Results 231 to 240 of about 23,976 (282)
Effect of incorporation of gluten and wheat bran on quality characteristics of bread flour.
, 2010 S. B. Masur +2 more
openalex +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Nonceliac Gluten and Wheat Sensitivity
Clinical Gastroenterology and Hepatology, 2020Non-celiac gluten and/or wheat sensitivity (NCGS) is thought to be an immune-mediated reaction to gluten or other components of wheat (eg, fructans or amylase trypsin inhibitors) with intestinal and extraintestinal symptoms which improve once gluten and/or wheat is eliminated from the diet and after a diagnosis of celiac disease and wheat allergy have ...
Anam, Khan +2 more
openaire +2 more sources
Thermoformed Wheat Gluten Biopolymers
Journal of Agricultural and Food Chemistry, 2005The quantity of available wheat gluten exceeds the current food use markets. Thermoforming is an alternative technical means for transforming wheat gluten. Thermoforming was applied here to wheat gluten under chemically reductive conditions to form pliable, translucent sheets.
Ferenc M, Pallos +3 more
openaire +2 more sources
2021
Wheat has the highest gluten content of all gluten-containing grains. Gluten is a mixture of many different proteins. Peptides from α-gliadin play an important role as a trigger for celiac disease. In addition to gluten, ATI, and FODMAP should also be considered as possible causes for food intolerance in connection with the consumption of wheat.
openaire +1 more source
Wheat has the highest gluten content of all gluten-containing grains. Gluten is a mixture of many different proteins. Peptides from α-gliadin play an important role as a trigger for celiac disease. In addition to gluten, ATI, and FODMAP should also be considered as possible causes for food intolerance in connection with the consumption of wheat.
openaire +1 more source
Lectins in wheat gluten proteins
Journal of Agricultural and Food Chemistry, 1983The presence of heat-stable lectins in wheat gluten proteins was established by a modified hemagglutination assay using sheep erythrocytes. This was made possible by using 50% dimethyl sulfoxide in phosphate buffer (pH 6.81) to disperse the gluten proteins (which are otherwise insoluble in near neutral buffer without Me2SO) without interfering with ...
J M, Concon, D S, Newburg, S N, Eades
openaire +2 more sources
Quality of shear fractionated wheat gluten – Comparison to commercial vital wheat gluten
Journal of Cereal Science, 2011Abstract The functional properties of gluten obtained with a shear-induced separation process, recently proposed by Peighambardoust et al. (2008) , are compared with a commercially available vital wheat gluten. Two tests were performed. First, a relatively strong wheat flour, Soissons, was enriched with gluten protein.
van der Zalm, E.E.J. +2 more
openaire +1 more source
Genetics of Wheat Gluten Proteins
2003Publisher Summary This chapter focuses on genetic studies related to wheat gluten protein. The importance of wheat in food processing and human nutrition has resulted in a massive volume of research on the crop and grain. The ability to process wheat into such a wide range of products is determined largely by one group of grain components, the gluten
Peter R, Shewry +2 more
openaire +2 more sources
Scientific American, 2018
The article discusses a possible breakthrough by researchers at the Institute for Sustainable Agriculture in Spain to genetically engineered wheat with far less gluten while retaining proteins that give wheat its characteristic springiness and taste that would be safer for celiacs.
openaire +2 more sources
The article discusses a possible breakthrough by researchers at the Institute for Sustainable Agriculture in Spain to genetically engineered wheat with far less gluten while retaining proteins that give wheat its characteristic springiness and taste that would be safer for celiacs.
openaire +2 more sources
2000
Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the
openaire +1 more source
Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the
openaire +1 more source
Journal of the American Oil Chemists' Society, 1979
AbstractNew separation methods for wheat gluten have increased production and made possible the use of mass wheat as a raw material. This widens the use of gluten in the fields where functional as well as baking properties are important. Solubility, swelling, viscosity and nutritional aspects of gluten are reviewed.
openaire +2 more sources
AbstractNew separation methods for wheat gluten have increased production and made possible the use of mass wheat as a raw material. This widens the use of gluten in the fields where functional as well as baking properties are important. Solubility, swelling, viscosity and nutritional aspects of gluten are reviewed.
openaire +2 more sources