On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs

2004 ◽  
Vol 39 (2) ◽  
pp. 247-264 ◽  
Author(s):  
E.L. Sliwinski ◽  
P. Kolster ◽  
A. Prins ◽  
T.van Vliet
Keyword(s):  
Large Deformation ◽  
Protein Composition ◽  
Gluten Protein ◽  
Deformation Properties ◽  
The Relationship ◽  
Wheat Flours

Levels of Protein and Protein Composition in Hard Winter Wheat Flours and the Relationship to Breadmaking

2006 ◽  
Vol 83 (4) ◽  
pp. 418-423 ◽  
Author(s):  
S. H. Park ◽  
S. R. Bean ◽  
O. K. Chung ◽  
P. A. Seib
Keyword(s):  
Winter Wheat ◽  
Protein Composition ◽  
The Relationship ◽  
Wheat Flours

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

A Method for Calculating Deformation of Long-Distance Pipeline Based on Strain

2011 ◽  
Vol 291-294 ◽  
pp. 3385-3390 ◽  
Author(s):  
Li Qi Yi ◽  
Ke Qin Ding ◽  
Cai Fu Qian
Keyword(s):  
Numerical Method ◽  
Large Deformation ◽  
Cross Section ◽  
Long Distance ◽  
Geometric Equation ◽  
The Relationship

In this paper, a method for calculating deformation of long-distance pipeline by using strain is presented. We analyze the pipe as a beam. According to geometric equation of beam’s large deformation, we establish the relationship between strain and displacement. With numerical method, beam’s deformation can be got by using different positions’ strain of a cross-section and a generatrix.

Abstract 391: Sterol Efflux Function and Protein Composition of HDL Associates With Recovery From Stroke

2017 ◽  
Vol 37 (suppl_1) ◽  
Author(s):  
Deanna Plubell ◽  
Alexandra Fenton ◽  
Clark Wayne ◽  
Neil A Zakai ◽  
Joseph F Quinn ◽  
...  
Keyword(s):  
Stroke Risk ◽  
Protein Composition ◽  
Hdl Cholesterol ◽  
Time Dependent ◽  
Stroke Recovery ◽  
Control Group ◽  
Post Stroke ◽  
Dependent Protein ◽  
Meta Analyses ◽  
The Relationship

Background: Prospective cohort studies and meta-analyses examining the relationship between HDL-cholesterol (C) and stroke are discordant and question the value of HDL-C as a marker for stroke risk prediction. Other properties of HDL-C such as cholesterol efflux capacity (CEC) and proteome, are less studied. Methods: We investigated the changes in HDL CEC and proteome to determine if they are associated with improved stroke recovery. Plasma from age- and lipid profile-matched healthy controls (N = 35) and stroke patients were collected at 24 (early, N = 35) and 96 hour (late, N = 20) post stroke, and analyzed with three independent assays to measure macrophage-mediated, ABCA1 and ABCG1-specific sterol efflux, and HDL proteome. Stroke recovery was assessed at 3 months using the Modified Rankin Scores (MRS) and the NIH Stroke Scale (NIHSS). Results: Both macrophage- and ABCG1-mediated CEC were reduced by 50% ( P <0.0001) and 20% ( P <0.038) in early and late post stroke samples, respectively, compared to the control group. Patients who had comparable or increased CEC between the two-time points exhibited lower NIHSS and MRS indicating better recovery. Proteomic analysis of HDL indicated a distinct time-dependent remodeling post stroke. Coagulation complement cascade proteins (FGB, FGA, A2M, C3) significantly increased (FDR>0.01) early and returned to control levels later, inflammation proteins (SAA1, SAA2, PON1, C4B) increased early and continued to increase. Interestingly, platelet adhesion proteins (DSG1, JUP, ITGB1, ITGA2, TUBB, DNAH3, PF4) were abundantly present in only later samples. Conclusion: 1) patients who maintain or improve HDL CEC post stroke exhibit better recovery scores, 2) post stroke HDL proteome remodeling is dynamic with distinct time-dependent protein signatures that may associate with stroke recovery.

scholarly journals Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 409 ◽  
Author(s):  
Geisslitz ◽  
Longin ◽  
Scherf ◽  
Koehler
Keyword(s):  
Durum Wheat ◽  
Common Wheat ◽  
Protein Composition ◽  
Total Protein Content ◽  
Gluten Protein ◽  
Wheat Species ◽  
Factor Productivity ◽  
Modern Wheat ◽  
Partial Factor Productivity ◽  
Partial Factor

The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (< 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified. Finally, spelt, emmer and einkorn were found to have a higher nitrogen partial factor productivity than common and durum wheat making them promising crops for a more sustainable agriculture.

Numerical Analysis of Dynamic Compaction based on Large Deformation

2010 ◽  
Vol 168-170 ◽  
pp. 330-333
Author(s):  
Neng Gang Xie ◽  
Yun Chen ◽  
Ye Ye ◽  
Lu Wang
Keyword(s):  
Finite Element Method ◽  
Finite Element ◽  
Numerical Analysis ◽  
Large Deformation ◽  
Governing Equation ◽  
Dynamic Compaction ◽  
Iterative Calculation ◽  
Non Linear ◽  
The Relationship ◽  
Element Method

In the numerical analysis of foundation consolidation by using dynamic compaction, many kinds of non-linear conditions exist. This paper adopts large deformation on the relationship between strain and displacement. Non-linear governing equation of soil, based on finite element method, is established. Iterative calculation form is raised. Finally, non-linear numerical analysis is done to a calculation example.

Large Deformation Properties of Short Doughs: Effect of Sucrose in Relation to Mixing Time

1999 ◽  
Vol 29 (1) ◽  
pp. 43-48 ◽  
Author(s):  
A. Baltsavias ◽  
A. Jurgens ◽  
T. van Vliet
Keyword(s):  
Large Deformation ◽  
Mixing Time ◽  
Deformation Properties
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