Wheat gluten
View article: Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people
Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people Open
Celiac disease affects about 1% of the population, requiring a strict gluten-free diet. Despite the growing market for gluten-free products, their sensory quality remains a challenge. Since celiacs must follow a gluten-free diet and cannot…
View article: Gluten affects behaviors related to activity and anxiety in mice fed high fat diets
Gluten affects behaviors related to activity and anxiety in mice fed high fat diets Open
Gluten is a protein that is present in a variety of grains and is added to many food products, such as pasta and bread. There are three disorders related to gluten consumption: Celiac disease (CD), wheat allergy, and non-celiac gluten sens…
View article: Solubility of Part-Baked Bread Gluten Protein During Frozen Storage
Solubility of Part-Baked Bread Gluten Protein During Frozen Storage Open
This study investigates how freezing rate and part-baking time affect the solubility of gluten proteins in bread, aiming to improve production in the frozen bakery industry. Bread samples were part-baked for 3 and 6 min, frozen at either s…
View article: Genetic Control of Grain Protein and Gluten Content: Winter vs. Spring Wheat
Genetic Control of Grain Protein and Gluten Content: Winter vs. Spring Wheat Open
Common wheat breeding programs prioritize the development of high grain protein content (GPC) varieties, as GPC influences milling efficiency and end-use quality. However, the molecular basis of protein and gluten accumulation in wheat gra…
View article: Associations of Wheat Flour Protein Characteristics With the Rheological Properties of Flour‐Water Noodle and Tortilla Dough Sheets
Associations of Wheat Flour Protein Characteristics With the Rheological Properties of Flour‐Water Noodle and Tortilla Dough Sheets Open
Background and Objectives As an appropriate amount of water is required for full gluten development, the relationships between protein and dough characteristics may be influenced by water availability. Twenty soft wheat varieties were anal…
View article: Using gluten in broomcorn millet steamed bread: Effects on structural characteristics and quality
Using gluten in broomcorn millet steamed bread: Effects on structural characteristics and quality Open
View article: Effects of Red Lentil Flour Gels on the Development and Rheological Parameters of Dough and Bread Texture
Effects of Red Lentil Flour Gels on the Development and Rheological Parameters of Dough and Bread Texture Open
This study aims to investigate the role of red lentil flour gel in the development of dough and bread texture. The flour was obtained from untreated (FLU), blanched (FLS), and fermented (FLF) red lentil seeds. Subsequently, wheat flour was…
View article: Enhancing Nutritional and Functional Properties of Plant-Based Meatballs: A Study on Kepok Banana Flower, Brown Lentils, and Wheat Gluten
Enhancing Nutritional and Functional Properties of Plant-Based Meatballs: A Study on Kepok Banana Flower, Brown Lentils, and Wheat Gluten Open
Interest in meat substitutes has grown in recent years as consumers seek healthier options. However, many products still face limitations, either in texture or in nutritional balance. Kepok banana flower (KBF), with its fibrous st…
View article: Evaluation of the breeding lines of winter soft wheat according to the main selection criteria affecting grain quality in the breeding process
Evaluation of the breeding lines of winter soft wheat according to the main selection criteria affecting grain quality in the breeding process Open
Improving the quality of winter wheat grain is a complex and multifaceted challenge that requires a comprehensive approach. In 2021–2023, the Agricultural Research Center "Donskoy" conducted studies aimed at identifying source material of …
View article: Impact of Milling Processes on Technological Properties of White Quinoa Flour (<em>Chenopodium quinoa</em> Willd.): A Comprehensive and Innovative Analysis for Industrial Gluten-Free Food Applications
Impact of Milling Processes on Technological Properties of White Quinoa Flour (<em>Chenopodium quinoa</em> Willd.): A Comprehensive and Innovative Analysis for Industrial Gluten-Free Food Applications Open
