Gluten Content Research Articles

Comprehensive Review of the Quality and Processing Suitability of U.S. Hard Red Spring Wheat: Current Strategies, Challenges, and Future Potential Scope

Hard red spring (HRS) wheat cultivated in the Northern Great Plains of the United States is often considered as premium-quality wheat because of its potential to produce high-quality end-products. The potential of HRS wheat mainly stems from its high protein and strong gluten contents, which make it a valuable ingredient for baking, especially specialized bakery products. It can also be blended with other wheat types for improved flour protein content and is well suited for sourdough, frozen dough, and clean-label baking. However, keeping its quality attributes consistent is often challenging due to the complex interplay of genetic and environmental factors in regulating them. This is further intensified by unpredictable weather events and pest infestations which cause a deterioration of quality. Although HRS wheat is widely used to improve the quality of end-products, comprehensive information about the scientific reasons behind these quality attributes is still lacking. This review summarizes scientific information regarding the unique quality attributes of hard red spring (HRS) wheat and its exclusive applications in the food industry, particularly for high-quality baking. It also identifies the challenges in upholding the standards of HRS wheat and discusses possible strategic approaches to further elevate its quality attributes. The insights gained from this review will be beneficial to a broad spectrum of stakeholders in the food industry, including bakers, millers, breeders, growers, and the scientific community.

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

High-molecular-weight glutenin subunits (HMW-GS) are an important component of total cereal proteins in wheat. It is closely related to the processing quality of flour. Here, we analyzed allelic variations at the Glu-1 locus in 163 wheat accessions from Hubei Province, China with SDS-PAGE. Among the 15 alleles detected, alleles 1, 7+8, and 2+12 were the major alleles, and 7, 6+8, and 2+10 were rare alleles. The breeding lines had higher genetic diversity than the commercial varieties. Alleles 7 and 6+8 significantly reduced the grain protein content and wet gluten content of wheat. The “1, 7+9, 5+10” and “1, 14+15, and 2+12” allelic combinations significantly increased the grain protein content, hardness index, test weight, and wet gluten content of wheat. Alleles 7+9, 14+15, and 5+10 were identified as alleles related to high wheat quality. The “1, 7, 5+10”, “1, 6+8, 5+10”, “null, 7+9, 2+12”, “1, 14+15, 2+12”, and “1, 7+9, 5+10” allelic combinations had greater effects on wheat grain quality traits. These results demonstrate the effects of HMW-GS on wheat grain quality traits and provide a reference for the genetic improvement of wheat quality.

Morphological and Agronomical Characterization in Bread Wheat (Triticum aestivum L.) Germplasm and Combined Study of Heritability, Genetic Variance, Genetic Advances and Association of Characters

The present experiment was carried out during Rabi 2021-2022 at Crop Research Centre of Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250110 (U.P.). The material used in the present study comprised 103 germplasm accessions of Wheat (Triticum aestivum L.) having variability for various agronomic and morphological characters were obtained from the available germplasm in the Department of Genetics & Plant Breeding, SVPUA&T, Meerut. The number of genotypes are 103 including four check (DBW-71, DBW-222, DBW-173, HD-3226), the Plot size is10 row 2.5m length spaced at 0.25m and the date of sowing is 20 December, 2021 on Augmented experimental design. Twelve observations were recorded. In each plot, five plants from each genotype were arbitrarily selected and tagged to record the observations studied characteristics except days to 50 % flowering and days to maturity they were recorded on plot basis. The highest value of biological yield per plant was estimated in CSW-18 (45.16g), DBW-621 (51.45%) recorded a high value of harvest index and the maximum grain yield is from CSW-18 (15.94) g. High heritability coupled with high genetic advance observed for gluten content, grain yield per plant, biological yield per plant, harvest index and number of productive tillers per plant.

