Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

In wheat flours, breadmaking

Levels of the enzyme a-amylase in wheat grains also affect breadmaking quality. Flour for bread-making requires low levels of a-amylase and this is favoured by a dry ripe dormant grain. The Falling Number (Hagberg) Test is used to determine a-amylase levels. A... [Pg.87]

NK Singh, R Donovan, F MacRitchie. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of breadmaking quality. Cereal Chem 67 161-170, 1990. [Pg.164]

M Menkovska, Y Pomeranz, GL Lookhart, MD Shogren. Gliadin in crumb of bread from high-protein wheat flours of varied breadmaking potential. Cereal Chem 65 198-201, 1988. [Pg.166]

Wheat flour contains 0.2% free polar lipid,approximately one-half of which is digalactosyl diglycerides (11). Despite their low concentration, free-polar lipids are essential to the breadmaking characteristics of wheat flour (12). Monoesters of sucrose contain the same ratio 6T hexose to fatty acid as found in digalactosyl diglycerides (Figure 1). [Pg.124]

See other pages where In wheat flours, breadmaking is mentioned: [Pg.216]    [Pg.317]    [Pg.460]    [Pg.460]    [Pg.123]    [Pg.154]    [Pg.387]    [Pg.482]    [Pg.482]    [Pg.2]    [Pg.193]    [Pg.479]    [Pg.23]    [Pg.460]    [Pg.460]    [Pg.132]    [Pg.193]    [Pg.204]    [Pg.402]    [Pg.566]    [Pg.578]   
See also in sourсe #XX -- [ Pg.29 , Pg.246 , Pg.247 , Pg.248 , Pg.249 , Pg.250 ]



SEARCH



Breadmaking

Flour

Flouring

In breadmaking

In wheat

© 2024 chempedia.info