Showing papers in "Journal of Cereal Science in 2016"

TL;DR: This review was prepared to investigate quinoa's basic compounds and health effects and believes that further research is needed to provide more information about quinoa.

TL;DR: The presented overview summarizes the current knowledge of gluten protein structures related to wheat sensitivities and the epidemiological, clinical, and pathogenic differences between these immune-mediated disorders.

TL;DR: An overview of the composition and structure of rice starch and the influence of components other than amylose and amylopectin, such as lipids and proteins, on its physicochemical properties is provided in this article.

TL;DR: In this article, microwave assisted extraction (MAE) was applied for extracting rice bran protein with a response surface methodology (RSM), and the optimal condition was 1000 W of microwave power, 90 S of extraction time, and a solid to liquid ratio of 0.89 g rice brans/10 L of distilled water.

TL;DR: A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato starch were developed in this paper, which exhibited pseudoplastic behavior, and storage (G′) and loss modulus (G″) values were also measured for investigation of viscoelastic properties.

TL;DR: This review focuses on the methodological aspects of gluten-free bread making research and extracts relevant data from all Web of Science peer reviewed research articles on gluten- free bread published from 2010 to date.

TL;DR: In this article, anthocyanin rich blue, purple and black wheat lines with alien chromosome or its arm and adapted to local growing conditions were developed from low yielding exotic donor lines.

TL;DR: The role of starch in such systems is always important, as its proper choice and treatment could significantly affect properties of the final product as mentioned in this paper. But it is not an easy task to adjust a recipe for gluten-free products, which would give a product with sensory attributes, nutritional value and consumer acceptance comparable to traditional food.

TL;DR: A combination of conventional and molecular breeding approaches may be used to develop a “coeliac-safe” wheat, but this remains a formidable challenge due to the complex multigenic control of gluten protein composition.

TL;DR: In this article, the effect of ultrasound on physicochemical and emulsifying performance of wheat protein isolate (WhPI) and soy protein isolate was investigated and the physicochemical properties were assessed in terms of changes in protein aggregate size, hydrodynamic volume and molecular structure.

TL;DR: The most commonly used methods are ELISA-based, but also PCR-based methods have been successfully employed as mentioned in this paper and new developments include immunosensors, aptamers, microarrays, and multianalyte profiling.

TL;DR: In this article, the authors characterize the flavonoid compounds found in the different grain parts of common and tartary buckwheat, and determine the contribution of these flavonoids to the antioxidant properties of buckwheats.

TL;DR: The reviewed studies have shown promising approaches to overcoming both the technological and nutritional challenges involved in GFB development, but further studies on the improvement or development of new nutrient-dense GFB and their evaluation using digestibility, bioaccessibility, and bioavailability trials are required to understand or improve their efficacy.

TL;DR: The authors investigated the effect of fermentation and malting on selected physicochemical, textural and microstructural changes in pearl millet (Pennisetum glaucum) flour and its resultant biscuit.

TL;DR: In this paper, the influence of wheat bran arabinoxylans on the dough development and on the qualitative characteristics of the final bread was investigated, which highlighted that the use of pre-fermented bran (starter culture fermentation in combination with enzyme treatment) had positive effects on the bread making quality, the water balance and the overall characteristics of final breads.

TL;DR: In this paper, a review of the impact of salt reduction on a range of bakery products, including dough characteristics, sensory properties and shelf-life, is presented, with special attention given to recent developments over the last 5 years.

TL;DR: In this article, the influence of the addition of teff flour (5, 10 and 20%) and different dried (buckwheat or rice) or fresh (with Lactobacillus helveticus ) sourdoughs on the sensory quality and consumer preference of GF breads was studied.

TL;DR: In this article, a review of the different mechanisms that are available for understanding the action of enzymes to effectively design GF viscoelastic matrixes is presented, focusing on protein modifying enzymes, which play a decisive role in the formation of the fine network responsible for improving the expansion of rice batters.

TL;DR: In this article, the basic chemical composition and the content of selected bioactive components in hulls, dehulled seeds and whole seeds of the selected cultivars/strains of buckwheat were determined.

TL;DR: In this paper, the effects of the enzyme type (Alcalase, Flavourzyme and Neutrase) and hydrolysis time (2, 4 and 6) on properties of rice bran protein hydrolysate (RBPH) were studied.

TL;DR: This paper showed that maize prolamin, when isolated as α-zein, can form a wheat gluten-like visco-elastic dough when mixed with water above its glass transition temperature, which is related to a change in protein conformation from αhelix to β-sheet and association of the molecules into fibrils.

TL;DR: In this paper, the effects of the extrusion process on physicochemical properties and in vitro digestion were analyzed for high amylose maize flour, normal maize flour (NMF), extruded normal maize flours (ENMF), and extruded EHAMF. Extrusion treatment decreased viscosity and transformed A-type and B-type starch in NMF and HAMF into B+V-type.

TL;DR: In this paper, the authors investigated the effect of wheat bran reincorporation in the dough properties and subsequent technological properties of breads and found that bran interactions with the gluten network are the main cause of the effects on dough quality, causing thinning and weakening of the gluten matrix.

TL;DR: In this paper, the effects of the incorporation of a lipid phase (25 ¼wt, dry basis) in wheat gluten on the functional properties of the film, such as water sorption, surface hydrophilicity, water barrier properties, mechanical properties and thermal properties were evaluated.

TL;DR: Extrusion processing characteristics of quinoa extrudates were investigated using a three factor response surface design to assess the impact of feed moisture, temperature, and screw speed on the physicochemical properties as mentioned in this paper.

TL;DR: The thermal, paste and rheological properties of brown flours from four Indica rice subspecies with different amylose content were examined using Differential scanning calorimetry (DSC), Brabender Viscometer and Rheometer as mentioned in this paper.

TL;DR: The results suggest that genetic gains in the yield potential of CIMMYT derived wheat varieties have tended to reduce grain Zn, in some instances; however, environmental variability might influence the extent to which this effect manifests itself.

TL;DR: Sourdough bread was prepared from flour of the common buckwheat ( Fagopyrum esculentum ) and of Tartary buckwheats (Fagopyrus tataricum ) to follow the transformation of rutin and quercetin in these sourdoughs.

TL;DR: The content of total phenolic and flavonoid compounds in fresh corn silk was higher by about 2- to 4-fold than in the silk at the R4 dough stage and by about 1.2- to 2.6-fold higher than in most investigated herbs as mentioned in this paper.

TL;DR: The morphologies of starch granules within rice kernels were examined immediately after the steaming process (110°C for 20min) and after aging of the parboiled rice as discussed by the authors.