Wheat Gluten
Mostrando 1-12 de 73 artigos, teses e dissertações.
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1. Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant
Food Sci. Technol. Publicado em: 2020-12
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2. Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour
Abstract Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour instead of wheat flour used in traditional tarhana formulation. Some physical, chemical, bioactive, microbiological, reological, morphological and sensory properties of these tarhanas were investigated comparatively. Amount of crude protein (%), crude ash
Food Sci. Technol. Publicado em: 2020-12
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3. Energia metabolizável e aminoácidos digestíveis de coprodutos de trigo e de farinhas de origem animal em dietas para frangos de corte
ABSTRACT The objective of this study was to determine the metabolizable energy, standardized ileal amino acid digestibility (SIAAD) and digestible amino acid values of wheat meal (WM), wheat gluten meal (WGM), meat bone meal (MBM) and poultry-by-product meal (PPM) in diets for broilers. In the first experiment, the total excreta collection method was used, w
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2020-12
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4. Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches
Abstract The quality attributes, including physicochemical, thermal and rheological properties of commercial bread, pau, multipurpose and cake flours, as well as their corresponding isolated starches were analyzed. Bread flour showed the highest solvent retention capacity (SRC) and gluten performance index (GPI), suggesting better functionality than others.
Food Sci. Technol. Publicado em: 2020-06
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5. Quality of pasta made of cassava, peach palm and golden linseed flours
Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm m
Food Sci. Technol. Publicado em: 2020-06
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6. Quality of pasta made of cassava, peach palm and golden linseed flours
Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm m
Food Sci. Technol. Publicado em: 13/12/2019
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7. Amino Acid Digestibility of Feed Ingredients in Cecectomized Adult Roosters
ABSTRACT A digestibility assay was conducted in order to determine the digestibility coefficients (DC) of amino acids of feed ingredients in cecectomized adult roosters. In total 48 cecectomized adult roosters were used to assess the coefficient of digestibility of 7 ingredients: corn, soybean meal, soybean concentrate, corn gluten meal, wheat bran, peanut m
Braz. J. Poult. Sci.. Publicado em: 14/11/2019
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8. Grapeseed Meal Used as Natural Antioxidant in High Fatty Acid Diets for Hubbard Broilers
ABSTRACT The 7-week feeding trial evaluated the effect of 2% grapeseed meal used as natural antioxidant in the diets for slow-growing Hubbard broiler chicks, aged 14 days. The chicks were weighed individually and assigned to two groups (C and E), with 40 chicks per group, housed under conditions of temperature, humidity and light regimen according to the hyb
Braz. J. Poult. Sci.. Publicado em: 19/08/2019
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9. Impact of high-molecular-weight glutenin alleles on wheat technological quality
Resumo: O objetivo deste trabalho foi determinar as subunidades de gluteninas de alto peso molecular (HMW-GS) e a sua relação com os parâmetros de qualidade tecnológica em uma coleção de genótipos de trigo (Triticum aestivum). Foram avaliados 272 acessos em SDS-Page, e empregados marcadores moleculares para identificação do alelo 7oe e da transloca�
Pesq. agropec. bras.. Publicado em: 27/06/2019
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10. Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds
Abstract The aim of this study was to obtain an optimized gluten-free cookie formulation using alternative flours. For this, a 22 central composite rotatable design (CCRD), with varying concentrations of millet flour (MF) and chia seeds (CS), on a base of buckwheat flour (BF), was used. Control cookies were elaborated with 100% wheat flour (WF). The cookies
Food Sci. Technol. Publicado em: 22/10/2018
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11. Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)
Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (–18 °C). Kibbeh prepared with millet flour prese
Food Sci. Technol. Publicado em: 2015-04
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12. IPR CATUARA TM - new cultivar of high gluten wheat
The wheat cultivar IPR Catuara TM, obtained from a cross between the line LD 975 and the cultivar IPR 85, exhibits high gluten strength, which will allow the milling industry to supplement flours from wheats with weaker gluten strength, resulting in better quality products for the final consumer.
Crop Breed. Appl. Biotechnol.. Publicado em: 2015-03