1
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Hermans W, Geisslitz S, De Bondt Y, Langenaeken NA, Scherf KA, Courtin CM. NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm. Food Chem 2024; 437:137735. [PMID: 37924757 DOI: 10.1016/j.foodchem.2023.137735] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/27/2023] [Accepted: 10/09/2023] [Indexed: 11/06/2023]
Abstract
Wheat kernel proteins are not homogeneously distributed throughout the endosperm. The goal of this study was to investigate the relative differences in protein composition between the aleurone, sub-aleurone and inner endosperm. Using laser microdissection followed by nanoLC-MS/MS, an innovative method combining high spatial specificity and analytical selectivity in sample-limited situations, 780 proteins were detected and classified by function. A higher proportion of gluten proteins was detected in the sub-aleurone than inner endosperm. Composition-wise, gluten from the sub-aleurone is relatively more enriched in ω-gliadins but impoverished in LMW-GS and γ-gliadins. While a basic set of albumins and globulins was detected in all three microdissected endosperm tissues, specific proteins, like puroindoline B, displayed a gradient. This study provides indications that both histological origin and relative positioning of the tissues drive the protein distribution. Knowledge of this protein distribution offers significant opportunities for the wheat manufacturing industry. Data available via ProteomeXchange, identifier PXD038743.
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Affiliation(s)
- Wisse Hermans
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Research unit Laboratory of Food Chemistry and Biochemistry, B-3000 Leuven, Belgium.
| | - Sabrina Geisslitz
- Karlsruhe Institute of Technology (KIT), Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, 76131 Karlsruhe, Germany.
| | - Yamina De Bondt
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Research unit Laboratory of Food Chemistry and Biochemistry, B-3000 Leuven, Belgium.
| | - Niels A Langenaeken
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Research unit Laboratory of Food Chemistry and Biochemistry, B-3000 Leuven, Belgium.
| | - Katharina A Scherf
- Karlsruhe Institute of Technology (KIT), Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, 76131 Karlsruhe, Germany.
| | - Christophe M Courtin
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Research unit Laboratory of Food Chemistry and Biochemistry, B-3000 Leuven, Belgium.
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2
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Hermans W, Busschaert J, De Bondt Y, Langenaeken NA, Courtin CM. The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and Composition. Foods 2023; 12:4192. [PMID: 38231659 DOI: 10.3390/foods12234192] [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: 10/13/2023] [Revised: 11/17/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
Within the wheat starchy endosperm, the protein content increases biexponentially from the inner to outer endosperm. Here, we studied how this protein gradient is reflected in mill fractions using three cultivars (Claire, Apache, and Akteur) grown without and with N-fertilization (300 kg N ha-1). The increasing protein content in successive break fractions was shown to reflect the protein gradient within the starchy endosperm. The increasing protein content in successive reduction fractions was primarily due to more aleurone contamination and protein-rich material being harder to reduce in particle size. The miller's bran fractions had the highest protein content because of their high sub-aleurone and aleurone content. Additionally, the break fractions were used to deepen our understanding of the protein composition gradient. The gradient in relative gluten content, increasing from inner to outer endosperm, was more pronounced without N-fertilization than with and reached levels up to 87.3%. Regarding the gluten composition gradient, no consistent trends were observed over cultivars when N-fertilization was applied. This could, at least partly, explain why there is no consensus on the gluten composition gradient in the literature. This study aids millers in managing fluctuations in the functionality of specific flour streams, producing specialized flours, and coping with lower-quality wheat.
