000			03036nab|a22004337a|4500
001			68117
003			MX-TxCIM
005			20241204091649.0
008			2411132016||||mx |||p|op||||00||0|eng|d
022			_a0023-6438
022			_a1096-1127 (Online)
024	8		_ahttps://doi.org/10.1016/j.lwt.2024.115962
040			_aMX-TxCIM
041			_aeng
100	0		_aWenfei Tian _926337
245	1	0	_aEffects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars
260			_bElsevier Ltd., _c2024. _aUnited States of America :
500			_aPeer review
500			_aOpen Access
520			_aThough the health benefits of whole wheat products have been widely recognized, their less desirable processing qualities limited consumers’ acceptance. Thus, it is imperative to develop processing techniques for balanced nutritional and processing qualities. In this study, we investigated impacts of two grain pearling (debranning) levels on proximate composition, dough rheological properties, food-making quality, arabinoxylans (AXs), alkylresorcinols (ARs) and phenolic acids composition of two elite bread wheat cultivars. Pearled flour (PF) of Zhongmai 175 retained very good dough extensibility (190.7–195.5 mm), while PF of Zhongmai 578 retained medium-to-strong gluten strength and acceptable bread-making quality. Compared to whole wheat flour, PF preserved major portion of the health-promoting components in wheat grains, i.e., 71.4–94.0 % for water-extractable AXs, 68.1–86.3 % for total AXs, 71.4–92.7 % for alkylresorcinols, 85.5–98.9 % for soluble ferulic acid and 67.3–83.3 % for insoluble-bound ferulic acid. Further investigation is needed to understand the effects of different kernel sizes and debranning rates on nutritional profiles of pearled grains. Taken together, our results suggested that grain pearling can be used to produce wheat products with balanced nutritional and processing quality for improved human health.
546			_aText in English
591			_aWenfei Tian : Not in IRS staff list but CIMMYT Affiliation
650		7	_aXylans _2AGROVOC _911597
650		7	_aPhytochemicals _2AGROVOC _933157
650		7	_aQuality _2AGROVOC _91231
650		7	_aWheat _2AGROVOC _91310
650		7	_aDoughs _2AGROVOC _913857
650		7	_aRheology _2AGROVOC _916901
650		7	_aBreadmaking _2AGROVOC _91028
700	0		_aLei Zhi _936833
700	0		_aTiantian Chen _929606
700	0		_aXue Gong _933160
700	0		_aYan Zhang _916460
700	1		_aHe Zhonghu _9838 _8INT2411 _gGlobal Wheat Program
773	0		_tLWT - Food Science and Technology _gv. 195, art. 115829 _dUnited States of America : Elsevier Ltd., 2024 _x0023-6438
856	4		_yOpen Access through DSpace _uhttps://hdl.handle.net/10883/35046
942			_cJA _n0 _2ddc
999			_c68117 _d68109