Gluten Values Research Articles

Evaluation of Physico-Chemical and Microbiological Parameters of the Types of Wheat Flour Produced in Milling Company

Wheat flour is one of the most used ingredients in bakery products, based on its nutritional and technological properties. Also in recent years, with the increase in the variety of dough products, there has also been an increase in the types of wheat flour in a way that suits the needs of the market. This study aims to analyze the physico-chemical and microbiological characteristics of some types of wheat flour produced by a milling company, which are used for different purposes, such as: white flour, brown flour, whole meal flour, etc. In total, 6 wheat flour samples of different types were analyzed for: moisture, ash, gluten, acidity, water activity and total microbiological load. The results showed that the moisture content is below 14.5 % for all samples. The range of ash content varies from 0.46-1.29% and is different based on the type of flour, because it represents the total amount of minerals present in wheat flour. Acidity is the most used parameter to determine storage conditions and all samples had a low value of 0.09-0.21 %.The wet gluten content of the flour samples varies between the range of 27.3-34.4 %, the highest value of gluten was detected in brown flour. From the microbiological analyzes carried out, we see that the wheat flour samples analyzed result in a low microbial load. Based on the results of the analyzed samples, all types of wheat flour produced by this company have good quality in terms of the analyzed parameters. Usually, the quality of the final product depends on the quality of the raw ingredients. So, the study of the quality of wheat flour in terms of physico-chemical and microbiological parameters also means a higher quality and safety of bakery products.

Effect of Three Sowing Dates on the Quality Characteristics of Bread Wheat (Triticum aestivum L.) Grown in Central Sudan

224U. of K. J. Agric. Sci. 22(2), 224-240, 2014Effect of Three Sowing Dates on the Quality Characteristics of BreadWheat (Triticum aestivum L.) Grown in Central SudanM.G. Abdalla 1 , Hayat Abdelrahman2 and S.M. Mohamed 31, 3 Agricultural Research Corporation, Dongola Research Station2 National Food Research Centre, Grain Technology DepartmentAbstract: This research was conducted to study the effect of differentsowing dates on the quality characteristics of bread wheat (Triticumaestivum L.) grains grown in central Sudan during 2005/2006 season. Thefield experiment was executed by split plot design with three replications.Three sowing dates (November 6 th , November 21st and December 6th )were used to represent the early, mid and late sowing dates. Grain qualitycharacteristics of four released cultivars; namely, Argine, Alneilain,Debeira and Condor were studied. Characters such as 1000 - kernel(grain) weight, test weight (Hectoliter weight) and flour yield declinedprogressively with delayed sowing date (6th Dec.). Maximum values wereobtained in the early sowing date (6th Nov.) and minimum values in thelate sowing date (6th Dec.).The results showed that proper sowing dateresulted in the highest protein and gluten values in wheat grain and flour.With the late sowing date, these two parameters decreased in all cultivarstested. The cultivars Debeira and Condor were the most affected, whilethe cultivar Argine showed little effect. Argine had higher protein andgluten values than the other cultivars in the three sowing dates. Thechange of proportions of different protein components in wheat graininduced by the variation of sowing dates could be the main reason for theimprovement in wheat grain quality in Sudan.

A study on the estimation of dough sheeting behaviour and textural properties of baklava from commercial flour properties

