WorldWideScience

Sample records for winter wheat flours

  1. Quality characteristics of northern-style Chinese steamed bread prepared from soft red winter wheat flours with waxy wheat flour substitution

    Science.gov (United States)

    Quality characteristics of Chinese steamed bread (CSB) prepared from two soft red winter (SRW) wheat flours blended with 0-30% waxy wheat flour (WWF) were determined to estimate the influence of starch amylose content. The increased proportion of WWF in blends raised mixograph absorption with insign...

  2. Flour quality and kernel hardness connection in winter wheat

    Directory of Open Access Journals (Sweden)

    Szabó B. P.

    2016-12-01

    Full Text Available Kernel hardness is controlled by friabilin protein and it depends on the relation between protein matrix and starch granules. Friabilin is present in high concentration in soft grain varieties and in low concentration in hard grain varieties. The high gluten, hard wheat our generally contains about 12.0–13.0% crude protein under Mid-European conditions. The relationship between wheat protein content and kernel texture is usually positive and kernel texture influences the power consumption during milling. Hard-textured wheat grains require more grinding energy than soft-textured grains.

  3. 21 CFR 137.200 - Whole wheat flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Whole wheat flour. 137.200 Section 137.200 Food... HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours and Related Products § 137.200 Whole wheat flour. (a) Whole wheat flour, graham flour, entire...

  4. 21 CFR 137.205 - Bromated whole wheat flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bromated whole wheat flour. 137.205 Section 137...) FOOD FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour...

  5. Analysis of Azodicarbonamide in Wheat Flour and Prepared Flour Mixes.

    Science.gov (United States)

    Yasui, Akiko; Oishi, Mitsuo; Hayafuji, Chieko; Kobayashi, Chigusa; Shindo, Tetsuya; Ozawa, Hideki; Nakazato, Mitsuo

    2016-01-01

    Azodicarbonamide (ADA) is used in some countries as a flour bleaching agent and a dough conditioner. However, ADA is prohibited for use as a food additive in Japan. Therefore, it is necessary to establish an efficient and sensitive method to determine ADA in wheat flour. A simple and practical procedure to analyze ADA in wheat flour and prepared flour mixes was developed. ADA was extracted from samples by ultrasonication with acetone. ADA in the solution was derivatized with triphenylphosphine (TPP). The ADA-TPP derivative was concentrated and cleaned up using a reversed-phase solid-phase extraction cartridge, and the ADA-TPP derivative was analyzed using HPLC for determination and LC-MS/MS for identification. Good linearity was achieved over the concentration range of 0.25-100 ppm ADA in wheat flour and prepared flour mixes. The mean recoveries from wheat flour and prepared flour mixes fortified at the levels of 1 and 10 ppm ranged from 86.9 to 101.0%, and the coefficients of variation ranged from 1.9 to 3.4%.

  6. Method of Converting Wheat Flour Quantity into Rice Flour Quantity in Cookies (Part-1)

    OpenAIRE

    村田,美穂子; 髙橋,由加

    2016-01-01

    A method of converting the wheat flour quantity of a recipe of wheat-flour cookies into the rice flour quantity of a recipe of rice-flour cookies used domestically for wheat-allergic children was studied. The proportion of the water content with respect to the flour content (the wheat or rice flour content) in cut cookies prepared according to a commercially available recipe was obtained. Next, four types of rice-flour cookies were prepared according to a recipe for wheat-flour cookies using ...

  7. Antioxidant activity of wheat and buckwheat flours

    Directory of Open Access Journals (Sweden)

    Sedej Ivana J.

    2010-01-01

    Full Text Available Antioxidative activities of wheat flours (type 500 and wholegrain and buckwheat flours (light and wholegrain were tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH·-scavenging activity, reducing power and chelating activity on Fe2+. Also, the content of the total phenolics of ethanolic extracts was estimated. Polyphenolics content (expressed as gallic acid equivalent, GAE in wheat flours varied between 37.1 and 137.2 μg GAE/g extract, while its content in buckwheat flour were at least four time higher and ranged between 476.3 and 618.9μg GAE/g extract. Ethanolic extracts of buckwheat flours exhibited higher antioxidant activities in all the assays, except for chelating activity. Regarding all the obtained results, it can be concluded that bakery products produced with buckwheat flour could be regarded as potential functional foods.

  8. Extraction and fractionation of wheat flour proteins

    NARCIS (Netherlands)

    Graveland, A.; Bosveld, P.; Lichtendonk, W.J.; Moonen, H.H.E.; Scheepstra, A.

    1982-01-01

    Extraction of wheat flour with 1.5% sodium dodecyl sulphate (SDS) solution dissolved 65–67% of the total flour nitrogen. The SDS‐insoluble proteinaceous material was separated into glycoproteins‐I, II and III by ultracentrifugation. Part of the SDS‐soluble proteinaceous material was precipitated by

  9. Dough Rheology and Wet Milling of Hard Waxy Wheat Flours

    Science.gov (United States)

    To realize the full potential of waxy wheat (Triticum aestivum L.), wet milling of waxy wheat flour to produce gluten and waxy wheat starch was investigated. Flours of six advanced lines of waxy hard wheats, one normal hard wheat (‘Karl 92’), and one partial waxy wheat (‘Trego’) were fractionated by...

  10. Effects on respiratory system due to exposure to wheat flour

    Directory of Open Access Journals (Sweden)

    Adel Mohammed Said

    2017-07-01

    Conclusions: Exposure to wheat flour increases the risk of developing respiratory symptoms; it also causes reduction in the pulmonary function parameters, as regards spirometry and DLCOSB. Exposure to wheat flour causes interstitial lung disease as detected by HRCT chest. Smoking augments the wheat flour induced lung disease.

  11. Stamena winter wheat variety

    Directory of Open Access Journals (Sweden)

    Mišić Todor

    2001-01-01

    Full Text Available Stamena is a winter wheat variety developed at the Institute of Field and Vegetable Crops in Novi Sad, Yugoslavia. It was released by the Federal Commission for varietals Approval in 1999. Stamena was developed by crossing genetically divergent and highly productive parents Lasta and Rodna (Breeders: T. Mišić. N. Mladenov, Z. Jerković and R. Jevtić. Spike is white, smooth, awn less, medium compact with 18-21 spike lets. The grain is vitreous and dark red (Triticum aestivum L. ssp. vulgar e var. lutescens. Stamena is a medium early variety, 1 day earlier than Partizanka and 3 days earlier than Jugoslavija (Table 4. It has excellent resistance to winterkilling, as in very winter hardy Partizanka. The average stem height is 78 cm, with a good resistance to lodging. Stamena has field resistance to leaf rust (Pucce, recondita tritict, horizontal resistance, which is the type of resistance that modern wheat breeding is interested in. The resistance to stem rust (Pucce, graminis tritict is good and to powdery mildew (Erysiphegraminis tritici very good. The 1000 grain mass is about 32 g and volume grain mass 81.3 kg/hi. (Table 2. Stamena is classified in the subgroup A-l. It has excellent milling and baking quality and it belong to the 1st technological group (quality enhancer. The quantity of dry gluten is about 9%. The variety Stamena is a very productive, with the genetic potential for grain above 11 t/ha suitable for growing on fertile and less fertile soils. It has started to be grown commercially in 2000.

  12. Irradiated and stored potato flour as substitute for portion of wheat flour in Shamy bread

    International Nuclear Information System (INIS)

    Nassed, A.; Attia, A.A.

    1995-01-01

    Flour obtained from potato cv. Alpha tubers irradiated with 0, 50 or 150 Gy was combined in 0-15% mixtures with wheat flour, stored for 6 months, then analysed at 3-month intervals for nutrient content. Potato flour contained twice the lysine content of wheat flour, but protein levels fell as irradiated or unirradiated potato flour levels in the mixture were increased; this was attributed to enzyme activity

  13. Optimisation of wheat-sprouted soybean flour bread using response ...

    African Journals Online (AJOL)

    The effect of sprouted soybean flour on wheat bread was studied. Sprouting significantly increased the vitamin C content of soybean flour from 2.0 mg kg-1 to 3.25 mg kg-1. The sprouted soybean flour resulted in increased loaf volume, a firmer, spongy and more elastic loaf. However, increasing the sprouted soybean flour ...

  14. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.

    Science.gov (United States)

    Nakamura, S; Suzuki, K; Ohtsubo, K

    2009-04-01

    Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from wheat flour blended with rice flour have been reported to be inferior to those from 100% wheat flour bread. To improve its qualities, we searched for the new-characteristic rice flours among the various kinds of newly developed rice cultivars to blend with the wheat flour for the bread preparation. The most suitable new characteristic rices are combination of purple waxy rice, high-amylose rice, and sugary rice. Specific volume of the bread from the combination of wheat and these 3 kinds of rice flours showed higher specific volume (3.93) compared with the traditional wheat/rice bread (3.58). We adopted the novel method, continuous progressive compression test, to measure the physical properties of the dough and the bread in addition to the sensory evaluation. As a result of the selection of the most suitable rice cultivars and blending ratio with the wheat flour, we could develop the novel wheat/rice bread, of which loaf volume, physical properties, and tastes are acceptable and resistant to firming on even 4 d after the bread preparation. To increase the ratio of rice to wheat, we tried to add a part of rice as cooked rice grains. The specific volume and qualities of the bread were maintained well although the rice content of total flour increased from 30% to 40%.

  15. Expansion of the whole wheat flour extrusion

    OpenAIRE

    Cheng, Hongyuan; Friis, Alan

    2008-01-01

    A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from extrusion process operational parameters. Using the Central Composite Design (CCD) method, whole wheat flour was processed in a twin-screw extruder with 16 trials. The proposed model can well correlate the expansion of the 16 trials using 3 reg...

  16. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.

    Science.gov (United States)

    Jan, Ulfat; Gani, Adil; Ahmad, Mudasir; Shah, Umar; Baba, Waqas N; Masoodi, F A; Maqsood, Sajid; Gani, Asir; Wani, Idress Ahmed; Wani, S M

    2015-10-01

    Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it.

  17. wheat flour (dubbie) in rats

    African Journals Online (AJOL)

    Dubbie into sour dough bread resulted in a complete removal of the phytic acid content and subsequent increase in iron absorption. It is concluded that sour dough bread (Difo dabbo) is a good source of iron compared to porridge prepared from Dubbie. Key words/phrases: Bread, iron'bioavailability, porridge, soy-wheat ...

  18. The viscoelastic properties of the protein-rich materials from the fermented hard wheat, soft wheat and barley flours

    Science.gov (United States)

    The linear and non-linear rheological properties of the suspensions for the hard red spring wheat (HRS) flour, soft wheat (Pastry) flour, barley flour, as well as the remain residues of HRS flour, Pastry flour, and barley flour after fermentation were investigated. The linear and non-linear rheologi...

  19. Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

    OpenAIRE

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-01-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour de...

  20. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.

    Science.gov (United States)

    Erben, Melina; Osella, Carlos A

    2017-07-01

    The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

  1. Expansion of the whole wheat flour extrusion

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2008-01-01

    A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from extrusion process operational parameters. Us....... Using the Central Composite Design (CCD) method, whole wheat flour was processed in a twin-screw extruder with 16 trials. The proposed model can well correlate the expansion of the 16 trials using 3 regression parameters. The average deviation of the correlation is 5.9%....

  2. Post-harvest and post-milling changes in wheat grain and flour quality characteristics

    Science.gov (United States)

    Soft red winter (SRW) wheat grain immediately after harvest and flour after milling were stored for 26 weeks and analyzed for comprehensive milling and baking quality characteristics at different time points to examine the consistency of the quality test results. Increases in falling number (FN) of ...

  3. SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS

    OpenAIRE

    Flavia POP; Zorica VOȘGAN; Lucia MIHALESCU

    2017-01-01

    The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Wheat flour has been replaced at different levels with soy flour that were 30% (R4), 20% (R3), 10% (R2) and without soy flour, control (R1). The fat content of control was 16.36% and increased to 19.4% in the case of 30% soy flour formulation that could be due to the increase in the proportion of soy flour in t...

  4. Classification of whole wheat flour using a dimensionless number.

    Science.gov (United States)

    Sehn, Georgia Ane Raquel; Steel, Caroline Joy

    2017-11-01

    The rheological standards currently used for classifying refined wheat flour for technological quality of bread are also used for whole wheat flours. The aim of this study was to evaluate the rheological and technological behavior of different whole wheat flours, as well as pre-mixes of refined wheat flour with different replacement levels of wheat bran, to develop a dimensionless number that assigns a numerical scale using results of rheological parameters to solve this problem. Through farinograph and extensograph results, most whole wheat flours evaluated presented parameters recommended for bread making, according to the current classification. However, the specific volume of breads elaborated with these flours was not suitable, that is, the rheological analyses were not able to predict the specific volume of pan bread. The development of the Sehn-Steel dimensionless number allowed establishing a classification of whole wheat flours as "suitable" (Sehn-Steel dimensionless number between 62 and 200) or "unsuitable" for the production of pan bread (Sehn-Steel dimensionless number lower than 62). Moreover, an equation that can predict the specific volume of whole pan bread through this dimensionless number was developed.

  5. SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS

    Directory of Open Access Journals (Sweden)

    Flavia POP

    2017-12-01

    Full Text Available The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Wheat flour has been replaced at different levels with soy flour that were 30% (R4, 20% (R3, 10% (R2 and without soy flour, control (R1. The fat content of control was 16.36% and increased to 19.4% in the case of 30% soy flour formulation that could be due to the increase in the proportion of soy flour in the flour blend. The highest mineral content was obtained in R4 (1.98% and the lowest in R1 (0.552%, soy flour brought a significant contribution to mineral substances, and the ash content increased gradually with the increase in the percentage of soy flour. From the sensory evaluation, the biscuits with 10 and 20% soy flour addition presented similar characteristics, biscuits supplemented with up to 20% soy flour have shown superior nutritional characteristics as compared to wheat flour biscuits.

  6. Catering Gluten-Free When Simultaneously Using Wheat Flour.

    Science.gov (United States)

    Miller, Kathryn; McGough, Norma; Urwin, Heidi

    2016-02-01

    A European law on gluten-free (GF) labeling came into force in 2012, covering foods sold prepacked and in food service establishments, and a similar U.S. Food and Drug Administration (FDA) regulation covers GF labeling from August 2014. Gluten is found in the grains wheat, rye, and barley. A common source of gluten in the kitchen is wheat flour. This research aimed to determine variables that have a significant effect on gluten contamination in commercial kitchens when wheat flour is in use and to establish controls necessary to assure GF production. A pilot study was used to test the following hypotheses: (i) increasing duration of exposure to wheat flour would increase gluten contamination, (ii) increasing distance between the site of preparation and the site of wheat flour would reduce gluten contamination, (iii) the use of a ventilation hood would decrease gluten contamination, and (iv) the use of a barrier segregating the site of preparation of a GF meal and the use of wheat flour would decrease gluten contamination. Petri dishes containing GF rice pudding were placed in three directions at increasing distances (0.5 to 2 m) from a site of wheat flour use. A barrier was in place between a third of samples and the site of wheat flour. After wheat flour was handled for 0.5 and 4.0 h, petri dishes were sealed and the contents were analyzed for gluten. The experiment was duplicated with the ventilation hood on and off. The pilot study revealed that a distance of 2 m from the use of wheat flour was required to control gluten contamination at ≤20 ppm if wheat flour had been in use for 4.0 h. The identified control of distance was tested in five different study sites. In each of the study sites, a test meal was prepared a minimum of 2 m away from the site of wheat flour use. Although kitchens vary and must be considered individually, the established control of a minimum 2 m distance, along with good hygiene practices, was found to be effective in preparing GF meals

  7. Combination of near infrared spectroscopy and chemometrics for authentication of taro flour from wheat and sago flour

    Science.gov (United States)

    Rachmawati; Rohaeti, E.; Rafi, M.

    2017-05-01

    Taro flour on the market is usually sold at higher price than wheat and sago flour. This situation could be a cause for adulteration of taro flour from wheat and sago flour. For this reason, we will need an identification and authentication. Combination of near infrared (NIR) spectrum with multivariate analysis was used in this study to identify and authenticate taro flour from wheat and sago flour. The authentication model of taro flour was developed by using a mixture of 5%, 25%, and 50% of adulterated taro flour from wheat and sago flour. Before subjected to multivariate analysis, an initial preprocessing signal was used namely normalization and standard normal variate to the NIR spectrum. We used principal component analysis followed by discriminant analysis to make an identification and authentication model of taro flour. From the result obtained, about 90.48% of the taro flour mixed with wheat flour and 85% of taro flour mixed with sago flour were successfully classified into their groups. So the combination of NIR spectrum with chemometrics could be used for identification and authentication of taro flour from wheat and sago flour.

  8. Combination of near infrared spectroscopy and chemometrics for authentication of taro flour from wheat and sago flour

    International Nuclear Information System (INIS)

    Rachmawati; Rohaeti, E; Rafi, M

    2017-01-01

    Taro flour on the market is usually sold at higher price than wheat and sago flour. This situation could be a cause for adulteration of taro flour from wheat and sago flour. For this reason, we will need an identification and authentication. Combination of near infrared (NIR) spectrum with multivariate analysis was used in this study to identify and authenticate taro flour from wheat and sago flour. The authentication model of taro flour was developed by using a mixture of 5%, 25%, and 50% of adulterated taro flour from wheat and sago flour. Before subjected to multivariate analysis, an initial preprocessing signal was used namely normalization and standard normal variate to the NIR spectrum. We used principal component analysis followed by discriminant analysis to make an identification and authentication model of taro flour. From the result obtained, about 90.48% of the taro flour mixed with wheat flour and 85% of taro flour mixed with sago flour were successfully classified into their groups. So the combination of NIR spectrum with chemometrics could be used for identification and authentication of taro flour from wheat and sago flour. (paper)

  9. Hermetic storage of wheat and maize flour protects against red flour beetle (Tribolium castaneum Herbst.

    Directory of Open Access Journals (Sweden)

    Yan Yan

    Full Text Available Hermetic storage is used to protect grain against insect pests, but its utility is not limited to whole grains. We evaluated hermetically-sealed, polyethylene terephthalate (PET bottles for preserving wheat and maize flour against red flour beetle (RFB, Tribolium castaneum, Herbst population growth. Flours infested with RFB and kept in sealed PET bottles experienced much less weight loss over a three-month storage period than infested flour kept in unsealed bottles. RFB populations in wheat flour kept in sealed bottles did not increase, while populations in unsealed bottles grew about 50-fold during the same three-month period. Flour in sealed bottles had lower levels of oxygen and moisture than flour stored in unsealed bottles. Similar trends were observed for oxygen and moisture levels in maize flour held in hermetically sealed bottles. Hermetically-sealed bottles were effective in preventing RFB population growth and preserving maize and wheat flour. Farmers, consumers and food processors can safely store grain flour in hermetic sealed containers.

  10. Substituting normal and waxy-type whole wheat flour on dough and baking properties.

    Science.gov (United States)

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-09-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

  11. Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

    Science.gov (United States)

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-01-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture. PMID:24471084

  12. Quality assessment of flour and bread from sweet potato wheat ...

    African Journals Online (AJOL)

    This study was to assess the quality of the flour and bread produced from sweet potato wheat composite flour blends. Matured and freshly harvested sweet potato (Ipomea batatas L.) was obtained from a local market in Akure, Nigeria. The tubers were thoroughly washed, peeled, washed again, drained, chipped, oven dried, ...

  13. Bread Making Potential of Composite Flour of Wheat-Acha ...

    African Journals Online (AJOL)

    Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method ...

  14. Study of the Character and Palatability on Whole Wheat Flour Bread

    OpenAIRE

    鈴木, 彩葉; 小池, 恵; Sayaha, Suzuki; Megumi, Koike

    2015-01-01

    Whole wheat flour is rich in dietary fiber and has disease preventive property. However, the flavor of whole wheat flour containing bread has prevented its wide use. We studied that make tasty whole wheat flour bread to take a dietary fiber daily. The blending proportions of whole wheat flour to bread making flour were 0, 20, 40, 60,80 and 100%. We examined their characteristics in weight, height, volume, physical properties and palatability in the sensory evaluation. Weight of the whole whea...

  15. Gamma radiation influence on technological characteristics of wheat flour

    International Nuclear Information System (INIS)

    Teixeira, Christian A.H.M.; Inamura, Patricia Y.; Uehara, Vanessa B.; Mastro, Nelida L.d.

    2012-01-01

    This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it. - Highlights: ► We study the influence of gamma radiation on wheat flour and properties of breads. ► Falling number decreased with radiation remaining almost constant up to one month. ► Ionizing radiation may confer an increase in texture parameters, weight and height on the bread.

  16. Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour.

    Science.gov (United States)

    Yousaf, Ali A; Ahmed, Anwaar; Ahmad, Asif; Hameed, Tabassum; Randhawa, Muhammad Atif; Hayat, Imran; Khalid, Nauman

    2013-02-01

    Protein-enriched cookies were prepared by supplementing gram flour into wheat flour at levels of 0%, 10%, 20%, 30%, 40% and 50% and analysed for physicochemical properties. The protein quality of the cookies was assessed by feeding gram flour-supplemented cookies to albino rats for 10 days. The supplementation resulted in a significant increase in protein, fat, crude fibre and ash contents of the cookies. The thickness and spread factor of cookies differ significantly while non-significant effect was observed in the width of the cookies. The protein efficiency ratio, net protein utilization, biological value and true digestibility differed significantly among diets containing cookies with gram flour fed to rats. Cookies with 30% substitution of straight grade flour and gram flour produced acceptable cookies as compared to control. The cookies containing 40-50% gram flour were best regarded as protein bioavailability for rats.

  17. FREE FLAVONOID CONTENT AND ANTIOXIDANT ACTIVITY OF WINTER WHEAT IN SUSTAINABLE FARMING SYSTEMS

    Directory of Open Access Journals (Sweden)

    Magdaléna Lacko - Bartošová

    2013-02-01

    Full Text Available The objective of this work was to evaluate the free flavonoid content and antioxidant activity of winter wheat white flour, whole grain flour and bran in ecological and integrated farming system in the years 2009-2010. The experiment was established on a scientific research base Dolná Malanta in western Slovakia during the years 2009 and 2010. Content of free flavonoids and antioxidant activity of white flour and whole grain flour was not affected by farming systems. Antioxidant activity of whole grain flour was more effected by a year and by a forecrop. White flour contain two times less free flavonoids and antioxidant activity than whole grain flour. By milling process most of the free flavonoids and other compounds with higher antioxidant activity remain in outer layers of grain.

  18. Aluminium toxicity in winter wheat

    Directory of Open Access Journals (Sweden)

    Szabó A.

    2015-01-01

    Full Text Available Aluminium is the most frequent metal of the earth crust; it occurs mainly as biologically inactive, insoluble deposit. Environmental problems, industrial contaminations and acid rains increase the soil acidity, leading to the mobilization of Al. Half of the world’s potential arable lands are acidic; therefore, Al-toxicity decreases crop productivity. Wheat is a staple food for 35% of the world population. The effects of Al-stress (0.1 mM were studied on winter wheat; seedlings were grown hydroponically, at acidic pH. After two weeks, the root weight was decreased; a significant difference was found in the P- and Ca-content. The shoot weight and element content changed slightly; Al-content in the root was one magnitude higher than in the shoot, while Al-translocation was limited. The root plasma membrane H+-ATPase has central role in the uptake processes; Al-stress increased the Mg2+-ATPase activity of the microsomal fraction.

  19. Evaluation of some properties of wheat-brewers' spent cassava flour ...

    African Journals Online (AJOL)

    brewers' spent cassava flour blends and that it has a lot of potential in the food industry especially its use as thickener and binding agent in the food systems. Keywords: Brewers' spent cassava flour, wheat flour, proximate, functional properties.

  20. Mycopopulations of grain and flour of wheat, corn and buckwheat

    Directory of Open Access Journals (Sweden)

    Plavšić Dragana V.

    2017-01-01

    Full Text Available According to the nutritive characteristics, whole grain flour is a high quality product, due to its high vitamin, mineral, and dietary fiber content. However, the cereal grains are susceptible to the series of contamination during the ripening, harvesting, processing and storage. The aim of this work was to determine mold presence in grains and flour of wheat, corn and buckwheat. The determination of total number and identification of isolated genera and species of molds were the subject of this research. All samples were contaminated with the molds. The total number of molds per 100 cereal grains was between 60 cfu (wheat and 120 cfu (buckwheat. The total number of molds in the samples of flour ranged from 6.0x101 cfu/g in white wheat flour to 5.0 x102 cfu/g in buckwheat whole grain flour (DG18 medium. Eight fungal genera (Alternaria, Aspergillus, Cladosporium, Chrysonilia, Fusarium, Penicillium, Rhizopus and Scopulariopsis and fifteen species were isolated. The largest number of species of molds was isolated from the genus Aspergillus. About 66.7% of isolated fungi belonged to potentially toxigenic species. The results pointed out the necessity of grain surface treatment, preceding the milling of grains in wheat, corn and whole grain buckwheat flour production.

  1. Vitamin A fortification of wheat flour: considerations and current recommendations.

    Science.gov (United States)

    Klemm, Rolf D W; West, Keith P; Palmer, Amanda C; Johnson, Quentin; Randall, Philip; Ranum, Peter; Northrop-Clewes, Christine

    2010-03-01

    Vitamin A deficiency is a major public health nutrition problem, affecting an estimated 190 million preschool-aged children and 19 million pregnant and lactating women globally, and 83 million adolescents in Southeast Asia alone. Its consequences (disorders) include xerophthalmia (the leading cause of early childhood blindness), increased severity of infection, anemia, and death. Because vitamin A deficiency is largely due to chronic dietary insufficiency of preformed vitamin A and proactive carotenoids, food fortification can offer an effective approach to prevention. To provide guidance on fortifying wheat and maize flour milled in industrial rollers for national fortification programs in countries where vitamin A deficiency is considered a public health problem. Critical review of the literature on the dietary gap in vitamin A intake and levels of wheat flour intake among risk groups as a basis for determining vitamin A fortificant levels. Additional review of efficacy evidence, safety and cost considerations, and country experiences related to wheat-flour fortification with vitamin A. Mill-rolled wheat flour is a technically fortifiable, centrally processed food vehicle that, where routinely and adequately consumed by target groups, should be considered a candidate for fortification. Vitamin A can be stable in flour under typical, ambient conditions, with processing losses estimated at approximately 30%, depending on source and premix conditions. Factors to guide a decision to fortify flour with vitamin A include the extent of deficiency, availability of other food vehicle options, the centrality of milling, market reach and population intake distributions of the flour products, the dietary vitamin A intake required, and associated costs. Large gaps persist in knowledge of these factors, which are needed to enable evidence-based fortification in most countries, leaving most decisions to fortify guided by assumptions. Where flour can and should be fortified

  2. Substitution of wheat flour with “acha” ( Digitaria exilis ) for bread ...

    African Journals Online (AJOL)

    Effect of wheat flour (WF) substitution with 'Acha' flour (AF) on the quality attributes in bread making was investigated using the following composite blends ratios 85:15, 80:20, 75:25, 70:30, 100:0 (AF) with 100% wheat flour as control. Proximate analysis on both composite flours and their bread products, as well as sensory ...

  3. RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR

    Directory of Open Access Journals (Sweden)

    Nada Nikolić

    2011-09-01

    Full Text Available In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares from 3 to 30% (w/w were investigated in this paper. The water absorption in wheat-rice flour mixtures was lower and decreased to 53.5% and 54.0% along with the increase of the white and the brown rice flour share, respectively, than in wheat flour, where it was 58.8%. In the dough made from rice flour, a gluten network had thinner filaments, about 2 and 1 μm in width for white and brown rice flour, respectively, compared to those in the dough from wheat flour only, where it was about 7 μm. The dough from rice flour had almost twice higher gelatinization maximum than the gelatinization maximum of the wheat flour only. The energetic values of the dough from rice flour were smaller than the energetic value of the wheat flour, for only 1.32%. Based on Cluster analysis, the white or brown rice flour share of 20% was pointed out.

  4. 40 CFR 406.30 - Applicability; description of the normal wheat flour milling subcategory.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the normal wheat flour milling subcategory. 406.30 Section 406.30 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.30 Applicability; description of the normal wheat flour milling...

  5. 40 CFR 406.40 - Applicability; description of the bulgur wheat flour milling subcategory.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the bulgur wheat flour milling subcategory. 406.40 Section 406.40 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.40 Applicability; description of the bulgur wheat flour milling...

  6. Bread making properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

    Energy Technology Data Exchange (ETDEWEB)

    Guillamon, E.; Cuadrado, C.; Pedrosa, M. M.; Varela, A.; Cabellos, B.

    2010-07-01

    In recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in bread making because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the bread making properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar bread making and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions. (Author) 36 refs.

  7. Development and Characterization of Wheat Bread with Lupin Flour

    OpenAIRE

    Correia, Paula; Gonzaga, Marta; Batista, Luís; Beirão-Costa, Luísa; Guiné, Raquel

    2015-01-01

    The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering the rheological, physical-che...

  8. Rheology of Potato flour Mixes and Wheat to Make Bread

    Directory of Open Access Journals (Sweden)

    Ely Fernando Sacón-Vera

    2016-07-01

    Full Text Available Evaluate the rheological properties of flour mixes Ipomoea batata and Triticum vulgare for the preparation of bread dough, was the goal of this research for it a completely randomized design, as treatments sweet potato flour was used varieties are used: Toquecita, Guayaco Purple, Purple Ecuador, Brazil and Ina Purple in a 30/70 ratio (sweet potato flour / wheat flour respectively. The rheological variables: water absorption, development time, weakening of the dough stability, water absorption index (C1, mixing rate (C2, gluten strength index (C3, gel viscosity (C4, resistance index amylase (C5 and starch retro gradation index (C6 were evaluated with Mixolab equipment. The results showed that the variety Purple Brazil showed better characteristics of flours recommended premixes for the baking process in response to these indices

  9. Iron-fortified wheat flour and iron deficiency among women.

    Science.gov (United States)

    Grimm, Kirsten A; Sullivan, Kevin M; Alasfoor, Deena; Parvanta, Ibrahim; Suleiman, Ali Jaffer Mohammed; Kaur, Meenu; Al-Hatmi, Fatima Obaid; Ruth, Laird J

    2012-09-01

    Iron deficiency is estimated to impact more than 1.6 billion individuals worldwide, affecting child, maternal, and perinatal mortality. Iron supplementation, fortification, and dietary diversification are strategies to reduce the prevalence of iron deficiency. However, there are relatively few studies demonstrating the effectiveness of iron-fortified wheat flour as an intervention. To assess the relationship between average monthly per capita household consumption of iron-fortified wheat flour and iron deficiency among women of childbearing age in Oman. Data were obtained from the National Micronutrient Status and Fortified Food Coverage Survey, 2004. Iron deficiency status was compared between women living in households with a monthly per capita consumption of iron-fortified wheat flour of 1 kg or more and women living in households with a monthly per capita consumption of iron-fortified wheat flour of less than 1 kg. The analyses excluded women with elevated or unknown levels of C-reactive protein and controlled for characteristics of the women and household demographics. Consumption of iron-fortified wheat flour was associated with a lower prevalence of iron deficiency among women in our sample (adjusted odds ratio, 0.60), after controlling for age, employment status, marital status, intake of iron or multivitamin supplements, self-reported presence of a blood disorder, household income, educational level of head of household, and family size. These results suggest that women in our study living in households with a greater consumption of iron-fortified wheat flour have a lower prevalence of iron deficiency; however, additional study is needed.

  10. Studies on Production of Arabic Bread From Irradiated and Stored Potato Flour as Partial Substitute of Wheat Flour

    International Nuclear Information System (INIS)

    Al-Kuraieef, A.N.

    2012-01-01

    The present study was carried out to evaluate Arabic bread produced from potato flour and wheat flour. Potato flour was prepared from Diamont cultivar of potato tubers after irradiation with 50 and 150 Gy. The ratios of potato flour were 5, 10 and 15% and the flour was stored for six months and taken for analysis every three months. Amino acids, protein, carbohydrate, baking and staling tests were applied to study the effect of adding potato flour extracts from tubers of non-irradiated and irradiated potato to wheat flour in Arabic bread making. Amino acids in potato and wheat were studied. The flour of wheat was found to be poor in lysine while potato flour contained about twice of these amino acids. Protein content was decreased with increasing the ratios of potato flour. The addition of potato flour to the Arabic bread increased the percentage of essential amino acids. Moreover, the addition of potato flour during storage periods had an improving effect on the quality of Arabic bread. Water retention capacity (the staling rate) was increased progressively with increasing the percentage as potato flour in the bread which was effective in keeping bread fresh and organoleptic properties

  11. Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

    Directory of Open Access Journals (Sweden)

    Subajiny VELUPPILLAI

    2010-03-01

    Full Text Available The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan were steeped in distilled water (12 h, 30°C and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%, insoluble dietary fiber (3.95%, total dietary fiber (4.57% and free amino acid content (0.64 g/kg than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively.

  12. BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    F. Nemar

    2015-09-01

    Full Text Available Wheat bread constitutes the most regularly consumed food in the World, the international market for wheat undergoes strong pressure and prices are unceasingly increasing. The aim of this study is to substitute wheat flour by potato starch in bread preparation. Mixtures flours were characterized for composition, damaged starch, and Alveograph properties. According to the results of alveograph parameters, they decrease with the rate of incorporation of potato starch. This decrease can be corrected by adding vital gluten. The results of physicochemical analysis showed a decrease in protein levels, an increase in moisture content (about 2% and carbohydrates levels due to the composition of potato starch. However, sensory analysis (p ≤ 0.05 showed that the addition 80% of potato starch leads to bread with better characteristics: taste, colour and odour, based on that, it is highly advisable as an ingredient in the standard preparation of wheat bread.

  13. Mycoflora study in a wheat flour mill of Argentina

    Science.gov (United States)

    Aringoli, E.E.; Cambiagno, D.E.; Chiericatti, C.A.; Basilico, J.C.; Basilico, M.L.Z.

    2012-01-01

    The mycoflora of the environment: wheat conditioning, milling and screening, and filling zone, as well as, raw material -wheat-, intermediate product -grits- and end product -flour- on day 1, and after cleaning improvements -days 45 and 90- were studied in an Argentine wheat mill. Samples were incubated at 28°C for 5–7 days on Malt Extract Agar with chloramphenicol (100 mg L-1) and the results were expressed in colony forming units per cubic meter of air (CFU m-3) or per gram of sample (CFU g-1), respectively. Fungal genera and species were isolated and identified and the potential toxicogenic capacity of the Aspergillus flavus and Fusarium graminearum isolated was studied. Time-Place and Time-Product multifactorial ANOVA were carried out. After cleaning improvements, CFU m-3 of air decreased as a function of time. Cladosporium and Alternaria were abundant in every zone, Aspergillus predominated in the wheat conditioning zone and Penicillium and Eurotium decreased with time. Wheat was more contaminated than grits and flour; Aspergillus, Eurotium and Mucoraceae family were the most abundant. Deoxynivalenol was above the levels allowed in wheat, being acceptable in grits and flour. Aflatoxin and Zearalenone showed acceptable levels. When studied in vitro, 53% of Aspergillus flavus and 100% of Fusarium graminearum isolates, produced Total Aflatoxins, and Deoxynivalenol and Zearalenone, respectively. PMID:24031975

  14. Effect of condensed tannin profile on wheat flour dough rheology

    Science.gov (United States)

    Proanthocyanidins (PA) crosslink proteins and could expand wheat gluten functionality. Effect PA MW profile (sorghum versus grape seed PA) on rheology of flours with different gluten composition (high versus low insoluble polymeric protein, IPP) was evaluated using mixograph, large (TA.XT2i) and sm...

  15. Dielectric properties of wheat flour mixed with oat meal

    Science.gov (United States)

    Łuczycka, D.; Czubaszek, A.; Fujarczuk, M.; Pruski, K.

    2013-03-01

    Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

  16. Evaluation of replacing wheat flour with chia flour (Salvia hispanica L. in pasta

    Directory of Open Access Journals (Sweden)

    Matheus Rodrigues Oliveira

    2015-08-01

    Full Text Available In recent years, chia (Salvia hispanica L. has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1, 15% (T2, and 30% (T3 of wheat flour with chia flour relative to the control formulation (C. The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water, chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates, and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture.

  17. Fungi species and red flour beetle in stored wheat flour under Jazan region conditions.

    Science.gov (United States)

    Bosly, Hanan AbuAlQasem; Kawanna, Maha Adel

    2014-05-01

    Infection of stored wheat flour with insects and toxic fungi can be an extremely serious problem. This study was conducted to isolate and identify the fungal species and insects in different stages, which infested and contaminated the stored flour under Jazan region conditions and changed its color and flavor. The obtained results revealed that the isolated insect was the red flour beetle Tribolium castaneum. Live adult, larvae and cast skin were isolated. Four Aspergillus species were isolated from stored wheat flour; the isolated species prevalence being A. flavus > A. niveus > A. terreus > A. niger by rate 44.5%, 37.8%, 10.9% and 6.7%, respectively. The same fungal species isolated from flour were also isolated from different insect stages. A. flavus was the most common fungus and A. niger was isolated with a lower rate. The results about the isolated fungi either from the suspension of adult insects, larvae or cast skins may confirm the role of T. castaneum to carry and distribute fungi in different parts of the stored flour.

  18. Upgrading of shamy wheat bread quality through supplement with flour of certain gamma irradiated legumes

    International Nuclear Information System (INIS)

    Nassef, A.E.

    1997-01-01

    Soybean flour,chick peas flour and lupines were irradiated at 0,5 and 10 kGy and individually used to replace 5,10 or 15% of wheat flour in shamy bread. The effect of supplementation of wheat flour with these legume flours on the major, chemical composition and nutritional quality of bread was studied. Results indicated that protein, ash and fiber contents of supplemented shamy bread were higher than the control. On the other hand, the amino acids of the shamy wheat bread supplemented irradiated legumes flour, improved the quality (water retention capacity, stailing rate and bread freshness) of bread

  19. Characterization of Gamma-Irradiated Egyptian Wheat Flour

    International Nuclear Information System (INIS)

    Amer, H.H.; Attia, A. A.; Elsayed, A.A.; Ali, M.A.

    2008-01-01

    Physical, rheological and baking properties of bread Shamy, prepared from gamma-irradiated Egyptian wheat flour up to 25 KGy as one of common types of bread in Egypt, were studied and the acceptability of bread was evaluated by sensory tests. All amylo-, farino-, and extensograph characteristics and also sample ph showed significant decrease as irradiation dose increased. Such results could be explained in terms of loss of unique elastic and cohesive properties of wheat gluten and starch damage upon increment of radiation dose. The improvement in properties of bread, baked from flour irradiated up to 7.5 KGy, could be explained on the basis of a simulation in gas production during dough fermentation due to increase in starch degradation products. However, bread, prepared from wheat samples irradiated above 7.5 KGy, exhibited significantly lower values of acceptance because of physico-chemical changes in both starch and gluten

  20. Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance

    NARCIS (Netherlands)

    Janssen, A. M.; vanVliet, T; Vereijken, JM

    The rheological characteristics of wheat flour doughs from the cultivars Obelisk and Katepwa and of biscuit flour doughs, and also of biscuit flour doughs containing glutens isolated from cv. Obelisk and cv. Katepwa flour, were compared and discussed in relation to bread making performance. Four

  1. Mechanical weed control in organic winter wheat

    OpenAIRE

    Euro Pannacci; Francesco Tei; Marcello Guiducci

    2017-01-01

    Three field experiments were carried out in organic winter wheat in three consecutive years (exp. 1, 2005-06; exp. 2, 2006- 07; exp. 3, 2007-08) in central Italy (42°57’ N - 12°22’ E, 165 m a.s.l.) in order to evaluate the efficacy against weeds and the effects on winter wheat of two main mechanical weed control strategies: i) spring tine harrowing used at three different application times (1 passage at T1, 2 passages at the time T1, 1 passage at T1 followed by 1 passage at T1 + 14 days) in t...

  2. White Whole-Wheat Flour Can Be Partially Substituted for Refined-Wheat Flour in Pizza Crust in School Meals without Affecting Consumption

    Science.gov (United States)

    Chan, Hing Wan; Burgess Champoux, Teri; Reicks, Marla; Vickers, Zata; Marquart, Len

    2008-01-01

    Objectives: Recent dietary guidance recommends that children consume at least three servings of whole-grains daily. This study examined whether white whole-wheat (WWW) flour can be partially substituted for refined-wheat (RW) flour in pizza crust without affecting consumption by children in a school cafeteria. Methods: Subjects included first to…

  3. Shelf life characteristics of bread produced from ozonated wheat flour.

    Science.gov (United States)

    Obadi, Mohammed; Zhu, Ke-Xue; Peng, Wei; Sulieman, Abdellatif A; Mahdi, Amer Ali; Mohammed, Khalid; Zhou, Hui-Ming

    2017-11-13

    The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Exposure to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity. The relative starch crystallinity of bread made from flour treated with ozone for 15 min was lower than the control value, as were the hardness, springiness, and cohesiveness. Microscopic examination of crumb structure revealed remarkable differences between control and treated breads. Although ozone is a naturally occurring substance found in the atmosphere, ozone can also be produced synthetically. Recently, ozone has come to be regarded as a new treatment for flour. Especially in countries where the chlorination is forbidden, ozone treatment may be of a great interest if it were associated with significant and reliable changes in flour. Ozone treatment of wheat flour tends to improve bread shelf life and quality in terms of physiochemical, baking properties, X-ray diffraction data, volatile compound levels, crumb structure, and textural characteristics. Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread baking. Analyses of the effects of ozone gas on treatment of flour on bread shelf life and quality would aid the production of high quality and extend the shelf life of bread. © 2017 Wiley Periodicals, Inc.

  4. Forensic DNA Analysis of Wheat Flour as Commonly Used in White Powder Cases.

    Science.gov (United States)

    Kikkawa, Hitomi S; Tahara, Makoto; Sugita, Ritsuko

    2015-09-01

    In the wake of terrorist attacks using anthrax and ricin, white powder is often encountered in cases of malicious mischief and terrorist threats. Wheat flour is a common white powder encountered in such criminal investigations. We used DNA analysis to investigate wheat flour samples for identification and discrimination as trace evidence. Species identification of commercially available wheat flour was carried out by sequencing a partial region of the ribulose bisphosphate carboxylase large subunit gene (rbcL). Samples were discriminated using short tandem repeat (STR) analysis. The rbcL sequences of all wheat flour samples were identical and showed a high level of similarity to known wheat (Triticum aestivum L.) sequences. Furthermore, flours had characteristic patterns in STR analyses, with specific cultivars showing distinctive patterns. These results suggested that the identification of wheat flour species is possible using rbcL sequencing, and that STR analysis is useful for discriminating between samples. © 2015 American Academy of Forensic Sciences.

  5. Postharvest tillage reduces Downy Brome infestations in winter wheat

    Science.gov (United States)

    In the Pacific Northwest, downy brome continues to infest winter wheat producing regions especially in low-rainfall areas where the winter wheat-summer fallow rotation is the dominate production system. In Washington, a study was conducted for 2 years at each of two locations in the winter wheat -su...

  6. Winter Wheat Root Growth and Nitrogen Relations

    DEFF Research Database (Denmark)

    Rasmussen, Irene Skovby

    in winter wheat (Triticum aestivum L). Field experiments on the effect of sowing date, N fertilization and cultivars were conducted on a sandy loam soil in Taastrup, Denmark. The root studies were conducted by means of the minirhizotron method. Also, a field experiment on the effect of defoliation and N...

  7. Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.

    Science.gov (United States)

    Świeca, Michał; Dziki, Dariusz; Gawlik-Dziki, Urszula

    2017-08-01

    Wheat flour in the bread formula was replaced with sprouted wheat flour (SF) characterized by enhanced nutraceutical properties, at 5%, 10%, 15% and 20% levels. The addition of SF slightly increased the total protein content; however, it decreased their digestibility. Some qualitative and quantitative changes in the electrophoretic pattern of proteins were also observed; especially, in the bands corresponding with 27kDa and 15-17kDa proteins. These results were also confirmed by SE-HPLC technique, where a significant increase in the content of proteins and peptides (molecular masses breads with 20% of SF. Bread enriched with sprouted wheat flour had more resistant starch, but less total starch, compared to control bread. The highest in vitro starch digestibility was determined for the control bread. The studied bread with lowered nutritional value but increased nutritional quality can be used for special groups of consumers (obese, diabetic). Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Detection of Irradiated Korean Wheat Flour by Viscosity and Pulsed Photostimulated Luminescence (PPSL) Methods

    International Nuclear Information System (INIS)

    Yi, S.D.; Chang, K.S.; Oh, M.J.

    2005-01-01

    This study was carried out to establish methods for irradiation detection of irradiation in Korean wheat flour by pulsed photostimulated luminescence (PPSL) and viscometric methods. The photon counts of the irradiated Korean wheat flour measured by PPSL immediately after irradiation increased with increasing irradiation dose. The photon counts in the irradiated Korean wheat flour almost disappeared with lapse of time after storage in normal room conditions, but irradiation detection was still possible after 6 months in darkroom conditions

  9. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies.

    Science.gov (United States)

    Shafi, Musarat; Baba, Waqas N; Masoodi, Farooq Ahmad; Bazaz, Rafiya

    2016-12-01

    Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour - WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0.415-0.311) with increase in level of WCF in wheat flour. Total phenolic content, flavonoid content and antioxidant activity (DPPH• scavenging capacity, FRAP) of WCF - wheat flour blends as well as their cookies was also determined. Baking led to a greater increase in DPPH• scavenging capacity of WCF cookies (33.8%) than WF cookies (25%). Baking had a similar effect on FRAP value. Wheat flour cookies showed a decrease of 51%, and 62% while WCF cookies showed a decrease of 36%, and 34% in TPC and TFC values respectively. WCF cookies thus showed better retention of antioxidant activities suggesting greater stability of WC phenolics than wheat phenolics. Sensory analysis showed cookies made from water chestnut (100%) had fair acceptability due to their characteristic flavor. Thus, water chestnut flour serves both as a gluten free as well as antioxidant rich flour for production of cookies.

  10. KAJIAN FORMULASI BISKUIT JAGUNG DALAM RANGKA SUBSTITUSI TEPUNG TERIGU [Study on Corn Biscuit Formulation to Subtitute of wheat Flour

    Directory of Open Access Journals (Sweden)

    Cynthia Gracia C.L1*

    2009-06-01

    Full Text Available The research was conducted to study the formulation of substitute by corn flour. The flour used roasted corn flour and unroasted corn flour. Results showed that biscuit’s made of 80 gr corn flour and 20 gr wheat flour were accepted by panelist’s and the best formulation was 80 gr corn flour, 20 gr wheat flour, 50 gr margarine, 50 gr sugar and 10 gr yellow egg both of two corn flour. Roasting treatment of corn flour significantly affected fat content, carbohydrate content and digestibility of protein of the biskuit.

  11. Winter wheat and summer shade

    Science.gov (United States)

    Artru, S.; Garre, S.; Lassois, L.; Dupraz, C.

    2014-12-01

    Agroforestry research is in full expansion, but uncertainty remains on the performance of combinations of species with regard to the broad range of possible species associations. In addition, the variability of environmental conditions under which agroforestry stands can be successfully developed is unknown. Under Belgian pedoclimatic conditions, tree-crop competition for light might be the principal limiting factor in the agroforestry context. Most studies show that shade stress induces a systematic reduction of final crop yield. However, the response of a specific crop to shade is highly dependent on environmental conditions. In agroforestry systems, the tree canopy reduces the incident radiation for the crop following a dynamic spatio-temporal pattern. In this study, we will report on the efficiency of wheat under artificial dynamic shade in the experimental farm of Gembloux Agro-Bio Tech, Belgium in order to evaluate it's potential for agroforestry purposes in the same region. Wheat productivity and development under artificial shade conditions have been monitored during 1 year and the observations will be continued for 2 more years. We constructed an artificial shade structure, which mimics the light environment observed under hybrid walnut agroforestry trees: periodic fluctuation in radiation transmittance and discontinuous light quantity. We collected information on biomass development, soil state and radiation patterns in the field. Using this data, we evaluated the influence of dynamic shade, light availability and the efficiency with which energy is converted in wheat dry matter under the artificial shade treatment. This, in combination with modeling, will allow a thorough study of the potential of wheat-walnut agroforestry systems in the Hesbaye region in Belgium.

  12. Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat.

    Science.gov (United States)

    Ceseviciene, Jurgita; Slepetiene, Alvyra; Leistrumaite, Alge; Ruzgas, Vytautas; Slepetys, Jonas

    2012-11-01

    The current study aimed to estimate the effects of organic and conventional production systems and four winter wheat (Triticum aestivum L.) bread cultivars on the technological properties of grain, flour, dough and bread, to increase current knowledge regarding the interactions of the technological properties of winter wheat and assess the cultivars for their suitability for organic production systems. All the technological properties winter wheat which were investigated were significantly affected by the agricultural production system and cultivars, and some of them, mostly grain quality parameters, by the harvest year. Grain from organic winter wheat had significantly lower protein and gluten contents, lower sedimentation and flour water absorption values, shorter dough stability time and lower loaf volume, but higher values of starch content and stronger gluten, compared with grain from the conventional wheat. For both production systems significant positive correlations of protein content with gluten content, sedimentation value, dough stability time, loaf volume, farinograph water absorption, and negative with starch content, gluten index were determined. Statistically significant differences between agricultural production systems were found. The cultivars Ada and Alma had better technological properties that make them more suitable for the organic production system, compared to Širvinta 1 and Zentos. Copyright © 2012 Society of Chemical Industry.

  13. Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

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    Abiodun Adekunle Olapade

    2014-10-01

    Full Text Available Cassava (Manihot esculenta Crantz and cowpea (Vigna unguiculata L. Walp were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The anti-nutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05 reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05 different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.

  14. THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

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    Dorota Litwinek

    2013-02-01

    Full Text Available The aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation to standard wheat bread. Commercial wheat and oat flours and residual oat flour, as well as wheat and 50/50% wheat/oat breads were used as material in this research. Quality of breads was evaluated by their volume, baking yield and total baking loss. Bread crumb texture profile was analyzed by texture analyzer TA.XT Plus. Organoleptic assesment was performed by 15 skilled pearson‘s panel. Moreover both in flours and breads protein, lipids, mineral compounds, dietary fiber (soluble and insoluble fraction and β-glucans content were analyzed by AOAC methods.

  15. Fungal contamination of produced wheat flour in West Azerbaijan, northwest of Iran

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    Jafar Asadzadeh

    2014-09-01

    Full Text Available Objective: To investigate fungal contamination of produced wheat flours in West Azarbaijan Province, located in the North West of Iran as wheat flour is one of the most important food and nutrient in the Iranians diet. Methods: This descriptive study was performed during March 2011 to April 2013 in flour mills of West Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of Iran were tested for mold contamination based on Iran National Standard Method No. 2393. Results: Presence of molds in all collected 151 samples from flour factories of Azerbaijan Province were at the limit based on Iranian national standard. Conclusions: The obtained results showed that the process of flour production was hygienic quietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat flour, maintenance and distribution results nonpolluting or reduction of fungal contamination. Objective: To investigate fungal contamination of produced wheat flours in West Azarbaijan Province, located in the North West of Iran as wheat flour is one of the most important food and nutrient in the Iranians diet. Methods: This descriptive study was performed during March 2011 to April 2013 in flour mills of West Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of Iran were tested for mold contamination based on Iran National Standard Method No. 2393. Results: Presence of molds in all collected 151 samples from flour factories of Azerbaijan Province were at the limit based on Iranian national standard. Conclusions: The obtained results showed that the process of flour production was hygienic quietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat flour, maintenance and distribution results nonpolluting or reduction of fungal contamination.

  16. Formulation and characterization of bread using coconut-pulp flour and wheat flour composite with addition of xanthan-gum

    Science.gov (United States)

    Erminawati; Sidik, W.; Listanti, R.; Zulfakar, H.

    2018-01-01

    Coconut-pulp flour is coconut flour made from by-product of coconut-milk based food products. The flour contains no gluten and high fibre, which can be considered as functional potential food. Bread made from composite-flour of coconut-pulp flour and wheat flour was studied for its physic-chemical and sensory characteristics. Addition of hydrocolloid, like xanthan-gum, was aimed to provide viscoelasticity for the dough which is essential for baked product. Composite-flour proportion used in this study was; 10CPF/90WF, 15CPF/85WF and 20CPF/80WF; and xanthan gum to total flour of 0,1% and 0,4%. Variable observed were; crumb-texture, crumb-colour, taste of coconut, preference and flavour; moisture, ash, fiber and soluble-protein contents. The research showed that addition of coconut-pulp flour in the composite-flour decreased specific volume value and increased the bread texture produced. It also increased the bread moisture-content, ash-content, fibre-content and soluble protein-content. Moreover, the xanthan-gum addition resulted in decreased specific-volume value and increased texture and fiber-content of the bread produced. Overall, the sensory characteristic of crumb colour, flavour and panellist preference revealed better than control bread made from wheat flour, however its crumb texture harder compare to control bread made from wheat flour. This study showed that coconut-pulp flour potential to be developed for production of functional food.

  17. Determination of deoxynivalenol in wheat bran and whole-wheat flour by fluorescence polarization immunoassay

    Science.gov (United States)

    A rapid and accurate fluorescence polarization (FP) immunoassay has been optimized for the determination of deoxynivalenol (DON) in bran and whole-wheat flour. A preliminary treatment with activated charcoal was used to eliminate the strong matrix effect due to highly colored interfering compounds p...

  18. ANALYSIS OF WHEAT ALLERGEN DISPERSED IN AIR BY THE ACTION OF THREE TYPES OF FLOUR SIFTER.

    Science.gov (United States)

    Hashimoto, Hiroyuki; Yoshimitsu, Masato; Kiyota, Kyohei

    2017-01-01

    Since wheat flour, a cause of food allergy, tends to disperse rapidly in air, it can unintentionally mix other foods during the sieving process. Our aim was to analyze the dispersal of wheat flour dust in air in order to prevent unintentional mixing. We measured particle size distribution of wheat flour, photographed the scattered flour for 60 seconds every 10 seconds after sieving through three types of flour sifter, constructed a velocity vector diagram of flour dust dispersal by each type of sifter, and measured the distance of wheat allergen dispersal over 20 minutes using a petri dish and immunochromatographic test. The particles were mainly 14.2μm and 60.4μm in diameter and settled at terminal velocities of about 8mm/s and 150mm/s, respectively. Wheat flour particles of more than 60μm (released in air by sifting) dropped mainly in the perpendicular direction, while particles of less than 30μm remained suspended and traveled 5m after sifting by all flour sifters. Our results suggested that wheat flour dust dispersed by sifting (regardless of sifter) could unintentionally mix other foods. To prevent contamination, it is necessary to control the flow of air or sift flour in a separate room.

  19. The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread

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    A. Selimović

    2014-01-01

    Full Text Available Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15 % to 40 % in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample to 0.65 (mg GA/g d.m. sample, and antioxidant activity from 208.45 (µmol Fe2+/L extract to 354.45 (µmol Fe2+/L extract. Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15 %, 30 % and 40 % of wholegrain buckwheat flour showed lower lightness (L and whiteness index (WI values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a and yellowness (b colour values for crumb. Sensory results indicating that three breads with buckwheat flour were moderately acceptable. No differences were found in overall sensory attributes between buckwheat flour enriched bread samples with 15 % and wheat bread (control sample.

  20. Trends in wheat-flour fortification with folic acid and iron--worldwide, 2004 and 2007.

    Science.gov (United States)

    2008-01-11

    Consumption of adequate amounts of folic acid by women before pregnancy and during early pregnancy decreases their risk for having a pregnancy affected by neural tube defects (NTDs), the most common preventable type of birth defects worldwide. Consumption of iron ameliorates iron deficiency, the most prevalent nutritional deficiency in the world, affecting approximately 2 billion persons. Although certain populations consume substantial amounts of rice and corn, worldwide, the consumption of wheat flour is greater than that of any other cereal grain. Fortification of wheat flour is an effective, simple, and inexpensive strategy for supplying folic acid, iron, and other vitamins and minerals to large segments of the world population. To assess the global change from 2004 to 2007 in 1) the percentage of wheat flour being fortified with folic acid and iron; 2) the total number of persons overall and women in particular with access to fortified wheat flour; and 3) the total number of newborns whose mothers had access to fortified wheat flour during pregnancy, CDC analyzed data from the Flour Fortification Initiative (FFI). This report summarizes the results of that assessment, which indicated that the worldwide percentage of wheat-flour fortification increased from 18% in 2004 to 27% in 2007. The estimated number of persons with access to fortified wheat flour increased by approximately 540 million, and the annual number of newborns whose mothers had access to fortified wheat flour during pregnancy increased by approximately 14 million. Nonetheless, approximately two thirds of the world population lacks access to fortified wheat flour. Programs should continue to expand coverage of wheat-flour fortification as a strategy to increase folic acid and iron consumption.

  1. Technological characteristics of yeast-containing cakes production using waxy wheat flour

    Directory of Open Access Journals (Sweden)

    K. Iorgachova

    2016-12-01

    Full Text Available This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the physical, chemical and organoleptic characteristics of the products are studied. According to the technological properties of a new type of wheat flour, two methods of its adding are proposed ‒ adding the maximum amount of waxy wheat flour at dough kneading stage or using the mixture of waxy and bakery wheat flours for kneading sourdough and dough. It is shown that the replacement of 60 % bakery wheat flour with waxy wheat flour in the recipe of yeast-containing cakes at the dough kneading stage contributes to the production of products with higher quality and organoleptic characteristics compared to both the control and cakes based on a mixture of different types of wheat flour. These samples are characterized by increased by 1.7 – 11.3 % specific volume, porosity – 2.6 – 5.5 % and the total deformation of the crumb – 6.5 – 41.4 %.

  2. Baking properties and biochemical composition of wheat flour with bran and shorts.

    Science.gov (United States)

    Kaprelyants, Leonid; Fedosov, Sergey; Zhygunov, Dmytro

    2013-11-01

    Bran, being a by-product of grain grinding, is characterised by a high biological value and is thus widely used in food production. In this study, different streams of bran and shorts from the wheat graded milling process were incorporated into wheat flour at levels of 5, 11, 17 and 23% (w/w) to investigate their influence on the nutritional and baking properties of flour. Bran and shorts streams improved the baking properties of flour blends. The best result in the case of graded flour blends with different bran products was obtained at the 95:5 ratio. The products containing peripheral parts of grain had higher proteolytic enzyme and superoxide dismutase activities and lower trypsin inhibitor content and β-amylase activity compared with graded flour. Streams of wheat milled fractions including peripheral parts of grain increase the content of bioactive substances and dietary fibre in blends with wheat graded flour. © 2013 Society of Chemical Industry.

  3. Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis.

    Science.gov (United States)

    Martínez, Mario M; Pico, Joana; Gómez, Manuel

    2015-01-15

    Enzymatic hydrolysis could be an alternative way to modify flour functionality. The effect of two different enzymes, α-amylase and amyloglucosidase, and their combination on microstructure, oligosaccharide content, crystalline order, pasting, gel hydration, and colour properties of native and extruded wheat flours was investigated. Micrographs showed different mechanisms of actuation of the different enzymes on native and extruded flours, achieving greater than 300% and 500% increases of glucose and maltose contents, respectively, in extruded flours compared with their native counterparts. Native flours displayed higher values of water absorption capacity and swelling power than extruded flours. Flours treated by a combination of amylase and amyloglucosidase showed low swelling power. Regarding colour, native flours were darker and more reddish than extruded flours, whereas flours treated by amyloglucosidase, and therefore had a higher glucose content, were darker and more reddish. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Mechanical weed control in organic winter wheat

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    Euro Pannacci

    2017-12-01

    Full Text Available Three field experiments were carried out in organic winter wheat in three consecutive years (exp. 1, 2005-06; exp. 2, 2006- 07; exp. 3, 2007-08 in central Italy (42°57’ N - 12°22’ E, 165 m a.s.l. in order to evaluate the efficacy against weeds and the effects on winter wheat of two main mechanical weed control strategies: i spring tine harrowing used at three different application times (1 passage at T1, 2 passages at the time T1, 1 passage at T1 followed by 1 passage at T1 + 14 days in the crop sowed at narrow (traditional row spacing (0.15 m; and ii split-hoeing and finger-weeder, alone and combined at T1, in the crop sowed at wider row spacing (0.30 m. At the time T1 winter wheat was at tillering and weeds were at the cotyledons-2 true leaves growth stage. The experimental design was a randomized block with four replicates. Six weeks after mechanical treatments, weed ground cover (% was rated visually using the Braun-Blanquet coverabundance scale; weeds on three squares (0.6×0.5 m each one per plot were collected, counted, weighed, dried in oven at 105°C to determine weed density and weed above-ground dry biomass. At harvest, wheat ears density, grain yield, weight of 1000 seeds and hectolitre weight were recorded. Total weed flora was quite different in the three experiments. The main weed species were: Polygonum aviculare L. (exp. 1 and 2, Fallopia convolvulus (L. Á. Löve (exp. 1 and 3, Stachys annua (L. L. (exp. 1, Anagallis arvensis L. (exp. 2, Papaver rhoeas L. (exp.3, Veronica hederifolia L. (exp. 3. In the winter wheat sowed at narrow rows, 2 passages with spring-tine harrowing at the same time seems to be the best option in order to reconcile a good efficacy with the feasibility of treatment. In wider rows spacing the best weed control was obtained by split hoeing alone or combined with finger-weeder. The grain yield, on average 10% higher in narrow rows, the lower costs and the good selectivity of spring-tine harrowing

  5. Rheological properties of the wheat flour supplemented with different additives

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    GEORGETA STOENESCU

    2011-07-01

    Full Text Available One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixolab parameters C4 and C5 were found to be lower in samples with high doses of additives containing α-amylases. The increase of the α-amylase dose reduces the dough stability. The samples that contain higher doses of additives presented low values of the β slope, which gives indications about starch gelatinization. The samples with reduced α-amylases activity showed high values of the γ slope.

  6. PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT

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    IULIANA APRODU

    2014-08-01

    Full Text Available In order to establish the relations between quality of the wheat and white flour obtained through industrial milling, several parameters related to functional properties of the proteins and starch were analyzed. The parameters defining the proteins functionality are wet gluten, Gluten index, deformation energy of dough and minimum torque C2 and allowed establishing significant correlations between wheat and flour. Concerning the starch baking performance, the parameters that allowed establishing significant correlations between wheat and flour are falling number value, amylase activity, starch gelatinization and cooking stability range. Analyzing the trend of variation of the quality parameters given by Mixolab and Alveograph tests for wheat and flour, one can see that it is possible to predict the flour quality based on wheat quality.

  7. Quality characteristics of bread produced from wheat, rice and maize flours.

    Science.gov (United States)

    Rai, Sweta; Kaur, Amarjeet; Singh, Baljit; Minhas, K S

    2012-12-01

    Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample.

  8. Defatted Soy Flour Supplementation of Wheat Bread ameliorates Blood Chemistry and Oxidative Stress in Wistar rats.

    Science.gov (United States)

    Ebuehi, O A T; Okafor, H K

    2015-01-01

    Bread is a convenience food made from wheat flour, which is derived from wheat and whose technology of which dates back to the ancient Egyptians. It is therefore of economic advantage if wheat importation to Nigeria can be reduced by substitution with other suitable materials. This led to the whole idea of composite flour, which is a mixture of wheat with other materials to form suitable flour for baking'purposes. The study is to ascertain the effect of supplementation of bread with defatted soy flour on blood chemistry and oxidative stress in Wistar rats. Wheat flour mixed with high quality defatted Soy flour at several ratios: 90:10, 80:20, 70:30, and 60:40. The 90:10, 80:20, 70:30, and 60:40 flour mixtures were used to prepare 10%, 20%, 30%, and 40% Soya bread, respectively. The control bread (100%) was prepared with 100% wheat flour. Bread produced with these blends compared with regular 100% wheat bread and was tested for chemical and. organoleptic characteristics. Sixteen rats were randomly given codes and allocated to 2 different groups via tables with random numbers to feed on the 100% wheat blend and soy supplemented bread (90% wheat flour/10% soy flour) for 28 days. The weights and feedintake of the rats were computed on dailybasis. Blood was taken for biochemical assays and liver was used for antioxidant assay, that is activities of catalase, super oxider dismutase (SOD) and reduced glutathine level. The activities of serum SOD and catalase were significantly increase (pbread as compared to the control, (wheat bread) and a significant decrease (pbread as compared to the control. There was a significant decrease (pbread.

