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Thiols in flour and baking quality
Food Chemistry, 1990Abstract Baking quality (LV) was defined as loaf volume per gram of loaf protein. Further attempts to find negative correlation between LV and small thiols bound by disulphide bonds (SS) to gluten failed, but this was almost certainly because the method was flawed.
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Baking Quality of Wheat Flours
1984Publisher Summary This chapter discusses about the quality of wheat flours from the point of view of bread baking has been ably reviewed by Pomeranz. This chapter discusses mainly with the quality of the final product and how it relates to the properties and composition of flours.
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Eureka!
Regal Rexnord exhibited at IBA 2025, the world’s leading trade fair for the baking and confectionery industry, which took place from 18-22 May in Düsseldorf, Germany.
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Regal Rexnord exhibited at IBA 2025, the world’s leading trade fair for the baking and confectionery industry, which took place from 18-22 May in Düsseldorf, Germany.
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Baking Parameters and the Resulting Anode Quality
2016A review of the impact of baking parameters such as heat–up rate, final baking temperature and soaking time on the anode properties relevant to the anode behaviour in the electrolysis pots is presented.
Werner K. Fischer +3 more
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Baking quality and gluten amide level
International Journal of Food Science and Technology, 1982Abstract MacRitchie (1979) has recently put forward evidence that the percentage of glutamine+asparagine in Australian wheat glutens was highly and positively correlated (r= 0.756; P<0.01) with baking quality, as measured by loaf volume per unit of flour protein. This finding has been tested for thirty-six English wheats.
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Monitoring the baking quality of via electronic nose combined with GC–MS
Food Research International, 2023Zhenfeng Li, Feihu Song, Hao Xiang
exaly
Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2005
Kikuchi, Yoshiko +2 more
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Kikuchi, Yoshiko +2 more
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Baking quality of wheat-rye mixtures
2011The most important chemical compounds for wheat dough are gluten proteins -gliadins and glutenins which have the distinctive rheological ability to form a dough matrix that determines bread quality. Other cereal flours as rye flour do not have these unique properties, but they can improve nutritional aspects of daily consumed breads such as higher ...
Dvořáková, Petra +6 more
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Exploration of the functionality of sugars in cake-baking, and effects on cake quality
Critical Reviews in Food Science and Nutrition, 2021Louise Slade, Harry Levine, Meera Kweon
exaly