The objective of this study was to investigate the dough sheeting behaviour and baklava quality from chemical and physicochemical characteristics of commercial baklava flours by using Path Analysis. Ash and protein content, Zeleny and modified Zeleny sedimentation, falling number, wet and dry gluten, gluten index and b* colour value were in the range of 0.56–0.77%, 10.85–14.38%, 22.3–46.8 ml, 21.5–68.0 ml, 425–580 s, 25.2–32.0%, 8.7–11.2%, 67.2–100.0%, 9.9–13.3, respectively. Thickness (T) and surface area (SA) of sheeted doughs after first sheeting (T-1, SA-1) and second sheeting (T-2, SA-2) were in the range of 0.300–0.470 mm, 2.30–5.41 m2, 0.072–0.148 mm, and 22.28–40.47 m2, while hardness, peak counts and linear distance of baklava samples were in the range of 680–1209 g, 43–62 and 2598–4476 (g.s), respectively. According to Path Analysis, negative significant correlation was observed between SA-2 and gluten index (p < 0.05) values of commercial flour samples, while positive significant correlations were determined between peak counts and Zeleny and modified Zeleny sedimentations (p < 0.01), wet and dry gluten values (p < 0.05). Finally, there were significant correlations between SA-1 and Mixolab C4 value (p < 0.01); also, SA-2 and Mixolab C4 value (p < 0.05). In addition; there were significant correlations between peak counts and Mixolab γ value (p < 0.01).

КАЧЕСТВО ЗЕРНА НОВЫХ СОРТОВ ЯРОВОЙ МЯГКОЙ ПШЕНИЦЫ В СЕВЕРНОЙ ЛЕСОСТЕПИ ТЮМЕНСКОЙ ОБЛАСТИ

Many researchers consider that varieties capable of producing high-quality grain under specific growing conditions are crucial for increasing the production of high-quality wheat grain. The study aimed to evaluate the grain quality of the new spring soft wheat varieties under the official variety trial in the conditions of the northern forest-steppe of Tyumen region. For the study, grain samples of spring soft wheat varieties grown in the Ishim state crop testing plot (northern forest-steppe of Tyumen region) were selected. The soil of the experimental plot is leached chernozem, the predecessor is complete fallow. Evaluation involved fifty three varieties in 2021 and forty varieties in 2022. Grain samples were evaluated for protein and gluten content. Infralum FT-12 instrument was used to determine the indices. The weather conditions of 2021 were favourable for reaching the grain quality potential in wheat varieties. Most of the varieties demonstrated grain with large protein and gluten values. Varieties Agronomicheskaya 5, Ekaterina, Kostanay, Novosibirskaya 15 and Novosibirskaya 31 (middle-early), Danko (mid-ripening) are the most promising for further use; the protein content in the grain reached 16,1 %–17,4 %, the gluten content ranged 34,5 %–38,1 %. The weather conditions of 2022 (low air temperature and increased precipitation) failed to demonstrate high grain quality indices in wheat varieties. Still, the study singled out varieties with the increased levels of protein and gluten: Tyumenskaya 25 – 14,1 % and 25,8 %, L 140 – 13,5 % and 23,6 %, Novosibirskaya 75 – 13,5 % and 24,1 % (middle-early varieties); Atlanta 2 – 13,7 % and 24,2 %, Varden – 14,4 % and 26,7 % (mid-ripening varieties).

Assessment of Wheat Genotypes under Low Irrigation Conditions Using Agro-physiological Traits and Grain Quality in North Delta of Egypt

Water scarcity in Egypt and globally makes producing new varieties having high grain yield using less water requirements is an important goal for wheat breeders. The present research was conducted to assess the response of sixteen bread wheat genotypes under normal irrigation (five irrigations) and low irrigation (one irrigation, 25 days, after sowing irrigation.) during 2018/19 and 2020/21 seasons at the Experimental Farm of Sakha Agricultural Research Station, Egypt. A randomized complete block design with three replicates was used for each irrigation treatment separately. Results showed that the normal irrigation treatment had considerably higher mean values for all studied traits except, proline, malondialdehyde, activity of peroxidase and catalase enzymes,1000-kernel weight, protein content, wet and dry gluten which had significantly higher mean values under low irrigation treatment. Under low irrigation conditions, the four genotypes Sakha 95, Line 4, Line 8 and Misr 3 superior other genotypes in grain yield with insignificant difference among them. Sakha 95 and Line 8 had the highest chlorophyll a and b, proline content, chlorophyll florescence, activity of both catalase and peroxidase enzymes. While, Line 4 had the highest activity of catalase and peroxidase, heaviest 1000-kernel weight and high content of crude protein. In addition to Misr 3 recorded the best values of both wet and dry gluten. It could be recommended with cultivation Sakha 95 or Misr 3 to achieve high grain yield with less irrigation water. While Line 8 and Line 4 need more evaluation to use it in the regions which suffering from water shortage also it will be benefit for breeder to use these genotypes in wheat breeding program.

