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Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat ...
Characterization of byproducts originating from hemp oil processing
(American Chemical Society, 2014-12-24)
Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical ...
Overall and local bread expansion, mechanical properties, and molecular structure during bread baking: Effect of emulsifying starches
In order to determine the relationship between molecular structure of wheat bread dough, its mechanical properties, total and local bread expansion during baking and final bread quality, different methods (rheological, ...