Common wheat (Triticum aestivum L.): evaluating microstructural changes during the malting process by using confocal laser scanning microscopy and scanning electron microscopy

Faltermaier, Andrea; Zarnkow, Martin; Becker, Thomas; Gastl, Martina; Arendt, Elke K.

doi:10.1007/s00217-015-2450-x

Cited by 33 publications

(24 citation statements)

References 40 publications

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“…The protein content of different cereals typically ranges from 8% to 16% of dry mass (dm) (Donkor, Stojanovska, Ginn, Ashton, & Vasiljevic, ). Sound cereal grains have low endogenous peptidase activity levels, which increase substantially after 1 day of sprouting (Elmoneim, Elkhalifa, & Bernhardt, ; Faltermaier, Zarnkow, Becker, Gastl, & Arendt, ; Kolodziejczyk & Michniewicz, ). A 2‐ to 5‐fold increase in peptidase activity has been observed in sorghum (Elmoneim et al., ), barley (Osman et al., ), rye (Kolodziejczyk & Michniewicz, ), oats (Mäkinen, Zannini, & Arendt, ), and wheat (Faltermaier et al., ; Seguchi, Uozu, Oneda, Murayama, & Okusu, ) when sprouted for 3 to 7 days at 15 to 27 °C.…”

Section: Biochemical and Physicochemical Changes In Cereal Grains As mentioning

confidence: 99%

“…Endopeptidases are produced and secreted from the aleurone layer and scutellum during sprouting. They are essential for seedling development as they degrade storage proteins and activate functional proteins (for example, β-amylase) (Faltermaier et al, 2015;Osman et al, 2002). Endopeptidases have an optimal activity at pH 3.5 to 6.5 and at 40 to 50°C (Osman et al, 2002;Schwalb, Wieser, & Koehler, 2012).…”

Section: Impact Of Sprouting On the Protein Content In Cereal Grains mentioning

confidence: 99%

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Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Lemmens

Moroni

Pagand

et al. 2018

Comp Rev Food Sci Food Safe

197

177

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Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of “sprouting,” it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for “sprouted foods.” This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above‐mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what “sprouting” is, and to help further research and development efforts in this field as well as future food regulations development.

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Section: Biochemical and Physicochemical Changes In Cereal Grains As mentioning

confidence: 99%

Section: Impact Of Sprouting On the Protein Content In Cereal Grains mentioning

confidence: 99%

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Lemmens

Moroni

Pagand

et al. 2018

Comp Rev Food Sci Food Safe

197

177

View full text Add to dashboard Cite

show abstract

“…Differences in the degree of starch degradation throughout the kernel could account for the different trends observed in wholegrain and refined flours. Indeed, starch granules were more degraded near the aleurone layer and germ region, than in the inner endosperm (Faltermaier, Zarnkow, Becker, Gastl, & Arendt, 2015), from which the refined flour is obtained.…”

Section: Effect Of Germination On Chemical Compositionmentioning

confidence: 99%

Monitoring the sprouting process of wheat by non-conventional approaches

Grassi

Cardone

Bigagnoli

et al. 2018

Journal of Cereal Science

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Controlled wheat sprouting is a useful process to achieve the perfect balance between nutritional advantages and technological performance. This study aims at developing a methodology for evaluating wheat sprouting by using a portable NIR device directly on kernels. Wheat kernels were germinated up to 72 h with wet kernels being collected after 24, 36, 48, 60 and 72 h and analysed directly or after drying by a MicroNIR in the spectral range of 950-1650 nm. Wholegrain and refined flours from sprouted kernels were investigated for chemical composition, enzymatic activities, starch pasting properties, and gluten aggregation kinetics. Principal Component Analysis (PCA) on the whole dataset derived from chemical composition and technological analyses revealed that the main changes occurred within the first 48 h. PCAs on spectral data, both from wet and dried kernels, assessed the effect of sprouting time, both on starch and protein fractions, as observed by conventional analyses on flour. Thus, a NIR portable device can be implemented directly on wet kernels to determine the stage of sprouting, skipping both the drying and refinement steps. Implementing this approach could help the food industry in standardizing and monitoring the sprouting process, delivering novel cereal-based products with guaranteed and consistent characteristics.

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“…), commonly used for pasta and bread making. Common wheat ( Triticum aestivum L.) was, and still is, used in northern Europe as a source of fermentable extract for beer production, and malting and brewing processes have been extensively studied by several researchers (Faltermaier, Waters, Becker, Arendt, & Gastl, ; Faltermaier, Zarnkow, Becker, Gastl, & Arendt, ; Wu, Du, Zhang, Ju, & Jin, ). However, few researchers have studied durum wheat malting and brewing processes (Mascia, Fadda, Dostálek, Olšovská, & Del Caro, ; Suhasini, Malleshi, & Hanchinal, ).…”

Section: Introductionmentioning

confidence: 99%

Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process

et al. 2018

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Background and objectives Effects of 45 and 70°C final malt drying temperature on a traditional Italian durum wheat (SM45, SM70) were evaluated for the malt quality parameters and the wort characteristics when employed in rate of 40% with commercial barley malt (BM), using a common wheat (CWM) as a control test. Findings Drying temperatures and wheat genotypes were major contributors to variability in malt quality parameters. SM45 and SM70 were characterized by reduced protein and starch degradation, lower solubility for beta‐glucans (BG), and high levels of water‐extractable arabinoxylans (WEAX) compared to CWM. Alpha‐ and beta‐amylases, endo‐β‐glucanases, and endo‐1,4‐β‐d‐xylanase activities detected on SM45 were higher than SM70 and CWM, likely due to the combined effects of the cultivar characteristics and the low temperatures used during the kilning phase. When SM4540% and SM7040% were used, the derived worts have had lower color, FAN levels, saccharification time, beta‐glucans (WBG), and viscosity than CWM40%. Conclusions Malting conditions and genotypes affect the malt quality attributes, mainly in terms of extractable compounds and enzyme activities. The use in mashing of 40% of durum wheat malt results in low viscosity and reduced availability of BG. Significance and novelty These first results indicate that durum wheat malt has good characteristics and can be suitable for brewing purposes.

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Common wheat (Triticum aestivum L.): evaluating microstructural changes during the malting process by using confocal laser scanning microscopy and scanning electron microscopy

Cited by 33 publications

References 40 publications

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Monitoring the sprouting process of wheat by non-conventional approaches

Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process

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