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https://www.readbyqxmd.com/read/30219200/industrial-production-of-sourdoughs-for-the-baking-branch-an-overview
#1
Markus J Brandt
Sourdoughs are produced both in artisanal and industrial size. Sourdough manufacturers deliver the baking branch either with starters for production of in-house sourdoughs or with fully fermented sourdough products. In the latter case sourdough production is separated in time and space from the bread production. A big part of this convenience products are dried sourdoughs, which are mainly produced from rye and wheat flour, but also from other starch containing plants, like pseudocereals or legumes. The requirements regarding the raw materials used differ from that used for baking bread...
September 9, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/30219055/small-rna-and-degradome-sequencing-used-to-elucidate-the-basis-of-tolerance-to-salinity-and-alkalinity-in-wheat
#2
Huanan Han, Qi Wang, Lin Wei, Yu Liang, Jiulan Dai, Guangmin Xia, Shuwei Liu
BACKGROUND: Soil salinity and/or alkalinity impose a major constraint over crop yield and quality. An understanding of the molecular basis of the plant response to these stresses could inform the breeding of more tolerant varieties. The bread wheat cultivar SR3 exhibits an enhanced level of salinity tolerance, while SR4 is distinguished by its superior tolerance of alkalinity. RESULTS: The small RNA and degradome sequencing was used to explore the miRNAs and corresponding targets associated with the superior stress tolerance of the SR lines...
September 15, 2018: BMC Plant Biology
https://www.readbyqxmd.com/read/30218873/the-addition-of-citrate-stimulates-the-production-of-acetoin-and-diacetyl-by-a-citrate-positive-lactobacillus-crustorum-strain-during-wheat-sourdough-fermentation
#3
Andrea Comasio, Henning Harth, Stefan Weckx, Luc De Vuyst
In traditional sourdough fermentation recipes of artisan bakeries, often extra ingredients are added to the flour-water mixture. This may accentuate the aroma and taste of the baked products produced from such sourdoughs. This is made possible, for instance, by stimulating certain microbial activities during fermentation. This study examined the effects of the addition of citrate (a food-grade organic acid present in milk and lemons) on wheat sourdough fermentation in the presence of a citrate-positive, homofermentative, lactic acid bacterial starter culture strain, namely Lactobacillus crustorum LMG 23699...
September 4, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/30218081/high-throughput-sequencing-revealed-that-micrornas-were-involved-in-the-development-of-superior-and-inferior-grains-in-bread-wheat
#4
Yongyan Wang, Chaonan Shi, Tianxiao Yang, Lei Zhao, Jianhui Chen, Ning Zhang, Yan Ren, Guiliang Tang, Dangqun Cui, Feng Chen
High-throughput sequencing was employed to investigate the expression of miRNAs and their target genes in superior and inferior seeds of Aikang 58. Small RNA sequencing revealed 620 conserved and 64 novel miRNAs in superior grains, and 623 conserved and 66 novel miRNAs in inferior grains. Among these, 97 known miRNAs, and eight novel miRNAs showed differential expression between the superior and inferior seeds. Degradome sequencing revealed at least 140 candidate target genes associated with 35 miRNA families during the development of superior and inferior seeds...
September 14, 2018: Scientific Reports
https://www.readbyqxmd.com/read/30216697/contribution-of-commercial-infant-products-and-fortified-staple-foods-to-nutrient-intake-at-ages-6-12-and-18-months-in-a-cohort-of-children-from-a-low-socio-economic-community-in-south-africa
#5
Eloïse Swanepoel, Lize Havemann-Nel, Marinel Rothman, Ria Laubscher, Tonderayi M Matsungo, Cornelius M Smuts, Mieke Faber
Fortification of two staple foods, maize meal and wheat flour (bread), is mandatory, and commercial infant products are widely available in South Africa. Using a 24-hr recall, we determined the contribution of these foods towards nutrient intakes at ages 6 (n = 715), 12 (n = 446), and 18 (n = 213) months in a cohort of children in a peri-urban community, North West province. On the day of recall, commercial infant products were consumed by 83% of children at 6 months, 46% at 12 months, and 15% at 18 months; fortified staples were consumed by 23%, 81%, and 96%, respectively...
