Effect of Incorporating White,Red or Black Quinoa Flours on Free and Bound Polyphenol Content,Antioxidant Activity and Colour of Bread

Plant Foods for Human Nutrition - Interest in quinoa as a functional food ingredient is currently emerging. The flours from white, red and black quinoa seeds were analysed in terms of total...     

Influence of Added Enzymes and Bran Particle Size on Bread Quality and Iron Availability

The aim of this investigation was to study the influence of different bran proportions and particle sizes, addition of fungal phytase, and α‐amylase addition on bread quality and phytate levels, and how these treatments affect availability of iron to intestinal epithelial (Caco‐2) cells. Potential mineral contributions to dietary reference intakes and phytate‐to‐mineral molar ratios were also evaluated. Wheat bran supplementation significantly affected bread quality. Smaller bran particle size affected crumb firmness negatively, whereas the use of α‐amylase, in some cases in combination with phytase, could improve technological bread quality. The use of phytase in the formulation significantly reduced the level of phytates, and phytate hydrolysis also led to smaller bran particle size. Increasing the bran proportion used in the bread formulation increased the iron concentration in bread samples by 18.9%. Phytase addition proved to be a useful strategy to improve iron dialyzability; however, incomplete dephytinization still had an inhibitory effect on iron uptake, with the exception of samples formulated with 10% bran. The inhibitory effect of phytate could be predicted from the values of the phytate‐to‐iron ratios. Reduction of particle size did not improve iron availability or uptake by Caco‐2 cells.     

Effect of Chemical Pretreatments and Lactic Acid on the Rate of Water Absorption and Starch Yield in Corn Wet-Milling

The relative effectiveness of dehulling, potassium hydroxide dipping (alkali concentrations 0.2, 0.5, and 1.0 %), and ethyl oleate spraying (aqueous emulsion 1%, v/v) to increase the rate of water absorption by dent and flint corn during steeping was compared with untreated corn samples. These pretreatments increased the water absorption rate of both hybrids when compared with the untreated control samples. To evaluate the observed increase, the diffusion coefficients of pretreated and untreated corn samples were estimated. Corn grains steeped in SO₂ aqueous solution and variable lactic acid concentrations (0.2, 0.5, and 1.0%, v/v) were performed. Absorption rates for lactic acid concentrations were ≈0.5% higher than those steeped only in SO₂ solution. This effect was more marked for dent than for flint corn. Corn samples pretreated with potassium hydroxide had lower starch yields than the control. However, the presence of lactic acid in steepwater increased the starch yield of dent and flint corn, particularly for the samples treated with alkaline solution. This procedure was particularly beneficial for flint corn. An effective release of the starch granules was achieved within 24 hr of steeping.     

Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition

The effect of different breadmaking processes (conventional, frozen dough, frozen partially baked bread) and the effect of the storage period on the technological quality of fresh wholemeal wheat breads are investigated. In addition, the impact of the exogenous fungal phytase on the phytate content was also determined. Results showed that breadmaking technology significantly affected the quality parameters of wholemeal breads (specific volume, moisture content, crumb and crust colour, crumb texture profile analysis and crust flaking) and frozen storage affected to a different extent the quality of the loaves obtained from partially baked breads and those obtained from frozen dough, particularly crust flaking. Freezing and frozen storage of wholemeal bread in the presence of fungal phytase decreased significantly the phytate content in whole wheat breads. The combination of fungal phytase addition, breadmaking process and frozen storage could be advisable for overcoming the detrimental effect of bran on the mineral bioavailability.     

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).     

Experimental approach to optimize the use of alpha-Amylases in breadmaking.

alpha-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively to improve breadmaking. However, the enzyme activities, in addition to the differences associated with their origins, are strongly affected by the process conditions and the presence of other compounds in the medium. The activity of different alpha-amylases was tested under different conditions (pH and temperature), and in the presence of some bread ingredients (salt and sugar), some breadmaking additives (ascorbic acid and sodium propionate), and some metabolites (organic acids and saccharides) generated during the fermentation step, to envisage the behavior of these alpha-amylases during the breadmaking process. The alpha-amylase activities were affected to a different extent by the addition of these compounds depending on the enzyme origin. In general, the alpha-amylases from cereals (wheat and malted barley) were less sensitive to the presence of some ingredients, additives, and metabolites. These results show the great variation of the alpha-amylase activity with the process conditions and the importance of its knowledge in the selection of the appropriate alpha-amylase for a specific breadmaking process.     

