Author: Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Effects of Dough Mixing and Relaxation on the Protein Solubility and Composition of Two Diverse Bread Wheats
Author: Effects of Dough Mixing and Relaxation on the Protein Solubility and Composition of Two Diverse Bread Wheats
Author: Maria Theresa AlmontePublisher:
ISBN:
Category :
Languages : en
Pages : 338
Book Description
Effects of Dough Mixing on Gluten Proteins
Author: Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
The gluten proteins, gliadin and glutenin, are mainly responsible for the viscoelastic properties unique to wheat flour dough. This study was undertaken to evaluate the changes occurring to the gluten proteins during dough mixing and to examine how these proteins, related to breadmaking quality, participate in the mechanism of dough development and breakdown. Flours from four different cultivars, were selected for their wide range of nixing strength. Flour-water doughs and doughs containing potassium iodate or N-ethyl-maleimide were undermixed, mixed to peak development, and overmixed. A small scale fractionation procedure, coupled with a selective precipitation method, was used to obtain six protein fracti ns: salt-soluble (SS), ethanol-soluble (ES) gliadin and glutenin, acetic acid-soluble (AS) gliadin and glutenin, and acetic acid-insoluble (AI) glutenin. The presence of glutenin in the SS fraction and the formation of a foam layer during fractionation of doughs suggested that mixing altered the conformation of glutenin and/or induced gliadin-glutenin interaction to an extent sufficient to enhance the solubility and surface activity of some of the gluten proteins. Protein solubility distribution and electrophoretic results provided convincing evidence for the existence of genotype-specific gliadin-glutenin interaction. Results showed that all cultivars exhibited gliadin-glutenin interaction during mixing and the degree of interaction was inversely related to mixing strength. Analysis by reversed-phase high-performance liquid chromatography of changes in subunit composition during mixing of three glutenin fractions revealed some variation in subunits related to quality. Allelic differences were most pronounced for the 1Dx subunits (1Dx2 versus 1Dx5) and much less evident for 1Ax and 1B subunits. The 1Ax and 1Bx subunits appeared to be less affected by the mixing process. Using size-exclusion high-performance, liquid chromatography, the presence of glutenin compris.
Mendeleev Chemistry Journal
Author: Publisher:
ISBN:
Category : Chemical engineering
Languages : en
Pages : 704
Book Description
Functionality of Proteins in Food
Author: Joseph F. ZayasPublisher: Springer Science & Business Media
ISBN: 3642591167
Category : Science
Languages : en
Pages : 383
Book Description
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .
The Chorleywood Bread Process
Author: Stanley P. CauvainPublisher: Woodhead Publishing
ISBN: 1845691431
Category : Technology & Engineering
Languages : en
Pages : 191
Book Description
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products.After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments.The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making. - The first book to describe the Chorleywood Bread Process - Reviews ingredient quality and quantities - Considers how knowledge-based software systems can help manage the process
Food Science and Technology Abstracts
Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1090
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Wheat Flour Protein Solubility in Relation to Breadmaking Quality of Different Genotypes
Author: Abdul Kipruto FarajTechnology of Breadmaking
Author: Stanley P. CauvainPublisher: Springer Science & Business Media
ISBN: 1475766874
Category : Technology & Engineering
Languages : en
Pages : 371
Book Description
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
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