scholarly journals Effect of Processing on Some Quality Parameters of Flour and Bread Made from Wheat Grain Biofortified with Zn and Se

Agriculture ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1245
Author(s):  
Maria J. Poblaciones ◽  
Dolores Reynolds-Marzal ◽  
Angelica M. Rivera-Martin ◽  
Oscar Santamaria
Keyword(s):  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Milling Process ◽  
White Bread ◽  
Wheat Grain ◽  
Bread Making ◽  
White Flour ◽  
Soil Zn ◽  
Composition Of Minerals ◽  
Wholemeal Bread

Millions of people have inadequate Se and Zn intakes, but agronomic biofortification could prevent this. This study evaluated the effect of the combined Zn and Se biofortification on the quality parameters of grain, and on the composition of minerals (Zn, Se, Mg, Ca and Fe) and their availability in bread-making wheat (Triticum aestivum L.) products, white flour, wholemeal bread and white bread were evaluated. The studied treatments were soil Zn (no Zn, and 50 kg Zn ha−1) and foliar applications (0, 10 g Se ha−1, 8 kg Zn ha−1, and 10 g Se ha−1 + 8 kg Zn ha−1) and were tested in a two-year field experiment (2017–2018, 2018–2019). The foliar combined biofortification increased the concentration of both minerals in white flour, wholemeal bread and white bread by about 33%, 24% and 51%, respectively for Zn, and 3.3-fold, 3.4-fold and 2.7-fold for Se, showing a synergistic effect on Se concentration with the Se and Zn combination. While the loss of Zn and Se during the milling process was41% and 18%, respectively, baking caused a loss of 15% and 19%, respectively, for wholemeal bread, and up to 61% and 29% for Zn and Se for white bread. Hence, although the consumption of wholemeal bread instead of white bread may enhance Zn and Se intake more than biofortification, until consumption habits change, the biofortification of wheat can help to mitigate inadequate Zn and Se intakes in the general population.

Selenium biofortification in bread-making wheat under Mediterranean conditions: influence on grain yield and quality parameters

2014 ◽  
Vol 65 (4) ◽  
pp. 362 ◽  
Author(s):  
Maria J. Poblaciones ◽  
Oscar Santamaría ◽  
Teodoro García-White ◽  
Sara M. Rodrigo
Keyword(s):  
Grain Yield ◽  
Quality Parameters ◽  
Milling Process ◽  
Temperate Climate ◽  
Sodium Selenate ◽  
Bread Making ◽  
Wheat Field ◽  
Yield And Quality ◽  
Grain Yield And Quality ◽  
Mediterranean Conditions

The diet of millions of people around the world is deficient in selenium (Se). Bread-making wheat has been successfully used in Se biofortification programs under temperate climate to remedy Se deficiency. However, its suitability under Mediterranean conditions and its effect on the grain yield and quality parameters are not well known. In a wheat field in south-western Spain, two foliar Se fertilisers (sodium selenate and sodium selenite) were applied at four application rates (0, 10, 20, 40 g ha–1) in 2010–11 and 2011–12. Results showed a strong and linear relationship between total Se in grain and Se dose for both fertilisers, although selenate was much more efficient. A dose of 10 g sodium selenate ha–1 was able to increase significantly the Se in grain to close to the recommended values, although Se loss of 28% during the milling process might be expected. Grain yield was not negatively affected by fertilisation, but grain protein and dry gluten were slightly negatively affected, but only in the dry year. Alveograph parameters were either not affected or slightly favoured by Se fertilisation in any studied year. Bread-making wheat is a good candidate to be included in biofortification programs under semi-arid Mediterranean conditions.

scholarly journals Combined Selenium and Zinc Biofortification of Bread Making Wheat under Mediterranean Conditions

