Effect of grain hardness, fractionation and cultivars on protein, pasting and dough rheological properties of different wheat flours

Singh, Narpinder; Katyal, Mehak; Virdi, Amardeep Singh; Kaur, Amritpal; Goyal, Annu; Ahlawat, Arvind Kumar; Singh, Anju Mahendru

doi:10.1111/ijfs.13794

Cited by 9 publications

(9 citation statements)

References 26 publications

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“… 248 , 250 , 269 Removal of this outer bran layer not only depletes fiber content but decreases dietary texture due to a loss of grain integrity. 249 , 268 , 269 , 270 , 271 , 272 The role of dietary fiber consumption in oral health status has been recognized predominantly from a correlative perspective. 258 , 259 , 273 , 274 In a study of fiber consumption and periodontal disease incidence among US adults, it was determined that consumption of whole grains significantly decreased periodontal disease incidence among adults aged 30 years and older.…”

Section: Diet and The Oral Microbiomementioning

confidence: 99%

“…Processing techniques seek to remove the outer, fibrous bran layer of grains to isolate the inner starch‐rich endosperm components 248,250,269 . Removal of this outer bran layer not only depletes fiber content but decreases dietary texture due to a loss of grain integrity 249,268‐272 . The role of dietary fiber consumption in oral health status has been recognized predominantly from a correlative perspective 258,259,273,274 .…”

Section: Diet and The Oral Microbiomementioning

confidence: 99%

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The oral microbiome: Role of key organisms and complex networks in oral health and disease

Sedghi

DiMassa

Harrington

et al. 2021

Periodontology 2000

356

165

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The field of human microbiome research has undergone a revolution in its approach toward understanding how microorganisms influence the physiology of their host. 1 Development of culture-independent methods has resulted in increased detection and classification of microbial species within microbial communities. 2 technologies, biomarker sequencing, and shotgun metagenomics have become standard tools used to determine the composition and genetic makeup of the human microbiome. 3 Other "-omics" technologies, such as proteomics and metabolomics, support mechanistic hypotheses involved in causal microbial pathways that are related to states of health and disease. 4,5 Since Antonie van Leeuwenhoek first discovered the existence of microbes in the 1700s while analyzing dental plaque under a microscope, the composition of oral microbial communities has been extensively studied. 6 Over 250 species from the oral cavity have been isolated in culture and characterized, including several key pathogens, such as Streptococcus mutans, Porphyromonas gingivalis, Tannerella forsythia, and Aggregatibacter actinomycetemcomitans, involved in the etiology of dental caries and periodontal disease. [7][8][9] An integrated approach toward understanding states of oral disease from the polymicrobial perspective has emerged over time, attributing disease pathology not only to key pathogens but rather to networks of co-occurring microbes, the collective activities of which contribute to pathogenesis. [9][10][11][12] As such, the importance of understanding the divergences, between oral health and disease, in the microbes comprising the system as well as their relative abundance and functional activity, in addition to genetic factors and ecological pressures that drive such changes, is a primary focus of research within the field of oral health research. 9,[13][14][15][16][17] In recent decades, genetic approaches have shed light on the functional capacity of members of oral microbiomes, the mechanistic underpinnings of caries and periodontal disease pathogenesis, and the complex dynamics and fitness factors of key organisms in oral microbiomes. 3,18 The oral microbial ecosystem is constantly exposed to exogenous foreign substances. 17 Such circumstances are defining factors for founding microbes and their ability to persist in this environment, and make for distinct relationships between microbe and host that rely on selective pressures. Pioneer microbial colonizers of the oral cavity, such as Streptococcus mitis, Streptococcus sanguinis, Streptococcus gordonii, and Streptococcus salivarius, display core characteristics that make them well suited to this specific niche as they are able to bind selectively to tongue and cheek cells before the teeth emerge and can outcompete other microbial species. 17,19 Emerging teeth acquire a protective glycoprotein coat, which sets in motion successional microbial colonization, resulting in the development of complex polymicrobial biofilm communities, namely dental plaque. 20 These complex dental plaque m...