STATE OF INTERVARIETAL VARIABILITY OF WINTER WHEAT DEPENDING ON SEEDING TIME AND AMOUNT IN THE VOLGA-VYATKA REGION

The article presents experimental data obtained in a field experiment conducted at Nizhny Novgorod Research Institute of Agriculture in 2017-2021. The aim of the research is to determine the effect of elements of cultivation technology on yield and quality of winter wheat seeds on light gray forest soils in the southeast of the Volga-Vyatka region. The field experiment was based on a three-factor scheme: varieties of winter wheat (Moskovskaya 40, Moskovskaya 56, Moskovskaya 82, Nemchinovskaya 17, Nemchinovskaya 57, Moskovskaya 39 (standard)); sowing dates: the first - August 25-26, the second - September 10-11, the third - September 25-26 and seeding amount - 6.0; 4.5; 3.0 million v.s. (million viable seeds). Well-known generally accepted methods were used during the experiment. It was established that the field germination of seeds varied by the variants of the experiment at the first sowing period from 64.7 to 83.0%, at the second period from 67.4 to 75.9%, at the third period from 46.4 to 70.3%. It was determined that the conditions for overwintering of plants of the studied culture were generally satisfactory and, in terms of sowing time (in a ten-point system), varied within 7.85-8.37; 7.08-7.55; 6.44-7.18 points, respectively. It was found that the number of plants of the studied crop per 1 m2 before harvesting changed according to the sowing time as follows: in the first period from 130 to 186 pcs.; in the second period from 117 to 163 pieces and in the third period from 93 to 141 pcs. It was revealed that the sowing time had the greatest impact on winter wheat yield. On average for 2017-2021, the first of them stood out significantly average yield was 7.47, 5.66; 4.86 t/ha, respectively, in terms of sowing. When studying the seeding amount of winter wheat seeds, it was noted that, on average, at all three seeding amounts, the yield changed slightly and at a seeding amount of 6.0 million v.s. was 6.26 t/ha, at 4.5 million v.s. – 5.96 t/ha, at 3.0 million v.s. – 5.74 t/ha. It was determined that the most adapted varieties were Moskovskaya 56, Nemchinovskaya 57, Moskovskaya 82. Their average yield for three sowing times was 6.26, respectively; 6.29; 6.31 t/ha, which is by 13.2; 13.7 and 14.1% more than the standard (Moskovskaya 39). When studying the quality parametres of grain, the maximum value of protein and gluten was found in Moskovskaya 40 variety -16.8 and 29.5%, which is 10.5 and 9.7% more, than in the Moskovskaya 39 variety (standard).

Digestible nutrient and energy values of corn and wheat glutens fed to Atlantic salmon (Salmo salar) are affected by feed processing method

The impact of feed processing on the digestibility of two major grain proteins fed to post-smolt Atlantic salmon (Salmo salar) was examined using a simple factorial experimental design of two protein types (wheat and corn gluten) and two feed processing methods (hot [cooking] extrusion and cold extrusion). A series of diets were each prepared from the same basal mash, including two basal diets (each diet was prepared using the same processing methods as the test diets) were also included in the experiment. Triplicate tanks of salmon (286 ± 20.9 g) were fed each diet for one week and then stripped of faeces, which was repeated two more times. Faeces, diets and ingredients were assessed for protein, amino acid, and energy digestibilities and by derivation the ingredient digestibilities for these parameters were also determined. Ingredient protein digestibility was affected by both ingredient type and feed processing method, with an interaction effect between parameters also present. Protein digestibilities were highest in diets that were cold extruded, with corn gluten protein digestibility being significantly affected by feed processing method, but wheat gluten comparatively less affected. Energy digestibilities typically reflected the protein digestibilities, but the interaction effect was not evident. The digestibility of the sum of amino acids in corn gluten was negatively affected by hot extrusion but this processing method had limited impact on wheat gluten digestibility. The digestibility of individual amino acids was highly variable between ingredients and processing methods, though was typically consistent with the digestibility observations of crude protein and sum of amino acids. Wheat gluten had superior digestibility characteristics than that of corn gluten across most parameters. This study demonstrates that the feed processing method has a clear influence on the nutritional value of corn gluten but in contrast has negligible effect on the digestibilities of wheat gluten.

Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali

To understand the heat mediated cross-linking mechanism of gluten in the presence of salt and alkali, the effects of heating on the physicochemical and structural changes of gluten protein was comparatively investigated in this study. Our results showed that the G′ value of gluten was mediated by heating, while alkali delayed the transition temperature by approximately 20 °C. Salt increased the extensibility of gluten. However, alkali improved gluten strength and toughness. Fluorescence spectroscopy, surface hydrophobicity, and AFM images demonstrated that hydrophobic interactions and aggregations of protein molecular chains were enhanced by both salt and alkali, and heating further promoted these interactions. In addition, alkali reduced the aggregation temperature of large glutenin polymers from 95 to 75 °C according to SE-HPLC profiles. RP-HPLC patterns confirmed that α- and γ-gliadin subunits were more susceptible to heat and polymerized after heating at 95 °C with alkali. QCM-D results showed that alkali promoted protein-protein interactions in gluten, which was positively correlated with temperature. This study consummates the understanding of heating mediated cross-linking mechanisms of gluten with salt and alkali and provides a more comprehensive theoretical basis for the control of gluten properties and quality of wheat products.

FORMULASI SOFT CHEWY COOKIES BEBAS GLUTEN DAN KASEIN BERBASIS KOMBINASI MOCAF DAN TEPUNG MILLET PUTIH UNTUK ANAK AUTISM SPECTRUM DISORDER &lt;br&gt;&lt;i&gt;Free Gluten and Free Casein Soft Chewy Cookies Formulation with Combination of MOCAF and White Millet Flour Based for Children with Autism Spectrum Disorder&lt;/br&gt;&lt;/i&gt;

Children with Autism Spectrum Disorder (ASD) have to eat a gluten-free casein-free diet due to their special condition. Casein is protein that contained in milk and milk-based product which are source of calcium. Their special condition make children with ASD have a low bone-mass than other children. Modifi ed Cassava Flour (MOCAF) and white millet fl our are free gluten food sources which have rich calcium that is needed to increase nutrient quality in soft chewy cookies. This study was aimed to determine the eff ect of MOCAF fl our and white millet fl our combination on acceptability and nutritional value of free gluten and free casein soft chewy cookies. This study was true experimental study with complete randomized design. This study used un-trained panelist including ASD children(7–11 years old (25 panelists) and their parents (25 panelists). There were 4 formulas in this study consisted of 1 control formula (F0) based on 100% wheat fl our, and 4 treatment formulas which were combination of MOCAF fl our and white millet fl our with a percentage ratio of combination F1 (0%:100%) ; F2 (50%:50%) ; and F3 (75%:25%). Kruskal Wallis statistical test results showed there were signifi cant diff erences of aroma, color, texture, and taste between each formula. Result of acceptability and nutritional value showed F3 as the best formula. Each 60 g soft chewy cookies F3 contains 176,4 mg of calcium which fulfi ll 18% of calcium adequacy for 7–11 year old children. Gluten-free casein-free soft chewy cookies with combination of MOCAF and white millet fl our are suitable as an alternative snack for ASD children.

