Mineral element distributions in milling fractions of Chinese wheats

Malnutrition related to micronutrient deficiency can create immense economic and societal problems. The objective of this study was to quantify the mineral element concentration distribution in milled fractions, using 43 common wheat (Triticum aestivum L.) cultivars sown in Jinan, China during the 2005–2006 crop season. All 43 cultivars had low Fe (average 28.2 mg Kg⁻¹) and Zn (28.6 mg Kg⁻¹) concentrations, and wide ranges of variation for mineral element concentrations. Highly significant effects among milling fractions and cultivars on all traits were observed, with fraction effect being the larger. There was an uneven distribution of mineral element concentrations in wheat grain. Shorts and bran fractions had the highest mineral element concentrations, whereas flours from break and reduction had low concentrations. Compared with those in the central endosperm, the concentration of inorganic phosphorus (Pi) decreased the most with decreasing flour yield, whereas the concentration of phytic acid P (PAP), phytase activity, and Ca decreased the least. Pi was the most concentrated element in the aleurone, whereas PAP, phytase activity, and Ca were the least, compared to those in the central endosperm. Milling technique through adjusting flour yield can be used to improve the element composition of flour.     

Grain concentrations of protein and mineral nutrients in a large collection of spelt wheat grown under different environments

A large number of spelt wheat genotypes (ranging from 373 to 772) were evaluated for grain concentrations of protein and mineral nutrients under 6 different environments. There was a substantial genotypic variation for the concentration of mineral nutrients in grain and also for the total amount of nutrients per grain (e.g., content). Zinc (Zn) showed the largest genotypic variation both in concentration (ranging from 19 to 145 mg kg⁻¹) and content (ranging from 0.4 to 4.1 μg per grain). The environment effect was the most important source of variation for grain protein concentration (GPC) and for many mineral nutrients, explaining between 37 and 69% of the total sums of squares. Genotype by environment (G × E) interaction accounted for between 17 and 58% of the total variation across the minerals. GPC and sulfur correlated very significantly with iron (Fe) and Zn. Various spelt genotypes have been identified containing very high grain concentrations of Zn (up to 70 mg kg⁻¹), Fe (up to 60 mg kg⁻¹) and protein (up to 30%) and showing high stability across various environments. The results indicated that spelt is a highly promising source of genetic diversity for grain protein and mineral nutrients, particularly for Zn and Fe.     

Phytase activity, phytate, iron, and zinc contents in wheat pearling fractions and their variation across production locations

Pearling is an effective method for evaluating the distribution of chemical components in wheat grain. Twelve pearling fractions (P₁–P₁₂) of wheat grain were obtained using two rice polishers for 10 cultivars (six soft red wheats and four hard white wheats) grown at two locations with different environmental conditions in Jiangsu Province, China. The results show that the effects of cultivar, location, and pearling on wheat flour phytase activity, phytate, iron, and zinc contents were all significant, with pearling having the greatest effect. All the four components showed a diminishing trend as pearling progressed from the outer layers to the inner part of wheat grain. Generally, the P₂ fraction (the outer 4–8% layer of wheat grain) had the highest phytase activity and phytate and iron contents, whereas the P₁ fraction (the outer 0–4% layer) ranked the highest for zinc content. Growing location had a large influence on grain phytase, phytate, and iron, but the differences between locations decreased as pearling level increased.     

Deoxynivalenol in wheat milling fractions: A critical evaluation regarding ongoing and new legislation limits

New maximum limits (ML) for deoxynivalenol (DON) in wheat and its products were set in Brazil in 2017, and new changes are scheduled for 2019. The concentration of DON in wheat and milling fractions (bran, shorts, break flour, reduction flour) was evaluated in samples from commercial fields to discuss the effects of the new legislation. Cleaned wheat samples contaminated with DON had concentrations ranging from 308 to 2373 ng g⁻¹ (n = 29), and one sample had a concentration of 3426 ng g⁻¹. DON concentration obtained in bran and shorts were significantly higher than that of the flours. Compared to the initial concentration in cleaned wheat, DON relative concentrations were 73 and 35% higher in bran and shorts, respectively, and 67% lower in the straight run flour (break plus reduction flour). The bran and straight run flour contained DON concentrations that were 62.1 and 17.2% respectively higher than that of the ML set in Brazil in 2017; additionally, these values would reach 65.5 and 34.5%, respectively, according to the changes to be in effect in 2019. The present study demonstrates DON distribution in wheat milling fractions, thus, providing updated information for the management of DON contamination for the industry and policymakers.     

