Now showing items 1-4 of 4
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, ...
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 ...
Optimization of additive content and their combination to improve the quality of pure barley bread
(Springer India, 2017-03)
The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of ...
Melting and crystallization DSC profiles of different types of meat
(Association of the Chemical Engineers of Serbia, 2017-01)
The aim of this study was to test the influence of scanning rate and meat type, on the thermophysical properties of meat and content of the freezable water in frozen meat, using the differential scanning calorimetry (DSC) ...