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https://www.readbyqxmd.com/read/28431559/effects-of-whole-grain-rye-with-and-without-resistant-starch-type-2-supplementation-on-glucose-tolerance-gut-hormones-inflammation-and-appetite-regulation-in-an-11-14-5%C3%A2-hour-perspective-a-randomized-controlled-study-in-healthy-subjects
#1
Jonna C Sandberg, Inger M E Björck, Anne C Nilsson
BACKGROUND: The prevalence of obesity is increasing worldwide and prevention is needed. Whole grain has shown potential to lower the risk of obesity, cardiovascular disease and type 2 diabetes. One possible mechanism behind the benefits of whole grain is the gut fermentation of dietary fiber (DF), e.g. non-starch polysaccharides and resistant starch (RS), in whole grain. The purpose of the study is to investigate the effect of whole grain rye-based products on glucose- and appetite regulation...
April 21, 2017: Nutrition Journal
https://www.readbyqxmd.com/read/28430148/a-rapid-magnetic-solid-phase-extraction-method-followed-by-liquid-chromatography-tandem-mass-spectrometry-analysis-for-the-determination-of-mycotoxins-in-cereals
#2
Giorgia La Barbera, Anna Laura Capriotti, Chiara Cavaliere, Patrizia Foglia, Carmela Maria Montone, Riccardo Zenezini Chiozzi, Aldo Laganà
Mycotoxins can contaminate various food commodities, including cereals. Moreover, mycotoxins of different classes can co-contaminate food, increasing human health risk. Several analytical methods have been published in the literature dealing with mycotoxins determination in cereals. Nevertheless, in the present work, the aim was to propose an easy and effective system for the extraction of six of the main mycotoxins from corn meal and durum wheat flour, i.e., the main four aflatoxins, ochratoxin A, and the mycoestrogen zearalenone...
April 21, 2017: Toxins
https://www.readbyqxmd.com/read/28429474/the-influence-of-glu-1-and-glu-3-loci-on-dough-rheology-and-bread-making-properties-in-wheat-t-aestivum-l-doubled-haploid-lines
#3
Monika Langner, Karolina Krystkowiak, Bolesław P Salmanowicz, Tadeusz Adamski, Paweł Krajewski, Zygmunt Kaczmarek, Maria Surma
BACKGROUND: The major determinants of wheat quality are Glu-1 and Glu-3 glutenin loci and environmental factors. Additive effects of alleles at Glu-1 and Glu-3 loci, and their interactions were evaluated for dough rheology and baking properties in four groups of wheat doubled haploid lines differing in HMW-GS and LMW-GS composition. RESULTS: Flour quality, Reomixer, dough extension, Farinograph and baking parameters were determined. Groups of lines with the alleles Glu-A3b and Glu-B3d were characterized by higher values of dough and baking parameters than those with the Glu-A3e and Glu-B3a alleles...
April 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28425110/neural-tube-defects-risk-factors-and-preventive-measures
#4
REVIEW
Atsuo Kondo, Takuya Matsuo, Nobuhito Morota, Atsuya S Kondo, Ikuyo Okai, Hiromi Fukuda
For the last 25 years, it has been proven that the occurrence or recurrence of neural tube defects can be prevented with the administration of folic acid before and early pregnancy. At present, over 80 countries in the world, except Japan, have mandated the fortification of wheat flour and/or rice with folic acid, which has resulted in a significant reduction in the prevalence of neural tube defects. In 2000, the Japanese government recommended folic acid 400 µg daily for young women of childbearing age and women who are planning to conceive...
