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Wojciechowicz-Budzisz A, Skřivan P, Sluková M, Švec I, Pejcz E, Stupák M, Czubaszek A, Harasym J. Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains. Foods 2023; 13:39. [PMID: 38201067 PMCID: PMC10778444 DOI: 10.3390/foods13010039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 12/19/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF). For comparison, the plain wheat flour type 530 (T530) was analyzed. The flours were assessed in terms of their chemical compositions and alpha amylase activities (the Falling Number assay), pasting properties (amylograph and a Rapid Visco Analyser (RVA)), water absorption using a farinograph, and technological quality based on their water (WRC) and sodium carbonate solvent retention capacity (SRC) profiles. Among the micronized wholemeal flours, wheat flour (MWF) exhibited the highest nutritional value, greatest water absorption, and highest final gelatinization temperature, but had the lowest energy value, carbohydrate content, water SRC, and sodium carbonate SRC. Wholemeal rye flour (MRF) displayed the lowest nutrient content and the highest amylolytic activity, water absorption, and sodium carbonate SRC. The plain wheat flour type 530 (T530) had the lowest water absorption. Special buckwheat flour (MBWF) showed the highest energy value due to its elevated carbohydrate content, along with the lowest sugar and TDF contents, amylolytic activity, and pasting temperature.
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Affiliation(s)
- Agata Wojciechowicz-Budzisz
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120 Street, 53-345 Wrocław, Poland; (E.P.); (J.H.)
| | - Pavel Skřivan
- Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, Praha 6-Dejvice, 166 28 Prague, Czech Republic; (P.S.); (M.S.); (I.Š.)
| | - Marcela Sluková
- Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, Praha 6-Dejvice, 166 28 Prague, Czech Republic; (P.S.); (M.S.); (I.Š.)
| | - Ivan Švec
- Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, Praha 6-Dejvice, 166 28 Prague, Czech Republic; (P.S.); (M.S.); (I.Š.)
| | - Ewa Pejcz
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120 Street, 53-345 Wrocław, Poland; (E.P.); (J.H.)
| | - Michal Stupák
- Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Technická 5, Praha 6-Dejvice, 166 28 Prague, Czech Republic;
| | - Anna Czubaszek
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120 Street, 53-345 Wrocław, Poland; (E.P.); (J.H.)
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