scholarly journals Identification of a major QTL and associated marker for high arabinoxylan fibre in white wheat flour

2019 ◽  
Author(s):  
Alison Lovegrove ◽  
Luzie U. Wingen ◽  
Amy Plummer ◽  
Abigail Wood ◽  
Diana Passmore ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Relative Viscosity ◽  
Transgressive Segregation ◽  
Water Soluble ◽  
Major Type ◽  
Cell Wall Polysaccharide ◽  
White Wheat ◽  
White Flour ◽  
Chinese Wheat Cultivar ◽  
Chinese Wheat

AbstractDietary fibre (DF) has multiple health benefits, and wheat products are major sources of DF for human health. However, DF is depleted in white flour, which is most widely consumed, compared to wholegrain. The major type of DF in white wheat flour is the cell wall polysaccharide arabinoxylan (AX). Previous studies have identified the Chinese wheat cultivar Yumai 34 as having unusually high contents of AX in both water-soluble and insoluble forms. We have therefore used populations generated from crosses between Yumai 34 and four other wheat cultivars, three with average contents of AX (Ukrainka, Altigo and Claire) and one also having unusually high AX (Valoris), in order to map QTLs for soluble AX (determined as relative viscosity) of aqueous extracts of wholemeal flours) and total AX (determined by enzyme fingerprinting of white flour). A number of QTL were mapped, but most were only detected in one or two crosses. However, all four crosses showed strong QTLs for high RV/total AX on chromosome 1B, with Yumai 34 being the increasing parent, and a KASP marker for the high AX Yumai 34 allele was validated by analysis of high AX lines derived from Yumai 34 but selected by biochemical analysis. A QTL for RV was mapped on chromosome 6B in Yumai 34 × Valoris, with Valoris being the increasing allele, which was consistent with the observation of transgressive segregation for this trait. The data indicate that breeding can be used to develop wheat with high AX fibre in white flour.

scholarly journals Wholewheat flour ensures higher mineral absorption and bioavailability than white wheat flour in rats

1999 ◽  
Vol 82 (1) ◽  
pp. 17-21 ◽  
Author(s):  
Marie-Anne Levrat-Verny ◽  
Charles Coudray ◽  
Jacques Bellanger ◽  
Hubert W. Lopez ◽  
Christian Demigné ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Significant Rise ◽  
Mineral Absorption ◽  
Faecal Excretion ◽  
White Wheat ◽  
Apparent Absorption ◽  
White Flour ◽  
Negative Effect ◽  
Male Wistar Rats

Consumption of unrefined whole flour is thought to affect mineral bioavailability because it contains high levels of fibre and phytic acid. The present experiment was designed to study the absorption of minerals from diets based on wholewheat flour and white wheat flour in rats. Two groups of male Wistar rats were fed on the diets for 3 weeks and absorption and tissue retention of minerals were studied. The rats fed on the wholewheat flour diet had significantly greater food intake, weight gain, faecal excretion and intestinal fermentation than those fed on the white flour diet. Mineral intakes, except for Ca, were significantly greater in rats fed on the wholewheat flour diet (4-fold for Mg, 2-fold for Fe and Zn). A significant rise in the apparent absorption of Fe (%) and a significant decrease in the apparent absorption of Zn (%) were observed. The amounts of minerals absorbed (mg/d) were significantly enhanced (excepted for Ca) with the wholewheat flour diet. Moreover, plasma and tibia levels of Mg and plasma, liver and tibia levels of Fe were significantly increased in rats fed on the wholewheat flour diet compared with those fed on the white flour diet. In conclusion, wholewheat flour, rich in phytic acid and minerals, did not have a negative effect on mineral absorption, but rather improved the bioavailability of some minerals. Human studies are needed to confirm these rat results before extrapolation to human nutrition.

Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats

2005 ◽  
Vol 11 (4) ◽  
pp. 243-249 ◽  
Author(s):  
A. Sayaslan ◽  
P. A. Seib ◽  
O. K. Chung
Keyword(s):  
Wheat Flour ◽  
Polyphenol Oxidase ◽  
Water Soluble ◽  
High Yield ◽  
Wet Milling ◽  
White Wheat ◽  
Freeze Dried ◽  
Flour Yield ◽  
Milling Properties ◽  
Wheat Flours

