Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology

2014 ◽  
Vol 60 (3) ◽  
pp. 520-525 ◽  
Author(s):  
Woosung Bae ◽  
Bon Lee ◽  
Gary G. Hou ◽  
Suyong Lee
Keyword(s):  
Wheat Flour ◽  
Physicochemical Characterization ◽  
Whole Grain ◽  
Frozen Dough

scholarly journals Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Shuang-Qi Tian ◽  
Yong-Heng Li ◽  
Zhi-Cheng Chen ◽  
Yong-Feng Qiao
Keyword(s):  
Wheat Flour ◽  
Common Wheat ◽  
Physicochemical Characterization ◽  
Total Content ◽  
Quantitative Information ◽  
Nutrient Distribution ◽  
Wheat Products ◽  
The Common ◽  
Microscopy Techniques

With layered milling flour technology, the efficiency of the nutrient distribution and hardness was demonstrated with the green and normal wheat separation milling. The results showed that the total content of amino acid in green wheat was 8.3%–13.0% higher compared to the common wheat. Comparing the main nutriments Se, Fe, and Ca between green wheat and common wheat, the results showed that different milling treatment methods are capable of separating the different wheat flour from endosperms, bran, and aleurone layers. Micro- and physicochemical characterization of different wheat flour and layers by means of microscopy techniques and images analysis provided relevant qualitative and quantitative information, which can be useful for the study of the microstructure of green and normal wheat products and also for its processing and utilization.

Optimization and Physicochemical Characterization of Chitosan and Chitosan Nanoparticles Extracted from the Crayfish Procambarus clarkii Wastes

2019 ◽  
Vol 38 (2) ◽  
pp. 385 ◽  
Author(s):  
Marwa M. El-Naggar ◽  
Wael S. I. Abou-Elmagd ◽  
Ashraf Suloma ◽  
Hamza A. El-Shabaka ◽  
Magdy T. Khalil ◽  
...  
Keyword(s):  
Procambarus Clarkii ◽  
Chitosan Nanoparticles ◽  
Physicochemical Characterization

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

Physicochemical Characterization of Solid Dispersions of Cefdinir with PVP K-30 and PEG 4000

2010 ◽  
Vol 3 (2) ◽  
pp. 948-956
Author(s):  
Kumar P ◽  
S Kumar ◽  
A Kumar ◽  
M Chander
Keyword(s):  
Solid Dispersions ◽  
Physicochemical Characterization ◽  
Drug Carriers ◽  
Dissolution Properties ◽  
Rate Of Dissolution ◽  
Peg 4000 ◽  
Release Studies ◽  
Crystalline Nature ◽  
Physical Mixtures

The purpose of this study was to prepare and characterize solid dispersions of the antibacterial agent Cefdinir with PEG 4000 and PVP K-30 with a view to improve its dissolution properties. Investigations of the properties of the dispersions were performed using release studies, X-ray powder diffraction (XRD) and Fourier transform infrared (FTIR). The results obtained showed that the rate of dissolution of Cefdinir was considerably improved when formulated in solid dispersions with PVP K-30 and PEG 4000 as compared with pure drug and physical mixtures. The results from XRD studies showed the transition of crystalline nature of drug to amorphous form, while FTIR studies demonstrated the absence of drug-carriers interaction.

Purification and Physicochemical Characterization of a Trypsin Inhibitor from Cassia absus Linn

2013 ◽  
Vol 21 (2) ◽  
pp. 108-114 ◽  
Author(s):  
Girijesh Patel ◽  
Amit Gupta ◽  
Akshita Gupta ◽  
Manisha Mishra ◽  
Pradhyumna Singh ◽  
...  
Keyword(s):  
Trypsin Inhibitor ◽  
Physicochemical Characterization

Physicochemical characterization of peptides and proteins by capillary electromigration methods

2005 ◽  
Author(s):  
Václav Kašička ◽  
Dušan Koval ◽  
Veronika Šolínová ◽  
Petra Sázelová ◽  
Zdeněk Prusík
Keyword(s):  
Physicochemical Characterization
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