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wheat straw, etc ; carbon dioxide; fungi; microbial biomass; toluene; volatile organic compounds; China; Show all 7 Subjects
Abstract:
... As a common practice in agricultural system, straw return has been reported to release a large number of trace gases and attracted much attention. However, the role of straw return in toluene emission remains poorly understood. In this study we measured the emissions of toluene as well as other 50 volatile organic compounds (VOCs) from wheat straw return for 66 days under flooded and non-flooded c ...
wheat; wheat gluten; wheat starch, etc ; benzene; dough; flour; glutenins; hydrogen bonding; polyphenols; spectroscopy; tryptophan; Show all 11 Subjects
Abstract:
... The addition of polyphenols to wheat dough modifies the structure and mechanical properties of the gluten network. The aim of the study was to identify changes in the secondary and tertiary structure of gluten network induced by selected hydroxycinnamic and hydroxybenzoic acids with using FT-Raman spectroscopy. Phenolic acids were added to the model dough in concentrations of 0.05%, 0.1%, and 0.2% ...
wheat; wheat flour, etc ; alpha-amylase; enzymatic treatment; viscometry; Show all 5 Subjects
Abstract:
... The primary quality assessor of wheat grain is the Hagberg Falling Number (FN) method. This is a viscometric test surrogate for α-amylase activity. Despite being used for over sixty years, FN has been increasingly scrutinised due to its low throughput, poor reproducibility and inability to differentiate between the causes of low FN including Pre-harvest Sprouting (PHS) and Late Maturity α-Amylase ...
wheat flour; wheat gluten; wheat starch, etc ; absorption; dough; dough quality; hydrogen; loss modulus; oils; storage modulus; technology; Show all 11 Subjects
Abstract:
... The effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the physical, structural and molecular levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasti ...
... The article shows the benefits of consuming wholemeal products. However, the level of consumption of these products is low. The reason is primarily the low quality of products: the rough structure of the crumb, rapid hardening. Therefore, there is a need to improve the quality of bread from wholemeal flour. The indicators of quality of wholemeal flour produced by national enterprises are investiga ...
wheat; wheat flour, etc ; breadmaking; breads; dough; food composition; gluten; ingredients; Show all 8 Subjects
Abstract:
... Vital gluten (VG) is a food ingredient commonly used in bread making, and its quality varies according to its obtainment process. The objective of this study was to verify the performance of VG treated with non‐thermal plasma (NTP) at 50 and 150 W and 5 L/min of argon gas as an enhancing ingredient for weak or diluted wheat flour. Quality analyses were performed on dough and bread. Farinographic a ...
wheat; wheat starch, etc ; bound water; digestibility; gelatinization; hydrocolloids; rice; starch; Show all 8 Subjects
Abstract:
... Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with desired structure and properties. This research is focused on the effect of pre-printing gelatinization degree on the structure and digestibility of rice and wheat starch gels after HE-3DP. The results show that the lamellar, crystalline and helical structures were destroyed, the compactness of nano-aggregat ...
... Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat t ...
wheat; wheat gluten, etc ; atmospheric pressure; dough; extensibility; rheology; water binding capacity; Show all 7 Subjects
Abstract:
... Non-thermal plasma (NTP) technology is an emerging physical process that has attracted the interest of researchers owing to its promising effects in food processing. This study aimed to determine the effect of NTP treatment at atmospheric pressure on vital wheat gluten (VG) properties. VG treated at powers of 50 W, 100 W, and 150 W and flow rates of 3, 5, and 8 L/min was characterized, and the emp ...
durum wheat; hard red spring wheat; hard red winter wheat, etc ; Puccinia recondita; asexual reproduction; genes; leaf rust; markets; overwintering; phenotype; soft red winter wheat; virulence; Great Plains region; Ohio; Show all 14 Subjects
Abstract:
... Collections of wheat leaves infected with the leaf rust fungus, Puccinia triticina, were obtained from the southeastern states, the Ohio Valley, the Great Plains, and Washington in 2018, 2019, and 2020 to determine the prevalent virulence phenotypes in the wheat-growing regions of the United States. In the hard red winter wheat region of the southern and mid Great Plains, MNPSD and MPPSD were the ...
durum wheat; wheat flour, etc ; Turkey (country); adulterated products; atomic absorption spectrometry; pasta; Show all 6 Subjects
Abstract:
... In this study the possibility of using laser-induced breakdown spectroscopy (LIBS) to discriminate durum and common wheat samples both in flour and pasta and determine the adulteration ratio was explored. For this purpose, 120 common and 119 durum wheat samples including different genotypes were collected from various regions of Anatolia. LIBS spectra were evaluated with partial least squares-disc ...