  9. Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality.

    Science.gov (United States)

    Miller, Rebecca A; Martin, T Joe; Seifers, Dallas L

    2012-03-15

    Triticum mosaic virus (TriMV) is a newly discovered wheat virus. Information regarding the effect of wheat viruses on milling and baking quality is limited. The objective of this study was to determine the impact of TriMV infection on the kernel characteristics, milling yield and bread baking quality of wheat. Commercial hard winter varieties evaluated included RonL, Danby and Jagalene. The TriMV resistance of RonL is low, while that of Danby and Jagalene is unknown. KS96HW10-3, a germplasm with high TriMV resistance, was included as a control. Plots of each variety were inoculated with TriMV at the two- to three-leaf stage. Trials were conducted at two locations in two crop years. TriMV infection had no effect on the kernel characteristics, flour yield or baking properties of KS96HW10-3. The effect of TriMV on the kernel characteristics of RonL, Danby and Jagalene was not consistent between crop years and presumably an environmental effect. The flour milling and bread baking properties of these three varieties were not significantly affected by TriMV infection. TriMV infection of wheat plants did not affect harvested wheat kernel characteristics, flour milling properties or white pan bread baking quality. Copyright © 2011 Society of Chemical Industry.

  10. Predatory Aptness of Ants Against Red Flour Beetle, Tribolium Castaneum Herbst (Tenebrionidae: Coleoptera) in Wheat Flour

    International Nuclear Information System (INIS)

    Shaheen, F.A.; Parveen, S.; Qadir, G.

    2016-01-01

    The red flour beetle (RFB), Tribolium castaneum is one of the most destructive pests of stored grains and other food products including wheat flour. Due to its severe infestation, the flour gets mouldy, turns yellowish, gets pungent odour and becomes unhealthy for human consumption. The infested samples of wheat flour by T. castaneum were collected from different localities and its culture was maintained in laboratory. Three ant species namely, Dorylus labiatus, Camponotus rufipes and Monomorium minimum were collected from forest and non-forest habitats and compared for their predation against different life stages of RFB. Results showed D. labiatus of forest habitat as an efficient pupal predator that consumed 91.66% pupae of RFB. It was significantly different from non-forest ant population and control with 73.33% and 11.66% pupal predation, respectively. C. rufipes from forest habitat showed maximum adult predation (25%), which was significantly higher than non-forest ant population and control jar with 15% and 3.33% adult predation, respectively. The forest population of M. minimum exhibited 56.66% larval predation that was significantly different from non-forest population with 41.66% larval consumption. Pupal stage was the highest vulnerable stage to the ant predation and was extremely predated by D. labiatus collected from forest habitats. The lowest predation was observed at larval stage by forest population of M. minimum (1.66%) that was significantly different from all the susceptible stages of RFB. These results indicate that ants could be used as biological control agents against RFB. (author)

  11. Biological reduction of aflatoxin B1 in wheat flour using yeast Saccharomyces cerevisiae

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    Mahsa Azimi

    2015-09-01

    Full Text Available Background: The safest way to reduce mycotoxins in contaminated foods with it it is using certain strains of various microbes. Aim of this study is biological reduction of aflatoxin B1 by the yeast Saccharomyces cerevisiae (S. cerevisiae in wheat flour samples that were collected in Chaloos city (Mazandaran province, North Iran. Material and Methods: Aflatoxin B1 contamination was measured by ELISA method in 22 samples of wheat flour. Then S. cerevisiae was added to primary wheat flour. After 48 h aflatoxin B1 contamination in samples were measured by ELISA, again. For statistical analysis, the statistical software SPSS18 and t-test was used. Results: all 22 samples of wheat flour were contaminated with aflatoxin B1. The minimum and maximum levels of aflatoxin B1 in primary wheat flour were 1.1 and 10.6 ppb, respectively. S. cerevisiae reduced the amount of aflatoxin B1 in wheat flour samples. Minimum and maximum amount of aflatoxin contamination after adding S. cerevisiae was 0.5 and 9.1 ppb, respectively. Conclusion: Inhibitory effect of S. cerevisiae and aflatoxin B1 reduction in wheat flour was proved in this study. Therefore we can be hoped that yeast S. cerevisiae as neutralizing agents can be used in flour for this toxin. Consumption of products that contaminated with aflatoxin B1 endangers consumers' health, thus reducing of this toxin in the food should be considered.

  12. Studies on the rheological and gelatinization characteristics of waxy wheat flour.

    Science.gov (United States)

    Zhang, Huanxin; Zhang, Wei; Xu, Chunzhong; Zhou, Xing

    2014-03-01

    The chemical composition, rheological and gelatinization characteristics of waxy wheat flour were investigated. Compared with wheat flour, waxy wheat flour has lower protein (9.52%), amylase (1.02%) and higher crude starch (73.19%) contents. Because of its different chemical composition, waxy wheat flour exhibited some better processing characteristics (water-holding capacity, dough development time, extensibility, swelling power and setback) than normal wheat flour. It also exhibited some defects in rheological characteristics, including a higher degree of softening, a lower Farinograph quality number and smaller resistance to extensibility ratio. Differential scanning calorimetry results showed that waxy wheat flour gelatinized at higher onset (To=60.9 °C), peak (Tp=64.9 °C), conclusion (Tc=73.6 °C) temperatures and required more energy (ΔH=7.6J/g) to melt gelatinized starch gels. The results of this investigation indicated that blending waxy wheat flour with normal flour is a promising way to improve product quality in baked foods and to prolong the shelf-life of these products. Copyright © 2013 Elsevier B.V. All rights reserved.

  13. Simulation of Winter Wheat Yield with WOFOST in County Scale

    OpenAIRE

    Ma, Shangjie; Pei, Zhiyuan; He, Yajuan; Wang, Lianlin; Ma, Zhiping

    2015-01-01

    International audience; Winter wheat is mainly planted in water shortage area, such as North China and Northwest China. As a key field management measure, irrigation plays an important role in the production of winter wheat. This paper focuses on the improvement of regional winter wheat yield estimation technique in county scale by adjusting the irrigation management measure in crop growth model. The WOFOST (World Food Study) model was used by dividing the whole county into a number of EMUs (...

  14. Some correlations between parameters of winter wheat technological quality

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    Jindřiška Kučerová

    2006-01-01

    Full Text Available The results of three-year trials (1999 to 2001 conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most favourable weather conditions, a lot of precipitation and high temperature in the course of ripening from three years were proved in the year 2000. The best grain yield were in 2001 (average of sites 8.84 t/ha and variety Semper, worst quality, had the highest grain yield of 9.17 t/ha, the least grain yield had Sulamit, best quality (7.94 t/ha. The laboratory analysis revealed negative correlation between grain yield and baking quality. The number of statistically highly significant correlations among bread-making quality parameters too.The negative correlation was of grain yield and grain volume mass (P < 0.05, Zeleny test and protein content taken as a whole for three years (P < 0.01. The correlation of loaf volume, which is the traits of baking quality and Zeleny test (r = 0.6016**, protein content (r = 0.5932**, dough stability (r = 0.2898** and flour water absorption (r = 0.3632** was positive (P < 0.01.

  15. Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

    OpenAIRE

    Eduardo, Maria; Svanberg, Ulf; Oliveira, Jorge; Ahrn?, Lilia

    2013-01-01

    Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with...

  16. Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

    Directory of Open Access Journals (Sweden)

    Leandra Zafalon Jaekel

    2012-12-01

    Full Text Available The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme; however, the specific volume did not differ significantly (p < 0.05 among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

  17. Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology.

    Science.gov (United States)

    Girard, Audrey L; Castell-Perez, M Elena; Bean, Scott R; Adrianos, Sherry L; Awika, Joseph M

    2016-10-05

    Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA MW profile (sorghum versus grape seed PA) on dough rheology of high versus low insoluble polymeric protein (IPP) wheat flour was evaluated using mixograph, large (TA.XT2i) and small (HAAKE Rheostress 6000) deformation rheometry. Sorghum PA (93% polymeric) more effectively (p < 0.05) strengthened both glutens than grape seed PA (45% polymeric), without reducing gluten extensibility. These effects were higher in low IPP (weak gluten) flour, e.g., sorghum PA doubled IPP, increased mix time by 75%, dough elasticity by 82%, and peak angle by 17° versus control. Grape seed PA increased IPP by 75% and elasticity by 36%, but reduced peak angle by 15°, indicating reduced mixing tolerance. Sorghum PA, but not grape seed PA, increased (p < 0.05) all above parameters in high IPP dough. Polymeric PA more effectively strengthened gluten than oligomeric PA, likely via more efficient protein cross-linking to overcome strong antioxidant effect of PA. High MW PA may be useful natural gluten strengtheners for diverse applications.

  18. Gamma radiation effects on commercial Mexican bread making wheat flour

    Energy Technology Data Exchange (ETDEWEB)

    Agundez-Arvizu, Z. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Fernandez-Ramirez, M.V. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Arce-Corrales, M.E. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Cruz-Zaragoza, E. [Instituto de Ciencias Nucleares-UNAM, A.P. 70-543, Mexico 04510 DF (Mexico); Melendrez, R. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico); Chernov, V. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico); Barboza-Flores, M. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico)]. E-mail: mbarboza@cajeme.cifus.uson.mx

    2006-04-15

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a {sup 6}C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.

  19. Determination of the Explosion Characteristics of Wheat Flour

    Science.gov (United States)

    Kuracina, Richard; Szabová, Zuzana; Pangrácová, Denisa; Balog, Karol

    2017-06-01

    The article deals with the measurement of explosion characteristics of wheat flour. The measurements were carried out according to STN EN 14034-1+A1:2011 Determination of explosion characteristics of dust clouds. Part 1: Determination of the maximum explosion pressure pmax of dust clouds, the maximum rate of explosion pressure rise according to STN EN 14034-2+A1:2012 Determination of explosion characteristics of dust clouds - Part 2: Determination of the maximum rate of explosion pressure rise (dp/dt)max of dust clouds and LEL according to STN EN 14034-3+A1:2011 Determination of explosion characteristics of dust clouds: Determination of the lower explosion limit LEL of dust clouds. The testing of explosions of wheat flour dust clouds showed that the maximum value of the pressure was reached at the concentrations of 600 g/m3 and its value is 8.32 bar/s. The fastest increase of pressure was observed at the concentration of 750 g/m3 and its value was 54.2 bar/s.

  20. Experimental Determination Of Soft Wheat Flour Thermal Parameters

    Directory of Open Access Journals (Sweden)

    Božiková Monika

    2015-03-01

    Full Text Available This article focuses on temperature relations of selected thermophysical parameters for soft wheat flour. The main aim of experiment was to determine the thermal conductivity, thermal diffusivity and volume specific heat of soft wheat flour in Slovakia marked as Špeciál 00 Extra. Measurements were performed in laboratory settings. Thermal parameters were measured using the thermal analyser Isomet 2104 with two types of probes - a linear probe and plane probe. Measurement by the linear probe is based on a hot wire method, and measurement by the plane probe is based on a simplified plane source method. Both methods are described in the text. Two types of measurement method were used because of the non-homogenous structure of measured material. All thermophysical parameters were measured during the temperature stabilisation in the temperature interval 5-24 °C. Obtained graphical relations had linear increasing progresses with high values of determination coefficients in all cases. Measurement results showed that measurement method has no significant influence on thermophysical parameters values.

  1. Efficiency of foliar dressing of winter wheat

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    Л. В. Худолій

    2017-06-01

    Full Text Available Purpose. To elaborate winter wheat cultivation technologies based on balanced fertilizer system that combines application of mineral fertilizers and the increase of their efficiency by the use of preparations with microelements. Methods. Field and laboratory studies, mathematical and statistical analysis. Results. During 2011–2013, the effect of cultivation technologies on the formation of yield and quality of winter wheat varie­ty ‘Benefis’ (pea is a predecessor was studied. In case of alternative technologies that provided adding only by-products of the predecessor, the yield of winter wheat was 3.73 t/ha when using integrated protection system, and it was increased to 4.22 t/ha with grain quality of the 4th–5th class of the group B when foliar dressing was applied. Resource saving technologies of cultivation with restricted use of fertilizers (Р45К45N30(II+30(IV provided productivity at the level of 5.19–5.61 t/ha with grain quality of the 2nd–3rd class of the group A. Grain yield of 6.27 t/ha of the 2nd class quality was obtained by the use of intensive cultivation technology, which included application of mineral fertilizers (Р90К90N30(II+60(IV+30(VIII in addition to the use of predecessor’s by-products and foliar dressing. The highest yield of grain (6.71 t/ha on average during all years of the study with the 1st class of the group A quality was provided by energy-intensive technology, which included application of P135K135N60(II+75(IV+45(VIII with embedding of predecessor’s by-products into the soil and foliar dressing. Conclusions. It was established that in the northern part of the Forest-Steppe zone of Ukraine the highest productivity of winter wheat was obtained in dark gray podzolic soils using the energy-intensive technology with application of P135K135N60(II+75(IV+45(VIII against the background of predecessor’s by-products embedded into the soil in case of integrated plant protection, and foliar dres

  2. NS Pudarka: A new winter wheat cultivar

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    Hristov Nikola

    2014-01-01

    Full Text Available The high-yielding, medium late winter wheat cultivar NS Pudarka was developed by crossing genetic divergent parents: line NMNH-07 and cv. NS 40S and Simonida. In cultivar NS Pudarka genes responsible for high yield potential, very good technological quality, resistance to lodging, low temperature and diseases, were successfully combined. It was registered by Ministry of agriculture, forestry and water management of Serbia Republic in 2013. This cultivar has wide adaptability and stability of yield that enable growing in different environments with optimal agricultural practice. On the base of technological quality this cultivar belongs to the second quality class, A2 farinograph subgroup and second technological group.

  3. Significance of composition and particle size on the shear flow properties of wheat flour.

    Science.gov (United States)

    Siliveru, Kaliramesh; Ambrose, Rp Kingsly; Vadlani, Praveen V

    2017-06-01

    Size-based fractionation of flour particles is an important process in wheat milling. Inter-particle cohesion could affect the dynamic separation process and result in loss in throughput. This study quantifies the effect of particle properties that includes physical and chemical characteristics on the shear flow behavior of wheat flour. The cohesion and flow function values of wheat flour at three moisture contents (10%, 12%, and 14%), three particle sizes (75-106, 45-75, and flours. In addition, fat composition had a significant effect on the differences in flowability of wheat flours due to the increased inter-particulate cohesion. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  4. Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics.

    Science.gov (United States)

    Saleh, Mohammed; Lee, Youngseung; Obeidat, Hayat

    2017-12-28

    The effects of substituting wheat flour using fractions of blanched or nonblanched sweet potato flour on produced pasta functional characteristics were investigated. The use of sweet potato flour to replace fractions of wheat flour, regardless of blanching treatment, resulted in significant (p sweet potato flour and held at 55C resulted in 27% point increase in WHC compared to the control. Sweet potato flour was also contributed to the decrease in treatments pasting viscosities and in cooked pasta hardness. Cooked pasta hardness was significantly (p sweet potato flour replacements, respectively. Flow behavior index of wheat flour treatments containing fractions of sweet potato flour were fitted in a shear thinning model. Quality indices of pasta made using fractions of sweet potato were equivalent to or sometimes superior to that of the control sample. Results indicated the possible enhancement of pasta nutritional quality including firmness, cooking loss, and water uptake without impairing consumer acceptability. The use of sweet potato flour in pasta would enhance the nutritional and physicochemical properties of developed pasta and pasta products. Furthermore, since sweet potato is not cultivated most of the year; sweet potato flour pasta would be better utilized in food processing and is expected to enhance sweet potato consumption year around. © 2017 Wiley Periodicals, Inc.

  5. Iron bioavailability and utilization in rats are lower from lime-treated corn flour than from wheat flour when they are fortified with different sources of iron.

    Science.gov (United States)

    Hernández, Miguel; Sousa, Virginia; Moreno, Ambar; Villapando, Salvador; López-Alarcón, Mardya

    2003-01-01

    Although iron bioavailability from wheat flour fortified with iron has been widely studied, the bioavailability of lime-treated corn flour has not been evaluated sufficiently. We compared iron bioavailability and utilization of lime-treated corn flour and wheat flour supplemented with various iron sources. Bioavailability and utilization were determined in Sprague-Dawley rats using the iron balance and hemoglobin depletion-repletion methods. Rats were iron depleted by feeding them a low iron, casein diet for 10 d. During the repletion period, the rats were fed diets based on lime-treated corn flour or wheat flour, both supplemented with ferrous fumarate, ferrous sulfate, ferric citrate and reduced iron for 14 d. Hemoglobin was determined at the end of depletion and repletion periods. The phytate concentration was lower in wheat flour (114 mg/100g) than in lime-treated corn flour (501 mg/100g). Iron bioavailability and utilization by rats were higher from fortified and unfortified wheat flour than from the lime-treated corn flour counterparts. Iron utilization was greater in rats fed wheat flour supplemented with ferrous sulfate, followed by fumarate and citrate than in rats fed reduced iron. In lime-treated corn flour, iron utilization by rats fed unfortified flour and flour fortified with reduced iron did not differ, but utilization was higher in rats fed corn flour fortified with iron sulfate, fumarate and citrate than with reduced iron. We conclude that fortification of lime-treated corn flour with reduced iron has no effect on iron bioavailability or utilization, probably due to the high phytate content. Other iron compounds must be selected to fortify lime-treated corn flour when intended for public nutrition programs.

  6. Quantitative analysis of total starch content in wheat flour by reaction headspace gas chromatography.

    Science.gov (United States)

    Xie, Wei-Qi; Gong, Yi-Xian; Yu, Kong-Xian

    2017-09-01

    This paper proposed a new reaction headspace gas chromatographic (HS-GC) method for efficiently quantifying the total starch content in wheat flours. A certain weight of wheat flour was oxidized by potassium dichromate in an acidic condition in a sealed headspace vial. The results show that the starch in wheat flour can be completely transferred to carbon dioxide at the given conditions (at 100 °C for 40 min) and the total starch content in wheat flour sample can be indirectly quantified by detecting the CO 2 formed from the oxidation reaction. The data showed that the relative standard deviation of the reaction HS-GC method in the precision test was less than 3.06%, and the relative differences between the new method and the reference method (titration method) were no more than 8.90%. The new reaction HS-GC method is automated, accurate, and can be a reliable tool for determining the total starch content in wheat flours in both laboratory and industrial applications. Graphical abstract The total starch content in wheat flour can be indirectly quantified by the GC detection of the CO 2 formed from the oxidation reaction between wheat flour and potassium dichromate in an acidic condition.

  7. Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

    Directory of Open Access Journals (Sweden)

    Lilei Yu

    2013-11-01

    Full Text Available Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC, 2,2-diphenyl-1-picrylhydrazyl (DPPH radical scavenging activity and oxygen radical absorbance capacity (ORAC were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of phenolic acids prior to their confirmation using LC-MS/MS. Whole wheat flour showed significantly higher antioxidant activity than refined flour (p < 0.05. There was a significant effect of the bread-making process with the TPC of whole wheat bread (1.50–1.65 mg/g and white bread (0.79–1.03 mg/g showing a respective reduction of 28% and 33% of the levels found in whole wheat and refined flour. Similarly, baking decreased DPPH radical scavenging capacity by 32% and 30%. ORAC values, however, indicated that baking increased the antioxidant activities of whole wheat and refined flour by 1.8 and 2.9 times, respectively. HPLC analysis showed an increase of 18% to 35% in ferulic acid after baking to obtain whole and refined wheat bread containing 330.1 and 25.3 µg/g (average, respectively. Whole wheat flour and bread were superior to refined flour and bread in in vitro antioxidant properties.

  8. [Detection of benzoyl peroxide in wheat flour by NIR diffuse reflectance spectroscopy technique].

    Science.gov (United States)

    Zhang, Zhi-yong; Li, Gang; Liu, Hai-xue; Lin, Ling; Zhang, Bao-ju; Wu, Xiao-rong

    2011-12-01

    Adding benzoyl peroxide (BPO) into wheat flour was prohibited by the relevant government departments since May 1, 2011. And it is of great importance to detect BPO additive amount in wheat flour quickly and accurately. Part of BPO which was added into wheat flour will be deoxidized into benzoic acid, and this make it complex to detect the original BPO additive amount. The objective of the present research is to investigate the potential of NIR diffuse reflectance spectroscopy as a way for measurement of BPO original adding amount in wheat flour. A total of 133 wheat flour samples were prepared by adding different content of BPO into pure wheat flour. Spectra data were obtained by NIR spectrometer and then denoised by wavelet transform. Ninety seven samples were taken as calibration set and other 36 samples as prediction set. Partial least squares regression (PLSR) was applied to establish the calibration model between BPO original adding contents and the spectra data. The determination coefficient of model for the calibration set is 0.8901, and root mean squared error of calibration (RMSEC) is 40.85 mg x kg(-1). The determination coefficient for the prediction set is 0.8865, and root mean squared error of prediction (RMSEP) is 44.69 mg x kg(-1). The result indicates that it is feasible to detect the BPO adding contents in wheat flour by NIR diffuse reflectance spectroscopy technique and this technique has the potential to measure some other additives in food.

  9. [Pollution investigation of deoxynivalenol in wheat flour of China in 2013].

    Science.gov (United States)

    Lu, Jingjing; Yang, Dajin

    2015-07-01

    To study the deoxynivalenol (DON) contamination status in wheat flour of China in 2013. Stereotypes packaged or bulk wheat flour samples sold in 28 provinces were collected in a random sampling way. The concentration of DON in each flour wheat sample was measured by high performance liquid chromatography. The results were statistically analyzed and evaluated. A total of 5678 wheat flour was detected. The detection rate of DON was 58.74%. The excessive rate of the standard of DON was 4.60%. The average content of DON was 317 µg/kg. The content range of DON was 0-56.1 mg/kg. DON pollution is relatively common in wheat flour of China in 2013, but the excessive rate is not high. The degree of pollution in each area is different. The excessive rate of DON, which was associated with the local temperature and humidity conditions, in wheat flour sold in east, southwest and northwest area is relatively high. Pollution level of DON in wheat flour in 2013 is consistent with those in 2010 and 2011, but lower than the monitoring results in 2012.

  10. Applicability of Mixolab test with local wheat flours

    Directory of Open Access Journals (Sweden)

    Daniel Vazquez

    2015-04-01

    Full Text Available Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples  from different genotypes and environments. The correlation of results from traditional analyses  (test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph  with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best correlated with the most important hearth bread characteristics. Studies performed by other researchers, using wheats from diverse origins, found different results. The need for empirical rheology evaluation with local wheat samples was proved.

  11. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

    Directory of Open Access Journals (Sweden)

    Udeme Joshua Josiah Ijah

    2014-01-01

    Full Text Available Dehydrated uncooked potato (Irish and sweet flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5% blend was preferred to WF (wheat flour, 100% while WF/SPF1 (wheat/sweet potato flour, 100% and WF/IPF1 (wheat/Irish potato flour, 90 : 10% aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%, and WF/SPF2 (wheat/sweet potato flour, 95 : 5% was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

  12. EFFECT OF THE INDUSTRIAL MILLING PROCESS ON THE RHEOLOGICAL BEHAVIOR OF DIFFERENT TYPES OF WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    Violeta Ionescu

    2010-12-01

    Full Text Available In the milling process a large number of milling streams are obtained. These fractions are usually combined into a single composite product, but it is possible to select for blending certain fractions to obtaining different types of flours. In this work the rheological behavior, of the industrial flours obtained in different extraction levels was analyzed using Mixolab and Alveograph devices. Our results showed that the flour extraction rate is an important factor influencing rheological behavior. When by the milling process were obtained two types of flour, the flour with high ash content presented higher values of C3, C4 and C5 torques compared to flour with lower ash content. Therefore, the quality of the white flour obtained from wheat milling at different extraction levels highly depends on the flour fractions that are selected for blending.

  13. Rapid determination and chemical change tracking of benzoyl peroxide in wheat flour by multi-step IR macro-fingerprinting

    Science.gov (United States)

    Guo, Xiao-Xi; Hu, Wei; Liu, Yuan; Sun, Su-Qin; Gu, Dong-Chen; He, Helen; Xu, Chang-Hua; Wang, Xi-Chang

    2016-02-01

    BPO is often added to wheat flour as flour improver, but its excessive use and edibility are receiving increasing concern. A multi-step IR macro-fingerprinting was employed to identify BPO in wheat flour and unveil its changes during storage. BPO contained in wheat flour (treatment of BPO in wheat flour based on 2DCOS-IR and spectral subtraction analysis, it was found that BPO in wheat flour not only decomposed into benzoic acid and benzoate, but also produced other deleterious substances, e.g., benzene. This study offers a promising method with minimum pretreatment and time-saving to identify BPO in wheat flour and its chemical products during storage in a holistic manner.

  14. Effect of Wheat Flour Packaging Materials on Infestation by Lasioderma serricorne (F.).

    Science.gov (United States)

    Lü, Jianhua; Ma, Dan

    2015-05-01

    The ability of the cigarette beetle, Lasioderma serricorne (F.) (Coleoptera: Anobiidae), to infest wheat flour under packaged and unpackaged conditions was investigated in the laboratory at 27 ± 2°C and 75% ± 5% relative humidity. Five common packaging materials, namely, vacuum plastic bags, kraft paper bags, nonwoven cloth bags, aluminum foil bags, and woven plastic bags, were investigated. Adults and eggs of L. serricorne were released on different packaged wheat flour or on unpackaged wheat flour, and infestation levels (number of live adults and larvae) were determined after 45 days. When adults were released on wheat flour, the infestation degree varied depending on the package materials. The highest infestation was observed in refined wheat flour packaged in nonwoven cloth bags. With wheat flour packaged in kraft paper bags exposed to adults or eggs, there was no insect infestation or insect infestation was negligible (mean population, flour packaged in aluminum foil bags and vacuum plastic bags exposed to adults or eggs, there was no insect infestation. Damage to the packaging materials along the folds or edges was found in nonwoven cloth bags and woven plastic bags. Therefore, both aluminum foil and plastic bags had the greatest resistance to package invasion by L. serricorne.

  15. Lysine-fortified wheat flour improves the nutritional and immunological status of wheat-eating families in northern China.

    Science.gov (United States)

    Zhao, Wenhua; Zhai, Fengying; Zhang, Ding; An, Yunqing; Liu, Ying; He, Yuna; Ge, Keyou; Scrimshaw, Nevin S

    2004-06-01

    The purpose of this study was to determine the impact of the fortification of wheat flour with lysine on selected health indicators among farm families obtaining 58% to 67% of their dietary protein from wheat. A man, a woman, and a child aged 5 to 12 years were studied from each of 88 families in a village near Huixian City, Henan Province, China. Half of the families received wheat flour fortified with 3 g of lysine per kilogram for three months, and the other half received wheat flour without fortification. The results showed a significantly greater gain in the height and weight of children receiving lysine-fortified wheat flour. Hemoglobin values were not affected. The mean prealbumin values of adult men and women were higher in those receiving lysine. The numbers of CD3 T cells increased significantly in women and children, as did the complement fraction C3 and IgG in men, IgA in women, and IgG, IgA, IgM, and C3 in children. These results indicate that lysine fortification of wheat flour can significantly improve some indicators of the nutritional status and immune function of family members consuming a wheat-based diet.

  16. Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility.

    Science.gov (United States)

    Sharma, Bharati; Gujral, Hardeep Singh; Solah, Vicky

    2017-09-15

    Wheat and finger millet flour (two cultivars) were blended in the ratio (3:1) to form a composite flour and its dough properties were studied on the mixolab. The chapatti making and digestibility behavior of the composite flour was also investigated. The wheat finger millet (WFM) flour blend displayed up to 30.7% higher total phenolic content (TPC), 38.2% higher total flavonoid content (TFC) and 75.4% higher antioxidant activity (AOA) than the wheat flour. Chapattis prepared from the composite blends exhibited lower retrogradation as evident by the mixolab retrogradation index, higher values of soluble starch and soluble amylose in stored chapatti. The slowly digestible starch (SDS) correlated positively (R=0.816, pflour had higher SDS and resistant starch (RS) values demonstrating potential as a food with functional characteristics. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Effect of the Chickpea (Cicer arietinum L. Flour Addition on Physicochemical Properties of Wheat Bread

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    Simona Man

    2015-05-01

    Full Text Available Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improve the nutritional value of bread and bakery products. The aim of this study was to supplement wheat flour (WF with various levels of chickpea flour (CF in order to obtain bread with good nutritional and quality characteristics. Four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30% of chickpea flour were used. The results showed a valuable increment in bread protein and fiber content. The volume of the breads decreased as the level of chickpea flour (CF increased due the dilution of gluten content in the blend and due to the interactions among fiber components, water and gluten. Nevertheless, substitution at 10%, 20% and 30%, gives parameter values at least as good as the control sample (WFB and produces acceptable bread, in terms of weight, volume and sensorial properties.

  18. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.

    Science.gov (United States)

    Martinez, Cristina S; Ribotta, Pablo D; Añón, María Cristina; León, Alberto E

    2014-03-01

    The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour.

  19. Using Wheat Flour and Alginate In Mozzarella Cheese Making On Physical and Sensory Quality

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    Purwadi Purwadi

    2014-12-01

    Full Text Available The purpose of this research was to know the best combination of using wheat flour and alginate on physical and sensory quality of Mozzarella cheese. The method that used in this research was factorial experiment with completely randomized design by using twelve treatments and three times repeatation. The variable measured was hardness, cutting point and sensory. The obtained data was analized by using analysis of variance continued by honesty significant difference (HSD. The result of this research showed that the used of wheat flour and alginate did not give a significance different interaction (P > 0,05 on the average of hardness, cutting point and sensory quality (colour, texture, and taste of Mozzarella cheese, but used of wheat flour give a different significance effect (P < 0,05 on hardness and cutting point of Mozzarella cheese. The highest value was the treatment of T4A3, that was the combination of 7,5 % wheat flour and 1 % alginate.

  20. Improving Irradiated Wheat Flour By Iron Fortification And Inducing Resistance Against Mediterranean Flour Moth,Ephestia Kuehniella (Pyralidae: Lepidoptera)

    International Nuclear Information System (INIS)

    Mohamed, H.F.; Mikhaiel, A.A.

    2012-01-01

    The present study was carried out to evaluate the effect of iron fortified non-irradiated and irradiated flour at different concentrations (10, 20, 30, 40 and 60 ppm) on biology and physiology of Mediterranean flour moth, Ephestia kuehniella Zeller. The results showed that the percent mortality of larvae which reared on both types of flour was increased by increasing the concentration of iron and the larval mortality was 90.09% at the highest concentration of iron (60 ppm) fortified non-irradiated flour than in other treatments. Larval weight was reduced in the first generation only and this decrease was a concentration dependent. Percent pupation among F1 generation was significantly reduced while there was non-significant changed in F2 generation. The percent adult emergence among both generations beside the lifespan of the adults had non-significant difference in non-irradiated flour as compared with control. In contrast, both male and female adults lived longer than the control in irradiated flour fortified with iron. Iron fortified both types of flour had no effect on the sex ratio of adults and it was in favour of male in all treatments as control. Also, the effect of iron fortified on larval development through non-irradiated flour was markedly retarded and it was prolonged to about 38.77 days. The developmental period of pupal stage was not changed in iron fortified non-irradiated flour but it was delayed in irradiated flour. Moreover, the disturbances of main metabolites and vital enzyme activities were determined after feeding newly hatched larvae of E. kuehniella on iron fortified non-irradiated and irradiated wheat flour with iron

  1. Assessment of insect infestation in gamma irradiated wheat flour over storage

    International Nuclear Information System (INIS)

    Manupriya, B.R.; Lathika; Shenoy, K.B.; Patil, S.L.; Somashekarappa, H.M.

    2016-01-01

    Wheat was one of the first domesticated food crops used worldwide as a diet. Insect infestation is the foremost problem encountered during storage of wheat. The object of this work was to examine the insect infestation in control and irradiated wheat flour over storage at different habitats. 60 Co source gamma chamber was used to irradiate wheat flour at various doses (0.25 kGy, 0.5 kGy, 1 kGy, 5 kGy and 10 kGy)

  2. [Influence of different iron compounds on lipid complex of vitamin fortified wheat flour under storage].

    Science.gov (United States)

    Vorob'eva, I S; Baĭkov, V G; Vorob'eva, V M; Shatniuk, L N

    2009-01-01

    Influence of different iron compounds at combined vitamin fortification on hygienic and biochemical properties of freshly grounded first-class wheat flour under storage was studied. It proved, that more intensive oxidative and hydrolytic processes take place in the lipid complex of the flour, fortified with ferrous sulfate heptahydrate.

  3. Determination of thiol groups and disulphide bonds in wheat flour and dough

    NARCIS (Netherlands)

    Graveland, A.; Bosveld, P.; Marseille, J.P.

    1978-01-01

    A study was made of the conditions for determining all thiol (SH) groups and disulphide (S—S) bonds in wheat flour and dough. Thiol groups were determined by amperometric titration with Ag2SO4, the flour or dough which contains proteins and peptides being suspended in a solution of 6 m urea and 10−4

  4. Relationship between physicochemical characteristics of flour and sugar-snap cookie quality in Korean wheat cultivar

    Science.gov (United States)

    The relationship of physicochemical properties of flour, including particle size of flour, damaged starch, SDS-sedimentation volume, gluten content and four solvent retention capacity (SRC) values with cookie baking quality, including cookie diameter and thickness was evaluated using 30 Korean wheat...

  5. Changes in the phenolic composition of pancake fractions made from refined and whole-wheat flour of two wheat varieties

    Science.gov (United States)

    In this study, we investigated the changes in the levels of phenolic acids during pancake preparation from refined and whole-wheat flours of two wheat varieties. Comparison of the efficacy of two commonly used methods for hydrolysis and extraction of phenolic acids, namely ultrasonic-assisted extrac...

  6. Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

    OpenAIRE

    Yu, Lilei; Nanguet, Anne-Laure; Beta, Trust

    2013-01-01

    Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of phenolic acids prior to their confirmation using LC-MS/MS. Whole wheat flour showed significantly ...

  7. Shelf-life extension of pre-packed whole wheat flour using low dose gamma irradiation

    International Nuclear Information System (INIS)

    Rao, V.S.; Marathe, S.A.; Pednekar, M.D.; Machaiah, J.P.; Rao, B.Y.K.; Adhikari, H.R.; Thomas, Paul

    1997-01-01

    Storage studies on irradiated (0.25, 0.5 and 1.0 kGy) and non-irradiated prepacked whole wheat flour have shown that wheat flour irradiated at 0.25 kGy and stored at room temperature for 6 months did not show significant changes in the functional qualities and acceptability of the product, thereby extending the shelf-life and marketability of the product. (author). 3 refs., 4 figs

  8. Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours

    OpenAIRE

    Chan, Kim Wei; Khong, Nicholas M. H.; Iqbal, Shahid; Ismail, Maznah

    2012-01-01

    The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic extracts for further analyses. Extraction yield, total contents of phenolic and flavonoids were determined as such (untreated) and under simulated gastrointestinal pH condition (treated). 1,1-dipheny...

  9. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom.

    Science.gov (United States)

    Farzana, Tasnim; Mohajan, Suman

    2015-09-01

    The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (To). Mushroom was added in both biscuits. Biscuits were analyzed for chemical and sensory parameters. Protein content of soy flour-supplemented biscuits increased from 11.07% to 17.86% as compared to control along with a significant increased in fat (17.36-20.89%), fiber (0.48-0.92%), iron (1.56-1.99 mg/100 g), and energy value (463-485 Kcal/g). Ash content also increased but not significantly. Results from chemical analyses and organoleptic evaluation indicate that good quality biscuits can be prepared by substituting wheat flour with 15% soy flour and addition of mushroom powders may affect the backing quality. Protein Energy Malnutrition (PEM) of the Bangladeshi population can be reduced through the development of biscuits in this way.

  10. Effect of interleukin-18 gene polymorphisms on sensitization to wheat flour in bakery workers.

    Science.gov (United States)

    Kim, Seung-Hyun; Hur, Gyu-Young; Jin, Hyun Jung; Choi, Hyunna; Park, Hae-Sim

    2012-04-01

    Lower respiratory symptoms in bakery workers may be induced by wheat flour and endotoxins. We hypothesized that endotoxins from wheat flour may stimulate innate immunity and that interleukin-18 (IL-18) gene polymorphisms may affect their regulatory role in innate immune responses to endotoxins. To investigate the genetic contribution of IL-18 to sensitization to wheat flour, we performed a genetic association study of IL-18 in Korean bakery workers. A total of 373 bakery workers undertook a questionnaire regarding work-related symptoms. Skin prick tests with common and occupational allergens were performed and specific antibodies to wheat flour were measured by ELISA. Three polymorphisms of the IL-18 gene (-607A/C, -137G/C, 8674C/G) were genotyped, and the functional effects of the polymorphisms were analyzed using the luciferase reporter assay. Genotypes of -137G/C (GC or CC) and haplotype ht3 [ACC] showed a significant association with the rate of sensitization to wheat flour. Luciferase activity assay indicated ht3 [AC] as a low transcript haplotype. In conclusion, the regulatory role of IL-18 in lipopolysaccharide-induced responses in bakery workers may be affected by this polymorphism, thus contributing to the development of sensitization to wheat flour and work-related respiratory symptoms.

  11. Sensory, yield and quality differences between organically and conventionally grown winter wheat.

    Science.gov (United States)

    Arncken, Christine M; Mäder, Paul; Mayer, Jochen; Weibel, Franco P

    2012-11-01

    Consumers expect organic produce to have higher environmental, health and sensory related qualities than conventional produce. In order to test sensory differences between bio-dynamically, bio-organically and conventionally grown winter wheat (Triticum aestivum L., cv. Runal), we performed double-blinded triangle tests with two panels on dry wholemeal flour from the harvest years 2006, 2007 and 2009 and from two field replicates of the 'DOK' long-term farming system comparison field trial near Basel, Switzerland. Yield and quality parameters were also assessed. Significant farming system effects were found for yield (up to 42% reduction in the organic system), thousand kernel weight, hectolitre weight and crude protein content across the three years. In the triangle tests one out of 12 pair-wise farming system comparisons (PFSCs) on wholemeal flour made from the different wheat samples showed significant sensory differentiation (between bio-dynamically and conventionally grown wheat). When all data from the three harvest years and two panels were aggregated, a statistically significant effect (P = 0.045) of PFSCs on the number of correct answers became evident. Although testing of dry wholemeal flour was very challenging for panellists, we were able to show that sensory differences between farming systems can occur. Copyright © 2012 Society of Chemical Industry.

  12. Biorefinery Concept Development Based on Wheat Flour Milling

    Energy Technology Data Exchange (ETDEWEB)

    Elliott, Douglas C.; Orth, Rick J.; Werpy, Todd A.; Gao, Johnway; Eakin, David E.; Schmidt, Andrew J.; Neuenschwander, Gary G.; Murry, J; Flagg, Anthony; Lahman, L; Mennel, D; Lin, C J.; Landucci, Ron; Crockett, John; Peterson, Charles L.

    2002-09-22

    We are developing an innovative process for the recovery of a starch-rich product from millfeed (the low-value byproduct of wheat flour milling); enzymatic processing of the starch to glucose; and the subsequent processes for conversion of that glucose into a value-added product by either a catalytic or a fermentation process. We have completed the development of the starch recovery step with enzymatic processing and the assessment of its economic viability. The processes to use the glucose product as feedstock for catalytic processing and fermentation processing have been tested in the laboratory. Catalytic processing of the glucose from the extracted starch for polyol production is based on catalytic hydrogenation to sorbitol. Alternatively, fermentation of the extracted starch-derived glucose also provides a pathway to value-added chemical products via a platform chemical, lactic acid. The paper includes results from all the processing areas addressed. Starch extraction and glucose generation from wheat milling byproducts are presented with laboratory and scaled-up processing results. Results of fermentation of the glucose product to lactic acid in shaker flask tests are presented, documenting the minimal requirements for nutrient addition. Stirred batch reactor tests of catalytic hydrogenation of the glucose product to sorbitol are presented with a discussion of contaminant effects on the catalyst.

  13. The influence of α-amylase supplementation, γ-irradiation (60Co) as well as long time of storage of wheat grain on flour technological properties

    International Nuclear Information System (INIS)

    Warchalewski, J.R.

    1989-01-01

    The varieties of winter wheat, Aria and Beta, were studied. The Aria variety was stored for the period of four years. The part of wheat grain from Beta variety was irradiated with γ rays ( 60 Co). In extracts from wheat kernels and flour protein content, total α- and β-amylolytic activity as well as α-amylolytic activity were determined, α-amylases of native and fungal origin were added to the flour obtained from samples of stored wheat kernels (Aria), irradiated and non-irradiated (Beta). Consequently native α-amylase activity of flour increased by 25% and 50%, respectively. Extensive technological estimation of grain and flour with amylase supplements was carried out. The study included: sedimentation analysis, falling number test, milling experiment, farinogram and extensogram analyses, measurement of the degree of damaged starch and flour colour, as well as baking experiment. The obtained experimental loaves of bread were tested for their ability to remain fresh. It was found out that the stored grain flour was characterized by the highest α-amylolytic activity and the lowest falling number value, whereas the irradiated grain flour showed the highest degree of starch damage and water absorption. When α-amylase supplementation to doughs was not accompanied by either irradiation or storage of grain, it definitely changed their physical properties for the worse. The negative influence of native α-amylases appeared to be less significant than that of fungal α-amylases. The positive influence of α-amylase supplementations, especially of those increasing by 25% the native α-amylolytic activity of flour on volume, and freshness of loaves of bread was observed. (author)

  14. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.

    Science.gov (United States)

    Aprodu, Iuliana; Banu, Iuliana

    2015-07-01

    Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste. © The Author(s) 2014.

  15. Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour.

    Science.gov (United States)

    Thanatuksorn, Pariya; Kajiwara, Kazuhito; Suzuki, Toru

    2010-01-15

    The porous structure generated during frying influences oil absorption and textural qualities. The alteration in physical properties of wheat flour is suspected to affect the structure formation. The present study investigated the effect of physicochemical changes in wheat flour by the ball-milling process on structure formation and consequently oil absorption of a fried wheat flour batter model. Batter models containing 600 g kg(-1) moisture were made of 0-10 h ball-milled wheat flour and then fried in frying oil at 150 degrees C for 1-7 min. The samples made of milled flour possess larger pores and exhibit lower oil absorption than sample made of 0 h milled flour. The fracture force of a fried sample prepared from 5 and 10 h milled flour is lower than that of a sample prepared from 0 h milled flour. The decrease in glass transition temperature (T(g)) and melting temperature (T(m)) of milled flour affect the microstructure formation in the fried wheat flour batter. The microstructure is responsible for oil absorption and fracturability in fried food. The samples made of flour of longer ball-milling time have lower oil absorption and higher crispness. Ball-milling may be a tool to produce mechanically modified wheat flour which can reduce oil absorption for fried batter. Copyright (c) 2009 Society of Chemical Industry.

  16. Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours.

    Science.gov (United States)

    Adhikari, Bhaskar Mani; Bajracharya, Alina; Shrestha, Ashok K

    2016-01-01

    Stinging nettle (Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively higher level of crude protein (33.8%), crude fiber (9.1%), crude fat (3.6%), total ash (16.2%), carbohydrate (37.4%), and relatively lower energy value (307 kcal/100 g) as compared to wheat and barley flours. Analysis of nettle powder showed significantly higher level of bioactive compounds: phenolic compounds as 129 mg Gallic acid equivalent/g; carotenoid level 3497 μg/g; tannin 0.93 mg/100 g; anti-oxidant activity 66.3 DPPH inhibition (%), as compared to wheat and barley. This study further established that nettle plants as very good source of energy, proteins, high fiber, and a range of health benefitting bioactive compounds.

  17. Feasibility of using near-infrared (NIR) spectroscopy for quantitative detection of Kojic Acid in wheat flour

    Science.gov (United States)

    The possibility of using NIR spectroscopy technology to detect kojic acid (KA) added in wheat flour was studied. Three common types of white flour samples, i.e. high-gluten flour, plain flour and low-gluten flour were added with different contents of KA (0.0%, 0.5%, 1.0%, 3.0%, 5.0%, and 10.0%) resp...

  18. Technological parameters and oxidative stability of irradiated wheat and corn flour

    International Nuclear Information System (INIS)

    Silva, Roberta Claro da

    2003-01-01

    Cereals are susceptible to the attack of insects and microorganisms development during storage. Researches have demonstrated the viability of the use of the irradiation technology for the preservation and reduction of these losses. The objective of this work was to evaluate the effect of different irradiation doses (0; 3; 4,5 and 6 kGy) on wheat and corn flour oxidative stability and technological quality. Physicochemical and sensory analyses were performed on the flours. The technological parameters evaluated on the wheat flour were farinogram, alveogram, falling number, and a baking experiment. The packed samples were irradiated in a commercial irradiator and stored under ambient conditions. The oxidative quality of both flours was not affected in any of the treatments, within the commercial shelf life period guaranteed by the manufacturers for non irradiated products. However, flours acid value was the analytical parameter that reflected the irradiation effect. The higher flour initial acid values were the larger the increments with storage. The 4.5 and 6 kGy treatments ha a negative effect on the technological quality of the wheat flour. The irradiated flours had their viscoelastic properties affected the higher the irradiation dose, the stronger the effect. None of the treatments affected the sensorial quality of the samples, although a metallic odor was perceived by some tasters. (author)

  19. Rheological study of mixed flour: wheat (Triticum vulgare, barley (Hordeum vulgare and potato (Solanum tuberosum for use in the preparation of bread

    Directory of Open Access Journals (Sweden)

    Galo Sandoval

    2012-06-01

    Full Text Available With wheat flour imported and domestic wheat cereals produced in the country, and the potato tuber, a rheological study was performed to determine the most suitable proportions of substitution of wheat flour imported with the latter and its feasibility for making bread. We worked in mixtures of flour, wheat CWRS # 1 (red spring wheat in western Canada Cañicapa barley flour, wheat and potato Cojitambo Gabriela, from Ecuadorian cultures in proportions of 10, 20 and 30% (p / p. Masses from mixtures of flours were analyzed on a Brabender Farinograph, in order to determine the water absorption, development time, stability and rate of tolerance with a view to selecting the flour blends that have a behavior similar to CWRS wheat flour # 1. The best mixtures found were: wheat flour # 1 CWRS replaced with 10, 20 and 30% barley flour Cañicapa, and the mixture of wheat flour # 1 CWRS wheat flour in Cojitambo 30%. These flour mixes selected were also subjected to rheological analysis of their masses using a computer Mixolab. The breads made from flours selected were evaluated in a sensory panel. The breads more accepted by consumers were those containing 20 and 30% barley, followed by the group of those made with imported wheat with 30% wheat Cojitambo, and containing 10% of barley flour.

  20. Improving Quality and Microbial Safety of Wheat Flour by Gamma Irradiation

    International Nuclear Information System (INIS)

    Hammad, A.A.; Hassan, M.F.; Soliman, S.M.; Abu-Shady, M.R.

    2017-01-01

    In the present study Egyptian wheat flour extracted from wheat (variety Seds 6 ) were irradiated at a dose of 5.0 kGy using Co-60 gamma source. The influence of this irradiation dose on the aerobic bacterial count, mold and yeast count, aflatoxins and major chemical composition of wheat flour was investigated. The influence of a 5.0 kGy gamma radiation dose on the rheological characteristics of wheat flour as well as on the sensory properties of Balady bread was also investigated. It was found that irradiation greatly reduced aerobic bacterial count and mold and yeast count as well as decreasing aflatoxin B1. The major chemical composition of wheat flour almost had no changes as a result of exposure to gamma radiation. An irradiation dose of 5.0 kGy caused a decrease in dough development time, dough stability time and deformation energy of dough as well as increasing dough water absorption which are all desirable in bread making. On the other hand, sensory properties of bread prepared from irradiated flour were almost similar to that of bread made from non-irradiated flour

  1. A simple method for simultaneous quantification of total arabinoxylans and fructans in wheat flour.

    Science.gov (United States)

    Liu, Zhiqian; Rochfort, Simone

    2014-08-20

    Current methods for measuring fructan and arabinoxylan concentrations in wheat flour are time-consuming, and each type of the polymers requires a separate method. Here, we report the development of a new method that allows simultaneous determination of arabinoxylan and fructan contents in wheat flour. The new method is based on a single hydrolysis procedure for both arabinoxylans and fructans and an optimized separation technique for all monomers released. Owing to the use of milder hydrolysis conditions that afforded higher recovery of pentoses, the level of arabinoxylans in wheat flour determined by this new method is slightly higher than that measured with the widely used hydrolysis protocol. On the basis of the finding that, for a given flour sample, the total fructose concentration after hydrolysis is highly correlated with its total fructan concentration, the fructan content of a wheat flour sample can thus be estimated directly by the total fructose content. By simplifying and combining the two separate methods used for arabonoxylan and fructan analysis, this new method enables the quantification of arabinoxylans and fructans in wheat flour using a single acid hydrolysis step and a single high-performance liquid chromatography run.

  2. Chilean flour and wheat grain: tracing their origin using near infrared spectroscopy and chemometrics.

    Science.gov (United States)

    González-Martín, Ma Inmaculada; Wells Moncada, Guillermo; González-Pérez, Claudio; Zapata San Martín, Nelson; López-González, Fernando; Lobos Ortega, Iris; Hernández-Hierro, Jose-Miguel

    2014-02-15

    Instrumental techniques such a near-infrared spectroscopy (NIRS) are used in industry to monitor and establish product composition and quality. As occurs with other food industries, the Chilean flour industry needs simple, rapid techniques to objectively assess the origin of different products, which is often related to their quality. In this sense, NIRS has been used in combination with chemometric methods to predict the geographic origin of wheat grain and flour samples produced in different regions of Chile. Here, the spectral data obtained with NIRS were analysed using a supervised pattern recognition method, Discriminat Partial Least Squares (DPLS). The method correctly classified 76% of the wheat grain samples and between 90% and 96% of the flour samples according to their geographic origin. The results show that NIRS, together with chemometric methods, provides a rapid tool for the classification of wheat grain and flour samples according to their geographic origin. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours.

    Science.gov (United States)

    Vrček, Ivana Vinković; Čepo, Dubravka Vitali; Rašić, Dubravka; Peraica, Maja; Žuntar, Irena; Bojić, Mirza; Mendaš, Gordana; Medić-Šarić, Marica

    2014-01-15

    Growing interest in organic agriculture has prompted this study aiming to evaluate nutritional content of wheat flours originating from organic and conventional production systems. Obtained results showed that organic samples had significantly lower protein content and lower levels of Ca, Mn and Fe compared to conventional samples. Protein digestibility and levels of K, Zn and Mo were significantly higher in organic than in conventional wheat flours. Regarding undesirable metals, significantly higher levels of As and Cd were found in conventional compared to organic wheat flours. Although the mean concentrations of zearalenone and ochratoxin A were higher in conventional than in organic flours, this difference was not significant. This study revealed that organic agriculture has the potential to yield products with some relevant improvements in terms of high quality proteins and microelements contents, while the reduction in contamination with toxic elements and mycotoxins may be accomplished. Copyright © 2013 Elsevier Ltd. All rights reserved.

  4. Bran characteristics and bread-baking quality of whole grain wheat flour

    Science.gov (United States)

    Varietal variations in physical and compositional characteristics of bran and their associations with bread-baking quality of whole grain wheat flour (WWF) were investigated using bran obtained from roller milling of 18 wheat varieties. Bran was characterized for composition including protein, fat, ...

  5. Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour

    Science.gov (United States)

    Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing as well as their combinations on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both h...

  6. Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product.

    Science.gov (United States)

    Kim, Mi Jeong; Kim, Sang Sook

    2017-10-01

    The purpose of this study was to investigate the utilisation of immature wheat flour (IWF) as an alternative flour with antioxidant activity. Antioxidant properties and phenolic acid compositions of IWF and IWF madeleine were compared with those of commercial wheat flour (WF) and WF madeleine. Consumer perception of madeleine was studied using a blind test followed by an informed test, which provided information on antioxidant properties of flours. The bound ferulic acid in IWF (5.54mg/100g) was seven times higher than that in WF (0.74mg/100g). Oxygen radical absorbance capacity of IWF (34.47µmol TE/g) and IWF madeleine (14.63µmol TE/g) were higher than those of WF. The results of blind test showed that consumer acceptability and willingness to pay (WTP) of IWF madeleine were lower than those of WF madeleine. However, about 25% of consumers preferred IWF madeleine, implying small niche market for IWF as alternative flour. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus peel flour blends

    Directory of Open Access Journals (Sweden)

    Lee-Hoon Ho

    2016-12-01

    Full Text Available Food waste produced from fruits and vegetables processing plants possesses an important natural and valuable material in producing less expensive functional food due to the presence of several bioactive substances. Therefore, the aim of the present study is to investigate the nutritional composition, physical properties, and sensory quality of the control, wheat flour cookies substituted with 5, 10, and 15% pitaya peel flour (PPF. The proximate analyses results demonstrated that PPF-containing cookies had significantly higher ash, fiber, and carbohydrate content but lower moisture and protein than the control. Physical analyses results showed that cookies incorporated with PPF had higher diameter and spread ratio but lower crumb height than the control. Sensory evaluation results indicated that wheat flour partially substituted with PPF up to 15% level did not affect to the overall acceptability ratings of cookies by panelists. Thus it can be concluded that PPF can be partially substituted for wheat flour in cookies to improve the nutritional quality without affecting the sensory acceptability of composite cookies.

  8. Monitoring levels of deoxynivalenol in wheat flour of Brazilian varieties

    Directory of Open Access Journals (Sweden)

    Cristiano L Silva

    2015-03-01

    Full Text Available Deoxynivalenol (DON is a mycotoxin produced by Fusarium graminearum and its intake represents a severe risk to human and animal health. The objective of this study was to evaluate levels of DON in wheat (Triticum aestivum L. flour from two representative locations of south Brazil. Experiments were carried out in Pato Branco (Paraná and Coxilha (Rio Grande do Sul in a randomized complete block design with three replicates. Levels of DON were measured by high-performance liquid chromatography coupled with mass spectrometry (HPLC-MS/MS. This mycotoxin was detected in 97% of samples, ranging from 200 to 4140 u,g kg-1. Only 17% of samples presented DON beyond of the maximum allowed by the Brazilian Health Surveillance Agency up to the year 2012; even though, Fusarium head blight (FHB epidemics were slight low in the growing season that the study was performed. According to our knowledge, this is the first report showing genetic variability of Brazilian cultivars to DON contamination and some genotypes have potential to be exploited as a source of low accumulation of this toxin.

  9. Development of bun from wheat flour fortified with de-oiled maize germ

    Directory of Open Access Journals (Sweden)

    Ashish Arora

    2016-12-01

    Full Text Available Bun was prepared by blending wheat flour with de-oiled maize germ flour (DMGF in different combinations. The different proportions of DMGF at 5, 10, 15, 20, and 25% levels were mixed with wheat flour. The composition, physical properties, color, texture, and sensory evaluation were analyzed for de-oiled maize germ (DOMG-fortified flour bun. It was found that the protein, fat, ash, and crude fiber content increased with increase in the percentage of DMGF in the wheat flour. Bun loaf volume decreased with increase in DMGF levels from 5 to 25%. Bun yield increased with increase in blending proportions. Bun prepared with 5% substitution was lighter than all other treatments as indicated by the higher L* values and the values decreased with DMGF augmentation. Total color difference (∆E of DMGF buns differed from the wheat flour bun sample. With the increase in DMGF, an increase in the values of the hardness of DMGF bun was observed. Bun prepared from 10% incorporation of DOMG scored highest for its overall appearance.

  10. Detecting benzoyl peroxide in wheat flour by line-scan macro-scale Raman chemical imaging

    Science.gov (United States)

    Qin, Jianwei; Kim, Moon S.; Chao, Kuanglin; Gonzalez, Maria; Cho, Byoung-Kwan

    2017-05-01

    Excessive use of benzoyl peroxide (BPO, a bleaching agent) in wheat flour can destroy flour nutrients and cause diseases to consumers. A macro-scale Raman chemical imaging method was developed for direct detection of BPO mixed in the wheat flour. A 785 nm line laser was used in a line-scan Hyperspectral Raman imaging system. Raman images were collected from wheat flour mixed with BPO at eight concentrations (w/w) from 50 to 6,400 ppm. A sample holder (150×100×2 mm3) was used to present a thin layer (2 mm thick) of the powdered sample for image acquisition. A baseline correction method was used to correct the fluctuating fluorescence signals from the wheat flour. To isolate BPO particles from the flour background, a simple thresholding method was applied to the single-band fluorescence-free images at a unique Raman peak wavenumber (i.e., 1001 cm-1) preselected for the BPO detection. Chemical images were created to detect and map the BPO particles. Limit of detection for the BPO was estimated in the order of 50 ppm, which is on the same level with regulatory standards.

  11. Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti.

    Science.gov (United States)

    Gujral, H Singh; Sharma, P; Bajaj, R; Solah, V

    2012-02-01

    Brown rice after germinating for 24 and 48 h was milled into flour and incorporated in whole wheat flour at a level of 10% to prepare chapattis. The objective was to use chapatti as a delivery vehicle for germinated brown rice. The flour blends and chapattis made from the flour blends were evaluated for their antioxidant properties. Incorporating germinated brown rice flour increased the total phenolic content of the flour blend from 1897 to 2144 µg FAE/g. The total flavonoids content increased significantly from 632.3 to1770.9 µg CAE/g and metal chelating activity significantly increased by 71.62%. Antioxidant activity increased significantly by the addition of brown rice flour and addition of 24- and 48-h germinated brown rice flour further increased the antioxidant activity significantly. The total phenolic content and total flavonoids content decrease significantly in all the blends after baking the flour into chapatti. A decrease of 3% to 29% was observed in the total phenolic content and a decrease of 25% to 42% was observed in the total flavonoids content. However, baking of the flour blends into chapatti increased the reducing power, metal chelating activity by three folds and antioxidant activity from 64% to 104%.

  12. Variation in susceptibility of field strains of three stored grain insect species to spinosad and chlorpyrifos-methyl plus deltamethrin on hard red winter wheat

    Science.gov (United States)

    Spinosad and chlorpyrifos-methyl plus deltamethrin efficacy at labeled rates on hard red winter wheat was evaluated against 11 strains of the red flour beetle, Tribolium castaneum (Herbst); six strains of the sawtoothed grain beetle, Oryzaephilus surinamensis (L.); and two strains of the lesser grai...

  13. [Dietary exposure assessment of deoxynivalenol and its acetylate & derivatives in wheat flour in Shanghai].

    Science.gov (United States)

    Yin, Fangyuan; Tian, Mingsheng; Wang, Liwei; Chen, Bo; Wu, Min; He, Gengsheng

    2015-07-01

    To assess the dietary exposure of Shanghai residents to a compound of deoxynivalenol (DON) and its acetylated derivatives, 3-acetyl-deoxynivalenol (3-Ac-DON) and 15-acetyl-deoxynivalenol (15-Ac-DON) through wheat flour. DON, 3-Ac-DON and 15-Ac-DON in wheat flour collected from 2011 to 2013 were respectively analyzed by high performance liquid chromatography tandem mass spectrometry. (HPLC-MS/MS) method and the total content of the compound was calculated. Dietary intake assessments of the compound through wheat flour were carried out in combination of wheat flour consumption data of Shanghai residents with the compound content data using both the point estimate method and the probabilistic assessment method. Group provisional maximum tolerable daily intake(PMTDI, 1 jg/(kg BW- d) )of the compound was used to assess the risk of the exposure. (1) At the mean and 50th percentile consumption level of wheat flour, the dietary exposure of people to the compound accounted for 18%-83% of PMTDI based on different content levels (mean and the 50th, 75th, 90th and 95th percentiles) of the compound. At the 95th percentile consumption level of wheat flour, the exposure was 1.08-2.55 times higher than PMTDI based on different toxin levels (mean and the 50th, 75th, 90th and 95th percentiles). (2) 89.99% of total Shanghai residents, 87.00% of Shanghai wheat flour consumers, and 76.55% of Shanghai residents under 15 years old had a daily exposure to the compound lower than PMTDI. The dietary exposure of Shanghai residents to the compound of DON, 3-Ac-DON and 15-Ac-DON increased along with the increase of wheat flour consumption. Most of the residents were safe through wheat flour consumption, but still 10.01% of the population was at risk, and residents under 15 years old were a high-risk group for the compound exposure.

  14. Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle, (Herbst)

    OpenAIRE

    Sohail Ahmed; Waqas Wakil; H.M. Salman Saleem; Mohammad Shahid; M. Usman Ghazanfar

    2010-01-01

    Iron overload in the fortified flour can influence the life stages and physiology of the insects. The present study was carried out to evaluate the effect of commercially available premix iron fortified flour as well as effect of different concentrations of post-mix iron fortified flour (30–5 ppm) on biology of red flour beetle, Tribolium castaneum (Hebrst.). Larval and pupal duration, total developmental time, fecundity and larval weights in two consecutive generations of beetle were compare...

  15. Evaluation of the TLC quantification method and occurrence of deoxynivalenol in wheat flour of southern Brazil.

    Science.gov (United States)

    Rocha, Denise Felippin de Lima; Oliveira, Melissa Dos Santos; Furlong, Eliana Badiale; Junges, Alexander; Paroul, Natalia; Valduga, Eunice; Backes, Geciane Toniazzo; Zeni, Jamile; Cansian, Rogério Luis

    2017-12-01

    The study evaluated a QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) extraction method for use with a TLC quantification procedure for deoxynivalenol (DON). It also surveyed DON occurrence in wheat flour from the southern region of Brazil. Forty-eight wheat flour samples were analysed, divided into 2 different harvest lots, each consisting of 24 different brands. The detection and quantification limits of the method were 30 and 100 ng of DON on the TLC plate. The various concentrations of DON presented high linearity (R 2  = 0.99). A negative matrix effect (-28%) of the wheat flour was verified, with suppression of the chromatographic signal of DON, and 80.2-105.4% recovery. The TLC method was reliable for DON evaluation, with a coefficient of variation of less than 10%. High-performance liquid chromatography of lot 2 samples confirmed the presence of DON in all samples identified DON-positive by the TLC technique. Of the 48 wheat flour samples in lots 1 and 2 analysed by TLC, 33.3 and 45.8% of the samples respectively were above the Brazilian legislation limit. Correlations were observed between the water activity and DON content, and between the fungal count and moisture content of the wheat flours.

  16. Economic substitution for US wheat food use by class

    OpenAIRE

    Marsh, Thomas L.

    2005-01-01

    Wheat for food use is conceptualised as an input into flour production and demand is derived from an industry profit function to quantify price responsiveness and economic substitutability across wheat classes. Price and substitution elasticities are estimated for hard red winter, hard red spring, soft red wheat, soft white winter and durum wheat. In general, hard red winter and spring wheat varieties are much more responsive to their own price than are soft wheat varieties and durum wheat. S...

  17. The Effects on Gluten Strength and Bread Volume of Adding Soybean Peroxidase Enzyme to Wheat Flour

    OpenAIRE

    Kirby, Ratia

    2007-01-01

    The Effects on Gluten Strength and Bread Volume of Adding Soybean Peroxidase Enzyme to Wheat Flour Ratia Kirby ABSTRACT Soy peroxidase enzyme obtained from isoelectic precipitation procedures was added to all-purpose flour (APF) to assess its effects on the rheological properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the most precipitate and had about the same peroxidase activity as the...

