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Kang MJ, Chung SJ, Kim SS. The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles. Foods 2021; 10:foods10071675. [PMID: 34359545 PMCID: PMC8304961 DOI: 10.3390/foods10071675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 07/15/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of transglutaminase (TG) concentrations (0, 0.1% and 1%) on the physicochemical properties of whole wheat dough (WWD) and noodles (WWN) during refrigerated storage (0, 1, 2, and 3 days). The yield, ferulic acid (FA) content, molecular weight (Mw), and apparent viscosity (AV) of water extractable arabinoxylan (WEAX) from refrigerated WWDs were analysed. The WEAX yield and FA tended to increase with refrigerated storage, while the Mw decreased. WEAX FA of from WWD with TG tended to be smaller than the control during refrigeration. The AV for all WEAXs gradually decreased during refrigeration. The TG concentration effects on WWD resistance to extension and extensibility and the WWN cooking properties and texture profile analysis (TPA) were studied. The water absorption and swelling index tended to decrease in WWNs with TG depending on refrigeration time compared to the control samples. The TPA results showed that WWNs with TG were significantly harder than the control after two days of refrigeration. This study demonstrated that TG affected not only WWD composition but also WWN physical properties during refrigerated storage.
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Affiliation(s)
- Min Jeong Kang
- Division of Strategic Food Technology Research, Korea Food Research Institute, Wanju-gun 55365, Korea;
| | - Seo-Jin Chung
- Department of Food and Nutrition, Ewha Womans University, Seoul 03760, Korea;
| | - Sang Sook Kim
- Division of Strategic Food Technology Research, Korea Food Research Institute, Wanju-gun 55365, Korea;
- Correspondence: ; Tel.: +82-63-219-9042
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2
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Sestili F, Margiotta B, Vaccino P, Moscaritolo S, Giorgi D, Lucretti S, Palombieri S, Masci S, Lafiandra D. A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics. Int J Mol Sci 2020; 21:ijms21228450. [PMID: 33182791 PMCID: PMC7696169 DOI: 10.3390/ijms21228450] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 11/06/2020] [Accepted: 11/09/2020] [Indexed: 01/03/2023] Open
Abstract
A bread wheat line (N11) and a disomic 2D(2R) substitution triticale line were crossed and backrossed four times. At each step electrophoretic selection for the seeds that possessed, simultaneously, the complete set of high molecular weight glutenin subunits of N11 and the two high molecular weight secalins of rye, present in the 2D(2R) line, was carried out. Molecular cytogenetic analyses of the BC4F8 generation revealed that the selection carried out produced a disomic addition line (2n = 44). The pair of additional chromosomes consisted of the long arm of chromosome 1R (1RL) from rye fused with the satellite body of the wheat chromosome 6B. Rheological analyses revealed that the dough obtained by the new addition line had higher quality characteristics when compared with the two parents. The role of the two additional high molecular weight secalins, present in the disomic addition line, in influencing improved dough characteristics is discussed.
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Affiliation(s)
- Francesco Sestili
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (F.S.); (S.P.); (S.M.)
| | - Benedetta Margiotta
- Institute of Biosciences and Bioresources of the National Research Council, 70126 Bari, Italy;
| | - Patrizia Vaccino
- CREA Research Centre for Cereal and Industrial Crops, 13100 Vercelli, Italy;
| | | | - Debora Giorgi
- ENEA, CASACCIA Research Center, Laboratory Biotechnologies, 00189 Rome, Italy; (D.G.); (S.L.)
| | - Sergio Lucretti
- ENEA, CASACCIA Research Center, Laboratory Biotechnologies, 00189 Rome, Italy; (D.G.); (S.L.)
| | - Samuela Palombieri
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (F.S.); (S.P.); (S.M.)
| | - Stefania Masci
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (F.S.); (S.P.); (S.M.)
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (F.S.); (S.P.); (S.M.)
