20The effects of organic vs. conventional farming practices on wheat functional and 21 nutritional characteristics were compared. Soft white winter wheat and hard red spring wheat 22 were obtained from multi-year replicated field plots near Pullman, Washington and Bozeman, 23Montana. Test weight, kernel weight, and kernel diameter tended to be greater in both soft 24 and hard organic wheat than in conventional wheat in the Pullman studies. Phenolic content 25 and total antioxidant capacity tended to be lower in organic than in conventional wheat. Flour 26 ash, P, and Mg contents in whole wheat flour varied in parallel among cropping systems but 27 levels were not consistently associated with either organic or conventional cropping systems. 28Protein content of whole wheat and refined flours were similar in organic and conventional 29 wheat from Pullman when fertility levels were similar. Higher fertility was associated with 30 higher protein content in both organic and conventional cropping systems. Soft wheat flour 31 from a low fertility organic cropping system had lower sodium carbonate, lactic acid and 32 sucrose solvent retention capacities, lower protein, and greater cookie diameter and cake 33 volume than soft wheat flour from the higher fertility organic and conventional cropping 34 systems; the change in end-product quality was significant in one out of two crop years. In 35 the Bozeman hard wheat studies, higher fertility in both organic and conventional cropping 36 systems tended to increase protein and bread loaf volume. Results indicated that neither 37 organic nor conventional cropping systems were associated with substantially improved 38 mineral and antioxidant nutritional properties, and end-use quality of wheat was more 39 strongly associated with fertility level than with organic vs. conventional cropping systems. 40 41

Background and objectives Hard red wheat bran and hard white wheat bran were prehydrated and treated with cellulase, xylanase, or cellulase + xylanase to mitigate the adverse effects of bran on the bread‐baking quality of whole wheat meals. Findings The hydration of bran with cellulase increased its soluble sugar content and decreased its soluble and insoluble fiber contents. Bran hydration with cellulase + xylanase was more effective at increasing soluble sugar and lowering insoluble fiber, indicating more extensive degradation of cell wall materials. The compositional changes of bran induced by hydration with cellulase or cellulase + xylanase affected the starch pasting and dough mixing properties of the flour–bran blends, showing delayed/inhibited starch gelatinization and decreased water absorption during dough development. A higher loaf volume was observed in bread containing bran hydrated with a low dose of xylanase or cellulase + xylanase in hard red wheat and in bread containing bran hydrated with low‐dose xylanase in hard white wheat. Conclusions The prehydration of wheat bran with enzymes could effectively improve the baking quality of whole wheat meals prepared from flour–bran blends by inducing changes in the composition of bran and subsequently in the physicochemical properties of starch and gluten. Significance and novelty The prehydration of wheat bran with enzymes can be an effective approach for enhancing whole wheat bread processing.

