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https://www.readbyqxmd.com/read/28742221/effects-of-concentrated-and-dephytinized-wheat-bran-and-rice-bran-addition-on-bread-properties
#1
Berrin Özkaya, Burcu Baumgartner, Hazim Özkaya
Wheat bran and rice bran were concentrated in terms of dietary fiber and were dephytinized by two different methods (fermentation and hydrothermal). Untreated, concentrated, concentrated-dephytinized by fermentation method, and concentrated-dephytinized by hydrothermal method bran samples were each incorporated into flour at levels of 0%, 10%, 15%, and 20%, and their effects on bread properties were investigated. Unprocessed wheat bran and rice bran addition decreased the volume yield, and the specific volume of the bread depends on the incorporation level...
July 25, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28738628/mip-meps-based-sensing-strategy-for-the-selective-assay-of-dimethoate-application-to-wheat-flour-samples
#2
D Capoferri, M Del Carlo, N Ntshongontshi, E I Iwuoha, M Sergi, F Di Ottavio, D Compagnone
The aim of this work was to demonstrate the potentialities of the use of a molecularly imprinted (MIP) sensor coupled to a microextraction by packed sorbent (MEPS) strategy for the selective and sensitive detection of dimethoate in real samples. A dimethoate-polypyrrole MIP film was realised by cyclic voltammetry (CV) on the surface of a glassy carbon electrode (GCE). Being dimethoate electro-inactive, K3[Fe(CN)6] was used as probe for the indirect quantification of the analyte via the decrease of redox peaks observed upon binding of the target analyte...
November 1, 2017: Talanta
https://www.readbyqxmd.com/read/28732922/the-quality-of-functional-whole-meal-durum-wheat-spaghetti-as-affected-by-inulin-polymerization-degree
#3
Lucia Padalino, Cristina Costa, Amalia Conte, Maria Grazia Melilli, Carla Sillitti, Rosaria Bognanni, Salvatore Antonino Raccuia, Matteo Alessandro Del Nobile
The use of inulin in pasta improves the nutritional value decreasing the glycemic index in the blood after pasta ingestion but it compromises the sensory characteristics in terms of elasticity, firmness, bulkiness and adhesiveness. Thus, in this work, the impact of substituting whole-meal durum wheat flour with inulin on cooking quality, sensory and textural properties, digested starch and chemical composition of spaghetti was investigated. Two types of inulin at two different concentrations (2% and 4%) were adopted: inulin extracted from cardoon roots (CRI) (high polymerization degree) and commercial inulin (CHI) (low polymerization degree) produced from chicory...
October 1, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28728236/-epidemiological-investigation-of-allergic-rhinitis-in-ningxia
#4
X L Shen, D Zhao, X H Yan, P Yang, N Y Feng, W L Wen, H Y Ha, Z C Yang, L L Di, H Q Guo, H T Liu, R X Ma
Objective: To investigate the epidemiological characteristics of allergic rhinitis (AR) in Ningxia and to analyze its related factors. Methods: From March to September of 2013, a multi-stage and cluster sampling method was used to investigate the diagnosis and treatment of AR in Ningxia Area (3 years and above). Guidelines for diagnosis and treatment of allergic rhinitis (2009, Wuyishan) was used as the basis for the diagnosis of adult AR, while Guidelines for diagnosis and treatment of pediatric allergic rhinitis (2010, Chongqing) was used as the basis for children...
July 7, 2017: Zhonghua Er Bi Yan Hou Tou Jing Wai Ke za Zhi, Chinese Journal of Otorhinolaryngology Head and Neck Surgery
https://www.readbyqxmd.com/read/28723220/constructing-slow-release-formulations-of-ammonium-nitrate-fertilizer-based-on-degradable-poly-3-hydroxybutyrate
#5
Anatoly Nikolayevich Boyandin, Eugenia Andreevna Kazantseva, Daria Eugenievna Varygina, Tatiana Volova
The present study describes construction and investigation of experimental formulations of ammonium nitrate embedded in a matrix of degradable natural polymer poly-3-hydroxybutyrate (P3HB) and P3HB blended with wood flour shaped as tablets, some of them coated with P3HB. Kinetics of ammonium release into soil as dependent on the composition of the polymer matrix was investigated in laboratory experiments. The rates of fertilizer release from formulations coated with a biopolymer layer were considerably (two months or longer) slower than the rates of fertilizer release from uncoated formulations, while release from polymer and composite (polymer/wood flour) formulations occurred with comparable rates...
