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  • 1
    Electronic Resource
    Electronic Resource
    DIFFERENTIAL SCANNING CALORIMETRY OF STARCH (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 6 (1984), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: At high water-to-starch (2:1) ratios a single endotherm was obtained for starch gelatinization. As the water-to-starch ratio was decreased the endotherm area decreased and the peak developed a trailing shoulder. At high water-to-starch ratios birefringence is lost over a temperature range of about 7°C. That narrow range increases to about 30°C at a low water-to-starch ratio. Starch and flour gave essentially the same endotherm initiation temperatures. In low-water systems the second DSC peak is much smaller with starch than with flour. It appears that in a starch system, water migrates during gelatinization. In dough, gluten limits that migration. As the level of sucrose was increased in a dough, the transition temperature increased and the gelatinization temperature range decreased. At the levels found in bread doughs both sugar and salt increase starch gelatinization temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1984.tb00823.x
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  • 2
    Electronic Resource
    Electronic Resource
    Spectrophotometric Determination of Urea, Thiourea, and Certain of Their Substitution Products with p-Dimethylaminobenzaldehyde and Diacetylmonoxime. (1964)
    s.l. : American Chemical Society
    Analytical chemistry 36 (1964), S. 2145-2148 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac60217a034
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  • 3
    Electronic Resource
    Electronic Resource
    INSTRUMENTAL MEASUREMENT OF STICKINESS OF DOUGHS AND OTHER FOODS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 30 (1999), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Stickiness is a difficult attribute to measure. It can be defined as simply the force of adhesion when two surfaces are contacted with each other. In most food systems, the adhesion force is a combination of an adhesive force and a cohesive force. It is when the adhesive force is high and the cohesive force is low that material is perceived as being sticky. Cohesive properties can be measured by rheological techniques. To measure adhesive properties it is imperative to have a clean separation at the probe-material interface.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1999.tb00206.x
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  • 4
    Electronic Resource
    Electronic Resource
    Short-time Breadmaking Systems. Effect of Formulation, Additives, Temperature, and Flour Quality (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An optimum formula for short-time breadmaking included flour (100%), yeast (5%), sugar (3%), salt (1.5%), shortening (3%), oxidant (100 ppm ascorbic acid and 60 ppm KBrO3), and optimum water. The minimum fermentation time for good volume was 15 min. Ambient temperature greatly affected baking performance, and formula changes would be required to produce optimum short-time bread at different temperatures. Baking the same flours by both short- and long-time baking methods gave poor correlations between loaf volumes and oxidant requirements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07750.x
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  • 5
    Electronic Resource
    Electronic Resource
    Dynamic Rheological Properties of Cake Batters Made from Chlorine-Treated and Untreated Flours (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: When cake batters prepared with chlorine (Cl2)-treated and untreated flours were heated in the Rheometrics Dynamic Spectrometer (RDS), elasticity G′ increased between 90°C and 100°C for the Cl2-treated sample and not for the untreated sample. Therefore, at 100°C, the batters prepared with Cl2-treated flours had a much higher G′ than the batter prepared from untreated flours. Flour-water systems prepared with Cl2-treated and untreated flours showed no difference in G′. This inferred that there was an interaction with at least one formula ingredient. Defatting both Cl2-treated and untreated flours did not alter the RDS results.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10472.x
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  • 6
    Electronic Resource
    Electronic Resource
    Method to Measure Microwave-Induced Toughness of Bread (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bread slices were placed in a custom holding device and cut with a wire cutter attached to a TA.XT2 Texture Analyzer. The peak force required to cut the bread was taken as a measure of toughness. Microwave reheated, conventionally reheated, and unheated bread were compared as were the effects of bread age (firming). Certain emulsifiers were added and microwave toughness of bread compared. Use of certain emulsifiers and increasing the water content of the bread (through use of fiber) decreased toughness of microwave-reheated bread. The developed method was effective in measuring microwave heating induced toughness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb12244.x
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  • 7
    Electronic Resource
    Electronic Resource
    Leavened Dough pH Determination by an Improved Method (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: pH measured on a 10% slurry may overestimate values on canned biscuit doughs because of carbon dioxide evolution during slurry preparation. Therefore, a pH method using a surface pH electrode was developed and used to measure pH of biscuits in sealed cans and after opening. pH increased upon opening and continued to increase gradually for 5 min. The slurry method overestimated true dough pH and did not show pH change with time. pH of yeast-leavened bread dough measured by the slurry method was also higher than that by the surface method. The surface pH electrode is a reliable, accurate method of pH determination in leavened doughs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08196.x
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  • 8
    Electronic Resource
    Electronic Resource
    WHEY BASED NONFAT DRIED MILK SUBSTITUTES FOR BREADMAKING (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 7 (1983), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A number of commercial whey products were evaluated at the 4% (flour basis) level, using a straight dough pup loaf baking procedure. The loaf volume and crumb texture of the breads were compared to controls maak with and without nonfat dried milk (NFDM). Untreated sweet whey produced poor quality bread, but demineralized whey, whey protein concentrates, and a blend of whey plus NFDM plus soy flour gave loaf volumes and crumb grains equal to the NFDM controls. Potassium bromate requirements increased as the protein content of the whey product increased. Lactose is more concentrated in whey than in NFDM, but lactose concentration does not appear to cause the loaf depression. Contrary to literature reports with an acid whey, use of 0.2% diammonium phosphate (flour basis) alone does not totally replace NFDM in terms of both loaf volume and crumb struclure. However; diammoniumphosphate can correct for most of the suppressant activity of sweet whey. A correlation was found between the ash to protein ratio and baking performance of products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1983.tb00823.x
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  • 9
    Electronic Resource
    Electronic Resource
    RHEOLOGICAL CHANGES IN CRACKER SPONGES DURING the FIRST FIVE HOURS of FERMENTATION (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 14 (1990), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reconstitution and interchange studies of gluten, starch, and water soluble fractions from no- and 5-h fermentation sponges showed that gluten was altered and was responsible for the early rheological changes in cracker sponges. It was also shown that breaking of disulfide bonds was responsible for those changes. the “slurry” or inoculum was found to have the greatest effect on rheological properties. Chemical agents, such as sodium bisulfite, cysteine, and glutathione, were effective in reducing the resistance-to-extension of cracker sponges at higher pH levels. However, those effects were eliminated by the lactic acid produced in the sponge during fermentation. Therefore, the changes in rheology occurring early in fermentation do not appear to be important in cracker baking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1990.tb00122.x
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  • 10
    Electronic Resource
    Electronic Resource
    Use of a thermomechanical analyzer (1996)
    Springer
    Journal of thermal analysis and calorimetry 47 (1996), S. 1329-1338 
    Details
    ISSN: 1572-8943
    Keywords: cookie dough ; glass transition ; TMA
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract The ThermoMechanical Analyzer (TMA) is a sensitive instrument that measures dimensional changes such as those occurring during glass transitions. Knowledge of the glass transition temperature (T g) may provide a better understanding of many food systems. Cookie dough is a food system that appears to be affected greatly by an apparent glass transition of the flour protein. Hard-wheat-flour cookie doughs underwent an apparent glass transition at a lower temperature (71
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01992831
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