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Brandolini A, Lucisano M, Mariotti M, Estivi L, Hidalgo A. Breadmaking Performance of Elite Einkorn ( Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics. Foods 2023; 12:foods12081610. [PMID: 37107405 PMCID: PMC10137832 DOI: 10.3390/foods12081610] [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: 03/08/2023] [Revised: 03/28/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different environments, were evaluated. The einkorns confirmed better flour composition than bread wheat for proteins (on average, 16.5 vs. 10.5 g/100 g), soluble pentosans (1.03 vs. 0.85 g/100 g), and yellow pigment (10.0 vs. 1.0 mg/kg). Technologically, they had better SDS sedimentation values (89 vs. 66 mL), lower farinographic water absorption (52.6 vs. 58.8%), and a similar development time, stability, and degree of softening. Viscoelasticity tests showed lower storage and loss moduli and more prevalent elastic behaviour for Blasco, while rheofermentographic tests showed an anticipated development time (120.8 vs. 175.0 min), higher maximum height (73.0 vs. 63.0 mm), and superior retention coefficient (99.1 vs. 88.7%), but a lower CO2 total (1152 vs. 1713 mL) for einkorn doughs. Einkorn breads were bigger than the control (736 vs. 671 cm3); crumb pores percentage was similar, but medium-size pores were scarcer. Finally, a 52-h shelf-life trial demonstrated that einkorn bread had a softer texture, maintained for a longer time, and a slower retrogradation than the control. Therefore, choice of appropriate varieties and process optimisation allows the production of excellent einkorn breads with a superior nutritional value and longer shelf life.
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Affiliation(s)
- Andrea Brandolini
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria-Unità di Ricerca per la Zootecnia e l'Acquacoltura (CREA-ZA), Via Piacenza 29, 26900 Lodi, Italy
| | - Mara Lucisano
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Manuela Mariotti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Lorenzo Estivi
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Alyssa Hidalgo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
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2
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Zingale S, Spina A, Ingrao C, Fallico B, Timpanaro G, Anastasi U, Guarnaccia P. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:530. [PMID: 36771615 PMCID: PMC9920027 DOI: 10.3390/plants12030530] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/30/2022] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat's health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.
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Affiliation(s)
- Silvia Zingale
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Alfio Spina
- Agricultural Research Council and Economics (CREA)—Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Carlo Ingrao
- Department of Economics, Management and Business Law, University of Bari Aldo Moro, Largo Abbazia Santa Scolastica, 53, 70124 Bari, Italy
| | - Biagio Fallico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Giuseppe Timpanaro
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Umberto Anastasi
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Paolo Guarnaccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
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3
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Gao Z, Huang Q, Liu Y, Li B, Ma T, Qin X, Zhao L, Sun Y, Xu Y. Foliar application of three dithiocarbamates inhibits the absorption and accumulation of Cd in wheat. ENVIRONMENTAL SCIENCE. PROCESSES & IMPACTS 2022; 24:2324-2335. [PMID: 36278414 DOI: 10.1039/d2em00304j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
In cadmium (Cd) contaminated farmland soil, antagonism between elements can be used to control the absorption and accumulation of Cd in crops through the external application of zinc (Zn) and manganese (Mn). Dithiocarbamates (DTCs) are highly effective fungicides commonly used in farmlands, and DTCs are rich in Zn and Mn. We selected three representative DTCs (propineb, mancozeb, and zineb) for a field experiment in Henan province, China. The effects of DTC on Cd absorption and accumulation in wheat and the interaction of Zn, Mn, and Cd in wheat after spraying of DTC were studied using different application times at the heading stage. The results showed that after foliar spraying of DTCs according to pesticide application requirements, wheat yield was not affected. The Zn and Mn contents in grains increased, with the highest increases being 19.2% and 12.4%, respectively. Zn and Cd as well as Mn and Cd were antagonistic in wheat, and the transport of Cd from soil to root and from husk to grain was inhibited. The bioconcentration factor (grains/soil) decreased from 1.3 to 0.68 and the translocation factor (grains/husks) decreased from 0.76 to 0.35. The Cd content in grains decreased by 60.4%, 52.8%, and 25.6% with mancozeb, propineb, and zineb applications, respectively, and the Cd reduction effect of spraying DTCs twice was better than that of spraying DTCs once and thrice. The results show that DTCs application could reduce the Cd content in wheat grains and realize the dual effects of crop disease prevention and Cd reduction.
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Affiliation(s)
- Zhixin Gao
- Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China.
