Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH) and its UF fractions on the mixing behaviour and viscoelastic properties of wheat dough were presented. The WGH and its UF fractions modified t...

In the frame of a long-term experiment carried out in Central Italy, conventional and organic winter wheat cropping systems were compared in 2004 and 2005 to evaluate the effect of system management on wheat grain yield and quality. The organic system showed grain and straw yield about 50% lower than the conventional system. Organic grain samples resulted 20% lower in protein content and exhibi...

Plants, being sessile in nature, have developed mechanisms to cope with high salt concentrations in the soil. In this study, the effects of NaCl (50-200 mM) on expression of high-affinity potassium transporters (HKTs), antioxidant enzymes and their isozyme profiles were investigated in two contrasting bread wheat (Triticum aestivum L.) genotypes viz., HD2329 (salt-sensitive) and Kharchia65 (sal...

During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not p...

INTRODUCTION Ergot is a fungus, from family Clavicepitaceae, botanical name being Claviceps purpura. Secale Cor is made from the plant Rye infected by Claviceps. Rye is a grass that produced Rye was first cultivated rather late in human history, perhaps as recently as 2000 to 3000 years ago. It is still grown extensively in northern Europe and Asia. It lacks the proteins that make wheat suitabl...

The rusts of wheat are important fungal plant pathogens that can be disseminated thousands of kilometers across continents and oceans by wind. Rusts are obligate parasites that interact with resistance genes in wheat in a gene-for-gene manner. New races of rust develop by mutation and selection for virulence against rust resistance genes in wheat. In recent years, new races of wheat leaf rust, ...

A liquid chromatography-MS (LC-MS) metabolomics analysis of plasma from portal-arterial catheterised pigs fed breads prepared with whole-grain rye or wheat flour with added concentrated arabinoxylan (AX) or β-glucan (BG) was conducted. Comparison of the effects of concentrated fibres with whole grains has received little attention. Six female catheterised pigs were given two white wheat breads ...

Bread is one of the most popular bakery products, generally made from refined wheat flour which is limiting in vitamins, minerals, antioxidants and dietary fibre. Therefore, in the present study, wheat flour was supplemented with Spirulina powder at 2, 4, 6 and 8% levels to improve its nutritional quality. Developed enriched breads were found organoleptically acceptable by the panelists up to 6...

Preharvest sprouting (PHS) of durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.) is an important problem in Japan, where the rainy season overlaps with the harvest season. Since there are few PHS-resistant genetic resources in durum wheat, we introduced an R-gene for red seeds, the MFT gene, and the QPhs-5AL QTL, all of which are associated with PHS resistance, into durum wheat from a PHS...

to enhance germplasms of bread wheat, a gene, encoding the smallest y-type high molecular weight glutenin subunit (hmw gs) gene (12.4t) from the d-genome using synthetic hexaploid approach was introgressed into bread wheat. tetraploid wheat (t. turgidum cv. langdon) was crossed with t. tauschii accession aus24092. immature embryos were rescued and placed onto b5 regeneration media. hybrid f1 pl...