Flour Paste Research Articles

Characterization of α-Amylase and Protease from Indigenous Lactobacillus fermentum EN17-2 and Its Use in Tuber Paste Flour

α-Amylase and protease are biocatalyst which can be used in paste flour to produce natural sweet paste flour. Production of these enzyme in Indonesia are limited, so, to increase those enzyme production, α-amylase and protease from indigenous bacteria are needed. This research focused in characterization of α-amylase and protease from indigenous Lactobacillus fermentum EN17-2 and its use in tuber paste flour. Crude enzymes of α-amylase and protease were characterized. Tuber sources were cassava (Manihot esculenta) and sweet potato (Ipomoea batatas) with wheat (Triticum) as comparison. α-Amylase activity and reduction sugar were detected by DNS methods, while protease was detected by tyrosin method and protein degradation was detected by titration. The results show that optimum activity of αamylase from L. fermentum EN17-2 was reached at pH 5.5, 45°C, while that optimum activity of protease was at pH 6.5, 35°C. Stability of α-amylase from L.fermentum EN17-2 was at pH 5.0-6.5, 30-60°C; while that protease was at pH 4.5-8.0, 20-50°C. The reduction sugar content of cassava and sweet potato paste flour were 13.50% and 23.70%, respectively, while that the reduction sugar content of those flour added α-amylase from L. fermentum EN17-2 were 32.54% and 24.30%. The protein degradation of those paste flour were 0.49% and 1.17%, respectively, while that the protein degradation of those flour added protease were 1.90 % and 1.68%. The increase of reduction sugar in those paste flour were 58.51% and 2.47%, while that protein degradation were 1.40% and 0.50%, respectively. Based on the increase of reduction sugar and protein degradation in those treated paste flour, it concluded that the characterized α-amylase and protease from L. fermentum EN17-2 was better to be used as biocatalyst in cassava pasta flour to produce natural sweet paste flour than that sweet potato.

Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flour milling yield was increased after stir-frying, Bayou No.2 and Bayou No.8 reached the highest yield after a 10 min and 20 min of stir-frying, which were 45.40% and 52.96%, respectively. With the increasing of stir-frying time, the gelatinization degree and the particle size of oat flour gradually increased, while their angle of repose and L* values were reduced. RVA studies showed that the stir-fried oat flour exhibited lower peak, trough, breakdown and setback viscosities compared to not stir-fried oat flour, indicating that stir-fried oat flour formed a more stable network structure and stir-frying induced an inhibitory effect on the retrogradation of oat flour paste. Rheological analysis suggested that the low tanδ of stir-fried oat flour than that of not stir-fried oat flour, revealing that the stir-fried oat flour paste exhibited more elastic but less viscous behavior.

Preharvest Glyphosate Application during Wheat Cultivation: Effects on Wheat Starch Physicochemical Properties.

Due to nonuniform maturation, some plants may not be at the recommended stage of maturity when preharvest glyphosate is applied. The objective of this study was to determine how preharvest glyphosate timing affects wheat starch physicochemical properties. Two wheat cultivars were grown in three locations, and glyphosate was applied at the soft dough stage (early application) and the ripe stage (commercial standard). Upon harvest, starch chemical characteristics were studied. The proportion of B-type starch granules was lower in treated samples, although the starch molecular weight was not affected. Rapidly digestible starch content was highest when glyphosate was applied at the ripe stage, and lowest in the control, and vice versa for slowly digestible starch. Additionally, flour pasting viscosity was significantly higher in samples treated at the soft dough stage. Overall, the effects on wheat starch physicochemical characteristics were more pronounced when glyphosate was applied at the soft dough stage of maturity.

