Starch represents a major nutrient in the human diet providing essentially a source of energy. More recently the modification of its composition has been associated with new functionalities both at the nutritional and technological level. Targeting the major starch biosynthetic enzymes has been shown to be a valuable strategy to manipulate the amylose-amylopectin ratio in reserve starch. In the...

Twenty four school children of 7-9 years of age were divided into two groups of six boys and six girls each, One group was given a daily supplement of 'Suji halwa', a sweet snack made with semolina and red palm oil, supplying 2400 #g of fl-carotene and the second group was the control group which was given 600 #g of oral vitamin A palmitate, for 60 days. Vitamin A status before and after supple...

Ten durum wheat genotypes were studied in a total of 10 field trials in three different regions of Spain, associated with two latitudes (north and south) under both irrigated and rainfed conditions during the 1998 and 1999 growing seasons. Different technological and commercial quality parameters were studied: thousand kernel weight (TKW), test weight, vitreousness, ash content, protein content...

BLAŽEK J., JIRSA O., HRUŠKOVÁ M. (2005): Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy. Czech J. Food Sci., 23: 145–151. The aim of this study was to explore the use of NIR spectroscopy of laboratory milled flour to predict the milling characteristics of wheat. Quantitative traits of the milling process of wheat were predicted by analyses of NIR spectra o...

The processing methods for mung bean starch noodles were used to form “starch pasta” from various isolated wheat starches. The objective of this research was to evaluate the changes in the surface and internal structure of pasta and “starch pasta” made from various flours and wheat starch before and after cooking. Cooked “starch pasta” revealed a honeycomb-like internal structure similar to coo...

Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw material...

Hrušková M., Švec I. (2009): Wheat hardness in relation to other quality factors. Czech J. Food Sci., 27: 240–248. The analysis of the wheat hardness relation to other quality features was done with a set of 281 variety and commercial wheat samples, planted during the years of 2003–2006 in Central Bohemia and south Moravia areas. Technological quality was evaluated for grain, milling process, a...

Contracts represent key governance mechanisms along the supply chain to pursue collective sustainable strategies in line with new citizen-consumers’ preferences for products. Adopting an embedded multiple case study approach, this paper explores and analyzes 11 cases of contractual relationships between Italian semolina pasta producers farmers order investigate whether sustainability affect des...

The aim of this study is to analyse the volatility agricultural commodity prices and assess effectiveness supply chain contracts as possible tools prevent it. refers cereal sector, which vital importance for agri-food system Mediterranean area. Since Italy world’s largest producer durum wheat semolina, proper functioning Italian central investigation. was conducted following two different paths...