Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED Cereal Chemistry Pub Date : 2023-12-26 DOI:10.1002/cche.10751

Jana van Rooyen, Jan A. Delcour, Samson A. Oyeyinka, Senay Simsek, Martin Kidd, Marena Manley

{"title":"Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality","authors":"Jana van Rooyen, Jan A. Delcour, Samson A. Oyeyinka, Senay Simsek, Martin Kidd, Marena Manley","doi":"10.1002/cche.10751","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>In the accompanying paper (Part 1), it was reported that forced convection roasting of wheat before milling can be directed to tailor the viscosifying properties of flour. The objective of the present work was to examine the effect of prior wheat roasting on flour proteins.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>Effective control of wheat roasting conditions proved to be essential to avoid the irreversible loss of flour functionality as deduced from the flour ethanol and lactic acid solvent retention capacity and mixography data. Response surface models predicted roasting at 108°C and 80 Hz (135 s) to maintain protein integrity. The microstructure of flour and isolated starch as well as X-ray diffraction patterns revealed starch to be relatively unaffected by this heat treatment.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Flour produced from roasted wheat can still be used for products that require the formation of a gluten network.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>Protein is more sensitive to roasting conditions than starch.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"544-553"},"PeriodicalIF":2.2000,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10751","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10751","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Background and Objectives

In the accompanying paper (Part 1), it was reported that forced convection roasting of wheat before milling can be directed to tailor the viscosifying properties of flour. The objective of the present work was to examine the effect of prior wheat roasting on flour proteins.

Findings

Effective control of wheat roasting conditions proved to be essential to avoid the irreversible loss of flour functionality as deduced from the flour ethanol and lactic acid solvent retention capacity and mixography data. Response surface models predicted roasting at 108°C and 80 Hz (135 s) to maintain protein integrity. The microstructure of flour and isolated starch as well as X-ray diffraction patterns revealed starch to be relatively unaffected by this heat treatment.

Conclusions

Flour produced from roasted wheat can still be used for products that require the formation of a gluten network.

Significance and Novelty

Protein is more sensitive to roasting conditions than starch.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

事先烘焙小麦对面粉功能的影响第 2 部分。小麦蛋白质的功能

在随附的论文（van Rooyen 等人，已提交）中，报告了在制粉前对小麦进行强制对流焙烧可以调整面粉的增粘特性。本研究的目的是探讨小麦焙烧对面粉蛋白质的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.