Novel approaches to modifying wheat flour processing characteristics and health attributes: From genetics to food technology

Breadmaking: Improving quality, Second Edition

Volumn , Issue , 2012, Pages 259-295

  Islam, S ^a   Ma, W ^a   Yan, G ^a   Bekes, F ^a   Appels, R ^a  

^a MURDOCH UNIVERSITY   (Australia)

Author keywords

Genetic variation; Gluten proteins; Health attributes; Non wheat protein addition; Protein allergenicity

Indexed keywords

EID: 84902225570     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857095695.1.259     Document Type: Chapter

References (220)

1. Agyare K.K., Addo K., Xiong Y.L. Emulsifying and foaming properties of transglutaminase treated wheat gluten hydrolysate as influenced by pH, temperature and salt. Food Hydrocolloids 2009, 23:72-81.
2. Altenbach S.B., Kothari K.M. Omega gliadin genes expressed in Triticum aestivum cv. Butte 86: Effects of post-anthesis fertilizer on transcript accumulation during grain development. J Cereal Sci 2007, 46:169-177.
3. Amano M., Ogawa H., Kojima K., Kamidaira T., Suetsugu S., et al. Identification of the major allergens in wheat floor responsible for baker's asthma. Biochemical Journal 1998, 330:1229-1234.
4. Anderson G., Tecimer S., Shah D., Zafar T. Protein source, quantity, and time of consumption determine the effect of proteins on short-term food intake in young men. J Nutr 2005, 134:3011-3015.
5. Anderson R.P., van Heel D.A., Tye-Din J.A., Jewell D.P., Hill A.V.S. Antagonists and non-toxic variants of the dominant wheat gliadin T cell epitope in coeliac disease. Gut 2006, 55:485-491.
6. Anon Codex document CL 2006/5-NFSDU. Draft revised standard for gluten-free foods. Joint FAO/WHO Food Standards Programme. Codex Alimentarius Commission. Codex Standard 2006, WHO, Rome.
7. Arguello J.R., Chen Y., Yang S., Wang W., Long M. Origination of an X-Linked testes chimeric gene by illegitimate recombination in. Drosophila. PLoS Genet 2006, 2:745-754.
8. Beasley H.L., Uthayakumaran S., Stoddard F.L., Partidge S.J., Daqiq L., et al. Synergistic and additive effects of three HMW-GS loci. II. Effects on wheat dough functionality and end-use quality. Cereal Chem 2002, 79:301-307.
9. Beckwith A.C., Wall J.S., Dimler R.J. Amide groups as interaction sites in wheat gluten proteins: effects of amide-ester conversion. Archives of Biochemistry and Biophysics 1963, 103:319-330.
10. BeMiller J.N. Hydrocolloids. Gluten-free Cereal Products and Beverages 2008, 203-216. Academic Press, San Diego, USA. E.K. Arendt, F. Dal Bello (Eds.).
11. Berti C., Riso P., Brusamolino A., Porrini M. Effect on appetite control of minor cereal and pseudocereal products. Br J Nutr 2005, 94:850-858.
12. Berti C., Roncoroni L., Falini M.-L., Caramanico R., Dolfini E., et al. Celiac-related properties of chemically and enzymatically modified gluten proteins. J Agric Food Chem 2007, 55:2482-2488.
13. Besler M., Steinhart H., Paschke A. Stability of food allergens and allergenicity of processed foods. Journal of Chromatography 2001, B75(6):207-228.
14. Beyer K., Morrow E., Li X.-M., Bardina L., Bannon G.A., et al. Effects of Cooking methods on peanut allergenicity. Journal of Allergy and Clinical Immunology 2001, 107:1077-1081.
15. Blechl A., Anderson O.D. Expression of a novel high-molecular weight glutenin subunit gene in transgenic wheat. Nature Biotech 1996, 14:875-879.
16. Blechl A., Lin J., Nguyen S., Chan R., Anderson O.D., Dupont F.M. Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance. J Cereal Sci 2007, 45:172-183.
17. Blundell J.E., Rogers P.J. Hunger, hedonics and the control of satiation and satiety. Chemical Senses: Appetite and Nutrition 1991, 127-148. Marcel Dekker, Inc, New York. M.I. Friedman, M.G. Tordoff, M.R. Kare (Eds.).
18. Bombara N., Anon M.C., Pilosof A.M.R. Functional properties of protease modified wheat flour. LWT - Food Science and Technology 1997, 30:441-447.
19. Braly J., Hoggan M.R. Dangerous Grains. Why Gluten Cereal Grains May Be Hazardous to Your Health 2002, Penguin Group, New York, USA.
20. Brand T.S., Brandt D.A., Cruywagen C.W. Chemical composition, true metabolisable energy content and amino acid availability of grain legumes for poultry. S Afr J Anim Sci 2004, 34(2):116-122.
21. Brenna O., Pompei C., Ortolani C., Pravettoni V., Farioli L., Pastorello E.A. Technological processes to decrease the allergenicity of peach juice and nectar. Journal of Agricultural and Food Chemistry 2000, 48:493-497.
22. Bushuk W. Wheat breeding for end-product use. Euphytica 1998, 100:137-145.
23. Bushuk W., Békés F. Contribution of protein to flour quality. Proc. Novel Raw Materials, Technologies and Products - New Challenge for the Quality Control 2002, 14-19. International Association for Cereal Science and Technology (ICC), Budapest. A. Salgo, S. Tomoskozi, R. Lasztity (Eds.).
24. Bustos A.D., Rubio P., Jouve N. Molecular characterization of the inactive allele of the gene Glu-A1 and the development of a set of AS-PCR markers for HMW glutenins of wheat. Theor Appl Genet 2000, 100:1085-1094.
25. Butow B.J., Tatham A.S., Shewry P.R., Savage A.W.J., Darlington H., et al. Creating a balance - the incorporation of HMW-GS into transgenic wheat lines. J Cereal Sci 2003, 38:181-187.
