The present invention relates to a flour composition comprising modified starch, phosphate, amino acid and CMC sodium in flour, wherein the flour composition of the present invention prevents flour processing products from discoloring and maintains viscosity and elasticity to provide texture. It has ...
Indrani D, Rao GV (2000) Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta. Food Res Int 33(10):875-881Indrani, D. and G.V. Rao, 2000. Effect of chemical composition of wheat flour and functional properties of dough ...
WHEAT FLOUR AND WHEAT FLOUR COMPOSITION wheat flour and wheat flour composition for breades as a component. CONSTITUTION: Stock wheat flour having a protein content of 11.5-13.5wt.% and an OYT Teru 被引量: 0发表: 1990年 Effect of whole wheat flour on the quality of wheat- baked bread ...
- 《Journal of Food Processing & Preservation》 被引量: 4发表: 2015年 Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars Pearled flour (PF) of two wheat cultivars were prepared at two debranning rates.PF-...
The ratio of arabinose to xylose in whole-wheat flour and wheat bran was nearly 1.25:1 but the hemicellulose A in wheat flour was mainly xylan-type. Among the pentosans in barium hydroxide extract of sorghum, the hemicellulose A had more arabinose than xylose, but the hemicellulose B ...
PROBLEM TO BE SOLVED: To provide wheat flour or a wheat flour composition that has excellent suitability for cake, particularly can obtain the cake having palate food feeling, characteristically melt feeling in mouth, particularly when they are processed through the all-in mixing method that is emp...
0-60% hard flour, 0- 100% bleached soft wheat flour, from 0-70% bleached clear flour and, based on total amount of bleached soft wheat flour and bleached clear flour, from 0.20-1.00 part of sodium calcium alginate per 100 parts of bleached soft wheat flour and/or bleached clear flour....
PROBLEM TO BE SOLVED: To obtain a wheat flour composition for Tempura (deeply fried ingredient covered with thinned dough) capable of producing the Tempura excellent in appearance such as sticking of a coating or a flowering feeling and the texture or taste such as a crispy feeling without using...
A protein fortified composition and premix for preparing wheat flour based, low shortening and low sugar, baked and fried goods, and a method of incorporating protein supplements into the ingredients of such products without adversely af... TSEN; CHO C.,HOOVER; WILLIAM J. - US 被引量: 18发...
PROBLEM TO BE SOLVED: To readily obtain a wheat flour composition for a bakery product, especially having a favorable grain flavor, by suppressing an unpleasant smell of wheat bran, and to produce a bakery product having the favorable grain flavor, especially the bread.;SOLUTION: This wheat flou...