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Water treated with ion ozone improves the technological qualities of food products. Therefore, ion-ozonated water was used in the work, and whole-grain flour from soft wheat of the Almaly variety and pumpkin powder were used as raw materials to improve the quality and nutritional value of the pasta. This study investigated the effects of ion-ozone concentration in ion-ozonated water Cio, water temperature tw, pumpkin powder content Cpp and drying temperature td on various characteristics affecting the quality of pasta, including its organoleptic physical, chemical, and rheological properties. These characteristics were assessed by conducting multiple experiments, a total of 25 indicators were determined, such as humidity, acidity, cooking properties, deformation, and other basic quality indicators. To reduce the number of experiments and obtain a reliable assessment of the influence of individual factors on the quality indicators of pasta, methods involving the multifactorial design of experiments were applied. Data processing and all necessary calculations were carried out using the PLAN sequential regression analysis program. Consequently, our findings indicate that minimizing dry water (DM) loss in cooking water requires a dual approach: increasing ion-ozone concentration and optimizing pasta composition and drying conditions, specifically by reducing pumpkin powder content and drying temperature. As a result, it was established that to obtain high-quality pasta from whole-grain flour with high quality and rheological properties, it is necessary to use the following optimal production modes: ion-ozone concentration in ion-ozonated water Cio = 2.5 × 10−6 mg/cm3, water temperature tw = 50 °C, pumpkin powder content Cpp = 3.0%, and pasta drying temperature td = 50 °C. The resulting pasta is an environmentally friendly product with a high content of biologically active substances. [ABSTRACT FROM AUTHOR]

Consumer demand for healthier and more sustainable foods has led to a multitude of innovative food products. The aim of the work was to monitor the physico-chemical quality parameters (color, taste, smell, infestation, granularity, humidity, gluten index, falling number, alveographic properties, ash content, hectoliter mass of wheat) for the raw material: wheat, for the flours resulting from the milling, and for different types of flours and resulting mixtures. The mixtures were made with wheat flour and carob, oats, rice, buckwheat, and coconut flour added in proportions of 5%, 10%, and 20%. Heavy metals (Pb, Cd, Zn, and Cu) were also determined for different types of flour. The metal content was determined by the atomic absorption method using a GBC Avanta PM atomic absorption spectrometer. The detection and quantification limits were evaluated using calibration curves. The degree of coloring of the flours differs depending on the degree of extraction and, therefore, also depends on the amount of ash contained. As for infestation contamination, it was not identified in any of the analyzed flour. Rheological properties indicate the quality of flours. Flour types 480 and 550 recorded exceptional values of the rheological parameters, presenting a deformation energy (W) above 200 10-4J and a curve configuration ratio (P/E) of 1.08. The metal concentrations were between the permissible limits defined by the FDA/WHO. [ABSTRACT FROM AUTHOR]

High-molecular-weight glutenin subunits (HMW-GS) are an important component of total cereal proteins in wheat. It is closely related to the processing quality of flour. Here, we analyzed allelic variations at the Glu-1 locus in 163 wheat accessions from Hubei Province, China with SDS-PAGE. Among the 15 alleles detected, alleles 1, 7+8, and 2+12 were the major alleles, and 7, 6+8, and 2+10 were rare alleles. The breeding lines had higher genetic diversity than the commercial varieties. Alleles 7 and 6+8 significantly reduced the grain protein content and wet gluten content of wheat. The "1, 7+9, 5+10" and "1, 14+15, and 2+12" allelic combinations significantly increased the grain protein content, hardness index, test weight, and wet gluten content of wheat. Alleles 7+9, 14+15, and 5+10 were identified as alleles related to high wheat quality. The "1, 7, 5+10", "1, 6+8, 5+10", "null, 7+9, 2+12", "1, 14+15, 2+12", and "1, 7+9, 5+10" allelic combinations had greater effects on wheat grain quality traits. These results demonstrate the effects of HMW-GS on wheat grain quality traits and provide a reference for the genetic improvement of wheat quality. [ABSTRACT FROM AUTHOR]

The physicochemical properties of grains and their whole grains flour from selected newly released cultivars of wheat (Triticum aestivum) were investigated to assess their suitability for cookie making. The whole wheat flour-based cookies were examined for their physicochemical and textural properties. The relationship of flour properties with quality characteristics of cookies was evaluated through Pearson correlation and principal component analysis. The protein content showed a highly significant positive correlation with grain hardness index (GHI) (r = 0.889, p < 0.01). This showed that cultivars with higher protein content had high GHI. A highly significant positive correlation was noted between GHI and damaged starch (DS). Spread ratio (SR) of cookies showed a negative correlation with water absorption capacity and DS content of wheat flour. The SR was negatively correlated with lactic acid, sodium carbonate and water retention capacities and protein content of flour. On the basis of spread ratio and fracture strength, PBW752, DBW187, H1620 and H1612 wheat cultivars could be recommended more suitable for the preparation of whole wheat flour cookies. [ABSTRACT FROM AUTHOR]

Wheat (Triticum aestivum L.) stands as a significant cereal crop globally, including in Korea, where its consumption reached 35.7 kg per capita in 2023. In the southern regions of Korea, wheat cultivation follows paddy rice, with harvesting typically occurring during the rainy season in mid-June. This timing, coupled with the high humidity and unpredictable rainfall, often leads to pre-harvest sprouting and subsequent deterioration in flour quality. To assess the impact of rain on flour quality, an artificial rain treatment was administered 45 days after heading in an open field greenhouse, followed by flour quality analysis. The color measurement revealed an increase in the L* parameter, indicative of enhanced kernel vitreousness, attributed to endosperm starch degradation via alpha-amylase activation induced by water absorption. Moreover, significant changes were observed in ash content and the gluten index within the wetted group, resulting in decreased dough strength and stability, ultimately leading to a reduction in loaf volume. Consequently, it is recommended that wheat be harvested 4–7 days after reaching the physiological maturity stage to avoid the rainy season and ensure the production of high-quality wheat. [ABSTRACT FROM AUTHOR]

