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Maqbool Z, Khalid W, Mahum, Khan A, Azmat M, Sehrish A, Zia S, Koraqi H, AL‐Farga A, Aqlan F, Khan KA. Cereal sprout-based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective. Food Sci Nutr 2024; 12:707-721. [PMID: 38370091 PMCID: PMC10867502 DOI: 10.1002/fsn3.3830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 10/20/2023] [Accepted: 11/01/2023] [Indexed: 02/20/2024] Open
Abstract
Cereal grains are a good source of macronutrients and micronutrients that are required for metabolic activity in the human body. Sprouts have been studied to enhance the nutrient profile. Moreover, secondary metabolites are examined as green food engineering technology that is used in the pharmaceutical, functional ingredients, nutraceutical, and cosmetic industries. The sprout-based food is commonly used to enhance the quality of products by softening the structure of the whole grain and increasing the phytochemicals (nutritional value and bioactive compounds). These sprouting grains can be added to a variety of products including snacks, bakery, beverage, and meat. Consuming whole grains has been shown to reduce the incidence and mortality of a variety of chronic and noncommunicable diseases. Sprouting grains have a diversity of biological functions, including antidiabetic, antioxidant, and anticancer properties. Cereal sprout-based products are more beneficial in reducing the risk of cardiovascular diseases and gastrointestinal tract diseases. The novel extraction techniques (microwave-existed extraction, pulse electric field, and enzyme-associated) are applied to maintain and ensure the efficiency, safety, and nutritional profile of sprout. Nutrient-dense sprouts have a low environmental impact and are widely accepted by consumers. This review explores for the first time and sheds light on the antioxidant potential, sensory evaluation, industrial applications, and health perspective of cereal sprout-based food products.
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Affiliation(s)
- Zahra Maqbool
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Waseem Khalid
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Mahum
- Food Science and TechnologyMuhammad Nawaz Sharif University of AgricultureMultanPakistan
| | - Anosha Khan
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Maliha Azmat
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Aqeela Sehrish
- Department of Plant and Soil ScienceTexas Tech UniversityLubbockTexasUSA
| | - Sania Zia
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Hyrije Koraqi
- Faculty of Food Science and BiotechnologyUBT‐Higher Education InstitutionPristinaKosovo
| | - Ammar AL‐Farga
- Department of Biochemistry, College of SciencesUniversity of JeddahJeddahSaudi Arabia
| | - Faisal Aqlan
- Department of Chemistry, College of SciencesIbb UniversityIbbYemen
| | - Khalid Ali Khan
- Center of Bee Research and its Products/ Unit of Bee Research and Honey Production, Research Center for Advanced Materials Science (RCAMS)King Khalid UniversityAbhaSaudi Arabia
- Applied CollegeKing Khalid UniversityAbhaSaudi Arabia
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Nadimi M, Hawley E, Liu J, Hildebrand K, Sopiwnyk E, Paliwal J. Enhancing traceability of wheat quality through the supply chain. Compr Rev Food Sci Food Saf 2023; 22:2495-2522. [PMID: 37078119 DOI: 10.1111/1541-4337.13150] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/02/2023] [Accepted: 03/16/2023] [Indexed: 04/21/2023]
Abstract
With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest) and later during the milling and baking processes. However, less attention has been paid to changes in grain quality between harvest and milling. This paper aims to address this knowledge gap and discusses possible strategies for preserving grain quality (for Canadian wheat in particular) during unit operations at primary, process, or terminal elevators. To this end, the importance of wheat flour quality metrics is briefly described, followed by a discussion on the effect of grain properties on such quality parameters. This work also explores how drying, storage, blending, and cleaning, as some of the common post-harvest unit operations, could affect grain's end-product quality. Finally, an overview of the available techniques for grain quality monitoring is provided, followed by a discussion on existing gaps and potential solutions for quality traceability throughout the wheat supply chain.
