Article
Food Science & Technology
Wei Gong, Xiaohua Wang, Fengjiao Wang, Jinshui Wang
Summary: Solvent retention capacity (SRC) is a test used to evaluate the solvation of wheat flour. This study analyzed the correlations between flour quality, gluten aggregation, and solvent retention capacity using ten different commercial wheat flour varieties. The results showed significant correlations between protein content, gluten content, swelling index, and torque values with the solvent retention capacity. These findings provide a theoretical basis for assessing the quality of wheat flour.
Article
Food Science & Technology
Valentina Nikolic, Marijana Simic, Vesna Kandic, Margarita Dodevska, Primoz Titan, Dejan Dodig, Sladana Zilic
Summary: The study investigated the impact of amylose and amylopectin, as well as dietary fibers, on the pasting properties and baking functionality of whole-grain wheat flour using twenty-five wheat varieties. The results showed that amylose greatly influenced viscosity, while variations in pasting properties were also attributed to differences in non-starch structural components. The solvent retention capacities of flours depended on the content of fiber fractions and proteins, with starch and amylose content having positive effects on specific solvent retention capacities.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Fatma Korkmaz, Necati Baris Tuncel
Summary: This research evaluates the effects of hydrothermal infrared (IR) treatment on the structure and properties of wheat flours. The study found that hydrothermal IR treatment resulted in decreased gluten quality, sedimentation value, and increased gelatinization properties of the flours.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Xiaohui Hu, Li Cheng, Yan Hong, Zhaofeng Li, Caiming Li, Zhengbiao Gu
Summary: The addition of potato to wheat flour can enhance the nutritional value of bread, but the high dietary fiber in potato flour may negatively affect the formation of gluten matrix. Our study found that the addition of cellulase and/or pectinase can alleviate gluten aggregation and dehydration, leading to the formation and continuity of the three-dimensional gluten network. As a result, the specific volume of the bread increased by 40.2% and the hardness was reduced by 64.48%.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Mehak Katyal, Narpinder Singh, Pooja Tiwari, R. S. S. Kaler
Summary: The physicochemical, pasting, dynamic rheology, and muffin making properties were compared between air classified fractions obtained from stone ground flour and original wheat flour. The stone grinding process significantly affected the composition and properties of the fractions, resulting in differences in particle size, protein content, ash content, and viscosity. Muffins made from stone ground flour fractions showed lighter color and softer texture compared to those from original wheat flour fractions.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Narpinder Singh, Mehak Katyal, Amardeep Singh Virdi, Johar Singh Saini, Anju Mahendru Singh, Arvind Kumar Ahlawat
Summary: Flours from wheat grown at high and low altitudes were compared for various properties. Flours from high altitude wheat showed larger particle size, higher protein content, gluten, ash content, and certain protein fractions, but lower gluten index compared to low altitude wheat flours. High altitude wheat flours also exhibited differences in protein composition, pasting properties, and dough rheology compared to low altitude wheat flours. These differences were attributed to variations in protein, starch, and arabinoxylan accumulation.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Bong-Kyung Koh, Teepakorn Kongraksawech, Andrew S. Ross
Summary: Polyphenol addition affected dough stability and optimum mixing time, particularly with the addition of catechin to hard wheat flour. Water absorption and SRC values, except for 5 g kg(-1) sodium carbonate solvent, were influenced by wheat variety rather than polyphenol addition.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Engineering, Chemical
Qianyi Chen, Tao Wu, Mark T. Morgan, Jiajia Chen
Summary: This study evaluated the quality and functionality changes of wheat flour treated with radiofrequency (RF) and extended hot air heating. The results showed that RF and extended hot air heating had a significant impact on the properties of the flour, but the changes were small and within acceptable ranges. Therefore, RF-assisted pasteurization can be used without affecting the practical application of wheat flour.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Agronomy
Ammar Al-Zubade, Timothy Phillips, Mark A. Williams, Krista Jacobsen, David Van Sanford
Summary: The two-year field experiment in Kentucky showed that optimizing cultivar selection, nitrogen management, and specific considerations for different production systems can lead to improved yield and bread baking quality traits of soft red winter wheat cultivars.
