Improvement Of Bread-making Quality Research Articles

Comprehensive Analyses of Breads Supplemented with Tannic Acids.

Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the potential of TA supplementation in bread-making quality improvement has not been evaluated by using commercial flour. In the present study, three commercial wheat flours (namely, XL, QZG, and QZZ) with different gluten qualities were used to evaluate the effects of TA supplementation (in concentrations of 0.1% and 0.3%, respectively). TA supplementation did not change the proximate composition of the breads but increased the volumes and specific volumes of XL and QZG breads. TA supplementation enhanced antioxidant activities, with 0.3% TA significantly increasing the antioxidant capacities of bread made from all three flour samples by approximately four-fold (FRAP method)/three-fold (ABTS method). Positive effects of TA on the reduction in crumb hardness, gumminess, and chewiness were observed in the XL bread, as determined by the texture profile analysis. For the analyses on visual and sensory attributes, our results suggest that TA did not affect the crust color, but only slightly reduced the L* (lightness) and b* (yellowness) values of the crumb and increased the a* (redness) value. TA supplementation also increased the porosity, total cell area, and mean cell area. Satisfactorily, the sensory evaluation results demonstrate that TA-supplemented breads did not exhibit negative sensory attributes when compared to the non-TA-added breads; rather, the attributes were even increased. In summary, TA-supplemented breads generally had not only better baking quality attributes and enhanced antioxidant activities, but, more importantly, presented high consumer acceptance in multiple commercial flour samples. Our results support the commercial potential of TA to be used as a dough improver.

Retraction statement: Improvement of Breadmaking Quality by Xylanase GH11 from Penicillium occitanis Pol6

Retraction: [Dorra Driss, Fatma Bhiri, Mariem Siela, Souhail Bessess, Semia Chaabouni, Raoudha Ghorbel] Improvement of Breadmaking Quality by Xylanase GH11 from Penicillium occitanis Pol6, 2013, 44(1), pp. 75‐84 (https://doi.org/10.1111/j.1745‐4603.2012.00367.x). The above article from Journal of Texture Studies published online on July 26th, 2012 in Wiley Online Library (http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4603.2012.00367.x), and in Volume 44, Issue 1, pp. 75‐84, has been retracted by agreement between the journal Editor in Chief, Dr. Jianshe Chen and Wiley Periodicals LLC. The retraction has been agreed due to unattributed overlap between this article and the following article published in Bioresource Technology, “Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus” by Amita R. Shah, R.K. Shah, Datta Madamwar, Volume 97, Issue 16, 2006, pp. 2047‐2053.

Clean-label breadmaking: Size exclusion HPLC analysis of proteins in dough supplemented with additives vs hard red spring wheat flour

Currently, there is a challenge for clean-label bread formulations to find replacements for dough improvers. For pan bread traditionally made from hard winter wheat, the addition of hard spring wheat flour may be an option to replace some dough improvers. Protein composition and properties of hard red spring wheat dough that would improve the quality of winter wheat dough for the purpose of replacing dough improvers need to be investigated. Therefore, this research aimed to compare molecular weight distribution (MWD) of unreduced proteins in dough samples that were made of a base hard red winter wheat flour supplemented with hard red spring (HRS) wheat flour or common additives such as potassium bromate, azodicarbonamide, ascorbic acid, sodium stearoyl lactylate, vital wheat gluten, non-fat dry milk, and others. The incorporation of the artificial additives significantly (p < .05) increased the quantity of total high molecular weight protein polymers (HMW-PP) in base-flour dough samples, which led to the improvement of breadmaking quality. Nonetheless, the HRS wheat flour naturally contained better protein quantity and quality, which sequentially contributed to forming more HMW-PP and a stronger gluten network in the dough than the base flour dough containing artificial additives. This research reported novel information on the variation of protein MWD in dough samples, especially those supplemented with artificial additives. The results support that the HRS wheat flour is an adequate choice as a blending flour to produce a clean-label bread substituting artificial additives.

