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Wheat gluten

Jinsoo Kang, Jungu Lee, Moonkyeung Choi, Yongik Jin, Dongchil Chang, Yoon Hyuk Chang, Misook Kim, Yoonhwa Jeong, Youngseung Lee
This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety...
September 2017: Preventive Nutrition and Food Science
Nand Ooms, Koen J A Jansens, Bram Pareyt, Stijn Reyniers, Kristof Brijs, Jan A Delcour
Gluten proteins functionality during pastry production was examined by including redox agents in the ingredient bill. Addition of reducing and oxidizing agents respectively increased and decreased dough height during fermentation. The presence of large gas bubbles in the samples with oxidizing agents may have caused a 'stacking'-effect and a more effective dough lift. During baking, the level of extractable proteins decreased to comparable values for all samples, except when potassium iodate (KIO3) was used in the recipe...
March 1, 2018: Food Chemistry
Hong Sub Lee, Kwang Jae Lee
Background/Aims: The role of dietary factors in the pathogenesis of irritable bowel syndrome (IBS) is still unclear. The aim of this study was to compare IgG4 levels to common food antigens between patients with IBS and healthy controls. Methods: Thirty-two patients diagnosed as IBS according to the Rome III criteria (12 diarrhea subgroup; 20 non-diarrhea subgroup) and 32 sex and age-matched healthy controls participated in the study. Serum IgG4 titers to 90 common foods were measured in each subject...
October 30, 2017: Journal of Neurogastroenterology and Motility
Giovanna Visioli, Urbana Bonas, Cristian Dal Cortivo, Gabriella Pasini, Nelson Marmiroli, Giuliano Mosca, Teofilo Vamerali
BACKGROUND: With the increasing demand for high-quality foodstuffs and concern for environmental sustainability, late-season nitrogen foliar fertilization of common wheat is now an important and widespread practice. RESULTS: We investigated the effects of late-season foliar vs. soil N fertilization on yield and protein content of four varieties of durum wheat, Aureo, Ariosto, Biensur and Liberdur, in a three-year field trial in northern Italy. Variations in LMW-GS, HMW-GS and gliadins were assessed by SDS-PAGE...
October 9, 2017: Journal of the Science of Food and Agriculture
A C B Menezes, S C Valadares Filho, P P Rotta, S A Santos, M V C Pacheco, B C Silva, P Pucetti, H M Alhadas, E Detmann, J S Caton
The effects of microbial contamination (MC) on CP degradability of concentrate feeds are still controversial. Therefore, the aim of this study was to use N to estimate the impact of MC on estimations of CP fractions (the soluble fraction of CP [a], the insoluble but potentially degradable fraction of CP [b], and the rate of digestion of fraction b [kd]) of concentrate feeds. Twelve types of feed were evaluated: 6 energy concentrates-wheat bran ( L.), rice meal ( L.), ground corn ( L.), ground sorghum ( Pers...
September 2017: Journal of Animal Science
Michael DE Potter, Marjorie M Walker, Nicholas J Talley
Non-coeliac gluten or wheat sensitivity (NCG/WS) is a condition characterised by adverse gastrointestinal and/or extra-intestinal symptoms associated with the ingestion of gluten- or wheat-containing foods, in the absence of coeliac disease or wheat allergy. Up to one in 100 people in Australia may have coeliac disease but many more report adverse gastrointestinal and/or extra-intestinal symptoms after eating wheat products. In the absence of validated biomarkers, a diagnosis of NCG/WS can only be made by a double-blind, placebo-controlled, dietary crossover challenge with gluten, which is difficult to apply in clinical practice...
August 4, 2017: Medical Journal of Australia
Emi Watanabe, Masami Maeno, Jun Kayashita, Ken-Ichi Miyamoto, Miho Kogirima
Undernutrition caused by difficulties in masticating is of growing concern among the elderly. Soft diets are often served at nursing homes; however, the styles differ with nursing homes. Improperly modified food texture and consistency may lead to further loss of nutritive value. Therefore, we developed a method to produce a soft diet using chicken. The texture-modified chicken was prepared by boiling a mixture of minced chicken and additive foodstuff that softened the meat. The best food additive was determined through testing cooking process, size after modification and texture...
