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1. Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour

Author:
Hackenberg, Stefanie; Vogel, Claudia; Scherf, Katharina Anne; Jekle, Mario; Becker, Thomas
Source:
Food chemistry 2019 v.290 pp. 64-71
ISSN:
0308-8146
Subject:
wheat; wheat flour,   etc   ; breads; dough; gluten; kneading; microstructure; starch;     Show all 8 Subjects
Abstract:
... The effect of kneading on dough microstructure development, dough elongation and bread volume was investigated using wheat flour with a high mechanical starch modification (MSM) level. The resistance to extension (Rmax) of dough produced from wheat flour with a high MSM level increased by 52.5% because of higher protein network connectivity with prolonged kneading time. The improved network struct ...
DOI:
10.1016/j.foodchem.2019.03.016

2. We might have got it wrong: Modern wheat is not more toxic for celiac patients

Author:
Ribeiro, Miguel; Nunes, Fernando M.
Source:
Food chemistry 2019 v.278 pp. 820-822
ISSN:
0308-8146
Subject:
wheat,   etc   ; celiac disease; patients; toxicity;     Show all 4 Subjects
Abstract:
... If there is a disease in which many myths are part of the daily lives of both patients and clinicians as well as researchers, this must be celiac disease. Here, we discuss the possibility that modern wheat varieties used by man do not have led to the increased prevalence of celiac disease. ...
DOI:
10.1016/j.foodchem.2018.12.003

3. High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process

Author:
Pietsch, Valerie L.; Schöffel, Frederic; Rädle, Matthias; Karbstein, Heike P.; Emin, M. Azad
Source:
Journal of food engineering 2019 v.246 pp. 67-74
ISSN:
0260-8774
Subject:
wheat gluten,   etc   ; anisotropy; extrusion; models; polymerization; temperature;     Show all 6 Subjects
Abstract:
... Thermomechanical treatment in the screw section of the extrusion process has a major impact on wheat gluten polymerization and subsequent structuring mechanisms that lead to the formation of anisotropic product textures. Therefore, this study presents a modeling approach that allows to predict wheat gluten polymerization at non-isothermal conditions by measuring material temperatures and temperatu ...
DOI:
10.1016/j.jfoodeng.2018.10.031

4. Loads on grain silo insert discs, cones, and cylinders: Experiment and DEM analysis

Author:
Kobyłka, R.; Molenda, M.; Horabik, J.
Source:
Powder technology 2019 v.343 pp. 521-532
ISSN:
0032-5910
Subject:
wheat,   etc   ; laboratory experimentation; mathematical models; powders; silos;     Show all 5 Subjects
Abstract:
... Design codes do not suggest recommendations for the calculations of insert loads and silo wall loads with inserts. Numerical simulations appear to be a promising means to fill this gap. The vertical loads on inserts immersed in wheat contained in a model silo were measured in static and discharge conditions. A flat floor, smooth wall test silo, 1.5 m in height and 0.4 m in diameter, was used. Inse ...
DOI:
10.1016/j.powtec.2018.11.032

5. Wheat blast: from its origins in South America to its emergence as a global threat

Author:
Ceresini, Paulo Cezar; Castroagudín, Vanina Lilián; Rodrigues, Fabrício Ávila; Rios, Jonas Alberto; Aucique‐Pérez, Carlos Eduardo; Moreira, Silvino Intra; Croll, Daniel; Alves, Eduardo; de Carvalho, Giselle; Maciel, João Leodato Nunes; McDonald, Bruce Alan
Source:
Molecular plant pathology 2019 v.20 no.2 pp. 155-172
ISSN:
1464-6722
Subject:
wheat,   etc   ; blast disease; crop production; Bangladesh; Brazil;     Show all 5 Subjects
Abstract:
... Wheat blast was first reported in Brazil in 1985. It spread rapidly across the wheat cropping areas of Brazil to become the most important biotic constraint on wheat production in the region. The alarming appearance of wheat blast in Bangladesh in 2016 greatly increased the urgency to understand this disease, including its causes and consequences. Here, we summarize the current state of knowledge ...
DOI:
10.1111/mpp.12747