Comparing the nutritional composition and antioxidant properties of an Australian native grain variety with commonly consumed wheat

SummaryClimate change is threatening our current food systems and countries around the world are seeking alternative food sources to safeguard against potential food insecurity and nutrient deficiency concerns. Various traditional foods used by Aboriginal groups of Australia have previously been shown to be highly nutritious, contain beneficial functional properties and can thrive in the harsh climatic conditions found across Australia. As interest in these traditional foods grows, Aboriginal groups are looking at developing a range of foods for modern markets. However, for many of these foods, there is still little known about their nutritional and functional properties. In this study, we report the nutrition composition and antioxidant properties of a native Australian grain species that is currently being developed for commercial markets by a collective of Aboriginal Traditional Custodians and compare its properties to a commonly consumed wheat variety. Compared with wheat, the native grain species contained 2‐fold greater protein and total fats, and higher levels of essential minerals and trace elements, including 8‐fold iron levels and >2.5‐fold calcium, magnesium, zinc, copper and manganese levels. Functionally, the native grain contained 2.4‐fold greater polyphenol content and displayed greater antioxidant potential in exposed human monocyte cultures. Importantly, the native grain was also found to contain a very low gluten content. Altogether, this shows that the native grain is nutritionally and functionally superior to commonly consumed wheat for the measured parameters and could potentially serve as a grain alternative or be used to fortify current wheat‐based and gluten‐free products.

Evaluation of the genotypes of the Kazakh-Siberian nursery (KASIB) in the conditions of the Novosibirsk region

The paper presents the results of evaluation of the KASIB-22 nursery soft wheat samples resistance to the main wheat pathogens. The research material was 44 wheat samples obtained from different regions of Russia and Kazakhstan within the framework of the KASIB shuttle breeding program (A.I. Barayev Research and Production Centre for Grain Farming, Omsk State Agrarian University, ICiG SB RAS, Karabalyk AES, Karaganda AES, North-Kazakhstan AES, FSBSI "Omsk ASC", HE SAU of the Northern Trans-Urals, Aktyubinsk AES, Kurgan Research Institute of Agriculture, Pavlodar AES, agrokomplex "Kurgansemena", Samara Research Institute of Agriculture, Chelyabinsk Research Institute of Agriculture). The following breeding lines were identified as highly productive and possessing high and medium resistance to brown rust, powdery mildew and loose smut: Line Pt-311 (Kurgan Research Institute of Agriculture), Lutescens 1462, Lutescens 1486, Line1616ae14 (Samara Research Institute of Agriculture), Lutescens 1356 (ICiG SB RAS). The yield of the selected samples averaged 42.1–51.2 c/ha. Genotypes Novosibirskaya 41, Line 435/12 and Lutescens 1364 are of interest for selection for quality. The gluten content of the nursery genotypes ranged from 24.1 (Line 23/07 in 2022) to 38.0% (variety Astana 2 in 2021), protein ranged from 13.4 (variety Tertia in 2022) to 19.5% (Lutescens 1364 in 2022). Each of the selected lines is of practical value for breeding, and the samples from the KASIB-22 nursery allow to expand the genetic diversity of spring soft wheat by selecting the most resistant forms to local populations of powdery mildew, leaf rust and loose smut pathogens.

EVALUATION FOR IMPACT OF CLIMATE CHANGE ON WHEAT (TRITICUM AESTIVUM L.) GRAIN QUALITY AND YIELD TRAITS

Climate change is increasing stress on agricultural production, notably in developing nations where crop yields are critically impacted. Swift changes in climate conditions directly diminish wheat yields and adversely influence key grain constituents such as starch, fibre, protein, amino acids, and essential nutrients. The studies were conducted for six years, from 2017-18 to 2022-23, to understand the impact of changing climate on wheat grain composition and quality. The results indicated that November is the best month for sowing wheat. The post-anthesis drought or less water availability helps the plants accumulate more protein and gluten contents, and starch contents decrease. The quality of the grain, however, is more significantly influenced by the variety of wheat, the type of environmental stress, and the duration and severity of exposure. Faisalabad 08 had the highest protein and gluten contents, while Galaxy 13 had the highest starch contents in D2. Galaxy 13 indicated the highest value of test weight and 1000-grain weight in November.