April 19, 2017: Congenital Anomalies
https://www.readbyqxmd.com/read/28423427/influence-of-temperature-and-relative-humidity-on-the-insecticidal-efficacy-of-metarhizium-anisopliae-against-larvae-of-ephestia-kuehniella-lepidoptera-pyralidae-on-wheat
#5
Christos G Athanassiou, Nickolas G Kavallieratos, Christos I Rumbos, Demetrius C Kontodimas
A series of laboratory bioassays were conducted for the evaluation of the insecticidal efficacy of an isolate of Metarhizium anisopliae (Metschnikoff) Sorokin (Ascomycota: Hypocreales) against larvae of the Mediterranean flour moth, Ephestia kuehniella Zeller (Lepidoptera: Pyralidae), under various temperature-relative humidity (r.h.) conditions. The fungus was applied at four doses (0, 8 × 106, 8 × 108, and 8 × 1010 conidia ml-1) on wheat and insect mortality was assessed after exposure of 1, 2, 7, and 14 d...
January 1, 2017: Journal of Insect Science
https://www.readbyqxmd.com/read/28421615/the-effects-of-oat-%C3%AE-glucan-incorporation-on-the-quality-structure-consumer-acceptance-and-glycaemic-response-of-steamed-bread
#6
Lei Wang, Fayin Ye, Liyuan Feng, Fubin Wei, Guohua Zhao
The objective of this study was to evaluate the effects of the incorporation of oat β-glucan (OβG) on the sensory and nutritional quality of steamed bread. Wheat flour was substituted with OβG at levels varying from 0 g/100 g to 5 g/100 g. The results showed that the products containing 1 g/100 g and 3 g/100 g OβG produced a comparable overall consumer acceptance while a significantly lower score was given to the product with 5 g/100 g. Nutritionally, the presence of OβG impeded in vitro starch hydrolysis by amylolytic enzymes...
March 31, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28407894/acrylamide-and-5-hydroxymethylfurfural-formation-during-biscuit-baking-part-ii-effect-of-the-ratio-of-reducing-sugars-and-asparagine
#7
Ha T Nguyen, H J Ine van der Fels-Klerx, M A J S van Boekel
This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28404836/coverage-of-large-scale-food-fortification-of-edible-oil-wheat-flour-and-maize-flour-varies-greatly-by-vehicle-and-country-but-is-consistently-lower-among-the-most-vulnerable-results-from-coverage-surveys-in-8-countries
#8
REVIEW
Grant J Aaron, Valerie M Friesen, Svenja Jungjohann, Greg S Garrett, Lynnette M Neufeld, Mark Myatt
Background: Large-scale food fortification (LSFF) of commonly consumed food vehicles is widely implemented in low- and middle-income countries. Many programs have monitoring information gaps and most countries fail to assess program coverage.Objective: The aim of this work was to present LSFF coverage survey findings (overall and in vulnerable populations) from 18 programs (7 wheat flour, 4 maize flour, and 7 edible oil programs) conducted in 8 countries between 2013 and 2015.Methods: A Fortification Assessment Coverage Toolkit (FACT) was developed to standardize the assessments...
April 12, 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28399637/effects-of-cellulose-fiber-with-different-fiber-length-on-rheological-properties-of-wheat-dough-and-quality-of-baked-rolls
#9
Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, Lucia Minarovičová, Lenka Tomášiková
Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28398263/efficacy-of-ozone-against-phosphine-susceptible-and-resistant-strains-of-four-stored-product-insect-species
#10
Xinyi E, Bhadriraju Subramanyam, Beibei Li
The efficacy of ozone was evaluated against four economically-important stored-product insect species at 27.2 C and 20.4% r.h. Adults of phosphine-susceptible laboratory strains and phosphine-resistant field strains of the red flour beetle, Tribolium castaneum (Herbst), saw-toothed grain beetle, Oryzaephilus surinamensis (Linnaeus), maize weevil, Sitophilus zeamais Motschulsky, and rice weevil, Sitophilusoryzae (Linnaeus), were exposed in vials to an ozone concentration of 0.42 g/m³ (200 ppm) for 1, 2, 3, 5, 6, 8, 10 and 12 h with 0 and 10 g of wheat...
