Evaluation of carbohydrate properties and end-use quality of hexaploid triticale and its relationship to solvent retention capacity

Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize

Maize wet fractionation by-products are primarily used as feed but offer potential for food applications. Arabinoxylans (AXs) and proteins are particularly valuable due to their network-forming properties, which depend on their molecular structure. This study assessed the effect of the steeping conditions (acid type and pH variation) combined with a pulsed electric field (PEF) as a strategy for recovering these polymers, while also evaluating their effect on the recovery yield, fraction composition, and key AX characteristics. The physical properties were studied in selected fractions to investigate the process-induced structural changes. Lactic acid and hydrochloric acid (pH 2.5) were most effective in enhancing AX and protein recovery in fiber-rich (FF) and protein-rich (PF) fractions, respectively, while acetic acid exhibited the lowest efficiency. However, bound polyphenols were best retained in the FF when lactic acid was used, indicating the lowest structural damage to AXs, compared to other acids and using a higher pH. Additional PEF pre-treatment significantly enhanced the release of proteins, dietary fiber, and fat from the FF while inducing physical modifications to the fractions (PF: higher protein unfolding, FF: improved water-binding, pasting when using PEF). These findings highlight the potential of optimizing the processing conditions to adjust the recovery of proteins and AXs from maize, while minimally affecting their functionality.

Relationships between grain, flour, and dough quality characteristics and solvent retention capacity tests of twelve triticale cultivars and parental species

Relationships amongst solvent retention capacity (SRC) profiles and quality characteristics of triticale cultivars were investigated. Superior triticale grains resulted into flours with preferable quality attributes for baking bread. Standard and supplementary SRC-values exhibited significant correlation with grain, flour, and dough quality. Positive correlations among sucrose-SRC with ash, pentosan, and ferulic acid (FA) contents were significant. The standard SRC-profiles along with metabisulfite-SRC (MBS-SRC) and ethanol-SRC exhibited significant correlation with damaged starch (DS) content. The ethanol-SRC demonstrated strong correlations with water absorption capacity, FA, and Dmax-value alveolab parameter. Triticale flours containing a higher amount of anti-parallel β-sheets and tyrosine exhibited higher lactic acid-SRC (LA-SRC) and gluten-performance-index (GPI). Positive correlations between sodium dodecylsulphate-SRC (SDS-SRC) and anti-parallel β-sheets percentages were noticed. The LA-SRC, GPI, MBS-SRC, SDS-SRC, and SDS+MBS-SRC were positively correlated with SDS-sedimentation, gluten index and negatively to sulfhydryl-groups content. Triticales having higher LA-SRC and MBS-SRC resulted in dough with higher strength and tenacity.

Rye: Current state and future trends in research and applications

After wheat, rye is the second most important raw material for bread and bakery products, and it is one of the most excellent sources of dietary fibres and bioactive compounds. Besides, rye is utilised in more and more other food products as well, such as breakfast cereals, porridges, pasta, snack products, etc. Interestingly, its production is decreasing worldwide, probably because of the expansion of other cereals (e.g. triticale), but also the effect of climate change can also play a role therein. However, there is no doubt that scientific research aimed at studying the possible health benefits and the potential of rye in the development of novel food products has intensified over the past decade.

The aim of our paper is to make a comprehensive review of the latest results on the compositional and technological properties of rye that fundamentally influence its utilisation for food purposes. Furthermore, this review aims to identify the current development directions and trends of rye products.