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https://www.readbyqxmd.com/read/28935147/effect-of-resistant-wheat-starch-on-subjective-appetite-and-food-intake-in-healthy-adults
#1
Christine H Emilien, Walter H Hsu, James H Hollis
OBJECTIVE: The aim of this study was to determine the effect of replacing standard wheat flour (SWF) with resistant wheat starch (RWS) on markers of appetite and food intake in healthy adults. METHODS: A randomized, single-blind, crossover study was conducted with 27 healthy adults (ages 23 ± 2 y with a body mass index of 23.0 ± 3.0 kg/m(2)). After an overnight fast, muffins that contained only SWF or muffins in which 40% of the SWF was replaced with RWS were consumed as part of the breakfast meal...
November 2017: Nutrition
https://www.readbyqxmd.com/read/28933728/the-effect-of-astaxanthin-rich-microalgae-haematococcus-pluvialis-and-wholemeal-flours-incorporation-in-improving-the-physical-and-functional-properties-of-cookies
#2
A K M Mofasser Hossain, Margaret A Brennan, Susan L Mason, Xinbo Guo, Xin An Zeng, Charles S Brennan
Marine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model food (wholemeal cookie). Astaxanthin substitution of cookies made from three flours (wheat, barley and oat) demonstrated a significant reduction in the rate of glucose released during in vitro digestion together with an increase in the total phenolic content (TPC) and antioxidant capacity of the food...
July 26, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28932231/addition-of-aegilops-u-and-m-chromosomes-affects-protein-and-dietary-fiber-content-of-wholemeal-wheat-flour
#3
Marianna Rakszegi, István Molnár, Alison Lovegrove, Éva Darkó, András Farkas, László Láng, Zoltán Bedő, Jaroslav Doležel, Márta Molnár-Láng, Peter Shewry
Cereal grain fiber is an important health-promoting component in the human diet. One option to improve dietary fiber content and composition in wheat is to introduce genes from its wild relatives Aegilops biuncialis and Aegilops geniculata. This study showed that the addition of chromosomes 2U(g), 4U(g), 5U(g), 7U(g), 2M(g), 5M(g), and 7M(g) of Ae. geniculata and 3U(b), 2M(b), 3M(b), and 7M(b) of Ae. biuncialis into bread wheat increased the seed protein content. Chromosomes 1U(g) and 1M(g) increased the proportion of polymeric glutenin proteins, while the addition of chromosomes 1U(b) and 6U(b) led to its decrease...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28928503/hulless-barley-as-a-promising-source-to-improve-the-nutritional-quality-of-wheat-products
#4
Sneh Narwal, Dinesh Kumar, Sonia Sheoran, R P S Verma, R K Gupta
In this study, efforts were made to utilize hulless barley (variety BHS352) to enhance the nutritive value of chapatti and biscuit made from wheat flour. Barley flour was added to wheat flour in different ratios (5 to 30%). Antioxidant activity, total phenolic content and β-glucan content were determined both in flour blends and their products. Changes in physical quality and taste of chapatti and biscuits after blending of hulless barley flour with wheat flour were measured. The chapatti quality score decreased by 15% and biscuit spread factor by 33% after 30% barley flour blending...
August 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28927834/microbial-behavior-and-changes-in-food-constituents-during-fermentation-of-japanese-sourdoughs-with-different-rye-and-wheat-starting-materials
#5
Akihito Fujimoto, Keisuke Ito, Madoka Itou, Noriko Narushima, Takayuki Ito, Akihisa Yamamoto, Satoru Hirayama, Soichi Furukawa, Yasushi Morinaga, Takahisa Miyamoto
Sourdough is a food item made by kneading grain flour and water together and allowing fermentation through the action of lactic acid bacteria (Lactobacillales) and yeast. Typically, Japanese bakeries make sourdough with rye flour, wheat flour, malt extract, and water and allow spontaneous fermentation for 6 days. We compared the microbial behavior and food components, such as organic acids, sugars, and free amino acids, of sourdoughs made using two different rye and wheat flours during the 6-day fermentation period...
