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Bibliografias temáticas / Breadmaking

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Literatura científica selecionada sobre o tema "Breadmaking"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 11 de março de 2023

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Artigos de revistas sobre o assunto "Breadmaking"

1

Požrl, T., M. Kopjar, I. Kurent, J. Hribar, A. Janeš e M. Simčič. "Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures". Czech Journal of Food Sciences 27, No. 1 (11 de fevereiro de 2009): 29–38. http://dx.doi.org/10.17221/130/2008-cjfs.

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Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the flour type (type 500, type 850, and whole meal flour) and three different breadmaking procedures (direct, indirect, and with sourdough addition) on phytic acid was investigated. The results showed that the flour type influenced the phytic acid content. The phytic acid contents of flour type 500, type 850, and whole meal flour was 0.4380, 0.5756, and 0.9460 g/100 g dm, respectively. The dough and bread prepared from flour with a higher phytic acid content also contained higher amount of phytic acid. During fermentation and baking, degradation of phytic acid occurred. Phytic acid was also influenced by pH. Samples of lower pH had a lower phytic acid content. Dough prepared from flour type 500 and type 850 with 10% addition of sourdough had especially low phytic acid contents, and the bread prepared from the respective dough contained no phytic acid at all.

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2

Brennan, Charles. "Technology of Breadmaking". International Journal of Food Science & Technology 43, n.º 11 (novembro de 2008): 2100. http://dx.doi.org/10.1111/j.1365-2621.2007.01645.x.

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3

Collar, C. "Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications / Revisión: Aspectos bioquímicos y tecnológicos del metabolismo de cultivos puros y mixtos de levaduras y bacterias ácido lácticas en panificación". Food Science and Technology International 2, n.º 6 (dezembro de 1996): 349–67. http://dx.doi.org/10.1177/108201329600200601.

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The production of varieties of breads with the quality required at present by the European consumer closely relates to the proper use of starting microorganisms in controlled and optimized breadmaking conditions. The relationship between processing requirements and wheat bread quality involves an understanding of the metabolism of the starting microflora which regulate production or assimilation of suitable and unsuitable metabolites during the breadmaking process, mediated by the specific enzyme activities and nutritional requirements of yeast and lactic acid bacteria. In this paper, recent advances in the biochemical and technological assessment of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications are reviewed. Metabolite profiles in model and simplified wheat flour systems, performance of breadmaking starters in straight and sourdough systems, and relationships between process conditions, tech nological performance and metabolism of fermentation starters are discussed.

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4

Carr, Neil O., Norman W. R. Daniels e Peter J. Frazier. "Lipid interactions in breadmaking". Critical Reviews in Food Science and Nutrition 31, n.º 3 (janeiro de 1992): 237–58. http://dx.doi.org/10.1080/10408399209527571.

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5

Ponte, J. G. "Handbook of breadmaking technology". Trends in Food Science & Technology 2 (janeiro de 1991): 333–34. http://dx.doi.org/10.1016/0924-2244(91)90739-6.

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6

Dobraszczyk, B. J., e M. P. Morgenstern. "Rheology and the breadmaking process". Journal of Cereal Science 38, n.º 3 (novembro de 2003): 229–45. http://dx.doi.org/10.1016/s0733-5210(03)00059-6.

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7

Junkel, E. F. "Self-adjusting automatic breadmaking machine". Trends in Food Science & Technology 6, n.º 10 (outubro de 1995): 350. http://dx.doi.org/10.1016/s0924-2244(00)89177-3.

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8

Seguchi, M., H. Mishima, C. Kumashiro, Y. Yoshino, C. Kusunose e M. Goto. "Effect ofCapsicumPowder on Breadmaking Properties". Cereal Chemistry Journal 86, n.º 6 (novembro de 2009): 633–36. http://dx.doi.org/10.1094/cchem-86-6-0633.

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9

Vemulapalli, V., K. A. Miller e R. C. Hoseney. "Glucose Oxidase in Breadmaking Systems". Cereal Chemistry Journal 75, n.º 4 (julho de 1998): 439–42. http://dx.doi.org/10.1094/cchem.1998.75.4.439.

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10

Selmair, Patrick L., e Peter Koehler. "Role of glycolipids in breadmaking". Lipid Technology 22, n.º 1 (janeiro de 2010): 7–10. http://dx.doi.org/10.1002/lite.200900069.

