Cereal Chem. 69(3):266-270 Reduction of phytate was studied in model dough systems using whole(up to 550 C) phytic acid concentrations were less than 8 and 4% of original grain coarse meals or flours and during breadmaking of coarse meal concentrations for wheat and rye, respectively. Further increase of the breads from wheat and rye. It was found that pH was the most important temperature (abo...

After reviewing the evidence for interact ion in breadmaking of lipids with proteins and carbohydrates, theories on the shortening response are discussed. Recent studies show that the response cannot be explained entirely on the basis of physical phenomena. Both overall breadmaking quality (presumably related to gluten and its components) and the presence of wheat flour lipids are impor tant in...

Triticale (X Triticosecale Wittmack) is an artificial hybrid of wheat (Triticum sp.) and rye (Secale sp.) first bred in laboratories during the late 19 century. In little more than a century, triticale has developed from a biological curiosity to a practical crop. Plant breeders have made efforts to overcome main problems of triticale: preharvest sprouting, susceptibility to diseases, sensitivi...

This study examined the effect of cell-wall-degrading enzymes added to temper water on wheat milling performance and flour quality. An enzyme cocktail consisting of cellulase, xylanase, and pectinase and five independent variables (enzyme concentration, incubation time, incubation temperature, tempered wheat moisture content, and tempering water pH) were manipulated in a response surface method...

Abstract Background and objectives Low‐pressure homogenization (30 MPa‐3 passes) applied to long (LRF) medium (MRF) rice grain flours was tested as physical method for improving gluten‐free breads (GFB) without additives. Rice were blended with faba bean flour (FBF) in the ratio 2:1 (w:w). Findings increased damaged starch content of decreased particle size distribution blends, leading higher v...

Marker assisted selection (MAS) is a tool for breeding, screening, and genetic characterization of germplasm. Allelic variation of both high and low molecular weight glutenin subunits (HMW/LMW-GS) is associated with the rheological properties of wheat flour. In this study, we investigated glutenin pattern using SDS-PAGE and their PCR based on DNA markers in 60 advanced wheat lines and cultivars...