| 1. |
- Arfvidsson, Cecilia, et al.
(författare)
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Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin
- 2004
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 39:1, s. 1-8
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Tidskriftsartikel (refereegranskat)abstract
- A comparison of two dissolution methods, gentle stirring and sonication, for solubilising the ultra-large wheat protein glutenin was made based on a direct determination of the molecular weight of dissolved glutenin. The possible physical breakdown of glutenin by sonication was evaluated. Glutenin was isolated by extraction with hydrochloric acid and freeze dried. The extracted glutenin was dissolved either by gentle stirring at 4 °C in phosphate buffer pH 6.8 containing sodium dodecyl sulphate (SDS) or by ultrasonication in the same SDS containing buffer immersed in an ice-bath. The weight average molecular weight and the molecular weight distribution of the dissolved material were determined using asymmetrical flow field-flow factionation using a multiangle light scattering detector coupled on-line with a refractive index detector. These determinations showed that sonication caused physical breakdown of the ultra-large glutenin proteins. The average molecular weight was found to be 5×106 after sonication and 2×107 after gentle stirring.
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| 2. |
- Björck, I., et al.
(författare)
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Formation of enzyme resistant starch during autoclaving of wheat starch : Studies in vitro and in vivo
- 1987
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 6:2, s. 159-172
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Tidskriftsartikel (refereegranskat)abstract
- The formation of in vitro resistant starch (RS) during autoclaving and freeze-drying of wheat starch suspension was evaluated. A substantial amount of starch, up to 8% (dry weight basis), was rendered resistant to amylases during heat-treatment unless solubilised in KOH, whereas freeze-drying had only marginal effects. Heat-treated wheat starch was incorporated into test diets to provide different levels of RS (0–5 %). The digestibility of starch was measured in vivo through balance experiments in normal rats and in rats treated with Nebacitin to suppress hind-gut fermentation. RS remained essentially undigested also in vivo. However, like certain types of dietary fibre, RS was readily metabolised (80–92 %) by the hind-gut microflora. Starch analysed with an enzymic method, in vitro accessible starch (AS), seemed to correspond to starch digestible in vivo. The in vivo digestibility of AS was close to 100 % whether Nebacitin was present or not. Energy utilisation decreased significantly with increasing level of RS in the diet. The biological value of dietary protein increased with increasing intake of RS in normal rats whereas no effect was noted in animals treated with Nebacitin. We conclude that RS formed during heat-treatment should be regarded as an easily fermentable dietary fibre component.
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| 3. |
- Björck, Inger, et al.
(författare)
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On the digestibility of starch in wheat bread - studies in vitro and in vivo
- 1986
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 4:1, s. 1-11
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Tidskriftsartikel (refereegranskat)abstract
- The digestibility of starch in white wheat bread was studied. Raw wheat starch and raw wheat flour were used as reference materials. The extent of digestion and absorption in vivo was evaluated through balance experiments in rats given test diets with and without addition of the antibiotic, Nebacitin, to reduce the fermentation in the hind-gut. As judged from a high faecal recovery of dietary fibre constituents in rats fed a wheat flour diet with Nebacitin, this drug significantly reduced the microbial activity in the hind-gut. Only minute amounts of starch could be detected in faeces of rats whether Nebacitin was present or not, indicating that pure wheat starch as well as starch in wheat bread and raw wheat flour was almost completely digested and absorbed in the rat small intestine. However, during baking, a fraction of the starch (0·6%–0·9%, dry basis) was rendered resistant to enzyme digestion in vitro unless solubilised in KOH. This modified starch fraction also remained undigested in vivo, but was readily metabolised by the hind-gut microorganisms, thus having physiological properties similar to those of dietary fibre. It is therefore recommended that resistant starch formed during baking (i.e. that rendered resistant to enzymic digestion as measured in vitro) should be regarded as dietary fibre rather than as dietary starch.
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| 4. |
- Frølich, W., et al.
(författare)
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Minerals, phytate and dietary fibre in different fractions of oat-grain
- 1988
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 7:1, s. 73-82
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Tidskriftsartikel (refereegranskat)abstract
- The content of minerals and dietary fibre in different fractions of oats was investigated. The oat kernel (pericarp, testa, germ, aleurone, endosperm), accounting for 70 % of the oat seed, had a dietary fibre content of 11·5 g/100 g (dry weight basis); of this 23 % was soluble fibre components, mainly β-glucans. In contrast to most other cereals the amount of soluble fibre was distributed throughout the whole kernel. The oat husk, accounting for the remaining 30 %, has a considerably higher dietary fibre content than the kernel, 83·9 g/100 g. Most of the fibre in the husk (~ 99 %) was insoluble polymers containing cellulose and considerable amounts of xylans and lignin. The minerals associated with the fibre complex in the husk were mostly (~ 97 %) present in the insoluble fibre fraction (50 % of the Si and 30 % of the K). On the other hand, most (~ 70%) of the minerals in the kernel, were associated with the soluble fibre components (〉 50% of the Ca, Fe, Mn and P), probably the β-glucans and/or the phytic acid. Fe and Cu were the only minerals that were found to any greater extent in the insoluble fibre fraction in the kernel (~ 20%). Most of the phytate (〉 90%) was found in the soluble fibre fraction.
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| 5. |
- Nyman, Margareta, et al.
(författare)
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Fermentation of dietary fibre in the intestinal tract of rats - a comparison of flours with different extraction rates from six cereals
- 1985
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 3:3, s. 207-219
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Tidskriftsartikel (refereegranskat)abstract
- The fermentation of dietary fibre in wheat, rye, barley, sorghum, rice and maize was investigated in balance experiments with rats. Two different extraction rates, 100% and approximately 65%, were investigated for each cereal grain. In the case of maize, whole maize, and dehulled maize that had been ground and sieved so that it contained mainly endosperm, were investigated. Except for sorghum, dietary fibre in low-extraction flours was fermented to a greater extent than that in whole-grain flours. The sugar monomer compositions of the fibres at low and high extraction rates were similar for wheat and rye, but their susceptibilities to fermentation by bacterial enzymes were quite different. This indicates that a high proportion of soluble fibre and a low content of lignin improves the fermentability of the fibre. Further, barley, rice and sorghum fibre in refined flours, all of which consisted mainly of non-lignified glucans, were fermented more extensively when the proportion of soluble fibre was high. Addition of cellulose to diets containing wheat flour did not change the susceptibility of the wheat fibre to bacterial fermentation. Starch was demonstrated in faeces from rats fed wheat, sorghum and whole-grain rye flours. This starch represented 17–61 % of the total faecal glucan, but constituted less than 1% of the starch intake.
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| 6. |
- Nyman, M., et al.
(författare)
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Popping of whole-grain wheat : Effects on dietary fibre degradation in the rat intestinal tract
- 1987
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 5:1, s. 67-72
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Tidskriftsartikel (refereegranskat)abstract
- The fermentative breakdown of dietary fibre in raw and popped whole-grain wheat products was investigated by using rat balance dietary experiments. The faecal excretion of total dietary fibre was 74% with raw wheat, compared with 58% with the ‘severely’ popped product. The increased fermentability, could be partly related to an increased proportion of soluble fibre, but also to the formation of acid-insoluble material, which was easily degraded by the microbial flora. This material was formed during popping and, on analysis, appeared as Klason lignin. It consisted mainly of Maillard reaction products formed from protein. Thus, Maillard products may contribute to the apparent dietary fibre content in processed cereals.
