Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network

Yazar, Gamze; Kokini, Jozef L.; Smith, Brennan

doi:10.1016/j.foodchem.2021.130729

Cited by 15 publications

(21 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, endogenous lipids in vital wheat gluten were found to affect the affinity of gluten proteins to water and the thermal characteristics of the dough, thus, influencing the quality of baked products. In fact, a higher water affinity and a lower denaturation temperature can lead to high-quality bakery products . The up-regulation of glycolipids and glycerophospholipids (57 and 37% for Svevo 2020 and Svevo 2021 samples, respectively) obtained by using the combined CHAR_Micosat_F1 treatment could be considered as a first step to produce higher quality flour for the production of bakery products.…”

Section: Resultsmentioning

confidence: 99%

“…In fact, a higher water affinity and a lower denaturation temperature can lead to high-quality bakery products. 53 The up-regulation of glycolipids and glycerophospholipids (57 and 37% for Svevo 2020 and Svevo 2021 samples, respectively) obtained by using the combined CHAR_Micosat_F1 treatment could be considered as a first step to produce higher quality flour for the production of bakery products. As already observed by Bernardo et al, 49 carbohydrates were generally down-regulated accounting for 45 and 50% when CHAR_Micosat_F1 was applied, whereas the use of Micosat_F1 resulted in a decrease of 27 and 38% for 2020 and 2021, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…In fact, a higher water affinity and a lower denaturation temperature can lead to high-quality bakery products. 53 The up-regulation of glycolipids and glycerophospholipids (57 and 37% for Svevo 2020 and Svevo 2021 samples, respectively) obtained by using the combined CHAR_Micosat_F1 treatment could be considered as a first step to produce higher quality flour for the production of Similarly, amylopectin, methyl-2-alfa-L-fucopyranosyl-β-D-galactoside, and neokestose were expressed at low levels in Svevo 2021 samples. This could be ascribed to the use of these carbohydrates as an additional supply of C to mycorrhizal fungi.…”

Section: Metabolomic Profilingmentioning

confidence: 99%

See 2 more Smart Citations

Ultra-high Performance Liquid Chromatography–Ion Mobility–High-Resolution Mass Spectrometry to Evaluate the Metabolomic Response of Durum Wheat to Sustainable Treatments

Riboni,

Bianchi,

Mattarozzi

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

Sustainable agriculture aims at achieving a healthy food production while reducing the use of fertilizers and greenhouse gas emissions using biostimulants and soil amendments. Untargeted metabolomics by ultra-high performance liquid chromatography–ion mobility–high-resolution mass spectrometry, operating in a high-definition MSE mode, was applied to investigate the metabolome of durum wheat in response to sustainable treatments, i.e., the addition of biochar, commercial plant growth promoting microbes, and their combination. Partial least squares-discriminant analysis provided a good discrimination among treatments with sensitivity, specificity, and a non-error rate close to 1. A total of 88 and 45 discriminant compounds having biological, nutritional, and technological implications were tentatively identified in samples grown in 2020 and 2021. The addition of biochar-biostimulants produced the highest up-regulation of lipids and flavonoids, with the glycolipid desaturation being the most impacted pathway, whereas carbohydrates were mostly down-regulated. The findings achieved suggest the safe use of the combined biochar-biostimulant treatment for sustainable wheat cultivation.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…In fact, a higher water affinity and a lower denaturation temperature can lead to high-quality bakery products. 53 The up-regulation of glycolipids and glycerophospholipids (57 and 37% for Svevo 2020 and Svevo 2021 samples, respectively) obtained by using the combined CHAR_Micosat_F1 treatment could be considered as a first step to produce higher quality flour for the production of Similarly, amylopectin, methyl-2-alfa-L-fucopyranosyl-β-D-galactoside, and neokestose were expressed at low levels in Svevo 2021 samples. This could be ascribed to the use of these carbohydrates as an additional supply of C to mycorrhizal fungi.…”

