As an alternative on the search for functional food products, this study evaluated the use of sourdough in the preparation of wheat flour tortillas. The sourdough was elaborated with Lactobacillus sanfranciscensis and the wheat flour tortillas were prepared with different concentrations of mother sponge (5%, 15%, and 25%) and fermentation times (1 and 3 h) at room temperature (25 ± 2 °C). Quali...

Food allergy is one of the important health problems, and countermeasures are socially required. We have been undertaking studies on wheat allergens and their epitopes, and have developed a method for producing hypoallergenic wheat flour by enzymatic modification. The hypoallergenic products are now provided to patients. More noteworthy, by taking hypoallergenic cupcakes over a long period, mor...

We previously found red wheat more effective than white wheat in reducing colon cancer risk in rats when fed during initiation and postinitiation stages. Here we examine the effect of wheat on colon cancer risk in early and late postinitiation stages in carcinogen-treated rats. Four groups were fed a basal diet, 1 group a red wheat diet, and 1 group a white wheat diet. After 6 wk, 1 basal, the ...

The effect of wheat flour refined milling on nutritional and antioxidant quality of hard and soft grown in Ethiopia was evaluated. Bread was prepared with the supplementation of the white wheat flour with different levels (0%, 10%, 20%, and 25%) of wheat bran. Whole (100% extraction) and white wheat (68% extraction) flours were analyzed for proximates, minerals, and antioxidants. Results indica...

Cereal Chem. 85(l):82-91 This study measured the relationship between bread quality and 49 hard red spring (HRS) or 48 hard red winter (HRW) grain, flour, and dough quality characteristics. The estimated bread quality attributes included loaf volume, bake mix time, bake water absorption, and crumb grain score. The best-fit models for loaf volume, bake mix time, and water absorption had R2 value...

The gluten-free diet is, to date, the only efficacious treatment for patients with Celiac Disease. In recent years, the impressive rise of Celiac Disease incidence, dramatically prompted changes in the dietary habit of an increasingly large population, with a rise in demand of gluten-free products. The formulation of gluten-free bakery products presents a formidable challenge to cereal technolo...

Cereal Chem. 86(2):197–203 This study investigated relationships between molecular weight distributions of unreduced grain proteins and grain, flour, and end-use quality characteristics of soft white winter wheats grown in Oregon. Absorbance area and area percentage values of protein fractions separated by sizeexclusion HPLC (SE-HPLC) showed significant correlations with quality characteristics...

BACKGROUND In July 2004, the Brazilian Ministry of Health through the National Health Surveillance Agency made the fortification of wheat flour and cornmeal (maize flour) with iron and folic acid mandatory, with the intention of reducing the rate of diseases such as neural tube defects. OBJECTIVE The aim of the study was to investigate the impact of the folic acid fortified wheat flour and co...

This study presents influence of millet flour blend on physical, functional, nutritional, cooking and organoleptic characteristics of noodles prepared from composite flour of millet flour blend, whole wheat flour and soy flour. Fiber and amylose/ amylopectin ratio increased significantly (p<0.05) with increase in level of millet flour blend incorporation. Cooking time of developed noodles from ...

BACKGROUND Fortification offers great potential for reducing the enormous disease burden of micronutrient deficiencies. The lack of information on food consumption patterns has been a major impediment to the development of fortification programs. In some countries, the absence of this information has been an obstacle to the introduction of fortification. In countries that have fortification, go...