摘要:

AbstractThe use of potato products in wheat bread manufacture is reviewed with particular reference to their effect on the textural characteristics of bakers' dough and fresh bread, and the changes associated with bread staling. Possible interactions between the proteins in wheat and potato are discussed. Recent developments relating to the partial replacement of wheat by potato flakes are reviewed. Their effectiveness is discussed in terms of the chemical nature of potato starch, the physical state of starch in potato flakes and the influence exerted by additives such as glyceryl monostearate and fats.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01139.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

AbstractThis review covers the rheology of gels formed by macromolecular food additives. In particular agar, alginate, carrageenan, gelatin, pectin and microbial polysaccharide gels are considered. Empirical and fundamental techniques that have been applied to gels are listed and the relationship between rheological parameters and sensory assessment of texture is briefly discussed. Certain general conclusions about the dependence of the rheological properties on network composition and structure are put forward.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01140.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

Creep compliance measurements were made on calcium pectate gels using a paralled plate viscoelasto‐meter. Linear viscoelastic behaviour was observed and the response was consistent with a model containing a Maxwell element in series with three Voigt elements. When gels were prepared with the calcium level necessary for maximum gel strength a linear relationship was found between the reciprocal of the creep compliance and the square of the polysaccharide concentration.The rheological behaviour of pectate gels had many similarities to gels prepared from alginates containing a high proportion of guluronic acid residues. However, pectate gels were more sensitive to calcium ions than alginate gels and at high calcium levels the Newtonian viscosity of the pectate gel was much higher than that found for the alginates. These differences have been interpreted in terms of the structure and molecular weight of the two polymer

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01141.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

AbstractCheese maturity, test temperature, crosshead speed, sample shape, sample height and surface area influence the force‐compression behaviour of Gouda cheese in an Instron Universal Testing Machine. Introducing mineral oil or Emery paper between the sample's surfaces and the compression plates affects the shape of the compressed samples. Cine‐film records indicate that deformation is barrel‐shaped (convex) with Emery paper and under normal test conditions, and concave with mineral oil. In the first two test situations friction prevents the cheese surfaces from spreading to the same extent during sample compression as when using mineral oil. Compression as modified by friction may be the principal factor associated with the subjective evaluation of firmness by squeezing samples between the fingers. Firmness evaluation by chewing involves still higher percent compressions which, in Instron tests, lead to sample breakdown and crack propag

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01142.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

Book reviews in this article:Proceedings of the Fourth International Congress of Food Science and Technology Vol. II, Instituto Nacional de Cienia y Tecnologia de Alimentos, Consejo Superior De Investigaciones Cientificas 1976.N. F. Haard and D. K. Salunkhe (eds.),Symposium, Postharvest Biology and Handling of Fruits and VegetablesG. H. Weiss,Commercial Processing of PoultryW. F. Talburt and O. Smith (eds.),Potato Processing

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01143.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