6. Surprise and dispersion: informational impact of USDA announcements

Author:
Fernandez‐Perez, Adrian; Frijns, Bart; Indriawan, Ivan; Tourani‐Rad, Alireza
Source:
Agricultural economics 2019 v.50 no.1 pp. 113-126
ISSN:
0169-5150
Subject:
wheat,   etc   ; USDA; asymmetry; commodity futures; corn; soybeans;     Show all 6 Subjects
Abstract:
... We examine the role of information asymmetry on changes in bid‐ask spreads during major United States Department of Agriculture (USDA) announcements. Our analyses, using corn, wheat, and soybean futures, indicate that information asymmetry is significantly higher on USDA announcement days compared to nonannouncement days. We further observe that the increased information asymmetry prior to news an ...
DOI:
10.1111/agec.12470

7. Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough

Author:
Han, Wen; Ma, Sen; Li, Li; Zheng, Xueling; Wang, Xiaoxi
Source:
Food hydrocolloids 2019 v.95 pp. 292-297
ISSN:
0268-005X
Subject:
wheat; wheat bran,   etc   ; dietary fiber; dough; gluten; hydrocolloids; image analysis; ingredients; light microscopy; microstructure;     Show all 10 Subjects
Abstract:
... Visualization of the gluten network microstructure of dough is crucial to gain knowledge about the interactions of its various ingredients. In this study, various techniques, including mainly microscopy imaging, were applied to examine the effect of wheat bran dietary fiber (WBDF) on gluten (G) and gluten-starch (G+S) microstructure. The results revealed that doughs containing WBDF particles have ...
DOI:
10.1016/j.foodhyd.2018.10.033

8. Simultaneous immunofluorescent imaging of gliadins, low molecular weight glutenins, and high molecular weight glutenins in wheat flour dough with antibody-quantum dot complexes

Author:
Bonilla, Jose C.; Bernal-Crespo, Victor; Schaber, James A.; Bhunia, Arun K.; Kokini, Jozef L.
Source:
Food research international 2019 v.120 pp. 776-783
ISSN:
0963-9969
Subject:
wheat; wheat flour,   etc   ; adhesion; dough; fluorescence; gliadin; gluten; glutenins; image analysis; methanol; molecular weight;     Show all 11 Subjects
Abstract:
... Gluten proteins and their impact in the quality of wheat based food products is well known. In order visualize the ‘in situ’ distribution of low molecular weight glutenins, high molecular weight glutenins, and gliadins simultaneously in wheat doughs we needed to overcome and eliminate dough auto-fluorescence, and to develop a reliable immunostaining procedure for their simultaneous detection in wh ...
DOI:
10.1016/j.foodres.2018.11.038

9. Nitrogen application is required to realize wheat yield stimulation by elevated CO2 but will not remove the CO2‐induced reduction in grain protein concentration

Author:
Pleijel, Håkan; Broberg, Malin C.; Högy, Petra; Uddling, Johan
Source:
Global change biology 2019 v.25 no.5 pp. 1868-1876
ISSN:
1354-1013
Subject:
wheat; wheat protein,   etc   ; Triticum aestivum; carbon dioxide; carbon dioxide enrichment; cultivars; fertilizer rates; grain yield; nitrogen;     Show all 9 Subjects
Abstract:
... Elevated CO₂ (eCO₂) generally promotes increased grain yield (GY) and decreased grain protein concentration (GPC), but the extent to which these effects depend on the magnitude of fertilization remains unclear. We collected data on the eCO₂ responses of GY, GPC and grain protein yield and their relationships with nitrogen (N) application rates across experimental data covering 11 field grown wheat ...
DOI:
10.1111/gcb.14586

10. The bread making process of ancient wheat: A semi-structured interview to bakers

Author:
Guerrini, Lorenzo; Parenti, Ottavia; Angeloni, Giulia; Zanoni, Bruno
Source:
Journal of cereal science 2019 v.87 pp. 9-17
ISSN:
0733-5210
Subject:
wheat; wheat flour,   etc   ; bread dough; breadmaking; human health; mixers; monitoring; sourdough;     Show all 8 Subjects
Abstract:
... The importance of bread made from ancient wheat flours is currently increasing. In literature, several works examine the cultivation phase of ancient wheats, as well as their positive effects on human health. On a technological level, their bread-making process is hindered by the poor workability of these flours, but there are only few scientific studies aimed to enhance their technological perfor ...
DOI:
10.1016/j.jcs.2019.02.006

