Background and Objectives: The quality of cakes made of wheat flour depends on the quantity and quality of its gluten proteins however, these proteins may have side effects for some people, including the patients with celiac, and the only way to cure this disease is to take a lifelong gluten-free diet. Materials and Methods: This research aims to produce gluten- free cake by using rice flour a...

The only treatment available for patients with coeliac disease is a lifelong elimination of food products containing gluten. The gluten-free products currently available in the market are considered of low quality and poor nutritional value. In the present study, the pseudocereals amaranth, quinoa and buckwheat were studied as potential healthy ingredients for improving the nutritional quality ...

The breeding material comprising 17 Iraqi wheat cultivars belongs to three different types, i.e., a) salinity-tolerant (Dajla, Furat, 1H, 2H, 2N, 3H, 3N, and 7H), b) drought-tolerant (Sham-6 Orok), c) local (Iraq, Iba99, Iba95, Abu Ghraib-3, Adnanin, Tamoze, Alrashid) underwent qualitative characteristics genomic analysis studies in 2021-2022, at the Biotechnology Research Center, Al-Nahrain Un...

BACKGROUND Subjects suffering from coeliac disease, gluten allergy/intolerance must adopt a lifelong avoidance of gluten. Beer contains trace levels of hordeins (gluten) which are too high to be safely consumed by most coeliacs. Accurate measurement of trace hordeins by ELISA is problematic. METHODS We have compared hordein levels in sixty beers, by sandwich ELISA, with the level determined u...

INTRODUCTION Gluten-free products usually contain low amounts of protein and minerals. However, the information about their nutritional quality is limited. The objective of this study was to determine the content and release of minerals from selected gluten-free products. MATERIAL AND METHODS The content and release of Ca, Mg, Fe, Zn and Cu from selected gluten-free products was determined. T...

Water scarcity in Egypt and globally makes producing new varieties having high grain yield using less water requirements is an important goal for wheat breeders. The present research was conducted to assess the response of sixteen bread genotypes under normal irrigation (five irrigations) low (one irrigation, 25 days, after sowing irrigation.) during 2018/19 2020/21 seasons at Experimental Farm...

The functionality of gluten extracted from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flours was evaluated and compared. The extra-strong wheat cultivars had stronger dough properties and produced smaller bread loaves than AC Barrie. Modifications of a starch displacement gluten extraction method were evaluated. For optimal gluten formation and extraction, wat...

Coeliac disease is a well-defined condition that is estimated to affect approximately 1% of the population worldwide. Noncoeliac gluten sensitivity is a condition that is less well defined, but is estimated to affect up to 10% of the population, and is often self-diagnosed. At present, the only remedy for both conditions is a lifelong gluten-free diet. A gluten-free diet is often expensive, hig...

Abstract Currently, the production of special varieties bread and bakery products using non-traditional plant raw materials is relevant. The article presents results studies on introduction chickpea flour into recipe wheat bread. Chickpea a crop that adapted to vegetation in unfavorable soil climatic conditions Volgograd region. Chickpeas are high protein (up 32%) fat (8%), while amount carbohy...

In the course of time, grains have been and will always be a group plants utmost importance to human existence activity. Among these, wheat is main crop used as raw material in milling-bakery sector (basic food sector). I considered it appropriate develop study Teleorman county on bakery quality varieties wheat. We analyzed production by several indices for 4 (Boema, Dropia, Flamura 85, Fundule...