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1. Structuring the meat analogue by using plant-based derived composites

Author:
Yuliarti, Oni; Kiat Kovis, Tay Jun; Yi, Ng Jun
Source:
Journal of food engineering 2021 v.288 pp. 110138
ISSN:
0260-8774
Subject:
wheat protein,   etc   ; chewiness; crosslinking; hardness; meat; meat analogs; microstructure; pea protein; physicochemical properties; protein content; sensory properties; texture; viscoelasticity;     Show all 13 Subjects
Abstract:
... This study investigated different plant-based composites to develop plant-based meat alternatives that have unique texture profiles using an innovative process of freeze structuring technique. The composite comprised pea protein (PP) and wheat protein (WP) with five different ratios i.e.17:0; 13:4; 8.5:8.5; 4:13 and 0:17. The physicochemical and sensory properties of the analogues were studied in ...
DOI:
10.1016/j.jfoodeng.2020.110138

2. Correction to: Biochemical and Physicochemical Background of Mammalian Androgen Activity in Winter Wheat Exposed to Low Temperature

Author:
Janeczko, Anna; Biesaga-Kościelniak, Jolanta; Dziurka, Michał; Filek, Maria; Hura, Katarzyna; Jurczyk, Barbara; Kula, Monika; Oklestkova, Jana; Novak, Ondrej; Rudolphi-Skórska, Elżbieta; Skoczowski, Andrzej
Source:
Journal of plant growth regulation 2020 v.39 no.1 pp. 507
ISSN:
0721-7595
Subject:
winter wheat,   etc   ; androgens; mammals; temperature;     Show all 4 Subjects
Abstract:
... The original version of this article unfortunately contained an error in Dr. Andrzej Skoczowski’s affiliation. The author would like to correct the error with this erratum. ...
DOI:
10.1007/s00344-019-09995-w

3. Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics

Author:
Cappelli, Alessio; Oliva, Noemi; Cini, Enrico
Source:
Trends in food science & technology 2020 v.97 pp. 147-155
ISSN:
0924-2244
Subject:
wheat; wheat flour; whole wheat bread,   etc   ; dough; food industry; heat; milling; polyphenols; rheological properties; rheology; systematic review;     Show all 11 Subjects
Abstract:
... Grain milling might be the oldest manufacturing process in the world, and many techniques are currently used in the food industry. The two predominant methods used in wheat milling are stone milling and roller milling. The selected technique significantly influences flour quality, dough rheological properties, and bread characteristics. Choosing the most suitable method is essential; therefore, he ...
DOI:
10.1016/j.tifs.2020.01.008

4. Niacin contents of cereal-milling products in food-composition databases need to be updated

Author:
Chamlagain, Bhawani; Rautio, Saija; Edelmann, Minnamari; Ollilainen, Velimatti; Piironen, Vieno
Source:
Subtropical plant science 2020 v.91 pp. 103518
ISSN:
0889-1575
Subject:
wheat; wheat bran; wheat flour,   etc   ; absorption; acid hydrolysis; barley; corn flour; digestion; food composition; humans; liquid chromatography; niacin; nutrient databanks; oats; raw materials; rye; wheat germ;     Show all 17 Subjects
Abstract:
... The niacin content of cereal raw materials reported in food-composition databases often differs considerably. One major reason for this discrepancy is the analytical method used for its measurement is that a significant part of the niacin in cereals exists in bound form. In this study, we compared the niacin content of some representative cereal raw materials analysed with a sensitive and validate ...
DOI:
10.1016/j.jfca.2020.103518

5. Predicting header wheat loss in a combine harvester, a new approach

Author:
Chaab, Reza Karmulla; Karparvarfard, Seyyed Hossein; Rahmanian-Koushkaki, Hossein; Mortezaei, Alireza; Mohammadi, Mojtaba
Source:
Journal of the Saudi Society of Agricultural Sciences 2020 v.19 no.2 pp. 179-184
ISSN:
1658-077X
Subject:
wheat,   etc   ; combine harvesters; models; prediction; Iran;     Show all 5 Subjects
Abstract:
... Header loss of wheat in a combine harvester was modelled and evaluated at Badjgah Research Station, Shiraz University, Shiraz, Iran. The main objective was to develop a characteristics dimensionless model to predict the header loss based on Buckingham pi theorem. A conventional New Holland TC5070 combine harvester was monitored in field studies. Parameters like rotational speed of reel (at 21, 25 ...
DOI:
10.1016/j.jssas.2018.09.002

