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Cardinali F, Belleggia L, Reale A, Cirlini M, Boscaino F, Di Renzo T, Del Vecchio L, Cavalca N, Milanović V, Garofalo C, Cesaro C, Rampanti G, Osimani A, Aquilanti L. Exploitation of Black Olive ( Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread. Foods 2024; 13:460. [PMID: 38338595 PMCID: PMC10855532 DOI: 10.3390/foods13030460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same olive pomace was analyzed during 1 to 6 months of storage at 4 °C or -20 °C. All olive pomace samples were used in 10%, 15%, or 20% amounts to produce type 0 soft wheat (Triticum aestivum) and whole wheat bread samples. The volatile organic compounds (VOCs) in the bread samples were also analyzed to assess the effect of the addition of the olive pomace on the flavor profile of the baked products. The TPC and AOC evaluation of olive pomace showed no differences among the analyzed samples (fresh, refrigerated, or frozen). Regarding the bread containing olive pomace, the specific volume was not affected by the amount or the storage methods of the added pomace. Bread samples produced with soft wheat flour showed the lowest hardness values relative to those produced with whole wheat flour, irrespective of the amount or storage method of the olive pomace. Regarding color, the crust and crumb of the bread samples containing 20% olive pomace were significantly darker. The bread samples containing 20% olive pomace had the highest TPC. The bread samples with fresh olive pomace were characterized by terpenoids, ketones, and aldehydes, whereas the bread samples containing refrigerated olive pomace were characterized by alcohols (mainly ethanol), acids, esters, and acetate. Finally, the bread samples with frozen olive pomace showed a volatile profile similar to that of bread produced with fresh olive pomace. Olive pomace was shown to be a suitable ingredient for producing bread with high nutritional value.
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Affiliation(s)
- Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Anna Reale
- Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, Italy; (A.R.); (F.B.); (T.D.R.)
| | - Martina Cirlini
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università di Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.C.); (L.D.V.); (N.C.)
| | - Floriana Boscaino
- Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, Italy; (A.R.); (F.B.); (T.D.R.)
| | - Tiziana Di Renzo
- Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, Italy; (A.R.); (F.B.); (T.D.R.)
| | - Lorenzo Del Vecchio
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università di Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.C.); (L.D.V.); (N.C.)
| | - Natascia Cavalca
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università di Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.C.); (L.D.V.); (N.C.)
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Cristiana Cesaro
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
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Tabbita F, Ortiz-Monasterio I, Piñera-Chavez FJ, Ibba MI, Guzmán C. Impact of different on-farm management practices on bread wheat quality: a case study in the Yaqui Valley. J Sci Food Agric 2023; 103:4975-4982. [PMID: 36960792 DOI: 10.1002/jsfa.12567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 03/16/2023] [Accepted: 03/24/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Continuous development of new wheat varieties is necessary to satisfy the demands of farmers, industry, and consumers. The evaluation of candidate genotypes for commercial release under different on-farm conditions is a strategy that has been strongly recommended to assess the performance and stability of new cultivars in heterogeneous environments and under different farming systems. The main objectives of this study were to evaluate the grain yield and quality performance of ten different genotypes across six contrasting farmers' field conditions with different irrigation and nitrogen fertilization levels, and to develop suggestions to aid breeding programs and farmers to use resources more efficiently. Genotype and genotype by environment (GGE) interaction biplot analyses were used to identify the genotypes with the strongest performance and greatest stability in the Yaqui Valley. RESULTS Analyses showed that some traits were mainly explained by the genotype effect, others by the field management conditions, and the rest by combined effects. The most representative and diverse field conditions in the Yaqui Valley were also identified, a useful strategy when breeders have limited resources. The independent effects of irrigation and nitrogen levels and their interaction were analyzed for each trait. The results showed that full irrigation was not always necessary to maximize grain yield in the Yaqui Valley. Other suggestions for more efficient use of resources are proposed. CONCLUSIONS The combination of on-farm trials with GGE interaction analyses is an effective strategy to include in breeding programs to improve processes and resources. Identifying the most outstanding and stable genotypes under real on-farm systems is key to the development of novel cultivars adapted to different management and environmental conditions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Facundo Tabbita
