Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy, Croatia, Greece, Malta, Lebanon) were considered. available in both traditional gluten-free versions, single doble layer variety. Wheat flour was primary ingredient t...

Low-gluten rice cultivar D105 was grown in the field under five nitrogen (N) treatments (N0: 0, N90: 90, N135: 135, N180: 180, and N225: 225 kg·hm?2) to investigate effect of N application rate on yield resulting dynamic changes protein content, grain processing quality, relative content each component protein. The results indicated that number effective panicles, seed setting rate, solid grain...

BACKGROUND AND AIMS Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which forms white flour on milling, and interact during grain development to form large polymers which form a continuous proteinaceous network when flour is mixed with water to give dough. This network confers viscosity and elasticity to the dough, ...

in order to prevent the shrinkage of olive fruit and maintain its fresh being, and  also to increase the oil content and dry matter, the effect of kaolin at three levels of application (0, 2.5% and 5%) on four varieties of olive (mission, conservolea, keillet, blady) was evaluated within a period of four months, in ahwaz, the tests being repated in 3 replicates. results revealed significant eff...

Cereal Chem. 70(l):77-80 Soft white wheat flours from varied growing conditions were analyzed However, when the correction for protein content was not taken into for selected variables of gluten and components of flour lipid to identify account, total protein was shown to be negatively correlated with cookie those that are associated with baking quality as measured by cookie diameter. Among the...

Wheat is one of the most important food plants grown in over 45 countries, feeding 35-40% world's population. The main utility manufacturing bread and various products made from flour.
 Bread basic for majority No other satisfies needs human body as completely economically wheat bread. complete perfect bread, which obtained flour wheat.
 Through this study, it was followed how differe...

Introduction: Gluten is a protein found in grains.  Research has shown that the gluten that is in grains of wheat, barley, rye, and oats (to a lesser degree) is toxic to many individuals.  While gluten is essential for the make-up of these 4 grains, our bodies do not need it. Is it healthful?  The protein in today’s wheat is poorly digested and can be harmful.  An estimated 95% of prepared fo...

Partially digested gluten fragments from grains including wheat, rye, spelt and barley are responsible for triggering an inflammatory response in the intestinal tract of Celiac Disease (CD) Non-Celiac Gluten Sensitive (NCGS) individuals. Fermentation is effective method to metabolize gluten, with enzymes bacterial or fungal species being released help this process. However, levels commercially ...