Wheat genetic resources may be grown in organic farming systems or in less favourable areas for bread wheat species. Characteristics of hulled wheat species (23 varieties of einkorn, emmer wheat, spelt wheat) were studied and evaluated within a two-year trial period (which was executed on certified organic fields) and they were compared to characteristics of landraces and modern bread wheat var...

Refining food recipes with orange-fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP-wheat flour bread recipes-vita butter b...

The article contains results of the flour and bread quality assessment from the grains of spring spelt, also called as an ancient wheat. Spelt was cultivated on heavy and medium soils observing principles of organic farming. Based on flour and bread laboratory studies, as well as laboratory baking, the technological usefulness of studied flour has been determined. These results were referred to...

Somaclonal variation, aneuploidy, and genotypic specificity are major limitations of anther culture and bread wheat x Hordeum bulbosum crosses for producing haploids (n=3x=21, ABD). Sexual combinations of wheat x Zea mays have since emerged as an alternate and significant procedure as wheat genotypic specificity does not exist. This procedure has been refined and simplified over the last decade...

Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be ...

The seed storage proteins (SSPs) of cultivated wheat (Triticum aestivum and T. durum), namely, glutenin and gliadin, impart viscoelastic properties to bread dough, making wheat well suited for bread-making. Extensive studies on wheat SSPs have been carried out and revealed genetic diversity among wheat cultivars. Here, we review the studies of SSPs from more exotic species in the Triticeae trib...

INTRODUCTION Egypt has a high incidence of neural tube defects related to folate deficiency. One major food source for folate is pita (baladi) bread, which is consumed daily. Bioprocessing (e.g. germination) has been reported to increase the folate content in cereals. The aim was to produce pita bread with increased folate content using germinated wheat flour (GWF). METHODS Prior to milling t...

Analysis of gene expression in developing wheat seeds was used to identify a gene, wheat bread making (wbm), with highly differential expression (~1000 fold) in the starchy endosperm of genotypes varying in bread making quality. Several alleles differing in the 5'-upstream region (promoter) of this gene were identified, with one present only in genotypes with high levels of wbm expression. RNA-...

background:the present study designed to test  effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. methods: defatted soy flour (dsf) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. bread produced with these blends compared with regular taftoon bread and was tested for chemical an...

We baked low-calorie bread by mixing charred cellulose granules with wheat flour, using the charred cellulose granules to eliminate toxic xanthene food dyes contained in processed foods from the alimentary canal. The size of the charred cellulose granules played an important role in determining good breadmaking properties in respect of the bread height (mm) and specific volume (SV, cm3/g). Char...