July 19, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28722361/-food-dependent-exercise-induced-anaphylaxis-a-stepwise-diagnosis
#6
Julien Gaillard, Amélie Borgeat-Kaeser, Guillaume Buss, François Spertini
Food-dependent exercise-induced anaphylaxis (FDEIA) is a potentially severe food allergy. Physical exercise, NSAID, alcohol, infectious diseases and estrogens are recognized cofactors, able to reduce the amount of allergen needed to achieve a threshold for the induction of anaphylaxis. Various kinds of causative food but only a few responsible proteins have been identified. The best known is wheat ω5-gliadine. An oral food challenge remains the gold standard to prove the diagnosis. Its clinical application remains difficult and includes an allergen challenge, a cofactor challenge and a third step which integrates both of them in a single test...
April 5, 2017: Revue Médicale Suisse
https://www.readbyqxmd.com/read/28722133/rheological-characterization-of-gluten-from-triticale-x-triticosecale-wittmack
#7
Anna Pruska-Kędzior, Agnieszka Makowska, Zenon Kędzior, Bolesław P Salmanowicz
BACKGROUND: Triticale gluten still remains very poorly characterized rheologically. In this study the mechanical spectra of gluten isolated from four triticale cultivars were registered and fitted with Cole-Cole functions yielding the viscoelastic plateau parameters. Master spectra were calculated. Retardation test was performed and used to calculate the composite mechanical spectra and the width of viscoelastic plateau l. Protein fractional composition of triticale flour and gluten was studied using capillary zone electrophoresis...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28720973/functional-and-physicochemical-characteristics-of-cookies-prepared-from-amorphophallus-paeoniifolius-flour
#8
M Suriya, Reshu Rajput, Chagam Koteswara Reddy, Sundaramoorthy Haripriya, Mudasir Bashir
This study was undertaken to prepare novelly formulated cookies from elephant foot yam flour (EFYF) with refined wheat flour (RWF) and evaluate their proximate composition, quality characteristics, texture, pasting and organoleptic properties. The formulated cookies prepared from EFYF, substituting RWF up to 70% had sensory properties similar to that of refined flour cookies (control). EFYF and RWF blend revealed reduced water and oil absorption capacity with increased peak and final viscosities when compared with RWF...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720968/technological-quality-of-dough-and-breads-from-commercial-algarroba-wheat-flour-blends
#9
M J Correa, M V Salinas, B Carbas, C Ferrero, C Brites, M C Puppo
Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied. Dough rheology was tested by farinograph, oscillatory rheometry and texture profile analyses. Molecular mobility was evaluated by nuclear magnetic resonance, and thermal properties were analyzed by differential scanning calorimetry and viscoamylograph studies...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28718519/cookies-elaborated-with-oat-and-common-bean-flours-improved-serum-markers-in-diabetic-rats
#10
Iza F Pérez-Ramírez, Laura J Becerril-Ocampo, Rosalía Reynoso-Camacho, Mayra Denise Herrera, S Horacio Guzmán-Maldonado, Raquel K Cruz-Bravo
BACKGROUND: Common beans have been associated to anti-diabetic effects, due to its high content of bioactive compounds. Nevertheless, its consumption has decreased worldwide. Therefore, there is an increasing interest in the development of novel functional foods elaborated with common beans. The aim of this study was to evaluate the anti-diabetic effect of oat-bean flour cookies, and to analyze its bioactive composition, using commercial oat-wheat cookies for comparative purposes. RESULTS: Oat-bean cookies (1...
