Effect of pilot-scale steam treatment and endogenous alpha-amylase activity on wheat flour functional properties

Delatte, Sophie; Doran, Lynn; Blecker, Christophe; Mol, Guy De; Roiseux, Olivier; Gofflot, Sébastien; Kamba, Paul Malumba

doi:10.1016/j.jcs.2019.05.002

Cited by 30 publications

(22 citation statements)

References 25 publications

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“…The extent of the moisture loss is determined by the severity of the treatment, which is related to the exposure time, temperature and pressure. In addition, the nature of the raw material contributes to the effectiveness of the treatment [ 4 ]. In the case of whole wheat, the initial moisture content, size of the grain, structure, chemical composition and shape influence the final moisture content of the heat-treated samples [ 20 ].…”

Section: Dry Heat Treatmentmentioning

confidence: 99%

“…These properties are essential for breadmaking. Starch, representing approximately 85% (dry basis) of flour, acts as the structural element during baking [ 3 , 4 ]. During mixing and baking, starch contributes to water absorption, gelatinisation and pasting behaviours which are responsible for the textural properties of the crumb and crust.…”

Section: Introductionmentioning

confidence: 99%

“…Modification of wheat flour properties may provide improved organoleptic properties in final wheat-based products, as flour properties predominantly determine the texture and mouthfeel [ 2 ]. Physical modification may improve its functional properties [ 4 ], e.g., improved cooking performances in noodles and the sensory qualities of cakes [ 2 , 5 ]. Heat treatment enhances the digestibility of wheat due to physical modifications, i.e., protein denaturation and starch gelatinisation [ 6 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…Thermal treatments used in the wheat industry can be divided into two main categories subject to the addition of water during treatment, namely dry and hydrothermal [ 4 ]. Dry heat treatment may modify structural changes in gluten proteins and starch granules, resulting in changes in rheological properties, viscosity, water holding capacity and the rate of retrogradation [ 4 ]. Hydrothermal treatment, on the other hand, has been used to modify flour to act as thickening agents.…”

Section: Introductionmentioning

confidence: 99%

“…Hydrothermal treatment, on the other hand, has been used to modify flour to act as thickening agents. The water introduced during treatment pre-gelatinises the starch and allows for the molecules to attain greater mobility, which consequently denatures wheat proteins, preventing the formation of a gluten network [ 4 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Rooyen

Şimşek

Oyeyinka

et al. 2022

Foods

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Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality.

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Section: Dry Heat Treatmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Rooyen

Şimşek

Oyeyinka

et al. 2022

Foods

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Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

Tukassar,

Shukat,

Iahtisham‐Ul‐Haq

et al. 2023

Food Science & Nutrition

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Cauliflower (Brassica oleracea var. botrytis) by‐products (leaves, stems, stalks) (CBP) were successfully utilized in muffins as a model system and their feasibility of incorporation was investigated. CBP powder‐based muffin formulations were made by the progressive replacement of wheat flour (WF) with 10%, 20%, and 30% of CBP. The physicochemical, pasting properties, antioxidant potential, textural characteristics, and sensorial attributes were analyzed. Substitution of CBP significantly (p < .05) resulted in an upsurge in crude protein, crude fiber, minerals, total phenolics, and total flavonoid contents, as well as total antioxidant activity values of muffins. The pasting properties were influenced by monitoring an increase in peak, breakdown, final, and setback viscosities. Although the addition of an increasing amount of CBP improved the nutritional characteristics, however, the increased level of replacement (>10%) had significant adverse effects on baking and physical characteristics. The specific loaf volume of the developed muffins decreased the crumb color which became darker, and enriched muffins were hardened in texture. Furthermore, sensory evaluation confirmed the positive effects of CBP incorporation only up to 10%. Overall, present results highlighted that supplementation of wheat muffins with 10% CBP is a beneficial approach to enrich them with nutrients and intensify their antioxidant potential.

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Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na₂CO₃) on whole wheat dough properties

Li,

Cao,

Zhou

2024

J Sci Food Agric

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BackgroundWhole wheat steamed bread has been recommended for its potential nutritional benefits to human health. Given the positive role of both organic acid and alkali in improving dough development and product quality, the effects of neutralization by addition of alkali (Na2CO3) after dough acidification with traditional Jiaozi starter on the properties of whole wheat dough were investigated in this study.ResultsThe population of yeast and lactic acid bacteria (LAB) and the acidification level of the dough increased significantly after fermentation with Jiaozi. Incorporation of alkali greatly improved the leavening capacity of the remixed dough and the quality of steamed bread. Jiaozi fermentation and alkali addition changed the water distribution patterns (T2) and affected the secondary structures of gluten protein, starch crystallinity and pasting properties. The storage modulus (G') of the dough increased significantly with the alkali addition, which could be attributed to the promoted cross‐linking of the gluten structure and the altered hydration state of the macromolecules.ConclusionThe results indicated that a combination of Jiaozi fermentation and alkali addition could improve the technological properties of whole wheat dough and the quality of steamed bread. This study will help us to further explore the potential application of moderate acidification and alkali addition in the production of leavened whole wheat products.This article is protected by copyright. All rights reserved.

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Effect of pilot-scale steam treatment and endogenous alpha-amylase activity on wheat flour functional properties

Cited by 30 publications

References 25 publications

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na₂CO₃) on whole wheat dough properties

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Effect of pilot-scale steam treatment and endogenous alpha-amylase activity on wheat flour functional properties

Cited by 30 publications

References 25 publications

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na2CO3) on whole wheat dough properties

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Product

Resources

About

Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na₂CO₃) on whole wheat dough properties