Adequacy of wholegrain non-wheat flours for layer cake elaboration

LWT ◽  
2010 ◽  
Vol 43 (3) ◽  
pp. 507-513 ◽  
Author(s):  
Manuel Gómez ◽  
Lucia Manchón ◽  
Bonastre Oliete ◽  
Elena Ruiz ◽  
Pedro A. Caballero
Keyword(s):  
Layer Cake ◽  
Wheat Flours

NanoUPLC-MSE reveals differential abundance of gluten proteins in wheat flours of different technological qualities

2021 ◽  
Vol 239 ◽  
pp. 104181
Author(s):  
V.C. M. Victorio ◽  
T. O. Alves ◽  
G.H. M. F. Souza ◽  
L.C. Gutkoski ◽  
L.C. Cameron ◽  
...  
Keyword(s):  
Differential Abundance ◽  
Gluten Proteins ◽  
Wheat Flours

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads

2021 ◽  
pp. 130491
Author(s):  
Zuzana Ciesarová ◽  
Kristína Kukurová ◽  
Aleksandra Torbica ◽  
Miona Belovic ◽  
Jana Horváthová ◽  
...  
Keyword(s):  
Wheat Flours ◽  
Thermally Treated

The Multi-Level Governance of Wales: Layer Cake or Marble Cake?

2012 ◽  
Vol 16 (2) ◽  
pp. 310-325 ◽  
Author(s):  
Tom Entwistle ◽  
James Downe ◽  
Valeria Guarneros-Meza ◽  
Steve Martin
Keyword(s):  
Layer Cake ◽  
Multi Level

Changes in wheat flours damaged by mold during storage. Effects in breadmaking

1970 ◽  
Vol 18 (4) ◽  
pp. 617-619 ◽  
Author(s):  
Rasiklal D. Daftary ◽  
Yeshajahu. Pomeranz ◽  
R. Carl. Hoseney ◽  
Merle D. Shogren ◽  
Karl F. Finney
Keyword(s):  
Storage Effects ◽  
Wheat Flours

Bread Into Layer Cake

1944 ◽  
Vol 44 (5) ◽  
pp. 491
Author(s):  
MATILDA SMITH
Keyword(s):  
Layer Cake
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