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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...
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 ...
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 ...
Influence of Butter and/or Vegetable oil on Flavors of Roux Prepared from Wheat Flour and Fat/Oil
roux flavor fat/oil sensory evaluation
2009/6/10
To examine the influence of preparation method (white or brown roux prepared by heating to 130°C and 170°C, respectively) and fat/oil ingredients (butter fat, corn oil and salad oil), the flavors of r...
Relationship between Pancake Springiness and Interaction of Wheat Flour Components
dry heating of wheat flour pancake springiness interaction of wheat flour components
2009/5/31
Dry heated wheat flours were fractionated into water-soluble, gluten, prime-starch and tailings fractions by an acetic acid fractionation technique. With a gradual increase in the duration time at eac...
Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour
Kasutera cake baking dry-heated wheat flour hydrophobicity
2010/2/3
A soft wheat flour, Tokutakaragasa (protein 9.69 %), was dry-heated at 120°C for 10, 20, 30, 60, and 120 minutes, and baked into Kasutera cakes (Japanese sponge cakes). The volume of Kasutera cake inc...
Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour
Sorghum biscuits defatted soy flour spread ratio texture colour sensory evaluation
2008/11/1
Biscuits prepared from flour blends containing varying proportions of sorghum flour (0, 10, 20, 30, 40, 50 and 60%) and fortified with 5% defatted soy flour, were evaluated for different quality param...
Characteristics of Pentosan in Polished Wheat Flour and Its Improving Effects on Breadmaking
pentosan polished wheat flours bread microscopy gas chromatography
2008/4/20
Eight fractions of polished flours were prepared by gradually polishing soft-type whole-wheat grains using a rice-polisher. The gluten matrix of doughs and breads made from polished flours was broken ...
Effect of Whole Quinoa Flours and Lipase on the Chemical, Rheological and Breadmaking Characteristics of Wheat Flour
stone-mortar milled quinoa flour roller milled and roasted-quinoa flour lipase breadmaking dough properties
2008/4/20
Two kinds of whole quinoa seeds, the stone-mortar milled quinoa flour (SMQ) and the roller milled and roasted-quinoa flour (RMRQ), were tested for their chemical, rheological and breadmaking character...
The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies
food allergy wheat flour glutenins antigenicity enzymatic modification
2014/3/3
The aim of our work was to estimate the usefulness of rabbit polyclonal anti-QQQPP peptide antibodies to determination of gluten proteins and the usage of these antibodies to estimate the changes of a...