Article
Food Science & Technology
Kexin Han, Jianbiao Gao, Wei Wei, Qiaomei Zhu, Viktor Fersht, Min Zhang
Summary: This study explored the impact of different cultivars of arabinoxylan (AX262, AX44, AX229) on the characteristics of AX hydrogels. It was found that AX262 had a faster gelation rate and higher viscoelastic modulus. AX262 also exhibited a higher oxidative cross-linking degree, resulting in a denser gel network. Additionally, AX262 showed better water binding ability and thermal stability. The gelation properties of different AX cultivars were attributed to differences in molecular structure.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Plant Sciences
Guangxiao Liu, Yujiao Gao, Huadun Wang, Yonggang Wang, Jianmin Chen, Pingping Zhang, Hongxiang Ma
Summary: This study obtained mutants with improved wheat quality by inducing the knockout of the HMW-GS gene. The mutants decreased gluten strength and increased sugar snap cookie diameter without affecting yield.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Marcus Schmidt, Berthold Wiege, Juergen Hollmann
Summary: This study discusses the potential value of bran as a by-product of wheat kernels and the beneficial effects of arabinoxylans on health. The optimization of hydrothermal extraction conditions was investigated and compared to traditional alkaline/oxidative methods.
Article
Food Science & Technology
Maria Itria Ibba, Philomin Juliana, Nayelli Hernandez-Espinosa, Gabriel Posadas-Romano, Susanne Dreisigacker, Deepmala Sehgal, Leonardo Crespo-Herrera, Ravi Singh, Carlos Guzman
Summary: This study investigated the genetic variability of arabinoxylans in wheat flour and found wide variation in both total and water-extractable arabinoxylans across 175 common wheat lines. Genomic regions associated with these arabinoxylans were identified through GWAS, with markers on chromosome 1BL showing the greatest percentage of phenotypic variation and a predicted gene encoding a glycosyl transferase likely associated with AX variation. The most significant markers on chromosome 1BL were translated into KASP markers, contributing to the improvement of grain DF in wheat breeding programs.
JOURNAL OF CEREAL SCIENCE
(2021)
Review
Food Science & Technology
Lucie Lebert, Francois Buche, Arnaud Sorin, Thierry Aussenac
Summary: The wheat aleurone layer is a nutritionally valuable component that is scarce on the market, possibly due to extraction issues. Its potential benefits have been mainly studied in bread and pasta. While the addition of aleurone-rich flour to bread has been recognized for its nutritional advantages, it may have negative effects on end-product characteristics, leading to different acceptability responses from consumers. However, these negative effects can be reduced through pre- or post-extracting treatments.
Review
Food Science & Technology
Wendy Sztupecki, Larbi Rhazi, Flore Depeint, Thierry Aussenac
Summary: Wheat bran mainly consists of different cell layers and contains large quantities of non-starch polysaccharides (NSP). These dietary fibres have been studied for their health effects, including cardiovascular diseases prevention, cholesterol management, obesity control, type-2 diabetes management, and cancer prevention. Various methods have been developed to optimize and modify NSP properties for better food processing and health benefits. However, the lack of research using wheat bran or purified components in randomized controlled clinical trials is pointed out.
Article
Food Science & Technology
Somali Dhal, Arfat Anis, Hamid M. Shaikh, Abdullah Alhamidi, Kunal Pal
Summary: This study investigated the effect of mixing time on the physical and structural properties of whole wheat flour-based cookie dough. The study found that dough mixed for 3 minutes had better organized components compared to other times. Longer mixing times resulted in water agglomeration and harder cookies. The study concluded that a mixing time of 5 minutes resulted in good quality cookies.
Article
Food Science & Technology
Yuanxiao Liu, Mengmeng Li, Erqi Guan, Yuanfang Liu, Ke Bian, Yingquan Zhang
Summary: Many varieties of soft wheat in China lack the desired protein properties for making high-quality cakes. This leads to a shortage of high-quality soft wheat flour. However, using superheated steam treatment can modify the protein properties of soft wheat, improving the quality of soft wheat and cake texture.
Article
Food Science & Technology
Jayani Kulathunga, Senay Simsek
Summary: This study analyzed the dietary fiber fractions of hulled wheat flour and bread and found differences in the distribution of non-starch polysaccharides in the kernels depending on the species. Einkorn and spelt wholemeal flour and bread had lower insoluble dietary fiber and total dietary fiber contents compared to hard red spring wheat. Some genotypes of einkorn and emmer had higher contents of low molecular weight soluble dietary fibers (SDF-LM). Further research is needed to evaluate the health benefits of SDF-LM in these wheat species.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Maria Isabel Curti, Mayara Belorio, Pablo M. Palavecino, Jose Manuel Camina, Pablo D. Ribotta, Manuel Gomez
Summary: Sorghum flour is a good alternative to replace wheat flour in sponge cake formulations, with flour particle size being a key parameter influencing cake quality. Milling process modifies flour composition and properties, leading to higher density and viscosity batters with smaller particle size flours, resulting in sponge cakes of high volume and low firmness.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Chemistry, Multidisciplinary
Piotr Lewko, Agnieszka Wojtowicz, Marek Gancarz
Summary: The aim of this study was to assess the properties of wheat flour fractions and their relationship with arabinoxylans content to predict flour functionality. The results showed significant differences between mill streams in terms of physicochemical parameters and rheological properties, as well as soluble and insoluble fractions of non-starch polysaccharides and arabinoxylans. The relationships between these parameters and PCA analysis can help millers select and blend flour streams to achieve desired characteristics.
