keyword
MENU ▼
Read by QxMD icon Read
search

Wheat flour

keyword
https://www.readbyqxmd.com/read/28213038/hydrolysate-from-a-mixture-of-legume-flours-with-antifungal-activity-as-an-ingredient-for-prolonging-the-shelf-life-of-wheat-bread
#1
Carlo Giuseppe Rizzello, Michela Verni, Stefano Bordignon, Valerio Gramaglia, Marco Gobbetti
Aiming at identifying antifungal compounds from plant matrices to be used as ingredients in the bakery industry, a water/salt-soluble extract (WSE) was produced from a legume enzyme hydrolysate, consisting of a mixture of pea, lentil, and faba bean flours, and assayed towards Penicillium roqueforti DPPMAF1. Agar diffusion assays allowed the selection of the optimal processing conditions for hydrolysis. As shown by hyphal radial growth rate, the inhibition was observed towards several fungi, including Aspergillus parasiticus CBS971...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28204843/bread-wheat-milling-behavior-effects-of-genetic-and-environmental-factors-and-modeling-using-grain-mechanical-resistance-traits
#2
François-Xavier Oury, P Lasme, C Michelet, A Dubat, O Gardet, E Heumez, B Rolland, M Rousset, J Abecassis, C Bar L'Helgouac'h, V Lullien-Pellerin
Genetic (Pinb-D1 alleles) and environment (through vitreousness) have important effects on bread wheat milling behavior. SKCS optimal values corresponding to soft vitreous or hard mealy grains were defined to obtain the highest total flour yield. Near-isogenic lines of bread wheat that differ in hardness, due to distinct puroindoline-b alleles (the wild type, Pinb-D1a, or the mutated forms, Pinb-D1b or Pinb-D1d), were grown in different environments and under two nitrogen fertilization levels, to study genetic and environmental effects on milling behavior...
February 15, 2017: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
https://www.readbyqxmd.com/read/28203644/optimization-of-the-functional-characteristics-pasting-and-rheological-properties-of-pearl-millet-based-composite-flour
#3
Olugbenga Olufemi Awolu
Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.956% pearl millet, 17.692% kidney beans, 6.352% tigernut flours), run 7 (85.000% pearl millet, 10.000% kidney beans, 5.000% tigernut flours) and run 13 (75...
February 2017: Heliyon
https://www.readbyqxmd.com/read/28199789/plasma-cholesterol-lowering-activity-of-tartary-buckwheat-protein
#4
Chengnan Zhang, Rui Zhang, Yuk Man Li, Ning Liang, Yimin Zhao, Hanyue Zhu, Zouyan He, Jianhui Liu, Wangjun Hao, Rui Jiao, Ka Ying Ma, Zhen-Yu Chen
Previous research has shown Tartary buckwheat flour is capable of reducing plasma cholesterol. The present study was to examine the effect of rutin and Tartary buckwheat protein on plasma total cholesterol (TC) in hypercholesterolemia hamsters. In the first animal experiment, 40 male hamsters were divided into four groups fed either the control diet or one of the three experimental diets containing 8.2 mmol rutin, 8.2 mmol quercetin, and 2.5 g kg-1 cholestyramine, respectively. Result showed that only cholestyramine but not rutin and its aglycone quercetin decreased plasma TC, suggesting rutin was not the active ingredient responsible for plasma TC-lowering activity of Tartary buckwheat flour...
February 15, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28193407/mechanism-of-action-and-interactions-between-xanthine-oxidase-inhibitors-derived-from-natural-sources-of-chlorogenic-and-ferulic-acids
#5
Urszula Gawlik-Dziki, Dariusz Dziki, Michał Świeca, Renata Nowak
The aim of this study was to estimate the phenolic composition and xanthine oxidase (XO) inhibitory activity of green coffee beans (GCB) and wholemeal wheat flour (WF). Additionally, the type and strength of interaction (expressed as the combination index, CI) and mode of XO inhibition were analyzed. The major phenolic in GCB was 5-caffeoylquinic acid (39.92mg/g dw). The main phenolic acids in WF were trans- and cis-ferulic acids (257 and 165.57mg/100g dw, respectively). Both ferulic and chlorogenic acids individually inhibited XO, and for their combination moderate synergism was found...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28193403/thermal-inactivation-kinetics-of-%C3%AE-galactosidase-during-bread-baking
#6
Lu Zhang, Xiao Dong Chen, Remko M Boom, Maarten A I Schutyser
In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during baking at 175 or 205°C. In the wheat flour/water system, the thermostability of β-galactosidase increased with decreased moisture content, and a kinetic model was accurately fitted to the corresponding inactivation data (R(2)=0...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28173866/opuntia-ficus-indica-cladodes-as-a-functional-ingredient-bioactive-compounds-profile-and-their-effect-on-antioxidant-quality-of-bread
#7
Lotfi Msaddak, Ola Abdelhedi, Amani Kridene, Mostafa Rateb, Lassaâd Belbahri, Emna Ammar, Moncef Nasri, Nacim Zouari
BACKGROUND: In the context of a balanced diet, the antioxidant-rich food consumption is a preventive way of many degenerative diseases. Consequently, improving the nutraceutical quality of traditional foods such as bakery products is an interesting approach. Considering the present consumer's demand, cladodes from prickly pear that were traditionally used as a valuable food as well as in folk medicine for the treatment of several chronic diseases were investigated for their use in bread production to improve its functionality...
