Temat: gluten- - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Changes in water absorption of gluten as a result of sprouting of wheat grain
Autorzy:: Mis, A.
Powiązania:: https://bibliotekanauki.pl/articles/25582.pdf
Data publikacji:: 2003
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: wet gluten
water absorption
sprouting
wheat grain
gluten
gluten index
Źródło:: International Agrophysics; 2003, 17, 1
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Influence of nitrogen fertilization of winter wheat on its gluten quality
Autorzy:: Borkowska, H.
Grundas, S.
Styk, B.
Powiązania:: https://bibliotekanauki.pl/articles/25568.pdf
Data publikacji:: 1999
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: wheat
nitrogen fertilization
protein
gluten quality
winter wheat
gluten index
Źródło:: International Agrophysics; 1999, 13, 3
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Some methodological aspects of determining wet gluten quality by the glutomatic method
Autorzy:: Mis, A.
Powiązania:: https://bibliotekanauki.pl/articles/24910.pdf
Data publikacji:: 2000
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: wheat flour
wet gluten
wheat
glutomatic method
quality
gluten quality
starch granule
Źródło:: International Agrophysics; 2000, 14, 2
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 4.

Tytuł:: Influence of wheat N-fertilization and grain moistening on the physical properties of wet gluten
Autorzy:: Mis, A.
Grundas, S.
Powiązania:: https://bibliotekanauki.pl/articles/24399.pdf
Data publikacji:: 2001
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: glutomatic system
wet gluten
grain moistening
fertilization level
physical property
wheat
protein
gluten index
Źródło:: International Agrophysics; 2001, 15, 1
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 5.

Tytuł:: Physical and antioxidant properties of gluten-free bread enriched with carob fibre
Autorzy:: Różyło, Renata
Dziki, Dariusz
Gawlik-Dziki, Urszula
Biernacka, Beata
Wójcik, Monika
Ziemichód, Alicja
Powiązania:: https://bibliotekanauki.pl/articles/972946.pdf
Data publikacji:: 2017
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: bread
carob
fibre
gluten-free
antioxidant
activity
Opis:: There are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30oC), and baking (45-50 min, 230oC) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total flour content. The results showed that increased content of carob fibre induced significant and favourable changes in the volume, colour, and texture (hardness and springiness) of the bread crumb. Carob fibre enriched the breads with lipophilic compounds able to chelate metal ions. The activity of hydrophilic compounds was significantly higher in the case of control bread and bread with the lowest percentage of the additive. In conclusion, the highest increase in antioxidant activity was found for breads with 1 and 2% of carob fibre. The most acceptable gluten-free bread can be obtained by adding up to 2% of carob.
Źródło:: International Agrophysics; 2017, 31, 3; 411-418
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 6.

Tytuł:: Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets
Autorzy:: Różyło, R.
Wójcik, M.
Dziki, D.
Biernacka, B.
Cacak-Pietrzak, G.
Gawłowski, S.
Zdybel, A.
Powiązania:: https://bibliotekanauki.pl/articles/2082495.pdf
Data publikacji:: 2019
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: natural colorant
elderberry
chokeberry
gluten-
free
wafer
Opis:: Freeze-dried elderberry and chokeberry were proposed as natural colorants for gluten-free wafers. In addition to colour, other physical and sensorial properties of wafer sheets were also evaluated. The elderberry powder was significantly darker (L* equal 37.61) than the chokeberry powder (L* equal 41.01), and it was characterized by a considerably lower a* value (4.21 in comparison with 12.32). These powdered fruits were added in the range from 0 to 5 %. A new indicator of wafer batter delamination was developed, which can also be proposed for other liquids. Significant and favourable changes were noted in the colour of both batter and wafers, with an increased content of fruits from 1 to 5%. Gluten-free wafers with a 5% addition of fruits were characterized by L*, a*, b* values, respectively, equalling 35.73, 6.05 and 3.24 for elderberry, and 39.74, 7.15 and 5.05 for chokeberry. Wafers with a 5% addition of chokeberry and elderberry, in comparison to control wafers, had significantly higher contents of minerals, including iron, potassium, calcium, magnesium and sodium. The freeze-dried elderberry powder, as compared to the chokeberry powder, was found to significantly increase the content of these minerals. In addition, the total flavonoids content was higher in the wafers containing elderberry. Freeze-dried chokeberry and elderberry can be proposed as natural colorants and valuable functional components for wafers.
Źródło:: International Agrophysics; 2019, 33, 2; 217-225
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 7.

Tytuł:: Changes in bread making quality of wheat during postharvest maturations
Autorzy:: Szafrańska, A.
Stępniewska, S.M.
Powiązania:: https://bibliotekanauki.pl/articles/2083073.pdf
Data publikacji:: 2021
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: baking quality
gluten properties
wheat cultivars
wheat maturation
Opis:: The purpose of this study was to determine the changes in bread making quality for three wheat cultivars during their postharvest grain maturation phase. Grain samples were collected immediately after harvest in two consecutive years. Over the next 12 weeks the changes of the technological value of grains were determined. The wheat cultivars were characterized by varying quality in terms of the properties of gluten proteins. Changes to the baking value of grains which occur during their postharvest maturation phase were dependent on the cultivar and harvest year: the amount of wet gluten present decreased slightly in all tested cultivars, whereas the quality of the gluten improved. The greatest changes in the gluten index occurred for cv. Bamberka in both harvest years as a result of its low initial value – below 80%. The greatest improvement in alveograph properties was found for wheat cultivars with a lower baking value which was determined just after harvest. A slight increase in the water absorption of the flour was observed, as well as slight increases in bread yield and bread crumb hardness. Grain processors should expect an improvement in the baking value “W” and dough tenacity “P” of grain after its post-maturation phase in comparison with the quality values determined just after harvest.
Źródło:: International Agrophysics; 2021, 35, 2; 179-185
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 8.

Tytuł:: Effects of magnetic biostimulation of wheat seeds on germination, yield and proteins
Autorzy:: Pietruszewski, S.
Powiązania:: https://bibliotekanauki.pl/articles/25132.pdf
Data publikacji:: 1996
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: albumin
wheat
yield
gluten
protein
magnetic biostimulation
germination
seed
Źródło:: International Agrophysics; 1996, 10, 1
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 9.

Tytuł:: Kinetic model of water vapour adsorption by gluten-free starch
Autorzy:: Ocieczek, A.
Kostek, R.
Ruszkowska, M.
Powiązania:: https://bibliotekanauki.pl/articles/973244.pdf
Data publikacji:: 2015
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: kinetic model
water vapour adsorption
gluten-free starch
sorption isotherm
starch
Opis:: This study evaluated the kinetics of water vapour adsorption on the surface of starch molecules derived from wheat. The aim of the study was to determine an equation that would allow estimation of water content in tested material in any time-point of the adsorption process aimed at settling a balance with the environment. An adsorption isotherm of water vapour on starch granules was drawn. The parameters of the Guggenheim, Anderson, and De Boer equation were determined by characterizing the tested product and adsorption process. The equation of kinetics of water vapour adsorption on the surface of starch was determined based on the Guggenheim, Anderson, and De Boer model describing the state of equilibrium and on the model of a first-order linear inert element describing the changes in water content over time.
Źródło:: International Agrophysics; 2015, 29, 1; 115-119
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 10.

Tytuł:: Influence of the storage of wheat flour on the physical properties of gluten
Autorzy:: Mis, A.
Powiązania:: https://bibliotekanauki.pl/articles/24922.pdf
Data publikacji:: 2003
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: wheat flour
water absorption
rheological property
physical property
gluten
storage
baking quality
Źródło:: International Agrophysics; 2003, 17, 2
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 11.

Tytuł:: Conformational changes in wheat gluten after using Ag-nanoparticles
Autorzy:: Nawrocka, A.
Powiązania:: https://bibliotekanauki.pl/articles/973221.pdf
Data publikacji:: 2014
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: conformational change
wheat gluten
silver
nanoparticle
trisodium citrate
Fourier transform infrared spectroscopy
secondary structure
Opis:: Silver nanoparticles have antimicrobial properties since they can be regarded as an efficient protector against pathogenic microorganisms. Fourier transform infrared spectroscopy was used to examine conformational changes in the secondary structure of wheat gluten washed out from grain treated with an aqueous solution of silver nanoparticles stabilized by trisodium citrate. Silver nanoparticles were used as a protective layer on the grain surface against bacterial and fungal infections (antimicrobial agent). Analysis of the amide I band revealed significant changes in the secondary structure after using silver nanoparticles. An increase in the -sheet content (from 36.2 to 39.2%) was observed at the expense of the -helix and -turn content. To find factors causing these changes, the wheat grains were treated by an aqueous solution of trisodium citrate and water. The results obtained indicate that the changes in the gluten structure were connected mainly with the trisodium citrate action due to presence of a small number of free molecules of the stabilizer in the solution of silver nanoparticles. Additionally, the conformational changes in gluten pointed out that gluten flexibility increased (decrease in the H/S ratio from 1.40 for the control sample to 1.26 for the silver nanoparticle-treated samples) as well as the solubility of gluten decreased (decrease in the -turn content from 13.1 to 11.4%)
Źródło:: International Agrophysics; 2014, 28, 3
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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