Genetic variations of bread wheat varieties for bread‐making quality traits in moisture stressed areas of Wollo, Ethiopia

AbstractIn Ethiopia, wheat variety development has traditionally prioritized yield and disease resistance over bread‐making quality. To address this gap, our study evaluated 22 Ethiopian bread wheat varieties across six locations during the 2015/2016 season, utilizing a randomized complete block design with three replications. Various quality traits, including 1000‐kernel weight (TKW), hectoliter weight (HLW), Perten hardness index (HI), single kernel weight (SKW), single kernel diameter (SKD), grain protein content (PC), wet gluten (WG), Zeleny value (ZV), and starch content (SC), were analyzed. Significant effects of varieties, locations, and their interactions on these traits were observed (p < 0.01). Madawalabu, Danda'a, and Mekelle‐4 displayed superior TKW (>40 g), while Menze and Bolo exhibited higher HLW. HI values ranged from 82.8% in Sofumar to 35.5% in Mekelle‐3, indicating diverse grain hardness. Favorable milling traits were observed with SKW values exceeding 30 mg and SKD surpassing 2.5 mm. Genotype and location influenced PC (9.5%–11.0%) and WG content (21.6%–25.2%), meeting bread‐making requirements. ZV ranged from 21.9% to 31%, and SC varied from 64% to 68%, reflecting changes in starch concentration between varieties. Varietal performance varied, with Madawalabu, Menze, and Bolo showing promise. Correlation analysis revealed positive associations among HLW, SKD, SKW, TKW, PC, WG, and ZV, and a negative correlation with SC. These insights provide a foundation for targeted breeding strategies to enhance specific attributes crucial for optimal bread quality, contributing valuable information to wheat breeding programs.

Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs.

Chemical oxidizers and redox enzymes have traditionally been used to enhance the quality of baked goods. However, consumers now seek natural and clean-label ingredients, avoiding those with chemical-sounding names. Honey, a natural source of glucose oxidase (GOX), represents a promising alternative to purified enzymes for baking purposes. This study aimed to evaluate the effect of honey on the molecular structure and microstructure of gluten proteins in sourdough fermented by different lactic acid bacteria (LAB) strains. Four wheat-rye (1:1) sourdoughs were prepared, each supplemented with honey and inoculated with a different LAB strain. Additionally, two uninoculated doughs, one with honey (honey dough) and the other without (control dough), were prepared under identical conditions. Electronic paramagnetic resonance spectroscopy revealed the presence of hydrogen peroxide in honey solutions, indicating its role as an active source of GOX. Raman spectroscopy showed that honey addition altered the molecular structure of gluten by increasing the proportion of random coils at the expense of α-helix structures. This change is likely attributed to the competition between honey sugars and gluten proteins for water molecules in this system. Moreover, honey led to a decrease in the free sulfhydryl content of gluten compared to the control dough, suggesting an increase in disulfide crosslinking points. These enhanced protein-protein interactions were observed in scanning electron microscopy micrographs as a coarse gluten network composed of interconnected strands and fibrils. All LAB strains exhibited optimal acidification (pH < 4.3) in honey-supplemented sourdoughs, promoting the hydrolysis of gluten proteins into smaller fragments. Overall, honey-supplemented sourdoughs showed a gradual increase in the β-sheet content while decreasing the proportion of random coils over time. This trend suggests that the polypeptide fragments interacted through interchain hydrogen bonds, leading to a more ordered structure, which likely contributes to providing dough with good baking aptitude.

The Effect of Renewable Phosphorus Biofertilizers on Selected Wheat Grain Quality Parameters

Recycling and reusing phosphorus in agriculture can reduce the consumption of natural phosphorus resources, which are continuing to shrink. Phosphorus fertilizers made from renewable raw materials (sewage sludge ash, animal bones, dried animal blood) and activated with phosphorus solubilizing microorganisms (Bacillus megaterium, Acidithiobacillus ferrooxidans) offer an alternative to conventional fertilizers. These products should meet consumer and environmental safety standards. In this paper, based on field experiments conducted in northeast Poland, the effects of waste-derived biofertilizers on selected parameters of wheat yield quality are discussed. The study focuses on the technological properties of the grain (hectoliter weight, hardness index, Zeleny index, starch, wet gluten, and protein content), the content of proteogenic amino acids, macro- and micronutrients, and selected toxic elements in the grain. The quality parameters of wheat grain were not affected by the tested biofertilizers applied in P doses up to 35.2 kg ha−1, nor by conventional fertilizers.

