Key issues and challenges in whole wheat flour milling and storage

Doblado-Maldonado, Andres Felipe; Pike, Oscar A.; Sweley, Jess C.; Rose, Devin J.

doi:10.1016/j.jcs.2012.02.015

Cited by 203 publications

(172 citation statements)

References 63 publications

Supporting

Mentioning

165

Contrasting

Unclassified

Order By: Relevance

“…Lipid hydrolysis has the most significant impact on flavour stability of wholegrain flour, although some smaller changes may also be caused by protein or carbohydrate degradation (Doblado-Maldonado, Pike, Sweley, & Rose, 2012;Heiniö, Lehtinen, Oksman-Caldentey, & Poutanen, 2002). During storage, lipolysis takes place, and has a negative impact on the sensory characteristics of flour, perceived as rancid and bitter notes.…”

Section: Flavour-active Compounds In Wholegrainsmentioning

confidence: 99%

“…During storage, lipolysis takes place, and has a negative impact on the sensory characteristics of flour, perceived as rancid and bitter notes. The shelf-life of whole wheat flour is shorter than that of white flour (Doblado-Maldonado et al 2012). Rancidity appears alike more pronounced in wholegrain than refined wheat bread during storage due to lipid oxidation (Jensen, Oestdal, Skibsted, Larsen, & Thybo, 2010;Jensen, Østdal, & Thybo, 2011).…”

Section: Flavour-active Compounds In Wholegrainsmentioning

confidence: 99%

“…Dark bran usually contains tannins and phenolic acids, which give whole wheat flour the slightly bitter taste, whereas white whole wheat has a mild, sweet and slightly nutty flavour without a trace of bitterness. The use of white wheat varieties is reported to provide products with a lighter colour, but also milder flavour (Doblado-Maldonado, Pike, Sweley, & Rose, 2012). When the flavour profile of different varieties of wheat was compared, the ancient species Emmer, Einkorn and Spelt as well as some old varieties had milder taste and aroma than the modern varieties in the group tested (Starr, Bredie, & Hansen, 2013).…”

Section: Breeding or Choice Of Raw Materialsmentioning

confidence: 99%

See 2 more Smart Citations

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Heiniö

Noort

Katina

et al. 2016

Trends in Food Science & Technology

217

153

View full text Add to dashboard Cite

Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. Hitherto established means of modulating sensory quality and thus improving acceptability of wholegrain foods are also presented. Key words Highlights Most sensory attributes of wholegrain foods are formed during processing  Phenolics, peptides, Maillard reaction products and lipids are the major compounds determining the specific flavour of wholegrain foods  Bran particle size, surface interactions and water binding are key factors in affecting texture formation  Milling, fractionation, bioprocessing and choice of raw materials are among the tools to improve the sensory characteristics of wholegrain foods

show abstract

Section: Flavour-active Compounds In Wholegrainsmentioning

confidence: 99%

Section: Flavour-active Compounds In Wholegrainsmentioning

confidence: 99%

Section: Breeding or Choice Of Raw Materialsmentioning

confidence: 99%

See 1 more Smart Citation

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Heiniö

Noort

Katina

et al. 2016

Trends in Food Science & Technology

217

153

View full text Add to dashboard Cite

show abstract

“…The fiber content of chickpeas is 16.4 % (Berrios et al 2010) versus 12.2 % in whole-wheat flour and 3 % in white flour (Idriss et al 2012) and the protein content of raw chickpea flour was reported as 25.5 % compared to 11.9 % in wheat flour (Idriss et al 2012). Success in developing a legume-supplemented bread with good consumer acceptability is, however, a challenge due to changes in physical and sensory properties of the bread such as development of a tougher texture, reduced loaf volume, darker color, and altered flavor (Doblado-Maldonado et al 2012;Fenn et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Organoleptic and glycemic properties of chickpea-wheat composite breads

et al. 2013

View full text Add to dashboard Cite

Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legumecomposite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort in digestion. The breads were rated >5.6 on a 9-point hedonic scale with WB significantly higher than all other breads. No difference in area under the curve (AUC) for appetite was found, but blood glucose AUC was reduced as follows: 35%ChB < WB and WWB, WB >25%ChB = WWB or 35%ChB. We conclude that addition of chickpea flour at 35 % to whole wheat produces a bread that is acceptable to eat, causing no physical discomfort and lowers the glycemic response.

