. Mander, "Effect of milling yield on lour
composition and bread making quality" Cereal Chem., vol. 62, pp. 441-
446, 1975.
[10] D. W. Kent, and A. J. E. Amos, Modern Cereal Chemistry. 6th ed. Food,
Trade Press Ltd. London, pp. 2-10, 1967.
[11] Y. Pomemnz, M. D. Shogren, K. F. Finney, and D. B. Bechtel, "Fiber in
bread making effects on functional properties," Cereal Chem., vol. 54,
pp. 25-41, 1977.
[12] Y. Pomeranz, Wheat Chemistry and Technology, vol. 2. American
association of cereal chemists Inc., St. Paul, Minnesota, pp. 99-101,
1988.
[13] R. Venkateswara, G. D. Indrani, and S. R. Shupalekar, "Effect of milling
methods and extraction rate on the chemical, rheological and bread
making characteristics of wheat flours," J. Food. Sci. Technol., vol. 22,
pp. 38-42, 1985.
[14] J. Qarooni, E. S. Posner, and J. G. Ponte, "Production of tanoor bread
with hard white and other US wheats," Lebnsm. Wiss. Technol., vol. 26,
pp. 100-106, 1993.
[15] J. Qarooni, R. Bequetter, and C. Deyoe, "The performance of U.S. hard
whit wheat : effect of milling extraction on flour, pan bread, tortilla, and
pita (arabic) bread quality," Lebnsm. Wiss. Technol., vol. 27, pp. 270-
277, 1994.
[16] AACC, Approved Methods of American Association of Cereal
Chemists. 15th ed. Am. Assoc. Cereal Chem, Arlington, USA, 2000.
[17] B. Hansen, and A. Hansen, "Volatile compounds in wheat sourdoughs
produced by lactic acid bacteria and sourdough yeasts," Z. Leben. Unter.
Fors., vol. 198, pp. 202-209, 1994.
[18] D. Lefebvre, V. Gabriel, Y. Vayssier, and C. Fantange-Faucher,
"Simultaneous HPLC determination of sugars, organic acids and ethanol
in sourdough process," Lebensm. Technol. Vol. 35, pp. 407-414, 2002.
[19] D. G. Land, and R. Shepherd, "Scaling and Ranking Methods," in J. R.
Piggott, ed., Sensory Analysis of Foods, Elsevier Applied Science,
London, pp. 155-185, 1988.
[20] R. G. D. Steel, J. H. Torrie, and D. A. Dickey, Principles and Procedures
of Statistics; A Bio-Metrical Approach, 3rd ed., McGraw Hill Book Co.,
Inc. New York, 1997.
[21] B. Ramirez-Wong, C. E. Walker, A. I. Osuna-Ledsma, and P. I. Torres,
"Effect of flour extraction rate on white and red winter wheat flour
composition and tortilla texture," Cereal Chem., vol. 83, pp. 207-213,
2007.
[22] H. Rao, P. K. Leelavathi, and S. R. Shurpalekar, "Comparative studies
on atta (whole wheat flour) and resultant atta by product of roller milling
industry," J. Food Sci.,Tech., vol. 21, 1983.
[23] M. H. Azizi, S. M. Sayeddin, and S. H. Payghambardoost, "Effect of
flour extraction rate on flour composition, dough rheology
characteristics and quality of flat breads," J. Agric. Sci. Technol., vol. 8,
pp. 323-330, 2006.
[24] R. Vetrimani, M. L. Sudha, and P. H. Rao, "Effect of extraction rate of
wheat flour on the quality of vermicelli," Food Res. Int., vol. 38, pp.
411-416, 2005.
[25] E. K. Arendt, A. M. Ryan, and F. D. Bello, "Impact of sourdough on the
texture of bread," Food Microbiol., vol. 24, pp. 165-174, 2007.
[26] W. Roecken, and P. A. Voysey, "Sourdough fermentation in bread
making," J. Appl. Bact. Suppl., vol. 79, pp. 38-48, 1995.
[27] J. M. Brummer, and W. Seibel, "Verarbeitungseigenschaften von
Weizen aus extensiviertem Anbau," Getreide Mehl Brot., vol. 45, pp.
336-341, 1991.
[28] M. A. Martinez-Anaya, B. P. Pitarch, C. "Bayarri, and Benedito de
Barber. Microflora of sourdoughs of wheat flour bread and interaction
between yeasts and lactic acid bacteria in wheat dough and their effects
on bread quality," Cereal Chem., vol. 67, pp. 85-91, 1990.
