Каталог

Пищевая промышленность

Строительство

Туристическая деятельность

Информационные технологии

Промышленность

Login or create an account

Returning Customer

I am a returning customer

Login or create an account

Register Account

If you already have an account with us, please login at the login form.

Your Personal Details

Customer Group

Default

First Name

Last Name

E-Mail

Telephone

Your Password

Password

Password Confirm

Newsletter

Да Нет

Защита от роботов

Введите код в поле ниже

Ваша учетная запись создана!

Спасибо за регистрацию в ПрофКнига!

Вы будете уведомлены по электронной почте, как только Ваш Личный Кабинет будет активирован администрацией магазина.

Если у Вас есть какие-то вопросы, пожалуйста напишите нам.

Выход

Вы вышли из Личного Кабинета.

Ваша корзина покупок была сохранена. Она будет восстановлена при следующем входе в Ваш Личный Кабинет.

Wheat biopolymers interactions in the breadmaking

468 грн

Автор: Kaprelyants, L. Iorgachova, K. Lebedenko, T.
Издательство: Харків
Год издания: 2019
Страниц: 212
Склад: Под заказ

This book reviews current knowledge of the structure and properties of the storage proteins and other biopolymers of wheat, flour and bread. The role of the gluten forming proteins and complex biopolymer matrixes in wheat flour, several structure-function relationships based on the molecular level and determination the quality of the dough and bread also discussed. lntermolecular structures between the main biopolymers (proteins, starch, lipids ) of wheat flour with functional ingredients (dietary fibers, inulin, phenolics, glucans) during bread making are also highlighted and dicussed. This text will be valuable as useful reference for scientists, engineers and technologist from industry, university, laboratories involved in cereal and bread research, and for undergraduate, graduate and postgraduate students of faculties of food science, food engineering, biochemistry and biotechnology of bread making.

Preface	4

Introduction	13

Chapter 1

Wheat chemical composition, biopolymers and enzymes	15

1.1.	Wheat chemical composition. Milling and flour	15

1.1.	Wheat history	15

1.2. Grain anatomy and chemical composition of wheat kernel	15

1.3.	General principles of the milling process	20

1.2.	Wheat carbohydrates	23

2.1.	Wheat starch	23

2.2, Interaction of the starch with proteins and lipids	30

2.2.1.	Starch - protein interactions	30

2.2.2.	Starch - lipids complex formation	30

1.3.	Wheat lipids: composition, effects on the baking perfonnans	33

3.1.	Effects of lipids on the baking performance of wheat flour	36

3.2.	Modes of action of polar lipids in baking	36

1.4.	Wheat non-starch polysaccharides	37

1.5.	Enzymes of wheat	40

1.6.	Wheat flour protein	42

1.6.1	Classification and characteristics of wheat proteins	44

1.6.2	Structure characterization of gluten during dough processing ....54

1.6.3.	Gluten network development	58

1.6.4.	Influence of super-molecular forces on the linear viscoelasticity

of gluten	67

KEEERENCES	70

Chapter 2

Bread making process	81

2.1,	Preparation of ingredients	83

2.2.	Dough formation	84
2.3.	First fermentation, first proof, bulk fermentation	85

2.4.	Dividing and scaling	86

2.5.	Rounding	86

2.6.	Intermediate proofing	86

2.7.	Moulding and panning	86

2.8.	Final proofing	86

2.9.	Baking	87

2.10.	Cooling, slicing and packaging	88

2.11.	Straight dough and sponge & dough process	88

2.12.	Trend of research on bread baking process	91

REFERENCES	93

Chapter 3

Wheat bread towards functional food	95

3.1.	Introduction	95

3.2.	Potential functional ingredients for bread fortification	99

3.2.1	Soy flour, sweet potato flour, flaxseed, whole grain, buckwheat,

amaranth, quinoa and rye	99

3.2.2	Fruits and fruit wastes	102

3.2.3	Herbs, spices, green tea extracts	103

REFERENCES	107

Chapter 4

Wheat dough and bread with added functional ingredients	113

4.1.	Introduction	113

4.2.	Dietary fibers and polyphenolic compounds (antioxidants)	114

4.3.	Changes in product properties due to the interactions among bread and

added components	117

4.3.1	Effects of incorporated dietary fibes during bread making	117

4.3.2	Effects of added phenolic compounds on protein structures	120

4.3.3	Changes in rheological properties of dough	123
4.4.	Properties of bread dough and finished bread added with

phytoextracts	124

4.4.1	Herbs phytoextracts characteristics and changes in physical-

chemical and rheological properties of bread	125

4.4.2 Characteristics of bread with herbs phytoextracts	128

4.4.3	Suppous changes in structure and chemical properties in breads

with phytoextracts	135

4.4.4.	Molecular conformations and structure of breads biopolymers

with adding phytoextracts with using FTIR and Raman spectroscopy	140

4.4.4.1	Use of Fourier transform infrared (FTIR) and Raman

spectroscopy	141

4.4.4.2	Raman Spectroscopy	146

4.4.4.3	Possible interactions among bread components

in the finished bread mode	149

4.5.	Changes in wheat starch caused by the addition of phytoextracts	153

4.6.	Wheat biopolymers interactions in model systems caused

by the addition of inulin polysaccharides: a FTIR investigation	162

4.6.1	Inulin - starch interaction	165

4.6.2	Inulin - phospholipid interaction	166

4.6.3	Inulin gluten interaction	167

4.6.4.	Secondary structures	168

4.7.	Wheat biopolymers changes caused by the addition of beta-glucan

polysaccharides during bread making	171

4.7.1	The extraction of p-glucan	174

4.7.2	The bread fortification with P-glucan	178

REFERENCES	185

ISBN: 978-966-637-911-8
Язык издания: EN
Обложка: Тверда
Размер: 145 х 200 мм
Вес: 500г

Написать отзыв

Имя

Ваш отзыв:

Примечание: HTML разметка не поддерживается! Используйте обычный текст.

Оценка: Плохо Хорошо

Защита от роботов

Введите код в поле ниже

Каталог

Оплата

Доставка

Гарантии

Товар на замовлення!

Wheat biopolymers interactions in the breadmaking

Написать отзыв

(067) 443-93-97

(050) 443-93-99

(044) 412-27-01

profkniga@ukr.net

Пон - Птн / 9:00 - 18:00

Информация

Дополнительно

Личный Кабинет

Каталог

Оплата

Доставка

Гарантии

Товар на замовлення!

Login or create an account

Returning Customer

Login or create an account

Register Account

Ваша учетная запись создана!

Выход

Wheat biopolymers interactions in the breadmaking

Написать отзыв

Рекомендуемые товары

Биологическая химия с основами физиологии питания

Технічна мікробіологія

(067) 443-93-97

(050) 443-93-99

(044) 412-27-01

profkniga@ukr.net

Пон - Птн / 9:00 - 18:00

Информация

Дополнительно

Личный Кабинет

Рассылка

Узнайте о новинках первым