Results 11 to 20 of about 68,598 (332)
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
An Overview of the Wheat Gluten Industry [PDF]
Research Papers in Economics, 2005 Production Economics,
Boland, Michael A. +2 more
core +4 more sources
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
Proteome Analysis and Epitope Mapping in a Commercial Reduced-Gluten Wheat Product
Frontiers in Nutrition, 2021 Gluten related disorders, such as coeliac disease, wheat allergy and baker's asthma are triggered by proteins present in food products made from wheat and related cereal species. The only treatment of these medical illnesses is a strict gluten-free diet;
Mitchell G. Nye-Wood +9 more
doaj +1 more source
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
Engineering wheat for gluten safe
, 2021 Editor: Mauro Rossi. Plant biotechnology, and particularly gene editing, has emerged in recent years as an alternative to overcome the limits of traditional breeding, representing a powerful approach for the development of new cereal varieties. Celiac disease is an autoimmune disorder triggered by the ingestion of gluten from wheat, barley, and rye ...
Sánchez-León, Susana +1 more
openaire +3 more sources
Barley C-Hordein as the Calibrant for Wheat Gluten Quantification
Foods, 2020 The lack of certified reference materials has been one major challenge for gluten quantification in gluten-free products. In this study, the feasibility of using barley C-hordein as the calibrant for wheat gluten in R5 sandwich enzyme-linked ...
Xin Huang +3 more
doaj +1 more source
Shipin gongye ke-ji, 2022 The aim of this study was to optimize the preparation process of salty enzymatic hydrolysate of wheat gluten protein and to investigate its saltiness and molecular weight.
Caihong DONG +5 more
doaj +1 more source
The Quality of Wheat after Unsealing of Controlled Atmosphere by Nitrogen
Liang you shipin ke-ji, 2023 The processing quality of wheat before and after unsealing of controlled atmosphere storage under the conditions of temperature of (30±2) ℃ and relative humidity of 75% were studied.
WANG Li-na +7 more
doaj +1 more source
Alʹmanah Kliničeskoj Mediciny, 2023 Food safety all over the world is largely dependent on production of grains that are cultivated in 60% of agricultural lands. Wheat is the main food for millions of people and one of the three most commonly cultivated grain cultures worldwide, along with
Igor G. Bakulin +5 more
doaj +1 more source