The purpose of this research was to examine the relationship of the protein and lipid content of soft wheat flour to baking quality and their changes as a result of chlorination. Coker 916, soft red winter wheat, was grown under different fertilization treatments involving rate and application time to alter protein content. One-half of all flour treatments were subjected to chlorination. The lipid and protein content, gliadin and glutenin composition, microstructure, rheological properties, ash, pH and color were examined. Baked angel food cakes were evaluated by volume, tenderness, color, cohesiveness, crumb structure and microstructure (SEM). Gelatinization temperatures of batters were measured by Differential Scanning Calorimetry (DSC). Sensory analysis was judged by quantitative descriptive analysis (QDA). Increased levels of fertilization of the grain increased the protein content (8-11%) of the flour. Cakes from flours of Increased protein content were significantly lower in volume than cakes of flours of lower protein content. Chlorination decreased protein content in flour which affected the glutenin composition in some flours. Gliadin content remained unchanged. Doughs of chlorinated flours were significantly less stable as measured by mixing time stability and mixing time index. Chlorination decreased the unsaturated fatty acid methyl esters (FAME). There was strong correlation between evenness of cell structure and the decrease of fatty acids 18:1, 18:2, and 18:3 with chlorination. Phospholipids which were qualitatively evaluated were implicated with cell evenness. Cakes of chlorinated flours were significantly less in volume and tenderness, but the structure showed complete starch gelatinization, increased whiteness and cell evenness. Sensory data correlated significantly with objective data. Chlorination of flour stabilized the structure of the baked product. Low protein and decreased FAME content improved the baking properties of the flour. Flours of lower protein and a lower lipid content that are chlorinated are recommended for baked products such as cakes and biscuits. / Ph. D.

Yeast breads were prepared with three levels of mashed sweet potato pulp and of mung bean flour. Nine combinations of mashed sweet potato pulp (10, 20, 30 percent), and of mung bean flour (4, 8, 16 percent) substitutions for wheat flour were used to determine the acceptability of these enriched breads. Added liquid was adjusted for moisture in sweet potato pulp. Sensory evaluation data was analyzed by analysis of variance to determine the major effective factor on the acceptability of bread. Objective measurements were used to determine bread volume, percent crude nitrogen, percent ether extractable crude fat, and moisture content of the breads. The sensory evaluation results indicated that the bread quality decreased with increase in the amount of mung bean flour; mashed sweet potato pulp did not affect the bread quality except that the highest level (30 percent) has a slight adverse effect on bread texture. The characteristics of all breads made with mashed sweet potato pulp and mung bean flour varied with the amount of substitute ingredient. In general, mung bean flour affected the acceptability of bread and bread quality. Breads made with 20 percent mashed sweet potato pulp and 4 or 8 percent mung bean flour were judged to have more desirable eating quality. Volume of bread was decreased with increase in the amount of mung bean flour and of mashed sweet potato pulp. The percent crude nitrogen increased with the addition of mung bean flour and decreased with the addition of mashed sweet potato pulp. Bread enriched with 16 percent mung bean flour and 10 percent mashed sweet potato pulp increased in the amount of percent crude nitrogen approximately 16.7 percent compared with the control. Percent ether extractable crude fat content of all breads was low and was varied. Moisture content increased with addition of mung bean flour and mashed sweet potato pulp. / Master of Science

The effects of variation in nitrogen application during two growing seasons to Coker 916, a soft red winter wheat, on wheat grain and flour protein content and bread baking properties were examined. Nitrogen fertilization regimens tested included the single spring application of 168 kg/ha in growth stages 25 or 30, the split spring application of 224 kg/ha in growth stages 25 and 30, and no nitrogen application either in growth stages 25 and 30. Variation in rate of nitrogen application had a more consistent effect on grain and flour protein than did variation in timing. Grain and flour protein content increased with increased nitrogen fertilization. The gliadin to glutenin protein ratio of the flour was reduced as the rate of grain nitrogen application increased. Significant differences were found in the flour gliadin percent protein with variation in spring nitrogen management. Fractionation and resolution of gliadin and glutenin components using SDS-PAGE revealed changes in the relative quantities present of two high molecular weight glutenin subunits (108,000 and 91,000 daltons), one low molecular weight glutenin subunit (40,500 daltons) and the <i>ω</i>-gliadin (44,000 daltons) fraction of experimental flours. Differences in dough rheological properties and baking characteristics of the flour were associated with variation in nitrogen management. Increased nitrogen fertilization resulted in a stronger, more extensible dough with improved mixing tolerance and dough handling characteristics. Increased flour protein was associated with larger bread loaf volume and darker crust color. Sensory panelists found significant differences in the bread crust color, texture and taste, bread aroma, crumb texture and chewiness. This experiment demonstrated that a change in nitrogen management of Coker 916 wheat resulted in a distinct change in protein composition and bread baking properties of experimentally milled flour. / Ph. D.

No description available.

Master of Agribusiness / Department of Agricultural Economics / Bryan Schurle / The milling of wheat into white flour is a high volume, low margin business. Flour is a commodity. Competition is fierce. Over the past several years, there have been several mergers and acquisitions leading to fewer, but larger flour mills. The number of companies in the flour milling business has diminished as well. Flour sold in small packages on the grocery store shelf is but a small part of the business these days. Most flour is sold to commercial bakers in large bags or bulk trucks. The process of milling wheat into white flour consists of numerous variables within an extensive collection of equipment. It is the job of the miller to minimize the negative impact of these variables or at least hold constant as many of these variables as possible while achieving the best efficiency possible. To lessen the effect of these numerous variables on a large extensive system makes for a well running operation. When efficiency is achieved, a flour milling operation can be a profitable venture. A number of the variables that influence efficiency are affected by the amount of flour storage that a flour mill has. This thesis examines the benefits of flour storage as related to flour process efficiencies in milling. With flour mills operating at large output capacities, it is necessary for a flour mill to have adequate bulk flour storage bins as well as the right amount of warehouse space. Changes from one type flour to another in a flour mill require some time and an abundance of intervention by a skilled operator or miller. Having the proper amount of storage space makes it possible to minimize changes as well as the opportunity to optimize production of each specific flour type that is processed on the mill. To justify capital project money to invest in the proper amount of storage can be a challenge. Warehouse space and bulk flour storage can be expensive, and it is difficult to quantify how theoretical improvements will increase production and quality in the end product of flour. Using regression methods, production data obtained from an average sized commercial flour mill was used to estimate the increase in extraction due to a longer length of run allowed by the addition of storage space. By increasing the time a mill stays on a specific wheat mix to a minimum of twenty hours, there is a theoretical increase in extraction of 1.02 percentage points, resulting in wheat savings of over $500,000 per year. This resulting savings on the raw input material showed that capital expenditures on storage can be justified. A positive net present value and good internal rate of return show that the increased efficiency due to longer lengths of run justified the additional expense of the additional storage capacity. As volatility and the price per bushel of grain continue to increase, having the proper plant infrastructure with regard to storage space is of the utmost importance. Other benefits of storage will be realized as well in the area of flour quality and customer service.

Master of Agribusiness / Department of Agricultural Economics / Arlo Biere / The purpose of the research reported in the thesis, here, is to quantify new value added possible in flour milling with the use of the SDmatic monitor, produced and sold by Chopin Technologies SAS. As an employee of Chopin, part of my responsibility is to market the SDmatic. The SDmatic was designed and is marketed to improve flour quality by providing automatic monitoring of starch damage in flour—damaged starch affects dough characteristics, which affects baking quality and the ideal damaged starch differs by type of bakery product. While the SDmatic is so marketed, Chopin, now, realizes that SDmatic might also benefit a flour miller by increasing operational efficiency of the mill, specifically by reducing the electrical energy used in milling. If that can be done, it would improve mill profitability, reduce energy demand and, thus, reduce the pressure on the climate and environment from energy production. To address that possibility, the thesis research studied the relationship between energy usage and damaged starch in the flour and, then, estimated the cost savings possible by using the SDmatic to mill flour to specifications most efficiently. Finally, those results were used to estimate the return on investment in the SDmatic from improved mill efficiency, alone. The research shows improvement in energy efficiency is definitely possible with better management and targeting of the level of starch damage in flour production. Such improved management is possible, today, because SDmatic dramatically reduces the difficulty and time required to measure damaged starch. Such monitoring has not been done in the past because of the cost and time involved with prior methods. SDmatic makes that possible and cost effective, now.

Submitted by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2016-09-19T19:12:31Z No. of bitstreams: 1 Reprodução Não Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5) / Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2016-09-19T19:12:45Z (GMT) No. of bitstreams: 1 Reprodução Não Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5) / Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2016-09-19T19:12:59Z (GMT) No. of bitstreams: 1 Reprodução Não Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5) / Made available in DSpace on 2016-09-19T19:12:59Z (GMT). No. of bitstreams: 1 Reprodução Não Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5) Previous issue date: 2015-07-20 / Não informada / This work aims to analyze the nutritional characteristics superior of the incorporation of peach palm flour (Bactris gasipaes Kunth) and of green banana of the variety terra (Musa sapientum) in partial substitution the wheat flour in the panettone. The green banana flour has great applicability for use in confectionery, bakery, dietary products and baby food. (MANICA 1997 apud Borges et al., 2010, p. 174). The survey consisted an experimental study realized at the dependences National Institute for Amazon Research (INPA). Were developed 03 varieties of panettones, the standard, formulated with 100% wheat flour and two experimentals, one made with partial replacement of 20% of wheat flour for by 10% of peach palm flour and 10% green banana flour ; and another with partial replacement of 30% of wheat flour for 15% peach palm flour and 15% green banana flour. The formulations were subjected to sensory tests aiming to determine the most suitable proportions of wheat flour replaced by the FP e FBV from the point of view of sensory acceptability. It was noted that the panettone showed superior results in nutritional terms. And although they have been verified sensory differences compared at the traditional panettone, the product developed with partial replacement of wheat flour by flour green banana and peach palm had good acceptability. Therefore, the experimental development may be designated as a product of nutritional quality and able to meet the needs of consumers for diversified products , due to the maintenance of much of the original components present in fruits. / Este trabalho tem como objetivo analisar a agregação de características nutricionais superiores ao panetone por meio da incorporação das farinhas de pupunha (Bactris gasipaes Kunth) e banana verde da variedade terra (Musa sapientum) em substituição parcial à farinha de trigo. A farinha de banana verde também apresenta grande aplicabilidade para utilização em produtos de confeitaria, panificação, produtos dietéticos e alimentos infantis. (MANICA, 1997 apud BORGES et al., 2010, p. 174). A pesquisa consistiu em um estudo experimental realizado no Instituto Nacional de Pesquisa da Amazônia (INPA). Foram elaboradas 03 variedades de panetone, o padrão, formulado com 100% de farinha de trigo e dois experimentais, sendo um formulado com a substituição parcial de 20% da farinha de trigo por 10% de farinha de pupunha e 10% farinha de banana verde; e outro com a substituição parcial de 30% da farinha de trigo por 15% de farinha de pupunha e 15% farinha de banana verde. As formulações foram submetidas a testes sensoriais com o objetivo de determinar a proporção mais adequada de substituição do trigo pelas outras farinhas sob o ponto de vista da aceitação sensorial. Observou-se que o panetone experimental desenvolvido apresentou resultados superiores em termos nutricionais. E embora tenham sido verificadas diferenças sensoriais em relação ao panetone tradicional, o produto elaborado com substituição parcial da farinha de trigo pelas farinhas de pupunha e banana verde apresentaram boa aceitabilidade. Logo, a elaboração experimental pode ser designada como um produto de qualidade nutricional e apta a atender às necessidades dos consumidores por produtos diversificados, haja vista a manutenção de boa parte dos componentes originais presentes nos frutos

