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Journal articles on the topic 'Wet gluten'

Author: Grafiati

Published: 4 June 2021

Last updated: 2 February 2022

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1

Sayaslan, A., P. A. Seib, and O. K. Chung. "Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats." Food Science and Technology International 11, no. 4 (2005): 243–49. http://dx.doi.org/10.1177/1082013205056778.

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Straight-grade and high-yield flours milled from red, white and low-polyphenol oxidase (PPO) activity white wheats were wet-milled to give gluten, starch, tailings and water-soluble fractions. Wet gluten fractions were either oven-dried or freeze-dried and ground to obtain dry gluten. White wheats yielded slightly more flour with higher lightness ( L*) than the red wheat. The wet-milling properties of all flours were comparable. The wet and oven-dried gluten fractions isolated from the low-PPO flours were the lightest, followed by the gluten fractions from the white and red wheat flours. The L

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2

Liu, Sean X., Diejun Chen, George E. Inglett, and Jingyuan Xu. "The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites." Journal of Food Research 6, no. 2 (2017): 82. http://dx.doi.org/10.5539/jfr.v6n2p82.

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Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and P

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3

TANG, Jian-Wei, Gui-Hong YIN, Li-Na WANG, et al. "Inheritance of Wet Gluten Content and Gluten Index in Wheat." ACTA AGRONOMICA SINICA 37, no. 9 (2011): 1701–6. http://dx.doi.org/10.3724/sp.j.1006.2011.01701.

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4

Djuric, Veselinka, Ankica Kondic-Spika, Nikola Hristov, and Jovanka Popov-Raljic. "The effects of nitrogen nutrition and glutenin composition on the gluten quality in wheat genotypes." Chemical Industry and Chemical Engineering Quarterly 16, no. 1 (2010): 73–78. http://dx.doi.org/10.2298/ciceq090709007d.

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The effect of nitrogen nutrition treatments on the gluten content and some quality parameters of eight winter wheat cultivars has been studied. Six different nitrogen rates were applied (0, 60, 90, 120, 150 and 180 kg N ha-1) to wheat cultivars chosen according to the structure of their high molecular weight glutenin subunits (HMW-GS) at the Glu-D1 locus. Four genotypes with HMW-GS 2 + 12 and another four with HMW-GS 5 + 10 were used in the study. The analysis of gluten quality involved the wet gluten content and rheological properties determined by the sensory and instrumental methods (?Instr

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5

Móré, Mariann, Zita Burján, Zoltán Győri, and Péter Sipos. "The effects of fertilization on the protein related properties of winter wheat." Acta Agraria Debreceniensis, no. 52 (March 20, 2013): 67–69. http://dx.doi.org/10.34101/actaagrar/52/2102.

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The yield and quality of wheat are mainly determined by the plant production system, thus we studied the effect of mineral fertilization. The field trials were set up in 1983 at the Látókép Research Institute of the University of Debrecen. We examined effect of different Nfertilizer doses (60 kg ha-1 N/P/K, 120 kg ha-1 N/P/K) on Lupus, Mv Toldi and GK Csillag's protein properties in 2012. During the tests, three quality parameters were determined: wet gluten content (%), wet gluten spread (mm/h) and gluten index (%). In the experiment the effect of different doses of N-fertilizers signif

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6

Ortolan, Fernanda, Karoline Urbano, and Caroline Joy Steel. "Simple tests as tools for vital wheat gluten evaluation." British Food Journal 120, no. 7 (2018): 1590–99. http://dx.doi.org/10.1108/bfj-06-2017-0356.

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Purpose The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten. Design/methodology/approach For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with

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7

Hrušková, M., K. Hanzlíková, and P. Varáček. "Wheat and flour quality relations in a commercial mill." Czech Journal of Food Sciences 19, No. 5 (2013): 189–95. http://dx.doi.org/10.17221/6606-cjfs.

