Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing

Tosi, Paola; He, Jibin; Lovegrove, Alison; Gonzáles-Thuillier, Irene; Penson, Simon; Shewry, Peter R.

doi:10.1016/j.tifs.2018.09.027

Cited by 34 publications

(34 citation statements)

References 34 publications

(50 reference statements)

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“…White flour consists of just the starchy endosperm, which comprises mainly starch and protein (~80% and 10%, respectively). Fibre, vitamins, minerals and other bioactives are mostly concentrated in the bran (and particularly in the aleurone component), and therefore, nutrient composition varies with the extraction rate of the grain (Mitchell & Shewry 2015; Shewry 2016; Tosi et al 2018; Aslam et al 2018). Wholemeal is a 100% extraction‐rate flour, whereas brown flour contains about 85% of the grain (some bran and germ have been removed) and white flour between 75% and 80% extraction (European Flour Millers 2020; Flour Advisory Bureau 2020).…”

Section: Nutritional Composition and Contribution Of Bread To Uk Dietsmentioning

confidence: 99%

The role of bread in the UK diet: An update

Lockyer

Spiro

2020

Nutrition Bulletin

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Bread has been a widely consumed traditional staple food in the UK for centuries, although there has been a decrease in consumption over the past 50 years. This may reflect the increased availability and popularity of other starchy foods such as pasta and rice and potentially negative misconceptions around bread and health (e.g. weight gain and gastrointestinal symptoms). On average, in the UK, bread provides 11-12% of energy, 16-20% of carbohydrate, 10-12% of protein and 17-21% of fibre intakes across all age groups and is a key contributor to micronutrient intakes (9-14% of folate, 15-17% of iron, 12-17% of calcium, 12-13% of magnesium and 10-11% of zinc). White bread is the largest contributor to salt intakes in the UK, though average salt content has been declining, largely as a result of the government reformulation programme with the food industry, including the setting of salt reduction targets. The mandatory fortification of flour with folic acid, a strategy used successfully in >60 other countries as a means of reducing neural tube defects (NTDs), is currently being considered and may be an important public health initiative. The variety of fibre types in bread such as arabinoxylan, oligosaccharides and resistant starch, as well as other bioactives including polyphenols, are an area of emerging interest in relation to nutrition and health. This paper gives an overview of the current contribution of bread to nutrient intakes and considers trends which may change the role of bread in our diet going forward.

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Section: Nutritional Composition and Contribution Of Bread To Uk Dietsmentioning

confidence: 99%

The role of bread in the UK diet: An update

Lockyer

Spiro

2020

Nutrition Bulletin

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“…In addition to proteins, gradients in other components also occur across the mature wheat grain, including arabinoxylan and β-glucan, lipids, and starch (reviewed by Tosi et al). 9 Due to the asymmetric nature of the mature wheat grain, with a pronounced ventral groove, it is not possible to study longitudinal gradients using single sections. One approach is to integrate data from serial sections, as described for cell wall polymers in developing wheat grain using MALDI-MS imaging 35 and hordein accumulation in developing barley grain.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat

Shi

Wang

Wan

et al. 2019

J. Agric. Food Chem.

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The output can be accessed at: https://repository.rothamsted.ac.uk/item/8wy20/gradients-of-gluten-proteins-and-freeamino-acids-along-the-longitudinal-axis-of-the-developing-caryopsis-of-bread-wheat.ABSTRACT: Gradients in the contents and compositions of gluten proteins and free amino acids and the expression levels of gluten protein genes in developing wheat caryopses were determined by dividing the caryopsis into three longitudinal sections, namely, proximal (En1), middle (En2), and distal (En3) to embryo. The total gluten protein content was lower in En1 than in En2 and En3, with decreasing proportions of HMW-GS, LMW GS, and α/βand γ-gliadins and increasing proportions of ωgliadins. These differences were associated with the abundances of gluten protein transcripts. Gradients in the proportions of the gluten protein polymers which affect dough processing quality also occurred, but not in total free amino acids. Microscopy showed that the lower gluten protein content in En1 may have resulted, at least in part, from the presence of modified cells in the dorsal part of En1, but the reasons for the differences in composition are not known.

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“…El contenido de proteína se incrementa del centro del grano hacia la capa aleurona (Tosi et. al., 2011;Tosi et. al., 2018).…”

Section: Introductionunclassified

Calidad proteica en las fracciones de molienda de rodillos de trigo (T. aestivum) a nivel comercial

Chávez

2020

BIOTECNIA

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Las proteinas en la harina de trigo juegan un papel muy importante en la funcionalidad y calidad de sus productos, por lo que es importante conocer como se segregan en las diferentes corrientes de la molienda de rodillos. Se analizaron 23 corrientes de harinas de trigo (T. aestivum) de un sistema de molienda comercial. Se utilizó SDS-PAGE para estudiar a las subunidades de gluteninas y las subclases de gliadinas, encontrándose diferencias en la composición de las gliadinas omega. Se cuantificaron la proteina total (PT) y proteina polimérica insoluble (PPI), encontrandose variación de 11.56 a 18.41 % (bs) y 5.32 a 10.54 % (bs). Se usó (SE-HPLC) para estudiar las fracciones: proteina polimérica soluble (PPS), gliadinas, albuminas y globulinas, observándose diferencias en el patrón de separación y en las cantidad presente en las harinas. Además, se analizó la funcionalidad de las harinas con la prueba de sedimentación, obteniendo valores de 4.9 a 41 ml. Las diferencias en cantidades encontradas son en parte información confirmatoria; sin embargo, diferencias en composición, especialmente la relacionada con omega gliadinas son contribución del presente trabajo.

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Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing

Cited by 34 publications

References 34 publications

The role of bread in the UK diet: An update

The role of bread in the UK diet: An update

Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat

Calidad proteica en las fracciones de molienda de rodillos de trigo (T. aestivum) a nivel comercial

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