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Wheat flour

Wanhee Suk, JiEun Kim, Do-Yeon Kim, Hyunjung Lim, Ryowon Choue
Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects...
September 2016: Preventive Nutrition and Food Science
Heleen Olaerts, Chiara Roye, Liesbeth J A Derde, Georges Sinnaeve, Walter Rodrigo Meza, Bernard Bodson, Christophe M Courtin
To obtain detailed knowledge on possible changes in the properties of starch, proteins and arabinoxylan as a result of field preharvest sprouting (PHS), three wheat varieties were harvested at maturity and several weeks later when severe PHS had occurred. Falling Number values of flour dropped from 306 to 147 s (Sahara), 382 to 155 s (Forum) and 371 to 230 s (Tobak). Blocking of α-amylase activity demonstrated that the decline in Falling Number and changes in RVA pasting and gelation properties were not caused by changes in intrinsic starch properties as a result of PHS...
October 13, 2016: Journal of Agricultural and Food Chemistry
Raschida R Bouhouch, Sana El-Fadeli, Maria Andersson, Abdelmounaim Aboussad, Laila Chabaa, Christophe Zeder, Maria Kippler, Jeannine Baumgartner, Azzedine Sedki, Michael B Zimmermann
BACKGROUND: Lead is a common neurotoxicant and its absorption may be increased in iron deficiency (ID). Thus, iron fortification to prevent ID in populations is a promising lead mitigation strategy. Two common fortificants are ferrous sulfate (FeSO4) and ferric sodium EDTA (NaFeEDTA). EDTA can chelate iron and lead. OBJECTIVES: Our study objective was to determine the effects of iron and EDTA, alone and in combination, on blood lead (BPb) concentration, iron status, and cognition...
October 12, 2016: American Journal of Clinical Nutrition
Qingxin Zhou, Fenghua Li, Leilei Chen, Dafeng Jiang
A simple and sensitive analytical method for quantitative analysis of 10 mycotoxins was developed and validated by a combination of modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) procedure with ultrahigh performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). Sample preparation involved QuEChERS with dispersive solid phase extraction for clean-up, and analysis was performed by reversed-phase UHPLC-MS/MS using electrospray negative ionization and multiple reaction monitoring...
October 12, 2016: Journal of Food Science
G O Latunde-Dada, W Yang, M Vera Aviles
Interest in the consumption of insects (entomophagy) as an alternative environmentally sustainable source of protein in the diet of humans has recently witnessed a surge. As knowledge of the nutrient composition and, in particular, the bioavailability of minerals from insects, is currently sparse. This study evaluated the availability of Fe, Ca, Cu, Mg, Mn, and Zn from four commonly eaten insects and compared these to sirloin beef. Soluble iron from the samples was measured by inductively coupled plasma optical emission spectrometry (ICP-OES)...
October 12, 2016: Journal of Agricultural and Food Chemistry
Nore Struyf, Jitka Laurent, Bianca Lefevere, Joran Verspreet, Kevin J Verstrepen, Christophe M Courtin
It is generally believed that maltose drives yeast-mediated bread dough fermentation. The relative importance of fructose and glucose, released from wheat fructan and sucrose by invertase, compared to maltose is, however, not documented. This is surprising given the preference of yeast for glucose and fructose over maltose. This study revealed that, after 2h fermentation of wheat flour dough, about 44% of the sugars consumed were generated by invertase-mediated degradation of fructan, raffinose and sucrose...
March 1, 2017: Food Chemistry
Zhihua Li, Junpeng Rui, Xiangzhen Li, Jiabao Li, Ling Dong, Qiaolian Huang, Chi Huang, Zipeng Wang, Lu Li, Pu Xuan, Yuming Tang, Fusheng Chen
Doubanjiang-meju, a major ingredient of Chinese fermented food for several centuries, is produced using broad bean, wheat flour and salt. In this study, we investigated prokaryotic community succession and metabolite changes using high-throughput sequencing and (1)H-NMR methods. After 35 days, bacterial communities, except Lactobacillus and Acinetobacter, were relatively stable until the end of fermentation, and consisted predominantly of the genera Tetragenococcus, Lactobacillus, Staphylococcus, Acinetobacter, Pseudomonas and Streptococcus...
