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wheat breading

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https://www.readbyqxmd.com/read/28317781/stability-of-%C3%AE-carotene-during-baking-of-orange-fleshed-sweet-potato-wheat-composite-bread-and-estimated-contribution-to-vitamin-a-requirements
#1
Madjaliwa Nzamwita, Kwaku Gyebi Duodu, Amanda Minnaar
Orange-fleshed sweet potato (OFSP) is known to be a rich source of β-carotene, a precursor of vitamin A and a potential tool for fighting vitamin A deficiency (VAD) in developing countries. OFSP flour was incorporated into wheat flour at 10, 20 and 30% (w/w) substitution levels. The stability of β-carotene during baking and the contribution of OFSP-wheat composite breads to vitamin A requirements were evaluated. The retention of all-trans-β-carotene in breads containing 10, 20 and 30% OFSP flour was 62.7, 71...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317775/starch-and-protein-analysis-of-wheat-bread-enriched-with-phenolics-rich-sprouted-wheat-flour
#2
Michał Świeca, Dariusz Dziki, Urszula Gawlik-Dziki
Wheat flour in the bread formula was replaced with sprouted wheat flour (SF) characterized by enhanced nutraceutical properties, at 5%, 10%, 15% and 20% levels. The addition of SF slightly increased the total protein content; however, it decreased their digestibility. Some qualitative and quantitative changes in the electrophoretic pattern of proteins were also observed; especially, in the bands corresponding with 27kDa and 15-17kDa proteins. These results were also confirmed by SE-HPLC technique, where a significant increase in the content of proteins and peptides (molecular masses <20kDa) was determined for breads with 20% of SF...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28314965/genetic-analyses-using-gge-model-and-a-mixed-linear-model-approach-and-stability-analyses-using-ammi-bi-plot-for-late-maturity-alpha-amylase-activity-in-bread-wheat-genotypes
#3
Golam Rasul, Karl D Glover, Padmanaban G Krishnan, Jixiang Wu, William A Berzonsky, Bourlaye Fofana
Low falling number and discounting grain when it is downgraded in class are the consequences of excessive late-maturity α-amylase activity (LMAA) in bread wheat (Triticum aestivum L.). Grain expressing high LMAA produces poorer quality bread products. To effectively breed for low LMAA, it is necessary to understand what genes control it and how they are expressed, particularly when genotypes are grown in different environments. In this study, an International Collection (IC) of 18 spring wheat genotypes and another set of 15 spring wheat cultivars adapted to South Dakota (SD), USA were assessed to characterize the genetic component of LMAA over 5 and 13 environments, respectively...
March 17, 2017: Genetica
https://www.readbyqxmd.com/read/28303707/assessment-of-nutritional-habits-and-preferences-among-secondary-school-students
#4
Paulina Duma-Kocan, Barbara Barud, Elżbieta Głodek, Marian Gil
Background: Appropriate nutrition is one of the most important factors affecting the proper development of man, nutritional status and maintaining good health. Adolescence is a period of development of skills of self-determination and self-realization, also in the case of nutrition. Children and school-age youth are the group most vulnerable to the effects of incorrect nutrition. The way of nutrition during this period determines psychophysical and emotional development, effectiveness in learning process and has influence on health in adulthood...
2017: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/28300172/genome-wide-analysis-of-complex-wheat-gliadins-the-dominant-carriers-of-celiac-disease-epitopes
#5
Da-Wei Wang, Da Li, Junjun Wang, Yue Zhao, Zhaojun Wang, Guidong Yue, Xin Liu, Huanju Qin, Kunpu Zhang, Lingli Dong, Daowen Wang
Gliadins, specified by six compound chromosomal loci (Gli-A1/B1/D1 and Gli-A2/B2/D2) in hexaploid bread wheat, are the dominant carriers of celiac disease (CD) epitopes. Because of their complexity, genome-wide characterization of gliadins is a strong challenge. Here, we approached this challenge by combining transcriptomic, proteomic and bioinformatic investigations. Through third-generation RNA sequencing, full-length transcripts were identified for 52 gliadin genes in the bread wheat cultivar Xiaoyan 81...