[29] O. Rouzaud, and M. Martinez-Anaya, "Relationship between
biochemical and quality related characteristics of breads, resulting from
the interaction of flour, microbial starter and the type of process," Z.
Lebemsm. Unters. Forch., vol. 204, pp. 321-326, 1997.
[30] Y. H. Park, L. H. Jung, and E. R. Jeon, "Quality characteristics of bread
using sourdough," J. Food. Sci. Nut., vol. 33, pp. 323-327, 2006.
[31] Z. Farooq, S. U. Rehman, and M. Q. Bilal, "Suitability of wheat
varieties/lines for the production of leavened flat bread (Naan)," J. Res.
Sci., vol. 12, pp. 171-179, 2001.
[1] K. Dewettinck, F. Van Bockstaele, B. Kuhne, D. Van de Walle, T. M.
Courtens, and X. Gellynck, "Nutritional value of bread: Influence of
processing, food interaction and consumer perception," J. Cereal. Sci.,
vol. 48, pp. 243-257, 2008.
[2] F. M. Anjum, and C. E. Walker, "A review on the significance of starch
and protein to wheat kernel hardness," J. Sci. Food Agric., vol. 56, pp. 1-
13, 1991.
[3] J. Qarooni, Flat Bread Technology. Chapman and Hall, New York,
USA, pp. 99-101, 1996.
[4] C. Thiele, M. G. Ganzle, and R. F. Vogel, "Contribution of sourdough
lactobacilli, yeast and cereal enzymes to the generation of amino acids in
dough relevant for bread flavor," Cereal Chem., vol. 79, pp. 45-51,
2002.
[5] P. Lavermicocca, F. Valerio, A. Evidente, S. Lazzaroni, A. Corsetti, and
M. Gobbetti, "Purification and characterization of novel antifungal
compounds from sourdough the Lactobacillus plantarum 21B," Appl.
Environ. Microbiol., vol. 66, pp. 4084-4090, 2000.
[6] M. A. Martinez-Anaya, "Factors influencing the quality of wheat
sourdough processes, and the use of chemometrics in quality
assessment," Rev Esp Cienc Tecnol Ailment., vol. 34, pp. 469-493,
1994.
[7] J. M. Brummer, and K. Lorenz, "European developments in wheat
sourdoughs," Cereal Food World., vol. 36, pp. 310-314, 1991.
[8] R. H. Matthews, and M. Y. Workman, "Nutrient composition of
selected wheat products" Cereal Chem., vol. 54, pp. 1115-1123, 1977.
[9] R. A. Orth, and K. C. Mander, "Effect of milling yield on lour
composition and bread making quality" Cereal Chem., vol. 62, pp. 441-
446, 1975.
[10] D. W. Kent, and A. J. E. Amos, Modern Cereal Chemistry. 6th ed. Food,
Trade Press Ltd. London, pp. 2-10, 1967.
[11] Y. Pomemnz, M. D. Shogren, K. F. Finney, and D. B. Bechtel, "Fiber in
bread making effects on functional properties," Cereal Chem., vol. 54,
pp. 25-41, 1977.
[12] Y. Pomeranz, Wheat Chemistry and Technology, vol. 2. American
association of cereal chemists Inc., St. Paul, Minnesota, pp. 99-101,
1988.
[13] R. Venkateswara, G. D. Indrani, and S. R. Shupalekar, "Effect of milling
methods and extraction rate on the chemical, rheological and bread
making characteristics of wheat flours," J. Food. Sci. Technol., vol. 22,
pp. 38-42, 1985.
[14] J. Qarooni, E. S. Posner, and J. G. Ponte, "Production of tanoor bread
with hard white and other US wheats," Lebnsm. Wiss. Technol., vol. 26,
pp. 100-106, 1993.
[15] J. Qarooni, R. Bequetter, and C. Deyoe, "The performance of U.S. hard
whit wheat : effect of milling extraction on flour, pan bread, tortilla, and
pita (arabic) bread quality," Lebnsm. Wiss. Technol., vol. 27, pp. 270-
277, 1994.
[16] AACC, Approved Methods of American Association of Cereal
Chemists. 15th ed. Am. Assoc. Cereal Chem, Arlington, USA, 2000.
[17] B. Hansen, and A. Hansen, "Volatile compounds in wheat sourdoughs
produced by lactic acid bacteria and sourdough yeasts," Z. Leben. Unter.
Fors., vol. 198, pp. 202-209, 1994.