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Affiliation(s)
- Wisse Hermans
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Justine Busschaert
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Niels A Langenaeken
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 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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3
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Suprabha Raj A, Boyacioglu MH, Dogan H, Siliveru K. Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat. Foods 2023; 12:foods12102078. [PMID: 37238896 DOI: 10.3390/foods12102078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 05/04/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
The flour functionality and particle size distribution of wheat flour obtained on roller milling are dependent on the type of wheat, tempering conditions, and milling conditions. In this study, the impact of the tempering conditions (moisture and time) on the chemical and rheological properties of flour from blends of hard red wheat were analyzed. The wheat blends B1-25:75 (hard red spring (HRS)/hard red winter (HRW)), B2-50:50, and B3-75:25, which were tempered to 14%, 16%, and 18% for 16, 20, and 24 h, respectively, were milled using a laboratory-scale roller mill (Buhler MLU-202). Protein, damaged starch, and particle characteristics were influenced by blending, tempering, and milling streams. For all the blends, the protein content varied significantly among the break flour streams; the damaged starch content varied greatly in the reduction streams. The increased damaged starch content of the reduction streams proportionally increased water absorption (WA). Higher proportions of HRS in the blends significantly decreased the pasting temperature of the dough, as measured using Mixolab. Principal component analysis proved that the protein content was the key determinant in particle characteristics, WA, and pasting properties of the flour, especially in blends with a higher proportion of HRS.
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Affiliation(s)
- Anu Suprabha Raj
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - M Hikmet Boyacioglu
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
- KPM Analytics, Westborough, MA 01581, USA
| | - Hulya Dogan
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
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4
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Hu C, Zhang Y, Don C, Zhang B, Guo B. Effects of Quantity and Rheological Properties of Glutenin Macropolymer on the Physical Properties of Extruded Noodles Made from Flour Mill Streams. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15897] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chongxue Hu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agricultural Products Processing Ministry of Agricultural and Rural Affairs Beijing 100193 China
| | - Yingquan Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agricultural Products Processing Ministry of Agricultural and Rural Affairs Beijing 100193 China
| | - Clyde Don
- Clyde Don Consultancy Food Physical Lab Ambachtsweg 5 6581 AX Malden the Netherlands
| | - Bo Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agricultural Products Processing Ministry of Agricultural and Rural Affairs Beijing 100193 China
| | - Boli Guo
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agricultural Products Processing Ministry of Agricultural and Rural Affairs Beijing 100193 China
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5
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Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung). J FOOD QUALITY 2020. [DOI: 10.1155/2020/8899869] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.
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6
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Dai M, Zhang Y, Pan W, Zhang B, Guo B, Wei Y. Physicochemical properties of protein from pearling fractions of wheat kernels. Cereal Chem 2020. [DOI: 10.1002/cche.10332] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Meiyao Dai
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
| | - Yingquan Zhang
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
| | - Weichun Pan
- The School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Bo Zhang
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
| | - Boli Guo
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
| | - Yimin Wei
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
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7
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Jobson EM, Martin JM, Schneider TM, Giroux MJ. The impact of the
Rht‐B1b
,
Rht‐D1b
, and
Rht‐8
wheat semi‐dwarfing genes on flour milling, baking, and micronutrients. Cereal Chem 2018. [DOI: 10.1002/cche.10091] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Emma M. Jobson
- Department of Plant Sciences Montana State University Bozeman Montana
| | - John M. Martin
- Department of Plant Sciences Montana State University Bozeman Montana
| | | | - Michael J. Giroux
- Department of Plant Sciences Montana State University Bozeman Montana
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8
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Savill GP, Michalski A, Powers SJ, Wan Y, Tosi P, Buchner P, Hawkesford MJ. Temperature and nitrogen supply interact to determine protein distribution gradients in the wheat grain endosperm. JOURNAL OF EXPERIMENTAL BOTANY 2018; 69:3117-3126. [PMID: 29660003 PMCID: PMC5972578 DOI: 10.1093/jxb/ery127] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Accepted: 03/21/2018] [Indexed: 05/06/2023]
Abstract
Gradients exist in the distribution of storage proteins in the wheat (Triticum aestivum) endosperm and determine the milling properties and protein recovery rate of the grain. A novel image analysis technique was developed to quantify both the gradients in protein concentration, and the size distribution of protein bodies within the endosperm of wheat plants grown under two different (20 or 28 °C) post-anthesis temperatures, and supplied with a nutrient solution with either high or low nitrogen content. Under all treatment combinations, protein concentration was greater in the endosperm cells closest to the aleurone layer and decreased towards the centre of the two lobes of the grain, i.e. a negative gradient. This was accompanied by a decrease in size of protein bodies from the outer to the inner endosperm layers in all but one of the treatments. Elevated post-anthesis temperature had the effect of increasing the magnitude of the negative gradients in both protein concentration and protein body size, whilst limiting nitrogen supply decreased the gradients.
