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Biology and Life Sciences Forum
Volume 26
Issue 1
10.3390/Foods2023-15025
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Proceeding Paper

Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study †

by
Agata Wojciechowicz-Budzisz
1,*,
Pavel Skřivan
2,
Marcela Sluková
2,
Ivan Švec
2,
Ewa Pejcz
1 and
Joanna Harasym
1
1
Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120 Street, 53-345 Wrocław, Poland
2
Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
*
Author to whom correspondence should be addressed.
†
Presented at the 4th International Electronic Conference on Foods, 15–30 October 2023; Available online: https://foods2023.sciforum.net/.
Biol. Life Sci. Forum 2023, 26(1), 70; https://doi.org/10.3390/Foods2023-15025
Published: 14 October 2023
(This article belongs to the Proceedings of The 4th International Electronic Conference on Foods)
Versions Notes

Abstract

This study aimed to characterize special micronized wholemeal flours with a fine granulation size of less than 160 μm. The flours under investigation included wheat, rye, spelt, barley, buckwheat, sorghum, and teff. Various parameters were investigated to characterize the flours, including moisture, energy value, fat, carbohydrates, sugars, total protein, ash, and total dietary fiber (TDF). The falling number of the flours was assessed using the Hagberg–Perten method. Furthermore, the pasting properties of tested flours were analyzed using an amylograph, and a Rapid Visco Analyser (RVA). The water absorption of the wholemeal flours was examined using a farinograph. Additionally, the technological quality of the tested material was assessed based on the water (WRC) and sodium carbonate Solvent Retention Capacity (SRC) profile. Among the analyzed micronized flours, special wheat flour (WWF) had the highest nutritional value, and rye flour (WRF) was characterized by the lowest nutrient content and the highest amylolytic activity. The lowest levels of water absorption were found in special teff flour (WTF). The lowest TDF content and amylolytic activity were found in special buckwheat flour (WBWF).
Keywords: wholemeal flours; micronized flours; quality; nutritional composition; rheological properties wholemeal flours; micronized flours; quality; nutritional composition; rheological properties

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MDPI and ACS Style

Wojciechowicz-Budzisz, A.; Skřivan, P.; Sluková, M.; Švec, I.; Pejcz, E.; Harasym, J. Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study. Biol. Life Sci. Forum 2023, 26, 70. https://doi.org/10.3390/Foods2023-15025

AMA Style

Wojciechowicz-Budzisz A, Skřivan P, Sluková M, Švec I, Pejcz E, Harasym J. Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study. Biology and Life Sciences Forum. 2023; 26(1):70. https://doi.org/10.3390/Foods2023-15025

Chicago/Turabian Style

Wojciechowicz-Budzisz, Agata, Pavel Skřivan, Marcela Sluková, Ivan Švec, Ewa Pejcz, and Joanna Harasym. 2023. "Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study" Biology and Life Sciences Forum 26, no. 1: 70. https://doi.org/10.3390/Foods2023-15025

APA Style

Wojciechowicz-Budzisz, A., Skřivan, P., Sluková, M., Švec, I., Pejcz, E., & Harasym, J. (2023). Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study. Biology and Life Sciences Forum, 26(1), 70. https://doi.org/10.3390/Foods2023-15025

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