Section: Metabolomic Profilingmentioning

confidence: 99%

See 1 more Smart Citation

Ultra-high Performance Liquid Chromatography–Ion Mobility–High-Resolution Mass Spectrometry to Evaluate the Metabolomic Response of Durum Wheat to Sustainable Treatments

Riboni,

Bianchi,

Mattarozzi

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…The liberated SDF (Section 3.2) could scramble with gluten‐starch for water, delaying dough development and interrupting its continuity. Lipids loss (Section 3.4) does not only favor the affinity of gluten for water but also prompt its cross‐linking into a high‐density network (Yazar et al., 2022). Hydroxyls of phenolics tend to form cross links with carbonyls of protein, which enhances the polymerization degree of large‐Mw gluten (Han et al., 2020).…”

Section: Effect Of or On Property Of Dough And Battermentioning

confidence: 99%

Effect of oven roasting on major chemical components in cereals and its modulation on flour‐based products quality

Liu

Wang

Liu

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

Oven roasting (OR) could induce hierarchical structural changes in starch, which is fundamental for altering the pasting and hydration properties of cereal flour. OR makes proteins denatured and peptide chains unraveled or rearranged. OR could alter compositions of cereal lipids and minerals. Although OR may degrade phenolics, their release from bound forms is predominant when mild/moderate conditions are exerted. Hence, some OR‐modified cereals even exhibit many physiological functions, such as anti‐diabetic and anti‐inflammatory activity. Furthermore, these minor components interplay with starch/protein via physical entrapment, non‐covalent interactions, or cross‐linking. The structural changes and interactions modulate functionalities of OR‐modified cereal flour, its dough/batter property, and related staple food quality. Compared with hydrothermal or high‐pressure thermal treatments, proper OR even induces greater enhancement in technological quality and bioactive compounds release. Given the simple operation and low cost, it is worth utilizing OR for the development of sensory‐appealing healthy staple foods.

show abstract

“…Small deformation tests are advantageous in understanding molecular interactions and microstructure [ 19 ]. However, during processing, wheat flour dough is mainly exposed to large deformations (i.e., mixing, fermentation, sheeting, oven-rise) at deformation rates ranging from low (i.e., from resting or fermentation) to high (i.e., mixing) [ 20 , 21 , 22 ]. Therefore, small deformation tests show little relationship with end-use performance as they are generally conducted under deformation conditions inappropriate for breadmaking [ 9 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review

Yazar

2023

Foods

Self Cite

View full text Add to dashboard Cite

Wheat quality assessment involves physical, physicochemical, chemical, and sensory characterization of wheat kernels and the resulting wheat flour, dough, and bread. The physical tests conducted on wheat flour dough are mostly based on empirical methods. Empirical methods have been useful in industry and research to relate wheat flour quality to baking performance. However, these methods have the disadvantage of providing data in arbitrary units, which makes the fundamental interpretation of results difficult. Therefore, this review focuses on the use of fundamental rheological methods to determine wheat flour quality in terms of processing performance. During the transition from wheat flour to bread, wheat flour dough is mostly exposed to large deformations, and the quality of wheat flour determines its response to these large deformations and its baking quality. For this reason, this review only focuses on the application of fundamental rheological tests that are conducted in the non-linear viscoelastic region where wheat flour dough experiences large deformations.

show abstract

Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network

Cited by 15 publications

References 27 publications

Ultra-high Performance Liquid Chromatography–Ion Mobility–High-Resolution Mass Spectrometry to Evaluate the Metabolomic Response of Durum Wheat to Sustainable Treatments

Ultra-high Performance Liquid Chromatography–Ion Mobility–High-Resolution Mass Spectrometry to Evaluate the Metabolomic Response of Durum Wheat to Sustainable Treatments

Effect of oven roasting on major chemical components in cereals and its modulation on flour‐based products quality

Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review

Contact Info

Product

Resources

About