A bench-scale high-shear wet-milling test for wheat flour

Bench-scale wet-milling tests for wheat flour are available for the traditional processes of Martin and Batter, but tests for the high-shear processes of Alfa-Laval/Raisio, Hydrocyclone, and High-Pressure Disintegration are few in number. In this study, critical processing parameters of a high-shear wet-milling process, namely high-shear mixing, gluten-aging, and gluten-washing steps, were investigated using response surface methodology, and those parameters led to a bench-scale wet-milling test starting with a ‘‘highly sheared flour–water dispersion’’ (HS-FWD). Optimum conditions for the test were: a water– flour ratio (db) of 1.7, water temperature of 35 C, and homogenizer speed of 6000 rpm for 2.0 min in the high-shear mixing step, a temperature of 40 C for 20 min in the gluten-aging step, and glutenwashing of 2.0 min in the Glutomatic system. The HS-FWD wet-milling test with high level of repeatability was capable of discriminating wet-milling qualities of several hard, soft, and coarsely ground wheat flours

Properties of Starch and Vital Gluten Isolated from Wheat Flour by Three Different Wet-Milling Methods

Wheat is extensively used for food, feed, seed and wet-milling. Wheat starch and vital wheat gluten isolated by wet-milling of wheat flour are utilized in numerous food and nonfood applications. Five commercial wet-milling processes, namely Martin, Batter, Alfa-Laval/Raisio, Hydrocyclone and High-Pressure Disintegration (HD), have been employed to co-produce wheat starch and vital gluten. Martin and Batter are the traditional processes, whereas Alfa-Laval/Raisio, Hydrocyclone and HD are the modern-day processes. In the traditional processes, separation of starch and gluten starts with a stiff dough or batter with optimally developed gluten and proceeds with kneading and/or screening to separate starch granules from gluten mass. In the modern-day processes, however, separation starts with a sheared flour-water or dough-water dispersion with partially developed gluten and proceeds with centrifugation to separate starch granules from gluten network. The purpose of this study was to compare the pasting properties of starches and breadmaking qualities of vital glutens isolated from RBS-98 wheat flour by three different laboratory wet-milling methods, namely highly sheared flour-water dispersion (HS-FWD), moderately sheared dough-water dispersion (MS-DWD) and dough-washing (Martin), which respectively represent the commercial wet-milling processes of HD, Hydrocyclone and Martin. Three wet-milling methods were found to be somewhat comparable in many respects, yet they differed in certain wet-milling parameters. Damaged starch levels and RVA pasting properties of A-starch fractions isolated by all three wet-milling methods were quite similar, indicating that starch was neither mechanically damaged nor physico-chemically altered during shear treatment of HS-FWD or MS-DWD methods. Similarly, breadmaking qualities of vital glutens isolated by all wet-milling methods did not fluctuate extensively, suggesting that gluten proteins were not damaged nor altered during shear treatment of HS-FWD or MS-DWD methods. In other words, wet-milling methods used for the isolation of starch and vital gluten are of almost no or limited influence on the properties of starch and vital gluten

Molecular breeding of durum wheat cultivars for pasta quality

WOS:000457263500003The quality of durum wheat (Triticum durum) is defined as its degree of suitability for pasta production. In order to meet the demand of pasta industry for high quality raw material, existing durum varieties should be first improved in terms of quality-associated genes or quantitative trait loci (QTLs). In this study, important QTLs (Gli-B1 locus encoding.-gliadin 45 protein and Glu-B3 locus encoding LMW-2 type glutenins) that affect cooking quality of pasta were transferred to two durum wheat cultivars (Salihli-92 and Kiziltan-91) through marker-assisted selection (MAS) and backcross breeding. A Canadian durum wheat cultivar with a high quality, Kyle, was used as the donor parent. Each F1 and backcross (BC) plants were backcrossed four times to the recurrent parents, and backcrosses carrying the targeted QTLs were selected by linked molecular markers, i.e. DNA markers, acidic polyacrylamide gel electrophoresis (A-PAGE) and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Quality analyses were performed on the kernels and semolinas of inbred backcross lines (BC4F4) and of parental cultivars to assess the effects of the transferred QTLs. Both advanced breeding lines (ABLs) had higher protein contents (14.9 and 15.8%) than their recurrent parents (14.0-14.8%). Also, SDS-sedimentation volumes (32.7 and 28.2 ml) of the ABLs were significantly higher (P< 0.05) than their parents. It was found that the transfer of Gli-B1 locus containing.-gliadin 45 and Glu-B3 locus containing LMW-2 type glutenins to the advanced breeding lines led to increases in their pasta-quality associated properties.Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [107O004, COST-FA-0604]This study was partially supported by the Scientific and Technological Research Council of Turkey (TUBITAK; Project no. 107O004) within the framework of COST-FA-0604 TritiGen Action

A study on quality criteria of commercial stuffed pasta (manti), as traditional food

WOS:000422956800040The stuffed pasta (manti) is one of the famous traditional foods in Turkey. Because of the increasing demand for traditional foods in the world, it is important to standardize and commercialize the traditional foods. The objective of this study was therefore to determine physicochemical (moisture content, water activity, color, water binding capacity and cooking loss) and sensory properties and mycotoxin (aflatoxin B-1, aflatoxin-total and ochratoxin-A) contents of 15 different trademarks of manti. Except for cooking loss, differences in moisture content, water activity, water binding capacity and color of the samples were found to be statistically (p<0.001) significant. Additionally, all quality criteria were determined to interact with each other. The results indicate that processing parameters and quality criteria of manti should be standardized and strictly monitored to facilitate high-quality commercial production. (C) All Rights Reserve