Cereal Chem. 86(2):197–203 This study investigated relationships between molecular weight distributions of unreduced grain proteins and grain, flour, and end-use quality characteristics of soft white winter wheats grown in Oregon. Absorbance area and area percentage values of protein fractions separated by sizeexclusion HPLC (SE-HPLC) showed significant correlations with quality characteristics...

C eliac sprue is a chronic intestinal disorder caused by hypersensitivity to prolamins, the glutamineand proline-rich gluten proteins contained in wheat, rye, and barley. Genetically predisposed subjects who ingest cereal proteins develop an inflammatory enteropathy characterized by proliferation of intraepithelial lymphocytes, crypt hyperplasia, and partial or complete atrophy of small intesti...

Cereal Chem. 83(1):99–107 Sorghum proteins have the potential to be used as a bio-industrial renewable resource for applications such as biodegradable films and packaging. This project was designed to evaluate the effect of interactions between sorghum protein extraction and precipitation conditions on the yield, purity, and composition of sorghum protein fractions. Proteins were extracted with...

Cereal Chem. 72(l):58-64 A dynamic rheometer was used to characterize the effect of glutathione, interchange. Addition of potassium bromate to dough resulted an increase potassium bromate, and two ascorbic acid isomers on the rheological in G'and a decrease in loss tangent. L-threoascorbic acid was rheologically properties of wheat flour doughs. During resting after mixing (dough more effective...

Cereal Chem. 76(4):548–551 The complete amino acid sequence of an α-type gliadin from spelt wheat (spelta) has been deduced from the cloned DNA sequence and compared with α-type gliadin sequences from bread wheat. The comparison showed only minor differences in amino acid sequences between the α-type gliadin from bread wheat and the α-type gliadin from spelta. The two sequences had an identity ...

We describe a presentation on the science of pizza, which is designed for the general public including children ages 6 and older. The presentation focuses on the science of making and digesting cheese and bread. We highlight 4 major scientific themes: (1) how macromolecules such as carbohydrates and proteins are composed of atoms and small molecules; (2) how macromolecules interact to form netw...

R E G U L A R A R T I C L E *Corresponding author: Ivan Švec, Department of Carbohydrates and Cereals, UCT Prague, Technická 5, 16628 Prague 6, Czech Republic. Email: [email protected]. Received: 13 April 2015; Revised: 05 November 2015; Accepted: 16 November 2015; Published Online: 16 November 2015 Hrušková and Švec: Chia effect on wheat flour rheology & bread quality Emir. J. Food Agric ● Vo...

Cereal Chem. 73(5):618-624 Water mobility in hydrated gluten at 0-50% mc was studied using 170 sorption isotherm. Freezable water was only observed at >18% mc, when and H nuclear magnetic resonance (NMR). Glass transition behavior the sample was in the rubbery state (beyond the midpoint glass measured by dynamic mechanical analyzer (DMA) and by differential transition) and water was unfreezable...

Cereal Chem. 63(5):414-419 A low-molecular-weight protein (S protein) fraction with a high affinity and SDS-PAGE patterns were similar for both varieties, but RP-HPLC for flour polar lipid was isolated from flours of one hard and one soft wheat patterns were quite different. Defatting the flour did not affect the yield of S variety. The fraction was characterized by lipid content and compositio...