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Affiliation(s)
- Mohammad Nadimi
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | - Jing Liu
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | | | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
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Tarnawa Á, Kende Z, Sghaier AH, Kovács GP, Gyuricza C, Khaeim H. Effect of Abiotic Stresses from Drought, Temperature, and Density on Germination and Seedling Growth of Barley ( Hordeum vulgare L.). PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091792. [PMID: 37176849 PMCID: PMC10181215 DOI: 10.3390/plants12091792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/22/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023]
Abstract
Seed germination and seedling growth are highly sensitive to deficit moisture and temperature stress. This study was designed to investigate barley (Hordeum vulgare L.) seeds' germination and seedling growth under conditions of abiotic stresses. Constant temperature levels of 5, 10, 15, 20, 25, 30, and 35 °C were used for the germination test. Drought and waterlogging stresses using 30 different water levels were examined using two methods: either based at 1 milliliter intervals or, on the other hand, as percentages of thousand kernel weight (TKW). Seedling density in a petri dish and antifungal application techniques were also investigated. Temperature significantly impacted germination time and seedling development with an ideal range of 15-20 °C, with a more comprehensive range to 10 °C. Higher temperatures reversely affected germination percentage, and the lower ones affected the germination and seedling growth rate. Germination commenced at 130% water of the TKW, and the ideal water range for seedling development was greater and more extensive than the range for germination, which means there is a difference between the starting point for germination and the seedling development. Seed size define germination water requirements and provides an objective and more precise basis suggesting an optimal range supply of 720% and 1080% of TKW for barley seedling development. A total of 10 seeds per 9 cm petri dish may be preferable over greater densities. The techniques of priming seeds with an antifungal solution (Bordóilé or Hypo) or antifungal application at even 5 ppm in the media significantly prevented fungal growth. This study is novel regarding the levels and types of abiotic stresses, the crop, the experimental and measurement techniques, and in comparison to the previous studies.
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Affiliation(s)
- Ákos Tarnawa
- Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly u.1, Gödöllő, 2100 Budapest, Hungary
| | - Zoltán Kende
- Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly u.1, Gödöllő, 2100 Budapest, Hungary
| | - Asma Haj Sghaier
- Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly u.1, Gödöllő, 2100 Budapest, Hungary
| | - Gergő Péter Kovács
- Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly u.1, Gödöllő, 2100 Budapest, Hungary
| | - Csaba Gyuricza
- Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly u.1, Gödöllő, 2100 Budapest, Hungary
| | - Hussein Khaeim
- Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly u.1, Gödöllő, 2100 Budapest, Hungary
- Field Crop Department, College of Agriculture, University of Al-Qadisiyah, Al Diwaniyah 58002, Iraq
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4
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AL-Ansi W, Fadhl JA, Abdullah AB, Al-Adeeb A, Mahdi AA, Al-Maqtari QA, Mushtaq BS, Fan M, Li Y, Qian H, Wang L. Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough-flour dough. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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Effect of Salinity and Temperature on the Seed Germination and Seedling Growth of Desert Forage Grass Lasiurus scindicus Henr. SUSTAINABILITY 2022. [DOI: 10.3390/su14148387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Lasiurus scindicus Henr. is one of the most important forage grass species of the Arabian deserts. Temperature and soil salinity are well known to influence the germination and seedling development of various forage species. Therefore, in the current study, the effect of temperature and salinity and their interaction on the germination parameters, seedling growth, and physiological parameters of L. scindicus were evaluated. For this reason, L. scindicus seeds were treated with five salinity concentrations (i.e., 0, 50, 100, 150, and 200 mM NaCl) and incubated at two temperature levels (T1 = 25/20 °C, D/N and T2 = 35/30 °C, D/N). The results indicated that the salinity and temperature significantly affected the germination indices, seedling growth parameters, chlorophyll, and proline content. The highest germination percentage (GP; 90%) was recorded in the non-saline-treated seeds incubated at T1. The seeds at T2 under the non-saline treatment exhibited an increased germination rate (GR = 17.5%). The interactive effect of salinity and temperature on germination and growth parameters was significant, indicating that the germination response to salinity depends on temperature. The germination of seeds treated with 200 mM NaCl was completely inhibited at both temperatures T1 and T2. However, the ungerminated seeds at both T1 (85%) and T2 (78%) restored their germination abilities after they were transferred to distilled water. Also, the seed vigor index (SVI) constantly showed a decline with the increasing salinity levels especially at T2, which was lowest when seeds were treated with 150 mM salinity. Growth parameters (i.e., aRL, aSL, RDW, SDW, SB, and SLA) and the chlorophyll content showed a similar pattern as that of germination. However, the proline content (shoot proline and root proline) showed a progressive increase with increasing salinity and temperature. All of these characteristics indicate that L. scindicus seeds were not able to germinate under extreme salinity and temperature conditions but remained viable in a state of enforced dormancy. This is most likely an important adaptive strategy of this species for survival in the high-saline changing habitats of the arid region of Saudi Arabia, and thus, it can be an excellent choice for restoring degraded rangelands and salinity-inflicted abundant farmlands for forage agriculture.
