Increase in the aging population is a phenomenon all over the world. Maintaining good
functional ability, good mental health, and cognitive function in the absence of severe …

Cereals represent the most important group of crops in the structure of plant production from
the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L.) is an …

Determinations of basic criteria that influence the functionality of gluten protein fractions on
roll bread characteristics were investigated. SE-HPLC and RP-HPLC methods were used to …

A large number of spelt wheat genotypes (ranging from 373 to 772) were evaluated for grain
concentrations of protein and mineral nutrients under 6 different environments. There was a …

Spelt flour has become increasingly popular due to its superior nutritional properties. Aim of
this work was to conduct a comparative evaluation of the chemical composition of wheat and …

Gluten-free bread was prepared from commercial zein (20g), maize starch (80g), water
(75g), saccharose, NaCl and dry yeast by mixing above zein's glass transition temperature …

Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality;
however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA …

Production of corn extrudates with addition of various types of flours is widely used in the
food process industry, both for final products and for the modification of flours for the bakery …

Depending on their structure, tannins are known to strongly complex proteins and alter their
functionality. This study aimed to determine effect of polymeric condensed tannins from …

Rheological properties of gluten from spelt and common wheat were studied. The
mechanical spectra of gluten samples were registered over a frequency range of 0.001–200 …