REVIEW: Hulled Wheats: A Review of Nutritional Properties and Processing Methods

Hammed, Ademola Monsur; Şimşek, Şenay

doi:10.1094/cchem-09-13-0179-rw

Cited by 24 publications

(15 citation statements)

References 74 publications

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“…Values reported in the literature within and among wheat types for (A) celiac reactivity (Molberg and others ; Pizzuti and others ; Vincentini and others , ; van den Broeck and others , ), (B) human α‐amylase inhibitor activity (Bedetti and others ; Vittozzi and Silano ; Sánchez‐Monge and others ; Wang and others ; Zoccatelli and others ), (C) allergenicity (Weiss and others ; Sánchez‐Monge and others ; Klockenbring and others ; Nakamura and others ; Larré and others ; Vu and others ), and (D) fructan content (De Gara and others ; Huynh and others ; Brandolini and others ; Hammed ; Veenstra ). Gray boxes show values of intraspecific variation (maximum to minimum values).…”

Section: Variation In Reactivity Among Species and Varieties Of Wheatmentioning

confidence: 99%

“…Like gluten proteins, fructans are present in detectable amounts in all species and varieties of wheat. To date, the general ranking of wheat species by fructan content, from highest to lowest, is spelt, einkorn, durum, and common wheat (De Gara and others ; Huynh and others ; Brandolini and others ; Hammed ; Veenstra ). No studies regarding the fructan content of emmer could be located.…”

Section: Variation In Reactivity Among Species and Varieties Of Wheatmentioning

confidence: 99%

See 1 more Smart Citation

A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

Kucek

Veenstra

Amnuaycheewa

et al. 2015

Comp Rev Food Sci Food Safe

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The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized. This article provides a summary of the main pathologies related to wheat in the human body, including celiac disease, wheat allergy, nonceliac wheat sensitivity, fructose malabsorption, and irritable bowel syndrome. Differences in reactivity are discussed for ancient, heritage, and modern wheats. Due to large variability among species and genotypes, it might be feasible to select wheat varieties with lower amounts and fewer types of reactive prolamins and fructans. Einkorn is promising for producing fewer immunotoxic effects in a number of celiac research studies. Additionally, the impact of wheat processing methods on wheat sensitivity is reviewed. Research indicates that germination and fermentation technologies can effectively alter certain immunoreactive components. For individuals with wheat sensitivity, less-reactive wheat products can slow down disease development and improve quality of life. While research has not proven causation in the increase in wheat sensitivity over the last decades, modern wheat processing may have increased exposure to immunoreactive compounds. More research is necessary to understand the influence of modern wheat cultivars on epidemiological change.

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Section: Variation In Reactivity Among Species and Varieties Of Wheatmentioning

confidence: 99%

Section: Variation In Reactivity Among Species and Varieties Of Wheatmentioning

confidence: 99%

A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

Kucek

Veenstra

Amnuaycheewa

et al. 2015

Comp Rev Food Sci Food Safe

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show abstract

“…It can be said that the line 11 and line 17 were also important entries in terms of B2 and B5 vitamins (Figure 1b,c). Hammed and Simsek (2014) also reported that einkorn had higher vitamin B2 and B6 content in comparison to spelt and common wheat. Hammed and Simsek (2014) also reported that einkorn had higher vitamin B2 and B6 content in comparison to spelt and common wheat.…”

Section: Vitamin Contents Of the Genotypesmentioning

confidence: 90%

“…Abdel-Aal et al (1995) found that einkorn lines were clearly higher in terms of vitamin B6 and vitamin A (retinol equivalent) compared to spelt and bread wheat genotypes. Hammed and Simsek (2014) also reported that einkorn had higher vitamin B2 and B6 content in comparison to spelt and common wheat. Our results contrasted in previous ones because durum wheat was used as check in the current study instead of common or bread wheat, and we also studied tetraploid emmer wheat lines in addition to previous studies.…”

