Results 51 to 60 of about 4,232 (166)
Analysis of Gluten Protein After Replacing Some of the Wheat Flour with Amaranth Flour in Muffins
Engineering ProceedingsAmaranth belongs to the pseudocereal group. This pseudocereal does not contain gluten, and is suitable for a gluten-free diet. This paper aimed to examine how the partial replacement of wheat flour with amaranth in muffins at different ratios and with ...
Vesna Gojković Cvjetković +6 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.This study investigated walnut male flowers (WFs) as a functional ingredient in biscuits. Replacing wheat flour with 0%–10% WFs enhanced dough viscoelasticity, increased protein and fiber content, and reduced the predicted glycemic index by up to 16%.
Guoshuang Qin +8 more
wiley +1 more source
Plant Breeding, Volume 145, Issue 1, Page 142-165, February 2026.ABSTRACT Durum wheat (Triticum turgidum ssp. durum [Desf.] Husnot) is cultivated globally and used to produce pasta, couscous, bulgur and other semolina products. With the growing world population and increasing food demand, it is pertinent to understand past trends in global food production to shape future endeavours.
Ana Laura Achilli +4 more
wiley +1 more source
Cereal Chemistry, Volume 103, Issue 1, Page 19-29, January/February 2026.ABSTRACT Background and Objectives Intermediate wheatgrass (IWG), a new perennial crop, is being explored for food applications; however, nitrogen application effects on its properties have not been investigated. This study evaluated the effects of applying 90 kg ha−1 of nitrogen in spring or fall seasons on the properties of IWG grown in Minnesota and
Obed Aduama +3 more
wiley +1 more source
International Journal of Food Science, Volume 2026, Issue 1, 2026.This research investigates the impact of incorporating mashed potato (MP) on the development of the wheat flour network and the properties of the resulting dough. The findings indicate that an optimal addition of 10% MP enhances rheological and pasting characteristics, which resulted in a substantial increase in pasting characteristics exceeding 6.4 ...
Yishu Gao +8 more
wiley +1 more source
High molecular weight glutenin gene diversity in Aegilops tauschii demonstrates unique origin of superior wheat quality [PDF]
, 2021 Emily Delorean +5 more
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Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.Despite its phylogenetic relationship to quinoa, one of the most extensively studied pseudocereals worldwide, huauzontle (Chenopodium berlandieri subsp. nuttalliae) remains overlooked in terms of its nutritional composition and functional properties.
Emilio López-Millán +5 more
wiley +1 more source
Display of storage proteins polymorphism in spring common wheat (Triticum aestivum Ь.)
Plant Varieties Studying and Protection, 2007 The paper presents the results on application storage proteins polymorphism in the variety-sample classification for the produces quality. There has been given the evaluation of significance of the specific allelic variants of glutenins in the formation ...
Г. П. Жемела +1 more
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Sustainable Food Proteins, Volume 3, Issue 4, December 2025.This study examined how amaranth flour (AF) and red grape pomace peels (GP) affect peptide bioaccessibility and antioxidant activity in bread. Simulated digestion revealed that AF and GP influence peptide profiles through protein–phenolic interactions and disulfide bonding, altering solubility and molecular weight distribution.
Mariela Rodríguez +4 more
wiley +1 more source
THE ACCUMULATION OF GLUTEN PROTEINS IN WINTER WHEAT UNDER THE INFLUENCE OF THE USED TECHNOLOGY [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2022 The bread quality of wheat is one of the most important aspects targeted by crop technologies, given the great diversity of foods obtained from this crop and given the fact that bread is one of the main foods in the daily diet of many people.
Alina Laura AGAPIE +7 more
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