Effect of Genotype by Environment Interactions on Quality Traits of Bread Wheat in Ethiopia

The presence of genotype by environment interaction complicates selection of superior genotypes. The study was conducted to evaluate the effect of GEI and its magnitude on the grain quality of bread wheat genotypes in Ethiopia. 15 bread wheat genotypes were evaluated using RCBD with 4 replications at 6 different locations in Ethiopia. Analysis of variance showed highly significant (P<0.001) differences among genotype, environment and its interactions for investigated quality properties. The results showed that the genotype ETBW9045 had excellent HLW followed by ETBW8070 (73.38 kg/hl) and ETBW8065 (73.02 kg/hl), while the lowest mean values of HLW was obtained from genotype ETBW9464 (66.58 kg/hl) and genotype ETBW9470 had excellent TKW followed by ETBW8427 (39.22 g), while the lowest was that of ETBW8075 (27.32 g). The mean value of moisture content of wheat genotype was ranged from 10.5% to 10.99%. In this result protein content varied from 13.93 to 15.05%. Genotype ETBW8065, ETBW8484 and ETBW9464 gave the best value of protein in the favorable means (15.05%, 14.76% and 14.64%) respectively, while the genotype ETBW9470 had lowest mean value of protein. The Hidase had the highest value of wet gluten (58.2% ) and dry gluten(24.38% ) in average for all investigated locations (58.2%), while lowest wet gluten and dry gluten was obtained from genotype ETBW8427 with the value of (36.49%) and 12.81% respectively. The results showed that genotype ETBW9037 had the highest (82.23%) mean value of gluten index while genotype Hidase had the lowest (58.55%) mean value. Regarding the environments, the highest mean values of HLW for all genotypes were at Holeta (75.68 kg/hl), while the lowest values were at Asasa (66.42 kg/hl). The highest mean values of TKW were recorded at Arsi Robe (38.97 g) and lowest mean value at Asasa (30.89 g). According to locations means, both protein and wet gluten content the highest wet gluten was measured at location Dera, while the lowest at location Arsi Robe. The highest mean value for gluten index obtained were 78.18% at Asasa, while the lowest value (60.36%) was observed at Holeta.

THE INFLUENCE OF MINERAL FERTILIZATION ON THE QUALITY OF WINTER WHEAT

Improving the quality of wheat is one of the major objectives of plant breeding programs, wheat being one of the most cultivated plants due to its significant share in human nutrition. In order to obtain quality bakery products, the processed grains must have a high protein and gluten content. This paper aims to analyze the influence of mineral fertilization with nitrogen and phosphorus on the accumulation of protein and gluten in the Ciprian wheat variety (created by ARDS Lovrin, in the period 2018-2020. Ammonium nitrate (33.5%) was used as a nitrogen fertilizer; the following graduates were used in the experiments: N0, N30, N60, N90 and N120. Phosphorus graduations was P0, P40, P80, P120 and P160. The analyzed parameters were: protein, gluten and starch. As a percentage, the three parameters are very significantly influenced by the amount of fertilizer administered but also by the climatic conditions of the agricultural year. Of the two types of fertilizers studied, both unilaterally and in interaction, nitrogen has a fundamental role in obtaining valuable qualitative productions for winter wheatThe percentage of protein and gluten varies in the range 11.2% - 14.7% (protein), respectively 27.81% - 38.56% (gluten), with very significant differences from the control variant, at all levels of nitrogen fertilizers, statistically assured for the probability of transgression of 0.1%. In contrast, under the action of mineral fertilization with nitrogen, the percentage of starch in the grain decreases proportionally with the increase of the administered dose. The unilaterally applied phosphorus does not bring significant changes of the studied qualitative parameters, but being used as a support for nitrogen. The highest values of protein and gluten are registered at the combined administration of the two types of fertilizers, with a visible capping at the maximum doses administered to the wheat crop.

