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Structure-Function Relationships in High-Moisture Meat Analogues: Effects of Soybean Residue (Okara) on Plant Protein-Starch Gels. [PDF]

Gels
Aussanasuwannakul A, Pantoa T, Pengpinit W.   +2 more
europepmc   +1 more source

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Nutritional characterisation and bioactive components of commercial carobs flours

Food Chemistry, 2014
Food industry is interested in the utilisation of legume flours for the improvement the nutritional quality of cereal based foods. In this context, this research aimed at investigating the beneficial properties of different commercial carob seed flours -Ceratonia siliqua L.-.
Alessandra Durazzo, Valeria Turfani, Valentina Narducci, Elena Azzini, Giuseppe Maiani, Marina Carcea   +5 more
openaire   +2 more sources

Functional Properties of Commercially Produced Wheat Flour Solubles

Canadian Institute of Food Science and Technology Journal, 1987
Abstract The physicochemical properties of wheat flour solubles (WFS) obtained by ultrafiltration and spray-drying of a gluten-wheat starch plant effluent were investigated. Adjustment of pH of the retentate (from 3.0 to 5.5) before spray drying resulted in reduction of globulin and acetic acid soluble protein fractions, lower emulsifying and foaming
B.D. Oomah, J.J. Mathieu
openaire   +1 more source

Objective Texture Measurements of Commercial Wheat Flour Tortillas

Cereal Chemistry, 2002
ABSTRACTTexture is a property of major importance in the evaluation of baked products. To determine a sample of commercial ranges for stretchability, rollability, firmness, and Kramer shear cell measurements for wheat flour tortillas using the TA‐XT2 texture analyzer, three separate sets of five tortilla brands purchased from stores in Manhattan, KS ...
Yufeng Mao, Rolando A. Flores, Thomas M. Loughin   +2 more
openaire   +1 more source

Milling efficiency of triticale grain for commercial flour production

Journal of Cereal Science, 2013
Triticale is a high yielding cereal grain, however low milling yields have discouraged its utilisation as a wheat alternative in processed flour products. This research investigated the role of hardness, grain size and tempering moisture on milling yields in modern triticale genotypes which do not exhibit shrivelled grain morphology.
A.L. Dennett, R.M. Trethowan
openaire   +1 more source