Rationale for the use of enriching additives from vegetable raw materials in the production of pasta

Pasta in comparison with other flour products has a number of advantages: high digestibility of essential nutrients, long shelf life, low cost and availability for all segments of the population. The most rational way to create functional pasta is to introduce into the recipe natural ingredients of plant origin, non-traditional for this industry, which can increase nutritional value, improve organoleptic and physico-chemical indicators, create a group of new varieties, intensify production processes, improve quality in the processing of raw materials with low pasta properties, to ensure the saving of primary and secondary raw materials. For the experiments, wheat flour of the highest grade, obtained by grinding soft wheat of the Ertys 97 variety, and pasta flour (grain), obtained from durum wheat of the Kargala 69 variety, were used. According to the results of the analysis of organoleptic, physicochemical, biochemical parameters of grain and flour, it can be stated that the quality of grain and flour meets the requirements of the standards. Corn, chickpea, amaranth flour and carrot powder obtained by grinding whole grains of Budan 237 maize, Kamila chickpea, A. cruentus amaranth (obtained and grown locally in the Almaty region) and Abako carrots in a mechanical activator mill were used as additives. The results of studies of the chemical composition of polydisperse corn, chickpea, amaranth flour and carrot powder indicate high nutritional value, the possibility of using as biologically active additives for enriching pasta with proteins, minerals, organic acids, vitamins and natural dyes.

The effects of the chain-length distributions of starch molecules on rheological and thermal properties of wheat flour paste

The rheological and thermal properties of wheat flour are important for eating and processing quality of flour-based foods. These properties are in part affected by the structure of the component starch, but the mechanisms underlying this are not well understood. In this study, the thermal and rheological properties of wheat-flour paste for 16 wheat varieties were measured and the results fitted with two standard models. Starch molecular structures were measured by fluorophore-assisted carbohydrate electrophoresis and size-exclusion chromatography. The resulting chain-length distributions of amylopectin and amylose were fitted using biosynthesis-based models, thereby representing the data in terms of biologically-meaningful parameters. Protein content was also measured. This gave quantitative relations between starch molecular fine structure and rheological and thermal properties of wheat flour paste. Long amylopectin chains were positively correlated with peak and conclusion temperatures, viscosity was positively, and elasticity negatively, correlated with the length of amylopectin short chains, while protein content showed no significant correlation with rheological and thermal properties. These results indicate that starch fine structure provides additional criteria for the selection of wheat varieties, complementary to the common use of protein composition and amylose content.

Milling affects rheological and gel textural properties of rice flour

AbstractBackground and objectiveGenerally, most milled rice is consumed as cooked grain. Nevertheless, a steady increase in new processes and products involving rice flour as a fundamental ingredient can be observed, which imposes a need for deeper knowledge of the properties of milled rice flours. The objective of this study is to investigate the effects of combinations of milling speed (750, 950, and 1,050 r/min) and milling time (20, 40, and 60 s) on the rheological and gel textural properties of waxy, low‐, and high‐amylose rice of flour.FindingsSteady shear rheological measurements revealed that a positive relationship exists between milling revolution (speed × time) and the consistency coefficient values or hysteresis area of rice flour pastes; that is, the more the total milling revolutions, the higher the viscosity and stronger the thixotropic properties. During rheological measurement, waxy and low‐amylose rice flour pastes from milled rice with higher storage moduli and lower the ratio of storage moduli and loss moduli δ exhibited more elastic properties and higher gel strength than those from unmilled rice, indicating that a more rigid structure was formed. As milling speeds and durations increased, the hardness of waxy and low‐amylose rice flour gels increased, but the adhesiveness decreased.ConclusionsThis study showed that milling speed had more pronounced effects on the extent of change than did milling time regarding steady flow and textural properties. Meanwhile, both milling speed and duration could change the properties of rice flour to different extents.Significance and noveltyThese findings provided fundamentals for the effects of combinations of milling speed and milling time on the rheological and gel textural properties of the flours produced from waxy, low‐, and high‐amylose rice grains. Moreover, this research may help enable rice millers to produce improved functional rice products with minimal processing by precise control of suitable milling conditions.

Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies

The present work explored the possibility of using wheat malt flour (WMF) to improve the physicochemical properties of wheat dough and cookie-making performance. The effect of WMF substitution on rheology, pasting properties, water mobility and microstructure of wheat dough and the texture, physiognomy of cookies was investigated. The results illustrated that incorporation of WMF significantly (p < 0.05) decreased the water absorption, development time, stability time and resistance to extension while increased the degree of softening, extensibility and resistance of wheat flour (WF) pastes to shear thinning. Typical pasting profile of WF disappeared once WMF substitution level exceeded 2.5%. Addition of WMF had no significant influence on bound and immobilized water in wheat dough (p > 0.05), while the transverse relaxation time of free water (T23) decreased gradually with increasing WMF level. Microstructure results showed that starch granules were connected and enmeshed in weak protein matrix for samples with WMF addition. Lightness (L*) and hardness of cookies decreased with increasing WMF level while redness (a*) and spread ratio augmented. Overall, WMF can be used as baking improver for cookies-making by selecting appropriate substitution level for conventional WF.

CARACTERIZACIÓN REOLÓGICA DE GOMAS-GEL OBTENIDAS A PARTIR DE AISLADO PROTÉICO DE SÉSAMO (Sesamum indicum)

Sesame is produced in large quantities, being rich in protein so it could offer multiple alternatives for use in industry. Therefore, in this work were studied the obtaining and characterisation of protein isolation of sesame (Sesamum indicum) for the rheological standardisation of a mixed product of protein/polysaccharide gel type with the incorporation of food hydrocolloids. Sesame seeds were ground to obtain oil and flour rich in proteins; the last one was subjected to a solubilization process, separating the flour paste by centrifugation, to determine through a bromatological analysis its chemical composition. Later, the concentration by isoelectric precipitation was made adjusting the pH (4-5), using a factorial design of 23 and three control samples for the elaboration of gums-gel, with xanthan gum and carrageenan. It was found an isolated protein with a concentration of 80.27% of proteins. Regarding formulations that had higher viscosity values were those that contained lower protein content and higher content of gums. As far as dynamic viscoelastic tests are concerned, the different formulations of the product have an elastic rather than viscous behaviour and thus behaves like a gel-like product.

Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.

This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran in a pasta formulation decreased the caloric content and digestibility of its starch components. These attributes found in the oat bran pasta and apple flour pasta make them a healthy choice for the diet of people with specific nutritional needs.

Pembangunan Sistem Penurasan bagi Pengumpulan Air Rendaman Beras sewaktu Penyediaan Bedak Sejuk

“Bedak Sejuk” or fermented rice powder is a traditional cosmetic product used by locals that is made from fermented rice. To start the process, the rice grains are soaked in water at 1:1 (w:v) ratio and continuously soaked until the rice gains fully dissolved into flour paste slurry. The soaking water was discarded at end of the fermentation process although it is believed valuable active components still exist in the water. Thus, the aim of the present study is to develop filtration system to collect the soaking water and to analyze active components presence. Local rice grains were soaked in the water in a container and within 14 days interval, the soaking water was replaced. The soaking water collected was then filtered using muslin cloth, followed by membrane filter size of 0.45 and 0.20μm. The filtered soaking water was analyzed for amino acid analysis using HPLC. Sample (0.1 ml) was poured onto the nutrient agar plate for microbial growth to determine the effectiveness of the filtration system. Based on these observations, it can be concluded that the rice soaking water during bedak sejuk preparation content were rich in amino acids (15 types of amino acids detected) with the highest concentration were lycine, glutamic acid and arginine – 0.11, 0.12 and 0.16% respectively. After the filtration using 0.20μm, no microbial growth detected suggested that it can be applied directly onto the skin as organic cosmetic product that benefits the skin.

Characterization of Protease Crude Extract from Indigenous Lactic Acid Bacteria and the Protein Degradation Capacity in Local Tuber and Cereal Paste Flour

Protease hidrolyzed protein in flour in order to more digest by human ulcer. Lactobacillus plantarum B110 and Lactobacillus satsumensis are indigenous lactic acid bacteria that produce protease. The objective of this research is to characterization of protease crude extract from indigenous lactic acid bacteria and the protein degradation capacity in local tuber and cereal paste flour. Tuber and cereal flour used were purple sweet potato (Dioscorea alata), cassava (Manihot esculenta), rice (Oryza sativa), corn (Zea mays) and wheat (Triticum) as comparison. Proteaseactivity was tested by Horikoshi method (1971) and protein degradation was by formol titration. Research results showed that optimum activities and stabilities of Lactobacillus plantarum B110 were at pH: 7.5, 45oC and pH:5.0-8.0, 35-50oC, while that L. satsumensis EN 38-32 were at pH: 7.0, 40oC and pH:6.0-8.0, 20-45oC. Increases in protein degradation capacity of the paste flour additional proteases crude extract from L. plantarum B110 were 0.0838% (purple sweat potato), 1.3299% (cassava), 0.5834% (corn), 0.7499% (rice) and 1.5551% (wheat as comparison); while that L. satsumensis EN 38-32 were 0.20% (purple sweet potato), 0.32% (cassava), 0.87% (corn), 1.17% (rice). Based on increases in protein degradation capacity, protease crude extract from L. plantarum B110 and L. satsumensis EN 38- 32 were sequently better to hidrolyze protein of cassava and rice paste flour than thatother tuber and cereal.

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour (w/w) for each type of protein. Pasta made from 100% of durum wheat semolina and 100% of banana were used as controls. The addition of soy or egg white protein showed significant differences on physicochemical properties compared with semolina pasta and pure banana pasta. Type of protein, level of protein, and the interaction between type of protein and the level of protein altered protein content. Soy protein gave higher protein content than egg white protein, whereas higher level of protein addition gave higher protein content of pasta. The fortified banana pasta had higher protein content than semolina pasta. There were no significant effects of soy or egg white protein addition to either insoluble or soluble dietary fiber content. It was also observed that the cooking properties of pasta (optimum cooking time, swelling index, water absorption index, and cooking loss) were affected by the level of protein addition and the type of protein. Textural analysis for tension and firmness of the pasta illustrated that protein fortification improved the textural characteristic of banana flour pasta. The addition of soy or egg white protein also improved the protein content of banana pasta making it equal to or even better than semolina pasta. Practical applications Research has been carried out to improve gluten-free products, not only for people with celiac diseases, but also for those who choose a healthy lifestyle. Gluten-free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional protein source has the ability to improve the product quality and contribute to the nutritional values which can give added value to the final gluten-free pasta product. This study reports the effects of the level of egg and soy protein fortification on the physicochemical properties of banana pasta. To the best our knowledge, there is no study which tried to develop banana pasta with protein addition alone such as soy protein isolate or egg protein powder.

Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta

We studied the polyphenol profile and antioxidant properties of cooked whole-wheat pasta to evaluate its effective antioxidant capacity, including changes produced by its production and in vitro digestion. The polyphenol profile was studied by HPLC–ESI-MS/MS, while the antioxidant capacity was measured by TEAC and FRAP assays. Results show that the polyphenol profile and antioxidant capacity change along the elaboration of cooked pasta, being the cooking step important to increase the release of bound polyphenols, enhancing their antioxidant properties. On the other hand, the study of the bioaccessibility of polyphenols, using an experimental model that simulates human gastrointestinal digestion and subsequent absorption, showed that only a small fraction of the starting polyphenolic compounds, mainly free polyphenols, could be absorbed by the small intestine; thus, reducing their effective antioxidant capacity. To our knowledge, this is the first report showing the bioaccessibility of hydroxybenzoic acid glucoside, hydroxybenzoic acid diglucoside, tryptophan, 6-C-glucosyl-8-C-arabinosyl-apigenin and diferulic acids.

