Food Chemistry

15.4 Baked Products 737 Fig. 15.48.Influence of the kneading intensity on the dough temperature and on the concentrations of 2- ...

738 15 Cereals and Cereal Products Fig. 15.49.Time curves of the formation of 2-phenylethanol (•–•) and 3-methylbutanol (◦–◦) in ...

15.4 Baked Products 739 Table 15.62.Concentrations of odorants in the crusts of white bread and rye bread Compound Concentration ...

740 15 Cereals and Cereal Products Fig. 15.53.Decrease in freezing water in the storage of white bread. The bread was stored at ...

15.5 Pasta Products 741 Table 15.63.Bread varieties No. Bread variety Formulation Wheat bread At least 90% wheat; middlings les ...

742 15 Cereals and Cereal Products 15.5.2 Additives Cysteine hydrochloride (about 0.01%) low- ers the mixing/kneading time by 15 ...

15.6 References 743 air/water interface. Z. Lebensm. Unters. Forsch. 190 , 217 (1990) Amend, T., Belitz, H.-D.: The formation of ...

744 15 Cereals and Cereal Products Kieffer, R., Grosch, W.: Verbesserung der Back- eigenschaften von Weizenmehlen durch die Typ ...

15.6 References 745 pound of oat flakes. J. Agric. Food Chem. 53 , 8699 (2005) Seibel, W. (Ed.): Feine Backwaren. Paul Parey: Be ...

16 Legumes 16.1 Foreword Ripe seeds of the plant familyFabaceae, known commonly as “legumes” or “pulses”, are an im- portant sou ...

16.2 Individual Constituents 747 Table 16.1.World production of seed legumes, 2006 (1,000 t) Continent Pulses Beansb Broad beans ...

748 16 Legumes Table 16.1.(Continued) Country Peas Country Chick peas Country Lentils Canada 2806 India 5600 India 950 Russian F ...

16.2 Individual Constituents 749 Table 16.3.Essential amino acids in legumes (g/16 g N) Amino acid Soybean Broad bean Cystine 1. ...

750 16 Legumes Table 16.6. Amino acid sequences of the α /β subunits a of 11 S globulins, 1) legumin J ( Pisum sativum ) and 2) ...

16.2 Individual Constituents 751 Fig. 16.1.Dissociation and aggregation of the soybean 7 S globulin aMolecular weight: 193 kdal. ...

752 16 Legumes Table 16.8.Amino acid sequences of subunitsaof the 7 S globulins, 1)β-conglycininα′(Glycine max), 2) phase- olin ...

16.2 Individual Constituents 753 Table 16.9.Amino acid sequences in the vicinity of the α/βcleavage site (239/240 in Table 16.8) ...

754 16 Legumes Table 16.11.Examples of allergens in plant foods Food Allergen Molecular weight Characteristics Stabilitya Peanut ...

16.2 Individual Constituents 755 Table 16.12.Proteinase inhibitors of aninal and plant origin Inhibition ofa Source/Inhibitor Mo ...

756 16 Legumes Table 16.13.Active centers inBowman–Birktype in- hibitors Inhibited Active Occurrence enzyme center Trypsin Lys-X ...