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| 7. |
- Örnebro, Jörgen, et al.
(författare)
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The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and a-gliadins at the air-aqueous interface.
- 2003
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 38:2, s. 147-156
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Tidskriftsartikel (refereegranskat)abstract
- The surface pressure–molecular area (–A) relationship for spread layers of the high molecular-weight glutenin subunit 1Dx5, a 58 kDa peptide derived from the central repetitive domain of the subunit, and an -gliadin fraction was measured by means of a surface film balance (Langmuir trough). The aqueous phase was a 10 mM acetate buffer, pH 4.0, either with or without 100 mM NaCl. Subunit 1Dx5 generated much higher surface pressures than the 58 kDa peptide, whereas the -gliadin fraction generally gave higher surface pressures than subunit 1Dx5. Furthermore, subunit 1Dx5, but not the 58 kDa peptide or the -gliadin fraction, formed a highly cohesive film. The differences in the interfacial behaviour of subunit 1Dx5 and the 58 kDa peptide were ascribed to significant hydrophobic interactions for the subunit. The reversibility of a compression–expansion cycle was generally greater for the second cycle than for the first. For subunit 1Dx5 and the -gliadins, but not the 58 kDa peptide, the reversibility was increased when NaCl was present in the aqueous phase.
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| 8. |
- Kihlberg, Iwona, et al.
(författare)
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Sensory qualities of whole wheat pan bread : influence of farming system, milling and baking technique
- 2004
-
Ingår i: Journal of Cereal Science. - 0733-5210 .- 1095-9963. ; 39:1, s. 67-84
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Tidskriftsartikel (refereegranskat)abstract
- Organic wheat production has increased in Sweden, and there is a need to describe the quality of the final product. To optimize utilization of alternatively grown wheat for human consumption, it is necessary to understand the effects of crop and processing variation on the sensory qualities of the final product. The aim of this study was to investigate the effect of farming systems, milling technique, and variation in formulation on the sensory attributes of whole wheat pan bread. Six samples of wheat (Triticum aestivum, variety Kosack) from field trials, three grown in conventional farming systems and three in organic farming systems (biodynamic and ecological), were roller- and stone-milled, respectively. Breads were baked according to an experimental design in which two levels of flour and two levels of kneading were also included. Sensory analysis, achieved through a descriptive profiling test, was conducted with eight trained assessors using 19 sensory attributes for 48 different bread types in two replicates. Image analysis was used to establish the slice area of the breads. Milling technique had a greater impact on the sensory qualities of bread and on the slice area than did farming system and baking technique. Conventional wheat had lower protein and ash contents, but higher volume weight than did the organic wheat. Damaged starch, extensographic values (Rm,E) and farinographic values for water absorption, dough development time and dough stability were higher for roller-milled samples than for the stone-milled. Whole meal breads of roller-milled wheat were dominated by sweetness, juiciness and compactness attributes, whereas those from stone-milled wheat were characterized by saltiness, deformity and roasted cereal attributes. The six wheat samples revealed that variation in breads' sensory qualities was larger for the three organic samples than for the three conventional samples.
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| 9. |
- Agama-Acevedo, Edith, et al.
(författare)
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Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
- 2019
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210. ; 89
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Tidskriftsartikel (refereegranskat)abstract
- Different types of white bread are sold and widely consumed worldwide. The objective of this study was to evaluate the starch digestibility in the crust of different white breads. Three popular commercial white breads were analyzed for dietary fiber (DF), thermal properties, texture, starch hydrolysis and resistant starch (RS) contents, in freshly baked and stored samples. The DF content in fresh crusts “as eaten” (6.8–7.2%) represents about 25% of the recommended daily consumption. The hardness and elasticity, RS and DF contents increased upon storage, associated with incomplete starch gelatinization and retrogradation, corroborated by the thermal analysis. The hydrolysis rate suggested that the structural arrangement of the starch components in the crust, possibly due to the low water content resulting from evaporation during baking and upon storage, restricts the susceptibility to digestive enzymes action. Consumption of bread crust may be suggested as a means to increase the DF intake.
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| 10. |
- Andersson, Annica
(författare)
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Effects of environment and variety on content and molecular weight of beta-glucan in oats
- 2011
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 54, s. 122-128
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Tidskriftsartikel (refereegranskat)abstract
- Oat beta-glucan has been shown to have cholesterol, insulin and glucose lowering effects, which are related to increased viscosity of the intestinal contents. Some important factors influencing the viscosity are molecular weight, structure and concentration. To study the effect of variety and environment on beta-glucan content and molecular weight of beta-glucan, four oat varieties were grown in 11 different environments (location x year combinations) in a field experiment. The beta-glucan content varied between 2.3 and 3.2% and the average molecular weight of beta-glucan between 1.73 and 2.02 x 10(6) g mol(-1). There was a significant difference between varieties and environments for both beta-glucan content and molecular weight of beta-glucan. The effect of environment was much greater on molecular weight (71%) than on beta-glucan content (42%), while the effect of variety was greater on beta-glucan content (23%) than on molecular weight (4%). There was also a positive significant correlation between beta-glucan content and molecular weight of beta-glucan (p < 0.001, r = 0.46). These results show that beta-glucan content is a better target for plant breeding than molecular weight. However, both factors are important for the physiological effects of beta-glucan, and selection for high beta-glucan content will probably also give higher molecular weight. (C) 2011 Elsevier Ltd. All rights reserved.
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| 11. |
- Andersson, Annica, et al.
(författare)
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Recent findings on certain bioactive components in whole grain wheat and rye
- 2014
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 59, s. 294-311
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Forskningsöversikt (refereegranskat)abstract
- Whole grain wheat and rye are important sources of many bioactive compounds and contribute significantly to the total intake of cereals in many countries. Alkylresorcinols, benzoxazinoids, lignans, phenolic acids, phytosterols and tocols are common bioactive compounds present in these cereals. In this review, we report recent findings (mainly from 2010 onwards) regarding their content, composition, effects of food processing and their uptake, elimination and bioactivities with implications for health.
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| 12. |
- Bello-Perez, Luis A., et al.
(författare)
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A cooked pasta matrix high in dietary fiber, polyphenols, and antioxidant capacity using decocted Hibiscus calyces
- 2024
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Ingår i: Journal of Cereal Science. - 0733-5210. ; 118
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Tidskriftsartikel (refereegranskat)abstract
- The objective of this work was to produce a gluten-containing food matrix (pasta) rich in dietary fiber (DF), polyphenols, and antioxidant activity, through partial substitution with a dry flour from decocted Hibiscus sabdariffa L. calyces. The food matrix was made by mixing semolina (75%) and decocted calyces flour (25%) (S75–HF25), and its proximate composition, polyphenols content, antioxidant capacity, and starch hydrolysis rate were evaluated. The dietary fiber (DF) content (18.7 g/100g, dry basis, db) in the S75–HF25 pasta was markedly higher than in semolina control pasta (5.0 g/100g, db). Cooking the S75–HF25 pasta decreased the extractable polyphenols content and antioxidant capacity measured with DPPH, while enhancing the ABTS + antioxidant value. The cooked pasta showed an “as eaten” DF content of 34.7 g/100g, which was higher than in semolina pasta (6.7 g/100g). The starch hydrolysis rate of the composite pasta was reduced compared to the semolina pasta. The resistant starch content in the composite pasta was around 60% higher than the semolina pasta. The high DF content in the decocted calyces of Hibiscus sabdariffa L. helps to retain the polyphenol content and antioxidant capacity in the cooked pasta food matrix.