Improvement of flour quality through carbohydrases treatment during wheat tempering

Wheat flour is obtained by the milling process, which includes several steps such as cleaning, tempering, and milling. In the tempering the moisture content of wheat grains is increased to 15.5% by adding an adequate amount of water. The addition of different enzymes (cellulase, xylanase, and beta-glucanase) to the tempering solution has been tested in order to modify the quality of the resulting flour. Rheological and fermentative properties were measured by the farinograph, amylograph, and rheofermentometer. The data show that the technological parameters of the resulting flours were greatly modified by the addition of enzymes to the tempering solution. The quality of the fresh bread obtained from the carbohydrase-treated wheat was improved with regard to specific bread volume, bread shape, and crumb firmness. This method is revealed as an excellent tool to ensure a good distribution of the enzymes in the resulting flour, to control dosage during milling, and to obtain flour of specific characteristics according to their final use.     

Inclusion of Whole Flour from Latin-American Crops into Bread Formulations as Substitute of Wheat Delays Glucose Release and Uptake

Bakery formulations limiting glucose availability for uptake without compromising product quality are required. Herein, bread formulations containing whole flour from Amaranthus hypochondriacus (AB), Chenopodium quinoa (QB), Salvia hispanica L (ChB) or wheat (WWB) were compared to white bread (WB) for glycaemic index (GI) in fasted animals. The hepatic expression (mRNA) of PPAR-γ receptor as key regulator in substrate fractionation towards energy expenditure was monitored. GIs were associated to fluxes of glucose release (F_Gluc) and metabolic response (MTT assay) of HepG2 cells. ChB (19.7%) and AB (13.5%) decreased GI to a higher extent than QB (2.7%), but all increased expression of PPARγ in relation to WB. F_Gluc (AB>?>?ChB, WWB, WB?>?QB) showed a reciprocal relationship with the area under curve (AUC) in vivo, and decreased MTT conversion values (WB?>?WWB, ChB, AB, QB) by HepG2 cells. Thus, inclusion of latin-american crops (LAcs) reducing GI, without compromising bread quality, could help preventing metabolic diseases.     

Can highly saline irrigation water improve sodicity and alkalinity in sodic clayey subsoils?

Purpose

The concept of irrigating crops with saline irrigation water is not new, but impacts of this practice on soil properties remain debatable, particularly the use of highly saline water. In this work, key soil chemical properties were assessed to a depth of 300 cm following 2.5 years of application of highly saline irrigation to a sodic texture-contrast soil (Brown Sodosol) in south-eastern Tasmania, Australia.

Materials and methods

Control plots (rainfall only) were compared to irrigation treatments of low (0.8 dS/m) and high salinity (16 dS/m) waters at application rates of both 200 and 800 mm/year.

Results and discussion

Whilst significant increases in both electrical conductivity and chloride concentration occurred throughout the soil profile in the high salinity treatment, these values were well below those of the irrigation water, indicating effective deep leaching. In the upper soil profile, 0–50 cm, of the high salinity treatments both the exchangeable Na⁺ and its ratio to total base cations (ESP) were significantly increased whilst the lower soil profile between 50 and 200 cm, was improved via both reduced alkalinity and sodicity. Leaching of the exchangeable base cations Ca²⁺, Mg²⁺ and K⁺ was significant in the upper soil profile (0–50 cm). As expected, the low salinity treatment (0.8 dS/m) had minimal impacts on soil chemical properties. The upper topsoil (0–10 cm) total organic carbon was significantly reduced in the high salinity plots and was negatively correlated with Cl^? concentration.

Conclusions

The data confirms the general concerns about application of saline irrigation, namely increased whole profile salinisation and upper soil profile (0–50 cm) sodicity, but they also show unexpected and desirable reductions in the lower soil profile (>?50 cm) alkalinity and sodicity. It appears the Na⁺ ions present in the saline waters led to differential leaching of base cations from the rooting zone, especially Ca²⁺ which then ameliorate the alkalinity and sodicity deeper in the soil profile (>?50 cm). Thus, surface application of gypsum may help sustain the application of highly saline waters; alternatively, subsurface irrigation above the sodic clayey subsoils could be trailed.

     

Kinetic Approach to the Influence of Chia Flour on Glucose Bioaccessibility from Hydrothermally Treated Maize and Quinoa Starch

Plant Foods for Human Nutrition - Starch structure and bioactive ingredients play an implicit role in the control of glucose release at intestinal level reducing the risk of inadequate metabolic...