July 17, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28691514/effect-of-heat-treatment-to-sweet-potato-flour-on-dough-properties-and-characteristics-of-sweet-potato-wheat-bread
#11
Isela Carballo Pérez, Tai-Hua Mu, Miao Zhang, Lei-Lei Ji
The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter ( p < 0.05). A slight change of the microstructures of sweet potato flour was observed, where the number of irregular granules increased as the temperature increased from 90 to 120 ℃...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28691150/quantitative-analysis-of-total-starch-content-in-wheat-flour-by-reaction-headspace-gas-chromatography
#12
Wei-Qi Xie, Yi-Xian Gong, Kong-Xian Yu
This paper proposed a new reaction headspace gas chromatographic (HS-GC) method for efficiently quantifying the total starch content in wheat flours. A certain weight of wheat flour was oxidized by potassium dichromate in an acidic condition in a sealed headspace vial. The results show that the starch in wheat flour can be completely transferred to carbon dioxide at the given conditions (at 100 °C for 40 min) and the total starch content in wheat flour sample can be indirectly quantified by detecting the CO2 formed from the oxidation reaction...
July 10, 2017: Analytical and Bioanalytical Chemistry
https://www.readbyqxmd.com/read/28684433/vacuolar-iron-transporter-tavit2-transports-fe-and-mn-and-is-effective-for-biofortification
#13
James M Connorton, Eleanor R Jones, Ildefonso Rodriguez-Ramiro, Susan Fairweather-Tait, Cristobal Uauy, Janneke Balk
Increasing the intrinsic nutritional quality of crops, known as biofortification, is viewed as a sustainable approach to alleviate micronutrient deficiencies. In particular iron deficiency anaemia is a major global health issue, but the iron content of staple crops such as wheat is difficult to change because of genetic complexity and homeostasis mechanisms. To identify target genes for biofortification of wheat (Triticum aestivum), we functionally characterized homologs of the Vacuolar Iron Transporter (VIT)...
July 6, 2017: Plant Physiology
https://www.readbyqxmd.com/read/28684348/multi-scale-structures-and-pasting-characteristics-of-starch-in-whole-wheat-flour-treated-by-superfine-grinding
#14
Meng Niu, Binjia Zhang, Caihua Jia, Siming Zhao
The multi-scale structures and pasting properties of starch in WWF were investigated after superfine grinding. Five particle size distributions of WWF and their corresponding starch were obtained. The grinding process reduced the particle size of WWF and starch. However, a slight increase of fragments from starch granules was observed with enhanced grinding strength because of the small decrease in starch particle size and the existence of other WWF components that undertook some of shearing force and friction during grinding...
July 3, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28683369/aggregation-based-colorimetric-sensor-for-determination-of-prothioconazole-fungicide-using-colloidal-silver-nanoparticles-agnps
#15
Zahra Jafar-Nezhad Ivrigh, Nafiseh Fahimi-Kashani, M Reza Hormozi-Nezhad
There is a growing interest in developing high-performance sensors monitoring fungicides, due to their broadly usage and their adverse effects on humans and wildlife. In the present study, a colorimetric probe has been proposed for detection of prothioconazole based on aggregation of unmodified silver nanoparticles (AgNPs). Under optimized condition, linear relationships between the concentration of prothioconazole and the absorbance ratio of A500/A395 were found over the range of 0.01μg·mL(-1) to 0.4μg·mL(-1) with quantification limit as low as 1...
June 28, 2017: Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
https://www.readbyqxmd.com/read/28669947/-larvicidal-activity-of-recombinant-escherichia-coli-expressing-scorpion-neurotoxin-aait-or-b-t-i-toxin-cyt2ba-against-mosquito-larvae-and-formulations-for-enhancing-the-effects
#16
Sheng-Qun Deng, Ming-Zhi Deng, Jia-Ting Chen, Li-Lan Zheng, Hong-Juan Peng
OBJECTIVE: To assess the larvicidal effects of recombinant Escherichia coli expressing scorpion neurotoxin AaIT or Bacillus thuringiensis subsp israelensis (B.t.i) toxin Cyt2Ba against the second instar larvae of Culex pipiensquinquefasciatus and Aedes albopictus and compare different formulations for their larvicidal effects. METHODS: The AaIT- or Cyt2Ba-coding sequences were cloned into pET28a(+) and the recombinant plasmids were transformed into E. coli BL21(DE3)...
