Extractability and chromatographic separation of rye ( Secale cereale L.) flour proteins

Redant, Lore; Buggenhout, Joke; Brijs, Kristof; Delcour, Jan A.

doi:10.1016/j.jcs.2016.11.010

Cited by 20 publications

(14 citation statements)

References 20 publications

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“…In the Middle East, rye is developed as a secondary crop, it has a great wintering capacity and high tolerance to drought, cold, and develops well on low fertility soils. With these characteristics, it becomes a low-risk and economical crop (Cardoso et al, 2019;Carena, 2009;Kaminski, da Silva, do Nascimento Júnior, & Ferrão, 2011;Redant, Buggenhout, Brijs, & Delcour, 2017).…”

Section: Rye Flourmentioning

confidence: 99%

Flour fortification for nutritional and health improvement: A review

Cardoso

Fernandes

Gonzaléz-Paramás

et al. 2019

Food Research International

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Deficiencies of micronutrients, essentially vitamins and minerals, have mainly cause several illnesses, especially in children and women worldwide. Governments and world organizations have focused great efforts to address these shortcomings and improve the health of the populations. This malnutrition can be combated by fortifying basic foods that are consumed daily. Thus, flours, especially wheat, maize and rice, are a popular and common food in the world's populations diet and are gaining considerable attention as a suitable vehicle for micronutrient fortification. There are some studies that show the effectiveness of flour fortification in combating micronutrient deficiencies and several diseases and the flour fortification strategies are directed to meet nutritional and health needs of the populations. The main points discussed in this review are food fortification, with great focus in flour fortification, health benefits, and legislative issues. This review also highlights multifaceted issues related to flour fortification to meet nutritional needs and to improve the health of vulnerable populations.

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Section: Rye Flourmentioning

confidence: 99%

Flour fortification for nutritional and health improvement: A review

Cardoso

Fernandes

Gonzaléz-Paramás

et al. 2019

Food Research International

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“…The lowest cooking loss for rye flour noodle was achieved in the presence of 2.0% or 3.0% BGP with no significant difference (P > 0.05). It is rare to make noodles or other flour products with rye flour alone, which is usually combined with wheat flour or/and other cereal flours, such as buckwheat flour and barley flour (Hirano, Yoshida, Asahina, & Tanaka, 2017), because rye flour does not contain gluten proteins like in wheat flour, and thus cannot form a viscoelastic protein network structure itself (Redant et al, 2017). Therefore, soluble parts of starch and other soluble small particles in rye flour noodles are released from the noodle surface into the water, resulting in a loss during cooking (Sun-Waterhouse, Jin, & Waterhouse, 2013).…”

Section: Effect Of Bgp On the Cooking Properties Of Rye Flour Noodlesmentioning

confidence: 99%

“…Noodles are widely consumed in Asian countries, accounting for an average of 20-50% of the total consumption of wheat flour (Ahmed, Qazi, & Jamal, 2015). Traditional noodles are commonly made from wheat (T. aestivum) flour, water and/ or salt by mixing, sheeting and cutting of dough (Pu et al, 2017;Redant, Buggenhout, Brijs, & Delcour, 2017). Nowadays, noodle has become a global food due to its convenient cooking, nutritional benefits, and delicious taste (Ahmed et al, 2015;Pu et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Rye (Secale cereale L.) is primarily grown in Eastern, Central and Northern Europe (Hillman, 1978). In Europe, rye is considered to be the second most common grain crop used for bread making (Redant et al, 2017). The cultivated high-quality rye is considered to be an idea raw material for developing flour products, such as noodles, bread and dumplings, because of its high protein, content and excellent nutritive value, particularly the high dietary fiber content (Comino, Collins, Lahnstein, & Gidley, 2016;Kruger, Hatcher, & Anderson, 1998).…”

