Distributions of phenolic compounds,yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

In this study, the distribution of phenolic compounds and yellow pigments in wheat grains and their relation to the total antioxidant capacity of bran and debranned flour was investigated. Yellow pigments, the activity of lipoxygenase (LOX) and peroxidase (POX) enzymes were also determined. The bran fraction was found to contain significantly higher concentrations of phenolic acids, flavonoids and yellow pigments. The LOX activity was concentrated in endosperm and embryo, while the POX activity mostly concentrated in the bran fraction. The results suggest that the bran fraction of wheat would potentially provide naturally occurring antioxidants. From the health benefit point of view, a small level of bran incorporation to bread can be recommended to increase dietary fibre and phytonutrients in the diet.     

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).     

Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran

Wheat bran is the main by-product during wheat flour processing. Although wheat bran is rich in the bioactive compounds and antioxidant capacity, it is not widely utilized in its natural state. To improve the antioxidant and nutritional properties of wheat bran, a dominant strain, Enterococcus faecalis M2, was screened from lactic acid bacteria (LAB) isolated from various foods. Following solid state fermentation, the soluble dietary fiber content of wheat bran nearly quadrupled compared to the raw material. Total proportion of phenols, flavonoids, alkylresorcinols, along with the antioxidant capacity and free radical scavenging rate were significantly improved, particularly the ferulic acid content increased by 5.5 times. Additionally, the free amino acid content increased with degradation of wheat bran protein, whereas the level of anti-nutrient phytic acid decreased. The results of this study could provide an effective method for biological modification of wheat bran, which further enhance the health benefit and utilization of bran.     

Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough

The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using large amplitude oscillatory shear tests (LAOS) coupled with Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. Storage (G') and loss (G'') moduli rapidly decreased during aging at 25 °C. Subjecting HWD to progressively longer aging times at 25 °C caused dramatic changes in the non-linear viscoelastic properties demonstrated by strain softening (negative values of e₃/e₁) and shear thinning (negative values of v₃/v₁) behavior. Elastic Lissajous curves of the unaged control dough showed clockwise turn and wider elliptical trajectories as dough aging proceeds especially at higher temperatures. Other non-linear LAOS parameters (G'_M-G''_L, η'_M-η'_L, S and T) supported that aging process at higher temperature caused a progressive change in dough structure from strain stiffening to strain softening behavior while dough samples aged at 4 °C showed fairly close behavior with the control dough sample. FTIR spectra indicated that the relative content of β-sheet and β-turn structures decreased while the content of α-helix structure increased for all dough samples as a result of dough aging. SDS-PAGE results supported the breakdown of high molecular weight (HMW) and low molecular weight (LMW) glutenin subfractions. Aging at the higher temperature of 25 °C decreased the HMW/LMW ratio from 0.77 to 0.59, while the ratio was 0.73 for the dough aged at 4 °C which is fairly close to the control sample. Our results show that the degradation rate of gluten/starch network was triggered by aging at higher temperature, longer aging time, and natural fermentation which resulted in increasing acidity and increase in endogenous proteolytic and amylolytic activity, and also increasing gluten solubility and break down of intermolecular disulfide bonds at acid pH.     

Phytic acid,in vitro protein digestibility,dietary fiber,and minerals of pulses as influenced by processing methods

The objective of this project was to determine the effect of various types of processing on selected nutrition related parameters of commonly consumed Indian pulses and soybean. Germination reduced the phytic acid content of chickpea and pigeonpea seeds by over 60%, and that of mung bean, urd bean, and soybean by about 40%. Fermentation reduced phytic acid contents by 26–39% in all these legumes with the exception of pigeonpea in which it was reduced by more than 50%. Autoclaving and roasting were more effective in reducing phytic acid in chickpea and pigeonpea than in urd bean, mung bean, and soybean. Germination and fermentation greatly increased the in vitro protein digestibility (IVPD). IVPD was only slightly increased by roasting and autoclaving of all legumes. Germination and fermentation also remarkably decreased the total dietary fiber (TDF) in all legumes. Autoclaving and roasting resulted in slight increases in TDF values. All the processing treatments had little effect on calcium, magnesium and iron contents.     

