Progress 10/01/09 to 09/30/11
Outputs
OUTPUTS: NON-TECHNICAL SUMMARY: Cereal grains such as hard red spring and durum wheat, and barley contribute hundreds of millions of dollars to the economy of North Dakota. To help maintain this economic impact, this research project focused on the development of specific biochemical methods to: 1) identify cereal cultivars since specific cultivars may have unique quality characteristics, for example, in breadmaking, pasta making, and malting and brewing barley, that are very important in trade and commerce; and 2) understand the basis of what constitutes grain quality necessary to improve these quality factors to maintain/increase our competitive edge in the global marketplace. Although this project terminated after less than 2 years before the biochemical methodology could be developed, research was completed showing that wheat flour could be fortified with extruded lentil flour in bread with some limitation due to overall quality differences and reduced shelf life. APPROACH: Use electrophoresis procedures to separate the gliadin proteins of wheat for identifying wheat cultivars and to separate wheat proteins especially the gluten proteins, gliadins and glutenins, which have the most influence on bread and pasta making quality. KEYWORDS: cultivar identification, breadmaking quality, wheat proteins,; gliadin, glutenin, gel electrophoresis, reconstitution breadmaking; studies OUTPUTS: One investigation that was completed in the short duration of the project was the fortification of hard red spring wheat flour with high temperature/short time (HT/ST) extruded (at 350, 400 and 450 rpm extrusion speeds) lentil flour at 5, 10, 15 and 20% to enhance the overall nutritional quality. The major objectives were to evaluate the effects of extrusion speeds and lentil flour concentration in wheat flour on dough rheological properties, staleness and sensory attributes. Research in the literature has shown that subjecting lentil flour to HT/ST extrusion enhances certain nutritional qualities and minimizes adverse effects on bread quality. Overall consumer acceptability was evaluated using a 9 point hedonic scale to determine the best wheat flour to lentil flour ratio. The results showed that breads baked from wheat flour fortified with 10% lentil flour were most acceptable by sensory panelists in terms of overall acceptability. Therefore, 10% lentil flour breads were tested for staleness and compared to the control sample. Lentil breads had no significant difference in staleness on day 1 as compared to the control sample. Although on day 4 and day 6, it was observed that lentil breads staled faster as compared to the control bread. These findings indicate that hard red spring wheat flour can be fortified with 10% extruded lentil flour, with some limitation due to reduced shelf life, to make breads, acceptable to consumers, that would have increased protein, fiber, and lysine content (limiting amino acid in bread). PARTICIPANTS: 1. PI - Dr. Khalil Khan, Professor, Dept of Cereal and Food Sciences, North Dakota State University. TARGET AUDIENCES: Target audiences are those consumers who are nutrition-conscious about food consumption and good health. PARTICIPANTS: PI - Dr. Khalil Khan, Professor, Dept of Cereal and Food Sciences, North Dakota State University. Dr. Frank A Manthey, Professor, Department of Plant Science, North Dakota State University Dr. Mohamed Mergoum, Professor, Department of Plant Science, North Dakota State University Dr. Elias Elias, Professor, Department of Plant Science, North Dakota State University TARGET AUDIENCES: TARGET AUDIENCES: Target audiences are those consumers who are nutrition-conscious about food consumption and good health. The results of this study will be used for formal classroom teaching to students of the relevant courses in the Dept of Cereal and Food Sciences at North Dakota State University. PROJECT MODIFICATIONS: PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
IMPACT: The limited results from this research project forms the basis for the food application of lentils from Dr. Dilrukshi Thavarajah's Hatch project titled "Improve US-grown pulse quality through micronutrient enrichment: iron, zinc, selenium, calcium, and magnesium as target micronutrients". By demonstrating the use of extruded lentil flour in a bread application, gives credence to the potential of biofortified lentils with increased levels of micronutrients from Dr. Thavarajah's project being used in a variety of cereal-based products such as breads. Cereal products fortified with these extruded lentil flours could give consumers a health benefit choice in terms of enhancing their nutrition and will give producers and processes another channel for a new product in the marketplace.
Publications
- PUBLICATIONS (Not Previously Reported): 2009/10 TO 2011/9. 1. Alamri, M., Manthey, F., Mergoum, M., Elias, E., and Khan, K. 2009. Assessing spring wheat quality using the glutograph instrument. Cereal Foods World 54: 124-131. 2. Wang, Wei. and Khan, Khalil. 2009. Effect of the Molecular Weight Distribution of Glutenin Protein from an Extra-Strong Wheat Flour on Rheological and Breadmaking Properties Through Reconstitution Studies. Cereal Chem. 86: 623-632. 3. Alamri, M., Manthey, F., Mergoum, M., Elias, E. and Khan, K. 2009. Use of the glutograph instrument in durum wheat quality evaluation. Plant Sciences Research 2:23-32. 4. Xu, S.S., Khan, K., Klindworth, D.L. and Nygard, G. 2010. Evaluation and characterization of high-molecular weight 1D glutenin subunits from Aegilops Tauschii in synthetic hexaploid wheats. J. Cereal Sci. 52:333-336. 5. Figueroa, J.D.C., Pena, R.J., Maucher, T., Rayas-Duarte, P. and Khan, K. 2011. Kernel elastic properties and sedimentation: influence of high and low molecular weight glutenin allelic composition. Cereal Chem. 88: 41-44. 6. Figueroa, J.D.C., Pena, R.J., Rayas-Duarte, P., and Khan, K. 2011. Influence of low-molecular weight glutenin subunits on wheat kernel elasticity and sedimentation volume. Cereal Res. Communications 39: 237-245.
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Progress 10/01/09 to 09/30/10
Outputs
OUTPUTS: Wheat proteins are the major determinants of breadmaking quality. In this project, high temperature/short time (HT/ST) extruded lentil flour was added to hard red spring wheat flour to enhance the nutritional quality of wheat flour. Researchers have shown that subjecting lentil flour to HT/ST extrusion enhances certain nutritional qualities and minimizes adverse effects on bread quality. The major objectives were to evaluate the effects of extrusion speeds and lentil flour concentration in wheat flour on dough rheological properties, staleness and sensory attributes. Wheat flour was fortified with 5, 10, 15 and 20% lentil flour extruded at 350, 400 and 450 rpm extrusion speeds. The wheat flour sample (control) was also fortified with non extruded lentil flour to evaluate the difference between effects of extruded and non extruded lentil flours on bread characteristics. Bread staling was determined by measuring hardness of the crumb and samples were compared to control. Overall consumer acceptability was evaluated using a 9 point hedonic scale sensory analysis to determine the best wheat flour to lentil flour ratio. PARTICIPANTS: 1. PI - Dr. Khalil Khan, Professor, Dept of Cereal and Food Sciences, North Dakota State University. TARGET AUDIENCES: Target audiences are those consumers who are nutrition-conscious about food consumption and good health. The results of this study will be used for formal classroom teaching to students of the relevant courses in the Dept of Cereal and Food Sciences at North Dakota State University. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Breads baked from wheat flour fortified with 10% lentil flour were most acceptable by sensory panelists in terms of overall acceptability. Therefore, 10% lentil flour breads were tested for staleness and compared to the control sample. Lentil breads had no significant difference in staleness on day 1 as compared to the control sample. Although on day 4 and day 6, it was observed that lentil breads staled faster as compared to the control bread. Therefore, it can be concluded that bread with lentil flour had a poorer shelf life as compared to breads with only wheat flour. These findings indicate that hard red spring wheat flour can be fortified with 10% extruded lentil flour to make breads, acceptable to consumers, that would have increased protein content, fiber content, and lysine content (limiting amino acid in bread). Breads made with extruded lentil flour will give consumers a health benefit choice in terms of enhancing their nutrition and will give producers and processes another channel for a new product in the marketplace.
Publications
- Alamri, M., Manthey, F., Mergoum, M., Elias, E. and Khan, K. 2009. Use of the glutograph instrument in durum wheat quality evaluation. Plant Sciences Research 2:23-32.
- Alamri, M., Manthey, F., Mergoum, M., Elias, E. and Khan, K. 2010. The effects of reconstituted semolina fractions on pasta processing and quality parameters and relationship to glutograph parameters. J. Food Technology 8:159-168.
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