Download or read book Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality written by Tom Odhiambo Jondiko and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Tortilla sales are projected to exceed 9.5 billion by 2014. However, currently no wheat cultivars have been identified that possess the intrinsic quality attributes needed for the production of optimum quality tortillas. Tortillas made with refined wheat flour low in dietary fiber (DF) are popular in the United States due to their sensory properties. This study explored the use of wheat lines (WL) possessing variations in high molecular weight glutenin allele sub-units (HMW-GS) for production of tortillas and also investigated the use of corn based resistant starches (RS), type II (RS2) and wheat based RS type IV (RS4) to increase DF in tortillas. Tortillas were made with 0-15 percent RS and 100 percent whole white wheat (WW). Flour protein profiles, dough, and tortilla properties were evaluated to determine the effects of the allelic variations and RS substitution on tortilla quality. Sensory properties of tortillas with RS were determined. Variations in HMW-GS composition significantly affected the protein quality and tortilla properties. Flour from WL possessing allelic combinations (2*, 17+18, 7, 2+12), (1, 17+18, 5+10), (2*, 17, 2+12) and (1, 2*, 17+18, 2+12) had 12.8-13.3 percent protein. These WL had extensible doughs and produced large diameter tortillas with superior (greater than or equal to 3.0) flexibility after 16 days compared to control. However, WL with (17+18 and 5+10) and (2*, 17+7, 5) produced extensible doughs, large, but less flexible, tortillas compared to control. WL with (2*,17+18,5+10) and (1,2*,7+9,5+10) produced smaller diameter tortillas, but with superior flexibility compared to control. RS2, WW, and cross-linked-pre-gelatinized RS4 (FiberRite) produced hard, less-extensible doughs and thinner tortillas compared to control, due to high water absorption. Cross-linked RS4 (Fibersym) dough and tortillas were comparable to control. 15 percent of RS2 and RS4 increase DF in control to 6 and 14 percent respectively, compare to control (2.8 percent DF). WW tortillas were less acceptable than control in appearance, flavor and texture, while tortillas with 15 percent Fibersym had higher overall acceptability than control. RS2 negatively affected dough machinability and tortilla shelf stability. However, 15 percent RS4 improved the DF in refined flour tortillas to meet FDA's "good source of fiber claim," without negatively affecting dough/tortilla quality.

Download or read book Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality written by Yunus Tuncil and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: In wheat (Triticum aestivum L), high molecular weight glutenin subunits (HMW -GS) are synthesized by the loci Glu-A1, Glu-B1, and Glu-D1 on the long arm of group 1 chromosome, and their variants play a significant role in the functional properties of flour; hence dough properties and tortilla quality. This study was conducted to understand the effects of HMW-GS on dough properties and tortilla quality using 40 different wheat lines from two different locations; Texas Agrilife Experiment Station at McGregor, and at Castroville, Texas, in 2010. Wheat lines in which one or more of these loci were absent (deletion lines) and non-deletion lines were used. Flours were evaluated for insoluble polymeric protein (IPP) content and mixograph properties. Dough properties; compression force, stress relaxation test, and dough extensibility, were determined using a texture analyzer. Tortillas were produced by hot-pressed method and evaluated for physical properties and textural change during 16 days of storage. Flour from deletion lines had lower average IPP content (38.4%) than non-deletion lines (41.9%). Dough from deletion lines were more extensible (44.8 mm) and required lower equilibrium force from stress relaxation test (4.91 N) compared to non-deletion lines (34.2 mm, and 6.56 N, respectively). Deletion lines produced larger diameter tortillas (177 mm) than non-deletion lines (165 mm) and had lighter color (L* = 82.3) than tortillas from non-deletion lines (L* = 81.0). Most of the deletion lines interestingly produced tortillas with acceptable flexibility scores on day 16 of storage (>= 3.0). Flour IPP content (r = -0.57) and equilibrium force (r = -0.80) were negatively correlated with tortilla diameter, but positively correlated with 16 day flexibility scores (r = 0.72, and r = 0.68, respectively). In general, deletion at Glu-A1 or Glu-D1 or presence of 2+12 instead of 5+10 allelic pair at Glu-D1 locus produced large diameter tortillas, but with poor day 16 flexibility. However, combination of 7+9 at Glu-B1 locus with deletions at Glu-A1 or Glu-D1 or 2+12 at Glu-D1 consistently produced tortillas that had large diameter and retained good flexibility scores during 16 days of storage. The results indicate the presence of 7+9 at Glu-B1 may play a crucial role in selection of wheat varieties for tortilla making.

Download or read book An Investigation of the Effects of High Molecular Weight Glutenin Subunits on Wheat Tortilla Quality written by and published by . This book was released on 2008 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The wheat tortilla is a chemically leavened circular light colored flat bread. Desirable characteristics for good quality tortilla include large diameter, softness, flexibility and long shelf stability. Important components influencing quality are wheat flour properties, which have not been optimized for tortilla industrial production thus far. The studies presented here investigated the effects of high molecular weight glutenin subunits (HMW-GS) on tortilla quality. Two approaches were employed: biotypes derived from Centurk and OK102 cultivars expressing defined HMW-GS compositions and transgenic wheat lines over-expressing HMW-GS 10. Analysis of protein expression and protein extractability were conducted to characterize wheat flours and suitable assays carried out to determine the respective dough properties. Tortillas were prepared by the hot-press method and quality parameters were measured at days 0, 2, 4, 7 and 14. Tortillas derived from Centurk biotypes possessing HMW-GS 2*, 7+9, 2+12, 2*, 7+8, 5+10 and 2*, 7+9, 5+10 exhibited superior texture profiles over time, but smaller diameters than the biotype 2*, 7+8, 2+12. Tortillas containing HMW-GS 7+9 and 2+12 revealed a texture profile similar to tortillas containing 5+10. Tortillas from the OK biotype 2*, 7+9, 3+12 exhibited larger diameter and texture profiles equivalent to tortillas containing 5+10. Therefore, this biotype showed the best quality within this cultivar. Tortillas derived from transgenic flours over-expressing HMW-GS 10 exhibited an undesirable rough appearance with decreased diameter, greater thickness, lower rollability scores, lower stretchability and greater rupture force over time. Over-expression of HMW-GS 10 in a wheat line containing 1RS-translocation did not promote the same deleterious effects in tortilla quality as it did in transgenic lines without 1RS translocation.

Download or read book Gliadin and Glutenin written by Colin W. Wrigley and published by . This book was released on 2006 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: This monograph provides a review of the knowledge that makes possible the intelligent tailoring of wheat proteins to provide for specific dough requirements. It emphasizes the combined roles of the gliadin and glutenin proteins in providing the balance that gives wheat gluten its unique rheological properties. The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.

Download or read book Bibliography of Agriculture written by and published by . This book was released on 1992 with total page 1742 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book High Molecular Weight Glutenins and Isozymes written by Tazeen Mohsin and published by LAP Lambert Academic Publishing. This book was released on 2012-02 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: High molecular weight glutenin subunits are the key factors that influence bread making quality of common wheat. A number of HMW glutenin subunits have been detected using SDS-PAGE within each locus i.e. Glu-A1, Glu-B1 and Glu-D1 in common wheat. Particularly, alleles encoding the HMW glutenin subunits are associated with different dough properties of wheat. Of these, the allelic variation at the Glu-D1 locus has a particularly strong effect. Current study was undertaken with the main objective to study and characterize a group of synthetic elite genotypes for their high molecular weight glutenin subunit alleles in order to rank these elites for their bread making quality traits. For this, a total of 45 synthetic elites were picked from the elite set of 95 entries released by CIMMYT.

Download or read book Roles of Carbohydrates and Proteins in the Staling of Wheat Flour Tortilla written by Juma Novie Ayap Alviola and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Effects of enzymatic modification of starch, proteins and pentosans on dough and tortilla properties were determined to establish the role of these wheat components in tortilla staling. Starch, protein and pentosans were respectively modified with a-amylase, protease and transglutaminase (TG), and xylanase. Tortillas were stored at 22oC and evaluated for at least three weeks. Amylase improved shelf-stability of tortillas, produced a significant amount of dextrins and sugars, retarded decrease in amylose solubility, and weakened starch granules. However, control and treated tortillas had similar degrees of amylopectin crystallinity. Staling of tortillas appears to involve starch that reassociates into an amorphous structure. Micrographs of control dough had thin protein strands forming a continuous matrix. Protease-treated dough had pieces of proteins in place of the continuous matrix, while TG-treated dough had thicker protein strands that were heterogeneously distributed. Both treatments resulted in shorter shelf-stability of tortillas. The organization of protein in dough is important for dough structure and appears to impact tortilla flexibility. Protein solubility and SDS-PAGE results did not differentiate control and treated dough or tortillas. The fractions or molecular weight distribution are not significant determinants of protein functionality. Tertiary and quaternary protein structures of gluten may be more related to tortilla shelf-stability. The 75 ppm xylanase treatment resulted in weaker tortilla structure and significantly higher amounts of low molecular weight saccharides and sugars. Control and the 25 ppm treatment sample had a similar shelf-stability and texture profile. Pentosans may affect staling indirectly through the effect on gluten development. Fresh tortillas have amylopectin in an amorphous state, while amylose is mostly retrograded. The gluten matrix provides additional structure and flexibility to the tortilla. Pentosans may or may not be attached to the gluten network. Upon storage, amylopectin retrogrades and recrystallizes, firming the starch granules, resulting in firmer tortillas. Starch hydrolysis decreased the rigid structure and plasticized polymers during storage. It also reduced the restriction imposed by retrograded starch on gluten and allowed it more flexibility. Thus, the flexibility of tortillas results from the combined functionalities of amylose gel, amylopectin solidifying the starch granules during storage, and the changed functionality of gluten after baking.

Download or read book Investigations of Gluten Proteins from Functional and Historical Perspective written by Ying Zhang and published by . This book was released on 2015 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat (Triticum aestivum) is one of the world's major staple food crops, with flour produced from starchy endosperm being used for breads, cakes, noodles and various other wheat-based foods. The unique bread making properties of wheat are primarily attributed to its gluten-forming storage proteins: gliadins and glutenins. This study investigated the gluten proteins from functional and historical perspectives. The first study examined primarily the functional role of gluten proteins in the outcomes of the standard Falling Number (FN) test. The FN test is used in the grain trade to screen delivered wheat for the presence of pre-harvest sprouting by indirectly measuring [alpha]-amylase through it effects on the physical consistency of a cooked flour-water suspension. Grain protein content (GPC) has been implicated as a potential modifier of FN independent of [alpha]-amylase or sprout status. In the gluten functionality study, we proposed a protein unfolding and crosslinking model, and hypothesized that gluten proteins with higher molecular weight distributions (MWD) would heatset faster, tightly cover starch granules, restrict water entry, and slow their disintegration. In contrast to our hypothesis, our results showed that samples with lower MWD had faster heatset times than samples with higher MWD according to a controlled heating test. We also hypothesize that increased granularity of hard wheat flour reduces the surface area to volume ratio so the starch granules embedded in the particles need more time to hydrate or swell. However, our results indicated that natural variations in flour particle size from a standard grinding procedure that used a 0.8 mm screen had no impact on FN. The second study looked at potential changes in gluten proteins in a historical set of wheat varieties spanning more than 110 years of production. The wheats were in two sets: soft wheats where there has been no systematic selection for increased dough strength in breeding programs, and hard wheats where there has been a concerted effort to increase overall dough strength over the last century. The sample sets also covered the eras before and after the introduction of the semi-dwarf wheats to the USA. The reason for this investigation is related to the circumstance that wheat is the cause of celiac disease (CD) and is implcated in the disputed condition, non-celiac gluten sensitivity (NCGS). Recently, diagnoses of CD at least have increased and there are suggestions that changes in gluten proteins in the modern era are responsible. Since it is primarily gliadins that trigger CD, it was considered worth investigating whether or not there have been any changes in the composition of gliadins over the last century. Sixty-two soft and 61 hard U.S. high production wheat varieties from 1900 to the present (with one from 1800) were collected and analyzed by RP-HPLC. These varieties were investigated to begin to answer whether wheat breeding for higher dough strength, or the incorporation of dwarfing alleles after the 1960s, was associated with observable changes in gliadin composition. ANOVA showed that there was no significant difference between soft and hard wheats in the relative abundance of [alpha]/[beta]-gliadins. However, there were significant differences between hard and soft wheats in the relative abundance of [omega]- and [gamma]-gliadins. ANOVA also showed that there was no significant difference between tall and dwarf wheats in the relative abundance of any of the three gliadin fractions. The ANOVA results suggested that deliberate breeding for dough strength, as illustrated by the hard versus soft wheat contrast, had not systematically changed the relative abundance of [alpha]/[beta]-gliadins across the last 110 years, but had altered the relative abundance of the other two fractions. ANOVA results indicated no change in proportions of the three gliadin fractions after deployment of the dwarfing alleles suggesting the tall to dwarf change was independent of gluten composition. Second order polynomial regression analyses showed that the relative abundance of [alpha]/[beta]-gliadins increased until around 1960 then decreased. The changes were more noticeable in the hard wheats. The converse was observed for [gamma]-gliadins. This stepwise change questioned the association between CD increase and breeding for increased dough strength in hard wheats, since the relative abundance of [alpha]/[beta]-gliadins did not keep going up, and [alpha]-gliadin is considered the major trigger force for CD initiation. In contrast, linear correlation analyses with each of 700, three second long fractions of the RP-HPLC chromatograms suggested that most changes were related to the soft wheat population. The discrepancy between the regression analyses of the three major fractions and the 700 small fractions may be related to the use of linear correlations in the latter when some relationships were clearly non-linear. Overall, our results did not fully support speculations that there have been profound changes in gluten composition related to the dwarfing alleles or selection for increased dough strength in hard wheats.

