Influence of Ozonation on Cereal Flour Functionality and Dough Characteristics: A Review

2021 ◽  
pp. 1-24
Author(s):  
Rajan Sharma ◽  
Arashdeep Singh ◽  
Savita Sharma
Keyword(s):  
Dough Characteristics ◽  
Cereal Flour

Effects of Temperature and Mechanical Input on Semisweet Biscuit (Cookie) Quality and Dough Characteristics

2000 ◽  
Vol 77 (3) ◽  
pp. 265-271 ◽  
Author(s):  
E. Charun ◽  
J. Abecassis ◽  
A.-S. Contamine ◽  
T.-M. Roulland ◽  
B. Vergnes ◽  
...  
Keyword(s):  
Cookie Quality ◽  
Effects Of Temperature ◽  
Dough Characteristics

Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics

2015 ◽  
Vol 46 (4) ◽  
pp. 262-271 ◽  
Author(s):  
Federica Balestra ◽  
Gian Gaetano Pinnavaia ◽  
Santina Romani
Keyword(s):  
Dough Characteristics

Wet Oxidation Method for the Determination of Submicrogram Quantities of Mercury in Cereal Grains

1972 ◽  
Vol 55 (5) ◽  
pp. 951-959 ◽  
Author(s):  
M Malaiyandi ◽  
J P Barrette
Keyword(s):  
Vanadium Pentoxide ◽  
Cereal Grains ◽  
Acid Mixture ◽  
Wet Oxidation ◽  
Digestion Method ◽  
Oxidation Method ◽  
Digestion Procedure ◽  
Wet Digestion ◽  
Cereal Flour

Abstract A simple and rapid wet-digestion procedure is described in which flour samples containing bound and unbound mercury are decomposed, using a sulfuric-nitric acid mixture in the presence of small amounts of vanadium pentoxide. Fortification studies with 3 organomercuric compounds on mixed cereal flour indicate average recoveries in excess of 96% in the 20–500 ppb range. This wet digestion method is compared with the Klein procedure to illustrate the advantages and significance of the vanadium pentoxide oxidation.

White Pan Bread Dough Characteristics of Anzunbaengi (Triticum aestivum) Whole Wheat Flour Added Herbs

2019 ◽  
Vol 53 (4) ◽  
pp. 103-111
Author(s):  
Jung Hyun Gi ◽  
◽  
Joung Yong Myeon ◽  
No Il Hong ◽  
Choi Jine Shang
Keyword(s):  
Triticum Aestivum ◽  
Wheat Flour ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Pan Bread ◽  
Dough Characteristics
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