The treatment of Celiac disease consists in a strict lifelong gluten-free (GF) diet. As the ingestion of small amounts can have damaging complications, there has been an ongoing discussion regarding the safe threshold for dietary residual gluten. The...
Coeliac disease is a chronic autoimmune enteropathy triggered by gluten consumption in genetically predisposed individuals. Given that lifelong adherence to a gluten-free diet (GFD) is the only effective treatment, the nutritional quality of commerci...
The content and quality of gluten in wheat grain is a distinctive characteristic that determines the final properties of wheat flour. In this study, a genome-wide association study (GWAS) was performed on a wheat panel consisting of bread wheat varie...
The wet gluten content (WGC) of wheat is a key indicator of wheat-processing quality, and its genetic basis is extremely critical in breeding. This study evaluated the WGC of 207 wheat accessions under three growing seasons from a natural population....
Celiac disease is a systemic autoimmune disease that occurs in genetically predisposed individuals and means a lifelong intolerance to gluten, which is found in wheat, barley, rye and oats, and leads to inflammatory changes in the lining of the small...
Gluten content labels inform food choice and people practicing a gluten-free diet rely upon them to avoid illness. The regulations differ between jurisdictions, especially concerning fermented foodstuffs such as beer. Gluten abundance is typically me...
Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and tr...
The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified b...
Partially digested gluten fragments from grains including wheat, rye, spelt and barley are responsible for triggering an inflammatory response in the intestinal tract of Celiac Disease (CD) and Non-Celiac Gluten Sensitive (NCGS) individuals. Fermenta...
Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label. However, analytical determination is considered the gold standard for...
Gluten is an insoluble protein produced when glutelins and prolamins, which are found in grains such as wheat, barley, and oats, combine to form an elastic thin film. This dietary gluten can cause severe contraction of the intestinal mucous membrane...
In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing...
Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an estimated prevalence of nearly 5% globally. The only currently availabl...
Drip irrigation is a water-saving and fertilizer-saving application technology used in recent years, with which the frequency of drip irrigation nitrogen application has not yet been determined. In order to investigate the effects of different drip i...
Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestina...
The potential for enhancing the spring wheat protein content by different cultivation strategies was explored. The influence of ultrasound on the surface and rheological properties of wheat-gluten was also studied. Spring wheat was cultivated over th...
Common wheat breeding programs prioritize the development of high grain protein content (GPC) varieties, as GPC influences milling efficiency and end-use quality. However, the molecular basis of protein and gluten accumulation in wheat grains remains...
Conditions associated to the consumption of gluten have emerged as a major health care concern and the treatment consists on a lifelong gluten-free diet. Providing safe food for these individuals includes adapting to safety procedures within the food...
Celiac Disease (CD) is one of the most common food intolerances. It comes along with serious damage of the mucosa in the small intestine and is caused by the storage proteins—termed “gluten”—of wheat, rye, barley and possibly oats. Sensitive individu...
In this study, gluten-free doughs with rice flour, substituted by 15% fractions of different carob seed flours, were prepared by varying their water content. The coarse carob fraction A (median particle size of flour, D50: 258.55 μm) was rich in f...
The impact of a gluten-free (GF) diet on the intake of calcium and iron is broadly unknown, as the micronutrient content of GF cereal-based products has scarcely been measured. The study aimed to measure the calcium and iron content of GF cereal-base...
High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, t...
Spring durum wheat is an important raw material for producing diverse products such as couscous, bulgur, bread, and pasta. The quality of the dough is significantly influenced by high-molecular-weight glutenins, the allelic status of which depends on...
Chestnut fruit abounds in carbohydrates, proteins, unsaturated fatty acids, fiber, polyphenolic compounds, as well as vitamins and micronutrients, that are behind the health-promoting properties of this plant. The purpose of the discussed research wa...
The effects of nitrogen (N) accumulation and translocation on photosynthesis have been widely reported, while the impacts of N accumulation, translocation, and photosynthesis on simultaneous improvements in the grain yield and gluten quality of dryla...
Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antiox...
Improving wheat processing quality is a crucial objective in modern wheat breeding. Among various quality parameters, grain protein content (GPC) and wet gluten content (WGC) significantly influence the end-use quality of flour. These traits are cont...
Reliable prediction of winter bread wheat grain yield (GY) and its qualitative parameters (crude protein (CP) and wet gluten (GL) content, wet gluten yield (GLY)) requires evaluation of the plant nutritional status in the Critical Cereal Window (CCW)...
Background: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the study was to produce gluten-free muffins (GFM) of increased health quality and available to people intolerant to gluten, in which the shortenings were...
The use of simplified tillage systems and weed control methods using reduced herbicide doses in wheat production technology is one of the basic requirements of sustainable agriculture in terms of obtaining high-quality grain of this species. The aim...
Gluten pellets are readily broken on packaging and transportation. This study aimed to research mechanical properties (elastic modulus, compressive strength, failure energy) with different moisture contents and aspect ratios under different compressi...
Growing concerns over food waste and the increasing demand for gluten-free products highlight the need for sustainable food innovations. This study investigated the valorization of tomato processing by-products as functional ingredients in gluten-fre...
The development of rapid and intelligent methods is urgently needed for wheat quality evaluation. Using the prediction of wet gluten content as a case study, this work systematically investigated the performance of various machine learning algorithms...
Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic netwo...
Ready-to-eat cereals are a popular breakfast choice for children and adults, offering convenience and affordability. This study aimed to evaluate the nutritional content of ready-to-eat cereals available in the Greek market and compare data for the f...
The search for high-quality gluten-free products remains challenging, as they often exhibit poor texture and nutritional deficiencies. The potential of taro (Colocasia esculenta L. Schott) flour combined with fruit by-products such as pear pomace (DP...
Gluten-free grains have been intensively studied as alternatives to wheat flour. Bario rice, an indigenous crop from Sarawak, Malaysia, is noted for its excellent aroma and taste. This research examined the nutritional and physicochemical properties...
Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutri...
The incorporation of 5 and 10% freeze-dried grape pomace powder (GPP) in fresh tagliatelle pasta preparation was evaluated for its effect on chemical composition, gluten protein structure, and sensory properties. The addition of the freeze-dried GPP...
The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less inten...
The chiffon cake is widely consumed and is especially age-friendly due to its soft texture and ease of swallowing. However, conventional formulations based on low-gluten flour (LGF) are low in bioactive compounds and offer limited nutritional value....
Four advanced tritordeum lines were studied and compared to two commercial varieties of tritordeum and wheat cultivars in yield and quality features, in Greece. For this purpose, a two-year experiment was established in the Greek territory. The field...
The productivity and resilience of durum wheat have been enhanced through the selection of accessions, optimizing agronomic and quality traits to address environmental challenges. This study evaluates the performance of 219 durum wheat accessions, in...
Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular di...
Mixing is crucial for dough quality. The gluten content influences water migration in dough development and properties, leading to quality changes in dough-based products. Understanding how the gluten protein content influences water migration during...
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...
This work investigates the effects of red rice (R) or buckwheat (B) flour addition on nutritional, technological, and sensory quality of potato-based pasta (gnocchi). Three gluten-free (GF) and three conventional (C) samples were produced in an indus...
The absence of gluten is a technological challenge that requires the addition of components to replace the unique viscoelastic properties of gluten, thus altering the nutritional composition of gluten-free (GF) breads. Moreover, GF flours may have di...
During fermentation, bacterial and fungal species synthesize substrate-specific enzymes to obtain nutrients. During this process, potential allergenic products, including immunologically important gluten peptides, can be created. Current protocols fo...
A rising demand for low-gluten beer fuels research into enzymatic solutions. This study optimized Aspergillus niger prolyl endopeptidase (AN-PEP) application timing during brewing to reduce gluten while preserving physicochemical quality. Ale-type be...
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