Cereal Chem. 73(5):625-627 To determine the stability of uric acid during extrusion, wheat flours butylammonium phosphate and ultraviolet detection. It was found that were spiked with uric acid such that the samples had a uric acid content 62-80% of the uric acid in flour survived extrusion, depending on the of approximately 25 ltg of uric acid per gram of flour. The samples were extrusion cond...

Whole-grain bakery products and cereals are valuable sources of dietary fiber, vitamins, and trace elements. However, the presence of phytate, could decreases mineral bioavailability due to its chelating properties. In this study, the effect of fermentation and baking on the phytate content of different bakery products was measured by HPLC; the mineral availability in bakery products during pro...

Durum wheat (Triticum turgidum L.) is the preferred raw material for the production of pasta worldwide and some speciality bread common in parts of Italy and the Mediterranean region. The quality of such foods in terms of texture, colour, flavour and appearance are determined by raw material quality, processing methods and other ingredients. This review focuses on the raw material composition a...

For the early Iron Age Elymian town on Monte Polizzo, inland western Sicily, hulled barley was the dominant cereal, followed by emmer and free-threshing wheat. The dominant legume was Vicia faba. In the contemporary Greek harbour town of Selinunte on the southern coast of western Sicily, free-threshing wheat was dominant, while hulled barley and the legume V. ervilia were subdominant. For Selin...

We report the cloning and characterization of a gene encoding a ferulic acid esterase, faeA, from Aspergillus niger and Aspergillus tubingensis. The A. niger and A. tubingensis genes have a high degree of sequence identity and contain one conserved intron. The gene product, FAEA, was overexpressed in wild-type A. tubingensis and a protease-deficient A. niger mutant. Overexpression of both genes...

<em>Cookies is</em><em> one of the wheat-based snack product with increasing rate consumption by years. Wheat flour used in Indonesia is fully imported. Local crop such as brown rice respective nutritional aspect can be utilized for wheat substitution. Addition spinach green leafy vegetable numerous nutrients gives more functional value to product. This research aimed investig...

MicroRNAs (miRNAs) are small regulators of gene expression that act on many different molecular and biochemical processes in eukaryotes. To date, miRNAs have not been considered in the current evaluation system for GM crops. In this study, small RNAs from the dry seeds of a GM wheat line overexpressing GmDREB1 and non-GM wheat cultivars were investigated using deep sequencing technology and bio...

Abstract—Wheat is the first and the most important grain of the world and its bakery property is due to glutenin and gliadin qualities. Wheat seed proteins were divided into four groups according to solubility including albumin, globulin, glutenin and prolamin or gliadin. Gliadins are major components of the storage proteins in wheat endosperm. It seems that little information is available abou...

Energy is one of the primary inputs in textile processing industries that have a significant impact on the cost of a cotton product. The energy cost-share is reported between 5-10% of the total production cost of woven cotton fabric in textile factories of developed countries. However, it is far higher in developing countries. This study aims to contribute to the understanding of energy use and...

A study was conducted to understand the acceptance of blended healthy gluten-free high protein flour; we aimed standardize an innovative, preservative-free, simple, and nutritional that is cost-effective. Grains are a staple major part human diet. Multigrain products made by combining more than two grains. They give nutrients. regular single grain consumption fulfill deficiencies nutrients othe...