March 1, 2017: Food Chemistry
Hongping Chen, Jesús Marín-Sáez, Roberto Romero-González, Antonia Garrido Frenich
A method was developed for the determination of atropine and scopolamine in buckwheat and related products. A modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) extraction procedure was evaluated. Dispersive solid phase extraction (d-SPE) was studied as clean-up step, using graphitized black carbon (GBC) and primary secondary amine (PSA). The extract was diluted with water (50:50, v/v) prior to chromatographic analysis. The method was validated and recoveries (except chia samples spiked at 10μg/kg) ranged from 75% to 92%...
March 1, 2017: Food Chemistry
Slađana Žilić, Marijana Janković, Miroljub Barać, Mirjana Pešić, Aleksandra Konić-Ristić, Vesna Hadži-Tašković Šukalović
The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated...
October 12, 2016: Food & Function
Federico Vita, Cosimo Taiti, Antonio Pompeiano, Zuguang Gu, Emilio Lo Presti, Larisa Whitney, Michele Monti, Giuseppe Di Miceli, Dario Giambalvo, Paolo Ruisi, Lorenzo Guglielminetti, Stefano Mancuso
In this paper volatile organic compounds (VOCs) from durum wheat cultivars and landraces were analyzed using PTR-TOF-MS. The aim was to characterize the VOC's profile of the wholemeal flour and of the kernel to find out if any VOCs were specific to varieties and sample matrices. The VOC data is accompanied by SDS-PAGE analyses of the storage proteins (gliadins and glutenins). Statistical analyses was carried out both on the signals obtained by MS and on the protein profiles. The difference between the VOC profile of two cultivars or two preparations of the same sample - matrices, in this case kernel vs wholemeal flour - can be very subtle; the high resolution of PTR-TOF-MS - down to levels as low as pptv - made it possible to recognize these differences...
October 6, 2016: Scientific Reports
Seok-Min Hong, Eunji Jang, Arthur D Dysart, Vilas G Pol, Ki Bong Lee
Microporous carbon compartments (MCCs) were developed via controlled carbonization of wheat flour producing large cavities that allow CO2 gas molecules to access micropores and adsorb effectively. KOH activation of MCCs was conducted at 700 °C with varying mass ratios of KOH/C ranging from 1 to 5, and the effects of activation conditions on the prepared carbon materials in terms of the characteristics and behavior of CO2 adsorption were investigated. Textural properties, such as specific surface area and total pore volume, linearly increased with the KOH/C ratio, attributed to the development of pores and enlargement of pores within carbon...
October 4, 2016: Scientific Reports
Nabeela Abid, Asia Khatoon, Asma Maqbool, Muhammad Irfan, Aftab Bashir, Irsa Asif, Muhammad Shahid, Asma Saeed, Henrik Brinch-Pedersen, Kauser A Malik
Phytate is a major constituent of wheat seeds and chelates metal ions, thus reducing their bioavailability and so the nutritional value of grains. Transgenic plants expressing heterologous phytase are expected to enhance degradation of phytic acid stored in seeds and are proposed to increase the in vitro bioavailability of mineral nutrients. Wheat transgenic plants expressing Aspergillus japonicus phytase gene (phyA) in wheat endosperm were developed till T3 generation. The transgenic lines exhibited 18-99 % increase in phytase activity and 12-76 % reduction of phytic acid content in seeds...
September 29, 2016: Transgenic Research
Emily F Fleischman, Ryan J Kowalski, Craig F Morris, Thuy Nguyen, Chongjun Li, Girish Ganjyal, Carolyn F Ross
Wheat represents a ubiquitous commodity and although industries valorize 10% of wheat bran, most of this antioxidant-rich byproduct gets fed to livestock. The objective of this study was to incorporate wheat bran into an extruded snack. Bran samples from hard red spring, soft white club cv. Bruehl, and purple wheat lines were added to cv. Waxy-Pen wheat flour (Triticum aestivum L.) at replacement concentrations of 0%, 12.5%, 25%, and 37.5% (w/w; n = 10). Extrudates were evaluated for antioxidant capacity, color, and physical properties...