Allelic effects and variations for key bread-making quality genes in bread wheat using high-throughput molecular markers

We developed and validated high-throughput Kompetitive Allele-Specific PCR (KASP) assays for key genes underpinning bread-making quality, including the wbm gene on chromosome 7AL and over-expressed glutenin Bx7OE (Glu-B1al) gene. Additionally, we used pre-existing KASP assay for Sec1 (1B.1R translocation) gene on chromosome 1B. The newly developed KASP assays were compared with gel-based markers for reliability and phenotypically validated in a diversity panel for Mixograph, Rapid Visco Analyzer (RVA) and Mixolab traits. Genotypes carrying the 1B.1R translocation had significantly lower Mixolab parameters than those without the translocation. Similarly, superior effects of the wbm+ and Bx7OE alleles on Mixograph and RVA properties and their extremely low frequencies in global wheat collections supported the idea of using these genes for bread-making quality improvement. The allele frequencies of wbm+ and Bx7OE were extremely low in historical Chinese and CIMMYT wheat germplasm, but were relatively higher in synthetic hexaploid wheats and their breeding derivatives. In both the Vavilov and Watkins global landrace collections, the frequency of wbm+ was 6.4 and 3.5%, and frequency of Bx7OE was 3.2% and 7.0%, respectively. The high-throughput marker resources and large-scale global germplasm screening provided further opportunities to exploit these genes in wheat breeding to enhance bread-making quality.

Studies on Improvement of Bread-Making Quality and Staling of Rice Bread

Studies on Improvement of Bread-Making Quality and Staling of Rice Bread

Effects of glu-1 and glu-3 allelic variations on wheat glutenin macropolymer (GMP) content as revealed by size-exclusion high performance liquid chromatography (SE-HPLC)

Gluten macropolymers (GMPs), formed by seed storage proteins glutenins and gliadins through intermolecular disulfide bond, confer dough viscoelasticity andwheat processing quality. Glutenins consist of highand low molecular weight glutenin subunits (HMW-GS, LMW-GS)encoded by Glu-1 and Glu-3 loci, respectively. The allelic variations at both loci have important effects on GMP content and breadmaking quality. In this study, GMP extraction and size-exclusion high performance liquid chromatography (SE-HPLC) separation were optimized, and then applied to investigate the effects of Glu-1 and Glu-3 allelic variations on GMP content using different wheat genotypes, chromosome substitution lines and near-isogenic lines (NILs). The results showed that the optimized GMP extraction and SE-HPLC protocol could obtain a reproducible separation and reliable quantitation of GMP content with small samples. The allelic variations at Glu-1 and Glu-3 were closely related to GMP content. Particularly, Glu-D1 dencoded 1Dx5+1Dy10 subunits, Glu-A3a and Glu-B3 hencoded an abundant LMW-B subunit respectively had positive effects on GMP content and bread making quality. The introgress of HMW-GS and LMW-GS into bread wheat from related genomes could significantly increase GMP content, indicating that wheat related species has potential gene resources for breadmaking quality improvement. Our results demonstrated that SE-HPLC could serve as an effective tool for rapid separation and quantitation of GMPs and had potential application for gluten quality screening in the early generations during wheat quality improvement program.

ベタイン添加食パン生地の製パン性の改善

近年，機能性が注目されているベタインを一般的な加工食品に利用することを目的に，食パン生地にベタインを高配合したときの製パン性に与える影響を検討した．まず，食パンに，ベタインをパン生地の小麦粉に対して1∼5%添加したところ，生地からのガス発生量は，ベタイン添加量に依存して減少し，ホイロ時間が増加した．特に，機能性付与を目的とした5 %の配合では，製パン性は大きく劣化し，比容積は11%低下した．次に，食パンにベタインを高濃度に配合したときの影響を低減する方法として，ミキシング前に添加する方法に対して，ミキシング後半に添加した場合の食パンの物理特性や食感に及ぼす影響を詳細に調べた．その結果，ベタイン添加によるガス発生量およびガス保持性の低下は，ミキシング後半に添加することで大幅に改善し，比容積も有意に（p<0.05）改善した．ベタイン添加による比容積の低下は，クラムの硬さと高い負の相関がみられ，クラムの硬さが有意に（p<0.05）増加するとともに，クラストの硬さが低下したが，ベタインの添加をミキシング後半とすることで，ネガティブコントロールの硬さに近い値にまで改善された．これらの結果は，食感に関する官能評価の結果とも一致していた．走査型電子顕微鏡（SEM）による生地の組織像から，ベタインを高配合すると，ミキシングおよび発酵時にグルテンネットワークの形成が十分に形成できていないこと，ミキシング後半の添加とすることで，無添加の生地に近い状態に改善する様子が観察された．以上の結果から，食パンにベタインを高配合する場合は，添加時期を遅らせることで製パン性への影響を小さくできると考えられた．

キチンナノファイバー添加小麦粉による製パン性の向上

キチンナノファイバー添加小麦粉による製パン性の向上

Novel insights into the composition, variation, organization, and expression of the low-molecular-weight glutenin subunit gene family in common wheat

Low-molecular-weight glutenin subunits (LMW-GS), encoded by a complex multigene family, play an important role in the processing quality of wheat flour. Although members of this gene family have been identified in several wheat varieties, the allelic variation and composition of LMW-GS genes in common wheat are not well understood. In the present study, using the LMW-GS gene molecular marker system and the full-length gene cloning method, a comprehensive molecular analysis of LMW-GS genes was conducted in a representative population, the micro-core collections (MCC) of Chinese wheat germplasm. Generally, >15 LMW-GS genes were identified from individual MCC accessions, of which 4–6 were located at the Glu-A3 locus, 3–5 at the Glu-B3 locus, and eight at the Glu-D3 locus. LMW-GS genes at the Glu-A3 locus showed the highest allelic diversity, followed by the Glu-B3 genes, while the Glu-D3 genes were extremely conserved among MCC accessions. Expression and sequence analysis showed that 9–13 active LMW-GS genes were present in each accession. Sequence identity analysis showed that all i-type genes present at the Glu-A3 locus formed a single group, the s-type genes located at Glu-B3 and Glu-D3 loci comprised a unique group, while high-diversity m-type genes were classified into four groups and detected in all Glu-3 loci. These results contribute to the functional analysis of LMW-GS genes and facilitate improvement of bread-making quality by wheat molecular breeding programmes.

Allelic diversity of high molecular weight glutenin subunits (HMW-GS) in Iranian Aegilops tauschii Coss. accessions by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE)

Variation of high molecular weight glutenin subunits (HMW-GS) in 28 Iranian Aegilops tauschii (2n = 2x = 14, DD) accessions studied by sodium dodecyl sulphate electrophoresis method (SDS-PAGE). The results showed high variation of HMW-GS in the accessions. The range of frequency in 14 HMW-GS combinations was 3.57–25 % in the accessions. AMOVA showed the molecular variance between the geographic areas was lower than within the geographic areas. According to Nei’s genetic diversity, the highest diversity levels were in Semnan, Golestan and Azarbayjan, on the other hand the lowest levels of diversity were found in Khorasan, Gilan and Mazandaran accessions. Hence, the Caspian Sea South East accessions also Azerbayjan in Iran have more diversity. AMOVA did not show variance between strangulata and tauschii but there was more genetic diversity in ssp. tauschii subspecies in comparison of ssp. strangulata according to Nei’s gene diversity and Shannon information index. It showed Iranian Ae. tauschii have a good potential for bread making quality improvement in bread wheat.

Retracted: Improvement of Breadmaking Quality by Xylanase GH11 from Penicillium occitanis Pol6.

In this study xylanase from Penicillium occitanis Pol6, as a bread improver, was tested in whole-wheat bread. The purified xylanase termed PoXyn2 was used as an additive at a very small quantity (0.12 U/g flour basis) during mixing of wheat flour. The effects of xylanase addition on the fermentation stage and the final bread quality were analyzed. Remarkable decrease (8%) in water absorption and increase in dough rising (36.8%) were noticed. Final moisture content of the bread was higher (37.50%) than control (23.56%). Improvements in volume (17.8%) and specific volume (34.9%) were also significant. Sensory evaluation indicated better flavor, taste, softness and overall acceptability. Texture profile analysis confirmed the rheological changes. Firmness was decreased by more than twofolds. Improvements in cohesiveness and decline in springiness and gumminess were observed. PRACTICAL APPLICATIONS: The baking industry is shifting toward producing whole-wheat fiber-rich bread using enzymes such as xylanase, which can improve dough machinability and stability, oven spring, loaf volume, crumb structure and shelf life. This hypothesis is supported by determining the functional and rheological properties of supplemented dough with purified Penicillium occitanis xylanase. The improved bread was assessed by a panel of five judges for sensory evaluation. Furthermore, significant improvement in textural properties was noticed.

