The chemistry and biochemistry of wheat

Breadmaking: Improving quality, Second Edition

Volumn , Issue , 2012, Pages 35-76

  Cornell, H J ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Breadmaking; Wheat components; Wheat gluten; Wheat starch; Wheat utilisation

Indexed keywords

EID: 84902224621     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857095695.1.35     Document Type: Chapter

References (90)

1. American Association of Cereal Chemists Method 1999, 30-46. St Paul, MN, USA.
2. Anderson C.M., Frazer A.C., French J.M., Gerrard J.W., Sammons H.G., Smellie J.M. Coeliac disease: gastrointestinal studies and the effect of dietary wheat flour. Lancet 1952, 1:836-842.
3. Baghurst P.A., Baghurst K.I., Record S.J. Dietary fibre, non-starch polysaccharides and resistant starch - a review. Food Australia 1996, 48(Supplement):S3-S35.
4. Baldo B.A., Wrigley C.W. Allergies to cereal. Advances in Cereal Science and Technology 1984, Vol. 6:289-356. Am Assn Cer Chem Inc, St Paul. Y. Pomeranz (Ed.).
5. Banks W., Greenwood C.T. Starch and Its Components 1975, 141-152. University Press, Edinburgh.
6. Behall, Howe Effect of long-term consumption of amylose vs. amylopectin starch on metabolic variables in human subjects. Am J Clin Nutr 1995, 61:334-340.
7. Bietz J.A., Schmalzried E. Capillary electrophoresis of wheat gliadin. Lebensm-Wiss Technol 1995, 28:174-184.
8. Bietz J.A., Simpson D.G. J Chromatogr 1992, 624:66.
9. Bietz J.A., Wall J.S. Wheat gluten sub-units: molecular weight determined by sodium dodecyl sulphate polyacrylamide gel electrophoresis. Cereal Chem 1972, 49:416-430.
10. Blechl A.E., Anderson O.D. Wheat structure, biochemistry and functionality. Wheat Structure, Biochemistry and Functionality 1995, 206-210. Royal Soc Chem, Cambridge. J.D. Schofield (Ed.).
11. Blennow A. Starch bioengineering. Starch in Food 2004, 27-97. Woodhead Ltd, Cambridge.
12. Bollecker S.S.J., Kaiser K.-P., Koehler P., Wieser H., Schofield J.D. Re-examination of the glycosylation of high Mr subunits of wheat glutenin. J Agric Food Chem 1998, 46:481-482.
13. Bower C., Stanley F.J. Dietary folate as a risk factor for neural-tube defects: evidence for a case-control study in Western Australia. Med J Aust 1989, 150:613-619.
14. Bravo L. Polyphenols: chemistry, dietary sources, metabolism and nutritional significance. Nutr Res 1998, 56:317-333.
15. Burrell M.M. Starch: the need for improved quality or quantity - an overview. J Exp Bot 2003, 54:451-456.
16. Gluten Proteins 1990, American Association of Cereal Chemists. W. Bushuk, R. Tkachuk (Eds.).
17. Callewaert D.M., Genyea J. Fundamentals of Organic and Biological Chemistry 1980, Worth Publishers, Inc, New York.
18. Bread Making - Improving Quality 2011, Woodhead Publishing, Ltd, Cambridge. 2nd. S.P. Cauvain (Ed.).
19. Cheetham N.W.H., Tao L. Amylose conformational transitions in binary DMSO/water mixtures. Starch/Staerke 1997, 49:407-415.
20. Conn E.E., Stumpf P.K. Outlines of Biochemistry 1976, John Wiley and Sons, Inc, New York. 4th edn.
21. Cornell H.J. Mucosal digestion studies of whole gliadin fractions in coeliac disease. Ann Clin Biochem 1990, 27:44-49.
22. Cornell H.J. Partial in vitro digestion of active gliadin-related peptides in coeliac disease. J Prot Chem 1998, 17:739-744.
23. Cornell H.J., Hoveling A.W. Wheat - Chemistry and Utilization 1998, Technomic, Lancaster, PA.
