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Cleaner Production of Wheat Straw Pulp
cleaner production pulping with NH4OH and KOH wheat straw
2009/11/16
A pulping method using NH4OH with less amount of KOH as cooking liquor on wheat straw was developed. KOH could reduce consumption of NH3 and cooking time for its strong alkalinity. The effects of vari...
An allergenic peptide responsible for atopic dermatitis was isolated from the chymotryptic hydrolysate of gluten. The primary structure of the peptide was determined as (Ser-Gln-Gln-Gln-(Gln-)Pro-Pro-...
Chemical and Sensory Changes in Flavor of Roux Prepared from Wheat Flour and Butter by Heating to Various Temperatures
roux flavor cooking temperature chemical composition
2009/6/17
The flavor of an unheated wheat flour and butter mixture (roux 0) and roux samples heated to between 100°C and 180°C at 20°C intervals (roux I–V) were examined by chemical analyses of the aroma compon...
Relationship between Pancake Springiness and Interaction of Wheat Flour Components
dry heating of wheat flour pancake springiness interaction of wheat flour components
2009/5/31
Dry heated wheat flours were fractionated into water-soluble, gluten, prime-starch and tailings fractions by an acetic acid fractionation technique. With a gradual increase in the duration time at eac...
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
grain amaranth composite flour wheat spelt dough properties
2014/3/7
The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite f...
Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour
Sorghum biscuits defatted soy flour spread ratio texture colour sensory evaluation
2008/11/1
Biscuits prepared from flour blends containing varying proportions of sorghum flour (0, 10, 20, 30, 40, 50 and 60%) and fortified with 5% defatted soy flour, were evaluated for different quality param...