Structure, chemical composition and enzymatic activities of pearlings and bran obtained from pearled wheat (Triticum aestivum L.) by roller milling

Journal of Cereal Science

Volumn 62, Issue , 2015, Pages 66-72

  De Brier, N ^a   Hemdane, S ^a   Dornez, E ^a   Gomand, S V ^a   Delcour, J A ^a   Courtin, C M ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Chemical composition; Enzyme activity levels; Pearling and milling; Wheat bran

Indexed keywords

TRITICUM AESTIVUM;

EID: 84922427970     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.12.009     Document Type: Article

References (30)

1. AACC Approved Methods of the American Association of Cereal Chemists 1999, AACC, Inc., St. Paul, MN, USA. eleventh ed.
2. AOAC Official Methods of Analysis of the Association of Official Analytical Chemists 1995, The Association of Official Analytical Chemists, Washington, DC, USA. sixteenth ed.
3. Barron C., Surget A., Rouau X. Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition. J.Cereal Sci. 2007, 45:88-96.
4. Blandino M., Sovrani V., Marinaccio F., Reyneri A., Rolle L., Giacose S., Locatelli M., Bordiga M., Travaglia F., Coïsson J.D., Arlorio M. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction. Food Chem. 2013, 141:2549-2557.
5. Brouns F., Hemery Y., Price R., Anson N.M. Wheat aleurone: separation, composition, health aspects, and potential food use. Crit. Rev. Food Sci. Nutr. 2012, 52:553-568.
6. Courtin C.M., Van den Broeck H., Delcour J.A. Determination of reducing end sugar residues in oligo- and polysaccharides by gas-liquid chromatophraphy. J.Chromatogr. A 2000, 866:97-104.
7. Dedio W., Simmonds D.H., Hill R.D., Shaely H. Distribution of alpha-amylase in the triticale kernel during development. Can. J. Plant Sci. 1975, 55:29-36.
8. Delcour J.A., Hoseney R.C. Principles of Cereal Science and Technology 2010, AACC International, St. Paul, MN, USA. third ed.
9. Delcour J.A., Vanhamel S., De Geest C. Physico-chemical and functional properties of rye nonstarch polysaccharides. I. Colorimetric analysis of pentosans and their relative monosaccharide compositions in fractionated (milled) rye products. Cereal Chem. 1989, 66:107-111.
10. Dexter J.E., Martin D.G., Sadaranganey G.T., Michaelides J., Mathieson N., Tkac J.J., Marchylo B.A. Preprocessing: effects on durum wheat milling and spaghetti-making quality. Cereal Chem. 1994, 71:10-16.
11. Dexter J.E., Wood P.J. Recent applications of debranning of wheat before milling. Trends Food Sci. Technol. 1996, 7:35-41.
12. Dornez E., Cuyvers S., Gebruers K., Delcour J.A., Courtin C.M. Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking. J.Agric. Food Chem. 2008, 56:2246-2253.
13. Dornez E., Cuyvers S., Holopainen U., Nordlund E., Poutanen K., Delcour J.A., Courtin C.M. Inactive fluorescently labeled xylanase as a novel probe for microscopic analysis of arabinoxylan containing cereal cell walls. J.Agric. Food Chem. 2011, 59:6369-6375.
14. Eugster W. Avantages commercieux réalisés grâce au process de décorticage "Peeling". Ind. Des. Céréal. 2005, 143:31.
15. Feller U., Erismann K.H. Veränderungen des Gaswechsels und der Aktivitäten proteolytischer Enzyme während der Seneszenz von Weizenblättern (Triticum aestivum L.). Z.für Pflanzenphysiol. 1978, 90:235-244.
16. Gerits L.R., Pareyt B., Delcour J.A. Single run HPLC separation coupled to evaporative light scattering detection unravels wheat flour endogenous lipid redistribution during bread dough making. LWT - Food Sci. Technol. 2013, 53:426-433.
17. Goesaert H., Brijs K., Veraverbeke W.S., Courtin C.M., Gebruers K., Delcour J.A. Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends Food Sci. Technol. 2005, 16:12-30.
18. Gys W., Courtin C.M., Delcour J.A. Reduction of xylanase activity in flour by debranning retards syruping in refrigerated doughs. J.Cereal Sci. 2004, 39:371-377.
19. Hareland G.A. Effects of pearling on falling number and alpha-amylase activity of preharvest sprouted spring wheat. Cereal Chem. 2003, 80:232-237.
20. Hemery Y., Lullien-Pellerin V., Rouau X., Abecassis J., Samson M.-F., Aman P., von Reding W., Spoerndli C., Barron C. Biochemical markers: efficient tools for the assessment of wheat grain tissue proportions in milling fractions. J.Cereal Sci. 2009, 49:55-64.
21. Jerkovic A., Kriegel A.M., Bradner J.R., Atwell B.J., Roberts T.H., Willows R.D. Strategic distribution of protective proteins within bran layers of wheat protects the nutrient-rich endosperm. Plant Physiol. 2010, 152:1459-1470.
22. Laca A., Mousia Z., Diaz M., Webb C., Pandiella S.S. Distribution of microbial contamination within cereal grains. J.Food Eng. 2006, 72:332-338.
23. Lunn G.D., Kettlewell P.S., Major B.J., Scott R.K. Effects of pericarp alpha-amylase activity on wheat (Triticum aestivum) Hagberg falling number. Ann. Appl. Biol. 2001, 138:207-214.
24. McGee B. The PeriTec process and its application to durum wheat milling. Bull. Assoc. Oper. Mill. 1995, 6521-6528.
25. Mousia Z., Edherly S., Pandiella S.S., Webb C. Effect of wheat pearling on flour quality. Food Res. Int. 2004, 37:449-459.
26. Olered R., Jönsson G. Electrophoretic studies of alpha-amylase in wheat. II. J.Sci. Food Agric. 1970, 21:386-392.
27. Pomeranz Y., Shogren M.D., Finney K.F., Bechtel D.B. Fiber in breadmaking - effects on functional properties. Cereal Chem. 1977, 54:25-41.
28. Shewry P.R., D'Ovidio R., Lafiandra D., Jenkins J.A., Mills E.N.C., Békés F. Wheat grain proteins. Wheat Chemistry and Technology 2009, 223-298. AACC International, St. Paul, MN, USA. second ed. K. Khan, P.R. Shewry (Eds.).
29. Van Craeyveld V., Holopainen U., Selinheimo E., Poutanen K., Delcour J.A., Courtin C.M. Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation. J.Agric. Food Chem. 2009, 57:8467-8473.
30. Zhang D., Moore W.R. Wheat bran particle size effects on bread baking performance and quality. J.Sci. Food Agric. 1999, 79:805-809.