24. Cornell H.J., Mothes T. The activity of wheat gliadin peptides in in vitro assays for coeliac disease. Biochim Biophys Acta 1993, 1181:169-173.
25. Cornell H.J., Stelmasiak T. A unified hypothesis of coeliac disease with implications for management of patients. Amino Acids 2007, 33:43-49.
26. Cornell H.J., Townley R.R.W. Investigation of possible peptidase deficiency in coeliac disease. Clin Chim Acta 1973, 43:113-125.
27. Cornell H.J., Hoveling A.W., Chryss A., Rogers M. Particle size distribution in wheat starch and its importance in processing. Starch/Staerke 1994, 46:203-207.
28. Cornell H.J., McGrane S.J., Rix C.J. A novel and rapid method for the partial fractionation of starch using 1-butanol in the presence of thiocyanate. Starch/Staerke 1999, 51:335-341.
29. Cornell H.J., McLachlan A., Cullis P.G. Extraction of cereal prolamins and their toxicity in coeliac disease. J Biochem Mol Biol Biophys 2002, 6:151-158.
30. Cornell H.J., Rix C.J., McGrane S.J. Viscometric properties of solutions of amylose and amylopectin in aqueous potassium thiocyanate. Starch/Staerke 2002, (in press).
31. Cornell H.J., Doherty W.B., Stelmasiak T. Papaya latex enzymes capable of detoxification of gliadin. Amino Acids 2010, 38:155-165.
32. De Ritis G., Auricchio S., Jones H.W., Lew E.J-L., Bernardin J.E., Kasarda D.D. In vitro (organ culture) studies of the toxicity of specific A-gliadin peptides in coeliac disease. Gastroenterology 1988, 94:41-49.
33. Dicke W.K. Coeliakie 1950, University of Utrecht, Netherlands, MD Thesis.
34. Dohan F.C. Genetic hypothesis of idiopathic schizophrenia: its exorphin connection. Schizophr Bull 1988, 14:489-494.
35. Drankham K., Carter J., Madl R., Klopfenstein C., Padula F., et al. Anti-cancer activity of wheats with high polyphenolic content 2002, Kansas Agricultural Experiment Station, Publication No 02-461-J.
36. Evers A.D., Bechtel B.D. Microscopic structure of the wheat grain. Wheat: Chemistry and Technology 1988, Vol. 1:17-95. Am Assn Cer Chem Inc, St Paul MN. 3rd. Y. Pomeranz (Ed.).
37. Ewart J.A.D. Amino acid analysis of glutenins and gliadins. J Sci Fd Agric 1967, 18:111-116.
38. Food Chemistry 1996, Marcel Dekker, Inc, New York. 3rd edn. O. Fennema (Ed.).
39. Frazer A.C., Fletcher R.F., Ross C.A.C., Shaw B., Sammons H.G., Schneider R. Gluten-induced enteropathy. Lancet 1959, 2:252-261.
40. Frazier P.J., Daniels N.W.R., Russel-Eggit P.W. Lipid-protein interactions during dough development. J Sci Fd Agric 1981, 32:877-897.
41. French D. Organization of starch granules. Starch: Chemistry and Technology 1984, 183-247. Academic Press, New York. 2nd. R.L. Whistler, J.N. BeMiller, E.F. Paschall (Eds.).
42. Fulcher R.G., O'Brien T.P., Simmonds D.H. Localization of arginine-rich proteins in mature seeds of some members of the Gramineae. Aust J Biol Sci 1972, 25:487-497.
43. Ghiasi K., Hoseney R.C., Varriano-Marston E. Gelatinization of wheat starch III. Comparison by differential scanning calorimetry and light microscopy. Cereal Chem 1982, 59:258-262.
44. Graybosch R., Peterson C.J., Moore K.J., Stearns M., Grant D.L. Comparative effects of wheat flour protein, lipid and pentosan composition in relation to baking and milling quality. Cereal Chem 1993, 70:95-101.
45. Greenblatt G.A., Bettge A.D., Morris C.F. Relationship between endosperm texture and the occurrence of friabilin and bound polar lipids in wheat starch. Cereal Chem 1995, 72:172-176.
46. Hancock W.S., Bishop C.A., Prestidge R.L., Harding D.R.K., Hearn M.T.W. High pressure liquid chromatography of peptides II. J Chromatogr 1978, 151:391-398.
47. Hargin K.D., Morrison W.R. The distribution of acyl lipids in the germ, aleurone starch and non-starch endosperm of four wheat varieties. J Sci Fd Agric 1980, 31:877-888.
48. Critical Methods of the American Association of Cereal Chemists 1980, AOAC, Washington, D.C. 13th edn. W. Horwitz (Ed.).
49. Jones B.L., Mark A.S. Amino acid sequence of the α-purothionins of hexaploid wheat. Cereal Chem 1977, 54:511-523.
50. Jones R.W., Taylor N.W., Senti F.R. Electrophoresis and fractionation of wheat gluten. Arch Biochem Biophys 1959, 84:363-376.
51. Kasarda D.D., Okita T.W., Bernardin J.E., Baecker P.A., Nimmo C.C., et al. Nucleic acid (cDNA) and amino acid sequences of α-type gliadins from wheat (Triticum aestivum). Proc Natl Acad Sci USA 1984, 81:4712-4716.
52. Kaufmann R. Matrix-assisted laser desorption ionization (MALDI) mass spectrometry: a novel analytical tool in molecular biology. J Biotechnology 1995, 41:155-175.
53. Kitamura S., Kobayashi K., Tanahashi H., Ozaki T., Kuga T. On the Mark- Houwink-Sakurada equation for amylose in aqueous solvents. Denpur Kagaku 1989, 36:257-264.
54. Lineback D.R., Rasper V.F. Wheat carbohydrates. Wheat: Chemistry and Technology 1988, 277-372. Am Assn Cereal Chem, St Paul MN. Y. Pomeranz (Ed.).
55. Handbook of Cereal Science and Technology 1991, Marcel Dekker, Inc, NY. K.J. Lorenz, I.G. Kulp (Eds.).
56. McGrane S.J., Cornell H.J., Rix C.J. A simple and rapid colorimetric method for the determination of amylose in starch products. Starch/Staerke 1998, 50:158-163.
57. McKillican M.E., Sims R.P.A., Johnston F.B., Mes J.C. Low-temperature anaerobic extraction of free and bound lipid from wheat flour. Cereal Chem 1968, 45:512-519.
58. McLennan W., Podger A. National Nutritional Survey; Food Intakes, Australia 1998, Australian Bureau of Statistics.
59. MacMurray T.A., Morrison W.R. Composition of wheat-flour lipids. J Sci Fd Agric 1970, 21:520-528.
60. Maillard L.C. Action des acides aminés sur les sucres; formation des mélanoïdines par voie méthodique. Compte-rendu de l'Académie des sciences 1912, 154:66-68.
61. Mendez E., Camafecta E., San Sebastian J., Valle I., Solis J., et al. Direct identification of wheat gliadins and related cereal prolamins by MALDI-TOF mass spectrometry. J Mass Spect and Rapid Comm in Mass Spect 1995, (Supplement):S123-S128.
62. Misir R., Laarveld B., Blair R. Evaluation of a rapid method for preparation of fatty acid methyl esters for analysis by gas-liquid chromatography. J Chromatogr 1985, 331:141-148.
63. Miskelly D.M., Moss H.J. Flour quality requirements for Chinese noodle manufacture. J Cereal Sci 1995, 3:379-387.
64. Morrison W.R. Wheat-lipid composition. Cereal Chem 1978, 55:548-558.
65. Morrison W.R., Smith L.M. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. J Lipid Res 1964, 5:600-608.
66. Mossé J. Le proteins des cereals. Actual Sci Ind 1968, 1305:47-81.
67. Northrop-Clewes C.A., Thurnham D.I. Vitamins. The Nutrition Hand book for Food Processors 2002, 34-96. Woodhead Publishing, Ltd, Cambridge. C.J.K. Henry, C. Chapman (Eds.).
