Wheat Fiber Research Articles

Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber

The global market for frozen bread dough is rising; however, its quality could deteriorate during extended storage. Our previous study indicated that undesirable changes caused by freezing could be reduced by adding arabinoxylan‐rich fiber sources. The present study investigated the changes in arabinoxylan properties of yeasted dough during frozen storage. Dough samples made from refined, whole, and fiber‐enriched (15% either wheat aleurone or bran) flours were stored at –18°C for nine weeks, and structural properties of arabinoxylan were probed during storage. Water‐extractable arabinoxylan (WEAX) content in dough samples increased by about 19–33% during the first three weeks of storage. Prolonged storage of dough (weeks 6 and 9), however, correlated with a decline in WEAX content. Average molecular weight and intrinsic viscosity of WEAX decreased during storage for all frozen dough samples. Arabinose‐to‐xylose ratios also decreased by 11 and 6% for control and composite dough samples, respectively. There was a significant positive correlation (r = 0.89, P < 0.0001) between WEAX content of dough and bread quality throughout the storage period. The results demonstrated that changes in dough quality during frozen storage were related to changes in the content and structure of WEAX that took place during frozen storage.

Recycling of Date-Palm Fiber to Produce Pleurotus Cornucopiae Var. Citrinopileatus Mushroom

In this study, some local available organic matters, which are including wheat straw (Triticum aestivum), sawdust, and fiber of date palm (Phoenix dactylifera L.), were used for growing and cultivating of bright yellow oyster mushroom Pleurotus cornucopiae var. citrinopileatus. The possibility of using date palm fiber (in mixtures with other organic residues) as a substrate for the cultivation and production of fruiting bodies of P. cornucopiae var. citrinopileatus was investigated. This mushroom is capable of biorecycling and utilization of some mixtures of lignocellulosic substrates successfully, especially the mixture S3 (50% wheat straw, 30% sawdust, and 20% date palm fiber). The lower mycelia completion time was 17 days, that shown in bags of the S3 substrate. Date-palm fiber substrate exhibited best growth intensity level (moderate) significantly (p<0.05). The total yield and biological efficiency percent recorded approx. 90 g and 23% on the S3 substrate respectively, as a higher percent significantly (p<0.05), while sawdust substrate alone was an unsuitable medium for cultivation and production of this mushroom. Finally, the use of date-palm fibers in mixtures is usefulness in producing a fresh edible and medicinal mushroom.INTERNATIONAL JOURNAL OF ENVIRONMENTVolume-5, Issue-4, Sep-Nov 2016, page: 56-65

Highly Carboxylated Cellulose Nanofibers via Succinic Anhydride Esterification of Wheat Fibers and Facile Mechanical Disintegration.

We report herein the preparation of 4-6 nm wide carboxyl-functionalized cellulose nanofibers (CNF) via the esterification of wheat fibers with cyclic anhydrides (maleic, phtalic, and succinic) followed by an energy-efficient mechanical disintegration process. Remarkable results were achieved via succinic anhydride esterification that enabled CNF isolation by a single pass through the microfluidizer yielding a transparent and thick gel. These CNF carry the highest content of carboxyl groups ever reported for native cellulose nanofibers (3.8 mmol g-1). Compared to conventional carboxylated cellulose nanofibers prepared via Tempo-mediated oxidation of wheat fibers, the present esterified CNF display a higher molar-mass and a better thermal stability. Moreover, highly carboxylated CNF from succinic anhydride esterification were effectively integrated into paper filters for the removal of lead from aqueous solution and are potentially of interest as carrier of active molecules or as transparent films for packaging, biomedical or electronic applications.

Effects of Starch Sources and Supplementary Materials on Starch Based Foam Trays

Firstly, foam trays were produced from glyoxal cross-linked wheat, potato and corn starches and their mixtures. The most suitable starch type for starch-based foam tray production was selected according to the level of water absorption, density, surface and cross-section micrographs of the foam trays. It was decided that a wheat and potato starch blend was the most suitable starch source for producing the foam trays because they have the lowest water absorption percentage (25.5 ± 0.7%), low density (0.17 ± 0.01 g/cm3) and a smooth surface. Potato–wheat starch foam trays with fibres were produced by adding wheat and wood fibres. Unlike wood fibres addition, wheat fibres significantly decreased the percentage of water absorption (16.63 ± 1.2%) and density (0.115 ± 0.013 g/cm3) of the tray. Also, the trays including wheat fibre had a lighter colour than the wheat–potato starch tray. To further reduce water absorption of the tray, the trays were made by adding two different types of lipids (beeswax or shortening and three different types of filler materials—kaolin, montmorillonite or zinc oxide nanoparticles). According to the level of water absorption of the trays, it was decided that shortening and zinc oxide nanoparticles, in addition to kaolin, were respectively the most suitable lipid and filler materials. The foam trays were produced by adding these supplementary materials. The addition of shortening slightly, zinc oxide nanoparticles moderately and kaolin greatly increased the density of the wheat potato starch tray including fibre. However, the percent of water absorption of the trays containing wheat fibre + shortening or wheat fibre + shortening + zinc oxide nanoparticles decreased 6.4 ± 0.01 and 5.9 ± 0.3%, respectively.

Characterization of vegetable fiber and its use in chicken burger formulation.

Vegetable fibers have been used lately as ingredients in popular meat products in order to increase its nutritional value. The objective of this study was the physical-chemical characterization of six vegetable fibers in order to apply them in chicken burger formulations as animal fat substitutes. The studied fibers showed moisture content below 14%, low content of fat, protein and ash, and high levels of carbohydrates. The oat, wheat and bamboo fibers showed the highest content of total dietary fiber. All fibers presented good results of technological characterization, but bamboo, pea and wheat fibers showed the best hygroscopic property results, good emulsifying stability, and color compatible for application in meat products. The use of vegetable fibers in chicken burgers resulted in lower or equal hardness values when the experiments were compared to the control sample. Most samples showed elasticity, adhesiveness, cohesiveness and chewiness values significantly equal to the control sample. The sensory analysis results indicated that all samples had good acceptability. The use of vegetable fibers in chicken burgers proved to be a promising alternative for food manufacturers to combine products deemed unhealthy with functional ingredients that are more appealing for consumers.

밀 식이섬유(Wheat Fiber)를 첨가한 치킨너겟 개발

This study aimed to investigate the effects of wheat fiber on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nuggets. Chicken nugget samples were prepared by adding the following amounts of wheat fiber 0% (control), 1%, 2%, 3%, and 4%. The moisture and ash contents of samples increased with an increase in wheat fiber levels. Frying yield, redness, and yellowness of samples increased with increasing wheat fiber levels. On the other hand, protein and fat contents of sample decreased with an increase in wheat fiber levels. Furthermore, lightness decreased with an increase in wheat fiber levels. Hardness, cohesiveness, gumminess, and chewiness of samples increased with an increase in wheat fiber levels, and the sensory evaluation showed no significant differences between the control and samples containing wheat fiber. Therefore, usage of wheat fiber can improve quality characteristics of chicken nuggets.

Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.

The rheological characteristics of frozen dough are of great importance in bread-making quality. The effect of addition of commercial wheat aleurone and bran on rheological properties and final bread quality of frozen dough was studied. Wheat aleurone (A) and bran (B) containing 240 g kg-1 and 200 g kg-1 arabinoxylan (AX), respectively, were incorporated into refined wheat flour at 150 g kg-1 substitution level (composite A and B, respectively). Dough samples of composite A and B in addition to two reference dough samples, refined flour (ref A) and whole wheat flour (ref B) were stored at -18°C for 9 weeks. Frozen stored composite dough samples contained higher amounts of bound water, less freezable water and exhibited fewer modifications in gluten network during frozen storage based on data from differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Bread made from composite frozen dough had higher loaf volume compared to ref A or ref B throughout the storage period. The incorporation of wheat fiber into refined wheat flour produced dough with minimum alterations in its rheological properties during 9 weeks of frozen storage compared to refined and 100% wheat flour dough samples. © 2016 Society of Chemical Industry.

IMPACT OF FIBER MIXTURE ON DOUGH AND CHAPATTI QUALITY USING D-OPTIMAL RESPONSE SURFACE METHODOLOGY

Demand for health oriented products such as sugar-free, low calorie and high fiber products are increasing. One such recent trend is to increase the fiber content in food products to overcome health problems such as hypertension, diabetes, and colon cancer, among others. Chapatti is an important staple food consumed by majority of the population in the Indian subcontinent hence it can be a very good vehicle for fiber fortification. Fiber from natural sources such as wheat, soy fiber and type III resistant starch (RS) were used to study their impact on rheological characteristics of whole wheat flour dough and chapatti singly and in associated mixtures at different levels. D-optimal response surface methodology mixture design was applied to a mixture containing three ingredients: x1, wheat fiber, x2, soy fiber and x3, type III RS. The variation selected to each variable was based on values which were optimized on the basis of sensory properties and textural properties of chapatti, where x1, x2, x3 were changed from 2.5 to 5 g/100 g of whole wheat flour. For each of the response variables, model summarized F-tests and lack of fit tests which were then analyzed for linear or quadratic models. Three-dimensional response surface plots were generated for all quality parameter. Calculation of optimal processing conditions for optimum stickiness, strength, tear force and extensibility of dough and chapatti were performed using a multiple response method called desirability. Addition of wheat, soy fiber and type III RS in wheat flour mixture decreased dough stickiness and improved dough strength. Dough containing wheat fiber (2.5%), soy fiber (5.0%) and type III RS (2.5%) yielded highly acceptable chapattis in terms of textural properties such as low tear force values and high extensibility.

