Pasta in canned soup is known for staying firm, even when reheated. But how can you make your homemade noodles strong enough ...

However, the level of gluten sensitivity may not be directly related to α-gliadin content. Celiac disease is associated with the presence of epitopes (sequence of Proline–Serine–Glutamein–Glutamine ...

Expert Rev Gastroenterol Hepatol. 2012;6(1):43-55. Improving Gluten Strength Gluten is important to the baking industry because it provides elasticity and shape to dough by forming a network of ...

It is the storage protein of wheat and is made up of a complex mixture of proteins, mainly gliadin and glutenin. Other cereal storage proteins, such as rye, barley, or oats, are also referred to as ...

Abstract The functional properties of wheat gluten protein isolated from nonfermented dough stored at -6 °C, -12 °C, -18 °C, -24 °C and -30 °C for 10 d, 20 d and 30 d were investigated. The solubility ...

The objective of this work was to develop a rice flour based procedure for in vitro structure−function studies of wheat proteins. Rice flour has an advantage over wheat flour, because the signal/noise ...

Medicago, which acquired exclusive rights for electroporation from the U.S. Department of Agriculture in 1998, has extracted insulin, glutenin, interleukin-2 and other antibodies from alfalfa. In ...

Exposure to heat stress, however, reduces glutenin synthesis, while gliadin synthesis remains stable or increases (Majoul-Haddad et al., 2013). Heat stress can lead to a shift in the grain’s ...

In the last 20 years, the effects of advanced glycation end products (AGEs) on health have received increasing attention. High AGE levels in the body correlate with the progression of many diseases, ...