APPLIED SCIENCES-BASEL
(2023)
Review
Food Science & Technology
Emanuele Zannini, Angela Bravo Nunez, Aylin W. Sahin, Elke K. Arendt
Summary: This article discusses the health benefits and structure of arabinoxylan, a complex fiber found in grains like wheat, barley, and corn. The source and extraction process of arabinoxylan can affect its structure, and further investigation is needed to understand its pure ingredient's benefits on human health. The article also highlights the relationship between arabinoxylan's structure and its functionality in cereal products and emphasizes the importance of studying its health implications in arabinoxylan-rich products.
Article
Food Science & Technology
Candela Paesani, Alicia L. Degano, Maria Ines Zalosnik, Joao Paulo Fabi, Gabriela T. Perez
Summary: Arabinoxylans play an important role in preventing colorectal cancer, with studies showing that arabinoxylans from hard wheat have a better inhibitory effect on HCT-116 cell viability. Additionally, no decrease in viability of noncancer cells was observed after treatment with arabinoxylans.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Junhan Liu, Bao Chu, Xiao Yang, Yuhong Jin
Summary: As malt KI values increased, all fractions of glutenins and gliadins were extensively hydrolyzed, higher Mw globulins were increasingly degraded, and the concentration of smaller globulin fractions had increased significantly. Changes in the concentration of individual albumin fractions were more complex as KI increased, with some increasing and some decreasing. A KI value of about 39.5% to 42.7% was considered optimal for the production of wheat malts with superior quality attributes.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Sarah C. Pycarelle, Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs, Jan A. Delcour
Summary: The study found that relocating wheat flour lipids prior to batter making improved air-liquid interface stability in sponge cake batter, while removing lipids resulted in higher lipid content in the interface. Regardless, wheat flour lipids limit protein adsorption, impacting the composition of the foam.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Alecia M. Kiszonas, Craig F. Morris
Article
Chemistry, Applied
Jose M. Orenday-Ortiz, Craig F. Morris
Article
Chemistry, Applied
Alecia M. Kiszonas, Douglas A. Engle, Leonardo A. Pierantoni, Craig F. Morris
Editorial Material
Chemistry, Applied
Craig F. Morris, Maria Itria Ibba
Article
Chemistry, Applied
Enoch T. Quayson, Alessandra Marti, Craig F. Morris, Mauro Marengo, Francesco Bonomi, Koushik Seetharaman, Stefania Iametti
Article
Food Science & Technology
Jeffrey D. Boehm, M. Itria Ibba, Alecia M. Kiszonas, Deven R. See, Daniel Z. Skinner, Craig F. Morris
JOURNAL OF CEREAL SCIENCE
(2018)
Article
Agronomy
K. K. Kidwell, J. S. Kuehner, G. B. Shelton, V. L. DeMacon, S. Rynearson, X. M. Chen, S. O. Guy, J. M. Marshall, D. A. Engle, D. R. See, C. F. Morris, M. O. Pumphrey
JOURNAL OF PLANT REGISTRATIONS
(2018)
Article
Agronomy
K. K. Kidwell, M. O. Pumphrey, J. S. Kuehner, G. B. Shelton, V. L. DeMacon, S. Rynearson, X. M. Chen, S. O. Guy, D. A. Engle, B-K. Baik, C. F. Morris, N. A. Bosque-Perez
JOURNAL OF PLANT REGISTRATIONS
(2018)
Review
Agriculture, Multidisciplinary
Craig F. Morris
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2018)
Article
Agronomy
Maria I. Ibba, Alecia M. Kiszonas, Craig F. Morris
MOLECULAR BREEDING
(2018)
Article
Plant Sciences
Kendra L. Jernigan, Jayfred V. Godoy, Meng Huang, Yao Zhou, Craig F. Morris, Kimberly A. Garland-Campbell, Zhiwu Zhang, Arron H. Carter
FRONTIERS IN PLANT SCIENCE
(2018)
Article
Food Science & Technology
Maria Itria Ibba, Alecia M. Kiszonas, Deven R. See, Daniel Z. Skinner, Craig F. Morris
JOURNAL OF CEREAL SCIENCE
(2019)
Article
Food Science & Technology
Neeraj Kumar, Jose M. Orenday-Ortiz, Alecia M. Kiszonas, Jeffrey D. Boehm, Craig F. Morris
JOURNAL OF CEREAL SCIENCE
(2019)
Article
Food Science & Technology
Jessica C. Murray, Alecia M. Kiszonas, Craig F. Morris
JOURNAL OF FOOD SCIENCE
(2018)
Review
Chemistry, Applied
Alecia M. Kiszonas, Craig F. Morris