wheat; wheat straw, etc ; aerosols; air; aromatic compounds; biomass; oxidation; water content; China; Show all 9 Subjects
Abstract:
... Herein, we use an oxidation flow reactor, Gothenburg: Potential Aerosol Mass (Go: PAM) reactor, to investigate the secondary organic aerosol (SOA) formation from wheat straw burning. Biomass burning emissions are exposed to high concentrations of hydroxyl radicals (OH) to simulate processes equivalent to atmospheric oxidation of 0-2.55 days. Primary volatile organic compounds (VOCs) were investiga ...
... A small-scale wheat cleaning machine was designed to winnow and separate grains from materials-other-than-grains (MOG), such as premature grains and chaff, in order to enhance the quality of grains. It was evaluated technically with respect to assessment criteria: cleanliness, grain loss, chaff rejection, and cleaning efficiency. Experiments were carried out at three levels of sieve slopes (5, 10, ...
wheat; wheat flour; wheat starch, etc ; activation energy; adhesion; amylopectin; amylose; chemical structure; food research; leachates; loss modulus; noodles; polymerization; sensory properties; texture; Show all 15 Subjects
Abstract:
... Adhesiveness is one of the important sensory properties of noodles. A better understanding of the molecular basis of the sensory property would allow for a more reasonable selection of wheat ingredients. In this study, the adhesiveness of cooked noodles made from reconstituted wheat flour was evaluated using a texture profile analyzer. The rheological properties of dissolved solids from the noodle ...
wheat; wheat flour, etc ; agriculture; butanol; enzymatic treatment; hydrolysis; lipid composition; phospholipids; proteinases; proteolysis; Show all 10 Subjects
Abstract:
... BACKGROUND: Lipids account for 2.0–2.5% of wheat flour by dry weight and affect properties and quality of cereal foods. A new method was developed to extract non‐starch lipids from wheat flour. Wheat flour was first hydrolyzed with a protease and followed by extraction of non‐starch lipids by water‐saturated butanol (WSB). RESULT: Protein hydrolysis by protease followed by extraction of non‐starch ...
wheat; wheat gluten, etc ; arabinoxylan; disulfides; dough; fluorescence; food chemistry; hydrophobicity; lipid content; solubility; Show all 10 Subjects
Abstract:
... This research aimed to investigate the effects of water-extractable arabinoxylan (WEAX) and water-unextractable arabinoxylan (WUAX) on the quality of you-tiao. In this work, the interactions between different amounts of AX and wheat gluten were extensively evaluated during frying treatment. The results showed that WEAX impaired the surface hydrophobicity of gluten and improved its solubility, whil ...
wheat; whole wheat bread; whole wheat flour, etc ; adverse effects; bran; breadmaking; dietary fiber; hardness; nutrient content; pentosans; rheology; water solubility; water uptake; white bread; Show all 14 Subjects
Abstract:
... Pearling process on wheat grains was evaluated as a strategy to reduce their adverse effect on whole‐wheat bread (WWB) quality and simultaneously preserve part of the nutrients of the whole grain. The grains were pearled applying different times (25, 125, 225 and 250 s) before milling. Characteristic, nutritional composition and rheology of the pearled wheat flour (P), and their bread‐making perfo ...
spring wheat; winter wheat, etc ; climate; cultivars; forests; irrigation; meteorology; phenology; temperature; vernalization; winter; China; Show all 12 Subjects
Abstract:
... Investigating crop phenology change has important implications to understand crop response and adaptation to climate change. The spatiotemporal changes of wheat phenology had been investigated before, nevertheless some key scientific questions remain inconclusive. Here, the updated phenological observations with the longest time period (1981–2018) and the largest number of records (7,659 records a ...
spring wheat; winter wheat, etc ; Internet; corn; crop yield; cropland; regression analysis; remote sensing; satellites; Show all 9 Subjects
Abstract:
... This research contributes to the literature by investigating if and by how much higher resolution satellite imagery improves crop yield estimation accuracy at the county level when paired with a high-resolution cropland mask. Satellite imagery is an interesting big data source that has potential applications in agriculture. When applying satellite imagery for crop yield estimation, practitioners c ...
wheat; wheat flour, etc ; amaranth flour; breadmaking; breadmaking quality; breads; chewiness; color; dough; fermentation; texture; Show all 11 Subjects
Abstract:
... Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vₘₐₓ) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vₘₐₓ and increased tf, obtaining breads with ...