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, Córdoba, Spain
- Instituto Nacional de Tecnología Agropecuaria, Instituto de Recursos Biológicos, Las Cabañas y los Reseros s/n, Hurlingham, Argentina
| | | | | | - María Itria Ibba
- International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, Córdoba, Spain
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Huertas-García AB, Guzmán C, Ibba MI, Rakszegi M, Sillero JC, Alvarez JB. Processing and Bread-Making Quality Profile of Spanish Spelt Wheat. Foods 2023; 12:2996. [PMID: 37627995 PMCID: PMC10453461 DOI: 10.3390/foods12162996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/04/2023] [Accepted: 08/06/2023] [Indexed: 08/27/2023] Open
Abstract
Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods has driven a revival of the crop. In the current study, eighty-eight traditional spelt genotypes from Spain, together with nine common wheat cultivars and one modern spelt (cv. Anna Maria) were grown during a period of two years in Andalucia (southern Spain). In each, several traits were measured in to evaluate their milling, processing, and end-use quality (bread-making). The comparison between species suggested that, in general, spelt and common wheat showed differences for most of the measured traits; on average, spelt genotypes had softer grains, higher protein content (14.3 vs. 11.9%) and gluten extensibility (alveograph P/L 0.5 vs. 1.8), and lower gluten strength (alveograph W 187 vs. 438 × 10-4 J). In the baking test, both species showed similar values. Nevertheless, the analysis of this set of spelt genotypes showed a wide range for all measured traits, with higher values than common wheat in some spelt genotypes for some traits. This opens up the possibility of using these materials in future breeding programs, to develop either new spelt or common wheat cultivars.
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Affiliation(s)
- Ana Belén Huertas-García
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain; (A.B.H.-G.); (J.B.A.)
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain; (A.B.H.-G.); (J.B.A.)
| | - Maria Itria Ibba
- Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Apdo Postal 6-641, Mexico DF, Mexico;
| | - Marianna Rakszegi
- Agricultural Institute, Centre for Agricultural Research, Brunszvik u. 2, 2462 Martonvásár, Hungary;
| | | | - Juan B. Alvarez
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain; (A.B.H.-G.); (J.B.A.)
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Baiano A, la Gatta B, Rutigliano M, Fiore A. Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers' Spent Grain. Foods 2023; 12:foods12040834. [PMID: 36832911 PMCID: PMC9957138 DOI: 10.3390/foods12040834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/11/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
Brewers' spent grain (BSG) is the main by-product of the brewing industry, corresponding to ~85% of its solid residues. The attention of food technologists towards BSG is due to its content in nutraceutical compounds and its suitability to be dried, ground, and used for bakery products. This work was aimed to investigate the use of BSG as a functional ingredient in bread-making. BSGs were characterised for formulation (three mixtures of malted barley and unmalted durum (Da), soft (Ri), or emmer (Em) wheats) and origin (two cereal cultivation places). The breads enriched with two different percentages of each BSG flour and gluten were analysed to evaluate the effects of replacements on their overall quality and functional characteristics. Principal Component Analysis homogeneously grouped BSGs by type and origin and breads into three sets: the control bread, with high values of crumb development, a specific volume, a minimum and maximum height, and cohesiveness; Em breads, with high values of IDF, TPC, crispiness, porosity, fibrousness, and wheat smell; and the group of Ri and Da breads, which have high values of overall smell intensity, toasty smell, pore size, crust thickness, overall quality, a darker crumb colour, and intermediate TPC. Based on these results, Em breads had the highest concentrations of nutraceuticals but the lowest overall quality. Ri and Da breads were the best choice (intermediate phenolic and fibre contents and overall quality comparable to that of control bread). Practical applications: the transformation of breweries into biorefineries capable of turning BSG into high-value, low-perishable ingredients; the extensive use of BSGs to increase the production of food commodities; and the study of food formulations marketable with health claims.
