Seed storage proteins in wheat endosperm, particularly high-molecular-weight glutenin subunits (HMW-GS), are primary determinants of dough properties, and affect both end-use quality and grain utilization of wheat (Triticum aestivum L). In order to investigate the interactive effects between the transgenically overexpressed 1Ax1 subunit with different HMW-GS on dough quality traits, we develope...

The aggregation pheromone of Carpophilus hemiptenls (L.), previously isolated and identified using wind-tunnel bioassays, was field tested in California. A 4-d preliminary study in plantings of figs and stone fruits was followed by long-term studies in a date garden (12 mo) and a stone fruit orchard (11 wk). The pheromone was most effective in combination with host-related coattractants such as...

The transfer of agronomically useful genes from wild wheat species into cultivated wheat is one of the most effective approaches to improvement of wheat varieties. To evaluate the transfer of genes from Dasypyrum villosum into Triticum aestivum, wheat quality and disease resistance was evaluated in two new translocation lines, T1DL•1V#3S and T1DS•1V#3L. We examined the levels of stripe rust res...

The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...

Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH) and its UF fractions on the mixing behaviour and viscoelastic properties of wheat dough were presented. The WGH and its UF fractions modified t...

This paper is concerned with the parallel computation of incompressible viscoelastic rotating flows. Such flows arise in many industrial settings being particularly important in the food industries, for materials such as dough. Here, the material is driven by one or two stirrers, rotating about the centre of a cylindrical vessel, fixed to a lid. The stirrers may be positioned in eccentric arran...

The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, expla...

The rheological properties of wheat dough directly influence the texture and appearance of bakery products, and the effect of wheat proteins on flour dough properties is a question attracting considerable interest. We present results that complement this ongoing theoretical scrutiny by empirically relating intrinsic grain properties to end-use flour characteristics. More specifically, we presen...

Environ. Entomol. 23(6): 1534-1543 (1994) ABSTRACT The nitidulid species, Carpophilus mutilatus Erichson, C. hemipterus (L.), C. freemani Dobson, and C. obsoletus Erichson, responded to their aggregation pheromones during a 17-mo study in a California date garden. The pheromones were dramatically synergized by volatiles from fermenting whole-wheat bread dough; pheromones alone attracted only 1....

Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) leading to the strengthening, stability and constancy of the dough as well as the improvement of the volume, texture and storage time o...