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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

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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

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tandard ( 1985 b): Lisztvizsgálati módszerek. Érzékszervi vizsgálatok, pontozásos bírálat és minősítés (Flour test methods. Sensory analysis, scoring and qualification) . MSZ 6369-1 : 1985

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Acta Alimentaria
Authors: A. Harasztos, G. Balázs, P.N. Csőke, S. D’Amico, R. Schönlechner, and S. Tömösközi

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

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Acta Alimentaria
Authors: S. Hu, H. Shu, J.L. Yuan, J.Y. Gao, P.Y. Mu, C.Z. Ren, W. Sang, L.C. Guo, and H.B. Chen

). 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

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Acta Alimentaria
Authors: M. Oszvald, S. Tömösközi, L. Tamás, and F. Békés

, 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

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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

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. 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

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.) 1985 MSZ (1987): Lisztvizsgálati módszerek. A pH, a savfok és a zsírsavszám meghatározása . (Flour test methods. Determination of pH acidity degree

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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

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