September 15, 2017: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/28895788/association-between-serum-unmetabolized-folic-acid-concentrations-and-folic-acid-from-fortified-foods
#6
Cecília Zanin Palchetti, Clóvis Paniz, Eduardo de Carli, Dirce M Marchioni, Célia Colli, Josiane Steluti, Christine M Pfeiffer, Zia Fazili, Elvira Maria Guerra-Shinohara
OBJECTIVE: To investigate the association between serum unmetabolized folic acid (UMFA) concentrations and folic acid from fortified foods and nutrients known as dietary methyl-group donors (folate, methionine, choline, betaine and vitamins B2, B6 and B12) in participants exposed to mandatory fortification of wheat and maize flours with folic acid. METHODS: Cross-sectional study carried out with 144 healthy Brazilian participants, both sexes, supplement nonusers...
September 12, 2017: Journal of the American College of Nutrition
https://www.readbyqxmd.com/read/28894623/ethnopharmacological-values-of-cassava-and-its-potential-for-diabetes-and-dyslipidemia-management-knowledge-survey-and-critical-review-of-report
#7
Ezekiel Uba Nwose, Bonaventure C Onodu, Anayochukwu Edward Anyasodor, Mathew O Sedowo, John N Okuzor, Richard J Culas
BACKGROUND: Beyond nutritional values are the pharmacological potentials of cassava comparative with other staple carbohydrate plant-based foods such as wheat. The knowledge of applicability to diabetes and its cardiovascular complications management seems not just limited but unacknowledged. As a preliminary study, a community's knowledge of pharmacological value of cassava is investigated. METHODS: Descriptive observational study using questionnaire-based "cross-sectional" survey was conducted...
July 2017: Journal of Intercultural Ethnopharmacology
https://www.readbyqxmd.com/read/28892170/application-of-visible-near-infrared-spectroscopy-in-the-prediction-of-azodicarbonamide-in-wheat-flour
#8
Wenkai Che, Laijun Sun, Qian Zhang, Dan Zhang, Dandan Ye, Wenyi Tan, Lekai Wang, Changjun Dai
Azodicarbonamide is wildly used in flour industry as a flour gluten fortifier in many countries, but it was proved by some researches to be dangerous or unhealthy for people and not suitable to be added in flour. Applying a rapid, convenient, and noninvasive technique in food analytical procedure for the safety inspection has become an urgent need. This paper used Vis/NIR reflectance spectroscopy analysis technology, which is based on the physical property analysis to predict the concentration of azodicarbonamide in flour...
September 11, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28892013/polyphenols-in-raw-and-cooked-cereals-pseudocereals-legume-pasta-and-couscous
#9
Marina Carcea, Valentina Narducci, Valeria Turfani, Vittoria Giannini
Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure...
September 11, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28888455/extraordinarily-soft-medium-hard-and-hard-indian-wheat-varieties-composition-protein-profile-dough-and-baking-properties
#10
Mehak Katyal, Narpinder Singh, Amardeep Singh Virdi, Amritpal Kaur, Nidhi Chopra, Arvind Kumar Ahlawat, Anju Mahendru Singh
Hard wheat (HW), medium-hard wheat (MHW) and extraordinarily soft wheat (Ex-SW) varieties with grain hardness index (GHI) of 83 to 95, 72 to 80, 17 to 29 were evaluated for pasting, protein molecular weight (MW) distribution, dough rheology and baking properties. Flours from varieties with higher GHI had more protein content, ash content and paste viscosities. Ex-SW had more glutenins proportion as compared to HW and MHW. Flours from Ex-SW varieties showed lower NaSRC, WA and mixographic parameters as compared to HW and MHW...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28887628/development-of-a-set-of-pcr-markers-specific-to-aegilops-longissima-chromosome-arms-and-application-in-breeding-a-translocation-line
#11
Kunyang Wang, Zhishan Lin, Long Wang, Ke Wang, Qinghua Shi, Lipu Du, Xingguo Ye
Transcriptome data were used to develop 134 Aegilops longissima specific PCR markers and their comparative maps were constructed by contrasting with the homologous genes in the wheat B genome. Three wheat- Ae. longissima 1BL·1S (l) S translocation lines were identified using the correspondence markers. Aegilops longissima is an important wild species of common wheat that harbors many genes that can be used to improve various traits of common wheat (Triticum aestivum L.). To efficiently transfer the traits conferred by these Ae...