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Teses / dissertações sobre o assunto "Breadmaking"

1

Gan, Zhilin. "The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour". Thesis, King's College London (University of London), 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242897.

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2

Alava, Juan Manuel. "Formation and development of bread structure in high speed breadmaking". Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288681.

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3

Juwah, Charles Isitoa. "The microbiology and biochemistry of commercial pre-fermented doughs". Thesis, University of Strathclyde, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.389697.

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4

Campbell, Grant M. "The aeration of bread dough during mixing". Thesis, University of Cambridge, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302951.

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5

Kindred, Daniel R. "Investigating heterosis for yield, breadmaking quality and nitrogen use efficiency in wheat". Thesis, University of Reading, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.412168.

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6

Tyler, Adam Michael. "Manipulating Rab GTPase activity in wheat to alter gluten quality for breadmaking". Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12914/.

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In the developing endosperm of bread wheat (Triticum aestivum), seed storage proteins are produced on the rough endoplasmic reticulum (ER) and transported to protein bodies, specialised vacuoles for the storage of protein. The important gluten proteins of wheat are transported to the protein bodies they are stored in by two distinct routes. One route consists of vesicles that bud directly off the ER, while the other involves transport through the Golgi (Arcalis et al, 2004). In plants, the RabD clade mediates ER to Golgi vesicle transport (Batoko et al, 2000). Available sequence information for Rab GTPases in Arabidopsis, rice, Brachypodium and bread wheat was compiled and compared in phenetic trees. Partial genetic sequences were assembled using the first draft of the Chinese Spring wheat genome. A suitable candidate gene from the RabD clade (TaRabD2a) was chosen for down-regulation by RNA interference (RNAi) and an RNAi construct was used to transform wheat plants. Using real time PCR, all four available RabD genes were shown to be knocked down in the developing endosperm of transgenic wheat. The transgenic grain was found to produce flour with significantly altered processing properties when measured by farinograph and extensograph. SE-HPLC found that a smaller proportion of HMW-GS and large LMW-GS are incorporated into the glutenin macropolymer in the transgenic dough. Lower protein content but a similar protein profile on SDS-PAGE was seen in the transgenic grain

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7

Thompson, Andrew. "The comparative performance of wheat cultivars and genotypes in different organic systems of production". Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294863.

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8

Stinson, Jesse. "A quantitative method to evaluate the effect of xylanases in baking". Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/19752.

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Master of Science
Food Science Institute
Fadi Aramouni
β-(1,4)-endoxylanases, commonly referred to as xylanases, have become integral to the industrial breadmaking process. This enzyme is known to cause improvement in dough rheology, loaf volume, and crumb grain. Significant research has been conducted regarding the structure, function, and inhibition of xylanases, but there is currently no quick and reproducible method to evaluate their effect in baking. The goal of this research was to develop a quantitative method for this purpose and to determine why the effect of xylanases varies with different wheat flours. The currently used methods of test baking, dough stickiness, and spectrophotometric analysis for reducing sugars were evaluated, and failed to provide reproducible results. Therefore, a new method was developed to measure the Flour Water Expression Rate (FWER) with the addition of xylanases. Commercially available enzymes from Aspergillus niger and Bacillus subtilis were evaluated in this study. The FWER method measures the amount of water released by the xylanase over a set period of time. This method consistently provided statistically significant data (p<0.05), which was able to provide a comparison of xylanases from A. niger and B. subtilis in different flours. The results indicated that the xylanase from A. niger tends to release more water, have a higher FWER value, than the xylanase from B. subtilis. In one flour, A. niger xylanase resulted in an FWER of 15.18 compared to B. subtilis xylanase that resulted in an FWER of 9.57 at equivalent activities. However, inhibitors in the wheat appeared to cause an impact on the FWER, which was evaluated with an uninhibited xylanase from B. subtilis. This new method for the evaluation of xylanases in baking suggests varying levels of xylanase inhibitors in wheat may be the reason xylanases effect wheat flours differently.

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9

Godfrey, David Daniel. "The impact of Nutrition on the Development, Composition and Breadmaking Quality of Wheat Grain". Thesis, University of Bristol, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503886.

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10

Salt, Louise Jane Patricia. "The role of the aqueous phase of dough in gas-cell stabilisation during breadmaking". Thesis, University of East Anglia, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.410502.

