Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

Fermentation affects heavy metal bioaccessibility in Chinese mantou

Effect of different fermentation methods on heavy metal bioaccessibilities in wheat flour is undetermined. In this work, gastric and gastrointestinal heavy metal bioaccessibility in wheat flour products (control-wheat dough, T1-mantou made with normally fermented dough, T2-mantou made with over-fermented dough and T3-mantou made with over-fermented dough + Na₂CO₃) made from two wheat flour samples (NX and QD) was assessed via a modified physiologically-based extraction test. Cadmium, Zn and Mn bioaccessibility in the gastric phase (GP) was greater than in the gastrointestinal phase (GIP), yet the opposite was observed for Cu (p < 0.05). Lead bioaccessibility in the GIP of the QD sample was 1.37-4.08 times greater than that in the GP, while only the control had greater bioaccessibility in the GIP than that in the GP (p < 0.05) for the NX sample. Treatments T2 and T3 had greater Cd, Cu, Zn and Mn bioaccessibilities than the control and T1 in the GP (p < 0.05). In the GIP, however, only T3 had greater Mn bioaccessibility than the control for the NX sample. Enhanced degradation of the heavy metal-phytate following over-fermentation may have led to greater heavy metal bioaccessibility. Results should help food processors reduce human absorption of excessive heavy metals present in wheat flour foods.

Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents

Wheat grain is a rich source of phosphorus which is present mostly as phytic acid and is distributed mainly in the bran and germ fractions. Phytic acid has now been recognized as an important phytochemical having antioxidant properties. This study deals with the determination of total as well as phytic phosphorus contents of psyllium (PS), course (CB) and fine wheat bran (FB) enriched pan bread and Arabic flat bread. The concentration of phytic acid in CB, FB, wheat germ, wholegrain wheat flour (WGF), white wheat flour (WWF), and psyllium were found to be 8.86 mg/g, 8.52 mg/g, 6.05 mg/g, 1.74 mg/g, 0.46 mg/g and 0.02 mg/g, respectively. Most of the phosphorus existed as phytic phosphorus (74.7–90.8%) in FB, CB, germ, and WGF as compared to only 42.6% in WWF. The level of phytic phosphorus in pan bread containing 10% CB, 20% FB (both containing with 5% PS) was found to be 0.63 mg/g and 1.53 mg/g respectively, as compared to only 0.34 mg/g in WWF pan bread, and 0.90 mg/g in WGF pan bread. The phytic phosphorus content in Arabic bread made with WGF and 3% psyllium was 1.32 mg/g as compared to only 0.48 mg/g in WWF Arabic flat bread. The results obtained indicate that the level of phytic phosphorus significantly increased in bread formulations containing CB, FB, and WGF, but no change with psyllium addition was observed. Adding these wheat mill fractions, and psyllium will enable bakeries not only to produce fiber-enriched pan bread and Arabic bread but would also benefit consumers to increase their dietary fiber intakes, and health-promoting phytochemicals coming from wheat bran and germ fractions.

Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating

Molecular interactions in dough are poorly defined but affect final product usage. By monitoring changes in torque as dough is formed, we identified 80-85 °C as a gateway stage determining dough collapse during the mixing/heating process. We propose that this phenomenon is a diagnostic signature linked to integral features of dough complexes formed by some wheat varieties but not others. We found the dough at 80-85 °C was stabilized by increasing the starting bowl temperature (before a standard linear increase in temperature) of the mixing process and demonstrated the significance of specific macromolecular interactions that are formed early in the mixing process. Enzymes including papain, alpha-amylase, glucose oxidase and phytase stabilized dough structure to facilitate transition through the gateway temperatures between 80 and 85 °C. Our results show that if the dough initially formed a protein-starch complex that was too large, instability and collapse of the structure can occur later.