  18. Sodium Dodecyl Sulfate- Polyacrylamide Gel Electrophoresis (SDS- PAGE) of Irradiated Wheat Flour Proteins

    International Nuclear Information System (INIS)

    Souzan, R.M.

    1999-01-01

    Sodium dodecyl sulfate - polyacrylamide gel electrophoresis (SDS-PAGE) of wheat (Triticum aestivum L) flour have revealed 23 polypeptides of molecular weights between 170 and 11.57 KDa, High molecular weight glutenin subunits (LMW-GS) were distinguished. Densitometric analysis of the gel showed the effect of radiation on polypeptide constitution at radiation energy up to 7.5 kGy. Irradiation of wheat flour with 2.5 kGy have resulted in a slight increase in the molecular weight of wheat flour protein subunits. The increase of irradiation dose to 5.0 kGy has also induced an additional increase of molecular weight of protein subunits. The continuity in application of more radiation energy to a level of 7.5 kGy have resulted in the prevalence of degradation processes of all protein subunits more than the aggregation

  19. Baking properties of irradiated wheat flour and their effects on the quality of hard crust bread

    International Nuclear Information System (INIS)

    Alvarez, M.; Cuquerella, J.; Granado, R.; Silvestre, J.

    1987-01-01

    The effects of gamma irradiation on rheological characteristics and baking properties of hard wheat flour were studied in the range 0,5 kGy-2,0 kGy. Different quality parameters and the staling kinetics of hard bread produced with control and irradiated flours were also evaluated. Samples were stored before and after treatment at room temperature (16 0 C-30 0 C, 60%-98% R.H.). It is possible to make hard crust bread, the main bread consumed by the Cuban people, from irradiated flour (up to 2,0 kGy) two weeks after treatment. No changes due to irradiation of the flour in quality of bread were found. The Brabender maximum viscosity and the falling number of flour decreased in irradiated samples, but these results did not affect the quality of bread produced

  20. Exposure to inhalable dust, wheat flour and alpha-amylase allergens in industrial and traditional bakeries.

    Science.gov (United States)

    Bulat, Petar; Myny, Katrien; Braeckman, Lutgart; van Sprundel, Marc; Kusters, Edouard; Doekes, Gert; Pössel, Kerstin; Droste, Jos; Vanhoorne, Michel

    2004-01-01

    This study was designed to characterize exposure to inhalable dust, wheat flour and alpha-amylase allergens in industrial and traditional bakeries. The study included 70 bakeries from the northern part of Belgium. Based on the degree of automation and a clear division of individual job tasks, four bakeries were identified as industrial and the remaining 66 were identified as traditional ones. Personal, as well as stationary, samples of inhalable dust were collected during full shift periods, usually 5-7 h. The portable pumps aspirated 2 l/min through Teflon personal dust samplers (Millipore, pore size 1.0 microm) mounted in PAS-6 sampling heads. In the collected samples the inhalable dust, wheat flour and alpha-amylase allergens were determined. Wheat flour allergens were measured using enzyme-linked immunosorbent assay inhibition and an antiwheat IgG4 serum pool. The alpha-amylase allergens were measured using a sandwich enzyme immunoassay with affinity-purified polyclonal rabbit IgG antibodies. In total, 440 samples (300 personal and 140 stationary) were processed. The highest inhalable dust exposure was observed in traditional bakeries among bread [geometric mean (GM) 2.10 mg/m3] and bread and pastry workers (GM 1.80 mg/m3). In industrial bakeries the highest dust exposure was measured in bread-producing workers (GM 1.06 mg/m3). Similar relations were observed for wheat flour and alpha-amylase allergens. Bread baking workers in traditional bakeries had the highest exposure to both allergens (wheat flour GM 22.33 microg/m(3), alpha-amylase GM 0.61 ng/m3). The exposure to wheat flour and alpha-amylase allergens in industrial bakeries was higher in bread baking workers (wheat flour GM 6.15 microg/m3, alpha-amylase GM 0.47 ng/m3) than in bread packing workers (wheat flour GM 2.79 microg/m3, alpha-amylase GM 0.15 ng/m3). The data presented suggest that, on average, exposure in the Belgium bakeries studied-industrial as well as traditional-is lower than or similar to

  1. Physicochemical, rheological, thermal, and bread making properties of flour obtained from irradiated wheat

    International Nuclear Information System (INIS)

    Singer, Carolina Sobral

    2006-01-01

    Most of the methods that are nowadays used for food preservation derive from old times. Besides these methods, new non-thermal methods have been developed in order to improve food quality during its processing. Irradiation technology has a great contribution potential to improve preservation, storage and distribution of foods. Several studies from international literature have reported the efficiency of irradiation process on microbiological control of grains and their products. Due to the low technological quality of national wheat, Brazil depends on its import. Wheat is the main ingredient of bread which is one of the most important products of Brazilian people's diet. The objective of this work was to study the effect of ionizing radiation on wheat on physicochemical, rheological, and thermal properties of flour produced from this wheat, and consequently, its performance on bread making. All experiments were conducted on laboratory scale. Wheat was submitted to irradiation on different doses (0.0; 0.5; 1.0 and 2.0 kGy) and flour produced underwent physicochemical, rheological, thermal and microbiological analyses. Flour bread making performance was measured through quality of bread. None of the physicochemical, rheological or thermal parameters was influenced by irradiation, with the exception of Falling Number, which decreased significantly with the increase of irradiation dose, indicating the effect of irradiation on wheat starch, and consequently on dough's gelatinization. Bread quality parameters did also not show significant differences, and sensory analysis showed that bread produced from irradiated and non irradiated wheat did not present perceivable flavor. (author)

  2. Estimating winter survival of winter wheat by simulations of plant frost tolerance

    NARCIS (Netherlands)

    Bergjord Olsen, A.K.; Persson, T.; Wit, de A.; Nkurunziza, L.; Sindhøj, E.; Eckersten, H.

    2018-01-01

    Based on soil temperature, snow depth and the grown cultivar's maximum attainable level of frost tolerance (LT50c), the FROSTOL model simulates development of frost tolerance (LT50) and winter damage, thereby enabling risk calculations for winter wheat survival. To explore the accuracy of this

  3. Color of whole-wheat foods prepared from a bright-white hard winter wheat and the phenolic acids in its coarse bran.

    Science.gov (United States)

    Jiang, Hongxin; Martin, Joe; Okot-Kotber, Moses; Seib, Paul A

    2011-08-01

    The color of wheat kernels often impacts the color and thereby the value of wheat-based foods. A line of hard white winter wheat (B-W HW) with bright appearing kernels has been developed at the Kansas State Agricultural Research Center. The objective of this study was to compare the color of several foods made from the B-W HW wheat with those of 2 hard white wheat cultivars, Trego and Lakin. The B-W HW kernels showed higher lightness (L*, 57.6) than Trego (55.5) and Lakin (56.8), and the increased lightness was carried over to its bran and whole-wheat flour. Alkaline noodle and bread crumb made from the B-W HW whole-wheat flour showed slightly higher lightness (L*) than those made from Trego and Lakin. The sum of soluble and bound phenolics extracted from the 3 wheat brans, which had not been preextracted to remove lipids, was found to be 17.22 to 18.98 mg/g. The soluble phenolic acids in the brans were principally vanillic, ferulic, and syringic. The bound phenolic acids in the brans were dominated by ferulic, which accounted for 50.1% to 82.2% of total identified bound phenolic acids. Other bound phenolic acids were protocatechuic, caffeic, syringic, trans-cinnamic, p-hydroxybenzoic, p-coumaric, and vanillic. The lightness (L*) values of coarse wheat brans correlated positively with their levels of bound protocatechuic (r = 0.72, P < 0.01) and p-hydroxybenzoic acids (r = 0.75, P < 0.01). © 2011 Institute of Food Technologists®

  4. Biscuit making potentials of flours from wheat and plantain at different stages of ripeness

    Directory of Open Access Journals (Sweden)

    S. A. Oyeyinka

    2014-01-01

    Full Text Available The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness flour blends were evaluated. Composite flours were formulated using wheat (white and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D. The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %-12.64 % for protein, 0.97 %-1.52 % for fibre and 69.56 %-71.21 % for carbohydrate. The protein and carbohydrate value of biscuit produced from composite flour 80/203 (sample F was significantly (P ≤ 0.05 lower than other biscuits. Composite flour 50/503 had the highest protein content (12.64 %. The observed mineral composition varied among the samples. The content of calcium, iron and phosphorus ranged from 5.89-6.14, 0.48-0.78 and 21.97-23.46 mg/100g respectively. The calcium and iron contents of biscuit produced from flour blends F was significantly (P ≤ 0.05 higher than other biscuits, while the phosphorus content of biscuit produced from composite flour 90/101 (sample C was higher than other biscuit samples. Sensory evaluation of the formulated biscuit samples showed similar sensory attributes with the control.

  5. Tebuconazole Regulates Fatty Acid Composition of Etiolated Winter Wheat Seedlings

    OpenAIRE

    A.V. Korsukova; T.G. Gornostai; O.I. Grabelnych; N.V. Dorofeev; T.P. Pobezhimova; N.A. Sokolova; L.V. Dudareva; V.K. Voinikov

    2016-01-01

    The fatty acid composition of shoots of unhardened and hardened to cold etiolated winter wheat seedlings grown from seeds treated with tebuconazole-based protectant «Bunker» (content of tebuconazole 60 grams per liter, g/L), and the seedlings frost resistance has been studied. It is shown that treatment of winter wheat seeds by «Bunker» preparation (1,5 microliter per gram of seeds, µl/g) is accompanied by an increase of the fatty acids unsaturation in the shoots and increase of the seedlings...

  6. Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle, (Herbst

    Directory of Open Access Journals (Sweden)

    Sohail Ahmed

    2010-01-01

    Full Text Available Iron overload in the fortified flour can influence the life stages and physiology of the insects. The present study was carried out to evaluate the effect of commercially available premix iron fortified flour as well as effect of different concentrations of post-mix iron fortified flour (30–5 ppm on biology of red flour beetle, Tribolium castaneum (Hebrst.. Larval and pupal duration, total developmental time, fecundity and larval weights in two consecutive generations of beetle were compared with control treatment. Amylase and protease activities of gut of the beetle were also measured in premix and postmix flours. Results showed that larval mortality increased in two sources of premix iron flour when compared with control. Larval weight was reduced in first generation only. The larval mortality was significantly higher in 30 ppm postmix iron fortified flour than in other postmix concentrations and control treatment. The larvae of T. castaneum fed on two sources of premix and in various concentrations of postmix iron fortified flour revealed an increase in amylases and decrease in protease activities.

  7. Occurrence of Deoxynivalenol (DON in wheat flours in Guilan Province, northern Iran

    Directory of Open Access Journals (Sweden)

    Reza Kazemi Darsanaki

    2015-02-01

    Full Text Available [b]Introduction and objective.[/b] Deoxynivalenol (DON is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. Guilan, Golestan and Mazandaran areas are located in the North Iran with favorite conditions for [i]Fusarium[/i] growth. DON affects animal and human health causing vomiting, acute temporary nausea, diarrhea, abdominal pain, headache, dizziness, and fever. [b]Materials and methods[/b]. In this study, a total of 96 wheat flour samples of different types were collected during summer 2013 from six flour mills in Northern Iran. All samples were analyzed for DON by enzyme-linked immunosorbent assay. [b]Results[/b]. DON was detected in 80 out of 96 wheat flour samples (83.33%, at levels ranging from 23 to1270 µg/kg. The maximum contamination level of DON (1270 μg/kg was found in whole flour while the minimum value (23 μg/kg was registered in debranned flour. The mean of contamination was 630.53 µg/kg. [b]Conclusions[/b]. According to results obtained, incidence and contamination levels of DON, seem to be a serious problem for public health. Therefore, cereal and cereal based foods should be controlled for the presence of toxins, storage conditions and moisture content, which is considered a major factor in the growth of the [i]Fusarium[/i] fungi.

  8. Predicted efficacy of the Palestinian wheat flour fortification programme: complementary analysis of biochemical and dietary data.

    Science.gov (United States)

    Abdeen, Ziad; Ramlawi, Asa'd; Qaswari, Radwan; Alrub, Ala' Abu; Dary, Omar; Rambeloson, Zo; Shahab-Ferdows, Setareh; Dror, Daphna; Allen, Lindsay H; Carriquiry, Alicia; Salman, Rand; Dkeidek, Sahar

    2015-06-01

    To utilize complementary biochemical and dietary data collected before the initiation of national flour fortification to (i) identify micronutrient insufficiencies or deficiencies and dietary inadequacies in Palestinian women and children in vulnerable communities and (ii) assess the suitability of the current wheat flour fortification formula. Quantitative dietary intake questionnaires were administered and fasting venous blood samples collected in randomly selected households in Gaza City and Hebron. The impact of fortification was simulated by estimating the additional micronutrient content of fortified wheat flour. Households in Gaza City and Hebron that were not receiving food aid from social programmes. Non-pregnant women (18-49 years) and children aged 36-83 months. The micronutrients with highest prevalence of insufficiency were vitamin D in women (84-97 % with serum 25-hydroxyvitamin D flour fortificants were predicted to improve, but not eliminate, micronutrient intake inadequacies. Modification of fortificant concentrations of vitamin D, thiamin, vitamin B12, Zn and folic acid may be indicated. Micronutrient insufficiencies or deficiencies and intake inadequacies were prevalent based on either biochemical or dietary intake criteria. Adjustments to the current fortification formula for wheat flour are necessary to better meet the nutrient needs of Palestinian women and children.

  9. Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours

    Directory of Open Access Journals (Sweden)

    Anu Bala

    2015-12-01

    Full Text Available Functional and sensory properties of cookies prepared by supplementing different proportions of cassava flour (CF and water chestnut flour (WCF blends (0–100% to wheat flour (WF were studied. Seven formulations of cookies were prepared from (a Control (100% WF, (b 30% WF, 35% WCF and 35% CF, (c 27% WF, 37.5% WCF and 37.5% CF, (d 20% WF, 40% WCF and 40% CF, (e 15% WF, 42.5% WCF and 42.5% CF, (f 10% WF, 45% WCF and 45% CF, and (g 0% WF, 50% WCF and 50% CF. Cookies were subjected to physical analysis (cookie diameter, cookie thickness, spread ratio, bulk volume, bulk density, breaking strength, and color analysis and evaluated for consumer acceptance by descriptive sensory analysis. Cookies prepared from water chestnut and cassava flour had low moisture content (5.63%, low fat (24.87%, higher spread ratio (8.148, decreased L, a and b values (dark color, and low breaking strength than control ones. Sensory evaluation established that cookies prepared from 50% WCF and 50% CF were more acceptable than cookies prepared from other formulations.

  10. Effect of Processing on phenolic acid composition of dough and bread fractions made from refined and whole-wheat flour of three wheat varieties

    Science.gov (United States)

    In this study, we investigated the effect of bread-making on the assay of phenolic acids of whole and refined wheat from three wheat varieties, comparing refined (RF) and whole wheat (WW) flour, dough, and bread fractions. The efficacy of two common base hydrolysis methods for phenolic acid analysis...

  11. Quality of grain and flour of foreign bread wheat cultivars (Triticum aestivum L. under the conditions of south Dobrudzha region

    Directory of Open Access Journals (Sweden)

    P. Chamurliyski

    2016-12-01

    Full Text Available Abstract. Dobrudzha Agricultural Institute One of the main directions of the breeding programs in common winter wheat, besides increasing productivity, is developing of cultivars with excellent baking properties. An important prerequisite for this is the involvement of new gene plasma of variable origin, which is adequate to the growing conditions and the desired breeding direction. The aim of investigation is study of some main properties related to the grain quality and the baking properties of bread wheat accessions of foreign origin under the conditions of the South Dobrudzha region. Twenty-five foreign bread wheat cultivars of various origins were investigated for a three year period. Cultivars Aglika, Enola, Pryaspa and Yantur were used as standards. Some indices related to the quality of grain and flour were analyzed at the Bread Making Laboratory of (DAI. The expression of the following parameters was followed: test weigh, % of protein, sedimentation, wet gluten yield, softening degree, pharinographic value, bread volume, and the quality index (QI was calculated. The cultivars, which demonstrated high grain quality, were the Romanian Faur, Moldovan Dobropolka, American Wahoo and the Ukrainian Zmina. Averaged for the three years, highest variation was found for the index pharinographic value. On the whole, the materials with origin from Romania, Ukraine and USA were characterized with high values of the quality indices. Cultivars Faur and Zmina can be successfully included in the breeding program of DAI for development of strong wheat varieties

  12. A model for the molecular structure of the glutenins from wheat flour

    NARCIS (Netherlands)

    Graveland, A.; Bosveld, P.; Lichtendonk, W.J.; Marseille, J.P.; Moonen, J.H.E.; Scheepstra, A.

    1985-01-01

    Protein fractions, which were termed glutenins I, IIa, IIb, IIIa and IIIb were isolated from flour of the Dutch wheat cultivar, Sicco, by extraction with sodium dodecyl sulphate (SDS) solution and fractionation by precipitation/redissolution techniques and by gel filtration chromatography. The

  13. Wheat Fields, Flour Mills, and Railroads: A Web of Interdependence. Teaching with Historic Places.

    Science.gov (United States)

    Koman, Rita G.

    By 1860 much of the beauty of St. Anthony Falls in Minneapolis (Minnesota) had been destroyed, as mills on both sides of the river used the power of the falls to turn millions of bushels of wheat into flour. Steel rails linked bonanza farms hundreds of miles to the west to the mills. The mills, the farms, and the railroads depended on each other…

  14. Gluten Protein Composition in Several Fractions Obtained by Shear Induced Separation of Wheat Flour

    NARCIS (Netherlands)

    Zalm, van der E.E.J.; Grabowska, K.J.; Strubel, M.; Goot, van der A.J.; Hamer, R.J.; Boom, R.M.

    2010-01-01

    Recently, it was found that applying curvilinear shear flow in a cone-cone shearing device to wheat flour dough induces separation, resulting in a gluten-enriched fraction in the apex of the cone and gluten-depleted fraction at the outer part. This article describes whether fractionation of the

  15. On the relationship between large-deformation properties of wheat flour dough and baking quality

    NARCIS (Netherlands)

    Sliwinski, E.L.; Kolster, P.; Vliet, van T.

    2004-01-01

    Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests

  16. The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour.

    Science.gov (United States)

    Li, Ying; Yu, Jianmei; Goktepe, Ipek; Ahmedna, Mohamed

    2016-04-01

    The objectives of this study were to select effective enzymes that catalyze the hydrolysis of allergenic proteins, gliadins, in wheat flour and to optimize the enzymatic treatment conditions. Six proteases were tested. Hydrolyzed samples were tested for residual gliadin concentrations and in vitro allergenicity. The hydrolysis conditions of wheat protein by the effective enzymes were optimized by central composite design. Results showed that alcalase from Bacillus licheniformis, and papain from latex of papaya fruit had greater ability to reduce gliadin content of wheat flour than flavourzyme, pepsin, trypsin or α-chymotrypsin. The sequential-treatment of wheat flour by alcalase-papain was more effective in reducing gliadin content than single enzyme treatment. Under the optimal conditions of sequential enzymatic treatment, gliadin was almost completely removed, resulting in the flour extract showing lowest IgE-binding. Therefore, this could be a promising biotechnology for preparing low allergenic wheat products. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Contribution of allelopathy and competition to weed suppression by winter wheat, triticale and winter rye

    DEFF Research Database (Denmark)

    Reiss, Antje; Fomsgaard, Inge S.; Mathiassen, Solvejg Kopp

    of competitive traits, such as early vigour, crop height and leaf area index and presence of phytotoxic compounds of the group of benzoxazinoids to weed suppression. Four cultivars of each of the winter cereals wheat, triticale and rye were grown in field experiments at two locations. Soil samples were taken...... 2016. Competitive traits were measured throughout the growing season. Partial least squares regression with weed biomass as response variable was used for modelling. Competitive traits, as well as benzoxazinoid concentrations contributed significantly to the models on winter wheat, winter triticale...... and winter rye data and explained 63, 69 and 58% of the variance in weed biomass in the first two components, respectively. Consequently, it can be concluded that competitive, as well as allelopathic traits, contributed significantly to weed suppressive outcome in winter cereals. This knowledge...

  18. Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread.

    Science.gov (United States)

    Ciccolini, Valentina; Pellegrino, Elisa; Coccina, Antonio; Fiaschi, Anna Ida; Cerretani, Daniela; Sgherri, Cristina; Quartacci, Mike Frank; Ercoli, Laura

    2017-07-12

    The effect of field foliar Fe and Zn biofortification on concentration and potential bioavailability of Fe and Zn and health-promoting compounds was studied in wholemeal flour of two common wheat varieties (old vs modern). Moreover, the effect of milling and bread making was studied. Biofortification increased the concentration of Zn (+78%) and its bioavailability (+48%) in the flour of the old variety, whereas it was ineffective in increasing Fe concentration in both varieties. However, the old variety showed higher concentration (+41%) and bioavailability (+26%) of Fe than the modern one. As regard milling, wholemeal flour had higher Fe, Zn concentration and health-promoting compounds compared to white flour. Bread making slightly change Fe and Zn concentration but greatly increased their bioavailability (77 and 70%, respectively). All these results are of great support for developing a production chain of enriched functional bread having a protective role against chronic cardio-vascular diseases.

  19. Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour.

    Science.gov (United States)

    Omidiran, Adebukola T; Sobukola, Olajide P; Sanni, Ajoke; Adebowale, Abdul-Rasaq A; Obadina, Olusegun A; Sanni, Lateef O; Tomlins, Keith; Wolfgang, Tosch

    2016-01-01

    The effect of some processing parameters (frying temperature [140-160°C], frying time [2-4 min], level of brewers' spent cassava flour (BSCF) [20-40%], and thickness [2-4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated. Response surface methodology based on Box-Behnken design was used to optimize the effect of process parameters on product quality. Sensory evaluation of the optimized sample to determine its level of acceptability was carried out as well as the comparison with fried snack from 100% wheat flour. Increasing temperature had significant (P BSCF, and 2 mm thickness was obtained as the optimized conditions. Sensory analyses showed that the optimized sample was preferred in terms of texture and its oiliness to fried snack prepared from 100% wheat flour, but, the aroma, taste and appearance of the wheat snack were preferred.

  20. 238 U, 232 Th and 40 K in wheat flour samples of Iraq markets

    Directory of Open Access Journals (Sweden)

    Ali Abid Abojassim

    2015-05-01

    Full Text Available Introduction. Wheat flour is a nutritious type of food that is widely consumed by various age groups in Iraq. This study investigates the presence of long-lived gamma emitters in different type of wheat flour in Iraqi market. Materials and methods. Uranium (238 U, Thorium (232 Th and Potassium (40 K specific activity in (Bq/kg were measured in (12 different types of wheat flours that are available in Iraqi markets. The gamma spectrometry method with a NaI(Tl detector has been used for radiometric measurements. Also in this study we have calculated the internal hazard index, radium equivalent and absorbed dose rate in all samples. Results and discussion. It is found that the specific activity in wheat flour samples were varied from (1.086±0.0866 Bq/kg to (12.532±2.026 Bq/kg with an average (6.6025 Bq/kg for 238 U, For 232 Th From (0.126±0.066 Bq/kg to (4.298±0.388 Bq/kg with an average (1.9465Bq/kg and for 40 K from (41.842±5.875 Bq/kg to (264.729±3.843 Bq/kg with an average (133.097 Bq/kg. Also, it is found that the radium equivalent and the internal hazard index in wheat flour samples ranged from (3.4031 Bq/kg to (35.1523 Bq/kg with an average (19.6346 Bq/kg and from (0.0091 to (0.1219 with an average (0.0708 respectively. Conclusion. This study prove that the natural radioactivity and radiation hazard indices were lower than the safe.

  1. Rapid detection of benzoyl peroxide in wheat flour by using Raman scattering spectroscopy

    Science.gov (United States)

    Zhao, Juan; Peng, Yankun; Chao, Kuanglin; Qin, Jianwei; Dhakal, Sagar; Xu, Tianfeng

    2015-05-01

    Benzoyl peroxide is a common flour additive that improves the whiteness of flour and the storage properties of flour products. However, benzoyl peroxide adversely affects the nutritional content of flour, and excess consumption causes nausea, dizziness, other poisoning, and serious liver damage. This study was focus on detection of the benzoyl peroxide added in wheat flour. A Raman scattering spectroscopy system was used to acquire spectral signal from sample data and identify benzoyl peroxide based on Raman spectral peak position. The optical devices consisted of Raman spectrometer and CCD camera, 785 nm laser module, optical fiber, prober, and a translation stage to develop a real-time, nondestructive detection system. Pure flour, pure benzoyl peroxide and different concentrations of benzoyl peroxide mixed with flour were prepared as three sets samples to measure the Raman spectrum. These samples were placed in the same type of petri dish to maintain a fixed distance between the Raman CCD and petri dish during spectral collection. The mixed samples were worked by pretreatment of homogenization and collected multiple sets of data of each mixture. The exposure time of this experiment was set at 0.5s. The Savitzky Golay (S-G) algorithm and polynomial curve-fitting method was applied to remove the fluorescence background from the Raman spectrum. The Raman spectral peaks at 619 cm-1, 848 cm-1, 890 cm-1, 1001 cm-1, 1234 cm-1, 1603cm-1, 1777cm-1 were identified as the Raman fingerprint of benzoyl peroxide. Based on the relationship between the Raman intensity of the most prominent peak at around 1001 cm-1 and log values of benzoyl peroxide concentrations, the chemical concentration prediction model was developed. This research demonstrated that Raman detection system could effectively and rapidly identify benzoyl peroxide adulteration in wheat flour. The experimental result is promising and the system with further modification can be applicable for more products in near

  2. Highly nutritional cookies based on a novel bean-cassava-wheat flour mix formulation

    Directory of Open Access Journals (Sweden)

    Diana Carolina Cabal G.

    2014-12-01

    Full Text Available Nutritional deficiencies are common among children in Colombia, and innovative strategies and supplements are needed in order to effectively address this problem. For example, in Colombia, when measured as ferritin, iron deposits are deficient in 58.2% of children between two and eight years of age. If a formulation is made with highly nutritional ingredients, cookies will have the potential to be used as supplements in children's diets because of their simple manufacturing process, long shelf life, and high acceptability. This study aimed to develop biofortified cookies, based on a bean-cassava-wheat flour mix, for children. The methodology grouped several studies in order to define the best treatment for the production of bean flour and the flour mix to produce cookies, prioritizing the nutritional content and the microbiological and sensorial quality. A production procedure for bean-based flour, suitable for the production of cookies with adequate nutritional, sensorial and microbiological characteristics was obtained. Additionally, the rheological characteristics of the proposed flour mixes permitted other possible uses for the bread-making industry, substituting cereal flours with flours with higher micronutrient contents. However, further studies are needed to determine the nutritional effects of the regular ingestion of biofortified cookies on children.

  3. Effects of imidacloprid and clothianidin seed treatments on wheat aphids and their natural enemies on winter wheat.

    Science.gov (United States)

    Zhang, Peng; Zhang, Xuefeng; Zhao, Yunhe; Wei, Yan; Mu, Wei; Liu, Feng

    2016-06-01

    Wheat aphid (Hemiptera: Aphididae) is one of the major pests of winter wheat and has posed a significant threat to winter wheat production in China. Although neonicotinoid insecticidal seed treatments have been suggested to be a control method, the season-long efficacy on pests and the impact on their natural enemies are still uncertain. Experiments were conducted to determine the efficacy of imidacloprid and clothianidin on the control of aphids, the number of their natural enemies and the emergence rate and yield of wheat during 2011-2014. Imidacloprid and clothianidin seed treatments had no effect on the emergence rate of winter wheat and could prevent yield losses and wheat aphid infestations throughout the winter wheat growing season. Furthermore, their active ingredients were detected in winter wheat leaves up to 200 days after sowing. Imidacloprid and clothianidin seed treatments had no adverse effects on ladybirds, hoverflies or parasitoids, and instead increased the spider-aphid ratios. Wheat seeds treated with imidacloprid and clothianidin were effective against wheat aphids throughout the winter wheat growing season and reduced the yield loss under field conditions. Imidacloprid and clothianidin seed treatments may be an important component of the integrated management of wheat aphids on winter wheat. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  4. Identification of vernalization responsive genes in the winter wheat ...

    Indian Academy of Sciences (India)

    1College of Agriculture, Henan University of Science and Technology, Luoyang 471003, People's Republic of China. 2National Engineering ... Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002,. People's ..... Entz M. and Fowler D. 1991 Agronomic performance of winter.

  5. Genetic Potential of Winter Wheat Grain Quality in Central Asia

    Science.gov (United States)

    Abugaliyeva, Aigul I.; Morgounov, Alexey I.

    2016-01-01

    The grain quality of winter wheat varies significantly by cultivars and growing region, not previously differentiated by end-use (baking, confectionery, etc.) in the national breeding programs. In these conditions it is advisable to determine the genetic potential and analyze the actual grain quality. Determining the genetic potential requires the…

  6. Sustainable use of winter Durum wheat landraces under ...

    African Journals Online (AJOL)

    ... the two checks cultivars. Bi- plot analysis showed that some promising lines with reasonable grain yields, good quality parameters, winter hardiness and drought tolerances among yellow rust resistance durum wheat landraces can be selected for semiarid conditions of Mediterranean countries for sustainable production.

  7. Soil water potential requirement for germination of winter wheat

    Science.gov (United States)

    In semi-arid climates seed is often sown into soil with inadequate water for rapid germination. This study was designed to measure the soil water potential limits for rapid, adequate, and marginal germination of winter wheat (Triticum aestivum L.). We also tested for differences between cultivars an...

  8. Tebuconazole Regulates Fatty Acid Composition of Etiolated Winter Wheat Seedlings

    Directory of Open Access Journals (Sweden)

    A.V. Korsukova

    2016-05-01

    Full Text Available The fatty acid composition of shoots of unhardened and hardened to cold etiolated winter wheat seedlings grown from seeds treated with tebuconazole-based protectant «Bunker» (content of tebuconazole 60 grams per liter, g/L, and the seedlings frost resistance has been studied. It is shown that treatment of winter wheat seeds by «Bunker» preparation (1,5 microliter per gram of seeds, µl/g is accompanied by an increase of the fatty acids unsaturation in the shoots and increase of the seedlings frost resistance (–8°C, 24 h. The most pronounced decrease in the content of saturated palmitic acid and increase in the content of unsaturated α-linolenic acid were observed during cold hardening of winter wheat seedlings grown from seeds treated by tebuconazole-based protectant. It is concluded that the seeds treatment with tebuconazole-based protectant causes changes of fatty acid composition of winter wheat seedlings to increase their frost resistance.

  9. Summer fallow soil management - impact on rainfed winter wheat

    DEFF Research Database (Denmark)

    Li, Fucui; Wang, Zhaohui; Dai, Jian

    2014-01-01

    Summer fallow soil management is an important approach to improve soil and crop management in dryland areas. In the Loess Plateau regions, the annual precipitation is low and varies annually and seasonally, with more than 60% concentrated in the summer months from July to September, which...... is the summer fallow period in the winter wheat-summer fallow cropping system. With bare fallow in summer as a control, a 3-year location-fixed field experiment was conducted in the Loess Plateau to investigate the effects of wheat straw retention (SR), green manure (GM) planting, and their combination on soil...... water retention (WR) during summer fallow, winter wheat yield, and crop water use and nitrogen (N) uptake. The results showed that SR increased soil WR during summer fallow by 20 mm on average compared with the control over 3 experimental years but reduced the grain yield by 8% in the third year...

  10. Agronomic Approach of Zinc Biofortification Can Increase Zinc Bioavailability in Wheat Flour and thereby Reduce Zinc Deficiency in Humans.

    Science.gov (United States)

    Liu, Dunyi; Liu, Yumin; Zhang, Wei; Chen, Xinping; Zou, Chunqin

    2017-05-06

    Zinc (Zn) deficiency is a common disorder of humans in developing countries. The effect of Zn biofortification (via application of six rates of Zn fertilizer to soil) on Zn bioavailability in wheat grain and flour and its impacts on human health was evaluated. Zn bioavailability was estimated with a trivariate model that included Zn homeostasis in the human intestine. As the rate of Zn fertilization increased, the Zn concentration increased in all flour fractions, but the percentages of Zn in standard flour (25%) and bran (75%) relative to total grain Zn were constant. Phytic acid (PA) concentrations in grain and flours were unaffected by Zn biofortification. Zn bioavailability and the health impact, as indicated by disability-adjusted life years (DALYs) saved, increased with the Zn application rate and were greater in standard and refined flour than in whole grain and coarse flour. The biofortified standard and refined flour obtained with application of 50 kg/ha ZnSO₄·7H₂O met the health requirement (3 mg of Zn obtained from 300 g of wheat flour) and reduced DALYs by >20%. Although Zn biofortification increased Zn bioavailability in standard and refined flour, it did not reduce the bioavailability of iron, manganese, or copper in wheat flour.

  11. Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour.

    Science.gov (United States)

    Tang, Lele; Yang, Ruijin; Hua, Xiao; Yu, Chaohua; Zhang, Wenbin; Zhao, Wei

    2014-10-15

    Preparation of immobilized glucose oxidase (GO) on chitosan (CS)-sodium tripolyphosphate (TPP) and its application in improving breadmaking quality of commercial wheat flour were investigated. The optimum conditions for GO immobilization were: viscosity of CS: 700cP, ratio of CS to TPP (w/w): 5 to 1, and GO concentration 100U/mL. The obtained CSTPP-GO was 5μm-diameter particle with a pseudo-spherical shape. By addition of CSTPP-GO (400U/kg flour) and fungal α-amylase (62.5U/kg flour), bread springiness slightly increased from 0.923 to 0.940, specific volume of crumb increased by 13.48% and hardness decreased by 19.22%, compared to addition of KBrO3 (60mg/kg flour). It could be concluded that CSTPP-GO combined with fungal α-amylase had potential application in improving breadmaking quality of commercial wheat flour. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Development Of Cookies Using A Combination Of Foxtail Millet And Wheat Flour

    Directory of Open Access Journals (Sweden)

    A.Sambavi

    2015-08-01

    Full Text Available Abstract In this paper we developed three different types of cookies using a combination of foxtail millet and wheat flour. The ratio of foxtail millet flour and wheat flour changed as 60 50 and 45 and cookies were prepared. In order to determine consumer acceptability 9 point hedonic test was done with 32 untrained panelists serving and results were statistically analyzed to identify the best formulation. The sensory qualities namely appearance texture flavor aftertaste overall acceptability and proximate analysis specifically moisture crude protein crude fat crude fiber and ash of the cookies were determined. The findings indicated that the sensory evaluation 55 foxtail millet 45 wheat flour sample was highly accepted as best formulation in terms of texture aftertaste and overall acceptability. There was no statistically significant p0.05 difference in appearance and flavor. In the best formulation moisture content is 4.6 crude fat is 5.7 crude protein is 13.1 crude fiber 0.07 and ash 1.0.

  13. Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours

    Directory of Open Access Journals (Sweden)

    Nicholas M. H. Khong

    2012-06-01

    Full Text Available The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic extracts for further analyses. Extraction yield, total contents of phenolic and flavonoids were determined as such (untreated and under simulated gastrointestinal pH condition (treated. 1,1-diphenyl-2-picrylhydrazyl radical (DPPH scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid radical cation (ABTS•+ scavenging activity, ferric reducing antioxidant power (FRAP, beta-carotene bleaching (BCB and iron chelating activity assays were employed for the determination of antioxidant activity of the tested samples. In almost all of the assays performed, significant improvements in antioxidant properties (p < 0.05 were observed in both flours after treatment, suggesting that wheat and rice flours contain considerably heavy amounts of bound phenolics, and that their antioxidant properties might be improved under gastrointestinal digestive conditions.

  14. Sensitization to wheat flour and enzymes and associated respiratory symptoms in British bakers.

    Science.gov (United States)

    Harris-Roberts, Joanne; Robinson, Edward; Waterhouse, Judith C; Billings, Catherine G; Proctor, Alison R; Stocks-Greaves, Micah; Rahman, Shamim; Evans, Gareth; Garrod, Andrew; Curran, Andrew D; Fishwick, David

    2009-02-01

    Current literature suggests that flour exposed workers continue to be at risk of allergic sensitization to flour dust and respiratory ill health. A cross-sectional study of 225 workers currently potentially exposed to flour dust in British bakeries was performed to identify predictors of sensitization to wheat flour and enzymes. Work-related nasal irritation was the most commonly reported symptom (28.9%) followed by eye irritation (13.3%) and work-related cough or chest tightness (both 10.2%). Work-related chest tightness was significantly associated (OR 7.9, 1.3-46.0) with co-sensitization to wheat flour and any added enzyme. Working at a bakery with inadequate control measures was not a risk factor for reporting work-related respiratory symptoms (OR 1.3, 0.4-3.7). Fifty-one workers were atopic and 23 (14%) were sensitized to workplace allergens. Atopy was the strongest predictive factor (OR 18.4, 5.3-64.3) determining sensitization. Current versus never smoking (OR 4.7, 1.1-20.8) was a significant risk factor for sensitization to wheat flour or enzymes in atopic workers only, corrected for current level and duration of exposure. This effect was not seen in non-atopic workers (OR 1.9, 0.2-17.9). Evidence of sensitization to less commonly encountered allergens was also seen to Aspergillus niger derived cellulase, hemicellulase and xylanase mix, in addition to glucose oxidase and amyloglucosidase mix. The combination of health surveillance and exposure control in this population has been insufficient to prevent clinically significant workplace sensitization. Smoking may pose an additional risk factor for sensitization in atopic workers. Am. J. Ind. Med. 52:133-140, 2009. (c) 2008 Crown copyright.

  15. In vitro iron availability from iron-fortified whole-grain wheat flour.

    Science.gov (United States)

    Kloots, Willem; Op den Kamp, Danielle; Abrahamse, Leo

    2004-12-29

    Iron deficiency is the most common nutritional disorder worldwide. Iron fortification of foods is considered to be the most cost-effective long-term approach to reduce iron deficiency. However, for fortified foods to be effective in reducing iron deficiency, the added iron must be sufficiently bioavailable. In this study, fortification of whole-grain wheat flour with different sources of iron was evaluated in vitro by measuring the amount of dialyzable iron after simulated gastrointestinal digestion of flour baked into chapatis and subsequent intestinal absorption of the released iron using Caco-2 cell layers. The dialyzability of iron from iron-fortified wheat flour was extremely low. Additions of 50 mg/kg iron to the flour in the form of ferrous sulfate, Ferrochel amino acid chelate, ferric amino acid chelate taste free (TF), Lipofer, ferrous lactate, ferrous fumarate, ferric pyrophosphate, carbonyl iron, or electrolytic iron did not significantly increase the amount of in vitro dialyzable iron after simulated gastrointestinal digestion. In contrast, fortification of flour with SunActive Fe or NaFeEDTA resulted in a significant increase in the amount of in vitro dialyzable iron. Relative to iron from ferrous sulfate, iron from SunActive Fe and NaFeEDTA appeared to be 2 and 7 times more available in the in vitro assay, respectively. Caco-2 cell iron absorption from digested chapatis fortified with NaFeEDTA, but not from those fortified with SunActive Fe, was significantly higher than from digested chapatis fortified with ferrous sulfate. On the basis of these results it appears that fortification with NaFeEDTA may result in whole-grain wheat flour that effectively improves the iron status.

  16. Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality

    OpenAIRE

    Zlatica Kohajdová; Jolana Karovičová; Michaela Jurasová

    2012-01-01

    Background.Vegetable by-products are considered as good sources of dietary fibre and other biologically important compounds. Moreover, they are inexpensive and are available in large quantities. The objective of this study was to determine chemical composition and hydration properties of dietary fibrerich carrot pomace powder. The impact supplementation of carrot pomace at different levels (replacing of fine wheat flour with 1, 3, 5 and 10% of carrot pomace) on farinographic properties of whe...

  17. Optimization of bread quality from 650 wheat flour type with native inulin by response surface methodology

    Directory of Open Access Journals (Sweden)

    Camelia ARGHIRE

    2016-08-01

    Full Text Available The aim of this study was to evaluate the effect of native inulin addition on the wheat flour bread quality. Since it is known the fact that inulin addition decreases wheat flour dough water absorption, we wanted to obtain an optimum formulation of wheat flour bread by response surface methodology considering independent process variables in fixed proportion of inulin fiber in wheat flour as 0, 2.5, 5 and 10% and water addition as 45, 50, 55 and 60 %. With respect to bread quality characteristics, loaf volume, porosity and elasticity were evaluated. The results showed that the optimum bread formulation was obtained for native inulin addition of 3.52% and water absorption of 55.62% for which predicted bread quality characteristics are 373.08cm3/100g loaf volume, 85.07% porosity and 92.57% elasticity.

  18. Differentiation of rye and wheat flour as well as mixtures by using the kinetics of Karl Fischer water titration.

    Science.gov (United States)

    Hădărugă, Daniel I; Costescu, Corina I; Corpaş, Laura; Hădărugă, Nicoleta G; Isengard, Heinz-Dieter

    2016-03-15

    The aim of this study was to find a simple way to differentiate between rye and wheat flour and their mixtures by using the kinetic parameters of Karl Fischer water titration (KFT). Consequently, the water content and type of molecules in rye and wheat mixtures used in Romanian bread making have been investigated by means of volumetric KFT. Further, the kinetics of KFT have been determined and novel kinetic parameters corresponding to "surface" and "strongly-retained" water molecules have been identified to discriminate between rye and wheat flour and their mixtures. The "surface" and "strongly-retained" water reaction rates well correlate with the rye content in the flour mixtures, especially at higher temperature analysis (r>0.95). These parameters can be used as indicators for quality evaluation of such type of mixtures, as well as to identify adulteration by improper use of the rye-wheat flour ratios in bread making. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Summer fallow soil management - impact on rainfed winter wheat

    DEFF Research Database (Denmark)

    Li, Fucui; Wang, Zhaohui; Dai, Jian

    2014-01-01

    is the summer fallow period in the winter wheat-summer fallow cropping system. With bare fallow in summer as a control, a 3-year location-fixed field experiment was conducted in the Loess Plateau to investigate the effects of wheat straw retention (SR), green manure (GM) planting, and their combination on soil...... water retention (WR) during summer fallow, winter wheat yield, and crop water use and nitrogen (N) uptake. The results showed that SR increased soil WR during summer fallow by 20 mm on average compared with the control over 3 experimental years but reduced the grain yield by 8% in the third year...... and the grain N content by 6–15% in all 3 years. In contrast, GM planting markedly reduced soil WR by 16 mm and 33 mm in the first and third year, respectively, but increased water use efficiency (WUE) by 16% in the third year and nitrate N accumulation in 0–100 cm soil at winter wheat sowing. Their combination...

  20. Effects of Storage and Granary Weevil Infestation on Gel Electrophoresis and Protein Solubility Properties of Hard and Soft Wheat Flours.

    Science.gov (United States)

    Keskin, Sule; Yalçin, Erkan; Özkaya, Hazim

    2018-02-24

    The objective of this study was to investigate the effects of storage and granary weevil, Sitophilus granarius (L.; Coleoptera: Curculionidae), infestation on pH, protein solubility (PS) and gel electrophoresis properties of meal and roller-milled flours of hard (Ceyhan-99 cv.) and soft (Eser cv.) wheat cultivars, respectively, after 6 mo of storage. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) technique was applied for studying the electrophoretic properties. Hard and soft wheats were infested with non-sexed S. granarius at a rate of two adults/ kg, and stored for 6 mo at 30 ± 1°C and 70 ± 5% RH. The pest-free wheat samples were used as control. The infested and its control samples were collected monthly, and after cleaning the granary weevils, they were hammer-milled or roller-milled in order to get meal flours and roller-milled flours, respectively. The effect of infestation on the storage proteins was more obvious in meal flours than that of the roller-milled flours. Granary weevil feeding resulted secreting of hydrolyzing enzymes and increased the acidity of flours; subsequently the breaking and releasing of some storage proteins generally caused a decrease in pH and an increase in PS values of the meal flours of wheat cultivars. SDS-PAGE results generally indicated that towards the end of storage, the insect population, that greatly increased, caused minor protein depletions resulting decreasing protein band intensities between 113 and 58 kDa of hard wheat meal flour and 101 and 40 kDa of soft wheat roller-milled flour. Consequently, the potential effect of changes probably occurred in high molecular weight glutenin subunits of both wheat cultivars.

  1. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.

    Science.gov (United States)

    Charoenthaikij, Phantipha; Jangchud, Kamolwan; Jangchud, Anuvat; Prinyawiwatkul, Witoon; Tungtrakul, Patcharee

    2010-08-01

    Brown rice has been reported to be more nutritious after germination. Germinated brown rice flours (GBRFs) from different steeping conditions (in distilled water [DI, pH 6.8] or in a buffer solution [pH 3] for either 24 or 48 h at 35 degrees C) were evaluated in this study. GBRF obtained from brown rice steeped at pH 3 for 48 h contained the highest amount of free gamma aminobutyric acid (GABA; 67 mg/100 g flour). The composite flour (wheat-GBRF) at a ratio of 70 : 30 exhibited significantly lower peak viscosity (PV) (56.99 - 132.45 RVU) with higher alpha-amylase activity (SN = 696 - 1826) compared with those of wheat flour (control) (PV = 136.46 RVU and SN = 1976). Bread formulations, containing 30% GBRF, had lower loaf volume and greater hardness (P bread. However, the hardness of bread containing 30% GBRF (except at pH 6.8 and 24 h) was significantly lower than that of bread containing 30% nongerminated brown rice flour (BRF). Acceptability scores for aroma, taste, and flavor of breads prepared with or without GBRFs (30% substitution) were not significantly different, with the mean score ranging from 6.1 (like slightly) to 7 (like moderately). Among the bread formulations containing GBRF, the one with GBRF prepared after 24 h steeping at pH 3 had a slightly higher (though not significant) overall liking score (6.8). This study demonstrated that it is feasible to substitute wheat flour with up to 30% GBRF in bread formulation without negatively affecting sensory acceptance. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 30% germinated brown rice flour in a wheat bread formulation without negatively affecting sensory acceptance. In the current United States market, this type of bread may be sold as frozen bread which would have a longer shelf life. Further

  2. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.

    Science.gov (United States)

    Jongsutjarittam, Nisachon; Charoenrein, Sanguansri

    2013-09-12

    This study aimed to improve the freeze-thawed cake properties by10-20% waxy rice flour (WRF) substitution for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting retrograded amylopectin of WF- and WRF-substituted cakes increased and the matrix surrounding the air pores from SEM images was denser than in fresh-baked cakes. Sensory evaluation showed an increase in firmness and a decrease in firmness acceptability of freeze-thawed cakes. However, freeze-thawed cake with WRF substitution had significantly less firmness, less dense matrix and more acceptability than WF cake. This could have been due to a low amylose content of WRF and the spread of ruptured waxy rice starch granules around swollen wheat starch granules as observed by CLSM. Thus, WRF could be used for WF substitution to improve the firmness in freeze-thawed cake. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies

    Directory of Open Access Journals (Sweden)

    Arti Chauhan

    2016-12-01

    Full Text Available This study examined the effects of whole amaranth substitutions at various proportions and evaluated the cookies baking behavior. Six types of formulations of cookies were prepared with whole amaranth flour ranging from 20, 40, 60, 80, and 100%. These cookies were evaluated for physical (thickness, diameter, spread ratio, and bake loss, textural, and organoleptic attributes. The diameter and spread ratios were found to be higher in whole amaranth flour cookies 52.20 mm and 6.46, respectively, as compared to other blends (20–80% of cookies from 51.37 to 51.92 mm and 6.13 to 6.36, respectively. Textural measurement showed that hardness of cookies decreased with the addition of amaranth flour. Whole amaranth flour cookies required least snap force (72.4 N compared to control (whole-wheat flour cookies (145 N. Sensory data indicated that the amaranth cookies with up to 60% were acceptable, while additional amaranth flour resulted in a decreased mean score for overall acceptability.

  4. Cookies from composite wheat-sesame peels flours: dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition.

    Science.gov (United States)

    Zouari, Raida; Besbes, Souhail; Ellouze-Chaabouni, Semia; Ghribi-Aydi, Dhouha

    2016-03-01

    Sesame coat is a valuable by-product. The study was carried out on sesame peels flour at different replacing levels of white wheat flour in five cookies dough formulations. The functional properties of composite flours such as swelling capacity, water holding capacity, oil holding capacity, emulsifying capacity, foam capacity, gelatinization temperature, least gelation concentration and bulk density were increased with increase in the sesame peels flour incorporation along with wheat flour. Texture analysis of dough revealed that, the addition of sesame peels flour affected the quality of dough in terms of hardness, cohesion, adhesion and breaking strength. Cookies supplemented with sesame peels flour showed interesting physical properties with lower moisture content and higher spread factor than those made by white wheat flour. But, their hardness increase with the increase of the replacement ratio and their color becomes indesirable. Interestingly, sensory results indicated that cookies supplemented with sesame peels flour were acceptable at a level that not exceeds 30% of incorporation. By the addition of SPB1 biosurfactant at 0.1%, the dough texture profile was significantly improved and the action of this bioemulsifier was more pronounced than a commercial emulsifier known as glycerol monostearate. With the addition of SPB1 biosurfactant on cookies' dough, we manage to obtain cookies softer and with better overall quality. Copyright © 2015. Published by Elsevier Ltd.

  5. [Effects of post-anthesis irrigation frequency on the grain quality of strong gluten winter wheat cultivars].

    Science.gov (United States)

    Yao, Feng-juan; He, Ming-rong; Li, Fei; Xu, Liang-liang; Huang, Chuan-hua; Qu, Mu

    2008-12-01

    In order to investigate the effects of post-anthesis irrigation frequency on the grain quality of strong gluten winter wheat, two cultivars Jimai 20 and Gaocheng 8901 were subjected to a series of irrigation frequencies under rainfall proof conditions, with their grain yield and grain quality (farinograph parameters and loaf volume) and protein composition evaluated. The results indicated that with increasing irrigation frequency, the grain yield of the two cultivars, their wheat flour dough development time, dough stability time, and loaf volume were noted to be increased first but decreased then. The grain yield and quality of Gaocheng 8901 were the highest when irrigated once after anthesis, while those of Jimai 20 were the best when irrigated twice after anthesis, respectively. The contents of monomeric protein, soluble glutenin, insoluble glutenin, total glutenin, flour protein, and wet gluten in the grains displayed the similar trends. Stepwise regression analysis showed that under the test post-anthesis irrigation frequencies, the key factor affecting dough stability time was insoluble glutenin content, and loaf volume was significantly correlated with total glutenin content. It was suggested that to maintain the quality stability of high grade strong gluten winter wheat, irrigation management should take the improvement of grain protein composition, and glutenin in particular, as the target.

  6. Differential effects of a post-anthesis fertilizer regimen on the wheat flour proteome determined by quantitative 2-DE

    Directory of Open Access Journals (Sweden)

    Altenbach Susan B

    2011-08-01

    Full Text Available Abstract Background Mineral nutrition during wheat grain development has large effects on wheat flour protein content and composition, which in turn affect flour quality and immunogenic potential for a commodity of great economic value. However, it has been difficult to define the precise effects of mineral nutrition on protein composition because of the complexity of the wheat flour proteome. Recent improvements in the identification of flour proteins by tandem mass spectrometry (MS/MS and the availability of a comprehensive proteome map of flour from the US wheat Butte 86 now make it possible to document changes in the proportions of individual flour proteins that result from the application of mineral nutrition. Results Plants of Triticum aestivum 'Butte 86' were grown with or without post-anthesis fertilization (PAF and quantitative 2-dimensional gel electrophoresis (2-DE was used to analyze protein composition of the resulting flour. Significant changes in the proportions of 54 unique proteins were observed as a result of the treatment. Most omega-gliadins, high molecular weight glutenin subunits (HMW-GS and serpins as well as some alpha-gliadins increased in proportion with PAF. In contrast, alpha-amylase/protease inhibitors, farinins, purinins and puroindolines decreased in proportion. Decreases were also observed in several low molecular weight glutenin subunits (LMW-GS, globulins, defense proteins and enzymes. The ratio of HMW-GS to LMW-GS in the flour increased from 0.61 to 0.95 and the ratio of gliadins to glutenins increased from 1.02 to 1.30 with PAF. Because flour protein content doubled with PAF from 7 to 14%, most protein types actually increased in absolute amount (μg/mg flour protein. Data further suggest that flour proteins change with PAF according to their content of sulfur-containing amino acids Cys + Met. Conclusions A 2-DE approach revealed changes in the wheat flour proteome due to PAF that are important for flour

  7. Physicochemical analysis of wheat flour fortified with vitamin A and three types of iron source and sensory analysis of bread using these flours.

    Science.gov (United States)

    Crandall, Philip G; Seo, Han-Seok; O'Bryan, Corliss A; Meullenet, Jean F; Hettiarachchy, Navam S; Washburn, Anna M; Ranhotra, Gur S

    2013-07-01

    Wheat flour is increasingly being fortified worldwide with vitamin A and iron. Research on high levels of fortification is limited; therefore, in this study, wheat flour was made under controlled conditions fortified with vitamin A at 30 000 or 70 000 retinol equivalents (RE) kg⁻¹ and three types of iron source at 66 mg kg⁻¹. Milling produced a uniform distribution of fortificants with no significant separation during packaging or transportation. Chemical and physical analyses demonstrated that the dual fortified flours had acceptable physicochemical properties of mixing tolerance, pasting curves, damaged starch and falling numbers. The level of vitamin A fortification compensated for initial loss caused during wheat processing. Overall, white breads baked from seven treatments of fortified flour had only 22% (eight out of 36) of the sensory attributes as being significantly different. However, the type of iron source may play a key role in modulating the sensory attributes of bread baked from the dual fortified flour with vitamin A and iron. The findings suggest that dual fortified flour with high or even lower levels of vitamin A and iron could be considered for food fortification programmes to reduce the prevalence of micronutrient undernutrition of vitamin A and iron in developing countries. © 2013 Society of Chemical Industry.

  8. Sources of Nitrogen for Winter Wheat in Organic Cropping Systems

    DEFF Research Database (Denmark)

    Petersen, Søren O; Schjønning, Per; Olesen, Jørgen E

    2013-01-01

    mineralizable N (PMN), microbial biomass N (MBN)] were monitored during two growth periods; at one site, biomass C/N ratios were also determined. Soil for labile N analysis was shielded from N inputs during spring application to isolate cumulated system effects. Potentially mineralizable N and MBN were...... explained 76 and 82% of the variation in grain N yields in organic cropping systems in 2007 and 2008, showing significant effects of, respectively, topsoil N, depth of A horizon, cumulated inputs of N, and N applied to winter wheat in manure. Thus, soil properties and past and current management all......In organic cropping systems, legumes, cover crops (CC), residue incorporation, and manure application are used to maintain soil fertility, but the contributions of these management practices to soil nitrogen (N) supply remain obscure. We examined potential sources of N for winter wheat (Triticum...

  9. Study on physiological characteristics of winter wheat in drought land

    International Nuclear Information System (INIS)

    Man Huimin; Yu Guohua; Zhan Shumin; Liu Xin; Zhang Guoshu

    1995-01-01

    Physiological characteristics of winter wheat cultivated in drought land was studied. The results showed that with precipitation of 1 m in the growing period of wheat, it was feasible to use drought cultivation techniques, i.e., increasing the application of P, K and Zn, maintaining the present application of N and increasing the density of wheat plants, to increase the ability of photosynthesis in the parts from the top inter-node above, and a 4900 kg/hm 2 or more of grain yield was obtained. 14 C-assimilate transportation from different parts to grain in drought and irrigating cultivation conditions were 83. 73% and 75.31% respectively. The proline content in flag leaf and the chlorophyll content in the parts from the top inter-node above with drought cultivation were significantly higher than those with normal cultivation

  10. Regulatory monitoring systems of fortified salt and wheat flour in selected ASEAN countries.

    Science.gov (United States)

    van den Wijngaart, Annoek; Bégin, France; Codling, Karen; Randall, Philip; Johnson, Quentin W

    2013-06-01

    Considerable efforts have been made over the past decade to address vitamin and mineral deficiencies. An increasing number of countries in the Association of Southeast Asian Nations (ASEAN) are adopting mandatory food fortification as one of the primary strategies to overcome these deficiencies. Experience shows that fortified foods can reach large parts of the population, including the poor, if the fortification is done on a mandatory rather than a voluntary basis and if the food vehicle is widely consumed. To review the importance of regulatory monitoring as an essential component of food fortification efforts in selected ASEAN countries, with special focus on the available information on regulatory monitoring systems for iodized salt and fortified wheat flour. The role of regulatory monitoring in strengthening food fortification programs was discussed during a joint regional meeting of the World Health Organization, UNICEF, the Flour Fortification Initiative, the Global Alliance for Improved Nutrition, the Micronutrient Initiative, and the World Bank on regulatory monitoring of salt and wheat flour fortification programs in Asia, which took place in Manila, Philippines, on 27-29 September 2011. This paper reviews the regulatory monitoring systems of selected ASEAN countries that participated in this meeting. Problems and challenges in regulatory monitoring systems for iodized salt and fortified wheat flour in selected ASEAN countries are identified, and a description of the role of regulatory monitoring in strengthening food fortification initiatives, particularly of salt and flour, and highlights of areas for improvement are presented. Regulatory monitoring consists of monitoring activities conducted at the production level, at customs warehouses, and at retail stores by concerned regulatory authorities, and at the production level by producers themselves, as part of quality control and assurance efforts. Unless there are appropriate enforcement and quality

  11. Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.

    Science.gov (United States)

    Rakita, Slađana; Dokić, Ljubica; Dapčević Hadnađev, Tamara; Hadnađev, Miroslav; Torbica, Aleksandra

    2017-11-04

    The purpose of this research was to gain an insight into the ability of the GlutoPeak instrument to predict flour functionality for bread making, as well as to determine which of the GlutoPeak parameters show the best potential in predicting dough rheological behavior and baking performance. Obtained results showed that GlutoPeak parameters correlated better with the indices of extensional rheological tests which consider constant dough hydration than with those which were performed at constant dough consistency. The GlutoPeak test showed that it is suitable for discriminating wheat varieties of good quality from those of poor quality, while the most discriminating index was maximum torque (MT). Moreover, MT value of 50 BU and aggregation energy value of 1,300 GPU were set as limits of wheat flour quality. The backward stepwise regression analysis revealed that a high-level prediction of indices which are highly affected by protein content (gluten content, flour water absorption, and dough tenacity) was achieved by using the GlutoPeak indices. Concerning bread quality, a moderate prediction of specific loaf volume and an intense level prediction of breadcrumb textural properties were accomplished by using the GlutoPeak parameters. The presented results indicated that the application of this quick test in wheat transformation chain for the assessment of baking quality would be useful. Baking test is considered as the most reliable method for assessing wheat-baking quality. However, baking test requires trained stuff, time, and large sample amount. These disadvantages have led to a growing demand to develop new rapid tests which would enable prediction of baked product quality with a limited flour size. Therefore, we tested the possibility of using a GlutoPeak tester to predict loaf volume and breadcrumb textural properties. Discrimination of wheat varieties according to quality with a restricted flour amount was also examined. Furthermore, we proposed the limit

  12. Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours.

    Science.gov (United States)

    Chan, Kim Wei; Khong, Nicholas M H; Iqbal, Shahid; Ismail, Maznah

    2012-01-01

    The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic extracts for further analyses. Extraction yield, total contents of phenolic and flavonoids were determined as such (untreated) and under simulated gastrointestinal pH condition (treated). 1,1-diphenyl-2-picrylhydrazyl radical (DPPH(•)) scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation (ABTS(•+)) scavenging activity, ferric reducing antioxidant power (FRAP), beta-carotene bleaching (BCB) and iron chelating activity assays were employed for the determination of antioxidant activity of the tested samples. In almost all of the assays performed, significant improvements in antioxidant properties (p gastrointestinal digestive conditions.

  13. Effects of Cultivar and Nitrogen Nutrition on the Lipid Composition of Wheat Flour.

    Science.gov (United States)

    Min, Byoung; González-Thuillier, Irene; Powers, Stephen J; Wilde, Peter; Shewry, Peter R; Haslam, Richard P

    2017-07-05

    Despite being minor components of flour, wheat (Triticum aestivum L.) lipids contribute to grain processing. They are particularly important for bread making, where they adsorb to the surface of gas bubbles formed during the proving stage of bread making, stabilizing the gas cells and improving gas retention within the dough. This contributes to the volume and texture of the loaf. However, little is understood about how their amount, composition, and properties vary in response to genotype (G), environment (E) or G × E interactions. Six wheat lines were therefore grown at three levels of nitrogen supply at Rothamsted Research, and 48 lipid species across six lipid classes were identified and quantified in white flour using electrospray ionization-tandem triple quadrupole mass spectrometry (ESI-MS/MS). This showed clear differences in the contents and compositions of lipids between cultivar as well as effects of nitrogen fertilization, which would be expected to have impacts on the processing properties of the samples.

  14. Root development of fodder radish and winter wheat before winter in relation to uptake of nitrogen

    DEFF Research Database (Denmark)

    Wahlström, Ellen Margrethe; Hansen, Elly Møller; Mandel, A.

    2015-01-01

    The nitrate (N) present in soil at the end of autumn is prone to leach during winter and spring in temperate climates if not taken up by plants. In Denmark catch crops are used as a regulatory tool to reduce N leaching and therefore a shift from winter cereals to spring cereals with catch crops has...... occurred. Quantitative data is missing on N leaching of a catch crop compared to a winter cereal in a conventional cereal-based cropping system. The aim of the study was to investigate whether fodder radish (Raphanus sativus L.) (FR) would be more efficient than winter wheat (Triticum aestivum L.) (WW......) at depleting the soil of mineral nitrogen (Nmin) before winter. A secondary aim was to study the agreement between three different root measuring methods: root wash (RW), core break (CB) and minirhizotron (MR). The third aim of the was to correlate the N uptake of FR and WW with RLD. An experiment was made...

  15. Modelling of Wheat-Flour Dough Mixing as an Open-Loop Hysteretic Process

    Czech Academy of Sciences Publication Activity Database

    Anderssen, R.; Kružík, Martin

    2013-01-01

    Roč. 18, č. 2 (2013), s. 283-293 ISSN 1531-3492 R&D Projects: GA AV ČR IAA100750802 Keywords : Dissipation * Dough mixing * Rate-independent systems Subject RIV: BA - General Mathematics Impact factor: 0.628, year: 2013 http://library.utia.cas.cz/separaty/2013/MTR/kruzik-modelling of wheat-flour dough mixing as an open-loop hysteretic process.pdf

  16. Instant noodles made with fortified wheat flour to improve micronutrient intake in Asia: a review of simulation, nutrient retention and sensory studies.

    Science.gov (United States)

    Bronder, Kayla L; Zimmerman, Sarah L; van den Wijngaart, Annoek; Codling, Karen; Johns, Kirsten Ag; Pachón, Helena

    2017-03-01

    Consumption of foods made with wheat flour, particularly instant noodles, is increasing in Asia. Given this trend, fortifying wheat flour with vitamins and minerals may improve micronutrient intake in the region. The objective of this review was to understand what is known about fortifying wheat flour used to make instant noodles. A literature review of seven databases was performed using the search terms "noodle" and ("Asian" or "instant"). Grey literature was requested through a food fortification listserv. Articles were title screened first for relevance and duplicity, with exclusion criteria applied during the second round of abstract-level screening. This review considered studies examining simulation, retention, sensory, bioavailability, efficacy, and effectiveness of instant noodles made with fortified wheat flour. Fourteen relevant documents were reviewed for simulation (n=1), retention (n=11), and sensory studies (n=3). The documents revealed that instant noodles produced from fortified wheat flour have potential to improve nutrient intakes, have high retention of most nutrients, and provoke no or minimal changes in sensory characteristics. The available literature indicates that using fortified wheat flour for instant noodle production results in retention of the added nutrients, except thiamin, with no significant sensory change to the final product. Given the rising consumption of instant noodles, production of this item with fortified wheat flour has potential to improve nutrient intakes in Asia. This review provides a resource for the design of a wheat flour fortification program in countries where a large proportion of wheat flour is consumed as instant noodles.

