Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Bram Pareyt"'
Publikováno v:
Foods, Vol 10, Iss 1, p 107 (2021)
The main sponge cake ingredients are flour, sucrose, eggs and leavening agents. Exogenous lipids (e.g., monoacylglycerols) are often used to increase air–liquid interface stability in the batter. There is a consumer trend to avoid foods containing
Externí odkaz:
https://doaj.org/article/869487f847014229b3c9001686b2198e
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
https://doi.org/10.1002/cche.10548
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
https://doi.org/10.1007/s11483-021-09679-7
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
https://pubmed.ncbi.nlm.nih.gov/36192912
Publikováno v:
Food research international (Ottawa, Ont.). 140
The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at the air-liquid interface in batters prepared with flour of which part of the lipids had been ei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff03da43a757283e7bb6c3930655d444
https://pubmed.ncbi.nlm.nih.gov/33648239
https://pubmed.ncbi.nlm.nih.gov/33648239
Publikováno v:
Journal of Cereal Science. 75:84-91
The role of gluten proteins during lamination and fermentation of multi-layered wheat flour pastry dough was examined by including oxidizing or reducing agents in the recipe to respectively strengthen or weaken the gluten protein network. Pastry burs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd49a12d164e1a5ad4b011ffdc046bee
https://doi.org/10.1016/j.jcs.2017.03.026
https://doi.org/10.1016/j.jcs.2017.03.026
Publikováno v:
Comprehensive reviews in food science and food safetyReferences. 18(5)
Foam-type cakes are complex food systems. Their main ingredients are wheat flour, hen eggs, sugar, leavening agent, and, in some cases, oil and/or surfactants. In contrast to the vast amount of research outcomes on the contribution of ingredients to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c90d3426244f56170b1d910fe63dc02
https://pubmed.ncbi.nlm.nih.gov/33336911
https://pubmed.ncbi.nlm.nih.gov/33336911
Publikováno v:
LWT - Food Science and Technology. 64:874-880
When forming amylose-lipid (AM-L) inclusion complexes, surfactants retard bread crumb firming. Some wheat endogenous lipids have structures similar to those of surfactants. Lipase use in bread making increases the level of free fatty acids and ‘lys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fe32ec95aa77ff5439b60687a74a5f8
https://doi.org/10.1016/j.lwt.2015.06.055
https://doi.org/10.1016/j.lwt.2015.06.055
Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake
Autor:
Geertrui Bosmans, Sarah C. Pycarelle, Jan A. Delcour, Ingrid Van Haesendonck, Kevin L.J. Winnen, Bram Pareyt, Kristof Brijs
Publikováno v:
Food chemistry. 271
The functionality of wheat flour lipids in sponge cakes prepared from flour, sugar, eggs and leavening agents only was investigated by altering their location or content in flour. Hexane (hex) or the more polar hexane:isopropanol (3:2 v/v) (hex:isopr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3f4b9a6aee4b820894f48164b5d89de
https://pubmed.ncbi.nlm.nih.gov/30236694
https://pubmed.ncbi.nlm.nih.gov/30236694
Autor:
Rita Derua, Lien Gerits, Arno G.B. Wouters, Jan A. Delcour, Frederik Janssen, Etienne Waelkens, Bram Pareyt
Publikováno v:
Food research international (Ottawa, Ont.). 112
Although wheat endogenous lipids strongly impact bread quality, knowledge on their detailed distribution throughout the different stages of straight dough bread making is lacking. We here compared the lipid populations in hexane [containing free lipi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bb9cfb48ca4accfce7f50a03e9e8af9
https://pubmed.ncbi.nlm.nih.gov/30131141
https://pubmed.ncbi.nlm.nih.gov/30131141