Late-maturity α-amylase: Low falling number in wheat in the absence of preharvest sprouting

Mares, Daryl J.; Mrva, Kolumbina

doi:10.1016/j.jcs.2007.01.005

Cited by 153 publications

(157 citation statements)

References 43 publications

Supporting

Mentioning

152

Contrasting

Unclassified

Order By: Relevance

“…One of the extreme examples of genotype variation is implementation of waxy wheats that are characterized by lower amylose content (Graybosch et al, 2000). Beside the pre-harvest sprouting which is known to affect low falling number, there are also a number of additional causes of low falling number such as late maturity α-amylase (Mares & Mrva, 2008) or prematurity α-amylase and retained pericarp α-amylase (Lunn et al, 2001). …”

Section: Falling Numbermentioning

confidence: 99%

The Role of Empirical Rheology in Flour Quality Control

Hadnađev¹,

Pojić²,

Hadnađev³

et al. 2011

Wide Spectra of Quality Control

View full text Add to dashboard Cite

Section: Falling Numbermentioning

confidence: 99%

The Role of Empirical Rheology in Flour Quality Control

Hadnađev¹,

Pojić²,

Hadnađev³

et al. 2011

Wide Spectra of Quality Control

View full text Add to dashboard Cite

“…Therefore, lower maximum viscosity or shorter time needed to stir through liquefied starch paste indicate increased alpha-amylase activity, and vice versa. Low value of falling number is generally attributed to preharvest sprouting (Mares and Mrva, 2008); however, alpha-amylase level could be also elevated in the absence of visible sprouting (Kettlewell, 1999). Besides above mentioned methods, Chopin Mixolab is a method commonly employed for determination of starch gelatinization properties which can be affected by activity of amylolitic enzymes .…”

Section: Introductionmentioning

confidence: 99%

Alpha-amylase activity in wheat flour and breadmaking properties in relation to different climatic conditions

Rakita¹,

Torbica²,

Dokić³

et al. 2015

Food & Feed Res

View full text Add to dashboard Cite

ABSTRACT:The aim of the present paper was to evaluate the influence of different climatic conditions on the activity of alpha-amylase in wheat samples and bread quality parameters. Three wheat varieties grown in three different localities in three years were chosen for this study. Commonly used methods for estimation of alpha-amylase activity in wheat grain were employed. The obtained results indicated that harvest year 2013, which was characterized with the excessive amount of rainfall, exhibited the highest level of alpha-amylase activity and the lowest values of the peak viscosity. The lowest alpha-amylase level and the highest peak viscosity and FN value were observed for samples harvested in 2012 which was characterized with the greatest number of days with an average daily temperature above 30 and 35 °C. In addition, a decrease in Mixolab parameter torque C3 and specific bread loaf volume, as well as increase in the breakdown torque (C3-C4) of samples harvested in 2013 were observed, which could be attributed to rainy weather influencing increase in alpha-amylase activity. It is found that specific bread loaf volume of wheat samples is highest in 2012. Moreover, a negative correlation between alpha-amylase activity and specific bread volume for all the samples grown in three years was determined.

show abstract

“…This indicates that α-amylase is the most influential enzyme factor to bread making with soaked brown rice, although other enzyme activities also change during germination. Low α-amylase activity is related to poorer quality end products (Mares and Mrva, 2008). Therefore, the improvement in SLV of brown rice/gluten is likely due to increased α-amylase activity as a result of soaking.…”

Section: Methodsmentioning

confidence: 99%

Effects of Water Soaking on Bread-Making Quality of Brown Rice Flour

Hamada

Aoki

Suzuki

2012

FSTR

View full text Add to dashboard Cite

We found that brown rice flour produced using a jet mill after soaking for more than 12 h yielded a better formulation of rice/gluten bread, giving an equivalent specific loaf volume (SLV) as bread made with white rice flour. Quality analysis of the brown rice flour showed that soaking for more than 12 h resulted in a lower damaged starch content. There was a significant inverse correlation between damaged starch content and SLV. Substitution of 10% white rice flour with rice bran had little effect on final SLV. Furthermore, endogenous α-amylase activity in brown rice flour produced after soaking was approximately 5 to 12 times higher than that of white rice flour, but there was no correlation with SLV. These results indicate that the improved SLV in brown rice/gluten bread was predominantly due to the decrease in damaged starch content, which depends on soaking time.Keywords: rice bread, brown rice flour, water soaking, damaged starch *To whom correspondence should be addressed. E-mail: sty564@affrc.go.jp IntroductionRice (Oryza sativa L.) is an important source of nutrition and energy, and is one of the most suitable cereal grains used for preparing foods. Rice flour can be used as a wheat flour substitute and processed into bread. However, rice storage proteins do not possess the viscoelastic properties that are typical of wheat gluten. In wheat, gliadins (prolamins) are responsible for the dough's cohesiveness, while the glutenins (glutelins) are apparently responsible for the dough's resistance to extension (Hoseney, 1994). The gluten network constructed by these two proteins provides the dough with unique viscoelastic properties and the ability to retain gases, making it a good quality raw material for the production of yeast-leavened products. However, rice flour lacks these properties; hence, the qualities of gluten-free rice bread and wheat-rice bread with a high proportion of rice flour are generally inferior.Rice flour is used for bread-making in three flour mixtures: rice/wheat flour; rice flour/vital gluten; and gluten free. It has been reported that in the case of rice/wheat flour bread, substitution of wheat flour with up to 30% rice flour is acceptable without compromising the sensory qualities (Watanabe et al., 2004;Nakamura et al., 2009). There have been few reports on bread-making quality with the addition of

show abstract

Late-maturity α-amylase: Low falling number in wheat in the absence of preharvest sprouting

Cited by 153 publications

References 43 publications

The Role of Empirical Rheology in Flour Quality Control

The Role of Empirical Rheology in Flour Quality Control

Alpha-amylase activity in wheat flour and breadmaking properties in relation to different climatic conditions

Effects of Water Soaking on Bread-Making Quality of Brown Rice Flour

Contact Info

Product

Resources

About