Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches

Effects of Processing Methods on the Physical Properties of Aquafaba Powder: Time-Domain Nuclear Magnetic Resonance Analysis

Aquafaba, the water remaining after cooking chickpeas, has been a promising emulsifier and stabilizer in food products. Despite its potential, the variability in its composition and dry matter content poses challenges for its consistent use. This study aimed to enhance the dry matter content of aquafaba through different processing methods-microwave heating, microwave-infrared heating, and conventional boiling-and to evaluate how these methods affect the physical properties of the resulting powders. The experiment also explored the effect of overnight soaking of chickpeas on the dry matter yield. The powders produced were characterized using time-domain nuclear magnetic resonance (TD-NMR) to investigate their water absorption, hydration behavior, and emulsification properties. Results showed that microwave and microwave-infrared heating significantly increased the dry matter content compared to conventional boiling. Furthermore, overnight soaking of chickpeas led to a notable increase in dry matter yield across all processing methods. TD-NMR analysis revealed that microwave-infrared samples exhibited improved hydration rates and more stable emulsions over time compared to those processed with other methods. These findings suggest that alternative processing techniques, especially microwave-infrared heating, can improve the consistency and functionality of aquafaba as an ingredient in food products. By increasing the dry matter content and enhancing hydration properties, these methods may provide a more reliable plant-based emulsifier. This study contributes to the development of novel, sustainable approaches in food processing that can enhance the quality and performance of plant-based ingredients across various applications.

Elevated CO2 Concentration Extends Reproductive Growth Period and Enhances Carbon Metabolism in Wheat Exposed to Increased Temperature

Both elevated atmospheric CO2 concentration ([CO2]) and increased temperature exert notable influences on wheat (Triticum aestivum L.) growth and productivity when examined individually. Nevertheless, limited research comprehensively investigates the combined effects of both factors. Winter wheat was grown in environment-controlled chambers under two concentrations of CO2 (ambient CO2 concentration and ambient CO2 concentration plus 200 µmol mol-1) and two levels of temperature (ambient temperature and ambient temperature plus 2°C). The phenology, photosynthesis, carbohydrate and nitrogen metabolism, yield and quality responses of wheat were investigated. Elevated [CO2] did not counteract warming-induced shortening of wheat phenological period but prolonged grain filling. Even though photosynthetic adaptation occurred during the reproductive growth period, elevated [CO2] still significantly enhanced carbohydrate accumulation under warming, particularly at the grain filling stage, thereby increasing yield by 20.1% compared with the ambient control. However, elevated [CO2] inhibited nitrogen assimilation at the grain filling stage under increased temperature by downregulating the expression levels of TaNR, TaNIR, TaGS1 and TaGOGAT and reducing glutamine synthetase activity, which directly led to a significant decrease of 19.4% in grain protein content relative to the ambient control. These findings suggest that elevated [CO2] will likely increase yield but decrease grain nutritional quality for wheat under future global warming scenarios.

Postbiotics in the Bakery Products: Applications and Nutritional Values

In recent years, the consumption of postbiotics has gained significant attention due to their potential health benefits. However, their application in the bakery industry remains underutilized. This review focuses on recent advances in the use of postbiotics, specifically the metabolites of lactic acid bacteria, in bakery products. We provide a concise overview of the multifaceted benefits of postbiotics, including their role as natural antioxidants, antimicrobials, and preservatives, and their potential to enhance product quality, extend shelf-life, and contribute to consumer welfare. This review combines information from various sources to provide a comprehensive update on recent advances in the role of postbiotics in bakery products, subsequently discussing the concept of sourdough as a leavening agent and its role in improving the nutritional profile of bakery products. We highlighted the positive effects of postbiotics on bakery items, such as improved texture, flavor, and shelf life, as well as their potential to contribute to overall health through their antioxidant properties and their impact on gut health. Overall, this review emphasizes the promising potential of postbiotics to revolutionize the bakery industry and promote healthier and more sustainable food options. The integration of postbiotics into bakery products represents a promising frontier and offers innovative possibilities to increase product quality, reduce food waste, and improve consumer health. Further research into refining techniques to incorporate postbiotics into bakery products is essential for advancing the health benefits and eco-friendly nature of these vital food items.