11. Oxidative crosslinking of water-extractable wheat arabinoxylans by recombinant lipoxygenase and its effect on bread properties

Author:
Zhang, Chong; Wang, Pei; Yang, Jie; Ren, Di; Lu, Zhaoxin; Zhao, Haizhen; Lu, Fengxia
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 1-7
ISSN:
0023-6438
Subject:
wheat; wheat flour,   etc   ; Anabaena; arabinoxylan; breadmaking; breadmaking quality; breads; crosslinking; lipoxygenase; particle size; viscosity;     Show all 11 Subjects
Abstract:
... Water-extractable arabinoxylan (WEAX) is a pivotal component of wheat flour, which plays a positive role in bread making. In present study, the effect of recombinated Anabaena sp. Lipoxygenase (ana-rLOX) on the WEAX characteristics was evaluated. The results showed that ana-rLOX could effectively promote the oxidative crosslinking of the WEAX by acting as a free radical-generating agent and furthe ...
DOI:
10.1016/j.lwt.2018.12.077

12. How to impact gluten protein network formation during wheat flour dough making

Author:
Ooms, Nand; Delcour, Jan A.
Source:
Current opinion in food science 2019 v.25 pp. 88-97
ISSN:
2214-7993
Subject:
wheat; wheat flour,   etc   ; additives; baked goods; dough; food science; gluten; texture;     Show all 8 Subjects
Abstract:
... Gluten proteins strongly affect the structure and texture of various wheat flour-based baked goods. During dough making, gluten proteins are the main determinants of dough properties. Be it for research purposes or as a way of controlling dough properties in an industrial environment, different approaches have been taken to alter gluten network structure and, thus, functionality. In this brief rev ...
DOI:
10.1016/j.cofs.2019.04.001

13. The influence of night warming treatment on the micro-structure of gluten in two wheat cultivars

Author:
Li, Shaopeng; Wang, Jun; Ding, Mengyun; Min, Donghong; Wang, Zhonghua; Gao, Xin
Source:
Food research international 2019 v.116 pp. 329-335
ISSN:
0963-9969
Subject:
wheat; wheat flour; wheat gluten,   etc   ; Triticum aestivum; cultivars; dough; filling period; global warming; microstructure; polymers; processing quality; protein content; quality of life; quantitative analysis;     Show all 14 Subjects
Abstract:
... Bread wheat (Triticum aestivum L.) is one of the important cereals for human life. As people pursue higher quality of life, the requirements of improving the quality of wheat flour also increase accordingly. Global warming exhibits asymmetrically, that is, the warming rate during the night is significantly greater than that during the day. However, the effect of moderate warming on the quality for ...
DOI:
10.1016/j.foodres.2018.08.043

14. Correction to: Yield gap analysis extended to marketable grain reveals the profitability of organic lentil-spring wheat intercrops

Author:
Viguier, Loïc; Bedoussac, Laurent; Journet, Etienne-Pascal; Justes, Eric
Source:
Agronomy for sustainable development 2018 v.38 no.5 pp. 46
ISSN:
1774-0746
Subject:
wheat,   etc   ; intercropping; profitability;     Show all 3 Subjects
Abstract:
... Due to an unfortunate turn of events, the names of the authors appeared incorrectly in the original publication as given names and family names have been reversed. The correct representation of the authors’ names is listed above and below and should be treated as definitive. ...
DOI:
10.1007/s13593-018-0531-5

15. Correction to: Detection and analysis of wheat spikes using Convolutional Neural Networks

Author:
Hasan, Md Mehedi; Chopin, Joshua P.; Laga, Hamid; Miklavcic, Stanley J.
Source:
Plant methods 2019 v.15 no.1 pp. 27
ISSN:
1746-4811
Subject:
wheat,   etc   ; Triticum aestivum; image analysis; inflorescences; neural networks;     Show all 5 Subjects
Abstract:
... In the original publication of this article [1] the authors stated that important resources would be made available online to readers. ...
DOI:
10.1186/s13007-019-0405-0

