Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides.

Wheat bran is a low-cost by-product with significant nutritional value, but it is primarily utilized in animal feed applications. This study sought to investigate chemical methodologies for modifying the wheat bran's structure, enhancing non-starch polysaccharides solubility in water, and assessing alterations in functional and biological attributes. Chemical modifications were conducted under aqueous, alkaline, acid, and oxidizing conditions.

Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality.

Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural sources of hydrocolloids are under permanent research. In this regard, the functional properties of the galactomannan extracted from the seed of (Gledi) have been studied.

Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use.

The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to estimate the whole meal flour end-use. Flours from hard and soft wheat genotypes proved to have different chemical composition and particle size distribution. Flours from hard wheat had lower particle average size and dietary fiber content, and higher lipid and wet gluten contents than flours from soft wheat.

Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough.

The selection of lactic acid bacteria strains is interesting for the development of sourdough to obtain wheat bread with improved technological and nutritional properties. In this work, the performance of ten different LAB strains isolated from diverse cereals in wheat sourdough was evaluated. Five facultative heterofermentative (Lactobacillus pentosus ES124, Lactobacillus paralimentarius ES259, Lactobacillus plantarum ES137, Lactobacillus plantarum ATCC8014 and Lactobacillus plantarum ES147), three obligately heterofermentative (Lactobacillus brevis ES253, Lactobacillus fermentum ES142 and Lactobacillus fermentum ES148) and two homofermentative (Pediococcus acidilactici ES22 and Enterococcus faecium ES74) lactic acid bacteria strains were evaluated in ten single strain fermentations.

Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.

This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes.