Showing 4 results for Flour
Z. Sheikh-Ol-Eslami, J. Jamalian,
Volume 7, Issue 2 (7-2003)
Abstract
Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properties and to form complexes with bivalent cations (iron, calcium, zinc and so on), thus reducing their bioavailability in humans. In addition, phytate salts can form complexes with proteins, carbohydrates, and fats in the diet, making them unavailable too. In the present study, phytic acid contents of flours ( 3 individual extraction rates and 2 combinations), the dough and two types of popular breads of Khorasan (Lavash & Sangak) made from these flours were determined.
The results showed that the flours had, on the average, 570.37 mg phytic acid per 100 g and that the phytic acid contents of breads were, on the average, 347.31 mg/100g. This indicates that the present baking procedures do not have an appreciable effect on the level of phytic acid recovered in bread.
J. Jamalian, Z. Sheikhol-Eslami,
Volume 8, Issue 1 (4-2004)
Abstract
Bread, the main staple food of Iran, imparts a major portion of energy and protein to urban and rural diets. Due to the use of flour with high extraction rate and improper fermentation of the corresponding dough, traditional breads have a rather high level of phytic acid. This has a detrimental effect on absorption and availability of minerals (Ca, Fe, Zn, Mg, Cr, Cu, etc.), carbohydrates, proteins and lipids, thus leading, for e.g., to iron-deficiency anemia in the present study, flours with different extraction rates (with known phytic acid content) were used for baking “Sangak” and “Lavash” breads and analyzed for phytic acid. Different levels of yeast, times of fermentation and extraction rates of flour were applied in the preparation of breads and their phytic acid levels were then estimated. Based on technological merits and residual phytic acid contents, breads prepared from two types of treatments were selected, their chemical composition, availabilities of iron and lysine as well as organoleptic characteristics were evaluated. Results indicated that under the employed conditions total destruction of phytic acid in “Sangak” and “Lavash” is rather impractical. A considerable reduction in phytic acid was noted: in “Lavash” bread using 2.5% yeast, 4 h of fermentation and a 50-50 blend of flours with 81.0 and 86.5% extraction rates and in “Sangak” bread with similar conditions (except for the flour which was a 50-50 blend of 86.5 & 97.5% extraction rates). Available lysine was similar in both of the selected breads compared to their respective references. Their available iron contents, however, were higher than their corresponding references (P ≤ 0.05 ). No significant differences were observed with regard to organoleptic evaluations of selected breads as compared to their references (P ≤ 0.05 ). Overall, the above-mentioned treatments are recommended for the baking of “Sangak” and “Lavash” breads.
E. Gholinezhad, A. Eivazi,
Volume 10, Issue 1 (4-2020)
Abstract
In order to study the effect of the superabsorbent polymer and manure fertilizer on the baking characteristics of wheat cultivars under different water deficit conditions, an experiment was carried out in a factorial layout based on a randomized complete block design in three replications at Agricultural Research Center, West-Azerbaijan (Saatlo station) during 2017-2018 growing seasons. The factors included irrigation at two levels (normal and water stress), superabsorbent polymer: 200 kg ha-1, manure fertilizer: 40 tons ha-1, their dual application and control (non-application fertilizer), and wheat cultivars (Mihan, Heidari and Zarineh). The measured traits included grain yield, wheat grain moisture content, hectoliter weight, flour moisture content, ash content, glutenin, gliadin, dry gluten, gluten index, protein percent, Zeleny number, falling number and protein yield. The results of the analysis of variances showed that the effect of drought stress, superabsorbent and cultivar on the studied traits was significant. Grain yield, protein yield, flour moisture, glutenin, dry gluten, gelatin index and Zeleny number were decreased under drought stress conditions, but the falling number, grain protein and gliadin content were increased. Application of the superabsorbent polymer of chemical and manure fertilizer increased the grain yield, protein yield and gluten index. The highest grain yield (6636.77 kg ha-1) and protein yield (1093.79 kg ha-1), and the lowest hectoliter weight (75.81 kg/100 liters) were obtained from Mihan cultivar. The highest Zeleny number was obtained from the Zarineh cultivar (26.35%) under the conditions involving the dual application of the manure and superabsorbent and the Heidari cultivar (26.32%) with the application of the manure fertilizer. The highest falling number was obtained from Heidari (461.50 seconds). The lowest falling number was obtained from Zarineh (443.73 seconds). The highest correlation was observed between glutenin and gluten indexes (0.97**). To mitigating the reduction of grain and protein yield under drought stress and improve the baking characteristics, such as dry gluten, falling number, glutenin and gluten index, in wheat cultivars, the use of manure and superabsorbent could be effective.
M Mehrabi Koshki, D Zafari, B Sharif Nabi,
Volume 13, Issue 47 (4-2009)
Abstract
Recent studies have shown the controlling effects of Trichoderma species and extract of a few plant species of the Brassicaceae family on some phytopathogenic fungi. In this study, using a completely randomized blocks design in the field, controlling effect of biological agents comprising mustard flour, Trichoderma koningii T18, T. virens T59, T. brevicompactum T30, T. harzianum T56, mixture of four Trichoderma isolates, mustard flour + mixture of four Trichoderma isolates and two commercial biological product of Trichodermin B and Subtilin were evaluated against wheat common bunt caused by Tilletia laevis. According to the infection index, all treatments were able to reduce infection percentage and showed significant differences (P<0.01) compared to control (infected with T. laevis without any biological agent) in which heads infection was 43.5%. Treatments of Mustard flour and mustard flour + mixture of four isolates, reduced the disease by 89.9% and 87.4% respectively. Consequently, it seems that wheat common bunt could be controlled by application of non-infected seeds and by treating seeds using mustard flour without using chemical fungicides.
