Impact of Quality Improvement and Milling Innovations on Durum Wheat and End Products

Sarkar, Ashok; Fu, Bin Xiao

doi:10.3390/foods11121796

Cited by 17 publications

(7 citation statements)

References 33 publications

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“…In any case, it is clear that the flour aroma of wheat landraces differs from that of modern lines and may very well be used for diversifying wheat aroma. Recent studies have emphasized the beneficial characteristics that ensure superior performance of bread made of durum wheat ( 46 ) for its high protein content and strong gluten. Mastrangelo and Cattivelli ( 47 ) reported well-described genes for qualitative traits.…”

Section: Discussionmentioning

confidence: 99%

New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces

Frankin,

Cna'ani,

Bonfil

et al. 2023

Front. Nutr.

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IntroductionDuring the 20th century, the worldwide genetic diversity of wheat was sharply eroded by continual selection for high yields and industry demands for particular standardized qualities. A collection of Israeli and Palestinian landraces (IPLR) was established to represent genetic diversity, accumulated for ten millennia under diverse environments, which was mostly lost in this transition. As our long-term goal is to study this pre- Green Revolution genetic reservoir, herein we focus on its flour and bread quality and sensorial attributes.MethodsInitially, a database was built for the entire IPLR collection (n=901) holding both Triticum durum (durum wheat) and T. aestivum (bread wheat) which included genetic and phenotypic characterization of agronomic traits, grain and flour quality. Then, a representative subset of the IPLR was selected and compared to modern varieties for dough quality, rheology, aroma and taste using both whole and refined flours and breads. The sensory panel used 40 subjects who evaluated common protocol or sourdough breads made by four artisan bakers.ResultsResults show modern durum cultivar C-9 had superior rheological properties (gluten index, elasticity, dough development time) as compared with landraces, while bread landrace 'Diar Alla' was markedly preferable for baking in relation to the modern cultivar Gadish. Baking tests and subsequent sensory evaluation clearly demonstrated a preference toward refined breads, apart from whole breads prepared using sourdough starters. In bread wheat, loaves baked using landrace flour were scored higher in several quality parameters, whereas in durum lines, the opposite trend was evident. Loaves baked from landraces 'Diar Alla' and to a lesser extent 'Hittia Soada' presented a markedly different aroma from the control loaves prepared from modern flours, both in terms of overall compositions and individual compounds, including classes such as pyranones, pyrazines, furans and pyrroles (maltol). Modern lines, on the other hand, were consistently richer in terpenes and phenylpropanoids. Further analysis demonstrated a significant association between specific aroma classes and sensory attributes scored by panelists.DiscussionThe findings of the study may help advance new niches in the local wheat market aimed at health and nutrition including adapting durum varieties to the bread market and developing flavor-enhanced wholemeal breads.

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Section: Discussionmentioning

confidence: 99%

New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces

Frankin,

Cna'ani,

Bonfil

et al. 2023

Front. Nutr.

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“…Traditionally, wheat was ground using stone grinders to produce whole wheat flour. With the demand for white wheat flour, in the 1874s, the roller milling system was developed to produce refined wheat flour that is more appealing to consumers (Sarkar & Fu, 2022). Currently, wheat flour produced mainly by roller mills is consumed globally as a staple, largely as bread (Gómez et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, rheological, and baking properties of wheat flours from different mill streams

