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Surdough fermentation (IV part)

by luciano

Rheology of the sourdough: Influence of LAB action

 

“Effects of LAB to dough structure

The structural effects of sourdough in wheat-based system may first be due to the direct influence of low pH on structure-forming dough components, such as gluten, starch, arabinoxylan etc. (Angioloni et. al., 2006). Dough is very sensitive to changes in ionic strength and pH and such changes could have direct impact on the constituents of dough (Clarke et al., 2002). The drop in pH value caused by the produced organic acids influences the viscoelastic behaviour of dough. A correct description of the changes in dough behaviour is necessary to maintain handling and machinability in industrialized production (Wehrle et. al., 1997). A number of earlier studies have examined influence of acids and different pH values on the dough properties. All of these confirmed that changes in the absolute pH value of sourdough significantly influence sourdough components.

The pH profile may affect the time frame during which the acid influences the constituent ingredients of the dough. The changing pH values during sourdough fermentation period may also afford passage through a range of pH values close to the optimum for various enzymes present in the dough system. It is so-called secondary (indirect) effect of sourdough acidification (Clarke et al., 2004). The activity of proteolytic and amylolytic enzyme present may be influenced to a greater degree by the pH profile of the biological acidification fermentation period in contrast to the rather instantaneous nature of the chemically acidified regime. Optimum activity of these enzymes, which play significant role in changes of dough constituents, achieve optimum activity at pH 4-5 for the proteolytic and pH 3.6 – 6.2 for the amylolytic enzymes (Belitz & Grosh, 1992). Other enzymes that might affect the structural components of the dough the activity of which is pH dependent include peroxidases, catalases, lipoxigenases and polyphenol oxydases (Belitz & Grosh, 1992; Clarke et. al., 2002). Results obtained by the the fundamental rheological tests, baking tests, and farinograms show that activity of some enzymes in the biologically acidified dough led to structural changes in the dough (Corsetti et. al., 2000; Clarke et. al., 2002; Clarke et. al., 2004). Corsetti et. al. (2000) also reported that even limited photolytic degradation of wheat proteins affects the physical properties of gluten, which in turn can have a major effect on bread firmness and staling.

Surdough fermentation (III part)

by luciano

Carbohydrate metabolism
“The ratio between lactic and acetic acid is an important factor that might affect the aroma profile and structure of final product. Acetic acid, produced by heterofermentative LAB, is responsible for a shorter and harder gluten, while lactic acid can gradually account for a more elastic gluten structure (Lorenz, 1983; Corsetti & Settani, 2007).
Influence of Acidification on Dough Rheological Properties Daliborka Koceva Komleni, Vedran Slaanac and Marko Jukić Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Croatia 2012- www.intchopen. )”

Metabolism of proteins
“According to the results of studies performed by Gerez et. al. (2006) 13 nine lactobacilli and four pediococci were able to use gluten as a nitrogen source. Gerez et. al. (2006) also reported an increase in essential amino acids (treonine, valine, lysine and phenylalanine) in a gluten based medium fermented by LAB strains.
Subsantial hydrolysis of gliadinin and glutenin proteins occurs during sourdough fermentation. Proteolityc activity in sourdough originates not only from LAB enzymes, than derives also from the cereal materials present in sourdough (Thiele, 2002; Thiele, 2004). Except activity of own enzymes, LAB contribute to overall proteolysis during sourdough fermentation by creating optimum (acidic) conditions for activity of cereal proteinases (Vermeulen et al. 2006). The partial hydrolysis of glutenins during sourdough fermentation results in depolymerisation and solubilisation of the gluten macro peptide (GMP). After 24 hours of fermentation with defined lactobacill strains, all gluten proteins were SDS-soluble (Thiele et. al., 2003). Glutathione (GSH) is the most relevant reducing agent in wheat doughs (Grosh & Wieser, 1999). Heterofermentative lactobacilli express glutathione reductase during growth in dough and reduce extracellular oxidized glutathione (GSSG) (Jänsch et. al., 2007). The continuous transformation of GSSG to GSH by LAB metabolism maintains high SH levels in wheat doughs, and increase the amount of SH-groups in gluten proteins (Vermeulen et. al., 2006)
The level of individual amino acids in wheat dough depends on the pH level of dough, fermentation time and the consumption of amino acids by the fermentative microflora (Thiele et. al., 2002). In wheat sourdoughs, Lb. brevis linderi, Lb safransciensis, Lb. brevis and Lb. plantarum have been reported to increase the levels of aliphatic, dicarboxylic and hydroxyl amino acids (Gobbetti et. al., 1994a, Gobbetti et. al., 1994b). The yeasts, S. cerevisiae and S. exiguous decrease the total level of amino acids. Influence of Acidification on Dough Rheological Properties Daliborka Koceva Komleni, Vedran Slaanac and Marko Jukić Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Croatia 2012- www.intchopen.)”

Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours

by luciano

In wheat there are multiple fractions able to activate the adverse response of the human immune system. Among these fractions the most active is that called 33-mer because it is the most resistant to human digestion and because it contains six copies of the three toxic epitopes and its intermolecular bonds are very strong. It is therefore important to know the quantity of this fraction in the grains. The study of which some parts are reported, examined 57 different types of wheat, ancient and modern, noting that the difference, in all soft wheat and spelt flour, of 33-mer is wide: from 90.9 to 602.6 μg / g made with flour. On the other hand, its presence in monococcum wheat and durum wheat was not detected. These results take on great importance because they allow grains to be chosen with limited or no presence of this important toxic fraction for products that are more suitable for non-celiac gluten sensitive people or those suffering from gluten disorders.

“All gluten protein fractions, namely the alcohol-soluble prolamins and the insoluble glutelins, contain CD-active epitopes3. The prolamin fraction is particularly rich in proline and glutamine and the numerous proline residues lead to a high resistance to complete proteolytic digestion by human gastric, pancreatic, and brushborder enzymes. Studies by Shan et al. (2002) showed that a large 33-mer peptide (LQLQPFPQPQLPYPQPQLPYPQPQLPYPQPQPF) from α2-gliadin (position in the amino acid sequence of α2-gliadin: 56–88) is resistant to cleavage by intestinal peptidases4,5. The 33-mer is widely called the most immunodominant gluten peptide4,6,7, because it contains three overlapping T-cell epitopes, namely PFPQPQLPY (DQ2.5-glia-α1a, one copy), PYPQPQLPY (DQ2.5-glia-α1b, two copies) and PQPQLPYPQ (DQ2.5-glia-α2, three copies)3, which result in the initiation of a strong immune response.

Potential Health Benefits of Einkorn-Based Breads

by luciano

The research we present can be considered the first integrated assessment of the potential benefits, linked to the excellent nutritional properties, of the use for bread and derivatives of Einkorn. The research emphasizes the use of whole wheat flour and sourdough is essential to obtain the best results in terms of exploiting the potential of this grain. The choice of this grain is well summarized in a passage of research: “Einkorn (Triticum monococcum L. ssp. monococcum) is an ancient crop. Compared to polyploid wheats it has a higher content of proteins, polyunsaturated fatty acids, fructans, and phytochemicals as tocols, carotenoids, alkylresorcinols, phytosterols, and a lower α-, β-amylase and lipoxygenase activities [15]. In addition, einkorn expresses very few T-cell stimulatory gluten peptides [16]. Einkorn could represent a valid alternative for producing functional baked products.

“Abstract: Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest in the ancient varieties for producing wholegrain food products with enhanced nutritional characteristics. Among ancient crops, einkorn could represent a valid alternative. In this work, einkorn flours were analyzed for their content in carotenoids and in free and bound phenolic acids, and compared to wheat flours. The most promising flours were used to produce conventional and sourdough fermented breads. Breads were in vitro digested, and characterized before and after digestion. The four breads having the best characteristics were selected, and the product of their digestion was used to evaluate their anti-inflammatory effect using Caco-2 cells. Our results confirm the higher carotenoid levels in einkorn than in modern wheats, and the effectiveness of sourdough fermentation in maintaining these levels, despite the longer exposure to atmospheric oxygen. Moreover, in cultured cells einkorn bread evidenced an anti-inflammatory effect, although masked by the effect of digestive fluid. This study represents the first integrated evaluation of the potential health benefit of einkorn-based bakery products compared to wheat-based ones, and contributes to our knowledge of ancient grains.

