Now showing items 1-6 of 6
The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions
The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems ...
Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions
The objective of this study was to evaluate albumins profile, proteolytic and amylolytic activity level and baking performance of wheat varieties grown in two production years with different climate conditions (2011 and ...
Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation
The aim of the present study was to determine the characteristics of an analytical method for determination of free sulphydryl (SH) groups of wheat gluten performed with previous gluten incubation for variable times (45, ...
Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0–20%): (a) non-physically modified, (b) pregelatinized and (c) hydrolyzed spray-dried ...
Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough
(Springer Verlag, 2013-07)
In the present study, the influence of buckwheat flour and carboxymethyl cellulose (CMC) on the production of sheetable gluten-free cookie dough of acceptable rheological properties and subsequently their effect on the ...
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 ...