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  • 1
    Electronic Resource
    Electronic Resource
    Sponge-and-Dough Bread: Effects on Fermentation Time, Bromate and Sponge Salt Upon the Baking and Physical Dough Properties of a Canadian Red Spring Wheat (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: The effects of fermentation time and bromate level with 0.15 and 1.0% sponge salt on the sponge-and-dough bread quality and physical dough properties of a Canadian red spring wheat sample (No. 1 CWRS-13.5) have been studied. At the higher sponge salt level, fermentation requirements were substantially reduced for each bromate level. The higher sponge salt level also reduced oxidation requirements and gave bread of acceptable quality over a much wider range of fermentation times. Changes in sponge heights during fermentation and dough energy requirements during mixing and sheeting suggested that the higher sponge salt level increased gas retention properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07636.x
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  • 2
    Electronic Resource
    Electronic Resource
    Determination of Amino Acids in Wheat and Barley by Near-Infrared Reflectance Spectroscopy (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: The use of NIR spectroscopy for the prediction of amino acid compositions in wheat and barley has been demonstrated. Using 2nd derivative mathematical treatments of log I/R data of ground wheat samples obtained on the Beltsville Universal Computerized Spectrophotometer, the concentration of lysine, threonine, tryptophan and methionine could be predicted with accuracies acceptable for screening purposes. With barley samples low standard errors of prediction (high accuracy) were obtained for I3 amino acids using a research NIR and a commercial bench-type instrument. For both of these instruments, use of 1st derivative mathematical treatments of spectral data gave the best accuracy. Results indicated that NIR techniques may be very useful in plant breeding programs and in the food and feed industry for the rapid and accurate analysis of amino acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13658.x
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