Zobrazeno 1 - 10
of 205
pro vyhledávání: '"N. W. R. Daniels"'
Publikováno v:
International Journal of Food Science & Technology. 7:183-189
Summary Wheat flour doughs of various moisture contents were mixed to low work levels. It was shown that there was a critical moisture content below which mechanical work does not induce lipid binding. The onset of gluten development occurs at a simi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4a28aaf5ddc14e46e6d59ad48a9d957
https://doi.org/10.1111/j.1365-2621.1972.tb01653.x
https://doi.org/10.1111/j.1365-2621.1972.tb01653.x
Publikováno v:
International Journal of Food Science & Technology. 4:117-123
Summary. A method is described for the controlled adjustment of flour moisture level over the range 14-60%. Water was added as powdered ice to flour dispersed in liquid nitrogen thereby avoiding the introduction of mechanical work. the effect of mois
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd530de671edf411e0af5ff75ac941d4
https://doi.org/10.1111/j.1365-2621.1969.tb01504.x
https://doi.org/10.1111/j.1365-2621.1969.tb01504.x
Publikováno v:
Critical reviews in food science and nutrition. 31(3)
Both the natural lipids of flour and added fats are known to play an important role during the production of bread. In this review, the chemical and physical interactions of fat have been assessed in an attempt to explain these technological function
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae23c1ec30a331a2967f0cc1cb343d89
https://pubmed.ncbi.nlm.nih.gov/1571086
https://pubmed.ncbi.nlm.nih.gov/1571086
Publikováno v:
Journal of the Science of Food and Agriculture. 32:877-897
Radionuclide-labelled glycerol triolein has been used to follow the fate of triglyceride lipids during the mixing of wheat flour doughs. After removal of residual free lipid by petrol extraction, initial fractionation of freeze-dried dough identified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b645934644ce7af20978ff8cb443806c
https://doi.org/10.1002/jsfa.2740320907
https://doi.org/10.1002/jsfa.2740320907
Publikováno v:
Journal of Food Engineering. 2:79-103
A Brabender laboratory-scale extruder was used together with response surface methodology to study the effect of processing variables on the quality of textured soya protein (TSP). Variables examined were: barrel temperature in two zones; die tempera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcadf9da21a78bcdbebbf7752983beb9
https://doi.org/10.1016/0260-8774(83)90021-3
https://doi.org/10.1016/0260-8774(83)90021-3
Publikováno v:
Journal of the Science of Food and Agriculture. 28:247-254
The mechanism by which soya lipoxygenase enzyme action improves the Theological properties of wheat flour doughs during mechanical development in air has been investigated further. Free-lipid extraction, reconstitution and replacement experiments hav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0c437bcbcb51ece5690880b6dd7e3cf
https://doi.org/10.1002/jsfa.2740280305
https://doi.org/10.1002/jsfa.2740280305
Publikováno v:
Journal of the Science of Food and Agriculture. 27:1064-1070
Binding of lipids and added fats increased as more work was applied to wheat-flour doughs mixed under nitrogen. Bound-lipid levels were lower in doughs mixed in air than in those mixed in nitrogen and increase in work input had little effect on the l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::930598a0569574e32580d45abb6c0f5d
https://doi.org/10.1002/jsfa.2740271113
https://doi.org/10.1002/jsfa.2740271113
Studies on the lipids of flour. I.—Effect of chlorine dioxide treatment on the essential fatty acids
Publikováno v:
Journal of the Science of Food and Agriculture. 11:658-664
The essential fatty acid (E.F.A.) contents of white flour treated with twice and with twenty times the present usage rate of chlorine dioxide were examined by gas-liquid chromatography and by ultra-violet spectrophotometry of the isomerised oil. Alth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf38f58e7c4bff634be2c07191b99ee4
https://doi.org/10.1002/jsfa.2740111111
https://doi.org/10.1002/jsfa.2740111111
Autor:
J. B. M. Coppock, F. A. Leigh-Dugmore, Frazier Peter John, N. W. R. Daniels, P. W. Russell Eggitt
Publikováno v:
Journal of the Science of Food and Agriculture. 24:421-436
The mechanical development of dough has been followed by measurement of the relaxation time of dough samples after mixing to various levels of work input. Parallel determinations of free and bound lipid have also been made. When doughs were mixed in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ee4c4ddd953865b5bba24c73709e452
https://doi.org/10.1002/jsfa.2740240411
https://doi.org/10.1002/jsfa.2740240411
Publikováno v:
Journal of the Science of Food and Agriculture. 20:129-136
The binding of specific lipids during the high-speed mixing of doughs and in the resulting bread was studied in relation to mixer atmosphere. the presence of air was found to cause a fall in the linoleic acid content of the triglyceride lipids, an ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f34e1c713d6161febbc01c0404d9e68
https://doi.org/10.1002/jsfa.2740200301
https://doi.org/10.1002/jsfa.2740200301