Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium)

Jaya D. Banjade, Chathurada Sugeeshvarie Gajadeera, Catrin Tyl, B. Pam Ismail, Tonya C Schoenfuss

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Cultivating perennial crops such as intermediate wheatgrass, (IWG) (Thinopyrum intermedium), benefits the environment, e.g. by reducing nitrogen run-off compared to cultivation of annual crops like wheat. However, IWG's ability to form a gluten-network is low, and processing modifications may be needed to improve it. Our objective was to study the effect of bran reduction and addition of dough conditioners (wheat protein isolate, vital wheat gluten, ascorbic acid, xylanase, transglutaminase) on extensibility, resistance to extension and protein secondary structures of IWG dough. Grain kernels were analyzed for dimensions and chemical composition. IWG from two locations was used, hard red wheat served as reference. IWG kernels were thinner, lighter, and of lower bulk density than wheat; flour contained more insoluble dietary fiber, protein and ash; and dough was less extensible. Growing location affected fiber and protein content, and was associated with structural and rheological differences. Bran addition increased β-sheets and resistance to extension, but decreased β-turns and extensibility. Transglutaminase increased resistance to extension and affected protein conformation, especially α-helices. Wheat proteins addition had similar, but less pronounced effects. Future studies to evaluate different levels and combinations of dough conditioners, and their effects on bread characteristics, are needed.

Original languageEnglish (US)
Pages (from-to)26-32
Number of pages7
JournalJournal of Cereal Science
Volume86
DOIs
StatePublished - Mar 1 2019

Fingerprint

Thinopyrum intermedium
Thinopyrum intermedium subsp. intermedium
bran
dough
Triticum
functional properties
wheat protein
extensibility
protein-glutamine gamma-glutamyltransferase
wheat
Proteins
Transglutaminases
Glutens
protein secondary structure
Ashes
protein conformation
Crops
wheat gluten
protein isolates
xylanases

Keywords

  • Dough conditioners
  • Perennial
  • Refinement

Cite this

Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium). / Banjade, Jaya D.; Gajadeera, Chathurada Sugeeshvarie; Tyl, Catrin; Ismail, B. Pam; Schoenfuss, Tonya C.

In: Journal of Cereal Science, Vol. 86, 01.03.2019, p. 26-32.

Research output: Contribution to journalArticle

@article{fee78c9c0d664d38ae5d799bebdd8d52,
title = "Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium)",
abstract = "Cultivating perennial crops such as intermediate wheatgrass, (IWG) (Thinopyrum intermedium), benefits the environment, e.g. by reducing nitrogen run-off compared to cultivation of annual crops like wheat. However, IWG's ability to form a gluten-network is low, and processing modifications may be needed to improve it. Our objective was to study the effect of bran reduction and addition of dough conditioners (wheat protein isolate, vital wheat gluten, ascorbic acid, xylanase, transglutaminase) on extensibility, resistance to extension and protein secondary structures of IWG dough. Grain kernels were analyzed for dimensions and chemical composition. IWG from two locations was used, hard red wheat served as reference. IWG kernels were thinner, lighter, and of lower bulk density than wheat; flour contained more insoluble dietary fiber, protein and ash; and dough was less extensible. Growing location affected fiber and protein content, and was associated with structural and rheological differences. Bran addition increased β-sheets and resistance to extension, but decreased β-turns and extensibility. Transglutaminase increased resistance to extension and affected protein conformation, especially α-helices. Wheat proteins addition had similar, but less pronounced effects. Future studies to evaluate different levels and combinations of dough conditioners, and their effects on bread characteristics, are needed.",
keywords = "Dough conditioners, Perennial, Refinement",
author = "Banjade, {Jaya D.} and Gajadeera, {Chathurada Sugeeshvarie} and Catrin Tyl and Ismail, {B. Pam} and Schoenfuss, {Tonya C}",
year = "2019",
month = "3",
day = "1",
doi = "10.1016/j.jcs.2019.01.001",
language = "English (US)",
volume = "86",
pages = "26--32",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press Inc.",

}

TY - JOUR

T1 - Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium)

AU - Banjade, Jaya D.

AU - Gajadeera, Chathurada Sugeeshvarie

AU - Tyl, Catrin

AU - Ismail, B. Pam

AU - Schoenfuss, Tonya C

PY - 2019/3/1

Y1 - 2019/3/1

N2 - Cultivating perennial crops such as intermediate wheatgrass, (IWG) (Thinopyrum intermedium), benefits the environment, e.g. by reducing nitrogen run-off compared to cultivation of annual crops like wheat. However, IWG's ability to form a gluten-network is low, and processing modifications may be needed to improve it. Our objective was to study the effect of bran reduction and addition of dough conditioners (wheat protein isolate, vital wheat gluten, ascorbic acid, xylanase, transglutaminase) on extensibility, resistance to extension and protein secondary structures of IWG dough. Grain kernels were analyzed for dimensions and chemical composition. IWG from two locations was used, hard red wheat served as reference. IWG kernels were thinner, lighter, and of lower bulk density than wheat; flour contained more insoluble dietary fiber, protein and ash; and dough was less extensible. Growing location affected fiber and protein content, and was associated with structural and rheological differences. Bran addition increased β-sheets and resistance to extension, but decreased β-turns and extensibility. Transglutaminase increased resistance to extension and affected protein conformation, especially α-helices. Wheat proteins addition had similar, but less pronounced effects. Future studies to evaluate different levels and combinations of dough conditioners, and their effects on bread characteristics, are needed.

AB - Cultivating perennial crops such as intermediate wheatgrass, (IWG) (Thinopyrum intermedium), benefits the environment, e.g. by reducing nitrogen run-off compared to cultivation of annual crops like wheat. However, IWG's ability to form a gluten-network is low, and processing modifications may be needed to improve it. Our objective was to study the effect of bran reduction and addition of dough conditioners (wheat protein isolate, vital wheat gluten, ascorbic acid, xylanase, transglutaminase) on extensibility, resistance to extension and protein secondary structures of IWG dough. Grain kernels were analyzed for dimensions and chemical composition. IWG from two locations was used, hard red wheat served as reference. IWG kernels were thinner, lighter, and of lower bulk density than wheat; flour contained more insoluble dietary fiber, protein and ash; and dough was less extensible. Growing location affected fiber and protein content, and was associated with structural and rheological differences. Bran addition increased β-sheets and resistance to extension, but decreased β-turns and extensibility. Transglutaminase increased resistance to extension and affected protein conformation, especially α-helices. Wheat proteins addition had similar, but less pronounced effects. Future studies to evaluate different levels and combinations of dough conditioners, and their effects on bread characteristics, are needed.

KW - Dough conditioners

KW - Perennial

KW - Refinement

UR - http://www.scopus.com/inward/record.url?scp=85060929672&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85060929672&partnerID=8YFLogxK

U2 - 10.1016/j.jcs.2019.01.001

DO - 10.1016/j.jcs.2019.01.001

M3 - Article

VL - 86

SP - 26

EP - 32

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

ER -