  17. The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour.

    Science.gov (United States)

    Yang, Wei; Jiang, Zhijian; Liu, Liya; Lin, Yanjun; Wang, Li; Zhou, Sumei

    2017-02-01

    The quality improvement capability of pentosanase (Pn) for whole-wheat Chinese steamed bread (CSB) is not as efficient as that for refined CSB. However, the underlying mechanism remains to be elucidated. In this work, water-extractable arabinoxylan (WEAX) and water-unextractable solids (WUS) were extracted from whole and refined wheat flour, and then treated with Pn under the conditions similar to CSB-making. Solubilisation and degradation of arabinoxylan (AX) caused by Pn treatment were determined. WEAX from whole flour exhibited higher molecular weight than that from refined flour before and after the treatment with equivalent Pn. Compared with WUS from refined flour, WUS from whole flour had a much lower dissolution degree but the degradation of AX released from the WUS was more efficiently. Moreover, AX released from WUS for refined flour showed a higher Ara/Xyl ratio and the percentage of residual ferulic acid in WUS decreased more significantly. The difference in quality improvement degree for Pn in whole-wheat and refined CSB might be mainly explained by its effect on WUS. That is, Pn contributed much more to the solubilisation of WUS from refined flour but provoked degradation predominantly on AX solubilised from WUS isolated from whole flour. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  18. Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.

    Science.gov (United States)

    Pérez, Isela Carballo; Mu, Tai-Hua; Zhang, Miao; Ji, Lei-Lei

    2017-12-01

    The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter ( p sweet potato flour was observed, where the number of irregular granules increased as the temperature increased from 90 to 120 ℃. Compared with sweet potato flour samples without heat treatment and with heat treatment at 90, 100 and 120 ℃, the gelatinization temperature and enthalpy change of sweet potato flour at 110 ℃ were the lowest, which were 77.94 ℃ and 3.67 J/g, respectively ( p sweet potato flour increased significantly from 1199 ml without heat treatment to 1214 ml at 90 ℃ ( p sweet potato-wheat bread with sweet potato flour after heat treatment increased significantly, which was the largest at 90 ℃ (2.53 cm 3 /g) ( p sweet potato flour could be potentially used in wheat bread production.

  19. Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour.

    Science.gov (United States)

    Weaver, C M; Heaney, R P; Martin, B R; Fitzsimmons, M L

    1992-02-01

    Fractional absorption of calcium from bread made either from intrinsically or extrinsically labeled whole-wheat flour was compared in 11 healthy adult women. The intrinsic label was provided by 45Ca injected individually into stems of wheat plants during growth. The extrinsic tag was introduced by adding 45Ca to unlabeled flour via the water used in dough making. The two labeled breads were tested in a randomized crossover design using a standardized breakfast administered after an overnight fast. Approximately 80 g labeled bread was consumed by each subject, providing a total calcium load of 13.3 mg. Fractional absorption from the intrinsically labeled bread averaged 0.812 +/- 0.130 (mean +/- SE) and from the extrinsically labeled bread 0.792 +/- 0.113. The mean difference, within subject, was only 0.025 +/- 0.016 and was not significantly different from zero. Extrinsic labeling of the calcium of whole-wheat flour results in a degree of labeling homogeneity equivalent to that of intrinsic labeling, at least for a leavened bread product.

  20. Iron absorption from wheat flour: effects of lemonade and chamomile infusion.

    Science.gov (United States)

    Olivares, Manuel; Pizarro, Fernando; Hertrampf, Eva; Fuenmayor, Guillermo; Estévez, Edmundo

    2007-04-01

    We measured iron bioavailability of meals based on wheat flour consumed by a vulnerable population in Latin America. Bioavailability of iron (ferrous sulfate) from fortified noodles, noodle soup, noodle soup eaten with lemonade sweetened with panela (unrefined whole cane sugar), bread alone, and bread consumed with a chamomile infusion sweetened with panela was studied using the double isotopic method in 13 women. Iron bioavailabilities from bread, noodles, and noodle soup were not significantly different (7.4%, 6.3%, and 6.0%, respectively). Iron absorption from noodle soup was significantly higher when given with lemonade (11.0%) compared with absorption of the same meal without lemonade (P chamomile infusion sweetened with panela (8%) was not significantly different. Iron bioavailability of meals based on wheat flour, fortified with ferrous sulfate, is improved when given with lemonade. The consumption of this beverage may be an alternative to further increase the effectiveness of wheat flour fortification in preventing iron deficiency in low-income Latin American populations.

  1. Detection of l-Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA.

    Science.gov (United States)

    Cebi, Nur; Dogan, Canan Ekinci; Develioglu, Ayşen; Yayla, Mediha Esra Altuntop; Sagdic, Osman

    2017-08-01

    l-Cysteine is deliberately added to various flour types since l-Cysteine has enabled favorable baking conditions such as low viscosity, increased elasticity and rise during baking. In Turkey, usage of l-Cysteine as a food additive isn't allowed in wheat flour according to the Turkish Food Codex Regulation on food additives. There is an urgent need for effective methods to detect l-Cysteine in wheat flour. In this study, for the first time, a new, rapid, effective, non-destructive and cost-effective method was developed for detection of l-Cysteine in wheat flour using Raman microscopy. Detection of l-Cysteine in wheat flour was accomplished successfully using Raman microscopy combined chemometrics of PCA (Principal Component Analysis) and HCA (Hierarchical Cluster Analysis). In this work, 500-2000cm -1 spectral range (fingerprint region) was determined to perform PCA and HCA analysis. l-Cysteine and l-Cystine were determined with detection limit of 0.125% (w/w) in different wheat flour samples. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Application of Visible/Near-Infrared Spectroscopy in the Prediction of Azodicarbonamide in Wheat Flour.

    Science.gov (United States)

    Che, Wenkai; Sun, Laijun; Zhang, Qian; Zhang, Dan; Ye, Dandan; Tan, Wenyi; Wang, Lekai; Dai, Changjun

    2017-10-01

    Azodicarbonamide is wildly used in flour industry as a flour gluten fortifier in many countries, but it was proved by some researches to be dangerous or unhealthy for people and not suitable to be added in flour. Applying a rapid, convenient, and noninvasive technique in food analytical procedure for the safety inspection has become an urgent need. This paper used Vis/NIR reflectance spectroscopy analysis technology, which is based on the physical property analysis to predict the concentration of azodicarbonamide in flour. Spectral data in range from 400 to 2498 nm were obtained by scanning 101 samples which were prepared using the stepwise dilution method. Furthermore, the combination of leave-one-out cross-validation and Mahalanobis distance method was used to eliminate abnormal spectral data, and correlation coefficient method was used to choose characteristic wavebands. Partial least squares, back propagation neural network, and radial basis function were used to establish prediction model separately. By comparing the prediction results between 3 models, the radial basis function model has the best prediction results whose correlation coefficients (R), root mean square error of prediction (RMSEP), and ratio of performance to deviation (RPD) reached 0.99996, 0.5467, and 116.5858, respectively. Azodicarbonamide has been banned or limited in many countries. This paper proposes a method to predict azodicarbonamide concentrate in wheat flour, which will be used for a rapid, convenient, and noninvasive detection device. © 2017 Institute of Food Technologists®.

  3. Dilatometric measurement of the partial molar volume of water sorbed to durum wheat flour.

    Science.gov (United States)

    Hasegawa, Ayako; Ogawa, Takenobu; Adachi, Shuji

    2013-01-01

    Moisture sorption isotherms were measured at 25 °C for untreated, dry-heated and pre-gelatinized durum wheat flour samples. The isotherms could be expressed by the Guggenheim-Anderson-de Boer equation. The amount of water sorbed to the untreated flour was highest for low water activity, with water sorbed to the pre-gelatinized and dry-heated flour samples following. The dry-heated and pregelatinized flour samples exhibited the same dependence of the moisture content on the partial molar volume of water at 25 °C as the untreated flour. The partial molar volume of water was ca. 9 cm(3)/mol at a moisture content of 0.03 kg-H2O/kg-d.m. The volume increased with increasing moisture content, and reached a constant value of ca. 17.5 cm(3)/mol at a moisture content of 0.2 kg-H2O/kg-d.m. or higher.

  4. Component-resolved diagnosis of baker's allergy based on specific IgE to recombinant wheat flour proteins

    NARCIS (Netherlands)

    Sander, Ingrid; Rihs, Hans-Peter; Doekes, Gert; Quirce, Santiago; Krop, Esmeralda; Rozynek, Peter; van Kampen, Vera; Merget, Rolf; Meurer, Ursula; Brüning, Thomas; Raulf, Monika

    2015-01-01

    BACKGROUND: Sensitization to wheat flour plays an important role in the development and diagnosis of baker's asthma. OBJECTIVES: We evaluated wheat allergen components as sensitizers for bakers with work-related complaints, with consideration of cross-reactivity to grass pollen. METHODS: Nineteen

  5. A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA

    Directory of Open Access Journals (Sweden)

    Maria Cristina Ferrari

    2014-06-01

    Full Text Available This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of gluten and wheat flour were assessed using the WGQA and the extensigraph/farinograph methods, respectively, in addition to the baking test. Principal component analysis (PCA and linear regression were used to evaluate the results. The parameters of energy and maximum resistance to extension determined by the extensigraph and WGQA showed an acceptable level for the linear correlation within the range from 0.6071 to 0.6511. The PCA results obtained using WGQA and the other rheological apparatus showed values similar to those expected for wheat flours in the baking test. Although all equipment used was effective in assessing the behavior of strong and weak flours, the results of medium strength wheat flour varied. WGQA has shown to use less amount of sample and to be faster and easier to use in relation to the other instruments used.

  6. Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

    Directory of Open Access Journals (Sweden)

    Vira Drobot

    2014-04-01

    Full Text Available The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 % than dough made from buckwheat flour, and a higher valorimetric value (by 20 %. Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %, specific volume (by 12 % and porosity (by 11 % than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

  7. Modeling Demonstrates That Folic Acid Fortification of Whole-Wheat Flour Could Reduce the Prevalence of Folate Inadequacy in Canadian Whole-Wheat Consumers.

    Science.gov (United States)

    Chan, Yen-Ming; MacFarlane, Amanda J; O'Connor, Deborah L

    2015-11-01

    Mandatory folic acid fortification of white-wheat flour and selected other grain products has reduced the prevalence of neural tube defects in Canada; however, the fortification of whole-wheat flour is not permitted. The objective of this study was to model the impact of adding folic acid to whole-wheat flour on the folate intake distribution of Canadians. Twenty-four-hour dietary recall and supplement intake data (n = 35,107) collected in the 2004 Canadian Community Health Survey 2.2 were used to calculate the prevalence of folate inadequacy (POFI) and the proportion of folic acid intakes above the Tolerable Upper Intake Level (UL). In model 1, folic acid was added to whole-wheat flour-containing foods in amounts comparable to those that are mandatory for white-wheat flour-containing foods. In model 2, a 50% overage of folic acid fortification was considered. Models 3 and 4 included assessment of folate intake distributions in adult whole-wheat consumers with or without a fortification overage. SIDE (Software for Intake Distribution Estimation; Department of Statistics and Center for Agricultural and Rural Development, Iowa State University) was used to estimate usual folate intakes. Mean folate intakes increased by ∼ 5% in all sex and age groups when whole-wheat foods were fortified (models 1 and 2; P flour-containing foods did not change the POFI or percentage of intakes above the UL in the general population, whether in supplement users or nonusers. Among whole-wheat consumers, the POFI was reduced by 10 percentage points after fortification of whole-wheat flour-containing foods (95% CIs did not overlap). The percentage of whole-wheat consumers with intakes above the UL did not change. Although folic acid fortification of whole-wheat flour-containing foods is unlikely to change the POFI or proportion of folic acid intakes above the UL in the general Canadian population, this fortification strategy may reduce the POFI in adult whole-wheat consumers. © 2015

  8. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.

    Science.gov (United States)

    Abdualrahman, Mohammed A Y; Ali, Ali O; Elkhalifa, Elamin A; Sulieman, Abdelmoneim E

    2012-09-01

    Bambara groundnut (Vigna subterrenea (L) Verdc) is a major source of vegetable protein in sub-Saharan Africa. And the aim of this study was to enhance the nutritional value of wheat bread through the addition of bambara groundnut flour to wheat four. For this, bambara groundnut seeds were soaked in tap water, manually decorticated, sun dried and milled into fine flour. Proximate analysis of flours of de-hulled bambara groundnut and wheat were conducted. Flour of de-hulled bambara groundnut was used for bread supplementation in ratios of 5, 10 and 15%. Rheological properties of the control flour and wheat flour supplemented with 10% of de-hulled bambara groundnut flour were conducted. The total area and dough development time increased. However, water absorption, stability and extensibility respectively decreased, from 71.3; 8.5; 190 in the control flour to 71.0; 5.5; 180 in the 10% supplemented flour. The increases in the resistance to extension and proportional number from 260 to 280 and 1.37 to 1.56, respectively resulted in stiff dough. The most important effect of wheat bread supplementation was the improvement of protein quantity from 13.74 +/- 0.02% for the control bread to 15.49 +/- 0.02, 17.00 +/- 0.05 and 18.98 +/- 0.02% for the 5, 10 and 15% blending ratios, respectively. The in-vitro protein digestibility progressively increased from 84.33 +/- 0.03 in the control bread to 85.42 +/- 0.04, 86.57 +/- 0.04 and 87.64 +/- 0.03 in breads containing 5, 10 and 15% bambara groundnut flour. The sensory attributes of different types of bread showed that, a significant difference was observed in texture, colour and overall acceptability. However, the panelists gave higher score for 10% de-hulled bambara groundnut flour bread than bread made from other blends. The loaf weights, loaf volume and specific volume increased. However, while the loaf weight increased with addition of 15% de-hulled bambara groundnut flour, both of loaf volume and specific volume decreased

  9. IgE sensitization to lupine in bakers - cross-reactivity or co-sensitization to wheat flour?

    Science.gov (United States)

    van Kampen, Vera; Sander, Ingrid; Quirce, Santiago; Brüning, Thomas; Merget, Rolf; Raulf, Monika

    2015-01-01

    Food allergy to lupine has frequently been reported in patients allergic to peanut or soy, and cross-reactivity between these legumes is known. Moreover, respiratory allergy to lupine has been described after inhalation, mostly at workplaces. Our aim was to study the frequency of lupine sensitization in European bakers with suspected bakers' allergy. Furthermore, associations between sensitizations to lupine and other plant allergens were investigated. One hundred and sixteen bakers with work-related allergic symptoms but without known food allergies were examined. Specific IgE (sIgE) antibodies to wheat flour, rye flour, lupine, peanut, soy and the recombinant single birch protein rBet v 1 were quantified. Selected sera were tested for cross-reactivity using ImmunoCAP inhibition and ISAC microarrays. Whereas 67% of bakers were sensitized to wheat and/or rye flour, 35% showed sIgE to peanut and 33% to lupine. All lupine-positive bakers also had sIgE to either wheat flour (89%) and/or peanut (92%), and lupine sIgE correlated significantly with sIgE to peanut, soy, wheat and rye flour. Used as an inhibitor, wheat flour inhibited IgE binding to lupine in 4 out of 8 sera, indicating cross-reactivity. In microarrays, these sera showed IgE binding to lipid transfer proteins, profilins and/or cross-reactive carbohydrate determinants. Further inhibition experiments suggest that these single allergens are involved in cross-reactivity. One third of 116 symptomatic bakers showed sIgE to lupine. At least some of these sensitizations were based on cross-reactivity between lupine and wheat flour. However, the considerable sensitization rate could also be a sign that the use of lupine flour in bakeries may be of occupational relevance. © 2015 S. Karger AG, Basel.

  10. A regional implementation of WOFOST for calculating yield gaps of winter wheat across the European Union

    NARCIS (Netherlands)

    Boogaard, H.; Wolf, J.; Supit, I.; Niemeyer, S.; Ittersum, van M.K.

    2013-01-01

    Wheat is Europe’s dominant crop in terms of land use in the European Union (EU25). Most of this wheat area is sown in autumn, i.e., winter wheat in all EU25 countries, apart from southern Italy, southern Spain and most of Portugal, where spring wheat varieties are sown in late autumn. We evaluated

  11. Effect of gamma-irradiation on the natural occurence of Fusarium mycotoxins in wheat, flour and bread

    International Nuclear Information System (INIS)

    Aziz, N.H.; Attia, E.-S.A.; Farag, S.A.

    1997-01-01

    A survey was carried out to obtain data on the occurence of Fusarium mycotoxin in wheat and flour samples collected from local markets in Egypt and to study the influence of gamma-irradiation on controlling the occurrence of thesemycotoxins in wheat, flour and bread. Deoxynivalenol (DON) was detected in five samples of wheat at levels ranging from 103 to 287 ug/kg and one sample each of flour and bread concentrations 188 and 170 ug/kg. Zearaleone (ZEN) was detected in ten samples of wheat at levels from 28 to 42 ug/kg and four samples each of flour and bread at concentrations of 95 and 34 ug/kg, respectively. T-2 toxin was detected only in one sample each of wheat, flour and bread at concentrations of 2.9, 2.2, and 2.3 ug/kg, respectively. Gamma-irradiation at dose level of 6 kGy completely eliminated fungal flora in flour and wheat. DON, ZEN and T-2 toxin concentrations are reduced to 85, 20 and 2.0 ug/kg for wheat and to 125, 45, and 1.0 ug/kg for flour after 4 kGy exposure and a sharp drop in Fusarium toxin levels occured at 6 kGy and was eliminated at 8 kGy. Bread prepared from 6 kGy was contaminate4d with Fusarium toxin at levels below 5 ug/kg. It was noticed that gamme-irradiation reduce greatly the natural occurrence of Fusarium mycotoxins in bread

  12. CD 1805 - Wheat with flour characteristics for cookie baking

    Directory of Open Access Journals (Sweden)

    Francisco de Assis Franco

    2016-03-01

    Full Text Available CD 1805, indicated for the wheat growing in Regions 1, 2 and 3 in the states of Rio Grande do Sul, Santa Catarina and Paraná. The cultivar has quality standards for cookie production and high yield performance with a mean of 3899 kg ha-1, exceeding the controls by 4%.

  13. Effects of Inoculation Procedures on Variability and Repeatability of Salmonella Thermal Resistance in Wheat Flour.

    Science.gov (United States)

    Hildebrandt, Ian M; Marks, Bradley P; Ryser, Elliot T; Villa-Rojas, Rossana; Tang, Juming; Garces-Vega, Francisco J; Buchholz, Sarah E

    2016-11-01

    Limited prior research has shown that inoculation methods affect thermal resistance of Salmonella in low-moisture foods; however, these effects and their repeatability have not been systematically quantified. Consequently, method variability across studies limits utility of individual data sets and cross-study comparisons. Therefore, the objective was to evaluate the effects of inoculation methodologies on stability and thermal resistance of Salmonella in a low-moisture food (wheat flour), and the repeatability of those results, based on data generated by two independent laboratories. The experimental design consisted of a cross-laboratory comparison, both conducting isothermal Salmonella inactivation studies in wheat flour (~0.45 water activity, 80°C), utilizing five different inoculation methods: (i) broth-based liquid inoculum, (ii) lawn-based liquid inoculum, (iii) lawn-based pelletized inoculum, (iv) direct harvest of lawn culture with wheat flour, and (v) fomite transfer of a lawn culture. Inoculated wheat flour was equilibrated ~5 days to ~0.45 water activity and then was subjected to isothermal treatment (80°C) in aluminum test cells. Results indicated that inoculation method impacted repeatability, population stability, and inactivation kinetics (α = 0.05), regardless of laboratory. Salmonella inoculated with the broth-based liquid inoculum method and the fomite transfer of a lawn culture method exhibited instability during equilibration. Lawn-based cultures resulted in stable populations prior to thermal treatment; however, the method using direct harvest of lawn culture with wheat flour yielded different D-values across the laboratories (α = 0.05), which was attributed to larger potential impact of operator variability. The lawn-based liquid inoculum and the lawn-based pelletized inoculum methods yielded stable inoculation levels and repeatable D-values (~250 and ~285 s, respectively). Also, inoculation level (3 to 8 log CFU/g) did not affect D

  14. Component-resolved diagnosis of baker's allergy based on specific IgE to recombinant wheat flour proteins.

    Science.gov (United States)

    Sander, Ingrid; Rihs, Hans-Peter; Doekes, Gert; Quirce, Santiago; Krop, Esmeralda; Rozynek, Peter; van Kampen, Vera; Merget, Rolf; Meurer, Ursula; Brüning, Thomas; Raulf, Monika

    2015-06-01

    Sensitization to wheat flour plays an important role in the development and diagnosis of baker's asthma. We evaluated wheat allergen components as sensitizers for bakers with work-related complaints, with consideration of cross-reactivity to grass pollen. Nineteen recombinant wheat flour proteins and 2 cross-reactive carbohydrate determinants were tested by using CAP-FEIA in sera of 101 bakers with wheat flour allergy (40 German, 37 Dutch, and 24 Spanish) and 29 pollen-sensitized control subjects with wheat-specific IgE but without occupational exposure. IgE binding to the single components was inhibited with wheat flour, rye flour, and grass pollen. The diagnostic efficiencies of IgE tests with single allergens and combinations were evaluated by assessing their ability to discriminate between patients with baker's allergy and control subjects based on receiver operating characteristic analyses. Eighty percent of bakers had specific IgE levels of 0.35 kUA/L or greater and 91% had specific IgE levels of 0.1 kUA/L or greater to at least one of the 21 allergens. The highest frequencies of IgE binding were found for thiol reductase (Tri a 27) and the wheat dimeric α-amylase inhibitor 0.19 (Tri a 28). Cross-reactivity to grass pollen was proved for 9 components, and cross-reactivity to rye flour was proved for 18 components. A combination of IgE tests to 5 components, Tri a 27, Tri a 28, tetrameric α-amylase inhibitor CM2 (Tri a 29.02), serine protease inhibitor-like allergen (Tri a 39), and 1-cys-peroxiredoxin (Tri a 32), produced the maximal area under the curve (AUC = 0.84) in receiver operating characteristic analyses, but this was still lower than the AUC for wheat- or rye flour-specific IgE (AUC = 0.89 or 0.88, respectively). Component-resolved diagnostics help to distinguish between sensitization caused by occupational flour exposure and wheat seropositivity based on cross-reactivity to grass pollen. For routine diagnosis of baker's allergy, however

  15. Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound

    International Nuclear Information System (INIS)

    Braunstein, D; Peressini, D; Page, J H; Strybulevych, A; Scanlon, M G

    2012-01-01

    Technological performance of wheat flour varies among different wheat varieties. Gluten plays a key role within the solid phase of dough in the formation and the retention of gas bubbles during breadmaking. Rheological tests are usually performed to predict breadmaking potential. The aim here was to investigate the ability of ultrasound to discriminate wheat doughs based on breadmaking qualities. The ultimate goal is the development of an online quality control system currently unavailable in the baked goods industry, rendering this work innovative. Samples were prepared from a strong wheat flour, with one control sample and one added with inulin and distilled monoglycerides, producing doughs of distinct breadmaking quality. Doughs were subjected to density determination, elongation tests, and ultrasound analysis. The ultrasound tests were performed in the frequency range of 300 kHz – 6 MHz. Ultrasonic phase velocity increased with increasing frequency to about 2 MHz, becoming constant and then decreasing from 3 MHz for the control sample. Distinct differences in attenuation coefficient between the fibre-enriched and control doughs were observed. Ultrasound can potentially add to a better understanding of dough quality and can discriminate between doughs of contrasting properties.

  16. Combined Effect of Infrared and Gamma Radiation on Certain Insects in Stored Wheat Grains and Wheat Flour *

    International Nuclear Information System (INIS)

    Mohamed, S.A.; Mikhaiel, A.A.

    2013-01-01

    Dosage mortality studies on the infrared radiation and combined effects with 1500 Gy gamma irradiation, which calculated to kill about 50% of adults, were applied to samples of 50 and 100 grams of wheat grains and flour containing newly emerged adults of T. granarium, T. castaneum, S. granarius and R. dominica. The time required to obtain thermal energy from infrared radiation that were lethal to those adults depends not only on the insect species but also on the heat retention characteristics of the grain or flour and the distances from source of radiation to materials. The dose of infrared (180 sec) at which the temperature attained to 64.8 degree C and 54.3 degree C on 50 and 100 g of wheat flour gave about 60.0 and 44.67% adult mortality for T. granarium and 58.67% and 39.33% adult mortality for T. castaneum on distance 4 cm, respectively. The combined gamma radiation (1500 Gy) with the same doses of infrared gave 96.0% and 86.0%, 90.0% and 78.0% adult mortalities for T. granarium and T. castaneum, respectively. At dose 240 sec infrared on 50 and 100 g of wheat grains which received 77 degree C and 69.7 degree C gave about 60.0% and 46.0% adult mortality for S. granarius and 56.67% and 42.67% for R. dominica on distance 4 cm, respectively, but the combination of 1500 Gy with the same dose of infrared gave 98.0% and 90.0% adult mortality for S. granarius and 94.0% and 88.0% adult mortality for R. dominica, respectively. By rising the time of exposure and reducing distance from IR source, the temperatures were gradually increased causing high adult mortalities. Finally, T. granarium, T. castaneum, and S. granarius were more sensitive than R. dominica.

  17. Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread

    Science.gov (United States)

    Eleazu, Chinedum; Eleazu, Kate; Aniedu, Chinyere; Amajor, John; Ikpeama, Ahamefula; Ebenzer, Ike

    2014-01-01

    In the current study, wheat flour was mixed with high quality cassava flour (HQCF) in several ratios: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-diphenyl- 1-picrylhydrazyl radical (DPPH) scavenging assay, reducing power assay] revealed that the bread samples had considerable antioxidant capacities. Substitution of wheat flour with HQCF at various concentrations resulted in dose dependent decreases in the mineral and protein contents of the resulting bread samples. The crude fiber content of the bread samples was minimal, while the carbohydrate content of the bread samples ranged from 43.86% to 48.64%. A 20% substitution of wheat flour with HQCF yielded bread samples with a general acceptability that was comparable to that of 100% wheat bread. The mean bacteria counts of the bread samples ranged from 2.0×103 CFU/mL to 1.4×104 CFU/mL, while the fungal counts ranged from 0 CFU/mL to 3×103 CFU/mL. There was a positive correlation between the DPPH antioxidant activities and the reducing powers of the bread samples (R2=0.871) and a positive correlation between the DPPH antioxidant activities and the flavonoid contents of the bread samples (R2=0.487). The higher microbial load of the NRCRI cassava bread samples indicates that these bread samples may have a shorter shelf life than the 100% wheat bread. The significant positive correlation between total flavonoid content and reducing power (R2=0.750) suggests that the flavonoids present in the lipophilic fractions of the bread samples could be responsible for the reductive capacities of the bread samples. PMID:25054110

  18. Responses of Winter Wheat Yield and Water Use Efficiency to Irrigation Frequency and Planting Pattern

    OpenAIRE

    Bian, Chengyue; Ma, Changjian; Liu, Xinhui; Gao, Chao; Liu, Quanru; Yan, Zhenxing; Ren, Yujie; Li, Quanqi

    2016-01-01

    A suitable planting pattern and irrigation strategy are essential for optimizing winter wheat yield and water use efficiency (WUE). The study aimed to evaluate the impact of planting pattern and irrigation frequency on grain yield and WUE of winter wheat. During the 2013-2014 and 2014-2015 winter wheat growing seasons in the North China Plain, the effects of planting patterns and irrigation frequencies were determined on tiller number, grain yield, and WUE. The two planting patterns tested we...

  19. Evaluation of nitrogen uptake patterns in spring and winter wheat in western Oregon

    International Nuclear Information System (INIS)

    Baloch, D.M.; Malghani, M.A.K.; Khan, M.A.; Kakar, E.

    2010-01-01

    An understanding of the ground nitrogen (N) uptake pattern for wheat (Triticum aestivum L.) is essential to facilitate nitrogen management. The purpose of this study was to determine the nitrogen uptake pattern of spring and winter wheat grown in western Oregon, USA. Data used in this study were obtained from three different trials. For spring wheat rotation trials five spring wheat cultivars were used. Fertilizer N (16-16-16-4) at the rate of 140 kg ha/sup -1/ was applied at the time of planting. In small plot rotation trials five fertilizer treatments - 0, 50, 100,150 and 200 kg N ha/sup -1/ were used. Rotations include winter wheat following clover and winter wheat following oat. The N uptake and dry matter yield of winter wheat were also determined from unfertilized plots of wheat trial. The maximum N uptake for spring wheat and winter wheat were at 1100 and 2000 accumulated growing degree days (GDD), before Feekes 10, respectively. The maximum N uptake rate for spring wheat, 0.038 kg N GDD/sup -1/, occurred at 750 GDD and the peak N uptake was observed approximately 35 days after Feekes 2. Nitrogen uptake in winter wheat was significantly affected by rotations. (author)

  20. Lutein Esterification in Wheat Flour Increases the Carotenoid Retention and Is Induced by Storage Temperatures

    Directory of Open Access Journals (Sweden)

    Elena Mellado-Ortega

    2017-12-01

    Full Text Available The present study aimed to evaluate the effects of long-term storage on the carotenoid pigments present in whole-grain flours prepared from durum wheat and tritordeum. As expected, higher storage temperatures showed a catabolic effect, which was very marked for free carotenoid pigments. Surprisingly, for both cereal genotypes, the thermal conditions favoured the synthesis of lutein esters, leading to an enhanced stability, slower degradation, and, subsequently, a greater carotenoid retention. The putative involvement of lipase enzymes in lutein esterification in flours is discussed, particularly regarding the preferential esterification of the hydroxyl group with linoleic acid at the 3′ in the ε-ring of the lutein molecule. The negative effects of processing on carotenoid retention were less pronounced in durum wheat flours, which could be due to an increased esterifying activity (the de novo formation of diesterified xanthophylls was observed. Moreover, clear differences were observed for tritordeum depending on whether the lutein was in a free or esterified state. For instance, lutein-3′-O-monolinoleate showed a three-fold lower degradation rate than free lutein at 37 °C. In view of our results, we advise that the biofortification research aimed at increasing the carotenoid contents in cereals should be based on the selection of varieties with an enhanced content of esterified xanthophylls.

  1. Effect of seeding rate on grain quality of winter wheat

    Directory of Open Access Journals (Sweden)

    Veselinka Zecevic

    2014-03-01

    Full Text Available Planting density is important factor which influence yield and quality of wheat (Triticum aestivum L. For this reason, in scientific investigations is constantly investigated optimization of plant number per unit area. The objective of this study was to determine the influence of seeding rate in grain quality of winter wheat cultivars. The experiment was conducted with four winter wheat genotypes ('Ana Morava', 'Vizija', 'L-3027', and 'Perla' at the Small Grains Research Centre of Kragujevac, Serbia, in 3 yr at two seeding rates (SR1 = 500 and SR2 = 650 germinating seeds m-2. The 1000-kernel weight, Zeleny sedimentation, and wet gluten content in divergent wheat genotypes were investigated depending on the seeding rate and ecological factors. Significant differences in quality components were established between investigated seeding rates. The highest values of all investigated quality traits were established in SR2 variant when applied 650 seeds m-2. Genotypes reacted differently to seeding rate. 'Perla' in average had the highest mean sedimentation value (42.2 mL and wet gluten content (33.76% in SR2 variant and this cultivar responded the best to seeding rate. Significant differences for sedimentation value and wet gluten content were found among cultivars, years, seeding rate, and for all their interactions. Also, ANOVA for 1000-kernel weight showed highly significant differences among investigated varieties, seeding rate and growing seasons, but all their interactions were not significant. In all investigated genotypes, better quality was established in SR2 variant when applied 650 seeds m-2.

  2. Defatted melon seed flour as partial replacement of wheat flour in ...

    African Journals Online (AJOL)

    The length, width and height of bread loaves produced decreased with increase in level of wheat substitution as follows: length; 15.8 to 15.6cm, width; 10 to 9.6cm and height; 6.9 to 6.7cm.The chemical analysis of the loaves indicated progressive increase from 14.55% (at 0% level ) to 21.33% ( at 5% ) and then to 21.8% ...

  3. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.

    Science.gov (United States)

    Koegelenberg, Danika; Chimphango, Annie F A

    2017-04-15

    Effects on physical properties of white bread of adding crude (E1) and partially purified (E2) arabinoxylans (AX) from wheat bran to partially replace flour during baking, were investigated to identify optimal dosage. The E1 and E2 had molecular weights of 620,000 and 470,000Da with arabinose to xylose ratio of 0.7 and 0.6, respectively. However, ferulic acid of 1.5mg/100g, was detectable only in E1. The AXs were added to 100g white bread formulae at dosages of 0.8-1.2% with flour removal of 2-3%(w/w). The dough increased water absorption by 2% in the specified dosage range. An optimum dosage of 0.8% with 2.5% flour removal maintained similar weight, volume, height and firmness as standard white bread. At this dosage, AX addition in white bread holds both increased health and economic benefits because of combined roles as soluble dietary fibre and flour replacer. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour.

    Science.gov (United States)

    Wu, Kao; Gan, Renyou; Dai, Shuhong; Cai, Yi-Zhong; Corke, Harold; Zhu, Fan

    2016-03-01

    Buckwheat (BF) and millet (MF) are recommended as healthy foods due to their unique chemical composition and health benefits. This study investigated the thermal and rheological properties of BF-WF (wheat flour) and MF-WF flour blends at various ratios (0:100 to 100:0). Increasing BF or MF concentration led to higher cold paste viscosity and setback viscosity of pasting properties gel adhesiveness, storage modulus (G') and loss modulus (G″) of dynamic oscillatory rheology, and yield stress (σ0 ) of flow curve of WF. BF and MF addition decreased peak viscosity and breakdown of pasting, gel hardness, swelling volume, and consistency coefficient (K) of flow curve of WF. Thermal properties of the blends appeared additive of that of individual flour. Nonadditive effects were observed for some property changes in the mixtures, and indicated interactions between flour components. This may provide a physicochemical basis for using BF and MF in formulating novel healthy products. © 2016 Institute of Food Technologists®

  5. Ground beetles (Coleoptera, Carabidae agrocenoses of spring and winter wheat

    Directory of Open Access Journals (Sweden)

    Luboš Purchart

    2005-01-01

    Full Text Available On two monitoring areas of the Central Institute for Supervising and Testing in Agriculture (ÚKZÚZ loaded with risk elements we carried out investigations of beetles of the family Carabidae (Coleoptera in agricultural stands of winter and spring wheat. The focus of the present study is on synecological characteristics and in some extent on the impact of agricultural practise on the population and seasonal dynamics of the most important representatives of ground beetles. This paper precedes the following article aimed to contents of heavy metals in ground beetles.

  6. Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread.

    Science.gov (United States)

    Demir, Mustafa Kürşat; Elgün, Adem

    2014-01-01

    In this study, whole wheat bread (WWB) prepared by whole wheat flour (WWF) which its branny fraction (35 ± 1% w/w whole flour) previously was stabilized with different processes. Branny fractions obtained by milling of two different Bezostaja-1 wheat samples (medium and high strong) at 65 ± 1% wheat flour extraction ratio. These fractions were stabilized using autoclave (AU), microwave (MW), infrared (IR) and ultraviolet-C (UV-C) methods. Then, WWF obtained by remixing of stabilized branny fraction (35 ± 1% w/w) and wheat flour (65 ± 1% w/w) of same wheat samples. Following this process, WWB was made from WWF. WWB were analyzed to determine their nutritional properties as crude protein, in vitro protein digestibility (IVPD), phytic acid content, total and HCl-extractable mineral concentrations, total phenolic content (TPC), antioxidant activity and total dietary fiber (TDF). While IVPD, TPC and antioxidant activity of WWB increased together with all stabilization methods, a significant (P < 0.05) loss was observed on phytic acid content of the WWB. Especially, UV-C and IR treatments had positive effects on TPC and antioxidant activity. AU and MW stabilization methods increased total mineral and HCl-extractable minerals of WWB. As a result of this study, all stabilization processes had an improving effect on nutritional characteristic of WWB.

  7. Impact of genetic and climatic factors on parameters of breadmaking quality of wheat kernel and flour starch component

    Directory of Open Access Journals (Sweden)

    Živančev Dragan

    2017-01-01

    Full Text Available This study investigates how genetic and climatic factors affect parameters of breadmaking quality of wheat kernel and flour starch component. Nine wheat cultivars with different combinations of HMW-GS were grown in three production years. Various rheological devices such as Falling Number (FN, Farinograph, Amylograph, Mixolab and SDmatic were used for characterization of milled wheat samples. The most results showed that climatic factors affected parameters of breadmaking quality of wheat kernel and flour starch component more than HMW-GS composition. However, some results of the bread making quality parameters that are considered to be very reliable indicators of changes in starch component of wheat in wet years, such as FN and maximum peak of viscosity by Amylograph, were dependent of HMW-GS composition.

  8. Differentiation of Bread Made with Whole Grain and Refined Wheat (T. aestivum) Flour Using LC/MS-based chromatographic Fingerprinting and Chemometric Approaches

    Science.gov (United States)

    A fuzzy chromatography mass spectrometric (FCMS) fingerprinting method combined with chemometric analysis was established to diffrentiate between whole wheat (WW) flours and refined wheat (RW) flour, and the breads made from them. The chemical compositions of the bread samples were profiled using h...

  9. Regional greenhouse gas emissions from cultivation of winter wheat and winter rapeseed for biofuels in Denmark

    DEFF Research Database (Denmark)

    Elsgaard, Lars; Olesen, Jørgen E; Hermansen, John Erik

    2013-01-01

    by such regional factors as soil conditions, climate and input of agrochemicals. Here we analysed at a regional scale the greenhouse gas (GHG) emissions associated with cultivation of winter wheat for bioethanol and winter rapeseed for rapeseed methyl ester (RME) under Danish conditions. Emitted CO2 equivalents...... (CO2eq) were quantified from the footprints of CO2, CH4 and N2O associated with cultivation and the emissions were allocated between biofuel energy and co-products. Greenhouse gas emission at the national level (Denmark) was estimated to 22.1 g CO2eq MJ−1 ethanol for winter wheat and 26.0 g CO2eq MJ−1...... RME for winter rapeseed. Results at the regional level (level 2 according to the Nomenclature of Territorial Units for Statistics [NUTS]) ranged from 20.0 to 23.9 g CO2eq MJ−1 ethanol and from 23.5 to 27.6 g CO2eq MJ−1 RME. Thus, at the regional level emission results varied by up to 20%. Differences...

  10. Using the breakage matrix approach for monitoring the break release in the wheat flour milling process.

    Science.gov (United States)

    Bojanić, Nemanja; Fišteš, Aleksandar; Rakić, Dušan; Takači, Aleksandar; Došenović, Tatjana

    2017-05-01

    The breakage matrix approach is a mathematical tool to relate input and output particle size distribution from a milling operation. Adjustment of the break release in the flour milling process is extremely important because it affects granulation and quality characteristics of the stock and hence the total results and balance of the mill. In this study the breakage matrix approach has been used for the purpose of controlling the release on the front passages of the break system in the flour milling process. It has been established that, for any particle size distribution of wheat, it is possible to predict break releases together with the distribution of the release size fractions by using the breakage matrices. Also, the reversibility of this approach is examined, that is the possibility to identify the wheat particle size distribution that would result in desired break releases and/or the desired yields of different sized intermediate stocks under the given set of milling conditions. It is confirmed that the breakage matrix approach can be successfully used to predict the break releases. The reverse breakage matrix concept allows the determination of the wheat particle size distribution which would result in a targeted break release. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  11. Chemical and Sensory Properties Evaluation of Pandesal Bread Produced From Wheat and Milkfish (Chanos chanos Flour Mixtures

    Directory of Open Access Journals (Sweden)

    Raymund B. Moreno

    2018-02-01

    Full Text Available This research was conducted to determine the chemical composition of pandesal bread produced from wheat and milkfish flour mixtures. This study also aimed to investigate the sensory level of acceptability of pandesal bread produced from wheat and milkfish flour mixtures as to appearance, aroma, taste, texture and general acceptability in 0%, 5%, 10% and 15% proportions of milkfish flour. Based on the findings of the study, the percentage of most acceptable treatment which is 95 % wheat flour with 5 % milkfish flour were; moisture content, crude protein, total fat, ash, carbohydrate and energy were 21.3, 10.9, 5.72, 1.58, 60.5 g/100 g. and 337 Kcal/100 g. respectively. In terms of appearance, aroma, texture, flavor, and general acceptability, significant differences were determined in the level of sensory acceptability of pandesal bread produced from wheat and milkfish flour mixtures with different proportions. The findings of this study also showed that there is a relation as to the proportional percentage of the different treatments in the sensory acceptability of the bangus pandesal – the lower the percentage of the milkfish flour added, the higher is the sensory acceptability of the finished product in terms of texture, taste and the general acceptability as a whole. As a recommendation, the results of adding milkfish flour into pandesal bread will be made the baseline database, using the information obtained, as a useful point of reference for further studies and to improve existing products and food processes, as well as for the development of new ones.

  12. Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour

    OpenAIRE

    Kundu, Himani; Grewal, Raj Bala; Goyal, Ankit; Upadhyay, Neelam; Prakash, Saurabh

    2012-01-01

    The present study was carried out to study the effect of incorporation of fibre rich pumpkin powder and guar gum on the farinographic characteristics of wheat flour. The flour and pumpkin powder were assessed for proximate composition, total dietary fibre, minerals and β-carotene. Pumpkin powder contained appreciable amount of fibre, minerals and β-carotene. The effects of incorporation of different levels of pumpkin powder and guar gum along with pumpkin powder on farinographic characteristi...

  13. The impact exploration of agricultural drought on winter wheat yield in the North China Plain

    Science.gov (United States)

    Yang, Jianhua; Wu, Jianjun; Han, Xinyi; Zhou, Hongkui

    2017-04-01

    Drought is one of the most serious agro-climatic disasters in the North China Plain, which has a great influence on winter wheat yield. Global warming exacerbates the drought trend of this region, so it is important to study the effect of drought on winter wheat yield. In order to assess the drought-induced winter wheat yield losses, SPEI (standardized precipitation evapotranspiration index), the widely used drought index, was selected to quantify the drought from 1981 to 2013. Additionally, the EPIC (Environmental Policy Integrated Climate) crop model was used to simulate winter wheat yield at 47 stations in this region from 1981 to 2013. We analyzed the relationship between winter wheat yield and the SPEI at different time scales in each month during the growing season. The trends of the SPEI and the trends of winter wheat yield at 47 stations over the past 32 years were compared with each other. To further quantify the effect of drought on winter wheat yield, we defined the year that SPEI varied from -0.5 to 0.5 as the normal year, and calculated the average winter wheat yield of the normal years as a reference yield, then calculated the reduction ratios of winter wheat based on the yields mentioned above in severe drought years. As a reference, we compared the results with the reduction ratios calculated from the statistical yield data. The results showed that the 9 to 12-month scales' SPEI in April, May and June had a high correlation with winter wheat yield. The trends of the SPEI and the trends of winter wheat yield over the past 32 years showed a positive correlation (pChina Plain

  14. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.

    Science.gov (United States)

    Bucsella, Blanka; Takács, Ágnes; Vizer, Viktoria; Schwendener, Urs; Tömösközi, Sándor

    2016-01-01

    Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours

    OpenAIRE

    Obregón, Antonio; Centro Latinoamericano de Enseñanza e Investigación en Bacteriología Alimentaria - CLEIBA. Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos. Lima, Perú.; Contreras, Eliana; Instituto de Investigación en Química Biológica, Microbiología y Biotecnología, “Marco Antonio Garrido Malo”. Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos. Lima, Perú.; Muñoz, Ana María; Instituto de Investigación en Química Biológica, Microbiología y Biotecnología, “Marco Antonio Garrido Malo”. Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos. Lima, Perú.; Ayquipa, Rita; Escuela Académica de Ciencia de los Alimentos. Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos. Lima, Perú.; Fernández, Wendy; Escuela Académica de Ciencia de los Alimentos. Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos. Lima, Perú.

    2014-01-01

    It was realized the sensorial evaluation and were studied the chemical composition and nutritional value of iron-fortified bread, with partial replacement of 10% of its wheat flour content by potato and corn flour, obtaining a bread with soft texture, palatable and very good acceptability for children of school age. The elaborated bread contains protein 13,10%; fat 9,80% and carbohydrates 50,32%, with an energy value of 341,88 kcal/100 g and an iron content 10,13 mg/100 g, that satisfies the ...

  16. Bioavailability of calcium, iron and zinc fortified whole wheat flour chapatti.

    Science.gov (United States)

    Ahmed, Anwaar; Anjum, F Muhammad; Ur Rehman, Salim; Randhawa, M Atif; Farooq, Umar

    2008-03-01

    The bioavailability and interactive effects of calcium, iron and zinc fortified whole wheat flour chapattis on female Sprague-Dawley albino rats were determined. The whole wheat flour was fortified with CaCO3, FeSO4 and ZnSO4 at 1000, 40 and 20 mg/kg, respectively and fed to 64 female Sprague-Dawley rats for 4 weeks. Retention of Ca, Fe and Zn was determined in plasma, femur and liver tissues. Ca levels in plasma and liver did not alter significantly while the Ca retention in femur changed significantly with the change in fortificants. The calcium retention was higher in the femur of rats fed on the diet supplemented with Ca + Zn (221 +/- 13.61 mg/g) than the rats fed on the diet supplemented with Ca + Fe (219 +/- 18.92 mg/g). The iron in plasma, liver and femur ranged from 2.19 +/- 0.11 to 2.77 +/- 0.10 microg/ml, 203.5 +/- 13.24 to 251.5 +/- 17.19 microg/g and 43.5 +/- 1.05 to 52 +/- 2.07 microg/g while zinc content ranged from 1.31 +/- 0.089 to 1.55 +/- 0.114 microg/ml, 89.5 +/- 3.41 to 132 +/- 6.10 microg/g and 175 +/- 8.29 to 191 +/- 10.85 microg/g, respectively. The minerals interacted with each other resulting in decrease of bioavailability among each other. The absorption was higher in the rats fed on fortified diet than those fed on unfortified chapatti diet. Hence, it is concluded that fortification of whole wheat flour is feasible to overcome the Ca, Fe and Zn malnutrition in the vulnerable groups.

  17. Multi-element analysis of wheat flour and white bread by neutron activation

    International Nuclear Information System (INIS)

    Godinez A, M.A.

    1994-01-01

    One of the best source of feeding even for the human being as for animals are the Cereals. Although they are mainly energetic aliment, due to its composition in starch, they are a very important source of proteins and amino acids. They contribute mineral elements to the diet. Even those elements constitute a very small part of the total diet, they take a very important place in many human metabolic processes. To make a multielemental analysis of an aliment is very important that we are based on a very sensible analytic technique so we are able to find them, just as the Neutronic Activation. This Nuclear technique allows you to make a qualitative and quantitative analysis of the elements that are in a sample, but it does n't show the way in which the elements are presented. It is based in turning those elements into radioactive ones through its exposition to an uniform and constant fluid of neutrons, so then its radioactivity can be determined. The present work has as a main purpose to make a multielemental analysis of the wheat flour and white bread through the Neutronic Activation Technique, using the comparator method and establishing previously the most appropriate work conditions as much irradiation as digestion and measuring of the radioactivity of the sample. In this way, it was able to know that the wheat flour has potassium, chlorine, magnesium, sodium, iron, zinc, manganese, rubidium and selenium elements in a concentration of 2000, 700, 500, 25, 18, 13, 5.5, 0.9 and 0.01 - 0.3 mg/g respectively. In an other hand it was found that the white bread has the same elements than the wheat flour but its concentration was: 1700, 9000, 400, 7000, 52, 13, 6, 1 and 0.05 - 0.3 mg/g respectively. (Author)

  18. Study of Winter Wheat Yield Quality Analysis at ARDS Turda

    Directory of Open Access Journals (Sweden)

    Ovidiu Adrian Ceclan

    2016-11-01

    Full Text Available The purpose of this research is to study the potential for yield and quality indicators for winter wheat genotypes in terms of pedological and climate condition and applied technology, at ARDS Turda during 2014 – 2015. Depending on the climatic conditions that are associated with applied technology is a decisive factor in successful wheat crop for all genotypes that were studied at Ards Turda during the 2014 – 2016. That’s wy each genotype responded differently to the conditions of the ARDS Turda also through the two levels of fertilisations applied in the winter with fertilizers 20:20:0, 250 kg/ha assuring 50 kg/ha N and P active substance and second level of fertilisations with 150 kg/ha ammonium nitrate assuring 50 kg/ha N active substance. All genotype that were studied in terms of yield and quality indicators were influenced by the fertilization level. The influence of pedo-climatic conditions, applied technologies and fertilizers level at ARDS Turda showed that all genotypes with small yield had higher protein and gluten content respectively Zeleny index.

  19. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.

    Science.gov (United States)

    Yuan, Biao; Zhao, Liyan; Yang, Wenjian; McClements, David Julian; Hu, Qiuhui

    2017-09-01

    Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical-rich substances. However, incorporation of mushroom-based ingredients into foods should not adversely affect the quality attributes of the final product. In this study, the impact of incorporating powdered Auricularia auricula, a widely consumed edible mushroom, into bread products was examined. The rheological and structural properties of wheat dough and bread supplemented with 0% to 10% (w/w) A. auricula flour were measured. Supplementation of wheat doughs with A. auricula flour increased the peak viscosity and enhanced their water holding capacity. Rapid viscosity analysis showed that peak and final viscosities of the blended flour (wheat flour with A. auricula flour) were higher than wheat flour alone. However, dough stability and elastic modulus were reduced by blending wheat flour with A. auricula flour. SEM observation showed that doughs with up to 5% (w/w) A. auricula flour had acceptable gluten network microstructure. Characterization of the quality attributes of bread indicated that incorporation of A. auricula flour at levels >5% negatively impacted bread volume, height, texture, and appearance. © 2017 Institute of Food Technologists®.

  20. Selection of high hectolitre weight mutants of winter wheat

    International Nuclear Information System (INIS)

    Crowley, C.; Jones, P.

    1989-01-01

    Grain quality in wheat includes hectolitre weight (HLW) besides protein content and thousand-grain weight (TGW). The British winter wheat variety ''Guardian'' has a very high yield potential. Although the long grain of ''Guardian'' results in a desirable high TGW the HLW is too low. To select mutants exhibiting increased HLW the character was first analyzed to identify traits that could more easily be screened for using M 2 seeds. In comparison of 6 wheat cultivars, correlation analyses with HLW resulted in coefficients of -0.86 (grain length, L:P 2 seeds for shorter, less prolate grains. Mutagenesis was carried out using EMS sulphonate (1.8 or 3.6%), sodium azide (2 or 20 mM) or X-rays (7.5 or 20 kR). 69 M 2 grains with altered shape were selected. Examination of the M 3 progeny confirmed 6 grain-shape mutants, most of them resulting from EMS treatment (Table). Two of the mutants showed TGW values significantly below the parental variety, but three mutants exhibited HLW and TGW values significantly greater than those of the parental variety. Microplot yield trails on selected M 3 lines are in progress. The influence of physical grain characteristics on HLW offers prospects for mechanical fractionation of large M 2 populations. The application of gravity separators (fractionation on the basis of grain density) and sieves (fractionation on the basis of grain length) in screening mutants possessing improved grain quality is being investigated

  1. Gamma Radiation Influence on Rheological and Technological Characteristics of Wheat Flour (misr-1) and Sensory Properties of Pan Bread

    International Nuclear Information System (INIS)

    Anwar, M.M.; Asael, M.A.; El-Adly, N.A.

    2015-01-01

    This study aimed at determining the influence of gamma radiation on rheological and technological characteristics of flour extraction from irradiated wheat grains (misr-1) with 3,6 and 9 kGy, also baking quality and sensory characteristics of pan breads made from this flour. The rheological properties of wheat flour 72% extraction were determined by farinograph parameter, extensograph parameter and measured by amylo graph paramete. Gamma radiation caused increase in water absorption and decrease dough development time, and dough stability time. The decrease percentage increased by increasing dose rate and increased the dough weakness, also γ-irradiation increased the elasticity, decrease extensibility and decrease dough strength (energy), whereas γ-irradiation on wheat grains (misr-1) decrease the maximum viscosity of flour, it indicate an increase in enzymatic activity as a result of the breakdown of starch and improve the gluten index %, this fact is beneficial for bread baking purposes. So γ-irradiation increased volume loaf especially at the dose 6 kGy,and no real differences of taste, texture, appearance and odor scores for sensory evaluation of pan bread made of flour extraction from irradiated and un-irradiated wheat grains. Mean while, irradiation particularly at higher doses (6 and 9 kGy)caused difference in the color (darkness) of pan bread. Gamma irradiation increased the baking quality, and improvement volume loaf especially at the dose 6 kGy.

  2. Changes in total carbohydrate and total antioxidant activity induced by gamma irradiation of wheat flour

    International Nuclear Information System (INIS)

    Manupriya, B.R.; Shenoy, K. Bhasker; Patil, Shrikant L.; Somashekarappa, H.M.

    2015-01-01

    Wheat is a staple food grain in India after rice and occupies number one position in the world. The wheat crop not only gives food grains but also gives fodder for animals. Among many preservation methods irradiation is a current technique used to overcome infestation, contamination and spoilage of stored grains. The present study is aimed to check the changes in composition of irradiated wheat flour. Wheat flour was exposed to five different irradiation doses (0.25 KGy, 0.5KGy, 1KGy, 5KGy and 10 KGy) by using 60 Co gamma-irradiation chamber. Irradiated flour was stored in air sealed polyethylene pouch and plastic container at room temperature for different time intervals (0 th day, 1 month and 3 months). The stored flour was checked for total antioxidant activity by phosphomolybdate method and total carbohydrates concentration by phenol-sulphuric acid method. On 0 th day total antioxidant activity and total carbohydrate concentration was found to be increased at 0.5KGy (0.113 mg/ml and 0.045 mg/ml respectively) when compared to control (0.79 mg/ml and 39.5 mg/ml). Similarly for 1 month stored samples of air sealed polyethylene pouch total antioxidant activity and total carbohydrate concentration was observed to be increased at 0.5KGy (0.117 mg/ml and 0.045mg/ml respectively) when compared to control (0.096 mg/ml and 0.035 mg/ml). But in case of stored samples of plastic container total antioxidant activity increased at 0.25KGy (0.060 mg/ml) and total carbohydrate increased at 5KGy (0.051 mg/ml). Increased and decreased values were found in both factors for 3 months stored samples of air sealed polyethylene pouch and plastic container. Total antioxidant activity increased at 5KGy (0.072 mg/ml) for polyethylene bag samples and at 0.5KGy (0.137 mg/ml) for plastic container sample. Same way total carbohydrate concentration increased at 0.25KGy (0.046 mg/ml) and at 1KGy (0.045 mg/ml) respectively. This increase is due to affects of γ-irradiation on biomolecules by

  3. Winter wheat response to irrigation, nitrogen fertilization, and cold hazards in the Community Land Model 5

    Science.gov (United States)

    Lu, Y.

    2017-12-01

    Winter wheat is a staple crop for global food security, and is the dominant vegetation cover for a significant fraction of earth's croplands. As such, it plays an important role in soil carbon balance, and land-atmosphere interactions in these key regions. Accurate simulation of winter wheat growth is not only crucial for future yield prediction under changing climate, but also for understanding the energy and water cycles for winter wheat dominated regions. A winter wheat growth model has been developed in the Community Land Model 4.5 (CLM4.5), but its responses to irrigation and nitrogen fertilization have not been validated. In this study, I will validate winter wheat growth response to irrigation and nitrogen fertilization at five winter wheat field sites (TXLU, KSMA, NESA, NDMA, and ABLE) in North America, which were originally designed to understand winter wheat response to nitrogen fertilization and water treatments (4 nitrogen levels and 3 irrigation regimes). I also plan to further update the linkages between winter wheat yield and cold hazards. The previous cold damage function only indirectly affects yield through reduction on leaf area index (LAI) and hence photosynthesis, such approach could sometimes produce an unwanted higher yield when the reduced LAI saved more nutrient in the grain fill stage.

  4. Genetics of leaf rust resistance in the hard red winter wheat cultivars Santa Fe and Duster

    Science.gov (United States)

    Leaf rust caused by Puccinia triticina is a common and important disease of hard red winter wheat in the Great Plains of the United States. The hard red winter wheat cultivars 'Santa Fe' and 'Duster' have had effective leaf rust resistance since their release in 2003 and 2006, respectively. Both cul...

  5. Conventional, integrated and organic winter wheat production in The Netherlands in the period 1993-1997

    NARCIS (Netherlands)

    Tamis, W.L.M.; Brink, van den W.J.

    1999-01-01

    In order to assess possible changes in occurrences of pests and diseases in winter wheat as a result of differences in farm management, a monitoring study was carried out between 1993 and 1997 in The Netherlands to assess pest and disease incidence in winter wheat produced by conventional,

  6. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

    Science.gov (United States)

    Lavecchia, Anna; Gramaglia, Valerio; Gobbetti, Marco

    2015-01-01

    In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt). PMID:25862230

  7. The impacts of surface ozone pollution on winter wheat productivity in China--An econometric approach.

    Science.gov (United States)

    Yi, Fujin; Jiang, Fei; Zhong, Funing; Zhou, Xun; Ding, Aijun

    2016-01-01

    The impact of surface ozone pollution on winter wheat yield is empirically estimated by considering socio-economic and weather determinants. This research is the first to use an economic framework to estimate the ozone impact, and a unique county-level panel is employed to examine the impact of the increasing surface ozone concentration on the productivity of winter wheat in China. In general, the increment of surface ozone concentration during the ozone-sensitive period of winter wheat is determined to be harmful to its yield, and a conservative reduction of ozone pollution could significantly increase China's wheat supply. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Descriptive modelling to predict deoxynivalenol in winter wheat in the Netherlands

    NARCIS (Netherlands)

    Fels-Klerx, van der H.J.; Burgers, S.L.G.E.; Booij, C.J.H.

    2010-01-01

    Predictions of deoxynivalenol (DON) content in wheat at harvest can be useful for decision-making by stakeholders of the wheat feed and food supply chain. The objective of the current research was to develop quantitative predictive models for DON in mature winter wheat in the Netherlands for two

  9. Quantifying production potential of winter wheat in the North China Plain

    NARCIS (Netherlands)

    Wu, D.; Yu, Q.; Lu, C.; Hengsdijk, H.

    2006-01-01

    The North China Plain (NCP) is one of the major winter wheat (Triticum aestivum L.) producing areas in China. Current wheat yields in the NCP stabilize around 5 Mg ha¿1 while the demand for wheat in China is growing due to the increase in population and the change in diet. Since options for area

  10. Physicochemical, microbiological and sensory quality of noodles produced with partial replacement of wheat semolina by amaranth flour

    Directory of Open Access Journals (Sweden)

    Víctor Samir Vedia-Quispe

    2016-09-01

    Full Text Available Introduction: Pasta is a worldwide high consumption and acceptability food due to its low cost, easy preparation and storage. Pasta is usually made of edible wheat semolina and water. The replacement of wheat semolina by amaranth flour stimulates the development of new products and improves nutritional profile of pasta. The aim of this study was to assess physicochemical, microbiological and sensory properties of noodles made with partially replaced wheat semolina by whole grain and raw amaranth flours. Material and Methods: We evaluated the effect of the partial substitution (20% and 30% of wheat semolina using raw amaranth and whole grain amaranth flours in physicochemical, microbiological, quality characteristics and sensory analysis of acceptance. Results: The best treatment was the combination of 70% wheat semolina and 30% raw amaranth, where flavor was the factor in the overall acceptance, and some quality parameters correlated with the sensory responses. All pastas show sanitary quality and food safety. Conclusions: The partial substitution of amaranth flour, either raw or whole grain, improved significantly physicochemical characteristics of fiber with an increase of 60% and 140% in minerals (calcium and iron in the noodles.

  11. [Effects of different irrigation modes in winter wheat growth season on the grain yield and water use efficiency of winter wheat-summer maize].

    Science.gov (United States)

    Wang, Hai-xia; Li, Yu-yi; Ren, Tian-zhi; Pang, Huan-cheng

    2011-07-01

    Three irrigation modes in winter wheat growth season were carried out in Heilonggang basin of North China Plain to investigate their effects on the grain yield, water consumption, and water use efficiency (WUE) of winter wheat-summer maize. The three irrigation modes included irrigation before sowing (75 mm, W1), irrigation before sowing and at jointing stage (75 mm + 90 mm, W2), and irrigation before sowing, at jointing stage, and at filling stage (75 mm + 90 mm + 60 mm, W3). With the irrigation modes W2 and W3, the increment of the annual yield of winter wheat-summer maize was 8.7% and 12.5% higher than that with W1, respectively. The water consumption in winter wheat growth season decreased with increasing irrigation amount, while that in summer maize growth season increased with the increasing irrigation amount in winter wheat growth season. The WUE of winter wheat with the irrigation mode W2 was 11.1% higher than that with W3, but the WUE of summer maize had less difference between irrigation modes W2 and W3. The annual WUE (WUE(T)) of W2 and W1 was 21.28 and 21.60 kg(-1) x mm x hm(-2), being 7.8% and 9.4% higher than that of W3, respectively. Considering the annual yield, water consumption, and WUE, irrigation mode W2 could be the advisable mode for water-saving and high-yielding.

  12. Dietary exposure to aluminium from wheat flour and puffed products of residents in Shanghai, China.

    Science.gov (United States)

    Guo, Junfei; Peng, Shaojie; Tian, Mingsheng; Wang, Liwei; Chen, Bo; Wu, Min; He, Gengsheng

    2015-01-01

    A dietary survey of 3431 residents was conducted by a 24-h dietary recall method in Shanghai, China, quarterly from September 2013 to September 2014. A total of 400 food samples were tested for aluminium concentration, including wheat flour and puffed products from 2011 to 2013. Probabilistic analysis was used to estimate the dietary exposure to aluminium from wheat and puffed products. The means of dietary aluminium exposure for children (2-6 years old), juveniles (7-17 years old), adults (18-65 years old) and seniors (over 65 years old) were 1.88, 0.94, 0.44 and 0.42 mg kg(-1) body weight (bw) week(-1) respectively, with a population average of 0.51 mg kg(-1) bw week(-1). The proportions of those who had aluminium exposure from wheat and puffed products lower than the provisional tolerable weekly intake (PTWI) were 77%, 90%, 97%, and 97% respectively from children to seniors. We estimated that the proportions of people at risk would decrease by 13%, 6%, 2% and 2% respectively under the new China National Standards - GB 2760-2014 National Food Safety for Standards for using food additives. The results indicated that aluminium from wheat flour and puffed products is unlikely to cause adverse health effects in the general population in Shanghai; however, children were at a higher risk of excess aluminium exposure. Significant improvements in reducing the dietary exposure to aluminium are expected in the population, especially for children after the implementation of GB 2760-2014.

  13. Ionizing radiation control of Tribolium castaneum in wheat flour type 000

    International Nuclear Information System (INIS)

    Ritacco, M.

