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whole meal flour of einkorn ( Triticum monococcum L. subsp monococcum ). J. Cereal Sci. 54 : 250–254. Brandolini A. Environmental and genotypic influences on trace element and

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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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Flour starch thermal characteristics

Modulated scanning calorimetric study

Journal of Thermal Analysis and Calorimetry
Authors: L. Haynes and M. Schuenzel

main source of starch in biscuit product is flour. Soft wheat flour is comprised of 74% starch, 9% protein, 2.5% fat, 0.5% ash, and 14% moisture. The heat capacity of a starch–water system above the glass transition does not reach the expected

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Devaux M.F., Monredon F.D., Guibert D., Novales B., Abecassis J. 1998. Particle size distribution of break, sizing and middling wheat flours by laser diffraction. J. of Sci. Food Agric. 78

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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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561 Ciaffi, M., Tozzi, L., Lafiandra, D. 1996. Relationship between flour protein composition determined by size-exclusion high-performance liquid chromatography and dough rheological

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Antes, S., Wieser, H. 2000. Quantitative determination and localization of thiol groups in wheat flour. In: Shewry, P.R., Tatham, A.S. (eds), Wheat Gluten. Cambridge, UK: The Royal Society of Chemistry, pp. 211

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305 313 Rojas, J.A., Rosell, C.M., de Barber, C.B. 1999. Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids 13 :27

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Basky, Zs., Fónagy, A., 2003. Glutenin and gliadin contents of flour derived from wheat infested with different aphid species. Pest Manag. Sci. 59, 426–430. Fónagy A

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