DNA primase has been partially purified from wheat germ. This enzyme, like DNA primases characterized from many procaryotic and eucaryotic sources, catalyses the synthesis of primers involved in DNA replication. However, the wheat enzyme differs from animal DNA primase in that it is found partially associated with a DNA polymerase which differs greatly from DNA polymerase alpha. Moreover, the o...

Analytical data obtained on deoxynivalenol (DON) concentration in naturally contaminated wheat during processing in an industrial mill were statistically analyzed, and the distribution functions of DON concentration in lots of wheat, bran, wheat flour, and gluten were estimated. The analytical method had acceptable precision (HORRAT 0.25-0.32) for each test sample. The total variance combined s...

Wheat by-products are feedstuffs that vary in nutritional value, partly because of arabinoxylans that limit nutrient digestibility. Millrun is a byproduct from dry milling wheat into flour and contains varying amounts of the bran, middlings, screening, and shorts fractions. The digestible nutrient content of mill-run is not well known. Effects of xylanase supplementation (0 or 4,000 units/kg of...

High molecular weight glutenin subunits (HMW-GSs) are important seed storage proteins in wheat (Triticum aestivum) that determine wheat dough elasticity and processing quality. Clarification of the defined effectiveness of HMW-GSs is very important to breeding efforts aimed at improving wheat quality. To date, there have no report on the expression silencing and quality effects of 1Bx20 and 1By...

Introduction A very important aspect of food quality is related to the nutritional quality and the effect on consumers’ health. As a result of processing, many foods are deprived of some substances having great importance for health, among which is the dietary fibre (DF). DF has some beneficial physiological effects, such as improving the bulk motility, decreasing blood cholesterol and glucose,...

We formulate the dynamic product-cycling problem with yield uncertainty and buffer limits to determine how much product to produce at what time to minimize total expected switching, production, inventory storage, and backorder costs. A “restricted” Lagrangian technique is used to develop a lower bound and a model-based Lagrangian heuristic. We also develop an operational heuristic and a greedy ...

BACKGROUND Tarhana is a fermented cereal product that is used for the preparation of one of the favourite soups in Turkish cuisine. Tarhana is a mixture of wheat flour, yoghurt, baker's yeast, salt, and various vegetables, spices and seasonings. It is obtained by mixing all ingredients in the recipe and afterwards the mixture is let to ferment at room temperature. Following fermentation tarhana...

Wheat quality, a complex term, depends upon intentional use for unambiguous products. The foremost determinants of wheat quality are endosperm texture (grain hardness), protein content and gluten strength. Endosperm texture in wheat is the single most important and defining quality characteristic, as it facilitates wheat classification and affects milling, baking and end-use quality. Various te...

Cereal grains, such as corn, wheat, rice, and sorghum, are grown and processed into a wide variety of ingredients for animal and human food uses. The focus of this chapter will be on corn and wheat, but other cereals have significance in global processing and human nutrition. For example, rice is grown throughout Asia and the Pacific Rim and is primarily consumed with the endosperm intact. Rice...