Quality Of Wheat Bread Research Articles

Characterizing grain quality in bread wheat (Triticum aestivum L.) genotypes under heat stress conditions

Characterizing grain quality in bread wheat (Triticum aestivum L.) genotypes under heat stress conditions

EFFECTS OF SOWING DATE AND LOCATIONS ON THE SELECTED WHEAT CULTIVARS QUALITY PERFORMANCE

The current study was aimed assessing the effects of cultivars, sowing date and locations on bread wheat (Triticum aestivum L) quality parameters grain protein concentration (GP), Gluten Index GI, falling number (FN), Water absorption capacity (WAC %), Pasting temperature (PT), and loaf volume (LV) of five bread wheat cultivars viz. Alla, Hassad, Charmo, Maaroof, and Adana as control, two sowing dates (Nov 15th, Dec 15th) at each location under rainfed environment. Grain samples were obtained from previous field experiments were conducted at two locations of Sulaimani Governate in Iraq-Kurdistan-region, Qlyasan and Halabja, during growing seasons 2018-2019. The experiments were conducted using RCBD within split plot arrangement with three replicates. Result for companied analysis, showed that cultivars sowing date, locations, the interactions CS, CL, and SL and tri-interaction CSL were high significantly affects to all quality traits except GP for location, LV for SL and GP for CS interaction, which were non-significant. The results confirmed that sowing wheat lately is an accept option for maximizing GP, GI, PT, and LV, while, optimum sowing was increasing FN and WA traits, regardless of cultivar or location. Wheat grown at Qlyasan appeared to have more GP content, FN, WA, PT, and LV, while Halabja location to have stronger gluten quality (GI). The di-interactions viz. CS, CL, and SL and tri-interaction CSL played a significant important role in changing or modifying the values of the quality traits.

Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions

In this study, the usability of in-season estimated yield (INSEY) and optical-read sensor Normalized Difference Vegetation Index (NDVI) at the Zadoks30 stage (Z 30) in rainfed conditions for predicting bread wheat grain yield and technological quality was evaluated. Data from nitrogen fertilizer application field trials conducted in eight consecutive years in 14 environments were used to develop regression equations to predict yield and some quality attributes in rainfed conditions. The trials were divided into two groups, low NDVI (LNE) and high NDVI (HNE), according to the magnitude of NDVI. Technological bread quality parameters and yield were higher in the HNE. The increase in grain protein content (GPC) and macro SDS (MSDS) sedimentation against nitrogen rates became significant beyond 60 kg N ha−1 in the LNE and 30 kg N ha−1 in the HNE. Linear relationships occurred between NDVI and observed values of grain yield (R2 = 0.743, p<0.001) and GPC (R2 = 0.963, p<0.001). The use of NDVI and INSEY values at Z 30 stage facilitated the development of equations capable of predicting grain yield, GPC, and gluten quality. The developed equations can be used in the nitrogen fertilization strategy during the tillering stage to achieve specific yield and protein.

Comprehensive analysis of hairpin small RNAs involved in resistance and pathogenesis during wheat-Puccinia triticina interactions.

Wheat leaf rust, caused by the fungus Puccinia triticina (Pt), severely affects the grain quality and quantity of bread wheat (Triticum aestivum L.). Hairpin small(s)RNAs, like micro(mi)RNAs and their variants [including isomiRNAs (isomiRs) and microRNA-like RNAs (milRNAs)], along with their corresponding target genes, bestow leaf rust disease resistance, development and progression from both interacting species. However, the regulatory networks remain inadequately understood. Thirteen differentially expressed novel miRNAs, including two isomiRs and three milRNAs were discerned from induced reads of wheat sRNA libraries, and a further 5,393 and 1,275 candidate target genes were predicted in wheat and Pt, respectively. Functional annotation divulged that wheat-originated miRNAs/isomiRs were involved in resistance, while Pt-derived milRNAs imparted pathogenesis. The identified milRNAs- Tae-Pt-milR5, Tae-Pt-milR12, and Tae-Pt-milR14b and their cleavage sites on Pt target gene MEP5 were confirmed through degradome library screening, suggesting cross-kingdom translocation of Pt virulent genes in wheat host. Co-expression analysis of miRNAs/isomiRs-target genes provided insights into combating leaf rust disease, while co-expression analysis of milRNAs-target gene pairs reflected the extent of pathogenicity exerted by Pt with varied expression levels at the analyzed time points. The analysis pinpointed leaf rust-responsive candidate hairpin sRNAs- Tae-miR8, Tae-Pt-miR12, Tae-Pt-miR14a, and Tae-Pt-miR14b in wheat and Tae-Pt-milR12 in Pt. This study provides new insights into the hairpin sRNAs involved in the resistance and pathogenesis of wheat and Pt, respectively. Furthermore, crucial hairpin sRNAs and their promising targets for future biotechnological interventions to augment stress resilience have been identified.

