Rheometry nutrition and gluten microstructure trends in wheat cultivars

Effect of Extraction Methods and Wheat Cultivars on Gluten Functionality

The functionality of gluten extracted from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flours was evaluated and compared. The extra-strong wheat cultivars had stronger dough properties and produced smaller bread loaves than AC Barrie. Modifications of a starch displacement gluten extraction method were evaluated. For optimal gluten formation and extraction, wat...

Chlorophyll and Carotenoid Content in Wheat Cultivars as a Function of Mineral Nutrition

Abstract Determination of chlorophyll content as an indirect method of estimating the productivity of vegetation represents a good way to gain an understanding of the photosynthetic regime of plants. Physiological investigations of chlorophyll and carotenoid content in the uppermost internode of several wheat cultivars were carried out at the outset of the flowering phase. The dependence of chl...

Structure and functionality of wheat gluten proteins

Wheat gluten proteins consist of gliadins and glutenins. An appropriate balance in the amount of these two major protein components of gluten is required for achieving the desired end product quality. Variation in the composition and physical properties of the glutenin polypeptides appear to be largely responsible for the differences in the gluten viscoelasticity of wheat varieties. Using impro...

Nonceliac gluten sensitivity or wheat intolerance syndrome?

T he increase in world-wide consumption of a Mediterranean diet, which includes a wide range of wheatbased foods, has possibly contributed to an alarming rise in the incidence of wheat (gluten?)-related disorders. Gluten, the main protein complex in wheat, barley, and rye, is a mixture of alcohol-insoluble (“glutenins”) and alcohol-soluble (“gliadins”) proteins. Gliadins are a group of proline ...

Chemical modification of wheat gluten with hydrazine.