    1988-01-01

    The insects, mainly those of the coleoptera order, produce serious changes on the grains and flours, producing in some regions up to 50 % loss. Taking in account the information available up to date, this experiment consists of putting under the effect of the ionizing radiation specimens of Tribolium castaneum feeded with bread flour type 000, with the purpose of controling their biological cycle. They received gamma radiation doses between 250 and 2000 Gy, using 60 Co source. The daily observation made over a population of 590 insects, indicates the efficiency of the procedure, non toxic, which provokes the sterility at 250 Gy and inmediate dead starting at 1750 Gy. On the other hand, it was verified that the DL 50 on the insects irradiated at the lower of eight different doses applied, reaches 15,3 days, against the 162,6 days of the reference Tribolium. Then it is concluded that it is technologically feasible the application of ionizing radiation to the bread wheat flour type 000 for controling this main plage. (Author) [es

  14. Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short-term oral challenge.

    Science.gov (United States)

    Mandile, R; Picascia, S; Parrella, C; Camarca, A; Gobbetti, M; Greco, L; Troncone, R; Gianfrani, C; Auricchio, R

    2017-08-01

    A gluten-free diet is currently the only reliable therapeutic strategy that is approved for coeliac disease (CD). For many patients, however, compliance remains inadequate. To investigate the immunogenicity of wheat flour that was pre-treated with selected lactobacilli and fungal proteases (hydrolysed wheat gluten) in coeliac patients. The immunogenicity of hydrolysed wheat gluten was evaluated both in vitro in intestinal T cell lines (TCLs) and in vivo in treated CD patients after a short-term gluten challenge. Twenty treated CD patients were enrolled and equally randomised into two groups. The patients ate bread that was prepared with hydrolysed wheat flour or natural wheat flour (10 g of gluten/d for 3 days). The interferon (INF)-γ responses to natural gliadin and a 33-mer peptide were assessed by the enzyme-linked immunospot (ELISPOT) assay on peripheral blood mononuclear cells (PBMCs) both before and 6 days after the start of the challenge. Hydrolysed wheat was not able to activate the TCLs from the coeliac intestinal mucosa. Consistent with the in vitro results, no significant increase in INF-γ secretion was observed in patients who consumed hydrolysed wheat flour. Conversely, the consumption of natural wheat gluten mobilised INF-γ secreting cells in the blood (Pflour with sourdough lactobacilli and fungal proteases is capable of abolishing the T cell immunogenicity of gluten in coeliac patients. Our data also validate the short-term oral challenge as a useful tool for testing the efficacy of novel therapeutic approaches. © 2017 John Wiley & Sons Ltd.

  15. Dissipation kinetics of organophosphorus pesticides in milled toasted maize and wheat flour (gofio) during storage.

    Science.gov (United States)

    González-Curbelo, Miguel Ángel; Socas-Rodríguez, Bárbara; Herrero, Miguel; Herrera-Herrera, Antonio V; Hernández-Borges, Javier

    2017-08-15

    The dissipation/degradation of the pesticides dimethoate, terbufos, disulfoton, and pirimiphos-methyl were evaluated in milled toasted maize and wheat flour (gofio) during three months of storage. Their dissipation kinetics and residual levels were determined, as well as their possible decomposition into some of their main transformation products (disulfoton sulfoxide, terbufos sulfone and disulfoton sulfone). For this purpose, pesticide-free milled toasted maize and wheat samples were spiked with the pesticides, and they were then stored in the darkness at ambient temperature in a closed container to simulate current storage conditions of such packed food. A multiresidue analysis based on the QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method was performed for the simultaneous determination of these pesticides and their metabolites. After three months of storage, the dissipation of residues ranged between 34% (pirimiphos-methyl) and 86% (disulfoton) for maize gofio and between 69% (terbufos) and 92% (disulfoton and pirimiphos-methyl) for wheat gofio. The results demonstrated that the degradation was slower in gofio than in wheat gofio and that none of the selected metabolites were detected in any of the samples. Dissipation curves of all studied pesticides fitted to a first-order decay curve in both types of cereals. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Chicken thigh, chicken liver, and iron-fortified wheat flour increase iron uptake in an in vitro digestion/Caco-2 cell model.

    Science.gov (United States)

    Pachón, Helena; Stoltzfus, Rebecca J; Glahn, Raymond P

    2008-12-01

    The objective of this study was to test meat and fortified-food combinations to identify those that optimize iron uptake in an in vitro digestion/Caco-2 cell model, a proxy for iron bioavailability. Four experiments tested combinations of meats such as chicken (blood, spleen, liver, thigh), beef (cube steak), and fish (whole-fish meal) with iron-fortified foods (rice cereal, maize-soy flour, wheat flour). Chicken liver, thigh, spleen, blood, or fish meal increased the Caco-2 cell iron uptake from these combined with rice cereal (Pflour (Pfortified foods to these meats did not increase the Caco-2 cell iron uptake (P >or= .05). Adding either meat to the 3 fortified foods increased the Caco-2 cell iron uptake of the fortified foods (Pflour were selected for an infant porridge because the combinations with the highest Caco-2 cell iron uptake were chicken thigh + wheat flour, chicken liver + wheat flour, and chicken liver + maize-soy flour, and wheat flour was the least expensive fortified food sold in the target population. Per unit of iron, the chicken thigh + wheat flour and chicken liver + wheat flour combinations resulted in the highest bioavailable iron. In the proportion of 3:1 fortified food:meat examined, meat increases the bioavailability of iron-fortified foods, but iron-fortified foods do not enhance total iron bioavailability when added to meat.

  17. Genetic Architecture of Anther Extrusion in Spring and Winter Wheat

    Directory of Open Access Journals (Sweden)

    Quddoos H. Muqaddasi

    2017-05-01

    Full Text Available Hybrid wheat breeding is gaining prominence worldwide because it ensures higher and more static yield than conventionally bred varieties. The cleistogamous floral architecture of wheat (Triticum aestivum L. impedes anthers inside the floret, making it largely an inbreeder. For hybrid seed production, high anther extrusion is needed to promote cross pollination and to ensure a high level of pollen availability for the seed plant. This study, therefore, aimed at the genetic dissection of anther extrusion (AE in panels of spring (SP, and winter wheat (WP accessions by genome wide association studies (GWAS. We performed GWAS to identify the SNP markers potentially linked with AE in each panel separately. Phenotypic data were collected for 3 years for each panel. The average levels of Pearson's correlation (r among all years and their best linear unbiased estimates (BLUEs within both panels were high (r(SP = 0.75, P < 0.0001;r(WP = 0.72, P < 0.0001. Genotypic data (with minimum of 0.05 minor allele frequency applied included 12,066 and 12,191 SNP markers for SP and WP, respectively. Both genotypes and environment influenced the magnitude of AE. In total, 23 significant (|log10(P| > 3.0 marker trait associations (MTAs were detected (SP = 11; WP = 12. Anther extrusion behaved as a complex trait with significant markers having either favorable or unfavorable additive effects and imparting minor to moderate levels of phenotypic variance (R2(SP = 9.75−14.24%; R2 (WP = 9.44−16.98%. All mapped significant markers as well as the markers within their significant linkage disequilibrium (r2 ≥ 0.30 regions were blasted against wheat genome assembly (IWGSC1+popseq to find the corresponding genes and their high confidence descriptions were retrieved. These genes and their orthologs in Hordeum vulgare, Brachypodium distachyon, Oryza sativa, and Sorghum bicolor revealed syntenic genomic regions potentially involved in flowering-related traits. Moreover, the

  18. Transamidation of wheat flour inhibits the response to gliadin of intestinal T cells in celiac disease.

    Science.gov (United States)

    Gianfrani, Carmen; Siciliano, Rosa A; Facchiano, Angelo M; Camarca, Alessandra; Mazzeo, Maria F; Costantini, Susan; Salvati, Virginia M; Maurano, Francesco; Mazzarella, Giuseppe; Iaquinto, Gaetano; Bergamo, Paolo; Rossi, Mauro

    2007-09-01

    Celiac disease is characterized by activation of HLA-DQ2/DQ8-restricted intestinal gluten-specific CD4(+) T cells. In particular, gluten becomes a better T-cell antigen following deamidation catalyzed by tissue transglutaminase. To date, the only available therapy is represented by adherence to a gluten-free diet. Here, we examined a new enzyme strategy to preventively abolish gluten activity. Enzyme modifications of the immunodominant alpha-gliadin peptide p56-68 were analyzed by mass spectrometry, and peptide binding to HLA-DQ2 was simulated by modeling studies. Wheat flour was treated with microbial transglutaminase and lysine methyl ester; gliadin was subsequently extracted, digested, and deamidated. Gliadin-specific intestinal T-cell lines (iTCLs) were generated from biopsy specimens from 12 adult patients with celiac disease and challenged in vitro with different antigen preparations. Tissue transglutaminase-mediated transamidation with lysine or lysine methyl ester of p56-68 or gliadin in alkaline conditions inhibited the interferon gamma expression in iTCLs; also, binding to DQ2 was reduced but not abolished, as suggested by in silico analysis. Lysine methyl ester was particularly effective in abrogating the activity of gliadin. Notably, a block in the response was observed when iTCLs were challenged with gliadin extracted from flour pretreated with microbial transglutaminase and lysine methyl ester. Transamidation of wheat flour with a food-grade enzyme and an appropriate amine donor can be used to block the T cell-mediated gliadin activity. Considering the crucial role of adaptive immunity in celiac disease, our findings highlight the potential of the proposed treatment to prevent cereal toxicity.

  19. Hyperspectral to multispectral imaging for detection of tree nuts and peanut traces in wheat flour

    Directory of Open Access Journals (Sweden)

    Puneet Mishra

    2015-06-01

    Full Text Available In current industrial environments there is an increasing need for practical and inexpensive quality control systems to detect the foreign food materials in powder food processing lines. This demand is especially important for the detection of product adulteration with traces of highly allergenic products, such as peanuts and tree nuts. Manufacturing industries dealing with the processing of multiple powder food products present a substantial risk for the contamination of powder foods with traces of tree nuts and other adulterants, which might result in unintentional ingestion of nuts by the sensitised population. Hence, the need for an in-line system to detect nut traces at the early stages of food manufacturing is of crucial importance. In this present work, a feasibility study of a spectral index for revealing adulteration of tree nut and peanut traces in wheat flour samples with hyperspectral images is reported. The main nuts responsible for allergenic reactions considered in this work were peanut, hazelnut and walnut. Enhanced contrast between nuts and wheat flour was obtained after the application of the index. Furthermore, the segmentation of these images by selecting different thresholds for different nut and flour mixtures allowed the identification of nut traces in the samples. Pixels identified as nuts were counted and compared with the actual percentage of peanut adulteration. As a result, the multispectral system was able to detect and provide good visualisation of tree nut and peanut trace levels down to 0.01% by weight. In this context, multispectral imaging could operate in conjuction with chemical procedures, such as Real Time Polymerase Chain Reaction and Enzyme-Linked Immunosorbent Assay to save time, money and skilled labour on product quality control. This approach could enable not only a few selected samples to be assessed but also to extensively incorporate quality control surveyance on product processing lines.

  20. Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies.

    Science.gov (United States)

    Ahmad, Mudasir; Baba, Waqas N; A Wani, Touseef; Gani, Asir; Gani, Adil; Shah, Umar; Wani, S M; Masoodi, F A

    2015-09-01

    Green tea powder (GTP) was incorporated in wheat flour at different levels (1, 2 and 4 %) and its effect on quality parameters of flour and cookies were studied. Thermal analysis showed that addition of GTP did not increase the onset temperature, end temperature and enthalpy of flour significantly. However, the increase in GTP content retarded the retro gradation of the gelatinized wheat flour gel and decreased the water absorption capacity, Oil absorption capacity, water solubility index, Foam capacity and foam stability significantly. The L* and b* values of cookies decreased from 53.63 to 33.23 and 29.02 to 24.39 respectively, while as, a* value showed an increase from 3.61 to 5.23 indirect proportion to quantity added. The addition of GTP to wheat flour increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) percent inhibition and reducing power of cookies. Further, it also increases the acceptability for color, aroma and taste; however it loosened its structural integrity and decreased the fracture force.

  1. Assessing solar energy and water use efficiencies in winter wheat

    Science.gov (United States)

    Asrar, G.; Hipps, L. E.; Kanemasu, E. T.

    1982-01-01

    The water use and solar energy conversion efficiencies of two cultivars of winter wheat (Triticum aestivum L., vars, Centurk and Newton) planted at three densities, were examined during a growing season. Water use, based on soil moisture depletion, was the lowest under the light, and the highest under the heavy planting densities of both cultivars. Water use efficiency of medium and heavy planting densities were greater than the light planting densities in both cultivars. The canopy radiation extinction coefficients of both cultivars increased with increases in planting density. Efficiency of operation interception of photosynthetically active radiation by both cultivars improved from the time of jointing until anthesis, and then decreased during senescence. The efficiency of the conversion of intercepted radiation to dry matter (biochemical efficiency) decreased throughout the growing season both cultivars. The interception, biochemical, and photosynthetic efficiencies improved as planting density increased.

  2. Performance of iron spot test with Arabic bread made from fortified white wheat flour.

    Science.gov (United States)

    Nichols, Erin; Aburto, Nancy; Masa'd, Hanan; Wirth, James; Sullivan, Kevin; Serdula, Mary

    2012-09-01

    The iron spot test (IST) is a simple qualitative technique for determining the presence of added iron in fortified flour. IST performance in bread has never been investigated. If found to perform well, the IST has the potential to provide a field-friendly method for testing bread and thus support the monitoring and evaluation of flour fortification programs. To assess the performance of the IST in Arabic bread made from white wheat flour. Bread samples were collected from 1,737 households during a national micronutrient survey in Jordan. A subsample of Arabic bread (n = 44) was systematically selected for testing by both the IST and spectrophotometry (criterion reference). Performance measures (sensitivity, specificity, and positive and negative predictive values) were calculated using five cutoffs to define the presence of added iron, including > or = 15.0 ppm (approximate level of natural iron in Arabic bread) and four additional cutoffs based on test performance. The iron contents of samples testing negative by IST ranged from 10.4 to 18.4 ppm, with one outlier at 41.0 ppm, which was excluded from subsequent analyses. The iron contents of samples testing positive by IST ranged from 16.1 to 38.4 ppm. With the exception of negative predictive values for the two lowest cutoffs (> or = 15.0 and > or = 16.1 ppm), all performance measures exceeded 83.3%. These results show promise for the IST as an inexpensive, field-friendly method for testing bread that could have a useful role in the monitoring and evaluation process for flour fortification programs.

  3. Differentiation of whole grain and refined wheat (T. aestivum) flour using a fuzzy mass spectrometric fingerprinting and chemometric approaches

    Science.gov (United States)

    A fuzzy mass spectrometric (MS) fingerprinting method combined with chemometric analysis was established to provide rapid discrimination between whole grain and refined wheat flour. Twenty one samples, including thirteen samples from three cultivars and eight from local grocery store, were studied....

  4. Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters

    Science.gov (United States)

    A new enzymatic approach was introduced to reduce the oil uptake of batter-coated fried foods. Cross-linking (transglutaminase) and cell wall-degrading (viscozyme) enzymes were incorporated into the formulation of wheat flour-based frying batters and their rheological/oil-resisting effects were eva...

  5. The determination of zearalenone levels in wheat flour of bakeries in Khorramabad city by high performance liquid chromatography

    Directory of Open Access Journals (Sweden)

    gholamreza Houshmand

    2015-01-01

    Full Text Available Background : Zearalenone is an estrogenic mycotoxin produced by several Fusarium species and is of particular interest because of its widespread occurrence and strong estrogenic effects. Wheat and its flour is amongst the most important food and feeds sources that may become contaminated with zearalenone. Therefore, this study was carried out to determine the zearalenone concentration in wheat flour. Materials and Methods: After extraction of zearalenone from wheat flour samples with extraction solvent acetonitrile - water, toxin purification step was conducted using immunoaffinity columns. Samples were analyzed by HPLC using C18 column (250 mm × 4.6 mm ID, 5µm with a fluorescence detector, mobile phase of acetonitrile-water (3:2 v/v at flow rate of 1ml/min. Results: Results of the study showed that the level of found zearalenone in 5% of the samples was higher than maximum level of 200 μg/kg. The mean concentration of zearalenone in samples was 54 µg/kg. LOD and LOQ of this method were 3.5 and 10 ng/g respectively. Conclusion: Although the mean concentration of zearalenone in investigated wheat flour samples was lower than the maximum level recommended by the Codex Alimentations, but high incidence of zearalenone in these samples indicates the need for improving storage conditions in order to reduce the incidence and level of zearalenone contamination in samples

  6. Genetic gains in wheat in Turkey: Winter wheat for dryland conditions

    Directory of Open Access Journals (Sweden)

    Mesut Keser

    2017-12-01

    Full Text Available Wheat breeders in Turkey have been developing new varieties since the 1920s, but few studies have evaluated the rates of genetic improvement. This study determined wheat genetic gains by evaluating 22 winter/facultative varieties released for rainfed conditions between 1931 and 2006. The study was conducted at three locations in Turkey during 2008–2012, with a total of 21 test sites. The experimental design was a randomized complete block with four replicates in 2008 and 2009 and three replicates in 2010–2012. Regression analysis was conducted to determine genetic progress over time. Mean yield across all 21 locations was 3.34 t ha−1, but varied from 1.11 t ha−1 to 6.02 t ha−1 and was highly affected by moisture stress. Annual genetic gain was 0.50% compared to Ak-702, or 0.30% compared to the first modern landmark varieties. The genetic gains in drought-affected sites were 0.75% compared to Ak-702 and 0.66% compared to the landmark varieties. Modern varieties had both improved yield potential and tolerance to moisture stress. Rht genes and rye translocations were largely absent in the varieties studied. The number of spikes per unit area decreased by 10% over the study period, but grains spike−1 and 1000-kernel weight increased by 10%. There were no significant increases in harvest index, grain size, or spike fertility, and no significant decrease in quality over time. Future use of Rht genes and rye translocations in breeding programs may increase yield under rainfed conditions. Keywords: Genetic gain, Rainfed wheat production, Winter wheat, Yield

  7. Effect of rapid product desiccation or hydration on thermal resistance of Salmonella enterica serovar enteritidis PT 30 in wheat flour.

    Science.gov (United States)

    Smith, Danielle F; Marks, Bradley P

    2015-02-01

    Salmonella is able to survive in low-moisture environments and is known to be more heat resistant as product water activity (aw) decreases. However, it is unknown how rapidly the resistance changes if product aw is altered rapidly, as can occur in certain processes. Therefore, the objective was to determine the effect of rapid product desiccation or hydration on Salmonella thermal resistance. Two dynamic moisture treatments were compared with two static moisture treatments to determine the effect of time-at-moisture on the thermal resistance of Salmonella enterica serovar Enteritidis phage type 30 (PT 30) in wheat flour. After inoculation, two static moisture groups were equilibrated to 0.3 and 0.6 aw over 4 to 7 days, and two dynamic moisture groups then were rapidly (flour that was rapidly desiccated from 0.6 to 0.3 aw was statistically equivalent (P > 0.05) to the D80°C-value in flour previously equilibrated to 0.3 aw, but both were greater (P flour previously equilibrated to 0.6 aw. Similarly, the D80°C-value in flour rapidly hydrated from 0.3 to 0.6 aw was statistically equivalent (P > 0.05) to the D80°C-value in flour previously equilibrated to 0.6 aw, and both were less than the D80°C-value in flour previously equilibrated to 0.3 aw. Therefore, Salmonella in the rapidly desiccated flour (0.3 aw) was as thermally resistant as that which previously had been equilibrated to 0.3 aw, and Salmonella in the rapidly hydrated flour (0.6 aw) responded similarly to that in the flour previously equilibrated to 0.6 aw. These results suggest that the response period to new aw is negligible, which is critically important in applying thermal resistance data or parameters to industrial pasteurization validations.

  8. Role of the farinograph test in the wheat flour quality determination

    Directory of Open Access Journals (Sweden)

    Diósi G.

    2015-01-01

    Full Text Available Most objectively, the dough rheological methods can characterize the quality of winter wheat. The Farinograph test is the traditionally used one in Hungary, but the importance of other methods, such as Alveograph and Extensograph tests, are getting more widely known due to the interest and requirements of the industry and export markets. The Hungarian Standard on wheat quality follows the changes in the global markets; this is why the falling number appeared in the MSZ (Hungarian Standard 6383 in 1998. As the interest in the results of other rheological test increased from our accession to the European Union, the evaluation of these parameters on different varieties has become an important issue of qualification and in 2012 limit values for Alveograph and Extensograph parameters appear in the Hungarian wheat quality standard. Additionally, while the baking value was the only evaluated parameter of the Farinograph test earlier, the standard was supplemented with limit values for water absorption capacity and stability too.

  9. Natural radioactivity in winter wheat from organic and conventional agricultural systems

    International Nuclear Information System (INIS)

    Lindahl, Patric; Maquet, Alain; Hult, Mikael; Gasparro, Joel; Marissens, Gerd; Gonzalez de Orduna, Raquel

    2011-01-01

    The distribution of natural radionuclides was studied in winter wheat plants collected from three sites in Belgium during 2004-2007. Activity concentrations of 40 K, 226 Ra, 228 Ra and 228 Th in organically and conventionally grown wheat, and in the corresponding soil samples, were determined using ultra low-level gamma-ray spectrometry. The observed soil-to-wheat concentration ratios were calculated for the different parts of the wheat plant (root, stem and grain) in the two agricultural systems (organic and conventional). There were large variations in radionuclide activity concentrations between the sites and fields, but no significant difference between conventionally and organically grown wheat plants was observed. - Graphical abstract: Display Omitted Research highlights: → Winter wheat was cultivated using both organic and conventional farming. → No difference in radioactivity in wheat between the two systems could be detected. → Data on the uptake of radionuclides in different parts of the plant are presented.

  10. Study the effect of non-traditional type of flour on the quality of pasta products made of soft wheat

    Directory of Open Access Journals (Sweden)

    T. N. Malyutina

    2016-01-01

    Full Text Available Pasta products are very popular among different population groups. Therefore they are promising objects for their enrichment with functional ingredients. As the enriching raw materials for the manufacture of pasta products spelt wheat flour was used. Spelt is characterized by a high content complete protein, which is composed of essential amino acids. Spelt flour exceeds the wheat one greatly in the content of unsaturated fatty acids, fiber, iron, B vitamins. The effect of different doses of spelt flour on the properties of pasta dough, semifinished and finished products was studied. Short-cut macaroni products such as vermicelli were produced on a laboratory pasta press of the type AML-2. Soft type of dough, in which the mass fraction of moisture of all samples was 32.5%, was adopted in the work due to the design of the laboratory pasta press. An increasing number of wet gluten, washed from pasta dough samples with the addition of flour from spelt due to further introduced protein was defined. The quality of all of the gluten samples was characterized as good and elastic. Increased hydration of gluten ability and reducing of the critical moisture values upon drying at introduction of 20% spelt flour was found. The low temperature mode for convective drying of pasta semi-finished products with the proposed flour additive was recommended because of its high content of active enzymes that may cause browning of products during drying. Finished products had solid flat color with a touch of milk, without dark inclusions and traces of underkneading. Boiling properties of the samples of flour from spelt were characterized as good, all the samples retained their form at 100%, the rate of dry matter loss during cooking was maintained within the regulatory documentation requirements. The studies proved the feasibility of grain spelt flour application in manufacturing of pasta products.

  11. 21 CFR 137.105 - Flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Flour. 137.105 Section 137.105 Food and Drugs FOOD... CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours and Related Products § 137.105 Flour. (a) Flour, white flour, wheat flour, plain flour, is the food prepared...

  12. The impacts of surface ozone pollution on winter wheat productivity in China – An econometric approach

    International Nuclear Information System (INIS)

    Yi, Fujin; Jiang, Fei; Zhong, Funing; Zhou, Xun; Ding, Aijun

    2016-01-01

    The impact of surface ozone pollution on winter wheat yield is empirically estimated by considering socio-economic and weather determinants. This research is the first to use an economic framework to estimate the ozone impact, and a unique county-level panel is employed to examine the impact of the increasing surface ozone concentration on the productivity of winter wheat in China. In general, the increment of surface ozone concentration during the ozone-sensitive period of winter wheat is determined to be harmful to its yield, and a conservative reduction of ozone pollution could significantly increase China's wheat supply. - Highlights: • We examine the impacts of the surface ozone exposure on winter wheat yield in China. • An econometric method is used to measure the ozone impacts. • The results conclude that surface ozone is harmful to winter wheat yield in China. • We confirm that stress conditions such as drought and air particles can mitigate the adverse effect of ozone. - Surface ozone pollution is harmful to winter wheat yield in China by considering socio-economic determinants, weather, and other stress conditions like drought and air particles.

  13. External mill monitoring of wheat flour fortification programs: an approach for program managers using experiences from Jordan.

    Science.gov (United States)

    Wirth, James P; Nichols, Erin; Mas'd, Hanan; Barham, Rawhieh; Johnson, Quentin W; Serdula, Mary

    2013-11-21

    The fortification of wheat flour with micronutrients is a common strategy to increase vitamin and mineral intake. While wheat flour mills are often inspected by agencies affiliated with national ministries to ensure compliance with national fortification standards, few countries use data derived from these inspections to construct an external monitoring system for use in program management and evaluation. The primary objective of this paper is to assess the performance of the external monitoring system utilized in Jordan according to the US Centers for Disease Control and Prevention's Updated Guidelines for Evaluating Public Health Surveillance Systems. A secondary objective is to present mill monitoring results from 2009 to 2010 in order to demonstrate the data generated by the system. The review concludes that the data required for the system is representative, simple to collect, and can be collected in a flexible manner. The external monitoring system is acceptable to participating agencies and millers and is stable due to mandatory fortification legislation which provides the legal framework for external monitoring. Data on production of fortified flour and utilization of premix can be provided in a timely manner, but on-site mill monitoring and flour sample collection are more challenging due to resource constraints. The frequent collection of a small number of indicators can provide fortification program managers with timely information with which to base decisions. Jordan's external monitoring system successfully documented the performance of each mill and the entire flour fortification program, and can serve as a model for other national fortification programs considering external monitoring approaches.

  14. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.

    Science.gov (United States)

    Han, Hye Min; Koh, Bong-Kyung

    2011-10-01

    The effects of different phenolic acids on the rheological properties and gluten proteins of hard wheat flour dough and bread were investigated. Caffeic, ferulic, syringic and gallic acids were each blended with hard wheat flour at a concentration of 4.44 µmol L(-1) g(-1) flour. Mixing time and tolerance were reduced with the addition of phenolic acids. The phenolic acids reduced the maximum resistance to extension (R(max)) and increased the extensibility of dough, with effects in the following order: gallic Loaf volume was most significantly decreased with the addition of caffeic acid. Extraction of sodium dodecyl sulfate-soluble high-molecular-weight proteins was increased in both mixed and fermented doughs by the addition of ferulic and caffeic acids. The order of influence of the phenolic acids on the rheological properties and protein structure of dough and bread was consistent with that of their antioxidant activity. The addition of caffeic and ferulic acids reduced R(max) and increased the extensibility of hard wheat flour dough by modifying the high-molecular-weight gluten, which resulted in decreased bread volume. Copyright © 2011 Society of Chemical Industry.

  15. Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology

    Directory of Open Access Journals (Sweden)

    Šimurina Olivera D.

    2014-01-01

    Full Text Available In recent decade, there have been observed extreme variations in climatic conditions which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, actally flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses to systematic analysis of individual and interaction effects of ascorbic acid and transglutaminase as dough strengthening improvers. The effects were investigated using the Response Surface Methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from substandard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effect on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.

  16. A regional implementation of WOFOST for calculating yield gaps of winter wheat across the European Union

    OpenAIRE

    Boogaard, H.; Wolf, J.; Supit, I.; Niemeyer, S.; Ittersum, van, M.K.

    2013-01-01

    Wheat is Europe’s dominant crop in terms of land use in the European Union (EU25). Most of this wheat area is sown in autumn, i.e., winter wheat in all EU25 countries, apart from southern Italy, southern Spain and most of Portugal, where spring wheat varieties are sown in late autumn. We evaluated the strengths and limitations of a regional implementation of the crop growth model WOFOST implemented in the Crop Growth Monitoring System (CGMS) for calculating yield gaps of autumn-sown wheat acr...

  17. A simple neutron activation method for the determination of mercury at ppb level in wheat flour

    International Nuclear Information System (INIS)

    Polkowska-Motrenko, H.; Dybczynski, R.

    1976-01-01

    A new method for the determination of ppb levels of mercury in biological materials, based on neutron activation and selective separation of Hg on anion-exchange resin in H 3 PO 4 medium is suggested. The reliability of the method was ascertained by comparing the results got for commercial wheat flour with those obtained by two other independent NAA methods, and also by analyzing IAEA's reference material. The limit of detection amounted to 0.5 ppb Hg. Samples of 0.3 g were irradiated in the EWA reactor at Swierk at a thermal neutron flux of 10 13 m cm -2 s -1 for 24 hrs. The samples were processed after 24 hrs cooling. (T.I.)

  18. Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions

    Directory of Open Access Journals (Sweden)

    Roma Giuliani

    2009-01-01

    Full Text Available Low processing temperatures are required to improve the texture of products when enzymes are directly added to the extruder. Interaction among processing variables and enzymatic activity can occur during extrusion. In this research, the influence of some extrusion parameters (barrel temperature, dough moisture and screw speed on the activity of two commercial enzymes (Grindamyl Amylase 1000 and Grindamyl Protease 41 has been studied. Wheat flour was used as a model system, and macromolecular degradation was determined by water solubility index (WSI. Moreover, gelatinization degree and die pressure were evaluated. Results showed that barrel temperature affected enzyme activity. High values of WSI were obtained at high barrel temperature using Grindamyl Protease 41. When Grindamyl Amylase 1000 was used, low values of starch gelatinization were obtained. The activity of both enzymes was negatively affected by high values of dough moisture.

  19. Study of irradiation effect of wheat flour on microbiological properties and on rheology of obtained dough

    International Nuclear Information System (INIS)

    Salem, Senda

    2008-01-01

    The purpose of this work is to study the effect of the irradiation by gamma rays in 1, 2, and 3 kGy on the microbiological and physico-chemical properties of the wheat flour, and on dough rheology. The rheological properties, studied by a compression-relaxation test in greased conditions are estimated by an analysis of variance approach and repeatability studies. Results show that irradiation has no effect on relaxation properties of dough. On the other hand we registered an increase of the falling number. Bread making essay shows that a dose lower than 2 kGy increased the bread volume. Reduction of the microbial load according to the dose of irradiation is also observed. (Author)

  20. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system.

    Science.gov (United States)

    Kocadağlı, Tolgahan; Gökmen, Vural

    2016-11-15

    The study describes the kinetics of the formation and degradation of α-dicarbonyl compounds in glucose/wheat flour system heated under low moisture conditions. Changes in the concentrations of glucose, fructose, individual free amino acids, lysine and arginine residues, glucosone, 1-deoxyglucosone, 3-deoxyglucosone, 3,4-dideoxyglucosone, 5-hydroxymethyl-2-furfural, glyoxal, methylglyoxal and diacetyl concentrations were determined to form a multiresponse kinetic model for isomerisation and degradation reactions of glucose. Degradation of Amadori product mainly produced 1-deoxyglucosone. Formation of 3-deoxyglucosone proceeded directly from glucose and also Amadori product degradation. Glyoxal formation was predominant from glucosone while methylglyoxal and diacetyl originated from 1-deoxyglucosone. Formation of 5-hydroxymethyl-2-furfural from fructose was found to be a key step. Multi-response kinetic modelling of Maillard reaction and caramelisation simultaneously indicated quantitatively predominant parallel and consecutive pathways and rate limiting steps by estimating the reaction rate constants. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Regional greenhouse gas emissions from cultivation of winter wheat and winter rapeseed for biofuels in Denmark

    Energy Technology Data Exchange (ETDEWEB)

    Elsgaard, Lars; Olesen, Joergen E.; Hermansen, John E.; Kristensen, Inge T.; Boergesen, Christen D. [Dept. of Agroecology, Aarhus Univ., Tjele (Denmark)], E-mail: lars.elsgaard@agrsci.dk

    2013-04-15

    Biofuels from bioenergy crops may substitute a significant part of fossil fuels in the transport sector where, e.g., the European Union has set a target of using 10% renewable energy by 2020. Savings of greenhouse gas emissions by biofuels vary according to cropping systems and are influenced by such regional factors as soil conditions, climate and input of agrochemicals. Here we analysed at a regional scale the greenhouse gas (GHG) emissions associated with cultivation of winter wheat for bioethanol and winter rapeseed for rapeseed methyl ester (RME) under Danish conditions. Emitted CO{sub 2} equivalents (CO{sub 2}eq) were quantified from the footprints of CO{sub 2}, CH{sub 4} and N{sub 2}O associated with cultivation and the emissions were allocated between biofuel energy and co-products. Greenhouse gas emission at the national level (Denmark) was estimated to 22.1 g CO{sub 2}eq MJ{sup 1} ethanol for winter wheat and 26.0 g CO{sub 2}eq MJ{sup 1} RME for winter rapeseed. Results at the regional level (level 2 according to the Nomenclature of Territorial Units for Statistics [NUTS]) ranged from 20.0 to 23.9 g CO{sub 2}eq MJ{sup 1} ethanol and from 23.5 to 27.6 g CO{sub 2}eq MJ{sup 1} RME. Thus, at the regional level emission results varied by up to 20%. Differences in area-based emissions were only 4% reflecting the importance of regional variation in yields for the emission result. Fertilizer nitrogen production and direct emissions of soil N{sub 2}O were major contributors to the final emission result and sensitivity analyses showed that the emission result depended to a large extent on the uncertainty ranges assumed for soil N{sub 2}O emissions. Improvement of greenhouse gas balances could be pursued, e.g., by growing dedicated varieties for energy purposes. However, in a wider perspective, land-use change of native ecosystems to bioenergy cropping systems could compromise the CO{sub 2} savings of bioenergy production and challenge the targets set for biofuel

  2. [Effects of irrigation with mine wastewater on physiological characters and heavy metals accumulation of winter wheat].

    Science.gov (United States)

    Ma, Shou-Chen; Ma, Shou-Tian; Shao, Yun; Jiang, Li-Na; Li, Chun-Xi

    2013-11-01

    A pot experiment was conducted to study the effects of irrigation with mine wastewater on the physiological characters and heavy metals accumulation of winter wheat. Three treatments were installed, i. e., irrigation with coal-washing wastewater (T1), irrigation with coal-washing wastewater after its precipitation (T2), and irrigation with coal gangue leacheate (T3), taking the well water irrigation as the control (CK). The plants were irrigated with mine wastewater after the turning green stage. Irrigation with mine wastewater had negative effects on the winter wheat growth and grain yield. At anthesis stage, the leaf area, dry mass per stem, root activity, and net photosynthetic rate of winter wheat in treatments T1, T2, and T3 were significantly lower than those in CK (P wheat under mine wastewater irrigation were significantly higher than those in CK, suggesting that the irrigation with mine wastewater could result in the heavy metals accumulation in wheat grain.

  3. Diversity and technological potential of lactic acid bacteria of wheat flours.

    Science.gov (United States)

    Alfonzo, Antonio; Ventimiglia, Giusi; Corona, Onofrio; Di Gerlando, Rosalia; Gaglio, Raimondo; Francesca, Nicola; Moschetti, Giancarlo; Settanni, Luca

    2013-12-01

    Lactic acid bacteria (LAB) were analysed from wheat flours used in traditional bread making throughout Sicily (southern Italy). Plate counts, carried out in three different media commonly used to detect food and sourdough LAB, revealed a maximal LAB concentration of approximately 4.75 Log CFU g(-1). Colonies representing various morphological appearances were isolated and differentiated based on phenotypic characteristics and genetic analysis by randomly amplified polymorphic DNA (RAPD)-PCR. Fifty unique strains were identified. Analysis by 16S rRNA gene sequencing grouped the strains into 11 LAB species, which belonged to six genera: Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Weissella. Weissella cibaria, Lactobacillus plantarum, Leuconostoc pseudomesenteroides and Leuconostoc citreum were the most prevalent species. The strains were not geographically related. Denaturing gradient gel electrophoresis (DGGE) analysis of total DNA of flour was used to provide a more complete understanding of the LAB population; it confirmed the presence of species identified with the culture-dependent approach, but did not reveal the presence of any additional LAB species. Finally, the technological characteristics (acidifying capacity, antimicrobial production, proteolytic activity, organic acid, and volatile organic compound generation) of the 50 LAB strains were investigated. Eleven strains were selected for future in situ applications. Copyright © 2013 Elsevier Ltd. All rights reserved.

  4. Biochemical modifications of gliadins induced by microbial transglutaminase on wheat flour.

    Science.gov (United States)

    Mazzeo, Maria F; Bonavita, Roberta; Maurano, Francesco; Bergamo, Paolo; Siciliano, Rosa A; Rossi, Mauro

    2013-11-01

    Celiac disease (CD) is an immune-mediated disorder caused by the ingestion of wheat gluten. A lifelong, gluten-free diet is required to normalize the intestinal mucosa. We previously found that transamidation by microbial transglutaminase (mTGase) suppressed the gliadin-specific immune response in intestinal T-cell lines from CD patients and in models of gluten sensitivity. SDS-PAGE, Western blot, ELISA, tissue transglutaminase (tTGase) assay and nano-HPLC-ESI-MS/MS experiments were used to analyze prolamins isolated from treated wheat flour. Gliadin and glutenin yields decreased to 7.6±0.5% and 7.5±0.3%, respectively, after a two-step transamidation reaction that produced a water-soluble protein fraction (spf). SDS-PAGE, Western blot and ELISA analyses confirmed the loss of immune cross-reactivity with anti-native gliadin antibodies in residual transamidated gliadins (K-gliadins) and spf as well as the occurrence of neo-epitopes. Nano-HPLC-ESI-MS/MS experiments identified some native and transamidated forms of celiacogenic peptides including p31-49 and confirmed that mTGase had similar stereo-specificity of tTGase. Those peptides resulted to be 100% and 57% modified in spf and K-gliadins, respectively. In particular, following transamidation p31-49 lost its ability to increase tTGase activity in Caco-2 cells. Finally, bread manufactured with transamidated flour had only minor changes in baking characteristics. The two-step transamidation reaction modified the analyzed gliadin peptides, which are known to trigger CD, without influencing main technological properties. Our data shed further light on a detoxification strategy alternative to the gluten free diet and may have important implications for the management of CD patients. © 2013.

  5. Stem base rot of winter wheat by Fusarium spp. - causes and effects

    Directory of Open Access Journals (Sweden)

    Małgorzata Narkiewicz-Jodko

    2012-12-01

    Full Text Available The aim of the work was to determine the influence of weather conditions and a degree of weed infestation on the incidence of stem bases rot (Fusarium spp. of winter wheat cultivars as well as their yield. The winter wheat cultivars (Kobra, Korweta, Mikon, Zyta were investigated (2000-2002 in the field where the following herbicides: Apyros 75 WG + Atpolan, Affinity 50,75 WG, Attribut 70 WG were applied. It has been shown the occurrence of stem base rot (Fusarium spp. depended mainly on weather conditions. The application of the herbicides improved the plant health. The stem base rot on winter wheat was caused by Fusarium spp., specially F. culmorum. The decrease in winter wheat yield depended on weather conditions, weed infestation and the occurrence of stem base rot (Fusarium spp..

  6. Nitrogen uptake, nitrate leaching and root development in winter-grown wheat and fodder radish

    DEFF Research Database (Denmark)

    Munkholm, Lars Juhl; Hansen, Elly Møller; Thomsen, Ingrid Kaag

    2017-01-01

    Early seeding of winter wheat (Triticum aestivum L.) has been proposed as a means to reduce N leaching as an alternative to growing cover crops like fodder radish (Raphanus sativus L.). The objective of this study was to quantify the effect of winter wheat, seeded early and normally, and of fodder...... and reduced N leaching during the winter compared with the normal seeding time. Early-seeded wheat (WWearly) was, however, not as efficient as fodder radish at reducing N leaching. Proper establishment of WWearly was a prerequisite for benefiting from early seeding, as indicated by the 2012–2013 results...... radish on N dynamics and root growth. Field experiments were carried out on a humid temperate sandy loam soil. Aboveground biomass and soil inorganic N were determined in late autumn; N uptake and grain yield of winter wheat were measured at harvest. Nitrate leaching was estimated from soil water samples...

  7. Responses of Winter Wheat Yields to Warming-Mediated Vernalization Variations Across Temperate Europe

    Directory of Open Access Journals (Sweden)

    Xiuchen Wu

    2017-10-01

    Full Text Available Rapid climate warming, with much higher warming rates in winter and spring, could affect the vernalization fulfillment, a critical process for induction of crop reproductive growth and consequent grain filling in temperate winter crops. However, regional observational evidence of the effects of historical warming-mediated vernalization variations on temperate winter crop yields is lacking. Here, we statistically quantified the interannual sensitivity of winter wheat yields to vernalization degree days (VDD during 1975–2009 and its spatial relationship with multi-year mean VDD over temperate Europe (TE, using EUROSTAT crop yield statistics, observed and simulated crop phenology data and gridded daily climate data. Our results revealed a pervasively positive interannual sensitivity of winter wheat yields to variations in VDD (γVDD over TE, with a mean γVDD of 2.8 ± 1.5 kg ha−1 VDD−1. We revealed a significant (p < 0.05 negative exponential relationship between γVDD and multi-year mean VDD for winter wheat across TE, with higher γVDD in winter wheat planting areas with lower multi-year mean VDD. Our findings shed light on potential vulnerability of winter wheat yields to warming-mediated vernalization variations over TE, particularly considering a likely future warmer climate.

  8. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.

    Science.gov (United States)

    Smith, B M; Bean, S R; Herald, T J; Aramouni, F M

    2012-06-01

    Carob germ proteins have been shown to have functional properties similar to wheat gluten enabling formulation and production of yeast leavened gluten-free baked goods from a true dough rather than a stiff batter. The purpose of this research was to optimize the production of wheat-free bread containing carob germ flour, corn starch, NaCl, sucrose, hydroxypropyl methylcellulose (HPMC), and H₂O. A key criterion was to formulate viscoelastic dough similar to wheat dough. To that end, response surface methodology (RSM) was used to determine optimal levels of carob germ flour, H₂O, and HPMC. Components varied as follows: 4.94%-15.05% for carob germ flour, 0.05%-3.75% HPMC, and 65.25%-83.75% H₂O (percents are on a flour basis, where carob germ flour in combination with maize starch equals 100%). Sucrose, NaCl, and yeast were held constant at 2%. Bread parameters evaluated were specific volume and crumb hardness, where the largest specific volume and the lowest value for crumb hardness were considered most desirable. The optimum formula as determined by RSM consisted of 7% carob germ flour, 93% maize starch, 2% HPMC, and 80% H₂O with predicted crumb hardness of ~200 g of force and a specific volume of ~3.5 cm³/g. When proof time was optimized, a specific volume of ~5.6 ml/g and crumb hardness value of ~156 g of force was observed. Carob germ flour may be used as an alternative to wheat flour in formulating viscoelastic dough and high quality gluten-free bread. Celiac disease affects approximately 1% of the world's population. Sufferers of the disease must consume a gluten-free diet. Currently, gluten-free baked products are made from batters and lack the ability to be made from dough based systems which limits the overall processability and product variety. This research is aimed at the utilization of carob germ protein and its ability to form dough to produce an optimal gluten-free bread formulation. This will help to alleviate problems in processability and

  9. Effect of allelic variations at the Glu-D1, Glu-A3, Glu-B3 and Pinb-D1 loci on flour characteristics and bread loaf volume

    Science.gov (United States)

    Doubled haploid wheat lines developed from a cross between Keumkang, a hard white winter wheat, and Olgeuru, soft red winter wheat were used to determine the effects of allelic variation in Glu-D1, Glu-A3, Glu-B3 and Pinb-D1 loci on physiochemical properties of flour and bread loaf volume. Variation...

  10. Effects of airborne Aspergillus on serum aflatoxin B1 and liver enzymes in workers handling wheat flour.

    Science.gov (United States)

    Saad-Hussein, A; Taha, M M; Fadl, N N; Awad, A-H; Mahdy-Abdallah, H; Moubarz, G; Aziz, H; El-Shamy, K A

    2016-01-01

    The present work aimed to investigate the relationship between occupational exposure to airborne molds, serum aflatoxin B1 (AFB1), and liver enzymes of workers handling wheat flour. The study included 90 bakers, 100 flour milling workers, and 100 controls with no exposure to flour dust. Workplace aspects such as temperature and relative humidity were measured. Airborne fungi were collected and identified. In all subjects included, the serum levels of AFB1, serum albumin (Alb), aspartate aminotransferase (AST), alanine aminotransferase (ALT), and alkaline phosphatase (ALP) were measured. Air temperature and relative humidity were found to be higher in bakeries than in flour mill sections. Airborne Aspergillus species were isolated in dust particles flour mill sections. They were higher in the grinding section than in other mill sections. The serum AFB1-Alb adduct and ALP levels were significantly higher in bakers compared to milling workers (p flour dust. Hence, worker protection measures should be consistently adopted and enforced at the workplace. © The Author(s) 2015.

  11. Indian social safety net programs as platforms for introducing wheat flour fortification: a case study of Gujarat, India.

    Science.gov (United States)

    Fiedler, John L; Babu, Sunil; Smitz, Marc-Francois; Lividini, Keith; Bermudez, Odilia

    2012-03-01

    Micronutrient deficiencies exact an enormous health burden on India. The release of the National Family Health Survey results--showing the relatively wealthy state of Gujarat having deficiency levels exceeding national averages--prompted Gujarat officials to introduce fortified wheat flour in their social safety net programs (SSNPs). To provide a case study of the introduction of fortified wheat flour in Gujarat's Public Distribution System (PDS), Integrated Child Development Scheme (ICDS), and Mid-Day Meal (MDM) Programme to assess the coverage, costs, impact, and cost-effectiveness of the initiative. India's 2004/05 National Sample Survey data were used to identify beneficiaries of each of Gujarat's three SSNPs and to estimate usual intake levels of vitamin A, iron, and zinc. Comparing age- and sex-specific usual intakes to Estimated Average Requirements, the proportion of the population with inadequate intakes was estimated. Postfortification intake levels and reductions in inadequate intake were estimated. The incremental cost of fortifying wheat flour and the cost-effectiveness of each program were estimated. When each program was assessed independently, the proportion of the population with inadequate vitamin A intakes was reduced by 34% and 74% among MDM and ICDS beneficiaries, respectively. Both programs effectively eliminated inadequate intakes of both iron and zinc. Among PDS beneficiaries, the proportion with inadequate iron intakes was reduced by 94%. CONCLUSIONS. Gujarat's substitution of fortified wheat flour for wheat grain is dramatically increasing the intake of micronutrients among its SSNP beneficiaries. The incremental cost of introducing fortification in each of the programs is low, and, according to World Health Organization criteria, each program is "highly cost-effective." The introduction of similar reforms throughout India would largely eliminate the inadequate iron intake among persons participating in any of the three SSNPs and would

  12. Productivity, quality and sustainability of winter wheat underlong-term conventional and organic management in Switzerland

    DEFF Research Database (Denmark)

    Mayer, Jochen; Gunst, Lucie; Mäder, Paul

    2015-01-01

    protection as wellas preceding crop effects may modulate system performance with respect to wheat grain yield, qualityand environmental performance of the systems.Our aim was to evaluate data of winter wheat (Triticum aestivum L.) performance from the DOK long-term systems experiment in Switzerland comparing...

  13. Logistic Regression Analysis of the Response of Winter Wheat to Components of Artificial Freezing Episodes

    Science.gov (United States)

    Improvement of cold tolerance of winter wheat (Triticum aestivum L.) through breeding methods has been problematic. A better understanding of how individual wheat cultivars respond to components of the freezing process may provide new information that can be used to develop more cold tolerance culti...

  14. Spectral analysis of winter wheat leaves for detection and differentiation of diseases and insects

    Science.gov (United States)

    Yellow rust (Puccinia striiformis f. sp. Tritici), powdery mildew (Blumeria graminis) and wheat aphid (Sitobion avenae F.) infestation are three serious conditions that have a severe impact on yield and grain quality of winter wheat worldwide. Discrimination among these three stressors is of practic...

  15. Distribution of cadmium, iron and zinc in millstreams of hard winter wheat (Triticum aestivum L.)

    Science.gov (United States)

    Hard winter wheat (Triticum aestivum L.) is a major crop in the Great Plains of the United 14 States, and our previous work demonstrated that wheat genotypes vary for grain cadmium 15 accumulation, with some exceeding the CODEX standard (0.2 mg kg-1). Previous reports of 16 cadmium distribution in ...

  16. Winter wheat optimizes allocation in response to carbon limitation

    Science.gov (United States)

    Huang, Jianbei; Hammerbacher, Almuth; Trumbore, Susan; Hartmann, Henrik

    2016-04-01

    • Plant photosynthesis is not carbon-saturated at current atmospheric CO2 concentration ([CO2]) thus carbon allocation priority is of critical importance in determining plant response to environmental changes, including increasing [CO2]. • We quantified the percentage of daytime net assimilation (A) allocated to whole-plant nighttime respiration (R) and structural growth (SG), nonstructural carbohydrates (NSC) and secondary metabolites (SMs) during winter wheat (Triticum aestivum) vegetative growth (over 4 weeks) at glacial, ambient, and elevated [CO2] (170, 390 and 680 ppm). • We found that R/A remained relatively constant (11-14%) across [CO2] treatments, whereas plants allocated less C to growth and more C to export at low [CO2] than elevated [CO2]; low [CO2] grown plants tended to invest overall less C into NSC and SMs than to SG due to reduced NSC availability; while leaf SMs/NSC was greater at 170 ppm than at 680 ppm [CO2] this was the opposite for root SMs/NSC; biomass, especially NSC, were preferentially allocated to leaves instead of stems and roots, likely to relieve C limitation induced by low [CO2]. • We conclude that C limitation may force plants to reduce C allocation to long-term survival in order to secure short-term survival. Furthermore, they optimized allocation of the available resource by concentrating biomass and storage to those tissues responsible for assimilation.

  17. Quality of bread made from ozonated wheat (Triticum aestivum L.) flour.

    Science.gov (United States)

    Sandhu, Harkanwal P S; Manthey, Frank A; Simsek, Senay

    2011-07-01

    Ozone gas could be used as a fumigant during grain and flour storage. Experiments were conducted to determine the effects of exposure to ozone and the effects of blending ozone-treated flour with control flour on flour functionality and bread-making quality. Ozone treatment oxidized lipids, increased brightness and reduced the yellow hue of flour, and increased peak viscosity and setback viscosity of flour. Bread made from flour treated with ozone at 1500 mg kg(-1) for 4.5 min and bread made from flour blended with 100 g kg(-1) ozonated flour had good crust color and a whiter crumb and had more crumb cells, which resulted in a greater specific volume of the bread when compared with control flour. Flour functionality declined as ozone exposure increased beyond 9 min and as the concentration of ozonated flour increased beyond 200 g kg(-1) . Bread made from flour exposed to ozone for 4.5 min or flour that contained 100 g kg(-1) fully ozonated flour had greater specific loaf volume and whiter crumb compared to bread made with control flour. Exposure of flour to ozone for longer times (9-45 min) and higher blends (200-1000 g kg(-1) ) deteriorated quality of bread. Copyright © 2011 Society of Chemical Industry.

  18. Radiation use efficiency and yield of winter wheat under deficit irrigation in North China

    International Nuclear Information System (INIS)

    Han, H.; Li, Z.; Ning, T.; Bai, M.; Zhang, X.; Shan, Y.

    2008-01-01

    An experiment was conducted in North China to investigate the effects of deficit irrigation and winter wheat varieties on the photosynthetic active radiation (PAR) capture ration, PAR utilization and grain yield. Field experiments involved Jimai 20 (J; high yield variety) and Lainong 0153 (L; dryland variety) with non-irrigation and irrigated at the jointing stage. The results showed that whether irrigated at jointing stage or not, there was no significant difference between J and L with respect to the amount of PAR intercepted by the winter wheat canopies. However, significant differences were observed between the varieties with respect to the amount of PAR intercepted by plants that were 60-80 cm above the ground surface. This result was mainly caused by the changes in the vertical distributions of leaf area index. As a result, the effects of the varieties and deficit irrigation on the radiation use efficiency (RUE) and grain yield of winter wheat were due to the vertical distribution of PAR in the winter wheat canopies. During the late growing season of winter wheat, irrespective of the irrigation regime, the RUE and grain yield of J were significantly higher than those of L. These results suggest that a combination of deficit irrigation and a suitable winter wheat variety should be applied in North China

  19. Winter wheat quality monitoring and forecasting system based on remote sensing and environmental factors

    International Nuclear Information System (INIS)

    Haiyang, Yu; Yanmei, Liu; Guijun, Yang; Xiaodong, Yang; Chenwei, Nie; Dong, Ren

    2014-01-01

    To achieve dynamic winter wheat quality monitoring and forecasting in larger scale regions, the objective of this study was to design and develop a winter wheat quality monitoring and forecasting system by using a remote sensing index and environmental factors. The winter wheat quality trend was forecasted before the harvest and quality was monitored after the harvest, respectively. The traditional quality-vegetation index from remote sensing monitoring and forecasting models were improved. Combining with latitude information, the vegetation index was used to estimate agronomy parameters which were related with winter wheat quality in the early stages for forecasting the quality trend. A combination of rainfall in May, temperature in May, illumination at later May, the soil available nitrogen content and other environmental factors established the quality monitoring model. Compared with a simple quality-vegetation index, the remote sensing monitoring and forecasting model used in this system get greatly improved accuracy. Winter wheat quality was monitored and forecasted based on the above models, and this system was completed based on WebGIS technology. Finally, in 2010 the operation process of winter wheat quality monitoring system was presented in Beijing, the monitoring and forecasting results was outputted as thematic maps

  20. Representing winter wheat in the Community Land Model (version 4.5)

    Science.gov (United States)

    Lu, Yaqiong; Williams, Ian N.; Bagley, Justin E.; Torn, Margaret S.; Kueppers, Lara M.

    2017-05-01

    Winter wheat is a staple crop for global food security, and is the dominant vegetation cover for a significant fraction of Earth's croplands. As such, it plays an important role in carbon cycling and land-atmosphere interactions in these key regions. Accurate simulation of winter wheat growth is not only crucial for future yield prediction under a changing climate, but also for accurately predicting the energy and water cycles for winter wheat dominated regions. We modified the winter wheat model in the Community Land Model (CLM) to better simulate winter wheat leaf area index, latent heat flux, net ecosystem exchange of CO2, and grain yield. These included schemes to represent vernalization as well as frost tolerance and damage. We calibrated three key parameters (minimum planting temperature, maximum crop growth days, and initial value of leaf carbon allocation coefficient) and modified the grain carbon allocation algorithm for simulations at the US Southern Great Plains ARM site (US-ARM), and validated the model performance at eight additional sites across North America. We found that the new winter wheat model improved the prediction of monthly variation in leaf area index, reduced latent heat flux, and net ecosystem exchange root mean square error (RMSE) by 41 and 35 % during the spring growing season. The model accurately simulated the interannual variation in yield at the US-ARM site, but underestimated yield at sites and in regions (northwestern and southeastern US) with historically greater yields by 35 %.

  1. Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits

    Directory of Open Access Journals (Sweden)

    Bojana Filipčev

    2015-12-01

    Full Text Available Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit formulation were investigated regarding dough characteristics, physical and textural characteristics of finalproduct assessed after baking and 30 days of storage. Buckwheat flour was added at 30, 40, 50% levels and two granulations (fine and coarse. Addition of buckwheat flour significantly increaseddough hardness and decreased adhesiveness. Spread significantly increased in biscuits with 40% and 50% of coarse buckwheat flour. Biscuits containing coarse flour were harder and more fracturable than the control, whereas those with fine flour tended to be softer and less fracturable.Textural properties were significantly correlated to protein stability to heat and retrogradation tendency of starch in biscuit dough as well as moisture content.

  2. Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour.

    Science.gov (United States)

    Janić Hajnal, Elizabet; Čolović, Radmilo; Pezo, Lato; Orčić, Dejan; Vukmirović, Đuro; Mastilović, Jasna

    2016-12-15

    This study represents the first report about possibility of reduction of Alternaria toxins in wheat using the extrusion process. Effects of extrusion processing parameters - moisture content (w=16, 20, 24g/100g), feeding rate (q=15, 20, 25kg/h), and screw speed (v=300, 390, 480rpm), on reduction rate of tenuazonic acid (TeA), alternariol (AOH) and alternariol monomethyl ether (AME), in whole wheat flour were investigated. Temperature ranged between 111.1 and 160.8°C, while the absolute pressure was from 0.17 to 0.23MPa. The simultaneous influence of w and v was the most important for TeA reduction (pAlternaria toxins were as follows: w=24g/100g, q=25kg/h, v=390rpm, with a reduction of 65.6% for TeA, 87.9% for AOH and 94.5% for AME. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Relationships between storage protein composition, protein content, growing season and flour quaility of bread wheat

    DEFF Research Database (Denmark)

    Faergestad, E.M.; Flaete, N.E.S.; Magnus, E.M.

    2004-01-01

    The storage protein composition from the Glu-1, Glu-3 and Gli-1 loci encoding high and low molecular weight glutenin subunits (HMW-GS and LMW-GS) and gliadins, respectively, was determined on 30 wheat (T aestivum L) genotypes from three growing seasons. The gliadins and the LMW-GS were identified...... estimated in the model, gave similar results to ANOVA in identifying quality related protein alleles. The applicability of the multivariate approach in proteomics is, however, much wider.......The storage protein composition from the Glu-1, Glu-3 and Gli-1 loci encoding high and low molecular weight glutenin subunits (HMW-GS and LMW-GS) and gliadins, respectively, was determined on 30 wheat (T aestivum L) genotypes from three growing seasons. The gliadins and the LMW-GS were identified...... of the protein alleles, the protein content and the growing seasons are related to flour quality. The year of growth had a large impact on mixograph peak time. When predicting mixograph peak time from the presence or absence of significant proteins and the year of growth, 70% of the variability in mixograph peak...

  4. Qualidade tecnológica de grãos e farinhas de trigo nacionais e importados Technological quality of national and imported wheat grain and wheat flours

    Directory of Open Access Journals (Sweden)

    Maria das Graças da Costa

    2008-03-01

    Full Text Available A farinha de trigo possui variadas aplicações na indústria de alimentos, apresentando um importante papel no aspecto econômico e nutricional da alimentação humana. Sabe-se, que as características nutricionais e tecnológicas da farinha de trigo sofrem interferência direta das condições de cultivo, colheita, secagem e armazenamento dos grãos de trigo utilizados como matéria-prima. Este estudo objetivou avasliar a qualidade tecnológica de amostras de grãos de trigo nacionais e importados, bem como de amostras de farinhas produzidas a partir destes grãos, através da análise de parâmetros físico-químicos (umidade, cinzas, glúten úmido, número de quedas e peso hectolitro e da farinografia (absorção de água, tempo de desenvolvimento e estabilidade. As análises físico-químicas mostraram diferenças significativas (p Wheat flour has a wide range of applications in the food industry, with an important economic and nutritional role in the human diet. It is known that the nutritional and technological aspects of wheat flour depend on the cultivation, harvesting, drying and storage conditions of the wheat grains used as raw material. This research aimed at analyzing the technological quality of samples of national and imported wheat grains, as well as of flour samples obtained from them. For this, physical-chemical (moisture, wet gluten, mineral content, falling number, hectoliter weight and farinographic (water absorption, development time, stability analyses were carried out. Physical-chemical analyses showed significant differences (p < 0.05 in the mineral content, wet gluten and falling number of the imported and national grain samples, and also among the flour samples obtained from them. Moisture was the only physical-chemical parameter that did not present a significant difference (p < 0.05 among the national and imported samples. Imported wheat grains and their flours presented higher values for wet gluten (28

  5. Storage conditions and packaging greatly affects the stability of fortified wheat flour: Influence on vitamin A, iron, zinc, and oxidation.

    Science.gov (United States)

    Hemery, Youna M; Laillou, Arnaud; Fontan, Laura; Jallier, Vincent; Moench-Pfanner, Regina; Berger, Jacques; Avallone, Sylvie

    2018-02-01

    Micronutrient deficiencies result in irreversible physical and cognitive consequences. Fortification of flour is widely applied to address micronutrient deficiencies, but vitamin losses can occur during the storage of fortified products. This work aimed at assessing the combined influence of different factors on vitamin A retention and the oxidative status of wheat flours: storage duration (up to 6months), temperature during storage, relative humidity within storage facilities, type of packaging (oxygen-permeable or not), and premix composition (with or without ferrous sulphate). Vitamin A degradation was high and occurred rapidly: more than 45% was lost within 3months in the mildest conditions, whereas over 85% was lost within 3months in the most severe conditions. Vitamin A retention was related to the extent of oxidation reactions that occurred in flours during storage, and the factors that mostly affected vitamin A retention were the storage duration, the type of packaging and the temperature. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Annual variation of deoxynivalenol in Danish wheat flour 1998-2003 and estimated daily intake by the Danish population

    DEFF Research Database (Denmark)

    Rasmussen, Peter Have; Petersen, Annette; Pasikhani, Faranak Ghorbani

    2007-01-01

    The occurrence of deoxynivalenol ( DON) in Danish wheat flour was studied during the period 1998 - 2003 by either capillary gas chromatography with electron capture detection and liquid chromatography coupled to an ion trap mass spectrophotometer. A total of 151 samples were collected from mills...... of precipitation around flowering time, i.e. from the end of June to the beginning of July covering weeks 25 - 27. The lowest average levels were found in samples from the 2001 harvest, where weeks 25 - 27 were dry compared with other harvest years. The highest value ( 705 mu gkg(-1)) was obtained in a flour...... sample from the 2002 harvest, but none of the tested samples exceeded the maximum limit of 750 mu g kg(-1), which has been recently introduced by the European Commission for DON in flour used as raw materials in food products. Calculation of chronic or usual intake by a deterministic approach showed...

  7. Effect of zinc sulfate fortificant on iron absorption from low extraction wheat flour co-fortified with ferrous sulfate.

    Science.gov (United States)

    Olivares, Manuel; Pizarro, Fernando; López de Romaña, Daniel

    2013-03-01

    The co-fortification of wheat flour with iron (Fe) and zinc (Zn) is a strategy used to prevent these deficiencies in the population. Given that Zn could interact negatively with Fe, the objective was to assess the effect of Zn on Fe absorption from bread prepared with wheat flour fortified with Fe and graded levels of Zn fortificant. Twelve women aged 30-43 years, with contraception and a negative pregnancy test, participated in the study. They received on four different days, after an overnight fast, 100 g of bread made with wheat flour (70 % extraction) fortified with 30 mg Fe/kg as ferrous sulfate (A) or prepared with the same Fe-fortified flour but with graded levels of Zn, as zinc sulfate: 30 mg/kg (B), 60 mg/kg (C), or 90 mg/kg (D). Fe radioisotopes ((59)Fe and (55)Fe) of high specific activity were used as tracers and Fe absorption iron was measured by the incorporation of radioactive Fe into erythrocytes. The geometric mean and range of ± 1 SD of Fe absorption were: A= 19.8 % (10.5-37.2 %), B = 18.5 % (10.2-33.4 %), C = 17.7 % (7.7-38.7 %), and D = 11.2 % (6.2-20.3 %), respectively; ANOVA for repeated measures F = 5.14, p flour fortified with 30 mg/kg of Fe, as ferrous sulfate, and up to 60 mg/kg of Zn, as Zn sulfate. A statistically significant reduction of Fe absorption was observed at a Zn fortification level of 90 mg Zn/kg.

  8. Production and meiotic pairing behaviour of new hybrids of winter wheat (Triticum aestivum) x winter barley (Hordeum vulgare).

