DOCSLIB.ORG

4.1 Notes and References for Part 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
4.1 Notes and References for Part 1 4.1 Notes and References for Part 1 CHAPTER 1.1 THEORETICAL MODEL TO EXPLAIN THE DOUGHMAKING PROCESS and CHAPTER 1.2 APPLICATION OF FUNDAMENTAL DOUGH-MIXING PARAMETERS Tschernych, W. Ja., Putschkowa, I. J., Ljaskowskij, D. I., Salapin, M. B., and Tscheuschner, H.-D. (1985) Investigations concerning the influence of mixing-intensity and mixing-time during the discontinuous preparation of wheat-flour dough (German). Collaborative research USSR/GDR. Backer und Konditor, 1, p .. 22-4 (VEB-Fachbuchverlag, Leipzig, GDR). Fig. 1 Dough viscosity versus mixing-time at various mixer-rpm. Fig. 2 Specific mixing-intensity versus mixing-time. Fig. 3 Specific mixing-intensity versus mixing-time at various rpm. Fig. 4 Specific energy input versus mixing-time at various rpm. Stear, C. A. (1986) Dynamics of the discontinuous mixing process and its rationalization. Getreide Mehl und Brot, 40(10), p.294-7. Fig. 5 Dough viscosity versus mixing-time at various rpm. Fig. 6 Mixing torque versus mixing-time at various rpm. Fig. 7 Specific mixing-intensity versus mixing-time at various rpm. Fig. 8 Specific energy input versus mixing-time at various rpm. CHAPTER 1.3 FUNDAMENTAL CONSIDERATIONS CONCERNING DOUGH RHEOLOGICAL ELEMENTS AND DYNAMIC MIXING PARAMETERS Halton, P., and Scott-Blair, G. W. (1936-1937). J. Physical Chemistry, XI, p. 561, 1936. J. Physical Chemistry, XI, p. 811, 1936. Cereal Chemistry, XIV, p. 201, 1937 (English). Lerchental, C. H., and Muller, H. G. (1967) Research in dough rheology at the Israel Institute of Technology. Cereal Science Today, 12(5), p. 185-92 (English). Hlynka, I., and Anderson, J. A. (1952) Relaxation of tension in stretched dough. Canadian Journal Technology, 30, p. 198 (English). Dempster, C. J., Hlynka, I., and Anderson, J. A. (1953) Cereal Chemistry, 30, p. 492 (English). Frazier, P. J., Brimblecombe, F. A., Daniels, N. W. R., and Russell-Eggitt, P. W. (1979) Better bread from weaker wheats-rheological considerations. Getreide Mehlund Brot, 33, 10, p. 268-71 (German). Fig. 3 Comparison of rheological data and baking quality of mechanically developed doughs. Lutsishina, E. G., and Matyash, A. I. (1984) Deposited Doc. 1984 VINITI 3547-84 10 pp. (Russian). 721 722 Handbook of breadmaking technology (jrsi, F., Pallagi-Biinkfalvi, E., and Lastity, R. (1985) Analysis of the correlation between flour quality and electrophoretic protein spectra. Acta Alimentaria, 14, 1, p. 49-57 (German). Kawamura, E. G. and co-workers (1985) Selective reduction of inter-polypeptide and intra­ polypeptide SS-bonds of wheat glutenin from defatted flour. Cereal Chemistry, 62, p. 279-83 (English). Moonen, J. H. E., Scheepstra, A., and Graveland, A. (1985) Biochemical properties of some high molar weight sub-units of glutenins. Journal of Cereal Science, 3(1), p. 17-27 (English). CHAPTER 1.4 WATER-BINDING CAPACITY OF DOUGH COMPONENTS AND DOUGH CONSISTENCY CONTROL Jazuba, W. I., Siderowa, o. G., Putschkowa, L. I., and Tscheuschner, H.-D. (1985) Influence of mixing-intensity and mixing-time on the water-binding capacity of the components of wheat flour dough. Backer und Konditor, 3, p. 90-2 (VEB-Fachbuchverlag, Leipzig, GDR) (German). Collaborative research USSR/GDR. Baker, J., Parker, H., and Mize, M. (1946) Supercentrifugates from dough. Cereal Chemistry, 1, p. 16. Auerman, L. Ja. (1972) Breadmaking Technology, 7th edn, Food Industry Publishers, Moscow, USSR, 1972, p. 511 (Russian). Kosmina, N. P. (1978) Biochemistry of Breadmaking, Food Industry Publishers, Moscow, USSR, 1978, p. 277 (Russian). Table 1 Distribution of moisture in the dough components, Jazuba, W. I., Siderowa, O. G., Putschkowa, L. I., and Tscheuschner, H.-D. Backer und Konditor, 3, 1985, p. 92. Table 2 Analysis of the dough fractions after ultracentrifugation, Jazuba, W. I., Siderowa, O. G., Putschkowa, L. I., and Tscheuschner, H.