barley is a kind of cereal that contains high amounts of β-glucan. β-glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, diabetes and heart attacks. investigations show that hull-less barley has more β-glucan than hulled barley. in this study the physical and chemical properties of hull-less barley (ehds 18), wheat (zarrin) varitiese, barley flour, and ...

To develop a method for organic gluten-free (GF) sourdough bread production, a long-term and original wheat sourdough was refreshed with GF flours. The dynamics of the sourdough microbiota during five months of back-slopping were analyzed by classical enumeration and molecular methods, including PCR-temporal temperature gel electrophoresis (PCR-TTGE), multiplex PCR, and pulsed field gel electro...

Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potential...

INTRODUCTION Egypt has a high incidence of neural tube defects related to folate deficiency. One major food source for folate is pita (baladi) bread, which is consumed daily. Bioprocessing (e.g. germination) has been reported to increase the folate content in cereals. The aim was to produce pita bread with increased folate content using germinated wheat flour (GWF). METHODS Prior to milling t...

Samples of wheat naturally infected by Fusarium graminearum Schwabe were obtained from mills in Oklahoma, Missouri, Kansas, and Minnesota and fields in Nebraska and Kansas in 1982; they were analyzed for deoxynivalenol (DON). The wheat was milled, and DON was found throughout all the milling fractions (bran, shorts, reduction flour, and break flour). The DON recoveries for each mill run ranged ...

Regarding the nutritional value and availability of acorns in west and southwest of Iran, the effects of partial substitution of wheat flour with acorn flour was investigated. Wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. Density of cakes was increased with increasing the acorn flour. As the substitution degree ...

When normal volunteers ate isocaloric wheat-based meals, their plasma insulin responses (peak concentration and area under curve) increased stepwise: whole grains < cracked grains < coarse flour < fine flour. Insulin responses were also greater with fine maizemeal than with whole or cracked maize grains but were similar with whole groats, rolled oats, and fine oatmeal. The peak-to-nadir swing o...

This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found th...