On the relationship between large-deformation properties of wheat flour dough and baking quality

Autor: Edward Lucian Sliwinski, T. van Vliet, P. Kolster

Publikováno v: Journal of Cereal Science 39 (2004) 2
Journal of Cereal Science, 39(2), 231-245

Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour–water doughs and doughs to which a mix o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::135f24e99fa2fa2d37bdc63bf3c8d27e
https://doi.org/10.1016/j.jcs.2003.10.005

The formation mechanism of lactones in Gouda cheese

Autor: Martin Alewijn, Edward Lucian Sliwinski, Jan T.M. Wouters, Bart Smit

Publikováno v: International Dairy Journal, 17(1), 59-66
International Dairy Journal 17 (2007) 1

Lactones are fat-derived aroma compounds, but the formation mechanism of these compounds during ripening of Gouda cheese is unknown. Both enzymatic and chemical formation pathways were investigated in this study. Lactone formation from milk triglycer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97b7245aec2522c4ab0e27a269c0ff66
https://research.wur.nl/en/publications/the-formation-mechanism-of-lactones-in-gouda-cheese

Large-deformation properties of wheat flour and gluten dough in uni- and biaxial deformation

Autor: P. Kolster, Edward Lucian Sliwinski, T. van Vliet

Publikováno v: The Gluten Proteins: 8th Gluten Workshop, Viterbo (Italy), September 8-10,2003. Cambridge: Royal Society of Chemistry
The Gluten Proteins: 8th Gluten Workshop, Viterbo (Italy), September 8-10,2003
Gluten Proteins ISBN: 9780854046331

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f77d3f1a62a0664902343c2aa2170214
https://research.wur.nl/en/publications/large-deformation-properties-of-wheat-flour-and-gluten-dough-in-u

Effects of heat on physicochemical properties of whey protein-stabilised emulsions

Autor: F.D. Zoet, Edward Lucian Sliwinski, J.T.M. Wouters, M.A.J.S. van Boekel, P.J. Roubos

Publikováno v: Colloids and Surfaces. B: Biointerfaces 31 (2003)
Colloids and Surfaces. B: Biointerfaces, 31, 231-242

The effect of heating has been studied for whey protein-stabilised oil-in-water emulsions (25.0% (w/w) soybean oil, 3.0% (w/w) whey protein isolate, pH 7.0). These emulsions were heated between 55 and 95 degreesC as a function of time and the effect

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7a23eb8ff7e01d2a1074ef9722dc502
https://research.wur.nl/en/publications/effects-of-heat-on-physicochemical-properties-of-whey-protein-sta

A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese

Autor: Martin Alewijn, Jan T.M. Wouters, Edward Lucian Sliwinski

Publikováno v: International Dairy Journal, 13(9), 733-741
International Dairy Journal 13 (2003) 9

Cheese flavour is a mixture of many (volatile) compounds, mostly formed during ripening. The current method was developed to qualify and quantify fat-derived compounds in cheese. Cheese samples were extracted with acetonitrile, which led to a concent

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e688f90072a8ed5f69b20e3b3b9eab31
https://research.wur.nl/en/publications/a-fast-and-simple-method-for-quantitative-determination-of-fat-de