Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • Articles: DFG German National Licenses  (4)
  • Acidity  (2)
  • Bread  (2)
  • 1
    Electronic Resource
    Electronic Resource
    Microcalorimetric studies of zeolite acidity (1992)
    Springer
    Catalysis letters 12 (1992), S. 201-211 
    Details
    ISSN: 1572-879X
    Keywords: Acidity ; gravimetry ; heat of adsorption ; H-Mordenite ; H-Y ; H-ZSM-5 ; microcalorimetry ; pyridine ; zeolite
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract The acidity characteristics of H-ZSM-5, H-Mordenite and H-Y zeolite have been studied by microcalorimetric and gravimetric measurements of pyridine adsorption. H-ZSM-5 and H-Mordenite have Brønsted acid sites of primarily homogenous strength, with H-Mordenite having the stronger sites, whereas H-Y zeolite had Brønsted sites of varying strength. The effects of Na exchange level in H-Y zeolite and high temperature calcination for H-Mordenite have also been examined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00767202
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Thermogravimetric and microcalorimetric studies of ZSM-5 acidity (1993)
    Springer
    Catalysis letters 18 (1993), S. 183-192 
    Details
    ISSN: 1572-879X
    Keywords: Acidity ; zeolites ; microcalorimetry ; thermogravimetry ; pyridine adsorption
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract The combination of thermogravimetry, microcalorimetry and infrared spectroscopy studies of pyridine adsorption has been used to characterize the acidity of a ZSM-5 catalyst. The majority of the acid sites are Brønsted acid centers associated with framework Al species, with heats of pyridine adsorption equal to 140 kJ/mol. Non-framework Al species in the zeolite sample of this study eliminate an approximately equal number of Brønsted acid sites. These nonframework Al species also produce strong Lewis acid sites with pyridine adsorption heats greater than 140 kJ/mol, as well as weak adsorption sites (e.g., weak Bransted acid sites or hydrogen bonding sites) with heats equal to 90–140 kJ/mol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00769437
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Studies on the baking properties of wheat: Pigeonpea flour blends (1999)
    Springer
    Plant foods for human nutrition 54 (1999), S. 217-226 
    Details
    ISSN: 1573-9104
    Keywords: Baking ; Bread ; Chapatties ; Cookies ; Pigeonpeas supplementation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Pigeonpea flour was substituted at levels of 0, 5, 10, 15,20, 25% to wheat flour and whole wheat meal for bread andChapatti making, respectively. Blends were prepared up to50% for cookie making. Increasing levels of pigeonpeas inthe blends significantly increased the protein and mineralcontent of the baked products. The bread from 10%pigeonpea flour blend with 2–3% vital gluten and 0.5%SSL had high loaf volume and loaf quality. Blends containing 15% pigeonpea flour were acceptable for Chapatti and 30% pigeonpea flour with 0.25% SSL wereacceptable for cookie making.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008158208549
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Storage changes in the quality of sound and sprouted flour (1993)
    Springer
    Plant foods for human nutrition 44 (1993), S. 35-44 
    Details
    ISSN: 1573-9104
    Keywords: Bread ; Cake ; Chapati ; Cookie ; Sprouted flour ; Storage
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Sound and sprouted flours (24 and 48 hr) from bread wheat (WL-1562), durum wheat (PBW-34) and triticale (TL-1210) were stored at room temperature (34.8°C) and relative humidity (66.7%) for 0, 45, 90 and 135 days to assess the changes in physico-chemical and baking properties. Protein, gluten, sedimentation value, starch and crude fat decreased during storage in all the samples; however, the decrease was more in sprouted flours. Free amino acids, proteolytic activity, diastatic activity and damaged starch decreased with increase in storage period. Total sugars and free fatty acids increased more rapidly in the flours of sprouted wheats during 135 days of storage. Loaf volume of breads decreased during storage in both sound and sprouted flour but the mean percent decrease in loaf volume was more in stored sound flours. Aging of sprouted flour for 45 days improved the cookie and cake making properties but further storage was of no value for these baked products.Chapati making properties of stored sound and sprouted flour were inferior to that of fresh counterparts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088481
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...