March 16, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28298671/optimization-of-additive-content-and-their-combination-to-improve-the-quality-of-pure-barley-bread
#6
Milica Pojić, Tamara Dapčević Hadnađev, Miroslav Hadnađev, Slađana Rakita, Aleksandra Torbica
The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and crumb density. OSA showed the most pronounced effect on specific bread volume, average cell size, crumb density and hardness. Interaction between OSA and Gl, as well as Gl and Xyl, respectively, increased and decreased the specific bread volume and crumb chewiness, while the interaction between OSA and Xyl decreased the specific volume decrease and increased crumb chewiness...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28290369/effect-of-different-iron-compounds-on-rheological-and-technological-parameters-as-well-as-bioaccessibility-of-minerals-in-whole-wheat-bread
#7
Ana Paula Rebellato, Jéssica Bussi, Joyce Grazielle Siqueira Silva, Ralf Greiner, Caroline Joy Steel, Juliana Azevedo Lima Pallone
This study aimed at investigating the effect of iron compounds used in whole wheat flour (WWF) fortification, both on rheological properties of the dough and on bread technological quality. Furthermore, bioaccessibility of iron (Fe), zinc (Zn) and calcium (Ca) in the final breads was determined. Rheological properties (mainly dough development time, stability, mixing tolerance index, resistance to extension and ratio number) of the dough and the technological quality of bread (mainly oven spring and cut opening) were altered...
April 2017: Food Research International
https://www.readbyqxmd.com/read/28290296/the-acute-impact-of-the-intake-of-four-types-of-bread-on-satiety-and-blood-concentrations-of-glucose-insulin-free-fatty-acids-triglyceride-and-acylated-ghrelin-a-randomized-controlled-cross-over-trial
#8
S Bo, M Seletto, A Choc, V Ponzo, A Lezo, A Demagistris, A Evangelista, G Ciccone, M Bertolino, M Cassader, R Gambino
The purpose of the present study is to compare the effects of four different breads (one commercial par-baked wheat bread, three sourdough breads prepared with commercial wheat flour, organic wheat flour, organic einkorn flour) in 16 healthy subjects. The primary outcome of this randomized cross-over trial was evaluating intra-individual changes in glycemic areas-under-the-curve (AUCs) after 50g carbohydrate portions of each bread; secondary outcomes were changes in insulin, fatty free acids (FFA), triglyceride, acylated ghrelin and satiety AUCs...
February 2017: Food Research International
https://www.readbyqxmd.com/read/28289804/evidence-of-intralocus-recombination-at-the-glu-3-loci-in-bread-wheat-triticum-aestivum-l
#9
Maria I Ibba, Alecia M Kiszonas, Craig F Morris
Recombination at the Glu-3 loci was identified, and strong genetic linkage was observed only between the amplicons representing i-type and s-type genes located, respectively, at the Glu-A3 and Glu-B3 loci. The low-molecular weight glutenin subunits (LMW-GSs) are one of the major components of wheat seed storage proteins and play a critical role in the determination of wheat end-use quality. The genes encoding this class of proteins are located at the orthologous Glu-3 loci (Glu-A3, Glu-B3, and Glu-D3). Due to the complexity of these chromosomal regions and the high sequence similarity between different LMW-GS genes, their organization and recombination characteristics are still incompletely understood...
