% 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 ...
MacRitchie F ( 1998) Protein composition and physical properties of wheat flour doughs. In: Guegen J, Papineau Y (eds) Plant proteins from European crops - food and non-food applications. Springer, Berlin Heidelberg New York, pp 113-119...
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...
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 ...
content to safe levels. Single-cell protein sources tend to be high innucleic acids, which can lead to excessive blooduric acidlevels, a problem for people prone to gout. Once the RNA level is reduced, the suspended solids are centrifuged and recovered in the form of a paste with 75% ...
. To make bread, these sprouts get mashed up into a dough - not reduced to flour - andhave up to three times the fiber of your whole grain flour. Isn't that interesting. Really - getting the daily requirement of fiber is no small thing. Lentils are super high relatively speaking, but...
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...
In this study, near-infrared (NIR) hyperspectral imaging (HSI) (969–2174 nm) technology was investigated for the determination of protein, starch and moisture content in 77 different varieties of wheat flour. The NIR-HSI system combined with effective wavelengths (EWs) algorithms was applied to...
When wheat gluten powder was used in meat-rich sausage products which has high fat content, its emulsification is more obvious. 5. Surimi-based products In the production of fish cake, adding 2-4% wheat gluten powder can enhance the elasticity and cohesiveness of fish cake...
Speculation: Peptides obtained from wheat gliadins under in vitro conditions simulating protein digestion by humans as well as whole wheat gliadin are very active in damaging in vitro developing jejunum from 17− and 18-day-old rat fetuses, but have no toxic effect on the culture of jejunum ...