26. Butow B.J., Ma W., Gale K.R., Cornish G.B., Rampling L., et al. Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high molecular weight glutenin allele has a major impact on wheat flour dough strength. Theor Appl Genet 2003, 107:1524-1532.
27. Chávez F.C., Barca A.M.C. Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients. J Cereal Sci 2010, 52:337-341.
28. Clark R., Johnson S. Sensory acceptability of food with added lupin (Lupinus angustifolius) kernel fibre using pre-set criteria. J Food Sci 2003, 67:356-362.
29. Cong H., Takata K., Ikeda T.M., Yanaka M., Fujimaki H., Nagamine T. Characterization of a novel high-molecular-weight glutenin subunit pair 2.6+12 in common wheat landraces in the Xinjiang Uygur autonomous district of China. Breed Sci 2007, 57:253-255.
30. Courtin C.M., Delcour J.A. Arabinoxylans and endoxylanases in wheat flour bread-making. J Cereal Sci 2002, 35:225-243.
31. Cubero J.I., Moreno M.T. Leguminosas de grano 1983, Mundi-Prensa, Madrid.
32. Czubaszek A., Karolini-Skaradziñska Z. Effects of wheat flour supplementation with oat products on dough and bread quality. Pol J Food Nutr Sci 2005, 14/55:281-286.
33. Dai S., Yan Z.H., Wei Y.M., Zheng Y.L. Allelic variations of high molecular weight glutenin subunits (HMW-GS) in Tibetan wheat. Acta agriculturae boreall-occidentalis sinica 2004, 17:5-11.
34. Darlington H., Fido R., Tatham A.S., Jones H., Salmon S.E., Shewry P.R. Milling and baking properties of field grown wheat expressing HMW subunit transgenes. J Cereal Sci 2003, 38:301-306.
35. Davis P.J., Smales C.M., James D.C. How can thermal processing modify the antigenicity of proteins?. Allergy 2001, 56(Suppl. 67):56-60.
36. De Angelis M., Coda R., Silano M. Fermentation by selected sourdough lactic acid bacteria to decrease the intolerance to rye and barley flours. J Cereal Sci 2006, 43:301-314.
37. De Angelis M., Di Cagno R., Gallo G. Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs. Int J Food Microbiol 2007, 114:69-82.
38. De Angelis M., Rizzello C.G., Scala E. VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for celiac sprue. Biochim Biophys Acta 2005, 1762:80-93.
39. Decock P., Capelle S. Bread technology and sourdough technology. Trends in Food Sci Technol 2005, 16:113-120.
40. Delzenne N.M., Cani P.D. A place for dietary fibre in the management of the metabolic syndrome. Curr Opin Clin Nutr Metab Care 2005, 8:636-640.
41. Dervas G., Doxastakis G., Hadjisavva-Zinoviadi S., Triantafillakos N. Lupin flour addition to wheat flour doughs and effect on rheological properties. Food Chem 1999, 66(1):67-73.
42. Di Cagno R., Barbato M., Di Camillo F., Rizzello V., Giuseppe C., et al. Gluten-free sourdough wheat baked goods appear safe for young celiac patients: A pilot study. Journal of Pediatric Gastroenterology and Nutrition 2010, 51:777-783.
43. Di Cagno R., De Angelis M., Auricchio S., et al. A sour-dough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in Celiac Sprue. Appl Environ Microbiol 2004, 70:1088-1096.
44. Di Cagno R., De Angelis M., Alfonsi J., De Vincenzi M., Vincentini O., Gobbetti O. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. J Agric Food Chem 2005, 53:4393-4402.
45. Don C., Lichtendonk W.J., Pfijter J.J., Hamer R.J. Glutenin macropolymer: A gel formed by glutenin particles. J Cereal Sci 2003, 37:1-7.
46. Don C., Lichtendonk W.J., Plijter J.J., Hamer R.J. Understanding the link between GMP and dough: From glutenin particles in flour towards developed dough. J Cereal Sci 2003, 38:157-165.
47. Doña V.V., Fossati C.C., Chirdo F.G. Interference of denaturing and reducing agents on the antigen antibody interaction. Impact on the performance of quantitative immunoassays in gliadin analysis. Eur Food Res Technol 2008, 226:591-602.
48. Doxastakis G., Zafiriadis I., Iraklib M., Marlani H., Tananaki C. Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chem 2002, 77:219-227.
49. Dubcovsky J., Dvorak J. Genome plasticity a key factor in the success of polyploid wheat under domestication. Science 2007, 316:1862-1866.
50. Duranti M. Grain legume proteins and nutraceutical properties. Fitoterapia 2006, 77:67-82.
51. Duranti M., Consonni A., Magni C., Sessa F., Scarafoni A. The major proteins of lupin seed: Characterisation and molecular properties for use as functional and nutraceutical ingredients. Trends in Food Science and Technology 2008, 19(12):624-633.
52. Ehren J., Govindarajan S., Morón B., Minshull J., Khosla C. Protein engineering of improved prolyl endopeptidases for celiac sprue therapy. Protein Engineering, Design and Selection 2008, 21:699-707.
53. Eliasson A.-C., Larsson K. Cereals in Breadmaking: A Molecular Colloidal Approach 1993, Marcel Dekker, New York.
54. Endres J. Definitions and methods of preparation. Soy Protein Products. Characteristics, Nutritional Aspects, and Utilization 2001, 4-9. AOCS Press, Champaign, IL, (Endres Group Inc., Fort Wayne, Indiana). J. Endres (Ed.).
55. Fang J., Liu Y., Luo J., Wang Y., Shewry P.R., He G. Allelic variation and genetic diversity of high molecular weight glutenin subunit in Chinese endemic wheats (Triticum aestivum L.). Euphytica 2009, 166:177-182.
56. Figuerola F.E., Estévez A.M., Castillo E. Supplementation of wheat flour with chickpea (Cicer arietinum) flour. I. Preparation of flours and their properties for bread making. Arch Latinoam Nutr 1987, 37:378-387.
57. Ford R. The Gluten Syndrome. Is wheat causing you harm? 2008, RRS Global LT, Christchurch, New Zealand.
58. Forde J., Malpica J.M., Halford N.G., Shewry P.R., Anderson O.D., Greene F.C., et al. The nucleotide sequence of a HMW subunit gene located on chromosome 1A of wheat (Triticum eastivum L.). Nucleic Acids Res 1985, 13:6817-6832.
59. Friedrich C., Braun H. Generalized Cole-Cole behavior and its rheological relevance. Rheol Acta 2007, 31:309-322.
60. Gallagher E., Gormley T.R., Arendt E.K. Crust and crumb characteristics of gluten-free breads. J Food Eng 2004, 56:153-161.
61. Gallo G., De Angelis M., Mcsweeney P.L.H., Corbo M.R., Gobbetti M. Partial purification and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranciscensis CB1. Food Chem 2005, 91:535-544.
62. Gänzle M.G., Loponen J., Gobbetti M. Proteolysis in sourdough fermentation: mechanism and potential for improved bread quality. Trends in Food Science and Technology 2008, 19:513-521.
63. Gebruers K., Brijs K., Courtin C.M., Fierens K., Goesaert H., et al. Properties of TAXI-type endoxylanase inhibitors. Biochim Biophys Acta 2004, 1696:213-221.
64. Gerrard J.A., Fayle S.E., Brown P.A., Sutton K.H., Simmons L., Rasiah I. Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough. J Food Sci 2001, 66(6):782-786.
65. Gerrard J.A., Sutton K.H. Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease. Trends in Food Science and Technology 2005, 16:510-512.
66. Gianfrani C., Siciliano R.A., Facchiano A.M., Camarca A., Mazzeo M.F., et al. Transamidation of wheat flour inhibits the response to gliadin of intestinal T cells in celiac disease. Gastroenterology 2007, 133:780-789.
67. Gianibelli M.C., Gupta R.B., Lafiandra D., Margiotta B., Macritchine F. Polymorphism of high Mr glutenin subunits in Triticum tauschii: characterization by chromatography and electrophoretic methods. J Cereal Sci 2001, 33:39-51.
68. Gobbetti M., De Angelis M., Di Cagno R., Carlo Rizzello C.G. Sourdough/lactic acid bacteria. Gluten-Free Cereal Products and Beverages 2008, 267-288. Academic Press, San Diego, USA. E.K. Arendt, F. Dal Bello (Eds.).
69. Gocmen D., Gurbuz O., Kumral A.Y., Dagdelen A.F., Sahin I. The effect of wheat sourdough on glutenin pattern, dough rheology and bread properties. European Food Research and Technology 2007, 225:821-830.
70. Goesaert H., Courtin C.M., Delcour J.A. Use of enzymes in the production of cereal-based functional foods and food ingredients. Gluten-Free Cereal Products and Beverages 2008, 237-266. Academic Press, San Diego, USA. E.K. Arendt, F. Dal Bello (Eds.).
71. Gu Y.Q., Salse J., Coleman-Derr D., Dupin A., Crossman C., Lazo G.R., et al. Types and rates of sequence evolution at the high-molecular-weight glutenin locus in hexaploid wheat and its ancestral genomes. Genetics 2006, 174:1493-1504.
72. Guarneri F., Guarneri C., Benvenga B. Identification of potentially cross-reactive peanut-lupine proteins by computer-assisted search for amino acid sequence homology. Int Arch Allergy Immunol 2005, 138:273-277.
73. Güémes-Vera N., Arciniega-Ruiz Esperza O., Dávila-Ortiz G. Structural analysis of the Lupinus mutabilis seed, its flour, concentrate, and isolate as well as their behavior when mixed with wheat flour. Lebensmittel-Wissenschaft und-Technologie 2004, 37(3):283-290.
74. Güémes-Vera N., Peña-Bautista R.J., Jiménez-Martínez C., Dávila-Ortiz G., Calderón-Domínguez G. Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance. Journal of the Science of Food and Agriculture 2008, 88(7):1135-1143.
75. Gujral S.H., Rosell M.C. Functionality of rice flour modified with a microbial transglutaminase. J Cereal Sci 2004, 39:225-230.
76. Gujral S.H., Rosell M.C. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Research International 2004, 37:75-81.
77. Guo X., Guo J., Li X., Yang X., Li L. Molecular characterization of two novel Glu-D1-encoded subunits from Chinese wheat (Triticum aestivum L.) landrace and functional properties of flours possessing the two novel subunits. Genet Resour Crop Evol 2010, 57:1217-1225.
78. Gupta R.B., Shepherd K.W., MacRitchie F. Genetic control and biochemical properties of some high molecular weight albumins in bread wheat. J Cereal Sci 1991, 13:221-235.
79. Gupta Y. Nutritive value of soybean. Int J Trop Agric 1987, 5:247-279.
80. Halford N.G., Forde J., Shewry P.R., Kreis M. Functional analysis of the upstream regions of a silent and an expressed member of a family of wheat seed protein genes in transgenic tobacco. Plant Sci 1989, 62:207-216.
81. Hall R.S., Thomas S.J., Johnson S.K. Australian sweet lupin flour addition reduces the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers. Asia Pacific Journal of Clinical Nutrition 2005, 14(1):91-97.
82. Hansen A., Schieberle P. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends in Food Sci Technol 2005, 16:85-94.
83. Harberd N.P., Flavell R.B., Thompson R.D. Identification of a transposon like insertion in a Glu-1 allele of wheat. Mol Gen Genet 1987, 209:326-332.