This investigation focuses on optimising the milling processes of white quinoa flour (Chenopodium quinoa Willd.) to enhance its industrial applications. Three milling technologies—knife, disc, and ball milling—were employed to produce flou…
View article: Fabrication of Zein Nanoparticle-Functionalized Wheat Gluten Amyloid Fibril/Methyl Cellulose Hybrid Membranes with Efficient Performance for Water-in-Oil Emulsion Separation
Fabrication of Zein Nanoparticle-Functionalized Wheat Gluten Amyloid Fibril/Methyl Cellulose Hybrid Membranes with Efficient Performance for Water-in-Oil Emulsion Separation Open
Considering the high stability of water-in-oil (W/O) emulsions, contamination from emulsified pollutants poses a long-term risk to the environment. In this study, hybrid membranes composed of wheat gluten amyloid fibrils (WGAFs) and zein n…
View article: The Role of Puroindoline, Gpc-B1, Starch Synthase Genes, and Gluten Proteins in Regulating End-Use Quality in Wheat
The Role of Puroindoline, Gpc-B1, Starch Synthase Genes, and Gluten Proteins in Regulating End-Use Quality in Wheat Open
End-use quality is a crucial aspect of wheat quality, influencing the type and quality of the produced food products. It is mostly determined by the content and characteristics of the protein as well as the starch in the grain. Being a sta…
View article: Optimization of Quinoa‐Based Gluten‐Free Bread Production Using Microbial Transglutaminase Enzyme and Hydroxypropyl Methyl Cellulose ( <scp>HPMC</scp> ) by Response Surface Methodology
Optimization of Quinoa‐Based Gluten‐Free Bread Production Using Microbial Transglutaminase Enzyme and Hydroxypropyl Methyl Cellulose ( <span>HPMC</span> ) by Response Surface Methodology Open
Celiac is an autoimmune disorder that is triggered by gluten proteins. Bread is the staple foodstuff in which gluten networks play a detrimental role. This study investigated the optimization of transglutaminase (TG) and hydroxypropyl meth…
View article: Fermented cream improves gluten-protein properties in traditional doughs and elevates breads quality
Fermented cream improves gluten-protein properties in traditional doughs and elevates breads quality Open
View article: Consumer Characterization of Commercial Gluten-Free Crackers Through Rapid Methods and Its Comparison to Descriptive Panel Data
Consumer Characterization of Commercial Gluten-Free Crackers Through Rapid Methods and Its Comparison to Descriptive Panel Data Open
Despite the continued growth of the gluten-free food market, there is a dearth of sensory and consumer knowledge on commercial products. The existing research is mostly limited to hedonic measurements and ingredient effects instead of anal…
View article: Delving into textural, rheological, digestion, and microstructural properties of mung bean and chickpea-based sausages as a function of gluten
Delving into textural, rheological, digestion, and microstructural properties of mung bean and chickpea-based sausages as a function of gluten Open
Plant-based sausages (PBS) were formulated using heat-induced gelation to assess the influence of gluten in terms of structure, texture profile, rheology, digestibility, and shelf-life of PBS. The PBS formulation contained varying amounts …
View article: Broccoli seed sprouts as a functional ingredient in gluten-free cake based on rice flour
Broccoli seed sprouts as a functional ingredient in gluten-free cake based on rice flour Open
Functional products rich in dietary fiber, antioxidants, and polyunsaturated fatty acids, significantly impact consumer health. This research aims to enhance gluten-free cake using broccoli sprout powder (BSP) in rice flour. Different leve…
View article: Rice flakes muesli: A novel nutrient-dense gluten-free breakfast cereal
Rice flakes muesli: A novel nutrient-dense gluten-free breakfast cereal Open
View article: Molecular mechanisms regulating protein and gluten accumulation in grain of spring vs winter wheat
Molecular mechanisms regulating protein and gluten accumulation in grain of spring vs winter wheat Open
View article: Gluten‐free oats and diet quality in children and youth with celiac disease
Gluten‐free oats and diet quality in children and youth with celiac disease Open
