In the developing endosperm of bread wheat (Triticum aestivum), seed storage proteins are produced on the rough endoplasmic reticulum (ER) and transported to protein bodies, specialized vacuoles for the storage of protein. The functionally important gluten proteins of wheat are transported by two distinct routes to the protein bodies where they are stored: vesicles that bud directly off the ER ...

The effect of partial replacement wheat flour (72% extraction) by different levels (3%, 6%, 9%, and 12%) sugar beet pulp (SBP) on rheological properties the dough quality characteristics flat bread produced were investigated. results showed that SBP contained 7.61% moisture, 6.04% ash, 10.50 Crude protein, 17.55% fiber, 0.53% fat, 57.77% total carbohydrates. (Farinograph Extensograph) tested. a...

Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheologic...

In flour milling, tempering is the last process applied to wheat before grinding and it has a unique vital role in processing technology. conventionally done one step. this study, two bread (Triticum aestivum L.) varieties (Adana-99 Russian) with different hardness degree were subjected two-step addition single-step (classical) process. The potential of treatment a) improve qualities b) on rheo...

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...

the effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. a complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. the correlation coefficient among the various parameters of applied methods wa...

In the general framework of a program to improve local production common wheat by Lebanese State, we have characterized rheology different bread cultivars selected for their adaptation semi-arid weather conditions. After biochemical characterization [i.e. synthesis and accumulation major constituents grains (mainly storage proteins starch)] plant material in previous work, main technological be...

introduction: a mixture of wheat flour, water, salt, yeast and other optional ingredients such as preservatives, enzymes, whey powder, surfactants, sugar, fibres and improvers form bread dough. enrichment of dough and bakery products by dietary fibres such as wheat bran and resistant starch, beta-glucans and inulin has been reported (peressini, & sensidoni, 2009; hager, ryan, schwab, gänzle, o’...

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...