Potential of Triticale as a Substitute for Wheat in Flour Tortilla Production

The potential of triticale as a partial or total substitute for wheat in flour tortilla production was evaluated. Different mixtures of triticale and wheat flours were tested in a typical hot‐press formulation. Both grains yielded similar amounts of flour. Wheat flour contained 1.5% more crude protein, 1.6× more gluten, and produced stronger dough than triticale. Triticale flour significantly reduced optimum water absorption and mix time of blends. Flour tortillas with 100% triticale absorbed 8% less water and required 25% of the mix time of the control wheat flour tortilla. The yield of triticale tortillas was lower than the rest of the tortillas due to lower moisture content and water absorption. Triticale dough balls required less proofing and ruptured during hot pressing, thus producing defective tortillas. The 50:50 flour mixture produced doughs with acceptable rheological properties and good quality tortillas. Addition of 1% vital gluten to the 75:25 triticale‐wheat flour mix or 2% to the 100% triticale flour significantly increased water absorption and mix time and improved dough properties and tortilla yields. Textural studies indicated that increasing levels of triticale flour reduced the force required to rupture tortillas. For all tortilla systems, rupture force gradually increased, and extensibility decreased during seven days of storage at room temperature; the highest rate of change occurred during the first day. Sensory evaluation tests indicated that triticale could substitute for 50% of wheat flour without affecting texture, color, flavor, and overall acceptability of tortillas. For production of 100% triticale flour tortillas, at least 2% vital gluten had to be added to the formulation.     

Effects of Fortification and Enrichment of Maize Tortillas on Growth and Brain Development of Rats Throughout Two Generations

The growth and brain development of laboratory rats fed typical indigenous tortilla‐based diets were determined throughout two generations. The experiment compared three different types of tortilla‐based diets: regular tortillas produced from dry masa flour (RDMF), tortillas obtained from fresh masa (FM), and tortillas produced from dry masa flour fortified with 6% defatted soybean and enriched with vitamins B₁, B₂, niacin, and folic acid and microminerals iron and zinc (FEDMF). Female rats were mated 58 days postweaning with males belonging to the same treatment with the objective of obtaining second generation pups that were further subjected to regular lactation and 28 day postweaned growth. A comparison between growth of first and second generation rats was determined. In addition, representative animals of each physiological stage were first exsanguineted for hematocrit determination and then slaughtered with the aim of obtaining femur and brain tissues. Cerebral DNA and number of neurons were determined in each of the brains sampled. Growth of rats fed FEDMF was significantly higher (P < 0.05) in both generations than counterparts fed RDMF or FM. The difference among treatments was more evident in second generation rats. Pregnancy rate, number of newborns per litter, litter weight, and pup's survival rate was higher for the control and FEDMF treatments. Femur growth was also higher (P < 0.05) for first‐generation male adult rats fed control and FEDMF. The concentration and total content of cerebral DNA and number of neurons in males and females belonging to the first generation was similar. However, for second generation rats, these values were lower for animals fed regular tortilla diets. This data clearly demonstrates that the negative effects of malnutrition on brain development of pups occurred during gestation and lactation.     

An in vivo map of the yeast protein interactome

Protein interactions regulate the systems-level behavior of cells; thus, deciphering the structure and dynamics of protein interaction networks in their cellular context is a central goal in biology. We have performed a genome-wide in vivo screen for protein-protein interactions in Saccharomyces cerevisiae by means of a protein-fragment complementation assay (PCA). We identified 2770 interactions among 1124 endogenously expressed proteins. Comparison with previous studies confirmed known interactions, but most were not known, revealing a previously unexplored subspace of the yeast protein interactome. The PCA detected structural and topological relationships between proteins, providing an 8-nanometer-resolution map of dynamically interacting complexes in vivo and extended networks that provide insights into fundamental cellular processes, including cell polarization and autophagy, pathways that are evolutionarily conserved and central to both development and human health.     