February 7, 2017: Lipids in Health and Disease
https://www.readbyqxmd.com/read/28171726/overuse-of-phosphorus-fertilizer-reduces-the-grain-and-flour-protein-contents-and-zinc-bioavailability-of-winter-wheat-triticum-aestivum-l
#8
Wei Zhang, Dunyi Liu, Yumin Liu, Xinping Chen, Chunqin Zou
To supplement human dietary nutrition, it is necessary to evaluate the effects of phosphorus (P) fertilizer application on grain and flour protein contents and especially on the bioavailability of zinc (Zn). A field experiment of winter wheat with six P application rates (0, 25, 50, 100, 200, 400 kg/ha) was conducted from 2013 to 2015. The grain yield increased with P application but was not further enhanced when P rates exceeded 50 kg/ha. As P application increased, the protein concentration in grain and standard flour and the viscosity of standard flour decreased...
February 16, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28159297/validation-and-application-of-a-quantitative-real-time-pcr-assay-to-detect-common-wheat-adulteration-of-durum-wheat-for-pasta-production
#9
Elisa Carloni, Giulia Amagliani, Enrica Omiccioli, Veronica Ceppetelli, Michele Del Mastro, Luca Rotundo, Giorgio Brandi, Mauro Magnani
Pasta is the Italian product par excellence and it is now popular worldwide. Pasta of a superior quality is made with pure durum wheat. In Italy, addition of Triticum aestivum (common wheat) during manufacturing is not allowed and, without adequate labeling, its presence is considered an adulteration. PCR-related techniques can be employed for the detection of common wheat contaminations. In this work, we demonstrated that a previously published method for the detection of T. aestivum, based on the gliadin gene, is inadequate...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28159295/effect-of-tiger-nut-cyperus-esculentus-milk-co-product-on-the-surface-and-diffusional-properties-of-a-wheat-based-matrix
#10
Samuel Verdú, José M Barat, Cecibel Alava, Raúl Grau
The food processing industry generates huge volumes of waste and co-products which still contain valuable compounds. Tiger-nut milk production generates large amounts of a co-product with a high insoluble fibre content, which is interesting as a bioactive component from a nutritional viewpoint. This co-product is formed by two different tissues in composition, particle size and colour terms, so two different flours were obtained from them. Both flours were included in a wheat-based matrix at different substitution levels: 5%, 10% and 20% (d...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28159294/protease-inhibitors-in-various-flours-and-breads-effect-of-fermentation-baking-and-in-vitro-digestion-on-trypsin-and-chymotrypsin-inhibitory-activities
#11
Mine Kostekli, Sibel Karakaya
In this study trypsin (TIA) and chymotrypsin inhibitory (CIA) activities were determined in the extracts of wheat, rye mix, mixed cereals and, whole wheat flours and, breads made with these flours. In addition, effects of fermentation, baking and in vitro digestion on TIA and CIA were studied. Whole wheat flour, dough, and bread did not show any TIA. Other flours displayed TIA. Contrary to, all flours, doughs, and breads exhibited CIA. Although TIA was not detected in the protein extracts obtained from wheat and rye mix breads, protein extract of rye mix flour exhibited TIA...
June 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28156586/the-effectiveness-of-nutritional-sensitive-approach-to-restore-physical-activity-in-cachexic-female-palliative-patients-a-randomized-controlled-trial
#12
(no author information available yet)
: 258 Background: Loss of lean body mass, body fat along with inflammation characterizes cachexia in patients with cancer. Nutrition intervention with counseling may ameliorate undernutrition and metabolic alterations. The aim of this study was to improve nutritional status and quality of life by providing nutrients dense natural food (IAtta) along with counseling. METHODS: Female patients with cancerwith symptoms of cachexia were randomly distributed into placebo (n = 75) and intervention group (n = 75)...
October 9, 2016: Journal of Clinical Oncology: Official Journal of the American Society of Clinical Oncology
https://www.readbyqxmd.com/read/28146283/rapid-inverse-method-to-measure-thermal-diffusivity-of-low-moisture-foods
#13
Yoshiki Muramatsu, Ibrahim Greiby, Dharmendra K Mishra, Kirk D Dolan
Thermal diffusivity is an important transport property needed in modeling and computations of transient heat transfer in basic food processing operations. In addition, the prediction of nutritional and microbial changes occurring in food during thermal processing requires knowledge of thermal diffusivity of foods. The objectives of this study were to develop a new nonisothermal and nonlinear determination method of thermal diffusivity and to measure the thermal diffusivity of low-moisture foods using that new method...
