Banu, I., Stoenescu, G., Ionescu, V., Aprodu, I. 2011. Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve. Czech J. Food Sci. 29 :35
Basky, Zs. and Fónagy, A. (2003): Glutenin and gliadin contents of flour derived from wheat infested with different aphid species. Pest Manag. Sci. 59 , 426-430. Glutenin and gliadin
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
1897 8 757 Hopkins, C.H., Békés, F., Wrigley, C.W. 1990. Reconstructing Guthrie’s 1898 flour mill. Chem. Aust. 57 :306
.) 1985 MSZ (1987): Lisztvizsgálati módszerek. A pH, a savfok és a zsírsavszám meghatározása . (Flour test methods. Determination of pH acidity degree
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
Construction of a wheat-flour state diagram
Application to extrusion processing
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,T g, 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.
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
Lovis, L.J. (2003): Alternatives to wheat flour in baked goods. Cereal Fd World , 48 , 61–63. Lovis L.J. Alternatives to wheat flour in baked goods
