Alpha‐amylase and bread properties

Chamberlain, N. H.; Collins, Tony; McDermott, E. E.

doi:10.1111/j.1365-2621.1981.tb01004.x

Cited by 30 publications

(9 citation statements)

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“…The lack of available water usually limits grain yield but gives high protein grain. Low falling numbers are associated with excessive alpha amylase which is associated with negative effects on bread crumb texture and crust color (Chamberlain, Collins, & McDermott, 1981). High grain protein is useful for bread making because the proteins allow the dough to stretch and capture the CO 2 produced from yeast during the dough proofing.…”

Section: Introductionmentioning

confidence: 99%

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The impact of the Rht‐B1b, Rht‐D1b, and Rht‐8 wheat semi‐dwarfing genes on flour milling, baking, and micronutrients

et al. 2018

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Background and objectives: The introduction of the semi-dwarfing Reduced Height (Rht) genes in wheat led to dramatic yield increases. The two most common forms of the gene, Rht-B1b and Rht-D1b have been widely incorporated into wheat varieties. However, despite their agronomic benefits and prevalence in modern wheat cultivars, much less is known regarding their impact on end-use quality and nutrition. For this study, we compared near-isogenic lines (NILs) carrying either Rht-B1b, Rht-D1b, Rht-8 or no semi-dwarfing alleles. Findings: Our agronomic results agreed with previous studies; we observed a 25% height reduction, 13% yield increase, and a 2% decrease in grain protein content in the semi-dwarf NILs. However, despite the decreased protein content, the Rht-B1b/Rht-D1b NILs had increased bake mixing time (33%), but reduced loaf volume (7%). We also observed that although the semi-dwarfing alleles decreased kernel weight by 15%, they were associated with a 2% increase in flour yield. Flours prepared from the semi-dwarf NILs had decreased Zinc, Iron, and Manganese while having increased levels of Potassium and Calcium. Conclusions: These findings demonstrate that while Rht-B1b/Rht-D1b negatively impact kernel size and protein content they positively impact flour yield and dough mixing strength. Significance and novelty: The most common wheat semi-dwarf alleles decrease kernel size, protein, and micronutrient content while increasing flour yield. K E Y W O R D Sbread making, end-use quality, nutrition, Rht, wheat

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Section: Introductionmentioning

confidence: 99%

“…It is a measurement of alpha-amylase activity. Low falling numbers are associated with excessive alpha amylase which is associated with negative effects on bread crumb texture and crust color (Chamberlain, Collins, & McDermott, 1981).…”

Section: Introductionmentioning

confidence: 99%

The impact of the Rht‐B1b, Rht‐D1b, and Rht‐8 wheat semi‐dwarfing genes on flour milling, baking, and micronutrients

et al. 2018

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“…The MF addition to flour increases gas production in the dough, improves crust colour formation and flavour profile of product and provides a better crumb moisture retention. Malt a-amylases are necessary for optimal yeast growth and gas production (Chamberlain et al, 1981;Hrusˇkova´et al, 2003).…”

Section: Introductionmentioning

confidence: 98%

The effects of different materials as dough improvers for organic whole wheat bread

Boz¹,

Karaoğlu

Kotancılar

et al. 2010

International Journal of Food Science &Amp; Technology

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In this research, the effects of different materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%) and malt flour (2%), and their combinations on the quality of organic whole wheat flour were investigated. The highest maximum resistance value was obtained in the treatment containing 0.5% cephalaria and 2.5% rosehip. The addition of malt flour and vital gluten significantly increased the extensibility value. Although rosehip, cephalaria and vital gluten generally increased the dough energy, malt flour decreased the dough energy when compared to the control. The combination of 0.5% cephalaria and 2.5% rosehip significantly decreased the adhesion and stringiness of dough. Data showed that dough rheological characteristics of organic whole wheat flour could be improved with the addition of different materials such as malt flour, cephalaria, rosehip and vital gluten.

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“…It has been reported that addition of α-amylase improves dough-handling properties, increases loaf volume and shelf life of bread [145][146][147] . It is generally believed that α-amylases may affect dough properties in three ways, namely, by the formation of sugars that can be fermented by yeast, by the break down of the damaged-starch fraction, and by the formation of dextrins.…”

Section: α-Amylasesmentioning

confidence: 99%

Effect of Pentosans on Gluten Formation and Properties

Wang¹,

Vliet²,

Hamer³

2004

Gluten Proteins

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The gluten protein polymeric network plays a pivotal role in determining the end-use quality of wheat in many food products. The properties of this polymeric network are strongly affected by wheat flour composition (protein, starch and pentosans etc.), ingredients (i.e. salt, fat), processing aids (i.e. enzymes) and process parameters (mixing time, mixing water, temperature). Although the content of pentosans, usually divided into water unextractable solids (WUS) and water extractable pentosans (WEP) in wheat flour is low (1-2%w/w), these polymers play an important role in gluten formation and properties. Unravelling the underlying relationships and understanding the effect of pentosans on gluten network formation is, therefore, of extreme importance. The aim of this thesis is to clarify the mechanism of action of pentosans on gluten formation and properties. The study was greatly facilitated by the use of a miniaturized set-up for gluten-starch separation. This allowed us to systematically study the effect of pentosans on gluten formation and properties.The results show that both WUS and WEP affect gluten yield, composition and properties in a similar fashion. Pretreatment of WUS and WEP with xylanase did not remove the negative effect on gluten yield, but addition of xylanase or ferulic acid (FA) during gluten extraction did. Added pentosans hinder gluten agglomeration even if they are only present during the dough dilution phase. This is only partly related to a viscosity effect. FA related interactions are more important here. Both act on the ability of glutenin macropolymer (GMP) particles to form gluten, affecting both gluten yield and gluten rheological properties. We propose that pentosans interfere with gluten formation in both an indirect and a direct way. The indirect effect is related to water availability. The direct effect is related to an interaction between pentosans and gluten in which FA plays an important role.The interference of WUS or WEP with gluten formation caused an incomplete aggregation of gluten protein, which was reflected in a larger average GMP particle size and a smaller tendency of these particles to aggregate. If xylanase or FA were added, aggregation was more complete, which was reflected in a smaller average GMP particle size and a larger tendency of these particles to aggregate. Now, also smaller GMP particles were recovered. The same trend was found with three wheat cultivars of very different qualities. Based on our results, we propose a possible explanation for the effect of pentosans on gluten formation and properties. Both a physical effect and a chemical effect are involved. The physical effect is related to viscosity and likely also depletion attraction between protein particles. The chemical effect is related to FA and 'controls' the tendency of the particles to aggregate and hence also gluten yield. In our explanation pentosans do not so much affect the growth of these particles directly after mixing, but hinder the further agglomeration of especially smaller...

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Alpha‐amylase and bread properties

Cited by 30 publications

References 1 publication

The impact of the Rht‐B1b, Rht‐D1b, and Rht‐8 wheat semi‐dwarfing genes on flour milling, baking, and micronutrients

The impact of the Rht‐B1b, Rht‐D1b, and Rht‐8 wheat semi‐dwarfing genes on flour milling, baking, and micronutrients

The effects of different materials as dough improvers for organic whole wheat bread

Effect of Pentosans on Gluten Formation and Properties

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