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1. Wheat straw return can lead to biogenic toluene emissions

Author:
Ting Wu; Xiaoyu Zhao; Mengdi Liu; Juan Zhao; Xinming Wang
Source:
Journal of environmental sciences (China) 2023 v.124 pp. 281-290
ISSN:
1001-0742
Subject:
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 ...
DOI:
10.1016/j.jes.2021.08.050

2. Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy

Author:
Konrad Kłosok; Renata Welc; Monika Szymańska-Chargot; Agnieszka Nawrocka
Source:
Journal of cereal science 2022 v.107 pp. 103503
ISSN:
0733-5210
Subject:
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% ...
DOI:
10.1016/j.jcs.2022.103503

3. A novel enzymatic method discriminating wheat pre-harvest sprouting from Late Maturity alpha-amylase

Author:
D. Mangan; A. Draga; R. Ivory; C. Cornaggia; M. Blundell; C. Howitt; B. McCleary; J.P. Ral
Source:
Journal of cereal science 2022 v.105 pp. 103480
ISSN:
0733-5210
Subject:
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 ...
DOI:
10.1016/j.jcs.2022.103480

4. Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

Author:
Ziyang Jia; Heng Yang; Yudong Zhang; Wenping Ding; Yuan Shuang; Yang Fu; Qianran Xie; Tongjun Dong; Yan Wu; Xuedong Wang
Source:
International journal of food science & technology 2022 v.57 no.4 pp. 2310-2320
ISSN:
0950-5423
Subject:
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 ...
DOI:
10.1111/ijfs.15582

5. Investigation of quality indicators of wholemeal industrial-made flour

Author:
D. Marchenkov; N. Khorenzhy; O. Voloshenko; D. Zhygunov; О. Marenchenko; O. Zhurenko
Source:
Harčova nauka ì tehnologìâ 2022 v.15 no.4 pp. -
ISSN:
2409-7004
Subject:
wheat; wheat flour; whole wheat bread,   etc   ; ash content; deformation; gluten; particle size; porosity; whole grain flour; Ukraine;     Show all 10 Subjects
Abstract:
... 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 ...
DOI:
10.15673/fst.v15i4.2258

6. Bread‐making performance of wheat flours enriched with vital gluten treated with non‐thermal plasma

Author:
Jefferson Henrique Tiago Barros; Vitor Anselmo da Guia Ribeiro; Mariana de Paula Kraüss Ferreira; Caroline Joy Steel
Source:
International journal of food science & technology 2022 v.57 no.6 pp. 3795-3803
ISSN:
0950-5423
Subject:
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 ...
DOI:
10.1111/ijfs.15708

7. Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch

Author:
Bo Zheng; Yukuo Tang; Fengwei Xie; Ling Chen
Source:
Food hydrocolloids 2022 v.124 pp. 107210
ISSN:
0268-005X
Subject:
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 ...
DOI:
10.1016/j.foodhyd.2021.107210

8. Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Author:
Jana van Rooyen; Senay Simsek; Samson Adeoye Oyeyinka; Marena Manley
Source:
Foods 2022 v.11 no.2 pp. -
ISSN:
2304-8158
Subject:
wheat; wheat flour; wheat starch,   etc   ; air; crystal structure; food industry; gluten; heat transfer; heat treatment; mouthfeel; retrogradation; starch; texture;     Show all 13 Subjects
Abstract:
... 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 ...
DOI:
10.3390/foods11020207

9. Characterization and regeneration potential of vital wheat gluten treated with non-thermal plasma

Author:
Jefferson H.T. Barros; Flávio M. Montenegro; Caroline J. Steel
Source:
Journal of cereal science 2022 v.104 pp. 103402
ISSN:
0733-5210
Subject:
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 ...
DOI:
10.1016/j.jcs.2021.103402

10. Virulence Phenotypes of the Wheat Leaf Rust Pathogen, Puccinia triticina, in the United States from 2018 to 2020

Author:
James A. Kolmer; Oluseyi Fajolu
Source:
Plant disease 2022 v.106 no.6 pp. 1723-1729
ISSN:
0191-2917
Subject:
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 ...
DOI:
10.1094/PDIS-10-21-2321-RE

11. Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS

Author:
Banu Sezer; Aslıhan Unuvar; Ismail Hakki Boyaci; Hamit Köksel
Source:
Journal of cereal science 2022 v.104 pp. 103435
ISSN:
0733-5210
Subject:
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 ...
DOI:
10.1016/j.jcs.2022.103435

12. Secondary organic aerosol formation from straw burning using an oxidation flow reactor

Author:
Hui Wang; Song Guo; Zhijun Wu; Kai Qiao; Rongzhi Tang; Ying Yu; Weizhao Xu; Wenfei Zhu; Liwu Zeng; Xiaofeng Huang; Lingyan He; Mattias Hallquist
Source:
Journal of environmental sciences (China) 2022 v.114 pp. 249-258
ISSN:
1001-0742
Subject:
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 ...
DOI:
10.1016/j.jes.2021.08.049

13. Design and Assessment of a Small-Scale Machine for Cleaning Wheat Grains

Author:
Mohamed Abu Ali; Eid Abd El-Rahman; Gamal El-Deen Nasr
Source:
Acta technologica agriculturae 2022 v.25 no.1 pp. 13-19
ISSN:
1338-5267
Subject:
wheat,   etc   ; air; chaff;     Show all 3 Subjects
Abstract:
... 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, ...
DOI:
10.2478/ata-2022-0003

14. Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure

Author:
Di An; Haiteng Li; Dongsheng Zhang; Yang Huang; Dongsheng Li; Mohammed Obadi; Bin Xu
Source:
Food research international 2022 v.155 pp. 111111
ISSN:
0963-9969
Subject:
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 ...
DOI:
10.1016/j.foodres.2022.111111

15. Extraction of non‐starch lipid from protease‐treated wheat flour

Author:
Siti Farhiah Abdul Manan; Jihong Li; Chao‐Feng Hsieh; Jon Faubion; Yong‐Cheng Shi
Source:
Journal of the science of food and agriculture 2022 v.102 no.5 pp. 2172-2178
ISSN:
0022-5142
Subject:
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 ...
DOI:
10.1002/jsfa.11523

16. Investigation the influences of water-extractable and water-unextractable arabinoxylan on the quality of whole wheat you-tiao and its mechanism

Author:
Juan Sun; Ruoxin Zhou; Haifeng Qian; Yan Li; Hui Zhang; Xiguang Qi; Li Wang
Source:
Food chemistry 2022 v.386 pp. 132809
ISSN:
0308-8146
Subject:
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 ...
DOI:
10.1016/j.foodchem.2022.132809

17. Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance

Author:
José L. Navarro; Camila Biglione; Candela Paesani; Malena Moiraghi; Alberto E. León; María Eugenia Steffolani
Source:
International journal of food science & technology 2022 v.57 no.1 pp. 249-257
ISSN:
0950-5423
Subject:
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 ...
DOI:
10.1111/ijfs.15401

18. Climate warming outweighed agricultural managements in affecting wheat phenology across China during 1981–2018

Author:
Fulu Tao; Liangliang Zhang; Zhao Zhang; Yi Chen
Source:
Agricultural and forest meteorology 2022 v.316 pp. 108865
ISSN:
0168-1923
Subject:
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 ...
DOI:
10.1016/j.agrformet.2022.108865

19. Improving crop yield estimation by applying higher resolution satellite NDVI imagery and high-resolution cropland masks

Author:
Mitchell Roznik; Milton Boyd; Lysa Porth
Source:
Remote sensing applications 2022 v.25 pp. 100693
ISSN:
2352-9385
Subject:
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 ...
DOI:
10.1016/j.rsase.2022.100693

20. Quality of wheat breads enriched with flour from germinated amaranth seeds

Author:
Luciano M Guardianelli; María V Salinas; María C Puppo
Source:
Food science and technology international 2022 v.28 no.5 pp. 388-396
ISSN:
1532-1738
Subject:
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 ...
DOI:
10.1177/10820132211016577