Master of Science / Department of Grain Science and Industry / Jon Faubion / Whole wheat flour has become a popular ingredient in baked goods. Consumers are seeking the added benefits of consuming healthy phytochemicals and bioactive compounds. As the demand for wholemeal flour increases it is important to understand the factors contributing to changes in whole wheat flour breadmaking quality as a function of both wheat and flour age. In wholemeal flour, the lipid composition appears to be a factor causing variable baking quality. Changes that occur in both freshly harvested wheat and milled flour can cause variations in baking quality. Bakers’ attempts to adjust formulations and processes are often unsuccessful. The objective of this study was to determine the effects of aging both new crop wheat and freshly milled flour at 2 different temperatures on baking quality and glycolipid composition. This study aged freshly harvested Overley hard red winter wheat at RT (23˚C) and FZ (-26˚C) for 8, 50, and 91 days before milling. Whole wheat flour baking and lipid extraction studies were performed incrementally over 31 days of flour storage after each milling. Glycolipid structure and amounts were measured using automated electrospray ionization-tandem mass spectrometry. The glycolipids analyzed in this study were DGDG (digalactosyldiglycerol), MGDG (monogalactosylmonoglycerol), MGMG (monogalactosylmonoglycerol), and DGMG (digalactosylmonoglycerol). Both the wheat and flour stored at -26˚C produced larger mean loaf volumes than did the 23˚C treatment for all 3 wheat ages. The FZ and RT DGDG:MGDG ratios were similar over both wheat and flour age so changes to the glycolipid fraction did not appear to be the cause of the significant difference between volumes of bread baked from samples stored at RT and FZ. There was limited change in mean volume over flour age except for an increase at the FZ 91 day point. The DGDG:MGDG ratios were generally unchanged over flour age. Loaf volumes were the same over wheat age except for an unexpected drop during the 50 day wheat study. The corresponding DGDG:MGDG ratios did not show any significant differences over wheat age. The FZ storage temperature might be inhibiting some biochemical change not affecting the glycolipids, leading to higher volumes than the RT storage treatment.

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005. / This study was undertaken in view of the high incidence of malnutrition problems such as protein-energy malnutrition and diabetes type 2 in countries like Botswana, and due to worldwide interest in underutilised and underdeveloped crops. Morama bean, the seed of Tylosema esculentum (family Fabacae), occurs naturally in the drier areas of Southern Africa, including Botswana, where it is, to a small extent, harvested as wild plant for human consumption. Due to the potential of this crop there is increasing interest in its cultivation. Despite its traditional use as food source in Botswana, little is known about its nutritional value, benefits and disadvantages, and its use as food was therefore the reason for this research. A specific aim was to improve the school feeding programme with this readily available indigenous product.

Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2016-01-28T10:26:08Z No. of bitstreams: 2 Dissertação - Vilmara Araújo Franco- 2015.pdf: 917150 bytes, checksum: 8460671218b6552da3d9c0b792e9b8fe (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2016-01-28T10:27:53Z (GMT) No. of bitstreams: 2 Dissertação - Vilmara Araújo Franco- 2015.pdf: 917150 bytes, checksum: 8460671218b6552da3d9c0b792e9b8fe (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Made available in DSpace on 2016-01-28T10:27:53Z (GMT). No. of bitstreams: 2 Dissertação - Vilmara Araújo Franco- 2015.pdf: 917150 bytes, checksum: 8460671218b6552da3d9c0b792e9b8fe (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2015-09-30 / Celiac disease (CD) is a permanent intolerance to gluten, characterized by atrophy of the small intestine and consequent malabsorption of nutrients. Treatment of DC consists in the introduction gluten free diet permanently. The gluten-free bread is the product that celiac would like to find more easily in the market, allowing wider distribution of products with low cost, and convenience. This research aimed to characterize the flours of rice and sweet potatoes flour, formulate gluten-free bread