Technological value of blends (bread wheat flour and durum wheat semolina) for bread manufacture

Abstract Wheat consumption can trigger celiac disease, allergic reactions and non-celiac wheat sensitivity (NCWS) in humans. Some people with NCWS symptoms claim a better tolerability of spelt compared to bread wheat products. We therefore investigated potential differences in the proteomes of spelt and bread wheat flour using nano LC–ESI–MS/MS on a set of 15 representative varieties for each of the two species. Based on the bread wheat reference, we detected 3,050 proteins in total and for most of them the expression was mainly affected by the environment. By contrast, 274 and 409 proteins in spelt and bread wheat, respectively, had a heritability ≥ 0.4 highlighting the potential to influence their expression level by varietal choice. We found 84 and 193 unique proteins for spelt and bread wheat, respectively, and 396 joint proteins, which expression differed significantly (p ≤ 0.05) when comparing both species. Thus, about one third of proteins differed significantly between spelt and bread wheat. Of them, we identified 81 proteins with high heritability, which therefore might be interesting candidates for future research on wheat hypersensitivities.

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Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

Foods ◽

10.3390/foods9070869 ◽

2020 ◽

Vol 9 (7) ◽

pp. 869 ◽

Cited By ~ 1

Author(s):

Danuta Jaworska ◽

Maria Królak ◽

Wiesław Przybylski ◽

Marzena Jezewska-Zychowicz

Keyword(s):

Durum Wheat ◽

Wheat Flour ◽

Sensory Profile ◽

Durum Wheat Semolina ◽

Fresh Pasta ◽

Fiber Addition

The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of 150 consumers and 10 panelists. Consumers evaluated pasta samples to assess the expected and perceived liking and the trained panelists established sensory profile.The consumers’ evaluation of cooked pasta with different oat β-glucan fiber additions showed that the sample with 16% oat β-glucan fiber addition was most liked (6.4 in a 1–9 scale). Consistency between expected and perceived liking increased with the increase in oat β-glucan fiber addition and was the highest for the sample enriched with 16% β-glucan. The sensory profile established by the trained panelists compared with the results of the consumers’ assessment showed that an increase in intensity of bran odor and flavor (up to value 4.08 for odor note and 5.31 for flavor) could have been related to higher perceived liking by the consumers. The increased amount of oat β-glucan fiber powder (16%), which provides fiber-rich products, is a promising ingredient for fresh pasta formulation.

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Evaluation of GlutoPeak test for prediction of bread wheat flour quality, rheological properties and baking performance

Journal of Cereal Science ◽

10.1016/j.jcs.2019.102827 ◽

2019 ◽

Vol 90 ◽

pp. 102827 ◽

Cited By ~ 3

Author(s):

Çiğdem Mecitoğlu Güçbilmez ◽

Mehmet Şahin ◽

Aysun Göçmen Akçacık ◽

Seydi Aydoğan ◽

Berat Demir ◽

...

Keyword(s):

Rheological Properties ◽

Bread Wheat ◽

Wheat Flour ◽

Flour Quality ◽

Wheat Flour Quality ◽

Baking Performance ◽

Bread Wheat Flour

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Distribution of Protein Composition in Bread Wheat Flour Mill Streams and Relationship to Breadmaking Quality

Cereal Chemistry ◽

10.1094/cchem-84-3-0271 ◽

2007 ◽

Vol 84 (3) ◽

pp. 271-275 ◽

Cited By ~ 18

Author(s):

Y. G. Wang ◽

K. Khan ◽

G. Hareland ◽

G. Nygard

Keyword(s):

Bread Wheat ◽

Wheat Flour ◽

Protein Composition ◽

Breadmaking Quality ◽

Flour Mill ◽

Bread Wheat Flour

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The effect of varietal traits of durum wheat on the technological and baking qualities of flour when mixed with bread wheat

Grain Economy of Russia ◽

10.31367/2079-8725-2021-78-6-67-72 ◽

2021 ◽

pp. 67-72

Author(s):

E. N. Shabolkina ◽

N. V. Anisimkina

Keyword(s):

Durum Wheat ◽

Bread Wheat ◽

Wheat Flour ◽

Wheat Variety ◽

Rheological Parameters ◽

Wheat Bread ◽

Physical Parameters ◽

Wheat Varieties ◽

Mutual Compensation ◽

Improvement Effect

The development of bakery industry is possible due to the use of such non-traditional raw materials as durum wheat. The purpose of the current study was to estimate the effect of varietal traits of durum wheat when mixed with bread wheat according to the results of rheological parameters of dough, technological and bakery estimation of flour. There have been studied technological indicators of grain, rheological and physical parameters of dough, general bakery estimation. There has been established that the high gas-forming ability of durum wheat allows it to be used (30%) as bread wheat improver during baking. However, the positive effect was present not in all years of the study. There has been estimated an improvement effect due to mutual compensation of the missing components and complementarity of the bread and durum wheat varieties. There was found that in 2008, 2010 there was practically no improvement effect when durum wheat flour was added to the mixture in a ratio of 30:70%. There was established that in 2015 the maximum bread volume of 930 cm3 and a good bakery estimation (flat surface, oval shape, golden brown crust, as well as fine thin-walled porosity with elastic light crumb) were obtained by adding bread wheat varieties to durum wheat varieties, which during the year of the study there was formed weak grain (dilute of dough was 110 u.f.; valorigraphic number was 46 u.v.). In 2020, the varieties used in the mixtures of both spring bread and durum wheat were of high quality, and bakery estimation gave excellent indicators both in the control (the variety ‘Tulaykovskaya 108’ with 1300 cm3) and in the mixtures with 1140–1255 cm3; the appearance of bread and crumb in almost all variants had an excellent mark. The largest volume of bread, 1255 cm3, was obtained when the durum wheat variety ‘Bezenchukskaya Niva’ was added to the mixture. Adding durum wheat flour to the mixture in an amount of 30:70% when baking bread reduced its staleness by 6.5% relative to the control (bread wheat); bread remains fresh for a long time with an elastic, quickly regenerated crumb.

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