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The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological investigation (alveograph, gluten index), sedimentation test and laboratory baking test were used for characterization of wheats and flours. In addition NIR method was used to calculate ash, wet gluten, sedimentation value and protein content. Stat

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8

BHATTACHARYA, M., and M. A. HANNA. "Extrusion Processing of Wet Corn Gluten Meal." Journal of Food Science 50, no. 5 (1985): 1508–9. http://dx.doi.org/10.1111/j.1365-2621.1985.tb10517.x.

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9

Gujral, Hardeep Singh, S. Gaur, and C. M. Rosell. "Note: Effect of Barley Flour, Wet Gluten and Ascorbic Acid on Bread Crumb Texture." Food Science and Technology International 9, no. 1 (2003): 17–21. http://dx.doi.org/10.1177/1082013203009001003.

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Barley flour (0, 10 and 20% w/w), wet gluten (0, 7.5 and 15% w/w) and ascorbic acid (0, 10 and 20 ppm) were incorporated into wheat flour to prepare bread. The addition of barley flour alone tended to reduce bread volume whereas wet gluten and ascorbic acid improved loaf volume. Effect of staling on bread crumb texture was studied over a period of 72 h using an Instron universal testing machine. It was found that barley flour, ascorbic acid and wet gluten have antistaling effects and a synergistic effect was also observed since in combination the three ingredients had a greater antistaling eff

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10

DROPPO, T. E., G. K. MACLEOD, and D. G. GRIEVE. "COMPOSITION AND STORAGE CHARACTERISTICS OF WET CORN GLUTEN FEED." Canadian Journal of Animal Science 65, no. 1 (1985): 265–68. http://dx.doi.org/10.4141/cjas85-032.

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Analysis of fourteen 6-tonne loads of wet corn gluten feed showed variable levels of protein and minerals. The product stored without spoilage at 6 °C, but at 17 or 26.5 °C application of propionic acid, formic acid or a 37% solution of formaldehyde at 0.5% wt/wt/was necessary to prevent spoilage for 2–3 wk. Key words: Wet corn gluten feed, composition, keeping qualities, preservatives

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11

Zecevic, Veselinka, Desimir Knezevic, Jelena Boskovic, and Milomirka Madic. "Effect of genotype and environment on wheat quality." Genetika 41, no. 3 (2009): 247–53. http://dx.doi.org/10.2298/gensr0903247z.

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Five winter wheat cultivars created in Small Grains Research Centre of Kragujevac (Ana Morava, Toplica, Vizija, Takovcanka and Lazarica) were grown at the macro field trial in three locations (Kragujevac, Sombor and Backa Topola) during three years (2004-2006). Influence of genetic and agro-ecological conditions of locations on wheat quality components (sedimentation value and wet gluten content) was investigated. The analysis of variance suggested there were highly significant differences among genotypes (G), investigated years (Y) and locations (L) for sedimentation value and wet gluten cont

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12

Hegedűs, Z., Z. Szentpétery, and K. Kassai. "Protein and wet gluten contents in winter wheat grain samples." Acta Agronomica Hungarica 50, no. 3 (2002): 383–87. http://dx.doi.org/10.1556/aagr.50.2002.3.16.

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The milling and baking quality of wheat is mainly determined by the genetic basis, but may also be influenced by management techniques. Series of winter wheat varieties were examined under identical agronomic conditions in the experimental years of 1996-2001. Weed control, the rate and application time of nitrogen top dressing, the use of insecticide and fungicide and the climate of the production year were evaluated as main factors. In the present study two major characteristics: the protein and gluten content of grain samples, were examined. The effect of nitrogen fertilization proved to hav

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13

Kaasová, J., B. Hubáčková, P. Kadlec, J. Příhoda, and Z. Bubník. "Chemical and biochemical changes during microwave treatment of wheat." Czech Journal of Food Sciences 20, No. 2 (2011): 74–78. http://dx.doi.org/10.17221/3513-cjfs.

