Analytical composition of flours through thermogravimetric and rheological combined methods

Consumi, Marco; Tamasi, Gabriella; Pepi, Simone; Leone, Gemma; Bonechi, Claudia; Magnani, Agnese; Donati, Alessandro; Rossi, Claudio

doi:10.1016/j.tca.2022.179204

Cited by 8 publications

(9 citation statements)

References 53 publications

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“…Except for gluten with L-AX, the weight loss of gluten was alleviated with AX. This might be associated with the fortified gluten network structure with the enhanced molecular interactions of gluten proteins in the presence of AX …”

Section: Resultsmentioning

confidence: 99%

“…This might be associated with the fortified gluten network structure with the enhanced molecular interactions of gluten proteins in the presence of AX. 27 Molecular Weight Distribution and Free SH Content. According to the molecular weight distribution, the nonreduced SE-HPLC profile of SDS-soluble gluten proteins can be divided into glutenin polymer (SDS-P, M w ≈ 88,000− 698,000), soluble monomer (SDS-M, glutenin, and alcoholsoluble protein M w ≈ 28,000−88,000) (Figure 3A,B).…”

Section: ■ Introductionmentioning

confidence: 99%

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Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten

Wang

Zhang

et al. 2022

J. Agric. Food Chem.

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To further depict the interaction mechanism of wheat arabinoxylan (AX) and gluten proteins upon thermal processing, AX was enzymatically tailored with defined substitution patterns and the impact on the heat-induced polymerization behavior of gluten was comparatively studied. The results showed that tailormade AX promoted the formation of glutenin–glutenin and glutenin–gliadin macrocrosslinks upon heating, with the optimal effect detected for AX depleted of Araf of disubstituted Xylp. The tailormade AX, especially AX depleted of monosubstituted Xylp, facilitated the polymerization ability of α-gliadin into glutenin compared with untailored AX. The unfolding process of gluten was partially impeded by AX upon heating, while the tailormade AX promoted the unfolding process. AX could bury Trp and Tyr upon polymerization of glutenin and gliadin and induced the change of the disulfide bridge conformation to a less-stable state, while the effect was alleviated with tailormade AX. The enhanced polymerization with tailormade AX strengthened the gluten network and induced more heterogeneously distributed large protein aggregates.

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Section: Resultsmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten

Wang

Zhang

et al. 2022

J. Agric. Food Chem.

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“…Many studies have shown that degradation temperatures range from 200 to 400 °C for starch, 300-350 °C for cellulose, and 200-600 °C for protein, with all three showing major degradation in the range 300-320 °C. 28,29 Rumińska et al 30 demonstrated that wheat starch and gluten exhibited similar thermal behaviors. Ma et al 29 also found no double peaks between cellulose and wheat gluten, and Consumi et al 28 found a strong correlation between gluten content and the weight loss of flour samples (r = 0.92).…”

Section: Thermal Properties Of Fermented Doughmentioning

confidence: 99%

“…28,29 Rumińska et al 30 demonstrated that wheat starch and gluten exhibited similar thermal behaviors. Ma et al 29 also found no double peaks between cellulose and wheat gluten, and Consumi et al 28 found a strong correlation between gluten content and the weight loss of flour samples (r = 0.92). These findings could explain the degradation of multiple organic substances observed in the present study but the observation of only a single peak.…”

Section: Thermal Properties Of Fermented Doughmentioning

confidence: 99%

Effect of fermentation methods on properties of dough and whole wheat bread

et al. 2023

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Background Whole wheat bread is high in nutritional value but poor in technological quality; therefore, research on how to improve its technological quality has attracted extensive attention. The effects of fermentation methods, including straight dough(STD), sourdough (SOD), sponge dough (SPD), and refrigerated SPD (RSD) methods, on the dough and bread quality of whole wheat bread were investigated, focusing on pasting properties, rheological properties, thermal properties, microstructure, basic quality, and starch digestibility. Results The rapid viscosity analysis and rheological results demonstrated that SOD had the highest pasting temperature and the lowest viscosity, indicating an inhibition of starch pasting and partial protein hydrolysis, whereas the opposite trend presented by SPD and RSD indicated a greater starch hydration and a stronger gluten network. Thermal gravimetric analysis and differential scanning calorimetry results indicated reduced starch thermal degradation and increased starch pasting enthalpy in SOD and RSD. Scanning electron microscopy images revealed that the starch granules of SOD and RSD were tightly wrapped by a gluten network. SOD and RSD breads had the largest specific volume, the softest texture, and the lowest glycemic index. Conclusion The effects of different fermentation methods on dough and bread structure can provide instructive information for future studies on their applications in whole wheat bread production. © 2023 Society of Chemical Industry.

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“…Recently, great efforts have been devoted to promote the use of composite flours, i.e., mixtures of flours from ancient cereals [ 1 ], and cereals belonging to different botanical origins to formulate fortified products. Several studies concerning the impact of mixing wheat with other cereals and legumes to enhance the nutritional properties of enriched products are ongoing [ 2 , 3 ]. As reported by the National Health and Medical Research Council, grains (in particular wheat, barley, maize, sorghum, rice, rye, millet, and oat) and foods made from them provide more than 56% of the energy and 50% of the proteins consumed by humans worldwide.…”

Section: Introductionmentioning

confidence: 99%

Effect of Flaking and Precooking Procedures on Antioxidant Potential of Selected Ancient Cereal and Legume Flours

Consumi

Tamasi

Bonechi

et al. 2022

Foods

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Consumption of cereals (and particularly ancient cereals) is considered the base of a healthy diet, and all current dietary guidelines have cereals at the bottom of the nutrition pyramid. Together with cereals, legumes are an excellent source of nutrients and nutraceuticals. The effects of agroindustrial pretreatments (flaking and precooking processes) on the antioxidant potential of flours from ancient cereals and legumes were studied. The extraction of free hydrophilic phenolic compounds was carried out in a hydroalcoholic solvent mixture via an ultrasound-assisted process. Furthermore, the solid residue was successively hydrolyzed by an alkaline solution to extract the bound phenolic fraction. Both free and bound extracted fractions were then quantitatively characterized for total polyphenolic and flavonoid contents, and the antioxidant potential was determined by carrying out the ABTS and DPPH radical scavenging assays, expressing the results (in both cases) as the Trolox equivalent antioxidant capacity (TEAC/ABTS and TEAC/DPPH, respectively). The samples were also extracted in organic apolar solvents (acetone or water-saturated iso-butanol) to quantitatively characterize lipophilic antioxidant compounds and pigments. A discussion on the comparison of these analytical parameters of flours obtained from raw, flaked, and precooked cereals and legumes is reported revealing that (i) phenolic compounds are mainly present in the post-hydrolysis extract (bound fraction), (ii) the precooking process significantly reduced the concentration of antioxidants, (iii) the flaking process slightly increased the phenolic content, (iv) legumes were less influenced by pretreatments, suggesting the possibility of using legumes to enrich cereal foods.

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Analytical composition of flours through thermogravimetric and rheological combined methods

Cited by 8 publications

References 53 publications

Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten

Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten

Effect of fermentation methods on properties of dough and whole wheat bread

Effect of Flaking and Precooking Procedures on Antioxidant Potential of Selected Ancient Cereal and Legume Flours

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