Publications

Priming improves the seed germination rate and grain yield. Before this work was executed, little, if any, research has been reported on priming wheat for improving its nutritional properties. The impact of hydro-priming and osmo-priming using solutions with different water potentials on selected hydrolytic enzyme activities and their breakdown of starch, cell wall materials, and phytates during subsequent sprouting was studied here. A higher ...

This paper is the first to study whether and how interactions between puroindolines (PINs) and lipids affect bread loaf volume (LV). Flour from near-isogenic wheat lines differing in PIN haplotype and lipases were used in bread making. That lipase impact on LV strongly depended on the flour used supported the hypothesis that PINs modify the impact of enzymatic lipid hydrolysis on LV. In dough prepared from gluten-starch blends (GSB) differing in ...

Lipids are only minor wheat flour constituents but play major roles in bread making (BM). Here, the importance of a well-balanced lipid population in BM was studied by applying a lipase from Fusarium oxysporum in the process. Monogalactosyldiacylglycerols and N-acyl phosphatidylethanolamines were the most accessible lipase substrates. Hydrolysis thereof into their corresponding lysolipids was largely if not entirely responsible for loaf volume ...

Iron (Fe) and zinc (Zn) in wheat are mainly present as insoluble phytates in the aleurone cells. Phytate breakdown during steeping and germination of wheat enhances their bio-accessibility. However, the accompanying redistribution within the grain and changes in speciation are still unclear. We unravelled these changes using a combination of wheat fractionation by pearling, X-ray fluorescence microscopy mapping and X-ray absorption near-edge ...

In wheat aleurone cells iron and zinc ions occur as phytate structures. Phytate and arabinoxylan cell wall material resist digestion in the human gastro-intestinal tract resulting in very low mineral bio-accessibility. During wheat germination, enzymes make nutrients available for plant development and, when used in foods, for human uptake. We here provide understanding of the impact of the wheat matrix on mineral bio-accessibility. A ...

Amylose (AM) and amylopectin (AP) functionality during bread making was unravelled with a temperature-controlled time domain proton nuclear magnetic resonance (TD 1H NMR) toolbox. Fermented doughs from wheat flour containing starches with atypical AP chain length distribution and/or AM to AP ratio, or supplemented with Bacillus stearothermophilus α-amylase (BStA) were analyzed in situ during baking and cooling. The gelatinization temperature of ...

Regular or thermally treated egg white powder or soy protein isolate were included in the recipes of gluten-free (GF) breads based on rice flour (RF) or a mixture of potato and cassava starches (CS-PS) to improve bread texture and structure. Electrical resistance oven heating was combined with in-line measurements of batter height, viscosity and carbon dioxide release during fermentation and baking. Crumb firming during storage (6 days) of the ...