Qualidade do trigo-mole: dependência dos fatores genéticos e ambientais.

A qualidade do trigo é definida por fatores genéticos e ambientais que afetam a composição e o balanço entre os vários grupos de proteínas, com repercussões nas suas propriedades tecnológicas. Compreender como é que fatores, como a disponibilidade de azoto e enxofre, ou os stresses térmico e hídrico, interferem na deposição das diferentes frações proteicas...

Wheat Quality For Improving Processing And Human Health.

Focuses on such important topics as LMW glutenins, starch-related proteins, and the impact of bread processing on composition and consumer health. Leia o trabalho completo aqui.

We might have got it wrong: Modern wheat is not more toxic for celiac patients

If there is a disease in which many myths are part of the daily lives of both patients and clinicians as well as researchers, this must be celiac disease. Here, we discuss the possibility that modern wheat varieties used by man do not have led to the increased prevalence of celiac disease. in Food Chemistry,...

Effect of in situ gluten-chitosan interlocked self-assembled supramolecular architecture on rheological properties and functionality of reduced celiac-toxicity wheat flour

A new technology for reducing wheat flour toxicity for celiac disease patients through the in situ formation of gluten-chitosan interlocked self-assembled supramolecular architecture was developed. To have a deeper insight into the microstructure of this new molecular organization and its impact on the dough properties, its small and large deformation rheological properties and the macromolecular...

Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation

In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). in European Food Research and Technology volume 245, 1399–1408 Leia o trabalho completo aqui.

Triticum aestivum ssp. vulgare and ssp. spelta cultivars. 1. Functional evaluation

Over recent decades, several types of ancient grain varieties have been reintroduced through organic farming systems. In the past 20 years, there has been a renewed interest in growing spelt, and this species has a market niche in Europe and North America in natural, organic and healthy products. Are there any differences between commercial wheat...

How microwave treatment of gluten affects its toxicity for celiac patients? A study on the effect of microwaves on the structure, conformation, functionality and immunogenicity of glúten.

In order to better understand the effect of the microwave treatment on gluten structure, conformation, functionality and celiac-immunotoxicity, a central composite design with two factors, power level, and treatment time, was used to investigate a possible quadratic and interaction effects between both factors. in Food Chemistry, 297:124986. Leia o trabalho completo aqui.

In situ gluten–chitosan interlocked self-assembled supramolecular architecture reduces T-cell-mediated immune response to gluten in celiac disease

The prevalence of celiac disease has increased since the last half of the 20th century and is now about 1% in most western populations. At present, people who suffer from celiac disease have to follow a gluten‐exclusion diet throughout their lives. Compliance to this restrictive diet is demanding and the development of alternative strategies has...

Trigo duro – qualidade tecnológica.

Descrição dos parâmetros de avaliação da qualidade tecnológica do trigo duro. in Voz do Campo, Nº 215, maio 2018: 54-56 Leia o trabalho completo aqui.  

Effect of allelic variation at glutenin and puroindoline loci on bread‑making quality: favorable combinations occur in less toxic varieties of wheat for celiac patients.

Genetically diverse wheat samples, twenty-seven Triticum aestivum L. varieties, grown in two environments (Portugal and Spain) were analyzed for their allelic composition in high-molecular-weight glutenin subunits (HMW-GS), low-molecular-weight glutenin subunits (LMW-GS) and puroindolines, as well as their protein content, hardness, sodium dodecyl sulfate-sedimentation (SDS-S), mixograph mixing time and breakdown resistance (MT and BDR, respectively) parameters,...