Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Patrick L. Selmair"'
Publikováno v:
European Food Research and Technology. 236:89-100
The baking performance of two powder extracts from Panax ginseng with different concentrations and different compositions of ginsenosides was studied by means of microscale baking tests with 10 g of flour. Compared to a control bread without additive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e803c165c807c86eaba977f49853626
https://doi.org/10.1007/s00217-012-1862-0
https://doi.org/10.1007/s00217-012-1862-0
Autor:
Peter Koehler, Patrick L. Selmair
Publikováno v:
Lipid Technology. 22:7-10
In wheat flour used for breadmaking, glycolipids are essential “endogenous surfactants” (1). Bread volume and crumb structure of wheat flour-based bakery products are influenced by glycolipids, without the decisive mode of action being conclusive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f28d7fd53c811068145fac38060ce524
https://doi.org/10.1002/lite.200900069
https://doi.org/10.1002/lite.200900069
Autor:
Patrick L. Selmair, Peter Koehler
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:6691-6700
To gain insight into structure-activity relationships of glycolipids in breadmaking monogalactosyl dilinoleylglycerol ( 8) and monogalactosyl monolinoleylglycerol ( 6) were synthesized. Then their functional properties in dough and breadmaking were c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfbf68a3f606f2ad850c83dc76c3b8a0
https://doi.org/10.1021/jf800692b
https://doi.org/10.1021/jf800692b
Autor:
Patrick L. Selmair, Peter Koehler
Publikováno v:
Journal of agricultural and food chemistry. 57(12)
The potential of individual glycolipid classes from lecithins (soybean, rapeseed, and sunflower) in breadmaking was determined in comparison to classical surfactants such as diacetyltartaric acid esters of mono- and diacylglycerides (DATEM), monoacyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::306cc7c7a843e4045ef9bfd58610dc00
https://pubmed.ncbi.nlm.nih.gov/19476361
https://pubmed.ncbi.nlm.nih.gov/19476361