Analysis of lncRNAs and Their Regulatory Network in Skeletal Muscle Development of the Yangtze River Delta White Goat

lncRNA (long non-coding RNA) has been confirmed to be associated with growth, development, cell proliferation, and other biological processes. This study explored the potential role and dynamic change process of lncRNAs and related ceRNA (competitive endogenous RNA) networks in skeletal muscle development of the Yangtze River Delta White (YDW) goat, and to analyze the differences in muscle fiber characteristics and meat quality levels of goats at different growth stages. In this study, we compared the expression profiles of lncRNAs in the M. Longissimus dorsi of the YDW goats at different stages of growth and development by RNA sequencing. The results revealed that, in terms of muscle fiber characteristics, muscle fiber diameter and muscle fiber area were significantly larger in 6-month-old and 10-month-old goats than those in 2-month-old goats (p < 0.01). In terms of muscle quality, a* and b* values of 6-month-old goats were significantly higher than those of 2-month-old goats (p < 0.01). Additionally, the a*, b*, and L* values of 6-month-old goats were significantly higher than those of 10-month-old goats (p < 0.01). The pH at 45 min post-mortem (pH45min) in 10-month-old goats was significantly higher than that in 2-month-old goats (p = 0.006). However, the pH at 24 h post-mortem (pH24h) in 10-month-old goats was significantly lower than that in both 2-month-old and 6-month-old goats (p < 0.01). Shear force increased gradually with age (p < 0.05), while there was no significant difference in drip loss among the different age groups (p > 0.05). Among the identified lncRNA expression profiles, a total of 3073 lncRNAs were found, including 2676 known lncRNAs and 397 novel lncRNAs. Of these, 110, 93, and 99 lncRNAs were specifically expressed in 2-month-old, 6-month-old, and 10-month-old goats, respectively. The lncRNA target gene enrichment analysis showed that they were mainly involved in actin binding, the actin cytoskeleton, the myocardin complex, as well as the AMPK, FoxO, and GnRH signaling pathways. When constructing the lncRNA-miRNA-mRNA ceRNA network, it was found that the ceRNA networks centered on chi-miR-758 and chi-miR-127-5p were involved in muscle development across all three periods, suggesting that they may play an important role in goat muscle growth and development.

Effects of elevated atmospheric [CO2] on grain starch characteristics in different specialized wheat

The increasing atmospheric [CO2] poses great challenges to wheat production. Currently, the response of starch characteristics in different specialized wheat cultivars to elevated [CO2], as well as the underlying physiological and molecular mechanisms remains unclear. Therefore, an experiment was conducted with open-top chambers to study the effects of ambient [CO2] [a(CO2)] and elevated [CO2] [e(CO2)] on photosynthetic performance, yield and starch characteristics of bread wheat (Zhengmai 369, ZM369) and biscuit wheat (Yangmai 15, YM15) from 2020 to 2022. The results demonstrated a significant improvement in photosynthetic performance, yield, amylose and amylopectin content, volume ratio of large granules under e[CO2]. Moreover, e[CO2] upregulated the gene expression and enzyme activities of GBSS (Granule-bound starch synthase) and SSS (Soluble starch synthase), increased starch pasting viscosity, gelatinization enthalpy and crystallinity. Compared to YM15, ZM369 exhibited a higher upregulation of GBSSI, greater increase in amylose content and volume ratio of large granules, as well as higher gelatinization enthalpy and crystallinity. However, ZM369 showed a lower increase in amylopectin content and a lower upregulation of SSSI and SSSII. Correlation analysis revealed amylose and amylopectin content had a positive correlation with GBSS and SSS, respectively, a significant positively correlation among the amylose and amylopectin content, starch granule volume, and pasting properties. In conclusion, these changes may enhance the utilization value of biscuit wheat but exhibit an opposite effect on bread wheat. The results provide a basis for selecting suitable wheat cultivars and ensuring food security under future climate change conditions.

