Article
Food Science & Technology
Saara Sammalisto, Miikka Laitinen, Tuula Sontag-Strohm
Summary: The study aimed to assess the baking quality variation of twenty whole grain oat cultivar samples and identify the factors causing the variation. By optimizing the water absorption of the dough, most samples achieved good baking quality. The research found that small median particle size and high fat content of the oat flours were related to good baking properties.
Article
Agriculture, Multidisciplinary
Tanja Miriam Schirmer, Christina Ludwig, Katharina Anne Scherf
Summary: Food processing conditions have a significant impact on the structure, solubility, and accurate detection of gluten proteins. This study investigated the effect of dough, bread, and pretzel making on the composition of different wheat protein fractions. Various analytical methods were used to analyze the fractions obtained from flour, dough, crispbread, bread, and pretzel. The results showed significant changes in the relative abundances of proteins in bread crumb and crust compared to flour, indicating the incorporation of certain gluten proteins into the gluten network through cross-linking.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Plant Sciences
Bin Bai, Zimeng Li, Hongmei Wang, Xiaolin Du, Ling Wu, Jiuyuan Du, Caixia Lan
Summary: This study identified three new quantitative trait loci (QTL) for stripe rust resistance in common wheat cultivar Pascal, and developed molecular markers for breeders to select and develop durable stripe rust-resistant wheat varieties.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Plant Sciences
Ray Bacala, Dave W. Hatcher, Helene Perreault, Bin Xiao Fu
Summary: Wheat, as a critical global food source, faces the pressure of climate change and the need for increased yield, quality, nutrition, and safety. However, the progress in understanding the composition and structure of gluten proteins has been slow due to the difficulty in characterizing intact functional glutenin polymer. The sub-cellular trafficking of gluten proteins and the timing of cellular events play important roles in gluten strength and function. Proteomics technologies offer new tools for studying gluten protein composition and identifying patterns that can improve its functionality.
JOURNAL OF PLANT PHYSIOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Wisse Hermans, Selime Mutlu, Adam Michalski, Niels A. Langenaeken, Christophe M. Courtin
Summary: Proteins in the starchy endosperm of wheat exhibit a quantitative gradient decreasing from the outer to inner endosperm. Increased nitrogen fertilization levels led to higher protein content, with cultivars showing different responses. Image analysis revealed a declining biexponential curve describing the protein gradient, with sub-aleurone cells significantly contributing to protein content.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Polymer Science
Hwabin Jung, Timilehin Martins Oyinloye, Won Byong Yoon
Summary: This study analyzed the stress and strain properties of surimi gels with 72.49% moisture content under large deformation. Mechanical measurements were compared and validated using digital image correlation (DIC) and numerical simulations. The study demonstrated that DIC and numerical simulation can be effective tools in analyzing the textural properties of surimi gel.
Article
Agronomy
Marzena Iwanska, Jakub Paderewski, Michal Stepien, Paulo Canas Rodrigues
Summary: This study used 5 years of data from multi-environmental trials in Poland to assess average winter wheat yield based on selected environmental factors. It recommended cultivars depending on their performance in environments of different productivity, ranked according to the estimated yield. The results can be directly applied in Poland and other countries with similar conditions.
Article
Agronomy
Corinne Celestina, James Hunt, Haydn Kuchel, Felicity Harris, Kenton Porker, Ben Biddulph, Maxwell Bloomfield, Melissa McCallum, Rick Graham, Peter Matthews, Darren Aisthorpe, Ghazwan Al-Yaseri, Jessica Hyles, Ben Trevaskis, Enli Wang, Zhigan Zhao, Bangyou Zheng, Neil Huth, Hamish Brown
Summary: The Australian Cereal Phenology Classification (ACPC) is a classification scheme for wheat and barley varieties based on extensive phenotypic data and a diverse range of genotypes, environments, and management practices. It aims to assist growers in making informed decisions on variety selection, while reducing confusion across regions.
EUROPEAN JOURNAL OF AGRONOMY
(2023)
Article
Agriculture, Multidisciplinary
Hyukjin Kwon, Dong-Un Lee, Suyong Lee
Summary: The addition of marigold powder in bread production improves the rheological properties and protein structure of the dough, resulting in increased loaf volume and softer texture. This study provides fundamental information for the food industry to utilize marigold powder as a functional food ingredient.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agronomy
Zachary James Winn, Dylan Lee Larkin, Jamison Trey Murry, David Earl Moon, Richard Esten Mason
Summary: Capturing wheat anther images using a mobile device, measuring anther area and number with ImageJ software, proposed as an alternative method to assess on-field anther extrusion and anther size quantitatively.
Article
Chemistry, Applied
Wenfei Tian, Gengjun Chen, Michael Tilley, Yonghui Li
Summary: The study found that the breadmaking processes can increase the soluble phenolic content and antioxidant activities of whole wheat products, enhancing their health benefits. Fermentation generally increases phenolic content and antioxidant activities, while baking helps to increase soluble phenolic content.
Article
Agriculture, Multidisciplinary
H. Bisht, Bipin Kumar, D. K. Singh, A. K. Mishra
Summary: This study used the CERES-Wheat model to examine the sensitivity of weather parameters and CO2 concentration to wheat production under two irrigation regimes. The results showed that there was good agreement between the simulated and observed values under five irrigation regimes. The grain yield was found to decrease with an increase in mean temperature, and the sensitivity to temperature was higher than to solar radiation. Higher CO2 concentration yielded the greatest benefits with a 1 degree C increase in temperature, but further temperature increases reduced the beneficial effect of elevated CO2 level.