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The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and amylographic characteristics was studied in sprouted wheat grain. Different moistures of wheat in two ranges of 10&ndash;11% and 15&ndash;17% and two end temperatures of MW heated samples (60 and 80&deg;C) were applied to wheat samples. Falling Number and Gluten Index increased with increasing absorbed energy during MW heating, whereas gluten content decreased. Amylographic maximum increased due to a-amylase inactivation progressively with increasing absorbed energy as well.

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14

Wehling, Paul, and Katharina Anne Scherf. "Preparation of Validation Materials for Estimating Gluten Recovery by ELISA According to SMPR 2017.021." Journal of AOAC INTERNATIONAL 103, no. 1 (2020): 210–15. http://dx.doi.org/10.5740/jaoacint.19-0081.

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Abstract Background: In September 2017, the AOAC INTERNATIONAL Stakeholder Panel for Alternative Methods adopted Standard Method Performance Requirement (SMPR®) 2017.021, “Quantitation of Wheat, Rye, and Barley Gluten in Oats,” as guidance for the validation of methods for measuring gluten in oat products. The SMPR requires prospective methods to demonstrate adequate recovery (50–200%) based on the analysis of a set of reference samples. Objective: This document provides specific methods and data on the preparation of such validation materials and their analysis by an R5 ELISA kit to demonstra

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15

Liniņa, Anda, and Antons Ruža. "Cultivar and Nitrogen Fertiliser Effects on Fresh and Stored Winter Wheat Grain Quality Indices." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 66, no. 4-5 (2012): 177–84. http://dx.doi.org/10.2478/v10046-012-0026-8.

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Field experiments with winter wheat (Triticum aestivum L.) cultivars ‘Bussard’ and ‘Zentos’ using four nitrogen top application rates (N60, N90, N120 and N150) were conducted at the Latvia University of Agriculture, Study and Research farm “Pçterlauki” in 2010 and 2011. The objective of this study was to determine effect of nitrogen (N) fertiliser on quality indices of fresh and stored grain (60-120 days) for two different winter wheat cultivars. Highly significant effect of cultivars and nitrogen fertiliser were detected for quality traits: protein content, wet gluten and sedimentation value.

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16

Ren, Dakai, and Kaichang Li. "Development of wet strength additives from wheat gluten." Holzforschung 59, no. 6 (2005): 598–603. http://dx.doi.org/10.1515/hf.2005.097.

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Abstract Glyoxal-polyacrylamide (GPA) resin is widely used as a wet strength additive for various paper and paperboard products. However, GPA resin is derived from petrochemicals and contributes to contaminants in the recycling of papers. Wheat gluten is one of the most abundant proteins in nature. This research investigated how to convert gliadin, a key component of wheat gluten, to an effective temporary wet-strength additive. Gliadin was first modified with glycidyltrimethylammonium chloride (GTA) to generate positively charged GTA-gliadin. Further reaction of GTA-gliadin with glyoxal yield

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17

Kiyat, Warsono El, Alvin Christopher, Angelina Rianti, and Rizfi F. Pari. "Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review." Recent Patents on Food, Nutrition & Agriculture 11, no. 3 (2020): 229–34. http://dx.doi.org/10.2174/2212798411666200124105614.

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Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour has the potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase to cassava-based wet noodle improves

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18

Ács, Erika, Lajos Bóna, Bernadett Langó, Péter Pepó, and István Petróczi. "The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments." Acta Agraria Debreceniensis, no. 70 (October 24, 2016): 5–8. http://dx.doi.org/10.34101/actaagrar/70/1808.

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Triticale is likely used in many countries in human consumption, due to its advantageous agronomical and nutritional properties mostly in blends. The baking quality of blends depends not just on the proportions of the used flours but also on their individual quality what can be influenced by fertilizer treatments. 22 flour blends were prepared with commercial wheat flour and triticale wholemeal flour in proportions from 0% to 100%. The triticale was treated with different amount of fertilizers (N30P30K30, N60P0K0). Changes of wet gluten contents and extensograph parameters of the blends

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19

MACLEOD, G. K., D. G. GRIEVE, D. J. BARNEY, W. RAFALOWSKI, and T. E. DROPPO. "FEEDING VALUE OF WET CORN GLUTEN FEED FOR LACTATING DAIRY COWS." Canadian Journal of Animal Science 65, no. 1 (1985): 125–34. http://dx.doi.org/10.4141/cjas85-013.

