Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology

Bueno, Micheli Maria; Thys, Roberta Cruz Silveira; Rodrigues, Rafael C.

doi:10.1007/s11947-016-1744-8

Cited by 20 publications

(14 citation statements)

References 33 publications

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“…On the other hand, the highest value of gluten index was recorded for flour after storing for a period of three months it was 98.2. These data are agreement with those indicated by (Ali, 2012;Salehifar et al, 2012;Bueno et al, 2016;Liu et al, 2017 andEl-sisy et al, 2019). On the other hand, the falling number the highest value of raw wheat and wheat flour was 449 and 406 seconds, respectively.…”

Section: Physiochemical Propertiessupporting

confidence: 93%

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

El-Rouby

2020

Annals of Agricultural Science, Moshtohor

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In this study, ISO 22000 food safety management system was applied and revised to produce wheat flour 72% extracted. This experiment was carried out in North Cairo Flour Mills and Bakeries Company, Al Kawther Flour Mill, El Salam City, Cairo, Egypt, all stages were followed up from receiving wheat to flour production and storage. A food safety team was created and that the infrastructure is suitable for the production process. A wheat flour product was described and a flow chart was constructed of the milling process. The hazard was analyzed and identification, cleaning stage and packing stage are critical control points (CCPs) while stage of receiving materials and stage of storing the product have been determined as operational prerequisite programs (OPRPs) and the effectiveness of implementing the HACCP plan is verified. The microbiological analysis of swabs from workers and surfaces was within the allowable limits and the microbiological analysis of wheat and flour was less than thirty (cfu/g). The chemical composition of wheat, the highest moisture content was during the conditions stage, regarding the chemical composition for wheat flour, results were similar in average values of readings in all stages. Heavy metal concentration of packaging material to use in packing wheat flour was within the allowable limits, Aflatoxins contents of wheat and flours were not detected in all stages, pesticide residues in flour was within the allowable limits.

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Section: Physiochemical Propertiessupporting

confidence: 93%

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

El-Rouby

2020

Annals of Agricultural Science, Moshtohor

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“…Industrial whole wheat flour should have favorable rheological characteristic to ensure the end-product quality (Armero and Collar, F I G U R E 1 Changes in color components including L* (a), 100 for white, 0 for black) and b* (b),﹢for yellow, -for blue) values of whole wheat dough with different additives at 25°C 1998; Bueno, Thys, & Rodrigues, 2016). With ana-rLOX addition, water absorption of whole wheat flour, and development and stabilization time of dough improved, while the degree of softening declined, together giving a higher farinograph quality number than that of the control (Table 1).…”

Section: Farinograph Test Resultsmentioning

confidence: 99%

Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality

Shi

Wang

Zhang

et al. 2020

Food Science & Nutrition

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“…Furthermore, enzymes do not remain active in the final products” (Bueno et al, 2016). Several observations contest this declaration, as recently summarized (Lerner and Matthias, 2016a,b; Matthias et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Transglutaminases in Dysbiosis As Potential Environmental Drivers of Autoimmunity

Lerner

Aminov

Tenbusch³

2017

Front. Microbiol.

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Protein-glutamine γ-glutamyltransferases (transglutaminases, Tgs) belong to the class of transferases. They catalyze the formation of an isopeptide bond between the acyl group at the end of the side chain of protein- or peptide-bound glutamine residues and the first order 𝜀-amine groups of protein- or peptide-bound lysine. The Tgs are considered to be universal protein cross-linkers, and they play an essential role in a number of human diseases. In this review, we discuss mainly the bacterial Tgs in terms of the functionality of the enzymes and a potential role they may play in bacterial survival. Since microbial transglutaminases (mTgs) are functionally similar to the human homologs, they may be involved in the human disease provocation. We suggest here a potential involvement of Tgs in the pathologies such as autoimmune diseases. In this hypothesis, the endogenous mTgs that are secreted by the gut microbiota, especially in a dysbiotic configuration, are potential drivers of systemic autoimmunity, via the enzymatic posttranslational modification of peptides in the gut lumen. These mTg activities directed toward cross-linking of naïve proteins can potentially generate neo-epitopes that are not only immunogenic but may also activate some immune response cascades leading to the pathological autoimmune processes.

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Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology

Cited by 20 publications

References 33 publications

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality

Transglutaminases in Dysbiosis As Potential Environmental Drivers of Autoimmunity

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