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Biochemistry And Molecular Biology Of Plants

Extraction, structure, and emulsifying properties of pectin from potato pulp.

Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties

Resistant Starch〔邦文〕

Properties and extraction of pectin-enriched materials from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water.

In recent years there has been growing interest in whole grain products. However, few studies have analyzed the influence of whole wheat flour on the quality of Chinese steamed bread. This study determined the influence of different milling processes on the physicochemical properties and steamed bread quality of whole wheat flour. A medium hard red wheat, soft white wheat and Canada hard wheat was used as raw materials. The milling processes including three entire grain grinding and four bran recombining processes. The wheat flour ground by roller mill was used as a control. Results showed that whole wheat flour made from entire grain grinding processes had higher viscosity values but lower particle size than bran recombining processes. Appropriate processes can improve the farinograph characteristics of whole wheat flour. Chinese steamed bread of whole wheat flour obtained from bran recombining had larger height/diameter ratio, specific volume than that from entire grain grinding processes. Ultrafine entire grain grinding process especially when using white wheat improved the color of steamed bread. The texture differences of steamed bread between whole wheat flour and flour were significant. Steamed bread of red wheat from heat-treated bran recombining (HTBR) process got the highest sensory score.

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems.

Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough

Xueling Zheng

Papers

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems.

Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough