Effect of heat‐treated wheat germ on dough properties and crackers quality
Wheat germ is one of the by‐products of the milling industry. However, wheat germ has a limited shelf life because its unsaturated fatty acids are prone to oxidation and rancidity during storage. This study aims to analyze the influence of heat‐treated wheat germ on dough properties and cracker qual...
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| Veröffentlicht in: | International journal of food science & technology 2021-04, Vol.56 (4), p.1837-1843 |
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| creator | Meriles, Silvina Patricia Penci, Maria Cecilia Steffolani, Maria Eugenia Ribotta, Pablo Daniel |
| description | Wheat germ is one of the by‐products of the milling industry. However, wheat germ has a limited shelf life because its unsaturated fatty acids are prone to oxidation and rancidity during storage. This study aims to analyze the influence of heat‐treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated.
Summary
This study aims to analyse the influence of heat‐treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties and stress relaxation behaviour were determined. Chemical characteristics, baking performance, texture, water activity and sensory analyses were performed on crackers. Wheat germ weakened the dough structure. The following mechanisms were suggested to explain this weakening effect: the addition of wheat germ diluted gluten; flour components and germ competed for water and decreased the water availability for gluten formation; and germ particles physically disrupted the continuity of the gluten network. Nevertheless, good quality crackers were obtained and their nutritional value was improved, with remarkable increments in protein, fibre and mineral contents. Also, high acceptance in sensory evaluation was recorded at substitution levels of 20% and 30% of germ, compared to control sample (0%). |
| doi_str_mv | 10.1111/ijfs.14810 |
| format | Article |
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Summary
This study aims to analyse the influence of heat‐treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties and stress relaxation behaviour were determined. Chemical characteristics, baking performance, texture, water activity and sensory analyses were performed on crackers. Wheat germ weakened the dough structure. The following mechanisms were suggested to explain this weakening effect: the addition of wheat germ diluted gluten; flour components and germ competed for water and decreased the water availability for gluten formation; and germ particles physically disrupted the continuity of the gluten network. Nevertheless, good quality crackers were obtained and their nutritional value was improved, with remarkable increments in protein, fibre and mineral contents. Also, high acceptance in sensory evaluation was recorded at substitution levels of 20% and 30% of germ, compared to control sample (0%).</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14810</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Acceptance tests ; Baking ; Cracker ; Dough ; dough rheology ; Flour ; Gluten ; Nutritive value ; Rheological properties ; Sensory evaluation ; Stress relaxation ; Substitutes ; Water activity ; Water availability ; Wheat germ</subject><ispartof>International journal of food science & technology, 2021-04, Vol.56 (4), p.1837-1843</ispartof><rights>2020 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2021 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3380-a46c513b0dd020814bfe754c059414bf059bc9e30a7874ad8f9f566d851efaf33</citedby><cites>FETCH-LOGICAL-c3380-a46c513b0dd020814bfe754c059414bf059bc9e30a7874ad8f9f566d851efaf33</cites><orcidid>0000-0001-7883-8856 ; 0000-0003-4953-4356</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14810$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14810$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Meriles, Silvina Patricia</creatorcontrib><creatorcontrib>Penci, Maria Cecilia</creatorcontrib><creatorcontrib>Steffolani, Maria Eugenia</creatorcontrib><creatorcontrib>Ribotta, Pablo Daniel</creatorcontrib><title>Effect of heat‐treated wheat germ on dough properties and crackers quality</title><title>International journal of food science & technology</title><description>Wheat germ is one of the by‐products of the milling industry. However, wheat germ has a limited shelf life because its unsaturated fatty acids are prone to oxidation and rancidity during storage. This study aims to analyze the influence of heat‐treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated.
Summary
This study aims to analyse the influence of heat‐treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties and stress relaxation behaviour were determined. Chemical characteristics, baking performance, texture, water activity and sensory analyses were performed on crackers. Wheat germ weakened the dough structure. The following mechanisms were suggested to explain this weakening effect: the addition of wheat germ diluted gluten; flour components and germ competed for water and decreased the water availability for gluten formation; and germ particles physically disrupted the continuity of the gluten network. Nevertheless, good quality crackers were obtained and their nutritional value was improved, with remarkable increments in protein, fibre and mineral contents. Also, high acceptance in sensory evaluation was recorded at substitution levels of 20% and 30% of germ, compared to control sample (0%).</description><subject>Acceptance tests</subject><subject>Baking</subject><subject>Cracker</subject><subject>Dough</subject><subject>dough rheology</subject><subject>Flour</subject><subject>Gluten</subject><subject>Nutritive value</subject><subject>Rheological properties</subject><subject>Sensory evaluation</subject><subject>Stress relaxation</subject><subject>Substitutes</subject><subject>Water activity</subject><subject>Water availability</subject><subject>Wheat germ</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kE1KA0EQhRtRMEY3nqDBnTCx-m9-lhKiRgIu1HXT6alOJiaZpHuGkJ1H8IyexB7HtbV5PPiq6vEIuWYwYnHuqpULIyZzBidkwESqEp5ydkoGUChIlOTinFyEsAIALjI5ILOJc2gbWju6RNN8f341PiqW9NB5ukC_ofWWlnW7WNKdr3fomwoDNduSWm_sB_pA961ZV83xkpw5sw549adD8v4weRs_JbOXx-n4fpZYIXJIjEytYmIOZQkccibnDjMlLahCdibq3BYowGR5Jk2Zu8KpNC1zxdAZJ8SQ3PR3Y559i6HRq7r12_hScwUF55mQWaRue8r6OgSPTu98tTH-qBnori3dtaV_24ow6-FDtcbjP6SePj-89js_C-dtNg</recordid><startdate>202104</startdate><enddate>202104</enddate><creator>Meriles, Silvina Patricia</creator><creator>Penci, Maria Cecilia</creator><creator>Steffolani, Maria Eugenia</creator><creator>Ribotta, Pablo Daniel</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-7883-8856</orcidid><orcidid>https://orcid.org/0000-0003-4953-4356</orcidid></search><sort><creationdate>202104</creationdate><title>Effect of heat‐treated wheat germ on dough properties and crackers quality</title><author>Meriles, Silvina Patricia ; 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However, wheat germ has a limited shelf life because its unsaturated fatty acids are prone to oxidation and rancidity during storage. This study aims to analyze the influence of heat‐treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated.
Summary
This study aims to analyse the influence of heat‐treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties and stress relaxation behaviour were determined. Chemical characteristics, baking performance, texture, water activity and sensory analyses were performed on crackers. Wheat germ weakened the dough structure. The following mechanisms were suggested to explain this weakening effect: the addition of wheat germ diluted gluten; flour components and germ competed for water and decreased the water availability for gluten formation; and germ particles physically disrupted the continuity of the gluten network. Nevertheless, good quality crackers were obtained and their nutritional value was improved, with remarkable increments in protein, fibre and mineral contents. Also, high acceptance in sensory evaluation was recorded at substitution levels of 20% and 30% of germ, compared to control sample (0%).</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14810</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0001-7883-8856</orcidid><orcidid>https://orcid.org/0000-0003-4953-4356</orcidid></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Acceptance tests Baking Cracker Dough dough rheology Flour Gluten Nutritive value Rheological properties Sensory evaluation Stress relaxation Substitutes Water activity Water availability Wheat germ |
| title | Effect of heat‐treated wheat germ on dough properties and crackers quality |
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