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Perten Science World # 13

I S S U E

Dec 2016

Welcome to the 13th issue of Perten Science World.

The fi rst article is from a collaboration on milk production effi ciency on the development of the fi rst generation mid-FTIR herd management tools. A set of predictive fatty acids (FA) models has been developed to provide farmers with early warnings on nutritional and health problems of dairy cows before these become severe.

Gluten and gluten-free (GF) products are hot topics in the food industry; however, for the GF products there is still a lack of good early-stage quality testing methods. GF fl our, when mixed with water, is unable to develop a dough instead a batter is formed. In the second article a comparison of the mixing and starch pasting properties of regular wheat and GF fl ours with different ingredients and compositions were performed using the micro-doughLAB (mdL, mixing qualities) and Rapid Visco Analyser (RVA, pasting properties).

In the last article, the anti-staling effects of maltogenic α-amylase and pre-gelatinized fl our in Scuffi ns were studied. A Scuffi n is a baked product based on a mixture between the recipes from both scones and muffi ns. The product has been developed to be eaten as a in between meal snack. Several quality parameters such as texture, volume, starch retrogradation and water content were measured during storage to follow the staling and evaluate the anti-staling effects of the added ingredients.

I hope you fi nd this 13th issue of Perten Science World interesting, useful, and stimulating.Enjoy your reading!

Dr. Jeanette PurhagenEditor in Chief

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Welcome

Perten Science World

Issue No. 13 - ISSN-number 2002-245X

IN THIS ISSUE

Articles

Introduction of new mid-FTIR herd management tools (HMT) for early warnings of nutritional and health issues in high-producing dairy cows – D. Barbano, W. Beukema, R. Santamaria, T. Gates, H. Dann and R. Grant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Comparison of mixing and pasting behaviors of commercially available wheat and gluten-free fl ours – K.A.F. Gajo and J.M.C. Dang . . . . . . .6

Evaluation of maltogenic α-amylase and pre-gelatinized fl our as anti-staling agents in scuffi ns – K. Birtle and J. Purhagen . . . . . . . . . .13

perten in publications

Interesting papers and Links . . . . . . 18

1

2

3

4

5

6

7

8

GF2

GF4 GF3

FLOUR2

FLOUR3

FLOUR4 GF1

FLOUR1

9

10

GF + bulking agent

GF flour only

GF1 GF2 GF3 GF4 Flour1 Flour2 Flour3 Flour4

11

12

α

α

α

14

20 mm, Crumb

Crust

Bottom Crust

15

50,0

55,0

60,0

65,0

70,0

75,0

80,0

85,0

Volu

me (

ml)

R3 (0.2% PgF,-) R7 (0.2% PgF, 17ppm AMS)

R9 (1.0% PgF,-) R8 (1.0% Pgf, 17ppm AMS)

R14 (5.3% PgF,-) R15 (5.3% PgF, 17ppm AMS)

300

800

1300

1800

2300

2800

0 2 4 6 8

Firm

ness (

g)

Days

R16 (5.3% PgF, - ) R15 (5.3% PgF, 17ppm AMS)

16

Δ

40%

45%

50%

55%

60%

65%

1 2 3 4 7 9 10

Elas

tici

ty (

g/g)

Day

R7 (0.2% PgF, 17ppm) R8 (1.0% PgF, 17ppm)

R17 (5.3% PgF, 17ppm)

0,00

0,50

1,00

1,50

2,00

2,50

0 2 4 6 8 10

∆H

(J/

g d

w)

Days

R7 (0.2% PgF) R8 (1.0% PgF)

R15 (5.3% PgF)

17

60,0

62,0

64,0

66,0

68,0

70,0

72,0

74,0

76,0

78,0

80,0

1400 1600 1800 2000 2200 2400

Volu

me (

ml)

Firmness (g) R3 (0.2% Pgf, -) R5 (0.2% PgF, 34 ppm AMS)

R7 (0.2% PgF, 17 ppm AMS) R8 (1.0% PgF, 17 ppm AMS)R9 (1.0% PgF, - ) R12 (1.0% PgF, 34 ppm AMS)R13 (1.0% PgF, 17 ppm AMS) R14 (5.3% PgF, - )R15 (5.3% PgF, 17 ppm AMS) R16 (5.3% PgF, - )

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p E R T E N I N p U B L I C A T I O N S

BVM

Barcenilla, B., Román, L., Martínez, C., Martínez, M. M. and Gómez, M. (2016) Effect of high pressure processing on batters and cakes properties, Innovative Food Science and Emerging Technologies 33:94-99

Mamhoud, A., Nionelli, L., Bouzaine, T., Hamid, M., Gobbetti, M. And Rizzello, C. G. (2016) Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation, International Journal of Food Microbiology 225:9-19

Rizzello, C. G., Lorusso, A., Montemurro, M and Gobbetti, M. (2016) Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread, Food Microbiology 56:1-13

Roth, M., Döring, C., Jekle, M. and Becker, T. (2016) Mechanisms behind distiller´s grains impact on wheat dough and bread quality, Food Bioprocess Technology 9:274-284

Rzigue, A., Monteau, J.-Y., Marmi, K., Le Bail, A., Chevallier, S., Réguerre, A.-L. and Jury, V.(2016) Bread collapse. Causes of the technological defect and impact of depanning time on bread quality, Journal of Food Engineering 182:72-80

DA 7000 and 7200

Gao, X., Liu, T., Yu, J., Li, L., Feng, Y. and Li, X. (2016) Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.), Food Chemistry 197:1184-1190

Hitz, K., Clark, A. J. and Van Sanford, D. A. (2017) Identifying nitrogen-use efficient soft red winter wheat lines in high and low nitrogen environments, Field Crops Research 200:1-9

Li, X., Liu, T., Song, L., Zhang, H., Li, L. And Gao, X. (2016) Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.) Food Chemistry 213:728-734

Liu, T., Gao, X., Li, L., Du, D., Cheng, X., Zhao, Y., Liu, Y. And Li, X. (2016) Effects of HMW-GS at Glu-B1 locus on the polymerization of glutenin during grain development and on the secondary and micro-structures of gluten in wheat (Triticum aestivum L.), Journal of Cereal Science 72:101-107

Sun, X., Wu., K., Zhao, Y., Qian, Z., Kong, F., Guo, Y., Wang, Y. And Li, S. (2016) Molecular genetic analysis of grain protein content and flour whiteness degree using RILs in common wheat, Journal of Genetics 95(2):317-324

RVA

Angelidis, G., Protonotariou, S., Mandala, I. And Rosell, C. M. (2016) Jet milling effect on wheat flour characteristics and starch hydrolysis, Journal of Food Science Technology 53(1):784-791

Bucsella, B., Molnár, D., Harasztos, A. H. And Tömösközi, S. (2016) Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour, Journal of Cereal Science 69:40-48

19

Cai, J., Chiang, J. H., Tan, M. Y. P., Saw, L. K. and Xu, Y. (2016) Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles, Journal of Food Engineering 186:1-9

Cozzolino, D. (2016) The use of the rapid visco analyser (RVA) in breeding and selection of cereals, Journal of Cereal Science 70:282-290

Mudgil, D., Barak, S. and Khatkar, B. S. (2016) Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough, International Journal of Biological Macromolecules 93:131-135

Tao, H., Wang, P., Wu, F., Jin, Z. and Xu, X. (2016) Particle size distribution of wheat starch granules in relation to baking properties of frozen dough, Carbohydrate Polymers 137:147-153

Wani, I. A., Sogi, D. S., Hamdani, A. M., Gani, A., Bhat, N. A. and Shah, A. (2016) Isolation, composition, and physicochemical properties of starch from legumes: A review, Starch/Stärke 68:834-845

Zhen, S., Zhou, J., Deng, X., Zhu, G., Cao, H., Wang, Z. and Yan, Y. (2016) Metabolite profiling of the response to high-nitrogen fertilizer during grain development of bread wheat (Triticum aestivum L.), Journal of Cereal Science 69:85-94

Falling Number

Bueno, M. M., Cruz Silvera Thys, R. and Rodrigues, R. C. (2016) Microbial enzymes as substitutes of chemical additives in baking wheat flour – Part I: Individual effects of nine enzymes on flour dough rheology, Food Bioprocess Technology 9:2012-2023

Chaudhary, N., Dangi, P. and Singh Khatkar, B. (2016) Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality, Food Chemistry 199:28-35

Giannone, V., Lauro, M. R., Spina, A., Pasqualone, A., Auditore, L., Puglisi, I. and Puglisi G. (2016) A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread, LWT-Food Science and Technology 65:381-389

Hemdane, S., Langenaeken, N. A., Jacobs, P. J., Verspreet, J., Decour, J. A. And Courtin, C. M. (2016) Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched bread making, Journal of Cereal Science 71:78-85

Mangan, D., Szafranska, A., McKie, V. And McCleary, B. V. (2016) Investigation into the use of the amylase SD assay of milled wheat extracts as a predictor of baked bread quality, Journal of Cereal Science 70:240-246

TVT

Javidi, Z., Hosseini, S. F. And Rezaei, M. (2016) Development of flexible bactericidal films based on poly(lactic acid) and essential oil and its effectiveness to reduce microbial growth of refrigerated rainbow trout, LWT-Food Science and Technology 72:251-260

p E R T E N I N p U B L I C A T I O N S

20

Kan, L., Li, Q., Xie, S., Hu, J., Wu, Y. And Ouyang, J. (2016) Effect of thermal processing on the physicochemical properties of chestnut starch and textural profi le of chestnut kernel, Carbohydrate Polymers 151:614-623

Mamhoud, A., Nionelli, L., Bouzaine, T., Hamid, M., Gobbetti, M. And Rizzello, C. G. (2016) Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation, International Journal of Food Microbiology 225:9-19

Rizzello, C. G., Lorusso, A., Montemurro, M and Gobbetti, M. (2016) Use of sourdough made with quinoa (Chenopodium quinoa) fl our and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread, Food Microbiology 56:1-13

Roth, M., Döring, C., Jekle, M. and Becker, T. (2016) Mechanisms behind distiller´s grains impact on wheat dough and bread quality, Food Bioprocess Technology 9:274-284

Wang, D., Deng, S., Zhang, M., Geng, Z., Sun, C., Bian, H., Liu, F., Zhu, Y. And Xu, W. (2016) Optimization of the Tenderization of duck breast meat by Adenosine 5´-monophosphate (AMP) using response surface methodology, Journal of Poultry Science 53(1):93-101

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