ReviewTrends in food science & technology2018
Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing.
Review in Trends in food science & technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Nutritional benefits of sourdoughs: A systematic review.Advances in nutrition (Bethesda, Md.) · 2023Pooled it
- Crushing Mechanics and Flour Properties of Wheat Under Different Graded Crushing Durations in a Blade Crusher.Foods (Basel, Switzerland) · 2026Article
- Exploring morphological traits related to potential milling yield based on image-analysis.Scientific reports · 2026Article
- Transport and spatio-temporal conversion of sugar facilitate the formation of spatial gradients of starch in wheat caryopses.Communications biology · 2024Article
- Changes in free amino acid and protein polymerization in wheat caryopsis and endosperm during filling after shading.Frontiers in plant science · 2024Article
- Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability.Preventive nutrition and food science · 2023Review
- The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and Composition.Foods (Basel, Switzerland) · 2023Article
- Insights into the Functional Components in Wheat Grain: Spatial Pattern, Underlying Mechanism and Cultivation Regulation.Plants (Basel, Switzerland) · 2023Review
- Yellow Mealworm (Nutrients · 2023Article
- Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil.F1000Research · 2023Article
- Characterisation of Grains and Flour Fractions from Field Grown Transgenic Oil-Accumulating Wheat Expressing OatPlants (Basel, Switzerland) · 2022Article
- Influence of Drought and Salt Stress on Durum Wheat Grain Quality and Composition: A Review.Plants (Basel, Switzerland) · 2021Review
- Transitions in wheat endosperm metabolism upon transcriptional induction of oil accumulation by oat endosperm WRINKLED1.BMC plant biology · 2020Article
- Spatial distribution of functional components in the starchy endosperm of wheat grains.Journal of cereal science · 2020Review
- Development and characterization of marker-free and transgene insertion site-defined transgenic wheat with improved grain storability and fatty acid content.Plant biotechnology journal · 2020Article
- What Is Gluten-Why Is It Special?Frontiers in nutrition · 2019Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundWheat is the major food grain consumed in temperate countries. Most wheat is consumed after milling to produce white flour, which corresponds to the endosperm storage tissue of the grain. Because the starchy endosperm accounts for about 80% of the grain dry weight, the miller aims to achieve flour yields approaching this value. SCOPE AND APPROACH: Bioimaging can be combined with biochemical analysis of fractions produced by sequential pearling of whole grains to determine the distributions of components within the endosperm tissue. KEY FINDINGS AND
conclusionsThis reveals that endosperm is not homogeneous, but exhibits gradients in composition from the outer to the inner part. These include gradients in both amount and composition. For example, the content of gluten proteins decreases but the proportion of glutenin polymers increases from the outside to the centre of the tissue. However, the content of starch increases with changes in the granule size distribution, the proportions of amylose and amylopectin, and their thermal properties. Hence these parts of the endosperm differ in the functional properties for food processing. Gradients also exist in minor components which may affect health and processing, such as dietary fibre and lipids. The gradients in grain composition are reflected in differences in the compositions of the mill streams which are combined to give white flour (which may number over 20). These differences could therefore be exploited by millers and food processors to develop flours with compositions and properties for specific end uses.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.