Results 1 to 10 of about 1,716 (182)

Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure [PDF]

Foods, 2023
This study aimed to investigate the effects of water-unextractable arabinoxylan (WUAX) on the gluten network structure, especially on gliadins and glutenins. The results indicated that the free sulfhydryl (free SH) of gliadins increased by 25.5% with 100
Tingting Li, Mingcong Fan
exaly   +4 more sources

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

Molecules, 2021
This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins).
Konrad KŁosok, Renata Welc, Emilia Fornal   +2 more
exaly   +3 more sources

Variability for Glutenins, Gluten Quality, Iron, Zinc and Phytic Acid in a Set of One Hundred and Fifty-Eight Common Wheat Landraces from Iran

Agronomy, 2020
Bread wheat can be used to make different products thanks to the presence of gluten, a protein network that confers unique visco-elastic properties to wheat doughs. Gluten is composed by gliadins and glutenins.
Zahra Maryami, Thomas Payne, Velu Govindan   +2 more
exaly   +3 more sources

Empirical and Theoretical Bases of Good Steamed Bread Production

Foods, 2023
Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world.
Yanchun Peng, Yun Zhao, Xiaojie Jin, Yin Xiong, Jing Dong, Wujun Ma   +5 more
doaj   +1 more source

HMW glutenin variation and rye chromatine presence in wheat genome [PDF]

Zbornik Matice Srpske za Prirodne Nauke, 2003
For estimation of wheat end-product quality during wheat breeding programs composition of high-molecular-weight glutenin subunits (HMW GS) and the presence of 1BL/1RS translations serve as markers due to their profound effects on dough elasticity and ...
Obreht Dragana R., Vapa Ljiljana B., Davidović Mihajla R.   +2 more
doaj   +1 more source

Allelic Variation at Glutenin Loci (Glu-1, Glu-2 and Glu-3) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes

Foods, 2021
Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide.
Pablo F. Roncallo, Carlos Guzmán, Adelina O. Larsen, Ana L. Achilli, Susanne Dreisigacker, Elena Molfese, Valentina Astiz, Viviana Echenique   +7 more
doaj   +1 more source

Effect of high-nitrogen fertilizer on gliadin and glutenin subproteomes during kernel development in wheat (Triticum aestivum L.)

Crop Journal, 2020
Nitrogen (N), a macronutrient essential for plant growth and development, is needed for biosynthesis of protein and starch, which affect grain yield and quality. Application of high-N fertilizer increases plant growth, grain yield, and flour quality.
Shoumin Zhen, Xiong Deng, Xuexin Xu, Nannan Liu, Dong Zhu, Zhimin Wang, Yueming Yan   +6 more
doaj   +1 more source

Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods, 2021
Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same ...
Marina Schopf, Katharina Anne Scherf
doaj   +1 more source

Proteins and Metabolites as Indicators of Flours Quality and Nutritional Properties of Two Durum Wheat Varieties Grown in Different Italian Locations

Foods, 2020
Durum wheat is an important food source in Mediterranean countries, and Italy is the major producer of durum wheat in Europe. The quality of durum wheat flours depends on the type and amount of gluten proteins and starch while flour nutritional value ...
Sara Graziano, Nelson Marmiroli, Giovanna Visioli, Mariolina Gullì   +3 more
doaj   +1 more source

Response of Wheat Storage Proteins and Breadmaking Quality to Dimethylpyrazole-Based Nitrification Inhibitors under Different Nitrogen Fertilization Splitting Strategies

Plants, 2021
Improving fertilizer nitrogen (N) use efficiency is essential to increase crop productivity and avoid environmental damage. This study was conducted during four crop cycles of winter wheat under humid Mediterranean conditions (Araba, northern Spain). The
Ximena Huérfano, José-María Estavillo, Miren K. Duñabeitia, María-Begoña González-Moro, Carmen González-Murua, Teresa Fuertes-Mendizábal   +5 more
doaj   +1 more source