September 8, 2017: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
https://www.readbyqxmd.com/read/28875866/in-haitian-women-and-preschool-children-iron-absorption-from-wheat-flour-based-meals-fortified-with-sodium-iron-edta-is-higher-than-that-from-meals-fortified-with-ferrous-fumarate-and-is-not-affected-by-helicobacter-pylori-infection-in-children
#12
RANDOMIZED CONTROLLED TRIAL
Isabelle Herter-Aeberli, Kerline Eliancy, Yanick Rathon, Cornelia U Loechl, Joseline Marhône Pierre, Michael B Zimmermann
Fe fortification of wheat flour was proposed in Haiti to combat Fe deficiency, but Fe bioavailability from fortificants has never been investigated in Haitian women or preschool children, two key target groups. We aimed to investigate the bioavailability of ferrous fumarate (FeFum), NaFeEDTA and their combination from fortified wheat flour. We recruited twenty-two healthy mother-child pairs in Port au Prince, Haiti, for an Fe-absorption study. We administered stable Fe isotopes as FeFum or NaFeEDTA individually in low-extraction wheat flour bread rolls consumed by all participants in a randomised, cross-over design...
August 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28873565/the-betaine-profile-of-cereal-flours-unveils-new-and-uncommon-betaines
#13
Luigi Servillo, Nunzia D'Onofrio, Alfonso Giovane, Rosario Casale, Domenico Cautela, Giovanna Ferrari, Domenico Castaldo, Maria Luisa Balestrieri
We report the LC-ESI-MS/MS determination of betaines in commercial flours of cereals and pseudocereals most utilized in human nutrition. Results showed that glycine betaine, trigonelline, proline betaine, N(ε)-trimethyllysine were metabolites common to all examined flours, whereas an uncommon betaine, valine betaine, and glutamine betaine were present only in flours of barley, rye, oat, durum wheat, winter wheat, Triticum dicoccum and Triticum monococcum. Valine betaine and glutamine betaine, the latter never reported before in plants and animals, are not evenly distributed in the Poaceae family, but their presence or absence in flours depends on the subfamily to which the plant belongs...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28873519/differential-expression-of-albumins-and-globulins-of-wheat-flours-of-different-technological-qualities-revealed-by-nanouplc-udms-e
#14
Verônica Cristina Mayrinck Victorio, Gustavo H M F Souza, Millena Cristina Barros Santos, Andrés Rodríguez Vega, L C Cameron, Mariana Simões Larraz Ferreira
Soluble proteins were extracted from common wheat flour obtained from nine cultivars of different qualities and were analyzed by nanoUPLC and Ultra Definition Mass Spectrometry (UDMS(E)) label-free quantitative approach. Collectively, 5894 proteins were identified and quantified with 8 peptides/protein. A total of 414 proteins were found differentially expressed with 85% proteins not yet described in the literature, according to their biological function. Quality-related proteins, such as puroindolines and chaperones, notably involved in the gluten-protein folding process, were up-regulated in superior (SP) and medium (MD) flours qualities and down-regulated in the low (LW) ones...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28873098/the-impact-of-using-chickpea-flour-and-dried-carp-fish-powder-on-pizza-quality
#15
Hossam S El-Beltagi, Naglaa A El-Senousi, Zeinab A Ali, Azza A Omran
Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprinus carpio). Analysis indicated nutrients richness specificity of chickpea flour (higher fiber, energy, iron, zinc, linoleic acid and total nonessential amino acids) and dried carp fish powder (higher contents of protein, fats, ash, oleic acid and total essential amino acids) complementing wheat flour to enhance nutritional value of pizza...
