scholarly journals The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

BMC Chemistry ◽  
2021 ◽  
Vol 15 (1) ◽  
Author(s):  
Chenling Qu ◽  
Qiankui Yang ◽  
Lina Ding ◽  
Xueke Wang ◽  
Shengqiang Liu ◽  
...  
Keyword(s):  
Molecular Docking ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Catalytic Center ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Steamed Bread ◽  
And Storage ◽  
Hydrolysis Of

AbstractIn order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat flour, and the quality of steamed bread made of stabilized whole wheat flour were investigated. Furthermore, molecular docking was applied to interpret the mechanism. The results showed that microwave can reduce lipase activity, maintain the quality of whole wheat flour dough and steamed bread, and retard rancidity. The molecular docking results displayed that the conformation of the amino acids chains near the lipase catalytic center changed, which made the substrate difficult to enter the catalytic center and prevented the hydrolysis of the fat substrate.

The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber

2019 ◽  
Vol 10 (1) ◽  
pp. 172-179 ◽  
Author(s):  
Sen Ma ◽  
Wen Han ◽  
Li Li ◽  
Xueling Zheng ◽  
Xiaoxi Wang
Keyword(s):  
Thermal Stability ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Destructive Effect ◽  
Whole Wheat Flour ◽  
Whole Wheat

Wheat bran dietary fiber (WBDF) has been reported to be responsible for the low quality of whole wheat flour products due to its destructive effect on the gluten matrix.

scholarly journals Presence of deoxynivalenol in wheat milling products in Serbia during 2016-2017

2017 ◽  
pp. 57-62
Author(s):  
Marko Jaukovic ◽  
Veselinka Zecevic ◽  
Slavica Stankovic ◽  
Vesna Krnjaja
Keyword(s):  
Wheat Flour ◽  
Wheat Bran ◽  
Fusarium Species ◽  
Contamination Level ◽  
Natural Occurrence ◽  
Whole Wheat Flour ◽  
White Wheat ◽  
Whole Wheat ◽  
Enzymelinked Immunosorbent Assay ◽  
Maximum Contamination Level

Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. DON affects animal and human health causing vomiting, acute temporary nausea, diarrhea, abdominal pain, headache, dizziness and fever. The objective of this study was to evaluate the natural occurrence of deoxynivalenol (DON) in white wheat flour, whole wheat flour and wheat bran. In this study, a total of 75 white wheat flour, whole wheat flour and wheat bran samples were collected in the period of 2016-2017. All samples were analyzed for DON by enzymelinked immunosorbent assay. DON was detected in 23 out of 45 white wheat flour samples (51.11%), at levels ranging from 99 ?g/kg to 440 ?g/kg. Out of 15 whole wheat flour samples, 14 were contaminated by DON (93.33%), at levels ranging from 98 ?g/kg to 479 ?g/kg. The maximum contamination level of DON (2,790 ?g/kg) in this study was found in wheat bran. Presence of DON was detected in all 15 samples of wheat bran (100%). These results suggest a high percentage of contaminated samples, especially among wheat bran samples, which raises a risk for consumers of wheat bran and the need to monitor final products before consumption.

Bread Baking Quality of Apogee Whole Wheat Flour

Habitation ◽  
2007 ◽  
Vol 11 (3) ◽  
pp. 123-132 ◽  
Author(s):  
Patrick V. Veillard ◽  
Carmen Moraru ◽  
Michele H. Perchonok ◽  
Jozef L. Kokini
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Baking Quality ◽  
Whole Wheat

Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

2016 ◽  
Vol 12 (4) ◽  
pp. 411-419 ◽  
Author(s):  
Yi-Tien Chen ◽  
Sy-Yu Shiau ◽  
Jhong-Tai Fu
Keyword(s):  
Physicochemical Properties ◽  
Wheat Flour ◽  
Radical Scavenging ◽  
Whole Wheat Flour ◽  
Substitution Level ◽  
Whole Wheat ◽  
Scavenging Capacity ◽  
Sensory Score ◽  
Steamed Bread ◽  
Dpph Radical Scavenging

Abstract Mantou (steamed bread) is a Chinese fermented wheat product that is cooked in steamer. Whole wheat flour (WWF) is healthier than regular wheat flour (WF). This study investigated the physicochemical properties of dough and mantou made from WF and/or WWF. Results showed that the substitution of WF by WWF resulted in stiffer and less extensible dough. Both Peleg–Normand and Wiechert models fitted well to the stress relaxation data of mantou. Increasing the substitution level of WWF led to the decrease of k1 and k2 in Peleg–Normand model as well as λ1 and λ2 in Wiechert model. Mantou with 100 % WWF had significantly higher hardness but lower cohesiveness and specific volume than regular mantou. However, free and bound phenolics and DPPH radical scavenging capacity of mantou obviously increased with the amount of WWF. Mantou with 25 % WWF had the highest overall sensory score among all mantous tested.

Determination of Deoxynivalenol in Wheat Bran and Whole-Wheat Flour by Fluorescence Polarization Immunoassay

2013 ◽  
Vol 7 (4) ◽  
pp. 806-813 ◽  
Author(s):  
Stefania Valenzano ◽  
Vincenzo Lippolis ◽  
Michelangelo Pascale ◽  
Agostino De Marco ◽  
Chris M. Maragos ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Bran ◽  
Fluorescence Polarization ◽  
Fluorescence Polarization Immunoassay ◽  
Whole Wheat Flour ◽  
Whole Wheat

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—a review

2021 ◽  
pp. 130038
Author(s):  
Sen Ma ◽  
Zhen Wang ◽  
Xingfeng Guo ◽  
Fengcheng Wang ◽  
Jihong Huang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat
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