June 20, 2017: Nan Fang Yi Ke da Xue Xue Bao, Journal of Southern Medical University
https://www.readbyqxmd.com/read/28662315/anaphylaxis-to-vanilla-ice-cream-a-near-fatal-cross-reactivity-phenomenon
#17
Uta Jappe, Skadi Kull, Annika Opitz, Peter Zabel
Although lupine is amongst the 17 foods that have to be declared it still has the features of a hidden allergen because those potentially allergic to lupine are not aware of the fact and, therefore, do not take adequate consequences, i.e. avoidance. Lupine occurs as additive in wheat flour, and is used as wheat and soy substitute. The significance of lupine is: a) its potential cross-reactivity with peanut and b) that the allergic reactions are mostly severe.(1) This article is protected by copyright. All rights reserved...
June 29, 2017: Journal of the European Academy of Dermatology and Venereology: JEADV
https://www.readbyqxmd.com/read/28660375/the-combined-effect-of-blackcurrant-powder-and-wholemeal-flours-to-improve-health-promoting-properties-of-cookies
#18
A K M Mofasser Hossain, Margaret A Brennan, Susan L Mason, Xinbo Guo, Charles S Brennan
A diet with high glycaemic index, which causes rapid spikes in blood sugar level, can lead to disorders such as significantly increased risk for type 2 diabetes, cardiovascular disease and obesity. These conditions are also linked to the progression of cognitive decline and neurodegenerative diseases including Alzheimer's disease. Blackcurrant powder (BC) is a rich source of dietary fibre and bioactive compounds. Wholemeal wheat, barley and oat flours contain high amount of fibre. In this study, a model food (cookie) was developed and used to investigate the in vitro glycaemic glucose equivalent and antioxidant activities of the cookies made with three different wholemeal flours (wheat, barley and oat) with different replacement levels (5, 10 and 15%) of blackcurrant powder...
June 28, 2017: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/28656773/biofortification-with-iron-and-zinc-improves-nutritional-and-nutraceutical-properties-of-common-wheat-flour-and-bread
#19
Valentina Ciccolini, Elisa Pellegrino, Antonio Coccina, Anna Ida Fiaschi, Daniela Cerretani, Cristina Sgherri, Mike Frank Quartacci, Laura Ercoli
The effect of field foliar Fe and Zn biofortification on concentration and potential bioavailability of Fe and Zn and health-promoting compounds was studied in wholemeal flour of two common wheat varieties (old vs modern). Moreover, the effect of milling and bread making was studied. Biofortification increased the concentration of Zn (+78%) and its bioavailability (+48%) in the flour of the old variety, whereas it was ineffective in increasing Fe concentration in both varieties. However, the old variety showed higher concentration (+41%) and bioavailability (+26%) of Fe than the modern one...
July 12, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28653575/evaluation-of-a-new-protocol-for-wheat-desensitization-in-patients-with-wheat-induced-anaphylaxis
#20
Mahsa Rekabi, Saba Arshi, Mohammad Hassan Bemanian, Vahab Rekabi, Abolfazl Rajabi, Morteza Fallahpour, Rasool Molatefi, Sima Shokri, Narges Eslami, Javad Ahmadian, Majid Khoshmirsafa, Farhad Seif, Seyed Alireza Mahdaviani, Nadieh Akbarpour, Mohammad Nabavi
AIM: New approaches such as oral immunotherapy (OIT) may be useful in IgE-mediated anaphylaxis to wheat. PATIENTS & METHODS: 12 patients underwent OIT protocol that comprised of two phases: the first with semolina flour and the second with spaghetti. Total and specific wheat IgE were assayed by ELISA before and after OIT and 18 months later. Skin prick tests were also performed. RESULTS: Patients successfully tolerated 50 g of wheat. The median baseline total IgE was decreased after up-dosing phase and decreased after follow-up (p < 0...
June 2017: Immunotherapy
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