Composition of legume soaking water and emulsifying properties in gluten-free bread

2017 ◽  
Vol 24 (3) ◽  
pp. 232-241 ◽  
Author(s):  
San Huang ◽  
Yuling Liu ◽  
Weihan Zhang ◽  
Kylie J Dale ◽  
Silu Liu ◽  
...  
Keyword(s):  
High Ratio ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Gluten Free ◽  
Emulsifying Activity ◽  
Food Ingredients ◽  
Insoluble Fibre ◽  
Yellow Peas ◽  
Water Soluble Carbohydrates ◽  
Green Lentils

Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may improve the structure and texture of gluten-free bread. The legume soaking water of haricot beans, garbanzo chickpeas, whole green lentils, split yellow peas and yellow soybeans were tested in this study for functional properties and use as food ingredients. Composition, physicochemical properties and effect on the quality of gluten-free bread were determined for each legume soaking water. Haricot beans and split yellow peas released the highest amount of solids in the legume soaking water: 1.89 and 2.38 g/100 g, respectively. Insoluble fibre was the main constituent of haricot beans legume soaking water, while water-soluble carbohydrates and protein were the major fraction of split yellow peas. High quantities of phenolics (∼400 µg/g) and saponins (∼3 mg/g) were found in the legume soaking water of haricot beans, whole green lentils and split yellow peas. High emulsifying activity (46 and 50%) was found for the legume soaking water of garbanzo chickpeas and split yellow peas, probably due to their protein content and high ratio of water-soluble carbohydrates to dry matter. Such activity resulted in softer texture of the gluten-free bread. A homogeneous structure of crumb pores was found for split yellow peas, opposing that of whole green lentils. A balance between the contents of yeast nutrients and antinutrients was the likely basis of the different appearances.

scholarly journals Flax and wattle seed powders enhance volume and softness of gluten-free bread

2018 ◽  
Vol 25 (1) ◽  
pp. 66-75 ◽  
Author(s):  
Revathy Krishna Kumar ◽  
Manmath Bejkar ◽  
Shanshan Du ◽  
Luca Serventi
Keyword(s):  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Loaf Volume ◽  
Gluten Free ◽  
Acacia Dealbata ◽  
Insoluble Fibre ◽  
Total Base ◽  
Emulsifying Ability

Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was to evaluate the effect of 1% (total base) addition of seed powders from flax ( Linum usitatissimum) and four acacia cultivars ( Acacia dealbata, A. decurrens, A. terminalis and A. verniciflua) on pasting properties, texture and volume of gluten-free bread. The incorporation of all seed powders reduced crumb hardness by 30–65% and increased specific loaf volume by 50%. Water absorption capacity and emulsifying ability contributed to these textural improvements and were attributed to water-soluble carbohydrates and insoluble fibre, while no foaming ability was detected. Darker crumb was observed upon flax addition, while dark particles were visible upon acacia addition. Scanning electron microscopy depicted absence of holes in the pore surface and viscoelastic starch–protein network in the seed powder containing bread.

scholarly journals Dehydrator Onion Bulb Weight and Water-soluble Carbohydrates before and after Maturity

1999 ◽  
Vol 124 (6) ◽  
pp. 581-586 ◽  
Author(s):  
Arthur D. Wall ◽  
Marisa M. Wall ◽  
Joe N. Corgan
Keyword(s):  
Dry Weight ◽  
Breeding Population ◽  
Degree Of Polymerization ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Phenotypic Traits ◽  
Food Ingredients ◽  
Whole Plant ◽  
Water Soluble Carbohydrates ◽  
Before And After

Onions (Allium cepa L.) with ≥18% bulb dry weight are dehydrated and used for spices and food ingredients. Bulb weight characteristics and water-soluble carbohydrates (WSC) of two commercial dehydrator cultivars, GS02 and GS04, and a breeding population, NM9335, were studied before and after maturity to observe phenotypic traits that may be useful for selection during breeding programs, and to study dehydrator onion carbohydrate physiology. At maturity, NM9335, GS02, and GS04 bulbs had 11.9 ± 0.33%, 18.6 ± 0.27%, and 19.4 ± 0.40% dry weight, respectively. Mature GS04 plants had 76.5 ± 0.01% of whole plant dry weight in bulbs, which is an extraordinarily high crop harvest index. NM9335 bulbs had higher fresh (hydrated) weight than bulbs of GS04 and GS02, but bulbs in all populations accumulated similar amounts of dry weight. Bulb percent dry weight before maturity did not indicate percent dry weight at maturity in the high-solids commercial onion cultivars. Bulb percent dry weight declined slightly after maturity in all populations. Glucose, fructose, and sucrose were relatively low, and fructans with degree of polymerization ≥6 were relatively high in GS04, but the converse was observed in NM9335. Relative amounts of GSO4 bulb fructan increased sequentially, in order of rank, from DP4 to DP6, but the converse was observed for NM9335.

scholarly journals Response of Bromus valdivianus (Pasture Brome) Growth and Physiology to Defoliation Frequency Based on Leaf Stage Development