March 13, 2017: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
https://www.readbyqxmd.com/read/28289425/characterization-of-changes-in-gluten-proteins-in-low-gliadin-transgenic-wheat-lines-in-response-to-application-of-different-nitrogen-regimes
#10
María Dolores García-Molina, Francisco Barro
Gluten proteins are major determinants of the bread making quality of wheat but also of important gluten-related disorders. The gluten protein accumulation during grain filling is strongly influenced by nitrogen fertilization. We have characterized the gluten proteins in low-gliadin wheat lines as influenced by nitrogen treatments in two experiments. These transgenic lines, D783, D793, C655, D577, and E82 were obtained by using two different RNAi silencing fragments and two endosperm-specific promoters to drive the silencing fragments (d-hordein and γ-gliadin)...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28278169/molecular-cytogenetic-fish-and-genome-analysis-of-diploid-wheatgrasses-and-their-phylogenetic-relationship
#11
Gabriella Linc, Eszter Gaál, István Molnár, Diana Icsó, Ekaterina Badaeva, Márta Molnár-Láng
This paper reports detailed FISH-based karyotypes for three diploid wheatgrass species Agropyron cristatum (L.) Beauv., Thinopyrum bessarabicum (Savul.&Rayss) A. Löve, Pseudoroegneria spicata (Pursh) A. Löve, the supposed ancestors of hexaploid Thinopyrum intermedium (Host) Barkworth & D.R.Dewey, compiled using DNA repeats and comparative genome analysis based on COS markers. Fluorescence in situ hybridization (FISH) with repetitive DNA probes proved suitable for the identification of individual chromosomes in the diploid JJ, StSt and PP genomes...
2017: PloS One
https://www.readbyqxmd.com/read/28265353/effects-of-pretreatments-of-banana-musa-aaa-omini-on-the-composition-rheological-properties-and-baking-quality-of-its-flour-and-composite-blends-with-wheat-flour
#12
Adegoke H Bakare, Olukemi D Ogunbowale, Mojisola O Adegunwa, Joseph O Olusanya
Effects of chemical and heat pretreatments on the protein, gluten, and alpha-amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI], P/L, and elasticity index [EI]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorption [WA] and specific volume [SV]) and sensory properties of bread produced from the flour were also examined. Protein, gluten, and alpha-amylase activity ranged from 4...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28257051/functional-analysis-of-a-wheat-agpase-plastidial-small-subunit-with-a-truncated-transit-peptide
#13
Yang Yang, Tian Gao, Mengjun Xu, Jie Dong, Hanxiao Li, Pengfei Wang, Gezi Li, Tiancai Guo, Guozhang Kang, Yonghua Wang
ADP-glucose pyrophosphorylase (AGPase), the key enzyme in starch synthesis, consists of two small subunits and two large subunits with cytosolic and plastidial isoforms. In our previous study, a cDNA sequence encoding the plastidial small subunit (TaAGPS1b) of AGPase in grains of bread wheat (Triticum aestivum L.) was isolated and the protein subunit encoded by this gene was characterized as a truncated transit peptide (about 50% shorter than those of other plant AGPS1bs). In the present study, TaAGPS1b was fused with green fluorescent protein (GFP) in rice protoplast cells, and confocal fluorescence microscopy observations revealed that like other AGPS1b containing the normal transit peptide, TaAGPS1b-GFP was localized in chloroplasts...
March 1, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28250587/bread-wheat-progenitors-aegilops-tauschii-dd-genome-and-triticum-dicoccoides-aabb-genome-reveal-differential-antioxidative-response-under-water-stress
#14
Yadhu Suneja, Anil Kumar Gupta, Navtej Singh Bains
Antioxidant enzymes are known to play a significant role in scavenging reactive oxygen species and maintaining cellular homeostasis. Activity of four antioxidant enzymes viz., superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) was examined in the flag leaves of nine Aegilops tauschii and three Triticum dicoccoides accessions along with two bread wheat cultivars under irrigated and rain-fed conditions. These accessions were shortlisted from a larger set on the basis of field performance for a set of morpho-physiological traits...