The relationship between gluten proteins and loaf volume

The storage proteins influence technological quality value of grain wheat, dough quality traits, and loaf quality. The aim of this study is to estimate variability in the dry gluten content, loaf volume, and their relationships with encoding alleles of gliadin and glutenins. Wheat genotypes grown in two vegetation seasons (2015/16 and 2016/17) were studied. The technological quality traits analyzed in this study varied in wheat genotypes within and between vegetation seasons. In both vegetation seasons the highest dry gluten content was established in G-3621-1 (30.23% and 31.15%) and the highest value of loaf volume in G-3621-1 (530 ml and 540 ml). In both vegetation seasons the least dry gluten content was found in G-3606-6 (25.42% and 25.98%) and the least loaf volume in G-3606-6 (380 ml and 390 ml). The composition of gliadin and glutenin alleles in the wheat genotypes analyzed was different. The genotypes carrying Gli-B1b, Gli-D1b, Gli-D2b, and Glu-A1b, Glu-B1c, Glu-D1d had the highest gluten content, while the genotype that carried Gli-B1l and Glu-A1b, Glu-B1c, Glu-D1d had high bread volume. The results have shown relationships between gliadin and glutenin alleles and quality traits of grain, flour, and bread.

Качество зерна яровой мягкой пшеницы в Северо-Казахстанской области Республики Казахстан

Abstract. The purpose is to conduct a study of the quality of grain of industrial crops of soft spring wheat for food purposes in the conditions of Kazakhstan. Methods. The studies were carried out in 2019–2020 on industrial crops of spring soft wheat in the conditions of the North Kazakhstan region of the Republic of Kazakhstan. Under field conditions, grain shattering and germination were determined. Under laboratory conditions – the content of gluten, protein, the nature of the grain and the falling number. The refraction of the grain mass was determined. The studies were carried out using conventional methods. Results. Four wheat varieties Boevchanka, Omskaya 36, Omskaya 38 and Uralosibirskaya were studied. On average, over two years, Omskaya 36 (9.1 %) and Uralosibirskaya (9 %) crumbled the most. The germination of grains on the vine was the highest in variety Omskaya 38 (3.4 %). The total refraction of wheat grain mass in 2019 was 3.3, and in 2020 – 3.8, due to an increase in graded impurities and valuable grain waste by 0.5 %. Among the studied varieties, the Boevchanka variety had the maximum amount of gluten (30 %) and protein (15.7 %). An analysis of the nature of the grain showed that the varieties Omskaya 36 (740 g/l) and Boevchanka (733.9 g/l) formed the highest quality grain. The fall number of varieties varied with weather conditions. No varietal differences were found. Scientific novelty. For the first time, the grain quality indicators of soft spring wheat for the intended purpose were studied. Wheat varieties cultivated at the enterprise formed grain II and III class for food.

Sustitución parcial de harina de trigo por almidón modificado de zanahoria blanca (Arracacha xanthorrhiza) en la elaboración de noodles bajo en gluten

Noodles are currently highly consumed products, which are commonly made with wheat flour, since it is one of the most produced grains worldwide; however, the gluten content in its composition can affect the health of consumers. It is a great challenge for the industry to produce foods low in gluten. The aim of this research was to evaluate the partial substitution of wheat flour by modified white carrot starch (A. xanthorrhiza) in the preparation of noodles. A completely randomized design with factorial arrangement A*B+1 was used to evaluate the chemical characteristics of starch (native and chemically modified) and the physicochemical, rheological and sensory characteristics of the noodles. It was observed that total starch and amylopectin content decreased significantly when starch was chemically modified, while amylose increased considerably. On the other hand, using 100% wheat flour presented higher moisture (10.14%); ash (0.70%); protein (14.44%) and gluten (14.44%); while, when using 100% modified starch of the two ecotypes, low levels of gluten were obtained (0.001). In relation to the rheological characteristics, 25% and 50% modified starch of both ecotypes allowed obtaining similar results to the control treatment. Finally, it was demonstrated that the addition of 75% modified starch of ecotype ECU 18989 gave the best intensities of odor (4.95), flavor (4.95), aftertaste (6.05) and firmness (6.65).

Gluten-free pasta as an alternative in the diet of patients with celiac disease.

