The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten

Li, Shaopeng; Liu, Yingchun; Tong, Jingyang; Yu, Lu; Ding, Mengyun; Zhang, Zhengmao; Rehman, Aziz Ur; Majzoobi, Mahsa; Wang, Zhonghua; Gao, Xin

doi:10.1016/j.foodres.2019.108914

Cited by 44 publications

(26 citation statements)

References 62 publications

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“…The MFR of the pure LLDPE used in this work is 4.2 g/10 min, and Figure 4 shows the MFR curve of s‐LLDPE/GN composite with different GN content. The MFR of s‐LLDPE/GN composites generally decreases with the increase of GN content that is consistent with the literatures 43 . The MFR of s‐LLDPE/GN with 0.5 wt% GN content decreases to 3.53 g/10 min, and the MFR of s‐LLDPE/GN with 1.0 wt% GN content further decreases to 3.12 g/10 min.…”

Section: Resultssupporting

confidence: 91%

Segregated highly conductive linear low‐density polyethylene/graphene nanoplatelet composite through aqueous dispersing and self‐leveling method

Mao

Zhuang

Cao

et al. 2021

J of Applied Polymer Sci

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Construction of segregated structure is an effective way of preparing highly conductive composite. Here, we report an environmentally friendly method to prepare highly conductive linear low‐density polyethylene/graphene nanoplatelets composite with segregated structure (s‐LLDPE/GN) and low GN content. Firstly, GN coated LLDPE granules are prepared through aqueous dispersing and gradually drying. Then, the s‐LLDPE/GN composites are obtained by melting and self‐leveling without extra pressure. This method not only favors the forming of GN segregated network, but also allows certain fusing of the polymer at the interfaces that contribute to good mechanical strength of the composite. The electrical conductivity of the composite increases to 4.5 S/m when the GN content is 1.0 wt%. The composite with 0.5 wt% GN shows 10−1 S/m electrical conductivity, and retains 82% of the tensile strength of pure LLDPE. The facile and green process in this method can be applied in many other polymer composites and show high potential for industrial application.

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Section: Resultssupporting

confidence: 91%

Segregated highly conductive linear low‐density polyethylene/graphene nanoplatelet composite through aqueous dispersing and self‐leveling method

Mao

Zhuang

Cao

et al. 2021

J of Applied Polymer Sci

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“…There were no significant differences (p < 0.05) in the mean values of protein content at all stages for all samples. These data are agreement with those indicated by (Anjum and walker, 2000;Rachon and Szumilo, 2009;Narisawa et al, 2019;Li et al, 2020 andSilveira et al, 2020) found that protein contents in wheat were ranged from 8.5 to 14.83%. The fat content were 3.02, 2.17, 2.16 and 2.18, respectively.…”

Section: Chemical Composition Of Wheat and Wheat Flour: 31 Chemicalsupporting

confidence: 92%

“…There have been significant differences (p>0.05) in mean moisture content values at all stages for all samples. These data are similar with those reported by (Keran et al, 2009;Narisawa et al, 2019 andLi et al, 2020) mentioned that the moisture of wheat samples were ranged from 11.19-14.5%. The highest value of protein content was 12.78 for fresh wheat.…”

Section: Chemical Composition Of Wheat and Wheat Flour: 31 Chemicalsupporting

confidence: 91%

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

El-Rouby

2020

Annals of Agricultural Science, Moshtohor

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In this study, ISO 22000 food safety management system was applied and revised to produce wheat flour 72% extracted. This experiment was carried out in North Cairo Flour Mills and Bakeries Company, Al Kawther Flour Mill, El Salam City, Cairo, Egypt, all stages were followed up from receiving wheat to flour production and storage. A food safety team was created and that the infrastructure is suitable for the production process. A wheat flour product was described and a flow chart was constructed of the milling process. The hazard was analyzed and identification, cleaning stage and packing stage are critical control points (CCPs) while stage of receiving materials and stage of storing the product have been determined as operational prerequisite programs (OPRPs) and the effectiveness of implementing the HACCP plan is verified. The microbiological analysis of swabs from workers and surfaces was within the allowable limits and the microbiological analysis of wheat and flour was less than thirty (cfu/g). The chemical composition of wheat, the highest moisture content was during the conditions stage, regarding the chemical composition for wheat flour, results were similar in average values of readings in all stages. Heavy metal concentration of packaging material to use in packing wheat flour was within the allowable limits, Aflatoxins contents of wheat and flours were not detected in all stages, pesticide residues in flour was within the allowable limits.

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“…Wheat dough can be characterized by rheological (storage and loss modulus) and mixing indices (development time and stability time of dough), which are crucial characteristics closely related to the processing quality of dough and thus the quality of the final products ( 13 , 14 ). The dough processing quality has been perceived to be greatly affected by the composition and structure of gluten protein ( 13 ). Wheat gluten is divided into gliadins and glutenins, and the ratio of glutenins to gliadins (Glu/Gli) has been usually used to reflect viscoelasticity of dough ( 15 , 16 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

Zhao

et al. 2021

Front. Nutr.

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Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as β-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated dough samples were obtained by individually adding four hulless barley flours into flour of a wheat variety (Jimai 44, designated as JM) which has very strong gluten. The effects of hulless barley supplementation on gluten structure, dough rheological properties, bread-making properties, and starch digestibility were assessed. The results showed that compared with JM dough, substitution of hulless barley flour to wheat flour at levels ranging from 10 to 40% negatively affected gluten micro-structure and dough mixing behavior, because the cross-links of gluten network were partially broken and the dough development time and stability time were shortened. For the hulless barley-supplemented bread, specific volume was significantly (P < 0.05) increased while springiness was not greatly changed. Furthermore, the hydrolysed starch rate in hulless barley-supplemented bread was decreased, compared with that in JM bread. Importantly, the contents of β-glucan, polyphenols and flavonoids in hulless barley-supplemented bread were 132.61–160.87%, 5.71–48.57%, and 25–293.75% higher than those in JM bread, respectively. Taken together, the hulless barley-supplemented bread has been fortified with enhanced nutritional components, more desirable bread-making quality, and improved starch hydrolytic properties, which shows a great potential to use hulless barley as a health supplement.

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The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten

Cited by 44 publications

References 62 publications

Segregated highly conductive linear low‐density polyethylene/graphene nanoplatelet composite through aqueous dispersing and self‐leveling method

Segregated highly conductive linear low‐density polyethylene/graphene nanoplatelet composite through aqueous dispersing and self‐leveling method

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

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