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https://www.readbyqxmd.com/read/28231452/proteome-scale-identification-classification-and-structural-analysis-of-iron-binding-proteins-in-bread-wheat
#1
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
#2
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
#3
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/28231163/gluten-free-bread-influence-of-sourdough-and-compressed-yeast-on-proofing-and-baking-properties
#4
Carola Cappa, Mara Lucisano, Andrea Raineri, Lorenzo Fongaro, Roberto Foschino, Manuela Mariotti
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD), compressed yeast (CY; Saccharomyces cerevisiae) or their mixture (SDCY) as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process) the features of the resulting GF breads...
October 23, 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
#5
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)
https://www.readbyqxmd.com/read/28231153/microbial-proteases-in-baked-goods-modification-of-gluten-and-effects-on-immunogenicity-and-product-quality
#6
REVIEW
Nina G Heredia-Sandoval, Maribel Y Valencia-Tapia, Ana M Calderón de la Barca, Alma R Islas-Rubio
Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases...
August 30, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231125/fundamental-study-on-the-impact-of-gluten-free-starches-on-the-quality-of-gluten-free-model-breads
#7
Stefan W Horstmann, Markus C E Belz, Mareile Heitmann, Emanuele Zannini, Elke K Arendt
Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches, with different compositional and morphological properties, was evaluated on a simple gluten-free model bread system...
April 21, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231119/distinct-characteristics-of-rye-and-wheat-breads-impact-on-their-in-vitro-gastric-disintegration-and-in-vivo-glucose-and-insulin-responses
#8
Emilia Nordlund, Kati Katina, Hannu Mykkänen, Kaisa Poutanen
Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using either straight dough or sourdough process. After chewing and gastric digestion in vitro, 100% wholemeal and refined rye breads prepared by sourdough method were disintegrated to a much lower extent than the wheat breads, having more bread digesta particles with size over 2 or 3 mm...
March 25, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231114/breads-fortified-with-freeze-dried-vegetables-quality-and-nutritional-attributes-part-1-breads-containing-oil-as-an-ingredient
#9
Viren Ranawana, Vassilios Raikos, Fiona Campbell, Charles Bestwick, Phyllis Nicol, Lesley Milne, Garry Duthie
There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion...
March 14, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231083/evaluation-of-the-availability-and-antioxidant-capacity-of-maillard-compounds-present-in-bread-crust-studies-in-caco-2-cells
#10
Silvia Pastoriza de la Cueva, Isabel Seiquer, Marta Mesías, José Ángel Rufián-Henares, Cristina Delgado-Andrade
Bread crust is one of the major contributors to the intake of Maillard reaction products (MRP). MRP improve the organoleptic properties of foods and can provide biological actions such as antioxidant properties. The transport and availability of Amadori compounds (measured as furosine) and hydroxymethylfurfural (HMF)-early and intermediary MRP-from enzymatically digested bread crust (BC) and from its soluble low-molecular weight (LMW) and high-molecular weight (HMW) fractions were investigated in the Caco-2 cell line...
January 11, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231081/improving-bread-quality-with-the-application-of-a-newly-purified-thermostable-%C3%AE-amylase-from-rhizopus-oryzae-fsis4
#11
Amel Ait Kaki El-Hadef El-Okki, Mohammed Gagaoua, Hayat Bourekoua, Kahina Hafid, Leila Bennamoun, Shahrazed Djekrif-Dakhmouche, Mohamed El-Hadef El-Okki, Zahia Meraihi
A new thermostable α-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal α-amylase, at a concentration of 1.936 U per kg of flour, was used in bread-making and compared to the commercial enzyme. The results showed a significant effect of the recovered α-amylase in the prepared bread and allowed us to improve the quality of the bread. The study indicated clearly that the recovered α-amylase is a potential candidate for future applications in the bread-making industry and in other food biotechnology applications...