Celiac disease (CD) is an autoimmune disorder that produces inflammation in the gut mucosa, affecting nutrient digestion and absorption. CD affects 0.3% to 1.0% of the world's population and only 15% have a clinical diagnosis. The only effective treatment is a gluten-free diet. The objective of this study was to develop a dough for gluten-free pastaprepared with mixtures of flours from corn, amaranth, soy, and rice. According to the FAO standard of 1975, the resultant mixtures should have a protein content greater than 11.0% and a chemical rating of not less than 70. Three mixtures were obtained: corn‒soy (81-19), corn‒rice‒soy (48-37-15), and corn‒rice‒amaranth (49-32-14). To improve the handling of the pasta and its physical characteristics (sedimentation, degree of absorption, and cracked shaped pasta) compared to a control (commercial) gluten-free pasta, carboxymethylcellulose, an emulsifier (distilled monoglycerides), and egg albumin were added at concentrations of 0.3, 0.5, and 5.0%, respectively. The corn flour was pregelatinized, and the extrusion was repeated twice.The experimental pasta had a protein content of 14.0%, which was higher than the commercial pasta (4.5%), and a gluten content of less than 20mg/kg which, according to the Codex Alimentarius International Food Standard (2015), it is consideredgluten-free. The corn‒rice‒soy pasta obtained had an acceptance and liking similar to a commercial brand.This pasta may widen the gluten-free products commercially available to CD patients in Mexico, which nowadays is limited and expensive. PRACTICAL APPLICATION: Raw materials available in our country were selected to promote their consumption and diversify the ingredients used in the production of gluten-free products. The pasta obtained presented a higher nutritional content than a commercial gluten-free pasta and was comparable to that of a pasta made with wheat.

Grain wholesale in the context of Ukraine’s integration into the EU

The article is devoted to the peculiarities of the development of grain wholesale trade in the context of Ukraine's integration into the EU. It is determined that the wholesale trade in Ukrainian grain occupies a leading position in the production and export of agricultural products in the world market, and the critical direction of development is Ukraine's integration into the EU. The current state of Ukraine's grain wholesale trade in the EU market is determined, the volume of grain exports to the EU countries is estimated, fundamental problems are identified, and directions of development of grain wholesale trade in the context of Ukraine's integration into the EU are generalized. The article analyses the volumes of grain exports by Ukraine to the EU countries in 2022, including more than 53 million tons of grain: wheat - 20.7 million tons, corn - 26.1 million tons, rye - 314 thousand tons, and 6.6 million tons of other grains. The most significant Ukrainian grain exports were to the EU countries: Spain, the Netherlands, Belgium, Italy, Romania, Poland, Portugal, Germany, Hungary, Ireland, Lithuania, and others. The potential of the grain market in Ukraine is substantiated, and its place in the world rankings of production and export of wheat and corn as the main types of Ukrainian grain is determined. It is determined that the most significant export potential in terms of wheat is in such countries as: Australia with an export-to-production ratio of 79.6%, Argentina - 58.4%, Ukraine - 54.1%, the USA - 46.5%; in terms of corn, it is Ukraine - 96.2% and Argentina 60%. It is outlined that the quality of Ukrainian grain and its adaptation to the requirements of the EU countries remains a problem. It is noted that in developed European countries, the protein and gluten content is not the basis for classifying grain quality and is taken into account only when determining the price of high-quality milling wheat, especially durum wheat. The critical issues in the grain wholesale trade are as follows: assessing the quality of Ukrainian grain and adapting it to the requirements of the EU countries; integrating the Ukrainian transport system into the European one; ensuring compatibility of the transport systems of Ukraine and the EU; strengthening cooperation with European transport companies; and developing governmental decisions between Ukraine and the EU countries to address grain export issues. One of the most promising areas of grain wholesale development is the establishment of grain transportation between Ukraine and the EU countries using modern information support. Keywords: wholesale trade, grain, production, export, transportation, Ukraine, European Union, integration, martial law, problems, ways of development.

Delayed sowing and its ramifications: biophysical, yield and quality analysis of wheat cultivars in the northwest Indo-Gangetic plains.

