کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7591092 | 1492104 | 2015 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Wheat milling by-products and their impact on bread making
ترجمه فارسی عنوان
محصولات فرعی گندم و تاثیر آنها بر تولید نان
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کلمات کلیدی
گندم، سبوس درشت، بافی خشن، بافتنی عالی آرد کم کالری، ساخت نان،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study investigates the relationship between the properties of dietary fiber (DF) rich wheat milling by-products and their impact on bread making. From coarse bran over coarse and fine weatings to low grade flour, the content of starch and lipids increased, while that of DF and ash decreased. Enzyme activity levels differed strongly and were not related to other by-product properties. Average particle size of the by-products was positively correlated with DF and ash contents and their hydration properties. When meals from flour and by-products were composed on the same overall starch level to compensate for differences in endosperm contamination in the by-products, bread specific volume was more strongly depressed with fine weatings and low grade flour than with coarse bran and weatings. This suggests that the properties of the former were intrinsically more detrimental to bread making than those of the latter.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 187, 15 November 2015, Pages 280-289
Journal: Food Chemistry - Volume 187, 15 November 2015, Pages 280-289
نویسندگان
Sami Hemdane, Sofie Leys, Pieter J. Jacobs, Emmie Dornez, Jan A. Delcour, Christophe M. Courtin,