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Ma S, Wang Z, Liu H, Li L, Zheng X, Tian X, Sun B, Wang X. Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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7
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Elliott H, Woods P, Green BD, Nugent AP. Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes? NUTR BULL 2022; 47:138-156. [DOI: 10.1111/nbu.12549] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/07/2022] [Accepted: 03/23/2022] [Indexed: 01/08/2023]
Affiliation(s)
- Hannah Elliott
- Linwoods Health Foods Co. Armagh UK
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
| | | | - Brian D. Green
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
| | - Anne P. Nugent
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
- School of Agriculture and Food Sciences Institute of Food and Health University College Dublin Dublin Ireland
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8
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Tian W, Zheng Y, Wang W, Wang D, Tilley M, Zhang G, He Z, Li Y. A comprehensive review of wheat phytochemicals: From farm to fork and beyond. Compr Rev Food Sci Food Saf 2022; 21:2274-2308. [PMID: 35438252 DOI: 10.1111/1541-4337.12960] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 02/08/2022] [Accepted: 03/16/2022] [Indexed: 11/28/2022]
Abstract
The health benefits of whole wheat consumption can be partially attributed to wheat's phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids, phytosterols, tocopherols, and tocotrienols. It is of increasing interest to produce whole wheat products that are rich in bioactive phytochemicals. This review provides the fundamentals of the chemistry, extraction, and occurrence of wheat phytochemicals and includes critical discussion of several long-lasting issues: (1) the commonly used nomenclature on distribution of wheat phenolic acids, namely, soluble-free, soluble-conjugated, and insoluble-bound phenolic acids; (2) different extraction protocols for wheat phytochemicals; and (3) the chemistry and application of in vitro antioxidant assays. This review further discusses recent advances on the effects of genotypes, environments, field management, and processing techniques including ultrafine grinding, germination, fermentation, enzymatic treatments, thermal treatments, and food processing. These results need to be interpreted with care due to varied sample preparation protocols and limitations of in vitro assays. The bioaccessibility, bioavailability, metabolism, and potential health benefits of wheat phytochemicals are also reviewed. This comprehensive and critical review will benefit scientific researchers in the field of bioactive compounds of cereal grains and also those in the cereal food industry to produce high-quality functional foods.
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Affiliation(s)
- Wenfei Tian
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.,International Maize and Wheat Improvement Centre (CIMMYT) China Office, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yi Zheng
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Weiqun Wang
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, Kansas, USA
| | - Donghai Wang
- Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, Kansas, USA
| | - Michael Tilley
- USDA, Agricultural Research Service, Center for Grain and Animal Health Research, Manhattan, Kansas, USA
| | - Guorong Zhang
- Agricultural Research Center-Hays, Kansas State University, Hays, Kansas, USA
| | - Zhonghu He
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,International Maize and Wheat Improvement Centre (CIMMYT) China Office, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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9
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The Effect of Temperature and Water Stresses on Seed Germination and Seedling Growth of Wheat (Triticum aestivum L.). SUSTAINABILITY 2022. [DOI: 10.3390/su14073887] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Temperature and moisture are essential factors in germination and seedling growth. The purpose of this research was to assess the germination and growth of wheat (Triticum aestivum L.) seeds under various abiotic stressors. It was conducted in the Agronomy Institute of the Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary. Six distinct temperature levels were used: 5, 10, 15, 20, 25, and 30 °C. Stresses of drought and waterlogging were quantified using 25 water levels based on single-milliliter intervals and as a percentage based on thousand kernel weight (TKW). Seedling density was also tested. Temperature significantly influenced germination duration and seedling development. 20 °C was ideal with optimal range of 15 °C to less than 25 °C. Germination occurred at water amount of 75% of the TKW, and its ideal range was lower and narrower than the range for seedling development. Seed size provided an objective basis for defining germination water requirements. The current study established an optimal water supply range for wheat seedling growth of 525–825 percent of the TKW. Fifteen seeds within a 9 cm Petri dish may be preferred to denser populations.
