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- Author:
- Schober, T.J., et al. ; Moore, M.M.; Juga, B.; Arendt, E.K.; Show all 4 Authors
- Source:
- Cereal chemistry 2007 v.84 no.4 pp. 357-364
- ISSN:
- 0009-0352
- Subject:
- gluten-free foods; sourdough bread; lactic acid bacteria; food quality; texture; ultrastructure; shelf life; freshness; Lactobacillus plantarum; Lactobacillus sanfranciscensis; starter cultures; strain differences; acidification; pH; titratable acidity; hardness; fermentation; sourdough
- Abstract:
- ... The objective of this study was to test whether sourdough could improve quality and delay staling of gluten-free (GF) bread. Three strains of lactic acid bacteria used were Lactobacillus plantarum 2115KW, L. plantarum FST 1.11, and L. sanfranciscensis TMW 1.52, and these were subsequently compared with nonacidified control and chemically acidified sourdoughs, batters, and GF breads. Bread characte ...
- DOI:
- 10.1094/CCHEM-84-4-0357
-
http://dx.doi.org/10.1094/CCHEM-84-4-0357
- Author:
- Schober, T.J., et al. ; Messerschmidt, M.; Bean, S.R.; Park, S.H.; Arendt, E.K.; Show all 5 Authors
- Source:
- Cereal chemistry 2005 v.82 no.4 pp. 394
- ISSN:
- 0009-0352
- Subject:
- grain sorghum; cultivars; hybrids; food quality; gluten-free foods; breads; flour; texture; hardness; breadmaking quality; volume; xanthan gum; water content; dried skim milk
- Abstract:
- ... Gluten-free breadmaking quality of 10 sorghum flours was compared using (relative basis) decorticated sorghum flour (70), corn starch (30), water (105), salt (1.75), sugar (1), and dried yeast (2). Batter consistency was standardized by varying water levels to achieve the same force during extrusion. Crumb properties were evaluated by digital image analysis and texture profile analysis (TPA). Sign ...
- Handle:
- 10113/17474
- DOI:
- 10.1094/CC-82-0394
-
http://dx.doi.org/10.1094/CC-82-0394
- Author:
- Schober, Tilman J., et al. ; Park, Seok-Ho; Arthur, Frank H.; Bean, Scott R.; Show all 4 Authors
- Source:
- Journal of stored products research 2008 v.44 no.4 pp. 322
- ISSN:
- 0022-474X
- Subject:
- grain sorghum; flour; milling quality; physicochemical properties; Rhyzopertha dominica; storage insects; storage temperature; relative humidity; correlation; yields; kafirins; hardness; pasting properties; viscosity
- Abstract:
- ... The effects of different population levels of Rhyzopertha dominica (F.), the lesser grain borer, on physiochemical properties of sorghum kernels and flour, were investigated through a laboratory study at 27 and 32 °C, and 57% relative humidity. Initial population level and temperature, and their interaction, were significant for the number of F1 progeny and feeding damage (P<0.01). A strong positi ...
- Handle:
- 10113/28971
- DOI:
- 10.1016/j.jspr.2008.02.008
-
http://dx.doi.org/10.1016/j.jspr.2008.02.008