for celiacs, applying different hydrocolloids (carboxymethyl cellulose and xanthan gum) and verify the effect of substitution of rice flour (RF) for sweet potatoes flour (SPF) on technological and sensory quality of bread. First, it determined the chemical composition of flour performing moisture analysis, water activity, acidity, pH, lipids, protein, ash, dietary fiber, carbohydrates, amylose content, grain size and color. Were also made microbiological analysis (Salmonella sp., Bacillus cereus, coliforms, molds and yeasts). Starch paste property was determined for RF, and their mixtures (25% and 75% RF, 50% and 50% RF, 75% SPF and 25% RF). At the second stage, the processing of breads occurred using the hydrocolloids carboxymethylcellulose (CMC) and xanthan gum (XG) in a farinaceous-based rice flour to develop gluten-free bread. Then, it was found the best results in respect to texture (hardness, elasticity, cohesiveness and chewiness), color (of the crust and crumb) and specific volume. Thus, it was held the replacement of rice flour by sweet potato flour and assessed their effects on textural parameters, color and specific volume, such as the acceptability of using sweet potatoes flour in bread formulation without gluten. For the production of bread were used rice flour (100%), granulated sugar (12%), water (150%), albumin (10%), margarine (10%), dried yeast (6%), salt (2%) and different concentrations of CMC and XG (in the values of 0%, 0,5%, 1,0%, 1,5% and 2%). The data were submitted to analysis of variance (ANOVA) and the averages compared by Tukey test (p ˂ 0,05). Yet, it was held microbiological analysis of the loaves and ordering preference test with consumers of bread. Flours differed significantly (p <0,05) according to L*, a* and b* color coordinates. The sweet potato flour presented itself darker than the rice one. In the characterization were obtained the following standards: sweet potatoes flour (moisture 9,18%, 9,92% protein, lipid 1,72%, 1,51% ash, 3,77% fiber and carbohydrates 77,81 %) and rice flour (13,31% moisture, 10,34% protein, 1,41% lipid, ash 0,31%, fiber 0,76%, carbohydrates 75,03%). In the assessment of paste properties of the flours and their mixtures, it was observed that RF paste temperature (88,65°C) was superior compared to the other samples. The maximum viscosity decreased with the increase of SPF in the blend. The values of final viscosity and retrogradation tendency decreased as increased SPF content in the mix. The paste properties of the mixtures of RF and SPF should be seen in a joint manner because they affect the texture in gluten-free breads. In gluten-free bread with rice flour processing it was discovered that for all the analyzes the control sample (without hydrocolloid) differed significantly (p <0,05) of others. It was found that with the use of 2% of CMC, there was obtained best results in relation to the set of analyzes, and sensorially there was no significant difference (p <0,05) between samples containing hydrocolloids. With the use of hydrocolloid CMC and replacement of RF for SPF, it was found that the higher the ratio of SPF, the lower the specific volume and the higher the hardness of the samples. However, the sample with 25% SPF was not significantly different compared to control hardness, chewiness, 10 cohesiveness and elasticity sample. The addition of SPF in the breads gave a darker color to the samples. The microbiological evaluation of the sample with 25% SPF resulted in a bread with a shelf life of 07 days. This same sample achieved a 80,3% acceptance rate, considered high for being a new product developed,. The analysis of only 2% purchase intent of tasters certainly would not buy the product, showing that the use of hydrocolloids combined with the use of sweet potato flour in gluten-free bread formulations, is an option for celiac public to obtain Products with sensorial quality. / A doença celíaca (DC) é uma intolerância permanente ao glúten, caracterizada por atrofia da mucosa do intestino delgado e consequente má absorção de nutrientes. O tratamento da DC consiste na introdução de dieta sem glúten de forma permanente. O pão sem glúten é o produto que os celíacos gostariam de encontrar com maior facilidade no mercado