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Yu Y, Liu H, Gong W, Chen Y, An X, Zhang H, Liang Y, Wang J. Change in volatile profiles of wheat flour during maturation. Food Res Int 2024; 194:114936. [PMID: 39232547 DOI: 10.1016/j.foodres.2024.114936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 08/06/2024] [Accepted: 08/14/2024] [Indexed: 09/06/2024]
Abstract
The volatile profiles of wheat flour during maturation were examined through headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with electronic nose (E-nose) and electronic tongue (E-tongue) analyses. The wheat flour underwent maturation under three distinct conditions for predetermined durations. While GC/MS coupled with E-tongue exhibited discernment capability among wheat flour samples subjected to varying maturation conditions, E-nose analysis solely relying on principal component analysis failed to achieve discrimination. 83 volatile compounds were identified in wheat flour, with the highest abundance observed in samples matured for 50 d at 25 °C. Notably, trans-2-Nonenal, decanal, and nonanal were the main contributors to the characteristic flavor profile of wheat flour. Integration of HS-SPME-GC/MS with E-tongue indicated superior flavor development and practical viability in wheat flour matured for 50 d at 25 °C. This study furnishes a theoretical groundwork for enhancing the flavor profiles of wheat flour and its derivative products.
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Affiliation(s)
- Yingtao Yu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Wei Gong
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yanyan Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xin An
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Huihui Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
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2
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Wan M, Bai YP, Guo XN, Zhu KX. Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking. Food Chem 2024; 445:138775. [PMID: 38401315 DOI: 10.1016/j.foodchem.2024.138775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/11/2024] [Accepted: 02/14/2024] [Indexed: 02/26/2024]
Abstract
To overcome the problem that takeaway noodles possessed poor immersion resistance, in this study noodles were prepared from post-ripened wheat flour, and changes in textural properties, protein components, and water status of noodles were determined. The firmness and tensile distance of noodles were gradually increased by 7.40%-35.88% when wheat flour was post-ripened for 20-40 d. Afterwards, noodle textural qualities were slightly decreased. Compared with control groups, contents of glutenin macropolymer (GMP) and disulfide bonds were significantly (p<0.05) increased and protein network was also more compact, whereas the Glutenin/Gliadin ratio and free sulfhydryl groups content were significantly (p<0.05) reduced. Contents of sodium dodecyl sulfate extractable protein (SDSEP) were reduced by 3.22%-6.23%. Meanwhile, the decrease in A23 indicated that wheat flour post-ripening limited water-absorbing capacity of noodles during immersion. In conclusion, wheat flour post-ripening promoted the immersion resistance of noodles by inducing protein cross-linking, and the best post-ripening time was 20-40 d.
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Affiliation(s)
- Miao Wan
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Yi-Peng Bai
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
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Picchi V, Calzone A, Gobbi S, Paccani S, Lo Scalzo R, Marti A, Faoro F. Oxidative Stress Mitigation by Chitosan Nanoparticles in Durum Wheat Also Affects Phytochemicals and Technological Quality of Bran and Semolina. PLANTS 2022; 11:plants11152021. [PMID: 35956498 PMCID: PMC9370655 DOI: 10.3390/plants11152021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/23/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022]
Abstract
In our previous work, durum wheat cv. Fabulis was grown over two consecutive seasons (2016–2017 and 2017–2018) in an experimental field in the north of Italy. With the aim of mitigating oxidative stress, plants were subjected to four treatments (deionized water, CHT 0.05 mg/mL, CHT-NPs, and CHT-NPs-NAC) three times during the experiment. Chitosan nanoparticles (CHT-NPs) reduced symptom severity on wheat leaves and positively influenced the final grain yield. The present work aimed at investigating whether CHT treatments and particularly N-acetyl cysteine (NAC)-loaded or -unloaded CHT-NPs, while triggering plant defense mechanisms, might also vary the nutritional and technological quality of grains. For this purpose, the grains harvested from the previous experiment were analyzed for their content in phytochemicals and for their technological properties. The results showed that CHT increased the polyphenol and tocopherol content and the reducing capacity of bran and semolina, even if the positive effect of the nano-formulation remained still unclear and slightly varied between the two years of cultivation. The positive effect against oxidative stress induced by the chitosan treatments was more evident in the preservation of both the starch pasting properties and gluten aggregation capacity, indicating that the overall technological quality of semolina was maintained. Our data confirm the role of chitosan as an elicitor of the antioxidant defense system in wheat also at the grain level.