Mixture of grains (evolutive grain): no thanks!

by luciano

Ma di che si tratta esattamente? Una popolazione evolutiva non è altro che una mescolanza di tantissime varietà diverse della stessa specie. Un concetto tanto semplice, quanto concretamente utile: Questi miscugli servono a far fronte al cambiamento climatico grazie alla loro capacità di evolversi nel tempo. Proprio per questa loro capacità Ceccarelli preferisce chiamarle popolazioni evolutive, e non miscugli come si fa spesso. Vi faccio un esempio concreto: nel 2008 mentre lavoravo ad Aleppo ho mescolato un migliaio di tipi di semi di orzo e li ho portati ad alcuni agricoltori in cinque paesi diversi: Siria, Algeria, Eritrea, Giordania e Iran. Il risultato è stato subito un raccolto abbondante, che poi è stato distribuito ad altri agricoltori, e le sementi così selezionate sono state diffuse. L’anno successivo ho fatto lo stesso con frumento duro (mescolando 700 tipi diversi) e con il frumento tenero (mescolando 2000 tipi diversi). Con gli anni queste tre popolazioni si sono moltiplicate, hanno viaggiato per tutto il Medio Oriente e nel 2010 sono arrivate e hanno cominciato a diffondersi in Italia. Una diffusione avvenuta spontaneamente tra gli agricoltori con il semplice passaparola. I vantaggi. Si tratta di miglioramento genetico partecipativo-evolutivo, facilmente spiegabile attraverso la teoria dell’evoluzione, secondo cui coltivando una popolazione evolutiva, ci si mette al riparo da malattie ed erbe infestanti nuove o cambiamenti climatici perché tra gli individui di una popolazione ce ne sarà sempre una parte che riuscirà a cavarsela. Non solo, con le popolazioni evolutive si evita di sottostare al monopolio dei semi e all’impoverimento dei raccolti e della dieta quotidiana. “ Fonte: https://www.gamberorosso.it/notizie/articoli-food/grano-evolutivo-storia-e-vantaggi-del-miscuglio/ intervista al Dott. Salvatore Ceccarelli.

The consumer demand is increasingly oriented to knowing what they put on the plate, or rather to have the possibility to know the whole product chain and its characteristics. The wine and oil supply chain, to cite just two important examples, testify to the importance of complete and possibly exhaustive information, which is also the key, together with the quality, of the success of the most famous products. With wheat do we want to walk this path backwards? Do we eat what the field produces as mother nature decides?

Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads

by luciano

Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads
Fabiana Antognoni, Roberto Mandrioli, Alessandra Bordoni, Mattia Di Nunzio, Blanca Viadel, Elisa Gallego, María Paz Villalba, Lidia Tomás-Cobos,
Danielle Laure Taneyo Saa and Andrea Gianotti. Published: 11 November 2017

“Abstract
Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest in the ancient varieties for producing wholegrain food products with enhanced nutritional characteristics. Among ancient crops, einkorn could represent a valid alternative. In this work, einkorn flours were analyzed for their content in carotenoids and in free and bound phenolic acids, and compared to wheat flours. The most promising flours were used to produce conventional and sourdough fermented breads. Breads were in vitro digested, and characterized before and after digestion. The four breads having the best characteristics were selected, and the product of their digestion was used to evaluate their anti-inflammatory effect using Caco-2 cells. Our results confirm the higher carotenoid levels in einkorn than in modern wheats, and the effectiveness of sourdough fermentation in maintaining these levels, despite the longer exposure to atmospheric oxygen. Moreover, in cultured cells einkorn bread evidenced an anti-inflammatory effect, although masked by the effect of digestive fluid. This study represents the first integrated evaluation of the potential health benefit of einkorn-based bakery products compared to wheat-based ones, and contributes to our knowledge of ancient grains. “
Depeening
Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads. Fabiana Antognoni et altri

Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition

by luciano

The research showed, through tests to make bread and biscuits, the best varieties of monococcum wheat among the 24 examined: among these the varieties ID140, ID280 and Id361 were the best for both uses. The research also shows how, due to the rheological properties of the flours, the presence or absence of a very limited number of storage protein subunits is important, highlighting the importance of LMW

Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition M. Corbellini, S. Empilli, P. Vaccino, A. Brandolini, B. Borghi, M. Heun, and F. Salamini. Cereal Chem. 76(5):727–733
Abstract
“Twenty-four einkorns were evaluated for agronomic traits in Italy and in Germany in replicated plot trials. After dehulling and milling, the harvested kernels, flour protein content, sedimentation volume, falling number, carotenoid, and dry gluten content were determined. Farinograph profiles were obtained with a farinograph and baking and cookie quality were evaluated with standard microtests. Significant differences in yield potential were observed between the two locations, with a three-fold increase in Germany as compared with Italy. One of the einkorn lines (ID529) had farinograph stability and degree of softening indices better than those of the control bread wheat. All the samples analyzed for breadmaking aptitude showed some degree of stickiness, but it was possible to handle the dough during the different steps of breadmaking. On average, cookies produced with einkorn flour were larger in diameter and thinner than those produced with soft wheat flour. The composition in α, β and γ-gliadins and in high molecular weight glutenin subunits was similar in all the lines. In contrast, the pattern exhibited in low molecular weight glutenin subunits correlated strictly with baking quality. In particular, the lines with bands arbitrarily designated a and b showed a high breadmaking poten- tial, while the lines lacking these bands had an ample range of variability but, on average, a much lower baking potential. Our data point to a simple genetic control of the breadmaking aptitude and indicate einkorn not only as a promising source of specialty foods but also as an ideal species for genetic investigations on wheat quality”.

NOTE:
LMW-GS: Low Molecular Weight – Glutenin Subunit

(Table extracted from the research)

Electrophoretic characterization of reserve proteins: glutenins and gliadins. They represent, with the different respective bands, the genetic imprint that defines and identifies the variety. (Table extracted from the research)

Monococcum wheat (einkorn) and wheat allergy

by luciano

The research reported in the summary highlighted the absence of ω-5 gliadin in the monococcum wheat responsible for wheat allergy: another important characteristic of the monococcum wheat!

Study on the Immunoreactivity of Triticum monococcum (Einkorn) Wheat in Patients with Wheat-Dependent Exercise-Induced Anaphylaxis for the Production of Hypoallergenic Foods. Carla Lombardo, Michela Bolla Roberto Chignola Gianenrico Senna Giacomo Rossin Beatrice Caruso, Carlo Tomelleri Daniela Cecconi Andrea Brandolini Gianni Zoccatelli. Cite This:J. Agric. Food Chem.201563378299-8306. Publication Date:September 2, 2015. https://doi.org/10.1021/acs.jafc.5b02648 Copyright © 2015 American Chemical Society Journal of Agricultural and Food Chemistry
Abstract
“Wheat [Triticum aestivum (T.a.)] ingestion can cause a specific allergic reaction, which is called wheat-dependent exercise-induced anaphylaxis (WDEIA). The major allergen involved is ω-5 gliadin, a gluten protein coded by genes located on the B genome. Our aim was to study the immunoreactivity of proteins in Triticum monococcum (einkorn, T.m.), a diploid ancestral wheat lacking B chromosomes, for possible use in the production of hypoallergenic foods. A total of 14 patients with a clear history of WDEIA and specific immunoglobulin E (IgE) to ω-5 gliadin were enrolled. Skin prick test (SPT) with a commercial wheat extract and an in-house T.a. gluten diagnostic solution tested positive for 43 and 100% of the cases, respectively. No reactivity in patients tested with solutions prepared from four T.m. accessions was observed. The immunoblotting of T.m. gluten proteins performed with the sera of patients showed different IgE-binding profiles with respect to T.a., confirming the absence of ω-5 gliadin. A general lower immunoreactivity of T.m. gluten proteins with scarce cross-reactivity to ω-5 gliadin epitopes was assessed by an enzyme-linked immunosorbent assay (ELISA). Given the absence of reactivity by SPT and the limited cross-reactivity with ω-5 gliadin, T.m. might represent a potential candidate in the production of hypoallergenic bakery products for patients sensitized to ω-5 gliadin. Further analyses need to be carried out regarding its safety”.

Simultaneously identify the gluten peptides that are most active in activating the human immune system

by luciano

The method aims to identify, through the use of specific antibodies, the most toxic peptides instead of, as with the usual methods used today, the total gluten content. Considering that the research is also focused on producing grains with smaller amounts of toxic peptides, as well as using specific pools of enzymes / bacteria / etc in the preparation of products with the same purpose, the possibility of identifying and “weighing” only the presence, in the final product, more active peptides become a very useful tool. The highlighted study traces the history of the methods used to quantify gluten in food and presents advantages and limitations of the new method. All the methods mentioned, including the new method, have been developed to be able to certify whether a food is safe for celiacs or not, but the new methods become even more interesting for non-celiac and / or pre-celiac gluten sensitive subjects. The toxic fraction harmful to celiacs is the same as in people who are sensitive to gluten NOT celiac (1) but has a very different and less harmful impact: the new method is, therefore, very useful also in this case with the advantage of being able to have a greater tolerance in the result.

NEW IMMUNOCHEMICAL DETECTION METHODS

“Techniques that allow for the simultaneous detection of multiple different peptides are avail able, and are making their way into the field of food allergen detection. Another interesting possibility in gluten detection with the use of a multiplex immunoassay is to narrow down the focus even further to the harmful gluten epitopes. If antibodies were raised against the most relevant gluten epitopes, the detection of these specific epitopes could prove more relevant than detecting the total gluten content. A multiplex immunoassay can be updated by adding antibodies against more epitopes, and therefore can keep up with our increasing knowledge on harmful gluten epitopes. Also, by combining antibodies against the most relevant epitopes in a single detection method, the possibility of a false negative result decreases. Van den Broeck et al have investigated the possibilities of breeding a wheat variety with reduced CD-epitopes, based on small varieties in amino acid sequences between different gluten peptides (van den Broeck et al., 2011). If such a wheat variety could be bred, quantifying the total gluten content of food products containing this variety would be less appropriate. However, a detection method that can detect the presence of the harmful epitopes in these products would be very welcome. If the obstacles for developing a multiplex immunoassay can be overcome, this detection method would help providing consumers with more accurate food labels. This would further improve both food safety and the variety of choice in food products for CD patients everywhere”.

Depeening

Immunochemical Detection Methods for Gluten in Food Products: Where Do We Go from Here?

Note:

(1) – Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen.

Ángel Cebolla , María de Lourdes Moreno , Laura Coto and Carolina Sousa

Published: 5 December 2018

 

 

Einkorn, emmer and durum wheat

by luciano

Einkorn, emmer and durum wheat: they do not have the “33mer” fraction considered the most active in activating the adverse response of the immune system in celiac subjects. Also for this reason they are the most suitable genotypes for the researches whose aim is to “detoxify” the flours or to intervene with particular enzymes to hydrolyse the “toxic peptides”, however present; they are also more suitable for non-celiac gluten sensitive subjects.

“Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry.

Kathrin Schalk , Christina Lang , Herbert Wieser , Peter Koehler  & Katharina Anne Scherf. Scientific Reports volume 7, Article number: 45092 (2017)

Abstract

Coeliac disease (CD) is triggered by the ingestion of gluten proteins from wheat, rye, and barley. The 33-mer peptide from α2-gliadin has frequently been described as the most important CD-immunogenic sequence within gluten. However, from more than 890 published amino acid sequences of α-gliadins, only 19 sequences contain the 33-mer. In order to make a precise assessment of the importance of the 33-mer, it is necessary to elucidate which wheat species and cultivars contain the peptide and at which concentrations. This paper presents the development of a stable isotope dilution assay followed by liquid chromatography tandem mass spectrometry to quantitate the 33-mer in flours of 23 hexaploid modern and 15 old common (bread) wheat as well as two spelt cultivars. All flours contained the 33-mer peptide at levels ranging from 91–603 μg/g flour. In contrast, the 33-mer was absent (<limit of detection) from tetra- and diploid species (durum wheat, emmer, einkorn), most likely because of the absence of the D-genome, which encodes α2-gliadins. Due to the presence of the 33-mer in all common wheat and spelt flours analysed here, the special focus in the literature on this most immunodominant peptide seems to be justified……Omissis…..

Analysis of durum wheat, emmer and einkorn

The 33-mer peptide was also analysed in two durum wheat and two emmer cultivars (genome AABB) as well as two diploid einkorn cultivars (genome AA) (Table 1). In each of these wheat species, the 33-mer was not detected (<LOD). In comparison to hexaploid common wheat, durum wheat, emmer, and einkorn do not contain the D-genome, which originated from hybridisation of T. turgidum dicoccum (genome AABB) with Aegilops tauschii (genome DD)36. The absence of the 33-mer peptide can be explained by the fact that this peptide is encoded by genes located in the Gli-2 locus on chromosome 6D, which is missing in durum wheat, emmer, and einkorn. Studies by Molberg et al. showed clear variations in intestinal T-cell responses between common wheat and tetra- or diploid species due to different degrees of T-cell immunoreactivity between the gluten proteins encoded on the A-, B-, and D-genome. Einkorn cultivars were only recognized by DQ2.5-glia-α1a-specific T-cell clones, but not by DQ2.5-glia-α1b- and DQ2.5-glia-α2-specific T-cell clones. Emmer and durum wheat cultivars were all recognized by DQ2.5-glia-α1a-specific T-cell clones, but only two out of four emmer cultivars and three out of ten durum wheat cultivars activated DQ2.5-glia-α1b- and DQ2.5-glia-α2-specific T-cell clones37. Consistent with our results, Prandi et al.38 found that the 33-mer was not present in durum wheat. As a consequence, this peptide was used as a marker peptide to identify the presence of common wheat in durum wheat flours. One durum wheat cultivar was also analysed by van den Broeck et al.33 and the 33-mer peptide was not detected either”. https://creativecommons.org/licenses/by/4.0/deed.it

 

Monococcum wheat (einkorn) and the market offer

by luciano

Scientific research has long highlighted the peculiar characteristics of the monococcum wheat reported in (https://glutenlight.eu/2019/03/11/il-grano-monococco/) and can be summarized as follows:

  1. High digestibility of gluten
  2. High tolerability in relation to gastro-intestinal disorders (celiac disease excluded)
  3. High mineral and vitamin content
  4. High availability of bioactive components
  5. A different ratio between the components of starch sugar with a prevalence of slow absorption.

Monococcum wheat has, for some time, been the focus of producers-transformers and consumers. The offer, especially of flour, as well as of products is constantly increasing. The products offered, however, do not have, except in rare cases, complete traceability starting from the field to the table. On the flour packages it is rare to find indications regarding the variety of wheat from which it derives; on the final products we find the mandatory ingredients by law but, rarely, the preparation method. The speech, however, applies to all grains both ancient and modern. The greater attention to the monococcum wheat (einkorn) is due to the evocative force of its ancestral origin and to its characteristics of high digestibility, tolerability and healthy contents.

The variety of wheat used and the indicators that inform us about the quantity and “strength” of gluten would be particularly valuable to be able to include more digestible products in our diet when needed. Gluten, as it is formed during water and flour are kneaded, cannot be digested by our intestines, it must first be “broken” by digestive enzymes into very small “fragments”. In this way other digestive enzymes in the intestine will complete the work in order to make the gluten components “amino acids” assimilable. The lower amount of gluten and less strength will sometimes make our task much easier. Products made with monococcoum wheat flour (einkorn) and generally those made with “ancient grains” are advertised as “very digestible” or “highly digestible”. Both terms are very generic since they can present strong differences in terms of gluten quantity and “gluten strength”. Recently I bought two different monococcum wheat flours of which I pointed out the amount of gluten: one has a percentage of dry gluten of 9.6% the other of 17.1%! Same thing with the strength of gluten whose index in one case was 33 in another 71!These indicators are a first valid help that we could have to better balance, with the support of the doctor, our diet. It should also be remembered that the final digestibility of the product made with flours, whatever they may be, is also greatly influenced by the way in which the products are prepared: just think of the considerable contribution to digestibility that we can obtain by using sourdough, but this information is also generally absent or present in an ambiguous way or without specification of which flour was used: “… made with sour dough”. https://glutenlight.eu/2019/05/08/la-fermentazione-della-pasta-acida-ii-parte/.

Grain varieties with low toxic fraction content: an opportunity for products dedicated to children

by luciano

LC/MS ANALYSIS OF GLUTEN PEPTIDES DERIVED FROM SIMULATED GASTROINTESTINAL DIGESTION OF DIFFERENT WHEAT VARIETIES: QUALITY AND SAFETY IMPLICATIONS. Sforza, Stefano & Prandi, Barbara & Bencivenni, Mariangela & Tedeschi, Tullia & Dossena, Arnaldo & Marchelli, Rosangela & Galaverna, Gianni. (2011):

Abstract:

“Gluten content of wheat is highly variable, depending on the plant genetics and the growing conditions. Beside short peptides, gastrointestinal digestion of gluten also produces longer ones, since the high proline content of gliadins (16-26%) and glutenins (11-13%) makes them very resistant to the degradation by digestive proteases. In the present work, a method for the extraction of the prolamine fraction was applied to different wheat varieties, followed by a simulated gastrointestinal digestion of the gliadin extracted. The peptide mixtures generated were characterized by LC/MS, and most abundant peptides were identified by low- and high-resolution multiple stage MS techniques and through synthesis of authentic standards. These peptides were also semiquantified in the different samples against a suitable internal standard. The peptide mixtures were found to be highly variable, according to the different content and type of gliadins present in wheat varieties, with strong differences among the varieties tested, both qualitatively (the sequences of the peptides generated) and quantitatively (their amount). The greatest difference was found between common and durum wheat varieties. Peptides present only in the former varieties were identified, and used as molecular markers for identifying and quantifying the presence of common wheat when added to durum wheat samples. Most of the peptides identified were also already known to be pathogenic for people affected by celiac disease, an autoimmune enteropathy triggered by gluten proteins, which develops in some genetically susceptible subjects after gluten consumption. Some samples belonging to defined varieties showed a lower amount of celiac-related pathogenic peptides upon digestion, due to a lower gliadin content. Albeit not safe for celiac patients, the use of these varieties in the formulations of baby food could be of great help for lowering the spread of the disease, since the prevalence of celiac disease seems to be promoted by an early exposure to a large amount of gluten peptides”.

Ancient and modern grains, gluten intolerance and pesticides: Enzo Spisni answers readers’ questions

by luciano

Grani antichi e moderni, intolleranza al glutine e pesticidi: Enzo Spisni risponde alle domande dei lettori
(DA: Redazione Il Fatto Alimentare 11 Agosto 2017)

La questione dei grani antichi e della sensibilità al glutine fa molto discutere. Non sorprende quindi, che l’articolo “Pasta con grano antico o moderno: il problema dell’intolleranza al glutine è lo stesso? Spisni risponde a Bressanini” abbia scatenato un acceso dibattito. Ecco le risposte di Enzo Spisni, docente di Fisiologia della Nutrizione all’Università di Bologna, ai tanti commenti dei lettori del Fatto Alimentare.
Prima l’incipit. Ho sottolineato che tutti possono fare divulgazione scientifica, ma solo tre figure hanno le competenze e possono (per la legge italiana) modificare il modo di alimentarsi e la dieta delle persone. In un paese in cui troppi parlano di diete senza avere competenze e in cui famosi farmacisti vanno in televisione a suggerire diete e dichiarano di avere migliaia di “pazienti”, mi sembra quantomeno un appunto doveroso.
Veniamo alle definizioni. Si definiscono antichi o tradizionali le cultivar presenti prima della cosiddetta “Rivoluzione Verde”. Le differenze sostanziali tra i grani pre-rivoluzione e quelli post-rivoluzione possiamo riassumerle in quattro punti:
1. La forza del glutine. Si parte da grani che hanno un valore W di forza del glutine di 10-50 e si arriva ai moderni che hanno una forza intorno ai 300-400. È evidente che la struttura del glutine cambia per venire incontro alle necessità dell’industrializzazione degli alimenti.
2. La taglia. I grani pre-rivoluzione sono a taglia alta (diciamo oltre il metro e trenta), mentre i post sono a taglia bassa (molto al di sotto del metro).
3. La produttività per ettaro, che aumenta molto nei moderni a fronte però dell’aumento dell’input di azoto attraverso la concimazione. Lascio il discorso su quanto azoto per ettaro agli agronomi, ma chi in campo è passato dal coltivare moderni in convenzionale a grani antichi in biologico si è reso ben conto del risparmio in denaro generato dalla minore concimazione e dal minore uso di chimica.
4. La minore variabilità genetica, nel senso che le cultivar antiche erano un insieme di genotipi con una biodiversità complessivamente elevata, mentre post-rivoluzione si è andati verso la selezione di grani “in purezza”, fatta di piante tutte geneticamente identiche, con una perdità netta di biodiversità non trascurabile. In altre parole è cambiato il concetto di adttamento: mentre una variabilità genetica ampia è in grado di adattarsi ai mutamenti ambientali, una variabilità genetica ridotta richiede un maggior intervento dell’uomo nel tentativo di meglio adattare il campo al tipo di grano coltivato. E l’intervento dell’uomo molto spesso si traduce in utilizzo di prodotti chimici.

Surdough fermentation (II part)

by luciano

Surdough and phytates
“Increasing fiber content in flour may result in a lower assimilation of minerals complexed by phytates. An optimisation of the fermentation step with surdough allowed to improve both the bioavailability of minerals as well as the sensory attributes of the resulted bread. (16mo. IFOAM Organic World Congress, Modena, Italy, June 16-20, 2008 Archived at ttp://orgprints.org/view/projects/conference.html)”.

Note: Phytic acid is traditionally considered an anti-nutritional factor, ie a substance that can limit the absorption or use of nutrients. In the specific case, by binding to them to form insoluble salts (phytates and phytin), phytic acid hinders the absorption of some minerals (calcium, iron, magnesium and zinc).

Sourdough fermentation and basic baking properties
“Unfortunately, there is often a trade- off between degradation of reactive gluten and retention of gluten for basic baking properties. Large amounts of time and heat may be needed for microbial enzymes to break down problematic pep- tides. To fully degrade the 33-mer α-gliadin peptide in wheat required 24 h at 30 °C (Gallo and others 2005), while durum required 72 h of fermentation at 37 °C to meet gluten-free la- beling standards (De Angelis and others, 2010). HMW glutenins, which are important for baking and pasta integrity, are degraded prior to and more extensively than reactive prolamins during sour- dough fermentation (Ga ̈nzle and others 2008; Wieser and others 2008). Extensively fermented dough has a high ratio of gliadins to glutenins, which is very undesirable for bakers. The disulfide bonds holding together the gluten macropolymer (GMP), an in- tegral component of baking quality, begin to degrade long before glutens. Only 5 h of fermentation with Lactobacilli or acidic chem- icals degraded GMP by up to 46% (Wieser and others 2008). Pentosans, an important component for baking rye bread, were also hydrolyzed in germinated sourdough (Loponen and others 2009). Consequently, the long and hot sourdough fermentation to hydrolyze prolamins compromises functional baking properties of the dough. (A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity – Chapter Fermentation and microbial enzymes – Lisa Kissing Kucek, Lynn D. Veenstra, Plaimein Amnuaycheewa, and Mark E. Sorrells. Comprehensive Reviews in Food Science and Food Safety Vol. 14, 2015.)”.

Microbiology of sourdough
“It is well known that the type of bacterial flora developed in each fermented food depends on water activity, pH (acidity), minerals concentration, gas concentration, incubation temperature and composition of food matrix (Font de Valdez et. al. 2010). The microflora of raw cereals is composed of bacteria, yeast and fungi (104 – 107 CFU/g), while flour usually contains 2 x 104 – 6 x 106 CFU/g (Stolz, 1999). In sourdough fermentation major role play heterofermentative species of LAB (Salovaara, 1998; Corsetti & Settani, 2007), especially when sourdoughs are prepared in a traditional manner (Corsetti et. al., 2003). Lactobacillus sanfranciscensis, Lactobacillus brevis and Lactobacillus plantarum are the most frequently lactobacilli isolated from sourdough (Gobbetti, 1998; Corsetti et. al. 2001; Valmorri et. al., 2006; Corsetti & Settanni, 2007). The following yeasts have been detected in cereals (9 x 104 CFU/g) and flour (2 x 103 CFU/g): Candida, Cryptococcus, Pichia, Rodothorula, Torulaspora, Trychoporon, Saccharomyces and Sporobolomyces. Saccharomyces cerevisiae is not found in the raw materials. Its occurance in sourdough has been explained by the application of baker’s yeast in most daily bakery practice (Corsetti et. al., 2001). The importance of antagonistic and synergistic interactions between lactobacilli and yeasts are based on the metabolism of carbon hydrates and amino acids and the production of carbon dioxide (Gobetti & Corsetti 1997). Lactic and acetic acid are predominant products of sourdough fermentation). Influence of Acidification on Dough Rheological Properties Daliborka Koceva Komleni, Vedran Slaanac and Marko Jukić Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Croatia 2012- www.intchopen)”.

 

Gluten and intestine

by luciano

Digestion of Gluten Peptides in the Large Intestine

It has been shown that removing gluten from the diet affects the composition of the bacterial community in the large bowel, where the undigested food in the small intestine and could be hydrolyzed by microbial metabolism, generating beneficial compounds for the host.

“Alimentary protein digestion followed by amino acid and peptide absorption in the small intestinal epithelium is considered an efficient process. Nevertheless, unabsorbed dietary proteins enter the human large intestine as a complex mixture of protein and peptides.53,63 The incomplete assimilation of some dietary proteins in the small intestine has been previously demonstrated, even with proteins that are known to be easily digested (e.g., egg protein).64,65 The high proline content of wheat gluten and related proteins renders these proteins resistant to complete digestion in the small intestine. As a result, many high molecular weight gluten oligopeptides arrive in the lower gastrointestinal tract.66 While gluten peptides pass through the large intestine, proteolytic bacteria could participate in the hydrolysis of these peptides. A recent study from our group has shown that some of the gluten ingested in the diet is not completely digested while passing through the gastrointestinal tract, and is consequently eliminated in feces.

Moreover, it has been shown that the amount of gluten peptides present in feces is proportional to the amount of gluten consumed in the diet. Therefore, several gluten peptides are resistant to both human and bacterial proteases in the gastrointestinal tract.66,67

The large intestine is the natural habitat for a large and dynamic bacterial community. Although the small intestine contains a significant density of living bacteria, the density in the large intestine is much higher. The large intestine has as many as 1011–1012 cells per gram of luminal content that belong to thousands of bacterial taxa. Furthermore, the large intestinal microbiota is extremely complex and performs specific tasks that are beneficial to the host.68–71 Among the important functions that the intestinal microbiota performs for the host are several metabolic functions.72 In contrast to the rapid passage of dietetic components through the small intestine, the transit of the luminal material through the large intestine is considerably slower. The longer transit time in the large intestine has been associated with important bacterial metabolic activity.53 Therefore, undigested food in the upper gut could be hydrolyzed by microbial metabolism in the large intestine, generating beneficial compounds for the host.

The resistance of gluten peptides to pancreatic and brush border enzymes allows large amounts of high molecular weight peptides to enter the lower gastrointestinal tract. Therefore, gluten peptides are available for microbial metabolism in the large intestine and could be important to the composition of the intestinal microbiota. It has been shown that removing gluten from the diet affects the composition of the bacterial community in the large bowel.78,79 De Palma et al.78 observed that healthy subjects who followed a gluten-free diet for 1 month had reduced fecal populations of Lactobacillus and Bifidobacterium, but the population of Enterobacteriae such as E. coli appeared to increase. Similar results were obtained in studies with CD patients. Treated CD patients also showed a reduction in the diversity of Lactobacillus and Bifidobacterium species.80,81Gluten Metabolism in Humans. Alberto Caminero, … Javier Casqueiro, in Wheat and Rice in Disease Prevention and Health, 2014”

 

An opportunity to be seized: digestible and tolerable gluten. Why?

by luciano

An opportunity to be seized: digestible and tolerable gluten. Why?

Gluten (it is a protein compound that is formed when glutenin and gliadin, present in flour, are strongly mixed with water) is responsible for celiac disease in genetically predisposed subjects. Not all gluten is at the origin of this pathology: the research has, in fact, isolated some sequences of amino acids (they are the “bricks” that constitute gluten) that are responsible for the adverse reaction of the innate and adaptive human immune system. These sequences are present (even several times) in the molecular chains (peptides) that constitute gluten, and, above all in gliadins. There are many studies that aim to create grains or flours without these sequences, mixtures where the action of particular bacteria present in the acid paste destroy the toxic fractions. Particular enzymes (proteases produced by Aspergillus) have been identified that can activate a complete enzymatic digestion of gliadin, reducing or eliminating the reactive response of gluten-sensitive T cells. (Toft-Hansen H et al Clin Immunol. 2014 Aug; 153 (2): 323-31. Doi: 10.1016 / j.clim.2014.05.009. Epub 2014 Jun 3).

Gluten is indigestible as such, only if divided into constituent amino acids it can be digested and, after being passed into the blood, be assimilated. The action of “chopping up the gluten is carried out by the enzyme pepsin (it is the most important of the digestive enzymes and, activated by hydrochloric acid, attacks proteins and breaks them down into fragments called polypeptides which will then be broken down into individual amino acids by trypsin ), present in the stomach and the enzyme trypsin produced by the pancreas present in the intestine. These two enzymes are not always able to “break up” the gluten and the residues are eliminated by “normal” people. These residues, on the other hand, if they contain toxic sequences activate the response of the immune system that fights them as “enemies”. The more gluten is strong (ie the stronger the bonds of the molecules that make up gluten) the more difficult and the action of enzymes will be longer. You can be born celiac but you can also become genetically predisposed. At greater risk, of course, are the relatives and relatives of celiacs. Scientific research has shown that the use in the diet of foods produced with grains as light as possible and tolerable (with the least possible amount of “toxic epitopes”) reduces the possibility of becoming celiac and is indicated for non-celiac gluten sensitive people. An example regarding the monococcus wheat we find in the study:

“…..Conclusions: Our study shows that Tm (Grano Monococco) is toxic for CD patients as judged on histological and serological criteria, but it was well tolerated by the majority of patients, suggesting that Tm is not a safe cereal for celiacs, but that it may be of value for patients with gluten sensitivity or for prevention of CD.Copyright of European Journal of Nutrition is the property of Springer Science & Business Media B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder’s express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.”

For some time now, scientific research has highlighted another gluten-related disease: non-celiac gluten sensitivity (NCGS). Today it is possible to diagnose it only through a long and complex series of analyzes which, for this reason, cannot be widely applied. The research (well summarized in the attached research) is still on the high seas, in fact, in the realization of biomarkers suitable to diagnose this pathology in a certain and simple way. Finally it should be noted that although there are very many studies, researches and tests on patients, these have proved too partial to be able to define “with certainty” how the NCGS is activated. Gliadins, however, play an important role as anti-gliadin antigen has been found in patients diagnosed with this disease. Finally, the research showed that a light and tolerable gluten is less invasive for those with irritable bowel disease.

Surdough fermentation (I part)

by luciano

The study highlights the action of sourdough both in hydrolyzing (breaking) the proteins rich in proline (gliadin) involved in activating the human immune system both in the hydrolyser gluten (favoring digestibility) and ,above all, the high glutenins molecular weight.

Sourdough and its potential for degradation of gluten

Sourdough is produced using a culture of lactobacillus, frequently in combination with yeast. Sourdough is the oldest method for leavening bread and is still used for some applications. For example, in making bread from rye, perhaps because the dough made from rye flour needs a low pH to be appropriate for baking (Arendt et al., 2007). In comparison with yeast-treated doughs for wheat- or rye-based breads, sourdough produces a distinctively tangy or sour taste, mainly as a result of lactic acid produced by the lactobacilli. Moreover, during sourdough fermentation, proteolysis provides compounds that are precursors for the aroma volatiles and amino acids which are converted by microbes to compounds which are precursors of flavours (Gänzle et al., 2008). Traditionally sourdough is added as an ingredient to unmodified flour of wheat or rye for breadmaking. However, some authors (Rizzello et al., 2007) have proposed sourdough as the major ingredient and the only source of proteins for making gluten-free bread.

Ancient wheat species and human health: Biochemical and clinical implications

by luciano

An important study that highlights the interesting characteristics of ancient varieties of wheat in relation, above all, to some widespread gastrointestinal diseases (“This manuscript reviews the nutritional value and health benefits of ancient wheats varieties, providing a summary of all in vitro, ex vivo, animal and human studies that have thus far been published.”)

Premise:
Ancient wheat species “Although there is no precise definition, it is generally accepted that ancient wheat has remained unchanged over the last hundred years. In contrast, modern species have been extensively modified and subject to cross-breeding in what is commonly referred to as the “Green Revolution”. This term was developed to refer to a set of research and technological transfer initiatives that occurred between the 1930s and the late 1960s. The Green Revolution was initiated by Strampelli, who was among the first, in Europe and in the World, to systematically apply Mendel’s laws to traits such as rust resistance, early flowering and maturity and short straw. As a consequence, Italian wheat production doubled, an achievement that during the fascist regime was referred to as the “Wheat Battle” (1925–1940) [10]. After the Second Word War, some of Strampelli’s wheat varieties were used as parents in breeding programmes in many countries in a phase of the Green Revolution, defined as Norman Borlaug’s Green Revolution. This phase was instrumental in the development of the high-yielding varieties [10]. Thereafter, during the 1960s, research was concentrated on improving the storage protein quality, thereby increasing the technological properties. Agronomists bred cultivars of maize, wheat, and rice that were generally referred to as “high-yielding varieties” based on a higher capacity for nitrogen-absorption than other varieties. High levels of nitrogen in the soils causes the lodging of wheat before harvest. Therefore, semi-dwarfing genes were bred to improve to reduce both lodging and the maturation cycle. The principle results of this revolution were the development of modern varieties characterized by higher yield, a reduced susceptibility to diseases and insects, an increased tolerance to environ- mental stresses, a homogeneous maturation (to optimize harvest) and a higher gluten content (to improve bread and pasta quality). Whilst these intensive breeding programs helped to increase production and techno- logical quality, a concomitant decrease in genetic variability as well as a gradual impoverishment of the nutritional and nutraceutical properties of the wheat occurred, mainly determined by the complete replacement of ancient local breeds with modern varieties.”

Some passages of the study help to focus the most significant evidences that, although referring to a limited number of researches, open interesting perspectives for a greater use of ancient grains in order to reduce the disorders deriving from the ingestion of gluten:
About monococcum wheat: “Compared with soft wheat, einkorn showed a lower content of both total and resistant starch (mean value: 655 vs 685 g/kg dry matter (DM) and 25.6 vs 30–88 g/kg DM respectively) [7]. However, the amount of amylose molecules, that are digested more slowly, was higher than the amount of amylopectin molecules, thereby lowering both glucose and insulin levels in the blood after meals [14] and maintaining satiety for longer periods [15]. By evaluating the average protein content, einkorn protein values were 59% higher than those of modern wheat [16], but the bread-manufacturing quality of storage proteins were poor, making it better suited to the preparation of cookies or pasta [17]. The comparative analysis of lipids and fatty acid composition in einkorn and soft wheat germ revealed a higher content of lipids (+50%) in einkorn, with a greater proportion of monounsat- urated fatty acids (+53%), and lower polyunsaturated (−8%) and saturated fatty acids (−21%) [16]. With respect to phytochemicals, einkorn showed the highest concentration of phytosterols and tocols (1054 and 57 μg/g DM respectively), but this difference was mostly marked in the HEALTHGRAIN dataset [12]. In addition, einkorn, khorasan wheat and emmer wheat cultivars showed the highest content of total carotenoids (2.26, 6.65 and 8.23 μg/g DM respectively) and lutein (7.28, 4.9 and 2.7 μg/g DM), the major carotenoid with respect to all the other species [18,19]. Of interest, several lines of einkorn showed lutein values from three to eight-fold higher than soft wheat and two-fold greater than those for durum wheat. Some authors suggested that the higher carotenoid content in einkorn-made products could be a result of lower processing losses, linked to lower lipoxygenase activity [7]. “

Although there is insufficient evidence to suggest that ancient wheat varieties prevent gluten-related disorders, several studies have shown that a diet based on less-immunoreactive wheat products, with fewer amounts and types of reactive prolamins and fructans, may help in the improvement of gastrointestinal and/or systemic symptoms of some auto-immune or chronic diseases (eg, irritable bowel syndrome, etc.) [34]. These less-immunoreactive varieties, like einkorn, may be good targets for slowing the development of disease in populations genetically predis- posed to celiac disease and other wheat sensitivities [42].

