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Construction of a wheat-flour state diagram

Application to extrusion processing

Journal of Thermal Analysis and Calorimetry
Authors: G. Kaletunç and K. J. Breslauer

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.

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430 Batey, I.L., Gupta, R.B., Mac Ritchie, F., 1991. Use of Size-Exclusion High-Performance Liquid Chromatography in the study of wheat flour proteins: An improved chromatographic procedure

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

Analyser . No. 76–21. Ahmad , Z. , Butt , M.S. , Ahmed , A. & Khalid , N. ( 2013 ): Xylanolytic modification in wheat flour and its effect on

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provides insight into the functionality of arabinoxylans in wheat flour bread making . Cereal Chem ., 78 , 564 – 571 . C ourtin , C.M. & D elcour , J.A. ( 2002 ): Arabinoxylans and endoxylanases

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Batey, I. L., Gupta, R. B. and Mac Ritchie, F. (1991): Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: An improved chromatographic procedure. Cereal Chem. 68 , 207-209. Use of

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pšenice, pšeničné mouky, těsta a pečiva . [Relationships among quality characteristics of food wheat, wheat flour, dough and bread.] Mlynářská ročenka 2009 : 152 – 182 . [in Czech

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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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