Recent preparation, modification and application progress of starch nanocrystals: A review

Due to the advantages of wide sources, high biocompatibility and favorable biodegradability, starch nanocrystals (SNCs) have gradually attracted attention and have bright development prospects in food, agriculture, materials, medicine and other fields. However, the traditional preparation method of SNCs is time-consuming and inefficient, and the physicochemical properties cannot fully meet the needs of multiple applications. Fortunately, the unique onion-like structure of starch granules and the large number of hydroxyl groups present on the surface entitle SNCs to efficient preparation and modification. This paper comprehensively reviewed the improvement methods of SNCs preparation process in recent years, and the advantages and disadvantages of the two improvement strategies were compared. Besides, the importance of introducing different pretreatment methods into the SNCs preparation process was emphasized. It also focused on the different modification treatment and application progress of SNCs, especially in the starch-based surface coating of fruits and vegetables. The information will contribute to further improve the preparation efficiency and physicochemical properties of SNCs, and ultimately expand the application field.

Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread

Starch is one of the key factors for the texture of Chinese steamed bread (CSB). In this study, the molecular structures and physicochemical properties of starches from 11 wheat varieties with amylose content (AC) of 1.75%-28.79% were investigated. Northern style CSB was made using these wheat varieties to explore the structure-property-quality relationship of starches. AC was negatively correlated with the pasting and gelatinization properties. The relative crystallinity (RC) had a negative correlation with AC but a positive correlation with gelatinization. The molecular structure results from the fluorophore-assisted capillary electrophoresis spectrophotometer indicated that the length of short amylopectin chains (β_Ap,i ) was positively correlated with hot paste and cool paste viscosities. The amount of medium amylopectin chains (h_Ap,iii ) was positively correlated with peak and breakdown viscosities but negatively correlated with setback viscosity. The h_Ap,iii had positive correlations with gelatinization temperatures and RC. The amount of long amylopectin chains (h_Ap,v ) had a positive correlation with peak temperature. For the CSB texture, β_Ap,i had negative correlations with hardness and chewiness, whereas had a positive correlation with resilience. The h_Ap,iii was negatively correlated with springiness and resilience. The h_Ap,v was negatively associated with resilience. PRACTICAL APPLICATION: Starch has a vital role in wheat flour products. Clarifying the structure-property-quality relationship of starches will help illuminate the role of starch molecular structure in CSB production and provide valuable information for the control of CSB quality. It also provides a significant reference for wheat breeding.

Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties

High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch. In this study, we investigated the starch granule development, gluten structure, starch properties, pasting, and thermal properties of flour, as well as the rheological properties of dough in wheat variety Xinong 836 with high amylose content (33.57%) and its parents. The results showed that Xinong 836 wheat starch contained more small starch granules, which was consistent with the microstructural results of starch granules in grain filling stage. Moreover, Xinong 836 wheat starch showed highest swelling power and water solubility. Importantly, the flour of Xinong 836 wheat had the highest protein content and wet gluten content and Xinong 836 wheat gluten showed highest β-sheets content and disulfide bond content than its parents Zhengmai 7698 and Xinong 979, which conferring to more compact microscopic networks of dough, thereby contributing to the higher peak viscosity (PV), final viscosity (FV), and setback viscosity (SB) in the flour of Xinong 836. Our finding elucidated that the stability of gluten and properties of starch synergistically affected the pasting and thermal properties of the flour paste, and the presence of more small starch granules contributed to dough with a rather dense structure in HAW Xinong 836. Thus, superior gluten structure and more small starch granules have synergistic effects on enhancing the gluten-starch interaction, thereby contributing to better dough quality.

Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts

Although starch gelatinization and retrogradation properties of wheat flour have been studied with respect to their relations to starch structures, it remains less understood how starch structure and salt (a common food additive) together determine these properties. Gelatinization and retrogradation properties of seven wheat flours with distinct starch structures were thus investigated after adding different salts. NaCl most efficiently increased starch gelatinization temperatures, while KCl showed highest efficiency in retarding the retrogradation degree. Both gelatinization and retrogradation parameters were significantly affected by amylose structural parameters and types of salts. E.g., wheat flours with longer amylose long chains had more heterogeneous amylopectin double helices during gelatinization, while this relationship disappeared after adding NaCl. More amylose short chains increased the heterogeneity of retrograded short-range starch double helices, while the relationship was opposite after adding NaCl. These results help a better understanding of the complex relationship between starch structure and physicochemical property.

Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread-Case Study on PDO Tuscan Bread

The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend the shelf life of the PDO Tuscan bread is still to be explored. Furthermore, to the best of our knowledge no data are available in the literature about the use of argon as filling gas neither in pure atmosphere nor in combination with CO₂. In this context, the aim of this study was to evaluate the effect of different modified packaging atmospheres on the shelf-life of sourdough bread. Slices of bread were stored individually in plastic bags at 23 °C in five different atmospheres (Ar (100%), N₂ (100%), CO₂ (100%), Mix CO₂/N₂ (70% CO₂, 30% N₂), Mix CO₂/Ar (70% CO₂, 30% Ar)), and Air was selected as a control. To select the best storage conditions, both chemical-physical, rheological, and organoleptic features were evaluated. Results showed that pure gases (CO₂, N₂, Ar) displayed good qualities as storage atmospheres compared to Air. In contrast, both Mix CO₂/N₂ and Mix CO₂/Ar were the best in slowing down the staling process, thus doubling the shelf-life of bread, compared to other atmospheres. In conclusion, argon, as a preservation atmosphere, seems to be the best solution to extend the shelf-life of PDO Tuscan bread.

Edible Clusteroluminogenic Films Obtained from Starch of Different Botanical Origins for Food Packaging and Quality Management of Frozen Foods

Starch is a naturally occurring material showing high potential for use in food packaging because of its low cost, natural abundance and high biodegradability. Over the years, different starch-based packaging films have been developed, but the impact of botanical sources on film performance has rarely been exploited. Efforts devoted to exploiting the role played by the clusteroluminescence of starch in food packaging are also lacking. This study fills these gaps by comparing the properties of edible starch films generated from different botanical sources (including water chestnuts, maize and potatoes) in food packaging. Such films are produced by solution casting. They are highly homogeneous, with a thickness of 55–65 μm. Variations in the botanical sources of starch have no significant impact on the color parameters (including L*, a* and b*) and morphological features of the films but affect the water vapor permeability, maximum tensile strength and elongation at break. Starch films from water chestnut show the highest percentage of transmittance, whereas those from potatoes are the opaquest. No observable change in the intensity of clusteroluminescence occurs when a packaging bag generated from starch is used to package fresh or frozen chicken breast meat; however, a remarkable decline in the intensity of luminescence is noted when the frozen meat is thawed inside the bag. Our results reveal the impact of starch sources on the performance of starch films in food packaging and demonstrate the possibility of using the clusteroluminescence of starch as an indicator to reveal the state of packaged frozen food.

Longer Bread Shelf-Life and Improved Noodle-Making Properties Imparted by a Novel Wheat Genotype Are Stable in Different Genetic Backgrounds

A recently developed wheat variety, known as 5-5 wheat, which has inactive GBSSI-B1, GBSSI-D1, SSIIa-B1, and SSIIa-D1 isozymes, accumulates a novel type of starch, affecting bread texture and leading to reduction in bread staling. These properties are potentially useful for commercial bakery products; thus, the 5-5 genotype represents a new resource for wheat breeding. In this study, the 5-5 alleles were backcrossed into the hard wheat variety "Minaminokaori" and the soft wheat variety "Shirogane-Komugi", which are both leading Japanese wheat varieties. In comparison to their parental varieties, the two 5-5 near-isogenic lines (NILs) showed a decrease in amylose levels, an increase in the proportion of short chains of amylopectin, a lower gelatinization temperature and enthalpy change, a higher peak viscosity and breakdown viscosity as measured by a Rapid Visco Analyzer, a reduced retrogradation rate, and an increase in grain hardness. Importantly, the 5-5 NILs also showed lower bread crumb firmness and reduced hardening after storage for 2 days at either 20 °C or 7 °C. Considering the results obtained here along with those from the original line, it is clear that the 5-5 genotype can generate specific changes in starch characteristics and staling regardless of its genetic background. Thus, we renamed the 5-5 wheat lines "Slow Staling" (SS) wheat. As expected, our results indicated that the hard wheat SS NIL was more suitable for bread-making. On the other hand, we found that white salted noodle made with the SS NIL of the soft wheat variety had a relatively shorter cooking time, a softer texture, and a reduction in textural changes during storage, all of which are potentially useful for noodle manufacturers.