A growing interest in the recovery and enhancement of crops, particularly local varieties such as 'Caaveiro' wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of 'Caaveiro' flour and breads protected by the PGI "Pan Galego," employing two fermentation methods (sourdough versus sourdough and biological yeast). Organic flour exhibited significantly higher levels of moisture, fat, sucrose, phosphorus (P), sodium (Na), and copper (Cu) while also exhibiting a lower total starch and zinc (Zn) content. Organic bread, produced using both fermentation methods, demonstrated significantly higher protein, carbohydrate, total, resistant, and rapidly digestible starch, ash, Na, P, iron (Fe), and Cu content. Additionally, they contained less moisture compared to conventional bread. Despite variations in nutritional characteristics based on the cultivation system, the organic approach proved effective at producing high-quality products with a positive environmental impact, which is highly appreciated by consumers. [ABSTRACT FROM AUTHOR]

The technological quality of the protein fraction of wheat white flour (WW) was determined by the lactic acid Solvent Retention Capacity and by the Gluten Performance Index (LA-SRC and GPI; AACC method 56-11.01). Parallelly, Perten's standard Gluten Index test (GI; AACC method 38-12.02) was performed with that wheat control. Consequently, the same methods were applied to 9 bi-composite blends mixed at ratios of 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50 : 50, ..., and 10 : 90 as WW replacement with one of the rye bread flours (RB), and the RB control itself. Unlike successful measurements in the case of the LA-SRC and GPI, washing gluten from the first 90 WW : 10 RB blend led to the clogging of the Glutomatic sieve, likely due to the interaction of wheat gluten with rye arabinoxylans. The discrepancy induced the development of a modification of the standard GI procedure; clogging was avoided by precipitating flour and centrifuging the swollen solid from suspension, similarly like in the SRC method. The settled residue transported to a standard sieve cassette was secondly centrifuged in the original apparatus Perten CF2015. The weighing of the over- flow and underflow of the sieve and the calculation of the results were performed according to the original GI method. For the WW control, the standard GI value was 90% and the modified Gluten Index value (GImodif) was 82%. As expected for WW-RB counterparts, the higher the portion of rye in the bi-composite blend, the lower the value of the GImodif. For the 50 WW : 50 RB blend and the RB itself, the GImodif values were 47% and 18% (the GPI values 0.66, 0.45, and 0.39, respectively). On the contrary, the LA-SRC demonstrated a convex course (118, 104, and 123%, respectively). In the plane of the principal components (PC), namely PC1 and PC2, the variables related to gluten quality formed 4 groups as a function of the stepwise change in the mixing ratio of WW and RB: i) flour protein content, GPI, and GImodif; ii) LA-SRC; iii) dietary fibre content and ash content; iv) water, sucrose, and sodium carbohydrate SRCs. However, the modified test procedure should be revised in wheat varieties characterised by a wider spectrum of protein quality, mixed with different types of rye flour (especially wholegrain one). [ABSTRACT FROM AUTHOR]

The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less intensive agrotechnology (organic and integrated farming). This research aimed to assess the baking value of flour obtained from four spring wheat cultivars cultivated in three farming systems: organic (ORG), integrated (INT), and conventional (CONV). The wheat grains were sourced from a three-year field experiment (2019–2021) conducted at IUNG-PIB in Pulawy, Poland. Results indicate that the CONV generally yielded more favourable qualitative parameters for the flour, including significantly higher protein content, wet gluten, falling number, and farinographic characteristics such as dough development, stability time, and quality number. Nevertheless, most flours from the ORG system met the quality requirements for the baking industry, showing adequate protein content, wet gluten, and falling number. However, flours from the INT system stood out due to significantly higher water absorption, resulting in increased dough and bread yield. Additionally, bread baked from these flours exhibited a significantly higher bread volume. In sensory evaluation, bread from CONV flours received the highest scores, although the differences in the overall acceptability were not significant. [ABSTRACT FROM AUTHOR]

Cultivating wheat (Triticum aestivum) in a closed environment offers applications in both indoor farming and in outer-space farming. Tailoring the photoperiod holds potential to shorten the growth cycle, thereby increasing the annual number of cycles. As wheat is a long-day plant, a night shorter than a critical length is required to induce flowering. In growth chambers, experiments were conducted to examine the impact of a 6 h light–dark cycle on the timing of wheat ear emergence, grain yield, and flour quality. Under equal daily light-integral conditions, the 6 h light–dark cycle promoted growth and development, resulting in accelerated ear emergence when compared to a 12 h cycle, additionally indicating that 12 h of darkness was excessive. To further stimulate heading and increase yield, the 6 h cycle was changed at the onset of stem elongation to a 14 h–10 h, mimicking spring conditions, and maintained until maturity. This successful transition was then combined with two levels of light intensity and nutrient solution, which did not significantly impact yield, while tillering and grain ripening did increase under higher light intensities. Moreover, it enabled manipulation of the baking quality, although lower-end falling numbers were observed. In conclusion, combining a 6 h light–dark cycle until stem elongation with a 14 h–10 h cycle presents a promising strategy for increasing future wheat production in closed environments. The observation of low falling numbers underscores the importance of factoring in flour quality when designing the wheat-growing systems of the future. [ABSTRACT FROM AUTHOR]

Grain, flour and bread quality parameters were investigated in one Polish and three Ukrainian triticale cultivars, selected as the most suitable for production of bread. The studies revealed large differences in some bread-making parameters. The farinographic parameters of the Ukrainian triticale cultivars were not worse than those of wheat, but the bread loaf volume was lower. The best triticale bread was obtained from the Polish cultivar Panteon, loaf volume and crumb porosity were the highest, in spite of weak results of the farinographic test. Reliability of parameters used for prediction of wheat bread quality in application to triticale is discussed. The laboratory baking is recommended for bakers, breeders and for cultivar testing as the safest method of the evaluation. [ABSTRACT FROM AUTHOR]