February 1, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28118067/cassava-flour-substitution-modulates-glycemic-responses-and-glycemic-index-of-wheat-breads-in-apparent-healthy-volunteers
#14
Ebelechukwu N Okafor, Ochuko L Erukainure, Augusta U Ozumba, Chris O Adewale, Funmi O Kayode, Godfrey O Asieba, Olubukola I Adesegha, Gloria N Elemo
Different carbohydrate foods produce different glycemic responses even with little or no difference in macronutrient composition. Cassava constitutes one of the major staples in Nigeria. Four blends of cassava-wheat bread samples with 0, 10, 15, and 20% cassava flour inclusion were fed individually to groups of healthy human volunteers. Subjects were studied on separate occasions in the morning after a 10-12-hr overnight fast. Blood glucose responses were measured at intervals of 30 min over a period of 2 hr...
January 24, 2017: Journal of Dietary Supplements
https://www.readbyqxmd.com/read/28115768/wheat-water-chestnut-flour-blends-effect-of-baking-on-antioxidant-properties-of-cookies
#15
Musarat Shafi, Waqas N Baba, Farooq Ahmad Masoodi, Rafiya Bazaz
Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour - WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115757/bread-formulated-with-guava-powder-was-enriched-in-phenolic-and-aroma-compounds-and-was-highly-acceptable-by-consumers
#16
Vanessa N Castelo-Branco, Mabel G Lago, Daniela A Minuzzo, Nathália Moura-Nunes, Alexandre G Torres, Juliana C Nunes, Mariana Monteiro
Guava powder (GP) was used as source of aroma and phenolic compounds to fortify wheat bread 10% (GB10) and 20% (GB20), substituting for wheat flour. Phenolic compounds, antioxidant capacity, volatile compounds profile, and sensory acceptability of control bread (CB; without GP) and guava breads (GB) were evaluated. Incorporation of GP increased roughly 2-to-3-fold the phenolic compounds contents of bread. Ten phenolic compounds were identified in GB20, and quercetin-3-O-rutinoside was the major compound, while in CB, ferulic acid was the major among the six phenolic compounds in CB...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28115755/use-of-response-surface-methodology-to-investigate-the-effects-of-brown-and-golden-flaxseed-on-wheat-flour-dough-microstructure-and-rheological-properties
#17
Georgiana Gabriela Codină, Silvia Mironeasa
The aim of this study was to assess the effects of brown flaxseed and golden flaxseed on the water absorption and the rheological parameters of wheat flour. The rheological properties were evaluated by the Mixolab. The optimum parameters were identified for high quality flaxseed-wheat composite flour bread. Each predictor variable was tested at five levels. The microstructure of dough was assessed by epifluorescence light microscopy. The substitution of 4.81/100 g for brown flaxseed and 5.07/100 g for golden flaxseed was found optimal...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28078724/application-of-multi-block-analysis-and-mixture-design-with-process-variable-for-development-of-chocolate-cake-containing-yacon-smallanthus-sonchifolius-and-maca-lepidium-meyenii
#18
Marcela Marta Lazaretti Tormena, Luana Tabalipa de Medeiros, Patrícia Casarin de Lima, Gabriela Possebon, Renata Hernandez Barros Fuchs, Evandro Bona
BACKGROUND: In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours and the amount of water was included as a process variable at three distinct levels. According to the overall acceptability of the cakes, the tasters were separated into two groups using the k-means. RESULTS: After segmentation, regression models were constructed for overall acceptability of each group, it is obtained R(2)ajusted values of 92...
January 12, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28078265/classification-of-31-korean-wheat-triticum-aestivum-l-cultivars-based-on-the-chemical-compositions
#19
Induck Choi, Chon-Sik Kang, Choon-Kee Lee, Sun-Lim Kim
Whole grain wheat flour (WGWF) is the entire grain (bran, endosperm, and germ) milled to make flour. The WGWF of 31 Korean wheat (Triticum aestivum L.) cultivars were analyzed for the chemical compositions, and classified into groups by hierarchical cluster analysis (HCL). The average composition values showed a substantial variation among wheat varieties due to different wheat varieties. Wheat cv. Shinmichal1 (waxy wheat) had the highest ash, lipid, and total dietary fiber contents of 1.76, 3.14, and 15.49 g/100 g, respectively...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078259/effects-of-blends-of-low-protein-winter-wheat-flour-and-barley-byproducts-on-quality-changes-in-noodles
#20
Na-Young Lee
The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, 250 μm) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and β-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78...
December 2016: Preventive Nutrition and Food Science
keyword
keyword
77998
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"