Fresh mushroom compost is a byproduct of the edible mushroom (Agaricus bisporus) industry and represents the composted growing substrate that remains after a crop has been harvested to completion. Thirty samples were obtained from commercial mushroom farms in southeastern Pennsylvania and sent to a laboratory for analysis to determine plant nutrient content, bulk density, and particle size dist...

The aim of the study was to evaluate wheat flour fractions and relationships between rheological properties mill streams with arabinoxylans content predict functionality. tested variety IS Laudis an industrial milling station several roll sections employed reach 30 passages streams. Each stream fraction analyzed separately. Several physiochemical (moisture, ash content, falling number, wet glut...

BACKGROUND Due to the high proline content of gluten molecules, gastrointestinal proteases are unable to fully degrade them leaving large proline-rich gluten fragments intact, including an immunogenic 33-mer from α-gliadin and a 26-mer from γ-gliadin. These latter peptides can trigger pro-inflammatory T cell responses resulting in tissue remodeling, malnutrition and a variety of other complicat...

The use of pseudocereals and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven with health-promoting attributes. Dilution up to 20% of the basic rye/wheat flour blend by accumulative addition of amaranth, buckwheat, quinoa and teff flours (5% single flour) did positively impact either some dough visco-metric and vi...

One of the most important forms of preharvest damage to wheat is caused by sunn pests. The insects insert their mouth parts into the immature grain and while injecting their saliva suck the milky juices. Flour from damaged wheat results in low baking performance due to the bug proteolytic enzymes’ injected which cause the breakdown of gluten structure in the dough. In the present study three wh...

In 2017-2019, studies were carried out in the Republic of Tatarstan to study effect fungicidal treatment on yield and grain quality new varieties winter wheat. The experiment scheme provided for following options: variety (factor A) - Darina, Nadezhda, Universiade; with Titul Duo at a dose 0.25 l / ha heading phase B), years C). predecessor is pure steam. soil was gray forest, medium loamy. Con...

For food security, it is essential to identify stable, high-yielding wheat varieties with lower disease severity. This particularly important due climate change, which results in pressure the increasing occurrence of Fusarium head blight (FHB). The objective this study was evaluate stability winter (Triticum aestivum L.) grain yield under different environmental conditions. Twenty-five were eva...

Cereal Chem. 72(l):53-58 The range in moduli for isolated starch and vital gluten doughs showed action of the starch with the gluten. The source of gluten also had a the existence of starch-gluten or starch-gluten-water interactions in dough. significant effect on dough rheology, as indicated by the range of elastic Starches isolated from different wheat cultivars and mixed into dough (G') and ...

Gluten is a prolamin (gluten protein) found primarily in wheat that has been associated with celiac disease. What is relatively unknown to the general population about gluten is that a certain component of gluten, gliadin appears to be the primary cause of celiac disease. Gliadin is a peptide contained within glutencontaining foods and, upon ingestion, causes inflammation due to stimulation of ...

Gluten proteins from wheat, rye, barley and, in rare cases, oats, are responsible for triggering hypersensitivity reactions such as celiac disease, non-celiac gluten sensitivity and wheat allergy. Well-defined reference materials (RM) are essential for clinical studies, diagnostics, elucidation of disease mechanisms and food analyses to ensure the safety of gluten-free foods. Various RM are cur...