CD 121 - cultivar with flour characteristics for cookie baking
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چکیده
منابع مشابه
Extraction and Enrichment of (1 F.3),(1-*4)-,f-D-Glucan from Barley and Oat Brans
Cereal Chem. 70(l):77-80 Soft white wheat flours from varied growing conditions were analyzed However, when the correction for protein content was not taken into for selected variables of gluten and components of flour lipid to identify account, total protein was shown to be negatively correlated with cookie those that are associated with baking quality as measured by cookie diameter. Among the...
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The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water a...
متن کاملSubstituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with inc...
متن کاملEffects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour
Effects of chemical and heat pretreatments on the protein, gluten, and alpha-amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI], P/L, and elasticity index [EI]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorpt...
متن کاملRelationships of Quality Characteristics with Size-Exclusion HPLC Chromatogram of Protein Extract in Soft White Winter Wheats
Cereal Chem. 86(2):197–203 This study investigated relationships between molecular weight distributions of unreduced grain proteins and grain, flour, and end-use quality characteristics of soft white winter wheats grown in Oregon. Absorbance area and area percentage values of protein fractions separated by sizeexclusion HPLC (SE-HPLC) showed significant correlations with quality characteristics...
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ژورنال
عنوان ژورنال: Crop Breeding and Applied Biotechnology
سال: 2013
ISSN: 1984-7033
DOI: 10.1590/s1984-70332013000200009