Glutenin is a major protein fraction contributing to the functional properties of gluten and dough. The glutenin constitutes 30-40% of the protein in wheat flour and about half of that in gluten. It is essential to identify correct glutenin alleles and to improve wheat quality by selecting alleles that exert favorable effects. Moroccan wheat cultivars are unique in West Asia and North Africa re...

Journal of Plant Registrations, Vol. 3, No. 3, September 2009 269 Grain protein concentration (GPC) has a major impact on the end-use quality of bread products made with fl our extracted from hard wheat (Triticum aestivum L.) grain; therefore, this trait is typically a high priority in wheat improvement efforts aimed at improving bread-making quality. Due to improved profi t potential compared ...

A total of 4,131 expressed sequence tags (ESTs) were selected from wheat EST database (http://wheat.pw.usda.gov/cgi-bin/westsql/est_lib.cgi.) to identify genic regions differing at structural and functional level between durum wheat (tetraploid genome, AABB) and bread wheat (hexaploid genome, AABBDD) cultivars in response to salt stress. Selected ESTs from salt stressed Triticum aestivum cDNA l...

The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food. This fungus has been broadly used as food or food ingredients in various food products for a long time. To enhance the nutritional quality and sensory attributes of bakery-based products, PSC powder is used in the present study to partially replace wheat flo...

BACKGROUND Previous studies indicate that elevated amylose content in products from rice, corn, and barley induce lower postprandial glycaemic responses and higher levels of resistant starch (RS). Consumption of slowly digestible carbohydrates and RS has been associated with health benefits such as decreased risk of diabetes and cardiovascular disease. OBJECTIVE To evaluate the postprandial g...

Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L.) is an ancient bread cereal related to wheat (Triticum aestivum L.) that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating increasing interest...

BACKGROUND Orange-fleshed sweet potato is an efficacious source of vitamin A. Substituting wheat flour with orange-fleshed sweet potato in processed products could reduce foreign exchange outlays, create new markets for producers, and result in increased vitamin A consumption among consumers provided there is adequate retention of beta-carotene during processing. OBJECTIVE To explore whether ...

Material and Methods 27 children from Stockholm sensitized to wheat and subject to an elimination diet were tested for IgE antibodies to: wheat and ω-5 gliadin. All 27 patients were positive to IgE antibodies to wheat and underwent food challenge test. The initial oral food challenge test consists of 0,05gr of bread which is followed by six steps with increasing dose. The final dose is 17 gr of...

BACKGROUND Rye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by rye bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed rye bran (BRB + WW) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism and plasma level of short chain fatty acids (SCFAs). METHODS Twenty-one (12 women) of 23 recru...

Š��� I., H������� M. (2004): Image data of crumb structure of bread from flour of Czech spring wheat cultivars. Czech J. Food Sci., 22: 133–142. Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were co...