Phosphorus accumulation and depletion in soils in wheat–maize cropping systems: Modeling and validation

Long-term (over 15 years) winter wheat (Triticum aestivum L.)–maize (Zea mays L.) crop rotation experiments were conducted to investigate the accumulation of phosphorus (P) at five sites differing geographically and climatically in China. The results showed that, in soils without P added, the concentration of soil P extracted by 0.5 mol L⁻¹ NaHCO₃ at pH 8.5 (Olsen-P) decreased with cultivation time until about 3 mg kg⁻¹, afterwards it remained constant. The trend of decrease in Olsen-P in soils without P added could be described by an exponential function of time. The concentration of Olsen-P in soils with P fertilizers increased with cultivation time and the model of accumulation of Olsen-P in soils could be described using P application rate, crop yield and soil pH. The accumulation rate of Olsen-P in the long-term wheat–maize crop rotation experiments was 1.21 mg kg⁻¹ year⁻¹ on average. If the target yield of wheat and maize is 10 ton ha⁻¹ in the soil with pH 8, the increasing rates of Olsen-P in soils as estimated by the model will be 0.06, 0.36, 0.66, 0.95, 1.25 and 1.55 mg kg⁻¹ year⁻¹ when P application rates are 30, 40, 50, 60, 70 and 80 kg P ha⁻¹ year⁻¹, respectively. The models of accumulation of Olsen-P in soils were validated independently and could be used for the accurate prediction of accumulation rate of Olsen-P in soils with wheat–maize rotation systems. Also the application of the model was discussed for best management of soil P in agricultural production and environment protection.     

Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

Effects of bran concentration, bran particle size distribution, and enzyme addition – fungal phytase, fungal alpha-amylase – on the mixing and fermentative behaviour of wheat dough and on the amount of phytic acid remaining in bread have been investigated using a factorial design of samples 2⁴. Bran concentration and bran particle size significantly affected all Farinograph parameters, whereas enzyme effects were particularly observed on both the water absorption of the flour and the parameters characterizing the overmixing. Water absorption was maximized in doughs with higher fine bran addition and/or in doughs with no enzymes, and was minimized in blends containing coarse added bran and alpha-amylase and/or alpha-amylase and phytase. alpha-Amylase addition had a significant positive effect on dough development and gassing power parameters during proofing. At low bran addition, phytate hydrolysis takes place to a greater extent than at high bran addition levels. Combination of bran with amylolytic and phytate-degrading enzymes could be advisable for overcoming the detrimental effect of bran on the mineral availability (phytase) or on the technological performance of doughs (alpha-amylase).     

Investigation of the fracture mode for hard and soft wheat endosperm using the loading–unloading bending test

Investigation of the fracture mode for hard and soft wheat endosperm was aimed at gaining a better understanding of the fragmentation process. Fracture mechanical characterization was based on the three-point bending test which enables stable crack propagation to take place in small rectangular pieces of wheat endosperm. The crack length can be measured in situ by using an optical microscope with light illumination from the side of the specimen or from the back of the specimen. Two new techniques were developed and used to estimate the fracture toughness of wheat endosperm, a geometric approach and a compliance method. The geometric approach gave average fracture toughness values of 53.10 and 27.0 J m⁻² for hard and soft endosperm, respectively. Fracture toughness estimated using the compliance method gave values of 49.9 and 29.7 J m⁻² for hard and soft endosperm, respectively. Compressive properties of the endosperm in three mutually perpendicular axes revealed that the hard and soft endosperms are isotropic composites. Scanning electron microscopy (SEM) observation of the fracture surfaces and the energy–time curves of loading–unloading cycles revealed that there was a plastic flow during crack propagation for both the hard and soft endosperms, and confirmed that the fracture mode is significantly related to the adhesion level between starch granules and the protein matrix.     

Improved nitrogen status enhances zinc and iron concentrations both in the whole grain and the endosperm fraction of wheat

This study was conducted to assess the role of increasing N supply in enrichment of whole grain and grain fractions, particularly the endosperm, with Zn and Fe in wheat. The endosperm is the most widely consumed part of wheat grain in many countries. Plants were grown in the greenhouse with different soil applications of N and Zn and with or without foliar Zn spray. Whole grain and grain fractions were analyzed for N, P, Zn and Fe. Increased N supply significantly enhanced the Zn and Fe concentrations in all grain fractions. In the case of high Zn supply, increasing N application enhanced the whole grain Zn concentration by up to 50% and the endosperm Zn by over 80%. Depending on foliar Zn supply, high N elevated the endosperm Fe concentration up to 100%. High N also generally decreased the P/Zn and P/Fe molar ratios in whole grain and endosperm. The results demonstrate that improved N nutrition, especially when combined with foliar Zn treatment, is effective in increasing Zn and Fe of the whole grain and particularly the endosperm fraction, at least in the greenhouse, and might be a promising strategy for tackling micronutrient deficiencies in countries where white flour is extensively consumed.     

