Effect of Saline Organic Acid Solutions Applied During Wheat Tempering on Flour Functionality

Sabillón, Luis; Bianchini, Andréia; Stratton, Jayne; Rose, Devin J.

doi:10.1094/cchem-07-16-0197-r

Cited by 11 publications

(17 citation statements)

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“…There are inherent differences in the endosperm characteristics between hard and soft wheat that could help explain the observed differences in acid content. These results were in agreement with a previous study, where it was reported that saline organic acid solutions applied during hard wheat tempering to reduce microbial load did not significantly change the pasting properties of the resulting straight-grade flours (Sabillón et al, 2017). Therefore, the capillary spaces between the endosperm starch granules in soft wheat may have facilitated the diffusion of organic acids, thus reaching a higher internal acid concentration.…”

Section: Effect Of Acidic Saline Solutions On Flour Functional Propsupporting

confidence: 92%

“…In a previous study, similar trends in pH and acid content were observed in the straight-grade flour obtained from hard wheat tempered with saline organic acid solutions (Sabillón et al, 2017). However, when comparing the acidity profile of flours between the two wheat classes studied, a higher acid content was observed in soft wheat.…”

Section: Effect Of Acidic Saline Solutions On Flour Functional Propsupporting

confidence: 78%

“…Recently, the value of using the water added to hard wheat during tempering as a vehicle to deliver antimicrobial agents, including organic acids and sodium chloride, was evaluated (Sabillón, Stratton, Rose, Flores, & Bianchini, 2016). The tempering solution containing a combination of NaCl 26% (w/v) and lactic acid 5.0% (v/v) achieved substantial reductions in aerobic bacteria and Enterobacteriaceae counts of 3.6 and 4.7 log CFU/g, respectively, without negatively affecting the functional properties of straight-grade flour (Sabillón, Bianchini, Stratton, & Rose, 2017). Therefore, these saline organic acid solutions have the potential to improve the microbiological safety of other wheat classes, such as soft wheat, with minimal impact on the functionality of the resulting flour.…”

Section: Introductionmentioning

confidence: 99%

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Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality

et al. 2019

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Background and objectives:In recent years, special concern has been raised about the safety of wheat-based products. In light of several incidents of foodborne illness associated with flour, the objectives of this study were designed to (a) evaluate the efficacy of saline organic acids solutions to reduce the natural microbiota of soft wheat grain and flour, and (b) to assess the impact of these tempering solutions on the functional properties of soft wheat flour. Findings: The microbial load of the tempered wheat was significantly reduced by all saline organic acid treatments. The combination of 5.0% lactic acid-NaCl was the most effective against aerobic mesophilic bacteria and Enterobacteriaceae, with average reductions of 3.1 ± 0.1 and 4.5 ± 0.0 log CFU/g, respectively. In addition, this tempering solution yielded flour with a significantly lower microbial load compared with the control. Tempering with saline organic acid solutions did result in minor, but significant, variations in the solvent retention capacity profile of some flours.However, the treatments did not cause significant changes in the pasting profile of flours or in the physical characteristics and texture profile of baked cookies. Conclusions: The addition of organic acids and NaCl to the tempering water improved the microbiological quality of the wheat grain and the resulting flour without compromising its functionality. Significance and novelty: This study evaluates the inclusion of antimicrobial agents in the water used to temper wheat grain prior to milling as a practical method to reduce the number of microbial contaminants in flour and flour-based foods that are at risk for consumption without cooking or any killing step. K E Y W O R D Sflour safety, microbial load reduction, organic acids, wheat safety, wheat tempering How to cite this article: Sabillón L, Stratton J, Rose D, Bianchini A. Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality.

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Section: Effect Of Acidic Saline Solutions On Flour Functional Propsupporting

confidence: 92%

Section: Effect Of Acidic Saline Solutions On Flour Functional Propsupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

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Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality

et al. 2019

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“…In a further study, the impact of tempering solutions on the functional properties of resulting whole‐grain (WGF) and straight‐grade flours (SGF) was evaluated and it was found that tested solutions had different effects on the properties of each type of flour. While tempering solutions did not have significant overall effects on pasting or mixing properties of SGF, treatment of WGF resulted in a numeric decrease in several pasting parameters and an increase in bread grittiness, indicating limited penetration of the organic acids into the endosperm of the grain (Sabillon, Bianchini, Stratton, & Rose, ).…”

Section: Current and Potential Techniques For Control Of Microbial Spmentioning

confidence: 99%

“…Partially ionized gas consisting of highly reactive chemical species r Efficiency of the method depends on the specific properties of the food product and its surface Niemira (2012); Schlüter et al (2013) Organic acids Antimicrobial agents due to the reduction of the environmental pH r Can increase moisture content and penetrate into the endosperm of grains Sabillon et al (2016Sabillon et al ( , 2017; Ölmez and Kretzschmar (2009) Microwave energy can also be used for control of stored-grain insects (Vadivambal, Jayas, & White, 2007). Pulsed ultraviolet (UV) light treatment.…”

Section: Future Trends For Decontamination Of Cereal Grainsmentioning

confidence: 99%

Current and Future Technologies for Microbiological Decontamination of Cereal Grains

Los¹,

Ziuzina²,

Bourke³

2018

Journal of Food Science

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Cereal grains are the most important staple foods for mankind worldwide. The constantly increasing annual production and yield is matched by demand for cereals, which is expected to increase drastically along with the global population growth. A critical food safety and quality issue is to minimize the microbiological contamination of grains as it affects cereals both quantitatively and qualitatively. Microorganisms present in cereals can affect the safety, quality, and functional properties of grains. Some molds have the potential to produce harmful mycotoxins and pose a serious health risk for consumers. Therefore, it is essential to reduce cereal grain contamination to the minimum to ensure safety both for human and animal consumption. Current production of cereals relies heavily on pesticides input, however, numerous harmful effects on human health and on the environment highlight the need for more sustainable pest management and agricultural methods. This review evaluates microbiological risks, as well as currently used and potential technologies for microbiological decontamination of cereal grains.

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Pathogens control on wheat and wheat flour: A review

López

Şimşek

2020

Cereal Chem

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Background and objectives Awareness toward the microbial quality of wheat has been raised due to the foodborne illness and outbreaks associated with contaminated wheat flour. The objective is to describe the studied strategies to control the potential hazardous pathogens in wheat grain and wheat flour. Findings Before the dry milling process, adding antimicrobial agents to the tempering water has been considered. To preserve gluten integrity and functionality, nonthermal technologies have been explored. Traditional thermal food decontamination methods have also been tested. Conclusions Bacterial and mold load reductions from >1 to >5 log CFU/g have been achieved with tempering agents, without compromising flour functionality. From the nonthermal technologies, pulsed light treatments reduced Salmonella load on flour, while cold plasma was effective versus fungal conidia on grain. Regarding thermal technologies, the vacuum steam treatment reduced Escherichia coli and Salmonella populations on grain without affecting flour properties. Radio frequency heating was also effective to reduce Salmonella load on flour, but its impact on functionality was not reported. Significance and novelty Most of the decontamination methods have been tested on wheat grain. If a significant microbial load reduction is achieved, further flour contamination can be prevented. However, flour decontamination methods should continue to be explored, without compromising flour functionality.

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Effect of Saline Organic Acid Solutions Applied During Wheat Tempering on Flour Functionality

Cited by 11 publications

References 20 publications

Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality

Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality

Current and Future Technologies for Microbiological Decontamination of Cereal Grains

Pathogens control on wheat and wheat flour: A review

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