Localization of alkylresorcinols in wheat,rye and barley kernels

Cereal alkylresorcinols (AR), a group of phenolic lipids mainly found in the outer parts of wheat and rye kernels, are currently being studied for the possibility to use them as biomarkers for the intake of whole grain wheat and rye foods. In this work, AR were localised in grains by using light microscopy and gas chromatographic analysis of hand-dissected botanical and pearling fractions. GC-analysis of hand-dissected fractions showed that more than 99% of the total AR content was located in an intermediate layer of the caryopsis, including the hyaline layer, testa and inner pericarp. Microscopic examination showed that the outer cuticle of testa/inner cuticle of pericarp was the exact location, and that no AR were found in the endosperm or in the germ, suggesting that AR could be used as a selective marker of testa.     

Rheological properties of wheat flour processed at low levels of hydration: Influence of starch and gluten

The rheological properties of wheat flour under processing such as extrusion (with 28% moisture content, wet basis) are influenced by the molecular changes its components undergo during processing. But, there was no simple relationship between the wheat-flour characteristics and their rheological properties. In order to investigate the quantitative and qualitative effects of the individual flour components on rheological properties, model blends of wheat starch and wheat gluten with different starch/gluten ratios were studied. The effects of gluten and starch quality were also investigated by using different gluten types and by modifying the amylose content of starch, respectively. The shear viscosity of the blends, determined by capillary rheometry under controlled conditions (35% moisture content, 140 °C), was observed to be modified by both gluten and amylose content. The changes undergone by wheat gluten under these conditions were analysed by HPLC, to determine the levels of unextractable polymeric proteins, and by Lab-on-a-Chip analysis of protein composition, to follow the polymerisation of protein under processing. This study indicated that in low hydrated products in the molten state, shear viscosity is affected by the structure of the blends as determined by fluorescence microscopy and by the molecular changes occurring during processing.     

Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

Wheat flour, which was rendered gluten-free by sourdough lactic acid bacteria fermentation and fungal proteases, was used for manufacturing experimental gluten-free pasta (E-GFp), according to a traditional process with low temperature drying cycle. Chemical, technological, structural, nutritional and sensory features were characterized and compared with those of commercial gluten-free (C-GFp) and durum wheat pasta (C-DWp). As shown through immunological analyses, the residual concentration of gluten of the hydrolyzed wheat flour was below 10 ppm. E-GFp showed rapid water uptake and shorter optimal cooking time compared to the other pastas. Despite the absence of the gluten network, the supplementation with pre-gelatinized rice flour allowed structural properties of E-GFp, which were comparable to those of C-GFp. The in vitro protein digestibility of E-GFp resulted the highest. Probably due to proteolysis during sourdough fermentation; chemical scores, essential amino acid profile, biological value and nutritional index of E-GFp were higher than those of C-DWp. The hydrolysis index (HI) of E-GFp was ca. 30% lower than that found for C-GFp. As shown by sensory analysis, the characteristic of E-GFp were acceptable. The manufacture of E-GFp should be promising to expand the choice of gluten-free foods, which combine sensory and nutritional properties.     

Composition and molecular structure of polysaccharides released from barley endosperm cell walls by sequential extraction with water,malt enzymes,and alkali

