Advances In Cereal And Pseudocereal Researches For Functional Foods (food Science And Technology)

Wheat and related grasses such as barley, rye, amaranth and quinoa have always been important for foods in Europe, the Levant and the western part of Asia. The food products of these cereals and pseudo-cereals have been mostly produced from white flours, which are milled from whole grains using the conventional milling method. Although the texture and sensory qualities of the products made from the white flours have been improved, the nutritive values of these products have become lower because most of the nutritional compounds such as dietary fibre, resistant starch, vitamins, minerals and microconstituents in the bran and germ have been removed from the white flours. Therefore, the consumption of whole grains has been considered to have many physiological benefits related to "western diseases" such as coronary heart disease, colon cancer and diabetes. Recently, researchers tried to find a good method to prepare foodstuffs containing sufficient amounts of nutritional compounds, especially dietary fibre and minerals. In this book, recent advances in cereal and pseudo-cereal based food researches have been reviewed. New milling techniques have been applied to produce graded flours which contain large amounts of dietary fibre, vitamins and minerals and could be applied for substitution with the conventionally milled flour in bread-making to produce functional food products with high safety, palatability and nutrition. In addition, germination of cereal and pseudo-cereal grains helps to improve the chemical compositions, nutritive values and acceptability characteristics of functional food products. All of this useful information can be seen in this book. ADVANCES IN CEREAL AND PSEUDOCEREAL RESEARCH FOR FUNCTIONAL FOODS ADVANCES IN CEREAL AND PSEUDOCEREAL RESEARCH FOR FUNCTIONAL FOODS Library of Congress Cataloging-in-Publication Data Contents Preface Section 1: Wheat Research and Developments for Functional Foods Chapter 1 Polished-Grading Technique Abstract 1. Structure of Wheat Grain and Preparation of Graded Flours 1.1. Structure and Composition of Wheat Grain 1.2. Milling Process of Wheat Grain 1.3. Preparation of Various Graded Flours by the Polished-Grading Method 2. Characterization of Soft-Type Polished-Graded Wheat Flours 3. Effect of Polished-Graded Soft-Type Wheat Flour Substitution for Commonly Milled Wheat Flour on the Breadmaking 4. Characterization of Hard-Type Polished-Graded Flours 5. Effect of Polished-Graded Hard-Type Wheat Flour Substitution for Commonly Milled Wheat Flour on the Breadmaking 6. Flour Quality and Pentosan Prepared by Polishing Wheat Grain on Breadmaking 7. Characterization of Pentosan of Various Graded Flours 8. General Discussion and Conclusion References Chapter 2 Sourdough bread Abstract 1. Application of Polished-graded Wheat Grains for Sourdough Bread 2. Analysis of Volatile Compounds in Polished-graded Wheat Flours Using Headspace Sorptive Extraction 3. Analysis of Volatile Compounds in Polished-graded Wheat Flour Bread Using Headspace Sorptive Extraction References Chapter 3 Advances in Waxy and High-Amylose Wheat Research Abstract Introduction Characteristics of Starches from Mutant Wheat Varieties Flour and Dough Properties of Waxy and High-Amylose Wheats Application of Waxy and High-Amylose Wheat for Breadmaking Application of Whole Waxy Wheat for Breadmaking Conclusion References Section 2: Buckwheat-based Functional Food Development Foreword Chapter 4 Polished-Grading Buckwheat for Functional Foods Abstract Introduction 1. Characterization of Polished-Grading Buckwheats 1.1. Chemical Composition of Polished-Grading Buckwheats 1.2. Phenolic Compounds and Antioxidant Capacity of Polished-Grading Buckwheats 2. Application of Polished-Grading Buckwheat for Noodle Making Conclusion References Chapter 5 Germinated Buckwheat for Functional Foods Abstract Introduction Grain and Flour Characteristics of Germinated Buckwheat Flour Amino Acid Composition of Graded Flours and Germinated Grains Preparation of Soba Natto and Miso Paste Using Germinated Buckwheat Characteristics of Soba Natto and Miso Paste Made from Germinated Buckwheat Amino Acid Changes in Soba Natto and Miso Paste Degradation of Allergenic Proteins in Buckwheat during Fermentation Improved Germination Methods for Cereal Grains Conclusion References Section 3: Pseudocereal-based Functional Food Development Chapter 6 Germinated Quinoa for Functional Foods Abstract 1. Introduction 2. Experimental Methods 2.1. Bread Baking 2.2. Breadcrumb Firmness 2.3. Fractionation of Proteins and Analysis of Free Amino Acids 3. Experimental Results and Discussion 3.1. The Germination Rate 3.2. Fractionation of Proteins and Free Amino Acid Analyses 3.3. Thermal Transitions of Starch 3.4. Viscoelastic Properties 3.5. Fermograph Data 3.6. Breadmaking Results 3.7. Changes in Bound Lipids and the Fatty Acid Composition during the Germination of Quinoa Seeds 3.8. Fatty Acid Compositions of NL (Nonpolar Lipids) 3.9. Fatty Acid Composition of PL (Phospholipids) Conclusion References Chapter 7 Germinated Amaranth for Functional Foods Abstract Introduction Grain and Germination Fluctuation of Various Enzymes during Germination Change of Free Amino Acid Amounts in Amaranth Grains during the Germination Process Dietary Fibers and Phenolic Compounds of the Germinated Amaranth Grains Variation of Antioxidants during Germination Effect of Germination on the Protein Qualities of Amaranth Grains SDS-PAGE and Immunoblotting of Germinated Grains Conclusion References Section 4: Starch Modification for Functional Food Development Chapter 8 Starch Modification Abstract 1. Introduction 2. Functional Properties of Modified Starches 2.1. Conversion 2.1.1. Pyroconversion (Dry Conditions) 2.1.2. Enzymatic or Acid Conversion (Wet Conditions) 2.2. Physical Modification 2.2.1. Pre-gelatinized Starch 2.2.2. Heat-moisture Treated Starch 2.3. Chemically Modified Starches 2.3.1. Cross-linking of Starch 2.3.2. Hydroxypropylation of Starch 2.3.3. Acetylation of Starch 3. Application of Modified Starches in Functional Foods 3.2. Confectionaries 3.2.1. Gum Candies 3.2.2. Pan Coating 3.2.3. Hard Candies 3.2.4. Nougats 3.3. Bakery Products 3.3.1. Bread 3.3.2. Cookies 3.3.3. Cakes 3.3.4. Snacks 3.4. Frozen Foods 3.5. Retorted Products 3.6. Use of Starch as Dietary Fiber Conclusion References Chapter 9 Application of Chemically Modified Starches for Breadmaking Abstract Introduction Dough Properties of Modified Starch Substituted Wheat Flours Roles of the Modified Starches in Texture and Staling of Bread Conclusion References Index Wheat and related grasses such as barley, rye, amaranth and quinoa have always been important for foods in Europe, the Levant and the western part of Asia. The food products of these cereals and pseudo-cereals have been mostly produced from white flours, which are milled from whole grains using the conventional milling method. Although the texture and sensory qualities of the products made from the white flours have been improved, the nutritive values of these products have become lower because most of the nutritional compounds such as dietary fiber, resistant starch, vitamins, minerals and microconstituents in the bran and germ have been removed from the white flours. Therefore, the consumption of whole grains has been considered to have many physiological benefits related to “western diseases” such as coronary heart disease, colon cancer and diabetes. Recently, researchers tried to find a good method to prepare foodstuffs containing sufficient amounts of nutritional compounds, especially dietary fiber and minerals. In this book, recent advances in cereal and pseudo-cereal based food researches have been reviewed. New milling techniques have been applied to produce graded flours which contain large amounts of dietary fiber, vitamins and minerals and could be applied for substitution with the conventionally milled flour in breadmaking to produce functional food products with high safety, palatability and nutrition. In addition, germination of cereal and pseudo-cereal grains helps to improve the chemical compositions, nutritive values and acceptability characteristics of functional food products. All of this useful information can be seen in this book.