On the other hand, a subsequent paper investigating how in vitro gastro-intestinal digestion affects the immune toxic properties of gliadin from einkorn (compared to modern wheat), demonstrated that gliadin proteins of einkorn are sufficiently different from those of modern wheat, thereby determin- ing a lower immune toxicity following in vitro simulation of human digestion [40].

Although concrete functional benefits are difficult to ascertain from random individual human trials, since they are subject to differences and/or limitations in experimental design, participant number and participant characteristics in the case of parallel arm studies, results unanimously suggest that the consump- tion of products made with ancient wheat varieties ameliorate not only pro-inflammatory/anti-oxidant parameters (where investigated) but also glycaemic and lipid status. Ancient wheat species and human health: Biochemical and clinical implications. Stefano Benedettelli et altri. September 2017. (Available online at www.sciencedirect.com)

Note:
Lodging is the bending over of the stems near ground level of grain crops, which makes them very difficult to harvest, and can dramatically reduce yield.

 

Depeening
Ancient wheat species and human health

Gluten and “toxic” fractions (part I)

by luciano

– the structure of the gliadin and the toxicity of some fraction –
Gluten which is a protein compound formed by the prolamine, known as gliadin in wheat and responsible for the main phenomena of adverse reactions, and glutenin present mainly in the endosperm of cereal caryopsis such as wheat, spelled, rye and barley. Gluten is formed when water, flour and yeast are mixed: gliadin and glutenin combine to form a mixture characterized by viscosity, elasticity and cohesion. Therefore the quantity and integrity of the proteins that make up the gluten present in a flour are an important index to evaluate the quality and aptitude for baking.
Gliadin and glutenin, therefore, have been the subject of numerous research both in relation to the properties concerning the rheological characteristics of the doughs and to the adverse reactions that activate the immune system. Studies have been carried out on celiac disease that have discovered who and how this pathology is caused: they are some peptides (a set of amino acids) present, especially in the gliadin that contain sequences that are toxic, ie they activate the adverse reaction in genetically predisposed subjects of the immune system. The gliadin, in turn, is composed of several sub-units and these contain the “toxic” fractions in different quantities and qualities. Not only has William Hekkins’ research highlighted how the shape and location of gliadin molecules also influence not only chemical and physical properties but also toxicity.
“The gliadin proteins are heterogenous in different regions of the molecule and consequently differ in phisical and chemical properties. About 35% of the gliadin molecule is the alfa helix form, whereas 35% are beta turns(5). The latter are concentrated in the N terminal and C terminal more apolar parts of the gliadin. The remaining part has a random structure. These form have conseguences for the immunogenecity of the different regions in the molecule. Especially beta-turns are immunogenic.” The Toxicity of wheat prolamins William TH. J. M. Hekkens Annales Nestlé 1995 n. 51.
The study also analyzed the mechanism underlying the toxicity by detecting how “the passage of undigested gliadin fragments (fragments longer than 8 amino acids) or a lower tolerance to gliadin causes the immune system to react”. It is not enough, therefore, to know how much gliadin is present in a grain, but it is necessary to have the complete screening of its sub-units (quality, quantity, and, according to the study mentioned also form and position). The study on the “structure of gliadin” could partly explain why some ancient grains (for example, the monococcus), despite having a quantity of gliadin (and in particular alpha gliadin) not inferior to modern grains, have almost zero toxic levels.
Depeening:
The Toxicity of wheat prolamins

Fodmaps (Fermentable, Oligo-, Di-, Mono-saccharides And Polyols)

by luciano

Over the years, numerous evidences have emerged that the ingestion of certain short-chain carbohydrates, including lactose, fructose and sorbitol, fructans and galacol oligosaccharides, induces the typical symptoms of irritable bowel syndrome.One method of decreasing the amount of FODMAPs and possibly the bioactivity of ATIs in bread (and thus theoretically improving its tolerability), is the utilization of prolonged fermentation processes in breadmaking. Sourdough fermentation activates some proteolytic and fructosidase enzymes in dough, and can thus decrease the amount of proteins and fructans in the end products [14,15,16,17]. The FODMAP content of sourdough bread can be reduced by up to 90% by utilizing a specific sourdough system, as demonstrated in our previous study [16]. Taken together, sourdough baking could theoretically result in wheat products with improved gastrointestinal tolerability. (Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome Reijo Laatikainen et altri. Published: 4 November 2017.) Note: The references in the text refer to the bibliography of the aforementioned study.
Yeast, on the other hand, produces inulinase and invertase enzymes which work together to effectively hydrolyze fructans (Nilsson and others 1987). Fermentation with S. cerevisiae for 1.7 h reduced fructan content of whole wheat and white flour by 33% and 48%, respectively (Knez and others 2014). (A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity – Chapter Fermentation and microbial enzymes – Lisa Kissing Kucek, Lynn D. Veenstra, Plaimein Amnuaycheewa, and Mark E. Sorrells. Comprehensive Reviews in Food Science and Food Safety Vol. 14, 2015)

The rediscovery of the cultivation of the oldest grain: the monococco wheat (also called einkorn).

by luciano

We find a very detailed description on the cultivation of the monococcus, Monlis, Hammurabi and ID331 varieties, in an interesting degree thesis. Lorenzo Moi in 2013 under the supervision of CREA followed in Orosei Sardegna, all the stages of sowing, cultivation, harvesting and processing of these varieties that were also subjected to many analyzes concerning the various processing phases. (UNIVERSITY OF PADOVA DEPARTMENT OF AGRONOMY, ANIMALS, FOOD, NATURAL RESOURCES AND ENVIRONMENT Master’s degree in Agricultural Sciences and Technologies. THE MONOCOCCO WHEAT (Triticum monococcum L. ssp. Monococcum) IN SARDINIA: AGRONOMIC, RHEOLOGICAL, TECHNOLOGICAL AND DEVELOPMENT POSSIBILITIES Supervisor Prof. Marco Lucchin Correlatori Dr. Norberto Pogna Dr. Laura Gazza. Laureando Lorenzo Moi). Lorenzo Moi, Padovano, has dedicated himself to the rediscovery of ancient grains with rare passion, determination and expertise that have led him year after year to obtain unique products for organoleptic and healthy characteristics while preserving the biodiversity of the environment.
“Quando nel 2016 sono rientrato in Sardegna ho deciso che quella della coltivazione e trasformazione del grano diventasse la mia attività principale – racconta Lorenzo Moi –. Abbiamo iniziato a piccoli passi e ora abbiamo un’estensione di circa 15 ettari, che contiamo di triplicare nei prossimi anni. Per ora vendiamo solo ai privati, ma ci stiamo organizzando per aprire uno spaccio nel nostro mulino di Orosei. Vendiamo farina, pane carasau e vari tipi di pasta fresca, dalla fregula ai malloreddus». Il marchio che sta cominciando a cavalcare anche l’onda lunga del commercio elettronico si chiama “I grani di Atlantide” e richiama il mito ma anche il concetto di terra fertile. Un grano che punta sul suo alto contenuto proteico e che previene la celiachia: come testimoniano le relazioni degli Istituti di Gastroenterologia dell’università di Brescia e Federico II di Napoli.”

Spelt and emmer flours

by luciano

Premise: the research highlighted the importance of sourdough made with selected LABs and with autochthonous ones of emmer and spelt flour to fully exploit the potential of these “ancient grains”. The optimum will be, therefore, starting from a sourdough with a selection of lactobacilli (LAB) and refreshing it with the flours in question, thus making the contribution of the Lab present in the same flours.

“Lactobacillus brevis 20S, Weissella confusa 24S and Lact. plantarum 31S were used as pool 1 to start spelt flour. Lactobacillus plantarum 6E, Lact. plantarum 10E and W. confusa 12E were used as pool 2 to start emmer flour. ‘Ancient grains’ could serve as an abundant source of protein and soluble fibre, oleic acid and macro- and micro-elements (Bonafaccia et al. 2000; Ruibal-Mendieta et al. 2005). In spite of this increasing interest, few results are available on the microbiota of spelt and emmer and on their suitability for bread making. Selection of starters within endogenous strains was considered the most important pre-requisite. Some recent studies (Di Cagno et al. 2008a,b,c) on fermented vegetable foods, which also included strains of Lact. plantarum, have clearly shown that endogenous strains are preferred to those of the same species isolated from different matrices to promote a rapid and intense process of acidification with a positive influence on nutritional and technological properties. To use, mixed starters was considered functional to completely exploit the potential of spelt and emmer flours. Mixture of strains with dif- ferent carbohydrate metabolism is frequently used because it may guarantee optimal acidification and sensory properties (Gobbetti 1998). Mixed obligate and facultative heterofermentative lactic acid bacteria starters, as selected in pool 1 and 2, ensured rapid growth and acidification, the capacity to liberate FAA and exploited the rheology, sensory and nutritional properties of the raw flours. This was according to a two-step fermentation process. The use of sourdough comprising selected and autochthonous strains of lactic acid bacteria was considered the most suitable biotechnology to exploit the potential of spelt and emmer flour in bread making. Fermentation of spelt, emmer or wheat flours by pool 1 and 2 was allowed according to a two-step fermentation process (Fig. 1). As the general rule, it was possible to keep it lower than 4Æ0 in spelt and emmer sourdoughs, which implied a considerable synthesis of acetic acid (Gobbetti et al. 2005). Acidity of spelt and emmer breads was perceived through sensory analysis and positively influenced the volume and crumb grain of breads. Flavour of bread is known to be influenced by the combination of raw materials, fermentation and baking process (Gobbetti et al. 2005). Spelt and emmer sourdough breads received the highest score for acid taste, and a clear preference for the global taste was assigned to spelt sourdough bread. First, this study showed the suitability of spelt and emmer flours to be used for bread making according to a two-step fermentation process. Sourdough biotechnology based on selected starters was indispensable to completely exploit the potential of these ‘ancient grains’. Spelt and emmer flours were purchased from a local market. The characteristics of emmer flour were water content, 15,0%; protein (N · 5,70), 15,1% of dry matter (d.m.); fat, 2,5% of d.m.; ash, 1,9% of d.m.; and total soluble carbohydrates, 2,6% of d.m. The characteristics of spelt flour were water content, 15,0%; protein (N · 5,70), 19,1% of d.m.; fat, 2,2% of d.m.; ash, 2,0% of d.m.; and total soluble carbohydrates, 2,7% of d.m. Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making. (
R. Coda, L. Nionelli, C.G. Rizzello, M. De Angelis, P. Tossut and M. Gobbetti. 1 Department of Plant Protection and Applied Microbiology, University of Bari, Bari, Italy 2 Puratos N. V., Industrialaan, 25 B-1702z, Groot-Bijgaarden, Belgium. 2009).”

Genetic Diversity of wheat

by luciano

A-B-D Genomes

Wheat occurs in a range of diploid, tetraploid and hexaploid forms (summarised in Table 1). The earliest cultivated forms were the A genome diploid einkorn (T. monococcum var monococcum) and tetraploid emmer (T. turgidum var. dicoccum) with the A and B genomes. These are closely related to wild forms: diploid T. monococcum var. monococcum and T. ururtu and tetraploid T. turgidum var. dicoccoides, respectively. Modern tetraploid durum (pasta) wheat (T. turgidum var. durum) probably arose from mutations in cultivated emmer.
Hexaploid wheat (Triticum aestivum) (genomes ABD)
Hexaploid wheat (Triticum aestivum) (genomes ABD) has never existed as a wild species and no wild hexaploid wheats are known. It probably arose by hybridization of cultivated emmer with the related wild grass T. tauschii (goat grass, also called Aegilops tauschii and Ae. squarossa). This hybridization probably occurred in south-eastern Turkey about 9000 years ago (Feldman, 1995, Dubcovsky and Dvorak, 2007) and contributed the D genome. All cultivated hexaploid wheats, including spelt, are forms of T. aestivum.
A major difference between “ancient” cultivated wheats (einkorn, emmer, spelt) and their wild relatives and modern durum and bread wheats is whether the grain are hulled or free threshing. In hulled wheats the glumes and palea adhere to the grain and the threshed material consists of intact spikelets.
α-gliadins
As the most coeliac-active T-cell epitopes are present on the α-gliadins, emphasis has been placed on exploring differences in the amounts and sequences of proteins of this class. Kasarda
et al. (1976)
33mer fragment of α-gliadin
The studies of van Herpen et al. (2006) showed that T-cell stimulatory epitopes were more abundant in α-gliadins encoded by the D genome, and Molberg et al. (2005) who demonstrated that the immunodominant 33mer fragment of α-gliadin was encoded by chromosome 6D (and hence absent from diploid einkorn and tetraploid wheats).
The absence of the D genome from durum wheat
The absence of the D genome from durum wheat could result in lower coeliac activity due to the absence of the T-cell stimulatory epitopes at the Gli-D2 locus. van den Broeck et al. (2010a) therefore screened 103 accessions of tetraploid wheat by immunoblotting of gluten protein extracts with monoclonal antibodies against the Glia-α9 and Glia-α20 epitopes. This identified three accessions with significantly reduced levels of both epitopes. Further analysis of 61 durum wheat accessions by high throughput transcript sequencing similarly identified some accessions with lower abundances of transcripts containing coeliac disease epitopes (Salentjin et al., 2013).
Other gluten proteins
Although impressive progress has been made with identifying variation in the abundances of coeliac disease epitopes in α-gliadins, it must be borne in mind that other groups of gluten protein also contain coeliac active sequences. This was demonstrated in the survey of gluten protein sequences in the Uniprot protein sequence database by Spaenij-Dekking et al. (2005) which is referred to above. They showed that T-cell stimulatory epitopes were present in all γ-gliadin sequences (17/17), in 95.5% (21/22) of HMW subunit sequences and in 5% of LMW subunit sequences (3/57), in addition to 66% (19/29) of α-gliadin sequences. (Improving wheat to remove coeliac epitopes but retain functionality. Peter R. Shewry and Arthur S. Tatham 2016).
 

The role of additives in flour

by luciano

Autore: Simona Lauri (www.quitidiemagazine.it)

“Premessa
Qualche mese fa, una nota azienda alimentare commercializzò una farina riportante sulla confezione la dicitura “senza additivi”. Questo fatto suscitò immediatamente molte polemiche (false o presunte, non entro nel merito) ed indignazione da parte degli Operatori del Settore.

E’ chiaro che il più indignato in assoluto è stato l’inerme consumatore, che si è visto crollare addosso l’ultimo baluardo di sana alimentazione: la farina può non essere solo tale e contenere additivi volontari.
L’incipit “senza additivi” ha svelato finalmente a tutti che le farine non sono tutte uguali (non mi riferisco naturalmente alla sola classificazione botanica, merceologica e reologica), ma soprattutto non è purtroppo vero che tutte le farine in commercio siano prive di additivi volontari.
Quando parlo di “farine”, faccio riferimento agli sfarinati la cui denominazione di vendita è riportata nel Decreto del Presidente della Repubblica n°187/2001 e non all’immenso mondo dei mix, semilavorati, preparati, miglioratori, miscele già pronte all’uso per pane bianco, ai cinque cereali, nero, pizza soffice, croccante, dolci, ecc. che molte aziende commercializzano e che nulla hanno a che vedere con la parola “farina”.

Additivi ammessi nelle farine
Parlando di “farina”, vi è il DPR n°187/2001 che disciplina sia i TIPI, sia la denominazione di vendita, sia la modalità (art. 4); purtroppo è anche vero che nelle farine è consentito aggiungere glutine secco (all’uopo vedasi il DM n°351/1994) oltre alla L-cisteina (E920), l’acido ascorbico (E300) nella quantità quantum satis, senza cioè uno specifico limite secondo Reg. (UE) n°1129/2011, oltre all’acido fosforico, di-, tri- e poli-fosfati (E338 – E452) e l’additivo biossido di silicio e silicati (E551-E559) consentito in tutte le categorie di alimenti, farine comprese, in dose massima di 10.000 mg/kg o mg/l a seconda degli alimenti.
Oltre a ciò, si aggiunga che sono ammessi anche gli enzimi Reg. (CE) n°1332/2008 e Reg. (CE) n°1829/2003. In virtù di una trasparenza d’informazione, in teoria e anche in pratica, tutti gli additivi volontari dovrebbero essere dichiarati in etichetta, ma purtroppo questo, da parte di molte aziende non succede pur restando nella legalità.

Phytic acid

by luciano

Phytic acid makes up about 1% of wheat and rye flours, and reduces the bioavailability of calcium, magnesium, and iron by forming complexes with the divalent cations. Phytic acid also inhibits enzymes in the digestive system needed to breakdown starch and protein.1 This explains why some people experience discomfort from eating whole grain wheat products. The sour dough neutralizes the phytic acid and “pre-digestes” the wheat proteins during the fermentation process transforming them into micronutrients that are easy to digest.2

REFERENCES

[1] Vaintraub, I. A. & Bulmaga, V. P. (1991). Effect of phytate on the in vitro activity of digestive proteinases. Journal of Agricultural and Food Chemistry 39 (5), 859-861 DOI: 10.1021/jf00005a008

[2] Gänzle, M. G. (2014). Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiology, 37(0), 2-10. doi:http://dx.doi.org.libproxy.clemson.edu/10.1016/j.fm.2013.04.007

Deepening:

Phytate Degradation during Breadmaking

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.

