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https://www.readbyqxmd.com/read/29137113/integrated-evaluation-of-the-potential-health-benefits-of-einkorn-based-breads
#1
Fabiana Antognoni, Roberto Mandrioli, Alessandra Bordoni, Mattia Di Nunzio, Blanca Viadel, Elisa Gallego, María Paz Villalba, Lidia Tomás-Cobos, Danielle Laure Taneyo Saa, Andrea Gianotti
Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest in the ancient varieties for producing wholegrain food products with enhanced nutritional characteristics. Among ancient crops, einkorn could represent a valid alternative. In this work, einkorn flours were analyzed for their content in carotenoids and in free and bound phenolic acids, and compared to wheat flours. The most promising flours were used to produce conventional and sourdough fermented breads. Breads were in vitro digested, and characterized before and after digestion...
November 11, 2017: Nutrients
https://www.readbyqxmd.com/read/29131335/shelf-life-characteristics-of-bread-produced-from-ozonated-wheat-flour
#2
Mohammed Obadi, Ke-Xue Zhu, Wei Peng, Abdellatif A Sulieman, Amer Ali Mahdi, Khalid Mohammed, Hui-Ming Zhou
The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Expousre to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity...
November 13, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29120786/comparison-of-the-dietary-fibre-composition-of-old-and-modern-durum-wheat-triticum-turgidum-spp-durum-genotypes
#3
Michele Andrea De Santis, Ondrej Kosik, Diana Passmore, Zina Flagella, Peter R Shewry, Alison Lovegrove
It has been suggested that intensive breeding has led to decreased contents of health-promoting components in modern wheats. We therefore compared the contents and compositions of the major dietary fibre components, arabinoxylan and β-glucan, in semolina and wholemeal flour of old and modern Italian durum wheats. No differences in total arabinoxylan content were observed but the modern varieties had higher proportions of soluble arabinoxylan in wholemeals and of β-glucan in semolina. The study therefore provides no evidence that intensive breeding has had negative effects on the contents of dietary fibre components in durum wheat...
April 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29114440/carbohydrates-digestion-and-metabolism-in-the-spiny-lobster-panulirus-argus-biochemical-indication-for-limited-carbohydrate-utilization
#4
Leandro Rodríguez-Viera, Erick Perera, Vivian Montero-Alejo, Rolando Perdomo-Morales, Tsai García-Galano, Gonzalo Martínez-Rodríguez, Juan M Mancera
As other spiny lobsters, Panulirus argus is supposed to use preferentially proteins and lipids in energy metabolism, while carbohydrates are well digested but poorly utilized. The aim of this study was to evaluate the effect of dietary carbohydrate level on digestion and metabolism in the spiny lobster P. argus. We used complementary methodologies such as post-feeding flux of nutrients and metabolites, as well as measurements of α-amylase expression and activity in the digestive tract. Lobsters readily digested and absorbed carbohydrates with a time-course that is dependent on their content in diet...
2017: PeerJ
https://www.readbyqxmd.com/read/29113045/pilot-study-comparison-of-sourdough-wheat-bread-and-yeast-fermented-wheat-bread-in-individuals-with-wheat-sensitivity-and-irritable-bowel-syndrome
#5
Reijo Laatikainen, Jari Koskenpato, Sanna-Maria Hongisto, Jussi Loponen, Tuija Poussa, Xin Huang, Tuula Sontag-Strohm, Hanne Salmenkari, Riitta Korpela
Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjective tolerance to wheat...
November 4, 2017: Nutrients
https://www.readbyqxmd.com/read/29111888/stability-of-don-and-don-3-glucoside-during-baking-as-affected-by-the-presence-of-food-additives
#6
Arnau Vidal, Vicente Sanchis, Antonio J Ramos, Sonia Marín
The mycotoxin deoxynivalenol (DON) is one of the most common mycotoxins of cereals worldwide, and its occurrence has been widely reported in raw wheat. The free mycotoxin form is not the only route of exposure; modified forms can also be present in cereal products. Deoxynivalenol-3-glucoside (DON-3-glucoside) is a common DON plant conjugate. The mycotoxin concentration could be affected by food processing; here, we studied the stability of DON and DON-3-glucoside during baking of small doughs made from white wheat flour and other ingredients...
