ABSTRACT: The crystallinity of wheat starch in two types of flat breads was studied using Differential Scanning Calorimetery. Three types of flours with different proteins of 9.4, 11.6 and 13.5% were prepared and two different types of flat breads with thicknesses of 2 and 3 millimeters were baked from each flour. The crystallization enthalpy (∆H), peak temperature (Tp) and onset point temperat...

Influence of fenugreek gum on bread and in vitro physiological effects This thesis examined the effect of fenugreek gum, from Canadian grown fenugreek on bread quality, when substituted for wheat flour at 5 % and 10 %, and the in vitro physiological effects of these breads, based on models of acute and long-term feeding. Study I determined bread could be produced with 10 % fenugreek gum, while ...

Glutenin is a major protein fraction contributing to the functional properties of gluten and dough. The glutenin constitutes 30-40% of the protein in wheat flour and about half of that in gluten. It is essential to identify correct glutenin alleles and to improve wheat quality by selecting alleles that exert favorable effects. Moroccan wheat cultivars are unique in West Asia and North Africa re...

Journal of Plant Registrations, Vol. 3, No. 3, September 2009 269 Grain protein concentration (GPC) has a major impact on the end-use quality of bread products made with fl our extracted from hard wheat (Triticum aestivum L.) grain; therefore, this trait is typically a high priority in wheat improvement efforts aimed at improving bread-making quality. Due to improved profi t potential compared ...

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...

Physicochemical properties and consumer perception of white pan bread as influenced by the addition of Ecklonia cava powder (ECP) were investigated. Freeze-dried Ecklonia cava were ground, sieved through a laboratory sieve and a fraction with particles less than 250 μm was used. Amount of ECP added (0~3%) to the bread was found to affect the bread quality significantly (P<0.05). pH, bread heigh...

The study was conducted to determine the effect of sesame flour supplementation on the physical, nutritional and sensory quality of bread. Black variety sesame seeds were soaked, dehulled, oven dried and sieved to produce sesame flour (SF). The wheat flour (WF) was substituted with SF at 0, 5, 10, 15 and 20%. The proximate composition of wheat and sesame flours and bread samples were determined...

We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of 'Yumechikara' that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of peak time (PT) in a 2-g mixograph indicated that Glu-B3g was the most effective for a strong dou...

BACKGROUND Previous studies have shown that a diet with a high-glycemic index is associated with good sleep quality. Therefore, we investigated the association of sleep quality with the intake of 3 common starchy foods with different glycemic indexes-rice, bread, and noodles-as well as the dietary glycemic index in a Japanese population. METHODS The participants were 1,848 men and women betwe...