Article
Chemistry, Applied
Fernanda Ortolan, Karoline Urbano, Flavia Maria Netto, Caroline Joy Steel
Summary: Research on commercial vital wheat gluten revealed chemical and structural differences among different sources, showcasing variations in elasticity, extensibility, and gluten network structure.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
F. Camerlengo, F. Sestili, A. Cammerata, L. Kuzmanovic, C. Ceoloni, M. Sissons, D. Lafiandra
Summary: Efforts have been made in the past thirty years to improve the breadmaking characteristics of durum wheat. This study focused on two sets of durum wheat lines with different introgressions of D-related glutenin proteins. The findings indicate that specific transgenic lines showed varying effects on quality traits and rheological parameters compared to the control variety.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Iwona Stawoska, Aleksandra Weselucha-Birczynska, Andrzej Skoczowski, Michal Dziurka, Jacek Waga
Summary: The research used Raman spectroscopy to analyze gliadin proteins extracted from wheat kernels, finding that the elimination of omega-fractions caused minor modifications in the secondary structures of the remaining gliadin proteins. Omega-gliadins lack cysteine residues and do not participate in forming stable disulfide bonds but can interact with other proteins via weak, low-energy hydrogen bonds.
Article
Food Science & Technology
Yake Du, Zhen Dai, Tingting Hong, Qing Bi, Haoran Fan, Xueming Xu, Dan Xu
Summary: This study investigated the impact of exopolysaccharides (EPS)-positive strain Weissella cibaria (W. cibaria) fermented sourdough on the quality of whole wheat fresh noodles (WWNs) and its improvement mechanisms. The optimal fermentation conditions were found to be 30% sucrose content, fermented at 25 degrees C for 12 h, which yielded the highest EPS in the sourdough. The results showed that the addition of EPS sourdough delayed browning and improved the texture of WWNs.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Cristina Cecchini, Andrea Bresciani, Paolo Menesatti, Maria Ambrogina Pagani, Alessandra Marti
Summary: This review highlights the importance of empiric rheology in assessing wheat technological quality, with a focus on durum wheat semolina quality evaluation in Europe. Despite efforts to propose rapid and reliable tests for semolina characterization, an ideal test method has not yet been identified, suggesting the need for further research and improvement in assessing the quality of durum wheat and pasta.
Article
Food Science & Technology
Ivan Best, Alan Portugal, Sandra Casimiro-Gonzales, Luis Aguilar, Fernando Ramos-Escudero, Zoila Honorio, Naysha Rojas-Villa, Carlos Benavente, Ana Maria Munoz
Summary: In Peru, wheat is an important resource in the food industry but is mostly imported due to low harvested area. The quality of wheat flour was studied to ensure its suitability for bakery products. Commercial wheat flours had higher protein and gluten index compared to monovarietal wheat flours. Monovarietal wheat flours had higher gliadins and albumins/globulins and lower glutenin content. Baking strength was identified as the most important parameter for evaluating wheat flour quality. Overall, monovarietal wheat flours showed lower quality compared to commercial wheat flours.
Article
Food Science & Technology
Jiwei Kuang, Qi Yang, Junrong Huang, Yungang Cao, Huaying Pu, Wenhui Ma, Cong Min, Youling L. Xiong
Summary: This study investigated the interactions among curdlan, starch, and gluten during the heating process. The results showed that 0.6% curdlan had the most desirable effect on the viscoelasticity and strength of the dough, suggesting its potential in improving the processing characteristics of wheat dough.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Engineering, Chemical
Silvia Brandner, Thomas Becker, Mario Jekle
Summary: By applying alternating current electric fields to wheat dough, the structural relaxation can be accelerated, increasing extensibility and softness, allowing for continuous dough processing without affecting gas release or textural properties of the product.
JOURNAL OF FOOD ENGINEERING
(2022)
Review
Food Science & Technology
Purva Asrani, Ansheef Ali, Keshav Tiwari
Summary: Wheat gluten protein limits its consumption for certain populations, and using millets as an alternative diet is suggested in this study. Millets not only protect from gluten sensitivities, but also provide essential nutrients for good health and well-being.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Maria H. Guzman-Lopez, Susana Sanchez-Leon, Miriam Marin-Sanz, Isabel Comino, Veronica Segura, Luis Vaquero, Octavio M. Rivero-Lezcano, Jorge Pastor, Carolina Sousa, Santiago Vivas, Francisco Barro
Summary: This study found that consumption of bread made from RNAi E82 wheat did not trigger an immune response in CD patients. The results suggest that this type of wheat bread could be useful in managing a gluten-free diet for individuals with CD.
Article
Food Science & Technology
Monika C. Wehrli, Semihan Ini, Mario Jekle, Tim Kratky, Thomas Becker
Summary: This study examines the impact of standard laboratory production steps on the network properties of vital gluten. The production process involves high mechanical input, which has an effect on the gluten's network characteristics. The laboratory scale production of vital gluten allows for control over processing parameters and the use of gentle washing, drying, and milling techniques.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Plant Sciences
Giovanni Maria Poggi, Iris Aloisi, Simona Corneti, Erika Esposito, Marina Naldi, Jessica Fiori, Stefano Piana, Francesca Ventura
Summary: Climate change has a significant impact on the growth, development, and quality of bread wheat in Southern Europe. Increasing temperatures and aridity have shortened the wheat's life cycle and affected the composition of gluten proteins. The study conducted in the Bolognese Plain in Italy demonstrated the changes in wheat phenology and gluten quality caused by climate change, providing valuable insights for predictive models, decision support systems, and future breeding choices.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Applied
Xiaohua Wang, Ying Liang, Qi Wang, Xinlan Wang, Hanyan Li, Jinshui Wang
Summary: In this study, the correlations between dough rheology and gluten aggregation were investigated by analyzing the rheological properties of low-sodium salt dough and the molecular properties of dough gluten. The results showed that low-sodium salt improved the hardness, extensibility, and compression resistance of the dough, and induced the formation of larger protein clusters. The analysis also revealed that low-sodium salt increased the content of certain glutenin subunits and reduced the content of certain gliadin fractions, resulting in the aggregation of gluten. This study provides new insights and a more comprehensive theoretical basis for sodium reduction.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Veronique Sole-Jamault, Joelle Davy, Remy Cochereau, Adeline Boire, Colette Larre, Sandra Denery-Papini
Summary: The study focused on the structural and biophysical properties of omega-gliadins and other gliadins, with the use of chromatography media screening to improve their fractionation. The preparative protocol allowed for the purification of several grams of highly purified gliadins at the expense of yield.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Paula Xiomara Mendez, Jose Antonio Una, Soledad Vega-Fernandez, Maria Angeles Santos
Summary: Gliadins proteins, a component of wheat flour, can cause immune disorders. This study found that the yeast W. anomalus can effectively degrade Gliadins and use them as carbon and nitrogen sources. Fermenting wheat dough with this yeast significantly reduces Gliadin content and the resulting bread also has reduced immunogenic proteins.
Article
Biochemistry & Molecular Biology
Hira Munir, Muhammad Shahid, Fozia Anjum, Deepak Mudgil
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2016)
Article
Biochemistry & Molecular Biology
Deepak Mudgil, Sheweta Baraka, B. S. Khatkar
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2016)
Article
Food Science & Technology
Deepak Mudgil, Sheweta Barak, B. S. Khatkar
JOURNAL OF CEREAL SCIENCE
(2016)
Article
Food Science & Technology
Deepak Mudgil, Sheweta Barak, B. S. Khatkar
JOURNAL OF CEREAL SCIENCE
(2016)
Article
Food Science & Technology
Deepak Mudgil, Sheweta Barak, Palak Darji
Article
Food Science & Technology
Deepak Mudgil, Sheweta Barak, B. S. Khatkar
Article
Food Science & Technology
Deepak Mudgil, Sheweta Barak, B. S. Khatkar
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2017)
Article
Food Science & Technology
Deepak Mudgil, Sheweta Barak, B. S. Khatkar
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Food Science & Technology
Deepak Mudgil, Sheweta Barak, B. S. Khatkar
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2018)
Article
Biochemistry & Molecular Biology
Deepak Mudgil, Sheweta Barak, Ami Patel, Nihir Shah
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2018)
Article
Food Science & Technology
Sheweta Barak, Deepak Mudgil, B. S. Khatkar
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2014)
Review
Agriculture, Multidisciplinary
Sheweta Barak, Deepak Mudgil, Shelly Taneja
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Food Science & Technology
Deepak Mudgil
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
(2018)
Article
Biotechnology & Applied Microbiology
Deepak Mudgil, Sheweta Barak
AGRO FOOD INDUSTRY HI-TECH
(2016)