16. Neoascochyta species cause leaf scorch on wheat in Australia

Author:
Golzar, H.; Thomas, G.; Jayasena, K. W.; Wright, D.; Wang, C.; Kehoe, M.
Source:
Australasian plant disease notes 2019 v.14 no.1 pp. 1
ISSN:
1833-928X
Subject:
wheat,   etc   ; Didymellaceae; fungi; leaves; pathogenicity; scorch; sequence analysis; Western Australia;     Show all 8 Subjects
Abstract:
... A conspicuous leaf scorch of wheat associated with Didymellaceae family was observed on commercial wheat varieties in Western Australia during recent years. Two fungal species isolated from leaf lesions were identified based on morphological characteristics and DNA sequencing. Neoascochyta europaea was isolated from symptomatic leaf lesions on the wheat varieties Trojan and Wyalkatchem also Neoasc ...
DOI:
10.1007/s13314-018-0332-3

17. The effects of exogenous ash on the autohydrolysis and enzymatic hydrolysis of wheat straw

Author:
Wu, Xinxing; Tang, Wei; Huang, Chen; Huang, Caoxing; Lai, Chenhuan; Yong, Qiang
Source:
Bioresource technology 2019 v.286 pp. 121411
ISSN:
0960-8524
Subject:
wheat straw,   etc   ; additives; autohydrolysis; buffering capacity; enzymatic hydrolysis; hydrophobicity; protons;     Show all 7 Subjects
Abstract:
... The effects of exogenous ash (EA) from harvest wheat straw and its internal components on wheat straw autohydrolysis efficiency and subsequent enzymatic hydrolysis were investigated. Results showed that when EA and its insoluble mineral components were included in the autohydrolysis, the enzymatic efficiencies of pretreated residues were significantly reduced from 84.9% to 66.3% and 58.4%, respect ...
DOI:
10.1016/j.biortech.2019.121411

18. A novel on-site wheat straw pretreatment method: Enclosed torrefaction

Author:
Cheng, Xingxing; Huang, Zhi; Wang, Zhiqiang; Ma, Chunyuan; Chen, Shouyan
Source:
Bioresource technology 2019 v.281 pp. 48-55
ISSN:
0960-8524
Subject:
wheat straw,   etc   ; acids; carbon; esters; hemicellulose; temperature; torrefaction;     Show all 7 Subjects
Abstract:
... In this study, a novel on-site torrefaction method was proposed for the pretreatment of wheat straw, in which the wheat straw was placed in an enclosed environment for torrefaction. The effects of different torrefaction conditions on the properties of both solid and gaseous products were investigated. When the temperature of enclosed torrefaction increased from 200 °C to 250 °C, the higher heating ...
DOI:
10.1016/j.biortech.2019.02.075

19. Properties of 3D printed dough and optimization of printing parameters

Author:
Liu, Yaowen; Liang, Xue; Saeed, Ahmed; Lan, Weijie; Qin, Wen
Source:
Innovative food science & emerging technologies 2019 v.54 pp. 9-18
ISSN:
1466-8564
Subject:
wheat flour,   etc   ; deformation; dough; freeze drying; mangoes; olive oil; texture;     Show all 7 Subjects
Abstract:
... Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried m ...
DOI:
10.1016/j.ifset.2019.03.008

20. Are we capable of separating the wheat from the chaff when assessing meta-analyses?

Author:
Correia, M.Isabel T.D.
Source:
Clinical nutrition 2019
ISSN:
0261-5614
Subject:
wheat,   etc   ; chaff; clinical nutrition; meta-analysis; patient care;     Show all 5 Subjects
Abstract:
... This opinion paper aims at discussing the deluge of meta-analyses in current health sciences, and the publication of seven different ones covering diverse topics in nutrition sciences in the December issue of Clinical Nutrition. Several key aspects are raised regarding this type of study with the goal of raising awareness among clinicians who rely on these studies to summarize what they assume it ...
DOI:
10.1016/j.clnu.2019.04.013