Evaluation of the Functionality of Five Different Soybean Proteins in Hot‐Press Wheat Flour Tortillas

Five different soybean protein sources were added to wheat flour to increase the protein content by 15–25%, and the resulting composite flours were optimally processed into hot‐press tortillas in a pilot plant. The rheological properties of composite flours were evaluated with the farinograph, alveograph, and other wheat quality tests. Tortilla‐making qualities of the control and soybean‐fortified flours were evaluated during dough handling, hot pressing, and baking. The resulting tortillas were tested in terms of yield, physical and chemical parameters, sensory properties, color, and objective and subjective texture. The soybean‐fortified tortillas had increased yields because of the higher dough water absorption and enhanced essential amino acid scores. Among the five different soybean proteins, the defatted soybean flour (SBM1) with the lowest fat absorption index and protein dispersibility index (PDI) and the soybean concentrate produced the best fortified tortillas. The protein meals with high PDI and relatively lower water absorption index (SBM3 and SBM4) produced sticky doughs, lower alveograph P/L values, and defective tortillas. All soybean proteins produced higher yields of tortillas with an enhanced protein quality and amount of dietary fiber.     

Selenium‐Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic,Milling, and Baking Factors

Bread is among the three top foods that provide most of the dietary selenium (Se) for most of the world population. Selenomethionine present in flour and bread is the major organic moiety (>65%). The Se concentration assayed in wheat kernels is mainly affected by agronomic factors such as soil fertility. The dry milling of wheat to produce refined flour and the technology to produce leavened breads also greatly affect Se concentration and bioavailability. The supranutritional intakes of inorganic and mainly organic Se have long been linked to the prevention of cancer, oxidative stress, and cardiovascular diseases. This review provides an overview of the different Se sources and agronomic, milling, and processing factors that affect Se concentration and bioavailability in yeast‐leavened and sourdough breads and the nutritional and health implications that have been documented by food, medical, and nutrition scientists.     

Functionality and Organoleptic Properties of Maize Tortillas Enriched with Five Different Soybean Proteins

Soybean proteins are ideally suited to enhance the essential amino acid balance of cereal‐based foods. The aim of this investigation was to assess the functionality of different soybean proteins in maize tortillas with yield and with sensorial and textural shelf‐life characteristics as criteria to select the best supplement. Four different defatted soybean flours (SBF1, SBF2, SBF3, and SBF4) and one soybean protein concentrate (SBC) were added to increase protein content of dry masa flour between 25 and 30%. The evaluated soybean ingredients displayed urease activity of 0.1–2.25, water absorption index of 4.02–8.34, protein dispersibility index of 23–75%, and fat absorption index ranging from 2.5 to 3.1. Moisture, crude protein, crude fat, and rollability were not different among enriched tortillas, but maximum force after five days of storage was higher for SBF1 and lower for SBF 3. The control and SBF1 followed by SBC were the best evaluated overall according to the most relevant parameters for consumers and producers. Correlation analyses displayed a negative association among yield‐related parameters and protein dispersibility index, urease activity, and water solubility, opposite to the relationship for texture‐related properties. The best soybean proteins to be used in maize tortilla supplementation should have, preferably, reduced water solubility, urease activity, and protein dispersibility index.     

Evaluation of 3,4-dimethylpyrazole phosphate as a nitrification inhibitor in a <Emphasis Type="Italic">Citrus</Emphasis>-cultivated soil

 The objectives of this work were to evaluate the inhibitory action on nitrification of 3,4-dimethylpyrazole phosphate (DMPP) added to ammonium sulphate nitrate [(NH₄)₂SO₄ plus NH₄NO₃; ASN] in a Citrus-cultivated soil, and to study its effect on N uptake. In a greenhouse experiment, 2 g N as ASN either with or without 0.015 g DMPP (1% DMPP relative to NH₄ ⁺-N) was applied 6 times at 20-day intervals to plants grown in 14-l pots filled with soil. Addition of DMPP to ASN resulted in higher levels of NH₄ ⁺-N and lower levels of NO₃ ^–-N in the soil during the whole experimental period. The NO₃ ^–-N concentration in drainage water was lower in the ASN plus DMPP (ASN+DMPP)-treated pots. Also, DMPP supplementation resulted in greater uptake of the fertilizer-N by citrus plants. In another experiment, 100 g N as ASN, either with or without 0.75 g DMPP (1% DMPP relative to NH₄ ⁺-N) was applied to 6-year-old citrus plants grown individually outdoors in containers. Concentrations of NH₄ ⁺-N and NO₃ ^–-N at different soil depths and N distribution in the soil profile after consecutive flood irrigations were monitored. In the ASN-amended soil, nitrification was faster, whereas the addition of the inhibitor led to the maintenance of relatively high levels of NH₄ ⁺-N and NO₃ ^–-N in soil for longer than when ASN was added alone. At the end of the experiment (120 days) 68.5% and 53.1% of the applied N was leached below 0.60 m in the ASN and ASN+DMPP treatments, respectively. Also, leaf N levels were higher in plants fertilized with ASN+DMPP. Collectively, these results indicate that the DMPP nitrification inhibitor improved N fertilizer efficiency and reduced NO₃ ^– leaching losses by retaining the applied N in the ammoniacal form. Received: 31 May 1999     