Stress Analysis of a Viscoelastic Sphere Subjected to Temperature and Moisture Gradients’, by V. M. M. Rao, D. D. Hamann and J. R. Hammerle.Structural‐Mechanical Properties of Casein Gels’, by M. N. Pankratova and V. N. Izmailova.An Investigation of the Acoustical Properties of Watermelon As Related to Maturity’, by R. L. Clark.Techniques for Measuring Eggshell Strength’, by L. H. Nelson and J. M. Henderson.A Digital Recording Instrument for Measuring Crisphead Lettuce Maturity in the Field’, by R. E. Garret and P. Christensen.A Bulk Compressibility Tester for Agricultural Products’, by Pictiaw Chen, H. E. Studer, Si‐Ty Lam.Rheological Parameters Related to Meat Tenderness’, by L. L. Bashford and L. Vanak.Comparison of Methods of Freshness Assessment of Wet Fish. III Laboratory Assessments of Commercial Fish’, by J. R. Burt, D. M. Gibson, A. C. Jason and H. R. Sanders.Elasticity of the Cured Burley Tobacco Midrib’, by L. R. Walton, J. H. Casada, J. N. Walker.Internal Damping Effects on Canned Foods For Quality Determination’, by R. A. Elizondo, L. F. Whitney, F. R. E. Crossley.Comparison of Methods of Freshness Assessment of Wet Fish. II. Instrumental and Chemical Assessments of Boxed Experimental Fish’, by J. R. Butt, D. M. Gibson, A. C. Jason and H. R. SandersCorrelation of Dough Stickiness with Texturometer Reading and with Various Quality Parameters’, by G. Noguchi, M. Shinya, K. Tanaka, and T. Yoneyama.A Method for Measurement of Carpel Strength in Cucumbers’, by D. E. Marshall, A. W. Hooper, L. R. Baker and D. R. Heldman.Effect of Storage and Processing Conditions on Modulus of Deformability Values of Sorghum Grain’, by D. A. Sluter, R. A. Rupp.Transverse Anisotropy in Beef Muscle’, by R. H. Locker and G. J. Daines.Effects of Ageing and Cooking on the Tenderness of Beef Muscle’, by C. Lester Davey, A. F. Niederer and A.E. Graafhuis.The Temperature Coefficient of Beef Ageing’, by C. Lester Davey and K. V. Gilbert.Influence of Ethylene on the Ripening of Stored Apples’, by M. Knee.Structural Changes in Beef Muscle During Ageing’, by C. Lester Davey and A. E. Graafhuis.Tenderness in Relation to the Temperature of Rigor Onset in Cold Shortened Beef, by R. H. Locker and G. J. Daines.The Effects of Gliadin Fractions of Varying Molecular Weight on the Mixing Properties of a Synthetic‐Dough System’, by K. Preston1, W. Woodbury2and V. Bendelow3.Meat Loaf Type Canned Products Based on Milk or Plant Proteins’, by M. A. Thomas, A. D. Turner and K. A. Hyde.The Effects of Fibre, Starch Damage and Surfactants on the Baking Quality of Wheat/Cassava Composite Flours’, by B. J. F. Hudson and A. O. Ogunsua.Effect of Post‐rigor Muscle Length on the Texture of Meat’, by E. Dransfield and D. N. Rhodes.The Protein of Intermediate Moisture Meat Stored at Tropical Temperature. I. Changes in Solubility and Electrophoretic Pattern’, by Z. A. Obanu, D. A. Ledward and R. A. Lawrie.Baking Performance of Egg‐yolk Lipoproteins Before and After Surface Modifications’, by V. B. Kamot, A. A. Jones, G. Graham and R. Yuell.High‐Ratio Yellow Cake. The Starch Cake as a Model System for Response to Chlorine’, by S. P. Cauvin and B. M. Cough.Home Frozen Strawberries. 1. Influence of Freezing Medium, Fanning, Syrup Temperature, Soaking Time, Storage Time and Temperature, and Rates of Freezing and Thawing on Sensory Assessments’, by M. A. Hudson, M. Leach, V. J. Sharpies and E. Pickford.Rigor Mortis in Beef Stemomandibularis Muscle at 37 d̀C’, by R. H. Locker and G. J. Daines.Effect of Shortening During Cooking on the Tenderness and Histology of Beef, by R. J. Locker and G. J. Daines.The Relationship Between Chemical Composition and Breakdown in Cooked Potato Tissue’, by D. S. Warren, D. Gray and J. S. Woodman.Home Frozen Strawberries. II. Influence of Additives in Syrup on Sensory Assessments and Texture Measurements’, by M. A. Hudson, M. E. Holgate, M. E. Gregory and E. Pickford.The Protein of Intermediate Moisture Meat Stored at Tropical Temperature. II. Effect of Protein Changes on Some Aspects of Meat Quality’, by Z. A. Obanu, D. A. Ledward, and R. A. Lawrie.Comparison of Methods of Freshness Assessment of Wet Fish. Part 1. Sensory Assessment of Boxed Expe

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01144.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY