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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