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首页> 外文期刊>Food Chemistry >Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making quality
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Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making quality

机译：密度分离是降低收获前发芽小麦的酶负荷并提高面包制作质量的一种策略

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Highlights•NaCl solutions allow the separation of sound from severely sprouted wheat kernels.•Lower density kernels displayed signs of protein and carbohydrate breakdown.•Fractions with reduced enzyme activity were recovered from batches of sprouted wheat.•Such fraction had improved FN value and dough and bread making properties.•Density separation is a powerful tool to upgrade the quality of sprouted wheat.AbstractAs preharvest sprouting of wheat impairs its use in food applications, postharvest solutions for this problem are required. Due to the high kernel to kernel variability in enzyme activity in a batch of sprouted wheat, the potential of eliminating severely sprouted kernels based on density differences in NaCl solutions was evaluated. Compared to higher density kernels, lower density kernels displayed higher α-amylase, endoxylanase, and peptidase activities as well as signs of (incipient) protein, β-glucan and arabinoxylan breakdown. By discarding lower density kernels of mildly and severely sprouted wheat batches (11% and 16%, respectively), density separation increased flour FN of the batch from 280 to 345s and from 135 to 170s and increased RVA viscosity. This in turn improved dough handling, bread crumb texture and crust color. These data indicate that density separation is a powerful technique to increase the quality of a batch of sprouted wheat.
机译： 突出显示 • NaCl解决方案可将声音从严重发芽的小麦籽粒中分离出来。 • 低密度内核显示出蛋白质和碳水化合物分解的迹象。 • • 此类馏分的FN值和面团均得到改善 • 密度分离是提高发芽小麦品质的强大工具。 摘要 由于小麦收获前的发芽会削弱其在食品应用中的使用，因此收获后的解决方案对于此问题是必需的。由于一批发芽小麦中酶活性的籽粒间差异较大，因此评估了根据NaCl溶液中的密度差异消除严重发芽的籽粒的潜力。与较高密度的谷粒相比，较低密度的谷粒表现出较高的α-淀粉酶，内切木聚糖酶和肽酶活性，以及​​（初始）蛋白质，β-葡聚糖和阿拉伯木聚糖降解的迹象。通过丢弃低密度发芽的轻度和重度发芽小麦批次（分别为11％和16％），密度分离将批次面粉的FN从280s增加到345s，从135s增加到170s，并增加了RVA粘度。反过来，这改善了面团处理，面包屑质地和外壳颜色。这些数据表明密度分离是提高一批发芽小麦品质的有力技术。

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