Progress 09/01/09 to 08/31/13
Outputs
Target Audience: Our target audiences are other cereal chemists, food scientists, natural compound chemists and geneticists. Nutritionists will also find our research of interest. Our research is working at the interface of these disciplines and will provide knowledge as to how best improve the nutritional content of wheat grain, how best to process it and the level of phytonutrients after processing. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Two PhD students are actively involved in conducting this grant research, one at Washington State Univ. the other at the Univ. of Maryland. The grant also provides for 0.3 FTE of Co-PD Dr. Fuerst at Washington State Univ. Undergraduates supported by base CRIS funds to PD-Morris are involved in this grant research. How have the results been disseminated to communities of interest? Results are published in peer-reviewed journals and presented at scientific conferences (AACC International and Institute of Food Technologists). What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The content and structure of AX molecules throughout the bread-baking process in was determined in order to further understand the intermolecular relationships that AX molecules participate in. Arabinoxylan molecules were quantified into three categories: total AX content (TAX), water-extractable (WEAX) content, and water-unextractable (WUAX) content. The content and structure of these three categories was assessed in flour, mixed dough, proofed dough, bread crumb, bread upper crust, and bread lower crust for both refined and wholemeal flour samples from five different varieties representing different market classes of wheat. The TAX, WEAX, and WUAX content and structure were observed to differ between refined flour and wholemeal samples. Both types of flour exhibited similar patterns, however, of the way AX molecules influenced loaf volume. Most beneficial to enhanced loaf volume development were WEAX molecules with low levels of arabinose substitution, likely protecting and strengthening the protein foam and gluten network. The WUAX molecules apperaed to inhibit full gluten development. It was determined that although AX content does play a substantial role in bread quality, the structural characteristics and differences of the AX molecules were more influential in bread quality differences. The content and structure of the three categories of arbinoxylans was also assessed in flour, pancake batter, and cooked pancakes for both refined and wholemeal flour samples from five different varieties representing different market classes of wheat. The AX content and structural patterns differed between wholemeal and refined flour pancake samples. In wholemeal pancakes, TAX content of flour was most detrimental to pancake quality, as assessed by diameter. In refined flour pancakes, the WEAX content of flour exhibited the greatest negative influence on pancake quality. This study highlights the need for further examination of both content and structure of AX molecules throughout the baking process to better understand the complex intermolecular relationships in which AX molecules participate. Wheat provides a good source of bioactive phytochemicals namely phenolic acids. We investigated the effect of bread-making on the assay of phenolic acids of whole and refined wheat from three wheat varieties, comparing refined (RF) and whole wheat (WW) flour, dough, and bread fractions. The efficacy of two common base hydrolysis methods for the phenolic acid analysis was evaluated. Yields of total phenolic acid (TPA) was 5-17% higher among all varieties and flour types when samples were directly hydrolyzed in the presence of ascorbic acid and EDTA, compared to first extracting soluble and then hydrolyzing insoluble bound acids in the absence of ascorbic acid and EDTA. The quantity of phenolic acids measured in whole wheat fractions was significantly higher than the corresponding refined fractions. The results clearly indicate that the phenolic acids measured do not decrease when preparing bread from refined and whole wheat flour. Thus, the potential phytochemical health benefits of total phenolic constituents appear to be preserved or improved during bread baking. Wheat provides a good source of bioactive phytochemicals namely phenolic acids, carotenoids, and tocopherols. This study investigates the changes in the phytochemical profile (phenolic acids, carotenoids, and tocopherols) and antiproliferative properties during bread processing. Several fractions, including the dough, crumb, and upper crust made from refined wheat and whole wheat flours were analyzed using two wheat cultivars, ‘Louise’ (soft white) and ‘Macon’ (hard white). The quantities of phenolic acids, carotenoids, and tocopherols were significantly higher in all fractions made from whole wheat flour than their corresponding refined wheat flour fractions. The results indicate that baking reduces the concentrations of carotenoids and tocopherols, however, the upper crust fraction had higher levels of phenolic acids than the corresponding dough and crumb fractions, suggesting that total phenolic acid content might not decrease during baking.
Publications
- Type:
Journal Articles
Status:
Under Review
Year Published:
2014
Citation:
Kiszonas, A.M., Fuerst, E.P., Luthria, D., and Morris, C.F. 2014. Tracking arabinoxylans through the preparation of pancakes. Cereal Chem. (ARIS #303353)
- Type:
Journal Articles
Status:
Under Review
Year Published:
2014
Citation:
Lu, Y., Luthria, D., Fuerst, E.P., Kiszonas, A.M., and Morris, C.F. 2014. Effect of processing on phenolic acid composition of dough and bread fractions made from refined and whole-wheat flour of three wheat varieties. J. Agric. Food Chem. (ARIS #302770)
- Type:
Journal Articles
Status:
Submitted
Year Published:
2014
Citation:
Lu, Y., Fuerst, E.P., Lv, J., Kiszonas, A.M., Bayard, A., Yu, L., Morris, C.F., Yu, L., and Luthria, D. 2014. Effect of processing on phytochemicals profiles and antiproliferative activity of dough and bread fractions made from refined and whole wheat flours. J. Food Sci. (ARIS #301373)
- Type:
Journal Articles
Status:
Submitted
Year Published:
2014
Citation:
Kiszonas, A.M., Fuerst, E.P., Luthria, D., and Morris, C.F. 2014. Arabinoxylan content and availability throughout the baking process of bread. J. Agric. Food Chem. (ARIS #303214)
- Type:
Conference Papers and Presentations
Status:
Awaiting Publication
Year Published:
2014
Citation:
Kiszonas, A.M., Fuerst, E.P., and Morris, C.F. 2014. Arabinoxylan content and characteristics during the preparation of pancakes. AACCI Annual Meeting, Oct. 5-8, 2014.
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Progress 09/01/12 to 08/31/13
Outputs
Target Audience: Our target audiences are other cereal chemists, food scientists, natural compound chemists and geneticists. Nutritionists will also find our research of interest. Our research is working at the interface of these disciplines and will provide knowledge as to how best improve the nutritional content of wheat grain, how best to process it and the level of phytonutrients after processing. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Two PhD students are actively involved in conducting this grant research, one at Washington State Univ. the other at the Univ. of Maryland. The grant also provides for 0.3 FTE of Co-PD Dr. Fuerst at Washington State Univ. Undergraduates supported by base CRIS funds to PD-Morris are involved in this grant research. How have the results been disseminated to communities of interest? Results are published in peer-reviewed journals and presented at scientific conferences (AACC International and Institute of Food Technologists). What do you plan to do during the next reporting period to accomplish the goals? We are working on research aimed at tracking the fate of arabinoxylans through the bread baking and pancake making processes. We are examining the effect of bread baking on phenolic acid composition of refined white and whole wheat flours.
Impacts
What was accomplished under these goals?
A review was published on arabinoxylan structure and function. Arabinoxylans have a unique structure, which contributes to their important function in plant physiology and end-use quality. The complex and heterogeneous structure leads to two very diverse fractions based on water extractability. These two fractions, WEAX and WUAX, differ in their physical properties with respect to arabinose substitution and molecular weight. This results in varied influence on end-use quality. The genetic and environmental influences on arabinoxylan molecules does not conclusively suggest complete genetic or environmental control over the abundance or structure of the molecules. Because of these varied results across many studies, and the highly variable nature of arabinoxylan influence over end-use quality, there is a wealth of research that may still be undertaken to further understand the complex nature of arabinoxylan molecules. In the United States, the most advanced-generation testing of experimental wheat lines is conducted in a system of regional cooperative nurseries. These nurseries are market class and region specific, and are amalgamations of advanced lines from all cooperating breeders. Nurseries are grown at multiple locations and grain from one or more was evaluated for end-use quality. Wheat quality was sub-divided into three main categories: grain, milling, and baking quality. Individual traits were considered in the context of the desired end-use function of the grain and flour. Wheat varieties were documented to exhibit genetic differences in physical, biochemical, and end-use quality. While these three main categories of wheat quality may be assessed separately, there are potential opportunities for predictive relationships and correlations between the components of each. The overall conclusion of this study is that wheat grown in different regions exhibit markedly different properties and interactions to produce the overall quality composition of a wheat sample.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Kiszonas, A.M., Fuerst, E.P., and Morris, C.F. 2013. A comprehensive survey of soft wheat grain quality in United States germplasm. Cereal Chem. 90:47-57. (ARIS #281587)
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Kiszonas, A.M., Fuerst, E.P., and Morris, C.F. 2013. Wheat arabinoxylan structure provides insight into function. Cereal Chem. 90:387-395. (ARIS #291152)
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Kiszonas, A.M., Fuerst, E.P., and Morris, C.F. 2013. Arabinoxylan content and availability throughout the bread baking process. AACCI Annual Meeting, Sept. 28-Oct. 3, 2013.
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Progress 09/01/11 to 08/31/12
Outputs
Target Audience: Our target audiences are other cereal chemists, food scientists, natural compound chemists and geneticists. Nutritionists will also find our research of interest. Our research is working at the interface of these disciplines and will provide knowledge as to how best improve the nutritional content of wheat grain, how best to process it and the level of phytonutrients after processing. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Two PhD students are actively involved in conducting this grant research, one at Washington State Univ. the other at the Univ. of Maryland. The grant also provides for 0.3 FTE of Co-PD Dr. Fuerst at Washington State Univ. Undergraduates supported by base CRIS funds to PD-Morris are involved in this grant research. How have the results been disseminated to communities of interest? Results are published in peer-reviewed journals and presented at scientific conferences (AACC International and Institute of Food Technologists). What do you plan to do during the next reporting period to accomplish the goals? We are working on the end-use quality analysis of the entire set of wheat breeding lines present in all of the U.S. Regional Nursery system. We are preparing a review article on structure-function of arabinoxylans in wheat.
Impacts
What was accomplished under these goals?
We evaluated a common method of arabinoxylan quantification in wheat using a phloroglucinol colorimetric asssay. Upon evaluation of the method, improvements were made to increase the consistency of the method across multiple operators. Along with these improvements, a determination of the stability of the end-product over time was determined. Lastly, the results of the improved method were compared with another often-used method for arabinoxylan quantification to determine how similarly the methods quantified arabinoxylans. Whole wheat flours of five varieties were studied as sources of phenolics, lutein, and a-tocopherol, and for corresponding anti-inflammatory and antiproliferative activity. Ferulic acid was the major phenolic acid found in wheat flour; the majority was in the insoluble-bound form. WestBred 936 and Blanca Grande varieties contained the highest levels of total ferulic and p-coumaric acid. WestBred 936 also contained the highest a-tocopherol level and showed the best anti-inflammatory effect against Interlukin 1-beta, a mediator of the inflammatory response, and had more potential in anti-proliferation at moderate concentration than other cultivars. All of the studied cultivars contain potential health-enhancing properties. WestBred 936 may have the most potential for further study as a value-added ingredient in functional foods.
Publications
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2012
Citation:
Kiszonas, A. M. 2012. Wheat grain arabinoxylan quantification, characterization, and fate during baking.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2011
Citation:
Kiszonas, A.M., Courtin, C.M., and Morris, C.F. 2011. Quantification of wheat pentosans using a phloroglucinol colormetric assay. Proceedings of the AACCI Annual Meeting, Palm Springs, CA, October 16-19, 2011. Published in Cereal Foods World 56:A21. (oral presentation)
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2012
Citation:
Kiszonas, A.M., Fuerst, E.P., and Morris, C.F. 2012. A comprehensive survey of soft wheat grain quality in United States germplasm. AACCI Annual meeting, Hollywood, FL, Sept. 30-Oct. 3, 2012.
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Progress 09/01/10 to 08/31/11
Outputs
Target Audience: Cereal chemists, wheat geneticists, stakeholder groups, nutritionists Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
PhD student hired and project is underway.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Kiszonas, A.M., Courtin, C.M., and Morris, C.F. 2012. A critical assessment of the quantification of wheat grain arabinoxylans using a phloroglucinol colorimetric assay. Cereal Chem. 89:143-150. Erratum 89:265.
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Whent, M., Huang, H., Xie, Z., Lutterodt, H., Lu, Y., Fuerst, E.P., Morris, C.F., Yu, L., and Luthria, D. 2012. Phytochemical composition, anti-inflammatory, and antiproliferative activity of whole wheat flour. J. Agric. Food Chem. 60:2129-2135. (ARIS #270767)
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Progress 09/01/09 to 08/31/10
Outputs
OUTPUTS: Remarkably little is known about the fate of fiber (arabinoxylans) and phenolics during wheat food processing. Our long-term goal is to facilitate increased consumption of dietary fiber and phytonutrients by increasing the fiber and phytonutrient density of wheat, and by increasing consumer acceptance of whole grain foods. Our research is determining: 1. the effects of product processing on fiber, phenolic composition, and antioxidant activity in two model foods, bread and pancakes, made from whole grain and white flour, and 2. the genetic variation for fiber, phenolics, antioxidants, and color quality in wheat varieties across the U.S. This grant was awarded 9/1/09. During the fall and winter months, graduate student recruitment took place. Two Ph.D. students were enlisted in this project, Ms. Alecia Kiszonas at Washington State University, and Ms. Monica Whent at University of Maryland. Funds were transferred to Dr. Luthria for his research and graduate student. Two sets of wheat grain samples were programmed in the grant. Set 1 contains five large samples for in-depth product processing analyses of bread, pancakes, dough, and batter. Set 2 encompasses all of the Regional Nurseries for the U.S. and contains 515 samples. These grain samples were obtained after numerous contacts with wheat breeders and Regional Nursery coordinators. Milling, baking and processing of the samples commenced near the end of this reporting period (fall 2010). Also during period, Dr. Luthria optimized the solvent extraction protocol for wheat grain phenolics, and conducted initial studies on sample Set 1. In addition, influence of grinding methodology and particle size on the assay of phenolic phytochemicals from five different wheat cultivars was also completed. The results indicated that both grinding methodology and particle size significantly influence the antioxidant acitivity. PARTICIPANTS: Craig F. Morris, Project Director, USDA-ARS, Western Wheat Quality Laboratory E. Patrick Fuerst, Co-Principal Investigator, Washington State University Dave Luthria, Co-Principal Investigator, USDA-ARS, Food Composition and Methods Development Alecia Kiszonas, PhD student, WSU, began her graduate studies near the end of the reporting year. TARGET AUDIENCES: Our target audiences are other cereal chemists, food scientists, natural compound chemists and geneticists. Nutritionists will also find our research of interest. Our research is working at the interface of these disciplines and will provide knowledge as to how best improve the nutritional content of wheat grain, how best to process it and the level of phytonutrients after processing. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
During the reporting period, the grant activities were just getting off the ground and there are no further Outcomes/Impacts to report.
Publications
- Morris, C.F., Fuerst, E.P., Luthria, D.L. 2010. Whole Grains: Processing, fiber, color, and phytonutrients. Annual Meeting of the Institute of Food Technologists. July 17-20, 2010, Chicago, IL.
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