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Full-Text Articles in Life Sciences
Quick Breads, Utah State University Extension
Quick Breads, Utah State University Extension
All Archived Publications
No abstract provided.
Yeast Breads, Utah State University Extension
Yeast Breads, Utah State University Extension
All Archived Publications
No abstract provided.
Characterization Of The Pore Structure Of Starch Based Food Materials, Z. Hicsasmaz, J. T. Clayton
Characterization Of The Pore Structure Of Starch Based Food Materials, Z. Hicsasmaz, J. T. Clayton
Food Structure
Macroscopic pore structure parameters (bulk density, true density and porosity) and microscopic pore structure parameters (percentage closed pore volume and pore size distribution) for a highly expanded type (Wonder White Sandwich Bread) and a relatively compact type (Chessmen Butter Cookies) starch based food material were determined and their pore structures were compared. Bulk density determined by solid displacement and true density determined by pycnometry yielded porosity measurement s o f 0.9 for bread and 0.6 for cookies. Percentage closed pore volume calculated by comparing the true density of porous samples of bread and cookies with the true density of !heir …
Enjoy Yeast Breads, Elna Miller, Georgia Lauritzen
Enjoy Yeast Breads, Elna Miller, Georgia Lauritzen
All Archived Publications
No abstract provided.
The Application Of Light And Scanning Electron Microscopy During Flour Milling And Wheat Processing, R. Moss
The Application Of Light And Scanning Electron Microscopy During Flour Milling And Wheat Processing, R. Moss
Food Structure
Light and scanning electron microscopy have been employed as part of an on-going study on the effect of the milling system on flour composition and quality. Examples are given of some areas where microscopy has been particularly useful in understanding the functional changes that take place during milling or the subsequent processing of the flour . The use of heavy reduction roll pressures was shown to modify gluten protein quality as well as produce the desired increase in starch damage. The use of in-line impact machines not only disrupted flaked flour particles but also fragmented wheat germ and allowed it …
The Microstructure Of Wheat: Its Development And Conversion Into Bread, D, B. Bechtel
The Microstructure Of Wheat: Its Development And Conversion Into Bread, D, B. Bechtel
Food Structure
Wheat endosperm development has been studied in numerous laboratories. The genera 1 i zed scheme of protein body formation assembled from these data indicates that storage proteins are initially formed in the rough endoplasmic reticulum (RER). The storage proteins in RER may be processed via the Golgi apparatus into vesicles that enlarge by several mechanisms into membrane-bounded protein bodies. The prote in bodies are transported through the cytoplasm to the vacuole where they fuse with the tonoplast and deposit the protein granules into the vacuoles. The protein granules fuse with one another, lose water, and eventually become transformed into the …