- Correspondence: ; Tel.: +39-076-135-7243
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3
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Textural properties of chapatti from different wheat varieties flour. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2532-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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4
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Sissons M, Pleming D, Sestili F, Lafiandra D. Effect of Glu-D1 gene
introgression and amylose content on breadmaking potential of blends of durum and hexaploid wheat. Cereal Chem 2019. [DOI: 10.1002/cche.10136] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Mike Sissons
- NSW Department of Primary Industries; Tamworth Agricultural Institute; Calala New South Wales Australia
| | - Denise Pleming
- NSW Department of Primary Industries; Wagga Wagga Agricultural Institute; Wagga Wagga New South Wales Australia
| | - Francesco Sestili
- Department of Agriculture, Forests, Nature and Energy; University of Tuscia; Viterbo Italy
| | - Domenico Lafiandra
- Department of Agriculture, Forests, Nature and Energy; University of Tuscia; Viterbo Italy
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5
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Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour. J FOOD QUALITY 2019. [DOI: 10.1155/2019/3416905] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.
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6
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7
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Sherman JD, Varella AC, Lanning SP, Martin JM, Heo H, Nash D, Blake NK, Cook JP, Talbert LE. Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat. Cereal Chem 2018. [DOI: 10.1002/cche.10042] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jamie D. Sherman
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Andrea C. Varella
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Susan P. Lanning
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - John M. Martin
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Hwa‐Young Heo
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Deanna Nash
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Nancy K. Blake
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Jason P. Cook
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Luther E. Talbert
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
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8
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Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.077] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Scherf KA, Koehler P. Optimization of micro-scale extension tests for wheat dough and wet gluten. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.12.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Melis S, Pauly A, Delcour JA. Impact of lipases with different substrate specificity in wheat flour separation on the properties of the resultant gluten. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.08.024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Fu BX, Wang K, Dupuis B, Cuthbert RD. A rapid extensigraph protocol for measuring dough viscoelasticity and mixing requirement. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.05.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Survase A, Furtado A, Thengane R, Fox G, Taylor T, Henry R. Comparison of Chapatti and Breadmaking Quality of Wheat Genotypes. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0090-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Abhijeet Survase
- Green Gold Seeds Pvt. Ltd., Research and Development Centre, Biotechnology Department, Gut No. 65, Narayanpur Shivar, Waluj, Aurangabad, Maharashtra 431133, India
| | - Agnelo Furtado
- Centre for Nutrition and Food Science (CNAFS), Queensland Alliance for Agriculture & Food Innovation (QAAFI), Room C201, Level 2, Hartley-Teakle Building number 83, C-Wing, The University of Queensland, St. Lucia, QLD 4072, Australia
| | - Ratnakar Thengane
- Green Gold Seeds Pvt. Ltd., Research and Development Centre, Biotechnology Department, Gut No. 65, Narayanpur Shivar, Waluj, Aurangabad, Maharashtra 431133, India
| | - Glen Fox
- CNAFS, QAAFI, Leslie Research Centre, Toowoomba, QLD, Australia
| | - Terence Taylor
- Department of Agriculture and Fisheries, Leslie Research Centre, Toowoomba, QLD, Australia
| | - Robert Henry
- Centre for Nutrition and Food Science (CNAFS), Queensland Alliance for Agriculture & Food Innovation (QAAFI), Room C201, Level 2, Hartley-Teakle Building number 83, C-Wing, The University of Queensland, St. Lucia, QLD 4072, Australia
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13
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Rezaei MN, Jayaram VB, Verstrepen KJ, Courtin CM. The impact of yeast fermentation on dough matrix properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3741-3748. [PMID: 26676687 DOI: 10.1002/jsfa.7562] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Revised: 09/14/2015] [Accepted: 11/30/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Most studies on dough properties are performed on yeastless dough to exclude the complicating, time-dependent effect of yeast. Baker's yeast, however, impacts dough matrix properties during fermentation, probably through the production of primary (CO2 and ethanol) and secondary (glycerol, acetic acid and succinic acid) metabolites. The aim of this study is to obtain a better understanding of the changes in yeasted dough behavior introduced by fermentation, by investigating the impact of yeast fermentation on Farinograph dough consistency, dough spread, Kieffer rig dough extensibility and gluten agglomeration behavior in a fermented dough-batter gluten starch separation system. RESULTS Results show that fermentation leads to a dough with less flow and lower extensibility that breaks more easily under stress and strain. The dough showed less elastic and more plastic deformation behavior. Gluten agglomerates were smaller for yeasted dough than for the unyeasted control. CONCLUSION These changes probably have to be attributed to metabolites generated during fermentation. Indeed, organic acids and also ethanol in concentrations produced by yeast were previously shown to have similar effects in yeastless dough. These findings imply the high importance of yeast fermentation metabolites on dough matrix properties in industrial bread production. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Mohammad N Rezaei
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - Vinay B Jayaram
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - Kevin J Verstrepen
- VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001, Heverlee, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
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14
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Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids. Food Chem 2016; 200:175-82. [DOI: 10.1016/j.foodchem.2016.01.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2015] [Revised: 11/24/2015] [Accepted: 01/05/2016] [Indexed: 11/17/2022]
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15
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Kim MJ, Kim SS. Determination of the optimum mixture of transglutaminase, l-ascorbic acid and xylanase for the quality and consumer acceptability of bread using response surface methodology. Food Sci Biotechnol 2016; 25:77-84. [PMID: 30263489 DOI: 10.1007/s10068-016-0101-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2015] [Revised: 02/16/2016] [Accepted: 03/07/2016] [Indexed: 10/21/2022] Open
Abstract
The optimum levels of transglutaminase (TGase), l-ascorbic acid (l-AA), and xylanase (Xyl) were determined using response surface methodology to improve quality and consumer acceptability of bread made with wheat flour. A Box-Behnken design with three independent variables (TGase, l-AA, and Xyl) and three levels was used to develop models for the different responses (peak time, mixing tolerance, extensibility, resistance, specific volume, hardness, and consumer acceptability). Overall, l-AA and Xyl improved dough and bread properties, whereas the addition of TGase positively affected to texture and overall acceptability by consumer test. The optimal formulation for dough and bread properties and consumer acceptability were identified and the optimal value was 0.36 g/100 g TGase, 0.026 g/100 g Xyl, and 0.005 g/100 g l-AA. The results demonstrate that the addition of optimum amounts of TGase, Xyl, and l-AA improves the baking quality of the flour by enhancing dough properties and increase the consumer acceptability of the bread.
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Affiliation(s)
- Mi Jeong Kim
- Division of Functional Food Research, Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
| | - Sang Sook Kim
- Division of Functional Food Research, Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
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16
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Chen YR, Seabourn BW, Herald TJ. Modified Dough Preparation for Alveograph Analysis with Limited Flour Sample Size. Cereal Chem 2015. [DOI: 10.1094/cchem-09-14-0197-n] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yuanhong R. Chen
- U.S. Department of Agriculture, Agricultural Research Service, Hard Winter Wheat Quality Laboratory, Manhattan, KS 66502
| | - Bradfold W. Seabourn
- U.S. Department of Agriculture, Agricultural Research Service, Hard Winter Wheat Quality Laboratory, Manhattan, KS 66502
| | - Tom J. Herald
- U.S. Department of Agriculture, Agricultural Research Service, Hard Winter Wheat Quality Laboratory, Manhattan, KS 66502
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17
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Kindelspire JY, Glover KD, Caffé-Treml M, Krishnan PG. Dough Strain Hardening Properties as Indicators of Baking Performance. Cereal Chem 2015. [DOI: 10.1094/cchem-12-13-0249-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Julie Y. Kindelspire
- South Dakota State University, Department of Health and Nutritional Sciences, Brookings, SD 57007, U.S.A
| | - Karl D. Glover
- South Dakota State University, Department of Plant Science, Brookings, SD 57007, U.S.A
| | - Melanie Caffé-Treml
- South Dakota State University, Department of Plant Science, Brookings, SD 57007, U.S.A
| | - Padmanaban G. Krishnan
- South Dakota State University, Department of Health and Nutritional Sciences, Brookings, SD 57007, U.S.A
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18
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Gerits LR, Pareyt B, Masure HG, Delcour JA. Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: A focus on gas cell stabilization mechanisms. Food Chem 2015; 172:613-21. [DOI: 10.1016/j.foodchem.2014.09.064] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2014] [Revised: 08/21/2014] [Accepted: 09/13/2014] [Indexed: 11/30/2022]
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Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation. PLoS One 2015; 10:e0119364. [PMID: 25764309 PMCID: PMC4357469 DOI: 10.1371/journal.pone.0119364] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Accepted: 01/13/2015] [Indexed: 11/19/2022] Open
Abstract
Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts.