Wheat grain tissue proportions in milling fractions using biochemical marker measurements: Application to different wheat cultivars

Measurement of biochemical markers allows the quantification of wheat (Triticum spp.) grain tissue proportions in milling fractions. In order to evaluate the ability of extending this methodology to an unknown wheat grain batch, the variability of the markers in the different tissues was assessed on various wheat cultivars. Ferulic acid trimer amounts in the outer pericarp ranged from 0.97 to 1.67 μg mg⁻¹ (dm) with an average value equal to 1.31 μg mg⁻¹ (dm). Alkylresorcinols amounts in a composite layer, including the testa, the inner pericarp and the nucellar epidermis, ranged from 10.5 to 16.7 mg g⁻¹ (dm), with an average value equal to 14.0 mg g⁻¹ (dm). In the aleurone layer, phytic acid amounts ranged from 94.9 to 187.2 mg g⁻¹ (dm) with an average value equal to 152 mg g⁻¹ (dm) whereas, para-coumaric acid ranged from 0.08 to 0.29 μg mg⁻¹ with an average level of 0.18 μg mg⁻¹. In the embryonic axis, wheat germ agglutinin ranged from 879 μg g⁻¹ to 2086 μg g⁻¹ with an average value of 1487 μg g⁻¹. The impact of this variability on tissue proportion determination was evaluated and a strategy to decrease the prediction error was suggested. Percentages of the outer pericarp, intermediate layer (including the testa), aleurone layer and embryonic axis within grains were calculated and their variability discussed.     

Endogenous arabinoxylans variability in refined wheat flour and its relationship with quality traits

Arabinoxylans (AXs) are the major dietary fiber (DF) component in wheat and their consumption has been associated with several health benefits. Genetic improvement of the AX in refined wheat flour could be a good solution to improve the DF daily consumption while maintaining the flour desirable quality. In this study, 193 common wheat lines were analyzed for their AX content in refined flour and end-use quality. Wide variation in both the total arabinoxylan (TOT-AX) (10.8–16.5 mg/g) and water-extractable arabinoxylan (WE-AX) (3.2–7.6 mg/g) was identified and, in both cases, the genotype had the greatest impact on the observed phenotypes. Variation in the endogenous AX fractions appeared to have a moderate effect on wheat quality. The WE-AX, specifically, were positively correlated with gluten strength (r = 0.11 to 0.32) and bread loaf volume (r = 0.16), whereas the TOT-AX were negatively correlated with dough extensibility (r = −0.11) and bread making quality (r = −0.11). Overall, results of this study show that the genetic improvement of grain AX is feasible and that the AXs present in refined flour do not dramatically alter wheat quality indicating that it is possible to select varieties with high AX endosperm content end desired end-use quality.     

Mass transport studies of model migrants within dry foodstuffs

Cereals are widely consumed foodstuffs and it is therefore important to take them into account when estimating consumer exposure to packaging-related chemicals. The mass transport of three model migrants (diphenylbutadiene, triclosan and BHT) from low-density polyethylene (LDPE) within dry foodstuffs of different particle size (rice and wheat flour) was studied because of the relationship between consumer exposure and possible harmful effects on human health. The conditions that most affect the mass transport of substances within dry foods are evaluated and discussed. The diffusion coefficients (D_F) for diphenylbutadiene (DPBD) and triclosan in the studied foodstuffs were estimated. The D_F values for DPBD and triclosan in wheat flour at 25 °C were 7.1 × 10⁻⁸ cm²/s and 3.3 × 10⁻⁸ cm²/s, respectively. The D_F values for DPBD and triclosan in rice at 25 °C were 4.7 × 10⁻⁸ and 4.3 × 10⁻⁸ cm²/s, respectively. BHT displayed different behaviour and other tests were therefore carried out to elucidate the associated mass transport process.     

