ArticleFrontiers in nutrition2021
Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals.
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Prebiotic potential of wheat and dark rye: modulation of gut microbiota and short-chain fatty acid-producing bacteria.Food science and biotechnology · 2025Article
- Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas.Frontiers in nutrition · 2025Article
- Effect of Processing Conditions of Enzymatic, Extrusion, and Hybrid Treatment Methods on Composition and Selected Technofunctional Properties of Developed Wheat Flour.International journal of food science · 2025Article
- Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry.Current research in food science · 2025Article
- Rye (Frontiers in nutrition · 2025Review
- Unraveling the Hidden Potential of Barley (Plants (Basel, Switzerland) · 2024Review
- Different wheat loci are associated to heritable free asparagine content in grain grown under different water and nitrogen availability.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2024Article
- Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage.Foods (Basel, Switzerland) · 2023Article
- Study of the Total Antioxidant Capacity (TAC) in Native Cereal-Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach.Foods (Basel, Switzerland) · 2023Article
- Characterization of rye flours and their potential as reference material for gluten analysis.Food chemistry · 2023Article
- Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour.Plants (Basel, Switzerland) · 2023Article
- Jerusalem artichoke (Heliyon · 2022Article
- The Feasibility of Utilizing CulturedJournal of fungi (Basel, Switzerland) · 2021Article
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Authors and funding
6 authors.
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Abstract
Agronomically important cereal crops wheat, barley, and rye of the Triticeace tribe under the genus Triticum were studied with special focus on their physical, proximal, and technological characteristics which are linked to their end product utilization. The physiochemical parameters showed variability among the three cereal grains. Lactic acid-solvent retention capacity (SRC) was found to be higher in wheat (95.86-111.92%) as compared to rye (53.78-67.97%) and barley (50.24-67.12%) cultivars, indicating higher gluten strength. Sucrose-SRC and sodium carbonate-SRC were higher in rye as compared to wheat and barley flours. The essential amino acid proportion in barley and rye cultivars was higher as compared to wheat cultivars. Barley and rye flours exhibited higher biological value (BV) owing to their higher lysine content. SDS-PAGE of wheat cultivars showed a high degree of polymorphism in the low molecular range of 27.03-45.24 kDa as compared to barley and rye cultivars. High molecular weight (HMW) proteins varied from 68.38 to 119.66 kDa (4-5 subunits) in wheat, 82.33 to 117.78 kDa (4 subunits) in rye, and 73.08 to 108.57 kDa (2-4 subunits) in barley. The comparative evaluation of barley and rye with wheat cultivars would help in the development of healthy food products.
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