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  • 1990-1994  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    Native and Succinylated Sunflower Proteins Use in Bread Baking (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Mixing and baking properties were investigated on blends of Hard Red Spring wheat flour/chlorogenic acid-free native and succinylated sunflower protein concentrate and isolate. Dough properties were studied using a Brabender Farinograph and Extensigraph. Loaves were prepared from the various blends using the straight dough procedure and evaluated for volume, external score, crumb color, grain and texture. Loaves prepared from the 5% blends of native proteins were acceptable. However, 10 and 15% blends had a detrimental effect and potassium bromate did not improve bread quality. Loaves with 5 and 10% blends of succinylated proteins had over-fermented characteristics. Reduced fermentation times did not improve bread quality at the 5% level but improved volume at the 10% level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14624.x
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  • 2
    Electronic Resource
    Electronic Resource
    Moisture Sorption Characteristics of Ground Sunflower Nutmeat and its Products (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Moisture sorption characteristics of sunflower nutmeat products (ground nutmeat, meal, protein concentrate and protein isolate) were investigated at temperatures 10°C, 20°C and 30°C, and the results were analyzed according to various sorption isotherm models. The best-fit models were the G.A.B. (Guggenheim-Anderson-de Boer) model for the ground nutmeat and the cubic polynomial model for the meal, the protein concentrate and the protein isolate. The Chen-Clayton model was the best-fit model for describing temperature effect in all the materials studied. The G.A.B. monolayer values were higher than the B.E.T. monolayer values for the materials studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05231.x
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    Paper (German National Licenses)
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