2017: Journal of Nutritional Science and Vitaminology
P I Chapla, E S N Vieira, F A Franco, G A Linde, G J Silva, N B Colauto, V S Marchioro, I Schuster
Industrial wheat quality flour is related to gluten amount in grain. This study aimed to evaluate the relationship between high molecular weight (HMW) glutenins obtained by SDS-PAGE and gluten strength (W) obtained by the alveograph test and cropping environmental effect on wheat flour quality for Brazilian industry. Fifty-one cultivars/breeding lines were evaluated in three environments. The W value and HMW glutenin score were evaluated by SDS-PAGE. The environment effects on wheat flour were also evaluated...
September 21, 2017: Genetics and Molecular Research: GMR
Luis Vaquero, Isabel Comino, Santiago Vivas, Laura Rodríguez-Martín, María J Giménez, Jorge Pastor, Carolina Sousa, Francisco Barro
BACKGROUND: Tritordeum is a novel cereal obtained from the hybridisation between durum wheat and a wild barley. This study evaluates acceptance, digestibility and immunotoxic properties of tritordeum, a novel cereal for food processing. Nineteen healthy volunteers participated in a study with different diets to compare tritordeum bread with wheat and gluten-free breads. RESULTS: Tritordeum breads had a similar acceptance to the wheat bread usually consumed and the acceptance was significantly higher than the gluten-free bread and the standardized wheat bread supplied in the study...
September 30, 2017: Journal of the Science of Food and Agriculture
Jian Wang, Chang Wang, Shoumin Zhen, Xiaohui Li, Yueming Yan
BACKGROUND: Wheat-related genomes may carry new glutenin genes with the potential for quality improvement of breadmaking. In this study, we estimated the gluten quality properties of the wheat line CNU609 derived from crossing between Chinese Spring (CS, Triticum aestivum L., 2n = 6x = 42, AABBDD) and the wheat-Aegilops umbellulata (2n = 2x = 14, UU) 1U(1B) substitution line, and investigated the function of 1U-encoded low molecular weight glutenin subunits (LMW-GS). RESULTS: The main quality parameters of CNU609 were significantly improved due to introgression of the 1U genome, including dough development time, stability time, farinograph quality number, gluten index, loaf size and inner structure...
September 27, 2017: Journal of the Science of Food and Agriculture
Aman Kumar, Monika Garg, Navneet Kaur, Venkatesh Chunduri, Saloni Sharma, Swati Misser, Ashish Kumar, Hisashi Tsujimoto, Quan-Wen Dou, Raj K Gupta
The protein content and its type are principal factors affecting wheat (Triticum aestivum) end product quality. Among the wheat proteins, glutenin proteins, especially, high molecular weight glutenin subunits (HMW-GS) are major determinants of processing quality. Wheat and its primary gene pool have limited variation in terms of HMW-GS alleles. Wild relatives of wheat are an important source of genetic variation. For improvement of wheat processing quality its wild relative Thinopyrum elongatum with significant potential was utilized...
2017: Frontiers in Plant Science
Virgilio Giannone, Mariagrazia Giarnetti, Alfio Spina, Aldo Todaro, Biagio Pecorino, Carmine Summo, Francesco Caponio, Vito Michele Paradiso, Antonella Pasqualone
To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533-644s), protein content (12.0-12.3g/100gd.m.), gluten content (9.7-10.5g/100gd.m.), yellow index (18.0-21.0), water absorption (59.3-62.3g/100g), farinograph dough stability (171-327s), softening index (46-66B...
February 15, 2018: Food Chemistry
Luciana T B Sandri, Fernanda G Santos, Camilly Fratelli, Vanessa D Capriles
Increasing the variety of better-tasting and healthier gluten-free products is important for consumers with gluten-related disorders. This work aimed to develop a gluten-free bread formulation containing whole chia flour with acceptable sensory properties. A mixture design for three ingredients and response surface methodology were used to identify the proportions of potato starch, rice flour and whole chia flour to achieve the best physical properties and result in sensory-accepted products. The physical properties and visual appearance showed that whole chia flour alone is not suitable for bread production...
September 2017: Food Science & Nutrition
Xin Gao, Tianhong Liu, Mengyun Ding, Jun Wang, Chunlian Li, Zhonghua Wang, Xuejun Li
Wheat (Triticum aestivum L.) dough strength and extensibility are mainly determined by the polymerization of glutenin. The number of high-molecular-weight glutenin subunits (HMW-GS) differs in various wheat varieties due to the silencing of some genes. The effects of Ax1 or Dx2 subunit absence on glutenin polymerization, dough mixing properties and gluten micro structure were investigated with two groups of near-isogenic lines. The results showed that Ax1 or Dx2 absence decreased the accumulation rate of glutenin polymers and thus delayed the rapid increase period for glutenin polymerization by at least ten days, which led to lower percentage of polymeric protein in mature grain...
