Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.

A - Papers appearing in refereed journals

Shewry, P. R., America, A. H. P., Lovegrove, A., Wood, A., Plummer, A., Evans, J., Van den Broeck, H. C., Gilissen, L., Mumm, R., Ward, J. L., Proos, Z., Kuiper, P., Longin, C. F. H., Andersson, A. A. M., Van Straaten, J. P., Jonkers, D. and Brouns, F. 2021. Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes. Food Chemistry. 374 (16 April 2022), p. 131710. https://doi.org/10.1016/j.foodchem.2021.131710

AuthorsShewry, P. R., America, A. H. P., Lovegrove, A., Wood, A., Plummer, A., Evans, J., Van den Broeck, H. C., Gilissen, L., Mumm, R., Ward, J. L., Proos, Z., Kuiper, P., Longin, C. F. H., Andersson, A. A. M., Van Straaten, J. P., Jonkers, D. and Brouns, F.
Abstract

Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spelt and emmer flours, the latter having the lowest contents. Breadmaking using sourdough and yeast systems resulted in changes in composition from flour to dough to bread including increases in organic acids and mannitol in the sourdough system and increases in amino acids and sugars (released by hydrolysis of proteins and starch, respectively) in both processing systems. The concentrations of fructans and raffinose (the major endogenous FODMAPs) were reduced by yeast and sourdough fermentation, with yeast having the greater effect. Both systems resulted in greater increases in sugars and glycerol in emmer than in bread wheat and spelt, but the significance of these differences for human health has not been established.

KeywordsWheat; Sourdough; Breadmaking; Ancient wheats; Dietary fibre
Year of Publication2021
JournalFood Chemistry
Journal citation374 (16 April 2022), p. 131710
Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodchem.2021.131710
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
European Union
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Well on wheat
Publisher's version
Output statusPublished
Publication dates
Online30 Nov 2021
Publication process dates
Accepted26 Nov 2021
PublisherElsevier Sci Ltd
ISSN0308-8146

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