84. Hartmann G., Koehler P., Wieser H. Rapid degradation of gliadin peptides toxic for coeliac disease patients by proteases from germinating cereals. J Cereal Sci 2006, 44:368-371.
85. Hasler C.M. Functional foods: their role in disease prevention and health promotion. Food Technology 1998, 52:57-62.
86. Hausch F., Shan L., Santiago N.A., Gray G.M., Khosla C. Intestinal diges. tive resistance of immunodominant gliadin peptides. Am J Physiol Gastrointest Liver Physiol 2002, 283:996-1003.
87. Hawkins C.J. Cysteine protease from ginger as a food improver and anti-inflamatory 2007, US Patent 2007/0264311 A1.
88. Hebblethwaite G.L. The Faba Bean 1983, Butterworths, London.
89. Hefle S.L., Lemanske R.F., Bush R.K. Adverse reaction to lupine-fortified pasta. J Allergy Clin Immunol 1994, 94:167-172.
90. Hill K., Horváth-Szanics E., Hajós G., Kiss E. Surface and interfacial properties of water-soluble wheat proteins. Colloids and Surfaces A: Physicochem Eng Aspects 2008, 319:180-187.
91. Hodgson J.M., Burke V., Beilin L.J., Puddey I.B. Partial substitution of carbohydrate intake with protein intake from lean red meat lowers blood pressure in hypertensive persons. Am J Clin Nutr 2006, 83:780-787.
92. Holt S.H., Delargy H.J., Lawton C.L., Blundell J.E. The effects of high carbohydrate vs high-fat breakfasts on feelings of fullness and alertness, and subsequent food intake. Int J Food Sci Nutr 1999, 50:13-28.
93. Hoseney R.C. Principles of Cereal Science and Technology 1986, Am Assoc Cereal Chem, St Paul, MN.
94. Houba R., Heederik D., Doekes G. Wheat sensitization and work-related symptoms in the baking industry are preventable. An epidemiologic study. American Journal of Respiratory and Critical Care Medicine 1998, 158:1499-1503.
95. Howitt C.A., Bowerman A.F., Newberry M., Békés F., Larroque O., Morell M.K. Suppression of gliadins by RNAi alters grain protein composition and dough functionality. Australian Cereal Chemistry Conference 2008, 56:26-29.
96. Huang X.Q., Cloutier S. Molecular characterization and genomic organization of low molecular weight glutenin subunit genes at the Glu-3 loci in hexaploid wheat (Triticum aestivum L.). Theor Appl Genet 2008, 116:953-966.
97. Islam S., Ma W., Yan G., Gao L., Appels R. Differential recovery of lupin proteins from the gluten matrix in lupin-wheat bread as revealed by mass spectrometry and two dimensional electrophoresis. Journal of Agricultural and Food Chem 2011, (in press).
98. Itani T., Tamaki M., Arai E., Horino T. Distribution of amylose, nitrogen, and minerals in rice kernels with various characters. J Agric Food Chem 2002, 50:5326-5332.
99. Jankiewicz A., Baltes W., Bögl K.W., Dehne L.I., Jamin A., et al. Influence of food processing on the immunochemical stability of celery allergens. Journal of the Science of Food and Agriculture 1997, 75:359-370.
100. Jiménez T., Martínez-Anaya M.A. Amylases and hemicellulases in breadmaking. Degradation by-products and potential relationship with functionality. Food Sci Tech Int 2001, 7:5-14.
101. Johnson S.K., Mcquillan P.L., Sin J.H., Ball M.J. Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast. J Sci Food Agric 2003, 83:1366-1372.
102. Juhász A., Larroque O.R., Tamás L., Hsam S.L.K., Zeller F.J., et al. Bánkúti 1201 - an old Hungarian wheat variety with specialstorage protein composition. Theor Appl Genet 2003, 107:697-704.
103. Kapoerchan V.V., Wiesner M., Overhand M., van der Marel G.A., Koning F., Overkleeft H.S. Design of azidoproline containing gluten peptides to suppress CD4{Thorn} T-cell responses associated with celiac disease. Bioorganic and Medicinal Chemistry 2008, 16:2053-2062.
104. Katina K., Arendt E., Liukkonen K.-H., Autio K., Flander L., Poutanen K. Poteintial of sourdough for healtier cereal products. Trends in Food Sci Technol 2005, 16:104-112.
105. Kato T., Katayama E., Matsubara S., Omi Y., Matsuda T. Release of allergenic proteins from rice grains induced by high hydrostatic pressure. Journal of Agricultural Food Chem 2000, 48:3124-3129.
106. Klockenbring T., Boese I.A., Bauer I.R., Goerlich R. Comparative Investigations of Wheat and Spelt Cultivars: IgA, IgE, IgG 1 and IgG4 Binding Characteristics. Food and Agricultural Immunology 2001, 13:171-181.
107. Lamberts L., De Bie E., Vandeputte G.E. Effect of milling on colour and nutritional properties of rice. Food Chem 2007, 100:1496-1503.
108. Lawrence G.J., MacRitchie F., Wrigley C.W. Dough baking and baking quality of wheat lines different in glutenin subunits controlled by the Glu-A1, Glu- B1 and Glu-D1 loci. J Cereal Sci 1988, 21:109-112.
109. Lee Y.P., Mori T.A., Puddey I.B., Sipsas S., Ackland T.R., et al. Effects of lupin kernel flour-enriched bread on blood pressure: a controlled intervention study. American Journal of Clinical Nutrition 2009, 89(3):766-772.
110. Lee Y.P., Mori T.A., Sipsas S., Barden A., Puddey I.B., et al. Lupin-enriched bread increases satiety and reduces energy intake acutely. American Journal of Clinical Nutrition 2006, 84(5):975-980.
111. Lefebvre J., Mahmoudi N. The pattern of the linear viscoelastic behaviour of wheat flour dough as delineated from the effects of water content and high molecular weight glutenin subunits composition. J Cereal Sci 2007, 45:49-58.
112. Li X.H., Ma W., Gao L.Y., Zhang Y.Z., Wang A.L., et al. A novel chimeric LMW-GS gene from the wild relatives of wheat Ae. kotschyi and Ae. juvenalis: evolution at the Glu-3 loci. Genetics 2008, 180:93-101.
113. Lindsay M.P., Skerritt J.H. The glutenin macropolymer of wheat flour doughs: structure-function perspective. Trends in Food Sci Technol 1999, 10:247-253.
114. Lindvik H., Holden L., Løvik M., Cvancarova M., Halvorsen M. Lupin sensitisation and clinical allergy in food allergic children in Norway. Acta Paediatr 2007, 97:91-95.
115. Liu Y., Xiong Z.Y., He Y.G., Shewry P.R., He G.Y. Genetic diversity of HMW glutenin subunit in Chinese common wheat (Triticum aestivum L.) landraces from Hubei province. Genet Resour Crop Evol 2007, 54:865-874.
116. Ma W., Anderson O., Kuchel H., Bonnardeaux Y., Collins H., et al. Genomics of quality traits. Genetics and Genomics of the Triticeae 2009, 611-652. Springer, New York. C. Feuillet, G.J. Muehlbauer (Eds.).
117. MacFarlane A.J., Burghardt K.M., Kelly J., Simell T., Simell O., Altosaar I., Scott F.W. A Type 1 diabetes-related protein from a wheat (Triticum aestivum) cDNA clone of a wheat storage globulin, Glb1, linked to islet damage. J Biol Chem 2003, 278:54-63.
118. MacRitchie F. Studies of gluten protein from wheat flours. Cereal Foods World 1980, 25:382-385.
119. MacRitchie F. Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking. J Cereal Sci 1987, 6:257-268.
120. Magni C., Sessa F., Accardo E., Vanoni M., Morazzoni P., et al. Conglutin [gamma], a lupin seed protein, binds insulin in vitro and reduces plasma glucose levels of hyperglycemic rats. Journal of Nutritional Biochemistry 2004, 15(11):646-650.
121. Malandain H. Transglutaminases: A meeting point for wheat allergy, celiac disease, and food safety. Eur Ann Allergy Clin Immunol 2005, 37:397-403.
122. Maleki S.J., Kopper R.A., Shin D.S., Park C.-W., Compadre C.M., et al. Structure of the major peanut allergen Ara h1 may protect IgE-binding epitopes from degradation. Journal of Immunology 2000, 164:5844-5849.
123. Marco C., Rosell C.M. Breadmaking performance of protein enriched, gluten-free breads. European Food Research and Technology 2008, 227:1205-1213.
124. Matsuo H., Kohno K., Niihara H., Morita E. Specific IgE determination to epitope peptides of omega-5 gliadin and high molecular weight glutenin subunit is a useful tool for diagnosis of wheat-dependent exercise-induced anaphylaxis. Journal of Immunology 2005, 175:8116-8122.
125. Mimouni B., Raymond J., Merle-Desnoyers A.M., Azanza J.L., Ducastaing A. Combined acid deamidation and enzymic hydrolysis for improvement of the functional properties of wheat gluten. J Cereal Sci 1994, 20:153-165.
126. Mitea C., Havenaar R., Drijfhout J.W., Edens L., Dekking L., Koning F. Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model: implications for coeliac disease. Gut 2008, 57:25-32.
127. Mittag D., Niggemann I., Sander I., Reese E.M., Fiedler M., et al. Immunoglobulin E-reactivity of wheat-allergic subjects (baker's asthma, food allergy, wheat-dependent, exercise-induced anaphylaxis) to wheat protein fractions with different solubility and digestibility. Molecular Nutrition and Food Research 2004, 48:380-389.
128. Molberg O., Uhlen A.I., Jensen T., Raete N.S., Reckenstein B., et al. Mapping of gluten T cell epltopes in the bread wheat ancestors: Implications for cellae disease. Gastroenterology 2005, 118:393-401.
129. Moore M.M., Schober T.J., Dockery P., Arendt E.K. Textural comparison of gluten-free and wheat based doughs, batters and breads. Cereal Chem 2004, 81:567-575.
130. Moore M.M., Juga B., Schober T.J., Arendt E.K. Effect of lactic acid bacteria on the properties of gluten-free sourdoughs, batters and the quality and ultrastructure of gluten-free bread. Cereal Chem 2007, 84:357-364.
131. Moran L.J., Luscombe-Marsh N.D., Noakes M., Wittert G.A., Keogh J.B., Clifton P.M. The satiating effect of dietary protein is unrelated to postprandial ghrelin secretion. J Clin Endocrinol Metab 2005, 90:5205-5211.
132. Moroni A.V., Dal Bello F., Arendt E.K. Sourdough in gluten-free breadmaking: an ancient technology to solve a novel issue?. Food Microbiol 2009, 26:676-684.
133. Mubarak A.E. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products. Food/Nahrung 2001, 45(4):241-245.
134. Nakamura A., Tanabe S., Watanabe J., Makini T. Primary Screening of relatively less allergenic wheat varieties. J Nutr Sci Vitaminol 2005, 51:204-206.
135. Nemeth C., Fereeman J., Jones H.D., Sparks C., Pellny T.K., et al. Down-regulation of the CSLF6 gene results in decreased (1,3;1,4)-β-d-Glucan in endosperm of wheat. Plant Physiology 2010, 152:1209-1218.
136. Nickols-Richardson S.M., Coleman M.D., Volpe J.J., Hosig K.W. Perceived hunger is lower and weight loss is greater in overweight premenopausal women consuming a low-carbohydrate/high-protein vs highcarbohydrate/low-fat diet. J Am Diet Assoc 2005, 105:1433-1437.