The antioxidant potential of milling fractions from breadwheat and durum

The effect of primary processing, namely milling, on the phenolic content and antioxidant capacity of two wheat cultivars, namely Canada Western Amber Durum (Triticum turgidum L. var. durum) and Canada Western Red Spring (Triticum aestivum L.) was studied. The milling products: bran, flour, shorts and feed flour fractions were examined. In addition, semolina was an end-product of durum wheat milling. Antioxidant activity of wheat phenoliocs was evaluated using oxygen radical absorbance capacity, inhibition of photochemiluminescence, the Rancimat method, and inhibition of oxidation of low-density lipoprotein cholesterol and deoxyribonucleic acid. The phenolic composition of wheat extracts was determined using high performance liquid chromatography. Bran showed the highest antioxidant activity whereas the endosperm possessed the lowest in both cultivars examined. The phenolic compounds are concentrated in the outermost layers namely the bran. The consumption of wheat with bran in the form of whole grain may provide beneficial health effects.     

Impact of Stolbur Phytoplasmas on Potato Tuber Texture and Sugar Content of Selected Potato Cultivars

Potato stolbur is a phytoplasmal disease that seriously affects yield and tuber quality in South Eastern Europe, Russia and the Mediterranean areas. In 2007 and 2008, field experiments were carried out to determine stolbur resistance of processing potato cultivars at Sannicolau Mare (Romania) by determining consistency and concentration of reducing sugars (fructose and glucose), sucrose and phytoplasmas in potato tubers. In both years, non-symptomatic potato tubers showed sucrose levels in the range of 3,000 mg kg⁻¹ fresh weight (FW). In contrast, sucrose concentrations were up to 11,820 mg kg⁻¹ FW in 2007 and 19,560 mg kg⁻¹ FW in 2008 in tubers showing severe symptoms. These high values severely affect suitability of tubers for processing as sucrose serves as substrate for the formation of reducing sugars that are the limiting factor in fried potato production for Maillard-related discolouration. The cultivars examined differed considerably in susceptibility to stolbur disease. Whereas cvs. ‘Courage’ and ‘Lady Rosetta’ showed high numbers of diseased tubers and high sucrose concentrations, ‘Lady Claire’ had a lower incidence of symptomatic tubers and lower sucrose concentrations. However, fully resistant cultivars were not observed. Across all cultivars examined, phytoplasmal concentration was significantly higher in symptomatic tubers than in non-symptomatic ones.     

Environmental and genotypic influences on trace element and mineral concentrations in whole meal flour of einkorn (Triticum monococcum L. subsp. monococcum)

Trace elements (Zn, Fe, Cu and Mn) and minerals (Ca, Mg, P and K) concentrations were determined in whole meal flour of five einkorn accessions and one bread wheat cultivar, cropped in four different locations for two years. The major factors influencing mineral levels were year and genotype, as well as their interaction. Einkorn varieties exhibited higher Zn (7.18 ± 0.76 mg/100 g DM), Fe (5.23 ± 0.47), Mn (4.65 ± 0.23), Cu (0.90 ± 0.08), Mg (151.2 ± 9.00) and P (541.1 ± 35.37) concentration than bread wheat. Mg concentration correlated positively with that of other bivalent cations (Zn and Ca). The relevant amount of trace elements consistently found in einkorn further confirms the potential of this cereal in human nutrition, either by direct consumption or by introgression of superior alleles into enhanced polyploid wheat cultivars.     

Effect of endosperm starch granule size distribution on milling yield in hard wheat

Increased flour yield in hard wheat is associated with increased endosperm rheology index, calculated from strength and stiffness as measured by the SKCS. A study of the fractured endosperm of hard wheat varieties grouped according to similar rheology index values was performed using environmental scanning electron microscopy (ESEM). Differing microstructures and fracture patterns were observed between each group. Specifically, the group representing high rheology index had a greater concentration of small starch granules in prismatic cells. Samples of diverse wheat germplasm were grown at two sites and subjected to laboratory milling. Starch granule size distribution (SGSD) analysis using a laser diffraction method was undertaken on a subset of samples in triplicate representing a range in flour yield. The results supported an hypothesis for a significant influence of SGSD on flour yield of hard wheat varieties. In addition, a significant part (R²>0.40 (p<0.05) at two sites) of the association appeared to be under genetic control. Results indicate a more even gradation of distributions involving an increase in the sample volume % of small granule (types B and C) and decrease in type A granules. This was associated with increased rheology index values and higher flour yield. The ratio of type A:C starch granules accounted for up to 58% (p<0.05) of the variation in flour yield in the samples studied. Thus, rheological parameters measured using a rapid SKCS screening method can be linked to the genetic regulation of SGSD with implications for the improvement of commercial processing performance of hard wheat.     