6. Multi-target prediction of wheat flour quality parameters with near infrared spectroscopy

Author:
Barbon Junior, Sylvio; Mastelini, Saulo Martielo; Barbon, Ana Paula A.C.; Barbin, Douglas Fernandes; Calvini, Rosalba; Lopes, Jessica Fernandes; Ulrici, Alessandro
Source:
Information processing in agriculture 2020 v.7 no.2 pp. 342-354
ISSN:
2214-3173
Subject:
wheat; wheat flour,   etc   ; data collection; near-infrared spectroscopy; prediction; regression analysis; support vector machines;     Show all 7 Subjects
Abstract:
... Near Infrared (NIR) spectroscopy is an analytical technology widely used for the non-destructive characterisation of organic samples, considering both qualitative and quantitative attributes. In the present study, the combination of Multi-target (MT) prediction approaches and Machine Learning algorithms has been evaluated as an effective strategy to improve prediction performances of NIR data from ...
DOI:
10.1016/j.inpa.2019.07.001

7. Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour

Author:
Cappelli, Alessio; Guerrini, Lorenzo; Parenti, Alessandro; Palladino, Gennaro; Cini, Enrico
Source:
Journal of cereal science 2020 v.91 pp. 102879
ISSN:
0733-5210
Subject:
wheat; wheat flour,   etc   ; breads; dough; extensibility; milling; particle size; rheology; specific energy; tempering; water content;     Show all 11 Subjects
Abstract:
... The poor technological performance of weak wheat flours means that they are usually considered difficult to be transformed into satisfactory bread. During milling, there are several settings that can affect flour characteristics. In this study, we tested two operative parameters that have the potential to affect flour quality – stone rotational speed and wheat tempering. Tempering moistures were s ...
DOI:
10.1016/j.jcs.2019.102879

8. Prediction of selected rheological characteristics of wheat based on Glutopeak test parameters

Author:
Zawieja, Bogna; Makowska, Agnieszka; Gutsche, Mateusz
Source:
Journal of cereal science 2020 v.91 pp. 102898
ISSN:
0733-5210
Subject:
wheat; wheat flour,   etc   ; dough; energy; prediction; regression analysis; rheological properties; water uptake; whole grain flour;     Show all 9 Subjects
Abstract:
... The GlutoPeak®-Test, a new rapid small-scale technique, was proposed as an alternative method for evaluation of wheat grain and tool for predicting the wheat flour quality. Samples obtained from an industrial mill were analyzed by a GlutoPeak test (whole grain flours) as well as by farinograph and extensograph tests (refined flours). Firstly, linear correlation coefficients between water absorptio ...
DOI:
10.1016/j.jcs.2019.102898

9. Triboelectric separation of wheat bran tissues: Influence of tribo‐material, water content, and particle size

Author:
Chen, Zhongwei; Xia, Qing; Zha, Baoping; Sun, Jun; Xu, Bin; Chen, Zhengxing
Source:
Journal of food process engineering 2020 v.43 no.1 pp. e13346
ISSN:
0145-8876
Subject:
wheat; wheat bran,   etc   ; Triticum; drying; foods; fractionation; particle size; pericarp; polyamides; polyethylene; starch; tissues; water content;     Show all 13 Subjects
Abstract:
... The separation behaviors of wheat bran tissues with different water content and particle sizes were investigated after tribocharging with three kinds of organic polymers to clarify the effects of tribo‐material and particle property on triboelectric separation (TES). The surface composition of wheat bran tissues was also analyzed in situ by Raman micro‐spectroscopy to confirm their triboelectric s ...
DOI:
10.1111/jfpe.13346

10. Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality

Author:
Avramenko, Nicole A.; Hopkins, Erin J.; Hucl, Pierre; Scanlon, Martin G.; Nickerson, Michael T.
Source:
Food chemistry 2020 v.320 pp. 126615
ISSN:
0308-8146
Subject:
hard red spring wheat; spring wheat; wheat flour,   etc   ; Triticum; ammonium chloride; calcium chloride; compliance; cultivars; dough; gluten; magnesium chloride; magnesium sulfate; potassium chloride; rheology; sodium chloride; stickiness;     Show all 16 Subjects
Abstract:
... The influence of select salts from the lyotropic series (NH₄Cl, KCl, NaCl, MgCl₂, CaCl₂, and MgSO₄) on the rheology and stickiness of dough prepared from a strong (Pembina) and a weak (Harvest) hard red spring wheat flour were examined at a 1 and 2% salt levels, with water mobility and water association with different dough components also being assessed at the 1% salt level. Overall, Pembina was ...
DOI:
10.1016/j.foodchem.2020.126615

11. Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles

Author:
Xu, Min; Hou, Gary G.; Ma, Fengyun; Ding, Junzhou; Deng, Lingzhu; Kahraman, Ozan; Niu, Meng; Trivettea, Kathleen; Lee, Bon; Wu, Liang; Baik, Byung-Kee
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.126 pp. 109294
ISSN:
0023-6438
Subject:
hard red spring wheat; spring wheat; wheat flour,   etc   ; cohesion; cooking quality; dietary fiber; dough; fiber content; hardness; ingredients; mixing; noodles; nutritive value; protein content; proteins; starch; water uptake;     Show all 17 Subjects
Abstract:
... Aleurone flour is a nutrient-dense ingredient that can be incorporated into food products to improve nutritional and health benefits. The objective of this research was to evaluate dough and instant noodle quality using wheat flour/aleurone flour blends. Six blends of refined hard red spring wheat flour and aleurone flour at 100/0, 95/5, 90/10, 85/15, 80/20, and 75/25 blend ratios (g/g) were used ...
DOI:
10.1016/j.lwt.2020.109294

12. Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics

Author:
Wessels, R.; Wentzel, B.; Labuschagne, M.T.
Source:
Journal of cereal science 2020 v.93 pp. 102983
ISSN:
0733-5210
Subject:
hard red winter wheat; wheat flour; winter wheat,   etc   ; Triticum; baking; baking quality; breeding programs; cultivars; genotype; glutenins; lactic acid; milling; protein content; rapid methods; solvents; viability; South Africa;     Show all 17 Subjects
Abstract:
... To overcome the cost and expense of milling and baking hundreds of samples in wheat breeding programs, cereal chemists have developed various rapid predictive tests for end-use quality assessment. In this study, five small-scale rapid tests, including Solvent Retention Capacity (SRC) and Swelling Index of Glutenin (SIG), were compared for viability and accuracy to determine end-use quality using s ...
DOI:
10.1016/j.jcs.2020.102983

13. Techniques and technologies for the breadmaking process with unrefined wheat flours

Author:
Parenti, Ottavia; Guerrini, Lorenzo; Zanoni, Bruno
Source:
Trends in food science & technology 2020 v.99 pp. 152-166
ISSN:
0924-2244
Subject:
wheat bran; wheat flour; wheat germ,   etc   ; breadmaking; breads; chemical composition; consumer demand; healthy diet; human health; milling byproducts; nutritive value; raw materials; whole grain foods;     Show all 13 Subjects
Abstract:
... In recent years there has been an increasing interest in the production of wholegrain products owing to the positive effects shown on human health. Although refined flour still represents the standard reference in breadmaking technology, consumer demand for unrefined breads has grown greatly. The different chemical composition of unrefined wheat flours (UWFs), which includes specific fractions of ...
DOI:
10.1016/j.tifs.2020.02.034

14. Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta

Author:
Killilea, David W.; McQueen, Rebecca; Abegania, Judi R.
Source:
Journal of food science 2020 v.85 no.3 pp. 808-815
ISSN:
0022-1147
Subject:
wheat; wheat germ; whole wheat flour,   etc   ; Triticum; agglutinins; biomarkers; healthy diet; lectins; nutrient density; pasta; phytic acid; protein content; refined grains; seeds; starch;     Show all 15 Subjects
Abstract:
... When consumed as whole grain, wheat has a high nutrient density that contributes to a healthy diet. Yet, products labeled as whole wheat can still contain a substantial amount of refined grain leading to the confusion for consumers, so a method was designed to determine the whole grain status within wheat‐based foods. Wheat germ agglutinin (WGA), a lectin found in the germ tissue of wheat kernels, ...
DOI:
10.1111/1750-3841.15040

15. Allergic reactions to hydrolysed wheat proteins: clinical aspects and molecular structures of the allergens involved

Author:
Tranquet, Olivier; Larré, Colette; Denery-Papini, Sandra
Source:
Critical reviews in food science and nutrition 2020 v.60 no.1 pp. 147-156
ISSN:
1549-7852
Subject:
wheat; wheat gluten; wheat protein hydrolysates,   etc   ; allergens; chemical structure; cosmetics; deamidation; enzymatic hydrolysis; epitopes; functional foods; hypersensitivity; immunoglobulin E; patients; risk management; Europe; Japan;     Show all 16 Subjects
Abstract:
... Wheat gluten can be chemically or enzymatically hydrolysed to produce functional ingredients useful in food and cosmetics. However severe allergies to hydrolysed wheat proteins (HWP) have been described in Europe and Japan since the early 2000’s. Triggering proteins and IgE epitopes were described both for French and Japanese cohorts and appeared remarkably similar leading to define a new wheat al ...
DOI:
10.1080/10408398.2018.1516622

