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https://www.readbyqxmd.com/read/28327674/quantitation-of-the-immunodominant-33-mer-peptide-from-%C3%AE-gliadin-in-wheat-flours-by-liquid-chromatography-tandem-mass-spectrometry
#1
Kathrin Schalk, Christina Lang, Herbert Wieser, Peter Koehler, Katharina Anne Scherf
Coeliac disease (CD) is triggered by the ingestion of gluten proteins from wheat, rye, and barley. The 33-mer peptide from α2-gliadin has frequently been described as the most important CD-immunogenic sequence within gluten. However, from more than 890 published amino acid sequences of α-gliadins, only 19 sequences contain the 33-mer. In order to make a precise assessment of the importance of the 33-mer, it is necessary to elucidate which wheat species and cultivars contain the peptide and at which concentrations...
March 22, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28323242/investigation-of-the-indigenous-fungal-community-populating-barley-grains-secretomes-and-xylanolytic-potential
#2
Abida Sultan, Jens C Frisvad, Birgit Andersen, Birte Svensson, Christine Finnie
The indigenous fungal species populating cereal grains produce numerous plant cell wall-degrading enzymes including xylanases, which could play important role in plant-pathogen interactions and in adaptation of the fungi to varying carbon sources. To gain more insight into the grain surface-associated enzyme activity, members of the populating fungal community were isolated, and their secretomes and xylanolytic activities assessed. Twenty-seven different fungal species were isolated from grains of six barley cultivars over different harvest years and growing sites...
March 17, 2017: Journal of Proteomics
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
#3
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
#4
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/28317736/evaluation-of-phenolic-profile-and-antioxidant-capacity-in-gluten-free-flours
#5
Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti, Francesco Masoero, Marco Trevisan, Luigi Lucini
The characterization of phenolic fingerprints in common gluten-free flours is still scarce. Total phenolic and anthocyanin contents, antioxidant capacity and the entire phenolic profile were investigated for extracts from chickpea, sorghum, quinoa, black rice, lentil, amaranth, brown rice, oat and white rice flours, using soft wheat flour as a comparison. The highest phenolic content was found in black rice, followed by quinoa extracts (147.9 and 87.2mg gallic acid equivalents 100g(-1), respectively). Consistently, antioxidant capacity was highest in black rice and quinoa flours (34mmol trolox equivalents 100g(-1)), while anthocyanins were highest in black rice flour...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317703/detection-of-l-cysteine-in-wheat-flour-by-raman-microspectroscopy-combined-chemometrics-of-hca-and-pca
#6
Nur Cebi, Canan Ekinci Dogan, Ayşen Develioglu, Mediha Esra Altuntop Yayla, Osman Sagdic
l-Cysteine is deliberately added to various flour types since l-Cysteine has enabled favorable baking conditions such as low viscosity, increased elasticity and rise during baking. In Turkey, usage of l-Cysteine as a food additive isn't allowed in wheat flour according to the Turkish Food Codex Regulation on food additives. There is an urgent need for effective methods to detect l-Cysteine in wheat flour. In this study, for the first time, a new, rapid, effective, non-destructive and cost-effective method was developed for detection of l-Cysteine in wheat flour using Raman microscopy...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28298671/optimization-of-additive-content-and-their-combination-to-improve-the-quality-of-pure-barley-bread
#7
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
#8
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
#9
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/28274451/multivariate-optimization-of-simple-procedure-for-determination-of-fe-and-mg-in-cassava-starch-employing-slurry-sampling-and-faas
#10
Fábio Alan Carqueija Amorim, Vinicius Câmara Costa, Erik Galvão P da Silva, Daniel de Castro Lima, Raildo Mota de Jesus, Marcos de Almeida Bezerra
A slurry sampling procedure has been developed for Fe and Mg determination in cassava starch using flame atomic absorption spectrometry. The optimization step was performed using a univariate methodology for 200mg samples and a multivariate methodology, using the Box-Behnken design, for other variables, such as solvent (HNO3:HCl), final concentration (1.7molL(-1)) and time (26min). This procedure allowed determination of iron and magnesium with detection limits of 1.01 and 3.36mgkg(-1), respectively. Precision, expressed as relative standard deviation (%RSD), was of 5...
July 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28267863/development-of-a-method-for-evaluating-floor-dry-cleanability-from-wheat-flour-in-the-food-industry
#11
F Barreca, G D Cardinali, E Borgese, M Russo
Many productive processes are characterized by inadequate protocols of sanitation that increase the possibility of proliferation of microbial contaminants, especially on surfaces. The use of this method for evaluating the degree of floor cleanability in agri-food companies is important not only to reduce the risk of contamination of products, but also to provide companies with a tool to identify critical issues. The method is based on the usage of bicinchoninic acid assay (BCA) in a solution at a 1:50 ratio of Cu(2+) /BCA, which is ideal for detecting the amount of proteins contained in wheat flour residues on industrial flooring...
March 7, 2017: Journal of Food Science
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/28260548/efficacy-of-fibre-additions-to-flatbread-flour-mixes-for-reducing-post-meal-glucose-and-insulin-responses-in-healthy-indian-subjects
#13
Hanny M Boers, Katrina MacAulay, Peter Murray, Rajendra Dobriyal, David J Mela, Maria A M Spreeuwenberg
The incidence of type 2 diabetes mellitus (T2DM) is increasing worldwide, including in developing countries, particularly in South Asia. Intakes of foods generating a high postprandial glucose (PPG) response have been positively associated with T2DM. As part of efforts to identify effective and feasible strategies to reduce the glycaemic impact of carbohydrate-rich staples, we previously found that addition of guar gum (GG) and chickpea flour (CPF) to wheat flour could significantly reduce the PPG response to flatbread products...
March 6, 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28244695/instant-noodles-made-with-fortified-wheat-flour-to-improve-micronutrient-intake-in-asia-a-review-of-simulation-nutrient-retention-and-sensory-studies
#14
Kayla L Bronder, Sarah L Zimmerman, Annoek van den Wijngaart, Karen Codling, Kirsten Ag Johns, Helena Pachón
BACKGROUND AND OBJECTIVES: Consumption of foods made with wheat flour, particularly instant noodles, is increasing in Asia. Given this trend, fortifying wheat flour with vitamins and minerals may improve micronutrient intake in the region. The objective of this review was to understand what is known about fortifying wheat flour used to make instant noodles. METHODS AND STUDY DESIGN: A literature review of seven databases was performed using the search terms "noodle" and ("Asian" or "instant")...
March 2017: Asia Pacific Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28243483/the-application-of-ft-ir-spectroscopy-for-quality-control-of-flours-obtained-from-polish-producers
#15
Katarzyna Sujka, Piotr Koczoń, Alicja Ceglińska, Magdalena Reder, Hanna Ciemniewska-Żytkiewicz
Samples of wheat, spelt, rye, and triticale flours produced by different Polish mills were studied by both classic chemical methods and FT-IR MIR spectroscopy. An attempt was made to statistically correlate FT-IR spectral data with reference data with regard to content of various components, for example, proteins, fats, ash, and fatty acids as well as properties such as moisture, falling number, and energetic value. This correlation resulted in calibrated and validated statistical models for versatile evaluation of unknown flour samples...
2017: Journal of Analytical Methods in Chemistry
https://www.readbyqxmd.com/read/28240876/lipases-as-processing-aids-in-the-separation-of-wheat-flour-into-gluten-and-starch-impact-on-the-lipid-population-gluten-agglomeration-and-yield
#16
Sara Melis, Anneleen Pauly, Lien R Gerits, Bram Pareyt, Jan A Delcour
Three lipases with different hydrolysis specificities were tested in a laboratory-scale dough-batter wheat flour separation process in two concentrations. Lipolase specifically hydrolyzed nonpolar flour lipids. At the highest concentration tested, it significantly improved gluten agglomeration and yield, also when combined with a xylanase with hydrolysis specificity toward water-extractable arabinoxylan. We hypothesize that its action is due to the release of adequate levels of free fatty acids, which, because at least a part of them is dissociated, act as anionic surfactants...
February 27, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28231168/quality-evaluation-of-biscuits-supplemented-with-alfalfa-seed-flour
#17
Fahim Ullah, Sajjad Ahmad, Said Wahab, Alam Zeb, Mansoor Khan Khattak, Saleem Khan, Min Kang
The effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat flour-based biscuits was studied. The proximate composition of refined wheat flour and alfalfa seed flour was determined. Refined wheat flour contained 12.43% moisture, 11.52% crude protein, 1.61% crude fat, 0.71% crude fiber, 1.43% ash and 70.83% nitrogen free extract, while alfalfa seed flour contained 5.79%, 29.49%, 12.71%, 5.53%, 4.80% and 41.73% moisture, crude protein, crude fat, crude fiber, ash and nitrogen free extract correspondingly...
October 31, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231160/sourdough-based-biotechnologies-for-the-production-of-gluten-free-foods
#18
REVIEW
Luana Nionelli, Carlo Giuseppe Rizzello
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods...
September 20, 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
#19
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/28231121/the-effects-of-fortification-of-legumes-and-extrusion-on-the-protein-digestibility-of-wheat-based-snack
#20
Swapnil S Patil, Margaret A Brennan, Susan L Mason, Charles S Brennan
Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products...
April 6, 2016: Foods (Basel, Switzerland)
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