Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour

Bucsella, Blanka; Molnár, Dóra; Harasztos, A.; Tömösközi, Sándor

doi:10.1016/j.jcs.2016.02.007

Cited by 44 publications

(59 citation statements)

References 17 publications

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“…Bucsella et al . () also reported that the aleurone‐rich wheat flour has higher wet gluten than in whole grain and rye flour, due to its higher non‐starch polysaccharides (i.e. AX) and albumin content.…”

Section: Resultsmentioning

confidence: 91%

“…Similarly, Bucsella et al . () reported that viscosity values for aleurone‐rich flour were higher than those for whole wheat flour and rye flour, owing to its higher contents of arabinoxylan and other dietary fibre components.…”

Section: Resultsmentioning

confidence: 99%

“…Bucsella et al . () also reported that aleurone‐rich flour and its blends had better mixing and pasting properties than whole‐wheat flour and whole‐rye wheat. The Chinese Academy of Sciences (CAS) produced a novel type of bran milling fraction at industrial scale via purely physical drying (Wu & Qi ().…”

Section: Introductionmentioning

confidence: 88%

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Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Fen

et al. 2018

Int J of Food Sci Tech

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This study aimed to evaluate the effects of incorporation of aleurone-rich fraction (ALF) on the hydration and rheological properties of wheat dough. Incorporation of ALF significantly increased water absorption (P < 0.05) and competition for water in dough was observed. Peak viscosity, through viscosity, and final viscosity decreased with the amount of ALF added (P < 0.05), whereas 20% ALF had stronger gel ability than whole-wheat flour. Dynamic rheological experiments revealed ALF blend dough were more stable than whole-wheat dough, which was in accord with the higher dough stability and strength observed in Mixolab. Scanning electron microscopy showed that disruption of gluten network with ALF incorporation, whereas 20% ALF showed better stability dough structure than the whole-wheat dough. Considering those influences on dough properties, the 20% ALF seems to be a promising substitute for whole-wheat flour to producing dietary fibre-rich products.

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

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Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Fen

et al. 2018

Int J of Food Sci Tech

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“…In the present study, the increase in WA of WM compared with WF was most probably related with the higher bran content consequently the higher total pentosan content of WM. Schmiele et al (2012) pointed out that the addition of whole wheat flour or wheat bran to WF causes an increase in the bran content of flour blend leading to an increase in WA (Bucsella et al 2016).…”

Section: Farinographic Properties Of Wheat Meal and Flourmentioning

confidence: 99%

“…This was in agreement with the findings of Bruckner et al (2001) who found that whole meal bread has lower loaf volume compared with the volume of bread produced from WF. Noort et al (2010) pointed out that the bread produced from whole grain flour showed reduced loaf volume (Bucsella et al 2016). This was explained by the mechanical disruption of the gluten network by hard bran particles in dough containing high amount of bran (Gan et al 1992).…”

Section: Farinographic Properties Of Wheat Meal and Flourmentioning

confidence: 99%

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

Altinel

Ünal

2017

J Food Sci Technol

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This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-b-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase ? hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase ? hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase ? hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

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Breeding cereal rye (Secale cereale) for quality traits

et al. 2023

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Cereal rye (Secale cereale) is a multi‐purpose crop, harvested for grain (for food, feed, and other products) as well as used as a forage or cover crop. The functionality of rye across these spheres is due to its abiotic and biotic stress tolerance and unique phytochemical composition. In this review, we focus on the current state and prospects of breeding rye for quality traits, where we define quality traits as grain, feed, or forage quality. Rye grain for human consumption has numerous healthful compounds, notably high dietary fiber content in grain and unique flavors that contribute to the signature properties of rye baked products and distilled spirits. As a forage, rye is useful in marginal environments and has high quality, including high crude protein, and is thus valuable for livestock production. While yield remains a major focus of breeding efforts, due to recent improvements in rye genomic and phenotypic resources, there are now opportunities for increased attention on breeding high‐quality ryes for multiple end uses. Through genetic improvement of quality traits, cereal rye has the potential to expand and serve multiple markets as a climate‐resilient crop.

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Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour

Cited by 44 publications

References 17 publications

Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

Breeding cereal rye (Secale cereale) for quality traits

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