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Djurle S, Andersson AA, Andersson R. Effects of baking on dietary fibre, with emphasis on β-glucan and resistant starch, in barley breads. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.10.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Andersson AAM, Andersson R, Jonsäll A, Andersson J, Fredriksson H. Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran. J Food Sci 2017; 82:1344-1350. [PMID: 28494094 DOI: 10.1111/1750-3841.13741] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 04/06/2017] [Accepted: 04/15/2017] [Indexed: 11/28/2022]
Abstract
Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Processing by extrusion could increase the extractability of dietary fiber and increase the sensory qualities of bran products. Wheat bran and rye bran were therefore extruded at different levels of moisture content, screw speed and temperature, in order to find the optimal setting for increased extractability of dietary fiber and positive sensory properties. A water content of 24% for wheat bran and 30% for rye bran, a screw speed of 400 rpm, and a temperature of 130 °C resulted in the highest extractability of total dietary fiber and arabinoxylan. Arabinoxylan extractability increased from 5.8% in wheat bran to 9.0% in extruded wheat bran at those settings, and from 14.6% to 19.2% for rye bran. Total contents of dietary fiber and arabinoxylan were not affected by extrusion. Content of β-glucan was also maintained during extrusion, while its molecular weight decreased slightly and extractability increased slightly. Extrusion at these settings is therefore a suitable process for increasing the use of wheat bran and rye bran as a food raw material.
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Affiliation(s)
- Annica A M Andersson
- Dept. of Molecular Sciences, Uppsala BioCentre, Swedish Univ. of Agricultural Sciences, PO Box 7015, SE-750 07, Uppsala, Sweden
| | - R Andersson
- Dept. of Molecular Sciences, Uppsala BioCentre, Swedish Univ. of Agricultural Sciences, PO Box 7015, SE-750 07, Uppsala, Sweden
| | | | - Jörgen Andersson
- Lantmännen Ek för R&D, S:t Göransgatan 160 A, 104 25, Stockholm, Sweden
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Martínez-Anaya M, Devesa A. Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans / Influencia de las enzimas y los iniciadores microbianos en panificación. Cambios en las pentosanas. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201320000600204] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of the joint use of sourdough and enzymes in breadmaking on total, soluble and insoluble pentosans, and composition of water extractable pentosans was studied. Two wheat flours of differ ent baking quality, two commercial starters (a pure strain of Lactobacillus sanfranciscensis and the multiform starter Böcker) and two commercial enzymes (pentosanase/amylase, lipase, and their com bination) were included in the study. The presence of sourdough starters modified the amount of water extractable pentosans, promoting a solubilization at the dough stage and insolublization dur ing baking, as well as a greater degree of arabinose substitution. Flour and enzymes interacted along the different stages of the process. The pentosanase/amylase increased extractability of pentosans depending on the endogenous pentosan structure of either flour. Both flours showed different degrees of arabinose substitution, which was modified by enyzme treatment, mainly during baking.
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Affiliation(s)
- M.A. Martínez-Anaya
- Instituto de Agroquimica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain
| | - A. Devesa
- Instituto de Agroquimica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain
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Jiménez T, Martínez-Anaya* M. Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality. FOOD SCI TECHNOL INT 2016. [DOI: 10.1106/7u5g-5akq-hvbq-4xa0] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Eleven commercial enzyme preparations, based on pentosanase and/or amylase activities, were added to wheat doughs and were processed to bread. Changes in free sugars, maltodextrins and carbohydrate polymer degradation—starch and pentosans—during fermentation, baking and storage are reported, and their possible relationship to functional properties is evaluated. The main activity of preparations was endo-type, although some arabinosidase action was present, even in•-amylases without other declared activity. Dextrinogenic (low molecular weight) properties of•-amylases depended on the source, and within the same manufacturer, on the enzyme characteristics. The majority of preparations solubilized part of pentosans, changes consistent with reported enzyme composition. Storage of breads induced variations in soluble starch and solids, which were affected by the enzymes. Some low molecular weight dextrins correlated with fresh bread properties, favored crumb and starch solubilization and did not induce changes in texture during storage, whereas water-insoluble pentosans correlated with crumb elasticity and hardness during storage.
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Affiliation(s)
| | - M.A. Martínez-Anaya*
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC. Polígono La Coma s/n, 46980 Paterna, Valencia, Spain
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Gélinas P, McKinnon C, Gagnon F. Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Pierre Gélinas
- Agriculture and Agri-Food Canada; Food Research and Development Centre; Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Carole McKinnon
- Agriculture and Agri-Food Canada; Food Research and Development Centre; Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Fleur Gagnon
- Agriculture and Agri-Food Canada; Food Research and Development Centre; Saint-Hyacinthe Quebec J2S 8E3 Canada
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Saeed F, Pasha I, Anjum FM, Sultan JI, Arshad M. Arabinoxylan and Arabinogalactan Content in Different Spring Wheats. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2012.654568] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Saeed F, Pasha I, Anjum FM, Sultan MT. Arabinoxylans and arabinogalactans: a comprehensive treatise. Crit Rev Food Sci Nutr 2011; 51:467-76. [PMID: 21491271 DOI: 10.1080/10408391003681418] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
The functional and nutraceutical importance of various foods is often attributed to the bioactive molecules present in them. A number of components have been studied but dietary fiber and its different constituents are of prime consideration. Among these, arabinoxylan (AX) and arabinogalactan (AG) are of significant importance in that they hold potential in improving the quality of the baked products along with providing health benefits against various ailments. However, the improvements are dependent on their molecular weights, cross linkages, and solubility. Water-Extractable Arabinoxylan (WEAX) is more effective as compared to Water-Unextractable Arabinoxylan (WUEAX). In this review article, efforts were directed to describe the structural and molecular conformations of these functional ingredients. The discussion has been made regarding the functional properties of AX and AG, for example, improvements in water absorption capacities, dough stability time, and viscosity. They also improve the baking absorption of flour that is positively correlated with bread volume, the most important criterion for stakeholders. The arguments are also provided on the detrimental effects on gluten quality with some possible solutions. Their role in improving the quality and extending the shelf life of bread by reducing the process of staling and retrogradation is the main idea presented in the article. The nutraceutical perspectives were also highlighted as they are helpful in regulating blood cholesterol which thereby protect the body from cardiovascular disorders like atherosclerosis. Additionally, they act as prebiotics for microorganisms residing in the gastrointestinal tract.
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Affiliation(s)
- Farhan Saeed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
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Andersson R, Fransson G, Tietjen M, Aman P. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:2004-8. [PMID: 19219994 DOI: 10.1021/jf801280f] [Citation(s) in RCA: 104] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Content of dietary fiber and dietary fiber components in whole-grain rye (n = 18) were analyzed. The average total content, when fructan was included, was for dietary fiber 19.9% (range of 18.7-22.2%) and for extractable dietary fiber 7.4% (range of 6.9-7.9%). Arabinoxylan was the main dietary fiber component, with an average total content of 8.6%, followed by fructan (4.1%). During baking of whole-grain rye bread, only small changes in total content of arabinoxylan, arabinogalactan, and beta-glucan occurred, while the content of resistant starch increased and the content of fructan decreased in a baking-method-dependent manner. The molecular-weight distribution of extractable arabinoxylan in the flour was analyzed with a new method and ranged from 4 x 10(4) to 9 x 10(6) g/mol, with a weight average molecular weight of about 2 x 10(6) g/mol. During crisp bread making, only a limited degradation of arabinoxylan molecular weight was detected, while a notable degradation was observed in sour-dough bread. The molecular weight of extractable beta-glucan in the whole-grain rye flour ranged from 10(4) to 5 x 10(6) g/mol, with a weight average molecular weight of 0.97 x 10(6) g/mol. During bread making, the molecular weight of the beta-glucan was substantially degraded.