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Affiliation(s)
- Valentina Picchi
- CREA Research Centre for Engineering and Agro-Food Processing, via G. Venezian 26, 20133 Milano, Italy; (A.C.); (S.P.); (R.L.S.)
- Correspondence: (V.P.); (F.F.)
| | - Antonella Calzone
- CREA Research Centre for Engineering and Agro-Food Processing, via G. Venezian 26, 20133 Milano, Italy; (A.C.); (S.P.); (R.L.S.)
| | - Serena Gobbi
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (S.G.); (A.M.)
| | - Sara Paccani
- CREA Research Centre for Engineering and Agro-Food Processing, via G. Venezian 26, 20133 Milano, Italy; (A.C.); (S.P.); (R.L.S.)
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (S.G.); (A.M.)
| | - Roberto Lo Scalzo
- CREA Research Centre for Engineering and Agro-Food Processing, via G. Venezian 26, 20133 Milano, Italy; (A.C.); (S.P.); (R.L.S.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (S.G.); (A.M.)
| | - Franco Faoro
- Department of Agricultural and Environmental Sciences, Università Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
- Correspondence: (V.P.); (F.F.)
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Ahmad MH, Sahar A, Pasha I, Kamran Khan M, Imran M, Muhammad N, Haider HW. Monitoring of wheat flour aging process using traditional methods and Fourier transform infrared spectroscopy coupled with chemometrics. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2088789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Muhammad Haseeb Ahmad
- Department of Food Science, Faculty of Life Sciences, Government College University Faisalabad (GCUF), Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture Faisalabad (UAF), Pakistan
- University of Agriculture, Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture Faisalabad (UAF), Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science, Faculty of Life Sciences, Government College University Faisalabad (GCUF), Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University Faisalabad (GCUF), Pakistan
| | | | - Hafiz Waqas Haider
- National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture Faisalabad (UAF), Pakistan
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Qu C, Yang Q, Ding L, Wang X, Liu S, Wei M. The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking. BMC Chem 2021; 15:57. [PMID: 34656151 PMCID: PMC8520621 DOI: 10.1186/s13065-021-00782-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Accepted: 09/28/2021] [Indexed: 11/23/2022] Open
Abstract
In order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat flour, and the quality of steamed bread made of stabilized whole wheat flour were investigated. Furthermore, molecular docking was applied to interpret the mechanism. The results showed that microwave can reduce lipase activity, maintain the quality of whole wheat flour dough and steamed bread, and retard rancidity. The molecular docking results displayed that the conformation of the amino acids chains near the lipase catalytic center changed, which made the substrate difficult to enter the catalytic center and prevented the hydrolysis of the fat substrate.
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Affiliation(s)
- Chenling Qu
- College of Food Science and Technology, Henan University of Technology, No. 100 of Lianhua Street, Zhengzhou, 450001, People's Republic of China.
| | - Qiankui Yang
- College of Food Science and Technology, Henan University of Technology, No. 100 of Lianhua Street, Zhengzhou, 450001, People's Republic of China
| | - Lina Ding
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, 450001, People's Republic of China
| | - Xueke Wang
- College of Food Science and Technology, Henan University of Technology, No. 100 of Lianhua Street, Zhengzhou, 450001, People's Republic of China
| | - Shengqiang Liu
- College of Food Science and Technology, Henan University of Technology, No. 100 of Lianhua Street, Zhengzhou, 450001, People's Republic of China
| | - Min Wei
- College of Food Science and Technology, Henan University of Technology, No. 100 of Lianhua Street, Zhengzhou, 450001, People's Republic of China.
