Abstract
The numerous enzymes present in the bran and germ fractions of a wheat kernel initiate many chemical changes that affect the compositional and functional properties of whole wheat flour. This dissertation was focused on enzyme activities and compositional properties of whole wheat flour in different applications. In the first study, lipolytic activity, which leads to rancidity during storage of wheat, was affected by environment, fungicide application, disease resistance of cultivars, and the substrate being used in the assay. Subsequently, steaming of grains for 90 s before milling was found to reduce lipolytic activities and accumulation of free fatty acids during storage and reduce oxidation once the flour was made into a dough without affecting starch and gluten properties. In another study, germination of wheat increased lipolytic activities and affected several compositional and functional properties mainly due to germination time rather than drying temperature. A small proportion of germinated flour added to a whole wheat bread formulation was found to improve bread quality except when the flour from extensive germination or higher inclusion percentage was used. Next, a sensory-driven approach was taken to estimate the shelf-life of whole wheat flour. The estimated shelf life of whole wheat flour stored at 35 °C ranged from 8-11 months and was dependent on the wheat cultivar. In a comparative study between historical and modern wheat cultivars, minimal changes in compositional properties (except for tryptophan) were found due to year of introduction. Finally, evidence of the asparaginase activity in wheat kernels and their possible genotypic variation was discovered. In conclusion, the enzymatic activities and compositional properties of whole wheat flour were dependent on the genotype, environment, their interactions, and different processing methods. Advisor: Devin J. Rose
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Claims 10
Claim · model-written summary
Lipolytic activity of wheat was affected by environment, fungicide application, disease resistance of cultivars and assay substrate.
- Taxon
- wheat
Triticum aestivume1 - Treatment
- fungicide applicatione1
- Outcome
- lipolytic activitye1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“lipolytic activity, which leads to rancidity during storage of wheat, was affected by environment, fungicide application, disease resistance of cultivars, and the substrate being used in the assay”
Claim · model-written summary
Steaming of wheat grains for 90 s before milling reduced lipolytic activities and free fatty acid accumulation during storage.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- steaming of grains for 90 s before millinge2
- Outcome
- lipolytic activities and accumulation of free fatty acidse2
- Direction
- reducee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Whole Wheat Flour”
e2“steaming of grains for 90 s before milling was found to reduce lipolytic activities and accumulation of free fatty acids during storage”
Claim · model-written summary
Steaming of wheat grains before milling reduced oxidation in dough made from the flour.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- steaming of grains for 90 s before millinge2
- Outcome
- oxidatione3
- Direction
- reducee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Whole Wheat Flour”
e2“steaming of grains for 90 s before milling was found to reduce lipolytic activities and accumulation of free fatty acids during storage”
e3“reduce oxidation once the flour was made into a dough without affecting starch and gluten properties”
Claim · model-written summary
Steaming of wheat grains before milling did not change starch and gluten properties.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- steaming of grains for 90 s before millinge2
- Outcome
- starch and gluten propertiese3
- Direction
- no_changeinferrede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Whole Wheat Flour”
e2“steaming of grains for 90 s before milling was found to reduce lipolytic activities and accumulation of free fatty acids during storage”
e3“reduce oxidation once the flour was made into a dough without affecting starch and gluten properties”
Claim · model-written summary
Germination of wheat increased lipolytic activities.
- Taxon
- wheatTriticum aestivume4
- Treatment
- germinatione4
- Outcome
- lipolytic activitiese4
- Direction
- increasede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“germination of wheat increased lipolytic activities and affected several compositional and functional properties mainly due to germination time rather than drying temperature”
Claim · model-written summary
Germination time, rather than drying temperature, affected compositional and functional properties of wheat.
- Taxon
- wheatTriticum aestivume4
- Treatment
- germination timee4
- Outcome
- compositional and functional propertiese4
- Comparator
- drying temperaturee4
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“germination of wheat increased lipolytic activities and affected several compositional and functional properties mainly due to germination time rather than drying temperature”
Claim · model-written summary
Adding a small proportion of germinated flour improved bread quality, except at extensive germination or higher inclusion.
- Taxon
- wheatTriticum aestivume5
- Treatment
- germinated floure5
- Outcome
- bread qualitye5
- Direction
- improvee5
- Qualifier
- except when the flour from extensive germination or higher inclusion percentage was usede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“A small proportion of germinated flour added to a whole wheat bread formulation was found to improve bread quality except when the flour from extensive germination or higher inclusion percentage was used”
Claim · model-written summary
Estimated shelf life of whole wheat flour stored at 35 °C was 8-11 months, depending on the wheat cultivar.
- Taxon
- wheatTriticum aestivume6
- Treatment
- stored at 35 °Ce6
- Outcome
- shelf life of whole wheat floure6
- Value
- 8-11 monthse6
- Qualifier
- dependent on the wheat cultivare6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“The estimated shelf life of whole wheat flour stored at 35 °C ranged from 8-11 months and was dependent on the wheat cultivar”
Claim · model-written summary
Historical and modern wheat cultivars showed minimal changes in compositional properties, except tryptophan.
- Taxon
- wheatTriticum aestivume7
- Material
- historical and modern wheat cultivarse7
- Outcome
- compositional propertiese7
- Direction
- no_changeinferrede7
- Qualifier
- except for tryptophane7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“In a comparative study between historical and modern wheat cultivars, minimal changes in compositional properties (except for tryptophan) were found due to year of introduction”
Claim · model-written summary
Asparaginase activity was found in wheat kernels, with possible genotypic variation.
- Taxon
- wheatTriticum aestivume0
- Organ / stage
- wheat kernelse0
- Outcome
- asparaginase activitye0
- Qualifier
- possible genotypic variatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evidence of the asparaginase activity in wheat kernels and their possible genotypic variation was discovered”
The same questions in other papers
stage · quality: general · Triticum aestivum (wheat)Positive and negative results
4 papers in the same direction as this paper · 2 in the opposite direction
- no effect
- no effect
- positive
3 papers more in this group
See all 7 papers →processing · quality: protein · Triticum aestivum (wheat)Positive and negative results
11 papers in the same direction as this paper · 13 in the opposite direction
- positive
- positive
- positive
21 papers more in this group
See all 25 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.