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In two trials 57 and 44 Holstein cows were used to determine the effect of feeding wet corn gluten feed (CGF) on total dry matter (DM) intake and milk production. Treatments compared were: Trial I, control vs. wet CGF at either 18.6 or 37.1% of ration DM; Trial II, control vs. dried or wet CGF each at 26% of ration DM. Within each treatment in Trial II, cows were balanced to receive sodium bicarbonate in either the first or second half of the 10-wk experimental period. Total mixed rations were offered ad libitum. In Trial I the multiparous cows fed either level of CGF, consumed less DM and pro

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20

Éva Szabó. "Stability analysis of different winter wheat genotypes in long-term experiment." Acta Agraria Debreceniensis, no. 50 (December 16, 2012): 135–41. http://dx.doi.org/10.34101/actaagrar/50/2579.

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Nowadays, due to the climate change, it is becoming increasingly important in the occasionally extreme years that the yield and the qualityparameters of a given winter wheat variety should not fluctuate at all or only slightly under similar agrotechnical conditions as a result of the year effect. In four years (2005–2008) we studied the changes in the wet gluten content, gluten speading and protein content of five wheat genotypes at six fertilization levels.In the control, it can be observed that the year had a significant effect on the wet gluten content, the protein content of the flour and

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21

Łuczycka, D., A. Czubaszek, M. Fujarczuk, and K. Pruski. "Dielectric properties of wheat flour mixed with oat meal." International Agrophysics 27, no. 2 (2013): 175–80. http://dx.doi.org/10.2478/v10247-012-0083-x.

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Abstract Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for te

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22

Zakharov, I. V., N. L. Zakharova, A. V. Kanarskiy, A. N. Romanovа, Ya V. Kazakov, and D. A. Dul’kin. "Regulation of Cardboard Wet Strength by Biomodified Gluten Treatment." Bulletin of Higher Educational Institutions. Lesnoi Zhurnal (Forestry journal), no. 5 (November 10, 2018): 181–90. http://dx.doi.org/10.17238/issn0536-1036.2018.5.181.

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23

Thompson, C. I., K. D. Rausch, R. L. Belyea, and M. E. Tumbleson. "Microfiltration of gluten processing streams from corn wet milling." Bioresource Technology 97, no. 2 (2006): 348–54. http://dx.doi.org/10.1016/j.biortech.2005.02.035.

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24

Magallanes López, Ana M., Jae-Bom Ohm, Frank A. Manthey, Jiajia Rao, and Senay Simsek. "Gluten extraction from deoxynivalenol contaminated wheat by wet milling." Food Control 120 (February 2021): 107513. http://dx.doi.org/10.1016/j.foodcont.2020.107513.

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25

Varga, B., Z. Svečnjak, Z. Jurković, and M. Pospišil. "Quality responses of winter wheat cultivars to nitrogen and fungicide applications in Croatia." Acta Agronomica Hungarica 55, no. 1 (2007): 37–48. http://dx.doi.org/10.1556/aagr.55.2007.1.5.

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Winter wheat ( Triticum aestivum L.) cultivars may differ in grain quality responses to nitrogen (N) and fungicide applications, the two most important management inputs in the temperate climates of Europe. Limited information is available on N and fungicide effects on wheat quality in Croatia, where the wheat crop is widely grown under low N inputs without fungicide application. Field experiments were conducted during three years to evaluate the effects of fungicide (tebuconazol applied around heading) and two N fertilization rates on the grain quality of six widely grown winter wheat cultiva

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26

Zecevic, Veselinka, Desimir Knezevic, and Danica Micanovic. "Variability of technological quality components in winter wheat." Genetika 39, no. 3 (2007): 365–74. http://dx.doi.org/10.2298/gensr0703365z.