January 2017: Physiology and Molecular Biology of Plants: An International Journal of Functional Plant Biology
https://www.readbyqxmd.com/read/28248299/the-environmental-impact-of-fertilizer-embodied-in-a-wheat-to-bread-supply-chain
#15
Liam Goucher, Richard Bruce, Duncan D Cameron, S C Lenny Koh, Peter Horton
Food production and consumption cause approximately one-third of total greenhouse gas emissions(1-3), and therefore delivering food security challenges not only the capacity of our agricultural system, but also its environmental sustainability(4-7). Knowing where and at what level environmental impacts occur within particular food supply chains is necessary if farmers, agri-food industries and consumers are to share responsibility to mitigate these impacts(7,8). Here we present an analysis of a complete supply chain for a staple of the global diet, a loaf of bread...
March 1, 2017: Nature Plants
https://www.readbyqxmd.com/read/28244676/what-is-gluten
#16
REVIEW
Jessica R Biesiekierski
Gluten is the main storage protein of wheat grains. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Similar storage proteins exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as "gluten." The objective was to discuss the biochemical and functional properties of the gluten proteins, including structure, sources, and dietary intakes. Literature was reviewed from food science and nutrition journals. The gluten protein networks vary because of different components and sizes, and variability caused by genotype, growing conditions, and technological processes...
March 2017: Journal of Gastroenterology and Hepatology
https://www.readbyqxmd.com/read/28231452/proteome-scale-identification-classification-and-structural-analysis-of-iron-binding-proteins-in-bread-wheat
#17
Shailender Kumar Verma, Ankita Sharma, Padmani Sandhu, Neha Choudhary, Shailaja Sharma, Vishal Acharya, Yusuf Akhter
Bread wheat is one of the major staple foods of worldwide population and iron plays a significant role in growth and development of the plant. In this report, we are presenting the genome wide identification of iron-binding proteins in bread wheat. The wheat genome derived putative proteome was screened for identification of iron-binding sequence motifs. Out of 602 putative iron-binding proteins, 130 were able to produce reliable structural models by homology techniques and further analyzed for the presence of iron-binding structural motifs...
February 14, 2017: Journal of Inorganic Biochemistry
https://www.readbyqxmd.com/read/28231383/the-pangenome-of-hexaploid-bread-wheat
#18
Juan D Montenegro, Agnieszka A Golicz, Philipp E Bayer, Bhavna Hurgobin, HueyTyng Lee, Chon-Kit Kenneth Chan, Paul Visendi, Kaitao Lai, Jaroslav Doležel, Jacqueline Batley, David Edwards
There is an increasing understanding that gene presence absence variation plays an important role in the heritability of agronomic traits, however there have been relatively few studies on gene presence absence variation in crop species. Hexaploid wheat is one of the most important food crops in the world and intensive breeding has reduced the genetic diversity of elite cultivars. Major efforts have produced draft genome assemblies for the cultivar Chinese Spring, but it is unknown how well this represents the genome diversity found in current modern elite cultivars...
February 23, 2017: Plant Journal: for Cell and Molecular Biology
https://www.readbyqxmd.com/read/28231182/overview-on-the-general-approaches-to-improve-gluten-free-pasta-and-bread
#19
REVIEW
Lucia Padalino, Amalia Conte, Matteo Alessandro Del Nobile
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread...
December 9, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231157/breads-fortified-with-freeze-dried-vegetables-quality-and-nutritional-attributes-part-ii-breads-not-containing-oil-as-an-ingredient
#20
Viren Ranawana, Fiona Campbell, Charles Bestwick, Phyllis Nicol, Lesley Milne, Garry Duthie, Vassilios Raikos
The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with freeze-dried carrot, tomato, beetroot or broccoli were developed and assessed for their nutritional composition, antioxidant potential, oxidative stability, and storage properties. Using a simulated in vitro model, the study also examined the impact of vegetable addition on the oxidative stability of macronutrients during gastro-intestinal digestion...
September 8, 2016: Foods (Basel, Switzerland)
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