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Wheat production technology advances

K. Takai, T. Sawasaki and Y. Endo, Development of Key Technologies for High-Throughput Cell-Free Protein Production with the Extract from Wheat Embryos , in Advances in Protein Chemistry and Structural Biology, ed. A. Joachimiak, Elsevier Ltd., 2009, Vol. 75, Structural Genomics, Part A, p. 53. [Pg.39]

Many studies have reported the feasibility of using SPF as an alternative to wheat especially in bakery products. Woolfe (1992) reported that at SPF substitution levels above 20%, bread became unacceptable in terms of loaf volume, flavor, and texture. In Peru, commercial bakeries are producing widely accepted bread supplemented with 15% and 30% sweeet potato (Huaman, 1992). The technology has advanced, and substitution levels as high as 65% SPF have resulted in bread with acceptable loaf volumes, flavor and texture. For example, breads supplemented with 50%, 55%, 60%, and 65% SPF had acceptable texture and loaf volumes (Greene et al, 2003). Marklinder et al. (1996) considered barley sourdough bread that yielded volumes >450 ml as acceptable, and 990-ml loaf volume for standard wheat bread as acceptable. The studies reported below illustrate the advances in utilization of SPF. [Pg.32]


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