2021 ◽  
Author(s):  
Dolores Reynolds-Marzal ◽  
Angelica Rivera-Martin ◽  
Oscar Santamaria ◽  
Maria J. Poblaciones
Keyword(s):  
Triticum Aestivum ◽  
Main Product ◽  
Foliar Application ◽  
Triticum Aestivum L ◽  
Bread Making ◽  
Main Plot ◽  
Soil Zn ◽  
Agronomic Biofortification ◽  
Mediterranean Conditions ◽  
Plot Design

Millions of people worldwide have an inadequate intake of selenium (Se) and zinc (Zn), and agronomic biofortification may minimise these problems. To evaluate the efficacy of combined foliar Se and Zn fertilisation in bread making wheat (Triticum aestivum L.), foliar Se (as NaSeO4) and soil and foliar Zn applications (as ZnSO4·7H2O) were tested individually and in all combinations. A 2-year field experiment was established in southern Spain under semiarid Mediterranean conditions, by following a split-split-plot design. The study year (2017/2018, 2018/2019) was considered as the main-plot factor, soil Zn application (50 kg Zn ha-1, nil Zn) as a subplot factor, and foliar application (nil, 10 g Se ha-1, 8 kg Zn ha-1, 10 g Se ha-1 + 8 kg Zn ha-1) as a sub-subplot factor. The best treatment to increase both Zn and Se concentration in both straw, 12.3- and 2.7-fold respectively, and grain, 1.2- and 4.1-fold respectively was the combined foliar application of Zn and Se. This combined Zn and Se application also increased on average the yield of grain, main product of this crop, by almost 26%. Therefore, bread-making wheat seems to be a very suitable crop to be used in biofortification programs with Zn and Se to alleviate their deficiency in both, people when using its grain and livestock when using its straw.

scholarly journals Comparative digestibility of wholemeal and white breads and the effect of the degree of fineness of grinding on the former

1942 ◽  
Vol 42 (4) ◽  
pp. 423-435 ◽  
Author(s):  
T. F. Macrae ◽  
J. C. D. Hutchinson ◽  
J. O. Irwin ◽  
J. S. D. Bacon ◽  
E. I. McDougall
Keyword(s):  
Dry Weight ◽  
The Body ◽  
White Bread ◽  
Daily Consumption ◽  
Average Percentage ◽  
White Flour ◽  
Significant Difference ◽  
Percentage Absorption ◽  
Cell Envelopes ◽  
Wholemeal Bread

1. Loaves were baked from three types of wheaten flour made from the same grist; a straight run white flour of 73% extraction, a finely ground wholemeal (100% extraction) and a medium ground wholemeal (100% extraction). Bread from each was consumed by six persons for periods of 11–12 days. The daily consumption was 530–630 g. dry weight of bread and, in addition, 37 g. margarine, 284 c.c. milk, 72 g. marmalade jelly and 284 c.c. of mild ale.2. The total energy, nitrogen and fibre of the food consumed and of the faeces excreted over a period of 7 days were determined. Assuming that the foods other than bread were wholly digestible, the average percentage absorption of energy, nitrogen and fibre from the white bread was 96·1, 91·1, and 65·8 respectively; from the fine wholemeal bread it was 86·9, 85·3 and 14 respectively and from the coarser ground wholemeal 87·1, 85·7 and 9·7 respectively.3. The nitrogen intake per 100 g. of the wholemeal bread eaten, was 2·91; of the white bread 2·70 g. This advantage was, however, neutralized by the greater amount of nitrogen lost in the faeces when wholemeal was taken, so that the average net gain of nitrogen to the body was 2·46 and 2·49 respectively per 100 g. dry weight of bread consumed.4. The loss of 9% more of the energy of the bread in the faeces from wholemeal than from white bread is largely accounted for by the undigested cell envelopes and woody fibre in the bran. The greater utilization of the fibre of the white bread is in accordance with the observations of Rubner who showed that the cell membranes of the endosperm were of different composition from those of the bran cells and were more readily attacked by bacteria in the gut.5. The range of individual variations in the utilization of the energy of the breads were: for white bread 95·4–96·8% and for wholemeal 85·4–88·7%. In the utilization of nitrogen these were: for white bread 88·2–94·1%, and for wholemeal 78·5–89·6%. The same subjects showed the better utilization of both energy and nitrogen.6. The fineness of grinding of the wholemeal within the range used made no significant difference to the utilization of either energy or nitrogen.