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Mais fontes

Livros sobre o assunto "Breadmaking"

1

Breadmaking. New York: Skyhorse Pub., 2012.

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2

Breads & breadmaking. London: Ward Lock, 1985.

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3

Cauvain, Stanley P., e Linda S. Young, eds. Technology of Breadmaking. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5.

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4

Cauvain, Stanley. Technology of Breadmaking. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4.

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5

Cauvain, Stanley P., e Linda S. Young, eds. Technology of Breadmaking. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0.

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6

Cauvain, Stanley P. Technology of Breadmaking. Boston, MA: Springer US, 1998.

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7

Technology of breadmaking. London: Blackie Academic & Professional, 1998.

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8

P, Cauvain Stanley, e Young Linda S, eds. Technology of breadmaking. 2^a ed. New York: Springer, 2007.

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9

Stear, Charles A. Handbook of Breadmaking Technology. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2375-8.

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10

Handbook of breadmaking technology. London: Elsevier Applied Science, 1990.

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Capítulos de livros sobre o assunto "Breadmaking"

1

Cauvain, Stanley. "Breadmaking Processes". In Technology of Breadmaking, 23–55. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_2.

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2

Cauvain, Stanley P. "Breadmaking processes". In Technology of Breadmaking, 18–44. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5_2.

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3

Cauvain, Stanley P. "Breadmaking processes". In Technology of Breadmaking, 18–44. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0_2.

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4

Cauvain, Stanley. "Other Cereals in Breadmaking". In Technology of Breadmaking, 377–97. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-14687-4_13.

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5

Cauvain, Stanley P. "Other cereals in breadmaking". In Technology of Breadmaking, 330–46. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5_13.

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6

Cauvain, Stanley P. "Other cereals in breadmaking". In Technology of Breadmaking, 330–46. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0_13.

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7

Cauvain, Stanley. "Bread: The Product". In Technology of Breadmaking, 1–22. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-14687-4_1.

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8

Cauvain, Stanley. "Bread Spoilage and Staling". In Technology of Breadmaking, 279–302. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_10.

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9

Cauvain, Stanley. "Principles of Dough Formation". In Technology of Breadmaking, 303–37. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_11.

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10

Cauvain, Stanley. "Wheat Milling and Flour Testing". In Technology of Breadmaking, 339–75. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_12.

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Trabalhos de conferências sobre o assunto "Breadmaking"

1

Greene, Jeffrey L., E. Bromfield, D. Dean, M. Abdalla e A. C. Bovell-Benjamin. "Breadmaking Properties of Sweetpotato Flour". In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2003. http://dx.doi.org/10.4271/2003-01-2617.

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2

Zayas, Inna Y., James L. Steele, G. Weaver e D. E. Walker. "Breadmaking factors assessed by digital imaging". In Optical Tools for Manufacturing and Advanced Automation, editado por Bruce G. Batchelor, Susan Snell Solomon e Frederick M. Waltz. SPIE, 1993. http://dx.doi.org/10.1117/12.150279.

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3

Miranda, Rita M., Argentina A. Amaya, Manuel O. Lobo e Norma C. Sammán. "Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours". In la ValSe-Food 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/blsf2021008005.

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4

da Silva, Emerson Rodrigo, Elieste da Silva Junior, Mauro Favoretto Júnior, Suzana Caetano da Silva Lannes, Mikiya Muramatsu, Niklaus Ursus Wetter e Jaime Frejlich. "Application of biospeckle phenomenon on monitoring of leavening process in breadmaking". In RIAO∕OPTILAS 2007: 6th Ibero-American Conference on Optics (RIAO); 9th Latin-American Meeting on Optics, Lasers and Applications (OPTILAS). AIP, 2008. http://dx.doi.org/10.1063/1.2926876.

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5

Bovell-Benjamin, Adelia C., Chellani S. Hathorn e Peter N. Gichuhi. "Using Sweetpotato Peels in Breadmaking as a Source of Dietary Fiber for Space Diets". In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2008. http://dx.doi.org/10.4271/2008-01-2177.

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6

Thomopoulos, Rallou, Ahmed Chadli, Madalina Croitoru, Joel Abecassis, Gerard Brochoire e Hubert Chiron. "Information for decision-making is ubiquitous: Revisiting the reverse engineering mode in breadmaking technology". In 2015 IEEE 9th International Conference on Research Challenges in Information Science (RCIS). IEEE, 2015. http://dx.doi.org/10.1109/rcis.2015.7128886.

