Hydrolysis of soft wheat flour: enhanced functional properties and the effect of starch on allergenicity reduction

2021 ◽  
Author(s):  
Ivana Gazikalović ◽  
Jelena Mijalković ◽  
Nataša Šekuljica ◽  
Nevena Luković ◽  
Sonja Jakovetić Tanasković ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Soft Wheat ◽  
Hydrolysis Of

Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality

2020 ◽  
Vol 26 (2) ◽  
pp. 215-222
Author(s):  
Zenta Nishio ◽  
Miwako Ito ◽  
Kanenori Takata ◽  
Daisuke Goshima ◽  
Koki Matsushita ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Cookie Quality ◽  
The Relationship

Enzymatic hydrolysis of extruded-expelled soy flour and resulting functional properties

2006 ◽  
Vol 83 (8) ◽  
pp. 731-737 ◽  
Author(s):  
B. P. Lamsal ◽  
C. Reitmeier ◽  
P. A. Murphy ◽  
L. A. Johnson
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Soy Flour ◽  
Hydrolysis Of

scholarly journals Nutritional composition, functional properties and sensory evaluation of breads based on blends of orarudi (Vigna sp) and wheat flour

2014 ◽  
Vol 9 (24) ◽  
pp. 1119-1026 ◽  
Author(s):  
U. S. Onoja, ◽  
P. I. Akubor, ◽  
Ivoke Njoku ◽  
C. I Atama, ◽  
G. C. Onyishi, ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Functional Properties ◽  
Nutritional Composition

Effects of cobalt-60 γ-irradiation and mechanical damage on soft wheat flour

1964 ◽  
Vol 15 (10) ◽  
pp. 701-711 ◽  
Author(s):  
B. S. Miller ◽  
V. L. Koenig ◽  
H. Trimbo ◽  
Alide Ogrins
Keyword(s):  
Wheat Flour ◽  
Mechanical Damage ◽  
Soft Wheat ◽  
Γ Irradiation

scholarly journals The formation of quality and antioxidant properties of bakery products with cloudberry powder

2018 ◽  
Vol 80 (2) ◽  
pp. 138-143
Author(s):  
L. P. Nilova ◽  
S. M. Malyutenkova ◽  
M. S. Kaigorodtseva ◽  
A. A. Evgrafov
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Antioxidant Properties ◽  
Free Form ◽  
Simultaneous Increase ◽  
Leningrad Region ◽  
Bakery Products ◽  
Traditional Technology ◽  
Baked Goods ◽  
Hydrolysis Of

This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.

Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality

2013 ◽  
Vol 58 (3) ◽  
pp. 424-430 ◽  
Author(s):  
Malena Moiraghi ◽  
Leonardo Vanzetti ◽  
Laura Pflüger ◽  
Marcelo Helguera ◽  
Gabriela Teresa Pérez
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Flour ◽  
Soft Wheat ◽  
Cookie Quality ◽  
Rye Translocations

Fermentation affects the composition and foaming properties of the aqueous phase of dough from soft wheat flour

2014 ◽  
Vol 37 ◽  
pp. 221-228 ◽  
Author(s):  
Anneleen Pauly ◽  
Bram Pareyt ◽  
Ellen Fierens ◽  
Jan A. Delcour
Keyword(s):  
Wheat Flour ◽  
Aqueous Phase ◽  
Soft Wheat ◽  
Foaming Properties
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