September 14, 2018: Maternal & Child Nutrition
https://www.readbyqxmd.com/read/30213551/first-study-on-trichothecene-and-zearalenone-exposure-of-the-romanian-population-through-wheat-based-products-consumption
#6
Oana Stanciu, Cristina Juan, Doina Miere, Houda Berrada, Felicia Loghin, Jordi Mañes
In this study, a dietary exposure assessment of mycotoxins was conducted for the Romanian population using the contamination data of a various categories of wheat-based products for direct human consumption. Wheat-based foods (n = 181) commercialized in Romania, including flour, bread, biscuits, breakfast cereals and pasta, were evaluated by GC-QqQ-MS/MS for the occurrence of deoxynivalenol (DON), 3-acetyldeoxynivalenol (3AcDON), 15-acetyldeoxynivalenol (15AcDON), fusarenon-X, nivalenol, HT-2 and T-2 toxins, diacetoxyscirpenol, neosolaniol and zearalenone (ZEA)...
September 10, 2018: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/30187154/correction-to-fine-mapping-of-powdery-mildew-resistance-gene-pm4e-in-bread-wheat-triticum-aestivum-l
#7
Khan Nasr Ullah, Na Li, Tao Shen, Peisi Wang, Wenbin Tang, Shengwei Ma, Zhimeng Zhang, Haiyan Jia, Zhongxin Kong, Zhengqiang Ma
Unfortunately, the style of the units was incorrectly published ("cm" instead of "cM") throughout the original article.
September 5, 2018: Planta
https://www.readbyqxmd.com/read/30184166/estimation-and-validation-of-flour-exposure-in-bakeries-in-alberta-canada
#8
Henry Aidoo, Jeremy Beach, Rebecca Elbourne, Jean-Michel F Galarneau, Sebastian Straube, Nicola Cherry
Objectives: In epidemiological studies of work-related ill-health only current exposures can, at best, be measured. Previous exposures may be estimated using contemporaneous hygiene records or published data. This study aimed to create a job exposure matrix for exposure in bakers for use in an ongoing cohort study. Methods: A systematic review was conducted of English language publications on exposures in bakeries. All publications that appeared to contain quantitative measures of exposure to flour dust, wheat allergen, or fungal α-amylase were read independently by two investigators and relevant data extracted...
September 3, 2018: Annals of Work Exposures and Health
https://www.readbyqxmd.com/read/30184069/phylogenetic-approaches-to-identifying-fragments-of-the-same-gene-with-application-to-the-wheat-genome
#9
Ivana Piližota, Clément-Marie Train, Adrian Altenhoff, Henning Redestig, Christophe Dessimoz
Motivation: As the time and cost of sequencing decrease, the number of available genomes and transcriptomes rapidly increases. Yet the quality of the assemblies and the gene annotations varies considerably and often remains poor, affecting downstream analyses. This is particularly true when fragments of the same gene are annotated as distinct genes, which may cause them to be mistaken as paralogs. Results: In this study, we introduce two novel phylogenetic tests to infer non-overlapping or partially overlapping genes that are in fact parts of the same gene...
September 1, 2018: Bioinformatics
https://www.readbyqxmd.com/read/30183124/tacold1-defines-a-new-regulator-of-plant-height-in-bread-wheat
#10
Huixue Dong, Suli Yan, Jie Liu, Pan Liu, Jiaqiang Sun
Plant height is among the most important agronomic traits that influence crop yield. However, in addition to the Rht-1 alleles, the molecular basis of plant height in bread wheat remains largely unclear. Based on wheat gene expression profiling analysis, we identify a light-regulated gene from bread wheat, designated as TaCOLD1, whose encoding protein is homologous to cold sensor COLD1 in rice. We show that TaCOLD1 protein is localized to the endoplasmic reticulum (ER) and plasma membrane. Phenotypic analyses show that overexpression of a mutated form of TaCOLD1 (M187K) in bread wheat cultivar Kenong199 (Rht-B1b) background resulted in an obvious reduction in plant height...
