Papers mentioning hard wheat or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Background The precise volatile compounds accountable for the characteristic scent of the wheat aroma were presently unidentified. Given the prominent manifestation of “wheat aroma... Read full abstract on PubMed →
<i>Daqu</i> serves as a pivotal fermentation starter in <i>Baijiu</i> and vinegar production, driving complex microbial interactions that critically shape its physicochemical prope... Read full abstract on PubMed →
Wheat serves as the primary raw material for medium- and high-temperature <i>Daqu</i>, a key saccharification, fermentation, and flavoring agent in Chinese <i>Baijiu</i> production... Read full abstract on PubMed →
Stored grain pests like <i>Sitophilus oryzae</i> pose significant challenges to food security and quality, necessitating eco-friendly pest management strategies. This study investi... Read full abstract on PubMed →
Few studies have investigated reactive air plasma (ReAP) treatment to enhance wheat lipid extraction and evaluate its potential anti-aging properties. Here, the effects of ReAP tre... Read full abstract on PubMed →
Grain hardness has important effects on grain quality and the end-use of wheat. In this study, a collection of 103 common wheat germplasms and a DH population of 194 lines were use... Read full abstract on PubMed →
Artisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries... Read full abstract on PubMed →
Sitotroga cerealella is a serious pest of a wide range of stored cereal grains. An essential element of an integrated pest control approach is the application of plant oils as a su... Read full abstract on PubMed →
The grain hardness index (HI) is one of the important reference bases for wheat quality and commodity properties; therefore, it is essential and useful to identify loci associated... Read full abstract on PubMed →
This research aimed to enhance the nutritional and sensory qualities of Balady bread by adding locally Egyptian buckwheat flours, Fagopyrum esculentum (FE) and Fagopyrum tataricum... Read full abstract on PubMed →
Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approac... Read full abstract on PubMed →
In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethy... Read full abstract on PubMed →
Τhe present study was carried out to evaluate wheat bread of three different flour compositions prepared by replacing water with untreated cheese whey (WCB). Bread prepared with wa... Read full abstract on PubMed →
Grain hardness is an important quality trait of cereal crops. In wheat, it is mainly determined by the Hardness locus that harbors genes encoding puroindoline A (PINA) and puroindo... Read full abstract on PubMed →
Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry. Howeve... Read full abstract on PubMed →
Hard wheat flour doughs were prepared with five different levels of sodium chloride, and rheological properties were characterized. Zeta potential, disulfide-sulfhydryl groups, sur... Read full abstract on PubMed →
Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet, much is unknown about the specific effects of roasting on pecan volatiles. In this s... Read full abstract on PubMed →
BACKGROUND: The aim of this research was to evaluate the visco-elastic properties of conditioned wheat kernels and their doughs by applying the compression test under a small strai... Read full abstract on PubMed →
Volatile compounds formed during heat-treatment of wheat flour influence the application of treated flour. In this study, normal and waxy hard wheat flours before and after dry-hea... Read full abstract on PubMed →
Many feedlot finishing diets include wheat when the relative wheat prices are low. This study was conducted to examine the responses in ruminal pH and fermentation as well as site... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.