Molecular characterization of the Glu-Ay gene from Triticum urartu for its potential use in quality wheat breeding

Triticum urartu Thum. ex Gandil. is a wild species identified as A-genome donor for polyploid wheats, which could be used as gene source for wheat breeding. The high-molecular weight glutenin subunits are endosperm storage proteins that are associated with bread-making quality. In T. urartu, these proteins are encoded by the Ax and Ay genes at the Glu-Au1 locus. The Ay gene of 17 Glu-Au1 allelic variants previously detected in this species has been analysed using PCR amplification and digestion of the PCR products with two endonucleases (DdeI and PstI). The combination of two restriction patterns has revealed variations between the active and inactive alleles, and within each type. This variation, especially that detected among the active alleles, could enlarge the high-quality genetic pool of modern wheat and be used for bread-making quality improvement in durum and common wheat.

New Insights into the Organization, Recombination, Expression and Functional Mechanism of Low Molecular Weight Glutenin Subunit Genes in Bread Wheat

The bread-making quality of wheat is strongly influenced by multiple low molecular weight glutenin subunit (LMW-GS) proteins expressed in the seeds. However, the organization, recombination and expression of LMW-GS genes and their functional mechanism in bread-making are not well understood. Here we report a systematic molecular analysis of LMW-GS genes located at the orthologous Glu-3 loci (Glu-A3, B3 and D3) of bread wheat using complementary approaches (genome wide characterization of gene members, expression profiling, proteomic analysis). Fourteen unique LMW-GS genes were identified for Xiaoyan 54 (with superior bread-making quality). Molecular mapping and recombination analyses revealed that the three Glu-3 loci of Xiaoyan 54 harbored dissimilar numbers of LMW-GS genes and covered different genetic distances. The number of expressed LMW-GS in the seeds was higher in Xiaoyan 54 than in Jing 411 (with relatively poor bread-making quality). This correlated with the finding of higher numbers of active LMW-GS genes at the A3 and D3 loci in Xiaoyan 54. Association analysis using recombinant inbred lines suggested that positive interactions, conferred by genetic combinations of the Glu-3 locus alleles with more numerous active LMW-GS genes, were generally important for the recombinant progenies to attain high Zeleny sedimentation value (ZSV), an important indicator of bread-making quality. A higher number of active LMW-GS genes tended to lead to a more elevated ZSV, although this tendency was influenced by genetic background. This work provides substantial new insights into the genomic organization and expression of LMW-GS genes, and molecular genetic evidence suggesting that these genes contribute quantitatively to bread-making quality in hexaploid wheat. Our analysis also indicates that selection for high numbers of active LMW-GS genes can be used for improvement of bread-making quality in wheat breeding.

Breeding Behavior of Chromosomes 1R Cytogenetically Engineered for Breadmaking Quality in Hexaploid Triticale

To create genetic potential for breadmaking quality improvement in triticale (X Triticosecale Wittmack), chromosome 1R was cytogenetically engineered to introduce wheat (here, Triticum turgidum var. durum L.) gluten loci while removing secalin loci. Each engineered chromosome is a wheat‐rye (Secale cereale L.) translocation with up to six translocation breakpoints. Consequently, these chromosomes may disassemble by crossing over with normal chromosomes. To determine their transmission rates through gametes and their recombination rates with normal 1R, they were tested in a wide range of genetic backgrounds over several years, both in standard sexual reproduction and in androgenic doubled haploids. Male transmission rates of all chromosomes were significantly lower than female and than random, which suggests reduced genetic compensation of translocations. Recombination frequencies in individual segments were similar to those observed during chromosome development. Reduced male transmission combined with recombination of the engineered chromosomes resulted in relatively low recovery rates of homozygotes on self‐pollination. The recovery rate of the chromosomes via androgenesis was no different than transmission via pollen in sexual reproduction, implying that normal chromosome 1R may be involved in the process of androgenesis. Overall, chromosome FC2 appeared to be the most suitable for breeding, as it most completely resolves the gluten issue while offering a reasonably high transmission rate and good stability over generations.