April 11, 2017: Insects
https://www.readbyqxmd.com/read/28397246/end-product-quality-characteristics-and-consumer-response-of-chickpea-flour-based-gluten-free-muffins-containing-corn-starch-and-egg-white
#11
María Dolores Alvarez, Beatriz Herranz, María José Jiménez, Wenceslao Canet
The objective of this work was to study changes in technological characteristics and sensory properties of gluten-free muffins when using chickpea flour (CF) alone and/or with partial CF replacement by corn starch (CS). The effect of partial whole egg replacement by egg white (EW) was also investigated. Four different CF:CS ratios (100:0, 75:25, 50:50, and 25:75) were used in formulations with and without incorporated EW, and compared with wheat flour (WF) muffins (0:0). Muffins prepared from CF alone had lower hardness, springiness, cohesiveness, chewiness, and resilience than control ones...
March 15, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28395827/inhibitory-mechanism-of-quercetin-against-the-formation-of-5-hydroxymethyl-2-furaldehyde-in-buckwheat-flour-bread-by-ultra-performance-liquid-chromatography-coupled-with-high-resolution-tandem-mass-spectrometry
#12
Yinan Zhang, Xiaoning An
Ultra-performance liquid chromatography coupled with high-resolution tandem mass spectrometry (UPLC-HRMS/MS) was employed to investigate the inhibitory mechanism of quercetin against the formation of 5-(hydroxymethyl)-2-furaldehyde (HMF) in buckwheat flour bread. The HMF and HMF precursors (3,4-dideoxyglucosone-3-ene (3,4-DGE), 3-deoxyglucosone (3-DG), or fructofuranosyl cation dehydration products (FCDPs)) adducts of quercetin were detected in buckwheat flour bread, with the trapping of these compounds by quercetin to form corresponding adducts with HMF or its precursors in 1:1, 1:2, 1:3, and 1:4 ratios (where "1" refers to quercetin in all cases)...
May 2017: Food Research International
https://www.readbyqxmd.com/read/28395821/interactions-between-soluble-dietary-fibers-and-wheat-gluten-in-dough-studied-by-confocal-laser-scanning-microscopy
#13
Qian Li, Rui Liu, Tao Wu, Min Zhang
Four soluble dietary fiber (SDF) fractions characterized by major components of AXs, relatively narrow molecular weight distribution, different substituted ratio, and structure-sensitive parameter (ρ) were prepared from wheat bran. The fractions were added to wheat dough to determine the interactions between the dough's network and the SDF fractions relative to their physicochemical characteristics. Furthermore, a comprehensive study focusing on the dough texture characteristic, tensile properties, thermodynamic stability, and the microstructure was conducted by performing texture profile analysis (TPA), differential scanning calorimetry (DSC), and confocal laser scanning microscopy (CLSM) experiments...
May 2017: Food Research International
https://www.readbyqxmd.com/read/28389982/the-assessment-and-the-farmers-perceived-ranking-of-feed-resources-and-coping-strategies-with-feed-scarcity-in-smallholder-dairy-farming-in-selected-district-towns-of-jimma-zone-ethiopia
#14
Belay Duguma, Veronique Dermauw, Geert Janssens
Inadequate quantity and quality of feed resources are major constraints limiting milk production and reproductive performance of dairy cattle in Ethiopia. The aim of this study was to assess dairy cattle feed resources, feeding practices, the farmers' perceived ranking of feed resources, causes of feed shortage, and coping strategies to feed scarcity in smallholder dairy system in selected district towns of Jimma Zone, Ethiopia. Data were obtained by interviewing 52 randomly selected smallholder dairy farmers using structured questionnaires and through direct observations...
April 8, 2017: Tropical Animal Health and Production
https://www.readbyqxmd.com/read/28383504/starch-characteristics-linked-to-gluten-free-products
#15
REVIEW
Stefan W Horstmann, Kieran M Lynch, Elke K Arendt
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient...