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| 13. |
- Camelo-Méndez, Gustavo A., et al.
(författare)
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Functional study of raw and cooked blue maize flour : Starch digestibility, total phenolic content and antioxidant activity
- 2017
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210. ; 76, s. 179-185
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Tidskriftsartikel (refereegranskat)abstract
- The purpose of this study was to determine the chemical composition and antioxidant capacity of blue maize (BM) (Zea mays L.) flour and to investigate the effects of polyphenol-containing extracts and BM wholegrain flour on starch digestion under uncooked and cooked conditions; commercial white maize flour was used as control. Total phenolic content in BM flour (BMF) (164 ± 14 mg gallic acid/g of dry matter) was higher than white maize (127 ± 7 mg gallic acid/g of dry matter), and the presence of anthocyanins (2.0 ± 0.5 mg cyanidin 3-glucoside/100 g) was detected. Also, an important scavenging activity against ABTS (2,2’-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and ferric reducing power (FRAP) was determined. Extracts of BMF reduced amylase activity (>90% of inhibition). BMF showed higher slowly digestible and resistant starch contents, thus exhibiting lower predicted glycemic index than white maize. Total anthocyanins (r = −0.89 and r = −0.79, p<0.05), antioxidant capacity (r = −0.86 and r = −0.96, p<0.05), total starch (r = 0.99 and 0.92, p<0.05) and resistant starch content (r = −0.99 and r = −0.92, p<0.05) were correlated with pGI for uncooked and cooked flours, respectively. These results indicate the potential use of BMF and its phenolic-rich extract as functional ingredients to develop antioxidant and indigestible carbohydrate-rich foods with potential health benefits.
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| 14. |
- Chen, Guo, 1969, et al.
(författare)
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Formation and distribution of ice upon freezing of different formulations of wheat bread
- 2012
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 1095-9963 .- 0733-5210. ; 55:3, s. 279-284
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Tidskriftsartikel (refereegranskat)abstract
- The formation and distribution of ice upon the freezing of fresh breadcrumb were investigated using differential scanning calorimetry. Three types of wheat bread containing different amounts of sugar and dietary fiber were measured. Various frozen states were produced through freezing with different cooling rates (0.5, 1, 2, 5, 10, 20 and 30 degrees C/min) to -30 degrees C; they were then analyzed and compared by thawing with the same heating rate (10 degrees C/min) to 20 degrees C. All DSC heating traces exhibited dual endotherms in the temperature range for the melting of ice: The major transition was attributed to the ice formed in the large crumb pores (gas cells) and the minor event, which preceded the major endotherm, was assigned primarily to the ice formed in the nanometer-sized pores within the gluten-starch matrix. The size of ice crystals in the two classes of pores was estimated using the modified Gibbs-Thompson relation. The distributions of ice in these pores depended on the bread compositions. It is concluded that the complex crumb porosity plays an essential role in shaping the activities of water and ice in the breadcrumb.
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| 15. |
- Chen, Guo, 1969, et al.
(författare)
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Impact of long-term frozen storage on the dynamics of water and ice in wheat bread
- 2013
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 57:1, s. 120-124
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Tidskriftsartikel (refereegranskat)abstract
- Frozen storage of bread has a substantial impact on the dynamics of water and ice in the crumb and crust. In this study, the impact was characterized using wheat bread stored at -18 °C for a long term of ?4 months. The frozen bread incurred a considerable loss of the crumb water that migrated out and formed ice crystals on the bread surface. Such a moisture decrease underwent more rapidly for the bread stored without intact crust, suggesting the specific role of crust during frozen storage. Moisture also redistributed significantly within the frozen crumb, resulting in an elevated crumb heterogeneity of freezable water. This redistribution of freezable water was accompanied by a progressive recrystallization of the crumb-borne ice crystals, which were measured to grow into bulk sizes using a modified calorimetric procedure for analyzing the crumb samples at their as-frozen states.
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| 16. |
- Chronakis, I S, et al.
(författare)
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Solid-state characteristics and redispersible properties of powders formed by spray-drying and freeze-drying cereal dispersions of varying (1→3,1→4)--glucan content
- 2004
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210. ; 40:2, s. 183-193
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Tidskriftsartikel (refereegranskat)abstract
- Cereal powders containing 33, 18 and 4% (w/w) (1→3,1→4)--glucan, prepared from cereal suspensions, had distinct differences in surface morphology as observed by scanning electron microscopy, depending both on the drying process (spray- or freeze-drying) and the dietary fibre level. Freeze-drying produced powders with a ‘flake-like’ matrix, without particle formation and similar matrix morphology independent of the (1→3,1→4)--glucan content, in contrast to spray-drying, which gave powders with morphologies that were (1→3,1→4)--glucan-dependent and consisted of aggregated particles and microspheres. Choosing the concentration of (1→3,1→4)--glucans permits control of the particle size and particle size distribution of the spray-dried cereal powders. pH-dependent zeta () potential measurements of re-dissolved powders indicated that the isoelectric point was in the pH range of 3.8–4.8 and that it increased at higher pH as the (1→3,1→4)--glucan content of the powders was decreased from 33 to 4% (w/w). The absolute value of the zeta () potential fell with increasing pH and was largest for the powder dispersion with the lower (1→3,1→4)--glucan content, leading to the greatest dispersion stability. The importance of particle size, net surface charge and (1→3,1→4)--glucan and protein content in controlling the surface activity at the air–water interface of cereal powder dispersions is also discussed. Author Keywords: Spray-drying; Freeze-drying; (1→3,1→4)--glucan; Morphology; Particles; Zeta potential; Surface activity
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| 17. |
- Dal Bello, F., et al.
(författare)
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Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
- 2007
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Ingår i: Journal of Cereal Science. - London, United Kingdom : Elsevier. - 0733-5210 .- 1095-9963. ; 45:3, s. 309-318
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Tidskriftsartikel (refereegranskat)abstract
- Lactobacillus plantarum FST 1.7 was screened for in vitro antimicrobial activity and was shown to be active against spoilage moulds and bacteria. Isolation of antimicrobial compounds from cell-free supernatant identified lactic acid, phenyllactic acid and the two cyclic dipeptides cyclo ((L)-Leu-(L)-Pro) and cyclo ((L)-Phe-(L)-Pro) as the major components responsible for this activity. L. plantarum FST 1.7 was tested for the ability to produce the antifungal compounds during sourdough fermentation and to produce bread of good quality and increased shelf-life. A rheofermentometer was used to examine the gaseous release and development characteristics of the dough. A range of parameters was determined including pH, TTA and specific loaf volume. The results were compared with those obtained using Lactobacillus sanfranciscensis, a chemically acidified and a non-acidified dough. The quality of sourdough and bread produced using L. plantarum FST 1.7 was comparable to that obtained using common sourdough starters, e.g. L. sanfranciscensis. Sourdoughs and breads were evaluated for the ability to retard growth of Fusarium culmorum and Fusarium graminearum two fungi found on breads. Sourdough and bread produced with strain FST 1.7 showed consistent ability to retard the growth of both Fusarium species, thus indicating that L. plantarum FST 1.7 has also the potential to improve the shelf-life of wheat bread.