Objectives Celiac disease (CD) requires lifelong adherence to a strict gluten‐free diet (GFD). The GFD is associated with higher intakes of fat, added sugars, and glycemic index (GI) and lower diet quality (DQ) in youth with CD. Gluten‐fre…
View article: Gluten contamination in oat varieties and gluten-free oat-only products from them
Gluten contamination in oat varieties and gluten-free oat-only products from them Open
Gluten contamination from wheat, rye, and barley was examined in oats at initial and final stages of the production-consumption line, i.e., in seed form in field and processed, packaged form in market. The study focused on 23 oat seed vari…
View article: Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten‐free noodles
Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten‐free noodles Open
BACKGROUND The growing interest in health‐oriented nutrition has resulted in a higher demand for gluten‐free foods, in addition to those with celiac disease and gluten sensitivity. In this study, to address nutritional deficiencies linked …
View article: Miniaturized NIRS Coupled with Machine Learning Algorithm for Noninvasively Quantifying Gluten Quality in Wheat Flour
Miniaturized NIRS Coupled with Machine Learning Algorithm for Noninvasively Quantifying Gluten Quality in Wheat Flour Open
This research implemented a miniaturized near-infrared spectroscopy (NIRS) system integrated with machine learning approaches for the quantitative evaluation of dry gluten content (DGC), wet gluten content (WGC), and the gluten index (GI) …
View article: The aggregation characteristics of gluten proteins in whole wheat steamed buns at different thermal treatment temperature: An insight from dietary fiber
The aggregation characteristics of gluten proteins in whole wheat steamed buns at different thermal treatment temperature: An insight from dietary fiber Open
View article: Water-extractable arabinoxylan improves the properties of gluten during freeze-thaw cycles in steamed bread
Water-extractable arabinoxylan improves the properties of gluten during freeze-thaw cycles in steamed bread Open
View article: Preparation and Characterization of highly soluble gluten /soy protein-based meat analogues
Preparation and Characterization of highly soluble gluten /soy protein-based meat analogues Open
View article: Enhancing the Quality and Nutritional Properties of Gluten‐Free Pancakes Using Sprouted Quinoa Flour Treated With Magnetic Fields, Ultrasound, and Infrared Drying
Enhancing the Quality and Nutritional Properties of Gluten‐Free Pancakes Using Sprouted Quinoa Flour Treated With Magnetic Fields, Ultrasound, and Infrared Drying Open
Quinoa seed flour can be utilized to make gluten‐free pancakes. Enhancing the quality and nutritional value of sprouted quinoa flour can be achieved through the application of magnetic fields, ultrasound, and infrared drying techniques. So…
View article: IMPROVING THE QUALITY OF GLUTEN-FREE BREAD MANUFACTURED FROM PROSO MILLET USING HYDROCOLLOIDS
IMPROVING THE QUALITY OF GLUTEN-FREE BREAD MANUFACTURED FROM PROSO MILLET USING HYDROCOLLOIDS Open
The aim of this study was to investigate the role of some hydrocolloids in improving the physical and sensory properties of gluten-free bread manufactured from millet flour. Whole grain millet flour (T2), whole grain millet flour with xant…
View article: Protein Folding accompanied by disulfide bond formation drives glutenin polymerization into multidimensional gluten networks
Protein Folding accompanied by disulfide bond formation drives glutenin polymerization into multidimensional gluten networks Open
Wheat flour dough, which is routinely used to make bread, pasta and noodles, can be stretched several thousand-fold without rupture. The molecular basis of this extraordinary property arises due to the ability to crosslink glutenin subunit…
View article: Dietary habits of patients with gluten intolerance and their relationship with body composition
Dietary habits of patients with gluten intolerance and their relationship with body composition Open
Gluten intolerance requires strict dietary management, which may affect body composition if not properly balanced. This study aimed to analyze the dietary habits of patients with gluten intolerance and their relationship with body composit…