Download or read book A Historical Evaluation of High Molecular Weight Glutenins and the Dwarfing Rht Gene in Triticum Aestivum in Selected Genotypes Grown in the United States written by Colleen Roseborough and published by . This book was released on 2015 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat (Triticum aestivum) is an important crop worldwide, however, in recent years concerns have been raised regarding two health issues, celiac disease and gluten sensitivity, and their relationship to wheat consumption. This increase has led to questions regarding potential changes over time in the composition of gluten (glutenin and gliadin) in wheat, especially after incorporation of the reduced height alleles (Rht-D1b and Rht-B1b) to increase wheat productivity. Questions raised include: 1) Have there been changes in the frequencies of glutenin alleles in hard or soft-grained wheat since the incorporation of the Rht alleles and 2) Are potential changes in wheat gluten a result of breeding for increased dough strength? To answer these questions, 124 top production acreage cultivars from the Pacific Northwest (PNW) and elsewhere across the United States were collected. All but one cultivar (19th century) were developed and grown in the 20th and 21st centuries. PNW soft-winter wheat cultivars were included as there has been systematic selection pressure applied to decrease dough strength in this wheat class whereas other regions have selected for increased dough strength. Plants of each cultivar were grown under greenhouse conditions in a completely randomized design with four replications. For Rht testing, DNA was collected from plants at the two leaf stage. Two Kompetitive Allele Specific PCR (KASP) single nucleotide polymorphism (SNP) assays were performed to detect the dwarfing mutant alleles (Rht-D1b or Rht-B1b) or wild-type non-dwarfing alleles (Rht-D1a or Rht-B1a). The first assay was for Rht-B1 located on chromosome 4B. The second assay was for Rht-D1, which is located on chromosome 4D. To determine the composition of high molecular weight glutenins, grain was harvested at maturity and micro fluidic capillary electrophoresis was used. Analysis showed that there had been a shift in glutenin subunits after 1999 in both hard and soft wheat cultivars. No significant change was found at the Glu-A1 and Glu-B1 loci in hard wheat. However, at the Glu-A1 locus in soft wheat, subunit Ax1 decreased in frequency over time while the null allele increased over time. At the Glu-B1 locus, subunit Bx7 showed an increase over time. After 1999, the Glu-D1 locus in hard wheat contained the Dx5+Dy10 combination at a higher frequency than previously observed. For soft wheat the Dx2+Dy12 subunit combination was the only combination present. KASP assays showed that the dwarfing alleles of the Rht gene were in only one cultivar in the 1950's, however, by the 1960's half of the PNW cultivars contained a dwarfing Rht gene. By the year 2000 all PNW cultivars tested contained a dwarfing gene. Cultivars from other states had a slower incorporation of this gene; as of the year 2000 dwarfing alleles were found at 73% frequency. With the introduction of the gene, glutenin subunit patterns did not shift from prior years.