September 28, 2016: Journal of Food Science
Khawla Ben Jeddou, Fatma Bouaziz, Soumaya Zouari-Ellouzi, Fatma Chaari, Semia Ellouz-Chaabouni, Raoudha Ellouz-Ghorbel, Oumèma Nouri-Ellouz
Demand for health oriented products such as low calories and high fiber product is increasing. The aim of the present work was to determine the effect of the addition of potato peel powders as protein and dietary fiber source on the quality of the dough and the cake. Powders obtained from the two types of peel flour showed interesting water binding capacity and fat absorption capacity. Potato peel flours were incorporated in wheat flours at different concentration. The results showed that peel powders additionally considerably improved the Alveograph profile of dough and the texture of the prepared cakes...
February 15, 2017: Food Chemistry
Marta Navarro, Francisco J Morales
The antiglycative activity of hydroxytyrosol (HT) and olive leaf extract (OLE) was investigated in wheat-flour biscuits. Quercetin (QE) and gallic acid (GA) were used as reference of antiglycative activity of phenolic compounds. HT, OLE, QE and GA were added in the range of 0.25-0.75% (w/w). Samples were compared against a control recipe baked at 180°C/20min. HT biscuit was able to inhibit efficiently the formation of hydroxymethylfurfural (HMF) and 3-deoxyglucosone (3-DG), as well as reduced the formation of overall free fluorescent AGEs and pentosidine...
February 15, 2017: Food Chemistry
Xiaolong Wang, Rudi Appels, Xiaoke Zhang, Ferenc Bekes, Kitti Torok, Sandor Tomoskozi, Dean Diepeveen, Wujun Ma, Shahidul Islam
Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis indicated that 32min (80°C) was a critical time point in forming large protein complexes and loosing extractability of several protein groups like y-type high molecular weight glutenin subunits (HMW-GSs), gamma-gliadins, beta-amylases, serpins, and metabolic proteins with higher mass...
February 15, 2017: Food Chemistry
Kaliramesh Siliveru, Rp Kingsly Ambrose, Praveen V Vadlani
BACKGROUND: Size-based fractionation of flour particles is an important process in wheat milling. Inter-particle cohesion could affect the dynamic separation process and result in loss in throughput. This study quantifies the effect of particle properties that includes physical and chemical characteristics on the shear flow behavior of wheat flour. RESULTS: The cohesion and flow function values of wheat flour at three moisture contents (10%, 12%, and 14%), three particle sizes (75-106, 45-75, and <45 µm) and three sifter loads (0...
September 15, 2016: Journal of the Science of Food and Agriculture
Audrey L Girard, M Elena Castell-Perez, Scott R Bean, Sherry L Adrianos, Joseph M Awika
Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA MW profile (sorghum versus grape seed PA) on dough rheology of high versus low insoluble polymeric protein (IPP) wheat flour was evaluated using mixograph, large (TA.XT2i) and small (HAAKE Rheostress 6000) deformation rheometry. Sorghum PA (93% polymeric) more effectively (p < 0.05) strengthened both glutens than grape seed PA (45% polymeric), without reducing gluten extensibility...
October 5, 2016: Journal of Agricultural and Food Chemistry
Nemanja Bojanić, Aleksandar Fišteš, Dušan Rakić, Aleksandar Takači, Tatjana Došenović
BACKGROUND: The breakage matrix approach is a mathematical tool to relate input and output particle size distribution from a milling operation. Adjustment of the break release in the flour milling process is extremely important because it affects granulation and quality characteristics of the stock and hence the total results and balance of the mill. In this study the breakage matrix approach has been used for the purpose of controlling the release on the front passages of the break system in the flour milling process...
September 12, 2016: Journal of the Science of Food and Agriculture
Xingli Liu, Taihua Mu, Hongnan Sun, Miao Zhang, Jingwang Chen, Maire Laure Fauconnier
We investigated the nutritional quality of steamed and baked breads containing 35% potato flour from four potato cultivars. Compared with traditional wheat varieties, potato-wheat steamed and baked breads contained higher dietary fiber (1.87-fold), K (2.68-fold), vitamin C (28.56-fold), and total polyphenol (1.90-fold) contents and greater antioxidant activity (1.23-fold). Moreover, the estimated glycemic index of potato-wheat breads ranged from 61.20 (Hongmei-wheat baked bread) to 67.36 (Atlantic-wheat steamed bread), which was lower than that of wheat steamed bread (70...
September 9, 2016: International Journal of Food Sciences and Nutrition
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