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The contribution of fiber components to water absorption of wheat grown in the UK

BACKGROUND AND OBJECTIVES: The water absorption (WA) of white wheat flour is a major factor affecting processing quality, and millers, therefore, process their wheat to achieve the required level. Although it is likely that WA is determined by the amounts and compositions of three major grain compon...

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Autores principales: Lovegrove, Alison, Wood, Abigail J., Hassall, Kirsty L., Howes, Liz, Poole, Mervin, Tosi, Paola, Shewry, Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7540380/
https://www.ncbi.nlm.nih.gov/pubmed/33041348
http://dx.doi.org/10.1002/cche.10316
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author Lovegrove, Alison
Wood, Abigail J.
Hassall, Kirsty L.
Howes, Liz
Poole, Mervin
Tosi, Paola
Shewry, Peter
author_facet Lovegrove, Alison
Wood, Abigail J.
Hassall, Kirsty L.
Howes, Liz
Poole, Mervin
Tosi, Paola
Shewry, Peter
author_sort Lovegrove, Alison
collection PubMed
description BACKGROUND AND OBJECTIVES: The water absorption (WA) of white wheat flour is a major factor affecting processing quality, and millers, therefore, process their wheat to achieve the required level. Although it is likely that WA is determined by the amounts and compositions of three major grain components, starch, protein, and arabinoxylan, the contribution of the latter is not agreed and not recognized in the widely used Farrand equation. FINDINGS: We have measured a range of parameters related to fiber amount and composition and tested the ability of these to improve the prediction of WA using a modified Farrand equation. The addition of a range of single fiber traits improved the prediction of WA from a baseline of 82.98% to a maximum of 86.78%, but inclusion of all fiber traits as PCs resulted in a further improvement to 90%. Inclusion of the PCs also accounted for variation in WA between harvest years. The greatest improvement from inclusion of a single trait was observed with β‐glucan, the inclusion of arabinogalactan peptide (AGP) also resulted in improved prediction of WA. CONCLUSIONS: The study shows that fiber components contribute to variation in WA, including differences between harvest years, but that β‐glucan and AGP have similar or greater impacts than AX. SIGNIFICANCE AND NOVELTY: The study dissects the contributions of AX amount and composition to WA and demonstrates a contribution of b‐glucan for the first time.
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spelling pubmed-75403802020-10-09 The contribution of fiber components to water absorption of wheat grown in the UK Lovegrove, Alison Wood, Abigail J. Hassall, Kirsty L. Howes, Liz Poole, Mervin Tosi, Paola Shewry, Peter Cereal Chem Research Articles BACKGROUND AND OBJECTIVES: The water absorption (WA) of white wheat flour is a major factor affecting processing quality, and millers, therefore, process their wheat to achieve the required level. Although it is likely that WA is determined by the amounts and compositions of three major grain components, starch, protein, and arabinoxylan, the contribution of the latter is not agreed and not recognized in the widely used Farrand equation. FINDINGS: We have measured a range of parameters related to fiber amount and composition and tested the ability of these to improve the prediction of WA using a modified Farrand equation. The addition of a range of single fiber traits improved the prediction of WA from a baseline of 82.98% to a maximum of 86.78%, but inclusion of all fiber traits as PCs resulted in a further improvement to 90%. Inclusion of the PCs also accounted for variation in WA between harvest years. The greatest improvement from inclusion of a single trait was observed with β‐glucan, the inclusion of arabinogalactan peptide (AGP) also resulted in improved prediction of WA. CONCLUSIONS: The study shows that fiber components contribute to variation in WA, including differences between harvest years, but that β‐glucan and AGP have similar or greater impacts than AX. SIGNIFICANCE AND NOVELTY: The study dissects the contributions of AX amount and composition to WA and demonstrates a contribution of b‐glucan for the first time. John Wiley and Sons Inc. 2020-07-16 2020 /pmc/articles/PMC7540380/ /pubmed/33041348 http://dx.doi.org/10.1002/cche.10316 Text en © 2020 The Authors. Cereal Chemistry published by Wiley Periodicals LLC on behalf of Cereals & Grains Association This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Articles
Lovegrove, Alison
Wood, Abigail J.
Hassall, Kirsty L.
Howes, Liz
Poole, Mervin
Tosi, Paola
Shewry, Peter
The contribution of fiber components to water absorption of wheat grown in the UK
title The contribution of fiber components to water absorption of wheat grown in the UK
title_full The contribution of fiber components to water absorption of wheat grown in the UK
title_fullStr The contribution of fiber components to water absorption of wheat grown in the UK
title_full_unstemmed The contribution of fiber components to water absorption of wheat grown in the UK
title_short The contribution of fiber components to water absorption of wheat grown in the UK
title_sort contribution of fiber components to water absorption of wheat grown in the uk
topic Research Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7540380/
https://www.ncbi.nlm.nih.gov/pubmed/33041348
http://dx.doi.org/10.1002/cche.10316
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