scholarly journals Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 207
Author(s):  
Jana van Rooyen ◽  
Senay Simsek ◽  
Samson Adeoye Oyeyinka ◽  
Marena Manley
Keyword(s):  
Heat Transfer ◽  
Heat Treatment ◽  
Wheat Flour ◽  
Wheat Starch ◽  
Holistic View ◽  
Dry Heat ◽  
Starch Properties ◽  
Heat Treated ◽  
Dry Heat Treatment ◽  
Wheat Kernels

Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality.

scholarly journals Germination, Outgrowth, and Vegetative-Growth Kinetics of Dry-Heat-Treated Individual Spores ofBacillusSpecies

2018 ◽  
Vol 84 (7) ◽  
Author(s):  
Lin He ◽  
Zhan Chen ◽  
Shiwei Wang ◽  
Muying Wu ◽  
Peter Setlow ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Spore Germination ◽  
Differential Interference Contrast Microscopy ◽  
Content Type ◽  
Dry Heat ◽  
Heat Treated ◽  
Contrast Microscopy ◽  
Interference Contrast Microscopy ◽  
Dry Heat Treatment ◽  
Kinetics Of

ABSTRACTDNA damage kills dry-heated spores ofBacillus subtilis, but dry-heat-treatment effects on spore germination and outgrowth have not been studied. This is important, since if dry-heat-killed spores germinate and undergo outgrowth, toxic proteins could be synthesized. Here, Raman spectroscopy and differential interference contrast microscopy were used to study germination and outgrowth of individual dry-heat-treatedB. subtilisandBacillus megateriumspores. The major findings in this work were as follows: (i) spores dry-heat-treated at 140°C for 20 min lost nearly all viability but retained their Ca2+-dipicolinic acid (CaDPA) depot; (ii) in most cases, dry-heat treatment increased the average times and variability of all major germination events inB. subtilisspore germination with nutrient germinants or CaDPA, and in one nutrient germination event withB. megateriumspores; (iii)B. subtilisspore germination with dodecylamine, which activates the spore CaDPA release channel, was unaffected by dry-heat treatment; (iv) these results indicate that dry-heat treatment likely damages spore proteins important in nutrient germinant recognition and cortex peptidoglycan hydrolysis, but not CaDPA release itself; and (v) analysis of single spores incubated on nutrient-rich agar showed that while dry-heat-treated spores that are dead can complete germination, they cannot proceed into outgrowth and thus not to vegetative growth. The results of this study provide new information on the effects of dry heat on bacterial spores and indicate that dry-heat sterilization regimens should produce spores that cannot outgrow and thus cannot synthesize potentially dangerous proteins.IMPORTANCEMuch research has shown that high-temperature dry heat is a promising means for the inactivation of spores on medical devices and spacecraft decontamination. Dry heat is known to killBacillus subtilisspores by DNA damage. However, knowledge about the effects of dry-heat treatment on spore germination and outgrowth is limited, especially at the single spore level. In the current work, Raman spectroscopy and differential interference contrast microscopy were used to analyze CaDPA levels in and kinetics of nutrient- and non-nutrient germination of multiple individual dry-heat-treatedB. subtilisandBacillus megateriumspores that were largely dead. The outgrowth and subsequent cell division of these germinated but dead dry-heat-treated spores were also examined. The knowledge obtained in this study will help understand the effects of dry heat on spores both on Earth and in space, and indicates that dry heat can be safely used for sterilization purposes.

scholarly journals Characteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment

2020 ◽  
Vol 29 (10) ◽  
pp. 1389-1399 ◽  
Author(s):  
Eun-Jung Kang ◽  
Ji-Eun Bae ◽  
Jung Sun Hong ◽  
Hee-Don Choi ◽  
Hyun-Wook Choi ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Wheat Starch ◽  
Dry Heat ◽  
Dry Heat Treatment

scholarly journals 239 Seed Germination and Seedling Characteristics of Cucurbits as Affected by Dry Heat Treatment and Subsequent Handling

