Article
Food Science & Technology
Eline Van Wayenbergh, Niels A. Langenaeken, Nore Struyf, Peter Goos, Imogen Foubert, Christophe M. Courtin
Summary: Food fortification is an effective strategy against vitamin A deficiency, and cereal bran can be used as a natural stabilising agent. The stabilising effect of wheat bran on vitamin A is stronger for samples with high antioxidant capacity, high bound lipid content, and low lipase activity. Wheat bran antioxidants and bound lipids protect vitamin A from degradation during storage, while endogenous lipase activity counteracts the stabilising effect.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Zixuan Yang, Dan Xu, Hongling Zhou, Fengfeng Wu, Xueming Xu
Summary: The contribution of starch granules to the baking properties of frozen dough bread was investigated using reconstituted dough method. The study found that starch had more impact on the specific volume of frozen dough bread, while gluten contributed more to the color and cell density of the bread. During the 8-week frozen storage, the hardness changes were initially influenced by starch deterioration and later dominated by gluten.
Article
Chemistry, Applied
Eloise Lancelot, Joran Fontaine, Joelle Grua-Priol, Alain Le-Bail
Summary: The study found that storing wheat flour at low temperature can preserve its initial quality, while storage at ambient temperature leads to significant changes in important parameters and baking performances. Therefore, it is recommended in practice to store in a sealed container at low temperature.
Article
Biochemistry & Molecular Biology
Zhenru Guo, Qing Chen, Jing Zhu, Yan Wang, Yang Li, Qingcheng Li, Kan Zhao, Yue Li, Rui Tang, Xiaoli Shi, Kenan Tan, Li Kong, Yunfeng Jiang, Qiantao Jiang, Jirui Wang, Guoyue Chen, Yuming Wei, Youliang Zheng, Pengfei Qi
Summary: In this study, a new Q allele (Q(c5)) was identified, which increased its expression during spike development stage and improved the spike density and bread-making quality of wheat. Furthermore, this mutation repressed the expression of SPR and influenced the physical interaction between Q and SPA, resulting in increased grain protein content. These findings provide new insights into miRNA172-directed regulation of gene expression and have implications for wheat breeding.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Biochemistry & Molecular Biology
Avraham A. Levy, Moshe Feldman
Summary: Bread wheat is a young hexaploid species that formed through hybridization between a domesticated tetraploid progenitor and a diploid donor around 8,500-9,000 years ago. Its global expansion was enabled by its polyploidy, which allowed for genetic novelty and economic appeal. The origins of its subgenomes are still debated, and efforts are needed to protect and utilize the genetic diversity of wheat for food security.
Article
Food Science & Technology
Aastha Bhardwaj, Nitya Sharma, Vasudha Sharma, Tanweer Alam, J. K. Sahu, Hinna Hamid
Summary: The study indicates that using chitosan and beeswax-chitosan coated paper packaging for whole wheat bread improves bread quality and microbiological stability. Consumers show a positive attitude towards green purchasing and the functionality of renewable packaging materials.
Article
Food Science & Technology
Kun Zhuang, Zhouliang Sun, Yaqi Huang, Qingyun Lyu, Wei Zhang, Xi Chen, Guozheng Wang, Wenping Ding, Yuehui Wang
Summary: This study investigated the effects of various pretreatment methods on wheat bran-germ powder and the quality of Chinese steamed bread made from reconstituted whole wheat flour. The results showed that low-temperature extrusion pretreatment was the most suitable method for improving the quality of wheat bran-germ powder and Chinese steamed bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Liangjie Lv, Aiju Zhao, Yelun Zhang, Hui Li, Xiyong Chen
Summary: Regulation of wheat protein quality involves multiple metabolic pathways, with key enriched pathways including alanine, aspartate, and glutamate metabolism. Differentially expressed proteins or genes in amino acid synthesis pathways impact wheat quality, and ribosomes and the ER may play key roles in regulating glutenin synthesis. Real-time quantitative PCR analysis validated some differentially expressed proteins, confirming the transcriptome and proteomic results.
SCIENTIFIC REPORTS
(2021)
Review
Food Science & Technology
Sonia Goel, Mohinder Singh, Sapna Grewal, Ali Razzaq, Shabir Hussain Wani
Summary: Bread wheat, commonly known as Triticum aestivum, is widely cultivated globally and used to produce various nutritious products. Improving the nutritional properties and quality of bread has always been a concern due to its high demand and easy availability. Advanced technologies are being applied to enhance the nutritional value, gluten-free characteristics, stability, and shelf-life of bread.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Review
Plant Sciences
Anna M. Mastrangelo, Luigi Cattivelli
Summary: Durum wheat and bread wheat, two closely related species, have different adaptation capacities and technological properties that make them suitable for different products. By utilizing interspecific crosses and new breeding technologies, researchers can develop wheat lines with desired quality features in either tetraploid or hexaploid genetic background. Understanding the major quality-related genes of different wheat types can provide guidance for future wheat breeding programs.
TRENDS IN PLANT SCIENCE
(2021)
Article
Plant Sciences
Muna Hamed Khalid Al Masruri, Aman Ullah, Muhammad Farooq
Summary: This study evaluated the potential of seed priming with nano chitosan-glycinebetaine in improving the tolerance against combined heat and drought stresses in bread wheat genotypes Annaj-2017 and TW1509. The results showed that seed priming with nano-sized chitosan-glycinebetaine improved heat and drought tolerance in wheat genotypes through osmotic adjustment, tissue water conservation, activation of the antioxidant defense system, and sustained carbon assimilation.
JOURNAL OF SOIL SCIENCE AND PLANT NUTRITION
(2023)
Article
Food Science & Technology
Hongwei Cao, Xiaoxue Wang, Xiaoxuan Wang, Xiao Guan, Kai Huang, Yu Zhang
Summary: This study found that quinoa bread stored under frozen conditions can maintain good texture characteristics and slow starch digestion rate, indicating the potential of quinoa flour fortified bread to be developed as staple food.
Article
Food Science & Technology
Greta Adamczyk, Eva Ivanisova, Joanna Kaszuba, Inna Bobel, Kateryna Khvostenko, Michal Chmiel, Nataliia Falendysh
Summary: This study aimed to develop wheat bread enriched with chia seeds and assess its physicochemical properties. Bread with 1% chia seeds showed the highest loaf volume and improved nutritional value compared to the control. Technologically and economically, substituting wheat flour with 1% whole chia seeds is more advantageous than using 5%.
Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Gintare Zokaityte, Aura Kaminskaite, Ernestas Mockus, Dovile Klupsaite, Darius Cernauskas, Joao Miguel Rocha, Fatih Ozogul, Raquel P. F. Guine
Summary: The aim of this study was to assess respondents' opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) on the quality of wheat bread (WB). Fermentation of ECF with Lactiplantibacillus plantarum-No.122 was found to be suitable, improving the quality of WB and reducing acrylamide concentration. Most respondents had never eaten insects and would not choose them, but the overall acceptability of the tested WB was high.
Article
Food Science & Technology
Tatjana Kince, Ruta Galoburda, Dace Klava, Lolita Tomsone, Santa Senhofa, Evita Straumite, Garry Kerch, Arta Kronberga, Ievina Sturite, Daiga Kunkulberga, Anita Blija
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2017)
Article
Nutrition & Dietetics
Ilze Beitane, Zanda Kruma, Tatjana Kince, Martins Sabovics, Sandra Iriste, Sandra Muizniece-Brasava, Jekaterina Bujaka, Sintija Strode, Inga Ciprovica
Summary: The aim of this study was to develop recommendation-based one-week food packs for grade 1 to 4 pupils in Latvia, providing the necessary amount of nutrients and energy. Four food packs were designed to provide five-day lunch meals for pupils, allowing them to prepare a warm lunch at home.
Article
Food Science & Technology
Michela Costantini, Martins Sabovics, Ruta Galoburda, Tatjana Kince, Evita Straumite, Carmine Summo, Antonella Pasqualone
Summary: This study demonstrates the potential to improve the physico-chemical and sensory properties of legume extrudates by selecting a proper die, with star-shaped extrudates showing lower expansion ratio, degree of starch gelatinization, and water solubility index, while spherical extrudates are more preferred.
Article
Agriculture, Dairy & Animal Science
Jelena Zagorska, Lilija Degola, Ilvars Strazdins, Ilze Gramatina, Tatjana Kince, Ruta Galoburda
Summary: Lactobionic acid has positive effects on pig growth performance and pork quality, including increased live weight gain and slaughter yield, although it may result in a slightly thicker backfat layer. Feed supplemented with lactobionic acid can enhance the amino acid content in pork, but the quality of pork fat is slightly lower.
Article
Food Science & Technology
Sanita Reidzane, Ilze Gramatina, Ruta Galoburda, Vitalijs Komasilovs, Aleksejs Zacepins, Anastassia Bljahhina, Tatjana Kince, Anna Traksmaa, Dace Klava
Summary: The aim of the research was to characterize the changes of polysaccharides in hull-less barley and wholegrain wheat breads and analyze their impact on the physical parameters of bread. The use of barley sourdoughs for wholegrain wheat bread dough fermentation resulted in reduced specific volume and porosity, doubled beta-glucan content, and no significant increase in hardness. The composition of polysaccharides was affected by the type of flour and fermentation method used.
Article
Food Science & Technology
Darius Sargautis, Tatjana Kince
Summary: This study aimed to recover oat protein using a wet-fractioning method and evaluate its functional properties and nutritional values. The protein was concentrated through enzymatic extraction and improved protein recovery was achieved by adding sodium chloride. The obtained oat protein showed high purity and nutritional value, making it a potential ingredient for the food industry.
Proceedings Paper
Agriculture, Multidisciplinary
Ingrida Augspole, Tatjana Rakcejeva
RESEARCH FOR RURAL DEVELOPMENT 2013, VOL 1
(2013)
Proceedings Paper
Agriculture, Multidisciplinary
Ingrida Augspole, Tatjana Rakcejeva, Lija Dukalska
RESEARCH FOR RURAL DEVELOPMENT 2012, VOL 1
(2012)
