The impact of pearling as a treatment prior to wheat roller milling on the texture and structure of bran-rich breakfast flakes

LWT

Volumn 62, Issue 1, 2015, Pages 668-674

  De Brier, N ^a   Gomand, S V ^a   Joye, I J ^a   Pareyt, B ^a   Courtin, C M ^a   Delcour, J A ^a  

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

Author keywords

Breakfast flakes; Microstructure; Pearling; Texture; Wheat bran

Indexed keywords

CHEMICAL CONTAMINATION; MICROSTRUCTURE; MILLING (MACHINING); TEXTURES;

BREAKFAST CEREALS; BREAKFAST FLAKES; NUTRITIONAL PROFILES; PEARLING; SENSORY QUALITIES; TEXTURAL PROPERTIES; TEXTURE AND MICROSTRUCTURES; WHEAT BRAN;

ROLLERS (MACHINE COMPONENTS);

TRITICUM AESTIVUM;

EID: 85028154904     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.015     Document Type: Article

References (31)

1. AACCI Approved methods of the American Association of Cereal Chemists 1999, AACC International, Inc., St. Paul, MN, USA. 11th ed.
2. Agbisit R., Alavi S., Cheng E., Herald T., Trater A. Relationships between microstructure and mechanical properties of cellular cornstarch extrudates. Journal of Texture Studies 2007, 38:199-219.
3. Anderson J.W., Smith B.M., Gustafson N.J. Health benefits and practical aspects of high-fiber diets. American Journal of Clinical Nutrition 1994, 59:1242-1247.
4. AOAC Official methods of analysis of the Association of Official Analytical Chemists 1995, The Association of Official Analytical Chemists, Washington, DC, USA. 16th ed.
5. Barret A.M., Peleg M. Cell size distributions of puffed corn extrudates. Journal of Food Science 1992, 57:146-154.
6. Barron C., Surget A., Rouau X. Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition. Journal of Cereal Science 2007, 45:88-96.
7. Blandino M., Sovrani V., Marinaccio F., Reyneri A., Rolle L., Giacose S., et al. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction. Food Chemistry 2013, 141:2549-2557.
8. Chassagne-Berces S., Leitner M., Melado A., Barreiro P., Correa E.C., Blank I., et al. Effect of fibers and whole grain content on quality attributes of extruded cereals. Procedia Food Science 2011, 1:17-23.
9. Cho K.Y., Rizvi S.S.H. 3D microstructure of supercritical fluid extrudates. II: cell anisotropy and the mechanical properties. Food Research International 2009, 42:603-611.
10. Courtin C.M., Van den Broeck H., Delcour J.A. Determination of reducing end sugar residues in oligo- and polysaccharides by gas-liquid chromatophraphy. Journal of Chromatography A 2000, 866:97-104.
11. Delcour J.A., Hoseney R.C. Principles of cereal science and technology 2010, AACC International, Inc., St. Paul, Minnesota. 3th ed.
12. 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 Chemistry 1989, 66:107-111.
13. Dexter J.E., Martin D.G., Sadaranganey G.T., Michaelides J., Mathieson N., Tkac J.J., et al. Preprocessing: effects on durum wheat milling and spaghetti-making quality. Cereal Chemistry 1994, 71:10-16.
14. 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. Journal of Agricultural and Food Chemistry 2008, 56:2246-2253.
15. EFSA Panel on dietetic Products., nutrition and allergies., scientific opinion on the substantiation of health claims related wheat bran fibre and increase in faecal bulk (ID 3066), reduction in intestinal transit time (ID 828, 839, 3067, 4699) and contribution to the maintenance or achievement of a normal body weight (ID 829) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA 2010, 8.
16. Gan Z., Galliard T., Ellis P.R., Angold R.E., Vaughan J.G. Effect of the outer bran layers on the loaf volume of wheat bread. Journal of Cereal Science 1992, 15:151-163.
17. Gibson L.J., Ashby M.F. Cellular solids: structure and properties 1997, University Press, Cambridge, UK. 2nd ed.
18. Gys W., Gebruers K., Sorensen J.F., Courtin C.M., Delcour J.A. Debranning of wheat prior to milling reduces xylanase but not xylanase inhibitor activities in wholemeal and flour. Journal of Cereal Science 2004, 39:363-369.
19. Joye I.J., Lamberts L., Brijs K., Delcour J.A. In situ production of γ-aminobutyric acid in breakfast cereals. Food Chemistry 2011, 129:395-401.
20. Kamaljit K., Amarjeet K., Pal S.T. Analysis of ingredients, functionality, formulation optimization and shelf life evaluation of high fiber bread. American Journal of Food Technology 2011, 6:306-313.
21. Maes C., Delcour J.A. Alkaline hydrogen peroxide extraction of wheat bran non-starch polysaccharides. Journal of Cereal Science 2001, 34:29-35.
22. Maes C., Delcour J.A. Structural characterization of water-extractable and water-unextractable arabinoxylans in wheat bran. Journal of Cereal Science 2002, 35:315-326.
23. Markaki A.E., Clyne T.W. The effect of cell wall microstructure on the deformation and fracture of aluminium-based foams. Acta Materialia 2001, 49:1677-1686.
24. Mousia Z., Edherly S., Pandiella S.S., Webb C. Effect of wheat pearling on flour quality. Food Research International 2004, 37:449-459.
25. de Munter J.S.L., Hu F.B., Spiegelman D., Franz M., van Dam R.M. Whole grain, bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review. PLoS Medicine 2007, 4:1385-1395.
26. Pareyt B., Brijs K., Delcour J.A. Impact of fat on dough and cookie properties of sugar-snap cookies. Cereal Chemistry 2010, 87:226-230.
27. Pareyt B., Talhaoui F., Kerckhofs G., Brijs K., Goesaert H., Wevers M., et al. The role of sugar and fat in sugar-snap cookies: structural and textural properties. Journal of Food Engineering 2009, 90:400-408.
28. Rzedzicki Z., Blaszczak W. Impact of microstructure in modelling physical properties of cereal extrudates. International Agrophysics 2005, 19:175-186.
29. Sacchetti G., Pittia P., Biserni M., Pinnavaia G.G., Rosa M.D. Kinetic modelling of textural changes in ready-to-eat breakfast cereals during soaking in semi-skimmed milk. International Journal of Food Science & Technology 2003, 38:135-143.
30. Schatzkin A., Park Y., Leitzmann M.F., Hollenbeck A.R., Cross A.J. Prospective study of dietary fiber, whole grain foods and small intestinal cancer. Gastroenterology 2008, 135:1163-1167.
31. Zhang D., Moore W.R. Wheat bran particle size effects on bread baking performance and quality. Journal of the Science of Food and Agriculture 1999, 79:805-809.