January 1, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28230731/certain-grain-foods-can-be-meaningful-contributors-to-nutrient-density-in-the-diets-of-u-s-children-and-adolescents-data-from-the-national-health-and-nutrition-examination-survey-2009-2012
#12
Yanni Papanikolaou, Victor L Fulgoni
Grain foods may play an important role in delivering nutrients to the diet of children and adolescents. The present study determined grain food sources of energy/nutrients in U.S. children and adolescents using data from the National Health and Nutrition Examination Survey, 2009-2012. Analyses of grain food sources were conducted using a 24-h recall in participants 2-18 years old (N = 6109). Sources of nutrients contained in grain foods were determined using U.S. Department of Agriculture nutrient composition databases and excluded mixed dishes...
February 20, 2017: Nutrients
https://www.readbyqxmd.com/read/28229967/genetic-architecture-of-seed-longevity-in-bread-wheat-triticum-aestivum-l
#13
Mian Abdur Rehman Arif, Manuela Nagel, Ulrike Lohwasser, Andreas Borner
The deterioration in the quality of ex situ conserved seed over time reflects a combination of both physical and chemical changes. Intraspecific variation for longevity is, at least in part, under genetic control. Here, the grain of 183 bread wheat accessions maintained under low-temperature storage at the IPK-Gatersleben genebank over some decades have been tested for their viability, along with that of fresh grain subjected to two standard artificial ageing procedures. A phenotype-genotype association analysis, conducted to reveal the genetic basis of the observed variation between accessions, implicated many regions of the genome, underling the genetic complexity of the trait...
March 2017: Journal of Biosciences
https://www.readbyqxmd.com/read/28228774/molecular-and-functional-characterization-of-wheat-argos-genes-influencing-plant-growth-and-stress-tolerance
#14
Yue Zhao, Xuejun Tian, Yuanyuan Li, Liyuan Zhang, Panfeng Guan, Xiaoxia Kou, Xiaobo Wang, Mingming Xin, Zhaorong Hu, Yingyin Yao, Zhongfu Ni, Qixin Sun, Huiru Peng
Auxin Regulated Gene involved in Organ Size (ARGOS) is significantly and positively associated with organ size and is involved in abiotic stress responses in plants. However, no studies on wheat ARGOS genes have been reported to date. In the present study, three TaARGOS homoeologous genes were isolated and located on chromosomes 4A, 4B, and 4D of bread wheat, all of which are highly conserved in wheat and its wild relatives. Comparisons of gene expression in different tissues demonstrated that the TaARGOSs were mainly expressed in the stem...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28225295/growth-and-modeling-of-staphylococcus-aureus-in-flour-products-under-isothermal-and-nonisothermal-conditions
#15
Hui Cao, Tingting Wang, Min Yuan, Jingsong Yu, Fei Xu
This study was conducted to investigate the growth of Staphylococcus aureus in traditional Chinese flour products under isothermal (10, 15, 20, 25, 30, and 37°C) and nonisothermal (10 to 20, 20 to 30, and 25 to 37°C) conditions. Then, models for the growth of S. aureus in flour products as a function of storage temperature, pH, and water activity (aw) were developed, and the goodness of fit of models was evaluated using the determination coefficient (R(2)), root mean square error (RMSE), bias factor (Bf), and accuracy factor (Af)...
February 22, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28225203/identification-of-interacting-proteins-of-the-tafve-protein-involved-in-spike-development-in-bread-wheat
#16
Yong-Sheng Zheng, Yu-Qing Lu, Ying-Ying Meng, Rong-Zhi Zhang, Han Zhang, Jia-Mei Sun, Mu-Mu Wang, Li-Hui Li, Ru-Yu Li
FVE/MSI4 plays important roles in determining flowering time in Arabidopsis. However, its function is unexplored in wheat. In the present study, Co-IP and nano-LC-MS/MS were used to identify TaFVE-interacting or associated proteins. Altogether 89 differentially expressed proteins showed the same down-regulated expression trends as TaFVE in wheat line 5660M. Among them, 62 proteins were further predicted to be involved in the interaction network of TaFVE and 11 proteins have been shown to be potential TaFVE interactors based on curated databases and experimentally determined in other species by the STRING...