Straight-grade and high-yield flours milled from red, white and low-polyphenol oxidase (PPO) activity white wheats were wet-milled to give gluten, starch, tailings and water-soluble fractions. Wet gluten fractions were either oven-dried or freeze-dried and ground to obtain dry gluten. White wheats yielded slightly more flour with higher lightness ( L*) than the red wheat. The wet-milling properties of all flours were comparable. The wet and oven-dried gluten fractions isolated from the low-PPO flours were the lightest, followed by the gluten fractions from the white and red wheat flours. The L* of the oven-dried gluten fractions from the low-PPO flours were ~ 1-3% higher than those from the white and red wheat flours. As the flour yield increased, the L* of the dry gluten fractions from all flours decreased likewise. However, the high-yield low-PPO white wheat flour gave the dry gluten with almost equal L* to the gluten isolated from the straight-grade red wheat flour, indicating the potential of the low-PPO white wheat flour in manufacturing brighter gluten.

scholarly journals Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

2012 ◽  
Vol 32 (4) ◽  
pp. 844-849 ◽  
Author(s):  
Leandra Zafalon Jaekel ◽  
Camila Batista da Silva ◽  
Caroline Joy Steel ◽  
Yoon Kil Chang
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Control Sample ◽  
Whole Grain ◽  
White Wheat ◽  
White Flour ◽  
Technological Characteristics ◽  
Specific Volumes ◽  
Control Samples

The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

Utilization of Tofu Dregs Flour in Making Snack Bars for People with Diabetes Mellitus

2020 ◽  
Vol 7 (1) ◽  
pp. 27
Author(s):  
Ni Putu Diah Cahyani Subamia ◽  
Komang Ayu Nocianitri ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Diabetes Mellitus ◽  
Blood Sugar ◽  
Wheat Flour ◽  
Sugar Content ◽  
Type Ii Diabetes Mellitus ◽  
Positive Control ◽  
Water Soluble ◽  
Control Group ◽  
Unhealthy Lifestyle ◽  
Control Group Design

Type II diabetes mellitus due to an unhealthy lifestyle, one of which is the lack of fiber in daily food consumption. One food that has a high fiber content is tofu dregs. The purpose of this study was to determine substitution of wheat flour with tofu dregs flour to produce a snack bar with the best characteristics, and determine the effect of consumption of snack bar from tofu dregs on blood sugar content in rats. The research was conducted two steps. Step I: Formulation of snack bar using a completely randomized design with tofu dregs flour concentration of 0 %, 10 %, 20 %, 30 %, 40 %, and 50 %. The variables of this study were the content of water, ash, protein, fat, carbohydrates, sensory tests, and effectiveness tests. Step II: the best characteristic snack bar in the step I was used experimental rats. This step used true experimental design with pre-post test control group design. The variables of study were blood glucose levels before treatment and after treatment. The treatment group consisted of normal, negative, positive control, and snack bar. The results of the first step of the research showed that substitution of wheat flour with 40 % tofu dregs produced the best characteristic snack bar with 17.19 % water content, 1.33 % ash content, 11.03 % protein, 20.53 % fat, 49.92 % carbohydrate, light brown color, unpleasant aroma, distinctive soy taste, crumb texture, 0.63 % water soluble food fiber, 1.57 % water insoluble fiber, and total food fiber 2.36 %. The results of the second step of the study showed that the provision of substitution of wheat flour with tofu dregs flour 40 % could reduce blood sugar levels in diabetic mellitus rats until normal, start 290 mg/dl to 108.5 mg/dl. Tofu dregs flour can be used for snack bar formulations for people with diabetes mellitus.

scholarly journals Presence of deoxynivalenol in wheat milling products in Serbia during 2016-2017

2017 ◽  
pp. 57-62
Author(s):  
Marko Jaukovic ◽  
Veselinka Zecevic ◽  
Slavica Stankovic ◽  
Vesna Krnjaja
Keyword(s):  
Wheat Flour ◽  
Wheat Bran ◽  
Fusarium Species ◽  
Contamination Level ◽  
Natural Occurrence ◽  
Whole Wheat Flour ◽  
White Wheat ◽  
Whole Wheat ◽  
Enzymelinked Immunosorbent Assay ◽  
Maximum Contamination Level

Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. DON affects animal and human health causing vomiting, acute temporary nausea, diarrhea, abdominal pain, headache, dizziness and fever. The objective of this study was to evaluate the natural occurrence of deoxynivalenol (DON) in white wheat flour, whole wheat flour and wheat bran. In this study, a total of 75 white wheat flour, whole wheat flour and wheat bran samples were collected in the period of 2016-2017. All samples were analyzed for DON by enzymelinked immunosorbent assay. DON was detected in 23 out of 45 white wheat flour samples (51.11%), at levels ranging from 99 ?g/kg to 440 ?g/kg. Out of 15 whole wheat flour samples, 14 were contaminated by DON (93.33%), at levels ranging from 98 ?g/kg to 479 ?g/kg. The maximum contamination level of DON (2,790 ?g/kg) in this study was found in wheat bran. Presence of DON was detected in all 15 samples of wheat bran (100%). These results suggest a high percentage of contaminated samples, especially among wheat bran samples, which raises a risk for consumers of wheat bran and the need to monitor final products before consumption.