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Affiliation(s)
- Roger Andersson
- Department of Food Science, Swedish University of Agricultural Sciences (SLU), Post Office Box 7051, SE-750 07 Uppsala, Sweden.
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Cowieson AJ, Hruby M, Faurschou Isaksen M. The effect of conditioning temperature and exogenous xylanase addition on the viscosity of wheat-based diets and the performance of broiler chickens. Br Poult Sci 2007; 46:717-24. [PMID: 16428115 DOI: 10.1080/00071660500392506] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
1. A total of 1920 Ross broiler chicks were used in a 6 treatment by 8 replicate growth study to investigate the effect of conditioning temperature and exogenous xylanase addition on diet characteristics and bird performance. 2. Increasing conditioning temperature from 80 to 90 degrees C increased the viscosity of the diets by approximately 6 mPa.s and reduced body weight gain of the broiler chickens by 7%. 3. Furthermore, there was a significant interaction between temperature and the addition of exogenous xylanase, with a proportionately greater positive response to added xylanase in the diets that were pelleted at higher temperatures. 4. Addition of exogenous xylanase also increased the proportion of soluble arabinoxylan in the feed and reduced dietary viscosity, which is likely to be related to the degree of polymerisation of the soluble carbohydrate. 5. These results suggest that conditioning temperature should be considered as a factor when attempting to predict the response of broilers to added xylanase, especially when high-viscosity or 'low-quality' wheat is being used. 6. It can be concluded that pelleting wheat-based diets above 80 degrees C can compromise bird performance and that, if higher temperatures are to be employed, the use of exogenous xylanase is critical to maintain productivity.
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Van den Bulck K, Swennen K, Loosveld AMA, Courtin CM, Brijs K, Proost P, Van Damme J, Van Campenhout S, Mort A, Delcour JA. Isolation of cereal arabinogalactan-peptides and structural comparison of their carbohydrate and peptide moieties. J Cereal Sci 2005. [DOI: 10.1016/j.jcs.2004.10.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Surdyk N, Rosén J, Andersson R, Aman P. Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:2047-2051. [PMID: 15053550 DOI: 10.1021/jf034999w] [Citation(s) in RCA: 146] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A repeatable procedure for studying the effects of internal and external factors on acrylamide content in yeast-leavened wheat bread has been developed. The dough contained wheat endosperm flour with a low content of precursors for acrylamide formation (asparagine and reducing sugars), dry yeast, salt, and water. The effects of asparagine and fructose, added to the dough, were studied in an experiment with a full factorial design. More than 99% of the acrylamide was found in the crust. Added asparagine dramatically increased the content of acrylamide in crusts dry matter (from about 80 microg/kg to between 600 and 6000 microg/kg) while added fructose did not influence the content. The effects of temperature and time of baking were studied in another experiment using a circumscribed central composite design. Mainly temperature (above 200 degrees C) but also time increased the acrylamide content in crust dry matter (from below 10 to 1900 microg/kg), and a significant interaction was found between these two factors. When baked at different conditions with the same ingredients, a highly significant relationship (P < 0.001) between color and acrylamide content in crust was found. Added asparagine, however, did not increase color, showing that mainly other amino compounds are involved in the browning reactions.
