Now showing items 1-3 of 3
Rheological and breadmaking properties of wheat flours supplemented with octenyl succinic anhydride-modified waxy maize starches
(Springer Verlag, 2014-01)
The feasibility of emulsifying starches as bread improvers was investigated by incorporating starch sodium octenyl succinate (OSA-st), pre-gelatinized OSA-st and hydrolysed spray-dried OSA-st at 2.5, 5 and 10 % into wheat ...
Chemometric approach to characterization of flour mill streams: Chemical and rheological properties
(Springer Verlag, 2014-05)
The aim of the present study was to utilize chemometric methods (the principal component analysis and hierarchical cluster analysis) for monitoring the certain aspects of flour mill streams quality and their interrelation ...
Near infrared spectroscopy—advanced analytical tool in wheat breeding, trade, and processing
(Springer Verlag, 2013-02)
Due to its suitability to be processed in wide range of final products, wheat has an upmost significance among all cereals. The global wheat marketing are becoming increasingly demanding with regard to all aspects of wheat ...