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Dhaka V, Khatkar B. Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12122] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Vandana Dhaka
- Department of Food Technology; Guru Jambheshwar University of Science and Technology; Hisar 125001 India
| | - B.S. Khatkar
- Department of Food Technology; Guru Jambheshwar University of Science and Technology; Hisar 125001 India
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21
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Zhang P, Jondiko TO, Tilley M, Awika JM. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2801-6. [PMID: 24591045 DOI: 10.1002/jsfa.6635] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2014] [Revised: 02/14/2014] [Accepted: 02/24/2014] [Indexed: 05/12/2023]
Abstract
BACKGROUND Steamed bread is a popular staple food in Asia with different flour quality requirements from pan bread. Little is known about how glutenin characteristics affect steamed bread quality. This work investigated how deletions of high-molecular-weight glutenin subunits (HMW-GS) influence gluten properties and Chinese steamed bread quality using 16 wheat lines grown in Texas. RESULTS Although similar in protein content (134-140 mg g⁻¹), gluten composition and dough properties differed widely among the lines. Compared with non-deletion lines, deletion lines had lower (P < 0.05) unextractable polymeric protein (294 vs 470 mg g⁻¹), HMW-GS/low-molecular-weight glutenin subunit ratio (0.25 vs 0.41), dough force to extend (0.16 vs 0.44 N) and mixing peak time (2.03 vs 4.52 min). Deletion lines with HMW-GS composition of 2*/17+_/5+_ and 2*/17+_/2+12 showed moderate gluten strength (mixing peak time, 1.96-2.94 min; force to extend, 0.18-0.23 N) and high dough extensibility (106-129 mm). These lines also produced good steamed bread quality (score, 60.8-65.0) with good elasticity and crumb structure. CONCLUSION Deletion at Glu-B1y and/or Glu-D1y loci in high-strength hard wheat produced good dough properties for steamed bread. This suggests that wheat functionality for steamed bread can be improved by manipulating HMW-GS composition.
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Affiliation(s)
- Pingping Zhang
- Cereal Quality Lab, Department of Soil and Crop Sciences, Texas A&M University, College Station, TX, USA; Provincial Key Lab for Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
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Jayaram VB, Rezaei MN, Cuyvers S, Verstrepen KJ, Delcour JA, Courtin CM. Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9326-9335. [PMID: 25174613 DOI: 10.1021/jf502547a] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Yeast's role in bread making is primarily the fermentative production of carbon dioxide to leaven the dough. Fermentation also impacts dough matrix rheology, thereby affecting the quality of the end product. Surprisingly, the role of ethanol, the other yeast primary metabolite, has been ill studied in this context. Therefore, this study aims to assess the potential impact of ethanol on yeastless dough extensibility and spread and gluten agglomeration at concentrations at which it is produced in fermenting dough, i.e., up to 60 mmol per 100 g of flour. Reduced dough extensibility and dough spread were observed upon incorporation of ethanol in the dough formula, and were more pronounced for a weak than for a strong flour. Uniaxial and biaxial extension tests showed up to 50% decrease in dough extensibility and a dough strength increase of up to 18% for 60 mmol of ethanol/100 g of flour. Ethanol enhanced gluten agglomeration of a weak flour. Sequential extraction of flour in increasing ethanol concentrations showed that better gluten-solvent interaction is a possible explanation for the changed dough behavior.
