Results 11 to 20 of about 4,232 (166)
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
Fan Li +6 more
doaj +2 more sources
Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins [PDF]
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.ABSTRACT Endogenous wheat flour lipids are known to play an important role in baked product quality, even though they constitute a minor fraction of wheat flour composition. They interact with gluten proteins throughout the different stages of dough processing and therefore contribute to specific quality traits in baked products.
Gamze Yazar, Jozef L. Kokini
wiley +2 more sources
Morpho‐physiological and agronomic responses of wheat varieties under artificial shade in agroforestry systems [PDF]
Journal of the Science of Food and Agriculture, Volume 106, Issue 1, Page 303-316, 15 January 2026.Abstract BACKGROUND Solar radiation is a primary constraint in silvoarable agroforestry, with yield losses near the trees well documented in temperate climates. However, genetic variability for shade tolerance remains largely unexplored. This 2‐year field trial investigated the impact of artificial shading – using nets that reduced photosynthetically ...
Anna Panozzo +4 more
wiley +2 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 +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. +2 more
doaj +1 more source
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 +7 more
doaj +1 more source
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 +6 more
doaj +1 more source
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
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 +3 more
doaj +1 more source
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 +3 more
doaj +1 more source