Soft durum wheat was extruded to assess the influence of independent parameters (moisture content, screw speed, and barrel temperature each) on system responses (back pressure, torque value, specific mechanical energy input) product (expansion ratio, unit density, water absorption index (WAI) solubility (WSI)). The lowest (120 °C) moisture content (16%) with highest speed (250 rpm) resulted in ...

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Almond cake is a by-product of mechanical press extraction almond oil intended mainly for the cosmetics industry. According to circular economy zero waste, purpose reuse this byproduct prepare natural gluten-free flour replace part or all whole soft wheat (SWF) in specific foods. The after grinding was sifted on sieving shaker equipped with 4 mesh sieves 1mm, 500µm, 250µm, and 100µm. obtained f...

Background Wheat protein is responsible for various kinds of allergic disease. Wheat-dependent exercise-induced anaphylaxis (WDEIA) is one of the most important clinical phenotypes of adult wheat allergy. Relatively homogenous clinical and immunological presentations of this phenotype have already been described. More recently, some studies have shown that sensitization to hydrolyzed wheat prot...

Ozone stomatal fluxes were modeled for a 3-year period following different approaches for a commercial variety of durum wheat (Triticum durum Desf. cv. Camacho) at the phenological stage of anthesis. All models performed in the same range, although not all of them afforded equally significant results. Nevertheless, all of them suggest that stomatal conductance would account for the main percent...

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Purpose. To determine the genetic effects of WRT 1AL.1RS and 1BL.1RS on yield, plant productivity elements quality indices recombinant lines, to effectiveness using each for creating more perfect varieties soft winter wheat in these traits under soil-air drought steppe zone Ukraine development breeding techniques reduce negative translocation produce genotypes with high valuable strong grain. M...