- College of Resources and Environment, Northeast Agricultural University, Harbin 150030, China
| | - Qingqing Huang
- College of Resources and Environment, Northeast Agricultural University, Harbin 150030, China
| | - Yetong Liu
- Tianjin Academy of Agricultural Sciences, Tianjin 300381, China
| | - Boyan Li
- Agro-Ecological Environment Monitoring and Agricultural Products Quality Inspection Center of Tianjin, Tianjin 300193, China
| | - Tiantian Ma
- Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China.
| | - Xu Qin
- Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China.
| | - Lijie Zhao
- Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China.
| | - Yuebing Sun
- Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China.
| | - Yingming Xu
- Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China.
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4
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Habuš M, Golubić P, Vukušić Pavičić T, Čukelj Mustač N, Voučko B, Herceg Z, Ćurić D, Novotni D. Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02732-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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5
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Endogenous alpha-amylase alters the pasting properties of starch during starch separation by proteases. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103311] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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Hadnađev M, Tomić J, Škrobot D, Dapčević‐Hadnađev T. Rheological behavior of emmer, spelt and khorasan flours. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Jelena Tomić
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Dubravka Škrobot
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
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7
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Han X, Wen H, Luo Y, Yang J, Xiao W, Ji X, Xie J. Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106661] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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8
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Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106425] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Habuš M, Novotni D, Gregov M, Štifter S, Čukelj Mustač N, Voučko B, Ćurić D. Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15204] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Matea Habuš
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Dubravka Novotni
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Marija Gregov
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Sanja Štifter
- Department of General Pathology and Pathological Anatomy Faculty of Medicine University of Rijeka Rijeka Croatia
| | | | - Bojana Voučko
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Duška Ćurić
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
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10
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Kalb V, Seewald T, Hofmann T, Granvogl M. The Role of Endogenous Enzymes during Malting of Barley and Wheat Varieties in the Mitigation of Styrene in Wheat Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13888-13896. [PMID: 33151684 DOI: 10.1021/acs.jafc.0c04837] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Knowledge of the biochemical processes responsible for the release of phenolic acids (precursors of vinyl aromatics) during malting is important to find mitigation strategies for the toxicologically relevant styrene (formed from cinnamic acid) in wheat beer. Therefore, grain and malts of four barley and three wheat varieties were screened for the activities of various enzymes and the amounts of nonstarch polysaccharides (to which the phenolic acids are bound to a certain extent). During malting, a very strong degradation of β-glucan, synonymous to a depletion of the cell walls, was found, suggesting that a partial degradation of cell walls cannot have an effect on the release of phenolic acids. In barley malts, water-extractable arabinoxylan contents were between 0.59 and 0.79 g/100 g dm and in wheat malts between 0.93 and 1.51 g/100 g dm. Additionally, higher soluble ferulic acid contents in wheat wort compared to barley wort indicated that the degradation of nonstarch polysaccharides has an impact on the release of phenolic acids. For the feruloyl esterase, higher activities were found in malts of the barley varieties. However, this fact was not reflected by the free phenolic acid contents in those malts. Correlation coefficients between the protease activity and the feruloyl esterase, α- and β-amylase, and β-glucanase activities were proven to be insignificant, highlighting that the protease activity had no effect on the activities of these other enzymes.
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Affiliation(s)
- Valerian Kalb
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Technische Universität München, D-85354 Freising, Germany
| | - Torsten Seewald
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Brauwesen, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Technische Universität München, D-85354 Freising, Germany
| | - Michael Granvogl
- Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Fakultät Naturwissenschaften, Universität Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, Germany
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11
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Nutritional and technological properties of non-traditional einkorn (Triticum monococcum) wheat pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109932] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10217635] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Common cereal processing through germination and fermentation usually has an important impact on the technological performance of the flours, mainly because of the activation of endogenous enzymes acting on macromolecules. The aim of the present study is to estimate the effect of germination and fermentation, using a mixture of Lactobacillus casei and Kluyveromyces marxianus subsp. marxianus, on the rheological properties of different wheat and triticale varieties. Moreover, the thermo-mechanical behaviour of the white wheat flour-based dough, including germinated grain flour or sourdough was also tested. Grains germination and sourdough fermentation exerted a high influence on the rheological behaviour of the flour-based suspensions. Germination affected the structure and stability of the suspensions, resulting in samples with viscous behaviour prevailing over the elastic one. The temperature ramp tests revealed that germination together with fermentation lead to higher resistance to temperature changes. In agreement with the results of the rheological investigations on rheometer, the Mixolab test performed on flour obtained from germinated grains revealed lower dough stability and protein weakening at temperature increase. On the other hand, a significant improvement of the pasting properties of the dough was obtained when adding sourdoughs to the wheat flour.
