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Topographical Based Significance of Sap-Sucking Heteropteran in European Wheat Cultivations: A Systematic Review. DIVERSITY 2023. [DOI: 10.3390/d15010109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Sap sucking heteropteran cereal bugs—members of the Eurygaster and Aelia genus—are serious pests of wheat. Moreover, they feed on a variety of gramineous plant species, including rye, barley, oat, maize, and millet. They are widely distributed in the European continent. The purpose of this review paper is two-fold; it summarizes the currently available data on the biological characteristics, the inflicted damage, and their European distribution and, in addition, we aimed to determine their economic importance, based on data available in the current literature. For the most important cereal bug species, we have collected data on their occurrence in Europe to provide a comprehensive picture of their distribution, and characterized them according to their temperature requirements at different life stages. We have also determined the degree of their attachment to wheat as their host plant, examining the synchronization between the pests and the life cycle of the plant. Finally, we compared their migration characteristics. All the above-mentioned characteristics were merged, in order to assess and rank the damage potential of each species.
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Laugesen SB, Dethlefsen SL, Petersen IL, Aaslyng MD. Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns. Foods 2022; 11:foods11223647. [PMID: 36429239 PMCID: PMC9689165 DOI: 10.3390/foods11223647] [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: 09/30/2022] [Revised: 11/01/2022] [Accepted: 11/05/2022] [Indexed: 11/17/2022] Open
Abstract
Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g., older adults, it may be challenging to ensure the consumption of protein of sufficient quality. One way of doing this could be through the fortification of a staple food such as bread. This study examined wheat buns, in which 0%, 20%, 35% and 50% of the flour was replaced with three different milled texturized vegetable proteins (TVP) of different plant protein combinations. Sensory and baking qualities were evaluated through sensory profiling and measurements of rising ability, baking loss, protein content and colour. An expert assessment and a robustness test were conducted to evaluate potential use in the food service sector. By substituting 35% of the wheat flour with milled TVP, it was possible to increase the protein content of the buns by 83% (up to 25% of DM) and still maintain an acceptable quality. The different TVPs showed that pea and faba bean or pea, faba bean and quinoa were more suitable in bread fortification than pea, faba bean and hemp. The study demonstrates the potential for producing quality bread for people who need a high protein intake in all their meals.
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Affiliation(s)
- Susanne Bølling Laugesen
- Nutrition and Health, Centre for Nutrition, Rehabilitation and Midwifery, University College Absalon, Sdr. Stationsvej 30, DK-4200 Slagelse, Denmark
- Correspondence:
| | - Sandra Lenz Dethlefsen
- Nutrition and Health, Centre for Nutrition, Rehabilitation and Midwifery, University College Absalon, Sdr. Stationsvej 30, DK-4200 Slagelse, Denmark
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Margit Dall Aaslyng
- Nutrition and Health, Centre for Nutrition, Rehabilitation and Midwifery, University College Absalon, Sdr. Stationsvej 30, DK-4200 Slagelse, Denmark
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Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Xia T, Kim K, Kweon M. Quality of Low-Allergy Wheat ('O-Free') Flour and Optimization of Its Bread-Baking Performance. Foods 2022; 11:3399. [PMID: 36360012 PMCID: PMC9653986 DOI: 10.3390/foods11213399] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 10/29/2023] Open
Abstract
This study explored the quality of hypoallergenic wheat ('O-free') developed in Korea and optimized the basic ingredients and processing conditions for making 'O-free' bread using response surface methodology. Water and yeast amounts and mixing and fermentation times were selected as factors, and each factor's tested range was set by a central composite design using Design Experts: water 52-60 g, yeast 1.5-4.5 g, mixing time 2.5-5 min, and fermentation time 50-70 min. Bread height, volume, and firmness were analyzed to determine bread quality. Flour quality analysis showed that 'O-free' flour's gluten strength was weak. 'O-free' flour exhibited inferior bread-making performance compared to representative bread flour. Water and yeast amounts and mixing time, except for fermentation time, affected bread quality significantly. The interaction between yeast and fermentation also affected bread quality significantly. The optimized condition for making bread using 'O-free' flour is 60 g of water, 2.6 g of yeast, 2.5 min of mixing time, and 70.0 min of fermentation time. In conclusion, 'O-free' flour with the changed gluten composition showed poor gluten strength and bread-making performance. However, modifying the formulation of the basic ingredients and processing conditions could significantly improve the production of high-quality hypoallergenic bread.
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Affiliation(s)
- Tianyi Xia
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea
| | - Kyeonghoon Kim
- Wheat Team, National Institute of Crop Science, Rural Development Administration, Jeonju 55365, Korea
| | - Meera Kweon
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea
- Kimchi Research Institute, Pusan National University, Busan 46241, Korea
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Banjade JD, Tyl CE, Schoenfuss T. Effect of dough conditioners and refinement on intermediate wheatgrass (Thinopyrum intermedium) bread. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108442] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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6
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Boukid F, Carini E, Curti E, Bardini G, Pizzigalli E, Vittadini E. Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.059] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Giannou V, Tzia C. Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products. Foods 2016; 5:foods5010006. [PMID: 28231101 PMCID: PMC5224582 DOI: 10.3390/foods5010006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 12/18/2015] [Accepted: 12/29/2015] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight loss, specific volume, crust, and crumb color, texture, and sensory evaluation. Dough behavior at sub-zero temperatures was further examined for control samples and samples with 6% gluten using Differential Scanning Calorimetry (DSC), while their low molecular sugar content (fructose, glucose, sucrose) was measured using High Pressure Liquid Chromatography (HPLC), as it can be associated with yeast viability and dough freezing point depression. The most stable samples were those with 4% and 6% gluten (for white flour) and those with 4% and 5% gluten (for whole-wheat flour). Gluten addition raised the freezing point of dough samples and preserved low molecular sugar generation after prolonged storage.
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Affiliation(s)
- Virginia Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli Zografou, 15780 Athens, Greece.
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli Zografou, 15780 Athens, Greece.
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Curti E, Carini E, Tribuzio G, Vittadini E. Bread staling: Effect of gluten on physico-chemical properties and molecular mobility. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.057] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Barak S, Mudgil D, Khatkar B. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.09.011] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Różyło R. Determining the Heterogeneity of Wheat Breadcrumb Texture Baked Using Two Different Methods: New Application. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.535189] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Oliveira DS, Meherb-Dini C, Franco CM, Gomes E, Da-Silva R. Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process. J Food Sci 2010; 75:C588-94. [DOI: 10.1111/j.1750-3841.2010.01740.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.06.020] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Scampicchio M, Lawrence N, Arecchi A, Cosio S, Mannino S. Voltammetric Detection of Free Sulfhydryl Compounds in Food Flours. ELECTROANAL 2007. [DOI: 10.1002/elan.200603709] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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