September 5, 2018: Plant Biotechnology Journal
https://www.readbyqxmd.com/read/30181455/dietary-fibre-intake-in-australia-paper-ii-comparative-examination-of-food-sources-of-fibre-among-high-and-low-fibre-consumers
#11
Flavia Fayet-Moore, Tim Cassettari, Kate Tuck, Andrew McConnell, Peter Petocz
Intakes of dietary fibre in Australia are lower than recommended. An understanding of food choices associated with fibre intake can help to inform locally relevant dietary interventions that aim to increase its consumption. This study aimed to profile the relationship between dietary choices and fibre intake of Australians. Using Day 1 data from the 2011⁻2012 National Nutrition and Physical Activity Survey ( n = 12,153, ≥2 years), dietary fibre intake was classified by quartiles for children (2⁻18 years) and adults (≥19 years)...
September 4, 2018: Nutrients
https://www.readbyqxmd.com/read/30177230/wholemeal-wheat-flours-drive-the-microbiome-and-functional-features-of-wheat-sourdoughs
#12
Maria De Angelis, Fabio Minervini, Sonya Siragusa, Carlo Giuseppe Rizzello, Marco Gobbetti
This study aimed to evaluate the effect of soft (Triticum aestivum) and durum (Triticum durum) wheat flours at different extraction rate (type 00, 0, 1 and 2) and wholemeal flours on the microbial composition and functionality of type I sourdough. Enterobacteriaceae constituted the main component of the microbiome of refined soft and durum wheat flours. On the contrary, wholemeal durum wheat flour harboured mainly Xanthomonadaceae. Differences were also found between the soft and durum wheat flours. After 8 h of fermentation (1 day), a different behaviour of the microbiome components was observed...
August 10, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/30175916/effect-of-glutathione-dehydrogenase-of-lactobacillus-sanfranciscensis-on-gluten-properties-and-bread-volume-in-type-i-wheat-sourdough-bread
#13
Dan Xu, Kaixing Tang, Ying Hu, Xueming Xu, Michael G Gänzle
Disulfide exchange reactions in wheat dough impact the polymerization of gluten and the volume of bread. In wheat sourdoughs fermented with Lactobacillus sanfranciscensis, glutathione reductase activity accumulates thiols. This study investigated the role of glutathione reductase and NADH oxidase of L. sanfranciscensis on disulfide exchange reactions, peroxide levels, and gluten polymerization in type I wheat sourdoughs. Fermentation with L. sanfranciscensis DSM20451 Δ gshR lacking glutathione reductase activity reduced the thiol levels in dough when compared to the wild type strain L...
September 10, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/30174079/mastication-induced-release-of-compounds-from-rye-and-wheat-breads-to-saliva
#14
Saara Pentikäinen, Ville Koistinen, Marjukka Kolehmainen, Kaisa Poutanen, Kati Hanhineva, Anna-Marja Aura
Mastication initiates digestion, disintegrating food structure and mixing it with saliva. This study aimed to provide understanding about the first step of bread digestion by exploring release of compounds from bread matrix during mastication. Furthermore, the aim was to identify compound groups that differentiate rye and wheat breads. Fifteen participants masticated whole-meal rye bread, endosperm rye bread, endosperm rye bread with added gluten and wheat bread. The masticated samples were studied with non-targeted LC-MS metabolic profiling...
January 1, 2019: Food Chemistry
https://www.readbyqxmd.com/read/30172443/lifestyles-of-sourdough-lactobacilli-do-they-matter-for-microbial-ecology-and-bread-quality
#15
Michael G Gänzle, Jinshui Zheng
Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs). The long-term propagation of sourdoughs eliminates dispersal limitation and consistently leads to sourdough microbiota that are composed of host adapted lactobacilli. In contrast, community assembly in spontaneous cereal fermentations is limited by dispersal and nomadic or environmental lactic acid bacteria are the first colonizers of these sourdoughs...
August 20, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/30167758/pm62-an-adult-plant-powdery-mildew-resistance-gene-introgressed-from-dasypyrum-villosum-chromosome-arm-2vl-into-wheat
#16
Ruiqi Zhang, Yali Fan, Lingna Kong, Zuojun Wang, Jizhong Wu, Liping Xing, Aizhong Cao, Yigao Feng
Pm62, a novel adult-plant resistance (APR) gene against powdery mildew, was transferred from D. villosum into common wheat in the form of Robertsonian translocation T2BS.2VL#5. Powdery mildew, which is caused by the fungus Blumeria graminis f. sp. tritici, is a major disease of wheat resulting in substantial yield and quality losses in many wheat production regions of the world. Introgression of resistance from wild species into common wheat has application for controlling this disease. A Triticum durum-Dasypyrum villosum chromosome 2V#5 disomic addition line, N59B-1 (2n = 30), improved resistance to powdery mildew at the adult-plant stage, which was attributable to chromosome 2V#5...
