Exploiting natural variation to improve the content and composition of dietary fibre in wheat grain: A review

Shewry, Peter R.; Lovegrove, Alison

doi:10.1556/aalim.43.2014.3.1

Cited by 7 publications

(3 citation statements)

References 61 publications

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“…Vignola, Moiraghi, Salvucci, Baroni, and Pérez (2016) also observed the influence of genetics on the content of other minerals, as well as—together with environmental conditions—on the content and type of arabinoxylans present in WWF. In fact, genetics have a major influence on the dietary fiber content of grains and the characteristics of this fiber (Ciudad‐Mulero et al., 2020; Shewry & Lovegrove, 2014). In the same way, genetics influence the content of B‐group vitamins (thiamine, riboflavin and pyridoxine) in wheat grains (Batifoulier, Verny, Chanliaud, Rémésy, & Demigné, 2006).…”

Section: Wwf Chemical Compositionmentioning

confidence: 99%

Understanding whole‐wheat flour and its effect in breads: A review

Gómez

Gutkoski

Bravo‐Núñez

2020

Comp Rev Food Sci Food Safe

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Although the consumption of whole grains, including bread made with wholewheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole-wheat products is low compared to that of white breads. This review focuses on the understanding of whole-wheat flours, both their positive and negative aspects, and how to improve those flours for the production of whole-wheat breads. The review addresses genetic aspects, various milling systems, and pretreatment of bran and germ. The baking process and use of additives and enzymes may also improve product quality to help consumers meet dietary recommendations for daily whole-wheat consumption.

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Section: Wwf Chemical Compositionmentioning

confidence: 99%

Understanding whole‐wheat flour and its effect in breads: A review

Gómez

Gutkoski

Bravo‐Núñez

2020

Comp Rev Food Sci Food Safe

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“…Bread is well-acknowledged as an important staple food that is high in carbohydrates, fiber, vitamins, and minerals [17]. Wheat is considered a major food source in some countries, Egypt, for example, consumes more than 160 kg of wheat per person each year, most of which is consumed in the form of bread [18].…”

Section: Introductionmentioning

confidence: 99%

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

Abdel-Gawad,

Elghazali,

Elliby

et al. 2024

Aswan University Journal of Sciences and Technology

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The aim of this investigation was incorporation of some legume flours into making of gluten-free pan bread (GFPB) and study their impact on the physical properties, staling rate and acceptability of such bread. Three types of legume flours namely: defatted soybean (DSB), sweet lupine (SL) and chickpea (CP) were used. The base formula (BF) consisted of 47.5 g rice flour, 47.5 g corn starch, mixed with constant amount of skim milk powder and xanthan gum (XG). The starchy formula (rice flour and corn flour) abbreviated as SF was partially replaced by 10, 20, and 30 g of any legume flour. The results of physical properties indicated that substitution 30g SF by that of CP flour gave highest specific volume of bread than the other gluten-free samples, while replacing 30g of DSB flour decrease significantly the specific volume. However, substitution of 30 g SF by equal amount of DSB flour gave the highest bread yield. Furthermore, substitution 10 g SF by the same amount of DSB flour showed the highest baking loss value. While this value significantly diminished when 20g SF substituted by equal proportion of DSB or SL flours as well as by mixture of 10g DSB and 10g SL. In addition, CP flour at level of 20g was characterized by the lowest significant firmness. Texture profile analysis (TPA) results indicated that hardness and chewiness increased, while resilience, cohesiveness, springiness and staling rate decreased with increasing DSB flour replacement. In contrast, hardness and chewiness significantly decreased at 20g CP flour.

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“…As a result of its nutritive value, price and simplicity of usage, it has become the basis of all civilizations´ diets. It contributes to total energy intake and delivers dietary fiber, proteins and vitamins and minerals [50,64]. The term whole-grain has been applied to foods that contain the intact grain and to foods containing the appropriate proportions of all the milled grain constituents [30].…”

Section: Introductionmentioning

confidence: 99%

Consumption of different types of bakery products and its effect on visceral fat area in healthy population

Gažarová

Lenártová

Kopčeková

et al. 2018

Rocz Panstw Zakl Hig

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Background. Bread is one of the world's most consumed food commodity. However, in the last years consumption of bread and bakery products has declined, especially in the Western population. The reason for concern is the weight gain and presence of gluten in these products. Gluten is unacceptable in the diet only in patients with celiac disease who are forced adhere the gluten-free diet all the time. The consequences of gluten-free diet in healthy people are the subject of many recent studies. Objective. The aim of this study was to evaluate the changes of visceral fat area in the general population after 6 weeks of consumption of gluten-free, gluten-containing and whole-grain bread and other bakery products. Material and Methods. The study group consisted of 120 volunteers divided into four subgroups each with 30 subjects. Anthropometric measurements were made using the InBody 720 (Biospace Co. Ltd., Seoul, Republic of Korea). We used the Lookin'Body 3.0 software to process the results. The collected data from anthropometric measurements were evaluated statistically and graphically in Microsoft Office Excel 2010 (Los Angeles, CA, USA). Results. After the intervention we found out that visceral fat area values increased in probands consuming gluten-free and gluten-containing bakery products, but these changes were not significant (P>0.05; 72.7±29.18 cm 2 vs 73.26±30.32 cm 2 and 69.6±34.06 cm 2 vs 70.34±32.33 cm 2 , respectively). In whole-grain and control group we observed a reduction in visceral fat area, in the control group there was a significant change (P>0.05-91.58±33 cm 2 vs 90.47±34.37 cm 2 and P<0.05-77.3±21.65 cm 2 vs 75.56±21.87 cm 2 , respectively). After the intervention the visceral fat area values increased in gluten-free group in 57% of subjects, in gluten group in 73% of subjects and in the whole-grain group in 43% of volunteers. Although visceral fat area values had inceased in gluten-free and gluten-containing groups, the number of probands with reference values increased from 80% to 86% in the gluten-free group and from 43% to 66% in the gluten-containing group. In the whole-grain group we found decrease in number of subjects with reference values of visceral fat area (from 70% to 63%). There were no changes in the control group (86% vs. 86%). Conclusions. Consumption of different types of bakery products has mostly changed the visceral fat area values in a positive direction.

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Exploiting natural variation to improve the content and composition of dietary fibre in wheat grain: A review

Cited by 7 publications

References 61 publications

Understanding whole‐wheat flour and its effect in breads: A review

Understanding whole‐wheat flour and its effect in breads: A review

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

Consumption of different types of bakery products and its effect on visceral fat area in healthy population

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