137. Nishita K.D., Roberts R.L., Bean M.M., Kennedy B.M. Development of a yeast leavened rice-bread formula. Cereal Chem 1976, 53:626-635.
138. Oliver J.R., Allen H.M. The prediction of bread baking performance using the Farinograph and Extensograph. J Cereal Sci 1992, 15:79-89.
139. Palosuo K. Update on wheat hypersensitivity. Current Opinion in Allergy and Clinical Immunology 2003, 3:205-209.
140. Pereira M.A., Ludwig D.S. Dietary fiber and body-weight regulation. Observations and mechanisms. Pediatr Clin North Am 2001, 48:969-980.
141. Pierucci V.R., Tilley M., Graybosch R.A., Blechl A.E., Bean S.R., Tilley K.A. Effects of overexpression of high molecular weight glutenin subunit 1Dy10 on wheat tortilla properties. J Agric Food Chem 2009, 57:6318-6326.
142. Pomeranz Y. Composition and functionality of wheat flour components. Wheat Chemistry and Technology 1988, 219-370. American Association of Cereal Chemists, St. Paul, MN. 3rd. Y. Pomeranz (Ed.).
143. Popineau Y., Deshayes G., Lefebvre J., Fido R., Tatham A.S., Shewry P.R. Prolamin aggregation, gluten viscoelasticity and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx high molecular weight glutenin subunit transgenes. J Agric Food Chem 2001, 49:395-401.
144. Primo-Martin C., Valera R., Martinez-Anaya M.A. Effect of pentosanase and oxidases on the characteristics of doughs and the glutenin macropolymer (GMP). J Agric Food Chem 2003, 51:4673-4679.
145. Pruska-Kadzior A., Kadzior T., Goracy M. Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. European Food Research and Technology 2008, 227:1523-1536.
146. Rakszegi M., Békés F., Lang L., Tamas L., Shewry P.R., Bedo Z. Technological quality of transgenic wheat expressing an increased amount of a HMW glutenin subunit. J Cereal Sci 2005, 42:15-23.
147. Renzetti S., Arendta E.K. Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure. J Cereal Sci 2009, 50:22-28.
148. Renzetti S., Dal Bello F., Arendt E.K. Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. J Cereal Sci 2008, 48:33-45.
149. Ribotta P.D., Arnulphi S.A., León A.E., Añón M.C. Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour. Journal of the Science of Food and Agriculture 2005, 85(11):1889-1896.
150. Rizzello C.G., De Angelis M., Di Cagno R. Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease. Appl Environ Microbiol 2007, 73:4499-4507.
151. Roccia P., Ribotta P.D., Pérez G.T., León A.E. Influence of soy protein on rheological properties and water retention capacity of wheat gluten. LWT - Food Science and Technology 2009, 42(1):358-362.
152. Rooke L., Békés F., Fido R., Barro F., Gras P., et al. Over-expression of a gluten protein in transgenic wheat results in greatly increased dough strength. J Cereal Sci 1999, 30:115-120.
153. Rosell C.M., Collar C. Effect of temperature and consistency on wheat dough Performance. Int J Food Sci Technol 2008, 44(3):493-502.
154. Rosell C.C., Marco C. Rice. Gluten-Free Cereal Products and Beverages 2008, 81-100. Academic Press, San Diego, USA. E.K. Arendt, F. Dal Bello (Eds.).
155. Rosell C.M., Collar C., Haros M. Assessment of hydrocolloid effects on the thermo-mechanical properties using the Mixolab. Food Hydrocolloids 2007, 21:452-462.
156. Ryan K.J., Homco-Ryan C.L., Jenson J., Robbins K.L., Prestat C., Brewer M.S. Lipid extraction process on texturezed soy flour and wheat gluten protein-protein interactions in a dough matrix. Cereal Chem 2002, 79:434-438.
157. Sabanis D., Tzia C. Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food Bioprocess Technol 2009, 2:68-79.
158. Sampson H.A., Metcalfe D.D. Food allergies. Journal of American Medical Association 1992, 268:2840-2844.
159. Sander I., Flagge A., Merget R., Halder T., Meyer H., Baur X. Identification of wheat flour allergens by means of 2-dimensional immunoblotting. J Allergy Clin Immunol 2001, 107:907-913.
160. Sarkki M.-L. Wheat gluten. Cereals For Food and Beverages. Recent Progress in Cereal Chemistry and Technology 1980, 155-159. Academic Press, New York, USA. G.E. Inglett, L. Munk (Eds.).
161. Schober J.T., Bean S.R., Boyle D. Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological and microstructural background. J Agricultural and Food Chemistry 2007, 55:5137-5146.
162. Schober T.J., Bean S.R. Sorghum and maize. Gluten-Free Cereal Products and Beverages 2008, 101-118. Academic Press, San Diego, USA. E.K. Arendt, F. Dal Bello (Eds.).
163. Schoenlechner R., Siebenhandl S., Berghofer R. Pseudocereals. Gluten-Free Cereal Products and Beverages 2008, 149-190. Academic Press, San Diego, USA. E.K. Arendt, F. Dal Bello (Eds.).
164. Seguro K., Kumazawa Y., Kuraishi C., Sakamoto H., Motoki M. The epsilon-(gamma-glutamyl)lysine moiety in crosslinked casein is an available source of lysine for rats. Journal of Nutrition 1996, 126:2557-2562.
165. Shaw J., Roberts G., Grimshaw K., White S., Hourihane J. Lupin allergy in peanut-allergic children and teenagers. Allergy 2008, 63:370-373.
166. Shewry P.R., Tatham A.S., Halford N.G. The prolamins of the Triticeae. Seed Proteins 1999, 35-78. Kluwer Academic Publishers, Dordrecht, Netherlands. P.R. Shewry, R. Casey (Eds.).