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10
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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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11
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Stern AL, Berstein J, Jones SS, Blumberg JB, Griffin TS. The impacts of germinating organic wheat: effects on phytic acid, resistant starch, and functional properties of flour, and sensory attributes of sourdough bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Alexandra L. Stern
- Tufts University Friedman School of Nutrition Science and Policy 150 Harrison Ave Boston MA02111USA
| | - Julia Berstein
- The Bread Lab at Washington State University 11768 Westar Ln Burlington WA98233USA
| | - Stephen S. Jones
- The Bread Lab at Washington State University 11768 Westar Ln Burlington WA98233USA
| | - Jeffrey B. Blumberg
- Tufts University Friedman School of Nutrition Science and Policy 150 Harrison Ave Boston MA02111USA
| | - Timothy S. Griffin
- Tufts University Friedman School of Nutrition Science and Policy 150 Harrison Ave Boston MA02111USA
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12
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Alfeo V, Bravi E, Ceccaroni D, Sileoni V, Perretti G, Marconi O. Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product. Foods 2020; 9:E1447. [PMID: 33066003 PMCID: PMC7599486 DOI: 10.3390/foods9101447] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/08/2020] [Accepted: 10/09/2020] [Indexed: 12/03/2022] Open
Abstract
Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperature affect the nutritional values of bakery products derived from fresh wheat sprouts. Results indicate that the breadlike products showed comparable total polyphenol content and the thermal processes affected the free and bound fractions. Low temperature and high exposure time appear to promote the availability of the free polyphenols and sugars, while high temperature and low exposure time appear to preserve bound polyphenols and starch. Sugar profiles were influenced by baking programs with a higher simple sugar content in the samples processed at low temperature. Phenolic acids showed a strong decrease following processing, and free and bound phenolic acids were positively influenced by high baking temperatures, while an opposite trend was detected at low temperatures. Significant differences in phenolic acid profiles were also observed with a redistribution of hydroxycinnamic acids among the bound and free fractions. It may be concluded that grain type, germination conditions, and the baking programs play a fundamental role for the production of high-nutritional-value bakery products.
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Affiliation(s)
- Vincenzo Alfeo
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy; (V.A.); (E.B.); (D.C.); (G.P.); (O.M.)
| | - Elisabetta Bravi
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy; (V.A.); (E.B.); (D.C.); (G.P.); (O.M.)
| | - Dayana Ceccaroni
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy; (V.A.); (E.B.); (D.C.); (G.P.); (O.M.)
| | - Valeria Sileoni
- Department of Economics, Universitas Mercatorum, Piazza Mattei 10, 00186, Rome, Italy
| | - Giuseppe Perretti
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy; (V.A.); (E.B.); (D.C.); (G.P.); (O.M.)
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno, 06121 Perugia, Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy; (V.A.); (E.B.); (D.C.); (G.P.); (O.M.)
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno, 06121 Perugia, Italy
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Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186244] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.