Participation of urea application stages on flour quality in bread wheat

Laboratory studies, which field trial was conducted in the 2020-2021 growing season at the Eastern Mediterranean Agricultural Research Institute, were conducted at Gümüşhane University. In this study, the findings showed that urea was used as the top fertilizer in different growth stages of the 'Yakamoz' bread wheat cultivar used as material, and the effects of urea application periods and flour type, on the quality traits, such as dry matter, ash, protein, acidity, fresh and dry gluten, gluten index, sedimentation, and falling number were investigated. For this purpose, in addition to the control application, tillering, stem elongation, milky and dough stages were chosen as urea application periods. Laboratory studies were carried out in randomized plots using the split-plot design with three replications. In the present study, all quality traits showed statistically significant differences for urea application periods; these values were ranged as follows: Dry matter: 90.20-90.77%, ash: 1.037-1.213%, protein: 14.01-15.15%, acidity: 0.037-0.056%, wet gluten: 41.49-43.67%, dry gluten: 14.75%-15.46, gluten index: 69.28-80.38%, sedimentation: 20.0-21.0 mL, late sedimentation: 23.5-29.8 mL and falling number: 753.8-881.7 s. In addition, other quality parameters except dry matter, protein and sedimentation changed statistically for flour type. Accordingly, whole wheat flour for ash (1.443%), acidity (0.051%) and gluten index (82.53%); white flour showed high values for wet (44.90%) and dry (15.96%) gluten, late sedimentation (35.60 mL) and falling number (836.4 s). As a result, while applying urea as a top fertilizer, it is recommended to choose the stem elongation stage for high gluten index, delayed sedimentation and protein, and the dough maturity stage for high dry matter. It would be appropriate to represent more genotypes and different nitrogen sources in further studies to be more inclusive.

Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis.

The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp) exhibited the highest loaf volume, suggesting optimal fermentation. Moisture analysis revealed minor alterations in the moisture retention attributes of the bread formulations. Impedance analysis suggested that C1 exhibited the highest impedance with a high degree of material homogeneity. Swelling studies suggested similar swelling properties, except C5 (containing 5% GCBp), which showed the lowest swelling percentage. Furthermore, color and microcolor analysis revealed the highest L* and WI in C1. Conversely, higher concentrations of GCBp reduced the color attributes in other GCBp-containing formulations. FTIR study demonstrated an improved intermolecular interaction in C1 and C2 (containing 2% GCBp) among all. No significant variation in the overall textural parameters was observed in GCBp-introduced formulations, except C2, which showed an improved gumminess. Moreover, the TPC (total phenolic content) and microbial analysis revealed enhanced antioxidant and antimicrobial properties in GCBp-incorporated formulations compared to Control (C0, without GCBp). The sensory evaluation showed an enhanced appearance and aroma in C1 compared to others. In short, C1 showed better physicochemical, biological, and sensory properties than the other formulations.

The Impact of Freeze-Dried Tenebrio molitor Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread.

The research context involves analyzing the potential benefits derived from integrating insect protein into everyday food items. Utilizing methods consistent with established food science protocols, wheat bread was prepared with variations of 0%, 5%, 10%, and 15% Tenebrio molitor larvae powder, derived from larvae cultivated on brewery spent grain. A substrate selected for its superior nutritional content and a substrate with agar-agar gels were used. The tests included basic bread tests; sugar, acrylamide, amino, and fatty acid (FA) tests; and sensory acceptability. The results have shown that the acrylamide levels in bread with larvae remained below harmful thresholds, suggesting that using T. molitor can be a safe alternative protein source. The incorporation of powdered T. molitor larvae (p-TMLs) into bread was observed to increase certain sugar levels, such as glucose, particularly at higher larval concentrations. The addition of T. molitor significantly raised the protein and fat levels in bread. The inclusion of larvae enriched the bread with essential amino acids, enhancing the nutritional value of the bread significantly. The FA profile of the bread was altered by the inclusion of p-TMLs, increasing the levels of monounsaturated FAs. Despite the nutritional benefits, higher concentrations of larvae decreased the sensory acceptability of the bread. This suggests that there is a balance to be found between enhancing the nutritional content and maintaining consumer appeal. These findings highlight the potential for using p-TMLs as a sustainable, nutritious ingredient in bread making, although the sensory qualities at higher concentrations might limit consumer acceptance.

The Impact of Salinity on the Productivity and Quality of Durum and bread Wheat

Salinity poses a significant challenge to the quality and productivity of crops. In the primary wheat cultivation areas worldwide, salinity negatively affects wheat growth, yield, and quality. To address this issue, the development of tolerant wheat varieties through selective breeding techniques is essential. The aim of this study was to assess the effects of salinity on grain yield, protein content, and thousand-kernel weight (TKW) among 55 different varieties and accessions of bread and durum wheat. The findings revealed that the application of salt treatment (100 mM NaCl solution) resulted in reduced growth and yield production in 45 bread and durum wheat varieties. However, 6 durum wheat varieties, 3 durum wheat accessions, and 1 common wheat accession showed insignificant susceptibility to salinity. These included Chryssodur from Greece, Saragolla, Silur, and Dakter from Italy, Sculptur from France, Karim from Tunisia, Algeria 70-2 from Algeria, Ethiopia 201 and Ethiopia 229 from Ethiopia, and the Morocco 85 accession of bread wheat from Morocco. The decline in grain yield could be attributed to salinity, which led to a decrease in photosynthetic capacity, resulting in reduced starch synthesis and accumulation in the grain. Furthermore, the study demonstrated that winter wheat exhibited greater tolerance to salt stress compared to spring wheat, and durum wheat displayed higher tolerance than common wheat. Additionally, salt accumulation was found to increase protein content in five varieties and one accession of durum wheat. This variation may be linked to the relatively stable nitrogen metabolism under salt stress, contributing to higher protein concentrations. TKW also decreased in all 10 varieties and accessions, irrespective of the species.

Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread.

Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10-40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake.

Image-assisted quantification of high and low molecular weight glutenin fractions in wheat by SDS-PAGE

Gluten quality in bread wheat is mainly determined by gluten strength and protein content. Traditionally gluten quality has been predicted based only on allelic variation for HMW-GS characterized by SDS-PAGE- The ratio of high to low molecular weight glutenin subunits has received less attention despite its influence on gluten properties is acknowledge. That is mainly because accurate quantification of glutenin fractions is made by RP-HPLC, a more complex, expensive and time-consuming technology. In the present study, a methodology to estimate HMW/LMW glutenin subunit ratio by SDS-PAGE results was assessed. We used a segregating population derived from a cross between two Spanish bread wheat landraces (Richela Blanca and Jeja Pardilla) showing striking differences according to SDSS tests. Quantification of prolamins by RP-HPLC confirmed a wide range of variation in the HMW/LMW glutenin subunit ratio within the population. Then, we selected 22 lines that represented the available variation. Subsequently, we obtained high-quality SDS-PAGE images following a standard protocol to characterize glutenin allelic variants. Estimation of HMW/LMW-GS ratio was obtained by analyzing the intensity of HMW-GS and LMW-GS gel bands. Correlation between RP-HPLC and SDS-PAGE values was greater than 0.85 proving the suitability of the much simpler and cheaper electrophoretic-based alternative.

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace.

The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication.

Adaptability of two cellulase producing strains Bacillus sp. SH and Aspergillus oryzaeY21 in whole wheat dough and impact on the quality of whole wheat bread

Adaptability of two cellulase producing strains <em>Bacillus sp.</em> SH and <em>Aspergillus oryzae</em>Y21 in whole wheat dough and impact on the quality of whole wheat bread

Baking quality and starch digestibility in whole wheat bread based on protein enrichment strategy: Significance of protein-starch-water interaction in dough

Whole wheat bread has high nutritional value, but it is characterized by inferior quality and a high glycemic index. Studies have shown that the addition of exogenous protein can improve bread quality. The aim of this study was to determine how different protein combinations (gluten + other cereal proteins) alter dough properties. Based on these properties, we inferred the interactions of the major components (protein, starch, and water) and analyzed their effects on baking quality and starch digestibility of whole wheat bread. Alterations in mixing characteristics, rheological characteristics, and scanning electron microscopy images showed that the addition of large amounts of gluten strengthened the gluten network, whereas the addition of highland barley protein had little effect, and other added proteins caused damage. The addition of gluten improved bread quality tremendously, while the addition of other proteins negatively affected bread quality. All protein additions significantly reduced the in vitro starch digestibility (p < 0.05), with the bread containing highland barley protein showing the lowest estimated glycemic index (76.96) and an excellent baking quality. Therefore, highland barley protein can be selected as a partial substitute for gluten in whole wheat bread.

Controlled fermented sprouted mung bean containing ginger extract as a novel bakery bio-preservative for clean-label enriched wheat bread

Application of controlled fermented sprouted legumes is important in terms of improving quality and shelf-life of wheat bread. In the present study, after spontaneous fermentation of sprouted mung bean containing ginger extract (GE), the predominant lactic acid bacteria (LAB) isolates were screened based on their inhibitory activity against Aspergillus niger. Sequencing results of the PCR products led to the identification of Levilactobacillus brevis as the selected isolate with 73.12% antifungal effect. Then, the selected isolate was used as a protective starter culture in the controlled fermented sprouted mung bean (FSM). Production of wheat bread with FSM containing a protective starter culture and GE not only improved the textural features of the product, but also increased its mold-free shelf-life. Accordingly, wheat bread containing FSM and GE with crumb hardness of 9.52 N, specific volume of 3.53 cm3/g and weight loss of 15.95% had the most appropriate textural characteristics with the lowest fungal surface expansion (45.52% mold growth) after 7 days storage in a challenge test. Furthermore, there was no significant difference (P > 0.05) between this sample and control bread in terms of overall acceptability.

Comparison of quality, dietary fiber and glycemic index of whole wheat breads using various modern and old wheats and investigate the effect of xylanase

Six bread wheat varieties (modern wheats) widely grown in Turkey and nine different bread wheat varieties registered prior to 1970 (old wheats) were used in the present study. This study aimed to determine and compare the quality characteristics, dietary fiber contents and in vitro glycemic index of whole wheat breads produced using modern and old bread wheat varieties. The effect of xylanase on the quality, staling and dietary fiber content of whole wheat breads was also investigated. Mean sedimentation and modified sedimentation values, Farinograph development time, stability, quality number of whole wheat flours produced by modern wheats were higher than those of the old varieties. Whole wheat breads of modern varieties had higher mean volume and lower firmness values as compared to old varieties. Whole wheat breads of old wheat varieties had higher mean soluble dietary fiber content as compared to that of modern wheat varieties. Xylanase addition generally had an increasing effect on bread volume and soluble dietary fiber contents and a softening effect on firmness values. There were no significant differences between the mean (in vitro) glycemic index values of whole wheat breads produced from modern and old varieties. The results in the present study indicated that modern bread wheat varieties had better whole wheat bread making quality as compared with old bread wheat varieties. In addition, xylanase usage in whole wheat bread formula had an improving effect on whole wheat bread quality.

Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten.

Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a "green-label" feature, which satisfies the consumers' increasing demand for additive-free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.

Effect of samma ( Urtica simensis ) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread

Effect of samma ( <i>Urtica simensis</i> ) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread

Quality and staling characteristics of wheat bread improved by adding Eucommia ulmoides oliver leaf micropowder

The wheat flour partially replaced by Eucommia ulmoides Oliver leaf micropowder (EUOLMP) was used to make bread, and the textural properties, moisture distribution, staling characteristics and internal structure of the resulting bread were analyzed to explore the effect of EUOLMP on the quality of wheat bread. The substitution level of EUOLMP had significant effects on the quality and staling characteristics of fresh bread. When 0.5%–1% of wheat flour was replaced by EUOLMP, the fresh bread gained higher specific volume, softer texture, improved porosity, and increased proportion of tightly bound water. The Differential Scanning Calorimetry (DSC) and X-ray diffraction (XRD) analysis demonstrated that the retrogradation enthalpy and relative crystallinity of bread decreased with the EUOLMP addition, which indicated that EUOLMP inhibited starch coagulation and recrystallization in bread and delayed the staling of bread. The EUOLMP substitution for wheat flour (at a 1% substitution level) could also obtain favorable sensory evaluation.

Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes

Studies of the impact of assimilate availability during grain filling on protein composition and gluten quality of bread wheat are scarce. Therefore, this work aimed to analyze the responses of wet gluten percentage, SDS sedimentation index, and protein composition to changes in the source/sink (S/S) ratio (post-flowering growth per grain) in six Argentinean wheat genotypes contrasting in baking aptitude (three quality groups), as well as to evaluate its interaction with early nitrogen-sulfur fertilization. For two years, rainfed field trials were carried out in the Humid Pampas in Southern South America, applying manipulative S/S treatments (shading, defoliation, thinning, and trimming). Gluten percentage showed a negative linear trend against the increase in S/S ratio with differences among genotypes even within the same quality group (slope range: −0.0248 to −0.6566). The associations between the main protein fractions (i.e., GLI/GLU, HMW/LMW) with the S/S ratio were not significant, while the proportions of specific high molecular weight glutenin subunits were relevant, such as Glu-A1x/HMW (slope range: −0.00027 to −0.00147) and Glu-D1y/HMW (0.00029–0.00139). Early nitrogen-sulfur fertilization increased the influence of the S/S ratio on gluten percentage while stabilizing the sedimentation index. These results apport another approach, based on S/S ratio, to understanding the determination of grain quality under changing contexts.

Combined strategies for improving the heterologous expression of a novel xylanase from Fusarium oxysporum Fo47 in Pichia pastoris

Xylanase, an enzyme capable of hydrolyzing non-starch polysaccharides found in grain structures like wheat, has been found to improve the organizational structure of dough and thus increase its volume. In our past work, one promising xylanase FXYL derived from Fusarium oxysporum Fo47 and first expressed 779.64 U/mL activity in P. pastoris. It has shown significant potential in improving the quality of whole wheat bread, making it become a candidate for development as a new flour improver. After optimization of expression elements and gene dose, the xylanase activity of FXYL strain carrying three-copies reached 4240.92 U/mL in P. pastoris. In addition, 12 factors associated with the three stages of protein expression pathway were co-expressed individually in order in three-copies strain, and the translation factor Pab1 co-expression increased FXYL activity to 8893.53 U/mL. Nevertheless, combining the most effective or synergistic factors from three stages did not exhibit better results than co-expressing them alone. To further evaluate the industrial potential, the xylanase activity and protein concentration reached 81184.51 U/mL and 11.8 g/L in a 5 L fed-batch fermenter. These engineering strategies improved the expression of xylanase FXYL by more than 104-fold, providing valuable insights for the cost-effective industrial application of FXYL in the baking field.