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Ten winter wheat cultivars created in Small Grains Research Centre of Kragujevac (KG-56, Srbijanka, Studenica, Takovcanka, KG-56S, KG?100, Toplica, Levcanka, Gruza, and Tara) were grown at experimental field during four years. Variability of bread-making quality properties (sedimentation value, gluten content and quality, and rheological flour and dough properties) was investigated. The sedimentation value was determined by Zeleny method, gluten content by standard method, and rheological flour and dough properties by Farinograph. Quality components depended significantly of genotype and envir

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27

Zecevic, Veselinka, Desimir Knezevic, Jelena Boskovic, and Slobodan Milenkovic. "Effect of nitrogen and ecological factors on quality of winter triticale cultivars." Genetika 42, no. 3 (2010): 465–74. http://dx.doi.org/10.2298/gensr1003465z.

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Field experiments were conducted during three growing seasons of (2004/05, 2005/06 and 2006/07) to investigate the effect of various nitrogen doses on quality components of two winter triticale cultivars (Favorit and Trijumf). Nitrogen fertilizers are applied in four doses: N1= 60 kg N ha-1, N2= 90 kg N ha-1 and N3= 120 kg N ha-1. Analysis of sedimentation, gluten content, and rheological flour and dough properties were done. The results showed that N fertilization significantly increased investigated quality traits in both cultivars. The highest sedimentation value and gluten content establis

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Popa, Ciprian Nicolae, Radiana Maria Tamba Berehoiu, and Nicholas Lambrache. "Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential." Revista de Chimie 70, no. 11 (2019): 3994–99. http://dx.doi.org/10.37358/rc.19.11.7690.

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The purpose of the paper and related research is to identify a quality parameter most closely correlated with the wheat baking potential and to be an efficient criterion for qualitative selection and homogenization of the cereal lots. In this respect, 772 samples of wheat from the 2005-2016harvests were analyzed in terms of physical and chemical quality parameters, namely: Hectolitre mass (HM, Kg/hl), Moisture (M, %), Protein content(PC, %), Wet Gluten (WG, %), FallingNumber (FN, s), Gluten Deformation Index (GDI, mm) and Gluten Index (GI), the latter two being given special attention. Followi

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29

Horváth, Cs, J. Kis, Á. Tarnawa, K. Kassai, H. Nyárai, and Márton Jolánkai. "The effect of nitrogen fertilization and crop year precipitation on the protein and wet gluten content of wheat (Triticum aestivum L.) grain." Agrokémia és Talajtan 63, no. 1 (2014): 159–64. http://dx.doi.org/10.1556/agrokem.63.2014.1.17.

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Winter wheat (Triticum aestivum L.) yield samples taken from a consecutive series of crop years representing drought, normal and moist conditions at the Nagygombos experimental site of the Szent István University have been evaluated. The impact of N topdressing and crop year conditions on the performance of protein and wet gluten content were studied.The results suggest that ascending levels of N topdressing, and increased number of applications had a beneficial effect on the protein content, as well as on wet gluten values. Crop year had a significant effect on quality manifestation. The drie

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Pandino, Gaetano, Emanuela Mattiolo, Sara Lombardo, Grazia Maria Lombardo, and Giovanni Mauromicale. "Organic Cropping System Affects Grain Chemical Composition, Rheological and Agronomic Performance of Durum Wheat." Agriculture 10, no. 2 (2020): 46. http://dx.doi.org/10.3390/agriculture10020046.

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Durum wheat plays a central role for Italy, a country characterized by an historical tradition of pasta making. This crop is one of the major sources of starch in the Mediterranean diet, also providing substantial amounts of nutrients, either essential or healthy, such as minerals and phytochemicals. In this study, the effect of cropping system (organic (ORG) and conventional (CONV)) on the content of proteins, wet gluten, minerals, and total polyphenols (TPC), as well as on the antioxidant activity (AA) and yield characteristics were evaluated in nine genotypes of whole durum wheat. The analy

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Éva Szabó and Péter Pepó. "Effect of the fertilization on some quality parameters of winter wheat." Acta Agraria Debreceniensis, no. 41 (December 15, 2010): 105–10. http://dx.doi.org/10.34101/actaagrar/41/2689.

