Delineating the quality and component changes of whole-wheat flour and storage stability of fresh noodles induced by microwave treatment

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 378-384 ◽  
Author(s):  
Man Li ◽  
Qing-Jie Sun ◽  
Ke-Xue Zhu
Keyword(s):  
Wheat Flour ◽  
Storage Stability ◽  
Microwave Treatment ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
And Storage

Key issues and challenges in whole wheat flour milling and storage

2012 ◽  
Vol 56 (2) ◽  
pp. 119-126 ◽  
Author(s):  
Andres F. Doblado-Maldonado ◽  
Oscar A. Pike ◽  
Jess C. Sweley ◽  
Devin J. Rose
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Flour Milling ◽  
Key Issues ◽  
Wheat Flour Milling ◽  
And Storage

scholarly journals The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

BMC Chemistry ◽  
2021 ◽  
Vol 15 (1) ◽  
Author(s):  
Chenling Qu ◽  
Qiankui Yang ◽  
Lina Ding ◽  
Xueke Wang ◽  
Shengqiang Liu ◽  
...  
Keyword(s):  
Molecular Docking ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Catalytic Center ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Steamed Bread ◽  
And Storage ◽  
Hydrolysis Of

AbstractIn order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat flour, and the quality of steamed bread made of stabilized whole wheat flour were investigated. Furthermore, molecular docking was applied to interpret the mechanism. The results showed that microwave can reduce lipase activity, maintain the quality of whole wheat flour dough and steamed bread, and retard rancidity. The molecular docking results displayed that the conformation of the amino acids chains near the lipase catalytic center changed, which made the substrate difficult to enter the catalytic center and prevented the hydrolysis of the fat substrate.

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat
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