    Science.gov (United States)

    Molnár-Láng, M; Linc, G; Logojan, A; Sutka, J

    2000-12-01

    New winter wheat (Triticum aestivum L.) x winter barley (Hordeum vulgare L.) hybrids produced using cultivated varieties (wheat 'Martonvásári 9 krl'(Mv9 krl) x barley 'Igri', Mv9 krl x 'Osnova', 'Asakazekomugi' x 'Manas') were multiplied in tissue culture because of the high degree of sterility and then pollinated with wheat to obtain backcross progenies. Meiotic analysis of the hybrids Mv9 krl x 'Igri' and 'Asakazekomugi' x 'Manas' and their in vitro regenerated progenies with the Feulgen method revealed 1.59 chromosome arm associations per cell in both initial hybrids. The number of chromosome arm associations increased after in vitro culture to 4.72 and 2.67, respectively, in the two combinations. According to the genomic in situ hybridization (GISH) analysis, wheat-barley chromosome arm associations made up 3.6% of the total in the initial Mv9 krl x 'Igri' hybrid and 6.6% and 16.5% of the total in in vitro regenerated progenies of the 'Asakazekomugi' x 'Manas' and Mv9 krl x 'Igri' hybrids, respectively. The demonstration by GISH of wheat-barley chromosome pairing in the hybrids and especially in their in vitro regenerated progenies proves the possibility of producing recombinants between these two genera, and thus of transferring useful characters from barley into wheat. In vitro conditions caused an increase in chromosome arm association frequency in both combinations and in fertility in some regenerants.

  9. Real-time weed detection, decision making and patch spraying in maize, sugarbeet, winter wheat and winter barley

    DEFF Research Database (Denmark)

    Gerhards, R; Christensen, Svend

    2003-01-01

    with weed infestation levels higher than the economic weed threshold; a review of such work is provided. This paper presents a system for site-specific weed control in sugarbeet (Beta vulgaris L.), maize (Zea mays L.), winter wheat (Triticum aestivum L.) and winter barley (Hordeum vulgare L.), including...... online weed detection using digital image analysis, computer-based decision making and global positioning systems (GPS)-controlled patch spraying. In a 4-year study, herbicide use with this map-based approach was reduced in winter cereals by 60% for herbicides against broad-leaved weeds and 90% for grass...

  10. Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat

    Directory of Open Access Journals (Sweden)

    C. T. Akanbi

    2016-01-01

    Full Text Available This study entails quality assessment of whole grain bread produced from composite flours of quality protein maize and wheat. Quality protein maize and wheat were processed into flours and mixed at various ratios for bread production. The proximate compositions, physical properties, glycemic response, functional and sensory properties of the samples were evaluated using standard methods. The result showed no significant difference (p<0.05 in the proximate composition parameters of the bread samples. The loaf height (2.50 - 3.95 cm, volume (291.00 - 415.00 cm3 and specific volume(1.72 - 2.42 cm3/g decreased significantly with increasing level of quality protein maize, however, loaf length was not affected by the substitution of quality protein maize. The result of the functional properties showed that final viscosity, water absorption and swelling capacity increased with increasing level of quality protein maize. The result of the glycemic response showed that the inclusion of quality protein maize resulted in decline in the blood glucose content (glycemic index of the products. The bread samples were generally acceptable however; bread with 100% wheat was the most preferred. The result of the sensory properties showed that there was significant difference (p<0.05 in the texture and taste of 100% wheat bread and the other samples. The study concluded that substitution of quality protein maize with wheat produced acceptable whole grain loaves that have positive effect on the reduction of blood glucose level.

  11. Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.

    Science.gov (United States)

    Czerny, Michael; Schieberle, Peter

    2002-11-06

    An investigation on the odor-active compounds of wholemeal (WWF) and white wheat flour (WF 550) by aroma extract dilution analysis (AEDA) and by quantitative studies using stable isotope dilution assays (SIDA) revealed a significant number of odor-active compounds, such as (E)-2-nonenal, (E,Z)- and (E,E)-2,4-decadienal, (E)-4,5-epoxy-(E)-2-decenal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and vanillin, with high odor activities in both wheat flours. The amounts and, consequently, the aroma potencies of vanillin, (E,E)-2,4-decadienal, and 3-(methylthio)propanal were much higher in the WWF than in the WF 550 samples. Fermentation of suspensions of both flours with lactic acid bacteria did not generate new odorants; however, many compounds, such as acetic acid or 3-methylbutanal, were increased, whereas aldehydes (formed from the degradation of unsaturated fatty acids) were decreased. Comparing the odorant concentrations present before and after fermentation gave evidence that the main influence of the microorganisms on sourdough aroma is to either enhance or decrease specific volatiles already present in the flour. A comparison with literature data indicated that most of these odorants are also important for the bread crumb aroma present after baking of the dough.

  12. Genetic Variation in Deep Root Growth of North-European Winter Wheat

    DEFF Research Database (Denmark)

    Ytting, Nanna Karkov

    traits were found to vary between modern North-European winter wheat cultivars including variation in depth penetration rate and root density in the deepest part of the root system. Wheat was shown to be capable of using deep N resources. After three to six weeks of root proliferation in the N rich...... the total N content of the shoots. Overall the results show, that variation exists for deeper root traits in existing elite germplasm adapted to North Europe. This opens the way for wider screening to assess the value in breeding for deeper roots in winter wheat. Deeper rooting, but not necessarily higher...... subsoil root density, has the potential to increase deep N utilization by winter wheat....

  13. Road verges and winter wheat fields as resources for wild bees in agricultural landscapes

    DEFF Research Database (Denmark)

    Henriksen, Casper Christian I; Langer, Vibeke

    2013-01-01

    had a strong positive effect in both road verges and wheat fields on the density of high value bee plants. This was due to the absence of herbicides and to practices inherent to organic farming systems, such as the use of clover (a high value bee plant) as a green manure and fodder crop.......The effects of farming system on plant density and flowering of dicotyledonous herbs of high value for bees were investigated in 14 organic and 14 conventional winter wheat fields and adjacent road verges. The organic and conventional winter wheat fields/road verges were paired based...... on the percentage of semi-natural habitats in the surrounding landscape at 1-km scale. Mean density of high value bee plants per Raunkiaer circle was significantly higher in organic winter wheat fields and their adjacent road verges than in their conventionally farmed counterparts. The effect of organic farming...

  14. Cereal aphid colony turnover and persistence in winter wheat.

    Directory of Open Access Journals (Sweden)

    Linton Winder

    Full Text Available An understanding of spatial and temporal processes in agricultural ecosystems provides a basis for rational decision-making with regards to the management and husbandry of crops, supporting the implementation of integrated farming strategies. In this study we investigated the spatial and temporal distribution of aphid pests (Sitobion avenae and Metopolophium dirhodum within winter wheat fields. Using an intensive sampling programme we investigated distributions at both the small (single shoot and large (field scales. Within two fields, a grid with 82 locations was established (area 120 m by 168 m. At each location, 25 shoots were individually marked and aphid counts by observation conducted on 21 and 22 occasions as the crop matured, resulting in 43,050 and 45,100 counts being conducted in the two fields respectively. We quantified field scale spatial distributions, demonstrating that spatial pattern generally emerged, with temporal stability being both species- and field- dependent. We then measured turnover of colonies at the small (individual shoot and large (field scales by comparing consecutive pairs of sampling occasions. Four turnover categories were defined: Empty (no aphids recorded on either occasion; Colonised (aphids recorded on the second occasion but not the first; Extinction (aphids recorded on the first occasion but not the second; Stable (aphids recorded on both occasions. At the field scale, population stability soon established, but, at the small scale there was a consistently high proportion of unoccupied shoots with considerable colonisation and extinction and low stability. The redistribution of aphids within the crop at the local scale is a vulnerability which could be used to disrupt population development--by mediating exposure to ground-active natural enemies and by incurring a metabolic cost caused by the physiological demands to re-establish on a nearby host plant.

  15. Fortification of Wheat Bread with 3-7% Defatted Soy Flour Improves Formulation, Organoleptic Characteristics, and Rat Growth Rate

    Science.gov (United States)

    Mahmoodi, Mohammad Reza; Mashayekh, Morteza; Entezari, Mohammad Hasan

    2014-01-01

    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 and organoleptic characteristics. The organoleptic characteristics of blends consist of taste and flavor, crust texture, fragrance and aroma, appearance, bendability, and overall acceptability were determined through taste panel by 213 judges. Forty Sprague Dawley rats were randomly given codes and allocated to different groups via tables with random numbers to feed on three DSF-fortified bread blends and control bread for 30 days. Results: The blending of wheat flour with DSF altered the organoleptic properties of breads. Addition of DSF increased significantly the protein and ash content of the bread (P fortified blend. Conclusions: It was concluded that overall acceptability score significantly decreased with increasing DSF substitution level. Rats fed 7% DSF-fortified blend showed privileged food efficiency ratio. Then, the best formulation is between 3 and 7% DSF bread. This formulation can nourish all human at risk of malnutrition. PMID:24554990

  16. Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina.

    Science.gov (United States)

    Sharma, Savita; Gupta, Jatinder Pal; Nagi, H P S; Kumar, Rakesh

    2012-10-01

    The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, defatted germ and gluten with wheat flour on the physico-chemical properties (protein, crude fiber, phosphorus, iron and calcium), baking properties of bread, muffins and cookies, and extrusion properties of noodles and extruded snacks prepared from semolina were examined. Blending of wheat flour and corn byproducts significantly increased the protein, crude fiber, phosphorus, iron and calcium contents. Breads from gluten blends had higher loaf volume as compared to bran and germ breads. Among corn byproducts, gluten cookies were rated superior with respect to top grain. Muffins from germ blends and gluten blends had higher acceptability scores than the bran muffins. Blending of corn bran, defatted germ and gluten at 5 and 10% with wheat flour resulted in satisfactory bread, cookie, and muffin score. Quality of noodles was significantly influenced by addition of corn byproducts and their levels. Corn byproducts blending had significant influence on cooking time, however, gruel solid loss affected non-significantly in case of noodles. Expansion ratio and density of extruded snacks was affected non significantly by blending source and blending level. However, significant effect was observed on amperage, pressure, yield and overall acceptability of extruded snacks. Acceptable extruded products (noodles and extruded snacks) could be produced by blending corn byproducts with semolina upto 10% level.

  17. Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour.

    Science.gov (United States)

    Soong, Yean Yean; Tan, Seow Peng; Leong, Lai Peng; Henry, Jeya Kumar

    2014-12-01

    Muffins are a popular snack consumed in western and emerging countries. Increased glycemic load has been implicated in the aetiology of diabetes. This study examined the starch digestibility of muffins baked with rice, wheat, corn, oat and barley flour. Rapidly digested starch (RDS) was greatest in rice (445 mg/g) and wheat (444 mg/g) muffins, followed by oat (416 mg/g), corn (402 mg/g) and barley (387 mg/g). Total phenolic content was found to be positively correlated with total antioxidative capacity and inversely related to the RDS of muffins. The phenolic content was highest in muffin baked with barley flour (1,687 μg/g), followed by corn (1,454 μg/g), oat (945 μg/g), wheat (705 μg/g), and rice (675 μg/g) flour. Browning was shown not to correlate with free radical scavenging capacity and digestibility of muffins. The presence of high phenolic content and low RDS makes barley muffin an ideal snack to modulate glycemic response. Copyright © 2014 Elsevier Ltd. All rights reserved.

  18. [Effects of irrigation time on the growth and water- and fertilizer use efficiencies of winter wheat].

    Science.gov (United States)

    Dang, Jian-You; Pei, Xue-Xia; Wang, Jiao-Ai; Zhang, Jing; Cao, Yong; Zhang, Ding-Yi

    2012-10-01

    A field experiment was conducted to study the effects of irrigation time before wintering (November 10th, November 25th, and December 10th) and in spring (March 5th, re-greening stage; and April 5th, jointing stage) on the growth, dry matter translocation, water use efficiency (WUE), and fertilizer use efficiency (FUE) of winter wheat after returning corn straw into soil. The irrigation time before wintering mainly affected the wheat population size before wintering and at jointing stage, whereas the irrigation time in spring mainly affected the spike number, grain yield, dry matter translocation, WUE, and FUE. The effects of irrigation time before wintering to the yield formation of winter wheat were closely related to the irrigation time in spring. When the irrigation time in spring was at re-greening stage, the earlier the irrigation time before wintering, the larger the spike number and the higher the grain yield; when the irrigation time in spring was at jointing stage, the delay of the irrigation time before wintering made the spike number and grain yield decreased after an initial increase, the kernel number per plant increased, while the 1000-kernel mass was less affected. The WUE, nutrition uptake, and FUE all decreased with the delay of the irrigation time before wintering, but increased with the delay of the irrigation time in spring. Therefore, under the conditions of returning corn straw into soil and sowing when the soil had enough moisture, to properly advance the irrigation time before wintering could make the soil more compacted, promote the tillering and increase the population size before winter, and in combining the increased irrigation at jointing stage, could control the invalid tillering in early spring, increase the spiking rate, obtain stable kernel mass, and thus, increase the WUE and FUE, realizing water-saving and high efficiency for winter wheat cultivation.

  19. Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour

    Science.gov (United States)

    Background The end-use quality of wheat flour varies as a result of the growth conditions of the plant. Among the wheat gluten proteins, the omega-5 gliadins have been identified as a major source of environmental variability, increasing in proportion in grain from plants that receive fertilizer or ...

  20. Radioactivity of flour, wheat, bread improvers and dose estimates in Sudan

    International Nuclear Information System (INIS)

    Hamdan, Adam Mahana

    2015-10-01

    The steady rise in the use of isotopes and nuclear technology in various purposes in human life, both agro-industrial military, medical, may increase the chances of radioactive contamination that increases the exposure of ionizing radiation which raise awareness in increasing the need to know how to assess that exposure. Control of imported foodstuffs to ensure that not contaminated with radioactive materials is very important at this stage. The present study aims to investigating radioactivity in foodstuff consumed in Sudan to measure radionuclide in wheat flour, bread improvers specific objectives to measure radioactive contaminants and to estimate radiation dose from this consumption. The health impact of radionuclide ingestion from foodstuffs was evaluated by the committed effective doses determined in 30 samples of foodstuff. collected in the Port Sudan on the red sea, the radioactivity tracer of K-40, U-238 and Th-232 were measured by gamma ray spectrometry employing an using Nal (Ti) calibration process carried out for gamma spectrometry using MW652 as a reference source which recommended by International Atomic Energy Agency (IAEA) including source Cs-137 and Co-60 with two energy levels. The K-40 activity concentration in the flour samples, rang (303.07-40.48) (Bq/kg), 238U (4.81-1.95) (Bq/kg), Th-232 (7.60-1.61) Bq/kg) wheat samples range k-40 (250.62-27.22) (Bq/kg), U-238 (4.92-190) (Bq/kg), Th-232 (5.74-1.61) (Bq/kg) and bread improvers samples k-40 (68.60-13.61 (Bq/kg) U-238 (5.73-194) (Bq/kg). The total average effective dose for age (>17 years) was found in to flour be 2.35±7.12 mSv/y, 1.15±0.95 mSv/y, 1.65±2.02 mSv/y, the maximum dose values obtained were 6.01 mSv/y, 1.95 mSv/y, 1.57 mSv/y. The total average effective dose for age (>17 years) was found in to wheat 1.58±6.85 mSv/y 1.16±1.33 mSv/y, 0.48±1.14 mSv/y, the maximum dose values obtained were 4.14 mSv/y, 1.66 mSv/y, 0.99 mSv/y. The total average effective dose for age (>17 years) was

  1. Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

    Directory of Open Access Journals (Sweden)

    Georgiana Gabriela CODINA

    2016-11-01

    Full Text Available The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20% were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05 between bread physical characteristics (loaf volume, porosity, elasticity and bread  overall acceptability.

  2. Projecting the impact of climate change on phenology of winter wheat in northern Lithuania

    Science.gov (United States)

    Juknys, Romualdas; Velička, Rimantas; Kanapickas, Arvydas; Kriaučiūnienė, Zita; Masilionytė, Laura; Vagusevičienė, Ilona; Pupalienė, Rita; Klepeckas, Martynas; Sujetovienė, Gintarė

    2017-10-01

    Climate warming and a shift in the timing of phenological phases, which lead to changes in the duration of the vegetation period may have an essential impact on the productivity of winter crops. The main purpose of this study is to examine climate change-related long-term (1961-2015) changes in the duration of both initial (pre-winter) and main (post-winter) winter wheat vegetation seasons and to present the projection of future phenological changes until the end of this century. Delay and shortening of pre-winter vegetation period, as well as the advancement and slight extension of the post-winter vegetation period, resulted in the reduction of whole winter wheat vegetation period by more than 1 week over the investigated 55 years. Projected changes in the timing of phenological phases which define limits of a main vegetation period differ essentially from the observed period. According to pessimistic (Representative Concentration Pathways 8.5) scenario, the advancement of winter wheat maturity phase by almost 30 days and the shortening of post-winter vegetation season by 15 days are foreseen for a far (2071-2100) projection. An increase in the available chilling amount is specific not only to the investigated historical period (1960-2015) but also to the projected period according to the climate change scenarios of climate warming for all three projection periods. Consequently, the projected climate warming does not pose a threat of plant vernalization shortage in the investigated geographical latitudes.

  3. Comparative performances of composite flours from blends of yam ...

    African Journals Online (AJOL)

    Substitution of wheat flour reduced gluten content and extensibility of the composite flours. Wheat-cassava flours comparatively performed better than wheat-yam flours in all quality attributes evaluated. Cassava substitution at 10% produced cake that compared favourably with the control sample from 100% wheat flour.

  4. Effect of the gamma radiation on the chemical, rheological, baker and microbiological properties in wheat flour

    International Nuclear Information System (INIS)

    Agundez A, Z.; Fernandez R, M.V.; Arce C, M.E.; Cruz Z, E.; Chernov, V.; Barboza F, M.

    2002-01-01

    The gamma radiation has been used in several places of the World as a sterilization method, preservation and pasteurization of foodstuffs, effect which is achieved due to diminishing or elimination of the microorganisms, reaching every time more acceptance, moreover eliminates the uses of toxic and carcinogenic substances, of general use, but at the present, being in the process of being totally prohibited, due to the higher risk in the human health. In this work the related results with the effects of the gamma radiation are presented, coming from a 60 Co source, in commercial wheat flour exposed to a dose of 1.0 KGy. The used dose is that allowed according to the NOM-033-SSA1-1993 standard. It was determined that the chemical characteristics of humidity, protein and ashes were not affected by radiation. The rheological properties neither suffer severe effects as consequence of radiation; the pharynographic and alveographic parameters were lightly affected by the treatment. Significant changes were detected in the percentage of water absorption and in the tolerance index to mixing. However a diminish of 10% in the development time and an increase of 13% in the stability was observed, for the irradiated samples respect to the those samples not irradiated. In relation to the alveograph parameters it was only detected a diminish of 7% in the force parameter (w) without changes in the tenacity/blowing up index ratio (P/L). The fall number diminish 11% indicating a small diminution in viscosity. The bakering properties do not turn out modified by the irradiation treatment finding a specific weight of 4.6 and 4.5 (cm 3 /g) for the control and irradiated samples, respectively. In the mesophyll analysis it was found a diminish of 96% from the original charge in control samples, observing a diminution of 74 and 25% in yeasts and mushrooms respectively. Microbiologically it was determined absence of total coliforms bacteria and faecal coliforms in the control samples and of

  5. [Effects of sprinkler irrigation amount on winter wheat growth, water consumption, and water use efficiency].

    Science.gov (United States)

    Yu, Li-Peng; Huang, Guan-Hua; Liu, Hai-Jun; Wang, Xiang-Ping; Wang, Ming-Qiang

    2010-08-01

    In 2006-2008, a field experiment was conducted at the Tongzhou Experimental Base for Water-Saving Irrigation Research, Chinese Academy of Sciences, Beijing, aimed to study the effects of sprinkler irrigation amount on the growth, grain yield, water consumption, and water use efficiency of winter wheat. Different treatments were installed, with the irrigation amounts expressed by the multiples of the evaporation (E) from a standard 20-cm diameter pan placed above winter wheat canopy. The grain yield was the highest in treatment 0.75 E in 2006-2007 and in treatment 0.625 E in 2007-2008. In treatments with irrigation amount less than 0.25 E, winter wheat growth was subjected to water stress, and the yield loss was larger than 25%. The water consumption of winter wheat in the two growth seasons was in the range of 219-486 mm, and increased with increasing irrigation amount. The relationships between the grain yield and the water consumption and water use efficiency could be described by quadratic function. Sprinkler irrigation with an amount of 0.50-0.75 E was recommended for the winter wheat growth after its turning green stage in Beijing area.

  6. [Effects of water deficit and nitrogen fertilization on winter wheat growth and nitrogen uptake].

    Science.gov (United States)

    Qi, You-Ling; Zhang, Fu-Cang; Li, Kai-Feng

    2009-10-01

    Winter wheat plants were cultured in vitro tubes to study their growth and nitrogen uptake under effects of water deficit at different growth stages and nitrogen fertilization. Water deficit at any growth stages could obviously affect the plant height, leaf area, dry matter accumulation, and nitrogen uptake. Jointing stage was the most sensitive stage of winter wheat growth to water deficit, followed by flowering stage, grain-filling stage, and seedling stages. Rewatering after the water deficit at seedling stage had a significant compensation effect on winter wheat growth, and definite compensation effect was observed on the biomass accumulation and nitrogen absorption when rewatering was made after the water deficit at flowering stage. Under the same nitrogen fertilization levels, the nitrogen accumulation in root with water deficit at seedling, jointing, flowering, and grain-filling stages was reduced by 25.82%, 55.68%, 46.14%, and 16.34%, and the nitrogen accumulation in aboveground part was reduced by 33.37%, 51.71%, 27.01%, and 2.60%, respectively, compared with no water deficit. Under the same water deficit stages, the nitrogen content and accumulation of winter wheat decreased with decreasing nitrogen fertilization level, i. e., 0.3 g N x kg(-1) FM > 0.2 g N x kg(-1) FM > 0.1 g N x kg(-1) FM. Nitrogen fertilization had obvious regulation effect on winter wheat plant growth, dry matter accumulation, and nitrogen uptake under water stress.

  7. The dynamics of acid-soluble phosphorus compounds in the course of winter and spring wheat germination under various thermic conditions. Part I. Fractionation of wheat germs extracts

    Directory of Open Access Journals (Sweden)

    A. Barbaro

    2015-06-01

    Full Text Available Results of investigations are reported on the role of acid-soluble phosphorus compounds in the process of winter wheat vernalization. Fractionation of germ extracts by the precipitation method revealed the dynamics of phosphorylated glycolysis metabolites during germination. The variability curves for spring wheat germinated at 1.5° and 22° and for winter wheat at 1.5° had a similar course, only that for winter wheat germinated at 22° showed differences. It is concluded that glycolysis is essential in the process of vernalization.

  8. The dynamics of acid-soluble phosphorus compounds in the course of winter and spring wheat germination under various thermic conditions. Part I. Fractionation of wheat germs extracts

    OpenAIRE

    A. Barbaro

    2015-01-01

    Results of investigations are reported on the role of acid-soluble phosphorus compounds in the process of winter wheat vernalization. Fractionation of germ extracts by the precipitation method revealed the dynamics of phosphorylated glycolysis metabolites during germination. The variability curves for spring wheat germinated at 1.5° and 22° and for winter wheat at 1.5° had a similar course, only that for winter wheat germinated at 22° showed differences. It is concluded that glycolysis is ess...

  9. External Mill Monitoring of Wheat Flour Fortification Programs: An Approach for Program Managers Using Experiences from Jordan

    Directory of Open Access Journals (Sweden)

    James P. Wirth

    2013-11-01

    Full Text Available The fortification of wheat flour with micronutrients is a common strategy to increase vitamin and mineral intake. While wheat flour mills are often inspected by agencies affiliated with national ministries to ensure compliance with national fortification standards, few countries use data derived from these inspections to construct an external monitoring system for use in program management and evaluation. The primary objective of this paper is to assess the performance of the external monitoring system utilized in Jordan according to the US Centers for Disease Control and Prevention’s Updated Guidelines for Evaluating Public Health Surveillance Systems. A secondary objective is to present mill monitoring results from 2009 to 2010 in order to demonstrate the data generated by the system. The review concludes that the data required for the system is representative, simple to collect, and can be collected in a flexible manner. The external monitoring system is acceptable to participating agencies and millers and is stable due to mandatory fortification legislation which provides the legal framework for external monitoring. Data on production of fortified flour and utilization of premix can be provided in a timely manner, but on-site mill monitoring and flour sample collection are more challenging due to resource constraints. The frequent collection of a small number of indicators can provide fortification program managers with timely information with which to base decisions. Jordan’s external monitoring system successfully documented the performance of each mill and the entire flour fortification program, and can serve as a model for other national fortification programs considering external monitoring approaches.

  10. External Mill Monitoring of Wheat Flour Fortification Programs: An Approach for Program Managers Using Experiences from Jordan

    Science.gov (United States)

    Wirth, James P.; Nichols, Erin; Mas’d, Hanan; Barham, Rawhieh; Johnson, Quentin W.; Serdula, Mary

    2013-01-01

    The fortification of wheat flour with micronutrients is a common strategy to increase vitamin and mineral intake. While wheat flour mills are often inspected by agencies affiliated with national ministries to ensure compliance with national fortification standards, few countries use data derived from these inspections to construct an external monitoring system for use in program management and evaluation. The primary objective of this paper is to assess the performance of the external monitoring system utilized in Jordan according to the US Centers for Disease Control and Prevention’s Updated Guidelines for Evaluating Public Health Surveillance Systems. A secondary objective is to present mill monitoring results from 2009 to 2010 in order to demonstrate the data generated by the system. The review concludes that the data required for the system is representative, simple to collect, and can be collected in a flexible manner. The external monitoring system is acceptable to participating agencies and millers and is stable due to mandatory fortification legislation which provides the legal framework for external monitoring. Data on production of fortified flour and utilization of premix can be provided in a timely manner, but on-site mill monitoring and flour sample collection are more challenging due to resource constraints. The frequent collection of a small number of indicators can provide fortification program managers with timely information with which to base decisions. Jordan’s external monitoring system successfully documented the performance of each mill and the entire flour fortification program, and can serve as a model for other national fortification programs considering external monitoring approaches. PMID:24284616

  11. Effect of Postsowing Compaction on Cold and Frost Tolerance of North China Plain Winter Wheat

    Directory of Open Access Journals (Sweden)

    Caiyun Lu

    2017-01-01

    Full Text Available Improper postsowing compaction negatively affects soil temperature and thereby cold and frost tolerance, particularly in extreme cold weather. In North China Plain, the temperature falls to 5 degrees below zero, even lower in winter, which is period for winter wheat growing. Thus improving temperature to promote wheat growth is important in this area. A field experiment from 2013 to 2016 was conducted to evaluate effects of postsowing compaction on soil temperature and plant population of wheat at different stages during wintering period. The effect of three postsowing compaction methods—(1 compacting wheel (CW, (2 crosskill roller (CR, and (3 V-shaped compacting roller after crosskill roller (VCRCR—on winter soil temperatures and relation to wheat shoot growth parameters were measured. Results showed that the highest soil midwinter temperature was in the CW treatment. In the 20 cm and 40 cm soil layer, soil temperatures were ranked in the following order of CW > VCRCR > CR. Shoot numbers under CW, CR, and VCRCR treatments were statistically 12.40% and 8.18% higher under CW treatment compared to CR or VCRCR treatments at the end of wintering period. The higher soil temperature under CW treatment resulted in higher shoot number at the end of wintering period, apparently due to reduced shoot death by cold and frost damage.

  12. Thermal Degradation, Mechanical Properties and Morphology of Wheat Straw Flour Filled Recycled Thermoplastic Composites.

    Science.gov (United States)

    Mengeloglu, Fatih; Karakus, Kadir

    2008-01-24

    Thermal behaviors of wheat straw flour (WF) filled thermoplastic compositeswere measured applying the thermogravimetric analysis and differential scanningcalorimetry. Morphology and mechanical properties were also studied using scanningelectron microscope and universal testing machine, respectively. Presence of WF inthermoplastic matrix reduced the degradation temperature of the composites. One for WFand one for thermoplastics, two main decomposition peaks were observed. Morphologicalstudy showed that addition of coupling agent improved the compatibility between WFs andthermoplastic. WFs were embedded into the thermoplastic matrix indicating improvedadhesion. However, the bonding was not perfect because some debonding can also be seenon the interface of WFs and thermoplastic matrix. In the case of mechanical properties ofWF filled recycled thermoplastic, HDPE and PP based composites provided similar tensileand flexural properties. The addition of coupling agents improved the properties ofthermoplastic composites. MAPE coupling agents performed better in HDPE while MAPPcoupling agents were superior in PP based composites. The composites produced with thecombination of 50-percent mixture of recycled HDPE and PP performed similar with theuse of both coupling agents. All produced composites provided flexural properties requiredby the ASTM standard for polyolefin-based plastic lumber decking boards.

  13. Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

    Directory of Open Access Journals (Sweden)

    Marie Hrušková

    2013-01-01

    Full Text Available The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters. Dough development time and stability were associated with gluten strength (C1 torque point and also dough softening (mixing tolerance index had a link to protein weakening (C1-C2 difference. In the second mentioned case, amylograph viscosity maximum and amylase activity (C3-C4 closeness was verified. Starch and starch gel properties during mixing (C3, C3-C2, and C4 affect dough viscosity (C1 and rheological behaviour (dough development time and stability. Another important finding is unequivocal distinguishing of the composite subsets (of hemp, teff, and chia ones by the used rheological methods and statistical treatment of multivariable data.

  14. Thermal Degradation, Mechanical Properties and Morphology of Wheat Straw Flour Filled Recycled Thermoplastic Composites

    Directory of Open Access Journals (Sweden)

    Kadir Karakus

    2008-01-01

    Full Text Available Thermal behaviors of wheat straw flour (WF filled thermoplastic compositeswere measured applying the thermogravimetric analysis and differential scanningcalorimetry. Morphology and mechanical properties were also studied using scanningelectron microscope and universal testing machine, respectively. Presence of WF inthermoplastic matrix reduced the degradation temperature of the composites. One for WFand one for thermoplastics, two main decomposition peaks were observed. Morphologicalstudy showed that addition of coupling agent improved the compatibility between WFs andthermoplastic. WFs were embedded into the thermoplastic matrix indicating improvedadhesion. However, the bonding was not perfect because some debonding can also be seenon the interface of WFs and thermoplastic matrix. In the case of mechanical properties ofWF filled recycled thermoplastic, HDPE and PP based composites provided similar tensileand flexural properties. The addition of coupling agents improved the properties ofthermoplastic composites. MAPE coupling agents performed better in HDPE while MAPPcoupling agents were superior in PP based composites. The composites produced with thecombination of 50-percent mixture of recycled HDPE and PP performed similar with theuse of both coupling agents. All produced composites provided flexural properties requiredby the ASTM standard for polyolefin-based plastic lumber decking boards.

  15. PERFORMANCE EVALUATION OF AN ANAEROBIC BAFFLED REACTOR TREATING WHEAT FLOUR STARCH INDUSTRY WASTEWATER

    Directory of Open Access Journals (Sweden)

    H. Movahedyan, A. Assadi, A. Parvaresh

    2007-04-01

    Full Text Available Feasibility of the anaerobic baffled reactor process was investigated for the treatment of wheat flour starch wastewater. After removal of suspended solids by simple gravity settling, starch wastewater was used as a feed. Start-up of a reactor (with a volume of 13.5 L and five compartments with diluted feed of approximately 4500 mg/L chemical oxygen demand was accomplished in about 9 weeks using seed sludge from anaerobic digester of municipal wastewater treatment plant. The reactor with hydraulic retention time of 72h at 35°C and initial organic loading rate of 1.2 kgCOD/m3.d showed 61% COD removal efficiency. The best performance of reactor was observed with an organic loading rate of 2.5 kgCOD/m3.d or hydraulic retention time of 2.45 d and the COD conversion of 67% was achieved. The system also showed very high solids retention with effluent suspended solids concentration of about 50 mg/L for most organic and hydraulic loadings studied. Based on these observations, the ABR process has potential to treat food industrial wastewater as a pretreatment and is applicable for extreme environmental conditions.

  16. Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.

    Science.gov (United States)

    Nionelli, Luana; Curri, Nertila; Curiel, José Antonio; Di Cagno, Raffaella; Pontonio, Erica; Cavoski, Ivana; Gobbetti, Marco; Rizzello, Carlo Giuseppe

    2014-12-01

    Six Albanian soft and durum wheat cultivars were characterized based on chemical and technological features, showing different attitudes for bread making. Gliadin and glutenin fractions were selectively extracted from flours, and subjected to two-dimensional electrophoresis. Linja 7 and LVS flours showed the best characteristics, and abundance of high molecular weight (HMW)-glutenins. Type I sourdoughs were prepared through back slopping procedure, and the lactic acid bacteria were typed and identified. Lactobacillus plantarum and Leuconostoc mesenteroides were the predominant species. Thirty-eight representative isolates were singly used for sourdough fermentation of soft and durum wheat Albanian flours and their selection was carried out based on growth and acidification, quotient of fermentation, and proteolytic activity. Two different pools of lactic acid bacteria were designed to ferment soft or durum wheat flours. Sourdough fermentation with mixed and selected starters positively affected the quotient of fermentation, concentration of free amino acids, profile of phenolic acids, and antioxidant and phytase activities. This study provided the basis to exploit the potential of wheat Albanian flours based on an integrated approach, which considered the characterization of the flours and the processing conditions. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

    Directory of Open Access Journals (Sweden)

    Mariana B. Osuna

    2014-01-01

    Full Text Available Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA profile of bakery products, producing breads with low saturated fatty acid (SFA content and with high polyunsaturated fatty acid (PUFA content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF, soybeans flour (SF, or wheat bran (WB was used to replace 50, 100, and 150 g kg−1 of wheat flour (WF in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg−1 SF, the better acceptance, baking features, and enhanced fatty acid profile.

  18. Colour characteristics of winter wheat grits of different grain size

    Directory of Open Access Journals (Sweden)

    Horváth Zs. H.

    2015-01-01

    Full Text Available Nowadays, wheat has spread all over the world due to its extensive usability. The colour of wheat grits is very important for the milling and baking industry because it determines the colour of the products made from it. The instrumental colour measuring is used, first of all, for durum wheat. We investigated the relationship between colour characteristics and grain size in the case of different hard aestivum wheats. We determined the colour using the CIE (Commission Internationale de l’Eclairage 1976 L*, a*, b* colour system measured by MINOLTA CR-300 tristimulus colorimeter. After screening the colour of the wheat fractions of different grain size, grits was measured wet and dry. We determined the L*, a*, b* colour co-ordinates and the whiteness index, too. To evaluate the values we had obtained, we used analysis of variance and regression analysis. We pointed out that the colour of wheat grits of different grain size is dependent on the hardness index of wheat. The lightness co-ordinate (L* of grits of the harder wheat is smaller, while a* and b* co-ordinates are higher. We also found that while grain size rises, the L* co-ordinate decreases and a*, b* values increase in the case of every type of wheat. The colour of grits is determined by the colour of fractions of 250-400 μm in size, independently from the average grain size. The whiteness index and the L* colour co-ordinate have a linear relation (R2 = 0.9151; so, the determination of whiteness index is not necessary. The L* value right characterizes the whiteness of grits.

  19. Crop coefficients for winter wheat in a sub-humid climate regime

    DEFF Research Database (Denmark)

    Kjærsgaard, Jeppe Hvelplund; Plauborg, Finn; Mollerup, Mikkel

    2008-01-01

    coefficients for a winter wheat crop growing under standard conditions, i.e. not short of water and growing under optimal agronomic conditions, were estimated for a cold sub-humid climate regime. One of the two methods used to estimate ET from a reference crop required net radiation (Rn) as input. Two sets...... of coefficients were used for calculating Rn. Weather data from a meteorological station was used to estimate Rn and ET from the reference crop. The winter wheat ET was measured using an eddy covariance system during the main parts of the growing seasons 2004 and 2005. The meteorological data and field...... measurements were quality controlled and discarded from the analysis if flagged for errors. Daily values of ET from the reference crop and winter wheat calculated from hourly values were used to calculate the crop coefficients. Average daily crop coefficients were in the 1.1-1.15 range during mid...

  20. Impact of Early Sowing on Winter Wheat Receiving Manure or Mineral Fertilizers

    DEFF Research Database (Denmark)

    Christensen, Bent Tolstrup; Jensen, Johannes Lund; Thomsen, Ingrid Kaag

    2017-01-01

    To reduce over-winter nitrate leaching from temperate soil, nitrate catch crops can be grown between main crops. We hypothesize that earlier sowing can replace catch crops sown before winter wheat (Triticum aestivum L.) and improve wheat yields and N uptake. Early sown (late August) and timely sown...... (late September) wheat were tested over two cropping seasons (2011–2012 and 2013–2014) using two contemporary cultivars (Hereford and Mariboss) and increasing rates of N (0–300 kg total N ha–1) with animal manure (AM; cattle slurry) or mineral fertilizers (NPK), surface applied in late March. We...... to late August provided higher grain and straw yields; the increased over-winter N uptake suggests that the beneficial effect of earlier sowing may surpass that of a catch crop. Cattle slurry surface applied in late March gave poor N use efficiency and low grain protein content....

  1. Physical characteristics of Brazilian wheat and their utilization as an indication of flour extraction

    Directory of Open Access Journals (Sweden)

    Rogério Germani

    1999-01-01

    Full Text Available An extensive work to determine the test weight (TW, the thousand kernel weight (TKW and the hardness (HD of Brazilian wheat, was undertaken for the crop years from 1990 to 1994, with the objetive of drawing the Brazilian wheat physical characteristics and their relationship with flour extraction (FE. The results showed a median TW of 78.2kg/hl, a TKW of 34.2g and the HD was graded as hard. The values varied accordingly with the crop year, the local and year vs. local. Among the locals the wheat from the MS/DF/MG/GO States showed the best results. Correlation coefficients between FE and each of the parameters, TW, TKW and HD were low but significant (PUm extensivo trabalho de determinação de peso do hectolitro grão (PH, peso de mil grãos (PMG e dureza do grão (DZ, foi realizado durante as safras de 90 a 94, com o objetivo de traçar um perfil do trigo brasileiro e sua implicação na extração de farinha (EXFA. Obteve-se um valor médio de PH de 78,2kg/hl, de PMG de 34,2g e uma DZ classificada como semi-dura. Os valores encontrados variaram de acordo com o ano, estado e, dentro do estado, nos diferentes anos. Entre os estados, os melhores resultados foram de amostras provenientes do MS/DF/MG/GO. Correlações entre EXFA e PH, PMG e DZ mostram ser significativas (P< 5,0% mas de baixo valor, não devendo, portanto, estes parâmetros físicos, ser utilizado em relação direta com a extração de farinha mas apenas como indicadores do potencial desta. Segregação dos valores de PH, PMG e DZ, por faixas, não melhoraram as correlações com EXFA.

  2. Effect of the transgenerational exposure to elevated CO2 on the drought response of winter wheat

    DEFF Research Database (Denmark)

    Li, Yafei; Li, Xiangnan; Yu, Jingjie

    2017-01-01

    Abstract Climate change predicts more frequent drought spells along with an elevation in atmospheric CO2 concentration (e[CO2]). Although the responses of winter wheat (Triticum aestivum L.) plants to drought or a single generation exposure to e[CO2] have been well documented, the transgeneration...... water status could have contributed to the enhanced DM and WUE. These findings provide new insights into the response of wheat plants to a future drier and CO2-enriched environment....

  3. Sourdough Fermentation of Wheat Flour does not Prevent the Interaction of Transglutaminase 2 with α2-Gliadin or Gluten

    Directory of Open Access Journals (Sweden)

    Niklas Engström

    2015-03-01

    Full Text Available The enzyme transglutaminase 2 (TG2 plays a crucial role in the initiation of celiac disease by catalyzing the deamidation of gluten peptides. In susceptible individuals, the deamidated peptides initiate an immune response leading to celiac disease. Several studies have addressed lactic fermentation plus addition of enzymes as a means to degrade gluten in order to prevent adverse response in celiacs. Processing for complete gluten degradation is often harsh and is not likely to yield products that are of comparable characteristics as their gluten-containing counterparts. We are concerned that incomplete degradation of gluten may have adverse effects because it leads to more available TG2-binding sites on gluten peptides. Therefore, we have investigated how lactic acid fermentation affects the potential binding of TG2 to gluten protein in wheat flour by means of estimating TG2-mediated transamidation in addition to measuring the available TG2-binding motif QLP, in α2-gliadin. We show that lactic fermentation of wheat flour, as slurry or as part of sourdough bread, did not decrease the TG2-mediated transamidation, in the presence of a primary amine, to an efficient level (73%–102% of unfermented flour. Nor did the lactic fermentation decrease the available TG2 binding motif QLP in α2-gliadin to a sufficient extent in sourdough bread (73%–122% of unfermented control to be useful for celiac safe food.

  4. Evaluation of modified dichloran 18% glycerol (DG18) agar for enumerating fungi in wheat flour: a collaborative study.

    Science.gov (United States)

    Beuchat, L R; Hwang, C A

    1996-04-01

    Dichloran 18% glycerol agar base supplemented with 100 micrograms of chloramphenicol ml-1 (DG18 agar) was compared to DG18 agar supplemented with 100 micrograms of Triton X-301 ml-1 (DG18T) and DG18 agar supplemented with 1 microgram of iprodione [3-(3,5-dichlorophenyl)-N-(1-methyl-ethyl)-2,4-dioxo-1-imidazolidine- carboxamide] ml-1 (DG18I agar) for enumeration of fungi in ten brands of wheat flour. As the flours contained low fungal populations, all were inoculated with two to four strains of xerophilic fungi (Aspergillus candidus, A. penicillioides, Eurotium amstelodami, E. intermedium, E. repens, E. rubrum, E. tonophilum, E. umbrosum and Wallemia sebi), after which counts ranged from 3.87 to 6.37 log10 CFU g-1. Significantly higher populations (p sebi grew well on all three media. DG18T agar was judged to be superior to DG18 and DG18I agars for enumerating fungi in wheat flours.

  5. Mapping Winter Wheat with Multi-Temporal SAR and Optical Images in an Urban Agricultural Region.

    Science.gov (United States)

    Zhou, Tao; Pan, Jianjun; Zhang, Peiyu; Wei, Shanbao; Han, Tao

    2017-05-25

    Winter wheat is the second largest food crop in China. It is important to obtain reliable winter wheat acreage to guarantee the food security for the most populous country in the world. This paper focuses on assessing the feasibility of in-season winter wheat mapping and investigating potential classification improvement by using SAR (Synthetic Aperture Radar) images, optical images, and the integration of both types of data in urban agricultural regions with complex planting structures in Southern China. Both SAR (Sentinel-1A) and optical (Landsat-8) data were acquired, and classification using different combinations of Sentinel-1A-derived information and optical images was performed using a support vector machine (SVM) and a random forest (RF) method. The interference coherence and texture images were obtained and used to assess the effect of adding them to the backscatter intensity images on the classification accuracy. The results showed that the use of four Sentinel-1A images acquired before the jointing period of winter wheat can provide satisfactory winter wheat classification accuracy, with an F1 measure of 87.89%. The combination of SAR and optical images for winter wheat mapping achieved the best F1 measure-up to 98.06%. The SVM was superior to RF in terms of the overall accuracy and the kappa coefficient, and was faster than RF, while the RF classifier was slightly better than SVM in terms of the F1 measure. In addition, the classification accuracy can be effectively improved by adding the texture and coherence images to the backscatter intensity data.

  6. Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour.

    Science.gov (United States)

    Kundu, Himani; Grewal, Raj Bala; Goyal, Ankit; Upadhyay, Neelam; Prakash, Saurabh

    2014-10-01

    The present study was carried out to study the effect of incorporation of fibre rich pumpkin powder and guar gum on the farinographic characteristics of wheat flour. The flour and pumpkin powder were assessed for proximate composition, total dietary fibre, minerals and β-carotene. Pumpkin powder contained appreciable amount of fibre, minerals and β-carotene. The effects of incorporation of different levels of pumpkin powder and guar gum along with pumpkin powder on farinographic characteristics were studied. Dough development time, dough stability, time to break down and farinograph quality number increased whereas mixing tolerance index decreased with incorporation of pumpkin powder (> 5 %) and guar gum (1.0 and 1.5 %) along with pumpkin powder in the flour. Resistance to extension as well as extensibility of dough prepared increased significantly by adding pumpkin powder (5-15 %) whereas increase in resistance to extension only was noticed with inclusion of guar gum (0.5-1.5 %) to flour containing 5 % pumpkin powder. Results indicated that pumpkin can be processed to powder that can be utilized with guar gum for value addition.

  7. [Effects of straw mulching and irrigation on solar energy utilization efficiency of winter wheat farmland].

    Science.gov (United States)

    Li, Quanqi; Chen, Yuhai; Wu, Wei; Yu, Shunzhang; Zhou, Xunbo; Dong, Qingyu; Yu, Songlie

    2006-02-01

    The study showed that straw mulching decreased the basic seedlings and tillers of winter wheat and the leaf area index (LAI) at earlier growth stage, but increased the LAI at latter growth stage. Straw mulching and irrigation reduced the transmittance and reflectance of PAR, resulting in the increase of PAR capture ratio mainly at the height of 40-60 cm. The solar energy utilization ratio of grain was decreased by straw mulching, while that of stem and leaf was increased. The total solar energy utilization efficiency of winter wheat could also be increased by straw mulching.

  8. Descriptive modelling to predict deoxynivalenol in winter wheat in the Netherlands.

    Science.gov (United States)

    Van Der Fels-Klerx, H J; Burgers, S L G E; Booij, C J H

    2010-05-01

    Predictions of deoxynivalenol (DON) content in wheat at harvest can be useful for decision-making by stakeholders of the wheat feed and food supply chain. The objective of the current research was to develop quantitative predictive models for DON in mature winter wheat in the Netherlands for two specific groups of end-users. One model was developed for use by farmers in underpinning Fusarium spp. disease management, specifically the application of fungicides around wheat flowering (model A). The second model was developed for industry and food safety authorities, and considered the entire wheat cultivation period (model B). Model development was based on observational data collected from 425 fields throughout the Netherlands between 2001 and 2008. For each field, agronomical information, climatic data and DON levels in mature wheat were collected. Using multiple regression analyses, the set of biological relevant variables that provided the highest statistical performance was selected. The two final models include the following variables: region, wheat resistance level, spraying, flowering date, several climatic variables in the different stages of wheat growing, and length of the period between flowering and harvesting (model B only). The percentages of variance accounted for were 64.4% and 65.6% for models A and B, respectively. Model validation showed high correlation between the predicted and observed DON levels. The two models may be applied by various groups of end-users to reduce DON contamination in wheat-derived feed and food products and, ultimately, reduce animal and consumer health risks.

  9. Natural radioactivity in winter wheat from organic and conventional agricultural systems.

    Science.gov (United States)

    Lindahl, Patric; Maquet, Alain; Hult, Mikael; Gasparro, Joël; Marissens, Gerd; González de Orduña, Raquel

    2011-02-01

    The distribution of natural radionuclides was studied in winter wheat plants collected from three sites in Belgium during 2004-2007. Activity concentrations of (40)K, (226)Ra, (228)Ra and (228)Th in organically and conventionally grown wheat, and in the corresponding soil samples, were determined using ultra low-level gamma-ray spectrometry. The observed soil-to-wheat concentration ratios were calculated for the different parts of the wheat plant (root, stem and grain) in the two agricultural systems (organic and conventional). There were large variations in radionuclide activity concentrations between the sites and fields, but no significant difference between conventionally and organically grown wheat plants was observed. Copyright © 2010 Elsevier Ltd. All rights reserved.

  10. Discrimination of winter wheat on irrigated land in southern Finney County, Kansas

    Science.gov (United States)

    Morain, S. A. (Principal Investigator); Williams, D. L.; Barker, B.; Coiner, J. C.

    1973-01-01

    The author has identified the following significant results. Winter wheat in the large field irrigated landscape of southern Finney County, Kansas was successfully discriminated by use of 4 ERTS-1 images. These images were acquired 16 August 1972, 21 September 1972, and 2 December 1972. MSS-5 images from each date and the MSS-7 image from 2 December 1972 were used. Human interpretation of the four images resulted in a classification scheme which produced 98% correct estimation of the number of wheat fields in the training sample and 100% correct estimation in the test sample. Overall correct separation of wheat from non-wheat fields was 93% and 86%, respectively. Offsetting errors resulted in the estimation accuracy for wheat.

  11. Winter soil warming exacerbates the impacts of spring low temperature stress on wheat

    DEFF Research Database (Denmark)

    Li, Xiangnan; Jiang, D.; Liu, Fulai

    2016-01-01

    The increase in global mean air temperature is likely to affect the soil temperatures in agricultural areas. This study aims to study the effects of winter soil warming on the responses of wheat to low temperature stress in spring. Wheat plants were grown under either normal or increased soil...... temperature by 2.5 °C for 82 days in winter. The physiological and yield responses of the plants to a 2-day low temperature stress (4/2 °C in the day/night) at jointing stage were investigated. After exposing to low spring temperature, the plants that had experienced winter soil warming showed lower leaf...... and root water potential, lower oxygen scavenging capacity and poor photosynthetic performance as compared with the plants grown under normal soil temperature during winter. WL plants had significantly lower sugar content in shoot than the CL plants, which might have contributed to their higher...

  12. Winter wheat GPC estimation with fluorescence-based sensor measurements of canopy

    Science.gov (United States)

    Song, Xiaoyu; Wang, Jihua; Gu, Xiaohe; Xu, Xingang

    2015-10-01

    This study focused on the wheat grain protein content (GPC) estimation based on wheat canopy chlorophyll parameters which acquired by hand-held instrument, Multiplex 3. Nine fluorescence spectral indices from Multiplex sensor were used in this study. The wheat GPC estimation experiment was conducted in 2012 at the National Experiment Station for Precision Agriculture in Changping district, Beijing. A square with area of 1.1 ha was selected and divided to 110 small plots by 10×10m in this study. In each plot, four 1-m2 area distributed in the square were selected for canopy fluorescence spectral measurements, physiological and biochemical analyses. Measurements were performed five times at wheat raising, jointing, heading stage, milking and ripening stage, respectively. The wheat plant samples for each plot were then collected after the measurement and sent to Lab for leaf N concentration (LNC) and canopy nitrogen density (CND) analyzed. GPC sampling for each plot was collected manually during the harvested season. Then, statistical analysis were performed to detect the correlation between fluorescence spectral indices and wheat CND for each growth stage, as well as GPC. The results indicate that two Nitrogen Balance Indices, NBI_G and NBI_R were more sensitive to wheat GPC than other fluorescence spectral indices at milking stage and ripening stage. Five linear regression models with GPC and fluorescence indices at different winter wheat growth stages were then established. The R2 of GPC estimated model increased form 0.312 at raising stage to 0.686 at ripening stage. The study reveals that canopy-level fluorescence spectral parameters were better indicators for the wheat group activity and could be demonstrated to be good indicators for winter wheat GPC estimation.

  13. Genetics of mycorrhizal symbiosis in winter wheat (Triticum aestivum).

    Science.gov (United States)

    Lehnert, Heike; Serfling, Albrecht; Enders, Matthias; Friedt, Wolfgang; Ordon, Frank

    2017-07-01

    Bread wheat (Triticum aestivum) is a major staple food and therefore of prime importance for feeding the Earth's growing population. Mycorrhiza is known to improve plant growth, but although extensive knowledge concerning the interaction between mycorrhizal fungi and plants is available, genotypic differences concerning the ability of wheat to form mycorrhizal symbiosis and quantitative trait loci (QTLs) involved in mycorrhization are largely unknown. Therefore, a diverse set of 94 bread wheat genotypes was evaluated with regard to root colonization by arbuscular mycorrhizal fungi. In order to identify genomic regions involved in mycorrhization, these genotypes were analyzed using the wheat 90k iSelect chip, resulting in 17 823 polymorphic mapped markers, which were used in a genome-wide association study. Significant genotypic differences (P colonization, representing six QTL regions, were detected on chromosomes 3A, 4A and 7A, and candidate genes located in these QTL regions were proposed. The results reported here provide key insights into the genetics of root colonization by mycorrhizal fungi in wheat. © 2017 The Authors. New Phytologist © 2017 New Phytologist Trust.

  14. Effect of seed treatment with milk powder and mustard flour in control of common bunt (Tilletia tritici) in wheat and stem smut (Urocystis occulta) in rye

    OpenAIRE

    Borgen, Anders; Kristensen, Lars

    2001-01-01

    In field trials mustard flour was able to control seed borne infection by common bunt (Tilletia tritici) in wheat without decreasing the germination vigour of the treated seeds. Full control of common bunt by coating the seeds with milk powder could only be achieved at doses which reduced germination vigour of the seeds. Mustard flour can be recommended as a seed treatment in organic agriculture while a treatment based on milk powder should be developed in combination with biological control....

  15. Low-calorie bread baked with charred cellulose granules and wheat flour to eliminate toxic xanthene food dye in the alimentary canal.

    Science.gov (United States)

    Tabara, Aya; Yamane, Chihiro; Seguchi, Masaharu

    2012-01-01

    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). Charred cellulose granules with a diameter above 270 μm were blended with wheat flour at 10% to obtain bread with a lower caloric content (1020 kcal/gram of bread) than the control bread (1126 kcal) made solely from wheat flour. The charred cellulose granules taken out from the bread adsorbed toxic xanthene food dyes at around pH 6.5, such that toxic food dyes taken into the alimentary canal were excreted in the feces with the non-digestible cellulose granules.

  16. Effect of Irrigation to Winter Wheat on the Radiation Use Efficiency and Yield of Summer Maize in a Double Cropping System

    OpenAIRE

    Quanqi, Li; Yuhai, Chen; Xunbo, Zhou; Songlie, Yu; Changcheng, Guo

    2012-01-01

    In north China, double cropping of winter wheat and summer maize is a widely adopted agricultural practice, and irrigation is required to obtain a high yield from winter wheat, which results in rapid aquifer depletion. In this experiment conducted in 2001-2002, 2002-2003, and 2004-2005, we studied the effects of irrigation regimes during specific winter wheat growing stage with winter wheat and summer maize double cropping systems; we measured soil moisture before sowing (SMBS), the photosynt...

  17. Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran.

    Science.gov (United States)

    Fleischman, Emily F; Kowalski, Ryan J; Morris, Craig F; Nguyen, Thuy; Li, Chongjun; Ganjyal, Girish; Ross, Carolyn F

    2016-09-28

    Wheat represents a ubiquitous commodity and although industries valorize 10% of wheat bran, most of this antioxidant-rich byproduct gets fed to livestock. The objective of this study was to incorporate wheat bran into an extruded snack. Bran samples from hard red spring, soft white club cv. Bruehl, and purple wheat lines were added to cv. Waxy-Pen wheat flour (Triticum aestivum L.) at replacement concentrations of 0%, 12.5%, 25%, and 37.5% (w/w; n = 10). Extrudates were evaluated for antioxidant capacity, color, and physical properties. Results showed that high fiber concentrations altered several pasting properties, reduced expansion ratios (P extrudates. Purple bran supplemented extrudates produced harder products compared to white and red bran treatments (P Extrudates produced with 37.5% (w/w) of each bran variety absorbed more water than the control with no added bran. The oxygen radical absorption capacity assay, expressed as Trolox Equivalents, showed that extrudates made with addition of red (37.5%) and purple (37.5%) bran had higher values compared to the other treatments; the control, red, and white bran treatments had less antioxidant activity after extrusion (P extrudates. Purple and red brans may serve as viable functional ingredients in extruded foods given their higher antioxidant activities. Future studies could evaluate how bran variety and concentration, extruded shape, and flavor influence consumer acceptance. © 2016 Institute of Food Technologists®

  18. Integrating remote sensing and GIS for prediction of winter wheat (Triticum aestivum protein contents in Linfen (Shanxi, China.

    Directory of Open Access Journals (Sweden)

    Mei-chen Feng

    Full Text Available In this study, relationships between normalized difference vegetation index (NDVI and plant (winter wheat nitrogen content (PNC and between PNC and grain protein content (GPC were investigated using multi-temporal moderate-resolution imaging spectroradiometer (MODIS data at the different stages of winter wheat in Linfen (Shanxi, P. R. China. The anticipating model for GPC of winter wheat was also established by the approach of NDVI at the different stages of winter wheat. The results showed that the spectrum models of PNC passed F test. The NDVI4.14 regression effect of PNC model of irrigated winter wheat was the best, and that in dry land was NDVI4.30. The PNC of irrigated and dry land winter wheat were significantly (P<0.01 and positively correlated to GPC. Both of protein spectral anticipating model of irrigated and dry land winter wheat passed a significance test (P<0.01. Multiple anticipating models (MAM were established by NDVI from two periods of irrigated and dry land winter wheat and PNC to link GPC anticipating model. The coefficient of determination R(2 (R of MAM was greater than that of the other two single-factor models. The relative root mean square error (RRMSE and relative error (RE of MAM were lower than those of the other two single-factor models. Therefore, test effects of multiple proteins anticipating model were better than those of single-factor models. The application of multiple anticipating models for predication of protein content (PC of irrigated and dry land winter wheat was more accurate and reliable. The regionalization analysis of GPC was performed using inverse distance weighted function of GIS, which is likely to provide the scientific basis for the reasonable winter wheat planting in Linfen city, China.

  19. Integrating Remote Sensing and GIS for Prediction of Winter Wheat (Triticum aestivum) Protein Contents in Linfen (Shanxi), China

    Science.gov (United States)

    Feng, Mei-chen; Xiao, Lu-jie; Zhang, Mei-jun; Yang, Wu-de; Ding, Guang-wei

    2014-01-01

    In this study, relationships between normalized difference vegetation index (NDVI) and plant (winter wheat) nitrogen content (PNC) and between PNC and grain protein content (GPC) were investigated using multi-temporal moderate-resolution imaging spectroradiometer (MODIS) data at the different stages of winter wheat in Linfen (Shanxi, P. R. China). The anticipating model for GPC of winter wheat was also established by the approach of NDVI at the different stages of winter wheat. The results showed that the spectrum models of PNC passed F test. The NDVI4.14 regression effect of PNC model of irrigated winter wheat was the best, and that in dry land was NDVI4.30. The PNC of irrigated and dry land winter wheat were significantly (Pirrigated and dry land winter wheat passed a significance test (Pirrigated and dry land winter wheat and PNC to link GPC anticipating model. The coefficient of determination R2 (R) of MAM was greater than that of the other two single-factor models. The relative root mean square error (RRMSE) and relative error (RE) of MAM were lower than those of the other two single-factor models. Therefore, test effects of multiple proteins anticipating model were better than those of single-factor models. The application of multiple anticipating models for predication of protein content (PC) of irrigated and dry land winter wheat was more accurate and reliable. The regionalization analysis of GPC was performed using inverse distance weighted function of GIS, which is likely to provide the scientific basis for the reasonable winter wheat planting in Linfen city, China. PMID:24404124

  20. Iron fortification of whole wheat flour reduces iron deficiency and iron deficiency anemia and increases body iron stores in Indian school-aged children.

    Science.gov (United States)

    Muthayya, Sumithra; Thankachan, Prashanth; Hirve, Siddhivinayak; Amalrajan, Vani; Thomas, Tinku; Lubree, Himangi; Agarwal, Dhiraj; Srinivasan, Krishnamachari; Hurrell, Richard F; Yajnik, Chittaranjan S; Kurpad, Anura V

    2012-11-01

    Wheat is the primary staple food for nearly one-third of the world's population. NaFeEDTA is the only iron (Fe) compound suitable for fortifying high extraction flours. We tested the hypothesis that NaFeEDTA-fortified, whole wheat flour reduces Fe deficiency (ID) and improves body Fe stores (BIS) and cognitive performance in Indian children. In a randomized, double-blind, controlled, school feeding trial, 6- to 15-y-old, Fe-depleted children (n = 401) were randomly assigned to either a daily wheat-based lunch meal fortified with 6 mg of Fe as NaFeEDTA or an otherwise identical unfortified control meal. Hemoglobin (Hb) and Fe status were measured at baseline, 3.5 mo, and 7 mo. Cognitive performance was evaluated at baseline and 7 mo in children (n = 170) at one of the study sites. After 7 mo, the prevalence of ID and ID anemia in the treatment group significantly decreased from 62 to 21% and 18 to 9%, respectively. There was a time x treatment interaction for Hb, serum ferritin, transferrin receptor, zinc protoporphyrin, and BIS (all P fortified flour could not be differentiated from unfortified flour. There were no significant differences in cognitive performance tests between the groups. NaFeEDTA-fortified wheat flour markedly improved BIS and reduced ID in Fe-depleted children. It may be recommended for wider use in national school feeding programs.

  1. Evaluation of date kernel oils and their effects on wheat flour characteristics

    Directory of Open Access Journals (Sweden)

    Elsakr, A. S.

    1991-06-01

    Full Text Available Date kernels constitute about 13% of the whole date fruit, and cotain moderate amounts of oils with relatively high caloric values. Agwa soft and Aprimi dry date kernel oils were used in this work. Results showed that Aprimi date kernel oils have high levels of both caproic acid and stearic acid of 23.04 and 18.40% respectively, while Agwa kernel oils have high levels of caprylic acid and capric acid of 22.31 and 12.20%. Moreover Agwa oils achieved higher amounts of unsaponifiable matters, sterols and tocopherols. The addition of soft and dry date kernel oils did not improve the wheat flour strength but raised its resistance to extensibility.

    Las pepitas de dátiles constituyen alrededor del 13% del fruto entero, y contienen cantidades moderadas de aceite con valores calóricos relativamente altos. En este trabajo se han utilizado aceites de pepitas de dátiles Agwa blandas y Aprimi secas. Los resultados mostraron que los aceites de pepitas de dátiles Aprimi tienen altos niveles de ácidos caproico y esteárico, 23’04 y 18'40% respectivamente, mientras que los aceites de pepitas Agwa tienen niveles altos de ácidos caprílico y cáprico, 22'31 y 12'20%. Por otra parte los aceites Agwa alcanzaron valores elevados de materia insaponificable, esteroles y tocoferoles. La adición de aceites de pepitas de dátiles secas y blandas no mejoró el poder de la harina de trigo pero incrementó su resistencia a la extensibilidad.

  2. Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products

    Science.gov (United States)

    Engmann, Jan

    2008-07-01

    We discuss which rheological material functions of wheat flour dough are most relevant for structure development in baked products under common processing conditions. We consider the growth of gas cells during dough proofing (driven by yeast) and during baking, where the growth is driven by a combination of CO2 desorption, water and ethanol evaporation, and thermal expansion of gas. Attention is given to upper limits on biaxial extension rate and stress and the consequences for the required rheological material functions. The applicability of the "Considère criterion" to predict the probability of coalescence between gas cells and its effect on loaf aeration is briefly discussed.

  3. Relation between Hagberg-Perten falling number and acidity of wheat flour according to storage and agricultural systems

    Directory of Open Access Journals (Sweden)

    Petrenko Vasyl

    2015-01-01

    Full Text Available Wheat flour samples from three agricultural systems and two storage modes were evaluated and compared in dynamics of their titratable acidity and Falling number by Hagberg-Perten method during one year storage and their interaction. The obtained results indicate strong relationships between increasing acidity and lowering α-amylase activity using samples after biological, ecological agriculture systems and dry storage mode (without temperature control. On the other hand, intensive agriculture and cool storing (T +6±2ºS provided independent change in those indices and better technological properties for the end of the storage period.

  4. Determination of nitrogen in wheat flour through Activation analysis using Fast neutron flux of a Thermal nuclear reactor

    International Nuclear Information System (INIS)

    Ramirez G, T.

    1976-01-01

    In this work is done a technical study for determining Nitrogen (protein) and other elements in wheat flour Activation analysis, with Fast neutrons from a Thermal nuclear reactor. Initially it is given an introduction about the basic principles of the methods of analysis. Equipment used in Activation analysis and a brief description of the neutron source (Thermal nuclear reactor). The realized experiments for determining the flux form in the irradiation site, the half life of N-13 and the interferences due to the sample composition are included too. Finally, the obtained results by Activation and the Kjeldahl method are tabulated. (Author)

  5. Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.

    Science.gov (United States)

    Romanchik-Cerpovicz, Joelle E; Abbott, Amy E; Dent, Laura A

    2011-12-01

    Fortification can help individuals achieve adequate nutritional intake. Foods may be fortified with soy flour as a source of protein for individuals limiting their intake of animal products, either due to personal dietary preference or to reduce their intake of saturated fat, a known risk factor for heart disease. This study determined the feasibility of fortifying peanut butter graham crackers by substituting soy flour for all-purpose wheat flour at 25%, 50%, 75%, or 100% weight/weight. Graham crackers fortified with soy flour were compared to similarly prepared nonfortified peanut butter graham crackers. Moisture contents of all graham crackers were similar. Consumers (n=102) evaluated each graham cracker using a hedonic scale and reported liking the color, smell, and texture of all products. However, unlike peanut butter graham crackers fortified with lower levels of soy, graham crackers fortified with 100% weight/weight soy flour had less than desirable flavor, aftertaste, and overall acceptability. Overall, this study shows that fortification of peanut butter graham crackers up to 75% weight/weight with soy flour for all-purpose wheat flour is acceptable. Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

  6. Control of Fusarium head blight of winter wheat by artificial and natural infection using new fungicides

    Directory of Open Access Journals (Sweden)

    Olga Treikale

    2012-12-01

    Full Text Available In Latvia, climatic factors are influential in spreading of Fusarium head blight of cereals caused by Fusarium species. The most significant factor affecting the incidence of the disease in winter wheat is hightened temperature at the time of wheat anthesis. Field trials for the control of the disease in winter wheat were done in 2003-2004 using new fungicides applied at various rates by natural infection and artificial inoculation. Three species of causative agents: Fusarium avenaceum var. herbarum, F. gibbosum, F. culmorum were collected from infected seeds of wheat and used for inoculation of experimental plots at the concentration 106 conidia ml-1 (1:1:1 at the stage of full anthesis. Effective control of the disease was obtained through application of new fungicides with different active ingredient: Prosaro 250 EC (tebuconazole 125 G, prothioconazole 125 G L-1, Input 460 EC (spiroxamine 300 G, prothioconazole 160 G L-1. In conditions of artificial infection by severe attack of Fusarium spp. the application of fungicides containing tebuconazole at T3 gave significant influence on yield of winter wheat through plumpness of grains increase. High efficacy of fungicides against leaf infection with Erysiphe graminis and Drechslera tritici-repentis was also in the trial achieved. Application of fungicide containing cyproconazole and trifloxystrobin at T1 in the trial 2004 gave good control of Septoria tritici, E. graminis and D. triticirepentis.

  7. Management Effects On Quality of Organically Grown Winter Wheat

    DEFF Research Database (Denmark)

    Thomsen, Ingrid Kaag; Schweinzer, A.; Friedel, J. K.

    2013-01-01

    following pre-crop pea. Danish grains generally contained more soluble polymers of less interest for the baking process than the Austrian ones. The study emphasizes the challenges in improving the quality of organically grown wheat beyond what is predetermined by environmental growth conditions and cultivar....... However, baking quality appeared better than could be expected from the quality parameters determined....

  8. Identification of vernalization responsive genes in the winter wheat ...

    Indian Academy of Sciences (India)

    four different types of expression patterns over time during the 30-day-long vernalization treatment. ... For each wheat cultivar, total RNA was extracted from leaves .... nalization treatment. qRT-PCR was performed as described above, with primers listed in table 1 (the top 11). Results. Transcriptome sequencing, assembly ...

  9. Projecting the impact of climate change on phenology of winter wheat in northern Lithuania.

    Science.gov (United States)

    Juknys, Romualdas; Velička, Rimantas; Kanapickas, Arvydas; Kriaučiūnienė, Zita; Masilionytė, Laura; Vagusevičienė, Ilona; Pupalienė, Rita; Klepeckas, Martynas; Sujetovienė, Gintarė

    2017-10-01

    Climate warming and a shift in the timing of phenological phases, which lead to changes in the duration of the vegetation period may have an essential impact on the productivity of winter crops. The main purpose of this study is to examine climate change-related long-term (1961-2015) changes in the duration of both initial (pre-winter) and main (post-winter) winter wheat vegetation seasons and to present the projection of future phenological changes until the end of this century. Delay and shortening of pre-winter vegetation period, as well as the advancement and slight extension of the post-winter vegetation period, resulted in the reduction of whole winter wheat vegetation period by more than 1 week over the investigated 55 years. Projected changes in the timing of phenological phases which define limits of a main vegetation period differ essentially from the observed period. According to pessimistic (Representative Concentration Pathways 8.5) scenario, the advancement of winter wheat maturity phase by almost 30 days and the shortening of post-winter vegetation season by 15 days are foreseen for a far (2071-2100) projection. An increase in the available chilling amount is specific not only to the investigated historical period (1960-2015) but also to the projected period according to the climate change scenarios of climate warming for all three projection periods. Consequently, the projected climate warming does not pose a threat of plant vernalization shortage in the investigated geographical latitudes.

  10. Considering the method of frost resistance determination for Winter Wheat (Triticum aestivum L. varieties

    Directory of Open Access Journals (Sweden)

    Н. І. Рябчун

    2008-04-01

    Full Text Available There is the method represented in the article for frost resistance determination for Winter Wheat (soft and hard varieties by experts’ assessment of varieties submitted for Official Variety Studying. Prescribed temperature limits for artificial freezing of the plants, example varieties for frost-resistance groups, are indicated.

  11. Improvement of baking quality traits through a diverse soft winter wheat population

    Science.gov (United States)

    Breeding baking quality improvements into soft winter wheat (SWW) entails crossing lines based on quality traits, assessing new lines, and repeating several times as little is known about the genetics of these traits. Previous research on SWW baking quality focused on quantitative trait locus and ge...

  12. Evapotranspiration in winter wheat under different grazing and tillage practices in the southern Great Plains

    Science.gov (United States)

    Precipitation in the Southern Great Plains (SGP) is highly variable both spatially and temporally with recurring periods of severe drought. Winter wheat (Triticum aestivum L.) – summer fallow system with conventional tillage is the principal dryland cropping system in this region for both grazing an...

  13. Feeding and multiplication of three cereal aphid species and their effect on yield of winter wheat

    NARCIS (Netherlands)

    Vereijken, P.H.

    1979-01-01

    Sitobion avenae F. multiplies at a higher rate on winter wheat than Rhopalosiphum padi L. and Metopolophium dirhodum Wlk. Unlike the other two species S. avenae prefers the ear, where it multiplies twice as quickly as on the flag leaf. Infestation of the ear rather than of the leaves leads to

  14. Predicting pre-planting risk of Stagonospora nodorum blotch in winter wheat using machine learning models

    Science.gov (United States)

    Pre-planting factors have been associated with the late-season severity of Stagonospora nodorum blotch (SNB), caused by the fungal pathogen Parastagonospora nodorum, in winter wheat (Triticum aestivum). The relative importance of these factors in the risk of SNB has not been determined and this know...

  15. Water availability for winter wheat affected by summer fallow tillage practices in sloping dryland

    NARCIS (Netherlands)

    Wang, X.B.; Cai, D.X.; Jin, K.; Wu, H.J.; Bai, Z.G.; Zhang, C.J.; Yao, Y.Q.; Lu, J.J.; Wang, Y.H.; Yang, B.; Hartman, R.; Gabriels, D.

    2003-01-01

    The tillage experiments for winter wheat were conducted on the slope farmland in Luoyang,Henan Province in the semihumid to arid loess plateau areas of North China. Different tillage methods inclu-ding reduced tillage (RT), no-till (NT), 2 crops/year (2C), subsoiling(SS), and conventional tillage

  16. Population dynamics of Fusarium spp. and Microdochium nivale in crops and crop residues of winter wheat

    NARCIS (Netherlands)

    Köhl, J.; Haas, de B.H.; Kastelein, P.; Burgers, S.L.G.E.; Waalwijk, C.

    2007-01-01

    Naturally occurring populations of Fusarium avenaceum, F. culmorum, F. graminearum, F. poae, and Microdochium nivale were studied in two field experiments from anthesis in June 2003 until harvest in crops of winter wheat, and subsequently during 10 months after harvest until June 2004 on their

  17. A Genetic/Heuristic Approach to Simulating Plant Height in Winter Wheat

    Science.gov (United States)

    A challenge for crop simulation modeling is to incorporate existing and rapidly emerging genomic information into models to develop new and improved algorithms. The objective of this effort was to simulate plant height in winter wheat (Triticum aestivum L.) across a range of environments in Nebraska...

  18. Development of frost tolerance in winter wheat as modulated by differential root and shoot temperature

    NARCIS (Netherlands)

    Windt, C.W.; van Hasselt, P.R

    Winter wheat plants (Triticum aestivum L. cv. Urban), grown in nutrient solution, were exposed to differential shoot/root temperatures (i.e., 4/4, 4/20, 20/4 and 20/20 degrees C) for six weeks. Leaves grown at 4 degrees C showed an increase in frost tolerance from - 4 degrees C down to -11 degrees

  19. The impact of atmospheric ammonia and temperature on growth and nitrogen metabolism of winter wheat

    NARCIS (Netherlands)

    Clement, J.M A M; Loorbach, J; Meijer, J; van Hasselt, P.R; Stulen, G

    The effect of atmospheric ammonia in combination with low and moderate growth temperature on growth and nitrogen metabolism of winter wheat plants (Triticum aestivum L. cv. Urban) was investigated. Plants were exposed to 0, 1000 and 2000 nl l(-1) NH3 for 1 week at moderate day/night temperatures

  20. Biochemical and Physicochemical Background of Mammalian Androgen Activity in Winter Wheat Exposed to Low Temperature

    Czech Academy of Sciences Publication Activity Database

    Janeczko, A.; Biesaga-Koscielniak, J.; Dziurka, M.; Filek, M.; Hura, K.; Jurczyk, B.; Kula, M.; Oklešťková, Jana; Novák, Ondřej; Rudolphi-Skórska, E.; Skoczowski, A.

    2018-01-01

    Roč. 37, č. 1 (2018), s. 199-219 ISSN 0721-7595 Institutional support: RVO:61389030 Keywords : Androstenedione * Frost resistance * Langmuir analysis * Phytohormones * Soluble sugars * Winter wheat Subject RIV: EF - Botanics OBOR OECD: Plant sciences, botany Impact factor: 2.073, year: 2016

  1. Yield and grain quality of winter wheat under Southern Steppe of Ukraine growing conditions

    Directory of Open Access Journals (Sweden)

    М. М. Корхова

    2014-12-01

    Full Text Available The results of three years study of the effect of sowing time and seed application rates on yield and grain quality of different varieties of winter wheat under the conditions of South Steppe of Ukraine were presented. It was found that winter wheat provides optimal combination of high yield and grain quality in case of sowing in October 10 with seed application rate of 5,0 million seeds/ha. The highest yield – 4,59 t/ha on average in 2011–2013 was obtained for the variety of Natalka when sowing in October 10 with seed application rate  of 5 million germinable seeds. With increasing seed application rate from 3 to 5 million seeds/ha, protein content in winter wheat was decreased by 0,3%, gluten – by 0,6%. The variety Natalka  formed the highest quality grains when sowing in October 20 with seed application rate of 3 million seeds/ha, in this case protein content was 15,8%, gluten – 32,9%. It is proved that early sowing time  – September 10 leads to yields reduction and grain   quality deterioration for all winter wheat varieties.

  2. Mass photosynthesis and distribution of photo assimilates of winter wheat varieties with different maturity feature

    International Nuclear Information System (INIS)

    Wang Fahong; Zhao Junshi

    1996-01-01

    The mass photosynthesis rate and distribution of photoassimilates of winter wheat varieties with different maturity feature were studied using GXH-305 portable CO 2 infrared ray analyzer. The mass photosynthesis rate of winter wheat varieties with better maturity feature showed little difference from the varieties with general maturity feature during the early stage of grain filling phase. However, the mass photosynthesis rate of the former was significantly higher than that of the later during the middle and late stage of grain filling. The study with 14 CO 2 -tracing method showed that the relative activity in different organs of varieties with better maturity feature was significantly higher than that of varieties with worse maturity feature during the later growth stage of winter wheat. The rate of photoassimilates distribution in stalk and root system of winter wheat varieties with better maturity was higher than that in the others organs. The physiological mechanism of difference of grain yield and plant decay in varieties with different maturity feature were also discussed

  3. WCS120 protein family and proteins soluble upon boiling in cold-acclimated winter wheat

    DEFF Research Database (Denmark)

    Vitamvas, P.; Saalbach, Gerhard; Prasil, I.T.

    2007-01-01

    analysis of total sample of proteins soluble upon boiling showed seven COR proteins in the CA samples and only three COR proteins in the NA samples of cultivar Mironovskaya 808 (MIR). In conclusion, the Level of the accumulation of WCS120, WCS66 and WCS40 distinguished our two frost-tolerant winter wheat...

  4. Study on the weediness of winter wheat in a long-term fertilization field experiment.

    Science.gov (United States)

    Lehoczky, E; Kismányoky, A; Kismányoky, T

    2006-01-01

    The study was carried out in Keszthely, in the long-term fertilization field experiment in April of 2005. In the experiment we had opportunity to compare the weediness in NPK and NPK + FYM* treatments, and we could study the effect of increasing N dosis on the weeds and winter wheat. The weed survey was made on the 20th of April at the end of tillering. For the weed survey used the Balázs-Ujvárosi method. After that we collected all the weeds from the plots per 1 m2. We counted, measured the fresh and dry matter weight of aerial parts. Winter wheat sampels were taken also from all plots (1 running meter per plot). In the experiment 10 weed species were found, 9 annual: Ambrosia artemisiifolia, Consolida regalis, Galium aparine, Lamiunt amplexicaule, Matricaria inodora, Papaver rhoeas, Stellaria media, Veronica hederifolia, Veronica triphyllos, and 1 perennial: Cirsium arvense. Veronica hederifolia was the dominant species in both fertilized plots, Stellaria media has the second highest weed coverage. The manuring treatments, and the N-dosis has important and significantly effect to the weedeness and the biomass production of winter wheat. On the control plots was the relation of biomass weight of weeds the highest. This relation reduced to the effect of N treatments, wich had an favorable effect on the winter wheat.

  5. Effect of different tillage intensity on yields and yield-forming factors in winter wheat

    Directory of Open Access Journals (Sweden)

    Martin Houšť

    2012-01-01

    Full Text Available The paper presents results of a study on application of minimum tillage technologies when growing winter wheat. Experiments were performed in the sugar-beet-growing region with loamy chernozem within the period of 2005–2009. Aanalysed and evaluated were effects of different methods of soil processing on yield-forming factors in stands of winter wheat grown after three different preceding crops (i.e. alfalfa, maize for silage and pea. Evaluated were the following four variants of tillage: (1 conventional ploughing to the depth of 0.22 m (Variant 1; (2 ploughing to the depth of 0.15 m (Variant 2; (3 direct sowing into the untilled soil (Variant 3, and (4 shallow tillage to the depth of 0.10 m (Variant 4.The effect of different tillage intensity on winter wheat yields was statistically non-significant after all forecrops. After alfalfa, the highest and the lowest average yields were recorded in Variant 2 (i.e. with ploughing to the depth of 0.15 m and Variant 3 (direct sowing into the untilled soil, respectively. After maize grown for silage, higher yields were obtained in Variant 2 and Variant 1 (conventional ploughing while in Variants 4 and 3 the obtained yields were lower. When growing winter wheat after pea as a preceding crop, the highest and the lowest average yields were recorded after direct sowing (Variant 3 and in Variant 1 (i.e. ploughing to the depth of 0.22 m, respectively. Results of studies on effect of different tillage technologies on yields of winter wheat crops indicate that under the given pedological and climatic conditions it is possible to apply methods of reduced tillage intensity. However, the choice of the corresponding technology must be performed with regard to the type of preceding crop.

  6. Analytical, nutritional and biological evaluation of various brands of fortified and non-fortified wheat flour.

    Science.gov (United States)

    Amjad, Sohail; Hussain, Khalid; Bukhari, Nadeem Irfan; Khan, Muhammad Tanveer; Latif, Abida; Islam, Muhammad; Karim, Sabiha; Hashmi, Furqan Khurshid; Hussain, Amjad; Danish, Muhammad Zeeshan

    2014-05-01

    In Pakistan, a funded flour fortification program was launched for malnourished population, residing mainly in rural low income areas, but the urban population having comparatively better nutritional as well as economic status was focused wherein excessive intake of fortificants might cause complications. Therefore, the present study describes the physicochemical properties, elemental composition, nutritional components and hemoglobin/ferritin increasing potential of fortified and non-fortified flour. Domesticated chicken (Gallus gallus domesticus), either sex, age one month, weight 380 ± 18.28 g, were randomly segregated into 4 groups (n=6). The group I, II and III were fed on fortified flour, whereas group IV was fed on non-fortified flour for 30 days. The birds were weighed and blood samples of each of the birds were analyzed for determination of markers of iron status, hemoglobin (Hb) and serum ferritin (SF). Moisture, ash and iron contents were found to be lower in non-fortified flour than that of the fortified samples. Hb and SF levels in groups fed on fortified flour were significantly higher than the one received non-fortified flour (P fortified flour increases iron stores in the body without any further complication but long-term usage needs to be monitored.

  7. Quantitative protein composition and baking quality of winter wheat as affected by late sulfur fertilization.

    Science.gov (United States)

    Zörb, Christian; Steinfurth, Dorothee; Seling, Simone; Langenkämper, Georg; Koehler, Peter; Wieser, Herbert; Lindhauer, Meinolf G; Mühling, Karl H

    2009-05-13

    Increasing prices for wheat products and fertilizers, as well as reduced sulfur (S) contributions from the atmosphere, call for an improvement of product quality and agricultural management. To detect the impact of a time-dependent S fertilization, the quantitative protein composition and the baking quality of two different wheat cultivars, Batis and Turkis, were evaluated. The glutathione concentration in grains serves as a reliable marker of the need for added S fertilizer. The quantitation of gliadins and glutenin subunits by reversed-phase high-performance liquid chromatography confirmed that S-rich proteins significantly increased with S fertilization, whereas the S-poor proteins significantly decreased. Proteome analysis by means of high-resolution protein profiles detected 55 and 37 proteins from Batis and Turkis changed by late S fertilization. A microscale baking test using wholemeal flour was implemented for the evaluation of baking quality, and late S fertilization was found to improve the composition of gluten proteins and baking quality.

  8. Effect of farming system on colour components of wheat noodles

    Directory of Open Access Journals (Sweden)

    Magdalena Lacko-Bartosova

    2016-07-01

    Full Text Available Colour of noodles is definitely a key element of a consumer's buying decisions. It can be influenced by many factors. Conditions, under which is winter wheat grown, can be considered as one of these factors. The aim of this work was to evaluate colour of noodles that were prepared from winter wheat grown in ecological and integrated arable farming systems, after different forecrops with two levels of fertilization (fertilized and unfertilized during the years 2009, 2010 and 2011. Winter wheat noodles were prepared from white flour and wholegrain flour and its colour was evaluated using the spectro-colorimeter. Colour was measured by three coordinates: lightness L*, red/ green value a* and yellow/ blue value b*. Wholegrain noodles had lower L* value, so they were darker than white flour noodles, with higher redness and higher yellowness. Colour of white flour noodles and wholegrain noodles was significantly influenced by crop nutrition (fertilized and unfertilized variants, farming system and meteorological conditions during experimental years. Wholegrain noodles from ecological system were darker, with lower lightness and higher redness compared to noodles from integrated system. White flour noodles from ecological system were also darker compared to noodles from integrated system. Fertilization decreased lightness of white flour noodles, on the contrary, fertilization increased the lightness and decreased the redness of wholegrain noodles. In non-fertilized treatment, ecological wheat noodles were darker, with higher redness and yellowness than noodles prepared from winter wheat grown in integrated arable farming system.

  9. Influence of mango mesocarp flour supplement to micronutrient ...

    African Journals Online (AJOL)

    Mango mesocarp flour was incorporated into wheat flour at 15, 20 and 30% levels to evaluate its micronutrients contribution and effect on the physical and organoleptic attributes of wheat-based bread. A control (100% wheat flour) was used for comparison. Proteins in wheat, mango and composite flours were found to be ...

  10. Short-term winter wheat (Triticum aestivum L.) cover crop grazing influence on calf growth, grain yield, and soil properties

    Science.gov (United States)

    Winter cover cropping has many agronomic benefits and can provide forages base for spring livestock grazing. Winter cover crop grazing has shown immediate economic benefits through increased animal production. Winter wheat pasture grazing is common in beef cow-calf production and stocker operations....

  11. Resistance of Select Winter Wheat (Triticum aestivum) Cultivars to Rhopalosiphum padi (Hemiptera: Aphididae).

    Science.gov (United States)

    Girvin, John; Whitworth, R Jeff; Rojas, Lina Maria Aguirre; Smith, C Michael

    2017-08-01

    The bird cherry-oat aphid (Rhopalosiphum padi L.) is a global pest of wheat and vectors some of the most damaging strains of barley yellow dwarf virus (BYDV). In years of heavy R. padi infestation, R. padi and BYDV together reduce wheat yields by 30-40% in Kansas and other states of the U.S. Great Plains wheat production area. Cultivation of wheat cultivars resistant to R. padi can greatly reduce production costs and mitigate R. padi-BYDV yield losses, and increase producer profits. This study identified cultivars of hard red and soft white winter wheat with R. padi resistance that suppress R. padi populations or tolerate the effects of R. padi feeding damage. 'Pioneer (S) 25R40,' 'MFA (S) 2248,' 'Pioneer (S) 25R77,' and 'Limagrain LCS Mint' significantly reduced R. padi populations. MFA (S) 2248, Pioneer (S) 25R40, and 'Limagrain LS Wizard' exhibited tolerance expressed as significantly greater aboveground biomass. These findings are significant in that they have identified wheat cultivars currently available to producers, enabling the immediate improvement of tactics to manage R. padi and BYDV in heavily infested areas. Secondarily, these results identify cultivars that are good candidates for use in breeding and genetic analyses of arthropod resistance genes in wheat. © The Authors 2017. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  12. Phytochemical Composition and Anti-Inflammatory Activity of Extracts from the Whole-Meal Flour of Italian Durum Wheat Cultivars

    Directory of Open Access Journals (Sweden)

    Barbara Laddomada

    2015-02-01

    Full Text Available In this study, the quali-quantitative composition of hydrophilic (phenolic acids and lipophilic (isoprenoids extracts from whole-meal flour of five elite Italian durum wheat cultivars was determined. Significant differences in the content of bioactive compounds were observed among the wheat extracts, in particular concerning the content of bound phenolic acids, lutein and β-tocotrienols. The cultivars Duilio and Svevo showed the highest amount of phenolic acids and isoprenoids, respectively. Extracts were evaluated for their anti-inflammatory activity on HT-29 human colon cells by measuring the levels of interleukin 8 (IL-8 and transforming growth factor β1 (TGF-β1. Durum wheat extracts significantly inhibited the secretion of the pro-inflammatory IL-8 mediator at 66 µg/mL of phenolic acids and at 0.2 µg/mL of isoprenoids. Conversely, the secretion of the anti-inflammatory mediator TGF-β1 was not modified by neither hydrophilic nor lipophilic extracts. These results provide further insight into the potential of durum wheat on human health suggesting the significance of varieties with elevated contents of bioactive components.

  13. Fumonisins B₁, B₂ and B₃ in corn products, wheat flour and corn oil marketed in Shandong province of China.

    Science.gov (United States)

    Li, Fenghua; Jiang, Dafeng; Zheng, Fengjia; Chen, Jindong; Li, Wei

    2015-01-01

    In this study a total of 522 samples were collected from Shandong province of China in 2014 and analysed for the occurrence of fumonisin B1 (FB1), FB2 and FB3 by isotope dilution ultrahigh performance liquid chromatography-tandem mass spectrometry. Fumonisins were detected in 98.1% of the corn products, with the average total level of 369.2 μg kg(-1). The individual average values of FB1, FB2 and FB3 in corn products were 268.3, 53.7 and 47.2 μg kg(-1), respectively. The simultaneous occurrence of FB1, FB2 and FB3 was observed in 76.7% of the corn products. Especially, the results demonstrated that the difference in the contamination levels for fumonisins in these three types of corn products was apparent. In addition, 6.2% of the wheat flour samples were contaminated with FB1, with concentrations ranging from 0.3 to 34.6 µg kg(-1). No FB2 or FB3 was detected in wheat flour. In corn oil samples no fumonisins were detected.

  14. Development of a Method for Evaluating Floor Dry-Cleanability from Wheat Flour in the Food Industry.

    Science.gov (United States)

    Barreca, F; Cardinali, G D; Borgese, E; Russo, M

    2017-04-01

    Many productive processes are characterized by inadequate protocols of sanitation that increase the possibility of proliferation of microbial contaminants, especially on surfaces. The use of this method for evaluating the degree of floor cleanability in agri-food companies is important not only to reduce the risk of contamination of products, but also to provide companies with a tool to identify critical issues. The method is based on the usage of bicinchoninic acid assay (BCA) in a solution at a 1:50 ratio of Cu 2+ /BCA, which is ideal for detecting the amount of proteins contained in wheat flour residues on industrial flooring. Spectrophotometric analysis allowed identifying maximum absorbance values at 562 nm for different protein concentrations, although the construction of a regression function led to the definition of the intervals of evaluation corresponding to different degrees of cleanliness from residues of wheat flour. The results of the absorbance curves, obtained by applying the proposed evaluation method to 6 tiles commonly used in agri-food buildings, showed the clear persistence of food material on 2 tiles with surface relief. In particular, such tiles showed a higher presence of proteins, with a level of contamination 440% higher. Furthermore, a robotic system was designed to standardize the cleaning method commonly employed in agri-food companies to remove solid particles from flooring. © 2017 Institute of Food Technologists®.

  15. Effect of Helicobacter pylori infection on iron absorption in asymptomatic adults consuming wheat flour fortified with iron and zinc.

    Science.gov (United States)

    López de Romaña, Daniel; Pizarro, Fernando; Diazgranados, Doricela; Barba, Armando; Olivares, Manuel; Brunser, Oscar

    2011-12-01

    Helicobacter pylori infection could impair iron absorption from fortified products. The objective of the study was to determine the effect of H. pylori infection on iron absorption from asymptomatic adults consuming wheat flour fortified with iron and zinc. The (13)C urea breath test was used to assess H. pylori infection. Twenty-four H. pylori-positive and 26 H. pylori-negative volunteers completed the study. On day 1, the subjects were randomized to receive for breakfast bread fortified with either ferrous sulfate and zinc sulfate or ferrous fumarate and zinc oxide. Bread fortified with ferrous sulfate was labeled with (59)Fe as sulfate, and bread fortified with ferrous fumarate was labeled with (55)Fe as fumarate. On day 3, they received the other type of bread, with the respective tracers. On days 18-23, a proton pump inhibitor was administered to all subjects. On day 24, all subjects received bread fortified with ferrous fumarate and zinc oxide labeled with (55)Fe as fumarate. H. pylori prevalence was 77.6%. The geometric mean (±1 SD) of iron absorption was significantly higher for ferrous sulfate than fumarate (6.9 ± 2.9% vs. 0.5 ± 3.5%, p fortified with either ferrous sulfate (10.5 ± 3.1% vs. 4.4 ± 2.2%, p fortified wheat flour.

  16. CHEMICAL AND PHYSICAL PROPERTIES OF THE FORTIFIED WHEAT FLOUR WITH SYNTHETIC FENAEDTA COMPLEX

    Directory of Open Access Journals (Sweden)

    Ali Hussein Abed-Al-Kareem

    2013-08-01

    Full Text Available This study includes fortification of two type of flour 70 and 80 % extraction with two sources of non-haem iron sodium iron EDTA (FeNaEDTA which was synthesis in laboratory and ferrous sulfate in level of 30 mg iron/kg flour. The synthesis FeNaEDTA has been identified in several methods, infra red spectrophotometry, C.H.N analyzer and inductively coupled plasma optical emission spectrometry (ICP- OES. NaFeEDTA is the only non-haem source that has good bioavailability as it is relatively independent of flour composition and withstands the inhibitory effects of phytates. Chemical analysis of the two type of the flour before and after fortification with FeNaEDTA was done (moisture, ash , protein , fat and wet gluten% and the amount of iron as mg/100g.The falling number was not affected by the above fortificants.The values of falling Number of 70% extraction for non-fortified and fortified flour by FeNaEDTA and ferrous sulfate were ( 425,426,427 second respectively, while for 80% extracted flour were (445,446,448 second respectively. The color test showed an increasing of color degree upon fortified by iron sulfate and decreasing of upon fortified by FeNaEDTA in both type of flour.

  17. Efeito da substituição parcial da farinha de trigo por farinha de casca de batata (Solanum Tuberosum Lineu Effect of the partial replacement of wheat flour for potato skin flour (Solanum Tuberosum L.

    Directory of Open Access Journals (Sweden)

    Anderson Felicori Fernandes

    2008-12-01

    wheat flour, and whole wheat flour, respectively. Physicochemical analyses of the potato skin flour, physical analyses of the skin flour, white, and whole wheat flours, and rheological analyses of the mixed flours were performed. The potato skin flour presented relatively high contents of fibers and minerals especially phosphorus, calcium, and magnesium. Regarding grain size and color difference, the potato skin and whole wheat flour presented similar values. With the increase of the ratio of white wheat flour replacement level for potato skin flour, the rheological analyses indicated a reduction in the technological quality of the dough.

  18. Evapotranspiration and its partitioning in an irrigated winter wheat field: A combined isotopic and micrometeorologic approach

    Science.gov (United States)

    Zhang, Yucui; Shen, Yanjun; Sun, Hongyong; Gates, John B.

    2011-10-01

    SummaryGroundwater overdraft threatens the future of irrigated agriculture in the North China Plain. Because irrigated winter wheat is the dominant user of extracted groundwater, improved understanding of water cycling through the soil-plant-atmosphere continuum during wheat cultivation in the North China Plain is necessary for improving the sustainable utilization of limited water resources and promoting food security. In this paper, a combination of micrometeorological and stable isotope techniques was used to investigate evapotranspiration and soil water dynamics in a typical winter wheat agro-ecosystem (Luancheng Agro-ecosystem Experiment Station, Hebei Province). Stable isotope mixing models were used with eddy covariance evapotranspiration estimates and micro-lysimeter evaporation measurements to partition evapotranspiration and determine temporal variability of root water uptake depths. Results suggest that evaporation during the winter wheat irrigation season can reach up to 30% of the total water consumption (almost two typical irrigations). The main depths of root water uptake were 0-40 cm. Therefore, it is suggested that the planned irrigation wetting depth can be reduced at least to 40 cm, rather than the traditional 100 cm, as a means of water conservation. Widespread implementation of these practices could amount to a significant water savings for the North China Plain.

  19. Leaf Chlorophyll Content Estimation of Winter Wheat Based on Visible and Near-Infrared Sensors.

    Science.gov (United States)

    Zhang, Jianfeng; Han, Wenting; Huang, Lvwen; Zhang, Zhiyong; Ma, Yimian; Hu, Yamin

    2016-03-25

    The leaf chlorophyll content is one of the most important factors for the growth of winter wheat. Visual and near-infrared sensors are a quick and non-destructive testing technology for the estimation of crop leaf chlorophyll content. In this paper, a new approach is developed for leaf chlorophyll content estimation of winter wheat based on visible and near-infrared sensors. First, the sliding window smoothing (SWS) was integrated with the multiplicative scatter correction (MSC) or the standard normal variable transformation (SNV) to preprocess the reflectance spectra images of wheat leaves. Then, a model for the relationship between the leaf relative chlorophyll content and the reflectance spectra was developed using the partial least squares (PLS) and the back propagation neural network. A total of 300 samples from areas surrounding Yangling, China, were used for the experimental studies. The samples of visible and near-infrared spectroscopy at the wavelength of 450,900 nm were preprocessed using SWS, MSC and SNV. The experimental results indicate that the preprocessing using SWS and SNV and then modeling using PLS can achieve the most accurate estimation, with the correlation coefficient at 0.8492 and the root mean square error at 1.7216. Thus, the proposed approach can be widely used for winter wheat chlorophyll content analysis.

  20. Spatial decision supporting for winter wheat irrigation and fertilizer optimizing in North China Plain

    Science.gov (United States)

    Yang, Xiaodong; Yang, Hao; Dong, Yansheng; Yu, Haiyang

    2014-11-01

    Production management of winter wheat is more complicated than other crops since its growth period is covered all four seasons and growth environment is very complex with frozen injury, drought, insect or disease injury and others. In traditional irrigation and fertilizer management, agricultural technicians or farmers mainly make decision based on phenology, planting experience to carry out artificial fertilizer and irrigation management. For example, wheat needs more nitrogen fertilizer in jointing and booting stage by experience, then when the wheat grow to the two growth periods, the farmer will fertilize to the wheat whether it needs or not. We developed a spatial decision support system for optimizing irrigation and fertilizer measures based on WebGIS, which monitoring winter wheat growth and soil moisture content by combining a crop model, remote sensing data and wireless sensors data, then reasoning professional management schedule from expert knowledge warehouse. This system is developed by ArcIMS, IDL in server-side and JQuery, Google Maps API, ASP.NET in client-side. All computing tasks are run on server-side, such as computing 11 normal vegetable indexes (NDVI/ NDWI/ NDWI2/ NRI/ NSI/ WI/ G_SWIR/ G_SWIR2/ SPSI/ TVDI/ VSWI) and custom VI of remote sensing image by IDL; while real-time building map configuration file and generating thematic map by ArcIMS.

  1. Chromosomal rearrangements caused by gamma-irradiation in winter wheat cells

    Directory of Open Access Journals (Sweden)

    M. M. Nazarenko

    2017-02-01

    Full Text Available In this article we report the results of our investigation into several cytogenetic parameters of variability in mutation induction of modern winter wheat varieties and some connections between the means of cytogenetic indices and different doses of gamma-rays. Analysis of chromosomal aberrations following the action of any kind of mutagen by the anaphases method is one of the most widely investigated and most precise methods which can be used to determine the fact of mutagenic action on plants and identify the nature of the mutagen. We combined in our investigation the sensitivity of genotype to mutagen using cytological analysis of mutagen treated wheat populations with the corresponding different varieties by breeding methods to reveal its connections and differences, specific sensitivity to mutagens action on the cell level. Dry seeds of 8 varieties of winter wheat were subjected to 100, 150, 200, 250 Gy gamma irradiation, which are trivial for winter wheat mutation breeding. We investigated rates and spectra of chromosomal aberrations in the cells of winter wheat primary roots tips. The coefficients of correlations amid the rate of chromosomal aberrations and the dose of gamma-rays were on the level 0.8–0.9. The fragments/bridges ratio is a clear and sufficient index for determining the nature of the mutagen agent. We distinguished the following types of chromosomal rearrangements: chromatid and chromosome bridges, single and double fragments, micronuclei, and delayed chromosomes. The ratio of chromosomal aberrations changes with the change in mutagen; note that bridge-types are characteristic of irradiation. Radiomutants are more resistant to gamma rays. This is apparent in the lower rate of chromosomal aberrations. Varieties obtained by chemical mutagenesis (varieties Sonechko, Kalinova are more sensitive to gamma-irradiation than others. We propose these varieties as objects for a mutation breeding programme and radiation of mutants

  2. Association analysis of stem rust resistance in U.S. winter wheat.

    Science.gov (United States)

    Zhang, Dadong; Bowden, Robert L; Yu, Jianming; Carver, Brett F; Bai, Guihua

    2014-01-01

    Stem rust has become a renewed threat to global wheat production after the emergence and spread of race TTKSK (also known as Ug99) and related races from Africa. To elucidate U.S. winter wheat resistance genes to stem rust, association mapping was conducted using a panel of 137 lines from cooperative U.S. winter wheat nurseries from 2008 and simple sequence repeat (SSR) and sequence tagged site (STS) markers across the wheat genome. Seedling infection types were evaluated in a greenhouse experiment using six U.S. stem rust races (QFCSC, QTHJC, RCRSC, RKQQC, TPMKC and TTTTF) and TTKSK, and adult plant responses to bulked U.S. races were evaluated in a field experiment. A linearization algorithm was used to convert the qualitative Stakman scale seedling infection types for quantitative analysis. Association mapping successfully detected six known stem rust seedling resistance genes in U.S. winter wheat lines with frequencies: Sr6 (12%), Sr24 (9%), Sr31 (15%), Sr36 (9%), Sr38 (19%), and Sr1RSAmigo (8%). Adult plant resistance gene Sr2 was present in 4% of lines. SrTmp was postulated to be present in several hard winter wheat lines, but the frequency could not be accurately determined. Sr38 was the most prevalent Sr gene in both hard and soft winter wheat and was the most effective Sr gene in the adult plant field test. Resistance to TTKSK was associated with nine markers on chromosome 2B that were in linkage disequilibrium and all of the resistance was attributed to the Triticum timopheevii chromosome segment carrying Sr36. Potential novel rust resistance alleles were associated with markers Xwmc326-203 on 3BL, Xgwm160-195 and Xwmc313-225 on 4AL near Sr7, Xgwm495-182 on 4BL, Xwmc622-147 and Xgwm624-146 on 4DL, and Xgwm334-123 on 6AS near Sr8. Xwmc326-203 was associated with adult plant resistance to bulked U.S. races and Xgwm495-182 was associated with seedling resistance to TTKSK.

  3. Association analysis of stem rust resistance in U.S. winter wheat.

    Directory of Open Access Journals (Sweden)

    Dadong Zhang

    Full Text Available Stem rust has become a renewed threat to global wheat production after the emergence and spread of race TTKSK (also known as Ug99 and related races from Africa. To elucidate U.S. winter wheat resistance genes to stem rust, association mapping was conducted using a panel of 137 lines from cooperative U.S. winter wheat nurseries from 2008 and simple sequence repeat (SSR and sequence tagged site (STS markers across the wheat genome. Seedling infection types were evaluated in a greenhouse experiment using six U.S. stem rust races (QFCSC, QTHJC, RCRSC, RKQQC, TPMKC and TTTTF and TTKSK, and adult plant responses to bulked U.S. races were evaluated in a field experiment. A linearization algorithm was used to convert the qualitative Stakman scale seedling infection types for quantitative analysis. Association mapping successfully detected six known stem rust seedling resistance genes in U.S. winter wheat lines with frequencies: Sr6 (12%, Sr24 (9%, Sr31 (15%, Sr36 (9%, Sr38 (19%, and Sr1RSAmigo (8%. Adult plant resistance gene Sr2 was present in 4% of lines. SrTmp was postulated to be present in several hard winter wheat lines, but the frequency could not be accurately determined. Sr38 was the most prevalent Sr gene in both hard and soft winter wheat and was the most effective Sr gene in the adult plant field test. Resistance to TTKSK was associated with nine markers on chromosome 2B that were in linkage disequilibrium and all of the resistance was attributed to the Triticum timopheevii chromosome segment carrying Sr36. Potential novel rust resistance alleles were associated with markers Xwmc326-203 on 3BL, Xgwm160-195 and Xwmc313-225 on 4AL near Sr7, Xgwm495-182 on 4BL, Xwmc622-147 and Xgwm624-146 on 4DL, and Xgwm334-123 on 6AS near Sr8. Xwmc326-203 was associated with adult plant resistance to bulked U.S. races and Xgwm495-182 was associated with seedling resistance to TTKSK.

  4. Effects of Magnetized Saline on Growth and Development of Winter Wheat Seedlings

    OpenAIRE

    Dandan LIU; Yan SHI

    2013-01-01

    In order to explore the effects of magnetized saline solution treatment on crop growth and development, with Jimai 22 as experimental material, this experiment studied the effects of magnetized water solution of 0.3% NaCl and 0.5% NaCl, groundwater solution of 0.3% NaCl and 0.5% NaCl on SPAD value, soluble protein content and activities of Superoxide Dismutase (SOD) and Catalase (CAT) of winter wheat. The results showed that, under the conditions of this experiment, the wheat of the magnetize...

  5. Winter wheat susceptibilty to leaf rust and resistance sources to diseases

    Directory of Open Access Journals (Sweden)

    Jerzy Chełkowski

    2012-12-01

    Full Text Available Winter wheat cultivars were significantly infected by Puccinia triticina causing leaf rust in seasons 2000-2002 in southern and also central regions of Poland. Resistance genes Lr9, Lr19 and Lr24 were found to be effective against dominating populations of the pathogen and typical isolates of P. triticina. Mentioned three resistance genes as well as genes Lr10 and Lr37 were identified using STS (Sequence Tagged Site DNA - PCR markers in cultivars and resistance sources. Mentioned markers were found very useful in resistance breeding of wheat.

  6. Iron, zinc, folate, and vitamin B12 status increased among women and children in Yaounde and Douala, Cameroon, one year after introducing fortified wheat flour

    Science.gov (United States)

    Background: Few data, to our knowledge, are available on the effectiveness of large-scale food fortification programs. Objective: We assessed the impact of mandatory wheat flour fortification on micronutrient status in Yaounde and Douala, Cameroon. Methods: We conducted representative surveys 2 y ...

  7. Simple and fast fluorescence detection of benzoyl peroxide in wheat flour by N-methoxy rhodamine-6G spirolactam based on consecutive chemical reactions

    International Nuclear Information System (INIS)

    Chen Wei; Shi Wen; Li Zhao; Ma Huimin; Liu Yang; Zhang Jinghua; Liu Qingjun

    2011-01-01

    Graphical abstract: A simple and fast method for fluorescence detection of benzoyl peroxide in wheat flour by N-methoxy rhodamine-6G spirolactam (1) is proposed based on consecutive chemical reactions. Highlights: ► Benzoyl peroxide can oxidize Fe 2+ into Fe 3+ . ► Fe 3+ selectively induces the opening of rhodamine spirolactam ring. ► The two reactions led to the development of a new fluorescent method for benzoyl peroxide. ► The method is simple and fast, and is used to detect benzoyl peroxide in wheat flour. - Abstract: Benzoyl peroxide (BPO) as a brightener is often added to wheat flour, and excessive use of this food additive is receiving increasing concern. Herein, a simple and fast method for fluorescence detection of BPO is proposed based on consecutive chemical reactions. In this approach, BPO first oxidizes Fe 2+ into Fe 3+ and the resulting Fe 3+ then induces the opening of the spirolactam ring of a new rhodamine derivative, N-methoxy rhodamine-6G spirolactam, switching on fluorescence of the detection system. More importantly, the fluorescence response of the reaction system to BPO is rather rapid and sensitive, with a detection limit of 6 mg kg −1 (k = 3), which makes it to be of great potential use in food safety analysis. The applicability of the proposed method has been successfully demonstrated on the determination of BPO in wheat flour samples.

  8. DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    G. O. Magomedov

    2012-01-01

    Full Text Available In article influence of parameters замеса (pressure, duration of knocking down, frequency of rotation of mesilny body sbivny dough from a mix of rye and wheat flour on indicators of quality of finished articles is investigated.

  9. Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough.

    Science.gov (United States)

    Ortolan, Fernanda; Brites, Lara Tatiane G; Montenegro, Flávio M; Schmiele, Marcio; Steel, Caroline J; Clerici, Maria Teresa P S; Almeida, Eveline L; Chang, Yoon K

    2015-10-01

    This study aimed to verify the potential of extruded wheat flour (EWF) or pre-gelatinized cassava starch (PGS) to improve the process and the quality of French bread elaborated from frozen dough. Three formulations were prepared: 100% control wheat flour (CWF) and the other two formulations with 5% substitution of wheat flour by EWF or PGS. Frozen doughs were frozen stored for seven days and after this period they were thawed, fermented, baked and evaluated for physical, chemical and technological characteristics. Available glucose levels found for EWF (12g/100g), and PGS (11.7g/100g) in relation to CWF (7.1g/100g) showed higher sugar availability for yeasts at the initial stage of proofing, and may also have had a cryoprotective effect when freezing bread doughs. The frozen doughs with EWF or PGS, when thawed and fermented, presented higher volume increase, but after baking, they presented lower volume when compared to the control bread. The results of this study are promising for the use of extruded wheat flour or pre-gelatinized cassava starch as sugar providers for doughs' post-freezing proofing process, improving frozen dough process of French-type bread. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Effect of partial replacement of wheat with peanut flour on the ...

    African Journals Online (AJOL)

    Background: Consumption of bread is continually growing despite the high cost of wheat importation. There is a dire need to reduce the dependence on wheat through partial replacement of wheat with indigenous crops as well as improving the nutritional value of carbohydrate based foods. Objectives: The objectives of this ...

  11. Influence of soft kernel texture on the flour and baking quality of durum wheat

    Science.gov (United States)

    Durum wheat is predominantly grown in semi-arid to arid environments where common wheat does not flourish, especially in the Middle East, North Africa, Mediterranean Basin, and portions of North America. Durum kernels are extraordinarily hard when compared to their common wheat counterparts. Due to ...

  12. Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.

    Science.gov (United States)

    Gupta, Sheetal; Shimray, Crassina A; Venkateswara Rao, G

    2012-06-01

    Flour was fortified with premix containing ferrous fumarate and folic acid. Organic acids such as citric acid, malic acid and tartaric acid, which are promoters of iron bioavailability, were added at three levels and their influence on rheological and bread-making characteristics was studied. Farinograph water absorption increased with fortificants, but with addition of organic acids there was a decrease. Maximum pressure was 77 mm in control, which increased to 78-88 mm with the addition of different acids to the fortified flour. Addition of organic acids to fortified flour brought about a decrease in peak viscosity, hot paste viscosity, cold paste viscosity and setback values. The L, a and b values of fortified breads were similar to that of control. Sensory analysis revealed marginal differences in the overall quality of breads prepared with fortified flour with the addition of organic acids.

  13. Physiological Processes and Yield of Winter Wheat and Triticale under the Influence of Sprinkling Irrigation and Nitrogen Fertilization Part II. Acticity of Some Enzymes and Yield of Winter Wheat and Triticale

    Directory of Open Access Journals (Sweden)

    Stanisław Kaczmarczyk

    2013-12-01

    Full Text Available The second part of this paper presents effects of supplemental irrigation and nitrogen fertilization on nitrate levels in flag leaf, activity of some enzymes and yield of winter wheat and triticale. Both sprinkling irrigation and high doses of nitrogen enhanced the activity of nitrate reductase and peroxydase and slightly that of acid phosphatase. Plants from plots treated with high rates of nitrogen contained more nitrate nitrogen. Sprinkling irrigation and intensive nitrogen fertilization significantly increased the crops of winter wheat and triticale. As effect of sprinkling the yield of winter wheat increased by 35 % and triticale by 14 %. High nitrogen doses affected the yield respectively by 92 and 115 % and the combined effect of both treatments increased the yield of winter wheat by 158 % (3.3 t/ha and triticale by 139 % 3.10 t/ha.

  14. Control of mixing step in the bread production with weak wheat flour and sourdough

    Directory of Open Access Journals (Sweden)

    Alessandro Parenti

    2013-09-01

    Full Text Available Recently, several old Italian grain varieties have been reinstated, and the market seems to reward the breads made with these flours. Among such varieties, cultivar Verna appears to be interesting because the regular consumption of bread obtained by this variety and sourdough provides beneficial effects on human health such as the improving of the lipid, inflammatory, and hemorheological profiles. However, flours derived from Verna shows low technological performances. For example, the W value of these flours, obtained with alveoghraphic tests and considered as the commercial standard for the flour “strength” evaluation, is largely inferior than the W values of the commercial flour blends currently used in the bread making process. Moreover, the W values broadly change among the batches of Verna flours, whereas, usually, commercial blends are provided to bakeries with standard technological properties. Hence, these properties of Verna flour could lead to developed or overworked doughs and therefore to breads of worse quality. In addition, the previous mentioned large variability of flours from Verna can affect also the sourdough microbiota. For these reasons the composition and activity of the sourdough microorganisms should be controlled while the mixing process should be able to adapt to the different flour properties. Some works, in literature, report that monitoring the electrical consumption could provide useful information about the dough rheology, and this could be used to monitor the mixing step. In the present work the effect of different mixing times are evaluated on breads made with Verna flour type 2 leavened with sourdough. Tests were carried out at industrial scale in two different days. During the tests the electric consumption was monitored to highlight some features suitable for the mixing phase control. The breads were evaluated in terms of loaf volume measurement, crumb image analysis and losses of moisture content during

  15. Impacts of IOD, ENSO and ENSO Modoki on the Australian Winter Wheat Yields in Recent Decades

    Science.gov (United States)

    Yuan, Chaoxia; Yamagata, Toshio

    2015-11-01

    Impacts of the Indian Ocean Dipole (IOD), two different types of El Niño/Southern Oscillation (ENSO): canonical ENSO and ENSO Modoki, on the year-to-year winter wheat yield variations in Australia have been investigated. It is found that IOD plays a dominant role in the recent three decades; the wheat yield is reduced (increased) by -28.4% (12.8%) in the positive (negative) IOD years. Although the canonical ENSO appears to be responsible for the wheat yield variations, its influences are largely counted by IOD owing to their frequent co-occurrence. In contrast, the ENSO Modoki may have its distinct impacts on the wheat yield variations, but they are much smaller compared to those of IOD. Both the observed April-May and the predicted September-November IOD indices by the SINTEX-F ocean-atmosphere coupled model initialized on April 1st just before the sowing season explain ~15% of the observed year-to-year wheat yield variances. The present study may lead to a possible scheme for predicting wheat yield variations in Australia in advance by use of simple climate mode indices.

  16. [Effects of different irrigation modes on winter wheat grain yield and water- and nitrogen use efficiency].

    Science.gov (United States)

    Men, Hong-wen; Zhang, Qiu; Dai, Xing-long; Cao, Qian; Wang, Cheng-yu; Zhou, Xiao-hu; He, Ming-rong

    2011-10-01

    Taking the widely planted winter wheat cultivar Tainong 18 as test material, a field experiment was conducted to study the effects of different irrigation modes on the winter wheat grain yield and water- and nitrogen use efficiency in drier year (2009-2010) in Tai' an City of Shandong Province, China. Five treatments were installed, i. e., irrigation before sowing (CK), irrigation before sowing and at jointing stage (W1), irrigation before sowing and at jointing stages and at over-wintering stage with alternative irrigation at milking stage (W2), irrigation before sowing and at jointing and flowering stages (optimized traditional irrigation mode, W3), and irrigation before sowing and at over-wintering, jointing, and milking stages (traditional irrigation mode, W4). The irrigation amount was 600 m3 hm(-2) one time. Under the condition of 119.7 mm precipitation in the winter wheat growth season, no significant difference was observed in the grain yield between treatments W2 and W4, but the water use efficiency was significantly higher in W2 than in W4. Comparing with treatment W3, treatments W2 and W4 had obviously higher grain yield, but the water use efficiency had no significant difference. The partial factor productivity from N fertilization was the highest in W2 and W4, and the NO3(-)-N accumulation amount in 0-100 cm soil layer at harvest was significantly higher in W2 than in W3 and W4, suggesting that W2 could reduce NO3(-)-N leaching loss. Under the conditions of our experiment, irrigation before sowing and jointing stages and at over-wintering stage with alternative irrigation at milking stage was the optimal irrigation mode in considering both the grain yield and the water- and nitrogen use efficiency.

  17. [Influence of planting density and precipitation on N2O emission from a winter wheat field].

    Science.gov (United States)

    Huang, Y; Jiang, J; Zong, L; Zhou, Q; Sass, R L; Fisher, F M

    2001-11-01

    To investigate the impact of plant density on N2O emission from winter wheat field and the cause of seasonal variation in the emission, field experiment with four planting rates of 0, 90, 180 and 270 kg/ha was conducted at the Jiangning County near Nanjing during 1999-2000 winter wheat growing season. Data of the field measurements indicated that the N2O emission rates during the season from planting to overwintering were not influenced by the plant density, while the emission was positively correlated with the planting density during the season from turning green to maturity. The emissions from the field plots with planting rates of 0 and 90 kg/ha were not found to be significantly different. A further analysis suggested that the seasonal variation of N2O emission be mainly influenced by precipitation, which could be quantitatively described by an exponential function of a weighted average precipitation of 6-day period before measurement.

  18. Long-term Low Radiation Decreases Leaf Photosynthesis, Photochemical Efficiency and Grain Yield in Winter Wheat

    DEFF Research Database (Denmark)

    Mu, H; Jiang, D; Wollenweber, Bernd

    2010-01-01

    the impact of low radiation on crop growth, photosynthesis and yield. Grain yield losses and leaf area index (LAI) reduction were less than the reduction in solar radiation under both shading treatment in both cultivars. Compared with the control (S0), grain yield only reduced 6.4 % and 9.9 % under 22.......0-22.9 % (S1) and 29.5-49.6 % (S2), which was consistent with the reduction in radiation. The reduction in LAI was partially compensated by increases in the fraction of the top and bottom leaf area to the total leaf area, which facilitated to intercept more solar radiation by the canopy. The decrease......Low radiation reduces wheat grain yield in tree-crop intercropping systems in the major wheat planting area of China. Here, two winter wheat (Triticum aestivum L) cultivars, Yangmai 158 (shading tolerant) and Yangmai 11 (shading sensitive), were shaded from jointing to maturity to evaluate...

  19. Weed infestation of winter wheat (Triticum aestivum L. under the conditions of application of some retardants

    Directory of Open Access Journals (Sweden)

    Elżbieta Harasim

    2013-07-01

    Full Text Available A field study was conducted in the period 2004–2007 on grey-brown podzolic soil (sandy. This study analysed the relationship between the use of stem shortening in cereals by means of retardants with the following active substances: chlormequat chloride (Antywylegacz Płynny 675 SL, trinexapac-ethyl (Moddus 250 EC, chlormequat chloride + ethephon (Cecefon 465 SL, and weed infestation. The retardants were applied at the 1st node stage (BBCH 31 – Antywylegacz Płynny 675 SL and the 2nd node stage of winter wheat (BBCH 32 – Moddus 250 EC and Cecefon 465 SL, together with the adjuvant Atpolan 80 EC (75% of SN 200 mineral oil or without the adjuvant. Winter wheat, cv. 'Muza', was grown after vetch grown for seed. The whole experiment was sprayed with the herbicides Apyros 75 WG and Starane 250 EC at the full tillering stage (BBCH 29–30. Plots where no growth regulators were used were the control treatment. Weed density and biomass showed great variation between years. In the winter wheat crop, Veronica persica, Viola arvensis, Veronica arvensis, Capsella bursa-pastoris,and Chenopodium album dominated in the dicotyledonous class, whereas Apera spica-venti, Echinochloa crus-galli,and Elymus repens were predominant among monocotyledonous plants. The level of weed infestation of the winter wheat crop, as measured by the number and air-dry weight of weeds, was significantly differentiated by years and retardants used as well as by interactions of these factors. The adjuvant Atpolan 80 EC did not have a significant effect on the above-mentioned weed infestation parameters. .

  20. Frost-Resistant Plants Selection Peculiarities at Winter Wheat (Triticum aestivum L. Varieties Breeding

    Directory of Open Access Journals (Sweden)

    М. П. Чебаков

    2009-12-01

    Full Text Available Giving regard to the main elements of Winter Wheat varieties assessment when selecting frost resistant plants and taking into account genetic potential of the parents, date of hybrids sowing and their assessment by the speed of spring vegetation, it is possible in the sense of successful breeding to derive the most steady genotypes by the specified characteristics starting from F1. hybrids.

  1. Irrigation management strategies for winter wheat using AquaCrop model

    OpenAIRE

    M. H. Ali; I. Abustan

    2013-01-01

    Many regions of the world face the challenge to ensure high yield with limited water supply. This calls for utilization of available water in an efficient and sustainable manner. Quantitative models can assist in management decision and planning purposes. The FAO’s newly developed crop-water model, AquaCrop, which simulates yield in response to water, has been calibrated for winter wheat and subsequently used to simulate yield under different sowing dates, irrigation frequencies, and irrigati...

  2. Responses of Winter Wheat Yield and Water Use Efficiency to Irrigation Frequency and Planting Pattern.

    Directory of Open Access Journals (Sweden)

    Chengyue Bian

    Full Text Available A suitable planting pattern and irrigation strategy are essential for optimizing winter wheat yield and water use efficiency (WUE. The study aimed to evaluate the impact of planting pattern and irrigation frequency on grain yield and WUE of winter wheat. During the 2013-2014 and 2014-2015 winter wheat growing seasons in the North China Plain, the effects of planting patterns and irrigation frequencies were determined on tiller number, grain yield, and WUE. The two planting patterns tested were wide-precision and conventional-cultivation. Each planting pattern had three irrigation regimes: irrigation (120 mm at the jointing stage; irrigation (60 mm at both the jointing and heading stages; and irrigation (40 mm at the jointing, heading, and milking stages. In our study, tiller number was significantly higher in the wide-precision planting pattern than in the conventional-cultivation planting pattern. Additionally, the highest grain yields and WUE were observed when irrigation was applied at the jointing stage (120 mm or at the jointing and heading stages (60 mm each in the wide-precision planting pattern. These results could be attributed to higher tiller numbers as well as reduced water consumption due to reduced irrigation frequency. In both growing seasons, applying 60 mm of water at jointing and heading stages resulted in the highest grain yield among the treatments. Based on our results, for winter wheat production in semi-humid regions, we recommend a wide-precision planting pattern with irrigation (60 mm at both the jointing and heading stages.

  3. Responses of Winter Wheat Yield and Water Use Efficiency to Irrigation Frequency and Planting Pattern.

    Science.gov (United States)

    Bian, Chengyue; Ma, Changjian; Liu, Xinhui; Gao, Chao; Liu, Quanru; Yan, Zhenxing; Ren, Yujie; Li, Quanqi

    2016-01-01

    A suitable planting pattern and irrigation strategy are essential for optimizing winter wheat yield and water use efficiency (WUE). The study aimed to evaluate the impact of planting pattern and irrigation frequency on grain yield and WUE of winter wheat. During the 2013-2014 and 2014-2015 winter wheat growing seasons in the North China Plain, the effects of planting patterns and irrigation frequencies were determined on tiller number, grain yield, and WUE. The two planting patterns tested were wide-precision and conventional-cultivation. Each planting pattern had three irrigation regimes: irrigation (120 mm) at the jointing stage; irrigation (60 mm) at both the jointing and heading stages; and irrigation (40 mm) at the jointing, heading, and milking stages. In our study, tiller number was significantly higher in the wide-precision planting pattern than in the conventional-cultivation planting pattern. Additionally, the highest grain yields and WUE were observed when irrigation was applied at the jointing stage (120 mm) or at the jointing and heading stages (60 mm each) in the wide-precision planting pattern. These results could be attributed to higher tiller numbers as well as reduced water consumption due to reduced irrigation frequency. In both growing seasons, applying 60 mm of water at jointing and heading stages resulted in the highest grain yield among the treatments. Based on our results, for winter wheat production in semi-humid regions, we recommend a wide-precision planting pattern with irrigation (60 mm) at both the jointing and heading stages.

  4. Relationships between the climate change and the grain filling of winter wheat

    International Nuclear Information System (INIS)

    Shang, Z.; Jiang, D.

    2016-01-01

    The present study is based on the material in a grain filling rate experiment of winter wheat and hourly weather data organised by Xinghua city of Jiangsu Province. The aims are to objectively evaluate the possible influences of the temperature, precipitation, sunshine at the different time of the same day on the grain filling rate of winter wheat. The grain filling rate evaluation model of climate change is firstly developed, and then, the model calculation results are compared with the observed data. The along the changes of the microclimate, changes of the grain filling rate of winter wheat, which is not same in the gradual, rapid and slow increase stages. The changes in grain filling rate of winter wheat, which were caused by variations of temperature, precipitation and sunshine duration, showed periodic fluctuation. Variation in temperature resulted in 1.36 g d/sup -1/(10a)/sup -1/ of grain filling rate change; variation in precipitation resulted in -1.35 g d/sup -1/. (10a)/sup -1/ of grain filling rate change; and variation in sunshine duration resulted in 0.07 g d/sup -1/ (10a)/sup -1/ of grain filling rate change. Three samples showed a grain filling rate change of 0.08 g d/sup -1/(10a)/sup -1/. These findings indicate that the increase in temperature and sunshine duration caused the elevation of grain filling rate, whereas the increase in precipitation decreased the grain filling rate. Therefore, monitoring and predication capability of Meteorological disasters, such as drought caused by high temperature, should be strengthened to ensure the favourable weather condition and improve the grain filling rate through scientific methods such as artificial precipitation. (author)

  5. Estimation of Nitrogen Vertical Distribution by Bi-Directional Canopy Reflectance in Winter Wheat

    OpenAIRE

    Huang, Wenjiang; Yang, Qinying; Pu, Ruiliang; Yang, Shaoyuan

    2014-01-01

    Timely measurement of vertical foliage nitrogen distribution is critical for increasing crop yield and reducing environmental impact. In this study, a novel method with partial least square regression (PLSR) and vegetation indices was developed to determine optimal models for extracting vertical foliage nitrogen distribution of winter wheat by using bi-directional reflectance distribution function (BRDF) data. The BRDF data were collected from ground-based hyperspectral reflectance measuremen...

  6. [Temporal and spatial variation of water requirement of winter wheat and its influencing factors in Henan Province, China].

    Science.gov (United States)

    Song, Ni; Sun, Jing-Sheng; Wang, Jing-Lei; Chen, Zhi-Fang; Liu, Zu-Gui

    2014-06-01

    Based on mean meteorological data of ten days in 17 observation stations from 1961 to 2012, the reference crop evapotranspiration was computed using Penman-Monteith formula recommended by FAO. The water requirement of winter wheat in Henan Province was calculated by adopting crop coefficients and the growth stage of winter wheat from the "National Irrigation Experiment Database", and the temporal and spatial distribution, variation and affecting factors in recent 51 years were analyzed by means of time-series analysis and gray relational grade analysis. The results showed that the average water requirement of winter wheat was 345-492 mm in Henan Province from 1961 to 2011, and it was lowest at Lushi station and highest at Mengjin station. The average water requirement of winter wheat was lowest from 1980 to 1989 and highest from 1961 to 1969 at most stations. The water requirement of winter wheat showed a tendency to increase with years at the 7 stations (Xinxiang, Luanchuan, Kaifeng, Xixia, Nanyang, Xinyang and Gushi) , while it indicated a tendency to decline in the other 10 stations. The water requirement of winter wheat in North Henan was higher than in South Henan, and had a high span variation in West Henan. During the growing period of winter wheat, the average daily maximum and minimum temperatures showed a tendency to increase with years, while the average daily wind speed and relative humidity, and the sunshine hours had a tendency to decline. In Henan Province, the water requirement of winter wheat was mainly affected by the average daily maximum temperature and the sunshine hours, and least influenced by the average daily relative humidity.

  7. Straw export in continuous winter wheat and the ability of oil radish catch crops and early sowing of wheat to offset soil C and N losses

    DEFF Research Database (Denmark)

    Peltre, Clément; Nielsen, Martin Preuss; Christensen, B.T.

    2016-01-01

    The export of winter wheat straw for bioenergy may reduce soil C stocks and affect N losses. Establishing fast-growing catch crops between successive wheat crops could potentially offset some of the C and N losses. Another option is to sow wheat earlier, increasing biomass production during...... the autumn. The effects of straw export, oil radish catch crop and early sowing of wheat on soil C storage, N leaching losses and N2O emissions were simulated by applying the Daisy model to winter wheat grown continuously for a period of 100 years on a sandy loam soil in a Danish climate. The simulations...... included five levels of initial soil C content (1–3% C), three levels of straw incorporation (0, 50 and 100%), +/− catch crop (oil radish) and two sowing dates (1 and 22 September). Exporting the entire straw production reduced soil C stocks by 1.2 to 14% after 100 years, depending on the initial C content...

  8. Effect of irrigation to winter wheat on the radiation use efficiency and yield of summer maize in a double cropping system.

    Science.gov (United States)

    Quanqi, Li; Yuhai, Chen; Xunbo, Zhou; Songlie, Yu; Changcheng, Guo

    2012-01-01

    In north China, double cropping of winter wheat and summer maize is a widely adopted agricultural practice, and irrigation is required to obtain a high yield from winter wheat, which results in rapid aquifer depletion. In this experiment conducted in 2001-2002, 2002-2003, and 2004-2005, we studied the effects of irrigation regimes during specific winter wheat growing stage with winter wheat and summer maize double cropping systems; we measured soil moisture before sowing (SMBS), the photosynthetic active radiation (PAR) capture ratio, grain yield, and the radiation use efficiency (RUE) of summer maize. During the winter wheat growing season, irrigation was applied at the jointing, heading, or milking stage, respectively. The results showed that increased amounts of irrigation and irrigation later in the winter wheat growing season improved SMBS for summer maize. The PAR capture ratio significantly (LSD, P wheat should be irrigated in later stages to achieve reasonable grain yield for both crops.

  9. A model for making field-based nitrogen recommendations for winter wheat in western oregon

    International Nuclear Information System (INIS)

    Baloch, D.M.; Malghani, M.A.K.; Khan, M.A.; Kakar, E.

    2010-01-01

    A model based on early spring soil and tissue analysis was developed and evaluated for predicting the need for additional nitrogen (N) fertilizer on winter wheat. To develop the model, On-farm trials were' established over three years 1994-95 in grower's fields at three different locations across the Willamette Valley of western Oregon. Two field-scale validation trials were run in 1996-97. Rotations were soft white winter wheat following grass seed, sweet corn or a legume. Four treatments, including a check receiving no nitrogen, were used at each site At the site where wheat followed corn, the predicted optimum N rate was 168 kg N ha/sup -1/ however, the 112 kg N ha/sup -1/ rate was the optimum rate predicted by the developed model. The 84 kgN ha/sup -1/ and 140 kgN ha/sup -1/ rates were selected to bracket the recommended rate (+- 28 kg N ha/sup -1/). Wheat following grass seed had high soil supplied N which depressed the yield even at moderate fertilizer N rates. The model overall accurately assess field-specific optimum fertilizer N status. (author)

  10. [Hyperspectral estimation of leaf water content for winter wheat based on grey relational analysis (GRA)].

    Science.gov (United States)

    Jin, Xiu-Liang; Xu, Xin-Gang; Wang, Ji-Hua; Li, Xin-Chuan; Wang, Yan; Tan, Chang-Wei; Zhu, Xin-Kai; Guo, Wen-Shan

    2012-11-01

    The objective of the present study was to compare two methods for the precision of estimating leaf water content (LWC) in winter wheat by combining stepwise regression method and partial least squares (SRM-PLS) or PLS based on the relational degree of grey relational analysis (GRA) between water vegetation indexes (WVIs) and LWC. Firstly, data utilized to analyze the grey relationships between LWC and the selected typical WVIs were used to determine the sensitivity of different WVIs to LWC. Secondly, the two methods of estimating LWC in winter wheat were compared, one was to directly use PLS and the other was to combine SRM and PLS, and then the method with the highest determination coefficient (R2) and lowest root mean square error (RMSE) was selected to estimate LWC in winter wheat. The results showed that the relationships between the first five WVI and LWC were stable by using GRA, and then LWC was estimated by using PLS and SRM-PLS at the whole stages with the R2 and RMSEs being 0.605 and 0.575, 4.75% and 7.35%, respectively. The results indicated that the estimation accuracy of LWC could be improved by using GRA firstly and then by using PLS and SRM-PLS.

  11. [Effects of irrigation and planting pattern on winter wheat water consumption characteristics and dry matter production].

    Science.gov (United States)

    Dong, Hao; Chen, Yu-Hai; Zhou, Xun-Bo

    2013-07-01

    Taking high-yield winter wheat cultivar 'Jimai 22' as test material, a field experiment was conducted in 2008-2010 to study the effects of different irrigation and planting modes on the water consumption characteristics and dry matter accumulation and distribution of winter wheat. Three planting patterns (uniform row, wide-narrow row, and furrow) and four irrigation schedules (no irrigation, W0; irrigation at jointing stage, W1; irrigation at jointing and anthesis stages, W2; and irrigation at jointing, anthesis, and milking stages, W3; with 60 mm per irrigation) were installed. With increasing amount of irrigation, the total water consumption and the ratio of irrigation water to total water consumption under different planting patterns all increased, while the soil water consumption and its ratio to total water consumption decreased significantly. As compared with W0, the other three irrigation schedules had a higher dry matter accumulation after anthesis and a higher grain yield, but a lower water use efficiency (WUE). Under the same irrigation schedules, furrow pattern had higher water consumption ratio, grain yield, and WUE. Taking the grain yield and WUE into consideration, furrow pattern combined with irrigation at jointing and anthesis stages would be the optimal water-saving and planting modes for the winter wheat production in North China Plain.

  12. Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.

    Science.gov (United States)

    Román, Laura; Santos, Isabel; Martínez, Mario M; Gómez, Manuel

    2015-12-01

    The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

  13. The production of Pleurotus sajor-caju in peach palm leaves (Bactris gasipaes and evaluation of its use to enrich wheat flour

    Directory of Open Access Journals (Sweden)

    Paula Fernanda Bomfim Oliveira Cogorni

    2014-06-01

    Full Text Available The aim of this study was to evaluate of Pleurotus sajor-caju production in peach palm leaves and the addition of different fractions of mushroom powder to wheat flour to increase its nutritional value without changing its characteristics. The best yield (48.4%, biologic efficiency (4.5%, and Pr (0.36 g/day values were obtained using 20% inoculum fraction and 10% rice bran fraction. The Pleurotus sajor-caju fruiting body cultivated under these conditions had the following composition in 100 g: 29.91 g (carbohydrates, 42.92 g (proteins, 1.24 g (lipids, 15.93 g (fibers, 7.42 g (ashes, 1.6 g (phosphorus, 2.7 g (potassium, 8.73 mg (iron, 23.75 mg (sodium, 0.34 mg (thiamine, and 0.57 mg (riboflavin. The wheat flour with mushroom powder had reduced sugar content, but it did not have increased fat content. The fiber, protein, phosphorus, potassium, iron, and riboflavin contents were increased mainly when 10% mushroom powder was added to the wheat flour. Furthermore, this flour does not undergo drastic alterations in its physicochemical characteristics such as in moisture, wet gluten, color, and falling number.

  14. Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil Effect of storage on technological properties of wheat flour of Brazilian grown wheats

    Directory of Open Access Journals (Sweden)

    Mônica R. Pirozi

    1998-06-01

    Full Text Available The aim of this work was to evaluate changes in technological properties of newly milled flours of BR-23, BR-35 and Anahuac varieties (Brazilian grown wheat during storage for 180 days. Quality of samples was analysed for their rheological properties, acidity, falling number, glutomatic test and baking test, after periods of 0, 7, 15, 30, 60, 90, 120, 150 and 180 days. Most evident changes were the increase in flour acitidy and dough elasticity. The other characteristics did not show expressive changes. The flour of Anahuac variety was less influenced by the storage than the other ones. The results showed an increment in the flour quality, during 60-90 days of storage, althoug the baking test did not show expressive changes during all the period of storage.

  15. Production of alcohol by simultaneous saccharification and fermentation of low-grade wheat flour

    Directory of Open Access Journals (Sweden)

    Marcos Antonio das Neves

    2006-05-01

    Full Text Available Two samples of low-grade wheat flour, namely low-grade 1 (LG1 and low-grade 2 (LG2, with different carbohydrate and fibrous content, were used as substrates. The samples were liquefied using various concentrations of alpha- or beta-amylase, in order to optimize the production of fermentable sugars; the enzyme alpha-amylase revealed higher performance. After liquefaction, the simultaneous saccharification and fermentation was conducted in a jar fermentor. Amyloglucosidase was used for saccharification, and dry baker's yeast, S. cerevisiae, for fermentation simultaneously. Glucose was consumed promptly in both cases, LG1 and LG2; ethanol production was considerably higher in LG1 (38.6 g/L, compared to LG2 (24.9 g/L. The maximum ATP production was observed early in the SSF process. LG1 revealed higher potential as substrate for ethanol production.Dois lotes de amostras de resíduo de farinha de trigo com teor reduzido de amido, especificamente designadas como amostra 1 (LG1 e amostra 2 (LG2, foram utilizados como substrato para fermentação alcoólica. Inicialmente as amostras foram hidrolisadas utilizando-se diferentes concentrações de alfa- ou beta-amilase, com o objetivo de otimizar a produção de açúcares fermentáveis; a enzima alfa-amilase apresentou melhor desempenho. O processo simultâneo de sacarificação e fermentação foi conduzido logo após a hidrólise do amido, em um fermentador com volume de 2 L; o meio contendo amido hidrolisado foi inoculado com amiloglucosidase (enzima utilizada para sacarificação e levedura de panificação desidratada (para fermentação, simultaneamente. Amostras do meio de fermentação foram retiradas regularmente para análise dos teores de glucose, maltose, açúcares redutores e etanol. O teor de Adenosina Tri-Fosfato (ATP também foi analisado. O açúcar glucose foi completamente consumido no início da fermentação, tanto no caso da amostra LG1, quanto LG2, sendo que a produção de etanol

  16. Effects of soil water availability on water fluxes in winter wheat

    Science.gov (United States)

    Cai, G.; Vanderborght, J.; Langensiepen, M.; Vereecken, H.

    2014-12-01

    Quantifying soil water availability in water-limited ecosystems on plant water use continues to be a practical problem in agronomy. Transpiration which represents plant water demand is closely in relation to root water uptake in the root zone and sap flow in plant stems. However, few studies have been concentrated on influences of soil moisture on root water uptake and sap flow in crops. This study was undertaken to investigate (i) whether root water uptake and sap flow correlate with the transpiration estimated by the Penman-Monteith model for winter wheat(Triticum aestivum), and (ii) for which soil water potentials in the root zone, the root water uptake and sap flow rates in crop stems would be reduced. Therefore, we measured sap flow velocities by an improved heat-balance approach (Langensiepen et al., 2014), calculated crop transpiration by Penman-Monteith model, and simulated root water uptake by HYDRUS-1D on an hourly scale for different soil water status in winter wheat. In order to assess the effects of soil water potential on root water uptake and sap flow, an average soil water potential was calculated by weighting the soil water potential at a certain depth with the root length density. The temporal evolution of root length density was measured using horizontal rhizotubes that were installed at different depths.The results showed that root water uptake and sap flow matched well with the computed transpiration by Penman-Monteith model in winter wheat when the soil water potential was not limiting root water uptake. However, low soil water content restrained root water uptake, especially when soil water potential was lower than -90 kPa in the top soil. Sap flow in wheat was not affected by the observed soil water conditions, suggesting that stomatal conductance was not sensitive to soil water potentials. The effect of drought stress on root water uptake and sap flow in winter wheat was only investigated in a short time (after anthesis). Further research

  17. Warming and nitrogen fertilization effects on winter wheat yields in northern China varied between four years

    DEFF Research Database (Denmark)

    Liu, Liting; Hu, Chunsheng; Olesen, Jørgen E

    2013-01-01

    Global warming is expected to affect wheat productivity significantly, but with large regional differences depending on current climatic conditions. We conducted a study that aimed to investigate how wheat growth and development as well as yield and yield components respond to warming combined wi...... evapotranspiration and thus severity of the drought leading to larger yield reduction in fertilized plots. Yield increased under warming when water was not a limited factor in a year with unusual cold and wet winter.......Global warming is expected to affect wheat productivity significantly, but with large regional differences depending on current climatic conditions. We conducted a study that aimed to investigate how wheat growth and development as well as yield and yield components respond to warming combined...... per m2. This suggests that the wheat yield loss may be related to reduction of spike number, which was affected by decreased soil water content under warming. Warming tended to give larger yield reductions at higher nitrogen fertilizer rates, and this may be related to larger water consumption...

  18. Root growth in field-grown winter wheat: Some effects of soil conditions, season and genotype.

    Science.gov (United States)

    Hodgkinson, L; Dodd, I C; Binley, A; Ashton, R W; White, R P; Watts, C W; Whalley, W R

    2017-11-01

    This work compared root length distributions of different winter wheat genotypes with soil physical measurements, in attempting to explain the relationship between root length density and soil depth. Field experiments were set up to compare the growth of various wheat lines, including near isogenic lines (Rht-B1a Tall NIL and Rht-B1c Dwarf NIL) and wheat lines grown commercially (cv. Battalion, Hystar Hybrid, Istabraq, and Robigus). Experiments occurred in two successive years under rain fed conditions. Soil water content, temperature and penetrometer resistance profiles were measured, and soil cores taken to estimate vertical profiles of pore distribution, and root number with the core-break method and by root washing. Root length distributions differed substantially between years. Wetter soil in 2014/2015 was associated with shallower roots. Although there was no genotypic effect in 2014/2015, in 2013/2014 the dwarf wheat had the most roots at depth. In the shallower layers, some wheat lines, especially Battalion, seemed better at penetrating non-structured soil. The increase in penetrometer resistance with depth was a putative explanation for the rapid decrease in root length density with depth. Differences between the two years in root profiles were greater than those due to genotype, suggesting that comparisons of different genotypic effects need to take account of different soil conditions and seasonal differences. We also demonstrate that high yields are not necessarily linked to resource acquisition, which did not seem to be limiting in the low yielding dwarf NIL.

  19. Utilization of thermal infrared image for inversion of winter wheat yield and biomass.

    Science.gov (United States)

    Du, Wen-Yong; Zhang, Lu-Da; Hu, Zhen-Fang; Shamaila, Z; Zeng, Ai-Jun; Song, Jian-Li; Liu, Ya-Jia; Wolfram, S; Joachim, M; He, Xiong-Kui

    2011-06-01

    The present paper utilizes thermal infrared image for inversion of winter wheat yield and biomass with different technology of irrigation (drip irrigation, sprinkler irrigation, flood irrigation). It is the first time that thermal infrared image is used for predicting the winter wheat yield and biomass. The temperature of crop and background was measured by thermal infrared image. It is necessary to get the crop background separation index (CBSI(L), CBSI(H)), which can be used for distinguishing the crop value from the image. CBSI(L) and CBSI(H) (the temperature when the leaves are wet adequately; the temperature when the stomata of leaf is closed completely) are the threshold values. The temperature of crop ranged from CBSI(L) to CBSI(H). Then the ICWSI was calculated based on relevant theoretical method. The value of stomata leaf has strong negative correlation with ICWSI proving the reliable value of ICWSI. In order to construct the high accuracy simulation model, the samples were divided into two parts. One was used for constructing the simulation model, the other for checking the accuracy of the model. Such result of the model was concluded as: (1) As for the simulation model of soil moisture, the correlation coefficient (R2) is larger than 0.887 6, the average of relative error (Er) ranges from 13.33% to 16.88%; (2) As for the simulation model of winter wheat yield, drip irrigation (0.887 6, 16.89%, -0.12), sprinkler irrigation (0.970 0, 14.85%, - 0.12), flood irrigation (0.969 0, 18.87%, -0.18), with the values of R2, Er and CRM listed in the parentheses followed by the individual term. (3) As for winter wheat biomass, drip irrigation (0.980 0, 13.70%, -0.13), sprinkler irrigation (0.95, 13.15%, -0.14), flood irrigation (0.970 0, 14.48%, -0.13), and the values in the parentheses are demonstrated the same as above. Both the CRM and Er are shown to be very low values, which points to the accuracy and reliability of the model investigated. The accuracy of model

  20. Effect of Toll-like receptor 4 gene polymorphisms on work-related respiratory symptoms and sensitization to wheat flour in bakery workers.

    Science.gov (United States)

    Cho, Hyun Joo; Kim, Seung-Hyun; Kim, Joo-Hee; Choi, Hyunna; Son, Jin-Kyeong; Hur, Gyu-Young; Park, Hae-Sim

    2011-07-01

    Bakery workers are exposed to flour allergens and endotoxins, which interact to induce allergic responses and respiratory symptoms. We hypothesized that Toll-like receptor 4 (TLR4) may be involved in the development of work-related respiratory symptoms and sensitization to wheat flour. To investigate the genetic contribution of TLR4 to respiratory symptoms and sensitization to wheat flour in bakery workers, we performed a genetic association study of TLR4 in Korean bakery workers. A total of 381 workers completed a questionnaire regarding work-related symptoms. Skin prick tests with common and occupational allergens were done, and specific antibodies to wheat flour were measured by enzyme-linked immunosorbent assay. Two single-nucleotide polymorphisms (SNPs) of the TLR4 gene (-2027A>G and -1608T>C) were genotyped, and the functional effects of the polymorphisms were analyzed using the luciferase reporter and electrophoretic mobility shift assay. Homozygotes for the -2027G and -1608C alleles exhibited a lower prevalence of work-related lower respiratory symptoms than carriers of the -2027AA/AG (P = .007) and -1608TT/TC (P =.021) genotypes. Furthermore, haplotype analysis indicated that workers with the haplotype 2, ht2 [GC], had fewer work-related lower respiratory symptoms (P = .021). The ht2 [GC] construct showed lower promoter activity than the haplotype 1, ht1[AT], in both BEAS-2B (P = .001) and U937 cells (P = .007). Bakery workers carrying the TLR4 variants are at lower risk of developing work-related chest symptoms. This finding suggests that the TLR4 gene may be involved in allergic sensitization to wheat flour as well as endotoxin-induced respiratory symptoms in endotoxin-allergen-exposed workers and that carriers of TLR4 variants are less affected by environmental exposure. Copyright © 2011 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

  1. Effect of Grewia venusta FRESEN mucilage on the proximate composition, physical and sensory properties of bread produced from wheat and cassava composite flours

    Directory of Open Access Journals (Sweden)

    Arubi P. Alobo

    2017-10-01

    Full Text Available Wheat and cassava composite breads are generally associated with volume and textural defects in contrast with the traditional wheat based variants. Efforts to mitigate this challenge through use of synthetic additives have been unsuccessful owing to safety concerns. The objective of this study was to explore Grewia venusta mucilage as a potential natural additive in wheat-cassava composite bread production. Sweet cassava flour was used to replace wheat flour at 100: 0 (control, 90:10, 80:20 and 70:30% ratios in bread making. Aqueous extract of G. venusta stem bark was oven dried (50±3 oC, milled and added at 0, 1.0 and 2.0% (w/w to the flour mixtures. These, along with other conventional inputs were mixed, and used to produce bread. Proximate compositions, physical and sensory properties of the bread loaves were evaluated. Cassava flour inclusion resulted in significant (P≤0.05 decrease in the protein content of the control from 18.1% to 12.1% (90:10%, 11.5% (80:20% and 9.9% (70:30%. Addition of mucilage marginally increased the protein and dietary fibre contents of the loaves. Loaves containing 1-2% mucilage were more regular in shape with smoother crust than those without mucilage. Cassava flour addition at 10%, 20% and 30% decreased loaf height from 6.0 cm to 5.8 cm, 5.7 cm and 5.5 cm, as well as loaf volume from 815.5 cm3 to 783.1 cm3, 776.8 cm3 and 744.5 cm3, respectively. Mucilage inclusion resulted in increased heights and volumes of the loaves and reduced weights of loaf fragments upon slicing. The mucilage significantly improved the texture of the bread loaves. 

  2. Concentrations of blood folate in Brazilian studies prior to and after fortification of wheat and cornmeal (maize flour with folic acid: a review

    Directory of Open Access Journals (Sweden)

    Jéssica Carrilho Britto

    2014-07-01

    Full Text Available BACKGROUND: In July 2004, the Brazilian Ministry of Health through the National Health Surveillance Agency made the fortification of wheat flour and cornmeal (maize flour with iron and folic acid mandatory, with the intention of reducing the rate of diseases such as neural tube defects. OBJECTIVE: The aim of the study was to investigate the impact of the folic acid fortified wheat flour and cornmeal on serum and red blood cell folate levels and on the reduction of neural tube defects in different Brazilian studies. METHODS: In order to compare folate concentrations in the Brazilian population prior to and following the implementation of mandatory fortification of wheat and cornmeal, studies that involved blood draws between January 1997 and May 2004 (pre-fortification period, and from June 2004 to the present (post-fortification period were chosen. The data search included PubMed and Scopus databases as well as the Brazilian Digital Library of Theses and Dissertations. The following keywords were employed for the query: folate, folic acid, fortification, Brazil, healthy population, the elderly, children and pregnant women. RESULTS: A total of 47 Brazilian studies were selected; 26 from the pre-fortification period and 22 after the fortification implementation. The studies were classified according to the cohort investigated (pregnant women, children, adolescents, adults and the elderly. After the implementation of flour fortification with folic acid in Brazil, serum folate concentrations increased in healthy populations (57% in children and adolescents and 174% in adults, and the incidence of neural tube defects dropped. CONCLUSION: Folic acid fortification of wheat flour and cornmeal increased the blood folate concentrations and reduced the incidence of neural tube defects.

  3. Iron, Zinc, Folate, and Vitamin B-12 Status Increased among Women and Children in Yaoundé and Douala, Cameroon, 1 Year after Introducing Fortified Wheat Flour.

    Science.gov (United States)

    Engle-Stone, Reina; Nankap, Martin; Ndjebayi, Alex O; Allen, Lindsay H; Shahab-Ferdows, Setareh; Hampel, Daniela; Killilea, David W; Gimou, Marie-Madeleine; Houghton, Lisa A; Friedman, Avital; Tarini, Ann; Stamm, Rosemary A; Brown, Kenneth H

    2017-07-01

    Background: Few data are available on the effectiveness of large-scale food fortification programs. Objective: We assessed the impact of mandatory wheat flour fortification on micronutrient status in Yaoundé and Douala, Cameroon. Methods: We conducted representative surveys 2 y before and 1 y after the introduction of fortified wheat flour. In each survey, 10 households were selected within each of the same 30 clusters ( n = ∼300 households). Indicators of inflammation, malaria, anemia, and micronutrient status [plasma ferritin, soluble transferrin receptor (sTfR), zinc, folate, and vitamin B-12] were assessed among women aged 15-49 y and children 12-59 mo of age. Results: Wheat flour was consumed in the past 7 d by ≥90% of participants. Postfortification, mean total iron and zinc concentrations of flour samples were 46.2 and 73.6 mg/kg (target added amounts were 60 and 95 mg/kg, respectively). Maternal anemia prevalence was significantly lower postfortification (46.7% compared with 39.1%; adjusted P = 0.01), but mean hemoglobin concentrations and child anemia prevalence did not differ. For both women and children postfortification, mean plasma concentrations were greater for ferritin and lower for sTfR after adjustments for potential confounders. Mean plasma zinc concentrations were greater postfortification and the prevalence of low plasma zinc concentration in women after fortification (21%) was lower than before fortification (39%, P 50% greater postfortification. Conclusion: Although the pre-post survey design limits causal inference, iron, zinc, folate, and vitamin B-12 status increased among women and children in urban Cameroon after mandatory wheat flour fortification.

  4. Estimation of the Levels of Fe in Wheat and Maize Flour Milled using ...

    African Journals Online (AJOL)

    ADOWIE PERE

    water, and then transferred into clean sample bottles for AAS analysis. Gravimetric analysis using magnetic bar: Equal weights (2g each) of the wheat and maize samples were weighed on filter papers and a bar magnet was used to stir each sample. After stirring, the samples. (maize and wheat) were re-weighed and the.

  5. Tolerance of two Bifora radians bieb populations to ALS inhibitors in winter wheat

    DEFF Research Database (Denmark)

    Mennan, Husrev; Streibig, Jens Carl; Ngouajio, Mathieu

    2012-01-01

    BACKGROUND:Bifora radians, an annual weed in winter wheat, is distributed mainly in the Mediterranean area, Asia Minor and the Caucasus. It infests winter-sown crops of the Central Anatolia and Middle Black Sea regions of Turkey. Field experiments in heavily B. radians-infested fields were conduc...

  6. Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L. on the sensory, physicochemical and functional properties of cookies

    Directory of Open Access Journals (Sweden)

    Ariadne Roberto KARNOPP

    2015-12-01

    Full Text Available Abstract Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L. on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM. The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p 65% of explained data variability, except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05 were observed for the cookie samples, implying that the addition of grape pomace and whole-wheat flour did not negatively affect the preference of cookies.

  7. Rheological properties of Danwake flour blends from sorghum ...

    African Journals Online (AJOL)

    The rheological properties of seven danwake flour blend formulations from sorghum, wheat and cassava bases were investigated. The different ingredients in the danwake were sorghum flour, cowpea flour, wheat flour, cassava flour, baobab leaf powder, and trona (sodium sesquicarbonate) (kanwa). The viscosity of the ...

  8. The effect of temperature on some rheological properties of wheat flour doughs

    NARCIS (Netherlands)

    Bloksma, A.H.; Nieman, W.

    1975-01-01

    Doughs from three flours were sheared between a cone and plate at constant rates in the range 6 times 10‐4‐2 times 10‐2 s‐1. At temperatures between 25 and 40d̀C, the apparent viscosity decreased with increasing temperature and with increasing rate of shear. The effects of the temperature and of the

  9. Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics from Wheat and Wheat‑Barley Flours

    Directory of Open Access Journals (Sweden)

    Ivan Švec

    2017-01-01

    Full Text Available To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %, and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively. Non‑gluten nature of proteins in non‑traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri‑composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type.

  10. Enrichment of Noodles with Soy Flour and Carrot Powder ...

    African Journals Online (AJOL)

    Noodles were produced from four flour blends of whole wheat, wheat-cassava, wheat-cassava-soy flour and wheatcassava- carrot flour blends respectively. The flours were analyzed for proximate analysis, functional properties and total carotenoid content. The cooking time of all samples was also determined. Results show ...

  11. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.

    Science.gov (United States)

    Rodríguez-Vidal, Arturo; Martínez-Flores, Héctor Eduardo; González Jasso, Eva; Velázquez de la Cruz, Gonzalo; Ramírez-Jiménez, Aurea K; Morales-Sánchez, Eduardo

    2017-06-01

    The quality of extruded snacks can be affected not only by processing conditions, but also by some factors like the concentration and type of ingredients incorporated in their formulation and the working conditions used. Although the process conditions have been established with measurable textural properties, sensory qualities have not been correlated with these responses in expanded extruded snacks made with added functional ingredients. Therefore, in this study the effect of adding textured soy flour (TSF) and whole wheat flour (WWF) to refined wheat flour in the production of extruded snacks and expanded with hot air was evaluated. A response surface design using two levels with five central points was applied to obtain the best combinations of functional ingredients added, holding the parameters of the extrusion process and moisture of treatments. Some texture characteristics and sensory analysis were used as response variables, such as, hardness, fracturability, toughness, crispness, granularity, and chewiness. Likewise, the rate of expansion was evaluated. The results showed that the level of substitution of WWF, especially levels of 15%, had a significant effect on the hardness perceived by the panelist during sensory evaluation. The TSF at concentrations of ≥15%, favored the fracturability and crispness of the samples. It was found that the best expansion index was with the combination of 5% TSF and 15% WWF. Although a correlation between instrumental and sensory tests carried out on the extruded snacks expanded was not found. The physical characteristics of the extruded snacks such as expansion, hardness, and density are important parameters in terms of consumer acceptability of the final product as well as their functional properties. In other words, the appearance and texture are two of the most important attributes that can be seen in snack foods. In particular, the texture can be measured by intrinsic tests: objective (instrumental) and subjective

  12. Accumulation and translocation of toxic heavy metals in winter wheat (Triticum aestivum L.) growing in agricultural soil of Zhengzhou, China.

    Science.gov (United States)

    Liu, W-X; Liu, J-W; Wu, M-Z; Li, Y; Zhao, Y; Li, S-R

    2009-03-01

    A field experiment was conducted to study the accumulation of toxic heavy metals by winter wheat (Triticum aestivum L.) grown in the agricultural soil in the suburb of Zhengzhou City, China. The quantities of heavy metals (Cd, Cr, Pb, As, Hg) were determined in different parts of wheat plant. The content of five toxic metals was found significantly higher in roots than in the aerial parts of wheat (stems and leaves, and grains). Additionally, wheat roots were enriched in Cd, Pb, and Hg from the soil, while Cr and As were hardly taken up by the roots. On the other hand, the winter wheat transported five toxic heavy metals very weakly from root to grain in the various irrigation regions.

  13. Effects of the Tillage Technology and the Forecrop on Weeds in Stands of Winter Wheat

    Directory of Open Access Journals (Sweden)

    Jan Winkler

    2015-01-01

    Full Text Available The semipilot-scale field experiment was established in the cadastre of the village Letkovice in the South Moravian Region (Czech Republic. The study area was situated in a warm climatic region T2. Winter wheat was cultivated in two variants of tillage, viz. conventional tillage (CT and minimum tillage (MT and after three different forecrops (fodder beet, late potatoes, and broad (faba bean. Weed infestation of wheat stands was evaluated in spring seasons of 2007 and 2008, always before the application of herbicides. Numbers of weed specimens and their species were defined by means of a calculation method. Recorded data were processed by means of multidimensional analyses of ecological data, viz. Data Correspondence Analysis (DCA and Redundancy Analysis (RDA. Within the study period, altogether 22 weed species were identified in all variants with different tillage technologies and different forecrops. In the MT variant, the degree of winter wheat stand infestation with weeds was lower. As far as the forecrops were concerned, the most and the least intensive degrees of infestation were recorded on plots with faba bean and late potatoes, respectively.

  14. Influence of fungicides on occurence of Fusarium spp. and other stem base diseases on winter wheat

    Directory of Open Access Journals (Sweden)

    Václav Sklenář

    2008-01-01

    Full Text Available From 1999 to 2004 the occurence of fungi: Pseudocercosporella herpotrichoides (Fron. and Fusarium spp. was evaluated in small plot field trials on seven varieties of winter wheat. The efficacy of fungicide protection against stem base diseases and influence on yields was monitored in field conditions in Velká Bystřice near Olomouc.For diagnostic of casual fungi two methods were used: 1. Method of coloring mycelium in stems, 2. Method of cultivation of mycelim on agar.Results from detection of casual fungi are following: Pseudocercosporella herpotrichoides (Fron., Fusarium culmorum (W. G. Sm. Sacc. and Fusarium graminearum Schwabe.For high efficacy of protection against roots and stem base disease the following fungicide variants should be applied: Sportak Alpha 1.5 l . ha−1 (BBCH 30/Cerelux Plus 0.7 l . ha−1 (BBCH 51, Sportak HF 1 l . ha−1 (BBCH 30/Cerelux Plus 0.7 l . ha−1, Alert S 1.0 l . ha−1 (BBCH 30/Cerelux Plus 0.7 l . ha−1 (BBCH 51. The application of fungicides positively influenced yields. Yield increased at average by10–20 % after the aplication but the rise in yields was not in total correlation with the efficacy. These results can be possibly used in the system of integral control of winter wheat against stem base disease in wheat.

  15. Mineral nutrition as a factor of stability of technological quality in winter wheat cultivars

    Directory of Open Access Journals (Sweden)

    Đurić Veselinka

    2005-01-01

    Full Text Available Afield trial was carried out with eight cultivars (Libellula, Drina, Sremica NSR-2, Jugoslavija, Somborka, Lasta and Pobeda of winter wheat (Trticum aestivum L representing several different periods in our country's wheat selection and having different potentials for technological grain quality. Six different rates of nitrogen fertilizer were tested: 0, 60, 90, 120, 150 and 180 kgNha-1. Increasing N fertilizer rates resulted in a linear increase of the direct and indirect indicators of quality. The best results were obtained with the cultivar Sremica and the poorest with Lasta, while Jugoslavija and Pobeda were shown to be of approximately the same quality. The contribution of N fertilizer variance to total variance was the largest for protein content (43.7%. N nutrition had a greater influence on protein content in cultivars from the earlier periods of selection. Its effect on sedimentation value, on the other hand, was greater in the recently released cultivars. The contribution of the genetic factor to total variance was the highest for crumb value number (CVN (58.7% and bread volume yield (44.2% and the lowest for protein content (20.8%. The absence of significant differences in the CVN means at any of the N nutrition levels studied resulted from the variability of the indirect indicators closely linked with the direct indicators of baking quality, showing the importance of N nutrition for maintaining the stability of technological quality in winter wheat cultivars.

  16. Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour.

    Science.gov (United States)

    Bakare, Adegoke H; Ogunbowale, Olukemi D; Adegunwa, Mojisola O; Olusanya, Joseph O

    2017-03-01

    Effects of chemical and heat pretreatments on the protein, gluten, and alpha-amylase activity, pasting (Peak [ P ], Final [ F ] setback [ S ] viscosity, pasting temperature [ PT ] and time [ T ]) and alveogram (Energy [ E ], maximum inflation [ MI ], P / L , and elasticity index [ EI ]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorption [WA] and specific volume [SV]) and sensory properties of bread produced from the flour were also examined. Protein, gluten, and alpha-amylase activity ranged from 4.75 ± 0.07%, 30.25 ± 0.05%, and 4.00 ± 0.05 min to 13.75 ± 0.06%, 35.64 ± 0.06%, and 39.61 ± 1.18 min with WF:PTBF/95:05, WF:CTBF/00:100, WF:BBF/80:20, WF:100 and WF:CTBF/00:100, WF:PTBF/95:05, WF:100, WF:PTBF/00:100 having lowest and highest values, respectively. P , F , S viscosities, PT and T ranged from 186.17 ± 0.71, 217.08 ± 1.41, 38.92 ± 5.42 RVU, 84.70 ± 0.28°C, 5.04 ± 0.05 min to 461.0 ± 5.07, 348.5 ± 8.84, 88.83 ± 0.24 RVU, 87.20 ± 0.00°C, 6.24 ± 0.05 min, respectively. E , MI , P / L , and EI ranged from 141.50 ± 0.71 × 10 -4 J, 15.35 ± 0.07, 0.59 ± 0.83 and 35.85 ± 0.07 to 325.00 ± 1.4 × 10 -4 J, 22.55 ± 0.07, 2.75 ± 0.07, and 70.50 ± 0.71, respectively. WA and SV were 48.12 ± 0.07 to 52.60 ± 0.14 and 2.850 ± 0.07 to 5.635 ± 0.18 with the WF having significantly ( P  < 0.05) higher values than other blends and the most acceptable in terms of appearance and taste.

  17. Effect of wheat flour fortified with sodium iron EDTA on urinary zinc excretion in school-aged children.

    Science.gov (United States)

    Amalrajan, Vani; Thankachan, Prashanth; Selvam, Sumithra; Kurpad, Anura

    2012-09-01

    Foods fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA) have been shown to improve iron status in children, but little is known about the effect of this salt on urinary zinc excretion, particularly in children. This is particularly relevant, since zinc deficiency is known to limit growth and development in young children. To determine the effect of NaFeEDTA-fortified wheat flour on urinary zinc excretion. This study was a part of a randomized, controlled trial that was carried out among 6- to 13-year-old iron-depleted schoolchildren (n = 179) who had received either a NaFeEDTA-fortified wheat meal (iron group) or an identical control meal without added iron (control group) for a period of 7 months. Urinary zinc concentration was assessed at the end of the intervention period by spot urine samples. Iron status in the iron group was significantly improved according to measurements of hemoglobin and serum ferritin (p < .001). However, there was no significant difference in urinary zinc excretion between the iron group (median, 38.4 microg/dL; 25th-75th percentiles, 18.2-67.1 microg/dL) and the control group (median, 33.1 microg/dL; 25th-75th percentiles, 12.4-54.2 microg/dL). Iron fortification of foods with NaFeEDTA does not affect urinary zinc excretion in children.

  18. Yield Stability in Winter Wheat Production: A Survey on German Farmers’ and Advisors’ Views

    Directory of Open Access Journals (Sweden)

    Janna Macholdt

    2017-06-01

    Full Text Available Most of the available research studies have focused on the production of high grain yields of wheat and have neglected yield stability. However, yield stability is a relevant factor in agronomic practice and, therefore, is the focus of this comprehensive survey. The aim was to first describe the importance of yield stability as well as currently used practical management strategies that ensure yield stability in wheat production and secondly, to obtain potential research areas supporting yield stability in the complex system of agronomy. The target groups were German farmers with experience in wheat production and advisors with expertise in the field of wheat cultivation or research. A sample size of 615 completed questionnaires formed the data basis of this study. The study itself provides evidence that the yield stability of winter wheat is even more important than the amount of yield for a large proportion of farmers (48% and advisors (47%. Furthermore, in the view of the majority of the surveyed farmers and advisors, yield stability is gaining importance in climate change. Data analysis showed that site adapted cultivar choice, favorable crop rotations and integrated plant protection are ranked as three of the most important agronomic management practices to achieve high yield stability of wheat. Soil tillage and fertilization occupied a middle position, whereas sowing date and sowing density were estimated with lower importance. However, yield stability is affected by many environmental, genetic and agronomic factors, which subsequently makes it a complex matter. Hence, yield stability in farming practice must be analyzed and improved in a systems approach.

  19. Predicting Pre-planting Risk of Stagonospora nodorum blotch in Winter Wheat Using Machine Learning Models.

    Science.gov (United States)

    Mehra, Lucky K; Cowger, Christina; Gross, Kevin; Ojiambo, Peter S

    2016-01-01

    Pre-planting factors have been associated with the late-season severity of Stagonospora nodorum blotch (SNB), caused by the fungal pathogen Parastagonospora nodorum, in winter wheat (Triticum aestivum). The relative importance of these factors in the risk of SNB has not been determined and this knowledge can facilitate disease management decisions prior to planting of the wheat crop. In this study, we examined the performance of multiple regression (MR) and three machine learning algorithms namely artificial neural networks, categorical and regression trees, and random forests (RF), in predicting the pre-planting risk of SNB in wheat. Pre-planting factors tested as potential predictor variables were cultivar resistance, latitude, longitude, previous crop, seeding rate, seed treatment, tillage type, and wheat residue. Disease severity assessed at the end of the growing season was used as the response variable. The models were developed using 431 disease cases (unique combinations of predictors) collected from 2012 to 2014 and these cases were randomly divided into training, validation, and test datasets. Models were evaluated based on the regression of observed against predicted severity values of SNB, sensitivity-specificity ROC analysis, and the Kappa statistic. A strong relationship was observed between late-season severity of SNB and specific pre-planting factors in which latitude, longitude, wheat residue, and cultivar resistance were the most important predictors. The MR model explained 33% of variability in the data, while machine learning models explained 47 to 79% of the total variability. Similarly, the MR model correctly classified 74% of the disease cases, while machine learning models correctly classified 81 to 83% of these cases. Results show that the RF algorithm, which explained 79% of the variability within the data, was the most accurate in predicting the risk of SNB, with an accuracy rate of 93%. The RF algorithm could allow early assessment of

  20. Starch facilitates enzymatic wheat gluten hydrolysis

    NARCIS (Netherlands)

    Hardt, N.A.; Boom, R.M.; Goot, van der A.J.

    2015-01-01

    Wheat gluten can be hydrolyzed by either using (vital) wheat gluten or directly from wheat flour. This study investigates the influence of the presence of starch, the main component of wheat, on enzymatic wheat gluten hydrolysis. Wheat gluten present in wheat flour (WFG) and vital wheat gluten (VWG)

  1. Irrigation Water Availability and Winter Wheat Abandonment in the North China Plain (NCP): Findings from a Case Study in Cangxian County of Hebei Province

    OpenAIRE

    Xue Wang; Xiubin Li

    2018-01-01

    The North China Plain (NCP) is the major winter wheat producing area in China. Abandonment of this crop has, however, become more and more prevalent in this region since the late 1990s. Although the underlying causes of this phenomenon remain little understood, irrigation water availability (IWA) has always been regarded as the key factor limiting winter wheat production on the NCP. The aim of this paper is to determine the role played by IWA in the abandonment of winter wheat, using evidence...

  2. Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread

    Science.gov (United States)

    This study investigated the variations in the characteristics of brans obtained from a pilot-scale milling of 17 soft red winter wheat varieties and their influences on the quality of whole wheat northern-style Chinese steamed bread (CSB) prepared from blends of a base flour and brans of different w...

  3. Seed rate and nitrogen fertilizer effects on wild mustard (Sinapis arvensis L. and winter wheat (Triticum aestivum L. competition

    Directory of Open Access Journals (Sweden)

    karim moosavi

    2009-06-01

    Full Text Available In order to evaluate wild mustard competitive effect on winter wheat, an additive series experiment was conducted in 2000-2001 at Agricultural Research Station of Mashhad University.The experiment had 3 factor: wheat seed rate (175 , 215 and 255 kg/ha, nitrogen rate (150 and 225 kg/ha, and a range of wild mustard densities. Hyperbolic functions was used to describe yield-weed density relationship. Increasing wild mustard density had a negative , asymptotic – type effect on wheat biomass and grain yield. By increasing wheat seed rate , in optimum nitrogen rate , maximum wheat biomas loss has reduced about 51 %. Maximum yield loss has increased from 42.1 % to 50.4 %, as nitrogen rate incrased from optimum to upper optimum rate of wheat. By increasing of wheat seed rate from 175 to 255 kg/ha, maximum tiller number reduction due to high densities of wild mustard, has decreased by 54 %. Reduction of fertile tiller number was mostly occurred at presence of high nitrogen level, thus, reduction of fertile tiller number compared to control in N1 was 18% , while in N2 has increased to 30%. Wild mustard competition has reduced wheat seed number per ear 30% in compare to weed free control. Results show that wheat 1000 seed weight was more affected by nitrogen rate than plant densities. Apparently, in competition with wheat, wild mustard was better able to utilize the added nitrogen and thus gained a competitive adventage over the wheat.

  4. Ecological and Geographical Selection of Winter Wheat (Triticum aestivum L. in Kazakhstan and Kyrgyzstan

    Directory of Open Access Journals (Sweden)

    Р. А. Уразалієв

    2009-10-01

    Full Text Available As a result of the lead long-term selection works wint involving a World' s collection and intertype and intertype hybridization with purposeful selection on economic-biological attributes highly productive • grades of a winter wheat, with stability to various kinds of illnesses and high technological qualities of grain have been allocated. The adapted grades of a winter wheat for a various environment of various zones of the countries of the Central Asia that allows to realize potential opportunities of grades in different environments of cultivation and by that to prevent losses of a crop from biotic and abiotic stresses that allows to stabilize productivity and adaptability of culture in a zon winter husbandry are created. The long-term field experiences lead by us and laboratory analyses on a level of productivity, qualities of grain and stability to stresses allows to conclude, that alongside with a genotype, stabilityenvironmental conditions render strong and significant influence on all complex of selection attributes.

  5. The response of winter wheat to water stress and nitrogen fertilizer use efficiency

    International Nuclear Information System (INIS)

    Wang, F.; Qi, M.; Wang, H.; Changjiu, Z.

    1995-01-01

    The response of winter wheat to water stress imposed at different crop growth stages by deficit irrigation and fertilizer use under several schemes of irrigation were evaluated on fine sandy soil and sand loam soil. The results showed that according to grain yield response factor K, the order of sensitive growth stages of winter wheat to water stress in decreasing sequence were booting to flowering ( K= 0.90), winter afterward to booting ( K= 0.69), flowering to milking ( K= 0.44) and milking to ripening ( K= 0.25). Field water efficiency would get 16.7 kg/mm.ha when no water stress in growth period, and when water stress has occurred in some growth stages, the value of it decreased by 5 - 20 percent. It was also found that high fertilizer application rate without split application would not significantly influence the yield on fine sandy soil. But schedule of irrigation affected the translocation of nitrogen in the plant. When water stress occurred in later growth stage, the ratio of NUE in gain to straw decreased, and fertilizer was available for crop only about one month after fertilizer application, excessive fertilizer rate would result in decrease of NUE by leaching of nitrogen in sandy soil. Total recovery of fertilizer at harvest was half amount of application. 6 refs; 10 tabs; ( author)

  6. Deoxynivalenol and other Fusarium toxins in wheat and rye flours on the Danish market

    DEFF Research Database (Denmark)

    Rasmussen, Peter Have; Pasikhani, Faranak Ghorbani; Berg, T.

    2003-01-01

    wheat, durum wheat and rye. The samples were collected from 1998 to 2001 from both mills and the retail market in Denmark. A total of 190. our samples were analysed for DON and NIV and about 60 samples for HT-2, T-2 toxin and ZON. DON was most frequently detected with an incidence rate of 78% over all......, and DON was found in all samples, with mean concentrations in wheat and rye. our of 191 mug kg(-1) (n = 14) and 99 mug kg(-1) (n = 16), respectively. Comparison of data from each harvest year showed higher contents of DON in samples of wheat (range 20-527 mug kg(-1)) than in rye (20-257 mug kg(-1......)). Contents of NIV, HT-2 toxin and ZON in samples of wheat and rye were generally low, and even in positive samples the contents were close to the detection limit of the methods. The T-2 toxin was detected in only a few of the wheat samples and in low amounts. However, the toxin was found in about 50...

  7. Irrigation management strategies for winter wheat using AquaCrop model

    Directory of Open Access Journals (Sweden)

    M. H. Ali

    2013-09-01

    Full Text Available Many regions of the world face the challenge to ensure high yield with limited water supply. This calls for utilization of available water in an efficient and sustainable manner. Quantitative models can assist in management decision and planning purposes. The FAO’s newly developed crop-water model, AquaCrop, which simulates yield in response to water, has been calibrated for winter wheat and subsequently used to simulate yield under different sowing dates, irrigation frequencies, and irrigation sequences using 10 years daily weather data. The simulation results suggest that “2 irrigation frequency” is the most water-efficient schedule for wheat under the prevailing climatic and soil conditions. The results also indicate decreasing yield trend under late sowing. The normal/recommended sequence of irrigation performed better than the seven-days shifting from the normal. The results will help to formulate irrigation management plan based on the resource availability (water, and land availability from previous crop.

  8. Exogenous abscisic acid application during grain filling in winter wheat improves cold tolerance of offspring's seedlings

    DEFF Research Database (Denmark)

    Li, X.; Cai, J.; Liu, Fulai

    2014-01-01

    Low temperature seriously depresses seed germination and seedling growth in winter wheat (Triticum aestivum L.). In this study, wheat plants were sprayed with abscisic acid (ABA) and fluridone (inhibitor of ABA biosynthesis) at 19 days after anthesis (DAA) and repeated at 26 DAA. The seeds of those...... plants were harvested, and seed germination and offspring's seedling growth under low temperature were evaluated. The results showed that exogenous ABA application decreased seed weight and slightly reduced seed set and seed number per spike. Under low temperature, seeds from ABA-treated plants showed...... reduced germination rate, germination index, growth of radicle and coleoptile, amylase activity and depressed starch degradation as compared with seeds from non-ABA-treated plants; however, activities of the antioxidant enzymes in both germinating seeds and seedling were enhanced from those exposed...

  9. Effects of Wheat Flour Dough’s Viscoelastic Level by Adding Glucose Oxidase on its Dynamic Shear Properties whatever the Strain Modes

    Directory of Open Access Journals (Sweden)

    Jean Didier Koffi Kouassi

    2014-05-01

    Full Text Available The objective of this work was to study the effects of wheat flour dough’s viscoelastic level by adding glucose oxidase (Gox on its rheological properties at dynamic shear strain mode to predict the final product quality. Dough does display a linear viscoelastic domain. Glucose oxidase (Gox was added to dough in order to enhance its viscoelasticity and to take into account the possible effects of this viscoelasticity on the results. Whatever the types of dough strain used G’ increased, tan δ decreased and led to less sticky dough. Wheat flour dough, an increase in G’ with extension may be associated to a strain-hardening phenomenon but the role of dough viscoelasticity is discussed.

  10. Characterization of an Integrated Active Glu-1Ay Allele in Common Wheat from Wild Emmer and Its Potential Role in Flour Improvement

    Directory of Open Access Journals (Sweden)

    Zhenzhen Wang

    2018-03-01

    Full Text Available Glu-1Ay, one of six genes encoding a high molecular weight glutenin subunit (HMW-GS, is frequently silenced in hexaploid common wheat. Here, an active allele of Glu-1Ay was integrated from wild emmer wheat (Triticum turgidum ssp. dicoccoides accession D97 into the common wheat (Triticum aestivum cultivar Chuannong 16 via the repeated self-fertilization of the pentaploid interspecific hybrid, culminating in the selection of a line TaAy7-40 shown to express the wild emmer Glu-1Ay allele. The open reading frame of this allele was a 1830 bp long sequence, demonstrated by its heterologous expression in Escherichia coli to encode a 608-residue polypeptide. Its nucleotide sequence was 99.2% identical to that of the sequence within the wild emmer parent. The TaAy7-40 introgression line containing the active Glu-1Ay allele showed higher protein content, higher sodium dodecyl sulfate (SDS sedimentation value, higher content of wet gluten in the flour, higher grain weight, and bigger grain size than Chuannong 16. The end-use quality parameters of the TaAy7-40 were superior to those of the medium gluten common wheat cultivars Mianmai 37 and Neimai 9. Thus, the active Glu-1Ay allele might be of potential value in breeding programs designed to improve wheat flour quality.

  11. Characteristics of action of nitrosoalkylureas on cell level in winter wheat

    Directory of Open Access Journals (Sweden)

    M. M. Nazarenko

    2016-05-01

    Full Text Available Here we report the cytogenetic characteristics of variability of mutation induction in new wheat varieties and some relationships between the means of the cytogenetic characteristics and different doses and types of mutagens. Analysis of chromosomal aberrations caused by mutagenic action of any kind of mutagen by the meto-anaphase method is one of the best known and most precise methods which we can use for determining the fact of mutagenic action on plants, and identifying the nature of the mutagenic factor. The strategy of investigation combined the identification of genotypes with a specific low-sensitivity to mutagenic factors using cytological analysis screening of mutagen treated wheat populations with the approach of comparing different varieties by breeding methods to reveal their connections and differences, specific sensitivity to mutagenic effects on the cell level. Dry seeds of 8 varieties of winter wheat were treated by nitrosomethilurea at concentrations 0.0125%, 0.0250%, and nitrosoethilurea 0.010%, 0.025%, which are normal levels for mutagenic selection of winter wheat mutation. The frequency and spectra of chromosomal aberrations were investigated. The overall correlations between the frequency of chromosomal aberrations and the value of a concentration were at the level 0.7–0.8. It was established that the fragments-bridges ratio is a reliable parameter for identifyingthe nature of mutagen. We identified genotypes and groups of genotypes which have a resistance to different types of mutagenic action. The resistance of a group is dependant on the breeding method of the variety initially obtained. It expressed as a decrease in the frequency of aberrations. Varieties obtained through chemical mutagenesis were less sensitive to the same chemical mutagens. Higher rates of chromosomal aberrations were typical for varieties obtained through field hybridization without any mutagen treatment or when the initial material was changed by

  12. [Winter wheat area estimation with MODIS-NDVI time series based on parcel].

    Science.gov (United States)

    Li, Le; Zhang, Jin-shui; Zhu, Wen-quan; Hu, Tan-gao; Hou, Dong

    2011-05-01

    Several attributes of MODIS (moderate resolution imaging spectrometer) data, especially the short temporal intervals and the global coverage, provide an extremely efficient way to map cropland and monitor its seasonal change. However, the reliability of their measurement results is challenged because of the limited spatial resolution. The parcel data has clear geo-location and obvious boundary information of cropland. Also, the spectral differences and the complexity of mixed pixels are weak in parcels. All of these make that area estimation based on parcels presents more advantage than on pixels. In the present study, winter wheat area estimation based on MODIS-NDVI time series has been performed with the support of cultivated land parcel in Tongzhou, Beijing. In order to extract the regional winter wheat acreage, multiple regression methods were used to simulate the stable regression relationship between MODIS-NDVI time series data and TM samples in parcels. Through this way, the consistency of the extraction results from MODIS and TM can stably reach up to 96% when the amount of samples accounts for 15% of the whole area. The results shows that the use of parcel data can effectively improve the error in recognition results in MODIS-NDVI based multi-series data caused by the low spatial resolution. Therefore, with combination of moderate and low resolution data, the winter wheat area estimation became available in large-scale region which lacks completed medium resolution images or has images covered with clouds. Meanwhile, it carried out the preliminary experiments for other crop area estimation.

  13. Estimation of canopy carotenoid content of winter wheat using multi-angle hyperspectral data

    Science.gov (United States)

    Kong, Weiping; Huang, Wenjiang; Liu, Jiangui; Chen, Pengfei; Qin, Qiming; Ye, Huichun; Peng, Dailiang; Dong, Yingying; Mortimer, A. Hugh

    2017-11-01

    Precise estimation of carotenoid (Car) content in crops, using remote sensing data, could be helpful for agricultural resources management. Conventional methods for Car content estimation were mostly based on reflectance data acquired from nadir direction. However, reflectance acquired at this direction is highly influenced by canopy structure and soil background reflectance. Off-nadir observation is less impacted, and multi-angle viewing data are proven to contain additional information rarely exploited for crop Car content estimation. The objective of this study was to explore the potential of multi-angle observation data for winter wheat canopy Car content estimation. Canopy spectral reflectance was measured from nadir as well as from a series of off-nadir directions during different growing stages of winter wheat, with concurrent canopy Car content measurements. Correlation analyses were performed between Car content and the original and continuum removed spectral reflectance. Spectral features and previously published indices were derived from data obtained at different viewing angles and were tested for Car content estimation. Results showed that spectral features and indices obtained from backscattering directions between 20° and 40° view zenith angle had a stronger correlation with Car content than that from the nadir direction, and the strongest correlation was observed from about 30° backscattering direction. Spectral absorption depth at 500 nm derived from spectral data obtained from 30° backscattering direction was found to reduce the difference induced by plant cultivars greatly. It was the most suitable for winter wheat canopy Car estimation, with a coefficient of determination 0.79 and a root mean square error of 19.03 mg/m2. This work indicates the importance of taking viewing geometry effect into account when using spectral features/indices and provides new insight in the application of multi-angle remote sensing for the estimation of crop

  14. Effects of changing climate and cultivar on the phenology and yield of winter wheat in the North China Plain.

    Science.gov (United States)

    Li, Kenan; Yang, Xiaoguang; Tian, Hanqin; Pan, Shufen; Liu, Zhijuan; Lu, Shuo

    2016-01-01

    Understanding how changing climate and cultivars influence crop phenology and potential yield is essential for crop adaptation to future climate change. In this study, crop and daily weather data collected from six sites across the North China Plain were used to drive a crop model to analyze the impacts of climate change and cultivar development on the phenology and production of winter wheat from 1981 to 2005. Results showed that both the growth period (GP) and the vegetative growth period (VGP) decreased during the study period, whereas changes in the reproductive growth period (RGP) either increased slightly or had no significant trend. Although new cultivars could prolong the winter wheat phenology (0.3∼3.8 days per decade for GP), climate warming impacts were more significant and mainly accounted for the changes. The harvest index and kernel number per stem weight have significantly increased. Model simulation indicated that the yield of winter wheat exhibited increases (5.0∼19.4%) if new cultivars were applied. Climate change demonstrated a negative effect on winter wheat yield as suggested by the simulation driven by climate data only (-3.3 to -54.8 kg ha(-1) year(-1), except for Lushi). Results of this study also indicated that winter wheat cultivar development can compensate for the negative effects of future climatic change.

  15. The Effects of Treatments on Batu Banana Flour and Percentage of Wheat Substitution on The Resistant Starch, In Vitro Starch Digestibility Content and Palatability of Cookies Made with Banana (Musa balbisiana Colla) Flour

    Science.gov (United States)

    Ratnasari, D.; Rustanti, N.; Arifan, F.; Afifah, DN

    2018-02-01

    Diabetes mellitus (DM) is the most common endocrine disease worldwide. Resistant starch is polysaccharide that is recommended for DM patient diets. One of the staple crops containing resistant starch is banana. It is the fourth most important staple crop in the world and critical for food security, best suited plant in warm, frost-free, and coastal climates area. Among banana varieties, Batu bananas (Musa balbisiana Colla) had the highest content of resistant starch (~39%), but its use as a food ingredient is limited. Inclusion of Batu banana flour into cookies manufacturing would both increase the economic value of Batu bananas and provide alternative snacks for DM patients. Here we sought to examine whether cookies made with modified Batu banana flour would be a suitable snack for DM patients. This study used a completely randomized design with two factors: substitution of Batu banana flour (25%, 50%,75%) for wheat-based flour and Batu banana flour treatment methods (no treatment, autoclaving-cooling, autoclaving-cooling-spontaneous fermentation). The resistant starch and in vitro starch digestibility levels were analyzed using two-way ANOVA and Tukey test, whereas the acceptance level was analyzed by Friedman and Wilcoxon tests. The content of resistant starch and in vitro starch digestibility of the different treatments ranged from 3.10 to 15.79% and 16.03 to 52.59%, respectively. Both factors differed significantly (p0.05). Meanwhile, palatability in terms of color, aroma, texture, and flavor differed significantly among the different treatments and starch contents (p<0.05). Together these results show that Batu banana flour could be a promising ingredient for the production of snacks suitable for consumption by DM patients. Keywords: Batu banana, cookies, resistant starch, in vitro starch digestibility

  16. The evaluation of winter wheat roots and leaf sheath diseases diagnostic methods

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    Ewa Solarska

    2012-12-01

    Full Text Available The maltose and mineral media for isolation of Gaeumannomyces graminis from roots were assessed. The differences in numbers of obtained isolates were found depending on the medium used and sampling date. Easier identification of pathogen was possible employing maltose medium. The fungi from genus Fusarium occurring on winter wheat leaf sheaths were identified by mycological analysis and PCR, while the fungus Pseudocercosporella herpotrichoides was detected by PCR and ELISA methods. PCR and ELISA methods enabled to detect pathogens also in periods before the disease symptoms on plants occurred.

  17. Effects of electromagnetic radiation on yields and yield components in winter wheat

    International Nuclear Information System (INIS)

    Milošev, D.; Pekarić-Nadj, N.; Molnar, I.; Rončević, P.

    1999-01-01

    Just before sowing, the seed of winter wheat was subjected to a single exposure to the pulsating electromagnetic field (PEMF) at different frequencies: 8, 15, 30 and 72 Hz. The duration of exposure was variable: 30, 60 and 90 minutes. Observations made during the growing season, analyses of yield and yield components and comparison with the untreated (control) revealed significant, mostly positive differences with regard to plant height, spike length and yield level. The highest yield was recorded in the treatment with 30 Hz for 30 minutes. The study findings indicate that different frequencies and exposure times of PEMF have different effects on plant growth development and hence, biochemical processes in plants

  18. Impact of cultivation technologies elements on winter wheat grain productivity and quality

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    К. М. Олійник

    2016-12-01

    Full Text Available Purpose. To develop and improve adaptive technologies of winter wheat cultivation which provide high productivity and quality of grain. Methods. Field and laboratory stu­dies, mathematical and statistical analysis. Results. During 2011–2015, the impact of cultivation technologies on the formation of grain quality and yield of winter wheat varie­ty ‘Stolychna’ (with pea as predecessor was studied. When using alternative technologies with only predecessor by-products application, the yield of winter wheat with integ­rated crop protection system was 4,56 t/ha, with minimal protection – 4.25 t/ha with grain quality of the 5th class of B group. Resource saving cultivation technologies with limi­ted application of fertilizers (Р45К45N30(II+30(IV provided productivity at the level of 4,87–5,50 t/ha with grain qua­lity of the 2nd–3rd class of A group. Grain yield of 6.01 t/ha with indicators of the 2nd–3rd class of quality was obtained with the use of intensive cultivation technology with application of mineral fertilizers (Р90К90N30(II+60(IV+30(VIII on the background of applying predecessor’s by-products and integra­ted crop protection. The highest yield of grain (6.22 t/ha with indicators of the 2nd class of A group quality on average for the research period was provided by energy-intensive technology, that requires the application of mineral fertilize­rs (P135K135N60(II+75(IV+45(VIII and incorporation of predecessor’s by-products in the soil, and integrated plant protection. Conclusion. It was found that in the northern part of the Right-Bank Forest-Steppe zone of Ukraine, the highest productivity of winter wheat was obtained in dark grey podzolic soils when using the energy-intensive technology with application of P135K135N60(II+75(IV+45(VIII on the background of predecessor’s by-products and integrated crop protection. This technology ensured the grain yield of 6.22 t/ha of the 2nd class of A group quality.

  19. A Study of Estimating Winter Wheat Yields by Using Satellite Data Assimilation with Crop Growth Model

    Science.gov (United States)

    Kuwata, K.

    2013-12-01

    Accurate information of crop yield is important for production planning in agriculture. Crop growth model is a effective tool to comprehend crop growth situation. Accordingly, we use the MOSIS data for two types of utilization to provide necessary information for DSSAT. The objective of this study is developing a method of estimating winter wheat yield without adequate information of the field. The first use is estimation of solar radiation, which is required as input data into DSSAT. Since MODIS is observing the earth everyday, solar radiation can be estimated in a region where a climate observation system is not developed. The second use is data assimilation that provides appropriate parameter of cultivation management to DSSAT. MODIS LAI and Dry Matter Production (DMP) estimated from MODIS GPP are assimilated into DSSAT. Before developing data assimilation, we have accomplished sensitivity analysis of DSSAT. As the result of the analysis, we found that planting date and amount of applied fertilizer have correlated strongly with LAI and Dry Matter (DM) for specific growth period. Based on the result, we estimated winter wheat yield by assimilating MODIS LAI and DMP observed during the specific period. In contrast, previous study estimated crop yield by assimilating satellite data observed for the whole growth period. Three different assimilation schemes were tested to verify the accuracy of our method. Our results showed that the estimated winter wheat yield agreed very well with the Japanese agricultural experiment station data. Among different assimilating scenarios, the best result was obtained when MODIS LAI and DMP observed for specific growth period; the Root Square Mean Error (RMSE) was 406.52 kg ha2. The distribution map of full year incident PAR in Asia. Estimated Winter Wheat Yield in Japan In the case 1, detail information gathered by experiment reports.In the case 2, all management parameters are determined by reference to cultivation manuals.In the

  20. Irrigation of winter wheat to improve the realization of genetic yield potential

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    Dragović Svetimir

    2000-01-01

    Full Text Available Realization of genetic yield potential of winter wheat depends on a large number of environmental factors among which rainfall level and air temperature are particularly important. Because of frequent rainfall shortages on the territory of Serbia in the period of wheat sowing in the fall and the vegetation in the spring, it is not possible to realize maximum yields, i.e., to reach the full genetic yield potential. In this situation, irrigation practice may be a solution needed to provide optimum soil moisture throughout the wheat growing season. Irrigation response of ten winter wheat varieties (Evropa, Avala, Pobeda, Balkan, Slavija, Milica, NS Rana 5, NS 4339, Nova Jadranka and Proteinka was studied in the period 1993 -1995. The varieties were irrigated at the time of sowing and during the growing period, the schedule being determined on the basis of soil moisture analysis and irrigation being performed at the soil moisture level of 70-75% FWC. The three-year average yields obtained with and without irrigation were 6.72 and 6.47 t/ha, respectively. The average annual yields with and without irrigation were 7.95, 6.08 and 612 t/ha, and 7.25, 6.08 and 6.09 t/ha, respectively. The variety Evropa was the best performer with 7.03 t/ha in irrigation and 6.58 t/ha without irrigation. The highest yield in irrigation, 8.66 t/ha, was obtained in 1993. The average effect of irrigation was only 0.25 t/ha, i.e., 4%. This was due to relatively high rainfalls that occurred in all experiment years in the period when wheat had the highest water requirement. The relatively small irrigation doses could not be very effective in this situation. Furthermore, high temperatures occurred in June in all years, causing premature ripening of wheat. The differences in plant condition that existed between the irrigated and non-irrigated variants before June were thus eradicated and the yields were evened out.