The continuous cultivation of rice-wheat in the same field is a key element of double-cropping systems in the Indo-Gangetic plains. Yields of such cropping systems are increasingly challenged as climate change drives increases in temperature, terminal stress and uneven rainfall, delaying rice harvesting and subsequently delaying sowing of wheat. In this paper, we evaluate the optimum sowing dates to achieve high grain yield and quality of wheat cultivars in northwest India. Three cultivars of wheat, HD-2967, HD-3086 and PBW-723, were sown on three different dates at the research farm of ICAR-IARI, New Delhi, to generate different weather conditions at different phenological stages. Different biophysical attributes, photosynthetic rate, stomatal conductance and transpiration rate, were measured at different phenological stages. Yield and grain quality parameters such as protein, starch, amylopectin, amylose and gluten were measured in different cultivars sown on different dates. Biophysical parameters were found to be higher in timely sown crops followed by late-sown and very late-sown crops. Further, the different sowing dates had a significant (P < 0.05) impact on the grain quality parameters such as protein, starch, amylopectin, amylose and gluten content. Percentage increases in the value of starch and amylose content under timely sown were ~7% and 11.6%, ~5% and 8.4%, compared to the very late-sown treatment. In contrast, protein and amylopectin contents were found to increase by ~9.7% and 7.5%, ~13.8% and 16.6% under very late-sown treatment. High-temperature stress during the grain-filling periods significantly decreased the grain yield. Reduction in the grain yield was associated with a reduction in starch and amylose content in the grains. The protein content in the grains is less affected by terminal heat stress. Cultivar HD-3086 had higher growth, yield as well as quality parameters, compared to HD-2967 and PBW-723 in all treatments, hence could be adopted by farmers in northwest India. © 2024 Society of Chemical Industry.

Rapid analysis of wheat gluten composition using a triple ELISA.

Gluten composition is an important quality parameter of wheat flour. Reversed-phase high-performance liquid chromatography (RP-HPLC) is a state-of-the-art method for its analysis. As this is a very labour-intensive and time-consuming procedure, alternative faster methods are desirable. Enzyme-linked immunosorbent assay (ELISA) is a high-throughput method often used for the analysis of gluten traces in gluten-free products. In this proof-of-principle study, we introduce an experimental triple ELISA for the relative quantitation of gliadins, high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS) of one wheat flour extract. The results of 80 common wheat flour samples obtained from the triple ELISA and RP-HPLC were correlated. The results for gliadins (r = 0.69) and HMW-GS (r = 0.81) showed a medium and high correlation, respectively. Only a very weak correlation of ELISA and RP-HPLC results was observed for LMW-GS (r = 0.49). Results for glutenins (r = 0.69) and gluten (r = 0.72) had a medium correlation. The gliadin/glutenin ratio (r = 0.47) and LMW-GS/HMW-GS ratio (r = 0.40) showed a weak or no correlation. The gliadin, LMW-GS and gluten contents were lower and the HMW-GS content was higher in the ELISA measurement compared to RP-HPLC. The quantitation of gliadins and HMW-GS by the experimental triple ELISA showed comparable results to RP-HPLC, whereas no strong correlation between the results from the two methods was found for LMW-GS. Overall, the experimental triple ELISA is suitable for relative gluten quantitation, especially for the analysis of large sample sets. Further work will focus on improving the experimental procedure of the ELISA. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Risk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review.

Celiac disease (CD) is an autoimmune disease triggered by the ingestion of gluten in genetically predisposed individuals, affecting 1.4% of the world population. CD induces an inflammatory reaction that compromises small intestine villi, leading to nutrient malabsorption, and gastro and extraintestinal manifestations. Although other treatment approaches are being studied, adherence to a gluten-free diet (GFD) is the only effective intervention to date. Despite this, about 50% of patients experience persistent inflammation, often associated with unintentional gluten ingestion through contaminated food. There are regulations for labeling gluten-free foods which specify a limit of 20 mg/kg (20 ppm). The risks of gluten cross-contamination above that level are present throughout the whole food production chain, emphasizing the need for caution. This review explores studies that tested different procedures regarding the shared production of gluten-containing and gluten-free food, including the use of shared equipment and utensils. A literature review covering PubMed, Scielo, Web of Science, VHL and Scopus identified five relevant studies. The results indicate that shared environments and equipment may not significantly increase gluten cross-contamination if appropriate protocols are followed. Simultaneous cooking of gluten-containing and gluten-free pizzas in shared ovens has demonstrated a low risk of contamination. In general, shared kitchen utensils and equipment (spoon, ladle, colander, knife, fryer, toaster) in controlled experiments did not lead to significant contamination of samples. On the other hand, cooking gluten-free and gluten-containing pasta in shared water resulted in gluten levels above the established limit of 20 ppm. However, rinsing the pasta under running water for a few seconds was enough to reduce the gluten content of the samples to less than 20 ppm.