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14
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Gómez M, Gutkoski LC, Bravo‐Núñez Á. Understanding whole‐wheat flour and its effect in breads: A review. Compr Rev Food Sci Food Saf 2020; 19:3241-3265. [DOI: 10.1111/1541-4337.12625] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/11/2020] [Accepted: 08/02/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Luiz C. Gutkoski
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo Passo Fundo RS Brazil
| | - Ángela Bravo‐Núñez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
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15
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Dhillon B, Choudhary G, Sodhi NS. A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2800-2808. [PMID: 32612297 DOI: 10.1007/s13197-020-04311-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/19/2020] [Accepted: 02/20/2020] [Indexed: 11/26/2022]
Abstract
Wheat is consumed worldwide because of its high nutritional content and convenience to form different products. Whole wheat is an important source of dietary fiber and its consumption is known to lower the risk of colon cancer, diabetes mellitus and cardiovascular disease. Germination of wheat results in better availability of nutrients and offers many health benefits. In this study, germinated wheat flour (GWF) was prepared and analyzed for its proximate composition, functional properties, antioxidant activity and microbial count along with whole wheat flour (WWF). The GWF was having 9.2% higher protein content than that of WWF. No significant change was observed in the ash, fat and crude fiber content after germination. GWF showed higher oil absorption capacity and water solubility index. Falling number of GWF was found to be lower. The total phenolic content increased more than two folds after germination and antioxidant activity increased from an initial of 12.35% in WWF to 33.28% in GWF. The microbial counts of GWF were within acceptable range for processing. Breads were prepared by replacing WWF with GWF at 0-100% levels and were analyzed for their proximate composition and acceptance on Hedonic Scale. The 100% GWF bread was having 8.7% higher protein content than 100% WWF bread. The overall acceptability score for all breads were high (> 7.3) whereas the bread prepared with 50% GWF got the highest overall acceptability score of 8.4. The results of this study indicate that bread with improved nutrition and acceptable quality can be prepared from GWF.
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Affiliation(s)
- Bhavnita Dhillon
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Garima Choudhary
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Navdeep Singh Sodhi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
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16
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Cardone G, D'Incecco P, Pagani MA, Marti A. Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2453-2459. [PMID: 31953837 DOI: 10.1002/jsfa.10264] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 01/09/2020] [Accepted: 01/12/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Pre-harvest sprouting of wheat is viewed negatively because of the high level of enzymatic activity, which leads to a deterioration in the bread-making performance of the related flours. On the other hand, improvements in bread properties (i.e. volume and crumb softness) are reported when sprouted wheat under controlled conditions is used in mixtures with a conventional unsprouted flour. However, knowledge about the effects of sprouting on gluten functionality and its relationship with bread features is still limited, especially in the case of whole wheat flour. RESULTS Under the conditions applied in this study (48 h, 20 °C and 90% relative humidity), proteins of sprouted wheat were still able to aggregate, even if changes in gluten aggregation kinetics suggested gluten weakening. On the other hand, sprouting led to an increase in gluten stretching ability, suggesting an increase in dough extensibility. In the dough system, sprouting was responsible for a decrease in water absorption, development time, and stability during mixing. However, when the values for development time and water absorption indicated by the Farinograph® were followed carefully, sprouting improved bread height (~20%), specific volume (~15%), and crumb softness (~200% after 24 h of storage), even when whole wheat flour was used. CONCLUSION It is possible to produce bread with improved volume and crumb softness using whole wheat flour from sprouted kernels. Thus, sprouting can be exploited as a pre-treatment to improve the bread-making performance of fiber-enriched systems. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Gaetano Cardone
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Paolo D'Incecco
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Maria Ambrogina Pagani
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
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Cardone G, D’Incecco P, Casiraghi MC, Marti A. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat. Foods 2020; 9:E260. [PMID: 32121490 PMCID: PMC7143436 DOI: 10.3390/foods9030260] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 02/25/2020] [Accepted: 02/25/2020] [Indexed: 11/17/2022] Open
Abstract
This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties. In addition, the rheological properties (using GlutoPeak, Farinograph, Extensograph, and Rheofermentometer tests) and bread-making performance (color, texture, volume of bread) of wheat doughs enriched in bran at 20% replacement level were assessed. Sprouting process caused a significant decrease in phytic acid (~20%), insoluble dietary fiber (~11%), and water holding capacity (~8%), whereas simple sugars (~133%) and enzymatic activities significantly increased after processing. As regards the gluten aggregation kinetics, the BSW-blend profile was more similar to wheat than BUW-blend, indicating changes in the fiber and gluten interactions. BSW led to a worsening of the mixing and leavening properties, instead, no significant changes in extensibility were observed. Finally, BSW improved bread volume (~10%) and crumb softness (~52%). Exploiting bran from sprouted wheat might be useful to produce bread rich in fiber with enhanced characteristics.
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Affiliation(s)
| | | | | | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (G.C.); (P.D.); (M.C.C.)
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18
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Influence of germination on physicochemical, thermo‐pasting, and antioxidant properties of moong grain (
Vigna radiata
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13922] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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