Section: Vitamin Contents Of the Genotypesmentioning

confidence: 90%

Comparison of some mineral nutrients and vitamins in advanced hulled wheat lines

et al. 2018

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Background and objectives: Ancient wheat species, einkorn and emmer wheat, are potential healthy food sources for their vitamin and element contents. The aim of this study was to evaluate some elements and vitamin A and B complex of 36 einkorn and 49 emmer wheat advanced lines tested under field conditions. Findings: The results showed that some emmer wheat lines were extremely higher than those from einkorn and durum wheat checks for microelements. The mean concentrations of Fe, Zn, Cu, Mn, and Se of the emmer wheat lines were found to be 41.72 AE 3.57, 17.06 AE 0.63, 2.85 AE 0.15, 18.11 AE 0.71, and 0.05 AE 0.00 mg/kg, respectively. In addition, the means of A, B1, B2, B5, and B6 concentrations were determined as 65.48 AE 2.39 lg/kg, 4.22 AE 0.13 mg/kg, 0.36 AE 0.05 mg/kg, 3.60 AE 0.21 mg/kg, and 2.06 AE 0.09 mg/kg, respectively. Conclusions: The emmer wheat lines of 24, 43, 44, and 53 for elemental and 3, 4, 11, 17, and 24 for vitamin A and B complex can be selected for enrichment of the wheat products. Significance and novelty: Superiority of emmer wheat lines in terms of micronutrients and vitamin A and B complex compared to einkorn lines and durum wheat cultivars was obviously demonstrated. K E Y W O R D S einkorn, elements, emmer wheat, vitamins

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“…Artisan bakers are more frequently using older wheat types with weak dough properties (6,26) and, as noted above, refined or semirefined flours with high ash contents. Artisan bakers are also exploring hulled wheats (einkorn, emmer, and spelt) for use as raw materials in regions where their use has diminished, such as North America (15,34). A newer factor is a growing focus on the flavor, aroma, and health potentials of whole grain flours, which are increasingly milled either inhouse, primarily using stone mills, or sourced from small-to medium-scale and specialty milling companies.…”

mentioning

confidence: 99%

Flour Quality and Artisan Bread

2018

CFW

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A technical definition of artisan breads is proposed based on the concepts of lean formulations, long fermentations, and the use of process as the primary way to adapt to changing flour qualities. The current status of what constitutes refined flour that is suitable for artisan bread production is discussed. A conclusion is drawn that very high protein flours that create very strong doughs are likely not to be optimum for artisan breads. Because the long fermentations used in artisan production create acidified doughs, even when only baker's yeast is used, the effect of long fermentations on acidification and its impact on dough strength are also covered. In addition, the article discusses the state of the art in the rapidly changing world of whole wheat baking at the artisan level, where the use of ancient and heritage wheats with weaker dough properties is growing, along with the use of modern hexaploid wheats with more conventional, "normal, " dough performance. Preliminary data suggesting that whole wheat sourdough breads respond to different aspects of flour quality compared with refined flour straight-dough breads are also presented. (basically flour, water, leavening, and salt), and because they have been made for centuries, one is tempted to oversimplify the process. Because hearth breads have so few ingredients-James MacGuire (6) Flour quality for artisan bread-where do we even start? Are we in danger of oversimplifying the process, in part because there are so many kinds of bread that can be considered "artisan"?The philosophy of what constitutes artisan with respect to breadmaking is covered elsewhere in this special issue of Cereal Foods World (47), but clearly there is a need to define a target from a technical perspective. To manage the scope of this article, it is focused on lean-formulation, risen breads and not on enricheddough products, such as panettone or brioche, that are legitimately "artisan" when made using traditional processes. This article does not aim to be the definitive tract on the topic but, rather, to be a conversation starter. The article also has an unavoidable North American bias as a result of the author's domicile there.To get a better idea of the technical framework surrounding artisan breads a series of interviews was conducted within the artisan baking community, both in the United States and Denmark. All of the interviewed bakers and millers espoused a common theme: for artisan breads and processes, within certain constraints, the process can be adapted to the flour. This conclusion is supported by Leonard (28), who wrote that an artisan baker "adapts each formula and the timing of mixing, rest, scaling, molding and proofing, to variances in [among other factors] the quality of flour. " In contrast, the interviewees suggested that in modern high-speed, continuous, industrial processes, because of their comparative inflexibility, in a sense, the flour needs to be adapted to (i.e., chosen specifically for) the process. The interviewees suggested that the adaptabil...

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REVIEW: Hulled Wheats: A Review of Nutritional Properties and Processing Methods

Cited by 24 publications

References 74 publications

A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

Comparison of some mineral nutrients and vitamins in advanced hulled wheat lines

Flour Quality and Artisan Bread

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