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Affiliation(s)
- George P Savill
- Plant Sciences Department, Rothamsted Research, West Common, Harpenden, UK
| | - Adam Michalski
- Institute of Geodesy and Geoinformatics, Wrocław University of Environmental and Life Sciences, ul. Grunwaldzka, Wrocław, Poland
| | - Stephen J Powers
- Computational and Analytical Sciences Department, Rothamsted Research, West Common, Harpenden, UK
| | - Yongfang Wan
- Plant Sciences Department, Rothamsted Research, West Common, Harpenden, UK
| | - Paola Tosi
- School of Agriculture, Policy, and Development, University of Reading, Earley, Reading, UK
| | - Peter Buchner
- Plant Sciences Department, Rothamsted Research, West Common, Harpenden, UK
| | - Malcolm J Hawkesford
- Plant Sciences Department, Rothamsted Research, West Common, Harpenden, UK
- Correspondence:
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9
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Industrial Roller Milling Process Characterisation for Targeted Bread Quality Optimization. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-016-1856-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Liao HJ, Chen YL. Characteristics and Protein Subunit Composition of Flour Mill Streams from Different Commercial Wheat Classes and Their Relationship to White Salted Noodle Quality. Cereal Chem 2015. [DOI: 10.1094/cchem-09-14-0195-r] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hung-Ju Liao
- Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City 60004, Taiwan
| | - Yi-Ling Chen
- Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City 60004, Taiwan
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11
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He J, Penson S, Powers SJ, Hawes C, Shewry PR, Tosi P. Spatial patterns of gluten protein and polymer distribution in wheat grain. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:6207-15. [PMID: 23756955 DOI: 10.1021/jf401623d] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
The starchy endosperm is the major storage tissue in the mature wheat grain and exhibits quantitative and qualitative gradients in composition, with the outermost cell layers being rich in protein, mainly gliadins, and the inner cells being low in protein but enriched in high-molecular-weight (HMW) subunits of glutenin. We have used sequential pearling to produce flour fractions enriched in particular cell layers to determine the protein gradients in four different cultivars grown at two nitrogen levels. The results show that the steepness of the protein gradient is determined by both genetic and nutritional factors, with three high-protein breadmaking cultivars being more responsive to the N treatment than a low-protein cultivar suitable for livestock feed. Nitrogen also affected the relative abundances of the three main classes of wheat prolamins: the sulfur-poor ω-gliadins showed the greatest response to nitrogen and increased evenly across the grain; the HMW subunits also increased in response to nitrogen but proportionally more in the outer layers of the starchy endosperm than near the core, while the sulfur-rich prolamins showed the opposite trend.
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Affiliation(s)
- Jibin He
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom
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12
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Chemometric Approach to Characterization of Flour Mill Streams: Chemical and Rheological Properties. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1133-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Izadi-Darbandi A, Yazdi-Samadi B. Marker-assisted selection of high molecular weight glutenin alleles related to bread-making quality in Iranian common wheat (Triticum aestivum L.). J Genet 2013; 91:193-8. [PMID: 22942089 DOI: 10.1007/s12041-012-0169-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Bread-making quality in hexaploid wheats is a complex trait. It has been shown that the amount and composition of protein can influence dough rheological properties. The high-molecular-weight (HMW) glutenins are encoded by a complex locus, Glu-1, on the long arm of group-1 homoeologus chromosome of the A, B and D genomes. In this work we used PCR-based DNA markers as a substitution tool to distinguish wheat bread-making quality. We detected PCR-based DNA markers for coding sequence of Glu-A1x, Glu-B1x and Glu-D1x to be 2300 bp, 2400 bp and 2500 bp respectively. DNA markers related to coding sequence of Glu-A1y, Glu-B1y and Glu-D1y were; 1800 bp, 2100 bp and 1950 bp, however, the repetitive region of their coding sequence were shown to be about 1300 bp, 1500 bp and 1600 bp. The results demonstrate that the size variation was due to different lengths of the central repetitive domain. Good or poor bread-making quality in wheat is associated with two allelic pairs of Glu-D1, designated 1Dx5-1Dy10 and 1Dx2-1Dy12. The 1Bx7 allele has moderate-to-good quality score. The specific DNA markers, of 450 bp, 576 bp, 612 bp and 2400 bp respectively were characterized for 1Dx5, 1Dy10, 1Dy12 and 1Bx7 alleles. These markers are very important in screening of wheat for bread-making quality.