167. Shimoni Y., Blechl A.E., Anderson O.D., Galili G. A recombinant protein of two high molecular weight glutenins alters gluten polymer formation in transgenic wheat. J Biol Chem 1997, 272:15488-15495.
168. Siegel M., Xia J., Khosla C. Structure-based design of alpha-amido aldehydecontaining gluten peptide analogues as modulators of HLA-DQ2 and transglutaminase 2. Bioorganic and Medicinal Chemistry 2007, 15:6253-6261.
169. Simonato B., Pasini G., Giannattasio M. Food allergy to wheat products: the effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb and crust. Agric Food Chem 2001, 49:5668-5673.
170. Singh H. A study of changes in wheat protein during bread baking using SE-HPLC. Food Chem 2005, 90(1-2):247-250.
171. Singh J., Skerritt J.H. Chromosomal control of albumins and globulins in wheat grain assessed using different fractionation procedures. J Cereal Sci 2001, 33:163-181.
172. Sirtori C.R., Lovati M.R., Manzoni C., Castiglioni S., Duranti M., et al. Proteins of white lupin seed, a naturally isoflavone-poor legume, reduce cholesterolemia in rats and increase ldl receptor activity in HepG2 cells. Journal of Nutrition 2004, 134(1):18-23.
173. Sivaramakrishnan P.H., Senge B., Chattopadhyay K.P. Rheological properties of rice dough for making rice bread. Journal of Food Engineering 2004, 62:37-45.
174. Smith P.M.C., Goggin D.E., Mir G.A., Cameron E., Colinet H., et al. Characterisation of allergenic proteins in lupin seeds and the relationship between peanut and lupin allergens. Lupins for Health and Wealth 2008, International Lupin Association, Fremantle, Western Australia, Canterbury, New Zealand. ISBN 0-86476-153-8. J.A. Palta, J.B. Berger (Eds.).
175. Smith W.B., Gillis D., Kette F.E. Lupin: a new hidden food allergen. Med J Aust 2004, 181:219-220.
176. Soler-Rivas C., Wichers H.J. Impact of (bio)chemical and physical procedures on food allergen stability. Allergy 2001, 53(Suppl. 67):52-55.
177. Song Y.H., Zheng Q. Dynamic rheological properties of wheat flour dough and proteins. Trends Food Sci Technol 2007, 18:132-138.
178. Sontag-Strohm T., Lehtinen P., Kaukovirta-Norja A. Oat products and their current status in the celiac diet. Gluten-Free Cereal Products and Beverages 2008, 191-202. Academic Press, San Diego, USA. E.K. Arendt, F. Dal Bello (Eds.).
179. Spaenij-Dekking L., Kooy-Winkelaar Y., van Veelen P., Wouter D., Drijfheut J., et al. Natural variation in toxicity of wheat: potential for selection of nontoxic varieties for cellac disease patients. Gastroenterology 2005, 119:797-806.
180. Stathopoulos C.E. Dairy-based ingredients. Gluten-Free Cereal Products and Beverages 2008, 217-236. Academic Press, San Diego, USA. E.K. Arendt, F. Dal Bello (Eds.).
181. Stenman S.M., Lindfors K., Venäläinen J.I., Männisto P.T., Auriola S., et al. Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes: diminishing toxic effects in intestinal epithelial cells. Clin Exp Immunol 2010, 161:242-249.
182. Stenman S.M., Venäläinen J.I., Lindfors K., Auriola S., Mauriala T., et al. Enzymatic detoxification of gluten by germinating wheat proteases: implications for new treatment of celiac disease. Ann Med 2009, 41:390-400.
183. Sun M.M., Yan Y.M., Jiang Y., Xiao Y.H., Hu Y.K., et al. Molecular cloning and comparative analysis of a y-type inactive HMW glutenin subunit gene from cultivated emmer wheat (Triticum dicoccum L.). Hereditas 2004, 141:46-54.
184. Suzuki H., Izuka S., Minami H., Miyakawa N., Ishihara S., Kumagai H. Use of bacterial gamma-glutamyltranspeptidase for enzymatic synthesis of gamma-Dglutamyl compounds. Applied and Environmental Microbiology 2003, 69:6399-6404.
185. Takizawa T., Arakawa H., Tokuyama K., Morikawa A. Identification of allergen fractions of wheat flour responsible for anaphylactic reactions to wheat products in infants and young children. Int Arch Allergy Immunol 2001, 125:51-56.
186. Tanabe S. Epitope peptides and immunotherapy. Current Protein and Peptide Science 2007, 8:109-118.
187. Tanabe S., Arai S., Yanagiharam Y., Mitam H., Takahashim K., Watanabem M. A major wheat allergen has a Gln-Gln-Gln-Pro-Pro motif identified as an IgE-binding epitope. Biochem Biophys Res Commun 1996, 219:290-293.
188. Taylor J.R., Emmambux M.N. Bread without wheat. New Sci 2008, 56-59.
189. Tosi P., D'Ovidio R., Napier J.A., Békés F., Shewry P.R. Expression of epitope-tagged LMW glutenin subunits in the starchy endosperm of transgenic wheat and their incorporation into glutenin polymers. Theor Appl Genet 2004, 108:468-476.
190. Tremblay A., Dumesnil J.G., Depres J.-P. Diet, satiety and obesity treatment. Br J Nutr 2002, 88:213-214.
191. Uthayakumaran S., Beasley H.L., Stoddard F.L., Keentok M., Phan-Thien N., et al. Synergistic and additive effects of three HMW-GS loci. I.Effects on wheat dough rheology. Cereal Chem 2002, 79:294-300.
192. Uthayakumaran S., Gras P.W., Stoddard F., Békés F. Effects of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chem 1999, 76:389-394.
193. van Heel D.A., West J. Recent advances in coeliac disease. Gut 2006, 55:1037-1046.
194. van Herpen T., Svetlana V., Goryunova S.V., van der Schoot S., Mitreva M., et al. Alpha-gliadin genes from the A, B, and D genomes of wheat contain different sets of celiac disease epitopes. BMC Genomics 2006, 7:1-13.
195. Vandewater K., Vickers Z. Higher-protein foods produce greater sensory-specific satiety. Physiol Behav 1996, 59:579-583.
196. Vensel W.H., Tanaka C.K., Cai N., Wong J.H., Buchanan B.B., Hurkman W.J. Developmental changes in the metabolic protein profiles of wheat endosperm. Proteomics 2005, 5:1594-1611.
197. Waines J.G., Payne P.I. Electrophoretic analysis of the high-molecular-weight glutenin subunits of Triticum monococcum, T. urartu and the A genome of bread wheat (T. aestivum). Theoretical and Applied Genetics 1987, 74:71-76.
198. Wang Y., Li Y., Zhang L., Gao X., Miao Y., et al. Expression of the 1Ax1 transgene in an elite Chinese wheat variety and its effect on functional properties. J Sci Food Agric 2010, 90:106-111.
199. Wangen S. Healthier without wheat. A new understanding of wheat allergies, Celiac disease and non-celiac gluten intolerance 2009, Innate Health Public Seattle, WS, USA.
200. Washburn S., Burke G.L., Morgan T., et al. Effect of soy protein supplementation on serum lipoproteins, blood pressure, and menopausal symptoms in perimenopausal women. Menopause 1999, 6:7-13.
201. Watanabe M. Hypoallergenic rice as a physiological functional food. Trends in Food Scence and Technology 1993, 4:125-128.
202. Watanabe M., Miyakawa J., Ikezawa Z., Suzuld Y., Hirao T. Production of hypoallergenic rice by enzymatic decomposition of constituent proteins. J Food Sci 1990, 55:781-783.
203. Watanabe M., Suzuld T., Ikezawa Z., Arai S. Controlled enzymatic treatment of wheat proteins for production of hypoallergenic flour. Biosci Biotech Biochem 1994, 58:388-390.
204. Watanabe M., Tanabe S., Suzuki T., Ikezawa Z., Arai S. Primary structure of an allergenic peptide occurring in the chymotryptic hydrolysate of gluten. Bioscience, Biotechnology and Biochemistry 1995, 59:1596-1597.
205. Weiss W., Huber G., Engel K.H. Identification and characterization of wheat grain albumin/globulin allergens. Electrophoresis 1997, 18:826-833.
206. m genomes of wheat. Plant Cell 2003, 15:1186-1197.
207. Wieser H., Koehler P., Folock A., Becker D. Characterisation of wheat with strongly reduced alpha-gliadin content. Gluten Proteins 2006 2006, 13-16. AACC International, Inc, San Francisco. G.L. Lookhart, P.K.W. Ng (Eds.).
208. Wieser H., Vermeulen N., Gaertner F., Vogel R.F. Effects of different lactobacillus and enterococus and chemical acidification regarding degradation of gluten proteins during sourdough fermentation. European Food Research and Technology 2008, 226:1495-1502.
209. Wigotzki M. Einfluß der technologischen Verarbeitung auf das allergene Potential der birkenpollenassozierten Lebensmittel Haselnuß, Apfel und Karotte 2001, University of Hamburg, Germany, Thesis.
210. Wilson T.A., Orthoefer F., Nicolosi R.J. Soy protein concentrate lowers serum high-density lipoprotein cholesterol concentrations compared with casein in ovariectomized rats fed a low-fat, cholesterol-free diet. Nutr Res 2007, 27:417-422.
211. Wong J.H., Balmer Y., Cai N., Tanaka C.K., Vensel W.H., et al. Unraveling thioredoxin-linked metabolic processes of cereal starchy endosperm using proteomics. FEBS Letters 2003, 547:151-156.
212. Wong J.H., Cai N., Balmer Y., Tanaka C.K., Vensel W.H., et al. Thioredoxin targets of developing wheat seeds identified by complementary proteomic approaches. Phytochemistry 2004, 65:1629-1640.
213. Wrigley C.W., Békés F., Bushuk W. Chapter 1. Gluten: A balance of gliadin and glutenin. Gliadin and Glutenin. The Unique Balance of Wheat Quality 2006, 3-33. AACCI Press, St Paul, MN, USA. C.W. Wrigley, F. Békés, W. Bushuk (Eds.).
214. Xia J., Siegel M., Bergseng E., Sollid L.M., Khosla C. Inhibition of HLA-DQ2-mediated antigen presentation by analogues of a high affinity 33-residue peptide from alpha2-gliadin. J Am Chem Soc 2006, 128:1859-1867.
215. Xiang W.W., Liu B.L., et al. Cloning and characterization of a y-type inactive HMW glutenin subunit gene from Triticum durum cultivar youmangbingmai. African Journal of Biotechnology 2010, 9(7):967-971.
216. Xu J., Bietz A., Carriere C. Viscoelastic properties of wheat gliadin and glutenin suspensions. Food Chem 2007, 101:1025-1030.
217. Yan F., Polk D.B. Commensal bacteria in the gut: learning who our friends are. Curr Opin Gastroenterol 2004, 20:565-571.
218. Yang Z.J., Li G.R., Liu C., Feng J., Zhou J.P., Ren Z.L. Molecular characterization of a HMW glutenin subunit allele providing evidence for silencing of x-type gene on. Glu-B1. Acta Genet Sin 2006, 33:926-936.
219. Yuan Z.W., Chen Q.J., Zhang L.Q., et al. Molecular characterization of two silenced y-type genes for Glu-B1 in Triticum aestivum ssp. Yunnanese and ssp. Tibetanum. Journal of Integrative Plant Biology 2009, 51:93-99.
220. Zhu Y., Tramper J. Novel applications for microbial transglutaminase beyond food processing. Trends in Biotechnology 2008, 26:559-565.