Results 211 to 220 of about 522,054 (314)

A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives When assessing wheat gluten quality, traditional dough rheological tests often confound protein quality with protein quantity, making it difficult to distinguish the contribution of each factor. This study presents a modified gluten index (GI) protocol designed to evaluate wheat gluten quality independent of protein ...
Kun Wang, Dale Taylor, Carly Isaak, Bin Xiao Fu   +3 more
wiley   +1 more source

Wheat Bran Proteins as a Functional Ingredient in Plant-Based Mayonnaise. [PDF]

Food Sci Nutr
Krishnamoorthy V, Arunachalam A, Krijgsheld J, Euverink GW.   +3 more
europepmc   +1 more source

Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The goal of this research was to examine the relationship between the composition and functionality of pea flour using the following machine learning algorithms: linear regression, partial least squares regression (PLSR), Gaussian process regression (GPR), support vector regression, gradient‐boosted decision trees ...
Colten N. Nickerson, Sarah Hogarth, Andrea K. Stone, Gene C. Arganosa, Pankaj Bhowmik, Tom D. Warkentin, Jordan Ubbens, Michael T. Nickerson   +7 more
wiley   +1 more source

Multi-Mycotoxin Occurrence and Health Risk Assessment in Early Post-Harvest Durum Wheat, Barley, and Maize from Tunisia. [PDF]

Toxins (Basel)
Hassouna KB, Salah-Abbès JB, Abbès S, Zouidi F, Jridi M, Sebastià A, Pallarés N, Berrada H.   +7 more
europepmc   +1 more source

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +1 more source

Wheat in 2025: challenges for sustainable production and consumption. [PDF]

J Exp Bot
Shewry PR.
europepmc   +1 more source

Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage, Jinhee Park, Byung‐Kee Baik, Laura E. Lindsey   +3 more
wiley   +1 more source

Genome-Wide Identification and Expression Analysis of Starch Biosynthesis-Related Gene Families in Wheat. [PDF]

Int J Mol Sci
Zhao Q, Hu L, Wu X, Ma B, Song W, Nie X, Lv S.   +6 more
europepmc   +1 more source