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https://www.readbyqxmd.com/read/28628250/grain-subproteome-responses-to-nitrogen-and-sulfur-supply-in-diploid-wheat-triticum-monococcum-ssp-monococcum
#1
Titouan Bonnot, Emmanuelle Bancel, David Alvarez, Marlène Davanture, Julie Boudet, Marie Pailloux, Michel Zivy, Catherine Ravel, Pierre Martre
Wheat grain storage proteins (GSPs) make up most of the protein content of grain and determine flour end-use value. The synthesis and accumulation of GSPs depend highly on nitrogen (N) and sulfur (S) availability and it is important to understand the underlying control mechanisms. Here we studied how the einkorn (Triticum monococcum ssp. monococcum) grain proteome responds to different amounts of N and S supply during grain development. GSP composition at grain maturity was clearly impacted by nutrition treatments, due to early changes in the rate of GSP accumulation during grain filling...
June 19, 2017: Plant Journal: for Cell and Molecular Biology
https://www.readbyqxmd.com/read/28627070/lack-of-immunogenicity-of-hydrolysed-wheat-flour-in-patients-with-coeliac-disease-after-a-short-term-oral-challenge
#2
R Mandile, S Picascia, C Parrella, A Camarca, M Gobbetti, L Greco, R Troncone, C Gianfrani, R Auricchio
BACKGROUND: A gluten-free diet is currently the only reliable therapeutic strategy that is approved for coeliac disease (CD). For many patients, however, compliance remains inadequate. AIM: To investigate the immunogenicity of wheat flour that was pre-treated with selected lactobacilli and fungal proteases (hydrolysed wheat gluten) in coeliac patients. METHODS: The immunogenicity of hydrolysed wheat gluten was evaluated both in vitro in intestinal T cell lines (TCLs) and in vivo in treated CD patients after a short-term gluten challenge...
June 19, 2017: Alimentary Pharmacology & Therapeutics
https://www.readbyqxmd.com/read/28624092/study-on-the-effects-of-wheat-bran-incorporation-on-water-mobility-and-biopolymer-behavior-during-bread-making-and-storage-using-time-domain-1-h-nmr-relaxometry
#3
S Hemdane, P J Jacobs, G M Bosmans, J Verspreet, J A Delcour, C M Courtin
Water binding is suggested to be key in the deleterious effect of wheat bran on bread quality. This study investigates water mobility and biopolymer behavior during bran-rich bread making and storage, using (1)H NMR. Coarse, ground, and pericarp-enriched bran were incorporated in bread dough, and their impact on freshly baked and stored bread properties was assessed. Compared to wheat flour control dough, bran incorporation resulted in a progressive immobilization of water during dough resting, which could be linked to changes in evolution of dough height during fermentation and oven rise...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624091/study-of-biopolymer-mobility-and-water-dynamics-in-wheat-bran-using-time-domain-1-h-nmr-relaxometry
#4
S Hemdane, P J Jacobs, G M Bosmans, J Verspreet, J A Delcour, C M Courtin
In this study, the molecular mobility of water and biopolymers in coarse, ground, and pericarp-enriched (PE) wheat bran and refined flour was investigated using time-domain proton nuclear magnetic resonance relaxometry, and related to their hydration properties. Several specific proton populations were present in the bran samples but not in flour. These populations were mainly assigned to protons of bran-related compounds such as arabinoxylan, cellulose, and lipids. All bran samples showed similar proton distributions at a 44% moisture level, although the chemical composition of coarse/ground bran and PE bran differed...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28619236/the-effect-of-isolated-soy-protein-adjunctive-with-flaxseed-oil-on-markers-of-inflammation-oxidative-stress-acute-phase-proteins-and-wound-healing-of-burn-patients-a-randomized-clinical-trial
#5
Siavash Babajafari, Masoumeh Akhlaghi, Seyed Mohammad Mazloomi, Mehdi Ayaz, Ali Noorafshan, Peyman Jafari, Abdollah Hojhabrimanesh
INTRODUCTION: The objective was to determine the effect of isolated soy protein (ISP) and flaxseed oil (FO) on inflammatory and oxidative stress indices, acute phase proteins, and wound healing of burn patients. METHODS: One hundred eighty-eight patients were assessed for eligibility in this randomized controlled trial. Of these, seventy-three eligible patients (total burn surface area 20-50%) were randomly assigned to 3 isocaloric groups, labeled as control (wheat flour+corn oil (CO)), ISP+FO, and ISP+CO, to receive these nutrients for 3 weeks...
June 12, 2017: Burns: Journal of the International Society for Burn Injuries
https://www.readbyqxmd.com/read/28614658/effects-of-cultivar-and-nitrogen-nutrition-on-the-lipid-composition-of-wheat-flour
#6
Byoung Min, Irene Gonzalez-Thuillier, Stephen J Powers, Peter Wilde, Peter R Shewry, Richard P Haslam
Despite being minor components of flour, wheat (Triticum aestivum L.) lipids contribute to grain processing. They are particularly important for bread making where they adsorb to the surface of gas bubbles formed during the proving stage of bread making, stabilizing the gas cells and improving gas retention within the dough. This contributes to the volume and texture of the loaf. However, little is understood about how their amount, composition and properties vary in response to genotype (G), environment (E) or G x E interactions...
June 14, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28610447/significance-of-heat-moisture-treatment-conditions-on-the-pasting-and-gelling-behaviour-of-various-starch-rich-cereal-and-pseudocereal-flours
#7
Concha Collar
The impact of heat-moisture treatment processing conditions (15%, 25%, and 35% moisture content; 1, 3, and 5 h heating time at 120 ℃) on the viscosity pasting and gelling profiles of different grain flours matrices (barley, buckwheat, sorghum, high β-glucan barley, and wheat) was investigated by applying successive cooking and cooling cycles to rapid visco analyser canisters with highly hydrated samples (3.5:25, w:w). At a milder heat-moisture treatment conditions (15% moisture content, 1 h heating time), except for sorghum, heat-moisture treatment flours reached much higher viscosity values during earlier pasting and subsequent gelling than the corresponding native counterparts...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28606084/effect-of-oral-cinnamon-intervention-on-metabolic-profile-and-body-composition-of-asian-indians-with-metabolic-syndrome-a-randomized-double-blind-control-trial
#8
Sonal Gupta Jain, Seema Puri, Anoop Misra, Seema Gulati, Kalaivani Mani
BACKGROUND: Nutritional modulation remains central to the management of metabolic syndrome. Intervention with cinnamon in individuals with metabolic syndrome remains sparsely researched. METHODS: We investigated the effect of oral cinnamon consumption on body composition and metabolic parameters of Asian Indians with metabolic syndrome. In this 16-week double blind randomized control trial, 116 individuals with metabolic syndrome were randomized to two dietary intervention groups, cinnamon [6 capsules (3 g) daily] or wheat flour [6 capsules (2...
June 12, 2017: Lipids in Health and Disease
https://www.readbyqxmd.com/read/28604234/effects-of-milling-on-extraction-efficiency-of-incurred-pesticides-in-cereals
#9
Susan S Herrmann, Parvaneh Hajeb, Gitte Andersen, Mette E Poulsen
This study investigated the effects of particle size and milling temperature on the extraction efficiencies of pesticide residues from cereal flour. Samples of cereal grains (barley, oat, rye and wheat) were milled using a centrifugal mill with four different sieves (0.2, 1.0, 3.0 and 5.0 mm) or a knife mill both at room temperature and after freezing of the grain at -80 ºC overnight. The incurred pesticides in the test materials were extracted by the QuEChERS method and analysed by LC-MS/MS and GC-MS/MS. The particle size distribution for the milled samples was determined using a vibratory sieve shaker...
June 12, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28603839/evaluation-of-the-effects-of-sweet-potato-ipomoea-batatas-l-lam-in-broiler-diets
#10
J Pandi, P Glatz, R Forder, B Komolong, K Chousalkar
Cereal grains such as maize and wheat are used extensively in feed formulations for poultry as the primary source of carbohydrates. High cost of these grains in many developing countries necessitates the evaluation of other ingredients that are grown locally. Sweet potato is one such crop. The study was conducted as a proof of concept experiment to test the hypothesis that in the presence and absence of enzyme, sweet potato roots when included in diets of broiler chickens may affect the total metabolisable energy content of the diets which may exert certain influences on dry matter digestibility of these diets as well as impacting on production and certain gut parameters...
June 12, 2017: Journal of Animal Physiology and Animal Nutrition
https://www.readbyqxmd.com/read/28592513/iron-zinc-folate-and-vitamin-b-12-status-increased-among-women-and-children-in-yaound%C3%A3-and-douala-cameroon-1-year-after-introducing-fortified-wheat-flour
#11
Reina Engle-Stone, Martin Nankap, Alex O Ndjebayi, Lindsay H Allen, Setareh Shahab-Ferdows, Daniela Hampel, David W Killilea, Marie-Madeleine Gimou, Lisa A Houghton, Avital Friedman, Ann Tarini, Rosemary A Stamm, Kenneth H Brown
Background: Few data are available on the effectiveness of large-scale food fortification programs.Objective: We assessed the impact of mandatory wheat flour fortification on micronutrient status in Yaoundé and Douala, Cameroon.Methods: We conducted representative surveys 2 y before and 1 y after the introduction of fortified wheat flour. In each survey, 10 households were selected within each of the same 30 clusters (n = ∼300 households). Indicators of inflammation, malaria, anemia, and micronutrient status [plasma ferritin, soluble transferrin receptor (sTfR), zinc, folate, and vitamin B-12] were assessed among women aged 15-49 y and children 12-59 mo of age...
June 7, 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28587523/defatted-wheat-germ-application-influence-on-cookies-properties-with-regard-to-its-particle-size-and-dough-moisture-content
#12
Jovana Petrović, Dušan Rakić, Aleksandar Fišteš, Biljana Pajin, Ivana Lončarević, Vladimir Tomović, Danica Zarić
The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150-1000 µm, and 800-2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box-Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28580874/online-detection-and-quantification-of-particles-of-ergot-bodies-in-cereal-flour-using-near-infrared-hyperspectral-imaging
#13
Ph Vermeulen, M B Ebene, B Orlando, J A Fernández Pierna, V Baeten
The objective of this study is to assess NIR hyperspectral imaging for the detection of ergot bodies at the particle level in cereal flour. For this study, ground ergot body samples and wheat flour samples as well as mixtures of both from 100 mg/kg to 500,000 mg/kg were analysed. Partial least squares discriminant analysis (PLS-DA) models were developed and applied to spectral images in order to detect the ergot body particles. Ergot was detected in 100% of samples spiked at more than 10,000 mg/kg and no false positives were obtained with non-contaminated samples...
June 5, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28578032/processing-rheological-properties-of-wheat-flour-dough-and-bread-containing-high-levels-of-soluble-dietary-fibres-blends
#14
S Arufe, H Chiron, J Doré, I Savary-Auzeloux, L Saulnier, G Della Valle
Wheat flour doughs were processed with soluble dietary fibres (DF) added up to 40% (w/w flour). DF were made of a ternary mixture of maltodextrins (MT, 3/5), pectins (PE, 1/5) and inulin (IN, 1/5). The addition of DF decreased the specific mechanical energy developed by the mixer, mainly because of water addition. It increased the ratio of storage moduli and the elongational viscosity of the dough, but decreased the strain hardening index. Energy input and rheological changes at mixing largely explained the decreases of porosity characteristic time and stability time during fermentation...