April 6, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28382889/values-for-digestible-indispensable-amino-acid-scores-diaas-for-some-dairy-and-plant-proteins-may-better-describe-protein-quality-than-values-calculated-using-the-concept-for-protein-digestibility-corrected-amino-acid-scores-pdcaas
#16
John K Mathai, Yanhong Liu, Hans H Stein
An experiment was conducted to compare values for digestible indispensable amino acid scores (DIAAS) for four animal proteins and four plant proteins with values calculated as recommended for protein digestibility-corrected amino acid scores (PDCAAS), but determined in pigs instead of in rats. Values for standardised total tract digestibility (STTD) of crude protein (CP) and standardised ileal digestibility (SID) of amino acids (AA) were calculated for whey protein isolate (WPI), whey protein concentrate (WPC), milk protein concentrate (MPC), skimmed milk powder (SMP), pea protein concentrate (PPC), soya protein isolate (SPI), soya flour and whole-grain wheat...
February 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28372254/dissipation-kinetics-of-organophosphorus-pesticides-in-milled-toasted-maize-and-wheat-flour-gofio-during-storage
#17
Miguel Ángel González-Curbelo, Bárbara Socas-Rodríguez, Miguel Herrero, Antonio V Herrera-Herrera, Javier Hernández-Borges
The dissipation/degradation of the pesticides dimethoate, terbufos, disulfoton, and pirimiphos-methyl were evaluated in milled toasted maize and wheat flour (gofio) during three months of storage. Their dissipation kinetics and residual levels were determined, as well as their possible decomposition into some of their main transformation products (disulfoton sulfoxide, terbufos sulfone and disulfoton sulfone). For this purpose, pesticide-free milled toasted maize and wheat samples were spiked with the pesticides, and they were then stored in the darkness at ambient temperature in a closed container to simulate current storage conditions of such packed food...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372160/characterization-of-cereal-flours-by-fluorescence-spectroscopy-coupled-with-parafac
#18
Lea Lenhardt, Ivana Zeković, Tatjana Dramićanin, Bojana Milićević, Jovana Burojević, Miroslav D Dramićanin
This paper presents parallel factor analysis (PARAFAC) of fluorescence of cereal flours. Excitation-emission matrices (EEM's) of different cereal flours (wheat, corn, rye, rice, oat, spelt, barley and buckwheat) were measured in a front-face configuration over the ultraviolet-visible spectral range. EEM's showed that flours strongly fluoresce in two spectral regions, where amino acids, tocopherols, pyridoxine and 4-aminobenzoic acid show intense emissions. 4-component PARAFAC was used to model flour fluorescence and to decompose EEM's into excitation and emission spectra of each component...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28370110/steady-dynamic-and-structural-deformation-three-interval-thixotropy-test-characteristics-of-gluten-free-tarhana-soup-prepared-with-different-concentrations-of-quinoa-flour
#19
M Kürşat Demir, Gözde Kutlu, Mustafa T Yilmaz
Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value. Therefore, it is important to enrich such products for individuals who are obliged to be nourished by gluten-free diet. In this study, wheat flour was replaced with quinoa flour (QF) in the production of tarhana...
April 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28367622/substrate-limited-saccharomyces-cerevisiae-yeast-strains-allow-control-of-fermentation-during-bread-making
#20
Nore Struyf, Jitka Laurent, Joran Verspreet, Kevin J Verstrepen, Christophe M Courtin
Identification and use of yeast strains that are unable to consume one or more otherwise fermentable substrate types could allow a more controlled fermentation process with more flexibility regarding fermentation times. In this study, Saccharomyces cerevisiae strains with different capacities to consume substrates present in wheat were selected to investigate the impact of substrate limitation on dough fermentation and final bread volume. Results show that fermentation of dough with maltose-negative strains relies on the presence of fructan and sucrose as fermentable substrates and can be used for regular bread making...
April 14, 2017: Journal of Agricultural and Food Chemistry
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