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Avarzed E, Kweon M. Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread. Foods 2023; 12:2591. [PMID: 37444328 DOI: 10.3390/foods12132591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/27/2023] [Accepted: 07/01/2023] [Indexed: 07/15/2023] Open
Abstract
Consumers' interest in healthy products is increasing. However, the production of excellent-quality whole wheat bread (WWB) faces challenges due to the reduced gluten functionality and varied particle sizes of whole wheat flour (WWF). This study aimed to explore the enhancement of purple-colored WWB quality by controlling the particle size of WWF and using dough improvers. Six purple-colored WWFs were obtained using an ultra-centrifugal mill with different sieve openings (0.5 and 1.0 mm) and rotor speeds (6000, 10,000, and 14,000 rpm). The average particle diameter (d50) of the smaller particle size group (S) and the larger particle size group (L) based on the sieve opening ranged from 115 to 258 μm and 294 to 492 μm, respectively. Group S demonstrated higher water absorption, damaged starch, and gluten strength compared to group L. Additionally, group S exhibited a greater bread volume and height compared to group L. Among the tested dough improvers (vital wheat gluten, vitamin C, enzymes, and emulsifiers), vital wheat gluten was the most effective in improving the quality of purple-colored WWB. The improvement effect was significantly greater in group S than in group L. These findings suggest that controlling the particle size of purple-colored WWFs and utilizing dough improvers can result in superior-quality WWB.
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Affiliation(s)
- Enkhtungalag Avarzed
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea
| | - Meera Kweon
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea
- Kimchi Research Institute, Pusan National University, Busan 46241, Republic of Korea
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The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103071] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Ma F, Kim J, Baik BK. Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3850-3856. [PMID: 32297322 DOI: 10.1002/jsfa.10423] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 04/07/2020] [Accepted: 04/16/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The significance of high-molecular-weight glutenin subunits (HMW-GSs) and rye translocations, and their associations with gluten strength for hard wheat used for making bread has been understood well, but remains poorly understood for soft wheat used for making cookies. The influences of HMW-GSs and rye translocations on the dough-mixing properties and cookie-baking quality of soft wheat were investigated using 50 US eastern soft winter (ESW) wheat varieties possessing 14 predominant HMW-GS profiles. RESULTS Glu-A1 and Glu-B1 loci only influenced dough-mixing properties significantly, whereas the Glu-D1 locus influenced both dough-mixing properties and cookie-baking quality significantly. The subunits 1, 7* + 8 and 5 + 10 at the Glu-A1, Glu-B1 and Glu-D1 loci, respectively, were associated with a long midline peak time, whereas only the rare subunits 2 + 121 at the Glu-D1 locus exhibited significant associations with improved cookie-baking quality of ESW wheat. The contributions of rye translocations to dough-mixing properties and cookie-baking quality depended on HMW-GS profiles. Three HMW-GS profiles (2*, 7 + 9, 2 + 121 ), (2*, 7 + 8, 2 + 121 ) and (1, 7 + 8, 2 + 121 ) were identified as being desirable for making large-diameter cookies. Flour protein content, lactic acid (LA), and sodium carbonate (SC) solvent retention capacities and softness equivalence were identified as effective predictors of cookie diameter and accounted for 79% of the variation in cookie diameter. CONCLUSION Subunits 2 + 121 have significant associations with the protein characteristics and cookie-baking quality of soft wheat. The determination of HMW-GS composition would be an effective tool in soft-wheat breeding programs for quickly identifying and selecting acceptable breeding lines possessing desirable cookie-baking potential. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Fengyun Ma
- United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, Wooster, Ohio, USA
- Department of Horticulture and Crop Science, The Ohio State University, Wooster, Ohio, USA
| | - Jieun Kim
- United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, Wooster, Ohio, USA
- Department of Horticulture and Crop Science, The Ohio State University, Wooster, Ohio, USA
- Department of Crop Science, Chonbuk National University, Jeonju, Republic of Korea
| | - Byung-Kee Baik
- United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, Wooster, Ohio, USA
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Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102983] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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5
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Li YF, Wu Y, Hernandez-Espinosa N, Peña RJ. Comparing Small-Scale Testing Methods for Predicting Wheat Gluten Strength Across Environments. Cereal Chem 2015. [DOI: 10.1094/cchem-07-14-0157-r] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yun Fang Li
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
| | - Yu Wu
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
| | - Nayelli Hernandez-Espinosa
- Wheat Chemistry and Quality Laboratory, International Maize and Wheat Improvement Center (CIMMYT), Mexico
| | - Roberto J. Peña
- Wheat Chemistry and Quality Laboratory, International Maize and Wheat Improvement Center (CIMMYT), Mexico
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Oikonomou NA, Bakalis S, Rahman MS, Krokida MK. Gluten Index for Wheat Products: Main Variables in Affecting the Value and Nonlinear Regression Model. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.772198] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Abbasi H, Emam-Djomeh Z, Ardabili SMS. Artificial Neural Network Approach Coupled with Genetic Algorithm for Predicting Dough Alveograph Characteristics. J Texture Stud 2013. [DOI: 10.1111/jtxs.12054] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hajar Abbasi
- Department of Food Science and Technology; Khorasgan (Isfahan) Branch; Islamic Azad University; Isfahan Iran
| | - Zahra Emam-Djomeh
- Department of Food Science and Engineering; Faculty of Biosystem Engineering; Campus of Agriculture and Natural Resources; University of Tehran; Karaj Iran
| | - Seyyed Mahdi Seyedain Ardabili
- Department of Food Science and Technology; Faculty of Agriculture and Natural Resources, Science and Research Branch; Islamic Azad University; Tehran Iran
