Characteristics of Perennial Wheatgrass (<i>Thinopyrum intermedium</i>) and Refined Wheat Flour Blends: Impact on Rheological Properties

Marti, Alessandra; Qiu, Xing‐Biao; Schoenfuss, Tonya C.; Seetharaman, Koushik

doi:10.1094/cchem-01-15-0017-r

Cited by 37 publications

(79 citation statements)

References 38 publications

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“…Compared to wheat, IWG is generally higher in protein, fiber and antioxidants, but lower in total starch [2]. While higher in protein content, we found that the protein distribution/profile of IWG is considerably different than that of common wheat.…”

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confidence: 61%

The Effect of Bran Reduction on Protein Secondary Structure in Intermediate Wheatgrass (Thinopyrum intermedium) Dough

2017

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Thinopyrum intermedium, commonly known as intermediate wheatgrass (IWG) is a perennial crop that provides sustainable environmental benefits and shows a great potential to be developed as a grain crop [1]. Compared to wheat, IWG is generally higher in protein, fiber and antioxidants, but lower in total starch [2]. While higher in protein content, we found that the protein distribution/profile of IWG is considerably different than that of common wheat. The protein component in IWG consists mainly of gliadins and low molecular weight glutenins (LMWG), and is deficient in high molecular weight glutenins (HMWG), which are important for dough strength in bread applications.Fiber content in wheat flour negatively impacts gluten network formation and hence bread quality [3]. Fiber causes water redistribution in a dough system, thus altering the protein confirmation from  spiral (consecutive  turns) structure to  sheet structure [4]. This main structural change in the gluten network due to fiber presence may result in physical disruption of gas cells producing poor quality bread. The fiber content is higher in whole IWG flour than in whole wheat flour due to higher ratio of bran to endosperm [5]. It is, therefore, hypothesized that the fiber interference would have a major impact on protein network formation in IWG dough system. With the fiber interference in mind, it is essential to optimize the mixing conditions (temperature and time) along with the flour refinement for desired protein network formation, as recently shown [6] for both strong and weak common wheat flours.Therefore, the objective of this study was to determine the effect of bran reduction along with various mixing conditions on protein network formation by monitoring changes in the protein's secondary structure and state of water in IWG dough using attenuated total reflectance (ATR) fourier transform infrared (FTIR) spectroscopy.IWG grains sample was milled a Quadrumat Junior flour mill (Brabender Inc.) and bran was separated. Bran was added back to refined IWG flour at 100%, 75%, 50%, 25% and 0% of original bran content. Different flour samples were evaluated for dough strength using farinograph following the constant flour weight procedure according to AACC method 54-21.02. Dough samples were collected at different time points during mixing: dough development time (DDT), stability departure, and over-mixing at two temperatures (21°C and 30°C). The infrared spectra of the dough samples were recorded using an ATR-FTIR spectrophotometer. Spectra of reference H2O/D2O mixtures, matched to the moisture content of the dough samples, were collected and used for subtraction of water contributions in the amide I region (1600-1700 cm -1 ) of the vector-normalized spectra. The quantitative estimation of protein secondary structure in the amide I region of dough was assigned as 1620-1644 cm -1 for β-sheets, 1644-1652 cm -1 for random coil, 1652-1660 cm -1 for α-helix, and 1660-1685 cm -1 for β-turn structures.Regardless of the mixing temperature, as the level o...

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confidence: 61%

The Effect of Bran Reduction on Protein Secondary Structure in Intermediate Wheatgrass (Thinopyrum intermedium) Dough

2017

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“…Gluten aggregation was also assessed on a GlutoPeak (C. W. Brabender Instruments, South Hackensack, NJ, USA) following the procedure reported by Marti et al . (). Pasting profile was evaluated followed the method outlined by Marti et al .…”

Section: Methodsmentioning

confidence: 97%

“…Pasting profile was evaluated followed the method outlined by Marti et al . () using a Micro‐Viscoamylograph (C. W. Brabender Instruments).…”