15The influence of added phytate on dough properties and bread baking quality was 16 studied to determine the role of phytate in the impaired functional properties of whole grain 17 wheat flour for baking bread. Phytate addition to refined flour at a 1% level substantially 18 increased mixograph mixing time, generally increased mixograph water absorption, and 19 reduced the SDS-unextractable protein content of dough before and after fermentation as well 20 as the loaf volume of bread. The added phytate also shifted unextractable glutenins toward a 21 lower molecular weight form and increased the iron-chelating activity of dough. It appears 22 that phytate negatively affects gluten development and loaf volume by chelating iron and/or 23 binding glutenins, and consequently interfering with the oxidative cross-linking of glutenin 24 molecules during dough mixing. Phytate could be at least partially responsible for the weak 25 gluten network and decreased loaf volume of whole wheat flour bread as compared to refined 26 flour bread. 27 28 KEYWORDS: phytate, chelating capacity, dough property, bread quality 29 3 Introduction 30Phytic acid (referred to here as phytate or IP6) is myo-inositol hexakisphosphate. 31Phytate constitutes 1 to 2% of whole wheat by weight, is primarily located in the aleurone 32 layer, and serves as a storage form of phosphorus (Harland and Morris, 1995). Phytate is 33 negatively charged with six phosphate groups extending from a central inositol ring structure, 34 enabling them to complex with positively charged molecules (Feil, 2001). Phytate is naturally 35 complexed with divalent cationic minerals and proteins, and this complex formation depends 36 on pH and concentration (Cheryan, 1980; Harland and Morris, 1995). The pKa values of 37 twelve exchangeable hydrogen atoms on phytate range from 1.9 to 9.5, thus the formation of 38 complexes between phytate and positively charged molecules (minerals and proteins) is 39 possible in a broad pH range (Evans et al., 1982). The chelating ability of phytate for divalent 40 mineral cations can decrease mineral absorption and availability, leading to nutrient 41 deficiencies in humans, but the iron chelating capacity of phytate inhibits iron-catalyzed 42 hydroxyl radical formation and as such suppresses lipid peroxidation; thus, phytate also has 43 potential nutritional benefits as an antioxidant (Kumar et al., 2010). In addition, phytate binds 44 with proteins at both low and high pH values (Kumar et al., 2010). At low pH, negatively 45 charged phytate can complex with positively charged amino acids on proteins, and at higher 46 pH, complex formation of negatively charged phytate and proteins can be mediated by 47 multivalent cations such as calcium and magnesium (Cheryan, 1980). The phytate-protein 48 complexes modify protein structure causing aggregation of protein molecules around phytate, 49 thus resulting in decreased protein solubility, enzymatic activity and proteolytic digestibility 50 (Cheryan, 1980; Schlemmer et al., 2009). Thus phytate has...

Cereal Chem. 92(3):332-338The effects of no-till versus conventional farming practices were evaluated on soft wheat functional and nutritional characteristics, including kernel physical properties, whole wheat composition, antioxidant activity, and end-product quality. Soft white winter wheat cultivar ORCF 102 was evaluated over a two-year period from three long-term replicated no-till versus conventional tillage studies in Oregon. Wheat from the no-till cropping systems generally had greater test weight, kernel diameter, and kernel weight and had softer kernels compared with wheat from the conventional tillage systems. Compared with the conventional systems, no-till whole wheat flour had lower protein and SDS sedimentation volume. Ash content as well as most minerals measured (calcium, copper, iron, magnesium, and zinc), except for manganese and phosphorus, were generally slightly lower in no-till than in conventional wheat. Whole wheat flour from the no-till cropping systems generally had slightly lower total phenolic content and total antioxidant capacity. Milling properties, including flour yield, break flour yield, and mill score, were not affected by tillage systems. Refined flour from no-till systems had lower protein, SDS sedimentation volume, and lactic acid and sucrose solvent retention capacities compared with flour from conventional tillage. No-till wheat generally had greater sugar-snap cookie diameter than conventionally tilled wheat. In conclusion, no-till soft white winter wheat generally had slightly reduced nutritional properties (protein, ash, most minerals, and total antioxidant content) compared with wheat from conventionally tilled systems, and it had equivalent or sometimes superior functional properties for baking cookie-type products. † Corresponding

Cereal Chem. 94(5):834-839The effect of bran prehydration on the composition and bread-baking quality was determined using bran and flour of two wheat varieties. Bran was hydrated in sodium acetate buffer (50mM, pH 5.3) to 50% moisture at 25 or 55°C for 1.5 or 12 h. The soluble sugar content in bran increased with prehydration. Decreases in phytate and soluble fiber were observed in prehydrated bran, but insoluble fiber was not affected by prehydration. Likewise, free phenolic content decreased, and there was little change in the content of bound phenolics in prehydrated bran. The compositional changes were greater in the bran prehydrated at 55 than at 25°C, and for 12 than for 1.5 h. Addition of prehydrated bran delayed dough development of bran and flour blends and slightly increased water absorption of dough. A higher loaf volume of fresh bread and lower crumb firmness of bread stored for 10 days were observed in bread containing bran prehydrated at 25°C than in bread containing nonhydrated bran or bran prehydrated at 55°C. The prehydration of bran at 25°C before being incorporated into refined flour for dough mixing improved bread quality by altering bran compositional properties, allowing enough water to be absorbed by fibrous materials in the bran and preventing water competition among dough constituents.