Download or read book Wheat Gluten written by Peter R. Shewry and published by Royal Society of Chemistry. This book was released on 2000 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation Some 120 papers continue the centuries-long research into gluten proteins, that component of wheat that confers unique visco-elastic properties to doughs and so allows the grain to be made into bread, pasta, noodles, and other human food. They cover genetics and quality correlations; biotechnology; analyzing, purifying, and characterizing gluten proteins; disulfide bonds and redox reactions; improvers and enzymic modification; quality testing; non-food uses; viscoelastisity, rheology, and mixing; gluten protein synthesis during grain development and effects of nutrition and environment; and non-gluten components. Distributed in the US by Springer-Verlag. Annotation c. Book News, Inc., Portland, OR (booknews.com).

Download or read book Molecular Characterization of the Low Molecular Weight Glutenin Subunit Gene Family Members and Their Effect on Wheat Quality written by Maria Itria Ibba and published by . This book was released on 2018 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gluten is a macro polymer responsible for the unique viscoelastic properties of wheat dough and it is formed from the interaction of wheat seed storage proteins. The low-molecular-weight glutenin subunits (LMW-GSs) are one of the major components of gluten and play a critical role in the determination of wheat end-use quality. However, a clear association between different LMW-GSs and wheat quality is not well understood. The LMW-GSs are in fact hard to differentiate both at genic and protein level. They are encoded by a multigene family located on the short arm of the homoeologous group 1 chromosomes at the Glu-3 loci. The number of LMW-GS genes in each wheat variety differs and there is evidence that genes at each Glu-3 locus are divided by large intergenic and highly recombinogenic regions. Also, LMW-GSs are highly similar in structure among themselves and with many gliadins making them difficult to differentiate at the protein level. For these reasons, the identification of different LMW-GS protein profiles has been challenging, and conflicting results on the association between LMW-GS alleles and wheat end-use quality have been reported. The objective of this project was to develop a better understanding of the genetics of the LMW-GSs and of the role that each LMW-GS gene has in the determination of wheat end-use quality. First a set of common wheat varieties identified as standards for the Glu-3 alleles were analyzed for their LMW-GS genic profile to verify whether there was an association between a specific genic profile and the relative Glu-3 allele. Then, the genetic linkage between the LMW-GS genes at each Glu-3 locus was investigated to develop a better understanding of the Glu-3 loci structure. The results obtained from the two previous analyses were used to better interpret and characterize the LMW-GS profile of a set of elite bread wheat varieties and to correlate specific LMW-GS genes to different dough rheology parameters. Finally, a set of molecular markers specific for each LMW-GS haplotype was developed to facilitate the analysis of the LMW-GSs in wheat breeding programs. Results of this project will greatly improve the current knowledge of the LMW-GSs.