Producing high-quality seeding material of Russian spring soft wheat varieties in Priobskaya zone of Altay forest steppes

A sufficient output of food and feed grain is one of priorities in Russian agribusiness. The reported study aims at the agrobiologic assessing spring soft wheat varieties in conditions of Priobskaya zone of Altay forest steppes. The experiments were carried out on production fields in 2018 – 2019. As an object of research 5 mid-ripening spring wheat varieties are taken. A maximum yield (2.1 t/ha) was produced when growing such varieties as Altayskaya zhnitsa and OmGAU 90. The variability of crops is reported to be low (Cv%<10). A high wheat gluten value is detected in the following varieties: Altayskaya zhnitsa (36.2%), Altayskaya stepnaya (36.9%), and OmGAU 90 (37.1%). A maximum of grain unit is given by Altayskaya zhnitsa (785 g/l). It is recommended to cultivate Altayskaya zhnitsa, OmGAU 90, Altayskaya 100 in Priobskaya zone of Altay forest steppes.

Crop Year Effects on the Quality and Quantity of Winter Wheat Varieties

Abstract Crop year impacts have been studied in a long-term trial of the Nagygombos experiments of the Szent István University, Gödöllő, Hungary. The present paper is intended to give an overview of 18 winter wheat Triticum aestivum L. varieties tested during the time range between 1996 and 2018. All of the varieties were studied under similar agronomic conditions, each of them for min 3 years in a series of a polyfactorial replicated field trials. The 120 kg.ha-1 N plant nutrition applications of the respective crop years were processed in the evaluation. Amount of grain yield, protein (%), wet gluten and farinographic values of the varieties examined were compared. The results obtained suggest that most of the varieties had a rather high variation concerning yield figures, however protein, and farinographic indicators proved to be more stable characteristics. Wet gluten values were influenced mainly by the crop year. The study supports an evidence that Fusarium graminearum infection of the trials was in accordance with the pre-harvest moisture conditions of a crop year. The study may support a conclusion that certain varieties have shown a higher stability in quality manifestation regardless to the amount of their grain yield. Alföld 90, Jubilejnaja 50, Mv Magdaléna and Mv Toldi varieties proved to be the best quality varieties in this research series.

Impact of nitrogen topdressing on the quality parameters of winter wheat (Triticum aestivum L.) yield

Scope of the study was to find more effective N fertilisation doses and applications to reach not only higher quantity but better quality grains as well as to be able to help preserving the continuity of feed and food quality improvement, since wheat is one of the most consumed crops all over the world.Samples of winter wheat (Triticum aestivum L.) varieties harvested from the experimental field of the Szent István University in two consecutive crop seasons had been examined in the laboratory of the Crop Production Institute. Effects of nitrogen (N) application on the performance of grain protein were tested. Five high quality winter wheat varieties were studied regarding grain quality traits affected by applying undivided and split doses of N. The evaluated samples show that increasing doses of N topdressing and increasing time of application have beneficial effects on the yield and the value of protein content. Wheat grain protein value ranged between 9.9% of the untreated Mv Karéj and Alföld, where the 120+40 kg ha-1 N was applied resulting in the highest value of 16.0%. Similarly, the gluten values among untreated and N applied plots were in a wide range. Mv Karéj had the lowest wheat gluten value on untreated plot with 18.4% and Alfold had the highest value with 36.8% on the plot where the 120+40 kg ha-1 N was applied. There were no significant changes recorded on test weight and thousand kernel weight. In the case of baking quality, there were significant differences between varieties. The best records were obtained in the case of Mv Toborzö followed by Mv Karéj.

Scientific Opinion related to a notification from Lyckeby Starch AB on barley starch to be used in the manufacturing of several foods as ingredient, of the food additive modified starch and of glucose syrups pursuant to Article 21(2) of Regulation (EU) No 1169/2011 - for permanent exemption from labelling.