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| 18. |
- De Arcangelis, Elisa, et al.
(författare)
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Structure analysis of beta-glucan in barley and effects of wheat beta-glucanase
- 2019
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 85, s. 175-181
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Tidskriftsartikel (refereegranskat)abstract
- In this study, beta-glucan in samples of sifted flour from six barley varieties was sequentially extracted with water and NaOH obtaining three fractions: water-extractable (WE), NaOH- extractable (NaE) and residual (Res). beta-Glucan isolates were incubated with lichenase and oligomers released were analysed with high performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD). A higher ratio of 3-O-beta-cellobiosyl-D-glucose (DP3) to 3-O-beta-cellotriosyl-D-glucose (DP4) is reported in WE, NaE and Res fractions in variety SLU 7 (shrunken endosperm) compared to the other varieties, suggesting a more packed beta-glucan structure. Water-extractable and water-unextractable beta-glucan fractions were incubated with wheat extract and effects of wheat beta-glucanase on the structure was assessed after lichenase digestion and analysis with HPAEC-PAD. Findings suggest that wheat beta-glucanase manifests a selective hydrolysis towards beta-glucan with lower DP3/DP4 ratio and that beta-glucan of SLU 7 is composed of a population with higher DP3/DP4 ratio and hence with a more tighten structure which may be more resistant to enzymic action. Overall, the results obtained are of interest to characterise barleys differing in starch and dietary fibre composition, specifically shrunken endosperm barley SLU 7 in the perspective of its inclusion in the production of beta-glucan enriched foods.
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| 19. |
- Djurle, Susanne, et al.
(författare)
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Effects of baking on dietary fibre, with emphasis on beta-glucan and resistant starch, in barley breads
- 2018
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 79, s. 449-455
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Tidskriftsartikel (refereegranskat)abstract
- In this study, 50% sifted barley flour from six different varieties and 50% refined wheat flour was used to bake bread. The flour mixture and the bread crumb and crust were analysed for content and composition of total dietary fibre, arabinoxylan, fructan, beta-glucan, starch and resistant starch. Total dietary fibre content and extractability were not changed significantly by bread making. The extractability of mixed linkage (1 -> 3), (1 -> 4)- beta-D-glucan (beta-glucan) increased with baking, while the average molecular weight of beta-glucan decreased. However in one variety, SW 7, higher average molecular weight was maintained and a different pattern was apparent in the molecular weight distribution. SLU 7 is thereby promising for inclusion in bread where a higher molecular weight of beta-glucan is preferred, especially since the content of beta-glucan in SLU 7 is high. The resistant starch formed positively correlated with amylose content. The high amylose variety yielded 2.9% resistant starch in the bread crumb, making an important contribution to total dietary fibre. (C) 2017 Elsevier Ltd. All rights reserved.
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| 20. |
- Djurle, Susanne, et al.
(författare)
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Milling and extrusion of six barley varieties, effects on dietary fibre and starch content and composition
- 2016
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 72, s. 146-152
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Tidskriftsartikel (refereegranskat)abstract
- Barley is a rich source of dietary fibre that can promote beneficial physiological effects. The carbohydrate composition in different barley varieties differs considerably and choice of variety is thus important. This study examined whether differences in carbohydrate composition observed in barley kernels of different varieties persisted in the sifted flour and in an extruded product. Six barley varieties were milled and extruded and dietary fibre and starch in the kernels, flour and extruded product were analysed. The starch content was found to be higher in flour and extruded product than in kernels. The content of arabinoxylan was higher in sifted flour than in kernels, but was decreased by extrusion. The extractability of arabinoxylan was increased by extrusion, while its average molecular weight was decreased. Extrusion also decreased the content of mixed-linkage (1 -> 3),(1 -> 4)-beta-D-glucan in all varieties, but increased its extractability. The six barley varieties were affected in much the same way by milling and extrusion, but clear differences could still be observed. For example, the arabinoxylan in variety SW 28708 was less affected and variety KVL 301 had much lower extractability (76% vs 91-98%) of mixed-linkage (1 -> 3),(1 -> 4)-beta-D-glucan after extrusion than the other varieties. (C) 2016 Elsevier Ltd. All rights reserved.
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| 21. |
- Dotsenko, Gleb, et al.
(författare)
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Material disintegration affects enzymatic determination of beta-glucan in barley and oats
- 2019
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 88, s. 138-144
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Tidskriftsartikel (refereegranskat)abstract
- Material disintegration is the primary step in beta-glucan determination in cereal grains. This study investigated the effect of disintegration approach on beta-glucan content, determined by an enzymatic method in mature kernels of barley and oat. Milling with a coffee grinder was found to be relevant only for pre-disintegration and homogenization of the grain (4.6% and 3.2% beta-glucan content was found in barley and oats, respectively). Ball milling appeared to be the most efficient approach for reducing material particle size, but resulted in samples with underestimated beta-glucan content (4.6% and 3.3% in barley and oats, respectively). Grinding with mortar and pestle in liquid nitrogen and repeated centrifugal milling were found to be the optimal disintegration methods for barley kernels (5.2% and 4.7-4.8% beta-glucan content, respectively). Grinding with mortar and pestle (either in dry state or in liquid nitrogen) and single centrifugal milling were the optimal disintegration methods for oat kernels (3.6-3.9% and 3.3-3.4% beta-glucan content, respectively).
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| 22. |
- Eckardt, Johanna, et al.
(författare)
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Long-term frozen storage of wheat bread and dough : Effect of time, temperature and fibre on sensory quality, microstructure and state of water
- 2013
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 57:1, s. 125-133
-
Tidskriftsartikel (refereegranskat)abstract
- The objective of this study was to determine effect of storage time, storage temperature and addition of fibre on sensory quality, state of water, microstructure and texture of bread and dough. Samples with and without fibre, were stored frozen for 2, 3.5 and 6 months at temperatures of -19, -16 and -8 °C as dough and bread. Sensory quality was evaluated by a trained analytical panel. Microstructure was analysed by light microscopy. Texture measurements were performed on bread, and the state of water was measured by differential scanning calorimetry. Bread without fibre stored as dough at -19 °C was the sample most like freshly baked bread. Sensory evaluation also confirmed that quality of the final bread was improved if samples were stored as dough compared to stored as bread. The microstructure had larger gaps between the starch and gluten phases when stored at warmer temperatures, due to retrogradation of starch, dehydration of gluten and water migration. DSC measurements showed that bread stored at -19 °C gained extra amount of freezable water, but lost ice after storage at -8 °C. Texture measurements showed that firmness increased with extended storage time. Bread stored at -8 °C had lowest quality in all measurements.
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| 23. |
- Eklund-Jonsson, Charlotte, et al.