February 22, 2017: Proteomics
https://www.readbyqxmd.com/read/28222373/phytochelatins-play-key-roles-for-the-difference-in-root-arsenic-accumulation-of-different-triticum-aestivum-cultivars-in-comparison-with-arsenate-uptake-kinetics-and-reduction
#17
Gao Ling Shi, Lai Qing Lou, Dao Jun Li, Zhu Bing Hu, Qing Sheng Cai
In the previous studies, we have found that arsenic (As) accumulation in roots of bread wheat (Triticum aestivum L.) seedlings were significantly different among different wheat cultivars, and As(V) tolerant wheat cultivars have much higher capacities of root As accumulation. However, the reason for the difference remains unclear. Four wheat cultivars with high (MM45 and FM8) or low (QF1 and HM29) levels of arsenic (As) accumulation were selected to investigate the relationship between root As(V) uptake kinetics and root As accumulation...
February 4, 2017: Chemosphere
https://www.readbyqxmd.com/read/28219433/several-grain-dietary-patterns-are-associated-with-better-diet-quality-and-improved-shortfall-nutrient-intakes-in-us-children-and-adolescents-a-study-focusing-on-the-2015-2020-dietary-guidelines-for-americans
#18
Yanni Papanikolaou, Julie Miller Jones, Victor L Fulgoni
BACKGROUND: The present study identified the most commonly consumed grain food patterns in US children and adolescents (2-18 years-old; N = 8,367) relative to those not consuming grains and compared diet quality and nutrient intakes, with focus on 2015-2020 Dietary Guidelines for Americans (2015-2020 DGA) shortfall nutrients. METHODS: Cluster analysis using data from the National Health and Nutrition Examination Survey 2005-2010, identified 8 unique grain food patterns: a) no consumption of main grain groups, b) cakes, cookies and pies, c) yeast bread and rolls, d) cereals, e) pasta, cooked cereals and rice, f) crackers and salty snacks, g) pancakes, waffles and French toast and other grains, and h) quick breads...
February 20, 2017: Nutrition Journal
https://www.readbyqxmd.com/read/28217266/methodology-and-early-findings-of-the-fifth-survey-of-childhood-and-adolescence-surveillance-and-prevention-of-adult-noncommunicable-disease-the-caspian-v-study
#19
Mohammad Esmaeil Motlagh, Hasan Ziaodini, Mostafa Qorbani, Majzoubeh Taheri, Tahereh Aminaei, Azam Goodarzi, Asal Ataie-Jafari, Fatemeh Rezaei, Zeinab Ahadi, Gita Shafiee, Ali Shahsavari, Ramin Heshmat, Roya Kelishadi
BACKGROUND: This paper presents the methodology and early findings of the fifth survey of a school-based surveillance program in Iran. METHODS: This nationwide study was conducted in 2015 as the fifth survey of a surveillance program entitled "Childhood and Adolescence Surveillance and PreventIon of Adult Non- communicable disease" (CASPIAN-V) study. The protocol was mainly based on the World Health Organization-Global School student Health Survey. We studied 14400 students, aged 7-18 years, and their parents living in 30 provinces in Iran...
2017: International Journal of Preventive Medicine
https://www.readbyqxmd.com/read/28213475/wheat-landrace-genome-diversity
#20
Luzie U Wingen, Claire West, Michelle Leverington-Waite, Sarah Collier, Simon Orford, Richard Goram, Cai-Yun Yang, Julie King, Alexandra M Allen, Amanda Burridge, Keith J Edwards, Simon Griffiths
Understanding the genomic complexity of bread wheat (Triticum aestivum L.) is a cornerstone in the quest to unravel the processes of domestication and the following adaptation of domesticated wheat to a wide variety of environments across the globe. Additionally, it is of importance for future improvement of the crop, particularly in the light of climate change. Focussing on the adaptation after domestication, a nested association mapping (NAM) panel of 60 segregating bi-parental populations were developed mainly involving landrace accessions from the core set of the Watkins hexaploid wheat collection optimized for genetic diversity (WINGEN et al...
February 17, 2017: Genetics
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