Following a request from the European Commission, the EFSA Panelon Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver a scientific opinion on barley starch to be used in the manufacturing of several foods as ingredient, of the food additive modified starch and of glucose syrups pursuant to Article 21(2) of Regulation (EU) No 1169/2011, as notified by Lyckeby Starch AB. The applicant provided information on the manufacturing process and data on the content of total protein, gluten and allergenic proteins in barley starch. The applicant also performed IgE-binding invitro tests, which were considered inconclusive by the Panel. No human intervention studies with barley starch or food products thereof were provided by the applicant, except for a DBPCFC with barley starch hydrolysate in cereal allergic individuals. The Panelnotes that glucose syrups based on barley have been already exempted from allergen labelling as per Annex II of Regulation (EU) No 1169/2011 and that the current application is for the exemption from labelling of all foods manufactured from barley starch. In all the scenarios considered for the anticipated intake, the calculated total protein intake from barley starch was above the MED/MOED for wheat (expressed in mg of wheat protein) in adults (10 mg) and children (2 mg). The Panelconcludes that the data available are insufficient to conclude on the likelihood of adverse allergic reactions in cereal-allergic individuals upon consumption of barley starch under the conditions of use proposed by the applicant, and that the consumption of foodstuffs produced from barley starch as starting (raw) material or foodstuffs containing barley starch as an ingredient is unlikely to cause an adverse reaction in individuals with coeliac disease who are not allergic to cereals, provided that the value of gluten for 'gluten-free' foods (20 mg/kg) is not exceeded.

Reinventing the nutraceutical value of gluten: The case of l-theanine-gluten as a potential alternative to the gluten exclusion diet in celiac disease

Functional foods have created an open environment for the development of new solutions to health-related issues. In celiac disease, there is still no therapeutic alternative other than the observance of a gluten-free diet. In this context, we developed a wheat flour enriched in l-theanine aimed to be a potential alternative to the gluten-free diet. Through microbial transglutaminase-catalysed transamidation of gluten proteins using ethylamine as amine nucleophile, substantial amounts of glutamine residues were converted in theanine residues. Furthermore, using T-cell lines generated from intestinal biopsy specimens of celiac disease patients, this treatment showed the potential to strongly reduce the ability of gluten proteins to stimulate a T-cell-mediated immune response. From a rheological point of view, the functionality of gluten was retained. Considering L-theanine’s evidence-based health benefits, a novel functional food is presented here and for celiac disease can be a path towards the development of an alternative to the gluten-free diet.

The influence of the combined coulter operation on the quality and yield of grain

The article presents the results of the studies of the effect of the combined paw coulter for multilevel sowing of grain crops and the simultaneous introduction of a starting dose of mineral fertilizers on the quality and yield of grain of soft spring wheat Omskaya 36 carried out in 2019-2020. When sowing using the SKP-2.1M seeder, which was reequipped with combined coulters, where mineral fertilizers were applied below the seeds of spring wheat, the yield increase in the experiments carried out in 2019 by 14 % average in comparison with the control sowing with the SKP-2.1 seeder with serial coulters, where mineral fertilizers were applied to the same soil horizon with seeds. The conducted field experiment in 2020 confirmed the previously obtained results of the coulter performance; the increase in grain when using the combined coulters on the SPK-2.1M seeder was 12,5 %. The difference in grain yield happened due to the different weather conditions in 2019 and 2020. The qualitative indicators of spring soft wheat when sowing with combined openers in comparison with a serial seeder gave an average increase in protein by 7,9 and 4,7 %, and the highest gluten values on the control seeder were in the range of 25,8-27,1 %, and on the experimental SKP-2.1M seeder it was 26,1-28,5 % in 2019-2020, respectively. Thus, according to the results of the laboratory field studies carried out over two years, it was found that the proposed design of the combined coulter for sowing and applying mineral fertilizers below the sowing of seeds is efficient and it contributes to an increase in yield and quality of grain of soft spring wheat.

