Apart from starch, non-starch polysaccharides (fibers) play important roles in the functionality
of gluten. The effect is more pronounced while preparing fiber-enriched cereal products …

Background and objectives Wheat (Triticum spp. L.) is a leading cereal contributing to the
nourishment of humankind. Since its domestication ca. 12,000 years ago, humans have …

Of all the cereal grains, wheat is unique because wheat flour alone has the ability to form a
dough that exhibits the rheological properties required for the production of leavened bread …

The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins),
as well as several proteins from each of the four subunits of gliadin using SDS-PAGE …

High-molecular-weight glutenin subunits (HMW-GS), one class of seed storage proteins, are
important determinants of the bread-making quality of wheat flour. To change the amount …

Vital wheat gluten is an important ingredient in the baking industry. Its technological quality
is associated to its protein content and protein chemical and structural characteristics. The …

Mass spectrometry has arguably become the core technology for the characterization of food
proteins and peptides. The application of mass spectrometry-based techniques for the …

" This book meets the need for a comprehensive, up-to-date review of wheat chemistry,
processing and uses. It provides the reader with extensive new information on wheat …

Mid-infrared spectra of whey and casein hydrolysates were recorded using Fourier transform
infrared (FTIR) spectroscopy. Multivariate data analysis techniques were used to investigate …

Thinopyrum intermedium, known as intermediate wheatgrass (IWG), is one of several
perennial crops available for potential food use. The overall objective of this work was to …