Strategic use of Iranian bread wheat landrace accessions for genetic improvement: Core set formulation and validation

Iranian wheat landrace accessions (IWAs) were collected from country‐wide farm fields and market places in 1935 by a professor at the University of Tehran and shared with University of California at Davis, California. IWAs were further submitted to the genebank of International Maize and Wheat Improvement Center (CIMMYT), Mexico. 2,403 IWAs from CIMMYT’s genebank were assayed by DArT‐seq technology to assess genetic diversity. No apparent ecogeographic patterns related to genetic diversity were detected, probably due to long‐term transport and frequent interchange of landraces among farmers. A multivariate clustering procedure combining genotypic and phenotypic information was used in selecting a core‐set, which represented 15% of the hexaploid wheat accessions included in this study. This subset captured an estimated 93% of rare (frequency <0.05) alleles. Multisite phenotypic data (India, Mexico) validated the ability of the core‐set in detecting useful variants. Potential donor accessions for multiple traits (disease resistance, zinc concentration) were identified from the core‐set for wheat‐breeding. This report illustrates a breeder friendly robust core‐set formulation strategy for harnessing the useful genetic variation stored in the genebanks.     

Effect of Moisture Content on the Viscoelastic Properties of Individual Wheat Kernels Evaluated by the Uniaxial Compression Test Under Small Strain

Wheat product quality is related to its physicochemical properties and to the viscoelastic properties of the kernel. The aim of this work was to evaluate the viscoelastic properties of individual wheat kernels using the uniaxial compression test under small strain (3%) to create experimental conditions that allow the use of the elasticity theory to explain the wheat kernel viscoelasticity and its relationships to physicochemical characteristics, such as weight tests, size, and ash and protein contents. The following viscoelastic properties of the kernels of hard and soft wheat cultivars at two different moisture contents (original and tempered at 15%) were evaluated: total work (W_t), elastic work (W_e), plastic work (W_p), and modulus of elasticity (E). There was a significant decrease in W_t as the moisture content increased. In the soft wheat Saturno, W_t decreased 80% (from 0.217 to 0.044 N·mm) as the moisture content increased. Individual wheat kernels at their original moisture content showed higher W_e than under the tempered condition. W_p increased as the moisture content increased. E decreased as the moisture content increased. The soft wheat Saturno showed the highest decline (54.9%) in E (from 14.18 to 6.39 MPa) as the moisture content increased. There were significant negative relationships between the viscoelastic properties and the 1,000‐kernel weight and kernel thickness. The uniaxial compression test under small strain can be applied to evaluate the viscoelastic properties of individual wheat kernels from different classes and cultivars.     

Presence of melatonin‐catabolizing non‐specific enzymes myeloperoxidase and indoleamine 2,3‐dioxygenase in the ram reproductive tract

The melatonin catabolism is very complex and not completely understood. Melatonin can be metabolized by free radical interaction, but also pseudo‐enzymatically or by enzymatic pathways. We have previously detected the existence of melatonin‐synthesizing enzymes and melatonin receptors MT1 and MT2 in the ram reproductive tract; thus, in order to start to elucidate melatonin catabolism in these organs, we have investigated the presence of the melatonin‐catabolizing enzymes indoleamine 2,3‐dioxygenase (IDO, both IDO1 and IDO2 isoforms) and myeloperoxidase (MPO) in testis, epididymis and accessory glands. Gene expression analyses by real‐time PCR showed the presence of MPO, IDO1 and IDO2 in all the organs of the ram reproductive tract and revealed that MPO is the main melatonin‐catabolizing enzyme, which is mainly expressed in the testis and the bulbourethral glands (p < .05). These results were further corroborated by immunohistochemical staining, and by Western blot. Likewise, MPO was also evidenced in epididymal and ejaculated spermatozoa by indirect immunofluorescence and Western blot. In conclusion, melatonin‐catabolizing enzymes MPO, IDO1 and IDO2 are expressed in the ram reproductive tract, and MPO is the most expressed one, mainly in the testis and the bulbourethral glands. The presented results warrant further studies on the function of these enzymes and their melatonin‐metabolizing activity.