Effect of Wheat Dietary Fiber Particle Size during Digestion In Vitro on Bile Acid, Faecal Bacteria and Short-Chain Fatty Acid Content.

The influence of bile acid concentration on the growth of Bifidobacterium spp. and Lactobacillus spp. bacteria was demonstrated. Exposing these bacteria to the environment containing bile acid salts, and very poor in nutrients, leads to the disappearance of these microorganisms due to the toxic effect of bile acids. A multidimensional analysis of data in the form of principal component analysis indicated that lactic acid bacteria bind bile acids and show antagonistic effect on E. coli spp. bacteria. The growth in E. coli spp. population was accompanied by a decline in the population of Bifidobacterium spp. and Lactobacillus spp. with a simultaneous reduction in the concentration of bile acids. This is direct proof of acid binding ability of the tested lactic acid bacteria with respect to cholic acid, lithocholic acid and deoxycholic acid. This research demonstrated that the degree of fineness of wheat dietary fibre does not affect the sorption of bile acids and growth of some bacteria species; however, it has an impact on the profile of synthesized short-chained fatty acids. During the digestion of a very fine wheat fibre fraction (WF 90), an increase in the concentration of propionic and butyric acids, as compared with the wheat fiber fraction of larger particles - WF 500, was observed. Our study suggested that wheat fibre did not affect faecal bacteria growth, however, we observed binding of bile acids by Bifidobacterium spp. and Lactobacillus spp.Electronic supplementary materialThe online version of this article (doi:10.1007/s11130-016-0537-6) contains supplementary material, which is available to authorized users.

Using tomography images to study the mixing of wheat straw slurries

ABSTRACTWheat straw is a good renewable source for the production of bioethanol. However, the mixing of wheat straw slurry is a challenging task due to its complex rheology. This type of slurry behaves as a non-Newtonian fluid possessing a yield stress. In mixing operations, the presence of a yield stress creates a region of active motion (cavern) around the impeller and stagnant zones in the remainder of the vessel. In this paper, electrical resistance tomography (ERT) was employed to measure the dimensions of the cavern around the impeller as a function of the wheat straw concentration, fiber size, impeller speed, and impeller type. These data were then utilized to estimate the yield stress of wheat straw slurries. To test the accuracy of this technique, the yield stress of a xanthan gum solution calculated from the tomography method was compared to that achieved using a rheometer. This study is the first novel application of ERT to estimate the yield stress of wheat straw slurries, as opposed to directly measuring it using rheometry. Average yield stresses of 5, 7, and 10 wt% slurries were found to be 1.31 Pa, 4.2 Pa, and 14.8 Pa, respectively, for fiber size of ≤ 2 mm, and 3.4 Pa, 6.8 Pa, and 16.7 Pa, respectively, when fiber size was 8 mm.

Effect of Sodium Chloride Reduction and Wheat Fiber Addition on Chicken Nugget Quality

Effect of Sodium Chloride Reduction and Wheat Fiber Addition on Chicken Nugget Quality

Saciedade subjetiva, aceitação sensorial e aspectos tecnológicos de salsicha com adição de fibra de trigo

