Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour

Fil: Navarro, José Luis. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina.

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Detalles Bibliográficos
Autores principales: Navarro, José Luis, Losano Richard, Pedro, Moiraghi, Malena, Bustos, Mariela, León, Alberto Edel, Steffolani, María Eugenia
Otros Autores: https://orcid.org/0000-0001-9388-9256
Formato: publishedVersion article
Lenguaje:Inglés
Publicado: 2024
Materias:
Bioactive compounds
Enzymatic activity
Pasting properties
Sprouted whole-wheat flour
Techno-functional ingredients
Acceso en línea:http://hdl.handle.net/11086/553601
http://www.ftb.com.hr/
https://doi.org/10.17113/ftb.62.02.24.8435
Aporte de:
Repositorio Digital Universitario (UNC) de Universidad Nacional de Córdoba
id I10-R141-11086-553601
record_format dspace
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-141
collection Repositorio Digital Universitario (UNC)
language Inglés
topic Bioactive compounds
Enzymatic activity
Pasting properties
Sprouted whole-wheat flour
Techno-functional ingredients
spellingShingle Bioactive compounds
Enzymatic activity
Pasting properties
Sprouted whole-wheat flour
Techno-functional ingredients
Navarro, José Luis
Losano Richard, Pedro
Moiraghi, Malena
Bustos, Mariela
León, Alberto Edel
Steffolani, María Eugenia
Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour
topic_facet Bioactive compounds
Enzymatic activity
Pasting properties
Sprouted whole-wheat flour
Techno-functional ingredients
description Fil: Navarro, José Luis. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina.
author2 https://orcid.org/0000-0001-9388-9256
author_facet https://orcid.org/0000-0001-9388-9256
Navarro, José Luis
Losano Richard, Pedro
Moiraghi, Malena
Bustos, Mariela
León, Alberto Edel
Steffolani, María Eugenia
format publishedVersion
article
author Navarro, José Luis
Losano Richard, Pedro
Moiraghi, Malena
Bustos, Mariela
León, Alberto Edel
Steffolani, María Eugenia
author_sort Navarro, José Luis
title Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour
title_short Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour
title_full Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour
title_fullStr Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour
title_full_unstemmed Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour
title_sort effect of different wheat sprouting conditions on the characteristics of whole-wheat flour
publishDate 2024
url http://hdl.handle.net/11086/553601
http://www.ftb.com.hr/
https://doi.org/10.17113/ftb.62.02.24.8435
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spelling I10-R141-11086-5536012024-09-11T06:39:55Z Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour Navarro, José Luis Losano Richard, Pedro Moiraghi, Malena Bustos, Mariela León, Alberto Edel Steffolani, María Eugenia https://orcid.org/0000-0001-9388-9256 https://orcid.org/0000-0003-3487-9589 https://orcid.org/0000-0002-3442-4798 https://orcid.org/0000-0003-4444-065X https://orcid.org/0000-0002-2260-3086 https://orcid.org/0000-0002-7817-2166 Bioactive compounds Enzymatic activity Pasting properties Sprouted whole-wheat flour Techno-functional ingredients info:eu-repo/semantics/publishedVersion Fil: Navarro, José Luis. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina. Fil: Navarro, José Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina. Fil: Losano Richard, Pedro. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Losano Richard, Pedro. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina. Fil: Moiraghi, Malena. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Moiraghi, Malena. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina. Fil: Bustos, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina. Fil: Bustos, Mariela. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina. Fil: León, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: León, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina. Fil: Steffolani, María Eugenia. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Steffolani, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina. Research background. Controlled sprouting promotes physiological and biochemical changes in whole grains, improves their nutritional value and offers technological advantages for breadmaking as an alternative to traditional whole grains. The aim of this study is to find sprouting conditions for the grains of Klein Valor wheat variety (Triticum aestivum L.) that would increase the nutritional value without significantly affecting the gluten proteins, which are essential in wholegrain baked goods. Experimental approach. The chemical and nutritional composition, enzymatic activity and pasting properties of the suspensions of unsprouted and sprouted whole-wheat flour were evaluated. Results and conclusions. This bioprocess allowed us to obtain sprouted whole-wheat flour with different degrees of modification in its chemical composition. Sprouting at 25 °C resulted in an observable increase in enzymatic activity and metabolic processes, particularly α-amylases, which significantly affect the starch matrix and the associated pasting properties. Additionally, there was a smaller but still notable effect on the structure of the cell walls and the protein matrix due to the activation of endoxylanases and proteases. In contrast, sprouting at 15 and 20 °C for 24 h allowed for better process control as it resulted in nutritional improvements such as a higher content of free amino acid groups, free phenolic compounds and antioxidant capacity, as well as a lower content of phytates. In addition, it provided techno-functional advantages due to the moderate activation of α-amylase and xylanase. A moderate decrease in peak viscosity of sprouted whole-wheat flour suspensions was observed compared to the control flour, while protein degradation was not significantly prolonged. Novelty and scientific contribution. Sprouted whole-wheat flour obtained under milder sprouting conditions with moderate enzymatic activity could be a promising and interesting ingredient for wholegrain baked goods with improved nutritional values and techno-functional properties. This approach could avoid the use of conventional flour improvers and thus have a positive impact on consumer acceptance and enable the labelling of the product with a clean label. info:eu-repo/semantics/publishedVersion Fil: Navarro, José Luis. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina. Fil: Navarro, José Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina. Fil: Losano Richard, Pedro. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Losano Richard, Pedro. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina. Fil: Moiraghi, Malena. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Moiraghi, Malena. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina. Fil: Bustos, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina. Fil: Bustos, Mariela. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina. Fil: León, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: León, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina. Fil: Steffolani, María Eugenia. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Steffolani, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos; Argentina. 2024-09-10T18:42:06Z 2024-09-10T18:42:06Z 2024-06-07 article Navarro JL, Losano Richard P, Moiraghi M, Bustos M, León AE, Steffolani ME. Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour. Food Technol Biotechnol. 2024 Jun;62(2):264-274. doi: 10.17113/ftb.62.02.24.8435. PMID: 39045301; PMCID: PMC11261644. 1330-9862 http://hdl.handle.net/11086/553601 1334-2606 http://www.ftb.com.hr/ https://doi.org/10.17113/ftb.62.02.24.8435 eng Attribution 4.0 International http://creativecommons.org/licenses/by/

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