Comparative studies were conducted on physicochemical and technological properties of two black wheat (BW) varieties (cultivated in Shanxi Agricultural University) and their noodle‐making potential. Whole‐grain BW noodles showed acceptable cooking loss (≤10%) and strong antioxidant capacity. However, their textural quality remains to be enhanced. Regarding refined flour (RF) of the two BW varieties, Yunhei 14207 showed more anthocyanins, brighter color, and greater thermal stability (as reflected by the higher pasting temperature). 16W16 resulted in greater gluten content and better gluten quality of flour and higher dough stability, which contributed to the lower cooking loss and stronger tensile property of noodles. RF noodles of Yunhei 14207 displayed brighter appearance, although they had weaker tensile property. The stronger gluten network in noodles of 16W16 protected phenolics from release and degradation during drying, cooking, and steaming. Despite phenolics loss, RF noodles of Yunhei 14207 showed antioxidant capacity up to 14.97 mg TE/100 g. This research would promote understanding of characteristics of BW varieties. Considering the stronger gluten network of 16W16, its fortification in common wheat noodles at high proportion (>50%) may be promising to develop antioxidant noodles with further improved sensory quality. [ABSTRACT FROM AUTHOR]

Bread is one of the most important processed foods of wheat flour worldwide. Breadmaking quality is determined by grain protein content and its composition and is highly influenced by fertilization management. This study investigated the effects of spraying different combinations of exogenous regulators on breadmaking quality of the flour. Three spraying schemes including Potassium glutamate+Zinc+Urea (G), Methionine+ Zinc+Urea (M), Cysteine+ Zinc+Urea (C) were screened out to improve the yield and total protein contents in the flour. In addition to protein, the amounts of gliadin, glutenin, glutenin subunits, and gluten were elevated in the treatments listed above. Exogenous regulators, on the other hand, increased bread volume by 14% to 17%. In comparison to G and C, M treatment more efficiently increased the protein quality of inner endosperm rather than aleurone, resulting in superior gluten quality and breadmaking quality of the flour. Our results provide an optimizing combination for improving the quality of bread wheat and demonstrate the varied modulations of exogenous regulators on the spatial distribution of protein in wheat grain. [ABSTRACT FROM AUTHOR]

Drip irrigation is a water-saving and fertilizer-saving application technology used in recent years, with which the frequency of drip irrigation nitrogen application has not yet been determined. In order to investigate the effects of different drip irrigation nitrogen application frequencies on the processing quality of medium-gluten wheat (Jimai22) and strong-gluten wheat (Jimai20 and Shiluan02-1), a two-year field experiment was carried out. Two frequencies of water and N application were set under the same conditions of total N application (210 kg·ha−1) and total irrigation (120 mm): DIF4, consisting of four equal applications of water and N (each of 30 kg·ha−1 of N application and 30 mm of irrigation) and DIF2, consisting of two equal applications of water and N (each of 60 kg·ha−1 of N application and 60 mm of irrigation). The results showed that IF4 significantly increased protein content by 2–8.6%, wet gluten content by 4.5–22.1%, and hardness value (p > 0.05), and PC2 was considered as a protein factor; the sedimentation value was highly significantly correlated with most of the parameters of the flour stretch (p < 0.01). DIF4 improved the stretching quality, and the flour quality of Jima22 was decreased, the flour quality of strong-gluten wheats Jimai20 and Shiluan02-1 was improved, and PC1 was considered to be the dough factor. In conclusion, although the frequency of nitrogen application by drip irrigation increased the protein factor and improved the tensile quality, the flour quality was not necessarily enhanced. [ABSTRACT FROM AUTHOR]

Within the wheat starchy endosperm, the protein content increases biexponentially from the inner to outer endosperm. Here, we studied how this protein gradient is reflected in mill fractions using three cultivars (Claire, Apache, and Akteur) grown without and with N-fertilization (300 kg N ha−1). The increasing protein content in successive break fractions was shown to reflect the protein gradient within the starchy endosperm. The increasing protein content in successive reduction fractions was primarily due to more aleurone contamination and protein-rich material being harder to reduce in particle size. The miller's bran fractions had the highest protein content because of their high sub-aleurone and aleurone content. Additionally, the break fractions were used to deepen our understanding of the protein composition gradient. The gradient in relative gluten content, increasing from inner to outer endosperm, was more pronounced without N-fertilization than with and reached levels up to 87.3%. Regarding the gluten composition gradient, no consistent trends were observed over cultivars when N-fertilization was applied. This could, at least partly, explain why there is no consensus on the gluten composition gradient in the literature. This study aids millers in managing fluctuations in the functionality of specific flour streams, producing specialized flours, and coping with lower-quality wheat. [ABSTRACT FROM AUTHOR]

Accurate, rapid testing platforms are essential for early detection and mitigation of late maturity α-amylase (LMA) and preharvest sprouting (PHS) in wheat. These conditions are characterized by elevated α-amylase levels and negatively impact flour quality, resulting in substantial economic losses. The Hagberg–Perten Falling Number (FN) method is the industry standard for measuring α-amylase activity in wheatmeal. However, FN does not directly detect α-amylase and has major limitations. Developing α-amylase immunoassays would potentially enable early, accurate detection regardless of testing environment. With this goal, we assessed an expression of α-amylase isoforms during seed development. Transcripts of three of the four isoforms were detected in developing and mature grain. These were cloned and used to develop E. coli expression lines expressing single isoforms. After assessing amino acid conservation between isoforms, we identified peptide sequences specific to a single isoform (TaAMY1) or that were conserved in all isoforms, to develop monoclonal antibodies with targeted specificities. Three monoclonal antibodies were developed, anti-TaAMY1-A, anti-TaAMY1-B, and anti-TaAMY1-C. All three detected endogenous α-amylase(s). Anti-TaAMY1-A was specific for TaAMY1, whereas anti-TaAMY1-C detected TaAMY1, 2, and 4. Thus, confirming that they possessed the intended specificities. All three antibodies were shown to be compatible for use with immuno-pulldown and immuno-assay applications. [ABSTRACT FROM AUTHOR]

Wheat quality assessment involves physical, physicochemical, chemical, and sensory characterization of wheat kernels and the resulting wheat flour, dough, and bread. The physical tests conducted on wheat flour dough are mostly based on empirical methods. Empirical methods have been useful in industry and research to relate wheat flour quality to baking performance. However, these methods have the disadvantage of providing data in arbitrary units, which makes the fundamental interpretation of results difficult. Therefore, this review focuses on the use of fundamental rheological methods to determine wheat flour quality in terms of processing performance. During the transition from wheat flour to bread, wheat flour dough is mostly exposed to large deformations, and the quality of wheat flour determines its response to these large deformations and its baking quality. For this reason, this review only focuses on the application of fundamental rheological tests that are conducted in the non-linear viscoelastic region where wheat flour dough experiences large deformations. [ABSTRACT FROM AUTHOR]

Noodles have been a staple food in Asian countries for more than 4,000 years, and almost 40% of wheat cultivated in Asia is consumed in the form of noodles. Existing standard for inspection and evaluation systems focus on the quality of ingredients, dough, semi-finished and final products of flour products with high moisture content (such as bread). However, Asian noodles are flour products with low moisture content, and no unified method is available for evaluating the quality of noodle-making process. This review summarizes the current process of making Asian noodles and the various methods to evaluate the quality of ingredients, semi-finished, and finished products. The methods for analyzing the quality of special flour, processing of crumbly dough and dough sheets, dried, semi-dried and cooked Asian noodles are also described. Overall, important directions and recommendations for the research and development in terms of efficient processing and quality control of Asian noodles are presented. [ABSTRACT FROM AUTHOR]

In the process of wheat storage, rice weevil is a kind of extremely harmful moth-eaten pest, which belongs to the hidden pest that eats inside the grain, and in the growth and development process of rice weevil ( egg stage, larva stage, pupa stage, adult stage), there are different degrees of damage to wheat until the adult stage is drilled out. In severe cases, wheat grains can be eaten into empty shells, and the excrement is left inside the grains, which seriously damages the protein quality of wheat and affects the quality of flour. In order to explore the effects of rice weevil infection on wheat protein quality at different stages. In this paper, the crude protein, uric acid, protein components, wet gluten, gluten water absorption, lactic acid solvent retention capacity (SRC), sucrose SRC, sulfhydryl (-SH), disulfide bond (-S-S-), protein secondary structure, gluten protein microstructure of the wheat infected by rice weevil and the color and texture characteristics of the corresponding whole wheat noodles were measured and analyzed. The results showed that the growth and development of rice weevil in wheat and the damage of wheat would cause a series of changes in wheat protein, which was manifested in the deterioration of physical and chemical properties and morphological structure. With the growth and development of rice weevil inside the wheat kernels, the content of crude protein in wheat grains increased significantly, the content of wet gluten, gluten water absorption, lactic acid solvent retention SRC, sucrose SRC, -SH and-SS-decreased, The proportion of wheat protein components and secondary structures, which are very important for wheat, also changed significantly ( P<0.05 ), and the edible quality and nutritional value of wheat also decreased. The microstructure of gluten protein showed that with the growth and development of rice weevil in wheat grains, the surface roughness of gluten increased, and the fracture surface and burr increased. After reaching the adult stage, some gluten structures had been seriously broken and could not be identified. After making whole wheat noodles, the color of noodles deepened, L* value and cooking loss rate increased, a* value, b* value, hardness, adhesion, elasticity, cohesiveness, chewiness and resilience decreased. The experimental results further elucidated the deterioration mechanism of wheat damaged by rice weevil, and provided a theoretical basis for the quality improvement of wheat during storage and the insect infected wheat. [ABSTRACT FROM AUTHOR]

Wheat (Triticum aestivum L.) stands as a significant cereal crop globally, including in Korea, where its consumption reached 35.7 kg per capita in 2023. In the southern regions of Korea, wheat cultivation follows paddy rice, with harvesting typically occurring during the rainy season in mid-June. This timing, coupled with the high humidity and unpredictable rainfall, often leads to pre-harvest sprouting and subsequent deterioration in flour quality. To assess the impact of rain on flour quality, an artificial rain treatment was administered 45 days after heading in an open field greenhouse, followed by flour quality analysis. The color measurement revealed an increase in the L* parameter, indicative of enhanced kernel vitreousness, attributed to endosperm starch degradation via alpha-amylase activation induced by water absorption. Moreover, significant changes were observed in ash content and the gluten index within the wetted group, resulting in decreased dough strength and stability, ultimately leading to a reduction in loaf volume. Consequently, it is recommended that wheat be harvested 4–7 days after reaching the physiological maturity stage to avoid the rainy season and ensure the production of high-quality wheat.

In order to understand the difference of quality for Chinese and CIMMYT wheat varieties (lines), we selected 153 wheat germplasm from both China and CIMMYT to explore the contribution relationship of different allelic variation combinations to wheat quality through genotyping and phenotyping, including grain hardness, polyphenol oxidase (PPO) activity, lipoxygenase (LOX) activity, yellow pigment (YP) content and protein content. In terms of flour milling quality, Chinese wheat varieties were mainly carrying Pina-D1a/Pinb-D1b, accounting for 32.0% of the total tested varieties, while the CIMMYT wheat lines were mainly carrying Pina-D1b/Pinb-D1a with 45.8% of the total collection. The distribution frequencies of subunit 1/2* and 5 + 10 were 47.0% and 42.5%, respectively, in CIMMYT varieties, however they were only 31.4% and 13.7% respectively of the Chinese wheat tested varieties. In addition, the proportion of phytoene synthase (PSY) allele, PPO allele and LOX active allele were roughly the same between Chinese and CIMMYT varieties. Based on the present study, we found that Pina gene had a greater impact on grain hardness value than Pinb gene; The influence of PPO-A1 gene on polyphenol oxidase activity was more significant than PPO-D1 gene. The high protein content of varieties mostly containing hardness genes and 1/2*/5 + 10 subunit combinations. Based on the present study, we found that the quality gene distribution of Chinese and CIMMYT varieties was quite different, for instance, the high-quality HMW-GS subunits of Chinese varieties were lower than CIMMYT lines. It will be much useful for Chinese wheat breeders to develop good quality wheat variety by crossing with 3 good strong gluten CIMMYT wheat lines by molecular marker-assisted selection. [ABSTRACT FROM AUTHOR]

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The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan bread, stored in different modified atmosphere packaging (Ar, N2, Air). The amylose and phytochemical compounds were increased by N and decreased by the addition of P, but excessive doses of N (135 kg/ha) had a negative effect on flour quality. In the bread, the study highlighted the tendency of N2 and Ar, as storage filler gases, to reduce water loss, slow down the staling process, and prolong shelf-life. However, the most significant influence on shelf-life was related to the different fertilizations of wheat. In fact, when N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha), the bread tended to last longer over time. Instead, when these ratios were unbalanced in favor of N (135/48 or 135/96 kg/ha) and in favor of P (45/96 kg/ha), the shelf-life decreased considerably. [ABSTRACT FROM AUTHOR]

