Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars
Though the health benefits of whole wheat products have been widely recognized, their less desirable processing qualities limited consumers’ acceptance. Thus, it is imperative to develop processing techniques for balanced nutritional and processing qualities. In this study, we investigated impacts o...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/162627 |
| _version_ | 1855532807634288640 |
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| author | Wenfei Tian Lei Zhi Tiantian Chen Xue Gong Yan Zhang Zhonghu He |
| author_browse | Lei Zhi Tiantian Chen Wenfei Tian Xue Gong Yan Zhang Zhonghu He |
| author_facet | Wenfei Tian Lei Zhi Tiantian Chen Xue Gong Yan Zhang Zhonghu He |
| author_sort | Wenfei Tian |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Though the health benefits of whole wheat products have been widely recognized, their less desirable processing qualities limited consumers’ acceptance. Thus, it is imperative to develop processing techniques for balanced nutritional and processing qualities. In this study, we investigated impacts of two grain pearling (debranning) levels on proximate composition, dough rheological properties, food-making quality, arabinoxylans (AXs), alkylresorcinols (ARs) and phenolic acids composition of two elite bread wheat cultivars. Pearled flour (PF) of Zhongmai 175 retained very good dough extensibility (190.7–195.5 mm), while PF of Zhongmai 578 retained medium-to-strong gluten strength and acceptable bread-making quality. Compared to whole wheat flour, PF preserved major portion of the health-promoting components in wheat grains, i.e., 71.4–94.0 % for water-extractable AXs, 68.1–86.3 % for total AXs, 71.4–92.7 % for alkylresorcinols, 85.5–98.9 % for soluble ferulic acid and 67.3–83.3 % for insoluble-bound ferulic acid. Further investigation is needed to understand the effects of different kernel sizes and debranning rates on nutritional profiles of pearled grains. Taken together, our results suggested that grain pearling can be used to produce wheat products with balanced nutritional and processing quality for improved human health. |
| format | Journal Article |
| id | CGSpace162627 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1626272025-10-26T13:02:24Z Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars Wenfei Tian Lei Zhi Tiantian Chen Xue Gong Yan Zhang Zhonghu He phytochemicals quality wheat doughs rheology breadmaking Though the health benefits of whole wheat products have been widely recognized, their less desirable processing qualities limited consumers’ acceptance. Thus, it is imperative to develop processing techniques for balanced nutritional and processing qualities. In this study, we investigated impacts of two grain pearling (debranning) levels on proximate composition, dough rheological properties, food-making quality, arabinoxylans (AXs), alkylresorcinols (ARs) and phenolic acids composition of two elite bread wheat cultivars. Pearled flour (PF) of Zhongmai 175 retained very good dough extensibility (190.7–195.5 mm), while PF of Zhongmai 578 retained medium-to-strong gluten strength and acceptable bread-making quality. Compared to whole wheat flour, PF preserved major portion of the health-promoting components in wheat grains, i.e., 71.4–94.0 % for water-extractable AXs, 68.1–86.3 % for total AXs, 71.4–92.7 % for alkylresorcinols, 85.5–98.9 % for soluble ferulic acid and 67.3–83.3 % for insoluble-bound ferulic acid. Further investigation is needed to understand the effects of different kernel sizes and debranning rates on nutritional profiles of pearled grains. Taken together, our results suggested that grain pearling can be used to produce wheat products with balanced nutritional and processing quality for improved human health. 2024-04 2024-11-22T15:29:26Z 2024-11-22T15:29:26Z Journal Article https://hdl.handle.net/10568/162627 en Open Access application/pdf Elsevier Tian, W., Zhi, L., Chen, T., Gong, X., Zhang, Y., & He, Z. (2024). Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars. LWT, 198, 115962. https://doi.org/10.1016/j.lwt.2024.115962 |
| spellingShingle | phytochemicals quality wheat doughs rheology breadmaking Wenfei Tian Lei Zhi Tiantian Chen Xue Gong Yan Zhang Zhonghu He Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars |
| title | Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars |
| title_full | Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars |
| title_fullStr | Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars |
| title_full_unstemmed | Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars |
| title_short | Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars |
| title_sort | effects of pearling on proximate composition dough rheology bread making quality and health promoting components of elite wheat cultivars |
| topic | phytochemicals quality wheat doughs rheology breadmaking |
| url | https://hdl.handle.net/10568/162627 |
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