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Section: Diet and The Oral Microbiomementioning

confidence: 99%

Section: Diet and The Oral Microbiomementioning

confidence: 99%

The oral microbiome: Role of key organisms and complex networks in oral health and disease

Sedghi

DiMassa

Harrington

et al. 2021

Periodontology 2000

356

165

View full text Add to dashboard Cite

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“…A high positive correlation between the SDS-sedimentation value and gluten strength has been demonstrated (Katyal et al 2016). To determine the strength and extensibility, more elaborate tests such as the faringograph, the extensograph and alveograph have been developed that can help to predict the end useability of flour without the need of an actual baking test (AbuHammad et al 2012;Singh et al 2018). Gluten consists of polymeric high molecular weight proteins (80-130 kDa) called the high molecular weight glutenin subunits (HMW-GS), the predominantly monomeric, low molecular weight (10-70 kDa) proteins called the low molecular weight glutenin subunits (LMW-GS) and the monomeric fraction called the gliadins (kDa) (Shewry 2009).…”

Section: Introductionmentioning

confidence: 99%

Rheological evaluations and molecular marker analysis of cultivated bread wheat varieties of India

et al. 2019

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The aim of this study was to screen Indian cultivated wheat varieties and list out the parameters/genes required to be improved for an end-product. Therefore, 30 Indian wheat varieties under cultivation by farmers were screened for 14 physico-chemical and rheological parameters, sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) for high molecular weight glutenin subunits (HMW-GS), DNA based molecular markers for low molecular weight glutenin subunits (LMW-GS) and puroindolines (Pin) genes. Based on grain texture, sedimentation value, farinographic, alveographic, HMW-GS and LMW-GS and biscuit making parameters, HS490 was found to be a highly suited for biscuit and soft wheat products. HI1563 and DBW14 were also found to possess characteristics such as low protein, low to medium SDS-sedimentation value and combination of 2*, 7?8 and 2?12 (HMW-GS). DBW14 also had LMW alleles desirable for biscuit quality. DBW14 needs to be improved for grain softness to make it suitable for biscuit quality while both grain softness and LMW alleles need to be improved for HI1563 to improve its biscuit spread factor and alveographic indices for extensible gluten. Rest varieties showed moderate to very strong gluten but the gluten lacked extensibility. Only four varieties K307, DBW39, NI5439 and DBW17 possessed high flour protein and moderately strong gluten. They had more balanced deformation energy (W) and configuration ratio (P/L) combination suggestive of strong and extensible gluten needed for raised bread making. Marker assisted backcross breeding is suggested as solution to produce end-use specific varieties where appropriate alleles at only a few loci need to be incorporated. Keywords Wheat grain quality Á Gluten Á Grain texture Á High molecular weight (HMW) Á Low molecular weight (LMW) glutenins Electronic supplementary material The online version of this article (

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“…The results showed that small size particles increased while medium and large size particles decreased with decrease in GHI. Results reflected that wheat varieties with high GHI resulted into flour with higher proportion of large size particles and lower proportion of small size particles Singh et al (2018). (accepted) also reported the similar correlation between proportion of large size particles and GHI.…”

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confidence: 64%

Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties

et al. 2018

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In the present study coarse fraction (CF), medium fine fraction (MFF) and fine fraction (FF) were separated from flours milled from medium-hard and extraordinarily soft wheat varieties and were evaluated for various quality characteristics. Grain hardness of mediumhard and extraordinarily soft wheat varieties varied from 77 to 80 and 17 to 18, respectively. Ash and protein content was the highest for FF and the lowest for CF. Varieties with greater hardness produced higher CF and lower of FF. FF showed higher unextractable polymeric protein (UnEx-PP) and dough stability as compared to MFF and CF. FF showed lower damage starch content as related by lower Sodium SRC (NaSRC) as compared to MFF and FF. CF showed higher paste viscosities than FF and difference were greater amongst fractions from varieties with lower grain hardness. FF with greater proportion of small size particles showed greater accumulation of 98 kDa and 85 kDa PPs than CF. This study demonstrated that fractionation of flours can be employed to produce fractions with varied gluten strength required for production of various products.

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Effect of grain hardness, fractionation and cultivars on protein, pasting and dough rheological properties of different wheat flours

Cited by 9 publications

References 26 publications

The oral microbiome: Role of key organisms and complex networks in oral health and disease

The oral microbiome: Role of key organisms and complex networks in oral health and disease

Rheological evaluations and molecular marker analysis of cultivated bread wheat varieties of India

Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties

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