Nkurikiye,

Lou,

Churchill

et al. 2023

Cereal Chem

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Background and ObjectiveWheat is one of the most produced cereal grains in the world, predominantly consumed as bread and other baked products. The roller mill system, which produces different stream flours, is the most commonly used size reduction method for wheat. This study aims to comprehensively examine the physicochemical properties, rheological behavior, and bread‐baking performances of individual mill streams. Flours from 15 different mill streams, along with straight‐grade flour, were collected from a pilot‐scale flour mill and thoroughly analyzed.FindingsThe results showed that the protein and ash content of the flours increased as they passed from the first to last pairs of rolls, while the moisture content decreased. All the flours collected showed poor bulk flowing properties. Rheology analysis revealed that flours from the break system had better mixing properties compared to that from the reduction system, and this trend was also observed in bread‐baking quality. Rheological properties of 4M (4th middling's) and 5M (5th middling's) flours were extremely poor, comparable to gluten‐free flour characteristics. The bread loaves produced by 3BK (3rd break) and 4BK (4th break) showed larger volumes, while 4M and 5M yielded poor‐quality bread. Principal component analysis indicated that lactic acid ‐SDS‐retention capacity can serve as a better predictor of the baking property of wheat flour compared to current methods.ConclusionOur study shows that different flour streams have significantly different dough properties and baking application functionalities. Appropriate flour streams may be pooled for specific end‐uses (e.g., pizza, bread, noodles, pretzels, and cookies).Significance and NoveltyThis study highlights the significance of better understanding wheat flour characteristics for enhancing the overall baking quality, specific end uses, and consumer satisfaction. This study will serve as a blueprint to improve wheat flour testing for baking purposes.

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“…Factors such as global warming, decreases in usable water resources, pests, diseases, soil salinity, lack of plant nutrients in the soil, drought, and high temperatures threaten the sustainability of agricultural production (Lobell et al, 2011). GPC (grain protein content) is an important determinant of durum wheat end use (Sissons et al, 2021;Sarkar and Fu, 2022). Because the endosperm structure of durum wheat is hard, and the glassiness ratio in the grain is high, semolina yields and semolina shine values are higher than those of bread wheat (Troccoli, 2000).…”

Section: Introductionmentioning

confidence: 99%

QUALITY PERFORMANCE OF DURUM WHEAT (Triticum durum L.) GERMPLASM UNDER RAINFED AND IRRIGATED FIELD CONDITIONS

KÖKEN

Demirel

Çalışkan

et al. 2023

Turkish Journal of Field Crops

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Wheat is usually grown as a rainfed crop, and no irrigation is applied in most production fields. This study was undertaken to evaluate to quality characteristics of durum wheat germplasm in three different environments under rainfed and irrigated field conditions during 2019-2020, 2020-2021 and 2021-2022 growing seasons. Supplemental irrigations (SI) were applied during critical vegetative stages (spiking and grain filling) in irrigated treatments while plants only received water from natural rainfall in rainfed treatments. Field experiments were performed in a 12x12 Alpha Lattice design with two replications. Grain protein content (GPC), starch content, wet gluten content and test weight were examined for one hundred and twenty-five durum wheat genotypes which consist of fifty-one local cultivars, twenty-one foreign cultivars, forty-four gene bank landraces (ex situ) and fifteen landraces (in situ). SI resulted in decrease in GPC and wet gluten content but increase in starch content. Ex situ landraces (17.48%) and in situ landraces (16.62%) had higher GPC mean values under both rainfed and irrigated conditions in 2019/2020 and 2020/2021 growing seasons. Correlation coefficient was 0.90 between GPC-wet gluten content while it was -0.82 and -073 between starch content-GPC and starch content-wet gluten content, respectively. The effect of SI was more evident in local and foreign cultivars in all three environments compared to landraces. Our results indicated that ex situ landraces has a great potential in terms of grain quality characteristics. The high genotypic diversity and improved quality characteristics in landraces provided extensive insights for future studies to improve crop quality in areas with limited irrigation opportunities.

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Impact of Quality Improvement and Milling Innovations on Durum Wheat and End Products

Cited by 17 publications

References 33 publications

New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces

New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces

Physicochemical, rheological, and baking properties of wheat flours from different mill streams

QUALITY PERFORMANCE OF DURUM WHEAT (Triticum durum L.) GERMPLASM UNDER RAINFED AND IRRIGATED FIELD CONDITIONS

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