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Affiliation(s)
- Nicolas Surdyk
- Department of Food Science, Swedish University of Agricultural Sciences (SLU), and Swedish National Food Administration, Uppsala, Sweden
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Whole wheat flour exerts cholesterol-lowering in rats in its native form and after use in bread-making. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00269-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Primo-Martin C, Martinez-Anaya M. Influence of Pentosanase and Oxidases on Water-extractable Pentosans during a Straight Breadmaking Process. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb14110.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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PINTHUS EJ, SINGH RP, SAGUY IS, FAN J. FORMATION OF RESISTANT STARCH DURING DEEP-FAT FRYING AND ITS ROLE IN MODIFYING MECHANICAL PROPERTIES OF FRIED PATTIES CONTAINING CORN, RICE, WHEAT, OR POTATO STARCH AND WATER. J FOOD PROCESS PRES 1998. [DOI: 10.1111/j.1745-4549.1998.tb00351.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Plaami SP. Content of dietary fiber in foods and its physiological effects. FOOD REVIEWS INTERNATIONAL 1997. [DOI: 10.1080/87559129709541097] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Lia A, Sundberg B, Aman P, Sandberg AS, Hallmans G, Andersson H. Substrates available for colonic fermentation from oat, barley and wheat bread diets. A study in ileostomy subjects. Br J Nutr 1996; 76:797-808. [PMID: 9014649 DOI: 10.1079/bjn19960087] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Nutrients not absorbed in the small bowel will form substrates for microbial growth in the colon which may have implication for the development of colon cancer. The aim of the present study was to investigate whether fibre-rich oat and barley diets increase the excretion of energy-supplying nutrients from the small bowel compared with a low-fibre wheat diet, and whether a possible increase could be related to the beta-glucan content. Nine ileostomy subjects were served four types of bread together with a low-fibre basal diet (12 g dietary fibre/d). The breads were based on either wheat flour (W diet, 7 g dietary fibre/d), oat bran (OB diet, 29 g dietary fibre/d), the same amount of oat bran with addition of beta-glucanase (EC 3.2.1.4) (OBE diet, 19 g dietary fibre/d) or a fibre-rich barley fraction (B diet, 35 g dietary fibre/d). An increased ileal excretion of starch was observed with the barley diet but no effect of the oat beta-glucan on starch recovery was found. The NSP + Klason lignin in the ileostomy effluents accounted only for 24, 31, 24 and 35% of the gross energy excretion in the W, OB, OBE and B diet periods respectively. A large part of the dry weight and energy (30, 21, 28 and 27%, in the W, OB, OBE and B diets respectively) in the effluents could not be identified as fat, protein, total starch or NSP + Klason lignin. This unidentified part was probably made up of oligosaccharides, endogenous losses and nutrient complexes. Methods for identifying and analysing these components should be developed and their role as substrates for colonic fermentation and colon cancer development ought to be investigated.
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Affiliation(s)
- A Lia
- Department of Clinical Nutrition, University of Götborg, Sweden
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Stumm I, Baltes W. [Determination of polydextrose in food using ion exchange chromatography and pulsed amperometric detection]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG 1992; 195:246-9. [PMID: 1413999 DOI: 10.1007/bf01202803] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
A method to determine the synthetic carbohydrate polydextrose, which is used as a bulking agent for the preparation of calorie-reduced foodstuffs, is described. The sample clean-up involves the extraction of polydextrose with water and enzymatic degradation of interfering polysaccharides, such as starch and inulin. The chromatographic system consists of a high-performance anion-exchange column that separates carbohydrates up to molecular weights of 15,000 and pulsed amperometric detection. For unbaked goods recoveries ranged from 94 to 106%, for baked goods recovery rates of 100 to 115% were measured.
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Affiliation(s)
- I Stumm
- Institut für Lebensmittelchemie, TU Berlin, Bundesrepublik Deutschland
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Pettersson D, Graham H, Åman P. The nutritive value for broiler chickens of pelleting and enzyme supplementation of a diet containing barley, wheat and rye. Anim Feed Sci Technol 1991. [DOI: 10.1016/0377-8401(91)90041-p] [Citation(s) in RCA: 45] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Westerlund E, Andersson R, Åman P, Theander O. Effects of baking on water-soluble non-starch polysaccharides in white bread fractions. J Cereal Sci 1990. [DOI: 10.1016/s0733-5210(09)80155-0] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Theander O, Aman P, Westerlund E, Graham H. The Uppsala method for rapid analysis of total dietary fiber. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1990; 270:273-81. [PMID: 1964013 DOI: 10.1007/978-1-4684-5784-1_25] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- O Theander
- Department of Chemistry, Swedish University of Agricultural Sciences, Uppsala
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