Optimisation of time/temperature treatment, for heat treated soft wheat flour
نویسندگان
چکیده
منابع مشابه
Nutritional Profile of Whole-Grain Soft Wheat Flour
Cereal Chem. 88(5):473–479 Whole-grain wheat flour is used in baking to increase fiber content and to provide vitamins from the bran layers of the kernel. We surveyed whole-grain soft flour samples from North America to determine the nutritional profile using recently revised fiber quantification protocols, Codex 2009.1. Standard compositional and vitamin analyses were also included in the surv...
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In the EU, chlorination of soft wheat flour has been replaced in recent years, to some extent, by heat treatment for baking of high ratio cakes. The heat treated flour has enabled recipes to be developed which generate products with longer shelf life, finer texture, moist crumb and sweeter taste. It is not fully understood how heat treatment improves the flour; however, it is known that during ...
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The quality of preserved food is largely dependent on its moisture content, moisture migration and/or moisture uptake of the food during storage. Therefore, the water activity level, which corresponds to a range of equilibrium moisture contents, must be determined by, for example, the use of moisture isotherms. The shape of the isotherm curve is dependent on the interactions between the vapour ...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2012
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2012.06.019