(författare)
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Reduction of phytate content while preserving minerals during whole grain cereal tempe fermentation
- 2006
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 44:2, s. 154-160
-
Tidskriftsartikel (refereegranskat)abstract
- The effects of different pretreatments on phytate and mineral contents were investigated in whole grain barley and oat tempe fermented with Rhizopus oligosporus. Different varieties of barley and oats were exposed to pretreatments such as pearling, rolling, moistening, autoclaving and soaking before fermentation. Pearling was the most effective pretreatment for reduction of phytate content for both oats and barley. Nevertheless, mineral contents were reduced, and most likely cell wall rich fractions were also reduced by this process. In the first experiments the phytate content reduction in the oats and barley samples were reduced by 74% (3.3 μmol/g, d.m.) and 89% (1.4 μmol/g, d.m.), respectively. However, to improve iron absorption the phytate levels should not exceed 0.5 μmol/g, and further phytate degradation was necessary. Therefore, in the final experiments barley samples were exposed to an optimised process with prolonged soaking at a higher temperature and the pearling residues were returned before fermentation. When the outer layers of the barley kernels were returned before fermentation the phytate content was successfully reduced by 97% to 0.4 μmol/g (d.m.) and Fe and Zn levels were well preserved. © 2006.
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| 24. |
- Ekstrand, Bo, et al.
(författare)
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Lipase Activity and Development of Rancidity in Oats and Oat Products Related to Heat Treatment during Processing
- 1993
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 17:3, s. 247-254
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Tidskriftsartikel (refereegranskat)abstract
- A pilot plant process simulation of dry and wet hydrothermic treatment of oats was performed in order to study the effect of the different process steps on lipase activity and the storage stability of the fat phase. A comparison was made between oats that had passed through a dry kiln treatment prior to steam preparation and oats that had only been steam-treated. Samples were taken after step in the process as well as during storage at +30°C for up to 44 weeks. The lipase activity disappeared after steam preparation, but not after the dry-heat treatment used in this process experiment. The fat phase was analysed with regard to the amount of free fatty acids (FFA) and the content of individual fatty acids. The initial content of FFA was about 8-9%. The hydrolysis of fat, giving an increase in the amount of FFA, took place in all the stored samples, but was much more pronounced in the samples that had not undergone dry- heat treatment. In the dry-heat-treated samples, the FFA concentration reached a maximum at 13-15% after 16 weeks of storage. In the samples that had not been dry- heat-treated, the FFA reached over 30% in whole oat grains after 16 weeks of storage and continued to increased to over 40% after 30 weeks of storage. In the flour the FFA concentration was lower than in whole grains. Unexpectedly, lipolysis in this case was more pronounced in the whole kernels than in the flour samples. Lipolysis was not related to the measured remaining lipase activity. Head-space analyses of hexanal indicated that the formation of volatile lipid oxidation products was dependent on the process design, but the hexanal concentration was not related to the amount of FFA.
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| 25. |
- Emmambux, M.N., et al.
(författare)
-
Sorghum kafirin film property modification with hydrolysable and condensed tannins
- 2004
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 40:2, s. 127-135
-
Tidskriftsartikel (refereegranskat)abstract
- Films made from kafirin, the prolamin protein of sorghum, could be an environmental-friendly alternative to synthetic plastic packaging films. However, because protein-based films have inferior functional properties to synthetic plastic packaging, tannic acid (TA) and sorghum-condensed tannins (SCT) were added at up to 20% (w/w) as modifying agents during kafirin film casting. Both TA and SCT were bound to kafirin protein in the film. Freeze-fracture surfaces of tannin-modified kafirin films were observed to be different from the control. Modification with both tannins at increasing levels resulted in an increase in tensile stress and Young's modulus by two-fold and four-fold, respectively, but a three-fold decrease in %strain and a 12-15% decrease in water absorbed. Modification with TA and SCT did not change the apparent water vapour permeability. However, a significant quadratic decrease was observed for oxygen permeability. The glass transition temperature (T g) of the films showed a quadratic increase with increase in TA and SCT level. These findings indicate that TA and SCT can modify the properties of kafirin films. This probably there are no decreasing free volume in the film and possibly also by decreasing chain mobility between kafirin polypeptides by cross-linking. © 2004 Elsevier Ltd. All rights reserved.
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| 26. |
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| 27. |
- Garcia-Valle, Daniel E., et al.
(författare)
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Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
- 2022
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210. ; 106, s. 8-8
-
Tidskriftsartikel (refereegranskat)abstract
- The formulation of semolina pasta with reduced starch digestibility is of prime importance to deal with the adverse effects of the intake of rapidly digested carbohydrates on human health. This work focused on the effects of the production method (extrusion and lamination) and the addition of commercial Type 2 resistant starch (RS) on the molecular organization and in vitro starch digestibility of semolina pasta. Semolina was substituted with different levels of Type 2 RS for assessing the effect of this dietary fiber. The RS addition reduced the protein solubility and accessible thiols groups, with extruded pasta having higher protein solubility and lower accessible thiols than laminated pasta. Starch ordered structures increased with the RS addition. The increase of the RS in the pasta formulation resulted in a higher α-helix content and decreased β-sheet structures. In vitro starch digestibility was higher for extruded pasta, whilst the levels of RDS and SDS fractions decreased with the addition of RS. It was concluded that the preparation method in combination with RS addition has a determinant impact on the molecular organization and in vitro starch digestibility of semolina-based pasta, providing new insights on the possibilities of improving the health-beneficial features of this widely consumed product.
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| 28. |
- Geladi, Paul
(författare)
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Investigation of fungal development in maize kernels using NIR hyperspectral imaging and multivariate data analysis
- 2012
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 55, s. 272-278
-
Tidskriftsartikel (refereegranskat)abstract
- Near infrared (NIR) hyperspectral imaging and hyperspectral image analysis were evaluated for their potential to track changes in fungal contamination on and fungal activity immediately under the surface of whole maize kernels (Zen mays L) infected with Fusarium verticillioides. Hyperspectral images of clean and infected kernels were acquired using a SisuChema hyperspectral pushbroom imaging system with a spectral range of 1000-2498 nm at predetermined time intervals after infection. Background, bad pixels and shading of acquired absorbance images were removed using exploratory principal component analysis (PCA). When plotting PC4 against PC5, with percentage sum of squares (%SS) 0.49% and 0.34%, three distinct clusters were apparent in the score plot and this was associated with degree of infection. Loading line plots, with prominent peaks at 1900 nm and 2136 nm, confirmed that the source of variation was due to changes in starch and protein. Partial least squares (PLS) regression models, with time as the Y variable, were calculated and also indicated that changes, over time were apparent. Variable importance plots (VIP) confirmed the peaks observed in the PCA loading line plots. More systematic future experiments are needed to confirm this, but it can already be concluded that early detection of fungal contamination and activity is possible. (C) 2012 Elsevier Ltd. All rights reserved.
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| 29. |
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| 30. |
- Grimberg, Åsa, et al.
(författare)
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Morpho-densitometric traits for quinoa (Chenopodium quinoa Willd.) seed phenotyping by two X-ray micro-CT scanning approaches
- 2019
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 90
-
Tidskriftsartikel (refereegranskat)abstract
- Recent studies are increasingly focusing on quinoa (Chenopodium (prima) as a high-quality protein-rich food source and, in general, on seed quality. This latter is a complex trait difficult to characterize with standard measurements or analyses.X-ray micro-CT allows to visualise the internal structure of small objects and has been already used in seed research, mostly for maize kernel characterization. To date this technique has not yet been applied to study quinoa seeds, despite the increasing interest for their nutritional properties.The aim of this work was to explore the use of X-ray microtomography to provide new traits improving the seed phenotyping of quinoa. Two different scanning approaches have been compared: one based on the simultaneous scanning of multiple seeds (30) at lower resolution (20 mu m voxel size) and one based on the scanning of a single seed at higher resolution (2 mu m voxel size). Such approaches were tested on a study case consisting of four different quinoa genotypes.Among the measured morpho-densitometric parameters, the embryo volume and weight ratios (derived from bulk and single seed scanning, respectively) showed high positive correlation with the total protein content, while the thickest fraction of the pericarp was the best correlated with the presence of saponins.
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| 31. |
- Haby, Lena, et al.
(författare)
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Optimizing yield and quality in malting barley by the governance of field cultivation conditions
- 2018
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 82, s. 230-242
-
Tidskriftsartikel (refereegranskat)abstract
- This study evaluates how cultivation location, year, soil conditions and starter fertilizer interact and determine yield and quality of malting barley. Size exclusion high performance liquid chromatography (SE-HPLC) was applied to determine protein composition in mature and malted barley.The effects of starter fertilizer treatments on yield and quality of malting barley was largely hidden by the impact of growing location and cultivation year on these parameters. Here, the highest yield and the lowest grain protein concentration was found in samples cultivated on sandy soil with adequate precipitation and a relatively low soil temperature (below 15-17 degrees C) during grain filling. In malted grains, the general change in protein composition as related to mature grains, was a decrease in the polymerized protein fractions and an increase in the more easily extractable and smaller proteins. However, cultivation conditions impacted the changes of the protein fractions; the highest break-down rates of polymerized proteins was found for samples cultivated on sandy soil with enough precipitation and a relatively low soil temperature (below 15-17 degrees C) during grain filling. Thus, the sandy soil, enough precipitation and relatively low soil temperature were the most beneficial both for grain yield and for protein based quality of the malting barley.
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| 32. |
- Haraldsson, Ann-Katrin, 1975, et al.
(författare)
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Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of beta-glucan
- 2005
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 1095-9963 .- 0733-5210. ; 42:2, s. 243-254
-
Tidskriftsartikel (refereegranskat)abstract
- Iron availability and degradation of (1 → 3,1 → 4)-β-D-glucan (β-glucan) in three whole grain porridges made from two optimised barley malts and unprocessed barley were studied in a dynamic gastrointestinal model. The malting processes, with steeping at 15 or 48°C with lactic acid (LA), enabled a complete reduction of phytate by subsequent soaking of ground malt, still with well preserved β-glucan. Iron dialysability and iron uptake by Caco-2 cells were higher in phytate reduced porridges, compared to the reference porridge. During simulated digestion, the extractability of β-glucan increased and the Calcofluor average molecular weight decreased for all porridges, indicating a gradual degradation during passage through the model. The degradation rate, however, appeared lower in porridge prepared from malted barley steeped at 48°C with LA. The gastrointestinal model ranked iron availability according to human absorption data and showed high repeatability when evaluating changes in β-glucan. The results indicate the potential for using high temperature steeping with LA to yield improved iron availability combined with reduced degradation of β-glucan in the small intestine, maintaining the beneficial properties of barley. © 2005 Elsevier Ltd. All rights reserved.
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| 33. |
- Haskå, Lina, et al.
(författare)
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Distribution and characterisation of fructan in wheat milling fractions
- 2008
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210. ; 48:3, s. 768-774
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Tidskriftsartikel (refereegranskat)abstract
- Structure and health effects of inulin-type fructans have been extensively studied, while less is known about the properties of the graminan-type fructans in wheat. Arabinoxylan (AX) is another important indigestible component in cereal grains, which may have beneficial health effects. In this study, the fructan content in milling fractions of two wheat cultivars was determined and related to ash, dietary fibre and AX contents. The molecular weight distribution of the fructans was analysed with HPAEC-PAD and MALDI-TOF MS using 1H NMR and enzymatic hydrolysis for identification of fructans. The fructan content (g/100 g) ranged from 1.5 ± 0.2 in flour to 3.6 ± 0.5 in shorts and 3.7 ± 0.3 in bran. A correlation was found between fructan content and dietary fibre content (r = 0.93, P < 0.001), but with a smaller variation in fructan content between inner and outer parts of the grain. About 50% of the dietary fibre consisted of AX in all fractions. The fructans were found to have a DP of up to 19 with a similar molecular weight distribution in the different fractions.
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| 34. |
- Hefni, Mohammed E., et al.
(författare)
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Betaine, choline and folate content in different cereal genotypes
- 2018
-
Ingår i: Journal of Cereal Science. - : Elsevier. - 0733-5210 .- 1095-9963. ; 80, s. 72-79
-
Tidskriftsartikel (refereegranskat)abstract
- The importance of dietary methyl donors, e.g. betaine, choline and folate, is increasingly being recognised. This study examined variations in methyl donor concentrations in different cereals grown in Sweden. Fourteen cereal samples, representing different genera and cultivars, were analysed using HPLC- UV/FLD. The content of methyl donors in the cereals varied significantly due to cereal genotype. Betaine content varied most, with 28 mg/100 g DM in oats and 176 mg/100 g DM in rye. Total choline varied less, with 67 mg/100 g DM in rye and 149 mg/100 g DM in naked barley. In wheat, the lowest concentration of folate with 36 mg/100 g DM was found, and the highest of 91 mg/100 g DM in barley. Esterified choline was the major contributor to total choline content (80e95%) in the cereals. Free choline was less abundant, ranging from 3 to 27mg/100g DM. 5-CHO-H4folate was the dominant folate form in all cereals, amounting to approx. 35e50% of the sum of folates, as determined after pre-column conversion. Due to the limited number of available cultivars, no interpretation regarding effects from cultivar can be made. In conclusion, the studied cereal genotypes are good sources of methyl donors, but concentrations show considerable variation between different cereals.
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| 35. |
- Hefni, Mohammed E., et al.
(författare)
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Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars
- 2012
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 56:2, s. 374-378
-
Tidskriftsartikel (refereegranskat)abstract
- Cereals are recognised as an important food source of folate, and germinated cereals are reported to contain even more folate. This study examined the effects of germination and oven-drying on folate content in different wheat and rye cultivars. The native folate content in four wheat cultivars ranged from 23 to 33 μg/100 g dry matter (DM) and that in six rye cultivars from 31 to 39 μg/100 g DM. Mean folate content in rye was 25% higher than in wheat. Germination of both cereals resulted in a 4- to 6-fold increase in folate content, depending on cultivar and duration of germination. The highest folate content in both cereals was found after 96 h of germination and was 181 μg/100 g DM for cv. Kaskelott (rye) and 155 μg/100 g DM for cv. Kosack (wheat). Germination increased the amount of 5-CH 3-H 4folate in both cereals from 45 to 75%. Oven-drying of germinated wheat grains (for 48 and 72 h) at 50 °C did not affect the folate content. In conclusion, germination increases the folate content in wheat and rye cultivars, while subsequent oven-drying does not affect the folate content. Germination can therefore be recommended for producing bakery ingredients with increased folate content. © 2012 Elsevier Ltd.
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| 36. |
- Hussain, Abrar, et al.
(författare)
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Towards the understanding of bread-making quality in organically grown wheat: Dough mixing behaviour, protein polymerisation and structural properties
- 2012
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 56, s. 659-666
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Tidskriftsartikel (refereegranskat)abstract
- Achieving high quality of organic bread is a major objective of organic wheat production. The aim of the present study was to understand the mechanisms related to bread-making quality in organically grown wheat genotypes from a diverse background. Fifty one organically grown winter and spring wheat genotypes were evaluated for percentage of unextractable polymeric proteins in total polymeric proteins (%UPP) in flour and dough, mixing behaviour and structural properties. The results showed a large variation in genotypes for %UPP in flour, changes in %UPP at mixing, mixing parameters and structural properties. Genotypes with high %UPP in flour and low change in %UPP at optimum mixing were; Agron, Hjelmqvist 6357 bla and Effrada. The light microscopy (LM) and confocal laser scanning microscopy (CLSM) results confirmed that genotypes with high %UPP in flour and a low change at optimal mixing resulted in a more extended protein network (continuous and interconnected) at mixing as compared to the other genotypes. Genotypes with good mixing properties as to the mixograph analyses were; Diamant ax, Lantvete Gotland 4496 spelt, Erbe brun and Jacoby 59. The present study shows the presence of opportunities to select genotypes suitable for cultivation and breeding of bread wheat for organic production. (C) 2012 Elsevier Ltd. All rights reserved.
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| 37. |
- Johansson, Lisbeth, et al.
(författare)
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Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat
- 1998
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Ingår i: JOURNAL OF CEREAL SCIENCE. - 0733-5210. ; 27:2, s. 199-207
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- The purpose of the project was to study how conventional and ecological farming systems and different dough kneading intensity affected the baking properties of wholemeal flour, and how those properties affected the taste and consistency of wholemeal brea
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| 38. |
- Kihlberg, Iwona, et al.
(författare)
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Sensory qualities of plain white pan bread : influence of farming system, year of harvest and baking technique
- 2006
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 43:1, s. 15-30
-
Tidskriftsartikel (refereegranskat)abstract
- The sensory qualities of products from sustainable production systems are not well known, but important for development of such systems. To understand how wheat growing systems and baking processes influence white bread quality, six samples of wheat (Triticum aestivum, var.Ebi) from field trials harvested in two consecutive years, three grown in conventional farming systems and three in organic farming systems (biodynamic and ecological), were milled on the Bühler laboratory mill. Flours were extracted to a fixed ash content (0.48% dmb) and analysed qualitatively and quantitatively. A total of twenty one bread types were baked: twelve according to the farinographic data and nine according to modified recipes. Ten selected and trained assessors completed a sensory analysis (a descriptive profiling test) with three replicates using seventeen sensory attributes. The slice area was established using image analysis. There were no differences in slice area between bread baked with conventionally or organically grown bread baked with organically grown wheat harvested in 1999, yet there were differences in 2000, such that slice area was larger for the conventional samples. The effect of year was greater than the effect of farming system or recipe modification, and differences in the sensory data was explained more by texture than by aroma and flavour attributes. Breads baked with wheat harvested in 1999 had significantly lower intensity of crumb attributes such as elasticity, smoothness and juiciness, but higher rancid flavour, springiness, compressibility, mastication resistance and lower colour intensity, as well as higher crust toughness, than did breads baked with wheat harvested in 2000. Breads baked with conventional flour had significantly higher elasticity and juiciness than breads baked with organic flour. Several interactions between year and farming system were revealed.
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| 39. |
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| 40. |
- Kuktaite, R, et al.
(författare)
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Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
- 2004
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210. ; 40:1, s. 31-39
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Tidskriftsartikel (refereegranskat)abstract
- Changes in extractability, amount and size distribution of polymeric proteins in the gluten of doughs during mixing were investigated. Ultracentrifugation was used as a non-destructive method to separate the gluten from the dough. Doughs prepared from commercial flour mixtures of different gluten strengths and mixed for varying periods, were analysed. Proteins were detected using RP- and SE-HPLC. The percentages of large unextractable polymeric protein (UPP), total UPP and large unextractable monomeric protein (UMP) were higher in the gluten phases of all flours at minimum and optimum mixing, compared to the flours. After overmixing, the percentages of large UPP, total UPP and large UMP in the gluten phases of the dough decreased to lower levels than in the flours. Differences in percentages of large UPP, total UPP and large UMP between gluten phases of different flours and mixing times originated from the genetic composition of flour proteins. The extractability of the glutenins in the flours reflected the quality of the specific flour. The protein extractability, especially of gliadins, was different in the gluten phase compared to in the flour. Ionic interactions seem to be important forces in the dough. (C) 2004 Elsevier Ltd. All rights reserved.
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| 41. |
- Kårlund, A., et al.
(författare)
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Traditional and new sources of grain protein in the healthy and sustainable Nordic diet
- 2022
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 1095-9963 .- 0733-5210. ; 105
-
Forskningsöversikt (refereegranskat)abstract
- Cereal foods provide carbohydrates and dietary fibre, but also protein. To support the goals of sustainable development, cereal grain proteins should be more efficiently used to replace animal proteins. In the Nordic countries, wheat is the major source of cereal protein, followed by rye, oats, and barley. Although oats have been traditionally consumed as many staple foods in the Nordic countries and new oat-based food concepts are emerging, the potential of oats as a healthy and sustainable protein source is still underused. Oat protein is high in nutritional quality, and oats also contain unique phytochemicals and dietary fibres with proven health effects. Therefore, utilization of traditional wholegrain oat products to replace animal protein sources would increase both health-supporting components and cereal diversity in Nordic diets. While novel oat-based meat, milk, and dairy analogues do not contribute as much to dietary fibre, vitamin and mineral intake as corresponding whole grain products, they provide valuable and effective means to reduce animal protein intake, and thus, the environmental burden.
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| 42. |
- Lana, Marcos
(författare)
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Environmental and cultivar variability in composition, content and biological activity of phenolic acids and alkylresorcinols of winter wheat grains from a multi-site field trial across Europe
- 2022
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 107
-
Tidskriftsartikel (refereegranskat)abstract
- Different factors such as the genotype, environmental conditions, temperature stress, solar radiation and others can influence the phytochemical status of plants. The concentration of phenolic acids and alkylresorciols (ARs) as well as their chemical composition and biological activity have been determined in twelve winter wheat cultivars grown at eight European locations. This was the first winter wheat multi-location field trial of the European Consortium for Open Field Experimentation (ECOFE). Extracts from grain were analyzed using a UPLC-PDA-ESI-MS system (phenolic acids), UPLC-PDA-MS/MS (alkylresorcinols) and TLC-DPPH center dot test with ImageJ program (antiradical activity). The phenolic acid profile consisted of five hydroxybenzoic acid and four hydroxycinnamic acid derivatives, among which ferulic and sinapic acids were predominated. The ARs profile consisted of nine AR derivatives, among which 5-n-heneicosylresorcinol (C21:0) and 5-n-nonadecanylresorcinol (C19:0) were predominated. Our study showed significant differences in phenolic acids and AR content between wheat cultivars, as well as between locations. We observed a positive correlation between the biological activity of extracts and the total amount of phenolic acids and ARs. Two cultivars, Chambo and Julius (average of all sites) and samples from the Spanish site (average of all cultivars) showed the highest content and composition of nutritional substances.
