Food Chemistry

15.2 Individual Constituents 697 Table 15.20.Phytate content in wheat flour Degree of Phytate grinding (mg/kg)a 70% 53 85% 451 9 ...

698 15 Cereals and Cereal Products 15.2.2.6 Peroxidase, Catalase Both enzymes are widely distributed among cereals. The pH-activ ...

15.2 Individual Constituents 699 Table 15.23.Substrate specificity of glutathione dehydrogenase (GSH-DH) from wheat Substrate Re ...

700 15 Cereals and Cereal Products Table 15.26.Reduced (GSH), oxidized (GSSG) and protein-boundglutathione (PSSG), total glutath ...

15.2 Individual Constituents 701 in Formula 15.4. It was found that GSH reacts very specifically in dough making because the int ...

702 15 Cereals and Cereal Products are rich in amylose (cf. Table 4.20). Waxy corn starch swells considerably on heating, while ...

15.2 Individual Constituents 703 Fig. 15.18.Oxidative crosslinking of cereal pentosans Accordingly, the baking result is positiv ...

704 15 Cereals and Cereal Products eals (cf. Table 15.6). The endosperm cells of oats contain a higher level of lipids (6–8%) th ...

15.2 Individual Constituents 705 Table 15.32.Nonstarch lipids in wheat flour mg/100ga Nonpolar lipids(59%) Sterol lipids 43 Tria ...

706 15 Cereals and Cereal Products Table 15.33.Tocopherol content of parts of the wheat kernel Part of kernel Tocopherols in mg/ ...

15.3 Cereals – Milling 707 15.3.1.1 Storage Cereals can be stored without loss of quality for 2 to 3 years, provided that the ke ...

708 15 Cereals and Cereal Products step, while the wheat germ is removed only on sifters. The hull and a substantian part of the ...

15.3 Cereals – Milling 709 Table 15.36.Average composition of wheat and rye floursa A. Wheat flour Type 405 550 812 1050 1700 b ...

710 15 Cereals and Cereal Products The commercial product semolina (“griess”) is made from endosperm cells of hard durum wheats. ...

15.4 Baked Products 711 an extremely low odor threshold and is formed from linolenic acid. 15.3.2.2.3 Barley Removal of hull (fr ...

712 15 Cereals and Cereal Products Table 15.40.Concentration of SH- and SS-groups in flour of different wheat cultivars Cultivar ...

15.4 Baked Products 713 Fig. 15.24.Examples of relationship between pro- tein content of flour and bread volume (according to Po ...

714 15 Cereals and Cereal Products ious indices have been defined (cf. Fig. 15.26); usually they refer to doughs with a maximum ...

15.4 Baked Products 715 Fig. 15.29.Extensograms of a normal(I)and weak dough(II). For quality assessment the following par- amet ...

716 15 Cereals and Cereal Products 15.4.1.3 Storage Rye flour acquires optimal baking properties after 1–2 weeks of storage afte ...