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Quality and Composition Assessment of Wheat and Its Products
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Quality and Composition Assessment of Wheat and Its Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (20 August 2021) | Viewed by 30619

Special Issue Editor

Dr. Thierry Aussenac

E-Mail Website
Guest Editor
Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France
Interests: FTIR; NIR; agricultural product quality; food matrice characterization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

With a global production of 730.5 million tonnes in 2018, wheat is the third most-produced cereal globally after rice and maize and the most important crop both in terms of acreage and yield in the EU. About 65% of the produced wheat is used for human nutrition. The reason for the large-scale cultivation of wheat is based on the adaptability of wheat to a wide range of environmental conditions and its high yield potential and long-term storage capacity. Furthermore, wheat grains can be ground into flour, semolina, etc., which form the basic ingredients for great diversity of products (bread, pasta, noodles, cookies and other food products...), and making it the primary carbohydrate and protein source for the world's population.

In this general context, and even if wheat quality is a very wide subject that will be defined differently by the different stakeholders of the wheat chain (farmers, millers, food manufacturers, and consumers), general improvement of wheat quality constitute a major issue for these next decades. To do this, we have to more achieve an understanding of what constitutes end-use quality of wheat (i.e. technological quality, nutritional quality, human health benefits), how to evaluate the key factors of quality (wheat grain constituants), and where variation in quality originates (i.e. genetic source , environmental source, processing source).

This Special Issue aims to include research from all different disciplines of cereal science, considering genetic, agronomic, chemical, technological, and nutritional properties of wheat and wheat products, as well as their interactions with human health.

Dr. Thierry Aussenac
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Wheat grain composition
  • Wheat grain breeding
  • Genetic and environmental effects on wheat grain composition
  • Bread making
  • Biscuit, cake, noodles, pasta products
  • Nutritional quality of wheat and wheat products
  • Health benefits of wheat and wheat products

Published Papers (7 papers)

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Research

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22 pages, 2791 KiB  
Article
Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough
by Tatiana Bojňanská, Janette Musilová and Alena Vollmannová
Foods 2021, 10(5), 1087; https://doi.org/10.3390/foods10051087 - 14 May 2021
Cited by 29 | Viewed by 3803
Abstract
The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological [...] Read more.
The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume flours in the mixtures resulted in different viscoelastic properties of the dough. The results showed a weakening of the protein network depending on the amount of legume flour added and on the specific legume flour. On the contrary, all samples with a higher proportion of legume flour showed an increased resistance to starch retrogradation. All flours had the ability to produce a sufficient volume of fermenting gases, with the exception of flours with a higher addition of broad bean flour, and the baking test confirmed a lower bread volume for bread with this addition. The results of the sensory evaluation indicated that legume flour additions resulted in breads with an acceptable sensory quality, in the case of additions of 5% at the same level as the bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread with red lentil. Full article
(This article belongs to the Special Issue Quality and Composition Assessment of Wheat and Its Products)
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9 pages, 1014 KiB  
Communication
Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy
by Marwa Scharinger, Marcel Kuntz, Andreas Scharinger, Jan Teipel, Thomas Kuballa, Stephan G. Walch and Dirk W. Lachenmeier
Foods 2021, 10(3), 526; https://doi.org/10.3390/foods10030526 - 03 Mar 2021
Cited by 6 | Viewed by 3506
Abstract
The food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic acid is commonly added in bakery wares, e.g., bread and fine bakery wares. The aim of this study was to develop and validate a new nuclear [...] Read more.
The food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic acid is commonly added in bakery wares, e.g., bread and fine bakery wares. The aim of this study was to develop and validate a new nuclear magnetic resonance spectroscopy (1H NMR) method for the routine screening and quantification of sorbic and propionic acids in bread and several bakery products for quality control purposes. Results showed that none of the screened samples contained higher concentrations than regulatory maximum limits. However, for some samples, labelling of preservatives was lacking or they were used in food categories, for which the use is not approved. It can be concluded that the developed NMR method can be used for the routine screening of bakery products. Full article
(This article belongs to the Special Issue Quality and Composition Assessment of Wheat and Its Products)
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15 pages, 689 KiB  
Article
Genetic and Environmental Variation in Starch Content, Starch Granule Distribution and Starch Polymer Molecular Characteristics of French Bread Wheat
by Larbi Rhazi, Benoît Méléard, Olfa Daaloul, Guénolé Grignon, Gérard Branlard and Thierry Aussenac
Foods 2021, 10(2), 205; https://doi.org/10.3390/foods10020205 - 20 Jan 2021
Cited by 11 | Viewed by 2195
Abstract
This study investigates genetic and environmental variation in starch content and characteristics of 14 French bread cultivars. Understanding the impact of these factors on wheat quality is important for processors and especially bakers to maintain and meet the requirements of industrial specifications. Different [...] Read more.
This study investigates genetic and environmental variation in starch content and characteristics of 14 French bread cultivars. Understanding the impact of these factors on wheat quality is important for processors and especially bakers to maintain and meet the requirements of industrial specifications. Different traits were evaluated: starch content, distribution of starch granules, percentage of amylose and amylopectin and their molecular characteristics (weight-average molar mass, number-average molar mass, polydispersity and gyration radius). Genetic, environment and their interaction had significant effects on all parameters. The relative magnitude of variance attributed to growth conditions, for most traits, was substantially higher (21% to 95%) than that attributed to either genotype (2% to 73%) or G × E interaction (2% to 17%). The largest environmental contribution (95%) to total variance was found for starch dispersity. The highest genetic influence was found for the percentage of A-type starch granules. G × E interaction had relatively little influence (≈7%) on total phenotypic variance. All molecular characteristics were much more influenced by environment than the respective percentages of amylose and amylopectin were. This huge difference in variance between factors obviously revealed the importance of the effect of growing conditions on characteristics of cultivars. Full article
(This article belongs to the Special Issue Quality and Composition Assessment of Wheat and Its Products)
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21 pages, 3072 KiB  
Article
Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients
by Ana Belén Martín-Diana, María Jesús García-Casas, Cristina Martínez-Villaluenga, Juana Frías, Elena Peñas and Daniel Rico
Foods 2021, 10(1), 115; https://doi.org/10.3390/foods10010115 - 07 Jan 2021
Cited by 35 | Viewed by 3948
Abstract
Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to [...] Read more.
Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to promote their use as nutraceutical ingredients in flour and/or other products. The effects of grain (wheat vs. oat) and milling fraction (whole grain vs. bran) on the phenolic profile (free vs. bound phenolics), antioxidant and nutrient profiles, and glycemic index were evaluated. Differences in antioxidant capacity through different methodologies between grain and bran were observed, supporting a higher in vitro antioxidant capacity of the whole grain than that of the refined flours, which lack the bran fraction. The highest RACI (Relative Antioxidant Capacity Index) corresponded to wheat bran bound fraction, which showed the highest concentration of ferulic acid and correlation with antioxidant parameters tested. The in vitro glycemic index of the bran fractions was reduced, as compared with grain, with lower values found for wheat. The results support the important benefits of the polyphenols linked to fiber and the importance to develop methods to increase bioavailability of these compounds, which would promote WB use as nutraceutical ingredient. Full article
(This article belongs to the Special Issue Quality and Composition Assessment of Wheat and Its Products)
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13 pages, 1531 KiB  
Article
Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study
by Donato Angelino, Alice Rosi, Emilia Ruggiero, Daniele Nucci, Gaetana Paolella, Veronica Pignone, Nicoletta Pellegrini, Daniela Martini and on behalf of the SINU Young Working Group
Foods 2020, 9(12), 1905; https://doi.org/10.3390/foods9121905 - 20 Dec 2020
Cited by 17 | Viewed by 4266
Abstract
Bread is one of the most common staple foods, despite the increasing consumption of the so-called “bread substitutes”. The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread [...] Read more.
Bread is one of the most common staple foods, despite the increasing consumption of the so-called “bread substitutes”. The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread substitutes sold in the major retailers present on the Italian market. Comparisons of energy, macronutrient, and salt content within product types, and between regular and gluten-free (GF) products and products with or without nutrition claim (NC) and health claim (HC) declarations, were performed. A high inter-product variability was detected. The median energy contents were 274 (interquartile range 255–289) and 412 (380–437) kcal/100 for bread products and substitutes, respectively. Irrespective of the category, GF products had lower amounts of energy than their gluten-containing counterpart (p < 0.001), whereas products carrying NC had lower energy, sugar and salt amounts than the products without these declarations on the pack (p < 0.001 for all). A strong positive correlation was observed between energy and carbohydrate in bread (rho = 0.73, p < 0.001), but not in substitutes (rho = 0.033, p = 0.29). The present work highlighted a high variability in the apparent nutritional quality of bread products and substitutes sold on the Italian market, and suggested that bread alternatives should not be considered tout court as substitutes from a nutritional point of view. Full article
(This article belongs to the Special Issue Quality and Composition Assessment of Wheat and Its Products)
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17 pages, 3158 KiB  
Article
Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers
by Thierry Aussenac, Larbi Rhazi and Gérard Branlard
Foods 2020, 9(11), 1675; https://doi.org/10.3390/foods9111675 - 16 Nov 2020
Cited by 9 | Viewed by 2469
Abstract
We characterized the molecular weight distribution of polymeric proteins (PP) of bread wheat grains using asymmetric flow field flow fractionation (A4F). The experiment, involving six environmental conditions and 130 cultivars, offered the opportunity to approach the phenotypic values of the polymer characteristics and [...] Read more.
We characterized the molecular weight distribution of polymeric proteins (PP) of bread wheat grains using asymmetric flow field flow fractionation (A4F). The experiment, involving six environmental conditions and 130 cultivars, offered the opportunity to approach the phenotypic values of the polymer characteristics and their contribution of the rheological properties of flours and/or doughs. The contents of high-molecular-weight polymers (MW > 2 × 106 g·mol−1) that can be considered as “rheologically active polymers” (RAPP) for their major contribution to dough baking strength and mixing tolerance were mainly controlled by environmental factors. Under the influence of the growing conditions, at the cellular level, the redox status of non-protein free thiol, such as glutathione, is modified and leads to the formation of polymeric protein-bound glutathione conjugates (PPSSG). The accumulation of these conjugates reduces the formation of the RAPP by limiting the intermolecular interactions between PP in the grain during desiccation. This phenomenon is, therefore, potentially responsible for decreases in the technological properties of the wheat genotypes concerned. These first results invite us to continue our investigations to fully confirm this phenomenon, with emphasis on the behavior of wheat genotypes under various growing conditions. Full article
(This article belongs to the Special Issue Quality and Composition Assessment of Wheat and Its Products)
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13 pages, 844 KiB  
Review
Clean Label in Bread
by Maite Cristina Alava Vargas and Senay Simsek
Foods 2021, 10(9), 2054; https://doi.org/10.3390/foods10092054 - 31 Aug 2021
Cited by 15 | Viewed by 9472
Abstract
Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations. Therefore, other ingredients such as dough conditioners, crumb softeners, emulsifiers, and surfactants can [...] Read more.
Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations. Therefore, other ingredients such as dough conditioners, crumb softeners, emulsifiers, and surfactants can be added to enhance bread quality. These ingredients perform functions such as helping standardize processes in the industry, reducing dough-mixing time, increasing water absorption, improving bread quality, and extending its shelf life. Consumers are concerned about the effect of these ingredients on their health, and this has increased the popularity of clean-label bread formulations. A clean label generally indicates that a product is free of chemical additives, has an ingredient list that is easy to understand, has undergone natural or limited processing, and/or is organic and free of additives or preservatives. However, there is no scientific definition of the term “clean label.” Researchers have focused on these clean-label initiatives to replace dough strengtheners and preservatives in bread formulations and give consumers what they perceive as a healthier product. Full article
(This article belongs to the Special Issue Quality and Composition Assessment of Wheat and Its Products)
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