Isolated and purified endosperm cell walls (CW), used in this study, were derived from a Canadian malting barley variety, AC Metcalfe, grown in three different environments in Canada in 2003, and varying in grain protein and β-glucan contents, as well as in grain hardness. The CW were initially extracted with water at 45 °C and subsequently digested with barley malt crude enzyme extract resulting in two fractions designated CW-WE45 and CW-MD, respectively. The remaining non-digested cell wall material (CW_ND) was further fractionated by sequential extraction with water at 95 °C (CW_ND-WE95), saturated barium hydroxide (CW_ND-BaE), and 1 N sodium hydroxide (CW_ND-NaE) at 25 °C. Composition and molecular structure analyses were carried out for all fractions including the remaining cell wall residue (CW_RES). Extraction of CW with water followed by digestion with malt crude enzyme extract solubilized the majority of β-glucans (∼55–70%) and glucomannans (∼60–80%) but only a small portion of arabinoxylans (∼20–30%) present in the intact CW. The CW-WE45 and CW_ND-WE95 fractions consisted mostly of β-glucans exhibiting high average molecular weights (M_w) (2–3 × 10⁶), whereas the CW_ND-BaE consisted mainly of arabinoxylans with M_w about 1–1.5 × 10⁶. The CW_ND-NaE contained almost equal amounts of β-glucans and arabinoxylans and a small amount of glucomannans, whereas the CW_RES contained approximately equal proportions of β-glucans, arabinoxylans and glucomannans. β-Glucans in CW_ND-WE95, CW_ND-NaE, and CW_RES exhibited a higher ratio of 3-O-β-d-cellobiosyl-d-glucose to 3-O-β-d-cellotriosyl-d-glucose (DP3/DP4) compared to β-glucans in CW-WE45 and CW-MD. β-Glucans in CW_ND-NaE showed the highest level of long cellulosic oligosaccharides with DP ≥ 5, whereas those in the CW_RES had the highest DP3/DP4 ratio. The CW-MD was fractionated by ultrafiltration into high (CW-MD_HMW) and low-molecular weight (CW-MD_LMW) sub-fractions, with weight-average M_w of ∼150–350 × 10³ and <10 × 10³, respectively, as confirmed by size-exclusion chromatography. The monosaccharide composition of the sub-fractions indicated a more extended enzymic degradation of β-glucans and glucomannans than arabinoxylans. Some differences in composition and molecular structure of the cell wall constituents among the three barley samples were related to their solubility and enzymic digestibility.     

Effects of amylose and wheat bran on the levels of blood serum urea nitrogen (BUN), other blood parameters,growth and fecal characteristics in rats

A basal diet (containing 20% soybean protein isolate) was supplemented with limiting amino acids (AA, methionine, threonine and tryptophan); wheat bran (WB, 24.3%); amylose (AM, 10%) or a combination of AA and WB or AM to investigate their effects on the levels of blood serum urea nitrogen (BUN), other blood parameters, growth and fecal characteristics in young rats. After 3 weeks feeding, supplementation of the basal diet with AA or WB resulted in improved growth (gain/food ratio) while the addition of AM had no effect on rat growth. Addition of WB to the basal diet had no effect on BUN while the addition of AA and AM caused about 20 and 12% reduction in BUN values, respectively. Rats fed the AA-AM diet had the lowest BUN values (42% lower than those fed the basal diet). Fresh volume, fresh weight, moisture and dry weight of feces in rats fed the WB diets were about four to five fold higher than in those fed the AM diets. The results suggested that BUN may not be a good predictor of growth and protein quality in diets containing AM or a source of dietary fiber (WB).     

Impact of ethanol,succinic acid,and the combination thereof at levels produced during sponge fermentation on hard wheat,soft wheat,and durum wheat farinograph rheology

The sponge and dough mixing process is one of the most common in the world, yet the mechanistic understanding of this process has yet to be sufficiently explored. In this study, aqueous solutions of ethanol, succinic acid, and their combination were prepared at concentrations intended to replicate fermentation times of 3, 4 and 6 h. These solutions were added to a farinograph mixer to make dough using hard wheat, soft wheat, and durum wheat flour. The results indicate that these yeast metabolites (ethanol, succinic acid) impact the mixing resistance, peak mixing value, and dough mixing stability in each of the flour types, likely primarily affected by the ratios of gliadin to glutenin and LMW glutenin in each flour type. Results suggest a stabilizing non-covalent interaction imparted by gliadin at peak mixing time, a stabilizing effect of HMW glutenin during break down, and synergistic effects of ethanol and succinic acid that leads to a faster rate of breakdown in later stages of mixing. It also suggests an increase in mixing resistance when acidulants are added to durum wheat dough. Taken together, this study adds new insights on the sponge and dough mixing process in a way that has not previously been conducted.     