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confidence: 99%

Compositional evaluation of perennial wheatgrass (Thinopyrum intermedium) breeding populations

Tyl

Ismail

2018

Int J of Food Sci Tech

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Summary A shift to perennial grain cultivation offers environmental benefits such as reduced soil erosion and nitrogen leaching. Recently, tremendous agronomic accomplishments have been made in domesticating perennial intermediate wheatgrass (Thinopyrum intermedium, IWG). Thirteen IWG breeding populations were evaluated for characteristics relevant to food use, including chemical composition, activity of enzymes responsible for rancidity, content of antioxidants (carotenoids and hydroxycinnamic acids) and in vitro antioxidant activity based on the 2,2‐diphenyl‐1‐picrylhydrazyl and Folin‐Ciocalteu assays. IWG populations had higher insoluble dietary fibre, protein, fat and ash, but less starch than wheat. IWG populations were deficient in high‐molecular weight glutenins yet contained appreciable amounts of gliadins. Some populations exhibited significantly lower lipase activity than wheat, and all had lower lipoxygenase activities. Most IWG populations contained higher levels of antioxidants than wheat. This work provided key phenotypic information for developing IWG lines that combine high fibre, protein and antioxidant contents with minimal rancidity development.

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“…By analyzing gluten aggregation behaviors of 19 winter wheat cultivars, Marti et al (2015a) found that T max was related to gliadin or SDS-soluble protein, whereas PT and PA were significantly associated with concentrations of glutenin macropolymer. durum) (Quayson et al 2016) and blended flours with addition of functional ingredients such as perennial wheat grass (Marti et al 2015b), kamut and millet flours (Chandi et al 2015), intermediate wheat grass flour (Thinopyrum intermedium) , and wheat germ (Marti et al 2014b). durum) (Quayson et al 2016) and blended flours with addition of functional ingredients such as perennial wheat grass (Marti et al 2015b), kamut and millet flours (Chandi et al 2015), intermediate wheat grass flour (Thinopyrum intermedium) , and wheat germ (Marti et al 2014b).…”

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Gluten Aggregation Behavior in High‐Shear‐Based GlutoPeak Test: Impact of Flour Water Absorption and Strength

Wang¹,

Dupuis²,

Fu³

2017

Cereal Chem

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Cereal Chem. 94(5):909-915Gluten aggregation behaviors of wheat flour were evaluated using a high-shear-based method with the GlutoPeak instrument and related to flour functional properties. GlutoPeak peak time (PT) and peak area (PA) were positively associated with gluten strength but negatively affected by farinograph absorption (FAB). GlutoPeak maximum torque (T max ) was highly positively (P < 0.001) correlated with FAB regardless of gluten strength. PT and PA increased with the decrease of FAB. This could result in overestimation of gluten strength owing to water absorption. To account for the impact of FAB, a new parameter GlutoPeak strength index (GSI) was introduced for predicting gluten strength. GSI was obtained by multiplying T max and PA. This arithmetic product was found to provide greater correlation (r = 0.91) with dough strength than those of PA (r = 0.84) or PT (r = 0.57) based on the analysis of 56 advanced breeding lines with wide range of FAB. Moreover, significant relationships were found between GSI and flour mixing and baking properties. Using 8 g of flour and with a test time of less than 10 min, the GlutoPeak instrument shows great potential as a rapid tool for gluten strength selection. † Corresponding author. Phone: 1.204.984.5605.

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Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties

Cited by 37 publications

References 38 publications

The Effect of Bran Reduction on Protein Secondary Structure in Intermediate Wheatgrass (Thinopyrum intermedium) Dough

The Effect of Bran Reduction on Protein Secondary Structure in Intermediate Wheatgrass (Thinopyrum intermedium) Dough

Compositional evaluation of perennial wheatgrass (Thinopyrum intermedium) breeding populations

Gluten Aggregation Behavior in High‐Shear‐Based GlutoPeak Test: Impact of Flour Water Absorption and Strength

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