Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides
Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and fructooligosaccharides (FOS) contents were determined by reversed‐phase high‐performance liquid chromatography. Tests were carried out to determine the effect of adding immature wheat meal to a base flour...
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| Veröffentlicht in: | Journal of food science 2003-10, Vol.68 (8), p.2448-2452 |
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| container_title | Journal of food science |
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| creator | Mujoo, R. Ng, P.K.W. |
| description | Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and fructooligosaccharides (FOS) contents were determined by reversed‐phase high‐performance liquid chromatography. Tests were carried out to determine the effect of adding immature wheat meal to a base flour of cultivar Russ (hard red spring) on the quality characteristics of bread. FOS content was also analyzed in baked bread, and the effect of transglutaminase in improving bread quality was examined. Marked decreases in FOS contents, such as 1‐kestose and nystose, were observed with grain maturation. The overall quality of bread appeared to be acceptable, and the added FOS were retained after baking. |
| doi_str_mv | 10.1111/j.1365-2621.2003.tb07044.x |
| format | Article |
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Tests were carried out to determine the effect of adding immature wheat meal to a base flour of cultivar Russ (hard red spring) on the quality characteristics of bread. FOS content was also analyzed in baked bread, and the effect of transglutaminase in improving bread quality was examined. Marked decreases in FOS contents, such as 1‐kestose and nystose, were observed with grain maturation. 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Tests were carried out to determine the effect of adding immature wheat meal to a base flour of cultivar Russ (hard red spring) on the quality characteristics of bread. FOS content was also analyzed in baked bread, and the effect of transglutaminase in improving bread quality was examined. Marked decreases in FOS contents, such as 1‐kestose and nystose, were observed with grain maturation. The overall quality of bread appeared to be acceptable, and the added FOS were retained after baking.</description><subject>Baked goods</subject><subject>Biological and medical sciences</subject><subject>Bread</subject><subject>Cereal and baking product industries</subject><subject>Chromatography</subject><subject>Food industries</subject><subject>Food science</subject><subject>FOS</subject><subject>fructooligosaccharides</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Grain</subject><subject>immature wheat</subject><subject>Research and development. 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New food products, dietetic foods and beverages</topic><topic>transglutaminase</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mujoo, R.</creatorcontrib><creatorcontrib>Ng, P.K.W.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mujoo, R.</au><au>Ng, P.K.W.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides</atitle><jtitle>Journal of food science</jtitle><date>2003-10</date><risdate>2003</risdate><volume>68</volume><issue>8</issue><spage>2448</spage><epage>2452</epage><pages>2448-2452</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and fructooligosaccharides (FOS) contents were determined by reversed‐phase high‐performance liquid chromatography. 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| language | eng |
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| subjects | Baked goods Biological and medical sciences Bread Cereal and baking product industries Chromatography Food industries Food science FOS fructooligosaccharides Fundamental and applied biological sciences. Psychology Grain immature wheat Research and development. New food products, dietetic foods and beverages transglutaminase Wheat |
| title | Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides |
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