February 1, 2018: Food Chemistry
Yumin Chen, Ronald D Fritz, Lindsay Kock, Dinesh Garg, R Mark Davis, Prabhakar Kasturi
A step-wise, 'test-all-positive-gluten' analytical methodology has been developed and verified to assess kernel-based gluten contamination (i.e., wheat, barley and rye kernels) during gluten-free (GF) oat production. It targets GF claim compliance at the serving-size level (of a pouch or approximately 40-50g). Oat groats are collected from GF oat production following a robust attribute-based sampling plan then split into 75-g subsamples, and ground. R-Biopharm R5 sandwich ELISA R7001 is used for analysis of all the first15-g portions of the ground sample...
February 1, 2018: Food Chemistry
Edward J Ciaccio, Suzanne K Lewis, Angelo B Biviano, Vivek Iyer, Hasan Garan, Peter H Green
Celiac disease (CD) is an autoimmune response to ingestion of gluten protein, which is found in wheat, rye, and barley grains, and results in both small intestinal manifestations, including villous atrophy, as well as systemic manifestations. The main treatment for the disease is a gluten-free diet (GFD), which typically results in the restoration of the small intestinal villi, and restoration of other affected organ systems, to their normal functioning. In an increasing number of recently published studies, there has been great interest in the occurrence of alterations in the cardiovascular system in untreated CD...
August 26, 2017: World Journal of Cardiology
Elena Lionetti, Alfredo Pulvirenti, Martina Vallorani, Giulia Catassi, Anil K Verma, Simona Gatti, Carlo Catassi
Background: Non-celiac gluten sensitivity (NCGS) is a clinical entity characterized by intestinal and/or extra-intestinal symptoms related to the ingestion of gluten in individuals that are not affected by either celiac disease (CD) or wheat allergy (WA). Since we do not have specific biomarkers for NCGS, the diagnosis is based on the evidence of a clear relationship between the ingestion of gluten (re-challenge) and clinical symptoms, after a remission during the gluten-free diet (GFD). Several re-challenge studies have been published so far to evaluate the real prevalence of NCGS, reporting conflicting results...
2017: Frontiers in Physiology
T Banti, L Fievet, A Fabre
BACKGROUND: Internet provides easy access to health information, but the quality and validity of this information vary. OBJECTIVES: Evaluate the quality of website structures and the information provided on celiac disease (CD), gluten sensitivity (GS), and wheat allergy (WA). MATERIALS AND METHODS: The websites addressing CD, GS, and WA appearing on the first two pages of Google, Yahoo, and Bing from seven selected queries were investigated...
September 15, 2017: Archives de Pédiatrie: Organe Officiel de la Sociéte Française de Pédiatrie
Duqin Zhang, Taihua Mu, Hongnan Sun
We investigated the effect of wheat (WS), corn (CS), tapioca (TS), sweet potato (SS) and potato (PS) starches on the rheological properties of starch-hydroxypropylmethylcellulose (HPMC) model doughs. Significant differences were found among model doughs made with different starches in terms of water absorption, development time, and strength. The PS-HPMC dough presented higher maximum creep compliance, followed successively by SS-, TS-, CS-, and WS-HPMC doughs, and the same order was found for the degree of dependence of G' on frequency sweep, suggesting that the resistance to deformation depends on network structure stability...
November 15, 2017: Carbohydrate Polymers
Susana Sánchez-León, Javier Gil-Humanes, Carmen V Ozuna, María J Giménez, Carolina Sousa, Daniel F Voytas, Francisco Barro
Celiac disease is an autoimmune disorder triggered in genetically predisposed individuals by the ingestion of gluten proteins from wheat, barley, and rye. The -gliadin gene family of wheat contains four highly stimulatory peptides, of which the 33-mer is the main immunodominant peptide in celiac patients. We designed two sgRNAs to target a conserved region adjacent to the coding sequence for the 33-mer in the -gliadin genes. Twenty-one mutant lines were generated, all showing strong reduction in -gliadins. Up to 35 different genes were mutated in one of the lines of the 45 different genes identified in the wild type, while immunoreactivity was reduced by 85%...
September 18, 2017: Plant Biotechnology Journal
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