68. Pomeranz Y. Wheat: Chemistry and Technology 1988, vols 1 and 2. Am Assn Cereal Chem Inc, St Paul MN. 3rd edn.
69. Posner E.S., Hibbs A.N. Wheat Flour Milling 1997, Am Assn Cer Chem Inc, St Paul MN.
70. Reddy B.S., Sharma C., Simi B., Engle A., Laakso K., Puska P., Korpela R. Metabolic epidemiology of colon cancer: effect of dietary fibre on food mutagens and bile acids in healthy subjects. Cancer Res 1987, 47:644-648.
71. Rossell C.M. The nutritional enhancement of wheat flour. Bread Making - Improving the Quality 2003, 253-269. Woodhead Publishing, Ltd, Cambridge. S. Cauvain (Ed.).
72. Schoch T.J. Fractionation of starch by selective precipitation with butanol. J Amer Chem Soc 1942, 64:2957-2960.
73. Seilmeier W., Wieser H., Belitz H.-D. High performance liquid chromatography of reduced glutenin: amino acid composition of fractions and components. Z-Lebensm Unters Forsch 1987, 185:487-489.
74. Shewry P.R., Miflin B.J. Seed storage proteins of economically important cereals. Advances in Cereal Science and Technology 1985, Vol. 7:1-78. Am Assn Cereal Chem Inc, St Paul MN. Y. Pomeranz (Ed.).
75. Singh N.K., Donovan G.R., Batey I.L., MacRitchie F. Use of sonication and size exclusion high-performance liquid chromatography in the study of wheat flour proteins. I. Cereal Chem 1990, 67:150-161.
76. Singh N.K., Donovan G.R., MacRitchie F. ibid II. Cereal Chem 1990, 67:161-170.
77. Singh M.M., Kay S.R. Wheat gluten as a pathogenic factor in schizophrenia. Science 1976, 191:401-402.
78. Solomons T.W.G. Organic Chemistry 1976, John Wiley & Sons, New York, USA.
79. Strober W. Gluten-sensitive enteropathy. Clin Gastroenterol 1976, 5:429-452.
80. Sturgess R., Day P., Ellis H.J., Lundink E.A., Gjertsen H.A., et al. Wheat peptide challenge in coeliac disease. Lancet 1994, 343:758-761.
81. Thibault P., Dovichi N.N. Capillary Electrophoresis 1998, 23-89. CRC Press, Baton Rouge. 2nd edn. P. Camilleri (Ed.).
82. Toepfer E.W., Polansky M.M., Eheart J.F., Glover H.T., Morris E.R., et al. Nutrient composition of selected wheats and wheat products. XI Summary. Cereal Chem 1972, 49:173-186.
83. Van Oort M., Hennink H., Schenkels P., Laane C. Peroxidases in breadmaking. Wheat Structure, Biochemistry and Functionality 1995, 350-360. Royal Soc Chem - Food Chem Group, Cambridge. J.D. Schofield (Ed.).
84. Weber K., Osborn M. The reliability of molecular weight determinations by dodecyl sulfate-polyacrylamide gel electrophoresis. J Biol Chem 1969, 244:4406-4412.
85. Whattam J., Cornell H.J. Distribution and composition of the lipids in starch fractions from wheat flour. Starch/Staerke 1991, 43:152-156.
86. Whistler R.L., Daniel J.R. Molecular structure of starch. Starch: Chemistry and Technology 1984, 153-182. Academic Press, New York, (eds). 2nd edn.
87. Whistler R.L., Miller J.N., Paschall E.F. Starch: Chemistry and Technology 1984, Academic Press, New York. 2nd edn.
88. Wieser H., Seilmeier W., Belitz H.-D. Characterisation of ethanol-extractable reduced sub-units of glutenin separated by reversed phase high performance liquid chromatography. J Cereal Sci 1990, 12:63-71.
89. Wieser H., Seilmeier W., Belitz H.-D. Klassifizierung der Protein Komponenten des Weizenklebers. Getreide, Mehl, Brot 1991, 45:35-38.
90. Wieser H., Seilmeier W., Belitz H.-D. Quantitative determination of gliadin sub-groups from different wheat cultivars. J Cereal Sci 1994, 19:149-153.