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.
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收藏
页码:698 / 713
页数:16
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