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Shen L, Luo G, Song Y, Xu J, Ji J, Zhang C, Gregová E, Yang W, Li X, Sun J, Zhan K, Cui D, Liu D, Zhang A. A novel NAC family transcription factor SPR suppresses seed storage protein synthesis in wheat. Plant Biotechnol J 2021; 19:992-1007. [PMID: 33305445 PMCID: PMC8131056 DOI: 10.1111/pbi.13524] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 08/11/2020] [Accepted: 12/01/2020] [Indexed: 05/23/2023]
Abstract
The synthesis of seed storage protein (SSP) is mainly regulated at the transcriptional level. However, few transcriptional regulators of SSP synthesis have been characterized in common wheat (Triticum aestivum) owing to the complex genome. As the A genome donor of common wheat, Triticum urartu could be an elite model in wheat research considering its simple genome. Here, a novel NAC family transcription factor TuSPR from T. urartu was found preferentially expressed in developing endosperm during grain-filling stages. In common wheat transgenically overexpressing TuSPR, the content of total SSPs was reduced by c. 15.97% attributed to the transcription declines of SSP genes. Both in vitro and in vivo assays showed that TuSPR bound to the cis-element 5'-CANNTG-3' distributed in SSP gene promoters and suppressed the transcription. The homolog in common wheat TaSPR shared a conserved function with TuSPR on SSP synthesis suppression. The knock-down of TaSPR in common wheat resulted in 7.07%-20.34% increases in the total SSPs. Both TuSPR and TaSPR could be superior targets in genetic engineering to manipulate SSP content in wheat, and this work undoubtedly expands our knowledge of SSP gene regulation.
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Affiliation(s)
- Lisha Shen
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
- University of Chinese Academy of SciencesBeijingChina
| | - Guangbin Luo
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
- Agronomy DepartmentUniversity of FloridaGainesvilleFLUSA
| | - Yanhong Song
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
- Agronomy CollegeNational Key Laboratory of Wheat and Maize Crop ScienceCollaborative Innovation Center of Grain Crops in HenanHenan Agricultural UniversityZhengzhouChina
| | | | | | - Chi Zhang
- BGI GenomicsBGI‐ShenzhenShenzhenChina
| | - Edita Gregová
- National Agricultural and Food CentreResearch Institute of Plant ProductionPiešťanySlovakia
| | - Wenlong Yang
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
| | - Xin Li
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
| | - Jiazhu Sun
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
| | - Kehui Zhan
- Agronomy CollegeNational Key Laboratory of Wheat and Maize Crop ScienceCollaborative Innovation Center of Grain Crops in HenanHenan Agricultural UniversityZhengzhouChina
| | - Dangqun Cui
- Agronomy CollegeNational Key Laboratory of Wheat and Maize Crop ScienceCollaborative Innovation Center of Grain Crops in HenanHenan Agricultural UniversityZhengzhouChina
| | - Dongcheng Liu
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
- Advanced Biotechnology and Application Research CenterSchool of Chemistry and Biological EngineeringUniversity of Science and Technology BeijingBeijingChina
| | - Aimin Zhang
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
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Sheikholeslami Z, Mahfouzi M, Karimi M, Hejrani T, Ghiafehdavoodi M, Ghodsi M. Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum. FOOD SCI TECHNOL INT 2020; 27:413-425. [PMID: 33019815 DOI: 10.1177/1082013220961777] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
During recent years, composite bread is more popular among consumers due to its functional and nutritional properties. Among cereals, triticale has been studied, along with careful observation of its characteristics. In addition, hydrocolloids can be replaced as an appropriate resource due to a decrease in the gluten content. The present study aimed to evaluate the effect of triticale flour replacement at the levels of 0, 100, 150, and 250 g/kg, and cress seed gum at the concentrations of 0, 3, 6, and 10 g/kg on the rheological parameters of dough and physicochemical, textural, microstructural, and sensory properties of bread. Based on the results, formula including composite flour (150 g/kg triticale flour+850 g/kg wheat flour) and cress seed gum at 6 g/kg was the best formulation for improving the texture, color parameters, and general acceptance of both types of bread (Barbari and Lavash). Regarding the Iranian Barbari bread, cress seed gum increased the specific volume, porosity, and brightness, while reduced the hardness compared to the control. Besides, sensory evaluation manifested that 150 g/kg of wheat flour could be replaced with triticale flour for providing a good quality of bread. In conclusion, the addition of 150 g/kg of triticale and 6 g/kg of cress seed gum into composite flour and bread formulations had positive effects on all properties measured in both types of bread.
