Effects of Recombinated Anabaena sp. Lipoxygenase on the Protein Component and Dough Property of Wheat Flour

2014 ◽  
Vol 62 (40) ◽  
pp. 9885-9892 ◽  
Author(s):  
Xiaoming Wang ◽  
Fengxia Lu ◽  
Chong Zhang ◽  
Yingjian Lu ◽  
Xiaomei Bie ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Protein Component ◽  
Anabaena Sp ◽  
Dough Property

scholarly journals Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Wei Zhang ◽  
Xianli Luo ◽  
Liuyan Li ◽  
Zaixi Shu ◽  
Pingping Wang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Development Time ◽  
Mixing Ratio ◽  
Quality Properties ◽  
Significant Difference ◽  
Steamed Bread ◽  
Stability Time ◽  
Dough Development Time ◽  
Dough Property

Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and steamed bread quality. The pH of the mixed flour gradually increased as the addition content of overozonized flour decreased. The three mixed flour had higher insoluble polymeric protein (IPP) content than unozonized flour. Compared with overozonized flour, M1 and M2 flour did not show a significant difference in IPP content, but M3 flour exhibited a decreased IPP content. Three mixed flour had higher dough development time and dough stability time than both unozonized and overozonized flour, and there was no significant difference among three mixed flour in these two dough parameters. Peak, trough, and final viscosities of the three mixed flour were between those of unozonized and overozonized flour. Steamed bread of three mixed flour had larger specific volume and better texture than that of overozonized flour, with steamed bread of M3 flour showing the best attributes. Among the three mixed flour, M1 flour was the closest to overozonized flour in volatile compounds of steamed bread. These results suggested overozonized flour can be mixed with unozonized flour to decrease the deterioration of overozonization on the dough and food-making properties of wheat flour, but the mixing ratio should be taken into consideration to obtain a better quality.

The Immuno-Electron Microscopic Localization of the Mo-Fe Protein Component of Nitrogenase in Cells of Azotobacter Vinelandii

1973 ◽  
Vol 31 ◽  
pp. 574-575
Author(s):  
J. T. Stasny ◽  
R. C. Burns ◽  
R. W. F. Hardy
Keyword(s):  
Cellular Localization ◽  
Direct Evidence ◽  
Azotobacter Vinelandii ◽  
Intracellular Localization ◽  
Protein Component ◽  
Electron Microscopic ◽  
Thin Sections ◽  
Fe Protein ◽  
Intracytoplasmic Membranes

Structure-functlon studies of biological N2-fixation have correlated the presence of the enzyme nitrogenase with increased numbers of intracytoplasmic membranes in Azotobacter. However no direct evidence has been provided for the internal cellular localization of any nitrogenase. Recent advances concerned with the crystallizatiorTand the electron microscopic characterization of the Mo-Fe protein component of Azotobacter nitrogenase, prompted the use of this purified protein to obtain antibodies (Ab) to be conjugated to electron dense markers for the intracellular localization of the protein by electron microscopy. The present study describes the use of ferritin conjugated to goat antitMo-Fe protein immunoglobulin (IgG) and the observations following its topical application to thin sections of N2-grown Azotobacter.

Method of establishing the period of maturation of wheat flour by the value of acid number of fat

2019 ◽  
pp. 49-51
Author(s):  
L.G. Priezzheva ◽  
◽  
V.F. Sorochinskiy ◽  
I.A. Verezhnikova ◽  
S.K. Kolomiec ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Acid Number

Determination of the rational dosage of hydrolyzed lecithin VEROLEC HE-60 in the production of wheat flour bread

2020 ◽  
Vol 29 (9) ◽  
pp. 47-49
Author(s):  
E.B. Barabashov ◽  
◽  
L.A. Revina ◽  
E.I. Ponomareva ◽  
S.I. Lukina ◽  
...  
Keyword(s):  
Wheat Flour

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

Influence research of yams powder on properties of the dough and quality factors of bakery products from wheat flour

2019 ◽  
Vol 28 (1) ◽  
pp. 49-52
Author(s):  
V.A. K. Sagi ◽  
◽  
G.G. Yusupova ◽  
E.V. Nevskaya ◽  
◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bakery Products ◽  
Quality Factors

THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR

2019 ◽  
Vol 1 (1) ◽  
pp. 8
Author(s):  
Subekah Nawa Kartikasari ◽  
Puspita Sari ◽  
Achmad Subagio
Keyword(s):  
Wheat Flour

Effect of Fermentation Methods on Phytic acid Content in Wheat Flour Bread

2014 ◽  
Vol 27 (1) ◽  
pp. 128-142
Author(s):  
Ali A. Sahi ◽  
Ali H. Abdul-Kareem ◽  
Basim A. Jaber
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content

Exemplar Abstract for Anabaena sp. Garrity et al. 2007.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Dorothea Taylor ◽  
George M Garrity
Keyword(s):  
Anabaena Sp

Nomenclature Abstract for Anabaena sp. Garrity et al. 2007.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Sarah Wigley ◽  
George M Garrity
Keyword(s):  
Anabaena Sp
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