Addition of gluten values to a food and nutrient database

Gluten is a protein found in wheat, rye, barley, and their crossbred varieties and derivatives. It is responsible for triggering hypersensitivity reactions in people with celiac disease, and research is underway to determine whether it may contribute to other health outcomes. The objective of the study was to add gluten values to the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database so that researchers conducting studies related to gluten may assess intake of this food component. Gluten values were assigned to foods in the NCC Food and Nutrient Database using imputation procedures based on two assumptions. The first is that foods that do not include any wheat, rye, or barley grain ingredients or their derivatives are presumed to contain 0 grams of gluten. Thus, foods such as fruits, vegetables, and vegetable oils were assigned gluten values of 0 grams. The second is that a specified fraction of protein found in wheat, rye, barley and their crossbred varieties and derivatives (0.75) is presumed to be gluten. A factor of 0.75 was selected based on findings from studies in which chemical analysis of some gluten - containing grains and their derivatives were carried out to estimate the percentage of gluten. It is important to note that gluten values in the NCC Database may not be appropriate for use in determining whether a food or diet is gluten-free because foods with “zero” values may not meet the FDA definition of gluten-free (<20 parts per million of gluten). However, the values may be useful in determining whether a food or diet is low / limited or high in gluten.

Gluten Content of Brand Name Food Products in a Food and Nutrient Database That Includes Leading U.S. Food Brands (FS10-02-19)

ObjectivesDescribe the gluten content of leading U.S. brands of cookies, crackers, hot cereals, ready-to-eat (RTE) cereals, specially formulated bars (e.g., Clif, Luna bars), granola bars, savory snacks, and candies. MethodsTo address the needs of researcherers examining the role of gluten in gastrointestinal health, gluten was added to a U.S. food and nutrient database. Few foods have been chemically analyzed for their gluten content. Thus, gluten values were assigned to foods based on the assumptions that: 1) foods that do not include any gluten containing grains or their derivatives- wheat, rye or barley may be presumed to contain 0 grams of gluten; and 2) a specified fraction of vegetable protein found in wheat, rye, barley and their derivatives (0.75) may be presumed to be gluten (factor selected based on studies in which gluten content of some gluten containing grains were determined by chemical analysis). Gluten values were assigned to brand name products in the database, thus presenting a unique opportunity to describe the gluten content of brand name products in the U.S. marketplace. For each food category the % of products containing gluten was calculated, and the mean and range in gluten content among gluten containing products were determined. ResultsFood categories with the highest proportion of products containing gluten were cookies (97.1%), crackers (82.7%), hot cereals (66.0%), and RTE cereals (64.8%). Categories with the lowest proportions were candies (15.7%) and savory snacks (25.0%). The mean gluten content among gluten containing products was highest for hot cereals (2.62 grams/serving), crackers (1.82 grams/serving), RTE cereals (1.76 grams/serving), and savory snacks (1.51 grams/serving). Granola bars and specially formulated bars had the lowest content (0.27 and 0.31 grams/serving respectively). The range in gluten content per serving for gluten containing products was lowest for granola bars (0.002–1.11 grams/serving) and highest for RTE cereals (0.001–7.03 grams/serving). ConclusionsThere is considerable variation in the gluten content of brand name products in the categories examined in this study. Studies quantifying dietary gluten intake may need to consider using a dietary assessment method that captures product brand. Funding SourcesAmerican Gastroenterological Association. Supporting Tables, Images and/or Graphs▪

Production of free-gluten bread from some cereal crops

Bread is an important source of nutrition around the world. But there are a large number of people have gluten sensitivity which found in wheat and barley, so the manufacture of bread from free- gluten cereal is essential for these people. This study concerned with the production of free- gluten flat bread using corn and rice, in addition to a new crop that has recently cultivated in Egypt, which is the quinoa crop due to its high nutritional value and free of gluten. Flat bread was produced using mixture of 100% extraction rate of quinoa, 100% extraction rate of white rice flour and 97% extraction rate of yellow corn flour. Blends were prepared by adding them in different proportions. Physicochemical properties were studied using chemically analyzed for both row materials and different blends. The sensory evaluation and the staling were conducted to the flat bread in order to determine the best blend. By studying the sensory evaluation and the staling, it became clear that the blends of quinoa flour supplemented by white rice flour is the best. On the other hand, the increasing of the ratio of the yellow corn in the blends leads to decreasing the freshmen of the flat bread. While, the existence of the white rice flour in the blends decreases the effect of the yellow corn flour.