July 2017: Food Research International
https://www.readbyqxmd.com/read/28573727/characterization-and-bake-stability-of-dry-fruit-fillings-in-dehydrated-chiku-manilkara-zapota-l-p-royen-incorporated-biscuits
#15
Mahapatra Aditi, M N Shashirekha, M L Sudha
Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Value added products, especially products rich in fiber and phytochemicals are getting popular. Among the dry fruits used for filling, Figs were rich in ash and protein and Dates were rich in dietary fiber. Gallic acid was the dominant free phenolic acid in Fig whereas chlorogenic acid and procatechuic acid were dominant in Dates in the bound form. Farinograph water absorption, dough development time, maximum pressure (P), and extensibility (L) decreased on increase in the replacement of wheat flour with chiku powder from 0 to 30%...
June 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28573723/extruded-snacks-from-whole-wheat-supplemented-with-textured-soy-flour-effect-on-instrumental-and-sensory-textural-characteristics
#16
Arturo Rodríguez-Vidal, Héctor Eduardo Martínez-Flores, Eva González Jasso, Gonzalo Velázquez de la Cruz, Aurea K Ramírez-Jiménez, Eduardo Morales-Sánchez
The quality of extruded snacks can be affected not only by processing conditions, but also by some factors like the concentration and type of ingredients incorporated in their formulation and the working conditions used. Although the process conditions have been established with measurable textural properties, sensory qualities have not been correlated with these responses in expanded extruded snacks made with added functional ingredients. Therefore, in this study the effect of adding textured soy flour (TSF) and whole wheat flour (WWF) to refined wheat flour in the production of extruded snacks and expanded with hot air was evaluated...
June 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28572971/nutritional-and-sensory-properties-snack-food-made-from-high-quality-cassava-flour-and-legume-blend
#17
Busie Maziya-Dixon, Emmanuel O Alamu, Ibironke O Popoola, Marie Yomeni
The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high-quality cassava flour (HQCF) and soybeans (50:50), and HQCF and cowpea (50:50). Sensory evaluation was conducted among panellists in Nigeria and DR Congo. Results showed that the soy variant of the snack contained significantly higher protein than the cowpea variant...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28572954/effect-of-drying-methods-and-blending-ratios-on-dough-rheological-properties-physical-and-sensory-properties-of-wheat-taro-flour-composite-bread
#18
Gidmwork Abera, W K Solomon, Geremew Bultosa
The study was conducted to evaluate the effect of taro drying methods and blending ratios on the physical quality attributes and sensory quality of wheat-taro bread and rheological properties of the blend dough. Farinographic properties like water absorption capacity, dough development time, dough stability time, time to break down, mixing tolerance index, and farinographic quality number were significantly (p < .05) affected by drying methods and blending ratio and their interaction. Increased taro flour (10-20 g) per 100 g of wheat flour resulted in an increased water absorption capacity (57...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28572935/waffle-production-influence-of-batter-ingredients-on-sticking-of-fresh-egg-waffles-at-baking-plates-part-i-effect-of-starch-and-sugar-components
#19
Regina Huber, Regine Schoenlechner
Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required cleaning procedures, and restarting of the energy-consuming start-up phase...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28561766/genotypic-variation-in-wheat-flour-lysophospholipids
#20
Lei Liu, Qi Guo, Zhonghu He, Xianchun Xia, Daniel L E Water, Carolyn A Raymond, Graham J King
Lysophospholipids (LPLs) are the most abundant polar lipids in wheat endosperm and naturally complex with amylose, affecting starch physicochemical properties. We analyzed LPLs in wheat flour from 58 cultivars which differ by grain hardness using liquid chromatography mass spectrometry (LCMS). There were significant differences in LPL content between cultivars, demonstrating that genotype rather than environment contributes most to the total variance in wheat endosperm LPLs. Polar lipids such as LPLs may play a role in grain hardness through their interaction with puroindoline proteins, however, no strong correlation between kernel hardness and LPLs was detected...
May 31, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
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