A closer look at the bread making process and the quality of bread as a function of the degree of preharvest sprouting of wheat ( Triticum aestivum )

Olaerts, Heleen; Vandekerckhove, Laurence; Courtin, Christophe M.

doi:10.1016/j.jcs.2018.03.004

Cited by 32 publications

(42 citation statements)

References 17 publications

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“…The weakening effect of controlled laboratory sprouting on dough strength has also been reported by other researchers (Barbeau, Griffey, & Yan, ; Ichinose et al., ; Lukow & Bushuk, ; Simsek et al., ) as a reduction in sodium dodecyl sulfate sedimentation volume, indicating a disruption of the polymeric protein network or a change in starch‐protein interactions. A decreased tolerance to overmixing, that is, increased MTI values, of dough made with field‐sprouted wheat was also detected (Olaerts et al., ). Hence, intrinsic gluten properties are affected during processing by the increased peptidase activity in these flour samples.…”

Section: Technological Functionality Of Sprouted Wheatmentioning

confidence: 93%

“…The quality of end products made with sprouted wheat flour is greatly reduced which is generally attributed to the elevated hydrolytic enzyme activities. For example, flour from sprouted wheat produces dough that is difficult to handle, and bread with a darker crust color, a sticky crumb texture, and a poor sliceability (Ibrahim & D'Appolonia, ; Lorenz et al., ; Lukow & Bushuk, ; Olaerts, Vandekerckhove, & Courtin, ; cf. infra ).…”

Section: Technological Functionality Of Sprouted Wheatmentioning

confidence: 99%

“…In these studies, the impaired quality of bread made with flour from sprouted wheat is attributed to increased levels of α‐amylases and peptidases. The contribution of increased levels of endoxylanases during bread making is, however, mostly neglected in literature on PHS (Olaerts et al., ).…”

Section: Technological Functionality Of Sprouted Wheatmentioning

confidence: 99%

“…Although small and controlled levels of enzymes, such as the ones that are routinely used in industry, are generally beneficial for the quality of bread (Courtin & Delcour, ; Goesaert et al., ), excessive levels are quite often detrimental. The use of flour from controlled‐sprouted and severely field‐sprouted wheat leads to sticky doughs which are difficult to handle (Lorenz et al., ; Moot & Every, ; Olaerts et al., ). As the intrinsic properties of starch and proteins in flour derived from field‐sprouted wheat are not changed to a measureable extent during PHS (Kulp et al., ; Olaerts et al., ), the impaired dough manageability when field‐sprouted wheat is used must be caused by the vast increase in hydrolytic enzymes (Olaerts et al., ).…”

Section: Technological Functionality Of Sprouted Wheatmentioning

confidence: 99%

“…The use of flour from controlled‐sprouted and severely field‐sprouted wheat leads to sticky doughs which are difficult to handle (Lorenz et al., ; Moot & Every, ; Olaerts et al., ). As the intrinsic properties of starch and proteins in flour derived from field‐sprouted wheat are not changed to a measureable extent during PHS (Kulp et al., ; Olaerts et al., ), the impaired dough manageability when field‐sprouted wheat is used must be caused by the vast increase in hydrolytic enzymes (Olaerts et al., ). It was previously believed that high levels of α‐amylases extensively degrade damaged starch during dough mixing and fermentation, generating high levels of sugars and dextrins, and releasing water that was previously bound by the starch (Ibrahim & D'Appolonia, ; MacArthur et al., ).…”

Section: Technological Functionality Of Sprouted Wheatmentioning

confidence: 99%

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Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review

Olaerts

Courtin

2018

Comp Rev Food Sci Food Safe

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The cereal-based food industry faces the challenge to produce food of high and uniform quality to meet consumer demands. However, adverse weather conditions, including prolonged and repeated rainfall, before harvest time evoke germination of the kernels in the ear of the parent plant, which is known as preharvest sprouting (PHS). PHS results in the production of several hydrolytic enzymes in the kernel, which decreases the technological quality of wheat and causes problems during processing of the flour into cereal-based products. Therefore, wheat that is severely sprouted in the field is less suitable for products for human consumption, and is often discounted to animal feed. Up till now, most knowledge on PHS is obtained by research on laboratory-sprouted wheat as a proxy for field-sprouted wheat. Knowledge on PHS in the field itself is more scarce. This review gives a comprehensive overview of the recent findings on PHS of wheat in the field, compared to knowledge on controlled sprouting. The physiological and functional changes occurring in wheat during PHS and their impact on wheat and bread quality are discussed. This review provides a useful background for further research concerning the potential of field-sprouted wheat to be used as raw material in the food industry.

