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The Effect Of Baking On The Protein Quality Of Arabic Bread With And Without Amino Acid Supplementation
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Book Synopsis The Effect of Baking on the Protein Quality of Arabic Bread with and Without Amino Acid Supplementation by : Abolghassem Djazayery
Download or read book The Effect of Baking on the Protein Quality of Arabic Bread with and Without Amino Acid Supplementation written by Abolghassem Djazayery and published by . This book was released on 1966 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Processing and Nutrition by : Bozzano G Luisa
Download or read book Food Processing and Nutrition written by Bozzano G Luisa and published by Elsevier. This book was released on 2012-12-02 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commodities, and the addition of nutrients. This book will be valuable to those who require a general outline of the subject and specific and detailed information about a particular product or process.
Book Synopsis Research Report by : American University of Beirut
Download or read book Research Report written by American University of Beirut and published by . This book was released on 1966 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Baking on Protein Quality of White Breads Supplemented with Three Levels of Nonfat Dry Milk and with Lysine by : June Collins Gates
Download or read book Effect of Baking on Protein Quality of White Breads Supplemented with Three Levels of Nonfat Dry Milk and with Lysine written by June Collins Gates and published by . This book was released on 1963 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Nutrition Abstracts and Reviews by :
Download or read book Nutrition Abstracts and Reviews written by and published by . This book was released on 1969 with total page 1730 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Science and Technology Abstracts by :
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1974 with total page 1022 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Book Synopsis A Consideration of the Mycotoxin Hypothesis with Special Reference to the Mycoflora of Maize, Sorghum, Wheat and Groundnuts by : P. M. D. Martin
Download or read book A Consideration of the Mycotoxin Hypothesis with Special Reference to the Mycoflora of Maize, Sorghum, Wheat and Groundnuts written by P. M. D. Martin and published by . This book was released on 1976 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Role of Gluten Proteins in the Baking of Arabic Bread by : Baraem M. Ismail
Download or read book The Role of Gluten Proteins in the Baking of Arabic Bread written by Baraem M. Ismail and published by . This book was released on 1996 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: Three wheat (Triticum aestivum L.) flours of good (A), medium (B) and poor (C> baking quality were used in studying the effect of protein quality in the baking of Arabic bread. Flours A and C were fractionated into: starch, lipid, solubles and gluten proteins. Glutens A and C were further fractionated into gliadias and glulenins by successive extraction with dilute HCI. Sodium Dodecylsulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) and protein analysis indicated that gluten A has a higher gliadin/glutcnin ratio than gluten C. Upon reconstituiion of flours A and C with their gliadins and glutenins being interchanged, it was observed, using sensory evaluation, that exchange of gliadins did not exert an effect, whereas, exchange of glutenins was detrimental to the baking quality of both flours A and C. Addition of gliadias and glutenins from Hours A and C, at the rate of 1 % and 2%, to flour B had different effects on the quality. Increasing the gliadins proportion yielded loaves with better quality than when increasing the glutenin proportion. It is concluded that the type of glutenin and the gliadin/glutenin ratio are the main determinants of the baking quality of flours intended for Arabic breadmaking.
Book Synopsis The Effect of Protein Supplemented Breads as Compared with a Standard White Bread on the Growth Rate, Tissue Composition, and Liver Xanthine Oxidase System of the Rat by : Teckla Mueller Buelke
Download or read book The Effect of Protein Supplemented Breads as Compared with a Standard White Bread on the Growth Rate, Tissue Composition, and Liver Xanthine Oxidase System of the Rat written by Teckla Mueller Buelke and published by . This book was released on 1963 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Flat Bread Technology by : Jalal Qarooni
Download or read book Flat Bread Technology written by Jalal Qarooni and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: ... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads' dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada. Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from the breeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions.
Book Synopsis Effect of Baking and Toasting on the Nutritive Value of Bread Protein by : Nickolas Palamidis
Download or read book Effect of Baking and Toasting on the Nutritive Value of Bread Protein written by Nickolas Palamidis and published by . This book was released on 1978 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis World Review of Nutrition and Dietetics by : Geoffrey Howard Bourne
Download or read book World Review of Nutrition and Dietetics written by Geoffrey Howard Bourne and published by . This book was released on 1987 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Baking on Solubility and Cross-linking of Proteins in Arabic Bread by : Rania Ahmed El-Husseiny
Download or read book Effect of Baking on Solubility and Cross-linking of Proteins in Arabic Bread written by Rania Ahmed El-Husseiny and published by . This book was released on 1997 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking of bread at 300. 400 and 500°C for 150s, 70s, and 35s, respectively, led to a marked decrease in the percentage of total proteins present as albumins, globulins, gliadins. and glutenins with a corresponding increase in the insoluble residue fraction. Baking at 500°C caused a greater increase in the insoluble residue fraction than did baking at the lower temperatures. This was accompanied by the formation of disulfide linkages between the constituent polypeptides. Selective solubilization of the bread and dough samples in 1% sodium dodecyl sulfate (SDS), 2% 2-Mercaptoethanol (2-ME), and 1% SDS + 27c 2-ME showed that both disulfide bond formation and hydrophobic interactions were involved in the aggregation of wheat proteins during baking. This aggregation caused an increase in their molecular weight and resulted in a decrease in protein solubility. Sodium dodecyl sulfate-polyacrylamide gelectrophoresis (SDS-PAGE) patterns revealed that fragmentation of proteins also occurred during baking with both the high molecular weight (HMW) and low molecular weight (LMW) proteins breaking then reassociating to form new/different HMW and LMW polypeptides. The glutenins and soluble proteins were the main fractions which experienced major changes during baking, with glutenins being the most sensitive to changes in baking temperature. The high baking temperature of Arabic bread did not affect the in vitro protein digestibility of the product as compared to that of the dough.
Book Synopsis The Development, Chemical and Biological Evaluation of a Blend of Yam Flour, Cowpea Powder and Sesame Meal by : Adenuga Olukayode Onagoruwa
Download or read book The Development, Chemical and Biological Evaluation of a Blend of Yam Flour, Cowpea Powder and Sesame Meal written by Adenuga Olukayode Onagoruwa and published by . This book was released on 1978 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Composite Flour Technology Bibliography by : Ruth Kasasian
Download or read book Composite Flour Technology Bibliography written by Ruth Kasasian and published by . This book was released on 1977 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Properties of Ogi Powders Made from Normal Corn, Supplemented Normal Corn, and Opaque-2 Corn by : Ayodeji Olanrewaju Adeniji
Download or read book Properties of Ogi Powders Made from Normal Corn, Supplemented Normal Corn, and Opaque-2 Corn written by Ayodeji Olanrewaju Adeniji and published by . This book was released on 1978 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Uepouts on the puogu written by and published by . This book was released on 1969 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt:
