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Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
rheofermentometer yeast fermentable sugars Principal Component Analysis HPLC
2014/2/24
A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at differ...
Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications – a review
bioavailability folic acid iron sensory changes vitamin A zinc
2014/2/24
Wheat flour fortification can be a novel and effective food based approach to improve effective micronutrient deficiencies that affect millions of people worldwide especially in the developing countri...
Evaluation of immunore activity of wheat bread made from fermented wheat flour
gliadins immunoreactivity lactic acid bacteria bread, wheat
2014/2/25
Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker’s yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and doug...
Effect of Replacement of Sodium Chloride with Mineral Salts on Rheological Characteristics of Wheat Flour
Sodium Chloride Mineral Salts
2016/6/1
The effect of sodium chloride and different mineral salts on dough rheology for preparation of low sodium bakery products were studied on three commercial flours A, B and C. Five mineral salts viz. KC...
The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
pseudocereals baked goods microvalorigraph quality
2014/2/25
The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording ins...
Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions
amylase enzymes extrusion protease wheat flour
2010/3/24
Low processing temperatures are required to improve the texture of products when enzymes are directly added to the extruder. Interaction among processing variables and enzymatic activity can occur dur...
Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten
5-S-cysteinyl-3 4-dihydroxyphenylalanine (5-S-cysteinyldopa) polyphenol oxidase
2009/7/8
The effects of polyphenol oxidase (PPO) activity in wheat flour on the formation of protein-bound 5-S-cysteinyl-3, 4-di-hydroxyphenylalanine (5-S-cysteinyldopa) in gluten have been studied. The wheat ...
An allergenic peptide responsible for atopic dermatitis was isolated from the chymotryptic hydrolysate of gluten. The primary structure of the peptide was determined as (Ser-Gln-Gln-Gln-(Gln-)Pro-Pro-...
Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
breadmaking domestic wheat fermograph
2009/6/18
The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat ...
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
amaranth fiour lipase hemicellulase
2009/6/18
The commercial hard wheat flour, “Cameria” replaced by amaranth flour (∼20%), was tested for its dough properties and baking qualities including sensory evaluation. The loaf volumes of bread bak...
Improvement of Japanese Wheat Flour by Gaseous Acetic Acid Treatment
gaseous acetic acid breadmaking properties Japanese wheat flour
2009/6/18
Ten different Japanese wheat flours with protein contents ranging between 9.86 and 11.5% were treated with gaseous acetic acid, then used for breadmaking. Gaseous acetic acid treatment at a concentrat...
Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties
waxy-wheat flour breadmaking starch dough
2009/6/17
The effect of substitution of waxy-wheat flour (WWF) for common wheat flour, ‘Hermes’ on dough and baking properties was determined. Flours consisting of 20% WWF and 80% Hermes (20 WWF) and 40% WWF an...
Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste
viscosity wheat flour batter heat treatment
2009/6/17
Millers in Japan are aware that the apparent viscosity of heat-treated wheat flour paste is higher than that of untreated flour. Factors affecting flour paste viscosity must be known to obtain replica...
Chemical and Sensory Changes in Flavor of Roux Prepared from Wheat Flour and Butter by Heating to Various Temperatures
roux flavor cooking temperature chemical composition
2009/6/17
The flavor of an unheated wheat flour and butter mixture (roux 0) and roux samples heated to between 100°C and 180°C at 20°C intervals (roux I–V) were examined by chemical analyses of the aroma compon...
Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization
wheat flour traditional foods microorganisms enzyme
2009/6/17
Traditional wheat flour foods in many Asian countries are produced by natural fermentation. Enterobacter cloacae GAO was isolated from the starter of traditional flour fermented foods. Immunoblotting ...