scholarly journals Combined Selenium and Zinc Biofortification of Bread-Making Wheat under Mediterranean Conditions

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1209
Author(s):  
Dolores Reynolds-Marzal ◽  
Angelica Rivera-Martin ◽  
Oscar Santamaria ◽  
Maria J. Poblaciones
Keyword(s):  
Main Product ◽  
Foliar Application ◽  
Triticum Aestivum L ◽  
Bread Making ◽  
Main Plot ◽  
Soil Zn ◽  
Semi Arid ◽  
Agronomic Biofortification ◽  
Mediterranean Conditions ◽  
Plot Design

Millions of people worldwide have an inadequate intake of selenium (Se) and zinc (Zn), and agronomic biofortification may minimise these problems. To evaluate the efficacy of combined foliar Se and Zn fertilisation in bread making wheat (Triticum aestivum L.), a two-year field experiment was established in southern Spain under semi-arid Mediterranean conditions, by following a split-split-plot design. The study year (2017/2018, 2018/2019) was considered as the main-plot factor, soil Zn application (50 kg Zn ha−1, nor Zn) as a subplot factor and foliar application (nor Se, 10 g Se ha−1, 8 kg Zn ha−1, 10 g Se ha−1 + 8 kg Zn ha−1) as a sub-subplot factor. The best treatment to increase both Zn and Se concentration in both straw, 12.3- and 2.7-fold respectively, and grain, 1.3- and 4.3-fold respectively, was the combined foliar application of Zn and Se. This combined Zn and Se application also increased on average the yield of grain, main product of this crop, by almost 7%. Therefore, bread-making wheat seems to be a very suitable crop to be used in biofortification programs with Zn and Se to alleviate their deficiency in both, people when using its grain and livestock when using its straw.

Wheat bran for bowel disorders

1981 ◽  
Vol 19 (8) ◽  
pp. 29-31
Keyword(s):  
Wheat Bran ◽  
Large Bowel ◽  
Bowel Function ◽  
Milling Process ◽  
Fibre Content ◽  
Whole Grain ◽  
Wheat Grain ◽  
Bowel Disorders ◽  
Average Adult ◽  
Wholemeal Bread

The average adult in Britain eats about 6 g of cereal fibre a day. The fibre derived from bran is unusual in that a high proportion escapes fermentation in the colon and so can influence large bowel function. Bran comes from the outer layers of wheat grain and its fibre content varies from 30–50% depending on the milling process and on the variety of wheat. Foods rich in bran include wholemeal bread, whole grain biscuits and selected breakfast cereals.

scholarly journals Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

2021 ◽  
Vol 16 (1) ◽  
pp. 641-652
Author(s):  
Sławomir Franaszek ◽  
Bolesław Salmanowicz
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
Common Wheat ◽  
High Performance ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Low Molecular Weight ◽  
Wheat Varieties ◽  
Breeding Lines ◽  
Capillary Zone

Abstract The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.

scholarly journals Green manure effect on the ability of native and inoculated soil bacteria to mobilize zinc for wheat uptake (Triticum aestivum L.)

2021 ◽  
Author(s):  
Benjamin Costerousse ◽  
Joel Quattrini ◽  
Roman Grüter ◽  
Emmanuel Frossard ◽  
Cécile Thonar
Keyword(s):  
Green Manure ◽  
Soil Bacteria ◽  
Triticum Aestivum L ◽  
Zn Deficiency ◽  
X Ray ◽  
Zn Uptake ◽  
Native Soil ◽  
Soil Zn ◽  
Zn Availability ◽  
Stimulation Of

Abstract Purpose Green manuring can increase the plant available fraction of zinc (Zn) in soil, making it a potential approach to increase wheat Zn concentrations and fight human Zn deficiency. We tested whether green manure increases the ability of both the native soil bacteria and inoculated Zn solubilizing bacteria (ZSB) to mobilize Zn. Methods Wheat was grown in a pot experiment with the following three factors (with or without); (i) clover addition; (ii) soil x-ray irradiation (i.e. elimination of the whole soil biota followed by re-inoculation with the native soil bacteria); and (iii) ZSB inoculation. The incorporation of clover in both the irradiated and the ZSB treatments allowed us to test green manure effects on the mobilization of Zn by indigenous soil bacteria as well as by inoculated strains. Results Inoculation with ZSB did neither increase soil Zn availability nor wheat Zn uptake. The highest soil Zn availabilities were found when clover was incorporated, particularly in the irradiated soils (containing only soil bacteria). This was partly associated with the stimulation of bacterial activity during the decomposition of the incorporated green manure. Conclusion The results support that the activity of soil bacteria is intimately involved in the mobilization of Zn following the incorporation of green manure.

Karat winter wheat

1991 ◽  
Vol 71 (1) ◽  
pp. 207-210
Author(s):  
H. G. Nass ◽  
H. W. Johnston ◽  
E. Hansel ◽  
R. Blatt ◽  
C. Caldwell ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Powdery Mildew ◽  
Winter Wheat ◽  
Triticum Aestivum L ◽  
Septoria Nodorum ◽  
Bread Making ◽  
Eastern Canada ◽  
Key Words Wheat ◽  
Glume Blotch ◽  
Cultivar Description

Karat is a winter wheat (Triticum aestivum L. em. Thell.) with bread making quality, high grain yield, and adequate straw strength. It is moderately susceptible to powdery mildew (caused by Erysiphe graminis D.C. ex. Merat f. sp. tritici Marchal) and septoria leaf and glume blotch (caused by Septoria nodorum Berk.) and is suited for production in areas of Eastern Canada where winter survival is not a problem. Key words: Wheat (winter), cultivar description

scholarly journals Non-Starch Polysaccharides in Durum Wheat: A Review

2020 ◽  
Vol 21 (8) ◽  
pp. 2933 ◽  
Author(s):  
Ilaria Marcotuli ◽  
Pasqualina Colasuonno ◽  
Yves S. Y. Hsieh ◽  
Geoffrey B. Fincher ◽  
Agata Gadaleta
Keyword(s):  
Durum Wheat ◽  
Dietary Fibre ◽  
Daily Intake ◽  
Quality Parameters ◽  
Current Status ◽  
Wheat Grain ◽  
Enhanced Absorption ◽  
Dietary Component ◽  
Glucan Synthesis ◽  
Physiological Benefits

Durum wheat is one of most important cereal crops that serves as a staple dietary component for humans and domestic animals. It provides antioxidants, proteins, minerals and dietary fibre, which have beneficial properties for humans, especially as related to the health of gut microbiota. Dietary fibre is defined as carbohydrate polymers that are non-digestible in the small intestine. However, this dietary component can be digested by microorganisms in the large intestine and imparts physiological benefits at daily intake levels of 30–35 g. Dietary fibre in cereal grains largely comprises cell wall polymers and includes insoluble (cellulose, part of the hemicellulose component and lignin) and soluble (arabinoxylans and (1,3;1,4)-β-glucans) fibre. More specifically, certain components provide immunomodulatory and cholesterol lowering activity, faecal bulking effects, enhanced absorption of certain minerals, prebiotic effects and, through these effects, reduce the risk of type II diabetes, cardiovascular disease and colorectal cancer. Thus, dietary fibre is attracting increasing interest from cereal processors, producers and consumers. Compared with other components of the durum wheat grain, fibre components have not been studied extensively. Here, we have summarised the current status of knowledge on the genetic control of arabinoxylan and (1,3;1,4)-β-glucan synthesis and accumulation in durum wheat grain. Indeed, the recent results obtained in durum wheat open the way for the improvement of these important cereal quality parameters.

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