Textural Comparisons of Gluten‐Free and Wheat‐Based Doughs,Batters, and Breads

Studies were conducted with two newly developed gluten‐free bread recipes. One was based on corn starch (relative amount 54), brown rice (25), soya (12.5), and buckwheat flour (8.5), while the other contained brown rice flour (50), skim milk powder (37.5), whole egg (30), potato (25), and corn starch (12.5), and soya flour (12.5). The hydrocolloids used were xanthan gum (1.25) and xanthan (0.9) plus konjac gum (1.5), respectively. Wheat bread and gluten‐free bread made from commercial flour mix were included for comparison. Baking tests showed that wheat and the bread made from the commercial flour mix yielded significantly higher loaf volumes (P < 0.01). All the gluten‐free breads were brittle after two days of storage, detectable by the occurrence of fracture, and the decrease in springiness (P < 0.01), cohesiveness (P < 0.01), and resilience (P < 0.01) derived from texture profile analysis. However, these changes were generally less pronounced for the dairy‐based gluten‐free bread, indicating a better keeping quality. Confocal laser‐scanning microscopy showed that the dairy‐based gluten‐free bread crumb contained network‐like structures resembling the gluten network in wheat bread crumb. It was concluded that the formation of a continuous protein phase is critical for an improved keeping quality of gluten‐free bread.     

Genetic diversity in cultivated yam bean (<Emphasis Type="Italic">Pachyrhizus</Emphasis> spp.) evaluated through multivariate analysis of morphological and agronomic traits

Yam bean [Pachyrhizus DC.] is a legume genus of the subtribe Glycininae with three root crop species [P. erosus (L.) Urban, P. tuberosus (Lam.) Spreng., and P. ahipa (Wedd.) Parodi]. Two of the four cultivar groups found in P. tuberosus were studied: the roots of ‘Ashipa’ cultivars with low root dry matter (DM) content similar to P. erosus and P. ahipa are traditionally consumed raw as fruits, whereas ‘Chuin’ cultivars with high root DM content are cooked and consumed like manioc roots. Interspecific hybrids between yam bean species are generally completely fertile. This study examines the genetic diversity of the three crop species, their potentials for breeding and the identification of useful traits to differentiate among yam bean genotypes and accessions. In total, 34 entries (genotypes and accessions) were grown during 2000?2001 at two locations in Benin, West Africa, and 75 morphological and agronomical traits, encompassing 50 quantitative and 25 qualitative characters were measured. Diversity between entries was analyzed using principal component analysis, cluster analysis, multivariate analysis of variance and discriminant function analysis. Furthermore, phenotypic variation within and among species was investigated. Intra- and interspecific phenotypic diversity was quantified using the Shannon–Weaver diversity index. A character discard was tested by variance component estimations and multiple regression analysis. Quantitative trait variation ranged from 0.81 (for total harvest index) to 49.35% (for no. of storage roots per plant). Interspecific phenotypic variation was higher than intraspecific for quantitative traits in contrast to qualitative characters. Phenotypic variation was higher in overall for quantitative than qualitative traits. In general, intraspecific phenotypic variation ranged from 0.00 to 82.61%, and from 0.00 to 80.03% for quantitative and qualitative traits, respectively. Interspecific phenotypic variation ranged from 0.00 to 95.02%, and 0.00?81.58% for the two trait types, respectively. The Shannon–Weaver diversity index (H′) was in general high and over 0.80 for most of the trait. Diversity within P. tuberosus was higher than within P. erosus and P. ahipa. Across the 50 quantitative and 25 qualitative traits, the Shannon–Weaver diversity index of intra- and interspecific variation was around 0.83 and 0.51, respectively and was lower for qualitative than for quantitative traits. Monomorphism was observed in eight qualitative traits and one quantitative character. The first, second and third principal components explained, respectively, 39.1, 21.3 and 8.3% of the total variation in all traits. Pachyrhizus erosus, P. ahipa, and P. tuberosus (‘Chuin’ and ‘Ashipa’) were clearly separated from each other by these analyses. Multivariate analysis of variance indicates significant differences between Pachyrhizus species for all individual or grouped traits. Discriminant function analysis revealed that the first two discriminant functions were almost significant. Biases due to unbalanced sample size used per species were small. Within each species a similar amount of diversity was observed and was determinable to 70% by only ten traits. We conclude that the cultivated yam bean species represent distinct genepools and each exhibits similarly large amounts of genetic diversity.     

Physicochemical Properties of Oat Varieties and Their Potential for Breadmaking

The breadmaking potential of six oat varieties was compared with and related to their physicochemical properties. The most significant differences in the bread characteristics were found in the crumb structure. The varieties Buggy, Energie, and Zorro resulted in good bread quality with an even gas‐cell distribution characterized by a high number of relatively small pores. In contrast, Typhon, Ivory, and Nord 08/311 each had a large hole in the center of the crumb and accordingly poor quality. Breads differed little in specific volume, bake loss, and density. Rheological analysis revealed positive effects of low batter resistance to deformation on oat bread quality. On the basis of the physicochemical characterization, protein and fat contents were identified as key factors responsible for differences observed in bread quality, provided that starch damage and water‐hydration capacity were low. Additionally, high setback and final viscosity, as determined by Rapid Visco Analyser (RVA) analysis, positively affected oat bread quality. High α‐amylase activity was found to influence negatively the breadmaking performance of oats. Overall, protein, fat, dietary fiber content, starch pasting properties, and α‐amylase activity were responsible for the breadmaking properties of oat varieties.     