-D. Backer und Konditor, 3, 1985, p. 92. (Collaborative research USSR/GDR.) CHAPTER 1.5 EFFECTS OF DOUGH ADDITIVES Marston, P. E. (1971) Bakers Digest, December issue, p. 16-19 and 62. Chemical activation of dough development under slow mixing conditions. (Australian Bread Research Institute, N. Ryde, NSW, Australia.) Henika, R. G., and Rogers, N. E. U.S. Patent 3,053,666 Sept. 11, 1962. Foremost Dairies, Inc., Dublin, California, USA. Allen, W. G., and Spradlin, J. E. (1974) Properties of commercial amylases for bakery applications. Bakers Digest, 48(3), 14. Reference source 1985, Proteolytic activity of malt and fungal enzymes supplements. Bakers Digest, Kansas 66201, USA. Pfeilsticker, K., and Marx, F. (1986) Gas-chromatographic and Mass-spectrographic studies on the redox reaction kinetics of L-ascorbic acid and L-dehydro-ascorbic acid in wheat-flour doughs. Rheinischen Friedrich-Wilhelms University, Bonn, FRG. Z. Lebensmittel Untersuchung und Forschung, 182(3), p.191-5 (German). Vangelov, A., Naidenova, R., and Karadzhov, G. (1985) Comparative evaluation of the effect of ascorbic acid and iso-ascorbic acid on bread quality. Higher Technological Institute for the Food Industry, Plovdiv, Bulgaria. Nauchui Tr- Vissh. Khranit. Vkusova Prom.-st, Plovdiv, 32(1), p. 133-40 (Bulgarian). Kuninori, T., and Matsumoto, /I. (1963) L-Ascorbic acid oxidizing system in dough and dough improvement. Cereal Chemistry, 40, p. 647-57. Notes and references 723 Prihoda, J., Hampl, J., and Holas, J. (1971) Effects of ascorbic acid and potassium bromate on the viscous properties of dough measured with a Hoppler-consistometer. Chemical and Technological University, Prague, Czechoslovakia. Cereal Chemistry, 48, 1, p. 68-74. Giacanelli, E. (1972) Mechanical and chemical development of bread doughs III. Ind. Alimentari, 11(5), p. 93-8. Jorgensen, H. (1935) Contribution to the explanation of the inhibitory effect of oxidants on proteolytic enzyme activity: the nature of the effect of potassium bromate and similar substances on the baking properties of wheat-flour. Biochemische Zeitschrift, 280, p. 1-37 and 283, p. 134-145 (German). Jorgensen, H. (1935) Nature of the bromate-effect. Miihlenlaboratorium, 5, p. 113-125. Jorgensen, H. (1939) Further investigations into the nature of the action of bromates and ascorbic acid on the baking strength of wheat-flour. Cereal Chemistry, 16, p. 51-60. Elion, E. (1945) The role of proteolysis in bread dough. Bakers Digest, April issue, p. 15-17 and 27-28. Coventry, D. R., Carnegie, P. R. and Jones, I. K. (1972) The total glutathione content of flour and its relation to the rheological properties of dough. J. Sci. Food Agric., 23, p. 587-94. Karpenko, V. I. (1985) Relation of dough properties and bread quality to the separation of glutathione from yeast. Khlebopek. Konditer Prom-st, 9, p. 40-2. Voronezh. Tekhnol. Inst., Voronezh, USSR (Russian). Grunert, S., Mohr, B., and Kroll, J. (1986) Model techniques for investigation of the interaction between proteins and emulsifiers. Lebensmittelindustrie, 1, p. 17-20 (German). Lucny, M. Wheat and rye/wheat products with the addition of monoacylglycerol diacetyltartrate. Czech patent, CS 210,528, 15 July 1983 (Czech). Kawka, A., and Gasiorowski, H. (1985) Effect of sodium stearoyl-2-lactylate on the overall quality of wheat/rye mixed bread (1: 1), enriched with skimmed milk powder. Getreide Mehl und Brot, 39, 12, p. 369-73. Institute of Food Technology, Agric. University, Poznan, PL- 60624, Poznan, Poland (German). Moore, W. R., and Hoseney, R. C. (1986) Influence of shortening and surfactants on retention of carbon dioxide in bread doughs. Cereal Chemistry, 63,2, p. 67-70. Kansas State University, Manhatten, Kansas, USA. Ofelt, C. W., and Smith, A. K. (1954) Baking behavior and oxidation requirements of soy-flour. I. Commercial full-fat soy-flours. II. Commercial defatted soy-flours. Cereal Chemistry, 31(1), p. 15-22. Pollock, J. M., and Geddes, W. F. (1960) Soy-flour as a white-bread