Article
Nutrition & Dietetics
Monika Rani, Gagandeep Singh, Raashid Ahmad Siddiqi, Balmeet Singh Gill, Dalbir Singh Sogi, Mohd Akbar Bhat
Summary: A study on wheat, barley, and rye found differences in physiochemical parameters and protein characteristics among the three cereal grains. Rye flour showed higher quality in certain parameters and protein content, indicating potential for use in developing healthier food products.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Susane Trevisan, Ali Salimi Khorshidi, Martin G. Scanlon
Summary: This review examines the impact of nitrogen fertilization on wheat protein content and the gliadins/glutenins ratio, and how it affects the rheological properties of wheat dough during processing.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Nutrition & Dietetics
Feng Kong, Yue Li, Di Xue, Yishuai Ding, Xiaofan Sun, Xingfeng Guo, Wenhao Wang
Summary: This study examined the utilization of steam-exploded wheat bran in cookie formulation and found that steam explosion could improve the nutritional properties of wheat bran. The addition of steam-exploded wheat bran enhanced the physical properties and antioxidant capacity of cookies while reducing starch digestibility.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Narpinder Singh, Amardeep Singh Virdi, Mehak Katyal, Amritpal Kaur, Deepinder Kaur, Arvind Kumar Ahlawat, Anju Mahendru Singh, Ram Kumar Sharma
Summary: Delayed sown wheat (DSW) experienced a shorter growth period and higher temperatures during flowering, resulting in increased protein content and altered pasting and dough rheological properties.
Article
Plant Sciences
Maryke Labuschagne, Carlos Guzman, Keneuoe Phakela, Barend Wentzel, Angeline van Biljon
Summary: The study found that the functional polymeric components of flour have a significant impact on wheat quality, while drought and temperature stress can affect the SRC and SIG of flour. The relationship between SRC and gluten proteins varies under different stress conditions.
Article
Chemistry, Applied
A. Diaz, M. A. Garcia, C. Dini
Summary: Jerusalem artichoke tuber is an important source of fructans, and its flour is rich in minerals and dietary fiber. The efficiency of fructan extraction from Jerusalem artichoke flour is similar to that from the tuber. Alcoholic precipitation is the most effective method, providing higher yield and quality, while freeze-thaw cycles show greater similarity to commercial inulins.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Applied
Meera Kweon, Louise Slade, Harry Levine
Article
Chemistry, Applied
Meera Kweon, Louise Slade, Harry Levine
Article
Chemistry, Applied
Meera Kweon, Louise Slade, Harry Levine
Article
Food Science & Technology
Meera Kweon, Louise Slade, Harry Levine
JOURNAL OF FOOD SCIENCE
(2017)
Article
Chemistry, Applied
Meera Kweon, Louise Slade, Harry Levine
Article
Chemistry, Applied
Meera Kweon, Louise Slade, Harry Levine
Article
Chemistry, Applied
Benedicte Van Steertegem, Bram Pareyt, Louise Slade, Harry Levine, Kristof Brijs, Jan A. Delcour
Review
Food Science & Technology
Meera Kweon, Louise Slade, Harry Levine, Diane Gannon
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2014)
Letter
Agriculture, Multidisciplinary
Yrjoe H. Roos, Felix Franks, Marcus Karel, Theodore P. Labuza, Harry Levine, Mohamed Mathlouthi, David Reid, Evgenyi Shalaev, Louise Slade
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2012)
Review
Agriculture, Multidisciplinary
Yrjoe H. Roos, Marcus Karel, Theodore P. Labuza, Harry Levine, Mohamed Mathlouthi, David Reid, Evgenyi Shalaev, Louise Slade
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2013)
Article
Chemistry, Multidisciplinary
Maria Pilar Buera, Yrjoe Roos, Harry Levine, Louise Slade, Horacio R. Corti, David S. Reid, Tony Auffret, C. Austen Angell
PURE AND APPLIED CHEMISTRY
(2011)
Review
Food Science & Technology
Louise Slade, Meera Kweon, Harry Levine
Summary: This review paper discusses the experimental studies on the functionality of sucrose and other sugars in cake-baking and their effects on cake quality. The research utilized various analytical methods to investigate the impact of different ingredient and formulation variables on cake properties. The results showed that factors such as the levels of sucrose and water, sugar concentrations, and types of flour could significantly influence the texture, color, and shape of the cakes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Letter
Biology
Harry Levine, Tony Auffiet
Review
Food Science & Technology
Louise Slade, Harry Levine
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2018)