% based on the wheat flour content. Suitable supplements include soy flour and isolates, non fat milk solids, whey products, fish protein concentrate, cotton seed, chick pea, or sesame seed flours, wheat protein concentrate, wheat gluten, defatted wheat germ, Torula yeast, edible single cell ...
floursglutenmineralsprotein contentstarchtrace elementsvariationThree varieties of wheat, a hard red winter, a soft red winter and a white, were grown on ... MM El Gindy,CA Lamb,RC Burrell - 《Cereal Chemistry》 被引量: 36发表: 1957年 Effects of Wheat Flour Protein Contents on Ramyon (de...
i. This experiment is another demonstration of the value of wheat as a source of protein. For 50 days, 12 young men lived on a diet in which over 90% of the protein was provided by commercial white flour and the remainder from vegetable sources. All of the subjects were in positive nit...
dough development, absorption, texture, globulins, food composition, protein composition, breadmaking, cultivars, winter wheat, grain crops, water, gliadin, albumins, volume, loaves, protein content, wheat flour, breadmaking quality, Triticum aestivum, dough...
The determination of these parameters is closely related to the processing characteristics and nutritional quality of wheat flour. As mentioned above, protein, starch and moisture content play a decisive role in the final cost and the processing suitability of wheat flour, as well as the stability ...
Effects of zinc fertilizer and short-term high temperature stress on wheat grain production and wheat flour proteins grain and protein yields;grain weight;total protein,albumin,gliadin,and glutenin contents;protein yield;and NR and GS activities.In contrast,zinc fertilizer reduced the content of globul...
This film is characterised in that it is obtained from a material consisting principally of soft-wheat flour with a low or average protein content, with the addition of one or more plasticisers, and using a method comprising a placing in suspension in water, a heating, a spreading on an ...
AMYLOSE CONTENTSTARCHDAMAGESIZEPhysicochemical properties and protein composition of 39 selected wheat flour samples were evaluated and correlated with the textural properties of Chinese hard-bite white salted noodles. Flour samples were analyzed for their protein and wet gluten contents, sedimentation volume...
Both protein and starch amylose content of wheat significantly influenced water absorption for making noodles and cooking time of white salted noodles. Optimum cooking time of noodles increased as protein content of flour increased, except in waxy wheat flours. Waxy wheat flours, despite their high ...
Summary: A peptic-tryptic-cotazym (PTC) digest of a crude wheat gliadin preparation was obtained under experimental conditions simulating in vivo protein digestion and then fractionated into 10 peaks by ion-exchange chromatography. PTC-gliadin digest and one of its subfractions (coded as fraction 9...