Maltose formation from wheat flour with different degrees of damaged starch

2021 ◽  
Vol 27 (4) ◽  
pp. 567-572
Author(s):  
Keisuke Shintani ◽  
Yayoi Miyagawa ◽  
Shuji Adachi
Keyword(s):  
Wheat Flour ◽  
Damaged Starch

Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

2013 ◽  
Vol 49 (1) ◽  
pp. 253-260 ◽  
Author(s):  
Chong Liu ◽  
Limin Li ◽  
Jing Hong ◽  
Xueling Zheng ◽  
Ke Bian ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Damaged Starch ◽  
Steamed Bread

Effect of damaged starch on acrylamide formation in whole wheat flour based Indian traditional staples, chapattis and pooris

2010 ◽  
Vol 120 (3) ◽  
pp. 805-809 ◽  
Author(s):  
Mehrajfatema Z. Mulla ◽  
Vikas R. Bharadwaj ◽  
Uday S. Annapure ◽  
Rekha S. Singhal
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Damaged Starch ◽  
Whole Wheat ◽  
Acrylamide Formation

scholarly journals Determination of Damaged Starch in Wheat Flour Using an Electrochemical Bienzyme Maltose Probe

1998 ◽  
Vol 31 (5) ◽  
pp. 733-749 ◽  
Author(s):  
E. Marconi ◽  
C. Baldino ◽  
M. C. Messia ◽  
R. Cubadda ◽  
D. Moscone ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Damaged Starch

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

2016 ◽  
Vol 202 ◽  
pp. 120-124 ◽  
Author(s):  
Sen Ma ◽  
Li Li ◽  
Xiao-xi Wang ◽  
Xue-ling Zheng ◽  
Ke Bian ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Frozen Dough ◽  
Damaged Starch ◽  
Steamed Bread

Determination of Damaged Starch and Diastatic Activity in Wheat Flour Using a Flow-Injection Analysis Biosensor Method

1997 ◽  
Vol 74 (6) ◽  
pp. 745-749 ◽  
Author(s):  
Ryuichi Haginoya ◽  
Kunio Sakai ◽  
Takashi Komatsu ◽  
Seiichi Nagao ◽  
Kenji Yokoyama ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Flow Injection ◽  
Flow Injection Analysis ◽  
Damaged Starch ◽  
Diastatic Activity

Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations

2017 ◽  
Vol 218 ◽  
pp. 89-98 ◽  
Author(s):  
Nore Struyf ◽  
Jitka Laurent ◽  
Bianca Lefevere ◽  
Joran Verspreet ◽  
Kevin J. Verstrepen ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Fermentable Sugars ◽  
Relative Importance ◽  
Bread Dough ◽  
Damaged Starch

Effect of damaged starch on the pasting characteristics and tandoori roti making quality of whole wheat flour

2000 ◽  
Vol 20 (6) ◽  
pp. 591-602 ◽  
Author(s):  
Dharamesh C Saxena ◽  
Punaroor H Rao
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Damaged Starch ◽  
Whole Wheat ◽  
Pasting Characteristics

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.

Sign in / Sign up

Export Citation Format

Share Document