Heat Treated Modified Wheat and Rice Flour for Specific Functionalties in Product Applications

机译：热处理改性小麦和米粉在产品应用中的特殊功能

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Physical and thermal treatment of grain and grain flours with the aim to improve functional performance for specific applications are gaining market interest.Note:Freshly milled flours tend to produce dough which are excessively pliable and lack the elasticity to produce optimum finished bread characteristics.When flour is stored with free access to the air a slow oxidation process takes place which is referred to as aging or maturing of the flour.

机译：旨在提高特定用途的功能性能的谷物和谷物粉的物理和热处理方法正在获得市场关注。注：新近碾磨的面粉往往会产生面团，该面团过于柔韧并且缺乏弹性，无法产生最佳的成品面包特性。如果将其存放在空气自由流通的地方，则会发生缓慢的氧化过程，这被称为面粉的老化或成熟。

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来源
《14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts》|2012年|383-384|共2页
会议地点 Beijing(CN)
作者
Roy Gao; Anna Chen M.;
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作者单位

Managing Director Buhler Bangsheng Food Ingredients, Guangzhou, China;

Head Research Development Buhler Bangsheng Food Ingredients, Wuxi, China;

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会议组织
原文格式 PDF
正文语种 eng
中图分类农作物;
关键词
wheat flour; rice flour; processing technologies; starch damages; starch gelatinization; continuous phase; state diagram; steamed buns; sauces; coatings; batter; clean labelling; food safety;

机译：面粉;米粉;加工技术；淀粉损害；淀粉糊化;连续相;状态图s头调味料涂料；面糊;清洁标签；食品安全;

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1. Functional and Thermal Behaviours of Heat-Moisture-Treated Starch-Rich Wheat-Based Blended Matrices: Impact of Treatment of Non-wheat Flours [J] . Collar Concha, Armero Enrique Food and bioprocess technology . 2019,第4期

机译：热湿度处理的富含淀粉小麦混纺基质的功能和热行为：非小麦粉处理的影响
2. Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours [J] . Collar Concha, Armero Enrique European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2018,第11期

机译：含热水分混合小麦面包矩阵中存在体外淀粉水解和相关淀粉营养级分的动力学：非小麦粉处理的影响
3. Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten [J] . Etsuko Araki, Tatsuya M. Ikeda, Kanae Ashida, Food science and technology research . 2009,第4期

机译：米粉特性对以小麦至关重要的面筋制成的一面包的比面包体积的影响
4. Heat Treated Modified Wheat and Rice Flour for Specific Functionalties in Product Applications [C] . Roy Gao, Anna Chen M. ICC cereal and bread congress and forum on fats oils . 2012

机译：产品应用中特定用途的微米和米粉
5. Gel properties of noodle flours and their wheat starches measured by dynamic rheometry. Matching storage moduli of low-swelling flours to high-swelling flours by adding modified starches. [D] . Liang, Xiaowu (Samuel). 1999

机译：用动态流变法测量面条粉及其小麦淀粉的凝胶特性。通过添加改性淀粉使低溶胀面粉的储能模量与高溶胀面粉相匹配。
6. Mixing tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran [O] . Yuefei Teng, Chunying Liu, Jing Bai, 2015

机译：原料和酶处理的米糠混合的小麦粉的混合拉伸和糊化特性
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Heat Treated Modified Wheat and Rice Flour for Specific Functionalties in Product Applications

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