permitindo ampla distribuição dos produtos com baixo custo, além da praticidade. Esta pesquisa teve como objetivo caracterizar as farinhas de arroz e de batata-doce, elaborar pão isento de glúten para doentes celíacos, aplicando diferentes hidrocolóides (carboximetilcelulose e goma xantana) e verificar o efeito da substituição da farinha de arroz (FA) por farinha de batatadoce (FBD) na qualidade tecnológica e sensorial dos pães. Primeiramente, determinou-se a composição centesimal das farinhas realizando análises de umidade, atividade de água, acidez, pH, proteínas, lipídios, cinzas, fibra alimentar, carboidratos, teor de amilose, granulometria e cor; além das análises microbiológicas (Salmonela sp., Bacillus cereus, coliformes, bolores e leveduras). A propriedade de pasta do amido foi determinada para FA, FBD e suas mesclas (25% FBD e 75% FA; 50% FBD e 50% FA; 75% FBD e 25% FA). Na segunda etapa, ocorreu o processamento dos pães utilizando os hidrocolóides carboximetilcelulose (CMC) e goma xantana (GX) em base farinácea de farinha de arroz para desenvolvimento de pão sem glúten, em seguida, verificou-se o melhor resultado em relação à textura (dureza, elasticidade, coesividade e mastigabilidade), cor (da crosta e do miolo) e volume específico, com isso, realizou-se a substituição da farinha de arroz pela farinha de batata-doce e analisou os seus efeitos sobre os parâmetros texturais, cor e volume específico, tal como, a aceitabilidade do uso da farinha de batata-doce em formulação de pão sem glúten. Para a fabricação dos pães foram usados farinha de arroz (100%), açúcar cristal (12%), água (150%), albumina (10%), margarina (10%), fermento biológico seco (6%), sal (2%) e diferentes concentrações de CMC e GX (nos valores de 0%, 0,5%, 1,0%, 1,5% e 2%). Os dados foram submetidos a análise de variância (ANOVA) e as médias comparadas pelo teste de Tukey (p ˂ 0,05). Ainda, realizou-se análise microbiológica dos pães e teste de preferência por ordenação com consumidores de pães. As farinhas diferiram significativamente (p<0,05) em relação às coordenadas L*, a* e b* de cor, onde a farinha de batata-doce apresentou-se mais escura que a de arroz. Na caracterização obtiveram-se os seguintes padrões: farinha de batata-doce (umidade 9,18%, proteína 9,92%, lipídio 1,72%, cinzas 1,51%, fibras alimentares 3,77% e carboidratos 77,81%) e farinha de arroz (umidade 13,31%, proteína 10,34%, lipídio 1,41%, cinzas 0,31%, fibras alimentares 0,76%, carboidratos 75,03%). Na avaliação das propriedades de pasta das farinhas e de suas mesclas, observou-se que a temperatura de pasta de FA (88,65°C) foi superior em relação às demais amostras. A viscosidade máxima diminuiu com o aumento de FBD na mescla. Os valores de viscosidade final e de tendência à retrogradação diminuíram à medida que aumentou o teor de FBD na mescla. As propriedades de pasta das mesclas de FA com FBD devem ser vistas de forma conjunta, pois afetam a textura em pães sem glúten. No processamento de pão sem glúten com farinha de arroz detectou-se que para todas as análises a amostra controle (sem hidrocolóide) diferiu significativamente (p<0,05) das demais. Observou-se que com o uso de 2% de CMC obtevese o melhor resultado em relação ao conjunto de análises, e sensorialmente não foi detectada diferença significativa (p<0,05) entre as amostras contendo hidrocolóides. Com o uso do hidrocolóide CMC e a substituição de FA por FBD, detectou-se que quanto maior a proporção de FBD, menor foi o volume específico e maior a dureza das amostras. No entanto, a amostra com 25% de FBD não diferiu significativamente em relação ao controle na dureza, mastigabilidade, coesividade e elasticidade da amostra. A incorporação de FBD nos pães 8 conferiu uma cor mais escura às amostras. A avaliação microbiológica da amostra com 25% de FBD resultou em um pão com vida útil de 07 dias. Esta mesma amostra obteve um índice de aceitabilidade de 80,3%, sendo considerado alto por ser um novo produto desenvolvido, onde na análise de intenção de compra apenas 2% dos provadores certamente não comprariam o produto. Mostrando que o uso de hidrocolóides e a adição de farinha de batata-doce a formulações de pão sem glúten, é uma opção para o público celíaco obter produtos com qualidade sensorial.