Antioxidant properties of wheat and rye bran extracts obtained by pressurized liquid extraction with different solvents

Rye and wheat brans are valuable sources of bioactive compounds, which could be used for the development and commercialization of high added value functional ingredients such as dietary antioxidants. The aim of this study was to evaluate antioxidant potential of rye and wheat bran using different polarity solvents. Cereal brans were ground to four different particle size fractions and extracted at 10.3 MPa pressure and 80 °C temperature by consecutive application of hexane, acetone and methanol:water (80:20%). The highest extract yield was obtained from rye bran using methanol-water; particle size in most cases had a significant effect. Antioxidant potential of extracts was assessed by ABTS^+•, DPPH^• scavenging, ORAC and total phenols content (TPC) assays. Extraction solvent had a major influence on TPC and antioxidant activity of the extracts. The most active extracts were obtained using methanol:water; rye bran extracts, in general, were stronger antioxidants than wheat bran extracts. For the majority of assays, reduction of particle size resulted in higher antioxidant activity values. However, ABTS^+• scavenging was found to decrease by decreasing particle size of rye bran used for extraction.     

Effect of wheat germ flour addition on wheat flour,dough and Chinese steamed bread properties

Wheat germ flour (WGF) has been developed as a functional food ingredient with high nutritional value. In this study, WGF was applied in steamed bread-making in order to improve the quality of Chinese steamed bread (CSB). Partial substitution of wheat flour with WGF at levels of 3%, 6%, 9% and 12% (w/w) was carried out to investigate physicochemical properties of blends and their steaming performance. Falling number (FN) values of composite flours ranged from 199 to 223 s. Viscosity analysis results showed that wheat flour mixed with WGF had higher pasting temperature and lower viscosities. Dough rheological properties were also investigated using farinograph and extensograph. The addition of WGF diluted the gluten protein in dough and formed weak and inextensible dough, which can be studied by scanning electron microscope (SEM) analysis. CSB made with WGF had significantly lower volume, specific volume and higher spread ratio. The sensory acceptability and physicochemical quality of CSB were improved with the application of a low level of WGF (3% and 6%). However, results showed that a high level of WGF over 9% is not recommended because of unsatisfactory taste. As a whole, addition of appropriate level of WGF in wheat flour could improve the quality of CSB.     

The combined use of hull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1→3,1→4)-β-D-glucan levels

Bread-making with a composite flour (CF) consisting of 60% wheat flour (WF) and 40% hull-less barley flour, increased the total and soluble (1→3,1→4)-β-D-glucan and total arabinoxylan (AX) contents of dough and bread samples, but decreased the specific bread loaf volume. A xylanase insensitive to inhibition by Triticum aestivum L. xylanase inhibitor (TAXI) and xylanase inhibiting protein (XIP), increased loaf volume by 8.8 and 20.1% for WF and CF breads, respectively. Xylanase addition not only markedly improved loaf volume of CF bread, but also increased the soluble AX content of the WF and CF dough and bread samples because of conversion of water-unextractable AX into soluble AX. The xylanase had no impact on the extractability and molecular weight of (1→3,1→4)-β-D-glucan, but (1→3,1→4)-β-D-glucan was degraded during bread-making probably because of endogenous β-glucanase activity. Taken together, the results clearly show that the combined use of hull-less barley flour and a xylanase active during bread making, lead to palatable breads with high total and soluble AX and (1→3,1→4)-β-D-glucan contents. The sum of total AX and (1→3,1→4)-β-D-glucan was 1.70% for WF bread and 3.06% for CF bread, while the sum of soluble AX and (1→3,1→4)-β-D-glucan was 0.49 and 1.41% for control WF and CF xylanase supplemented breads, respectively.     