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| 43. |
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| 44. |
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| 45. |
- Malik, Ali Hafeez, et al.
(författare)
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Combined effect of genetic and environmental factors on the accumulation of proteins in the wheat grain and their relationship to bread-making quality
- 2013
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 57, s. 170-174
-
Tidskriftsartikel (refereegranskat)abstract
- Bread-making quality of wheat flour is largely determined by the accumulation, concentration and composition of the proteins in the grain, which are influenced by genetic (G) and environment (E) variation and their interactions. We have therefore evaluated the importance of G and E factors and their interactions in determining the accumulation and composition of the proteins in the wheat grain. The cultivar determined development time (CDDT), together with the amount and timing of N application, played a significant role in determining the accumulation and final composition of the wheat grain proteins, explaining 21-59% of the variation. At low temperature, N application both at spike formation and at anthesis explained the highest proportion of variation (36%) in the percentage of sodium dodecyl sulphate (SDS) unextractable polymers in the total amount of polymers (% UPP), while at high temperature CDDT contributed most to the variation in % UPP (20%). The largest contributor to variation in the amount of total SDS extractable proteins (TOTE) was N application at anthesis, both at low and high temperatures (12% and 36%, respectively). Thus, the climate should be considered in recommendations for improving the protein quality and thereby the bread-making quality of wheat. (C) 2012 Elsevier Ltd. All rights reserved.
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| 46. |
- Malik, Ali Hafeez, et al.
(författare)
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Individual and combined effects of pre- and post-anthesis temperature on protein composition of two malting barley cultivars
- 2013
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 58, s. 341-347
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Tidskriftsartikel (refereegranskat)abstract
- The present study has investigated the individual and combined influence of pre- and post-anthesis temperatures and cultivars on the protein composition in barley grains. Two barley cultivars were grown in soil and hydroponic systems in daylight chambers with different pre- and post-anthesis temperatures. Size exclusion (SE)-HPLC was used to evaluate the protein composition in mature barley grains. The results showed that individual and interactive effects of pre- and post-anthesis temperatures and cultivar variations influenced protein composition in the barley grains. Pre-anthesis temperature greatly affected the amounts of total sodium dodecyl sulphate (SOS) extractable proteins (TOTE) and explained 30% of the variation in TOTE. The barley cultivars accounted for 20% of the variation in TOTE. Variation in malting barley cultivars was found to influence the SOS extractable small monomers (41% of the variation). Percentage of SDS un-extractable polymeric proteins in total amount of polymeric proteins (%UPP) was governed by post-anthesis temperature, accounting for 11% of the variation and cultivar differences accounted for 7% of the variation. Thus, the climatic conditions during the specific growing period and a choice of cultivars played a major role in determining the protein composition and ultimately the malting quality of spring barley. (C) 2013 Elsevier Ltd. All rights reserved.
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| 47. |
- McCann, Thu H., et al.
(författare)
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High amylose wheat starch increases the resistance to deformation of wheat flour dough
- 2018
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 79, s. 440-448
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Tidskriftsartikel (refereegranskat)abstract
- High amylose wheat (HAW) starch has been the focus of a number of nutritional studies, but there is limited information around its effect on the mechanical properties of wheat flour dough. This study investigated the size, shape and packing volume of HAW starch and their effect on the microstructure and rheology of dough. Four flour blends were formulated by adding vital wheat gluten and either HAW or commercial wheat starch to HAW flour to achieve a constant 14% protein content, but varied amounts of HAW starch. A large number of small and irregularly shaped HAW starch granules resulted in a high packing volume per gram of starch. Confocal laser scanning microscopy of optimally mixed doughs correlated the degree of starch granule aggregation with the level of HAW starch in the bi-continuous dough network. Small deformation rheology demonstrated that increased quantities of HAW starch in the dough increased the elastic modulus G′ values. Uniaxial extension measurements highlighted a synergy between HAW starch and sources of gluten proteins resulting in increased strain hardening. The impact of HAW starch on dough rheology was attributed to its irregular shape and large number of small granules leading to greater granule-granule interactions.
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| 48. |
- Motlhaodi, Tiny, et al.
(författare)
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Nutritional variation in sorghum [Sorghum bicolor (L.) Moench] accessions from southern Africa revealed by protein and mineral composition
- 2018
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 83, s. 123-129
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Tidskriftsartikel (refereegranskat)abstract
- Twenty-three sorghum accessions from five countries in southern Africa that were grown under two different environments in Botswana were analyzed for protein, calcium (Ca), iron (Fe), magnesium (Mg), manganese (Mn), phosphorus (P), potassium (K), sodium (Na) and zinc (Zn) concentrations. There were significant differences among the accessions for both protein and other nutrient contents. Broad-sense heritability (H-2) was overall high, ranging from 0.62 to 0.85, indicating the stability of the concentration of these nutrients in sorghum across environments. Low genotype by environment interactions (GxE) and high broad-sense heritability suggest that breeding for enhanced nutrient content may be feasible across environments. Accessions ZMB3947 and N406 may be a good source for both Fe and Zn since they recorded the highest value for both micronutrients. Among the macronutrients, accession S201 would be a good source of protein, Ca and P whereas accession ZIM1317 is a good choice as a Ca and K source. The genotypic variation in grain protein and mineral concentration revealed in this study is encouraging for selecting potential accessions for genetic improvement through breeding in Southern Africa. There were significant correlations among nutrients, which suggests that their concentration in sorghum landraces can be simultaneously improved.
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| 49. |
- Oom, A., et al.
(författare)
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Rheological properties of kafirin and zein prolamins
- 2008
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 1095-9963 .- 0733-5210. ; 47:1, s. 109-116
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Tidskriftsartikel (refereegranskat)abstract
- The possibility of forming dough from kafirin was investigated and laboratory prepared kafirin was formed into a viscoelastic dough system. Measurements with Contraction Flow showed that dough systems prepared from kafirin and from commercial zein had the required extensional rheological properties for baking of leavened bread. The extensional viscosity and strain hardening of the kafirin and zein dough systems were similar to those of gluten and wheat flour doughs. The kafirin dough system, however, unlike the zein dough system rapidly became very stiff. The stiffening behaviour of the kafirin dough system was presumed to be caused by cross-linking of kafirin monomers. SDS-PAGE showed that the kafirin essentially only contained alpha- and gamma-kafirin, whereas the zein essentially only contained alpha-zein. Since gamma-kafirin contains more cysteine residues than the alpha-prolamin it is more likely to form disulphide cross-links, which probably caused the differences in stiffening behaviour between kafirin and zein dough systems. Overall the kafirin dough system displayed rheological properties sufficient for baking of porous bread. Kafirin like zein appears to have promising properties for making non-gluten leavened doughs. (c) 2007 Elsevier Ltd. All rights reserved.
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| 50. |
- 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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