Download or read book Effects of High Molecular Weight Glutenin Proteins on End use Quality of Soft White Winter Wheat written by Rose Mongi and published by . This book was released on 1996 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas written by Kristen Lea Dunn and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: As incidences of diseases associated with dietary patterns increase in the United States, focus has been placed on improving nutritional quality of processed foods. Carbohydrates contribute the most calories in the American diet (55%), making starch-based foods a target for improvement. Tortillas are increasingly popular among American consumers, serving as a good target to address this problem. This study investigated the use of sorghum bran to increase polyphenols and dietary fiber in wheat flour tortillas and the effect on starch digestibility and protein profiles. Refined wheat flour tortillas were substituted at 10%, 15%, and 25% (Baker's) with brans from wheat and white, brown, and black sorghum. Dough rheology, phenolic profile, starch digestibility, and protein profiles were evaluated after dough formation, hot pressing, baking, and over 14 days of storage. Bran substitution affected dough rheology, producing rougher, stiffer, less extensible dough compared to the refined control. Processing, storage, and bran source significantly affected the phenolic profile of the tortillas. Total phenols, 3- deoxyanthocyanins, and proanthocyanidins (PA) decreased with processing and storage. Dough formation drastically decreased phenol content in brown sorghum bran dough compared to other treatments. Extractable high molecular weight PA also decreased dramatically after processing by 58 - 76% in brown sorghum bran tortillas. These tortillas had less rapidly digestible starch and more slowly digestible starch than other treatments at 25% substitution. Compared to the expected total dietary fiber (TDF), sorghum brans doubled the formation of TDF (20 - 26%) as compared to wheat bran (11%). The largest increase was observed in brown sorghum bran tortillas. In tortillas substituted at 25%, insoluble protein (IP) increased with baking and storage as extractable protein (EP) decreased. Within the EP fraction, soluble polymeric protein (SPP) decreased by 40 - 61% after baking. Brown sorghum bran dough contained significantly higher IP and lower SPP than other treatments; however, this effect was reduced after baking. Sorghum brans provided polyphenols that interacted with protein and starch in wheat flour tortillas. PA and SPP largely contributed to these interactions, forming insoluble complexes that decreased tortilla digestibility and may positively benefit weight management. The electronic version of this dissertation is accessible from http://hdl.handle.net/1969.1/152809

Download or read book Effects of Dough Mixing on Gluten Proteins written by and published by . This book was released on 1901 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The gluten proteins, gliadin and glutenin, are mainly responsible for the viscoelastic properties unique to wheat flour dough. This study was undertaken to evaluate the changes occurring to the gluten proteins during dough mixing and to examine how these proteins, related to breadmaking quality, participate in the mechanism of dough development and breakdown. Flours from four different cultivars, were selected for their wide range of nixing strength. Flour-water doughs and doughs containing potassium iodate or N-ethyl-maleimide were undermixed, mixed to peak development, and overmixed. A small scale fractionation procedure, coupled with a selective precipitation method, was used to obtain six protein fracti ns: salt-soluble (SS), ethanol-soluble (ES) gliadin and glutenin, acetic acid-soluble (AS) gliadin and glutenin, and acetic acid-insoluble (AI) glutenin. The presence of glutenin in the SS fraction and the formation of a foam layer during fractionation of doughs suggested that mixing altered the conformation of glutenin and/or induced gliadin-glutenin interaction to an extent sufficient to enhance the solubility and surface activity of some of the gluten proteins. Protein solubility distribution and electrophoretic results provided convincing evidence for the existence of genotype-specific gliadin-glutenin interaction. Results showed that all cultivars exhibited gliadin-glutenin interaction during mixing and the degree of interaction was inversely related to mixing strength. Analysis by reversed-phase high-performance liquid chromatography of changes in subunit composition during mixing of three glutenin fractions revealed some variation in subunits related to quality. Allelic differences were most pronounced for the 1Dx subunits (1Dx2 versus 1Dx5) and much less evident for 1Ax and 1B subunits. The 1Ax and 1Bx subunits appeared to be less affected by the mixing process. Using size-exclusion high-performance, liquid chromatography, the presence of glutenin compris.

Download or read book Wheat Chemistry and Technology written by Khalil Khan and published by Elsevier. This book was released on 2016-06-10 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.

Download or read book Mixolab written by Arnaud Dubat and published by Academic Press. This book was released on 2016-04-27 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features: Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders An Essential Reference For: Additive manufacturers Bakers Breeders Enzyme manufacturers Millers Quality control laboratories Research laboratories Research and development centers Storage elevators Students Universities Yeast producers

Download or read book Gluten Free Food Science and Technology written by Eimear Gallagher and published by John Wiley & Sons. This book was released on 2009-09-08 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775