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Hyeon Woo Park, Jae W. Park, Won Byong Yoon
Summary: Due to the lack of accuracy and repeatability in data obtained from conventional methods, a standardized method is needed to evaluate the material properties of surimi gels. A study was conducted using 250 batches of different surimi gels to investigate the relationships between different texture measurement methods. The results showed that the strain distributions of surimi gels with added ingredients were significantly different from those without added ingredients, and digital image correlation (DIC) analysis was an effective tool for evaluating these strain distribution characteristics.
Article
Chemistry, Applied
Kun Gao, Yan Xiang Liu, Bin Tan, Xiao Hong Tian, Du Qin Zhang, Li Ping Wang
Summary: The texture of whole grain foods strongly influences consumer acceptability, with sprouted whole wheat resulting in bread that is harder, chewier, and has a more open pore structure compared to unsprouted wheat bread, due to its higher viscosity and weaker gluten network structure. Sprouted whole wheat flour has potential as an ingredient for chewier, more satisfying bread with a slower eating rate.
FOOD HYDROCOLLOIDS
(2022)
Article
Genetics & Heredity
Yufan Wang, Lin Huang, Wei Luo, Yarong Jin, Fangyi Gong, Jingshu He, Dengcai Liu, Youliang Zheng, Bihua Wu
Summary: Stripe rust, caused by Puccinia striiformis f. sp. tritici (Pst), is a destructive fungal disease of wheat worldwide. Breeding resistance cultivars like Shumai126 (SM126) is an effective approach to control Pst. RNA-seq analysis of SM126 seedling leaves infected with Pst revealed transient expression patterns of differentially expressed genes (DEGs) involved in various biological processes like photosynthesis, flavonoid biosynthesis, and plant-pathogen interaction. This study provides insights into the molecular mechanisms of SM126 resistance to Pst and could be valuable for improving wheat resistance to stripe rust.
Article
Engineering, Chemical
I. Svec, M. Hruskova, I. Jurinova
JOURNAL OF FOOD ENGINEERING
(2016)
Article
Agronomy
I. Svec, M. Hruskova
CEREAL RESEARCH COMMUNICATIONS
(2018)
Article
Food Science & Technology
Ivan Svec, Rasa Kapacinskaite, Marie Hruskova
CZECH JOURNAL OF FOOD SCIENCES
(2020)
Article
Chemistry, Multidisciplinary
Ekaterina Baeva, Roman Bleha, Marketa Sedliakova, Leonid Sushytskyi, Ivan Svec, Jana Copikova, Ivan Jablonsky, Pavel Kloucek, Andriy Synytsya
APPLIED SCIENCES-BASEL
(2020)
Article
Chemistry, Multidisciplinary
Pavel Skrivan, Marcela Slukova, Lucie Jurkaninova, Ivan Svec
Summary: A special type of impact mill was tested to produce finely ground wholemeal flours with lower starch damage and higher farinographic absorption, suitable for achieving fine granulation of bran particles in rye and wheat.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Pavel Skrivan, Marcela Slukova, Ivan Svec, Helena Cizkova, Iveta Horsakova, Eliska Rezkova
Summary: To reduce salt content without affecting consumer acceptability, a traditional Czech bakery white bread product was prepared using pre-ferments and wheat sourdoughs. The aim was to enhance the flavor profile and sensory properties of the bread. The wheat sourdoughs were prepared and tested under various conditions, and the resulting products were evaluated both sensorially and through precise physical methods.
CZECH JOURNAL OF FOOD SCIENCES
(2023)
Proceedings Paper
Food Science & Technology
Ivan Svec, Marie Hruskova, Tatana Hofmanova, Rasa Kapacinskaite
PROCEEDINGS OF THE 10TH INTERNATIONAL CONGRESS FLOUR-BREAD '19 AND 12TH CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS BRASNO-KRUH '19
(2020)
Proceedings Paper
Biochemistry & Molecular Biology
Ivan Svec, Marie Hruskova
PROCEEDINGS OF THE 14TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE
(2018)
Proceedings Paper
Biochemistry & Molecular Biology
Marie Hruskova, Ivan Svec
PROCEEDINGS OF THE 14TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE
(2018)
Proceedings Paper
Biochemistry & Molecular Biology
Ivan Svec, Marie Hruskova, Lucie Mrvikova
PROCEEDINGS OF THE 13TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE
(2017)
Proceedings Paper
Biochemistry & Molecular Biology
Marie Hruskova, Ivan Svec, Lucie Mrvikova
PROCEEDINGS OF THE 13TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE
(2017)
Article
Food Science & Technology
Marie Hruskova, Ivan Svec
CZECH JOURNAL OF FOOD SCIENCES
(2017)
Article
Chemistry, Multidisciplinary
Ivan Svec, Marie Hruskova
Article
Food Science & Technology
Ivan Svec, Marie Hruskova, Barbora Babiakova
CZECH JOURNAL OF FOOD SCIENCES
(2017)
Proceedings Paper
Biochemistry & Molecular Biology
Ivan Svec, Marie Hruskova
PROCEEDINGS OF THE 12TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2016
(2016)