Search results for "wheat"
showing 10 items of 288 documents
Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties ass…
2012
International audience; The study of food products is always a challenge due to the number of components involved and the interactions that may occur between them. Water is a particular ingredient which interacts with all hydrophilic compounds, although affinities may differ for limiting water amount. During this study, results obtained using H-1 NMR on cake dough were compared in terms of the effects of flour type (soft or medium hard), the addition of gluten (5%-20%) and the use of soft flour fractions (flour particle fractions smaller or larger than 50 mu m). T-2 values and the signal intensities of different proton populations were studied as a function of the wheat protein contents of …
Epidemiology and pathogenesis of celiac disease and non-celiac gluten (wheat) sensitivity
2021
Abstract While in the past, celiac disease (CD) was considered the only clinical entity caused by the ingestion of gluten-containing grains, now there is evidence that a spectrum of gluten-related disorders, including also wheat allergy and non-celiac gluten (wheat) sensitivity (NCGS/NCWS), exists. The prevalence of gluten-related disorders is rising, and increasing numbers of individuals are empirically trying a gluten-free diet for a variety of signs and symptoms. CD is a gluten-induced immune-mediated enteropathy characterized by a specific genetic genotype [human leukocyte antigen (HLA)-DQ2 and HLA-DQ8 genes] and autoantibodies (antitissue transglutaminase and antiendomysial). NCGS/NCWS…
Characterization of a proteinaceous extracellular coat synthesized by the ?slime? variant of Neurospora crassa
1989
Cells of the “slime” strain of Neurospora crassa synthesize a coherent extracellular material which remains attached to the cell surface, but is released into the liquid medium by shaking. The material was purified and studied by different criteria. By electron microscopy it appears as long wavy sheets which strongly bind concanavalin A, but not wheat germ agglutinin, and maintain their integrity in the absence of structural polysaccharides. Analysis of the purified material revealed that it was free of contaminating membranes; it contained more than 70% protein, 1% neutral sugars (glucose, mannose, fucose and galactose), less than 2% lipids and ca. 4% not-characterized hexosaminelike compo…
Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine
2016
Abstract The use of pseudo-cereals for wheat products making is to fortify the deficiency of nutritional value in wheat flour. However rich in proteins plant additives could increase acrylamide content in baked products. The present study was focused on acrylamide reduction in wheat flour biscuits supplemented with lupine and defatted flaxseed flour treated by solid state (SSF) and submerged (SMF) fermentations by Lactobacillus sakei , Pediococcus pentosaceus and Pediococcus acidilactici strains. After fermentation the decrease in asparagine was on average of 67.6 and 80.6%, and reducing sugar contents were reduced by 18 and 79.4% in flaxseed and lupine, respectively. The most effective acr…
Crop rotation, nitrogen fertilization and genotype effects on durum wheat productive characteristics
2004
A field trial was performed in 2000/01 and 2001/02 in the experimental farm “Sparacia” (Cammarata – AG – Sicily) in order to evaluate the qualitative and quantitative response of four varieties of durum wheat when grown after a legume crop (field pea) or in rotation with itself and when submitted to different N-fertilization levels: no fertilization (N0, control), 60 kg ha-1 (N 60, rate advised by the EC n. 2078/92 for the Sicilian territory) and 120 kg ha-1 (N 120, fertilization rate commonly used under the “traditional” cropping technique). In the first trial year, the fertilized trial expressed a better yield performance than the control, but in 2001/02, characterized by severe and prolo…
Anther Culture Effectiveness in Producing Doubled Haploids of Cereals/ Putekðòu Kultûras Efektivitâte Graudaugu Dubultoto Haploîdu Izveidoðanâ
2014
Abstract Our goal was to improve the method of obtaining double haploids (DH) by anther culture from Latvian breeding material for several agriculturally important cereals in Latvia: barley, spring and winter wheat. Hybrids from Latvian breeders were initial material. It was found that copper (2.5 mg/l) added to barley anther pre-treatment media and to both barley (C3) and wheat (liquid AMC) induction media, resulted in a higher percentage of green plants-regenerants. In general, the winter wheat hybrids exhibited lower embryogenesis than spring wheat hybrids. Obtaining a large number of DH lines from barley and wheat hybrids with unknown androgenesis response can be organized in two stages…
Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread
2015
Today, the dietary salt intake is considerably higher than the recommendations of the EFSA for good health (3-4 g salt/day). Several initiatives have been undertaken for a reduction in salt intake. The traditional use of sodium chioride (NaCI) fulfils various important rheological, technological and sensory properties in manufacturing of baked goods. However, using NaCI in the production of food has been controversially discussed since a high intake of sodium is associated with hypertension (1). Recently, the Reg (EU) 1924/2006 on nutrition and health claims made on foods makes it possible to claims on a label 'low sodium/salt', 'very low sodium/salt' and 'sodium free or salt free' for food…
Amino acid profile of four varieties of durum wheat grown in Sicily
2015
The major use of durum wheat is for pasta products, particularly in the European and North American countries, whereas in other areas (Middle East and North Africa) also it is used as couscous and for various types of bread. The durum wheat is therefore a staple food in the Mediterranean and is one of the commodities that characterize the dietary pattern of the Mediterranean diet. During the year 2012 were made in Ciminna (Palermo) in Sicily, four fields of experimental cultivation using four different varieties of durum wheat cultivated in Sicily: Simeto, Iride, Duilio and Saragolla. For each variety were set up two different kinds of cultivation tecniques, in order to verify the influence…
Ecotoxicological assessment of mineralized stratum water as an environmentally friendly substitute for agrochemicals
2022
Received: May 2nd, 2022 ; Accepted: July 17th, 2022 ; Published: July 28th, 2022 ; Correspondence: maryna.galytska@pdaa.edu.ua; akalinichenko@uni.opole.pl As a result of military operations on the territory of Ukraine, sown areas are reduced, the cost of plant protection products and fertilizers increases which emphasizes the problem of obtaining maximum yields from a smaller area of farmland. Given that a shortage of food grains can cause a global food crisis, research on the use of MSW as an environmentally friendly substitute for agrochemicals is relevant today. The aim of the research was to assess the ecotoxicological properties of MSW as an environmentally friendly substitute for synt…
The Measurement of Large Strains Using Electrical Resistance Strain Gages
2011
It is well known that in the range of large strains, the electrical resistance strain gages have a nonlinear behavior, that is the variation of electrical resistance is a nonlinear function of the strain applied to the strain gage, which means that the gage factor K is not constant. Also, the Wheatstone bridge has a nonlinear behavior at large strains. Usually the two nonlinearities have opposite effects, therefore the overall nonlinearity decreases. This article presents an overview of the behavior of strain gages subject to large strains and of the corrections to account for nonlinearities of both the strain gage and the Wheatstone bridge.