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We studied the different mineral fertilizer rates effect on the baking quality of five different winter wheat genotypes (GK Öthalom, Lupus, KG Széphalom, GK Békés, Mv Mazurka) on chernozom soil in 2008.The bigger fertilizer doses increased the wet gluten content, gluten elasticity and the protein content. The high doses of fertilization has got a moderate effect on the valorigaph value, water absorption, and falling number. The optimum level of the fertilizer doses were the N90-120+PK.The Pearson’s correlation analysis proved strong relationships between the fertilization and gluten content, t

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Julianti, Elisa, Ridwansyah Ridwansyah, Era Yusraini, and Terip Karo-Karo. "The Diversification of Local Tuber Products for The Result of Gluten-Free Bakery Products." Journal of Saintech Transfer 1, no. 1 (2018): 19–26. http://dx.doi.org/10.32734/jst.v1i1.248.

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Bakery products such as bread, cake and cookies that currently exist in the market are generally made of wheat flour. Some individuals would suffer from allergy in consuming the consumption products that contain gluten which is found in wheat flour.The purpose of this activity is to produce bakery products such as bread, cake and cookies that are gluten free by using local tuber ingredients, i.e. cassava and sweet potatoes. The activity was started with processing cassavas, sweet potatotes, orange sweet potatoes to be powder which then was processed to be various types of bakery products. The

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Lei, Duo, and Xiaojun Ma. "Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers." Journal of Engineered Fibers and Fabrics 16 (January 2021): 155892502110003. http://dx.doi.org/10.1177/15589250211000337.

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Wheat gluten proteins are good raw materials for preparing fibers due to their excellent viscoelasticity. However, protein fibers made directly from wheat gluten have poor mechanical properties. In this paper, transglutaminase was used to induce the glycosylation reaction between wheat gluten proteins and carboxymethyl chitosan. The glycated proteins were then made into fibers by wet spinning. After glycosylation modification, the breaking strength and breaking elongation of the wheat gluten protein fibers (WGPF) improved by 43% and 127%, respectively. Fourier transform infrared spectroscopy a

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Violalita, F., Evawati, S. Syahrul, H. F. Yanti, and K. Fahmy. "Characteristics of Gluten-Free Wet Noodles Substituted with Soy Flour." IOP Conference Series: Earth and Environmental Science 515 (June 23, 2020): 012047. http://dx.doi.org/10.1088/1755-1315/515/1/012047.

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35

Song, GuoSheng, Song Qing Hu, Lin Li, Ping Chen, and Xing Shen. "Structural and Physical Changes in Ultrasound-Assisted Frozen Wet Gluten." Cereal Chemistry Journal 86, no. 3 (2009): 333–38. http://dx.doi.org/10.1094/cchem-86-3-0333.

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36

Wu, S., D. J. Myers, L. A. Johnson, S. R. Fox, and S. K. Singh. "Pilot-Plant Wet-Milling Process for Producing Corn Gluten Meal." Cereal Chemistry Journal 74, no. 3 (1997): 264–67. http://dx.doi.org/10.1094/cchem.1997.74.3.264.

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Codină, Dabija, and Oroian. "Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks." Foods 8, no. 10 (2019): 447. http://dx.doi.org/10.3390/foods8100447.

