Comparative Bread Quality of White Flour and Whole Grain Flour for Hard Red Spring and Winter Wheat

P. L. Bruckner; D. Habernicht; G. R. Carlson; D. M. Wichman; L. E. Talbert

doi:10.2135/cropsci2001.1917

Specific Wheat Fractions Influence Hepatic Fat Metabolism in Diet-Induced Obese Mice

Nutrients ◽

10.3390/nu11102348 ◽

2019 ◽

Vol 11 (10) ◽

pp. 2348

Author(s):

Graf ◽

Weitkunat ◽

Dötsch ◽

Liebisch ◽

Döring ◽

...

Keyword(s):

Short Chain Fatty Acids ◽

Whole Grain ◽

Beneficial Effects ◽

White Flour ◽

Α Diversity ◽

Affect Body Weight ◽

Triglyceride Content ◽

Hepatic Fat ◽

Whole Grain Flour ◽

Fat Diets

Low whole grain consumption is a risk factor for the development of non-communicable diseases such as type 2 diabetes. Dietary fiber and phytochemicals are bioactive grain compounds, which could be involved in mediating these beneficial effects. These compounds are not equally distributed in the wheat grain, but are enriched in the bran and aleurone fractions. As little is known on physiological effects of different wheat fractions, the aim of this study was to investigate this aspect in an obesity model. For twelve weeks, C57BL/6J mice were fed high-fat diets (HFD), supplemented with one of four wheat fractions: whole grain flour, refined white flour, bran, or aleurone. The different diets did not affect body weight, however bran and aleurone decreased liver triglyceride content, and increased hepatic n-3 polyunsaturated fatty acid (PUFA) concentrations. Furthermore, lipidomics analysis revealed increased PUFA concentration in the lipid classes of phosphatidylcholine (PC), PC-ether, and phosphatidylinositol in the plasma of mice fed whole grain, bran, and aleurone supplemented diets, compared to refined white flour. Furthermore, bran, aleurone, and whole grain supplemented diets increased microbial α-diversity, but only bran and aleurone increased the cecal concentrations of short-chain fatty acids. The effects on hepatic lipid metabolism might thus at least partially be mediated by microbiota-dependent mechanisms.

Download Full-text

Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims

Agronomy ◽

10.3390/agronomy11010108 ◽

2021 ◽

Vol 11 (1) ◽

pp. 108

Author(s):

María Ciudad-Mulero ◽

María Cruz Matallana-González ◽

María Jesús Callejo ◽

José M. Carrillo ◽

Patricia Morales ◽

...

Keyword(s):

Mineral Composition ◽

Triticum Turgidum ◽

Health Claims ◽

Whole Grain ◽

Mineral Concentration ◽

Wheat Varieties ◽

Potential Health ◽

White Flour ◽

Whole Grain Flour ◽

Wheat Flours

Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not.

Download Full-text

Investigation of seed storage protein and bread-making quality of triticale

Acta Agronomica Hungarica ◽

10.1556/aagr.48.2000.1.5 ◽

2000 ◽

Vol 48 (1) ◽

pp. 41-50 ◽

Cited By ~ 3

Author(s):

M. Tohver ◽

R. Täht ◽

I. Rahnu ◽

A. Kann

Keyword(s):

Seed Storage Protein ◽

Seed Storage ◽

Subunit Composition ◽

Whole Grain ◽

Bread Making ◽

Winter Triticale ◽

Sds Page ◽

Hmw Glutenin ◽

Whole Grain Flour

The subunit composition of reduced prolamin fractions of winter triticale cultivars of different pedigrees was investigated by means of SDS-PAGE. A comparative analysis of the electrophoregram patterns of triticale cultivars and those of wheat and rye revealed that each cultivar had a unique pattern. Both the glutenin subunits of wheat and the secalin units of rye could be found in triticale cultivars. Whole-grain flour of triticale and wheat was used in baking experiments. The HMW glutenin subunit composition and baking quality of triticale cultivars were in the predicted correlation. Flour from the triticale cultivars could be used in breadmaking by mixing it with up to 30% wheat flour.