Agropyron elongatum HMW-glutenins have a potential to improve wheat end-product quality through targeted chromosome introgression

After screening of 177 disomic addition lines (DALs) of wheat ( Triticum aestivum) containing a pair of chromosomes from different alien species, we found that the chromosome 1E addition line of Agropyron elongatum, that is known to be a potential genetic resource for drought and salinity tolerance, showed potential for improvement of bread-making quality of wheat. This was indicated by increased SDS sedimentation, specific sedimentation, mixograph peak time and SE-HPLC analysis of polymeric proteins. This addition line spontaneously gave rise to a substitution line for chromosome 1D in subsequent generations that showed weak dough strength. Analysis of the x-type HMW-glutenin subunit sequence of Ag. elongatum from DAL1E indicated that it closely resembled the x-type sequence of the A and B genomes of wheat, and the y-type was intermediate between x- and y-type HMW-glutenin subunit genes. From these observations, it was inferred that 1E-encoded seed storage proteins have considerable potential for improvement of wheat end-product quality if transferred to specific chromosomes such as 1A of Chinese Spring (CS) wheat, which has a negative overall effect on bread-making quality.

A Novel Pair of HMW Glutenin Subunits from Aegilops searsii Improves Quality of Hexaploid Wheat

ABSTRACTThis study involved screening of wild species of wheat in search of functionally useful seed storage proteins for improvement of breadmaking quality of wheat (Triticum aestivum). After screening of 177 disomic addition lines (DALs) of wheat belonging to different wild species, Aegilops searsii DALs were selected and studied in detail. These DALs of Ae. searsii were from chromosome 1Ss to 7Ss in the background of cultivated wheat cv. Chinese Spring (CS). By analyzing these addition lines, genetic loci of actively expressed genes for the high molecular weight glutenin subunits (HMW‐GS) and gliadin were found on the chromosome 1Ss for the first time and have been designated as Glu‐Ss1 and Gli‐Ss1, respectively. Disomic addition line of chromosome 1Ss (DAL1Ss) showed improved dough strength in different generations compared with CS. SDS sedimentation value and specific sedimentation of DAL1Ss were higher than CS. Mixograph peak height and band width were higher, with no difference in mixing peak time from CS. All these factors indicate a positive effect of quantity as well as quality of gluten proteins of Ae. searsii. This was further supported by increased polymer formation in DAL1Ss because the ratio of unextractable polymeric protein to total polymeric protein (UPP/TPP%) of DAL1Ss was significantly higher than CS. Genes for HMW‐GS (major determinant of end‐product quality in wheat) of Ae. searsii were cloned and sequenced from the DAL1Ss. Phylogenetic analysis of deduced amino acid sequences showed that both x and y HMW‐GS were more similar to that of D genome rather than B genome of wheat. Although S genome is structurally more similar to B genome of wheat, functionally it is more similar to the D genome of wheat and possesses good quality HMW‐GS required for improvement of breadmaking quality of wheat.

Exploration of Triticeae seed storage proteins for improvement of wheat end-product quality

The seed storage proteins (SSPs) of cultivated wheat (Triticum aestivum and T. durum), namely, glutenin and gliadin, impart viscoelastic properties to bread dough, making wheat well suited for bread-making. Extensive studies on wheat SSPs have been carried out and revealed genetic diversity among wheat cultivars. Here, we review the studies of SSPs from more exotic species in the Triticeae tribe, primarily based on our own recent studies. SSPs of barley (Hordeum vulgare), homologous to those in wheat, exhibit quite different properties to wheat SSPs and do not produce viscoelastic dough. However, SSPs of a wild barley species (H. chilense) possess similar characteristics to the proteins of wheat. SSPs of rye (Secale cereale) substituted for wheat SSPs result in inferior quality. SSPs of Aegilops searsii and Ae. longissima have positive effects on quality, while Ae. umbellulata and Ae. geniculata (Ug genome) SSPs have a negative effect on bread-making quality. SSPs located on chromosome 1Mg of Ae. geniculata and a chromosome 1E of Thinopyrum elongatum have positive effects in addition lines but not in substitution lines for chromosome 1D of wheat. In contrast, SSPs of Th. intermedium have positive effects, even in cases of substitution for chromosome 1D of wheat, indicating promising potential for improvement of bread-making quality of wheat. Based on these results, we discuss the possibilities for utilizing the genetic variation of exotic Triticeae species for breeding improved quality traits in wheat.

Identification of the Parents for Bread-making Quality Improvement in Bread Wheat Based on RAPD and Seed Storage Protein (HMW-GS) Markers

Identification of the Parents for Bread-making Quality Improvement in Bread Wheat Based on RAPD and Seed Storage Protein (HMW-GS) Markers

Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging

The relationship between physical dough properties and bread-making quality during flour aging was investigated for two Japanese domestic bread-making spring wheat cultivars (Haruyutaka, Haruyokoi) and the winter wheat cultivar (Kitanokaori). The specific loaf volume increased for 4 weeks after milling in all cultivars. The decrease in the breaking deformation of dough continued for 8 weeks in all cultivars and showed a higher negative correlation coefficient to the specific loaf volume. In addition, a greater increase of specific loaf volume was observed by decreasing the breaking deformation in a cultivar with less breaking deformation immediately after milling. Farinograph stability increased for 2 weeks after milling and also showed higher correlation coefficients to specific loaf volume. Water absorption showed higher correlation coefficients to the breaking deformation in Haruyutaka and Haruyokoi but a negative correlation in Kitanokaori. The breaking force, gassing power, and vacuum expansion volume of dough showed lower correlation coefficients to the specific loaf volume in all cultivars. Overall, a higher correlation coefficient was observed among breaking deformation decrease, farinograph stability, and specific loaf volume during flour storage. The relationship between the breaking deformation immediately after milling and the increasing rate of specific loaf volume would be a useful indicator of flour aging maturity.

Relationship Between the Qualitative and Quantitative Compositions of Gluten Protein Types and Technological Properties of Synthetic Hexaploid Wheat Derived from Triticum durum and Aegilops tauschii

ABSTRACTThe contribution of the diploid wheat species Aegilops tauschii (Coss.) Schmall to the technological properties of bread wheat (Triticum aestivum L.) was previously studied by the investigation of synthetic hexaploids derived from tetraploid durum wheat (T. turgidum L.) and three diploid Ae. tauschii lines. The results indicated that bread volume, gluten index, SDS‐sedimentation volume, and maximum resistance of gluten were significantly influenced by the Ae. tauschii lines. To determine the relationship between technological properties and qualitative and quantitative compositions of gluten proteins, the flours of parental and synthetic lines were extracted using a modified Osborne fractionation. Gliadin and glutenin fractions were then characterized by reversed‐phase (RP) HPLC on C8 silica gel. The HPLC patterns revealed typical differences between synthetic and parental lines. The gliadin patterns of three synthetic lines and the glutenin patterns of two synthetic lines were more similar to that of the diploid Ae. tauschii parents involved in the hybrids. In the glutenin pattern of one synthetic line, characteristics from both Ae. tauschii and the durum wheat parents were observed. The amount of total gliadin and gliadin types of the synthetic lines was mostly intermediate between those of the durum and Ae. tauschii parents. The amounts of total glutenin and glutenin types (HMW and LMW subunits) of the synthetic lines were generally higher than those of the parental lines, and the ratio of gliadins to glutenins was significantly decreased. High positive correlations were found between the amount of total glutenins, HMW, and LMW subunits and bread volume, maximum resistance and extension area of gluten, and SDS‐sedimentation volume. The ratio of gliadins to glutenin subunits had a strong negative influence on these properties. The protein content of the flours and the amount of total gluten proteins were not correlated with any of the technological properties. Results on the relationship between biochemical characteristics and the breadmaking properties indicated that wheat prebreeding would benefit from studies on protein types and quantification in the choice of parents. In addition, the potential of the diploid Ae. tauschii for improvement of breadmaking quality should be further exploited.