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13
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Matsushita K, Tamura A, Goshima D, Santiago DM, Myoda T, Takata K, Yamauchi H. Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities. Journal of Food Science and Technology 2019; 57:134-142. [PMID: 31975716 DOI: 10.1007/s13197-019-04038-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/01/2019] [Accepted: 08/19/2019] [Indexed: 11/27/2022]
Abstract
Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation of gluten networks in the dough, resulting in a higher specific loaf volume (SLV). The use of high-pressure treatment has also increased as a substitute for heat treatment and various products are being processed utilizing high-pressure treatment. This study investigated the effect of combing bakery enzyme and high-pressure treatment on dough qualities. The optimal concentration of bakery enzymes and high-pressure level were determined using response surface methodology and optimization technique. Bread dough was prepared by the optimal condition, 0.20% of bakery enzyme and 43 MPa of high-pressure treatment, and the bread dough was then baked. Optimal combining bakery enzyme and high-pressure treatment drastically improved bread making qualities such as increased SLV, higher concentrations of reducing sugar, and lower concentrations of damaged starch and insoluble dietary fiber compared to the control and to those that were only treated with bakery enzymes or high-pressure treatment, respectively. In addition, the bread with both bakery enzymes and high-pressure treatment showed improved micro structure in the crumb and maintained freshness longer.
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Affiliation(s)
- Koki Matsushita
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555 Japan
- 3The United Graduate School of Agricultural Science, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550 Japan
| | - Ayano Tamura
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555 Japan
| | - Daisuke Goshima
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555 Japan
| | - Dennis Marvin Santiago
- 2Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, 4031 Batong Malake, Los Baños, Laguna Philippines
| | - Takao Myoda
- 4Faculty of Bio-Industry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493 Japan
| | - Kanenori Takata
- 5Agricultural Research Center Western Region, National Agriculture and Food Research Organization, 6-12-1 Nishifukatsu, Fukuyama, Hiroshima 721-8514 Japan
| | - Hiroaki Yamauchi
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555 Japan
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14
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Meneghetti VL, Pohndorf RS, Biduski B, Zavareze EDR, Gutkoski LC, Elias MC. Wheat grain storage at moisture milling: Control of protein quality and bakery performance. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13974] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Volnei Luiz Meneghetti
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
- Federal Institute of Education Science and Technology Farroupilha Panambi Brazil
| | - Ricardo Scherer Pohndorf
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | - Bárbara Biduski
- Post‐Graduation Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
| | | | - Luiz Carlos Gutkoski
- Post‐Graduation Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
| | - Moacir Cardoso Elias
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
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15
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Boukid F, Folloni S, Sforza S, Vittadini E, Prandi B. Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications. Compr Rev Food Sci Food Saf 2017; 17:123-136. [PMID: 33350067 DOI: 10.1111/1541-4337.12315] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 09/15/2017] [Accepted: 09/22/2017] [Indexed: 12/18/2022]
Abstract
For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut®, are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.
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Affiliation(s)
- Fatma Boukid
- Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | | | - Stefano Sforza
- Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Elena Vittadini
- Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Barbara Prandi
- Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
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16
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Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.078] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Bo S, Seletto M, Choc A, Ponzo V, Lezo A, Demagistris A, Evangelista A, Ciccone G, Bertolino M, Cassader M, Gambino R. The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial. Food Res Int 2016; 92:40-47. [PMID: 28290296 DOI: 10.1016/j.foodres.2016.12.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2016] [Revised: 12/12/2016] [Accepted: 12/24/2016] [Indexed: 10/20/2022]
Abstract
The purpose of the present study is to compare the effects of four different breads (one commercial par-baked wheat bread, three sourdough breads prepared with commercial wheat flour, organic wheat flour, organic einkorn flour) in 16 healthy subjects. The primary outcome of this randomized cross-over trial was evaluating intra-individual changes in glycemic areas-under-the-curve (AUCs) after 50g carbohydrate portions of each bread; secondary outcomes were changes in insulin, fatty free acids (FFA), triglyceride, acylated ghrelin and satiety AUCs. Blood samples and satiety ratings were collected every 30-min for 2-h after the consumption of each bread. The einkorn flour showed the lowest amylase activity, the commercial flour the highest; commercial bread had the highest carbohydrate content and the lowest dietary fiber content. Glucose AUCs were significantly lower after the consumption of sourdough breads made with organic (12,754±1433mg/dL×h) and einkorn flour (12,216±1210mg/dL×h), with respect to the commercial bread (13,849±2193mg/dL×h). Insulin AUCs decreased after the consumption of all sourdough breads when compared to commercial bread. FFA and triglyceride AUCs did not differ by kind of breads. Median ghrelin AUC was significantly lower and satiety higher after the einkorn bread (3710pg/mL×h; 3225±2414, respectively) than after commercial bread consumption (4140pg/mL×h; 1706±1766, respectively), but not with other sourdough breads. In conclusion, the use of sourdough may improve the nutritional features of breads; einkorn bread induced the least disturbance in carbohydrate homeostasis and the greater satiety. If confirmed by further research, these results might have implications in the approach towards chronic dysmetabolic diseases.
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Affiliation(s)
- S Bo
- Department of Medical Sciences, University of Turin, Turin, Italy
| | - M Seletto
- Department of Medical Sciences, University of Turin, Turin, Italy.
| | - A Choc
- Department of Medical Sciences, University of Turin, Turin, Italy
| | - V Ponzo
- Department of Medical Sciences, University of Turin, Turin, Italy
| | - A Lezo
- Unit of Dietetic and Clinical Nutrition, "OIRM-S. Anna Hospital -Città della Salute e della Scienza of Turin", Turin, Italy
| | - A Demagistris
- Unit of Dietetic and Clinical Nutrition, "Ordine Mauriziano" Hospital of Turin, Turin, Italy
| | - A Evangelista
- Unit of Clinical Epidemiology, CPO, "Città della Salute e della Scienza" Hospital of Turin, Turin, Italy
| | - G Ciccone
- Unit of Clinical Epidemiology, CPO, "Città della Salute e della Scienza" Hospital of Turin, Turin, Italy
| | - M Bertolino
- Department of Agricultural, Forestry and Food Sciences, University of Turin, Grugliasco, Italy
| | - M Cassader
- Department of Medical Sciences, University of Turin, Turin, Italy
| | - R Gambino
- Department of Medical Sciences, University of Turin, Turin, Italy
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18
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Bordoni A, Danesi F, Di Nunzio M, Taccari A, Valli V. Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat. Int J Food Sci Nutr 2016; 68:278-286. [DOI: 10.1080/09637486.2016.1247434] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Alessandra Bordoni
- Department of Agri-Food Sciences and Technologies, University of Bologna, Cesena, Italy
- Interdepartmental Centre of Agri-Food Research, University of Bologna, Cesena, Italy
| | - Francesca Danesi
- Department of Agri-Food Sciences and Technologies, University of Bologna, Cesena, Italy
| | - Mattia Di Nunzio
- Interdepartmental Centre of Agri-Food Research, University of Bologna, Cesena, Italy
| | - Annalisa Taccari
- Department of Agri-Food Sciences and Technologies, University of Bologna, Cesena, Italy
| | - Veronica Valli
- Department of Agri-Food Sciences and Technologies, University of Bologna, Cesena, Italy
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Hidalgo A, Yilmaz VA, Brandolini A. Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:541-50. [PMID: 26787973 PMCID: PMC4711442 DOI: 10.1007/s13197-015-2010-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2015] [Accepted: 08/24/2015] [Indexed: 12/21/2022]
Abstract
The whole meal flour of wheat is rich in phenolic acids, which provide a relevant antioxidant activity to food products. Aim of this research was to assess the influence of processing on phenolic acid content and antioxidant activity of whole meal flour water biscuits and puffed kernels of einkorn and bread wheat. To this end, the evolution of syringaldehyde, ferulic, vanillic, syringic, p-coumaric, p-hydroxybenzoic, and caffeic acids was studied during manufacturing. Overall, from flour to water biscuit, the total soluble conjugated phenolic acids increased slightly in einkorn, while the insoluble bound phenolic acids decreased in all the accessions as a consequence of losses during the mixing step. In the puffed kernels, instead, the total soluble conjugated phenolic acids increased markedly, while the bound phenolics did not show any clear change, evidencing their high thermal stability. The antioxidant activity, measured by FRAP and ABTS, increased during processing and was highest under the most drastic puffing conditions.
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Affiliation(s)
- Alyssa Hidalgo
- />Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Volkan A. Yilmaz
- />Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit, 55139 Samsun, Turkey
| | - Andrea Brandolini
- />Consiglio per la Ricerca in Agricoltura e l’analisi dell’economia agraria, Unità di Ricerca per la Selezione dei Cereali e la Valorizzazione delle varietà vegetali (CRA-SCV), Via Forlani 3, 26866 S. Angelo Lodigiano, LO Italy
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Polyphenol oxidase activity and yellow pigment content in Aegilops tauschii, Triticum turgidum, Triticum aestivum, synthetic hexaploid wheat and its parents. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.07.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Yilmaz VA, Brandolini A, Hidalgo A. Phenolic acids and antioxidant activity of wild, feral and domesticated diploid wheats. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.05.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Brandolini A, Hidalgo A, Gabriele S, Heun M. Chemical composition of wild and feral diploid wheats and their bearing on domesticated wheats. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.03.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hammed AM, Simsek S. REVIEW: Hulled Wheats: A Review of Nutritional Properties and Processing Methods. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0179-rw] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ademola Monsur Hammed
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND, 58105, U.S.A
- International Islamic University Malaysia, Biotechnology Engineering, Gombak, Selangor, Malaysia
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND, 58105, U.S.A
- Corresponding author. Phone: (701) 231-7737. Fax: (701) 231-8474. E-mail:
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