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Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle
Summary The aim of the present study was to investigate the effects of gelatinisation level, gum (locust bean gum, xanthan gum, 3%) and/or transglutaminase (TG, 0.5%) on quality characteristics of… Expand
Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
Abstract. The objective of the present study was to investigate the effects of increasing levels of transglutaminase (TG) on rheological and baking properties of Roane (soft red winter wheat) and… Expand
Effects of extrusion variables on the properties of waxy hulless barley extrudates.
The objective of this research was to investigate the extrudability of waxy hulless barley flour under various extrusion conditions. Waxy hulless barley flour was processed in a laboratory-scale… Expand
Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads
: This study investigated the possibility of incorporating barley or soy flour into wheat flour using transglutaminase (TG)-catalyzed cross-linking, without deterioration in bread quality. A… Expand
Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends
: Transglutaminase (TG) catalyzes the formation of nondisulfide covalent crosslinks between pep-tide-bound glutaminyl residues and e-amino groups of lysine residues in proteins. TG can be used for… Expand
The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens
Summary The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in… Expand
Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples.
In this study, infrared (IR) treatment at different powers (814W, 1003W, 1208W, 1342W) and times (10min, 15min) were applied to unsoaked and soaked (30min, 45min) soybeans (cvs. Adasoy, Nazlican).… Expand
Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch
In this study effects of acid hydrolysis, autoclaving and storage (95°C for 2, 3, and 4 days) on resistant starch (RS) formation in corn starch were investigated and functional properties of RS… Expand
Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti
This study investigated the possibility of incorporating high levels of bran into spaghetti formulation by using transglutaminase (TG)—catalyzed crosslinking, without deterioration in spaghetti… Expand
Quick-boiling noodle production by using infrared drying
Abstract In this study, infrared treatment at different powers was used at drying stage of noodle production. Drying time was reduced to 3 min 30 s and 50% reduction in cooking time was obtained at… Expand