Discrimination of the quality of Brazilian wheat genotypes and their use as whole-grains in human nutrition

Silveira, Miriã Miranda da; Dittgen, Caroline Lambrecht; Batista, Cristian de Souza; Biduski, Bárbara; Gutkoski, Luiz Carlos; Vanier, Nathan Levien

doi:10.1016/j.foodchem.2019.126074

Cited by 6 publications

(3 citation statements)

References 27 publications

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“…Two distinct groups were noticed: the first exhibited less than 60% of starch hydrolysis and the second showed more than 70% of starch hydrolysis. [17] Modification can change the native starch properties and enhance and extend its applications. [1,5,18,19] Physical modifications are an environmentally friendly approach [5] and are commonly based on moisture and temperature combinations, such as annealing.…”

Section: Introductionmentioning

confidence: 99%

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Starches Properties from Soft, Medium‐Hard, and Hard Brazilian Wheat upon Annealing

et al. 2022

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Wheat kernel hardness is influenced by starch and protein association into the wheat grain. Therefore, starch properties may differ and result in different properties after physical modification. Starches isolated from hard, medium-hard, and soft Brazilian wheat are modified by annealing and evaluated by physicochemical, pasting and thermal properties, and crystallinity. Soft and hard wheat starches have the highest amylose content and are not influenced by annealing treatment. Relative crystallinity is higher in medium-hard wheat starch due to the lowest amylose content. However, it is not influenced by annealing treatment. In contrast, soft and hard wheat starches increase the relative crystallinity after annealing. Moreover, annealing reduces the pasting properties profile of all starches by decreasing viscosity (peak and final), breakdown, and setback; consequently, gel texture is also reduced. A decrease in swelling power is also noticed after annealing treatment. Wheat kernel hardness has influenced into properties of both native and annealed starches.

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Section: Introductionmentioning

confidence: 99%

“…Two distinct groups were noticed: the first exhibited less than 60% of starch hydrolysis and the second showed more than 70% of starch hydrolysis. [ 17 ]…”

Section: Introductionmentioning

confidence: 99%

Starches Properties from Soft, Medium‐Hard, and Hard Brazilian Wheat upon Annealing

et al. 2022

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“…Silveira et al (2020) evaluated the effect of 13 genotypes (Ametista, BRS 331, BRS Parrudo, CD 1303, FPS Certero, Marfim, ORS Vintecinco, TBIO Iguaçu, TBIO Mestre, TBIO Sintonia, TBIO Sinuelo, TBIO Sossego and TBIO Toruk) grown in the state of Rio Grande do Sul, on the technological properties, hectolitre weight, thousandgrain weight and colorimetric profile of raw and cooked grains. The results obtained for the hectolitre weight analysis showed that this parameter varied from 73.75 kg/hL for the TBIO Sintonia genotype to 79.83 kg/hL for the CD 1303 genotype.…”

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confidence: 99%

Influence of genotype, environment and post-harvest processing on quality of wheat grain (Triticum aestivum) – a review

Rodrigues,

Cañizares,

Meza

et al. 2024

OLEL

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Wheat has been gaining ground and increasing its visibility due to its unique composition and the amount of bioactive compounds that are beneficial to human health. It has now been proven that the genotype and the growing environment have a major influence on the grain's technological properties, as well as on the bakery properties, which is the largest sector in which wheat is used. With a high demand for production, it is also important to take into account the management during the drying and storage process, so that there are no significant losses of bioactive compounds and dry mass of the grain. The aim of this study was therefore to cover the latest research about the influence of genotype, environment and processing on the bioactive compounds, technological and baking properties of wheat grains.

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Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities

et al. 2023

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Discrimination of the quality of Brazilian wheat genotypes and their use as whole-grains in human nutrition

Cited by 6 publications

References 27 publications

Starches Properties from Soft, Medium‐Hard, and Hard Brazilian Wheat upon Annealing

Starches Properties from Soft, Medium‐Hard, and Hard Brazilian Wheat upon Annealing

Influence of genotype, environment and post-harvest processing on quality of wheat grain (Triticum aestivum) – a review

Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities

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