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Nkhata SG, Liceaga AM, Rocheford T, Hamaker BR, Ferruzzi MG. Storage of biofortified maize in Purdue Improved Crop Storage (PICS) bags reduces disulfide linkage-driven decrease in porridge viscosity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14447] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Ortega LM, Romero L, Moure C, Garmendia G, Ramírez Albuquerque D, Fernández Pinto V, Vero S, Alconada TM. Effect of moisture on wheat grains lipid patterns and infection with Fusarium graminearum. Int J Food Microbiol 2019; 306:108264. [PMID: 31323448 DOI: 10.1016/j.ijfoodmicro.2019.108264] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 07/03/2019] [Accepted: 07/09/2019] [Indexed: 10/26/2022]
Abstract
Suitable conditions of temperature and humidity are required to maintain wheat grains quality, but during processing and storage, the grains can be exposed to adverse environmental conditions and presence of infectious fungi. Fusarium graminearum, the main causal agent of Fusarium head blight on wheat, affects crop yields and grain quality by alteration of their biochemical components and mycotoxin contamination, which reduces the possibilities of wheat end use and compromises food safety. Lipid degradation by hydrolytic, oxidative and microbial deterioration is the predominant cause of the loss of sensory acceptability, nutritional value and baking quality. The aim of this research was to determine the influence of adverse environmental conditions -as the increasing moisture - on lipid patterns of whole wheat flours contaminated with F. graminearum in relation to the infection degree. In vitro cultures of F. graminearum were carried out on wheat grains under different degrees of relative humidity (11, 50, 75 and 100%) throughout 45 days of incubation at 28 °C. The fungal biomass measured by q-PCR increased proportionally with the humidity. A decrease in the signals of saturated (palmitic and estearic) and unsaturated (oleic, linoleic and linolenic) fatty acids, analyzed as fatty acid methyl esters (FAMEs) by GC-MS, was observed in relation with the humidity and infection degree. The degradation rate of the lipids was high during the first 15 days of incubation, reaching the fatty acids content, values around 20-40% of those found in the control. From that moment on, the rate of degradation was slower or even null. It was observed that in all treatments, the linolenic acid reached the highest degradation ratio in comparison with the other fatty acids, which may be caused by the action of lipoxygenases. The lipase activity and the content of deoxynivalenol were also determinate on the flours. The lipase activity increased until day 25 of incubation reaching twice the initial value. The deoxynivalenol content also increased along incubation while fatty acids decreased. Our results demonstrated that the magnitude in the signal of fatty acids in whole wheat flours varied in relation to the degree of humidity and fungal infection of the grains from which they were obtained. Otherwise, lipids and their oxidation products are related with the pathogenesis and production of mycotoxins. These observations highlight the importance of an adequate manipulation of wheat grains on the processing chain to prevent quality changes and mycotoxins contamination.
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Affiliation(s)
- Leonel M Ortega
- Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI), UNLP; CCT-La Plata, CONICET, Facultad de Ciencias Exactas, Calle 47 y 115, (B1900ASH) Universidad Nacional de La Plata, Argentina
| | - Lilian Romero
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos (LIDMA), UNLP; CCT-La Plata, CONICET, Facultad de Ciencias Exactas, Calle 47 y 115, (B1900ASH) Universidad Nacional de La Plata, Argentina
| | - Candela Moure
- Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI), UNLP; CCT-La Plata, CONICET, Facultad de Ciencias Exactas, Calle 47 y 115, (B1900ASH) Universidad Nacional de La Plata, Argentina
| | - Gabriela Garmendia
- Cátedra de Microbiología, Departamento de Biociencias, Facultad de Química, Universidad de la República, General Flores 2124, 11800 Montevideo, Uruguay
| | - Diana Ramírez Albuquerque
- Laboratorio de Microbiología de Alimentos, Departamento de Química Orgánica, Area Química y Microbiología de Alimentos, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Pabellón II, 3°Piso, 1428 Buenos Aires, Argentina
| | - Virginia Fernández Pinto
- Laboratorio de Microbiología de Alimentos, Departamento de Química Orgánica, Area Química y Microbiología de Alimentos, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Pabellón II, 3°Piso, 1428 Buenos Aires, Argentina
| | - Silvana Vero
- Cátedra de Microbiología, Departamento de Biociencias, Facultad de Química, Universidad de la República, General Flores 2124, 11800 Montevideo, Uruguay
| | - Teresa M Alconada
- Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI), UNLP; CCT-La Plata, CONICET, Facultad de Ciencias Exactas, Calle 47 y 115, (B1900ASH) Universidad Nacional de La Plata, Argentina.