Karakter Tepung Komposit Talas Beneng dan Daun Kelor pada Kukis

Beneng taro (Xanthosoma undipes) has the highest fiber content among other taro, but its protein content is low. Processing of taro flour is still a cake product that does not last long. Cookies from beneng taro are expected to increase the added value. Moringa leaf flour is added to supplement the nutritional content of the cookies. The physical characteristics of composite flour taro beneng with Moringa oleifera leaves and the effect of adding moringa leaf flour to the physico-chemical characteristics of beneng taro cookies has been conducted. The ratio of beneng taro flour:moringa leaf flour in composite flour is 100:0; 99:1; 98:2; 97:3; 96:4; and 95:5. Water content of composite flour decreased with the addition of moringa leaf flour. The composite flour color L and a* decreased, while the colors b*, C, and 0h increased with increasing moringa leaves. The peak viscosity of composite flour paste tends to increase with the addition of moringa leaf flour up to 2%, whereas the addition of 3-5% decreases it. The viscosity breakdown, final viscosity, time reached the highest viscosity, and the temperature of the composite flour gelatinization had no effect with the addition of moringa leaf flour up to 5%. The degree of development and texture of the cookies did not affect the addition of moringa leaf flour to composite flour. The colors of L* and a* are smaller with increasing amounts of moringa leaf flour, which tends to be dark and brownish in color. The color of b*, C, and 0h of the cookies increased with the increasing number of moringa leaf flour. Cookie with 3% moringa leaf flour is most preferred and has a moisture content of 4.36%, 2.04% protein, 27.66% fat, 62.75% carbohydrate, 3.21% ash, 2.75% crude fiber, 14.9% dietary fiber, and 497.5 kcal/100 calories g.

Expression of Puroindoline a in Durum Wheat Affects Milling and Pasting Properties.

Durum wheat has limited culinary utilizations partly due to its extremely hard kernel texture. Previously, we developed transgenic durum wheat lines with expression of the wildtype Puroindoline a (Pina) and characterized PINA’s effects on kernel hardness, total flour yield and dough mixing properties in durum wheat. The medium-hard kernel texture is potentially useful for exploring culinary applications of durum wheat. In the present study, we examined the milling parameters and flour attributes of the transgenic lines, including particle size distribution, damaged starch and water binding capacity. PINA expression results in increased break and reduction flour yield but decreased shorts. PINA expression also leads to finer flour particles and decreased starch damage. Interestingly, PINA transgenic lines showed increased peak viscosity and breakdown viscosity but leave other flour pasting parameters generally unaltered. PINA transgenic lines were associated with increased small monomeric proteins, appearing to affect gluten aggregation. Our data together with several previous results highlight distinct effects of PINs on pasting properties depending on species and variety. The medium-hard kernel texture together with improved pasting parameters may be valuable for producing a broader range of end-products from durum wheat.

Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality

Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread. In this regard, enhancement by acorn flour elevated the dietary fibre by a greater extent (up to 7.80%) compared to barley or chestnut flours. Increasing the proportion of non-traditional raw materials also influenced flour pasting properties during the amylograph test as well as the farinograph and extensigraph properties of non-fermented dough. In contrast to the wheat flour, analysis of Falling Number and Zeleny values showed a decrease in technological potential of flour composites of approximately 30%. Water absorption increased about 2 percentage points, mainly with enhancement by chestnut flour. All the non-traditional raw materials slowed dough development, whilst dough softening degree differed according to actual composition. Dough viscous and elastic properties worsened as shown by a decrease in energy absorbed, depending on the type and the addition of the non-traditional products. Changes in flour composition were reflected in amylograph viscosity maximum, which became lower with increasing amounts of chestnut and acorn flour. A significant worsening of the bread specific volume as well as of bread shape (vaulting) corresponded with a partial dilution of the gluten matrix. Compared to the wheat bread, 10% chestnut flour caused bread size to diminish to less than one half of the wheat loaf. Statistically, the principal features were water absorption, dough softening degree and extensigraph energy together with specific bread volume. In terms of wheat flour and bread quality, the influence of barley flour overcame the effects of adding chestnut or acorn flours.

Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality

Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread. In this regard, enhancement by acorn flour elevated the dietary fibre by a greater extent (up to 7.80%) compared to barley or chestnut flours. Increasing the proportion of non-traditional raw materials also influenced flour pasting properties during the amylograph test as well as the farinograph and extensigraph properties of non-fermented dough. In contrast to the wheat flour, analysis of Falling Number and Zeleny values showed a decrease in technological potential of flour composites of approximately 30%. Water absorption increased about 2 percentage points, mainly with enhancement by chestnut flour. All the non-traditional raw materials slowed dough development, whilst dough softening degree differed according to actual composition. Dough viscous and elastic properties worsened as shown by a decrease in energy absorbed, depending on the type and the addition of the non-traditional products. Changes in flour composition were reflected in amylograph viscosity maximum, which became lower with increasing amounts of chestnut and acorn flour. A significant worsening of the bread specific volume as well as of bread shape (vaulting) corresponded with a partial dilution of the gluten matrix. Compared to the wheat bread, 10% chestnut flour caused bread size to diminish to less than one half of the wheat loaf. Statistically, the principal features were water absorption, dough softening degree and extensigraph energy together with specific bread volume. In terms of wheat flour and bread quality, the influence of barley flour overcame the effects of adding chestnut or acorn flours.

Genome-wide association study for kernel composition and flour pasting behavior in wholemeal maize flour

BackgroundMaize is a crop in high demand for food purposes and consumers worldwide are increasingly concerned with food quality. However, breeding for improved quality is a complex task and therefore developing tools to select for better quality products is of great importance. Kernel composition, flour pasting behavior, and flour particle size have been previously identified as crucial for maize-based food quality. In this work we carried out a genome-wide association study to identify genomic regions controlling compositional and pasting properties of maize wholemeal flour.ResultsA collection of 132 diverse inbred lines, with a considerable representation of the food used Portuguese unique germplasm, was trialed during two seasons, and harvested samples characterized for main compositional traits, flour pasting parameters and mean particle size. The collection was genotyped with the MaizeSNP50 array. SNP-trait associations were tested using a mixed linear model accounting for genetic relatedness. Fifty-seven genomic regions were identified, associated with the 11 different quality-related traits evaluated. Regions controlling multiple traits were detected and potential candidate genes identified. As an example, for two viscosity parameters that reflect the capacity of the starch to absorb water and swell, the strongest common associated region was located near the dull endosperm 1 gene that encodes a starch synthase and is determinant on the starch endosperm structure in maize.ConclusionsThis study allowed for identifying relevant regions on the maize genome affecting maize kernel composition and flour pasting behavior, candidate genes for the majority of the quality-associated genomic regions, or the most promising target regions to develop molecular tools to increase efficacy and efficiency of quality traits selection (such as “breadability”) within maize breeding programs.

Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta.

This research focussed on the utilisation of salmon protein and lipid to manipulate pasta’s glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (w/w). Inclusion of SFP lead to a significant reduction in starch digestibility and hence the potential glycaemic values of pasta (experimental pasta being up to 143% lower than control values). SFP addition to pasta increased the release of phenolic compounds from pasta during both gastric digestion (179%) and pancreatic digestion (133%) in comparison to the control sample. At the same time, the antioxidant activity of the digested pasta was increased by up to 263% (gastric) and 190% (pancreatic) in comparison to durum wheat pasta alone. Interestingly, although protein levels increased with incorporation of SFP, the digestibility values of the protein decreased from 86.41% for the control pasta to 81.95% for 20% SFP pasta. This may indicate that there are interactions between phenols and protein in the pasta samples which affect overall protein digestibility levels.

Reduction of falling number in soft white spring wheat caused by an increased proportion of spherical B-type starch granules

A low falling number (FN) in wheat indicates high α-amylase activity associated with poor end-use quality. We hypothesize starch – the substrate of α-amylase, can directly influence hot flour pasting properties and its susceptibility to α-amylase, which further affects viscosity. We examined the structural characteristics of starch in three soft white spring wheat cultivars grown in Idaho in 2013 (normal FN year) and 2014 (low FN year with pre-harvest rains). Our data surprisingly show that starch in some low FN wheat was not significantly degraded by α-amylase but had developmental changes with an increased proportion of B-type wheat starch. We reconstituted wheat starch and verified that starch with an increase of B-granules has a relatively low viscosity and high susceptibility to wheat α-amylase, which further facilitates the decrease of viscosity. The influence of starch structure and starch-enzyme interaction must be considered while developing a solution to the low FN issue.