Powdery mildew (Blumeria graminis f. sp. tritici) significantly affects wheat yield and flour quality. Plant resistance to powdery mildew has been investigated for decades, and numerous resistance genes and quantitative trait loci (QTLs) for molecular markers have been discovered. In Korea, powdery mildew occurs initially in spring, due to frequent rain and low temperatures, becoming severe during the harvest season. In Korea, systematic monitoring and quantitative and qualitative impact assessments of powdery mildew outbreaks have never been conducted properly. Herein, the lifecycle of powdery mildew, resistance genes, QTLs, and selection markers in wheat were examined to elucidate powdery mildew resistance, develop resistant varieties, and genetic markers suitable for the domestic environment. [ABSTRACT FROM AUTHOR]

BACKGROUND: Wheat and wheat flour are important raw materials of staple foods. Medium‐gluten wheat is now the dominant wheat in China. In order to expand the application of medium‐gluten wheat, radio‐frequency (RF) technology was used to improve its quality. Effects of tempering moisture content (TMC) of wheat and RF treatment time on wheat quality were investigated. RESULTS: No evident change in protein content after RF treatment, but a reduction in wet gluten content of the sample with 10–18% TMC and RF treatment for 5 min, was observed. By contrast, protein content increased to 31.0% after RF treatment for 9 min in 14% TMC wheat, achieving the requirement of high‐gluten wheat (≥30.0%). Thermodynamic and pasting properties indicated that RF treatment (14% TMC, 5 min) can alter the double‐helical structure and pasting viscosities of flour. In addition, the results of textural analysis and sensory evaluation for Chinese steamed bread showed that RF treatment for 5 min with different TMC (10–18%) wheat could deteriorate wheat quality, while the wheat (14% TMC) treated with RF for 9 min had the best quality. CONCLUSION: RF treatment for 9 min can improve wheat quality when the TMC was 14%. The results are beneficial to the application of RF technology in wheat processing and improvement of wheat flour quality. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The quality of wheat primarily depends on its storage protein quality, especially in regards to gluten content and high-molecular-weight glutenin subunits (HMW-GS). The number of HMW-GS alleles is limited in bread wheat (Triticum aestivum L.), whereas it is abundant in wheat relatives. Therefore, HMW-GS alleles from wheat relatives could provide a potential for improving quality in wheat breeding. Thinopyrum elongatum (EE) is one of the relatives of wheat. The E genome is closely related to the ABD genome in wheat; therefore, Th. elongatum is often used as an excellent exogenous gene donor for wheat genetic improvement. In this study, the high-molecular glutenin subunit gene was cloned and sequenced from Th. elongatum. A specific molecular marker for identifying the Glu-1Ey subunit gene was developed and applied to detected wheat-Th. elongatum alien introgression lines. Quality analysis indicated that the substitution and addition lines containing Th. elongatum alleles significantly (p < 0.05) increased grain protein content by 3.76% to 5.11%, wet-gluten content by 6.55% to 8.73%, flour 8-MW by 0.25% to 6.35%, and bread volume value by 33.77 mL to 246.50 mL, in comparing it with Chinese Spring. The GMP content and lactic acid SRC showed significant positive correlations with flour processing quality and might be used as indicators for wheat quality. The results were expected to provide a novel route for improving processing quality in wheat quality breeding. [ABSTRACT FROM AUTHOR]

The present study was conducted on development and quality evaluation of low glycemic composite flour for making Missi Roti. It was found that all the diabetics consumed Missi Roti but the type of grain selected and proportion used varied. Composite flour was developed by combining wheat with Bengal gram in the proportion of 3:2 and with Bengal gram and barley in the proportion of 3:1:1. After several trials of different proportions for preparing Missi Roti, its acceptability was assessed (scores >7) by a selected panel of judges on nine-point hedonic scale. A recipe of Missi Roti was standardized for its carbohydrate content (40 g carbohydrate per serve), cooked weight, cooking time and water required for preparing the dough. Developed composite flour provided 62-74 per cent of energy from carbohydrates and was the good source of fibre (0.9-2.4%). Protein quality of the composite flour was better than plain flour (6.8-15.5 and 18.3 NDPcal% respectively). Developed flour was stored in 1 kg capacity bags for three months. Shelf life parameters revealed that free fatty acids and peroxide increased steadily with storage but did not exceed the safe limits. Acceptability of Roti remained same for wheat and its blends. Nutritional status of diabetic and normal subjects revealed that majority (43%) of them were in the category of over-weight and obesity; waist-hip ratio confirmed the abdominal obesity (>0.85) in the females. Glucose tolerance test was conducted with 40 g glucose and test recipe Missi Roti with chutney on diabetic and normal subjects at 1, 0, 0.5, 1, 1.5 and 2 hours after feeding to determine the glycemic index (GI) of composite flour in comparison to plain flour. Blend of wheat with Bengal gram and barley was the best as its GI was lowest. The acceptability of wheat + Bengal gram + barley composite was for longer duration up to 3 months and its GI was lowest. Therefore, for commercial purpose this blend is recommended. [ABSTRACT FROM AUTHOR]

