. Even though PS did not show any significant public health issues, studies demonstrated that PS should be used with precaution ( Mamur et al., 2010; Carocho et al., 2014 ). Accordingly, this study aimed to analyse the potential of fermented wheat flour
Authors:K. Banwo, O. Osagbemi, O. Ajao, and A. Sanni
Sourdough is a product of bread comprising a mixture of ﬂour, water, and actively growing cultures of mainly lactic acid bacteria (LAB) and yeasts in a traditional practice ( Van kerrebroeck et al., 2017 ). Although both lactic acid bacteria and
H OLGUÍN-ACUÑA , A.L. , C ARVAJAL-MILLÁN , E. , S ANTANA-RODRÍGUEZ , V. , R ASCÓN-CHU , A. , M ÁRQUEZ-ESCALANTE , J.A. , N ORA , E. P ONCE DE LEÓN-RENOVA , N.E.P. & G ASTELUM-FRANCO , G. ( 2008 ): Maize bran/oat flour extruded
formula in order to increase baking quality of bug-damaged wheat flours. Sourdoughs were prepared with L. plantarum (SD1) and L. sanfranciscensis (SD2), and liquid rye sour and proteolytic activity were monitored by SDS-PAGE. The applications having
We use pressure-variable differential scanning calorimetry to detect and characterize thermally induced transitions (glass, melting, gelatinization) in pre- and post-extruded wheat flour. The resulting data allow us to construct a two-dimensional state diagram which maps the physical states that pre- and post-extruded wheat flour can assume, at constant pressure, as a function of moisture content, temperature, and the specific mechanical energy, SME, generated in the extruder. We describe how this state diagram can be used to map the path of extrusion processing, to assess the impact of extrusion conditions, and, ultimately, to design formulations and processing conditions that result in desired end-product attributes. For the extrudates, we find that the extent of processing-induced fragmentation, as monitored by reductions in the extrudate glass transition temperature,Tg, increases with the SME generated in the extruder. We demonstrate that a wheat-flour state diagram, which includes the glass curve of the wheat-flour extrudates produced at various SME values, allows one to predict and control the impact of processing conditions on extrudate properties.
Authors:M. Javadzadeh, A. Sheikhi-Garjan, and A. Hosseini-Gharalari
red flour beetle infesting stored peanuts in the South Eastern United States . J. Eco. Ent. , 81 , 74 – 77 .
Haubruge , E. , Amichot , M. , Cuany , A. , Berge , J. B. and Arnaud , L. ( 2002 ): Purification and characterization of a
Authors:A. Singh, S. Sharma, A. Gupta, and B. Singh
( Cáceres et al., 2014 ). Studies have reported that the content of accumulated bioactive compounds and changes in protein and starch digestibility and functionality of flour were strongly influenced by time and temperature during germination ( Singh et al