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Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates [PDF]
International Journal of Food ScienceThis study is aimed at investigating the reutilizing of gluten protein from the wheat processing industry by Bacillus subtilis MTCC 2423 protease to obtain gluten hydrolysates with high added value.
Hari Prasath Rajendhran +3 more
doaj +2 more sources
Fundamental characterization of wheat gluten [PDF]
European Food Research and Technology, 2021 AbstractVital wheat gluten plays an important role in the food industry, especially in baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of a wide variety of vital gluten samples is not available so far. This would be necessary to relate compositional characteristics to the production process.
Mario Jekle +5 more
openaire +5 more sources
Current Situation and Key Parameters for Improving Wheat Quality in China
Frontiers in Plant Science, 2021 Processing quality of winter-wheat is affected by genotype, environmental conditions, and crop husbandry practices. In the present study, a data set of 17 quality-related traits for 211 main winter-wheat varieties in China during 2006 to 2018 was ...
Mingming Ma +7 more
doaj +1 more source
Foods, 2022 The early ingestion of food can prevent the onset of food allergy related to inducing oral tolerance (OT). We developed the Hokushin wheat line as a hypoallergenic wheat (1BS-18H) lacking ω5-gliadin, a major allergen of wheat-dependent exercise-induced ...
Yukinori Yamada +7 more
doaj +1 more source
Functional Properties of Gluten from Different Wheat Cultivars
Shipin gongye ke-ji, 2022 The glutens obtained from ten different wheat cultivars were employed as materials, and the hydration properties (water and oil holding capacity), and surface properties (foaming ability and foaming stability, emulsifying capacity) of gluten were ...
Lingwen ZHANG +5 more
doaj +1 more source
Analysis on the Wheat Quality in China in 2020
Liang you shipin ke-ji, 2022 In order to investigate the wheat quality in China, representative wheat covering more than 70% of the province were collected, based on wheat cultivars and planting areas.
HONG Yu +7 more
doaj +1 more source
Molecules, 2022 The potential for enhancing the spring wheat protein content by different cultivation strategies was explored. The influence of ultrasound on the surface and rheological properties of wheat-gluten was also studied.
Marta Tomczyńska-Mleko +7 more
doaj +1 more source
Gluten Free Wheat: Are We There? [PDF]
Nutrients, 2019 Gluten proteins, major determinants of the bread-making quality of wheat, are related to several digestive disorders. Advances in plant genetic breeding have allowed the production of wheat lines with very low gliadin content through the use of RNAi and gene editing technologies.
María Dolores García-Molina +3 more
openaire +3 more sources
Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat [PDF]
, 2013 The determination of the gluten index is a widely used method for analysing the gluten strength of bread wheat and spring durum wheat genotypes. The present work was carried out to study the effect of the genotype, meteorological factors (temperature ...
Vida, Gyula +7 more
core +3 more sources
Study of the relationship between the quality indicators of flour and its technological properties [PDF]
BIO Web of Conferences, 2022 This work aimed to study the quality indicators and technological properties of rye and wheat flour. 24 samples of wheat flour and 18 samples of rye flour obtained from different milling companies located in Russia were assessed.
Kuznetsova Lina +5 more
doaj +1 more source