Variability in Arabinoxylan, Xylanase Activity, and Xylanase Inhibitor Levels in Hard Spring Wheat

Mendis, Mihiri; Ohm, Jae‐Bom; Delcour, Jan A.; Gebruers, Kurt; Meinhardt, Steven W.; Şimşek, Şenay

doi:10.1094/cchem-08-12-0103-r

Cited by 13 publications

(9 citation statements)

References 39 publications

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“…Aside from the xylanase added as dough conditioner, endogenous endoxylanase may have been activated during bran pretreatment as observed after prolonged wheat bran hydration [ 50 ]. In line with reports for other cereals [ 17 , 51 ], apparent xylanase activity in IWG was significantly higher ( p < 0.05) in bran than in endosperm flour ( Table 5 ). The higher activity in cereal brans than in flours has been linked to the presence of microorganisms on kernel surfaces [ 17 ].…”

Section: Resultssupporting

confidence: 90%

Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread

Dai

Bharathi

Jungers

et al. 2021

Foods

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Previous work indicated that bran removal promotes network formation in breads prepared from intermediate wheatgrass (IWG) flour. However, refinement reduces yields as well as contents of nutritionally beneficial compounds such as fiber. This study evaluated xylanase pretreatment of IWG bran as a processing option to enhance the properties of bread made with half of the original bran content. Xylanase pretreatment did not affect stickiness but significantly reduced hardness and increased specific loaf volumes compared to negative (without xylanase) and positive controls (with xylanase but without pretreatment). However, the surface of breads with pretreated bran was uneven due to structural collapse during baking. Fewer but larger gas cells were present due to pretreatment. Addition of ascorbic acid modulated these effects, but did not prevent uneven surfaces. Accessible thiol concentrations were slightly but significantly increased by xylanase pretreatment, possibly due to a less compact crumb structure. Endogenous xylanases (apparent activity 0.46 and 5.81 XU/g in flour and bran, respectively) may have been activated during the pretreatment. Moreover, Triticum aestivum xylanase inhibitor activity was also detected (193 and 410 InU/g in flour and bran). Overall, xylanase pretreatment facilitates incorporation of IWG bran into breads, but more research is needed to improve bread appearance.

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Section: Resultssupporting

confidence: 90%

Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread

Dai

Bharathi

Jungers

et al. 2021

Foods

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“…The arabinoxylan contents of the flour samples were determined using the method of Blakeney et al (1983), using acid hydrolysis and alditol acetate derivatization. The derivatized samples were analyzed using gas chromatography with flame ionization detection following the method of Mendis et al (2013).…”

Section: Flour Composition and Mixing Propertiesmentioning

confidence: 99%

Evaluation of Hard Red Spring Wheat Mill Stream Fractions Using Solvent Retention Capacity Test

Lindgren

Şimşek

2015

Journal of Food Processing and Preservation

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Quality and functionality of flour is dependent on chemical components, including protein, gluten, starch and arabinoxylans. The suitability of solvent retention capacity (SRC) for assessment of hard red spring (HRS) wheat quality was evaluated for mill stream flour samples. The HRS wheat sample was milled using a Buhler mill to produce six different flour streams. Flour samples were analyzed using AACC-I approved methods. The farinograph stability had very highly significant (P < 0.001) correlations with the water SRC (−0.96) and the gluten performance index (GPI) (0.93). There was very highly significant (P < 0.001) correlation between wet gluten content and GPI (0.89). The starch damage showed very highly significant (P < 0.001) correlation with water, sodium carbonate, and sucrose SRCs and GPI. Bread loaf volume had very highly significant (P < 0.001) correlations with GPI (0.83). The results of this study show that SRC may be useful for evaluation of mill streams for their use in targeted end product applications. PRACTICAL APPLICATIONSSolvent retention capacity (SRC) has been implemented as a quality test for soft wheat flour used for making cookies and pastries. The SRC profiles for soft wheat applications have been well established; however, hard red spring (HRS) wheat has unique applications and characteristics. A few studies have been conducted on SRC for hard wheat flour, which have determined that SRC and gluten performance index (GPI) may also be implemented as a quality test for hard wheat flour. More investigation is needed to link appropriate SRC profiles and GPI with HRS wheat end product requirements. Further development of the SRC method would be beneficial to the milling and baking industries for hard wheat flour. The following study is important for determining the usage of the SRC method as a quality assurance measure for millers, specifically to determine quality characteristics of mill stream fractions when blending flour for specific end product applications.

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“…The variabilities of bran chemical and physical characteristics associated with color were mainly ascribed to cultivars. (Brouns et al., 2012; Finney et al., 1985; Gebruers et al., 2010; Greffeuille et al., 2006, 2007; Li et al., 2009; Mendis et al., 2013). As for this research on the WWF, proteins in bran components apart from proteins in the endosperm might contribute to a significant proportion of quantitative variation of total proteins among genotypes.…”

Section: Resultsmentioning

confidence: 99%

Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat

2021

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Background and objectives: Experimental bread-making is essential in wheat quality evaluation. This research examined three different types of bread-making methods, sponge-and-dough (SpD), straight-dough (StD), and no-time dough (NoD) methods, to identify a suitable method to evaluate whole-wheat flour (WWF) bread-making quality for diverse hard red spring (HRS) wheat samples. Findings:The StD method, and to a lesser extent NoD, showed higher variation among WWF samples for bread-making traits. On the contrary, SpD bread quality traits were more similar among WWF samples. When the StD method was used to evaluate 21 HRS wheat genotypes grown at six locations in North Dakota, most WWF bread-making quality traits varied significantly among genotypes and growing locations. Specifically, the HRS genotypes showed relatively high variability for the bread loaf volume and symmetry, while growing locations contributed largely to the variability of the baking water absorption. Conclusions:The StD method was suitable to evaluate the variability of WWF bread-making quality traits among HRS wheat genotypes grown at various growing locations in North Dakota. Significance and novelty:The research identified an experimental breadmaking procedure that is useful for the evaluation of the WWF bread-making quality in HRS wheat breeding programs. The information will help segregate high-quality HRS genotypes in plant breeding programs. K E Y W O R D Sbread-making method, no-time dough, sponge-and-dough, straight dough, whole-wheat bread 467

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Variability in Arabinoxylan, Xylanase Activity, and Xylanase Inhibitor Levels in Hard Spring Wheat

Cited by 13 publications

References 39 publications

Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread

Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread

Evaluation of Hard Red Spring Wheat Mill Stream Fractions Using Solvent Retention Capacity Test

Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat

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