ingredient. I. Preparation of raw and heat-treated soy-flours, and their effects on dough and bread. II. Fractionation of raw soy-flour and effects ofthe fractions in bread. Cereal Chemistry, 37(1), p. 19-29 and 30-54. J. Rank Limited, partly in collaboration with J. G. Hay. British patents: 646311, 706942, 771361, 880182. French patent: 1,070174. Methods for the improvement of the baking properties and crumb color of bread by high-speed, or 2-7 times extended mixing-time. Daniels, N. w., Frazier, P. J., and Wood, P. S. (1971) Flour lipids and dough development. Bakers Digest, August issue, p. 20-26. Pashchenko, L. P., Mazur, P. Ya., Serbulov, Yu. S., and Zolotykh, I. N. (1984) Dependence of the rheological properties of liquid semi-products on a surfactant and oxygen. Khlebopek. Konditor Prom-st, 11, p. 24-7 (Russian). Model of a phospholipid (lecithin) molecule. Kleine Enzyklopiidie-Natur (1971) p. 189. VEB­ Bibliographisches Institut, Leipzig, GDR (German). Sullivan, B. (1954) Proteins in flour-Review of the physical characteristics of gluten and reactive-groups involved in changes in oxidation. J. Agr. Food Chern., 2, 1231-4. 724 Handbook of breadmaking technology Grosskreutz, J. C. (1960) The physical structure of wheat protein. Biochim. biophys. Acta., 38, 400-9. A lipoprotein model of wheat gluten structure. Cereal Chem., 38 336-49. Hess, K. Zwickel-und Haftprotein (Wedge and Adherent Protein) Kolloid z., 136 (1954) 84. Kolloid Z. 141 (1955) 61. Rohrlich, M. and Milller, K. (1968) Investigations concerning the FatjProtein Complex in Cereals. Die Milhlle, 41. Kyowa Hakko Kogo Co Ltd (Patent) Euro. Patent Appl. 134,658 March 20, 1985. 'Improvement of Performance of Vital Wheat Gluten'. Schematic diagrams Fig. 15 Amino acids in Wheat Gluten protein (Dimler). Fig. 16 Model of gluten-sheet showing double-layer of Phospholipid in the Lipoprotein slip­ plane (Grosskreutz). Stepanova, O. N. and Akimova, A. A. (1986) (Russ) Khlebopek, Konditer Prom-st, 2, 32-4. Farrand, E. A. (1969) Starch damage and alpha-amylase as a basis for mathematical models relating to flour water absorption. Cereal Chem., 46, March issue, p. 103-16. Schulz, A. (1962 and 1963) The influence of starch-degrading enzymes of rye and wheat of the chloride ion.
Load more

Recommended publications
  • Germany” -Land of Technology
    A GLOBAL / COUNTRY STUDY AND REPORT ON “Germany” -Land Of Technology Submitted to PARUL INSTITUTE OF MANAGEMENT & RESEARCH-2nd shift (Formerly Dr. J. K. Patel Institute of Management) Institute Code: 792 IN PARTIAL FULFILLMENT OF THE REQUIREMENT OF THE AWARD FOR THE DEGREE OF MASTER OF BUSINESS ADMINISTRATION In Gujarat Technological University UNDER THE GUIDANCE OF Faculty Guide Ms. VIJAYANTI TIKYANI Assistant Professor Submitted by Batch: 2011-13, MBA SEMESTER IV (Parul Institute of Management & Research-2nd shift) MBA PROGRAMME Affiliated to Gujarat Technological University Ahmedabad June 2013 Parul Institute of Management & Research, 792 1 PREFACE Passing the theoretical subjects is not the way to become a manager in future. The subjects are the bases for our carrier from which we can strengthen our knowledge to apply it in real world. This project provides the platform of opportunity to know the current market situation and the behavior of environment. It gives the opportunity where we can apply the theory knowledge in real world and so that we can be a successful manager in future. This changed the market structure, character and focus of marketing strategies. MBA is course where unlike many other courses practical studies are accompanied together with theoretical studies, case and preparation of various reports consist of the practical studies in this course. The preparation of the GCSR is one such part of the practical studies here. For this purpose we are required to select one particular topic or trade and prepare a report through study research. As the student of management it is learning experience to analyze a trade.
