Effects of starch damage and yeast fermentation on acrylamide formation in bread
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DOI: 10.1016/j.foodcont.2016.08.002
Abstract: Abstract The effects of starch damage and yeast fermentation on the formation of acrylamide in wheat bread were studied. Four wheat cultivars were milled separately by three laboratory mills to obtain wheat flours with damaged… read more here.
Keywords: yeast fermentation; fermentation; damaged starch; formation ... See more keywords
Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12102078
Abstract: The flour functionality and particle size distribution of wheat flour obtained on roller milling are dependent on the type of wheat, tempering conditions, and milling conditions. In this study, the impact of the tempering conditions… read more here.
Keywords: wheat; rheology; roller; red wheat ... See more keywords