November 7, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29110741/effect-of-fibre-additions-to-flatbread-flour-mixes-on-glucose-kinetics-a-randomised-controlled-trial
#7
Hanny M Boers, Theo H van Dijk, Harry Hiemstra, Anne-Roos Hoogenraad, David J Mela, Harry P F Peters, Roel J Vonk, Marion G Priebe
We previously found that guar gum (GG) and chickpea flour (CPF) added to flatbread wheat flour lowered postprandial blood glucose (PPG) and insulin responses dose dependently. However, rates of glucose influx cannot be determined from PPG, which integrates rates of influx, tissue disposal and hepatic glucose production. The objective was to quantify rates of glucose influx and related fluxes as contributors to changes in PPG with GG and CPF additions to wheat-based flatbreads. In a randomised cross-over design, twelve healthy males consumed each of three different 13C-enriched meals: control flatbreads (C), or C incorporating 15 % CPF with either 2 % (GG2) or 4 % (GG4) GG...
November 7, 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/29105597/deoxynivalenol-in-wheat-maize-wheat-flour-and-pasta-surveys-in-hungary-in-2008-2015
#8
Helga Tima, Adrienn Berkics, Zoltán Hannig, András Ittzés, Eleonóra Kecskésné Nagy, Csilla Mohácsi-Farkas, Gabriella Kiskó
Among Fusarium mycotoxins deoxynivalenol (DON) is the most common contaminant in case of cereals and cereal based foods in Hungary. In this study Hungarian wheat (n=305), maize (n=108), wheat flour (n=179), pasta (n=226) samples were analysed (N=818). The samples were collected in 2008-2015 in Hungary. Applied methods of analysis were enzyme-linked immunosorbent assay (ELISA) and liquid-chromatography coupled with a mass spectrometer (LC-MS). Results were compared and evaluated with Hungarian wheather data...
November 6, 2017: Food Additives & Contaminants. Part B, Surveillance
https://www.readbyqxmd.com/read/29105087/predicting-rheological-behaviour-and-baking-quality-of-wheat-flour-using-a-glutopeak-test
#9
Slađana Rakita, Ljubica Dokić, Tamara Dapčević Hadnađev, Miroslav Hadnađev, Aleksandra Torbica
The purpose of this research was to gain an insight into the ability of the Glutopeak instrument to predict flour functionality for bread making, as well as to determine which of the Glutopeak parameters shows the best potential in predicting dough rheological behaviour and baking performance. Obtained results showed that GlutoPeak parameters correlated better with the indices of extensional rheological tests which consider constant dough hydration than with those which were performed at constant dough consistency...
November 4, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29099067/the-content-of-tocols-in-south-african-wheat-impact-on-nutritional-benefits
#10
Maryke Labuschagne, Nomcebo Mkhatywa, Eva Johansson, Barend Wentzel, Angeline van Biljon
Wheat is a major component within human consumption, and due to the large intake of wheat, it has an impact on human nutritional health. This study aimed at an increased understanding of how the content and composition of tocols may be governed for increased nutritional benefit of wheat consumption. Therefore, ten South African wheat cultivars from three locations were fractionated into white and whole flour, the content and concentration of tocols were evaluated by high performance liquid chromatography (HPLC), and vitamin E activity was determined...
November 2, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29089851/lactic-acid-fermentation-improved-textural-behaviour-phenolic-compounds-and-antioxidant-activity-of-chia-%C3%A2-salvia-hispanica-l-dough
#11
Ana Yanina Bustos, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Verónica Irene Paz Zanini, Mónica Azucena Nazareno, María Pía Taranto, Laura Beatriz Iturriaga
In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain no. C8, identified as Lactobacillus plantarum C8, was selected and used as starter to obtain chia sourdough. Lactic acid fermentation increased the organic acid mass fractions (lactic, acetic and phenyl lactic acids to 12.3 g, 1.0 g and 23.8 µg per kg of dough respectively), and antioxidant activities, which increased by approx...
September 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29089236/homogeneity-of-wheat-flour-in-5ml-containers-for-certified-reference-materials
#12
R Furukawa, Y Unno, T Miura, A Yunoki, M Hachinohe, S Hamamatsu
We aimed to develop certified reference materials that could be used for well-type HPGe detector. We chose wheat flour as a sample and evaluated the homogeneity of the sample in well-type container (5ml). Results showed that inhomogeneity was sufficiently small for validation checks of well-type HPGe detector (uhom = 0.44%).
October 6, 2017: Applied Radiation and Isotopes
https://www.readbyqxmd.com/read/29076410/proteonmic-analysis-and-immunoregulation-mechanism-of-wheat-germ-globulin
#13
Xiaoguo Ji, Jihong Huang, Ming Hui, Yaqi Zhang, Yi Zhao
Wheat germ, one of the byproducts of flour milling, contains many physiologically active components. In this study, the immunoregulatory effects of wheat germ globulin (WGG) on immunosuppressed mice induced by cyclophosphamide were investigated, and the immunological activity of this molecule was explored. The main components, functions and metabolic signaling pathways of this protein were analyzed by a combination of proteomic technology and bioinformatics. The structure of WGG was predicted with the Phyre2 tool...
