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At least 721 records · Page 40Linked to original sources
PubMed2005

Effect of flour minor components on bubble growth in bread dough during proofing assessed by magnetic resonance imaging.

Fermentation of dough made from standard flour for French breadmaking was followed by nuclear magnetic resonance imaging at 9.4 T. The growth of bubbles (size > 117 microm) was observed for dough density between 0.8 and 0.22 g cm(-3). Cellular structure was assessed by digital image analysis, leading to the definition of fineness and rate of bubble growth. Influence of composition was studied through fractionation by extraction of soluble fractions (6% db), by defatting (< 1% db) and by puroindolines (Pin) addition (< or = 0.1%). Addition of the soluble fraction increased the dough specific volume and bubble growth rate but decreased fineness, whereas defatting and Pin addition only increased fineness. The role of molecular components of each fraction could be related to dough elongational properties. A final comparison with baking results confirmed that the crumb cellular structure was largely defined after fermentation.

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PubMed2004

Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline/1,3-dihydroxyacetone model systems.

The production of 6-acetyl-1,2,3,4-tetrahydropyridine (ATHP), an important Maillard flavor component, in the reaction of L-(-)-proline and 1,3-dihydroxyacetone was investigated as a function of different reaction conditions. The two major side products from the reaction were identified as 5-acetyl-6-methyl-2,3-dihydro-1H-pyrrolizine and 5-acetyl-6-hydroxymethyl-2,3-dihydro-1H-pyrrolizine, the last one being a new compound described here for the first time. A maximum yield of ATHP of 2.7 mol % from L-(-)-proline and 1,3-dihydroxyacetone was noted at 130 degrees C in the presence of 2 equiv of sodium bisulfite. The role of sodium bisulfite as a reducing species, and as a stabilizing agent for 6-acetyl-1,2,3,4-tetrahydropyridine, was clarified. In view of the new data obtained, the hypothesized mechanism of formation of 6-acetyl-1,2,3,4-tetrahydropyridine was confirmed, and the reaction mechanisms leading to 2,3-dihydro-1H-pyrrolizines were reconsidered.

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PubMed2005

Analysis and mapping of randomly chosen bacterial artificial chromosome clones from hexaploid bread wheat.

The current view of wheat genome composition is that genes are compartmentalized into gene-rich and gene-poor regions. This model can be tested by analyzing randomly selected bacterial artificial chromosome (BAC) clones for gene content, followed by placement of these BACs onto physical and genetic maps. Map localization could be difficult for BACs that consist entirely of repeated elements. We therefore developed a technique where repeat junctions are used to generate unique markers. Four BAC clones from hexaploid wheat variety Chinese Spring were randomly selected and sequenced at 4- to 6-fold redundancy. About 50% of the BAC sequences corresponded to previously identified repeats, mainly LTR-retrotransposons, whereas most of the remaining DNA consisted of sequences with unknown origin or function. The average gene content was <1%, although each BAC contained one or two identified genes. Repeat boundaries were amplified and used to map each clone to a chromosome arm. Extrapolation from wheat-rice comparative knowledge suggests that three of the four BAC clones originate from "gene-rich" regions of the wheat genome. Nevertheless, because these BACs carry only a single gene (two BACs) or two genes (one BAC), the predicted gene density is approximately 1 gene per 75 kb, which is considerably lower than previously estimated gene densities (one gene per 5-20 kb) for gene-rich regions in wheat. This analysis of randomly selected wheat BAC clones suggests that genes are more evenly distributed in wheat than previously believed and substantiates the need for large-scale random BAC sequencing to determine wheat genome organization.

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