scholarly journals Effect of Replacing Partial of Wheat Flour by Lentil Powder on Quality Properties of Laboratory Bread

2012 ◽  
Vol 9 (3) ◽  
pp. 406-410
Author(s):  
Baghdad Science Journal
Keyword(s):  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Lens Culinaris ◽  
External Layer ◽  
Quality Properties ◽  
White Flour ◽  
And Storage ◽  
Storage Properties

This investigation was carried out to examine the effect of replacing partial of flour by dried Lentils (Lens culinaris) to white flour in different percentages on the chemical, sensory and storage properties of the Laboratory bread. The results revealed that replacing 0% than wheat flour by lentil powder (1) control was high significan than the replacing 25 and 35% than wheat flour by lentil powder ( 4 and 5) in flavor and chewiness . The results of sensory evaluation showed that replacing 4 were high significan different than that of replacing 1 in external layer colour. Other replacing percentages, however, did not show significant differences of in comparison with control . In regards with chemical analysis of Iron and copper, it was increased as replacing percentages increased of the bread. Regarding replacig 5% (2 ) than wheat flour by lentil powder gained higher score of overall acceptance than other replacing percentages . Replacing 5 gained higher score of overall acceptance than replacing 15% (3) and 4 . It can be concluded that the best replacing from the overall acceptance of bread was 5% than wheat flour by lentil powder ,and retained its softness and flavor at - 8°c for 7 days in comparison with replacing 1 . and replacing in 5 that the best from the overall acceptance in comparison with replacing in 3 and 4 . and in percentages of Iron and copper in comparison with other replacing percentages It may be concluded that anemia people can get from consumption of this bread which is acceptable when 35 % powders were added.

An acidic water-soluble cell wall polysaccharide: a chemotaxonomic marker for Fusarium and Gibberella

2000 ◽  
Vol 104 (5) ◽  
pp. 603-610 ◽  
Author(s):  
O. Ahrazem ◽  
B. Gómez-Miranda ◽  
A. Prieto ◽  
I. Barasoaín ◽  
M. Bernabé ◽  
...  
Keyword(s):  
Cell Wall ◽  
Water Soluble ◽  
Cell Wall Polysaccharide ◽  
Acidic Water ◽  
Soluble Cell ◽  
Chemotaxonomic Marker

scholarly journals Identification of a major QTL and associated molecular marker for high arabinoxylan fibre in white wheat flour

PLoS ONE ◽  
2020 ◽  
Vol 15 (2) ◽  
pp. e0227826 ◽  
Author(s):  
Alison Lovegrove ◽  
Luzie U. Wingen ◽  
Amy Plummer ◽  
Abigail Wood ◽  
Diana Passmore ◽  
...  
Keyword(s):  
Molecular Marker ◽  
Wheat Flour ◽  
White Wheat ◽  
Major Qtl

scholarly journals Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry

2010 ◽  
Vol 2010 ◽  
pp. 1-8 ◽  
Author(s):  
Amal Al-Rashdan ◽  
Murad I. H. Helaleh ◽  
A. Nisar ◽  
A. Ibtisam ◽  
Zainab Al-Ballam
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Wheat Flour ◽  
Aromatic Hydrocarbons ◽  
Soxhlet Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
White Wheat ◽  
Relative Standard ◽  
Polycyclic Aromatic ◽  
Repeatability And Reproducibility

Concentration of 16 polycyclic aromatic hydrocarbons (PAHs) in eighteen baked bread samples using gas oven toasting were evaluated in this study. Samples were classified into the following categories: (1) bread baked from white wheat flour, (2) bread baked from brown wheat flour, and (3) sandwich bread baked from white wheat flour. Analysis was performed by GC-MS after Soxhlet extraction of the sample and clean up of the extract. The levels of B[a]P was not detected in ten of eighteen samples. In the rest of the samples, B[a]P are varied from 2.83 to 16.54 g/kg. B[a]A, CHR, B[b]FA, B[k] FA, IP, DB[a,h]A, and B[ghi]P concentrations were found to be less than 10.0 g/kg. However, B[a]P are not detected in original white and brown wheat flour. The total PAHs were varied in the range 1.06–44.24 g/kg and 3.08–278.66 g/kg for H-PAH and L-PAH, respectively. Reproducibility and repeatability of the proposed method was calculated and presented in terms of recovery and relative standard deviations (RSD, %). Recoveries were varied from 72.46% to 99.06% with RSD ± 0.28–15.01% and from 82.39% to 95.01% with RSD ±1.91–13.01% for repeatability and reproducibility, respectively. Different commercialized samples of toasted bread were collected and analyzed.

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