Baking quality, enzymatic and dough rheological properties of durum and bread wheat flours used for home made bread in Greece. | Qualité à la cuisson, propriétés enzymatiques et propriétés rhéologiques de la pâte faite avec des farines utilisées pour faire le pain à la maison en Grèce
2001
Yupsanis, T. ((University of Thessaloniki (Grèce). School of Chemistry, Laboratory of Biochemistry)) | Sabanis, D. | Zafiriadis, I.
A bread made of 70 per cent durum flour and 30 per cent bread flour is very familiar in Greece and it is called "home made bread". In order to explore its quality in the trade market, domestic durum wheat flour was blended with bread wheat flours originated from imported French and German wheat varieties. The following quality criteria of these flours in the presence or absence of dough additives (citric and ascorbic acid) and amylase preparations were examined: dough rheological properties, amylase activity and backing test. Furthermore the SDS-soluble proteins and NaCl - soluble proteins fraction were compared by SDS - PAGE
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Institute for Agricultural Research