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  • Blackwell Publishing Ltd  (4)
Collection
Publisher
Years
  • 1
    Electronic Resource
    Electronic Resource
    Short-time Breadmaking Systems. Effect of Formulation, Additives, Temperature, and Flour Quality (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An optimum formula for short-time breadmaking included flour (100%), yeast (5%), sugar (3%), salt (1.5%), shortening (3%), oxidant (100 ppm ascorbic acid and 60 ppm KBrO3), and optimum water. The minimum fermentation time for good volume was 15 min. Ambient temperature greatly affected baking performance, and formula changes would be required to produce optimum short-time bread at different temperatures. Baking the same flours by both short- and long-time baking methods gave poor correlations between loaf volumes and oxidant requirements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07750.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Dynamic Rheological Properties of Cake Batters Made from Chlorine-Treated and Untreated Flours (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: When cake batters prepared with chlorine (Cl2)-treated and untreated flours were heated in the Rheometrics Dynamic Spectrometer (RDS), elasticity G′ increased between 90°C and 100°C for the Cl2-treated sample and not for the untreated sample. Therefore, at 100°C, the batters prepared with Cl2-treated flours had a much higher G′ than the batter prepared from untreated flours. Flour-water systems prepared with Cl2-treated and untreated flours showed no difference in G′. This inferred that there was an interaction with at least one formula ingredient. Defatting both Cl2-treated and untreated flours did not alter the RDS results.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10472.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Method to Measure Microwave-Induced Toughness of Bread (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bread slices were placed in a custom holding device and cut with a wire cutter attached to a TA.XT2 Texture Analyzer. The peak force required to cut the bread was taken as a measure of toughness. Microwave reheated, conventionally reheated, and unheated bread were compared as were the effects of bread age (firming). Certain emulsifiers were added and microwave toughness of bread compared. Use of certain emulsifiers and increasing the water content of the bread (through use of fiber) decreased toughness of microwave-reheated bread. The developed method was effective in measuring microwave heating induced toughness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb12244.x
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  • 4
    Electronic Resource
    Electronic Resource
    Leavened Dough pH Determination by an Improved Method (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: pH measured on a 10% slurry may overestimate values on canned biscuit doughs because of carbon dioxide evolution during slurry preparation. Therefore, a pH method using a surface pH electrode was developed and used to measure pH of biscuits in sealed cans and after opening. pH increased upon opening and continued to increase gradually for 5 min. The slurry method overestimated true dough pH and did not show pH change with time. pH of yeast-leavened bread dough measured by the slurry method was also higher than that by the surface method. The surface pH electrode is a reliable, accurate method of pH determination in leavened doughs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08196.x
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