Agronomy ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2058
Author(s):  
Iván P. Ordóñez ◽  
Ignacio F. López ◽  
Peter D. Kemp ◽  
Daniel J. Donaghy ◽  
Yongmei Zhang ◽  
...  
Keyword(s):  
Growth Rate ◽  
Stomatal Conductance ◽  
Root Growth ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Leaf Stage ◽  
Water Soluble Carbohydrates ◽  
Stage Development ◽  
Defoliation Frequency ◽  
Root Growth Rate

The increase in drought events due to climate change have enhanced the relevance of species with greater tolerance or avoidance traits to water restriction periods, such as Bromus valdivianus Phil. (B. valdivianus). In southern Chile, B. valdivianus and Lolium perenne L. (L. perenne) coexist; however, the pasture defoliation criterion is based on the physiological growth and development of L. perenne. It is hypothesised that B. valdivianus needs a lower defoliation frequency than L. perenne to enhance its regrowth and energy reserves. Defoliation frequencies tested were based on B. valdivianus leaf stage 2 (LS-2), leaf stage 3 (LS-3), leaf stage 4 (LS-4) and leaf stage 5 (LS-5). The leaf stage development of Lolium perenne was monitored and contrasted with that of B. valdivianus. The study was conducted in a glasshouse and used a randomised complete block design. For Bromus valdivianus, the lamina length, photosynthetic rate, stomatal conductance, tiller number per plant, leaf area, leaf weights, root growth rate, water-soluble carbohydrates (WSCs) and starch were evaluated. Bromus valdivianus maintained six live leaves with three leaves growing simultaneously. When an individual tiller started developing its seventh leaf, senescence began for the second leaf (the first relevant leaf for photosynthesis). Plant herbage mass, the root growth rate and tiller growth were maximised at LS-4 onwards. The highest leaf elongation rate, evaluated through the slope of the lamina elongation curve of a fully expanded leaf, was verified at LS-4. The water-soluble carbohydrates (WSCs) increased at LS-5; however, no statistical differences were found in LS-4. The LS-3 and LS-2 treatments showed a detrimental effect on WSCs and regrowth. The leaf photosynthetic rate and stomatal conductance diminished while the leaf age increased. In conclusion, B. valdivianus is a ‘six-leaf’ species with leaf senescence beginning at LS-4.25. Defoliation at LS-4 and LS-5 was optimum for plant regrowth, maximising the aboveground plant parameters and total WSC accumulation. The LS-4 for B. valdivianus was equivalent to LS-3.5 for L. perenne. No differences related to tiller population in B. valdivianus were found in the different defoliation frequencies.

scholarly journals Changes in root porosity and water soluble carbohydrates in rice (Oryza sativa L.) under submergence stress

2019 ◽  
Vol 17 (4) ◽  
pp. 539-544
Author(s):  
Md Juiceball Hassan ◽  
Md Masudul Karim ◽  
Md Amirul Islam ◽  
Md Habibur Rahman Pramanik ◽  
Md Alamgir Hossain
Keyword(s):  
Stress Condition ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Soluble Carbohydrate ◽  
Susceptible Cultivar ◽  
Rice Cultivars ◽  
Root Porosity ◽  
Submergence Stress ◽  
Water Soluble Carbohydrates ◽  
Water Soluble Carbohydrate

Submergence stress at early vegetative stage is one of the most important constraints in the productivity of rice in Bangladesh. Submergence causes yield loss of rice at Aman season in Bangladesh and therefore, it is necessary to develop submergence tolerant rice cultivars. A pot experiment was conducted at the net house of Department of Crop Botany, Bangladesh Agricultural University, during Aman season from July to December, 2017 to evaluate the changes in root porosity and water soluble carbohydrates (WSCs) associated with submergence tolerance in rice. The experiment consisted of two factors—(i) Rice cultivars (Binadhan-11, Binadhan-12, BRRI dhan51 and BRRI dhan52 as tolerant and BRRI dhan49 as susceptible) and(ii) Submergence stress: Submergence for 14 days at vegetative stage and control. Submergence stress was imposed by dipping of pots into a water tank with about 90 cm depth of water while the control plants are maintained in the pot house of the field laboratory. The plants were sampled at seven days interval during submergence to determine the changes in root porosity and to examine the contribution of shoot reserves for their survival. The root porosity was measured by pycnometer method and water soluble carbohydrate was measured by the anthrone method. Tolerant cultivars showed greater root porosity development in both control and stress condition but the susceptible cultivar showed significantly lower root development in stress condition. Higher root porosity might help tolerant cultivars to survive in submergence stress more efficiently. Tolerant rice cultivars had high initial soluble carbohydrate than the susceptible one. Under submergedcondition, the tolerant cultivars showed slow depletion of water soluble carbohydrate compared to susceptible cultivar. Higher carbohydrate contents in tolerant cultivars might act as buffer stock during submergence for their better survival and growth. J Bangladesh Agril Univ 17(4): 539–544, 2019

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