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Affiliation(s)
- Zahra Sheikholeslami
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran
| | - Maryam Mahfouzi
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mahdi Karimi
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran
| | - Toktam Hejrani
- Department of Food Science and Engineering, Islamic Azad University, Sabzevar, Iran
| | - Mahdi Ghiafehdavoodi
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran
| | - Masoud Ghodsi
- Seed and Plant Improvement Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran
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Su L, Yang Y, Wu J. Recombinant expression, characterization and application of maltotetraohydrolase from Pseudomonas saccharophila. J Sci Food Agric 2020; 100:3456-3464. [PMID: 32167164 DOI: 10.1002/jsfa.10381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 12/03/2019] [Accepted: 03/13/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Maltotetraohydrolase, widely used in food and medical fields, possesses the ability to hydrolyze starch to produce maltooligosaccharides with maltotetraose as the main product. It also has the potential usage in delaying bread aging. RESULTS Pseudomonas saccharophila maltotetraohydrolase was expressed in Bacillus subtilis WS11. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed obvious bands at 57 kDa (maltotetraohydrolase I) and 47 kDa (maltotetraohydrolase II). Both showed similar enzymatic properties, although the catalytic efficiency of maltotetraohydrolase I was 4.93 fold higher than that of maltotetraohydrolase II using soluble starch as substrate. In addition, the maltotetraohydrolase production was further scaled up in a 3-L fermentor, and the highest activity reached 1907 U mL-1 . Then, the recombinant maltotetraohydrolase was used to produce maltotetraose. The maltotetraose yields catalyzed by maltotetraohydrolase I and II reached 73.2% and 69.7%, respectively. Finally, when recombinant maltotetraohydrolase was used in bread-making, texture profile analysis of the bread indicated recombinant maltotetraohydrolase I exhibited a significant anti-aging effect. CONCLUSION This is the first describing high-efficient expression of P. saccharophila maltotetraohydrolase in the food safety strain B. subtilis, and the yield represented the highest level ever reported. Excellent results were also obtained with respect to the preparation of maltotetraose and delaying bread aging using the recombinant maltotetraohydrolase. The present study will help lay the foundation for the industrial production and application of maltotetraohydrolase. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lingqia Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Yanan Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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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.). J Sci Food Agric 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] [What about the content of this article? (0)] [Affiliation(s)] [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] [What about the content of this article? (0)] [Affiliation(s)] [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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Yu L, Beta T. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains. Molecules 2015; 20:15525-49. [PMID: 26343616 PMCID: PMC6331915 DOI: 10.3390/molecules200915525] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 08/10/2015] [Accepted: 08/14/2015] [Indexed: 11/22/2022] Open
Abstract
Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%). Bound phenolics slightly (p > 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p < 0.05) during 65 min fermenting and baking (16% to 27%). Their antioxidant activities followed a similar trend as observed for total phenolic content. The bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p < 0.05) decreased by 21% after mixing; however, it gradually increased to 90% of the original levels after fermenting. Baking significantly (p < 0.05) decreased TAC by 55%, resulting in the lowest value for bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p < 0.05) increased the phenolic content and antioxidant activities; however, it compromised the anthocyanin content of purple wheat bread.
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Affiliation(s)
- Lilei Yu
- Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Trust Beta
- Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
- Richardson Centre for Functional Foods & Nutraceuticals, University of Manitoba, Smartpark, Winnipeg, MB R3T 2N2, Canada.
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Choi I, Kang CS, Cheong YK, Hyun JN, Kim KJ. Substituting normal and waxy-type whole wheat flour on dough and baking properties. Prev Nutr Food Sci 2012; 17:197-202. [PMID: 24471084 PMCID: PMC3866740 DOI: 10.3746/pnf.2012.17.3.197] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2012] [Accepted: 09/12/2012] [Indexed: 11/06/2022] Open
Abstract
Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.
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Affiliation(s)
- Induck Choi
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | - Chun-Sik Kang
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | | | - Jong-Nae Hyun
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | - Kee-Jong Kim
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
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