Determination of phenolic acid concentrations in wheat flours produced at different extraction rates

High-performance liquid chromatography (HPLC) was used to determine the distribution of phenolic acids in wheat flours produced from five milling extraction rates ranging from 60% to 100% in four cultivars sown in two locations in the 2008–2009 season. Considerable variation was observed in free and bound phenolic acids, and their components in flours with different extraction rates. Most phenolic acids, including the component ferulic, were present in the bound form (94.0%). Ferulic (51.0%) was the predominant phenolic acid in wheat grain, and caffeic (22.8%) and p-coumaric (17.6%) acids were abundant. The phenolic acids and their components were all significantly influenced by effects of cultivar, milling, location, and cultivar × milling interaction, with milling effect being the predominant. The proportions of phenolic compounds varied considerably among milling extractions and cultivars, and their levels depended on both initial grain concentrations and on selection of milling extraction that was incorporated into the final product. The grain phenolic acid concentrations determined ranged from 54 μg g⁻¹ in flour produced at 60% extraction rate to 695 μg g⁻¹ in flour produced at 100% extraction rate, indicating their higher concentrations in bran associated with cell wall materials. Therefore, wholemeal wheat products maximize health benefits and are strongly recommended for use in food processing.     

Distribution and characterisation of fructan in wheat milling fractions

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.     

Reduction in the Levels of Phytate During Wholemeal Bread Making; Effect of Yeast and Wheat Phytases

No difference in wheat phytase activity was observed when different types of acid were used to adjust the pH of wholemeal wheat flour suspensions to pH 5·0, the optimum for wheat phytase. When whole wheat bread was made without additives or after adjustment of the dough pH with acetic acid or lingonberry (traditional ingredients in bread making in Sweden), 64%, 96% and 83%, respectively, of the initial phytate was hydrolysed. A small but significant difference between breads with and without yeast or with deactivated yeast was found, indicating that yeast contributed some phytase activity under the conditions of bread making (pH 5·3–5·8 and 30–37°C). The optimum pH of yeast phytase was found to be 3·5. The isomers of IP₅formed with purified wheat phytase or yeast phytase were studied using sodium phytate as substrate. Wheat phytase formed 1,2,3,4,5-IP₅whereas yeast phytase formed 1,2,4,5,6-IP₅. Determination of the isomers of inositol pentaphosphate demonstrated that the reduction in phytate levels in bread compared with wholemeal flour resulted from both wheat and yeast phytase activities.     

Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses

We report the isolation of a pure form of cell walls from wheat endosperm ‘popped’ out from the whole, enzyme deactivated and soaked grain, and compare them with cell walls isolated from milled flours of extraction rates from 45% to 75%, at physiological (37 °C) and elevated (70 °C) temperatures. Cell walls isolated from flours all contained non-endosperm walls whereas walls from popped endosperm were apparently pure. The monosaccharide composition of ‘popped’ cell walls was different to that of cell walls isolated from flour, particularly glucose and mannose contents (34 and 7% for ‘popped’ cf 29 and 3% for flour respectively) and arabinose to xylose ratios (0.45 for ‘popped’ cf 0.58 for flour). Total phenolic contents of popped endosperm cell walls were three to four times lower than for cell walls from flour. Elevated isolation temperature also had a solubilising effect, altering the cell wall composition. This study provides a novel method of isolating pure wheat endosperm cell walls, and demonstrates how contaminating (thick cell walled) non-endospermic material in milled flours can have a major influence on cell wall compositional analyses.     

Influence of long-term nitrogen fertilization on micronutrient density in grain of winter wheat (Triticum aestivum L.)

A long-term (1999–2007) field experiment was conducted to investigate the effects of three nitrogen (N) fertilization rates (0, 130, and 300 kg N/ha) on micronutrient density in wheat grain and its milling fractions. At maturity, grains were harvested and fractionated into flour, shorts, and bran for micronutrient and N analysis. N fertilization increased iron (Fe), zinc (Zn), and copper (Cu) density in wheat grain compared to the control. Increase of N application rate from 130 to 300 kg N/ha, however, did not further increase the three micronutrient densities in grain. Micronutrient concentrations were usually highest in the bran and lowest in the flour. High N application increased Zn and Cu densities in all three milling fractions and increased Fe concentration in shorts and bran but not in flour. N application did not affect the manganese (Mn) concentration in grain. N fertilization changed the proportions of Fe and Cu in flour and bran but did not affect the distribution of Zn. Because N fertilization increased micronutrient accumulation in wheat grain, proper management of N fertilization has the potential to enhance the nutritional quality of this important food.