Chemical and microbiological soil properties in organic and conventional management systems of Coffea arabica L.

The goal of this study was to evaluate the effect of organic (OS) and conventional (CS) farming of Arabica coffee on chemical and microbiological soil properties and to identify which attributes correlate and/or contribute to distinguishing these two management systems. We collected soil samples on a 100 × 100 m² grid in both, the OS and CS, in winter and summer and submitted chemical and microbiological properties to univariate and multivariate analyses (canonical discriminant analysis – CDA – and redundancy analysis – RDA). The best indicators to discriminate OS and CS were chemical and microbiological properties, as the elements calcium (Ca) and boron (B), besides microbial biomass carbon (MBC), metabolic quotient (qCO₂), acid phosphatase (ACP), and alkaline phosphatase (ALP). The RDA showed that, regardless of the season, MBC and ACP correlated with nitrogen (N), sulfur (S) and organic matter (OM), whereas basal respiration (C-CO₂) and ACP correlated with qCO₂ and with magnesium (Mg), calcium (Ca), phosphorus (P), potassium (K) and pH.     

Sulfur Fertilization and Fungal Infections Affect the Exchange of H(2)S and COS from Agricultural Crops

The emission of gaseous sulfur (S) compounds by plants is related to several factors, such as the plant S status or fungal infection. Hydrogen sulfide (H(2)S) is either released or taken up by the plant depending on the ambient air concentration and the plant demand for S. On the contrary, carbonyl sulfide (COS) is normally taken up by plants. In a greenhouse experiment, the dependence of H(2)S and COS exchange with ambient air on the S status of oilseed rape ( Brassica napus L.) and on fungal infection with Sclerotinia sclerotiorum was investigated. Thiol contents were determined to understand their influence on the exchange of gaseous S compounds. The experiment revealed that H(2)S emissions were closely related to pathogen infections as well as to S nutrition. S fertilization caused a change from H(2)S consumption by S-deficient oilseed rape plants to a H(2)S release of 41 pg g(-1) (dw) min(-1) after the addition of 250 mg of S per pot. Fungal infection caused an even stronger increase of H(2)S emissions with a maximum of 1842 pg g(-1) (dw) min(-1) 2 days after infection. Healthy oilseed rape plants acted as a sink for COS. Fungal infection caused a shift from COS uptake to COS releases. The release of S-containing gases thus seems to be part of the response to fungal infection. The roles the S-containing gases may play in this response are discussed.     

Storage life of field-grown garlic bulbs (Allium sativum L.) as influenced by nitrogen and sulfur fertilization

The most important active compound in garlic is alliin. Sulfur (S) fertilization was shown to significantly increase the alliin concentration in garlic cloves, while high nitrogen (N) levels had an adverse effect. The effect of graded N and S application on the storage life of garlic has been paid little attention so far. A bifactorial field trial with 4 levels of N and S was conducted in a randomized block design. At harvest, 40 bulbs per treatment were stored under terms comparable to the storage conditions in average households (20 °C, dry, and dim) for 83 days. Every 3 weeks, samples were analyzed for their alliin and water content. The alliin concentration in peeled garlic cloves increased during storage from on average 9.2 mg g(-1) dry weight at harvest to 21.4 mg g(-1) dry weight after 83 days of storage. S fertilization increased the alliin concentration by a factor of 2.3 from 11.4 mg g(-1) in the control treatment to 26.6 mg g(-1) dry weight at the highest S level of 45 kg ha(-1) after 83 days of storage. N fertilization decreased by a trend of the alliin content. Fertilizer rates had only a minor influence on water losses from bulbs at short-term storage. After 83 days of storage, water losses were by trend lower at higher S levels, and this relationship proved to be significant when no N was applied. Best quality in terms of high alliin contents was obtained during the entire storage time at an S level of at minimum 30 kg ha(-1) S if no N was applied. The results show that the physiological S demand of 15 kg ha(-1) S for optimum yield is lower than the S requirement of 30 kg ha(-1) S for a longer storage life.     

Fundamental evaluation of the impact of high Hydrostatic Pressure on oat batters

The use of grains alternative to wheat or rye is a challenging task for cereal technologists, and currently new technologies are under investigation as tools to improve the performances of these alternative grains. In this work the effects of high Hydrostatic Pressure (HP) on oat batters were investigated. Oat batters were treated for 10 min at 200, 300, 350, 400 or 500 MPa. Scanning electron microscopy and bright field microscopy showed that high HP significantly affected oat batter microstructure, and both starch and proteins were affected. Treatment at high HP significantly improved batter viscosity and elasticity. At pressures ≤300 MPa the increase in the viscous component was higher than the increase in the elastic component. On the contrary, at pressures ≥350 MPa the elastic component was predominant. Differential scanning calorimetry revealed that high HP induced starch gelatinisation, which started at 300 MPa and was almost complete after treatment at 500 MPa. High HP also affected water- and salt-soluble as well as urea-soluble oat proteins. Analysis of proteins soluble in different buffers revealed that pressures ≥300 MPa induced the formation of urea-insoluble complexes and/or disulfide bonds. Overall, the extent of starch gelatinisation and protein modification was dependent on the applied pressure, but the results collected so far clearly show that high HP can be used to improve the functionality of oat batters.