Effects of Adding Gluten Fractions on Flour FunctionalityPurcell, U. G.Dobraszczyk, B. J.Tsiami, A. A.Schofield, J. D.
Dynamic rheological properties of wheat starch-gluten doughs Addition of water solubles decreased the elastic modulus and dramatically shortened optimum mixing time of the reconstituted flour. KA Miller,RC Hoseney - 《Cereal Chemistry》 被引量: 109发表: 1999年 ...
Effects of the addition of xanthan gum and rice flour to maize starch on quality of gluten-free biscuit Introduction. The aim of this research was to study the interaction of xanthan gum and a mixture of rice flour and corn starch, its effects on the quality ... M Juki,DK Komleni,G ...
invention is to provide a novel and improved apparatus for extracting zein (the alcohol soluble constituent of corn protein) from gluten meal, whereby the... Swallen, Lloyd C.,R Harold 被引量: 30发表: 1941年 Action of nitrogen trichloride on proteins; production of toxic derivative FOLLOWING...
parametersingluten—freebreadofriceflourandsweetpotatostarchwithaddingthreekindsofdairyprotein (wheyproteinconcentrateWPC,sodiumcaseinateSCandskimmilkpowderSMP)wasresearched.Theresults showedthatWPChadthemostremarkableimprovementonthequalityparametersingluten—freebread.Whenthe additiveamountofWPCwas15%.thespecificvolume...
Adding Wheat Germ to Your Baby’s FoodUpdated: Oct 31, 2023 Adding wheat germ to your baby’s food is an effortless way to give your little one a real nutritional boost.Important noteWheat germ contains gluten and many pediatric experts recommend that it is not introduced to your baby ...
The perfect addition to any Taco Tuesday, these homemadecorn tortillasgo well with everything from pork carnitas to sauteed veggies. The main ingredient in these tortillas is masa harina, which is a naturally gluten-free flour made ofcorn soaked in lime water. Masa harina can be found at mos...
Gluten proteins have been widely reported to influence the textural characteristics of flour- based foods (Bushuk, and Tkachuk, 1990). However, there have been few studies thatreport on the impact of added gluten on either the characteristics of instant noodles or on fat uptake during deep ...
gluten-freerice pan breadprocessed rice flourphysical propertiesrice flourTo make gluten-free rice pan bread, rice flour with various amounts of processed rice flour was used and their physicochemical properties were analyzed. The dough expansion rate increased with increasing processed rice flour ...
The introduction of carrot/beetroot powders in the amount of 1.5%, 3.0%, 6.0% and 9.0% by weight of the flour reduces the amount of gluten. Still, it strengthens the latter, making it possible to mold products with developed porosity. The introduction of dry carrot powder in the...