Dissecting Genotype by Environment Interactions in Moroccan Wheat: An Advanced Biplot and Heatmap Analysis Unveiling Agronomic, Quality Traits, and Genotypic Stability for Tailored Breeding Strategies.

This five-year study (2016-2021) across diverse Moroccan agro-climatic zones investigated genotype by environment (G × E) interactions in wheat, focusing on variations in agronomic traits and quality attributes such as protein and gluten content. Significant environmental effects were observed on key traits, like yield, thousand kernel weight (TKW), and spikes per square meter (Spk/m2), highlighting environmental factors' role in wheat yield variability. In the Tassaout (TST) location, notable genotypic effects emerged for traits like biomass, underscoring genetic factors' importance in specific contexts, while in Sidi El Aidi (SEA) and Marchouch (MCH), genotypic effects on yield and its components were predominantly absent, indicating a more substantial environmental influence. These findings illustrate the complexity of G × E interactions and the need for breeding strategies considering genetic potential and environmental adaptability, especially given the trade-offs between yield enhancement and quality maintenance. Insights from the biplot and heatmap analyses enhanced the understanding of genotypes' dynamic interactions with environmental factors, establishing a basis for strategic genotype selection and management to optimize wheat yield and quality. This research contributes to sustainable wheat breeding in Morocco, aligning with global efforts to adapt wheat breeding strategies to changing climatic conditions.

Simple detection of gluten in commercial gluten-containing samples with a novel nanoflower electrosensor made of molybdenum disulfide with comparison of the ELISA method.

In this study, a new electrochemical sensor based on molybdenum disulfide (MoS2) nanoflowers/glassy carbon electrode (GCE was created for the sensitive detection of gluten. The prepared nanocatalysts were characterized using scanning electron microscopy with energy dispersive spectroscopy, x-ray diffraction, and x-ray photoelectron spectroscopy. The effects of the prepared nanocatalysts, pH value, and dropping amounts on the results were examined in detail. The electrochemical performance of the developed sensor (MoS2 nanoflowers/GCE) was then evaluated using differential pulse voltammetry, and the sensor was found to have significant electrochemical activity against gluten. A substantial linear connection was observed in the range of 0.5-100ppm of gluten concentration under optimum experimental circumstances, and the detection limit between peak current and gluten concentration was determined as 1.16ppm. The findings showed that the MoS2 nanoflowers/GCE gluten sensor has exceptional selectivity and stability. Finally, the generated electrochemical sensor was effectively utilized for gluten detection in commercial gluten-containing materials with a detection limit of 0.1652ppm. Thus, the developed MoS2 nanoflowers/GCE sensor offers a potential method for the detection of other molecules and is a promising candidate for gluten detection in commercial samples.

Optimizing the quality of bran-fortified stewing noodles using extruded wheat bran and improvers

Aimed to improve the tensile properties, color, and sensory quality of bran-fortified stewing noodles using bran extrusion and improvers. A single-factor experiment and Box–Behnken design response surface experiment were designed, and the multi-index comprehensive weighted scoring method was applied. The single-factor experiment indicated high-quality bran-fortified stewing noodles when wheat gluten, glucose oxidase, and guar gum contents were 10%, 40 mg/kg, and 0.3%, respectively. The response surface experiment showed that the comprehensive weighted score in the response surface optimal group was maximum (86.33 points) when wheat gluten, glucose oxidase, and guar gum contents were 5%, 40 mg/kg, and 0.2%, respectively. The verified model experiment showed that the average comprehensive weighted score was 89.31±0.49 points, indicating that the model was feasible to improve the quality of bran-fortified stewing noodles. The optimal formula involved wheat gluten, glucose oxidase, and guar gum contents of 6.67%, 28 mg/kg, and 0.22%, respectively. Bran extrusion and improvers can improve the quality of bran-fortified stewing noodles. The findings may serve as a reference for the quality improvement and industrial production of fiber-rich stewing noodles.