August 30, 2018: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
https://www.readbyqxmd.com/read/30167432/bread-enriched-with-legume-microgreens-and-leaves-ontogenetic-and-baking-driven-changes-in-the-profile-of-secondary-plant-metabolites
#17
Rebecca Klopsch, Susanne Baldermann, Alexander Voss, Sascha Rohn, Monika Schreiner, Susanne Neugart
Flavonoids, carotenoids, and chlorophylls were characterized in microgreens and leaves of pea ( Pisum sativum ) and lupin ( Lupinus angustifolius ) as these metabolites change during ontogeny. All metabolites were higher in the leaves for both species. Acylated quercetin and kaempferol sophorotrioses were predominant in pea. Genistein and malonylated chrysoeriol were predominant in lupin. Further, the impact of breadmaking on these metabolites using pea and lupin material of two ontogenetic stages as an added ingredient in wheat-based bread was assessed...
2018: Frontiers in Chemistry
https://www.readbyqxmd.com/read/30166134/kluyveromyces-marxianus-yeast-enables-the-production-of-low-fodmap-whole-wheat-breads
#18
Nore Struyf, Hannah Vandewiele, Beatriz Herrera-Malaver, Joran Verspreet, Kevin J Verstrepen, Christophe M Courtin
There is evidence that a diet low in Fermentable Oligo-, Di-, Monosaccharides And Polyols (FODMAPs) alleviates symptoms in approx. 70% of the patients suffering from irritable bowel syndrome. Through fructans, wheat containing products are a major source of FODMAPs in the western diet. Although fructans are partially degraded during dough fermentation by Saccharomyces cerevisiae invertase, wheat bread contains notable fructan levels. In this study, it was shown that Kluyveromyces marxianus strain CBS6014 can degrade more than 90% of the fructans initially present in wheat whole meal during bread making, which can be attributed to its high inulinase activity...
December 2018: Food Microbiology
https://www.readbyqxmd.com/read/30154817/genome-wide-association-studies-of-free-amino-acid-levels-by-six-multi-locus-models-in-bread-wheat
#19
Yanchun Peng, Hongbo Liu, Jie Chen, Taotao Shi, Chi Zhang, Dongfa Sun, Zhonghu He, Yuanfeng Hao, Wei Chen
Genome-wide association studies (GWAS) have been widely used to dissect the complex biosynthetic processes of plant metabolome. Most studies have used single-locus GWAS approaches, such as mixed linear model (MLM), and little is known about more efficient algorithms to implement multi-locus GWAS. Here, we report a comprehensive GWAS of 20 free amino acid (FAA) levels in kernels of bread wheat ( Triticum aestivum L.) based on 14,646 SNPs by six multi-locus models (FASTmrEMMA, FASTmrMLM, ISISEM-BLASSO, mrMLM, pKWmEB, and pLARmEB)...
2018: Frontiers in Plant Science
https://www.readbyqxmd.com/read/30150865/qtl-mapping-for-some-grain-traits-in-bread-wheat-triticum-aestivum-l
#20
Supriya Kumari, Vandana Jaiswal, Vinod Kumar Mishra, Rajneesh Paliwal, Harindra Singh Balyan, Pushpendra Kumar Gupta
Grain traits are important agronomic attributes with the market value as well as milling yield of bread wheat. In the present study, quantitative trait loci (QTL) regulating grain traits in wheat were identified. Data for grain area size (GAS), grain width (GWid), factor form density (FFD), grain length-width ratio (GLWR), thousand grain weight (TGW), grain perimeter length (GPL) and grain length (GL) were recorded on a recombinant inbred line derived from the cross of NW1014 × HUW468 at Meerut and Varanasi locations...
September 2018: Physiology and Molecular Biology of Plants: An International Journal of Functional Plant Biology
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