increasing the nutritional value of bread is important since the enriched product can be used for special target groups such as developing countries or special diets. wheat germ, a highly nutritive part of wheat kernel, is a by-product of milling factories and has the potential to be used for food supplementation. the main aim of this research was to supplement flat bread (barbari) with wheat g...

the purpose of this descriptive-survey research was to assess the attitude of the farmers, bakers and consumers toward cultural and social factors influencing wheat, flour, and bread losses. the population of the study was constituted of all the farmers, bakers and bread consumers in tehran, khuzestan, golestan and kermanshah provinces. a sample of 1500 farmers, 600 bakers, and 6000 consumers w...

ADP-glucose pyrophosphorylase (AGPase), the key enzyme in starch synthesis, consists of two small subunits and two large subunits with cytosolic and plastidial isoforms. In our previous study, a cDNA sequence encoding the plastidial small subunit (TaAGPS1b) of AGPase in grains of bread wheat (Triticum aestivum L.) was isolated and the protein subunit encoded by this gene was characterized as a ...

Few genes are available to develop drought-tolerant bread wheat (Triticum aestivum L.) cultivars. One way to enhance bread wheat's genetic diversity would be to take advantage of the diversity of wild species by creating synthetic hexaploid wheat (SW) with the genomic constitution of bread wheat. In this study, we compared the expression of traits encoded at different ploidy levels and evaluate...

BACKGROUND Previous studies show that dietary fibre-rich foods with low energy density have a stronger effect on satiety per calorie compared to more energy dense foods. OBJECTIVE To investigate subjective appetite and voluntary energy intake (24 h) after consumption of rye porridge breakfast and pasta lunch made from whole grain compared to iso-energetic reference meals made from refined cer...

Wheat flour, bread, and bakery products are an important source of macronutrients, micronutrients, dietary fibers, antioxidants. Considering that Iran’s bread industry is the second highest bread-consuming in world, this research focused on main operations production chain (wheat cultivation, milling, dough processing, production). Investigating sustainability improvement strategies farm-to-for...

The major limitation of cereal production in acidic soils is aluminium (Al) phytotoxicity which inhibits root growth. Recent evidence indicates that different genotypes within the same species have evolved different mechanisms to cope with this stress. With these facts in mind, root responses of two highly Al tolerant Portuguese bread wheat genotypes—Barbela 7/72/92 and Viloso mole—were investi...

An unprecedented, environmentally friendly, and faster method for the determination of Ochratoxin A (OTA) (a mycotoxin produced by several species of Aspergillus and Penicillium and largely widespread in nature, in wheat and derived products) has, for the first time, been set up and validated using choline chloride (ChCl)-based deep eutectic solvents (DESs) (e.g., ChCl/glycerol (1:2) and ChCl/ ...

The possible use of phytase as a breadmaking improver has been tested in whole wheat breads by adding different amounts of fungal phytase. The effect of phytase addition on the fermentation stage and the final bread quality was analyzed. The phytase addition shortened the fermentation period, without affecting the bread dough pH. Regarding the whole wheat bread, a considerable increase of the s...