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Affiliation(s)
- Ali Izadi-Darbandi
- Department of Agronomy and Plant Breeding Sciences, College of Aburaihan, University of Tehran, P. O. Box 3391653775, Pakdasht, Iran.
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14
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Tehseen S, Anjum FM, Pasha I, Khan MI, Saeed F. Suitability of spring wheat varieties for the production of best quality pizza. Journal of Food Science and Technology 2012; 51:1517-24. [PMID: 25114342 DOI: 10.1007/s13197-012-0666-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/04/2012] [Accepted: 02/17/2012] [Indexed: 11/25/2022]
Abstract
The selection of appropriate wheat cultivars is an imperative issue in product development and realization. The nutritional profiling of plants and their cultivars along with their suitability for development of specific products is of considerable interests for multi-national food chains. In this project, Pizza-Hut Pakistan provided funds for the selection of suitable newly developed Pakistani spring variety for pizza production. In this regard, the recent varieties were selected and evaluated for nutritional and functional properties for pizza production. Additionally, emphasis has been paid to assess all varieties for their physico-chemical attributes, rheological parameters and mineral content. Furthermore, pizza prepared from respective flour samples were further evaluated for sensory attributes Results showed that Anmool, Abadgar, Imdad, SKD-1, Shafaq and Moomal have higher values for protein, gluten content, pelshenke value and SDS sedimentation and these were relatively better in studied parameters as compared to other varieties although which were considered best for good quality pizza production. TD-1 got significantly highest score for flavor of pizza and lowest score was observed from wheat variety Kiran. Moreover, it is concluded from current study that all wheat varieties except TJ-83 and Kiran exhibited better results for flavor.
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Affiliation(s)
- Saima Tehseen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Faqir Muhammad Anjum
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Farhan Saeed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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15
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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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16
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Liu Y, Ohm JB, Hareland G, Wiersma J, Kaiser D. Sulfur, Protein Size Distribution, and Free Amino Acids in Flour Mill Streams and Their Relationship to Dough Rheology and Breadmaking Traits. Cereal Chem 2011. [DOI: 10.1094/cchem-06-10-0086] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ya Liu
- Dept. of Cereal & Food Sciences, North Dakota State University, Fargo, ND
| | - Jae-Bom Ohm
- USDA/ARS Red River Valley Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, North Dakota State University, Fargo, ND. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - Gary Hareland
- USDA/ARS Red River Valley Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, North Dakota State University, Fargo, ND. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
- Corresponding author. Phone: 701-239-1412. Fax: 701-239-1377. E-mail:
| | - Jochum Wiersma
- Dept. of Agronomy & Plant Genetics, University of Minnesota, St. Paul, MN
| | - Daniel Kaiser
- Dept. of Soil, Water, & Climate, University of Minnesota, St. Paul, MN
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17
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Gómez M, Ruiz-París E, Oliete B. Original article: Influence of flour mill streams on cake quality. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02338.x] [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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18
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KEFALAS PETROS, KOTZAMANIDIS SAVAS, SABANIS DIMITRIOS, YUPSANI ANASTASIA, KEFALA LIDAAIKATERINI, KOKKALIS ATHANASIOS, YUPSANIS TRAIANOS. BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST. J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2009.00267.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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19
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Abang Zaid D, Chin N, Yusof Y, Abd Rahman R. Analysis and Correlation Studies on Gluten Quantity and Quality During Production. ACTA ACUST UNITED AC 2009. [DOI: 10.3923/jas.2009.1686.1694] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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