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 432C-432
Author(s):  
Hae-Jeen Bang ◽  
Soo-Jung Hwang ◽  
Hyun-Sook Ham ◽  
Jung-Myung Lee
Keyword(s):  
Heat Treatment ◽  
Seed Germination ◽  
Dry Heat ◽  
Seed Moisture ◽  
Heat Treated ◽  
Emergence Rate ◽  
Normal Seed ◽  
Cultivar Susceptibility ◽  
Dry Heat Treatment ◽  
Seedling Characteristics

Dry heat treatment has been commonly used to inactivate some seed-borne pathogens in vegetable seeds. Virtually all the gourd seeds for watermelon rootstock are being treated with dry heat to inactivate cucumber green mottle mosaic virus (CGMMV, a strain of tobamovirus) and Fusarium. Seeds of five gourd and one squash cultivars were treated with dry heat (35 °C for 24 h + 50 °C for 24 h + 75 °C for 72 h) and, immediately after the dry heat treatment, the seeds (moisture content of 1% or lower) were allowed to absorb atmospheric moisture in a moisture saturated chamber until the seed moisture contents reached 2% to 8%. After the equilibrium obtained, the seeds were sealed in air-tight bags and stored for 1 day or 30 days at 20 °C. The seeds were then sown in cell trays and the emergence and seedling characteristics were evaluated. Dry heat treatment caused significant delay in emergence in all tested cultivars, but had little or no influence on the final emergence rate. Moderate to severe injury was observed in seedlings grown from dry heat-treated seeds in three out of six cultivars tested. However, little or no dry heat phytotoxicity was observed in other cultivars, thus suggesting the marked differences in cultivar susceptibility to dry heat treatment. Rapid humidification before sealing also appeared to reduce the early emergence rate in some cultivars, but had no effect on the final emergence rate in most cultivars. Storage of dry heat-treated seeds in sealed bags for 30 days before sowing was highly effective in minimizing the phytotoxicity symptoms in seedlings as compared to the seedlings grown from the seeds sown immediately after the dry heat treatment. This suggests that the reestablishment of metabolic process required for normal seed germination requires a long period after the dry heat treatment. Other characteristics associated with DH treatment will also be presented.

Wheat Bran Stabilization and its Use in the Preparation of High-Fiber Pasta

2011 ◽  
Vol 17 (1) ◽  
pp. 47-53 ◽  
Author(s):  
M.L. Sudha ◽  
P.R. Ramasarma ◽  
G. Venkateswara Rao
Keyword(s):  
Heat Treatment ◽  
Wheat Bran ◽  
Lipase Activity ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Total Dietary Fiber ◽  
High Fiber ◽  
Dry Heat ◽  
Heat Treated ◽  
Dry Heat Treatment

Wheat bran was explored as a source of fiber in the preparation of high-fiber pasta. Ground raw wheat bran having an ash content 5.99%, crude protein 15.1% and fat content 5.83% was subjected to moist heat treatment (steam heat-treated bran) and dry heat treatment (dry heat-treated bran), wherein the lipase activity was reduced by 50%. Treated bran samples were stable for 3 months without developing any rancid flavor and bitterness. Pasta samples were prepared by substituting semolina with 40% and 50% of bran samples. There was no further significant inactivation of lipase activity upon extrusion followed by drying of pasta, irrespective of the type and the amount of bran sample used. The cooked weights of the pasta were in the range 257—268 g/100 g, whereas the cooking loss decreased from 12.8% to 9.3% for treated bran-incorporated pasta. Sensory scores for pasta containing treated bran samples were higher. The total dietary fiber increased by 5.2 times upon replacement of semolina by 40% of treated wheat bran. Sodium dodecyl sulfate polyacrylamide gel electrophoresis studies showed faint bands in treated bran samples as well as treated bran-incorporated pasta samples.

scholarly journals Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes

2018 ◽  
Vol 107 ◽  
pp. 360-370 ◽  
Author(s):  
S. Keppler ◽  
S. Bakalis ◽  
C.E. Leadley ◽  
S.S. Sahi ◽  
P.J. Fryer
Keyword(s):  
Heat Treatment ◽  
Wheat Flour ◽  
High Ratio ◽  
Soft Wheat ◽  
Dry Heat ◽  
Dry Heat Treatment
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