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An artificial neuronal network (ANN) system was conducted to predict the Mixolab parameters which described the wheat flour starch-amylase part (torques C3, C4, C5, and the difference between C3-C4and C5-C4, respectively) from physicochemical properties (wet gluten, gluten deformation index, Falling number, moisture content, water absorption) of 10 different refined wheat flourssupplemented bydifferent levels of fungal α-amylase addition. All Mixolab parameters analyzed and the Falling number values were reduced with the increased level of α-amylase addition. The ANN results accurately predict

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Kaushik, Ravinder, Prince Chawla, Naveen Kumar, Sandeep Janghu, and Amit Lohan. "Effect of premilling treatments on wheat gluten extraction and noodle quality." Food Science and Technology International 24, no. 7 (2018): 627–36. http://dx.doi.org/10.1177/1082013218782368.

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Wheat cultivars were treated by four different treatments and their flours were obtained after milling. The quality of the obtained wheat flours was determined using various quality parameters and it was observed that premilling treatments significantly affect the gluten content, wet and dry gluten yield, gluten index, and water absorption capacity of gluten, respectively. Acid-treated wheat flours of all the four wheat varieties (C-306, Raj-3765, PBW-343, and KW-11) showed lower gluten content and quality, whereas conditioning and yeast treatment improve gluten quality as well as its content.

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Ames, N. P., J. M. Clarke, B. A. Marchylo, J. E. Dexter, L. M. Schlichting, and S. M. Woods. "The effect of extra-strong gluten on quality parameters in durum wheat." Canadian Journal of Plant Science 83, no. 3 (2003): 525–32. http://dx.doi.org/10.4141/p02-072.

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Durum wheat (Triticum durum L.) cultivars with extra-strong gluten characteristics have become a unique quality type preferred by several domestic and international pasta processors. Durum genotypes with extra-strong gluten characteristics were compared to conventional gluten strength types to determine the relative levels of gluten strength and the importance of this characteristic in pasta quality. All extra-strong genotypes had similar gluten index levels that were significantly greater than cultivars traditionally grown in western Canada. For improved endproduct texture, the level of glute

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Punia, Himani, Shashi Madan, Anurag Malik, and S. K. Sethi. "Stability analysis for quality attributes in durum wheat (Triticum durum L.) genotypes." Bangladesh Journal of Botany 48, no. 4 (2019): 967–72. http://dx.doi.org/10.3329/bjb.v48i4.49036.

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Wheat contributes more than 50% of calories to the people worldwide. In terms of appearance, colour, texture and flavor, the quality is determined by raw material, processing methods and other ingredients. The glutenin and gliadin proteins influence dough properties. Thirty-six durum wheat genotypes were evaluated for various quality traits viz. grain appearance score, grain hardness, sedimentation value and wet and dry gluten content. The superior genotypes for the physical characteristics of grains were PDW 337, UAS 448 and PDW 335. Wet and dry gluten were maximum in UAS 448 and WHD 954. PDW

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Babulicová, Mária, and Soňa Gavurníková. "The Influence Of Cereal Share In Crop Rotations On The Grain Yield And Quality Of Winter Wheat." Agriculture (Polnohospodárstvo) 61, no. 1 (2015): 12–21. http://dx.doi.org/10.1515/agri-2015-0006.

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Abstract The aim of our study is to find out the influence of different share of cereals and various fertilisation on the grain yield and quality of winter wheat. The long-term field trial with 40, 60 and 80% share of the cereals and two levels of fertilisation (H1 mineral fertilisation + organic manure Veget®; H2 mineral fertilisation only) were carried out in the very warm and dry area of continental weather on luvi-haplic chernozem. In the years 2010–2013, the grain yield, the wet gluten content, gluten index, the falling number and sedimentation index of winter wheat according to Zeleny we

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Loza, P. L., C. D. Buckner, K. J. Vander Pol, G. E. Erickson, T. J. Klopfenstein, and R. A. Stock. "Effect of feeding combinations of wet distillers grains and wet corn gluten feed to feedlot cattle1." Journal of Animal Science 88, no. 3 (2010): 1061–72. http://dx.doi.org/10.2527/jas.2009-2190.

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Firkins, J. L., L. L. Berger, and G. C. Fahey. "Evaluation of Wet and Dry Distillers Grains and Wet and Dry Corn Gluten Feeds for Ruminants." Journal of Animal Science 60, no. 3 (1985): 847–60. http://dx.doi.org/10.2527/jas1985.603847x.