Research background. The consumption of whole grain cereal flour contributes to increased intake of dietary fibre and phenolic compounds beneficial to human health. However, whole grain flour also has some disadvantages, such as poor baking properties and lower technological quality. Applying ultrasonic and hydrothermal treatments can provide new opportunities to modify and improve the baking and biofunctionality of flour as well as the quality of baked goods. Experimental approach. The whole grain flour samples of six wheat varieties with different amylose content were studied. The original chemical composition and viscosity profiles of the flour were determined. The flour samples were subjected to ultrasonic treatment at a frequency of 30 kHz and temperature of 40 °C for 10 min and hydrothermal treatment on a magnetic stirrer with heating for 3 min after reaching the boiling point. The treatments were carried out to determine their influence on the studied digestible and antioxidant properties of the flour. A multistep in vitro enzymatic digestibility protocol simulating the digestion process in the human gastrointestinal tract was applied to the untreated and treated whole grain flour samples. Total free phenolic compound content and total antioxidant capacity were also determined. Results and conclusions. Hydrothermal treatment had a positive effect on the digestibility of the whole grain flour, especially in waxy wheat genotypes compared to those with high amylose content, due to the formation of resistant starch. The hydrothermal treatment had an overall negative effect on the antioxidant capacity of the flour samples, while ultrasonic treatment generally increased the analytical values of total free phenolic compounds by enhancing their extractability. These findings can provide valuable information for the development of new whole wheat foods. Novelty and scientific contribution. To the best of our knowledge, this type of study of the effects of ultrasound and hydrothermal treatment on the digestibility and antioxidant properties has not yet been performed on whole wheat flour with different amylose content. Waxy and high-amylose wheat varieties are considered novel raw materials because of their unique properties in bread making, such as improved bread texture and increased dietary fibre content. [ABSTRACT FROM AUTHOR]

With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest) and later during the milling and baking processes. However, less attention has been paid to changes in grain quality between harvest and milling. This paper aims to address this knowledge gap and discusses possible strategies for preserving grain quality (for Canadian wheat in particular) during unit operations at primary, process, or terminal elevators. To this end, the importance of wheat flour quality metrics is briefly described, followed by a discussion on the effect of grain properties on such quality parameters. This work also explores how drying, storage, blending, and cleaning, as some of the common post‐harvest unit operations, could affect grain's end‐product quality. Finally, an overview of the available techniques for grain quality monitoring is provided, followed by a discussion on existing gaps and potential solutions for quality traceability throughout the wheat supply chain. [ABSTRACT FROM AUTHOR]

Soft winter wheat has been adapted to the north-central, north-western, and south-central United States over hundreds of years for optimal yield, height, heading date, and pathogen and pest resistance. Environmental factors like weather affect abiotic traits such as pre-harvest sprouting resistance. However, pre-harvest sprouting has rarely been a target for breeding. Owing to changing weather patterns from climate change, pre-harvest sprouting resistance is needed to prevent significant crop losses not only in the United States, but worldwide. Twenty-two traits including age of breeding line as well as agronomic, flour quality, and pre-harvest sprouting traits were studied in a population of 188 lines representing genetic diversity over 200 years of soft winter wheat breeding. Some traits were correlated with one another by principal components analysis and Pearson's correlations. A genome-wide association study using 1,978 markers uncovered a total of 102 regions encompassing 226 quantitative trait nucleotides. Twenty-six regions overlapped multiple traits with common significant markers. Many of these traits were also found to be correlated by Pearson's correlation and principal components analyses. Most pre-harvest sprouting regions were not co-located with agronomic traits and thus useful for crop improvement against climate change without affecting crop performance. Six different genome-wide association statistical models (GLM, MLM, MLMM, FarmCPU, BLINK, and SUPER) were utilized to search for reasonable models to analyze soft winter wheat populations with increased markers and/or breeding lines going forward. Some flour quality and agronomic traits seem to have been selected over time, but not pre-harvest sprouting. It appears possible to select for pre-harvest sprouting resistance without impacting flour quality or the agronomic value of soft winter wheat. [ABSTRACT FROM AUTHOR]

Solvent retention capacity (SRC) is a test for the solvation of wheat flour. Its functional contribution was predicted according to the swelling behavior of different diagnostic solvents to different polymeric components of wheat. Ten commercial wheat flour varieties were used as raw materials in this study. The flour quality, gluten aggregation and solvent retention capacity, and their correlations were analyzed. The results showed that protein content, wet gluten content, dry gluten content and the swelling index of glutenin were positively correlated with torque maximum (BEM), torque 15 s before maximum torque (AM), torque 15 s after maximum torque (PM) and gluten aggregation energy (AGGEN). Moreover, they were significantly correlated with the solvent retention capacity. BEM, AM, PM and AGGEN were positively correlated with standard solvent water-SRC (WSRC) and lactic acid-SRC (LASRC). For supplemental solvents, ethanol-SRC (EthSRC) was positively correlated with AGGEN. Sodium dodecyl sulphate-SRC (SDSSRC) was highly correlated with peak maximum time (PMT). Metabisulfite-SRC (MBSSRC) and MBS + SDSSRC were also significantly correlated with BEM, AM, PM and AGGEN sodium metabisulfite. There were significant correlations between gluten aggregation characteristic, standard SRC solvent and supplemental solvent. This study provides a theoretical basis for the evaluation of wheat flour quality. [ABSTRACT FROM AUTHOR]

In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics for the preparation of bakery products. The quality of commercial and monovarietal wheat flours was assessed by measuring their physicochemical and rheological parameters, as well as the gluten content and wheat protein fractions. Eight commercial wheat flours and four monovarietal wheat flours (Barba negra, Candeal, Espelta, and Duro) from Peru were evaluated. Commercial wheat flours presented significantly higher levels of protein and gluten index compared to monovarietal wheat flours (p < 0.05). Between both groups, no significant differences were observed in the content of wet and dry gluten. Interestingly, monovarietal wheat flours presented a higher percentage of gliadins and albumins/globulins, as well as lower levels of glutenin, compared to commercial wheat flours (p < 0.05). According to the logistic regression models, the baking strength (W) was the most important parameter to evaluate the quality of commercial and monovarietal wheat flours. Our results show that monovarietal wheat flours show a lower quality compared to commercial wheat flours. [ABSTRACT FROM AUTHOR]

In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% "germinated + enzymatic treated" spelt flour to wheat flour significantly improved the specific volume of the bread, but their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread. Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory parameters. The highest extractable and bound individual phenolics were found in breads with 5% "germinated + fermented" spelt flour (GFB5) and 5% pasteurised "germinated + enzymatic treated" spelt flour (GEB5P). A strong positive correlation was determined between trans-ferulic acid and TPC and DPPH• radical scavenging activity. The GEB5P bread showed the highest increase in extractable and bound trans-ferulic acid content, by 320% and 137%, respectively, compared to the control bread. Principal component analysis showed differences between the control bread and enriched breads in terms of their quality, sensory and nutritional properties. Breads with 2.5% and 5% "germinated + fermented" spelt flour had the most acceptable rheological, technological and sensory characteristics, in addition to a substantial improvement in their antioxidant content. [ABSTRACT FROM AUTHOR]

