Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

Delcour, Jan A.; Joye, Iris J.; Pareyt, Bram; Wilderjans, Edith; Brijs, Kristof; Lagrain, Bert

doi:10.1146/annurev-food-022811-101303

Cited by 441 publications

(319 citation statements)

References 119 publications

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“…Wheat type refers to the classification of wheat cultivars into hard and soft wheats according to protein content. Hard wheat contains a high percentage of protein (10 to 14 %) whereas soft wheat contains a low percentage of protein (8 to 11 %) (Delcour et al 2012). The wheat cultivars used are as follows: hard red winter wheat (HRW), Australian hard wheat (AH), Iksan Goso soft wheat (IGSW), and Gyeongnam Jokyung wheat (GJW) cultivated in 2014, and Australian standard white wheat (ASW) as well as Gwangju Kumkang wheat (GKW) cultivated in 2015 (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Differential induction of allergy responses by low molecular weight wheat proteins from six wheat cultivars

Cho

Lee

Hwang

et al. 2017

JABC

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Although wheat is a common staple food in the world, some people suffer from a variety of wheat allergies. For example, wheat-dependent exercise-induced anaphylaxis is induced in the gastrointestinal tract by wheat proteins. Relatively high molecular weight proteins that are salt-insoluble induce many wheat allergies. In the present study, we investigated the induction of an allergy response using crude wheat proteins, which are relatively low molecular weight, salt-soluble proteins. The crude antigen used in this study was extracted using phosphate buffered saline. When the antigen extracts from various wheat cultivars were orally administered, differentiable degrees of allergy responses were observed as measured by serum IgE and histamine secretion compared to the control. Serum IgE levels increased following administration of three of the wheat extracts. This evidence suggests that a combination of salt-soluble wheat proteins could be antigens for the induction of various allergy responses.

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Section: Resultsmentioning

confidence: 99%

Differential induction of allergy responses by low molecular weight wheat proteins from six wheat cultivars

Cho

Lee

Hwang

et al. 2017

JABC

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“…Good quality pastas are made of a protein network able to withstand starch swelling during cooking. Delcour et al (2012) showed that an optimal cross-linked protein network functions as a continuous framework, starch is trapped so starch swelling is restricted and cooking losses are minimized. To sum up, the more the protein network is developed, the lower the CL.…”

Section: Cooking Lossmentioning

confidence: 99%

Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours

Makdoud¹,

Rosentrater²

2017

JFR

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The goal of this study was to make high quality gluten-free pasta using amaranth, quinoa and rice flours, water and eggs using extrusion processing, and to compare these with gluten-free pasta already commercialized. The difficulty was to reproduce the texture provided by the gluten network without using gluten. To do that, an experimental design was created in order to make samples with different quantities of each grain, egg whites and water. Samples were manufactured and various tests (e.g., color analysis, water activity, cooking loss, texture, etc.) were carried out in order to find the best formulation, namely the formulation which was closest to Barilla or Andean dream gluten-free commercial pasta. With Rcommander software, results were analyzed and it was determined that the best pasta formulation was 10% amaranth flour, 40% quinoa flour, and 50% rice flour, with 18% eggs whites and 39% water. This optimal formulation was manufactured and subjected to sensory analysis with other commercial samples (Barilla, Andean Dream). Statistical analyses were conducted and it was shown that, even though this formulation did not quite achieve Barilla or Andean Dream pastas quality, it approached closely in some parameters. Indeed, 80% of consumers did not refuse to eat this pasta again, and with addition of tomato sauce, no differences were seen between the spaghettis. However, individual sample analysis did indicate that consumers did not appreciate the formulation's sticky texture, thus this parameter would have to be reworked to achieve higher quality.

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“…SH and SS bonds in WGP have a significant influence on the formation of the dough structure and the quality of flour products (Chen & Schofield 1996;Wieser 2007;Jelena et al 2013). Gluten networks are formed through intrachain and interchain SS bonds within monomeric gliadin fractions and between glutenin polymers, which are formed from SH group oxidation and SH-SS exchange during mixing (Shewry et al 1986;Rhazi et al 2003;Delcour et al 2012;Johansson et al 2013).…”

mentioning

confidence: 99%

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Li¹,

Lu²,

Liu³

et al. 2018

Czech J. Food Sci.

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Li C., Lu Q., Liu Z., Yan H. (2018): Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality. Czech J. Food Sci., 36: 246-254.The disulfide bonds and sulfhydryl in gluten were evaluated to investigate the effects of structural characteristics on the quality of white noodles. The free sulfhydryl concentration increased significantly, but disulphide bonds decreased initially, and then became stable with increasing sodium sulfite concentration. With a decrease in disulfide bond concentration from 56.78 μmol/g to 20.01 μmol/g in gluten added to noodles, microstructural graphs verified that the cross-section and surface of noodles became rougher and looser with more holes generated; optimal cooking time decreased from 4.4 min to 3.3 min for fresh noodles and from 10.11 min to 9.19 min for dried samples; water absorption and cooking loss increased from 159% to 203% and from 5.26% to 9.06%, respectively. A decreasing trend and marked differences were observed for hardness, springiness, chewiness as well as resilience of fresh and cooked noodles, but the cohesiveness of fresh noodles exhibited no significant changes (P < 0.05).

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Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

Cited by 441 publications

References 119 publications

Differential induction of allergy responses by low molecular weight wheat proteins from six wheat cultivars

Differential induction of allergy responses by low molecular weight wheat proteins from six wheat cultivars

Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

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