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Martínez M, Oliete B, Gómez M. Effect of the addition of extruded wheat flours on dough rheology and bread quality. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.01.007] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Robertson GH, Blechl AE, Hurkman WJ, Anderson OD, Cao TK, Tanaka CK, Gregorski KS, Orts WJ. Physical Characteristics of Genetically Altered Wheat Related to Technological Protein Separation. Cereal Chem 2013. [DOI: 10.1094/cchem-10-11-0122] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- George H. Robertson
- United States Department of Agriculture (USDA), Agricultural Research Service, Western Regional Research Center, Albany, CA 94710. Mention of trade names or commercial products in this manuscript is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA
- Corresponding author. Phone: (510) 559-5866. Fax: (510) 559-5818. E-mail:
| | - Ann E. Blechl
- United States Department of Agriculture (USDA), Agricultural Research Service, Western Regional Research Center, Albany, CA 94710. Mention of trade names or commercial products in this manuscript is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA
| | - William J. Hurkman
- United States Department of Agriculture (USDA), Agricultural Research Service, Western Regional Research Center, Albany, CA 94710. Mention of trade names or commercial products in this manuscript is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA
| | - Olin D. Anderson
- United States Department of Agriculture (USDA), Agricultural Research Service, Western Regional Research Center, Albany, CA 94710. Mention of trade names or commercial products in this manuscript is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA
| | - Trung K. Cao
- United States Department of Agriculture (USDA), Agricultural Research Service, Western Regional Research Center, Albany, CA 94710. Mention of trade names or commercial products in this manuscript is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA
| | - Charlene K. Tanaka
- United States Department of Agriculture (USDA), Agricultural Research Service, Western Regional Research Center, Albany, CA 94710. Mention of trade names or commercial products in this manuscript is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA
| | - Kay S. Gregorski
- United States Department of Agriculture (USDA), Agricultural Research Service, Western Regional Research Center, Albany, CA 94710. Mention of trade names or commercial products in this manuscript is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA
| | - William J. Orts
- United States Department of Agriculture (USDA), Agricultural Research Service, Western Regional Research Center, Albany, CA 94710. Mention of trade names or commercial products in this manuscript is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA
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10
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The influence of drought and heat stress on the expression of end-use quality parameters of common wheat. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2012.09.014] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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Geng Z, Zhang P, Yao J, Yang D, Ma H, Rayas-Duarte P. Physicochemical and Rheological Properties of Chinese Soft Wheat Flours and Their Relationships with Cookie-Making Quality. Cereal Chem 2012. [DOI: 10.1094/cchem-05-12-0048-r] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zhiming Geng
- Provincial Key Laboratory of Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- Corresponding author. Phone: 86 25 8439 0257. Fax: 86 25 8439 0298. E-mail:
| | - Pingping Zhang
- Provincial Key Laboratory of Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Jinbao Yao
- Provincial Key Laboratory of Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Dan Yang
- Provincial Key Laboratory of Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Hongxiang Ma
- Provincial Key Laboratory of Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Patricia Rayas-Duarte
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078-6055
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Duyvejonck AE, Lagrain B, Dornez E, Delcour JA, Courtin CM. Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gómez M, Ruiz-París E, Oliete B. Influence of Wheat Milling on Low-hydration Bread Quality Developed by Sheeting Rolls. FOOD SCI TECHNOL INT 2011; 17:257-65. [DOI: 10.1177/1082013210382344] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
It is well known that milling influences the characteristics of flour and products made from it. This article analyzed the influence of milling on the quality of low-hydration bread. In general, milling influenced the quality of these products more than the type of wheat selected. Among the various mill streams, the last break and reduction streams produced lower quality bread and must be eliminated in milling. These streams had a higher protein and ash content, showing the presence of components of the outer layers of the grain. The flour was able to absorb more water, but had less extensibility in kneading and the dough generated was weaker due the poorer quality of its proteins and the influence of elements from the outer layers. Thus, bread made from these streams had smaller volume, had a firmer texture and had both darker crumb and crust. These differences, along with the effect of the kind of flour on the flavor and aroma of the bread, made it less acceptable than flour from the rest of the streams studied.
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Affiliation(s)
- M. Gómez
- Área de Tecnología de los Alimentos, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain,
| | - E. Ruiz-París
- Área de Tecnología de los Alimentos, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain
| | - B. Oliete
- Área de Tecnología de los Alimentos, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain
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Moiraghi M, Vanzetti L, Bainotti C, Helguera M, León A, Pérez G. Relationship Between Soft Wheat Flour Physicochemical Composition and Cookie-Making Performance. Cereal Chem 2011. [DOI: 10.1094/cchem-09-10-0131] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Malena Moiraghi
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina
| | | | - Carlos Bainotti
- INTA EEA Marcos Juárez, CC 21, 2580-Marcos Juárez, Argentina
| | | | - Alberto León
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina
- CONICET, Av Rivadavia 1917, C1033AJ, Argentina
| | - Gabriela Pérez
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina
- CONICET, Av Rivadavia 1917, C1033AJ, Argentina
- Corresponding author. Phone: +54 351 4334105, ext 255. Fax: +54 351 4334105. E-mail:
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Cabrera-Chávez F, Ezquerra-Brauer JM, Herrera-Urbina R, Rosell CM, Rouzaud-Sández O. Physicochemical Properties of Wheat Gluten Proteins Modified by Protease From Sierra (Scomberomorus sierra) Fish. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910903013357] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2008.05.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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