Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review

被引:35
|
作者
Olaerts, Heleen [1 ,2 ]
Courtin, Christophe M. [1 ,2 ]
机构
[1] Katholieke Univ Leuven, Lab Food Chem & Biochem, Kasteelpk Arenberg 20, B-3001 Leuven, Belgium
[2] Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Kasteelpk Arenberg 20, B-3001 Leuven, Belgium
来源
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2018年 / 17卷 / 03期
关键词
alpha-amylases; endoxylanases; germination; Hagberg Falling number; ALPHA-AMYLASE ACTIVITY; RED SPRING WHEAT; ENDOXYLANASE INHIBITOR LEVELS; ARABINOXYLAN HYDROLYZING ENZYMES; TRITICUM-AESTIVUM L; FALLING NUMBER TEST; GERMINATING WHEAT; BETA-AMYLASES; PROTEOLYTIC-ENZYMES; STARCH DEGRADATION;
D O I
10.1111/1541-4337.12347
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The cereal-based food industry faces the challenge to produce food of high and uniform quality to meet consumer demands. However, adverse weather conditions, including prolonged and repeated rainfall, before harvest time evoke germination of the kernels in the ear of the parent plant, which is known as preharvest sprouting (PHS). PHS results in the production of several hydrolytic enzymes in the kernel, which decreases the technological quality of wheat and causes problems during processing of the flour into cereal-based products. Therefore, wheat that is severely sprouted in the field is less suitable for products for human consumption, and is often discounted to animal feed. Up till now, most knowledge on PHS is obtained by research on laboratory-sprouted wheat as a proxy for field-sprouted wheat. Knowledge on PHS in the field itself is more scarce. This review gives a comprehensive overview of the recent findings on PHS of wheat in the field, compared to knowledge on controlled sprouting. The physiological and functional changes occurring in wheat during PHS and their impact on wheat and bread quality are discussed. This review provides a useful background for further research concerning the potential of field-sprouted wheat to be used as raw material in the food industry.
引用
收藏
页码:698 / 713
页数:16
相关论文
共 50 条
  • [41] Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
    Martinez, Cristina S.
    Ribotta, Pablo D.
    Cristina Anon, Maria
    Leon, Alberto E.
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2014, 20 (02) : 127 - 135
  • [42] DETERMINING GROWN AND IMPORTED TECHNOLOGICAL QUALITY PARAMETERS OF SOME BREAD WHEAT VARIETIES IN TURKEY
    Naneli, Ismail
    FRESENIUS ENVIRONMENTAL BULLETIN, 2021, 30 (6B): : 7898 - 7904
  • [43] Environmental and cultivar effects on technological quality of the bread wheat produced in the Pampean plain of Argentina
    Molfese, Elena R.
    Castro Franco, Mauricio
    Domenech, Marisa
    Fritz, Noemi
    Yanniccari, Marcos E.
    CROP SCIENCE, 2021, 61 (05) : 3647 - 3659
  • [44] QUALITY OF DOUGH AND BREAD MADE OF WHEAT FLOUR AND BUCKWHEAT BRINI DEPENDING ON THE TECHNOLOGICAL ADDITIVES
    Zmijewski, Miroslaw
    ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC, 2010, 17 (05): : 93 - 103
  • [45] The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread
    Juodeikiene, Grazina
    Salomskiene, Joana
    Eidukonyte, Dalia
    Vidmantiene, Daiva
    Narbutaite, Vilma
    Vaiciulyte-Funk, Lina
    FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2011, 49 (04) : 502 - 510
  • [46] Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat
    Pasqualone, A.
    Piergiovanni, A. R.
    Caponio, F.
    Paradiso, V. M.
    Summo, C.
    Simeone, R.
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2011, 17 (02) : 135 - 142
  • [47] Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality
    Tebben, Lauren
    Shen, Yanting
    Li, Yonghui
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2018, 81 : 10 - 24
  • [48] Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality
    Mietton, Lauriane
    Samson, Marie-Francoise
    Marlin, Therese
    Godet, Teddy
    Nolleau, Valerie
    Guezenec, Stephane
    Segond, Diego
    Nidelet, Thibault
    Desclaux, Dominique
    Sicard, Delphine
    MICROORGANISMS, 2022, 10 (07)
  • [49] Impact of magnesium fortification on bread quality from refined wheat flour
    Codina, Georgiana Gabriela
    Zaharia, Dumitru
    Stroe, Silviu Gabriel
    Dabija, Adriana
    JOURNAL OF BIOTECHNOLOGY, 2018, 280 : S57 - S57
  • [50] Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality
    Adams, Vivian
    Ragaee, Sanaa
    Abdel-Aal, El-Sayed M.
    CEREAL CHEMISTRY, 2015, 92 (04) : 370 - 377