[18] D. Lefebvre, V. Gabriel, Y. Vayssier, and C. Fantange-Faucher,
"Simultaneous HPLC determination of sugars, organic acids and ethanol
in sourdough process," Lebensm. Technol. Vol. 35, pp. 407-414, 2002.
[19] D. G. Land, and R. Shepherd, "Scaling and Ranking Methods," in J. R.
Piggott, ed., Sensory Analysis of Foods, Elsevier Applied Science,
London, pp. 155-185, 1988.
[20] R. G. D. Steel, J. H. Torrie, and D. A. Dickey, Principles and Procedures
of Statistics; A Bio-Metrical Approach, 3rd ed., McGraw Hill Book Co.,
Inc. New York, 1997.
[21] B. Ramirez-Wong, C. E. Walker, A. I. Osuna-Ledsma, and P. I. Torres,
"Effect of flour extraction rate on white and red winter wheat flour
composition and tortilla texture," Cereal Chem., vol. 83, pp. 207-213,
2007.
[22] H. Rao, P. K. Leelavathi, and S. R. Shurpalekar, "Comparative studies
on atta (whole wheat flour) and resultant atta by product of roller milling
industry," J. Food Sci.,Tech., vol. 21, 1983.
[23] M. H. Azizi, S. M. Sayeddin, and S. H. Payghambardoost, "Effect of
flour extraction rate on flour composition, dough rheology
characteristics and quality of flat breads," J. Agric. Sci. Technol., vol. 8,
pp. 323-330, 2006.
[24] R. Vetrimani, M. L. Sudha, and P. H. Rao, "Effect of extraction rate of
wheat flour on the quality of vermicelli," Food Res. Int., vol. 38, pp.
411-416, 2005.
[25] E. K. Arendt, A. M. Ryan, and F. D. Bello, "Impact of sourdough on the
texture of bread," Food Microbiol., vol. 24, pp. 165-174, 2007.
[26] W. Roecken, and P. A. Voysey, "Sourdough fermentation in bread
making," J. Appl. Bact. Suppl., vol. 79, pp. 38-48, 1995.
[27] J. M. Brummer, and W. Seibel, "Verarbeitungseigenschaften von
Weizen aus extensiviertem Anbau," Getreide Mehl Brot., vol. 45, pp.
336-341, 1991.
[28] M. A. Martinez-Anaya, B. P. Pitarch, C. "Bayarri, and Benedito de
Barber. Microflora of sourdoughs of wheat flour bread and interaction
between yeasts and lactic acid bacteria in wheat dough and their effects
on bread quality," Cereal Chem., vol. 67, pp. 85-91, 1990.
[29] O. Rouzaud, and M. Martinez-Anaya, "Relationship between
biochemical and quality related characteristics of breads, resulting from
the interaction of flour, microbial starter and the type of process," Z.
Lebemsm. Unters. Forch., vol. 204, pp. 321-326, 1997.
[30] Y. H. Park, L. H. Jung, and E. R. Jeon, "Quality characteristics of bread
using sourdough," J. Food. Sci. Nut., vol. 33, pp. 323-327, 2006.
[31] Z. Farooq, S. U. Rehman, and M. Q. Bilal, "Suitability of wheat
varieties/lines for the production of leavened flat bread (Naan)," J. Res.
Sci., vol. 12, pp. 171-179, 2001.
@article{"International Journal of Biological, Life and Agricultural Sciences:51683", author = "Ghulam Mueen-ud-Din and Salim-ur-Rehman and Faqir M. Anjum and Haq Nawaz and Mian A. Murtaza", title = "Effect of Wheat Flour Extraction Rates on Flour Composition, Farinographic Characteristics and Sensory Perception of Sourdough Naans", abstract = "The effect of wheat flour extraction rates on flour
composition, farinographic characteristics and the quality of
sourdough naans was investigated. The results indicated that by
increasing the extraction rate, the amount of protein, fiber, fat and
ash increased, whereas moisture content decreased. Farinographic
characteristic like water absorption and dough development time
increased with an increase in flour extraction rate but the dough
stabilities and tolerance indices were reduced with an increase in
flour extraction rates. Titratable acidity for both sourdough and
sourdough naans also increased along with flour extraction rate. The
study showed that overall quality of sourdough naans were affected
by both flour extraction rate and starter culture used. Sensory
analysis of sourdough naans revealed that desirable extraction rate
for sourdough naan was 76%.", keywords = "Extraction rates, Farinographic characteristics, Flour composition, Sourdough naans, Wheat flour.", volume = "4", number = "8", pages = "510-7", }