Besides organic growing, ancient wheats and landraces are attracting the attention of scientists who are reassessing the healthy and dietary properties attributed to them by popular tradition. A total of eleven wheat flours and whole meal samples were analyzed, of which, nine originated from the organic farming of five Greek landraces (one einkorn, one emmer, two durum, and one soft wheat) and a commercial organically grown emmer cultivar. Two commercial conventional flours of 70% and 100% extraction rate were examined for comparison purposes. Chemical composition, micronutrients, phenolic profile, and quantification, and antioxidant activity of all samples were determined. Moreover, dough rheology and breadmaking quality were studied; Flours from local landraces were higher in micronutrients, phenolic content, and antioxidant activity than the commercial samples. The 90% extraction flour of the landrace, besides the highest protein content (16.62%), exhibited the highest content of phenolic acids (19.14 μg/g of flour), whereas the commercial refined emmer flour was the lowest (5.92 μg/g of flour). The same milling of the einkorn landrace also showed a higher specific volume (1.9 mL/g vs. 1.7 mL/g) and lower bread crumb firmness than the whole meal commercial emmer sample (33.0 N vs. 44.9 N). The results of this study showed that the examined Greek wheat landraces could be considered as a possible source of microelements, phenolics, and antioxidants with a beneficial effect in human health, and by using an appropriate breadmaking procedure, they could produce high-quality breads. [ABSTRACT FROM AUTHOR]

"Avanzi 3-Grano 23" (G23) is an old variety of Triticum aestivum from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker's yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 w/w), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker's yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products. [ABSTRACT FROM AUTHOR]

Soft winter wheat has been adapted to the north-central, north-western, and south-central United States over hundreds of years for optimal yield, height, heading date, and pathogen and pest resistance. Environmental factors like weather affect abiotic traits such as pre-harvest sprouting resistance. However, pre-harvest sprouting has rarely been a target for breeding. Owing to changing weather patterns from climate change, pre-harvest sprouting resistance is needed to prevent significant crop losses not only in the United States, but worldwide. Twenty-two traits including age of breeding line as well as agronomic, flour quality, and pre-harvest sprouting traits were studied in a population of 188 lines representing genetic diversity over 200 years of soft winter wheat breeding. Some traits were correlated with one another by principal components analysis and Pearson’s correlations. A genome-wide association study using 1,978 markers uncovered a total of 102 regions encompassing 226 quantitative trait nucleotides. Twenty-six regions overlapped multiple traits with common significant markers. Many of these traits were also found to be correlated by Pearson’s correlation and principal components analyses. Most pre-harvest sprouting regions were not co-located with agronomic traits and thus useful for crop improvement against climate change without affecting crop performance. Six different genome-wide association statistical models (GLM, MLM, MLMM, FarmCPU, BLINK, and SUPER) were utilized to search for reasonable models to analyze soft winter wheat populations with increased markers and/or breeding lines going forward. Some flour quality and agronomic traits seem to have been selected over time, but not pre-harvest sprouting. It appears possible to select for pre-harvest sprouting resistance without impacting flour quality or the agronomic value of soft winter wheat.

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Grain sprouting poses a significant global challenge, especially for wheat. Nonetheless, recent investigators have unveiled numerous benefits of germination. In this study, we incorporated various proportions of sprouted wheat flour (SF) into wheat flour to produce sprouted wheat steamed bread (SWSB). The impact of SF on the quality of flour and SWSB was evaluated, resulting a development of GABA-enhanced, green-healthy SWSB. With increased addition of SF, the falling number, pasting viscosity, and dough stability time of flour exhibited significant decreases, whereas the gluten index initially increased and then decreased. The textural properties, such as hardness, chewiness, adhesion, springiness, and cohesion, exhibited varying degrees of fluctuation with increasing SF levels. The specific volume of SWSB was optimal at an SF concentration of 6% and the sensory score was highest at 2%. Lightness of SWSB was comparable to that of the control at 4% SF addition. C-cell images revealed that the fineness of the SWSB texture initially increased and then decreased with increasing SF levels. Overall, an SF concentration of 4% was found to be optimal for dough properties, color, texture characteristics and sensory quality, providing a theoretical foundation for industrial production and application. [ABSTRACT FROM AUTHOR]

Thirty-four wheat cultivars were used to study the relationship between wheat flour quality and fresh wet noodle (FWN) color when stored at room temperature (25°C) over a 24 h period by the partial least squares regression (PLSR) method. Results showed that quality characteristics of wheat flour and their coefficients of variation differed greatly, and the samples were very representative. During FWN storage, the a* value varied greatly, the L* value decreased, and the b* value increased. The results of the correlation analysis showed that the color of wheat flour had significant correlation with FWN (p <0.05), and FWN color at 0 h had significant correlation with FWN color changes during 24 h storage (p <0.05). Protein, wet gluten, dry gluten, ash content, PPO activity, and water absorption (WA) of wheat flour had significantly negative effects on the L* value of FWN (p <0.05). Peak viscosity (PV), trough viscosity (TV), and breakdown viscosity (BV) of the pasting properties of wheat flour contributed greatly to the L* value (p <0.05), but had significantly negative effects on the a* value (p <0.05). The results showed that quality characteristics of wheat flour profoundly affected FWN color changes during storage, and color, dough strength and pasting properties of wheat flour should be considered comprehensively when selecting the wheat variety for FWN. [ABSTRACT FROM AUTHOR]