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Section: Technological Functionality Of Sprouted Wheatmentioning

confidence: 93%

Section: Technological Functionality Of Sprouted Wheatmentioning

confidence: 99%

Section: Technological Functionality Of Sprouted Wheatmentioning

confidence: 99%

Section: Technological Functionality Of Sprouted Wheatmentioning

confidence: 99%

Section: Technological Functionality Of Sprouted Wheatmentioning

confidence: 99%

See 3 more Smart Citations

Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review

Olaerts

Courtin

2018

Comp Rev Food Sci Food Safe

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Impacts of weathering/preharvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products

2022

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Background and Objectives: Preharvest sprouting (PHSing) of wheat induces more heterogeneous germination in the field than in a controlled laboratory setting, but the former phenomenon has not been studied extensively to date. In the present study, the impacts of field-weathering (FWing)/PHSing in soft wheats on resulting flour quality and baking performance, for soft wheat-based baked products, were explored for twelve soft wheat cultivars.Findings: FWing/PHSing in soft wheats significantly affected test weight, break flour yield, falling number, α-amylase activity, and solvent retention capacity. Starch-pasting profiles for flour samples with different wheat harvest times appeared to potentially show four groups of behavior. However, the impacts of FWing/PHSing in the wheats studied were negligible on the resulting baking performance of pancakes, cookies, and crackers, but were dramatic for Japanese-type sponge cake.Conclusions: Effects of FWing/PHSing in soft wheats on resulting wheat and flour quality, milling performance, and baking performance were confirmed. The set of tested flours in the study, milled from field-weathered (FWed)/PH sprouted (Sed) soft wheat grains, exhibited four groups of behavior in starchpasting profiles, which varied significantly with wheat genotype.Significance and Novelty: A comprehensive study of FWed/PHSed soft wheats, conducted to cover different wheat genotypes and different types of baked products, is reported here for the first time.

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Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities

Liu,

Xu,

Zhang

et al. 2024

Cereal Chem

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Background and ObjectiveThere is a growing interest in incorporating whole grain highland barley (HB) to wheat bread for improving nutrients and potential health benefits. However, the qualities and sensory properties of whole grain‐based bread were reduced compared to refined wheat‐based bread due to the strong water absorption and large particle size of dietary fiber in whole grain. Therefore, ultra‐fine ground whole grain HB partially substituted 5%–40% wheat flour to make bread, and the relevant dough properties and bread qualities were studied.FindingsThe increased addition of ultra‐fine ground whole grain HB from 5% to 40% to wheat increased dough development time, whereas, decreased dough stability time, elasticity, pH, G′ modulus, and G″ modulus. The increased substitution of ultra‐fine ground whole grain HB to wheat further reduced the specific volume, cohesiveness, elasticity, and resilience of bread, whereas, increased the hardness, adhesiveness, and chewiness of bread.ConclusionsThe partial substitution of wheat with ultra‐fine ground whole grain HB from 5% to 40% wheat significantly affected wheat‐HB dough properties and resultant bread qualities mainly due to weakened gluten networking.Significance and NoveltyThe 5%–10% substitution of wheat by ultra‐fine ground whole grain HB showed the optimum dough properties and bread qualities compared to other treatments, which substituted 20%–40% wheat flour.

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A closer look at the bread making process and the quality of bread as a function of the degree of preharvest sprouting of wheat ( Triticum aestivum )

Cited by 32 publications

References 17 publications

Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review

Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review

Impacts of weathering/preharvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products

Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities

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