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Review

Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review

Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania
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Academic Editors: Masaki Kobayashi, Yoshikazu Higami and Akira Sato
Int. J. Mol. Sci. 2021, 22(16), 8945; https://0-doi-org.brum.beds.ac.uk/10.3390/ijms22168945
Received: 20 July 2021 / Revised: 13 August 2021 / Accepted: 17 August 2021 / Published: 19 August 2021
(This article belongs to the Special Issue Natural Medicines, Functional Foods and Nutrients for Healthcare)
Wheat (Triticum aestivum) is one of the most extensively cultivated and used staple crops in human nutrition, while wheat bread is annually consumed in more than nine billion kilograms over the world. Consumers’ purchase decisions on wheat bread are largely influenced by its nutritional and sensorial characteristics. In the last decades, metabolomics is considered an effective tool for elucidating the information on metabolites; however, the deep investigations on metabolites still remain a difficult and longtime action. This review gives emphasis on the achievements in wheat bread metabolomics by highlighting targeted and untargeted analyses used in this field. The metabolomics approaches are discussed in terms of quality, processing and safety of wheat and bread, while the molecular mechanisms involved in the sensorial and nutritional characteristics of wheat bread are pointed out. These aspects are of crucial importance in the context of new consumers’ demands on healthy bakery products rich in bioactive compounds but, equally, with good sensorial acceptance. Moreover, metabolomics is a potential tool for assessing the changes in nutrient composition from breeding to processing, while monitoring and understanding the transformations of metabolites with bioactive properties, as well as the formation of compounds like toxins during wheat storage. View Full-Text
Keywords: metabolite profiling; omics; wheat breeding; dough fermentation; bakery product quality metabolite profiling; omics; wheat breeding; dough fermentation; bakery product quality
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MDPI and ACS Style

Păucean, A.; Mureșan, V.; Maria-Man, S.; Chiș, M.S.; Mureșan, A.E.; Șerban, L.R.; Pop, A.; Muste, S. Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review. Int. J. Mol. Sci. 2021, 22, 8945. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms22168945

AMA Style

Păucean A, Mureșan V, Maria-Man S, Chiș MS, Mureșan AE, Șerban LR, Pop A, Muste S. Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review. International Journal of Molecular Sciences. 2021; 22(16):8945. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms22168945

Chicago/Turabian Style

Păucean, Adriana, Vlad Mureșan, Simona Maria-Man, Maria S. Chiș, Andruța E. Mureșan, Larisa R. Șerban, Anamaria Pop, and Sevastița Muste. 2021. "Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review" International Journal of Molecular Sciences 22, no. 16: 8945. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms22168945

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