[PDF] Top 20 Inactivation of Endogenous Rice Flour β Glucanase by Microwave Radiation and Impact on Physico chemical Properties of the Treated Flour

... 2006). The use of hermetically sealed bags in our study provided a small positive pressure inside the bags and prevented the loss of water, and this in turn might have ... See full document

... deliver the possibility to impact both nutritional and functional properties during processing, as changing moisture and thermal conditions create an environment for different micro ... See full document

... explore the effect of the MIWA treatment on breadmaking properties of flours, breads were prepared using the microwave treated rice flour under ... See full document

... in the extruded maize flours is completely gelatinized having the capacity to absorb water and thicken at room temperature (Martinez et ...values of G' and G" were also observed at ... See full document

... measure the stability of starches is the breakdown (BR) (Nadiah et ...maize and rice starch (table 3). Singh et al. (2003) observed that the different BR values among the ... See full document

... Objectives: The physicochemical characteristics of bran of cassava starch flour and bran of cassava flour ...starch and fiber contents) and ... See full document

... fermentation and Maillard reaction (Birch et al., 2014). The contents of 3-methyl-1-butanol and acetoin were higher in the crust W10 and E10, respectively, and the ... See full document

... check the stability of the catalyst and its resistance against deactivation phenomena, a long-time on stream experiment was carried out, comprising 260 hours of continuous ... See full document

... in rice flour blends. On the other hand, the addition of potato, egg white and whey proteins decreased WHC with both percentages, and significant differences ... See full document

... chosen by the absorption specters of the test and standard measures in a swept spectrophometer UV/Visible (Agilent, 8453) with good detection of height comparisons, separations ... See full document

... in the reservoir tank and the recirculation pump was switched on during 15 ...In the meantime, the lamp was switched on outside the reactor to stabilize its ... See full document

... With the purpose of evaluating the wheat grain and wheat flour contamination by Deoxynivalenol (DON) in the municipality of Chapeco-SC, and stan- dardize an ... See full document

... state of the cupric complex. The fact that the shift of the d–d transitions between [CuL-H] + and [CuL] 2+ for L2 is relatively small indeed suggests that the same ... See full document

... is of maximum importance because most of the discharge voltage is dropped across it, which means that positive ions gain the energy employed to bombard the cathode, and electrons ... See full document

... starch and/or protein addition in rice flour gluten-free cookie quality.. For this purpose, 15.[r] ... See full document

... El análisis estadístico se basó en Análisis de Varianza (ANDEVA) para evaluar si existe diferencia estadística entre los tratamientos, con un 95% de confiabilidad. Para conocer cuál de los tratamientos es el mejor, se ... See full document

... Native flour 171.9a 0.172bc 47.2b 0.295bc 0.274ab 0.127bc NFgelidium 556.1d 0.118ab 105.9cd 0.252ab 0.196ab 0.130bc NFgracilaria 740.6e 0.108ab 125.9de 0.234ab 0.171a 0.122bc NF ι -carrageenan 342bcd 0.176bc 89.3c ... See full document

... using the same amount of ingredients except for water, which was added to adjust dough moisture content to ...15.0%. The following ingredients (as g/100 g on dough basis) were used: ... See full document

... content by Kjeldahl analysis, 89.1%) was used as standard of soybean ...bean flour from El Granero (Madrid, Spain) (protein con- tent by Kjeldahl analysis, ...standard of rice ... See full document

... h, and luminosity, L * , of bread crusts were significantly affected by water and BG, and by their ...From the multivariate regression equation (Table 3), a 20% increase ... See full document