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Schlegel, Ethan R., Brandon E. Oleen, William R. Hollenbeck, Sean P. Montgomery, Christopher I. Vahl, and Dale A. Blasi. "Wet distillers grain and solubles vs. wet corn gluten feed for newly received and growing cattle." Kansas Agricultural Experiment Station Research Reports, no. 1 (January 1, 2013): 37–39. http://dx.doi.org/10.4148/2378-5977.1442.

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Christians, Nick E., and Dianna L. Liu. "107 THE USE OF HYDROLYZED GRAIN PROTEINS AND DIPEPTIDES AS NATURAL NEED CONTROLS IN HORTICULTURAL CROPS." HortScience 29, no. 5 (1994): 443e—443. http://dx.doi.org/10.21273/hortsci.29.5.443e.

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It has previously been reported that a byproduct of the corn (Zea mays L.) wet-milling process, corn gluten meal, has potential as a natural preemergence herbicide for use in turf and certain horticultural crops. In 1993, two additional patents were issued on the technology. The first is on the use of hydrolyzed proteins from corn and other grains that were shown to have higher levels of herbicidal activity than the corn gluten meal. These materials are water soluble and can be sprayed on the soils surface. The second patent was on 5 dipeptides extracted from the hydrolyzed corn gluten meal. T

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Christians, Nick E., and Dianna L. Liu. "THE USE OF CORN GLUTEN MEAL AS A NATURAL “WEED AND FEED” MATERIAL FOR TURF." HortScience 27, no. 6 (1992): 587g—588. http://dx.doi.org/10.21273/hortsci.27.6.587g.

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Field and greenhouse studies on the use of a byproduct of the corn (Zea mays L.) wet-milling process, corn gluten meal, have shown that this high-protein fraction of corn grain contains an organic compound that inhibits root formation of a variety of monocotyledonous and dicotyledonous species. Seeds that germinate in a soil media to which corn gluten meal has been added form normal shoots, but no roots. The seedling quickly dies as the media drys. This inhibition of root formation can be timed to prevent the establishment of weeds in turf areas and other plant systems. Corn gluten meal also c

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Gu, Xiaoyan, Yang Liu, Na Li, et al. "Effects of the Foliar Application of Potassium Fertilizer on the Grain Protein and Dough Quality of Wheat." Agronomy 11, no. 9 (2021): 1749. http://dx.doi.org/10.3390/agronomy11091749.

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Potassium (K) has a significant effect on wheat yield and quality. Owing to the limitations of irrigation and production costs, soil-based applications of potassium fertilizer are not performed in wheat production on the Loess Plateau of China. In the late growth stage of wheat, potassium deficiency occurs even under sufficient nitrogen/phosphorus (N/P) levels, so it is necessary to supplement potassium through foliar spraying. However, there are few studies on the effect of the foliar application of potassium fertilizer (KFA) on wheat quality. Field experiments were conducted at two experimen

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Mullins, C. R., K. N. Grigsby, and Barry J. Bradford. "Alfalfa hay inclusion rate in wet corn gluten feed based diets." Kansas Agricultural Experiment Station Research Reports, no. 2 (January 1, 2008): 1–5. http://dx.doi.org/10.4148/2378-5977.3130.

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Krehbiel, C. R., R. A. Stock, D. W. Herold, D. H. Shain, G. A. Ham, and J. E. Carulla. "Feeding wet corn gluten feed to reduce subacute acidosis in cattle." Journal of Animal Science 73, no. 10 (1995): 2931. http://dx.doi.org/10.2527/1995.73102931x.

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Scott, T. L., C. T. Milton, G. E. Erickson, T. J. Klopfenstein, and R. A. Stock. "Corn processing method in finishing diets containing wet corn gluten feed1." Journal of Animal Science 81, no. 12 (2003): 3182–90. http://dx.doi.org/10.2527/2003.81123182x.

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