@article{54f89122b8c144c9acdbdb11373aafcb,
title = "Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes",
abstract = "Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spelt and emmer flours, the latter having the lowest contents. Breadmaking using sourdough and yeast systems resulted in changes in composition from flour to dough to bread including increases in organic acids and mannitol in the sourdough system and increases in amino acids and sugars (released by hydrolysis of proteins and starch, respectively) in both processing systems. The concentrations of fructans and raffinose (the major endogenous FODMAPs) were reduced by yeast and sourdough fermentation, with yeast having the greater effect. Both systems resulted in greater increases in sugars and glycerol in emmer than in bread wheat and spelt, but the significance of these differences for human health has not been established.",
keywords = "Wheat, Sourdough, Breadmaking, Ancient wheats, Dietary fibre, MONOSACCHARIDES, ACRYLAMIDE, TOOL",
author = "P.R. Shewry and A.H.P. America and A. Lovegrove and A.J. Wood and A. Plummer and J. Evans and {van den Broeck}, H.C. and L. Gilissen and R. Mumm and J.L. Ward and Z. Proos and P. Kuiper and C.F.H. Longin and A.A.M. Andersson and {van Straaten}, J.P. and D. Jonkers and F. Brouns",
note = "Funding Information: We thank Alice Bellisai and Gianluca Ruvo (Rothamsted Research) for the sample extraction and metabolite data collection. Rothamsted Research receives strategic funding from the Biotechnology and Biological Sciences Research Council (BBSRC) and the work forms part of the Designing Future Wheat strategic programme (BB/P016855/1). Funding Information: The work forms part of the “Well on Wheat?” project which is financed by a grant of the Dutch Government –“TKI- Top Knowledge Institute” (TKI1601P01) and a wide range of additional partners* from the Agri-Food chain who donated unrestricted research grants. *These partners are: AB-Mauri bakery Ingredients, Made, Netherlands; Borgesius Holding BV-Albert Heijn, Stadskanaal Netherlands; CSM innovation Bakery Center, Bingen, Germany; CYMMIT, Texcoco, Mexico; DSM Food Specialties, Delft, Netherlands; Fazer Bakeries Oy, Helsinki, Finland; Health Grain Forum, Vienna, Austria; ICC- Intl. Vienna, Austria; IWGA, Kansas 66210, USA; Lantm{\"a}nnen EK, Stockholm, Sweden; Mondelez, Saclay, France; Nederlands Bakkerij Centrum, Wageningen, Netherlands; Baking Industry Research Trust, Wellington, New Zealand; Nutrition et Sante, Revel, France; Puratos BV, Groot Bijgaarden, Belgium; Rademaker BV-Bakery equipments, Culemborg, Netherlands; Sonneveld Group BV, Papendrecht, Netherlands; Zeelandia- HJ Doeleman BV, Zierikzee, Netherlands, The project is coordinated and executed by an academic research consortium team (ARCT). Research specialists from funding partners, represented in a Research Steering Team (RST), are able to offer advice but decisions on design, execution and data interpretation and scientific publications are exclusively taken by ARCT. Funding Information: The work forms part of the “Well on Wheat?” project which is financed by a grant of the Dutch Government –“TKI- Top Knowledge Institute” (TKI1601P01) and a wide range of additional partners* from the Agri-Food chain who donated unrestricted research grants. *These partners are: AB-Mauri bakery Ingredients, Made, Netherlands; Borgesius Holding BV-Albert Heijn, Stadskanaal Netherlands; CSM innovation Bakery Center, Bingen, Germany; CYMMIT, Texcoco, Mexico; DSM Food Specialties, Delft, Netherlands; Fazer Bakeries Oy, Helsinki, Finland; Health Grain Forum, Vienna, Austria; ICC- Intl. Vienna, Austria; IWGA, Kansas 66210, USA; Lantm{\"a}nnen EK, Stockholm, Sweden; Mondelez, Saclay, France; Nederlands Bakkerij Centrum, Wageningen, Netherlands; Baking Industry Research Trust, Wellington, New Zealand; Nutrition et Sante, Revel, France; Puratos BV, Groot Bijgaarden, Belgium; Rademaker BV-Bakery equipments, Culemborg, Netherlands; Sonneveld Group BV, Papendrecht, Netherlands; Zeelandia- HJ Doeleman BV, Zierikzee, Netherlands, The project is coordinated and executed by an academic research consortium team (ARCT). Research specialists from funding partners, represented in a Research Steering Team (RST), are able to offer advice but decisions on design, execution and data interpretation and scientific publications are exclusively taken by ARCT. We thank Alice Bellisai and Gianluca Ruvo (Rothamsted Research) for the sample extraction and metabolite data collection. Rothamsted Research receives strategic funding from the Biotechnology and Biological Sciences Research Council (BBSRC) and the work forms part of the Designing Future Wheat strategic programme (BB/P016855/1). Publisher Copyright: {\textcopyright} 2021 The Author(s)",
year = "2022",
month = apr,
day = "16",
doi = "10.1016/j.foodchem.2021.131710",
language = "English",
volume = "374",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd",
}