October 26, 2017: Protein and Peptide Letters
https://www.readbyqxmd.com/read/29070164/development-of-an-lc-ms-ms-determination-method-for-t-2-toxin-and-its-glucoside-and-acetyl-derivatives-for-estimating-the-contamination-of-total-t-2-toxins-in-staple-flours
#14
Hiroyuki Nakagawa, Yosuke Matsuo, Susan McCormick, Chee Wei Lim
A determination method previously validated for trichothecenes and zearalenone by means of liquid chromatography-tandem mass spectrometry (LC-MS/MS) was adapted for the quantification of T-2 toxin (T-2) as well as its glucoside and acetyl derivatives, T-2-3-glucoside (T-2-3G) and 3-acetyl-T-2 (3A-T-2). HT-2 toxin (HT-2) and its acetyl derivative 3-acetyl-HT-2 (3A-HT-2) were also included as the target chemicals. Staple flours (56 samples collected from the Singapore market) were examined for contamination from T-2 and/or HT-2 and their derivatives...
October 25, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/29056050/the-impact-of-parbaking-on-the-crumb-firming-mechanism-of-fully-baked-tin-wheat-bread
#15
Mieke A Nivelle, Geertrui M Bosmans, Jan A Delcour
The impact of parbaking on the quality and shelf life of large tin bread baked from 270 g of wheat flour was investigated using a proton nuclear magnetic resonance method combined with techniques that measure at different length scales. With increasing partial baking time, the resilience of fresh partially baked crumb increased because of its more extended amylose and gluten networks. During subsequent storage, the crumb became more firm due to an increased extent of amylopectin retrogradation and moisture redistribution...
November 7, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29051665/effects-of-microwave-heating-of-wheat-on-its-functional-properties-and-accelerated-storage
#16
Chenling Qu, Hongliang Wang, Shengqiang Liu, Fangting Wang, Chang Liu
The effect of microwave heating wheat grains (700 W for 0-60 s) on gluten, farinograph, pasting properties and baking (steamed bread and biscuit) of flour was studied. The lipase (LA) and lipoxygenase (LOX) activities of the microwave-treated wheat were monitored, and the accelerated storage at 35 °C of whole wheat flour was also investigated. The results showed that the gluten, farinograph properties and viscosity were influenced to a small extent when microwave treatment time was less than or equal to 20 s and the temperature of the grains was less than or equal to 56 °C...
October 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29051640/atta-whole-wheat-flour-with-multi-wholegrains-flour-characterization-nutritional-profiling-and-evaluation-of-chapati-making-quality
#17
Sayali Pande, S D Sakhare, M G Bhosale, D J Haware, A A Inamdar
Non-wheat grains, complementing the nutritional profile of wheat were utilized for the development of atta with multi-whole grains. Based on the dimensions, selected grains were segregated and the grinding techniques were applied for the production of multi whole grains flour. Multi whole grains flour was replaced with whole wheat flour to obtain five different formulations and further compared with control atta. With the increase in incorporation of the multi whole grain flours reduction in brightness (L*) from 79...
October 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29051605/milling-overrides-cultivar-leavening-agent-and-baking-mode-on-chemical-and-rheological-traits-and-sensory-perception-of-durum-wheat-breads
#18
Donatella Bianca Maria Ficco, Sergio Saia, Romina Beleggia, Mariagiovanna Fragasso, Valentina Giovanniello, Pasquale De Vita
Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile organic compounds (VOCs) towards sensory acceptability of breads: genotypes (landrace vs. modern); types of flour (wholemeal vs. semolina); leavening agents (brewing yeast vs. sourdough starter); and baking modes (gas-fired vs...
October 19, 2017: Scientific Reports
https://www.readbyqxmd.com/read/29046120/aflatoxins-and-ochratoxin-a-in-flour-a-survey-of-the-serbian-retail-market
#19
Ljilja Torović
This report presents data on the occurrence of aflatoxins and ochratoxin A in different types of flour marketed in Serbia. A total of 114 samples of wheat, buckwheat, rye, oat, barley, rice, millet and corn flours was collected in the period 2012-2016 and analysed using high performance liquid chromatography with fluorescence detection. Among flours other than corn, aflatoxin B1 was quantified only in rice, while OTA was found in 29% of the samples. In corn flours the percentage of positive samples varied greatly over the years: AFB1 7...
October 19, 2017: Food Additives & Contaminants. Part B, Surveillance
https://www.readbyqxmd.com/read/29043225/physicochemical-and-textural-properties-of-noodles-prepared-from-different-potato-varieties
#20
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
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