Papers by Stefan Sahlstrøm
Http Dx Doi Org 10 1094 Cchem 2004 81 3 328, Feb 5, 2007
Cereal Chem. 81(3):328-335 The purpose of this study was to investigate how wheat cultivar, growt... more Cereal Chem. 81(3):328-335 The purpose of this study was to investigate how wheat cultivar, growth location, type of mill, LMW sugar composition of wheat flours, mixing time, and type of mixer affected yeast fermentation. Also studied was the effect of yeast fermentation and LMW sugar composition on hearth bread quality. To achieve this, 36 different flours were produced from two different mills using six different wheat cultivars grown at three locations. Yeast fermentation in doughs, measured as gas production, was determined using realtime pressure measurements and GasSmart soft- ware. A short mixograph mixing or spatula mixing was not efficient enough to rehydrate instant dry yeast. Compressed yeast and a short mixing time were enough to reach maximum fermentation rate. Maxi- mum pressure after 210 min of fermentation was higher for instant dry yeast than for compressed yeast. Wheat cultivar and growth location had a significant effect on LMW sugar composition. Wheat cultivar, growth loca- tion, and type of mill used significantly affected pressure curve parameters. Oligosaccharides and damaged starch were positively correlated, and ash content and flour yield were negatively correlated with pressure curve parameters. Hearth bread characteristic crumb structure was positively correlated with all pressure curve characteristics except fast fermentation rate. Increased levels of mono- and disaccharides in wheat flour gave hearth breads with a more round shape.
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Food Chemistry, Feb 1, 2006
... Other problems associated with these polysaccharides are sticky faeces when fed to poultry ( ... more ... Other problems associated with these polysaccharides are sticky faeces when fed to poultry ( [Jadhav et al., 1998] , [MacGregor and Rattan, 1993] and [Svihus et al., 1995] ). ... 11 Åker, 6, H, n, NK,N, Norway. 12 Tyra, 2, H, n, NK, N, Norway. 13 Kinnan, 2, H, n, SW, S, Norway. ...
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Letters in Applied Microbiology, 2009
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Journal of Cereal Science, 1999
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Journal of Cereal Science, 2000
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Journal of Cereal Science, 2003
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Food Chemistry, 2007
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Food Chemistry, 2006
... Other problems associated with these polysaccharides are sticky faeces when fed to poultry ( ... more ... Other problems associated with these polysaccharides are sticky faeces when fed to poultry ( [Jadhav et al., 1998] , [MacGregor and Rattan, 1993] and [Svihus et al., 1995] ). ... 11 Åker, 6, H, n, NK,N, Norway. 12 Tyra, 2, H, n, NK, N, Norway. 13 Kinnan, 2, H, n, SW, S, Norway. ...
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Cereal Chemistry, 2006
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Cereal Chemistry, 2004
... In the present study, the mechanical gauge of the pressure meter has been replaced by an elec... more ... In the present study, the mechanical gauge of the pressure meter has been replaced by an electronic sensor (Shelton and Vida 1994) that ... To test this, 36 different flours were produced from two different mills using six different hard red winter wheat cultivars grown at three ...
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Archives of Animal Nutrition, 2007
The experiment was conducted to study the effects of fermentation of barley, using two different ... more The experiment was conducted to study the effects of fermentation of barley, using two different strains of lactic acid bacteria, a Lactobacillus plantarum/pentosus strain isolated from spontaneously fermented rye sourdough (AD2) and a starch-degrading Lactobacillus plantarum (AM4), on contents of mixed-linked (1 --> 3) (1 --> 4)-beta-glucans, alpha-amylase inhibitor activity, inositol phosphates, and apparent digestibility of macronutrients in mink. Effects of fermentation were compared with effects of gamma irradiation (gamma-irradiation: 60Co gamma-rays at 25 kGy). The diets were fed to mink with and without a supplementary enzyme preparation. Both lactic acid fermentation and gamma-irradiation followed by soaking and incubation, reduced concentrations of soluble beta-glucans, phytate and alpha-amylase inhibitor activity. Dietary enzyme supplementation increased significantly digestibility of crude protein, fat, starch and crude carbohydrate (CHO). Fermentation of the barley increased digestibility of starch and CHO. Fermentation with lactic acid bacteria AD2 resulted in higher starch and CHO digestibility than strain AM4, and had greater effect than gamma-irradiation, soaking and incubation. The highest digestibility of starch and CHO was obtained after AD2 fermentation followed by enzyme supplementation. It is concluded that both lactic acid fermentation of barley and enzyme supplementation have positive nutritional implications in the mink by limiting the effects of antinutrients and improving digestibility and energy utilization.
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Aquaculture, 2005
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Animal Feed Science and Technology, 2006
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Animal Feed Science and Technology, 2003
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Animal Feed Science and Technology, 2001
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Food Funct., 2016
The effect of extrusion of barley and oat on the fecal microbiota and the formation of SCFA was e... more The effect of extrusion of barley and oat on the fecal microbiota and the formation of SCFA was evaluated using growing pigs as model system. The pigs were fed a diet containing either whole grain barley (BU), oat groat (OU), or their respective extruded samples (BE and OE). 454 pyrosequencing showed that the fecal microbiota of growing pigs was affected by both extrusion and grain type. Extruded grain resulted in lower bacterial diversity and enrichment in operational taxonomic units (OTUs) affiliated with members of the Streptococcus, Blautia and Bulleidia genera, while untreated grain showed enrichment in OTUs affiliated with members of the Bifidobacterium and Lactobacillus genera, and the butyrate-producing bacteria Butyricicoccus, Roseburia, Coprococcus and Pseudobutyrivibrio. Untreated grain resulted in a significant increase of n-butyric, i-valeric and n-valeric acid, which correlated with an increase of Bifidobacterium and Lactobacillus. This is the first study showing that cereal extrusion affects the microbiota composition and diversity towards a state generally thought to be less beneficial for health, as well as less amounts of beneficial butyric acid.
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Animal Feed Science and Technology, Sep 1, 2006
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R oasting barley and other cereal grains is an ancient tradition documented in ancient texts and ... more R oasting barley and other cereal grains is an ancient tradition documented in ancient texts and archaeological records, and these foods are still commonly con-sumed in the highlands of Ethiopia. Barley is primarily cultivated for feed and malt production but is also a staple food in a number of countries in addition to Ethio-pia (13,31), such as azenbou flour in Mo-rocco (4) and roasted tsangpa and yue in Tibet (37). Barley may be consumed whole or as milled flour in cold and hot dishes. In Western countries, small but increas-ing quantities of pearled whole grain bar-ley, flaked or milled, are used in breakfast cereals, soups, and porridges or blended with wheat to make breads (9,21). The recent increase in consumption of barley products is due to the partially soluble (1→3)(1→4)--d-glucan contained in barley that have beneficial health effects such as lowering plasma cholesterol, regu-lating glycemic response, and reducing the risk of heart diseases (12,27,32,38). In the midland...
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Papers by Stefan Sahlstrøm