16. A non-targeted high-resolution mass spectrometry approach for the assessment of the geographical origin of durum wheat

Author:
Cavanna, Daniele; Loffi, Cecilia; Dall'Asta, Chiara; Suman, Michele
Source:
Food chemistry 2020 v.317 pp. 126366
ISSN:
0308-8146
Subject:
durum wheat,   etc   ; mass spectrometry; pasta; provenance; raw materials;     Show all 5 Subjects
Abstract:
... The assessment of durum wheat geographical origin is an important and emerging challenge, due to the added value that a claim of origin could provide to the raw material itself, and subsequently to the final products (i.e. pasta).Up to now, the typical approach presented in literature is the evaluation of different isotopic ratios of the elements, but other techniques could represent an interestin ...
DOI:
10.1016/j.foodchem.2020.126366

17. Influence of the fermentation time and potato pulp addition on the technological properties and volatile compounds of wheat dough and steamed bread

Author:
Cao, Yanfei; Zhang, Haijing; Yang, Zhe; Zhang, Min; Guo, Peng; Li, Hongjun
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.128 pp. 109377
ISSN:
0023-6438
Subject:
wheat,   etc   ; breads; dough; fermentation; potato pulp; volatile compounds;     Show all 6 Subjects
Abstract:
... This study aimed to assess the effect of fermentation time and potato pulp addition on the fermentation characteristics of dough and textural profiles of the steamed bread. Volatile compounds in steamed bread processing were also determined. Rheofermentometer analysis showed that the gas retention capability of dough decreased with the increase in potato pulp level, and the productive fermentation ...
DOI:
10.1016/j.lwt.2020.109377

18. Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch

Author:
Li, Mingfei; Yue, Qinghua; Liu, Chong; Zheng, Xueling; Hong, Jing; Li, Limin; Bian, Ke
Source:
Journal of cereal science 2020 v.93 pp. 102973
ISSN:
0733-5210
Subject:
wheat; wheat flour; wheat gluten,   etc   ; Fourier transform infrared spectroscopy; differential scanning calorimetry; enthalpy; gelatinization; gliadin; glutenins; hydrogen bonding; models; pasting properties; starch granules; temperature; thermogravimetry; viscosity; weight loss; wheat starch;     Show all 18 Subjects
Abstract:
... Gluten-starch interactions are of specific importance during the processing of cereal-based products. However, the mechanisms for gluten-starch interactions have not been illuminated. The effects of various gliadin/glutenin (gli-glu) ratios (0:10, 3:7, 5:5, 7:3, and 10:0) on the pasting, thermal, and structural properties of wheat gluten-starch mixtures were investigated. The peak, through, and fi ...
DOI:
10.1016/j.jcs.2020.102973

19. Refining transfer set in calibration transfer of near infrared spectra by backward refinement of samples

Author:
Zheng, Kaiyi; Feng, Tao; Zhang, Wen; Huang, Xiaowei; Li, Zhihua; Zhang, Di; Shi, Jieyong; Marunaka, Yoshinori; Zou, Xiaobo
Source:
Analytical methods 2020 v.12 no.11 pp. 1495-1503
ISSN:
1759-9679
Subject:
wheat,   etc   ; analytical methods; corn; data collection; multivariate analysis; refining;     Show all 6 Subjects
Abstract:
... The transfer set in calibration transfer can be further refined using a backward refinement (BR) method. Our BR includes many loops, and in each the sample can be removed which reduces the root mean square error of validation (RMSEV) most effectively. This procedure can be repeated many times so that many subsets of samples can be obtained. Then the sample subset with a small value of RMSEV can be ...
DOI:
10.1039/d0ay00085j

20. A quantile autoregression analysis of price volatility in agricultural markets

Author:
Chavas, Jean‐Paul; Li, Jian
Source:
Agricultural economics 2020 v.51 no.2 pp. 273-289
ISSN:
0169-5150
Subject:
wheat,   etc   ; agricultural policy; agricultural prices; corn; markets; models; United States;     Show all 7 Subjects
Abstract:
... This paper investigates the dynamics of agricultural price volatility based on a quantile autoregression (QAR) model. The QAR model provides a flexible representation of the distribution of price and its dynamics. The approach is applied to U.S. wheat and corn markets over the period of 1980–2017. This period is of significant interest as it covers important changes in agricultural policy and incr ...
DOI:
10.1111/agec.12554