Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars

Bressiani, Joseane; Santetti, Gabriela Soster; Oro, Tatiana; Esteres, Vanessa; Biduski, Bárbara; Miranda, M. Z. de; Gutkoski, Luiz Carlos; Almeida, Joana; Gularte, Márcia Arocha

doi:10.1016/j.lwt.2021.111918

Cited by 13 publications

(7 citation statements)

References 43 publications

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“…As the grinding intensity increased, starch crystallinity and ordering degree of starch semi‐crystalline structure decreased, and the breakage degree of starch granules increased 10 . The higher contents of total arabinoxylan in fine WWF were associated with an increased extraction capacity from the matrix, and a decline in particle size was linked to a descent in swelling capacity 11 . Nevertheless, few studies have been reported on the effect of particle size on stone‐milled WWF.…”

Section: Introductionmentioning

confidence: 99%

“…10 The higher contents of total arabinoxylan in fine WWF were associated with an increased extraction capacity from the matrix, and a decline in particle size was linked to a descent in swelling capacity. 11 Nevertheless, few studies have been reported on the effect of particle size on stone-milled WWF. This study is designed to evaluate the effects of particle size on the chemical composition, farinograph properties, pasting properties, thermal properties, microstructure, protein secondary structure, and short-range ordering of WWF.…”

Section: Introductionmentioning

confidence: 99%

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Effects of particle size on quality characteristics of stone‐milled whole wheat flour

Cai

Shen

et al. 2023

J Sci Food Agric

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Background: Whole wheat flour (WWF) prepared by the direct crushing method preserves all the components of the whole wheat grain. WWF with different particle sizes (180, 150, 125, 106, and 96 ∼m) was obtained by combining stone milling and particle size sieving technology. The effects of particle size on the proximate composition, farinograph, pasting, thermal, and functional properties, starch microstructure, and Fourier-transform infrared (FTIR) spectroscopy of stone-milled WWF were investigated.Results: The smaller the particle size of WWF, the higher the damaged starch content. The water absorption, degree of softening, pasting temperature, solubility, and syneresis of WWF increased steadily as the particle size decreased, whereas the peak viscosity, final viscosity, swelling power, water holding capacity, and enthalpy of gelatinization decreased. The scanning electron microscope micrographs revealed that the larger the particle size of WWF, the denser the distribution of starch granules. The ⊎-sheet and ⊎-turn contents of WWF with particle size 180 ∼m were the highest, reaching up to 33.85% and 39.79%, respectively. Conclusion:The particle size exerted influence on the quality characteristics of stone-milled WWF, and the overall properties of WWF were better at medium particle size.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of particle size on quality characteristics of stone‐milled whole wheat flour

Cai

Shen

et al. 2023

J Sci Food Agric

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“…The colorimetric method based on Bressiani et al (2021) [ 21 ] was used to determine TAX. For extraction, 1 g of BR sample was weighted in 50 mL centrifuge tubes, and 25 mL of distilled water was added.…”

Section: Methodsmentioning

confidence: 99%

Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis

Zhang

Wang

et al. 2022

Foods

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Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors limit the demand of BR products. To enhance its quality, BR was solid-state fermented with single and mixed strains of Lb. plantarum, S. cerevisiae, R. oryzae, A. oryzae, and N. sitophila. Effects of solid-state fermentation (SSF) with different strains on the nutrition and sensory characteristics of BR were analyzed by spectroscopic method, chromatography, and sensory assessment. Contents of arabinoxylans, β-glucan, γ-oryzanol, phenolic, and flavonoid were significantly increased by 41.61%, 136.02%, 30.51%, 106.90%, and 65.08% after SSF, respectively (p < 0.05), while the insoluble dietary fiber and phytic acid contents reduced by 42.69% and 55.92%. The brightness and sensory score of BR significantly improved after SSF. Furthermore, cluster analysis (CA) and principal component analysis (PCA) were employed to evaluate BR quality. Three clusters were obtained according to CA, including BR fermented for 30 h and 48 h, BR fermented for 12 h, and the control group. Based on PCA, the best SSF processing technology was BR fermented with Lb. plantarum (0.5%, v/w) and S. cerevisiae (0.5%, v/w) at 28 °C for 48 h (liquid-to-solid ratio 3:10).

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“…A similar trend was also observed for TP with slight increase content from 7.37% (80 M) to 7.82% (200UMM) and from 7.81% (80 M) to 8.02% (200UMM), respectively. WSP and TP contents in HB were related to the increase in extraction capacity after ultrafine grinding with an increased surface area, leading to stronger interaction between polysaccharide, solvent, and increased substance solubilization (Bressiani et al, 2021). An increase in WSP content with reduced particle size was also observed by Jacobs et al (2015).…”

Section: Proximate Analysis Of Hbmentioning

confidence: 99%

Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley

Liu,

Xu,

Zhang

et al. 2024

Journal of Food Science

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Effects of ultrafine grinding on the nutritional profile, physicochemical properties, and antioxidant activities of whole‐grain highland barley (HB) including white highland barley (WHB) and black highland barley (BHB) were studied. Whole‐grain HB was regularly ground and sieved through 80 mesh get 80 M powder, and HB was ultrafine grounded and sieved through 80 mesh, 150 mesh, and 200 mesh get 80UMM, 150UMM, and 200UMM samples. Particle size of WHB and BHB reduced significantly after ultrafine grinding. As the particle size decreased, moisture content of WHB and BHB decreased significantly, whereas fat content increased significantly. Redistribution of fiber components in WHB and BHB from insoluble to soluble fractions was also observed. Wherein, content of soluble pentosan of WHB and BHB increased significantly from 0.56% and 0.78% (80 M) to 0.91% and 1.14% (200UMM), respectively. Damaged starch of WHB and BHB increased significantly from 8.16% and 8.21% (80 M) to 10.29% and 10.07% (200UMM), respectively. Content of phenolic acid and flavonoid of WHB and BHB and associated antioxidant capacity were increased after ultrafine grinding. Color of L* value increased significantly, a* and b* values decreased significantly, indicating the whiteness of WHB and BHB was increased after ultrafine grinding. Pasting temperature of WHB and BHB decreased, whereas peak viscosity increased. X‐ray diffraction patterns of HB showed typical A‐ and V‐style polymorphs and the relative crystallinity of HB decreased as the particle size decreased. Taken together, ultrafine grinding has shown great potential in improving the nutritional, physiochemical, and antioxidant properties of whole‐grain HB. Our research findings could help better understand the ultrafine grinded whole grain HB in food industry.

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Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars

Cited by 13 publications

References 43 publications

Effects of particle size on quality characteristics of stone‐milled whole wheat flour

Effects of particle size on quality characteristics of stone‐milled whole wheat flour

Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis

Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley

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