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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...
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...
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...
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 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...
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...
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-...
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 ...
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...
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...
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...
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...
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...
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 ...

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