Výsledky vyhledávání - "Alice S, Beghin"

Release of 14 C‐labeled carbon dioxide from ascorbic acid during straight dough wheat bread making

Autor: Alice S. Beghin, Nand Ooms, Kristof Brijs, Bram Pareyt, Jan A. Delcour

Publikováno v: Cereal Chemistry. 99:731-736

BACKGROUND AND OBJECTIVES: The redox agent L‐ascorbic acid is included in wheat bread recipes for the dough strengthening and bread volume enhancing effects it brings about once converted into dehydro‐ L‐ascorbic acid. We here used different do

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f2c92ec955d1987ea02785e800b57ff
https://doi.org/10.1002/cche.10548

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How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology

Autor: Nand Ooms, Paula Moldenaers, Alice S. Beghin, Kristof Brijs, Bram Pareyt, Jan A. Delcour

Publikováno v: Food Biophysics. 16:406-414

Ascorbic acid (AH2) is frequently included in wheat bread recipes to strengthen dough. We report here that its use increases dough extensional viscosity. However, its dough strengthening effect upon AH2 addition is more pronounced in yeasted dough sa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::19f6df39b846e277869299ef27459b3c
https://doi.org/10.1007/s11483-021-09679-7

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The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making

Autor: Alice S. Beghin, Nand Ooms, Kathleen Hooyberghs, Eveline Coppens, Bram Pareyt, Kristof Brijs, Jan A. Delcour

Publikováno v: Food research international (Ottawa, Ont.). 161

Air, and thus also molecular oxygen (O

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef6b5050398c89e2316cb5b724a98f00
https://pubmed.ncbi.nlm.nih.gov/36192912

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Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR

Autor: Mieke A. Nivelle, Alice S. Beghin, Geertrui Bosmans, Jan A. Delcour

Time domain proton nuclear magnetic resonance (TD 1H NMR) was applied in a temperature-controlled mode to in situ study the timing and extent of starch transitions and water redistribution during bread making. Changes in proton population areas durin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dda2009ca43eae6ad5e27602e7110fb
https://lirias.kuleuven.be/handle/123456789/629184

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Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches

Autor: Patricia Vrinten, Alice S. Beghin, Toshiki Nakamura, Mieke A. Nivelle, Jan A. Delcour

Publikováno v: SC30202004090013
NARO成果DBa

Bread crumb firming is largely determined by the properties of gluten and starch, and the transformations they undergo during bread making and storage. Amylose (AM) and amylopectin (AP) functionality in fresh and stored bread was investigated with NM

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40498cf60878f8aa9581341029d4eb28
https://doi.org/10.1016/j.foodchem.2020.126609

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Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain

Autor: Mieke A, Nivelle, Alice S, Beghin, Geertrui M, Bosmans, Jan A, Delcour

Publikováno v: Food research international (Ottawa, Ont.). 119

Time domain proton nuclear magnetic resonance (TD

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::89d86a2d6a9617e33a82b589e7a3be51
https://pubmed.ncbi.nlm.nih.gov/30884703

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