UNLABELLED Carob germ proteins have been shown to have functional properties similar to wheat gluten enabling formulation and production of yeast leavened gluten-free baked goods from a true dough rather than a stiff batter. The purpose of this research was to optimize the production of wheat-free bread containing carob germ flour, corn starch, NaCl, sucrose, hydroxypropyl methylcellulose (HPMC...

In 1920 Johns and Finks’ reported a series of experiments whose results suggested the desirability of utilizing peanut flour as a supplement to wheat flour. In this article they state: “Bread made with a mixture of 25 parts of peanut flour and 75 parts of wheat flour 174 per cent extraction] furnished adequate proteins and water-soluble vitamine for normal growth.” These authors had previously ...

wheat flour is known as the best nutrients supplier for human. in this research, the effects of combined application of nitrogen fertilizer, farmyard manure (fym), sewage sludge and municipal waste compost on nutrients concentrations of wheat flour (triticum aestivum cv. alvand) were studied in a randomized complete blocks design with 15 treatments and three replicates in agricultural research ...

A production approach based on the translog cost function is used to analyze import demand for wheat differentiated by class and country of origin in the Japanese wheat flour milling industry. Results indicate that US wheat faces strong competition in the Japanese wheat market, but its multiple classes and end-use characteristics enable the US to preserve the largest market share in Japan. © 20...

Partial sequencing of the γ-gliadin gene of 62 spelt and 14 soft wheat cultivars was performed. Fifty-six of the 62 spelt cultivars and 13 of the 14 soft wheat cultivars were shown to exhibit the typical spelt or soft wheat γ-gliadin sequence, respectively. Exceptions were ascribed to crossbreeding of soft wheat and spelt. Using the typical soft wheat γ-gliadin sequence, two alternative DNA-bas...

The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to estab...

INTRODUCTION The type and amount of concentrate included in beef cattle diets can greatly influence production and profitability. Small grains are typically fed in these rations, but the inclusion of by-product feeds, such as wheat middlings (WM), in growing and finishing diets have recently been studied (Dalke et al., 1997; Blasi et al., 1998). Wheat middlings are the by-product of the wheat m...

The glycaemic index (GI) characterises foods by using the incremental area under the glycaemic response curve relative to the same amount of oral glucose. Its ability to differentiate between curves of different shapes, the peak response and other aspects of the glycaemic response is contentious. The present pilot study aimed to explore the possibility of using 1H NMR spectroscopy to better und...

The insecticidal pyrazole ethiprole, applied at rates of 7.5 and 10.0 ppm either alone or in combination treatments with deltamethrin, piperonyl butoxide, and chlorpyrifos-methyl, was evaluated as a protectant of stored wheat and stored corn. The commodities were treated with six treatment combinations, including an untreated control, and held for 6 mo at 22, 27, or 32 degrees C and 57% RH. Bio...

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 ...