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7

Kansou, Kamal, Guy Della Valle e Amadou Ndiaye. "Integrating Expert Knowledge in Cereal Food Manufacturing Processes". In ASME 2012 11th Biennial Conference on Engineering Systems Design and Analysis. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/esda2012-82954.

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We present a procedure of knowledge representation based on a qualitative algebra, to predict the wheat flour dough behaviour from mixing settings. The procedure guarantees the consistency of the knowledge base and provides a concise and explicit representation of the knowledge. The qualitative model is implemented as a knowledge-based system (KBS) accessible and understandable by scientists and technologists in breadmaking. The KBS is a record of the domain knowledge, mainly know-how, and a tool to confront predictions of the dough condition with real observations. An example of such a confrontation about the wheat flour dough mixing process is shown; the results gives insight into ill-known relations between the process settings and the dough condition.

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Scanlon, M., J. Page, H. Elmehdi, G. Bellido e K. Mehta. "Using low-intensity ultrasound to investigate the effect of ingredients and processing on the properties of breadmaking doughs". In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060499.

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Relatórios de organizações sobre o assunto "Breadmaking"

1

Dubcovsky, Jorge, Tzion Fahima e Ann Blechl. Positional cloning of a gene responsible for high grain protein content in tetraploid wheat. United States Department of Agriculture, setembro de 2003. http://dx.doi.org/10.32747/2003.7695875.bard.

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High Grain Protein Content (GPC) is a desirable trait in breadmaking and pasta wheat varieties because of its positive effects on quality and nutritional value. However, selection for GPC is limited by our poor understanding of the genes involved in the accumulation of protein in the grain. The long-term goal of this project is to provide a better understanding of the genes controlling GPC in wheat. The specific objectives of this project were: a) to develop a high-density genetic map of the GPC gene in tetraploid wheat, b) to construct a T. turgidum Bacterial Artificial Chromosome (BAC) library, c) to construct a physical map of the GPC gene and identify a candidate for the GPC gene. A gene with a large effect on GPC was detected in Triticum turgidum var. dicoccoides and was previously mapped in the short arm of chromosome 6B. To define better the position of the Gpc-B1 locus we developed homozygous recombinant lines with recombination events within the QTL region. Except for the 30-cM region of the QTL these RSLs were isogenic for the rest of the genome minimizing the genetic variability. To minimize the environmental variability the RSLs were characterized using 10 replications in field experiments organized in a Randomized Complete Block Design, which were repeated three times. Using this strategy, we were able to map this QTL as a single Mendelian locus (Gpc-B1) on a 2.6-cM region flanked by RFLP markers Xcdo365 and Xucw67. All three experiments showed that the lines carrying the DIC allele had an average absolute increase in GPC of 14 g/kg. Using the RFLP flanking markers, we established the microcolinearity between a 2.l-cM region including the Gpc-B1 gene in wheat chromosome 6BS and a 350-kb region on rice chromosome 2. Rice genes from this region were used to screen the Triticeae EST collection, and these ESTs were used to saturate the Gpc-B1 region with molecular markers. With these new markers we were able to map the Gpc-B1 locus within a 0.3-cM region flanked by PCR markers Xucw83 and Xucw71. These flanking markers defined a 36-kb colinear region with rice, including one gene that is a potential candidate for the Gpc-B1 gene. To develop a physical map of the Gpc-B1 region in wheat we first constructed a BAC library of tetraploid wheat, from RSL#65 including the high Gpc-B1 allele. We generated half- million clones with an average size of l3l-kb (5.1 X genome equivalents for each of the two genomes). This coverage provides a 99.4% probability of recovering any gene from durum wheat. We used the Gpc-BI flanking markers to screen this BAC library and then completed the physical map by chromosome walking. The physical map included two overlapping BACs covering a region of approximately 250-kb, including two flanking markers and the Gpc-B1 gene. Efforts are underway to sequence these two BACs to determine if additional wheat genes are present in this region. Weare also developing new RSLs to further dissect this region. We developed PCR markers for flanking loci Xucw79andXucw71 to facilitate the introgression of this gene in commercial varieties by marker assisted selection (httQ://maswheat.ucdavis.edu/ orotocols/HGPC/index.hlm). Using these markers we introgressed the Gpc-B1 gene in numerous pasta and common wheat breeding lines.

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