Published literature shows significant impact of sorghum type and flour on end-product quality, while demonstrating paucity in the studied varieties with respect to processing aspects (such as bread making) despite of enormous accessions available worldwide. Limited studies have reported usage of germinated flour for the above said purpose. The present study thus aimed at mitigating these gaps by utilizing results of sorghum (HJ-513) germination (Day 1-5) and flour derived from optimized condition (Day 3 as identified by partial least square analysis) to develop a composite functional bread (partial replacement of wheat). The germination process enhanced the total phenolics compounds (TPC, till day 3), water (14.01%) and oil absorption capacity (25.97%) while reducing the bulk density (760.99-644.69 kg/m3). This demonstrated increased potential of sorghum flour for development of bakery and confectionery products. The process also affected the pasting properties, total flavonoids compounds (TFC) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) significantly (p < 0.05). The bread developed from partial replacement (10% and 20%) of refined wheat flour by sorghum was hard and darker than the control wheat bread. The bread developed at 20% was more dense and porous than the bread developed with 10% replacement. Specific volume of bread at 10% replacement was found higher than at 20% replacement. The study reports effective utilization of germinated sorghum flour for development of composite-functional bread without incorporation of any other additives/improvers. Future research however is warranted in the field to further increase the replacement of wheat flour by germinated sorghum flour to develop gluten free bread. [ABSTRACT FROM AUTHOR]

A field experiment was carried out during the winter season of 2021 at one of the farmers’ fields in (Al-Batira area) in soil with a silty loam soil tostudy to know the effect of spraying by glutamine and proline on some phenological characteristics and flour quality of genotypes of bread wheat (Triticum aestivum L.). The experiment was implemented in a split-plot method using a randomized complete block design (R.C.B.D).in a split plot arrangement .The treat ments .The experiment included a study of two factors; the first was spraying by the amino acids glutamine and proline concentrations and a control treatment spraying only distilled water; The second treatment was sprayed by glutamine amino acid at a concentration of 300 mg l-1; the third treatment was sprayed amino acid proline at a concentration of 300 mg l-1; the fourth treatment was a mixture of amino acid gluten + proline at a concentration of 150 mg l-1 for each. The sub bread included ten newly introduced genotypes from soft wheat, which are as follows; (Russian V10, ACSAD 1133, ADANE 99, ACSAD 59, ACSAD 901, Iranian, Wafiya, Jad (Germanian), Jihan,and Bohouth22). The results showed; The cultivar ADANE 99 had took the longest possible two periods to reach from stages tillering to booting and from booting to flowering, which amounted to 47.58 days and 37.50 days, respectively; the plants of the cultivar Bohouth22 gave the longest period from flowering to maturity amounted to 57.42 days. The genotype ACSAD 1133 prodeuced it the highest averages for the wet and dry gluten ratio and the sedimentation test, about 31.68%, 11.42%, and 37.44 ml, respectively. The experiment indicates that the phenological characteristics and flour quality tests could be improved by spraying the amino acids glutamine and proline, especially during the elongation and flowering stage. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agro-Environment Science is the property of Journal of Agro-Environment Science Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: Wheat (Triticum aestivum L.) is one of the most important food grains worldwide, mainly consumed in the form of wheat flour or flour‐based foods. Milling reduces the particle size of wheat grains or wheat endosperm, which strongly affected the physical and chemical properties of wheat flour and subsequent product characteristics. In this paper, the differences in physical and chemical properties of wheat flour due to its particle size distribution, the sources of the differences and the applicability of flour products were reviewed. Furthermore, the modern wheat milling process, the mathematical modelling, and mechanical modification of wheat milling process in recent years were introduced. The research prospect of the influence of milling process on the formation of particle size and quality of wheat flour was put forward. [ABSTRACT FROM AUTHOR]

This study evaluated the influence of edible cricket flour (ECF) on the quality parameters and sensory characteristics of wheat bread (WB), including the formation of volatile compounds (VC) and their relationship with emotions (EM) induced for consumers. ECF reduced dough pH, redness, and yellowness. At 5%, ECF increased the porosity of WB (by 7.87%). The quantity of ECF significantly affected WB's specific volume (p =.030), porosity (p =.0001), shape coefficient (p =.0001), and mass loss (p =.023). All WB with ECF had a more intense color and additive odor. Bread samples with 10% and 15% ECF had more intense overall, additive, acidity, and bitterness flavors. However, all WB had similar overall acceptability (OA) and no correlations were found between OA and VC. The EM "happy" and "sad" were expressed more intensely for WB with 15% ECF, and significant correlations were established between the EM "happy" and separate VC. The main VC in WB were ethanol; 1‐butanol and 3‐methyl; 1‐hexanol; estragole; and hexanoic acid. Finally, 5% ECF could be incorporated into the main WB formula without having a negative impact on bread quality. Also, ECF influences VC formation, and separate VC could be related to emotions induced for consumers. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the influence of purple wheat (varieties 8526-2 and 8529-1) wholemeal flour (PWWF) left untreated or fermented with Lactiplantibacillus plantarum No. 135 on the quality parameters of and acrylamide formation in wheat bread. Different quantities (5, 10, 15, and 20%) of PWWF were tested for bread preparation. Acidity, colour characteristics, hardness, enzyme activities, and antioxidant activity of PWWF, as well as bread quality and acrylamide concentration, were analysed. Differences in LAB count and amylolytic and proteolytic enzyme activities between two varieties of non-treated and fermented PWWF were not found. Fermentation increased DPPH-scavenging activity and reduced hardness of both PWWF varieties. A very strong positive correlation was found between total phenolic compound content and antioxidant activity in PWWF (r = 0.816, p = 0.001). In most cases, PWWF addition lowered bread specific volume and mass loss after baking. After 72 h of storage, bread with 5% PWWF showed the lowest hardness. Addition of 15% PWWF to bread increased overall acceptability. Fermentation and wheat variety significantly affected bread crumb a* colour coordinates. Addition of fermented PWWF significantly decreased acrylamide formation in bread (p ≤ 0.0001), and bread with 5% PWWF variety 8526-1 had the lowest acrylamide content. In conclusion, the addition of new-breed PWWF to wheat bread improved certain quality parameters, while PWWF fermented with L. plantarum possessed DPPH-scavenging activity and can be recommended for acrylamide reduction in wheat bread. [ABSTRACT FROM AUTHOR]

The experiment was carried out in MCXA Timiryazevskaya in Moscow for the spring season of 2016-2017 to study the relationship between the yield and its components and the specific content of the flour for three types of wheat (Maskovskaya-39, Nur, T.Timopheevii xZarya). The Laboratory study was the Content of proteins, Wet and dry Gluten, and Ash percentage in the flour. There were significant differences between the cultivars of the studied traits. [ABSTRACT FROM AUTHOR]