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Effects of Whole and Malted Quinoa Flour Addition on Gluten‐Free Muffins Quality
Journal of Food Science, 2018Abstract Gluten‐free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due to the use of starches and refined flours,
Patricia P. Miranda‐Villa +3 more
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Quality evaluation of cookies produced from wheat flour and brewer’s malted barley flour
2018The aim of this study was to investigate physical and sensory properties of cookies with the addition of brewer’s malted barley flour as a partial substitute for wheat flour. The present research has demonstrated that malted barley flour can be successfully used as a functional and nutritionally valuable substitute for wheat flour.
Jukić, Marko +3 more
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Journal of the Science of Food and Agriculture, 1952
AbstractAqueous extracts of soya beans are shown to inhibit the proteolytic enzymes of malt on a gelatin substrate and those of wheat flour, and papain, on a gluten substrate. The effect of the inhibitor is compared with that of potassium bromate.
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AbstractAqueous extracts of soya beans are shown to inhibit the proteolytic enzymes of malt on a gelatin substrate and those of wheat flour, and papain, on a gluten substrate. The effect of the inhibitor is compared with that of potassium bromate.
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Independence of Malting Quality and Barley Flour Particle Size
Journal of the American Society of Brewing Chemists, 1978Charles W. Baker, Ayed S. Amr
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THE EFFECT OF DIASTATIC MALT UPON THE LOAF VOLUMES OF COMMERCIAL FLOURS
Canadian Journal of Research, 1932A series of ten commercial flours of different protein contents and baking strengths was baked by a variety of methods to determine the effect of adding to the dough progressively increasing quantities of diastatic malt. The two lower malt concentrations, 2 and 4% respectively, increased the resulting loaf volumes in every case, but the highest ...
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AOAC Official Method 947.04Proteolytic Activity of Flour and Malted Wheat Flour
2023openaire +1 more source
Effect of Packaging on the Microbial Quality of Malted Composite Flour
International Journal of Scientific Research, 2012Deepika Baranwal +2 more
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Development of malted flours as a source of enzymes for the application of flat bread
Développement de farines maltées comme source d'enzymes pour application dans pain plat Les enzymes ont connu des avancées technologiques majeures et sont largement utilisées en boulangerie pour améliorer les propriétés rhéologiques de la pâte et prolonger la durée de conservation du pain. En tant qu'alternative Clean Label aux additifsopenaire +1 more source