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., Peterson, C.J., Moore, K.J., Stearns, M. & Grant, D.L. (1993): Comparative effects of wheat flour protein, lipid and pentosan composition in relation to baking and milling quality. Cereal Chem. , 70 , 95
405 413 Hung, P.V., Yamamori, M. & Morita, N. (2005): Formation of enzyme-resistant starch in bread as affected by high-amylose wheat flour substitutions
tandard ( 1985 b): Lisztvizsgálati módszerek. Érzékszervi vizsgálatok, pontozásos bírálat és minősítés (Flour test methods. Sensory analysis, scoring and qualification) . MSZ 6369-1 : 1985
References AACC ( 2000 ): Sedimentation test for flour . No. 56–60. AACC ( 2000 ): General pasting method for wheat or rye flour or starch using the Rapid Visco
). Since then, considerable interest has been devoted to oats for producing health-promoting food products. However, the utilisation of whole oat flours for extrusion cooking has elicited minimal attention because of poor expansion and hard texture ( Moisio
Role of rice and added wheat protein in the mixing properties of different rice flours
(A preliminary study)
, Y.K. , Békés, F. , Gras, P.W. , Ciaffi, M. , Appels, R. & Morell, M.K. (1999): Structure-function analyses of low molecular weight glutenin subunits in wheat flour processing. Theor. appl. Gen. , 98 , 149
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
.) 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