Fertilizers and wheat

by luciano

The agrotecnica in the last 50 years has undergone a strong evolution that has resulted.

  1. New methods for distributing nitrogen fertilizer (N)
  2. Introduction of fungicidal defense
  3. Introduction of growth regulators
  4. Introduction of soil surface treatments

Particular attention was paid to the use of nitrogen fertilizers due to the effects both on the quantity of grain produced and on the quality of the grain. In fact, by increasing the nitrogen supply an increase in protein and gluten is obtained. The minimum nitrogen fertilization up to the 60s has been increasing until reaching even 220 Kg. per hectare as well as being distributed over the plant’s growth span.

With the increase and delay of nitrogen distribution (N)

  1. a) Increase the protein content of grain and flour
  2. b) Albumin and Globulin are reduced while Gliadins and Glutenines increase (Godfrey, 2011; Pechanek, 1997)
  3. c) The GLU HMW / LMW report is increasing (Pechanek, 1997)
  4. d) The GLI / GLU ratio is growing (Du Pont et al., 2006; Gupta et al, 1992)
  5. e) The content in GLI α, β, γ increases while stable ω (Du Pont et al., 2006; Wieser & Seilmeier, 1998) f) Free AAs increase: Ala, Aso, Ile, Val (Godfrey, 2011) From: The evolution of agronomic techniques and the opportunity of minor cereals. Amedeo Reyneri, Debora Giordano University of Turin DISAFA. 2014.

Many other researches have highlighted the effects of nitrogen and sulfur on wheat, which substantially alter the proportions of the protein content. Changes that affect both digestibility and tolerability. The effects are very different depending on the variety, the quantity of fertilizers and the vegetative period during which they are used. Herbert Wieser Werner Seilmeier First published: 26 March 1999. https://doi.org/10.1002/ (SICI) 1097-0010 (199801) 76: 1 < 49 :: AID-JSFA950> 3.0.CO; 2-2.  Grain subproteome responses to nitrogen and sulfur supply in diploid wheat Triticum monococcum ssp. Monococcum. Titouan Bonnot et others. 2017. The Plant Journal (2017) 91, 894–910. Effects of nitrogen nutrition on the synthesis and deposition of the β-gliadins of wheat. Yongfang Wan, Cristina Sanchis Gritsch, Malcolm J. Hawkesford and Peter R. Shewry. Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK. It is therefore very important that the use of fertilizers is controlled and appropriate in order to alter the grain as little as possible, to respect the vegetative cycle without “forcing” to respect the soil. The “ancient” grains do not need fertilizers, herbicides and fungicides, they are naturally suited to organic farming.

Deepening:

Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration

 

Maturation and fermentation of a mixture of water, flour and yeasts and / or lactic bacteria

by luciano

Maturation and fermentation are just two of the many processes that take place within a dough: they are not the same thing and they must not be confused with each other. The general concept of “fermentation” is known and is quite well known and is understood as the complex of biological reactions involving the transformation of sugars as the lactic fermentation and the alcohol. During such metabolisms part of the sugars present in the dough are transformed by the yeast and by bacteria into acids, carbon dioxide, water, ethyl alcohol, energy etc.. and macroscopically result in a lowering of the pH value, in the production of aromatic substances and / or volatile, in gas production and in the increase of the dough mass. The term “maturation” on the other hand, refer to the complex of countless biochemical reactions that is the basis of cleavage or enzymatic breakdown of complex molecules into simpler molecules; macromolecules from complex to simple amino acids in the case of proteins, in the case of polysaccharides to monosaccharides. These reactions take long time, while the fermentation is much faster; the fermentation, however, can be slowed down very much if the dough is placed at rest in a low temperature (from 1 ° C to 4 ° C max). In this way we give the opportunity to the dough to mature; only to maturation occurred will choose to operate the gradual raising of the temperature in order to increase, to balance and optimize the fermentation process. Prolonghed fermentation and maturation also have an influence, not secondary, both on the shelf life both on the organoleptic characteristics of the finished product conferring, between the other, perfumes and flavors emphasized.

Deepening:

The fundamental importance of maturation

Monococcus Wheat (einkorn, little spelt)

by luciano

Monococcus wheat protein content, on average 15-18%, is higher than that of other cultivated cereals and has a nutritional value higher than that of common wheat and durum wheat. The studies carried out at the Research Unit for the Qualitative Valorisation of Cereals of the Council for Research and Experimentation in Agriculture (CRA-QCE) in the last ten years have allowed to identify many peculiar and nutritionally interesting aspects of the monococcus wheat. Among the characteristics that make it unique in the field of straw cereals we have (i) the high content of carotenoids, precursors of vitamin A and natural antioxidants, which is about 5 times that of soft wheat; (ii) the excellent availability of tocoli (vitamin E), which is about 50% greater than durum wheat and soft wheat; (iii) the high content in lipids (about 50% more than common wheat), with a clear prevalence of unsaturated fatty acids; (iv) the high percentage in ash and the high content in minerals (particularly interesting are zinc, iron and phosphorus) and (v) a content in fruits about 50-70% greater than soft wheat (Hidalgo and Brandolini, 2008) ). The monococcus wheat flour, almost impalpable, has a characteristic yellow color and is excellent for the production of biscuits, snakes, flakes and other bakery products (Brandolini et al., 2008; Pollini et al., 2013); there are also genotypes with an excellent attitude to bread-making (Saponaro et al., 1995; Borghi et al., 1996). Also the pastification quality is very high, both in terms of workability of the raw material and of the quality of the finished product: the spaghetti and the monococco wheat macaroni have a good resistance to cooking and a reduced loss of starch compared to those based on commercial groats. of durum wheat (Brandolini et al., 2008). Moreover T. monococcum possesses small-sized (so-called B-type) starch granules in proportion to the cultivated wheats.

Deepening:
1. Tolerability of the monococcus wheat
2. More digestible starch in the monococcus wheat

Stone grinding why?

by luciano

The choice is motivated by the desire to work flours that preserve all the parts of the grain obtained with a single step. A flour with an irregular granulometry is obtained, with a greater quantity of bran (which gives a darker coloring) and a total conservation of the germ (embryo). Germ preservation is the basic and essential aspect of natural stone milling, since it contains both the most “noble” part of the grain, consisting of antioxidant substances, such as carotenoids (especially zeaxantines and lutein), fat-soluble vitamins (in particular the E), polyphenols, flavonoids, betaine and beta-glucans, which the most “tasty” part, composed of essential oils. The complete blending of the starch with the essential oils contained in the germ gives the flour a fragrance and a richer and fuller aroma. However, the mills must work at low rpm so as not to overheat the flour and compromise its qualities. The stone milling must, however, predict the cleaning and analysis of the grain beforehand. Food safety should be guaranteed, effectively, even before grinding, through analysis on the sanitary quality of the raw material and with a careful cleaning process capable of eliminating not only earth and foreign bodies but also broken and sick beans. With the milling of cylinders and with several passes, the various components of the flour are obtained separately and then reassembled according to certain criteria (especially commercial). Theoretically, therefore, it is possible to obtain with flour the cylinders a flour complete with all the components of the grain as well as that obtained with the stone milling.

Deepening:
1. Preliminary operations the grinding of wheat : Grain conditioning
2. Millstones and millstones with stones
3.Grain milling
4.History of the cereal mill

 

Organic cultivation and ancient grains

by luciano

Organic cultivation is particularly suitable for ancient grains: why?
• The varieties of ancient wheat are particularly rustic, that is, adapted to survive in hostile, nutrients and water-poor conditions because selected during a period when agriculture was not yet intensive and supported by the unbridled use of chemical fertilizers, pesticides and irrigation systems. This characteristic allows them to cultivate areas defined as “marginal”, where modern varieties would struggle or require high economic effort.
• Given the strength of ancient grains, these varieties are particularly suitable for cultivation under organic conditions, where the use of non-natural chemical fertilizers is absolutely forbidden, thus protecting the environment. Fertilizers, among other things, not even necessary because they extract micronutrients from the soil by very deep roots.
• We all know that the diversity of the diet is of fundamental importance for human health. On average 60% of our calories come from wheat, rice and maize; for this reason it is important to alternate the use of the varieties of these three plant species and therefore get used to buying flours and products derived from the use of ancient grains that guarantee a real variety in the diet.
• Protect biodiversity.
The term “organic farming” refers to a method of cultivation that only allows the use of natural substances, ie present in nature, excluding the use of chemical synthesis substances (fertilizers, herbicides, insecticides). Organic farming means developing a production model that avoids the over-exploitation of natural resources, especially soil, water and air, using these resources instead within a development model that can last over time.
Deepening:
How to grow organic