摘要:

AbstractA series of experiments were used to study the combinations of oxidants (ascorbic acid and/or potassium bromate), water and oat flour in a composite maximizing loaf volume. Differences in yeast batches dominated the oxidative requirements of composite flours. Only oat flour significantly reduced loaf volume, whereas water tended to increase it. At 68–72% moisture content, optimum loaf volume needed only potassium bromate without ascorbic acid, and oat flour had no effect on these oxidative requirements. At 64% moisture content, the oxidant requirement depended heavily on the level of oat flour in the composite. At 61.6% water level, there was a high tolerance of loaf volume to potassium bromate. Our observations indicate that loaf volume of 0–15% wheat‐oat composites can be optimized by a sufficiently high water level in the dough, coupled with controlling the oxidative action of yeast ferment

ISSN:0027-769X    

DOI:10.1002/food.19880320602

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractProteolysis and electrophoretic pattern of casein were determined in Friesian cows' skim milk, buffaloes' skim milk and in these milks fermented spontaneously (leben rayeb) and byStreptococcus lactissubsp.diacetylactisDRC3 (nonfat buttermilk) or by zabadi starter (zabadi). The highest proteolysis, as evidenced by the amount of released leucine, occurred in zabadi and the lowest in leben rayeb. The highest amount of tyrosine was liberated in the nonfat buttermilk. Proteolysis seems not to depend on the kind of milk used. A band of a relatively high density appeared to be released from αs‐casein by the cell‐wall proteinase of the microflora of raw milk and by heating at 90°C for 1 min. Cows' skim milk, raw or heated, showed the presence of 2 probable proteose‐peptone components; buffaloes' skim milk 3 and 2. These components underwent slow or rapid degradation, depending on the type of fermented milk during skim milk coag

ISSN:0027-769X    

DOI:10.1002/food.19880320603

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320604

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractExtrusion of the cereal mixtures with 25% addition of milk proteins induced several changes in the chemical and physico‐chemical properties of starch. Coefficient of expansion was close to the coefficient of natural cereal flours, but the extrudates were characterized by higher water absorption. Starch was only slightly dextrinized, but it contained more nitrogen compounds and mineral salts, and less free lipids. Solubility and swelling power of the extrudates did not change in a way characteristic for cereal starch and flours. Attention should be given to higher content of dietary fibre, pointing to the formation of the starch‐lipids and the starch‐protein complexes, less susceptible to enzymatic hydrolysis used. Hence, it can be stated that the latter increase was apparent only.It can be said that a mixture of cereal starch and milk proteins can be used to modify quality of the extruded products of increased protein content. More attention should be devoted to biochemical characteristics of the protein added, as this largely determines quality of the extruded starch‐protein p

ISSN:0027-769X    

DOI:10.1002/food.19880320606

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320608

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractFive different brands of instant dry whole milk that are most commonly used, and freeze dried milk were analyzed for nitrogen, fat, ash and 4 inorganic constituents and compared with human milk. The composition of the milks differed considerably. The protein content varied widely, ranging from 11.6 to 24.5%. Fat content did not differ widely, ranging from 24.9 to 29.5%. Freeze dried milk had the highest fat content (42.6%). Three out of the five brands of dry milk studied were spray dried and the remaining two were roller dried. All milks tested contained considerably more sodium, potassium, calcium and phosphorus solid than human milk, some of them the four fold amount of calcium and phosphorus.

ISSN:0027-769X    

DOI:10.1002/food.19880320609

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320612

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractFive different brands of dry milk and freeze dried milk were used in rat feeding trials to study their nutritive value and to assess the effect of the drying process on their nutritive value by using growth response, weight gain, food efficiency and relative nutritive value (RNV). Brand I milk gave better growth response, weight gain and food efficiency than any other dry milk studied, while brand V gave the least values. Freeze dried milk gave better growth response, weight gain and food efficiency than brand I milk. Using Slope‐ratio assay, freeze dried milk gave the best RNV compared to all dry milks tested on the basis of the two response parameters used, weight gain and moisture gai

ISSN:0027-769X    

DOI:10.1002/food.19880320613

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractDer Gemüseanbau unter Glas und Plasten zählt zu den intensivsten Einsatzgebieten von Pflanzenschutzmitteln und Mitteln zur Steuerung biologischer Prozesse, so daß sich hier potentiell eine relativ hohe Kontamination der Ernteprodukte mit Rückständen ergeben kann. In einer Übersicht wird über die Rückstandssituation gebräuchlicher Insektizide, Akarizide, Fungizide und Mittel zur Steuerung biologischer Prozesse auf Tomaten, Gurken und Kopfsalat im Verhältnis zur maximal zulässigen Rückstandsmenge nach Anwendung des Kaltnebelverfahrens dargestellt. Die Rückstände der Wirkstoffe Benomyl, Carbendazim und die Ethylen‐bis‐dithiocarbamate werden unter Berücksichtigung der gegenwärtigen toxikologischen Erkenntnisse detailliert diskutiert. Die Ergebnisse über die Rückstände von 11 Wirkstoffen an den Ernteprodukten zeigen, daß nach Ablauf der entsprechenden Karrenzzeit die Rückstände 1,7–78% der maximal zulässigen Rückstandsmenge betragen. Es wird geschlußfolgert, daß die Anwendung der dargestellten Wirkstoffe im Kaltnebelverfahren unter Glas und Plasten zu keinen lebensmittelhygienisch

ISSN:0027-769X    

DOI:10.1002/food.19880320614

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractThe local procedure for preparing Sekete is described. The isolated microfungi,Aspergillus flavusLink.,Cladosporium cladosporioides(Fres.) de Vries, andAlternaria tenuissima(Kunze) Wiltshire, were examined for various aspects of their physiology and biochemistry. Sekete is rich in important amino acids as alanine, leucine, tyrosine, and lysine, though proline and arginine are lacking. All the mycoflora isolated exhibited good secretion of extracellular enzymes. Pullulan, starch, soyabean meal, and corn steep liquor encouraged alpha‐amylase productio

ISSN:0027-769X    

DOI:10.1002/food.19880320615

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY