The Role Of Gluten Proteins In The Baking Of Arabic Bread

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The Role of Gluten Proteins in the Baking of Arabic Bread

Author : Baraem M. Ismail
Publisher :
ISBN 13 :
Total Pages : 150 pages
Book Rating : 4.:/5 (786 download)

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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.

The Role of Gluten Proteins in Gas Cell Stabilisation in Dough During Baking

Author : Constantinos Evangelou Stathopoulos
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (111 download)

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Book Synopsis The Role of Gluten Proteins in Gas Cell Stabilisation in Dough During Baking by : Constantinos Evangelou Stathopoulos

Download or read book The Role of Gluten Proteins in Gas Cell Stabilisation in Dough During Baking written by Constantinos Evangelou Stathopoulos and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Gluten Proteins

Author : Domenico Lafiandra
Publisher : Royal Society of Chemistry
ISBN 13 : 1847552099
Total Pages : 464 pages
Book Rating : 4.8/5 (475 download)

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Book Synopsis The Gluten Proteins by : Domenico Lafiandra

Download or read book The Gluten Proteins written by Domenico Lafiandra and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use of proteomics and genomics. Furthermore, information dedicated to intolerances and allergies is included and opens the possibility to widen future research opportunities, promoting cooperation between wheat breeders, medical researchers and gluten chemists and geneticists. The Gluten Proteins provides an authoritative source of information for researchers, professionals and postgraduate students wishing to increase their knowledge of the molecular bases of gluten functionality and nutritional role, as well as touching on possible future research opportunities.

Effect of Baking on Solubility and Cross-linking of Proteins in Arabic Bread

Author : Rania Ahmed El-Husseiny
Publisher :
ISBN 13 :
Total Pages : 160 pages
Book Rating : 4.:/5 (786 download)

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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.

Applied Food Protein Chemistry

Author : Zeynep Ustunol
Publisher : John Wiley & Sons
ISBN 13 : 1118860594
Total Pages : 528 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Applied Food Protein Chemistry by : Zeynep Ustunol

Download or read book Applied Food Protein Chemistry written by Zeynep Ustunol and published by John Wiley & Sons. This book was released on 2014-12-19 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Wheat Gluten

Author : Peter R. Shewry
Publisher : Royal Society of Chemistry
ISBN 13 : 9780854048656
Total Pages : 576 pages
Book Rating : 4.0/5 (486 download)

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Book Synopsis Wheat Gluten by : Peter R. Shewry

Download or read book Wheat Gluten written by Peter R. Shewry and published by Royal Society of Chemistry. This book was released on 2000 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation Some 120 papers continue the centuries-long research into gluten proteins, that component of wheat that confers unique visco-elastic properties to doughs and so allows the grain to be made into bread, pasta, noodles, and other human food. They cover genetics and quality correlations; biotechnology; analyzing, purifying, and characterizing gluten proteins; disulfide bonds and redox reactions; improvers and enzymic modification; quality testing; non-food uses; viscoelastisity, rheology, and mixing; gluten protein synthesis during grain development and effects of nutrition and environment; and non-gluten components. Distributed in the US by Springer-Verlag. Annotation c. Book News, Inc., Portland, OR (booknews.com).

Gluten-free Bread Technology

Author : Shabir Ahmad Mir
Publisher : Springer Nature
ISBN 13 : 3030738981
Total Pages : 280 pages
Book Rating : 4.0/5 (37 download)

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Book Synopsis Gluten-free Bread Technology by : Shabir Ahmad Mir

Download or read book Gluten-free Bread Technology written by Shabir Ahmad Mir and published by Springer Nature. This book was released on 2021-10-08 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.

Biscuit Baking Technology

Author : Iain Davidson
Publisher : Academic Press
ISBN 13 : 0128042125
Total Pages : 349 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Biscuit Baking Technology by : Iain Davidson

Download or read book Biscuit Baking Technology written by Iain Davidson and published by Academic Press. This book was released on 2016-01-25 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated Provides details of best industry practice for safety, hygiene and maintenance of ovens Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits

Wheat

Author : Brett F. Carver
Publisher : John Wiley & Sons
ISBN 13 : 0813820243
Total Pages : 628 pages
Book Rating : 4.8/5 (138 download)

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Book Synopsis Wheat by : Brett F. Carver

Download or read book Wheat written by Brett F. Carver and published by John Wiley & Sons. This book was released on 2009-06-23 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat: Science and Trade is an up-to-date, comprehensive reference work designed to expand the current body of knowledge on this staple crop, incorporating new information made available by genetic advances, improvements in the understanding of wheat's biology, and changes in the wheat trade industry. Covering phylogeny and ontogeny, manipulation of the environment and optimal management, genetic improvement, and utilization and commercialization, the book focuses on the most economically significant diseases and impacts

Biscuit, Cookie and Cracker Production

Author : Iain Davidson
Publisher : Elsevier
ISBN 13 : 0443241031
Total Pages : 322 pages
Book Rating : 4.4/5 (432 download)

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Book Synopsis Biscuit, Cookie and Cracker Production by : Iain Davidson

Download or read book Biscuit, Cookie and Cracker Production written by Iain Davidson and published by Elsevier. This book was released on 2024-09-13 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, making it a valuable asset to R&D personnel and students in food technology and engineering areas. The second edition brings 370 new photos and images for updated equipment. Additional chapters covering energy usage and baking efficiency are also included, along with data on energy usage and energy saving. Iain Davidson shares his almost 50 years of experience in the biscuit baking industry worldwide with students, researchers or people joining a biscuit making company. - Describes the process and equipment needed for cookie and biscuit making - Includes protocols for baking, potential issues, and how to resolve them - Covers ingredients, dough mixing, dough forming, lamination, baking, and packaging - Explores reducing gas consumption with a heat recovery system - Provides practical information for applications, including protocols, equipment, and case studies

Glutenin in Its Relation to Flour Strength ...

Author : Emily Helen Grewe
Publisher :
ISBN 13 :
Total Pages : 42 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Glutenin in Its Relation to Flour Strength ... by : Emily Helen Grewe

Download or read book Glutenin in Its Relation to Flour Strength ... written by Emily Helen Grewe and published by . This book was released on 1926 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Jews and Their Foodways

Author : Anat Helman
Publisher : Oxford University Press, USA
ISBN 13 : 0190265426
Total Pages : 336 pages
Book Rating : 4.1/5 (92 download)

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Book Synopsis Jews and Their Foodways by : Anat Helman

Download or read book Jews and Their Foodways written by Anat Helman and published by Oxford University Press, USA. This book was released on 2015 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bringing together contributions from a diverse group of scholars, Volume XXVIII of Studies in Contemporary Jewry presents a multifaceted view of the subtle and intricate relations between Jews and their foodways. The symposium covers Europe, the Middle East, Africa, and North America from the 20th century to the 21st.

Engineering Aspects of Cereal and Cereal-Based Products

Author : Raquel de Pinho Ferreira Guine
Publisher : CRC Press
ISBN 13 : 1439887039
Total Pages : 356 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Engineering Aspects of Cereal and Cereal-Based Products by : Raquel de Pinho Ferreira Guine

Download or read book Engineering Aspects of Cereal and Cereal-Based Products written by Raquel de Pinho Ferreira Guine and published by CRC Press. This book was released on 2016-04-19 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in

Gluten-Free Food Science and Technology

Author : Eimear Gallagher
Publisher : John Wiley & Sons
ISBN 13 : 9781444316216
Total Pages : 256 pages
Book Rating : 4.3/5 (162 download)

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Book Synopsis Gluten-Free Food Science and Technology by : Eimear Gallagher

Download or read book Gluten-Free Food Science and Technology written by Eimear Gallagher and published by John Wiley & Sons. This book was released on 2009-09-08 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Global Wheat Production

Author : Shah Fahad
Publisher : BoD – Books on Demand
ISBN 13 : 1789233364
Total Pages : 252 pages
Book Rating : 4.7/5 (892 download)

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Book Synopsis Global Wheat Production by : Shah Fahad

Download or read book Global Wheat Production written by Shah Fahad and published by BoD – Books on Demand. This book was released on 2018-08-16 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global wheat consumption in the 2016/2017 season is forecasted to reach a record high 736m tonnes, showing a growth of 25% in the last 15 years. This raises the question which outlets the wheat is going into, what the growth of these outlets is, which regions or countries have grown the most, and where do we see future potential. Strong competition of other feed grains like corn is expected to slow the growth of wheat used for feed in the next years, and in the future, companies involved in the grain supply chain and feeding industry will need to be flexible enough to continue to meet this fast-changing demand for feed grains. For feed producers, this means they need to be able to access supplies of different grains from different origins to allow for the cheapest composition of their feed, while grain suppliers need to be able to continuously best engage with global trading opportunities to originate grains in various regions and move them to demand regions as cost-effectively as possible.

The Effect of Baking on the Protein Quality of Arabic Bread with and Without Amino Acid Supplementation

Author : Abolghassem Djazayery
Publisher :
ISBN 13 :
Total Pages : 114 pages
Book Rating : 4.:/5 (785 download)

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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:

Gliadin and Glutenin

Author : Colin W. Wrigley
Publisher :
ISBN 13 :
Total Pages : 488 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Gliadin and Glutenin by : Colin W. Wrigley

Download or read book Gliadin and Glutenin written by Colin W. Wrigley and published by . This book was released on 2006 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: This monograph provides a review of the knowledge that makes possible the intelligent tailoring of wheat proteins to provide for specific dough requirements. It emphasizes the combined roles of the gliadin and glutenin proteins in providing the balance that gives wheat gluten its unique rheological properties. The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.