Download Full-text

Technological Methods for Reducing the Content of Fructan in Wheat Bread

Foods ◽

10.3390/foods8120663 ◽

2019 ◽

Vol 8 (12) ◽

pp. 663 ◽

Cited By ~ 3

Author(s):

Ewa Pejcz ◽

Radosław Spychaj ◽

Zygmunt Gil

Keyword(s):

Wheat Bread ◽

Loaf Volume ◽

Functional Disorder ◽

Lower Content ◽

Whole Grain ◽

Fermentation Time ◽

Whole Grain Flour ◽

Irritable Bowel ◽

Technological Methods

Irritable bowel syndrome (IBS) is a functional disorder of the gastrointestinal system. Adherence to a low-FODMAP (fermenting oligosaccharides, disaccharides, monosaccharides, and polyols) diet may be one of the solutions in this case. The major FODMAP carbohydrates found in wheat bread are fructans. The objective of this study was to produce wheat bread with a reduced fructans content. Breads were made from light and whole grain flour obtained from common wheat using two methods of dough development—I-stage method with the use of yeast, and II-stage method with the use of yeast and sourdough with a pure culture of Lactobacillus plantarum. Four different fermentation times were tested—60, 90, 120, and 150 min. Afterwards, quality attributes (loaf volume, crust and crumb color, and sensory properties) of the produced breads were evaluated, and the fructans content was determined. The results demonstrated that all the factors influenced the quality of wheat breads, as well as their fructans content. Breads made with the II-stage method and light flour had a lower content of fructans, which was decreased in breads along with extending the time of dough fermentation. The greatest impact on fructans content decrease in wheat bread was ascribed to the use of light flour, the II-stage method of dough development coupled with a dough fermentation time prolongation to 150 min.

Download Full-text

A finer screening of wheat cultivars based on comparison of the baking potential of whole-grain flour and white flour

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2011.02600.x ◽

2011 ◽

Vol 46 (6) ◽

pp. 1137-1148 ◽

Cited By ~ 15

Author(s):

Pierre Gélinas ◽

Carole McKinnon

Keyword(s):

Wheat Cultivars ◽

Whole Grain ◽

White Flour ◽

Whole Grain Flour

Download Full-text

The study results of biochemical properties of naked oats and physical properties of the dough mixtures with wheat flour

Grain Economy of Russia ◽

10.31367/2079-8725-2021-76-4-61-65 ◽

2021 ◽

pp. 61-65

Author(s):

Е. N. Shabolkina ◽

S. N. Shevchenko ◽

N. V. Anisimkina

Keyword(s):

Physical Properties ◽

Wheat Flour ◽

Biochemical Properties ◽

Rheological Parameters ◽

Whole Grain ◽

Naked Oat ◽

White Flour ◽

Oat Flour ◽

Whole Grain Flour ◽

Naked Oats

Adding oat products to composite mixtures during baking increases the biological value of a new product. The purpose of the current study was to assess the biochemical properties of grain of the naked oat varieties ‘Baget’ and ‘Bekas’, to establish the rheological parameters of dough mixtures obtained by mixing white oat flour and whole grain flour with high-quality wheat flour according to the farinographic analysis. The introduction of oat products into the mixture affects the structural and mechanical indicators of the dough and can improve or worsen the quality indicators of bakery products. It is the decoding of the diagrams (Brabender farinograph, Chopin alveograph, etc.) that satisfy the questions related to the study of dough, with the characteristics of the physical properties of dough. There has been established a high nutritional grain value of the naked oat varieties (whole grain and white flour), when the protein percentage was on 5.3–7.6% more than in wheat flour and oil content was almost 6–5 times higher, which indicated great opportunities for using this grain crop in bakery. The study of the rheological parameters of dough showed that in composite mixtures the type of ingredients (whole grain flour, white flour) and the proportion of naked oats products (10, 20, 30%) differently affect the physical properties of dough, i.e. in relation to premium wheat flour, dilution of dough increases on 40–140 u.f., resistance of dough to extension (stability) reduces on 2.5–6.0 min and valorigraphic number reduces on 10–36 u.v. When mixing with white oat flour compared to whole grain, the physical properties of the dough are characterized by the best indicators, however, the introduction of whole-ground oat flour in the mixture retains all the benefits of oat grain. There were no significant differences between the naked oat varieties ‘Baget’ and ‘Bekas’ in the effect on the rheological parameters of the dough. When using oat flour in mixtures, there was identified a tendency to deterioration of the physical properties of dough, the differences were significant in terms of the resistance of dough to extension (stability) and valorigraphic number.

Download Full-text