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Affiliation(s)
- Vinay B Jayaram
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, Box 2463, B-3001 Leuven, Belgium
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Verheyen C, Jekle M, Becker T. Effects of Saccharomyces cerevisiae on the structural kinetics of wheat dough during fermentation. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.050] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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Pauly A, Pareyt B, Fierens E, Delcour JA. Wheat (Triticum aestivum L.) puroindoline functionality in bread making and its impact on bread quality. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.023] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Jayaram VB, Cuyvers S, Verstrepen KJ, Delcour JA, Courtin CM. Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties. Food Chem 2014; 151:421-8. [DOI: 10.1016/j.foodchem.2013.11.025] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2013] [Revised: 10/15/2013] [Accepted: 11/05/2013] [Indexed: 11/24/2022]
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26
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Klindworth DL, Hareland GA, Elias EM, Ohm JB, Puhr D, Xu SS. Interactions of Genotype and Glutenin Subunit Composition on Breadmaking Quality of Durum 1AS•1AL-1DL Translocation Lines. Cereal Chem 2014. [DOI: 10.1094/cchem-08-13-0165-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Daryl L. Klindworth
- USDA-ARS Cereal Crops Research Unit, Northern Crop Science Laboratory, Fargo, ND 58102. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
- Corresponding author. Phone: (701) 239-1342. Fax: (701) 239-1369. E-mail:
| | - Gary A. Hareland
- USDA-ARS Cereal Crops Research Unit, Northern Crop Science Laboratory, Fargo, ND 58102. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
| | - Elias M. Elias
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108
| | - Jae-Bom Ohm
- USDA-ARS Cereal Crops Research Unit, Northern Crop Science Laboratory, Fargo, ND 58102. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
| | - Dehdra Puhr
- USDA-ARS Cereal Crops Research Unit, Northern Crop Science Laboratory, Fargo, ND 58102. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
| | - Steven S. Xu
- USDA-ARS Cereal Crops Research Unit, Northern Crop Science Laboratory, Fargo, ND 58102. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
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Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.08.007] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Baiano A, Terracone C. Dough rheology and bread quality of supplemented flours Reología de la masa y calidad del pan de harinas suplementadas. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476337.2010.504885] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Karaoğlu MM. Dough characteristics of wheat flour milled from wheat grains stored in spike form. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02700.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Caffe-Treml M, Glover KD, Krishnan PG, Hareland GA, Bondalapati KD, Stein J. Effect of Wheat Genotype and Environment on Relationships Between Dough Extensibility and Breadmaking Quality. Cereal Chem 2011. [DOI: 10.1094/cchem-08-10-0111] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Melanie Caffe-Treml
- Plant Science Department, South Dakota State University, Brookings, SD 57007
- Corresponding author. Phone: 605-633-0003. E-mail:
| | - Karl D. Glover
- Plant Science Department, South Dakota State University, Brookings, SD 57007
| | - Padmanaban G. Krishnan
- Department of Health and Nutritional Sciences, South Dakota State University, Brookings, SD 57007
| | - Gary A. Hareland
- USDA-ARS Hard Red Spring Wheat Quality Laboratory, Fargo, ND 58501
| | | | - Jeff Stein
- Plant Science Department, South Dakota State University, Brookings, SD 57007
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Rao BN, Pozniak CJ, Hucl PJ, Briggs C. Baking quality of emmer-derived durum wheat breeding lines. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.01.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Chen RY, Seabourn BW, Xie F, Herald TJ. A Modified Extensigraph Method for Evaluating Dough Properties of Hard Wheat Breeding Lines. Cereal Chem 2009. [DOI: 10.1094/cchem-86-5-0582] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R. Y. Chen
- USDA, ARS, Hard Winter Wheat Quality Laboratory, 1515 College Ave., Manhattan, KS 66502
- Corresponding author. Phone: 785-776-2750. Fax: 785-537-5534. E-mail address:
| | - B. W. Seabourn
- USDA, ARS, Hard Winter Wheat Quality Laboratory, 1515 College Ave., Manhattan, KS 66502
| | - F. Xie
- Kansas State University, Department of Grain Science and Industry, Manhattan, KS 66506
| | - T. J. Herald
- USDA, ARS, Hard Winter Wheat Quality Laboratory, 1515 College Ave., Manhattan, KS 66502
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