Zobrazeno 1 - 10 of 29 pro vyhledávání: '"J.J. Plijter"'
1
The role of the gluten network in the crispness of bread crust
Autor: Cristina Primo-Martín, Rob J. Hamer, A.M. van de Pijpekamp, T. van Vliet, H.H.J. de Jongh, J.J. Plijter
Publikováno v: Journal of Cereal Science, 3, 43, 342-352
Journal of Cereal Science, 43(3), 342-352
Journal of Cereal Science 43 (2006) 3
Crispness features of baked products strongly determine consumer acceptability. For many baked products, such as bread, the outer crust gives the crispy sensation. Confocal scanning laser microscopy of the structure of bread crust revealed a continuo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb82dd291dce7babf69fc90d5db21ea4
https://doi.org/10.1016/j.jcs.2005.12.007
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2
An explanation for the combined effect of xylanase-glucose oxidase in dough systems
Autor: Rob J. Hamer, Mingwei Wang, J.J. Plijter, W.J. Lichtendonk, Cristina Primo-Martín
Publikováno v: Journal of the Science of Food and Agriculture. 85:1186-1196
In the bakery industry, glucose oxidase is usually used in combination with xylanase. Although many theories exist on the mechanism of action of each enzyme, the positive effect of combining the two is as yet unexplained. In this paper we studied a p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::033b23d0616d8e35e0c10e9902afc6d1
https://doi.org/10.1002/jsfa.2107
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3
CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSION
Autor: H. Luyten, Ton van Vliet, J.J. Plijter
Publikováno v: Journal of Texture Studies. 35:445-492
Literature on the crispy/crunchy behavior of cellular solid foods with a crust is discussed. The emphasis is on products with a dry crispy or crunchy crust as bread and various snacks and especially on mesoscopic and macroscopic aspects. Successively
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4dd5ed57768c71433c64121f9fd3112a
https://doi.org/10.1111/j.1745-4603.2004.35501.x
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4
The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough
Autor: Clyde Don, W.J. Lichtendonk, Rob J. Hamer, Ton van Vliet, J.J. Plijter
Publikováno v: Journal of Cereal Science, 41(1), 69-83
Journal of Cereal Science 41 (2005) 1
Journal of Cereal Science, 1, 41, 69-83
Previously we reported that the SDS insoluble gel-layer: the Glutenin Macro Polymer (GMP) can be considered as a gel consisting of protein particles. These glutenin particles have a size of about 10-1-102 μm and consist of HMW-GS and LMW-GS only. In
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::854338a7ea78f6d80984ce7f192f0bcf
https://doi.org/10.1016/j.jcs.2004.09.009
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5
THE EFFECTS OF DOUGH MIXING ON GMP RE-AGGREGATION AND DOUGH ELASTICITY DURING DOUGH REST
Autor: R.J. Hamer, C. Don, J.J. Plijter, W.J. Lichtendonk
Publikováno v: Gluten Proteins ISBN: 9780854046331
The Gluten Proteins. Cambridge: Royal Society of Chemistry
The Gluten Proteins
There is a general consensus that the glutenins play a pivotal role in wheat flour quality. The quantity of GMP, a highly aggregated fraction of glutenin oligomers consisting of HMWGS and LMWGS, has been shown to parallel flour quality. Recently it w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::461ec94d91570f232770d1d6f76b4b22
https://doi.org/10.1533/9781845690632.5.187
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8
Understanding the link between GMP and dough: From glutenin particles in flour towards developed dough
Autor: W.J. Lichtendonk, Rob J. Hamer, Clyde Don, J.J. Plijter
Publikováno v: Journal of Cereal Science 38 (2003) 2
Journal of Cereal Science, 2, 38, 157-165
Journal of Cereal Science, 38(2), 157-165
Clear correlations exist for glutenin macropolymer (GMP) quantity and rheological properties vs. wheat quality and dough rheological properties, but real insight in understanding these links is still missing. The observation that GMP consists of glut
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d1fad2df365ac3c6eed0e71ba503bf0
http://resolver.tudelft.nl/uuid:df686932-a6a9-4a90-82fb-e2fddbf62b34
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9
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10
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