Resumo O objetivo deste trabalho foi a elaboração de salsichas com diferentes concentrações de fibra de trigo e a avaliação de suas características tecnológicas, aceitação sensorial e saciedade subjetiva causada por sua ingestão. Foram produzidas salsichas com adição de zero (Controle), 1,5% e 3% de fibra de trigo. Os aspectos tecnológicos avaliados foram: composição centesimal (teores de proteínas, lipídios, umidade e cinzas), valor de pH, textura instrumental, cor objetiva, estabilidade de emulsão e rendimento do processo. Para análise sensorial foi realizado teste afetivo de aceitação com 60 consumidores que avaliaram os atributos sabor, textura, suculência e aceitação global, utilizando escala hedônica de 9 pontos. Para a análise de saciedade, 30 consumidores relataram, em uma escala visual analógica, a sensação de fome sentida antes, imediatamente depois e a cada 30 minutos após comerem as salsichas, durante 2 horas. Os resultados demonstraram que, exceto para a luminosidade (L*), as salsichas com adição de fibras (1,5% e 3%) não diferiram em nenhum dos aspectos tecnológicos em relação à amostra Controle. Na avaliação sensorial, as salsichas com 3% de fibra foram consideradas mais suculentas e tiveram melhor aceitação global (p<0,05) que as com 1,5%, ambas não diferindo da amostra Controle. A aceitação dos atributos sabor e textura não diferiu entre todas as amostras. Em relação à avaliação da saciedade, não houve diferença entre as amostras, ou seja, a adição de até 3% de fibra de trigo nas salsichas não foi suficiente para promover maior saciedade nos consumidores em comparação com a salsicha sem adição de fibra. Pode-se concluir que, apesar de não ter sido observada maior sensação de saciedade pela adição de fibra de trigo, salsichas contendo 1,5% e 3% desta fibra podem ser produzidas sem prejuízo das características tecnológicas e com boa aceitação sensorial, podendo favorecer o aumento do consumo de fibras pela população.

Strength Behavior of Shanghai Clayey Soil Reinforced with Wheat Straw Fibers

It is generally recognized that the low strength and high compressibility are the characteristics of soft soil. In addition to other techniques, reinforcement can also be used in increasing the strength and decreasing the deformation of this kind of soil. The results of an investigation into the effects of a natural fiber on the consolidation and shear strength behavior of Shanghai clayey soil reinforced with wheat straw fibers are presented in this paper. A series of one dimensional consolidation and triaxial tests were conducted on samples of unreinforced and reinforced Shanghai clayey soil with different percentages of randomly distributed wheat straw fibers. The results show that the preconsolidation pressure decreases and the coefficient of swelling and compression generally increase with increasing the fiber content until a optimum content value. Furthermore, the addition of wheat straw fiber leads to a significant increase in shear strength and friction angle of the natural soil and there is an optimum wheat fiber content that makes this increase maximal.

Comparison of Pork Patty Quality Characteristics with Various Binding Agents

Abstract The objective of this study is to investigate the effects of binding agents (carrageenan, transglutaminase, isolated soy protei n, and wheat fiber) on the physicochemical and sensory characteristics of pork patties. One percent of each pork patty formulation was prepa red with one of the following carrageenan, transglutaminase, isolated soy protein, or wheat fiber. The lightness and redness values of raw and cooked pork patties with carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). The water holding capacity, cooking yield, and moisture content of pork patties containing carrageenan, isolated soy protein, and w heat fiber were significantly higher than the control (p<0.05). However, the reduction in diameter and thickness was lower than the control (p<0.05). The protein and fat content of the pork patties were not significantly different between the control and patties with binding agent addition. The shear forces of the pork patties with transglutaminase, isolated soy protein, and wheat fiber were signific antly higher than the control (p<0.05), while the pork patties with carrageenan were significantly lower than control (p<0.05). Among the sensory characteristics, tenderness, juiciness, and overall acceptability of pork patties containing carrageenan, transglutaminase, isolated soy protein, and wheat fiber were slightly higher, although there was no significant difference. Therefore, pork patties containing binding agents are useful in making new ground meat products with desirable quality characteristics. Key words: pork patty, carrageenan, transglutaminase, isolated soy protein, wheat fiber

EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)

The effect of different types (wheat fiber (WF) and ap­ple fiber (AF)) of fibers and different sizes of wheat fi­bers (WF 200 and WF 400) on the quality of fish patties during storage was determined. Chemical quality (pH, TVB-N mg N/100g, TBA mg malonaldehyde/kg) in­strumental (color, texture parameters and expressible moisture), sensory, and microbiological analysis (yeast and mold, total aerobic plate count) of fish patties were done to determine the effects of the fibers. Functional properties (WRC and FAC) of dietary fibers were also determined. Group control, WF 200 and WF 400 ex­ceeded the consumption limits at day 3 while group AF 400 exceeded the consumption limits at day 5.

Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre

The effects of archetypal food processing conditions (dough formation, baking, extrusion, and cooking/boiling) on dietary fibre structure and extractability from the endosperm flours of rye, hull less barley and wheat are reported. For all flours and processes, the distributions of soluble/insoluble cell wall dietary fibre as well as the chemical composition (arabinoxylan (AX) branching patterns, β-glucan DP3/DP4 (DP = degree of polymerisation) ratios) of solubilised fractions were characterised. The results show that overall the total amounts of AX and β-glucan (BG) were not significantly affected by processing but that there were similar increases in the soluble fibre fraction (20–29%) for baked, extruded, and boiled/cooked processes for each flour, with lower (10–15%) increases for all flours processed into dough. In all cases, solubilised fractions of AX and BG had very similar chemical structures to the starting flour, suggesting that increased solubilisation was not due to specific chemical fractions. Confocal images illustrate loosely-held associations of β-glucan with the cell walls of processed foods in contrast to some of the arabinoxylans which appear more tightly held within the residual cell walls. The similarities in behaviour across the three grains are consistent with mechanical treatments during food preparation resulting in similar extents of disentanglement of physically-constrained AX and BG leading to their partial solubilisation.

Processing Affects the Physicochemical Properties of Fiber from Wheat and Flax in Ready-to-Eat (RTE) Flaked Cereal

Fiber from wheat and flax is mostly insoluble, making addition in high amounts to a food difficult without adversely affecting product attributes. One approach to increasing the level of these fibers in food is to hydrolyze fiber to more soluble forms through processing. This study was designed to evaluate the impact of a steam pressure cooking process on physicochemical properties of ready-to-eat (RTE) cereal with 17.7% added unhydrolyzed flax fiber (a combination of arabinoxylans, rhamnogalacturonans, and pectins) or 15.4% added hydrolyzed wheat fiber (a purified arabinoxylan extract). Peak molecular weights of unhydrolyzed and hydrolyzed fibers were ∼2.9 × 106 and ∼800 g/mol, respectively, with a ∼400-fold higher viscosity for unhydrolyzed fiber. Molecular weight of the unhydrolyzed fiber ingredient was reduced to approximately the molecular weight of the hydrolyzed fiber as a result of the low-shear steam pressure cooking process used, and consistent with molecular weight results, there was only a two...

Using the Fiber Preparations in Meat Processing

Due to the growing segment of dietary fiber preparations on the World market and to the need to expand the range of food products within the Scientific Concepts of Functional Foods in Europe, the authors studied the properties of the roughage, developed the ways of their dispensing use in food products with the required and improved characteristics to be ensured. The studies identified the chemical composition, the safety characteristics, the functional and technological properties, and the microstructure of the wheat fiber products of the series

Fiber enriched reduced sugar muffins made from iso-viscous batters

The application of dietary fiber produced from fruit or vegetable by-products in baked foods is of growing interest for the food industry, providing the possibility for delivering reduced energy/sugar products. The aim of this study was to analyze the potential of sucrose replacement by a combination of rebaudioside A and wheat, apple or pea fiber, and the respective influence on batter and product characteristics. The main focus was on the production of muffins from batters with similar viscosity, the formulation of which was realized by the adaption of water levels in the recipes. Small strain oscillatory measurements of muffin batter with temperature sweeps from 25 to 100 °C revealed that thermally induced structure modifications caused by protein denaturation and starch gelatinization were delayed with increasing replacement of sucrose by fiber. Volume, water activity and crumb firmness increased and in vitro starch digestion decreased with increasing level of fiber incorporation and sugar replacement. Sucrose replacement of 30% by wheat fiber and rebaudioside A resulted in products close to the reference muffin.

Wheat fiber colored with a safflower (Carthamus tinctorius L.) red pigment as a natural colorant and antioxidant in cooked sausages

This study was conducted to evaluate the effects of nitrite and wheat fiber (WFC) colored with a safflower (Carthamus tinctorius L.) red pigment on the color characteristics and lipid oxidation of cooked sausages. The safflower red pigment (carthamin) was extracted at alkali condition, and wheat fiber was colored with the extracted safflower red pigment. Total six cooked sausage treatments were prepared with two nitrite levels (0 and 120 ppm) and three WFC levels (0, 1, and 2%). As the WFC level was increased, redness of cooked sausages increased, regardless of presence/absence of nitrite. Carthamin contained in WFC could promote a reaction and/or decomposition of nitrite, resulting in increased nitrosoheme pigment and decreased residual nitrite. In addition, WFC inhibited lipid oxidation of cooked sausages. Consequently, the addition of WFC resulted in positive effects on color formation, residual nitrite, and lipid oxidation, as well as the improvement cooking yield of cooked sausages. Therefore our result suggested that WFC could be possible to partially replace nitrite and coloring of dietary fiber with natural pigments is a useful technique to expand the purposeful use of dietary fiber.