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Wang N, Ma S, Li L, Zheng X. Aggregation characteristics of protein during wheat flour maturation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:719-725. [PMID: 29992595 DOI: 10.1002/jsfa.9239] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2018] [Revised: 06/14/2018] [Accepted: 07/06/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The protein aggregation characteristics of three types of freshly milled wheat flour with high, medium or low gluten were investigated during 90 days of maturation. Changes in the content and particle size of the glutenin macropolymer (GMP), contents of sulfhydryl groups and disulfide bonds (SS), and secondary structure and molecular weight distribution of the protein were determined. RESULTS For high, medium and low gluten flour, GMP content increased to 22.25, 13.72 and 10.32 g kg-1 ; free sulfhydryl group content decreased by 5.5%, 4.1% and 4.4%; and SS content increased by 1.6%, 1.8% and 2%, respectively. The proportion of β-sheet and random coil increased, and the proportion of α-helix and β-turns decreased. The polymeric protein content increased, whereas that of gliadin decreased. CONCLUSION Protein aggregation mediated by SS cross-linking helped develop a stronger gluten network. The findings provide theoretical support for the changes in protein structure during flour maturation and also help to predict the quality of wheat flour and its products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Na Wang
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, China
| | - Sen Ma
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, China
| | - Li Li
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, China
| | - Xueling Zheng
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, China
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Frauenlob J, Hetebrij E, D'Amico S, Schoenlechner R. Role of α-Amylase in the Pasting Behavior of Wheat Flours Upon Storage. STARCH-STARKE 2017. [DOI: 10.1002/star.201700123] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Johannes Frauenlob
- Department of Food Sciences and Technology Institute of Food Technology BOKU-University of Natural Resources and Life Sciences; Muthgasse 18 1190 Vienna Austria
| | - Edwin Hetebrij
- Department of Food Sciences and Technology Institute of Food Technology BOKU-University of Natural Resources and Life Sciences; Muthgasse 18 1190 Vienna Austria
| | - Stefano D'Amico
- Department of Food Sciences and Technology Institute of Food Technology BOKU-University of Natural Resources and Life Sciences; Muthgasse 18 1190 Vienna Austria
| | - Regine Schoenlechner
- Department of Food Sciences and Technology Institute of Food Technology BOKU-University of Natural Resources and Life Sciences; Muthgasse 18 1190 Vienna Austria
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Dewaest M, Villemejane C, Berland S, Neron S, Clement J, Verel A, Michon C. Effect of crumb cellular structure characterized by image analysis on cake softness. J Texture Stud 2017; 49:328-338. [DOI: 10.1111/jtxs.12303] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 08/27/2017] [Accepted: 09/07/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Marine Dewaest
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra; Université Paris-Saclay, 91300 Massy; France
- Mondelēz International, 91400 Saclay; France
| | - Cindy Villemejane
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra; Université Paris-Saclay, 91300 Massy; France
| | - Sophie Berland
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra; Université Paris-Saclay, 91300 Massy; France
| | - Stéphane Neron
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra; Université Paris-Saclay, 91300 Massy; France
- Cnam; 75002 Paris France
| | | | | | - Camille Michon
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra; Université Paris-Saclay, 91300 Massy; France
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Effects of microwave heating of wheat on its functional properties and accelerated storage. Journal of Food Science and Technology 2017; 54:3699-3706. [PMID: 29051665 DOI: 10.1007/s13197-017-2834-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2017] [Accepted: 08/23/2017] [Indexed: 10/18/2022]
Abstract
The effect of microwave heating wheat grains (700 W for 0-60 s) on gluten, farinograph, pasting properties and baking (steamed bread and biscuit) of flour was studied. The lipase (LA) and lipoxygenase (LOX) activities of the microwave-treated wheat were monitored, and the accelerated storage at 35 °C of whole wheat flour was also investigated. The results showed that the gluten, farinograph properties and viscosity were influenced to a small extent when microwave treatment time was less than or equal to 20 s and the temperature of the grains was less than or equal to 56 °C. Texture profile analysis indicated that steamed bread made from wheat treated by microwave for 20 s was softer and of better quality. Microwave treatment for longer periods (≥30 s) increased the temperature ≥68 °C, that damaged the gluten and made wheat unsuitable for making steamed bread; however, suitable for making food with lower gluten requirements, such as biscuits. The results obtained from enzyme activity and accelerated storage experiments demonstrated that microwave treatment could inactivate LA and LOX and extend the shelf-life.
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13
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Wheat flour quality evaluation from the baker’s perspective: comparative assessment of 18 analytical methods. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2974-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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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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