| 1. |
- Pietiäinen, Solja, et al.
(författare)
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Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking – A review
- 2022
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 383
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Forskningsöversikt (refereegranskat)abstract
- Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bakery products. This review compares preprocessing and extraction methods, and evaluates their effect on AX properties and functionality as a bread ingredient. The extraction process results in AX isolates or concentrates with varying molecular characteristics, indicating that the process can be adjusted to produce AX with targeted functionality. AX functionality in bread seems to depend on AX properties but also on AX addition level and interactions with other components. This review suggests that the use of AX with tailored properties together with properly optimized baking process could help increasing the amount of added fiber in bread while maintaining or even improving bread quality.
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| 2. |
- Pietiäinen, Solja, et al.
(författare)
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Feruloylation and hydrolysis of arabinoxylan extracted from wheat bran: Effect on bread quality and shelf-life
- 2024
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 117
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Tidskriftsartikel (refereegranskat)abstract
- Arabinoxylan (AX) is a potential health-promoting fiber ingredient that could be used to improve nutritional properties of bread, but is also known to affect bread and dough quality. To identify the role of feruloylation and hydrolysis of wheat bran AX on bread quality and shelf-life, hydrolyzed and unhydrolyzed AX with low and high ferulic acid content were incorporated into wheat bread. Water absorption, visual appearance, specific volume, and crumb structure were evaluated in fresh bread, and texture and moisture content over 14 days of storage. Feruloylated and unhydrolyzed AX breads underwent less moisture loss during storage but none of the AX fractions retarded crumb hardening. Feruloylated and hydrolyzed AX breads were comparable to control bread even at the highest addition level (5%) in terms of volume and crumb structure. The higher quality of these breads was associated with ferulic acid content and lower molar mass based on multivariate analysis. Based on our work, knowledge on specific AX structure can facilitate the use of increased AX levels in breadmaking.
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| 3. |
- Steglich, Thomas, 1983, et al.
(författare)
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Bran particle size influence on pasta microstructure, water distribution and sensory properties
- 2015
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Ingår i: Cereal Chemistry. - 0009-0352 .- 1943-3638. ; 92:6, s. 617-623
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Tidskriftsartikel (refereegranskat)abstract
- Whole-wheat pasta offers improved nutritional value compared to regular pasta, but lacks appeal to many consumers due to its negative organoleptic properties, such as texture and taste. Various approaches have been studied to improve these properties in whole-wheat products. Optimizing bran particle size showed its potential in noodles, but studies of its effects in pasta are scarce. Therefore, we produced spaghetti enriched with bran fractions similar in chemical composition, but with varying median particle sizes of 90, 160, 370 and 440 µm. The effect of bran particles and their median size on dried and cooked pasta was studied by light microscopy and 3D 1H magnetic resonance imaging. In general, bran particle size did not influence the macrostructure in cooked spaghetti. However larger bran particles created a more heterogeneous microstructure in contrast to smaller particles and affected starch granule swelling. Sensory analysis indicated a preference for pasta containing smaller particles. Our results give new insight into the microstructural features responsible for the negative consumer appeal, and could be used to guide future efforts in designing improved pasta formulations.
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| 4. |
- Zhang, Liming, et al.
(författare)
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Comparison of lignin distribution, structure, and morphology in wheat straw and wood
- 2022
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Ingår i: Industrial Crops and Products. - : Elsevier BV. - 0926-6690 .- 1872-633X. ; 187
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Forskningsöversikt (refereegranskat)abstract
- Agricultural fiber sources, such as wheat straw, are promising lignocellulosic feedstocks for the generation of renewable substitutes for synthetic materials (e.g., plastics, construction materials, biofuel, and other biorefinery products). The interest in the utilization of lignin has increased rapidly during the last years; the number of publications increased more than five times between 2000 and 2020. The number of publications concerning lignin from wheat straw follows the general trend with an increasing scientific interest in lignin but comprises less than 5% of the total lignin publications. The structure and morphology of lignin in straw and wood differ between the different species. The monolignol composition and spatial location in plant tissue are notably different, as well as the nature and abundance of lignin-carbohydrate linkages involving p-coumaric acid (pCA) and ferulic acid (FA) units in wheat straw lignin. To further enable the utilization of wheat straw as a resource for bio-based materials, a solid understanding of the wheat lignin structure and composition is required. This review aims to consolidate the state-of-the-art in wheat lignin and focuses on lignin and its distribution, fundamental chemical structures, and morphology in wheat straw and compares these features with lignin in wood cell walls.
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