Comparison of the effects of seed coating with tungsten and molybdenum compounds on seedling establishment rates of rice,wheat, barley,and soybean under flooded conditions

Seed coating with molybdenum compounds improves seedling establishment for rice, wheat, barley, and soybean when such seeds were sown under flooded conditions. Tungsten belongs to the same chemical group as molybdenum in the periodic table, and similar to molybdenum, inhibits the generation of sulfide ions. Here, the effects of tungsten and molybdenum containing seed coatings on seedling establishment under flooded conditions were compared using rice, wheat, barley, and soybean. In rice, the effects of tungsten compounds on seedling establishment varied. Tungsten trioxide had little effect but tungstic acid and ammonium phosphotungstate significantly improved seedling establishment when the amounts were at least .1–.2 mol W kg^?1. Although the effect of tungsten coating varied depending on the compound used, ammonium phosphotungstate, along with other tungsten compounds, improved seedling establishment in a manner comparable with that of molybdenum compounds. For wheat and barley, ammonium phosphotungstate treatment resulted in a significant increase in establishment that was only slightly less than the results observed using molybdenum compounds. Tungstic acid and ammonium phosphotungstate treatments improved soybean establishment in a significant manner that was comparable with those of molybdenum compounds. Collectively, these results suggest that tungsten compounds, as well as molybdenum compounds, improve seedling establishment under flooded conditions.     

Effect of ensiling field bean, field pea and common vetch in different proportions with whole-crop wheat using formic acid or an inoculant on fermentation characteristics

Whole‐crop field bean (FB), field pea (FP) and common vetch (CV) [155, 213 and 238 g dry matter (DM) kg^?1] were ensiled in 1·5 L laboratory silos with whole‐crop wheat as mixtures of 0, 0·25, 0·50, 0·75 and 1·00 of fresh weight (FW). Silages were ensiled (i) without additive, and (ii) with formic acid (FA) (4 L t^?1) or (iii) an inoculant (Lactobacillus plantarum, 10⁶ colony‐forming units g^?1 FW) as additives. The concentrations of water‐soluble carbohydrates in herbage of whole‐crop FB, FP, CV and wheat were 93, 157, 67 and 114 g kg^?1 DM and the buffering capacities were 588, 710, 755 and 429 mEq kg^?1 DM respectively. Field bean and FP silages were mainly well preserved with low pH values and moderate fermentation losses, except for FB‐only silage without additive which had a high butyric acid concentration. Common vetch silages had higher pH values and were less well fermented compared to the silages of the other legumes. For all legumes, FA reduced ammonia‐N concentrations more effectively compared to other additive treatments. In conclusion, in FB and FP silages the use of FA or an inoculant, as additives, ensured good preservation up to a proportion of legume in the herbage of 0·75. With all legume silages, and with those containing CV, only FA, as an additive, adequately restricted protein breakdown.     

Structure,chemical composition and enzymatic activities of pearlings and bran obtained from pearled wheat (Triticum aestivum L.) by roller milling

While abrasive pearling (also referred to as debranning) of wheat kernels prior to milling increases the quality of the resultant flour for producing bread, the potential applications of the co-products of pearling is largely unknown. We studied the impact of different degrees of pearling (0, 3, 6, 9 and 12% by weight) on the composition of pearlings and bran obtained when subsequently roller milling pearled wheat kernels. Pearling does not remove the kernel outer tissues homogeneously as abrasion affects especially the accessible parts of the kernels. Nevertheless, the first 3% removed consisted of mainly pericarp. With 6% or more removed, a significant amount of starchy endosperm ended up in the pearlings. The starting bran material and bran obtained by subsequent roller milling of pearled wheat kernels had similar compositions but the latter had a lower average particle size. Moreover, removal of the outermost kernel layers substantially decreased the enzyme activity levels in the bran.     

Optimisation of rheological properties of gluten-free doughs with HPMC,psyllium and different levels of water

Hydrocolloids have traditionally been investigated as an alternative to gluten for making good quality products for coeliac patients. This study investigated the interactions between hydroxypropylmethylcellulose (HPMC) (2–4 g/100 g of flour), psyllium (0–4 g/100 g of flour) and water level (90–110 g/100 g of flour) in gluten-free breadmaking. Psyllium incorporation reduced the pasting temperature and compliance values, and increased elastic (G′) and viscous (G″) moduli values. In contrast, HPMC addition had no important effects on pasting properties and compliance values, but also increased G′ and G″ values. Psyllium inclusion reduced bread specific volume and increased bread hardness, while there were hardly differences in the bread specific volume and hardness between the percentages of HPMC studied. In addition, when the dough hydration level was increased, there was a decrease in the influence of hydrocolloids on dough rheology and specific volume and hardness of breads.