    [Show full text]
  • Chapter-1 International Cuisine
    CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
    [Show full text]
  • Diplomarbeit
    DIPLOMARBEIT Titel der Diplomarbeit Studies on salt reduction in bread and small baked goods Verfasserin Corinna Hinteregger angestrebter akademischer Grad Magistra der Naturwissenschaften (Mag.rer.nat.) Wien, 2011 Studienkennzahl lt. Studienblatt: A 474 Studienrichtung lt. Studienblatt: Diplomstudium Ernährungswissenschaften Betreuerin / Betreuer: Ao. Univ.Prof. Dipl.-Ing. Dr. Emmerich Berghofer ACKNOWLEDGEMENT – DANKSAGUNG Zu aller Anfang möchte ich mich herzlichst bei Herrn Ao. Univ. Prof. Dipl. Ing. Dr. Emmerich Berghofer für die problemlose Übernahme der Diplomarbeit und für seine Betreuung bedanken. Weiters möchte ich ihm auch für die spontane Zusage zur Verkostung an der BOKU danken. Mein ganz besonderer Dank gilt dem gesamten Team der Versuchsanstalt für Getreideverarbeitung, vor allem Herrn Dipl. Ing. Christian Kummer für die Ermögli- chung, diese Diplomarbeit an seinem Institut durchzuführen. Herrn Dipl. Ing. Gerhard Schöggl danke ich für seine geduldigen Ratschläge und seine Mithilfe, ohne ihn wäre ich wohl auch nie mit der VfG in Berührung gekommen. Meine lie- ben Kollegen möchte ich auch noch gerne erwähnen, die mir die Zeit in der VfG als eine äußerst angenehme in Erinnerung behalten lassen. Ihr seid die „Bestes- ten“. Weiters möchte ich mich ganz herzlich bei Frau Mechthild Busch-Stockfisch für den regen E-Mail-Kontakt und die zahlreichen Tipps bedanken. Frau Marina Golja und Frau Lena Buchta danke ich für die großartige Unter- stützung während der Verkostung; ohne die beiden hätte der ganze Ablauf wohl niemals so reibungslos funktioniert. Bei Frau Julia Schuster und Frau Christine Schlager möchte ich mich weiters für das Korrekturlesen bedanken. Meinen Eltern, Reinhold und Hildegard Hinteregger danke ich dafür, dass sie immer an mich geglaubt, mich immer – so gut es ging – unterstützt und meinen eigenen Weg gehen haben lassen.
    [Show full text]
  • German Cuisine
    GERMAN CUISINE Germany is a country located in the heart of Western Europe. It is bordered by Denmark, Poland, Czech Republic, Austria, Switzerland, France, Luxembourg, Belgium, Netherlands, the North Sea, and the Baltic Sea. Germany has a strategic location on North European Plain and along the entrance to the Baltic Sea The cuisine of Germany has evolved as a national cuisine through centuries of social and political change with variations from region to region. Some regions of Germany, like Bavaria and neighboring Swabia, share dishes with Austrian and parts of Swiss cuisine. Pork, beef, and poultry are the main varieties of meat consumed in Germany, pork being the most popular. Average annual meat consumption is 59 kg (130 lb). Among poultry, chicken is most common, although duck, goose, and turkey are also consumed. Game meats, especially boar, hare, and venison are also widely available, especially in autumn and winter. Lamb and goat are less popular. Meat is usually braised; pan-fried dishes also exist, but these recipes usually originate from France and Austria. Several cooking methods used to soften tough cuts have evolved into national specialties, including Sauerbraten (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days. A long tradition of sausage-making exists in Germany; more than 1500 different types of sausage (German: Wurst) are made. Most Wurst is made with natural casings of pork, sheep or lamb intestines. Among the most popular and most common are Bratwurst, usually made of ground pork and spices, the Wiener (Viennese), which may be pork or beef and is smoked and fully cooked in a water bath, and Blutwurst (blood sausage) or Schwarzwurst (black sausage) made from blood (often of pigs or geese).
    [Show full text]