2017: PloS One
https://www.readbyqxmd.com/read/28868214/allelic-variation-at-high-molecular-weight-and-low-molecular-weight-glutenin-subunit-genes-in-moroccan-bread-wheat-and-durum-wheat-cultivars
#16
Fatima Henkrar, Jamal El-Haddoury, Driss Iraqi, Najib Bendaou, Sripada M Udupa
Glutenin is a major protein fraction contributing to the functional properties of gluten and dough. The glutenin constitutes 30-40% of the protein in wheat flour and about half of that in gluten. It is essential to identify correct glutenin alleles and to improve wheat quality by selecting alleles that exert favorable effects. Moroccan wheat cultivars are unique in West Asia and North Africa region, since many of them possess resistance to Hessian fly, a pest, which is becoming important in other countries in the region...
October 2017: 3 Biotech
https://www.readbyqxmd.com/read/28853992/effect-of-incorporating-bay-leaves-in-cookies-on-postprandial-glycemia-appetite-palatability-and-gastrointestinal-well-being
#17
Imran Khan, Seema Shah, Jamil Ahmad, Aiman Abdullah, Stuart K Johnson
BACKGROUND: Previous studies of patients with type 2 diabetes showed that capsules containing 1, 2, and 3 g of bay leaves lower fasting blood glucose, triglycerides, low-density lipoprotein cholesterol, and total cholesterol concentrations after 30 days of treatment. However, the acute effect of bay leaves on postprandial glycemic and appetite responses has not yet been determined. OBJECTIVE: The objective of this study was to determine the effect of cookies containing different doses of bay leaves on postprandial glycemia, appetite, palatability, and gastrointestinal well-being in healthy subjects...
August 30, 2017: Journal of the American College of Nutrition
https://www.readbyqxmd.com/read/28846456/technologies-for-enhancement-of-bioactive-components-and-potential-health-benefits-of-cereal-and-cereal-based-foods-research-advances-and-application-challenges
#18
Ahmed S M Saleh, Peng Wang, Na Wang, Shu Yang, Zhigang Xiao
Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein...
August 28, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28843678/supplementation-of-vitamin-e-selenium-and-increased-energy-allowance-mitigates-the-transition-stress-and-improves-postpartum-reproductive-performance-in-the-crossbred-cow
#19
Amit Khatti, Sanjeev Mehrotra, Pankaj Kumar Patel, Gyanendra Singh, Vijai Prakash Maurya, Ajit Singh Mahla, Ravjibhai Karshanbhai Chaudhari, Gautam Kumar Das, Mithilesh Singh, Mihir Sarkar, Harendra Kumar, Narayanan Krishnaswamy
Dairy cow undergoes tremendous physiological challenges during the transition period leading to negative energy balance (NEBAL), impaired immunity and oxidative stress that ultimately compromises the postpartum fertility. Accordingly, we investigated the effects of antioxidant supplementation and increased energy allowance on transition stress and fertility of crossbred cow. Advanced pregnant crossbred cows (n = 26) of 2-4 parity and lactation potential of >10 L/day were divided into two equal groups (n = 13 cows/group)...
August 16, 2017: Theriogenology
https://www.readbyqxmd.com/read/28840266/accelerating-wheat-breeding-for-end-use-quality-with-multi-trait-genomic-predictions-incorporating-near-infrared-and-nuclear-magnetic-resonance-derived-phenotypes
#20
B J Hayes, J Panozzo, C K Walker, A L Choy, S Kant, D Wong, J Tibbits, H D Daetwyler, S Rochfort, M J Hayden, G C Spangenberg
Using NIR and NMR predictions of quality traits overcomes a major barrier for the application of genomic selection to accelerate improvement in grain end-use quality traits of wheat. Grain end-use quality traits are among the most important in wheat breeding. These traits are difficult to breed for, as their assays require flour quantities only obtainable late in the breeding cycle, and are expensive. These traits are therefore an ideal target for genomic selection. However, large reference populations are required for accurate genomic predictions, which are challenging to assemble for these traits for the same reasons they are challenging to breed for...
August 24, 2017: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
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