Hydrolysis parameters (temperature, E/S ratio, pH, and time) for acid protease (from Aspergillus usamii) hydrolysis of wheat gluten were optimized by response surface methodology (RSM) using emulsifying activity index (EAI) as the response factor. A temperature of 48.9°C, E/S ratio of 1.60%, pH 3.0, hydrolysis time of 2.5 h was found to be the optimum condition to obtain wheat gluten hydrolysat...

Five commercial wheat varieties, namely C 306, HI 977, HW 2004, PBW 550 and WH 542 of diverse baking performances were examined for their physicochemical parameters, gluten quality and HMW-GS composition. All the varieties presented a broad spectrum of different quality parameters.Based on the kernel dimensions, thousand kernel weight and hectolitre weight, WH 542 was observed to have smaller a...

Cereal Chem. 73(3):375-378 The effect of high-temperature short-time (HTST) applications on changes in the extrinsic fluorescence (8-aniline-l-naphthalene sulfonate gluten in its natural flour environment was investigated. Changes occur[ANS] binding) revealed enhanced surface hydrophobicity, which howring in HTST-treated samples during storage and in samples subjected to ever, regressed on stor...

Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural parameters (hardness, cohesiveness), organoleptic quality, shelf-life, and di...

oeliac disease (CD) is the only common disease for which strict dietary compliance is the sole treatment. Sensitivity to Cgluten varies between patients with CD, so that restricting levels in food tounder onepart permillion (ppm)wouldprotect the maximum number of patients. In a daily diet of 500 g food, 1 ppm is equivalent to 0.5 mg, the amount in 1/5000 of a slice of wheat flour bread containi...

Calcium deficiency and metabolic bone diseases are a frequent co-morbidity of coeliac disease (CD). Gluten-free diet (GFD) is the only effective treatment of CD. However, CD patients on the strict GFD consume less than the recommended amounts of calcium. In this review, the main etiological factors responsible for calcium deficiency in CD were presented. Additionally, the research on the applic...

Small intestinal morphology and function were assessed in 82 patients with dermatitis herpetiformis, 51 of whom were taking a normal diet and 31 a gluten free diet. Methods used were histopathological evaluation of jejunal mucosal biopsy specimens, quantitation of intraepithelial lymphocytes, cellobiose/mannitol permeability test, tissue disaccharidase values, serum antigliadin antibodies, and ...

Th e objective of this paper was to show diff erences among qualitative parameters of commercially produced Slovak fi ne and wholemeal wheat fl ours prepared from Triticum aestivum L. (common wheat) and Triticum aestivum ssp. spelta L. (spelt wheat). Th e selected chemical parameters (protein, starch, ash, glucose, fructose, sucrose, maltose, pH, lactic acid, acetic acid, citric acid, succinic ...

The effect of diets containing as their protein component wheat gluten or casein, fed ad libitum to adult male rats for 1 to 6 days, after 6 days of protein deprivation, on the liver levels of glucose-6-phosphate dehydrogenase (G8PD) and 6-phosphogluconate dehydrogenase (6PGD) were studied. In rats fed the gluten diet the values of body weight gain, liver size, liver protein, liver xanthine oxi...

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight ...