Optimization of gluten-free cake prepared from chestnut flour and transglutaminase: Response surface methodology approach

In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour-potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake. © 2014 by De Gruyter 2014

Determination of stickiness values of different flour combinations

Throughout the process of bakery production, dough stickiness is a widespread problem and is influenced by many factors. Reliable, quick and quantitative methods are needed for measurement of dough stickiness in baking industry. In this study, three different flours were used (F1, F2 and F3) and 12% wheat starch and 2% vital gluten were added to those flours to widen protein content of each flour sample. Stickiness values of prepared doughs were measured using SMS/Chen-Hoseney unit at different resting times (0, 20 and 40 mins). Stickiness (g), work of adhesion (g.s) and dough strength/cohesivenes (mm) values were measured for comparison. Obtained data from dough with F1 was significantly different from other flours (P<0.05). Protein content and resting time have changed dough stickiness value. A positive relationship was found between farinograph water absorption and dough stickiness of flour. Stickiness value increased with water uptake of flour. © 2012 De Gruyter

Spread and microwave oven baking test for bread making quality

Spread ratio test of dough and microwave-baked bread were used to study the effects of various flour sources and addition of 2% vital gluten and 12% wheat starch. Before fermentation and at 30, 60 and 90 min of proof time, the width (W) and height (H) of fermented dough was measured and the spread ratio (W/H) was calculated as an indicator of spreading. At the end of each proof time, the dough was baked in a microwave oven at the setting of 600 W for 150 s. At the end of baking, specific volume and ratio of pore area to the total area (proportion), form factor of microwave-baked bread were compared with the mentioned attributes of control bread. Spread ratios of dough and microwave-baked breads were also compared with each other. Addition of gluten and starch to flours and proof time significantly altered the spread ratios of dough, but only proof time significantly affected the spread ratio of microwave-baked bread (P< 0.001). Only flour source significantly altered the specific volumes and proportions of both microwave-baked and control breads. A combination of spread ratio and microwave-baking test has potential for flour quality evaluation for bread-making. © Friends Science Publishers

Optimization of corn, rice and buckwheat formulations for gluten-free wafer production

PubMed: 26446284Gluten-free baked products for celiac sufferers are essential for healthy living. Cereals having gluten such as wheat and rye must be removed from the diet for the clinical and histological improvement. The variety of gluten-free foods should be offered for the sufferers. In the study, gluten-free wafer formulas were optimized using corn, rice and buckwheat flours, xanthan and guar gum blend as an alternative product for celiac sufferers. Wafer sheet attributes and textural properties were investigated. Considering all wafer sheet properties in gluten-free formulas, better results were obtained by using 163.5% water, 0.5% guar and 0.1% xanthan in corn formula; 173.3% water, 0.45% guar and 0.15% xanthan gum in rice formula; 176% water, 0.1% guar and 0.5% xanthan gum in buckwheat formula. Average desirability values in gluten-free formulas were between 0.86 and 0.91 indicating they had similar visual and textural profiles to control sheet made with wheat flour. © SAGE Publications

Design and evaluation of nematode 18S rDNA primers for PCR and denaturing gradient gel electrophoresis (DGGE) of soil community DNA

Consensus nematode 185 ribosomal DNA primers were designed by aligning available 185 sequences and identifying a variable region flanked by highly conserved regions. These primers were then used to amplify nematode 18S rDNA from whole soil community DNA extracted from a range of European grassland types. Cloning of the PCR amplicons (778 bp) followed by restriction digest analysis (RFLP) resulted in the recovery of 34 unique nematode sequences from the four grasslands studied. Comparison of these data with the limited number of 18S rDNA nematode sequences currently held in on-line databases revealed that all of the sequences could be assigned to known nematode taxa albeit tentatively in some cases. Two of the sequences recovered from the site in the Netherlands (wet, hay-grassland) were recovered in a clade that included a sequence of the genus Trichodorus whilst other sequences from this site showed similarity with 185 rDNA sequences of the genus Prismatolaimus (five sequences), Xiphinema (one sequence) and Enoplus (one sequence). Of the remaining sequences, two showed some affinity with Mylonchulus (UK, upland peat), four with Steinernema (UK) and one sequence with Mesorhabditis (Hungary, east European Steppe). Three sequences from the Netherlands and one from Hungary were recovered in a clade that included a sequence of the genus Pratylenchoides whilst three further sequences from the Netherlands and two from Hungary were recovered in a clade encompassing the genus Globodera. Of the remaining nine sequences, two (NL6, NL62) formed a distinct lineage within the Adenophorea with 90% bootstrap recovery in a paraphyletic clade that included sequences of Prismatolaimus and Trichodorus. Seven sequences (three from the Netherlands, three from the UK and one from Greece) were left unassigned though the tree topology suggested some relationship (58% bootstrap recovery) with the genus Cephalobus. To assess whether primers used to amplify 185 rDNA might be used to fingerprint genetic diversity in nematode communities in soil, the environmental sequence data were used to design a second set of primers carrying a GC-clamp. These primers amplified a 469 by fragment internal to the region flanked by the primer set used to derive the nematode trees and were used to amplify 185 rDNA for subsequent analysis using denaturing gradient gel electrophoresis (DGGE). DGGE analysis of six major European grassland types revealed considerable genetic diversity between sites. However, the relationships seen with the DGGE data were inconsistent with previous studies where the same soils had been characterized with respect to functional and morphological diversity. To confine that this second set of primers was amplifying nematode sequences, selected bands on the DGGE gels were extracted, PCR amplified and sequenced. The final alignment was 337 bases. These analyses revealed the presence of sequence signatures from the genera Paratrichodorus, Plectus, Steinernema, Globodera, Cephalobus and Pratylenchoides. (C) 2003 Elsevier Ltd. All rights reserved

An introduction to global production trends and uses, history and evolution, and genetic and biotechnological improvements in cotton

Cotton plant has been domesticated in tropical and sub‐tropical climates of the world but severe climate is not suitable for good lint yields. Globally, cotton is grown on an area of more than 30 million hectare and possesses a global production of more than 70 million tons of seed cotton. The average yield of seed cotton in the world is more than 2000 kg/ha and the largest cotton producer in the world (China) is getting an average yield that is double to the world average. China, India, the United States, and Pakistan are the largest seed cotton producers in the world. Cotton crop possesses an inevitable role in the global industries, economy, and culture. In this chapter, the history and evolution of the cotton, the global production trends of cotton, uses, and the role of biotechnology in improving cotton production have been discussed