Section: Introductionmentioning

confidence: 99%

“…Preliminary findings indicated that the addition of rye flour generally causes the noodles to dim (Kruger et al, 1998). This may be due to that storage proteins in rye are partially homologous to those of wheat, but they lack the ability to form a three-dimensional viscoelastic protein network (Redant et al, 2017). Several studies reported that the incorporation of natural products with functional compounds like antioxidants or soluble dietary fiber could be an effective way for developing healthy and high-quality noodles (Choo & Aziz, 2010;Kazemi, Karim, Mirhosseini, Hamid, & Tamnak, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

Liu

Yang

Guo

et al. 2018

CyTA - Journal of Food

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2018) Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secalecereale L.) flour noodles, ABSTRACT The aim of this investigation was to produce black garlic-fortified rye flour noodles with good cooking quality. The color, cooking quality, microstructure, textural and sensory properties of rye flour noodles with and without black garlic pulp (BGP) were investigated. The results indicated that less than 5.0% BGP addition did not affect the sensory properties of rye flour noodles. However, considering color, cooking quality, microstructure and textural properties, noodles fortified 2.0% or 3.0% were the most acceptable products among all prepared noodle samples. Therefore, black garlic can be used as a rich source of varieties of active compounds, i.e. natural antioxidants and dietary fiber, to reinforce new functional noodle products.Efectos de la adición de ajo negro en las propiedades reológicas, texturales y sensoriales de fideos de harina de centeno (Secale cereale L.)La presente investigación se propuso producir fideos de harina de centeno enriquecidos con ajo negro que tuvieran buena calidad de cocción. Con este propósito se examinaron el color, la calidad de cocción, la microestructura y las propiedades texturales y sensoriales de fideos de harina de centeno, con y sin pulpa de ajo negro (BGP). Los resultados revelan que la adición de menos de 5.0% de BGP no afectó las propiedades sensoriales de los fideos. Sin embargo, en términos de su color, calidad de cocción, microestructura y propiedades texturales, los fideos enriquecidos al 2.0% o 3.0% fueron los productos más aceptables de todas las muestras de fideos preparadas. Por lo tanto, se concluye que el ajo negro puede utilizarse como una fuente rica en diversos compuestos activos, esto es, antioxidantes naturales y fibra dietética, para enriquecer nuevos productos funcionales de fideos. ARTICLE HISTORY

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The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed

et al. 2020

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BackgroundRye (Secale cereale L.) is, second to wheat (Triticum aestivum L.), the most common cereal used for producing bread. Rye‐based breads are of great interest because of their high dietary fiber and lysine contents and because of their health effects. However, the bread‐making performance of rye flour is inferior to that of wheat flour.FindingsThis review summarizes the current knowledge about the major rye constituents (starch, proteins, and arabinoxylans), their role during bread making, and the potential health implications of rye bread consumption. Rye proteins play only a minor role during bread making, but their exact role remains insufficiently explored. In contrast to wheat proteins, they lack the ability to form a network with good gas‐retaining properties. The rye bread crumb structure is partly attributed to its starch and arabinoxylan polysaccharides. Both bind a lot of water, form networks, and bring about the rye bread structure.ConclusionsNevertheless, a better understanding of the role of rye starch, proteins, and arabinoxylans, their interactions, and their impact on dough structure or product quality still needs further exploration. In terms of health effects, EFSA has acknowledged that rye fiber contributes to normal bowel function. There are also indications that rye bread consumption has a number of positive effects such as reducing the risk of colon cancer and hunger feelings and cholesterol‐lowering effects. However, although beneficial health effects of rye‐bread consumption are shown, more research is needed.Significance and noveltyA literature search with the terms “rye” and “review” in Web of Science in April 2020 resulted in only six manuscripts. Therefore, this review summarizes the current knowledge about the major rye constituents (starch, proteins, and arabinoxylans), their role during bread making, and the potential health implications of rye bread consumption.

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Extractability and chromatographic separation of rye ( Secale cereale L.) flour proteins

Cited by 20 publications

References 20 publications

Flour fortification for nutritional and health improvement: A review

Flour fortification for nutritional and health improvement: A review

Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed

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