show abstract

“…The third, lipid hydrolysis, is most active at 17% moisture and is 50% active between 10 and 14% moisture (14). The unstable lipid component in whole wheat flour can deteriorate through both enzymatic and nonenzymatic pathways, and thus, lipid deterioration is one of the reasons whole wheat flour baking performance and functionality decrease throughout storage (14).…”

Section: Wheat and Flour Aging Studiesmentioning

confidence: 99%

Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

Mense¹,

Faubion²

2017

Cereal Foods World

View full text Add to dashboard Cite

Freshly harvested wheat goes through an aging process between harvest and milling (31). This process, sometimes called "sweating, " is thought to affect the baking quality of flour produced from new crop wheat (31). Changes that occur in freshly harvested wheat can cause variations in the baking quality of milled flour (34). Consequently, bakers must adjust their formulations and production processes in an attempt to correct for these variations. Their attempts generally are unsuccessful, however, because the causes of inconsistencies in quality encountered when baking breads and cakes using flour from new crop wheat have not yet been verified. Changes occurring in both new crop wheat and milled flour should be identified, measured, and understood, so efforts can be made to limit the quality variations that bakers experience (34).Storing freshly harvested wheat (hard and soft) prior to milling is known to improve baking quality of refined flour (31,34,35). Studies also have demonstrated that the baking quality of freshly milled refined wheat flour (hard and soft) improves as the flour ages (5,31,34). Unlike refined flour, the baking quality of whole wheat flour is believed to decrease over time (37).Whole wheat flour contains, in addition to the starchy endosperm, the bran and germ components. Whole wheat milling increases the neutral lipids content of the flour compared to polar lipids because the germ and aleurone layers contain higher percentages of neutral lipids (24). When stored together, the bran and germ have a synergistic effect on lipid stability due to the release by the bran of lipases, which hydrolyze esterified fatty acids into free fatty acids (FFA) (17,18). The germ releases lipoxygenase, which reacts with the FFA and starts the process of oxidative degradation (7,17,18). Because the whole wheat kernel contains more unsaturated fatty acids (≈80%) than does refined flour (≈77%) (23), lipid degradation in whole wheat flour is likely. Thus, changes in lipid composition appear to play a role in reducing the baking quality of whole wheat flour (18).Lipids are present in small amounts in the whole wheat kernel (2.5-3.3%) (4) and refined flour (2.0-2.5%) (28). These endogenous lipids affect flour baking quality through the stabilization (polar lipids and saturated FFA) and destabilization (nonpolar lipids and unsaturated fatty acids) of gas cells in dough. Detrimental changes in the lipid fraction during storage of both refined and whole wheat flours, therefore, could affect bread quality. Flour Lipids in BakingStudies have shown that polar lipids in flour improve baking quality and reduce crumb firming, whereas neutral lipids negatively affect loaf volume and produce a hard crumb (24,29,30). The addition of nonpolar lipids to flour has been found to decrease loaf volume (13,25). Chung et al. (8) reported that as the nonpolar/polar lipid ratio decreased loaf volume increased for hard red winter (HRW) wheat flour.Glycolipids and phospholipids have both polar and nonpolar characteristics (33). Although t...

show abstract

Key issues and challenges in whole wheat flour milling and storage

Cited by 203 publications

References 63 publications

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Organoleptic and glycemic properties of chickpea-wheat composite breads

Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition

Contact Info

Product

Resources

About