Matches in SemOpenAlex for { <https://semopenalex.org/work/W2034325040> ?p ?o ?g. }
Showing items 1 to 81 of
81
with 100 items per page.
- W2034325040 endingPage "504" @default.
- W2034325040 startingPage "493" @default.
- W2034325040 abstract "The changes in free lipid (neutral lipids, glycolipids, and phospholipids) and extractable nitrogen (amino acids, peptides, and proteins) components of unyeasted and yeasted wheat sourdoughs started with Lactobacillus plantarum B-39 were investigated in samples under different processing conditions. A central composite surface response design was used with factor analysis to investigate the effect of flour extraction rate (ash content), added water, presence or absence of yeast, and fermentation temperature on readily extractable lipid and nitrogen components. Absolute values for extractable protein and non-protein components were highly correlated with ash content of flour (factor 1); whereas phospholipids and neutral lipids were closely connected with added water (factor 2). Sixty sourdoughs were classified into three groups: 1) high-ash fermented sourdoughs produced high (>350 mg kg−1) total non-protein amino nitrogen and medium (<3 mg g−1) lipid levels; mid-ash flour doughs had lower levels of both components; 2) low-ash fermented sourdoughs produced low (<300 mg kg−1) levels of amino acids and peptides and medium lipids levels, and 3) unfermented sourdoughs had low (<250 mg kg−1) levels of non-protein nitrogen components and most made with lowash flour had medium lipid levels; most made with medium and high-ash flours had high (>4 mg g−1) neutral lipid levels and were largely separated from the low-ash group. The most promising sourdoughs for bread were those with low added water, fermented from higher ash flour with maximum levels of extractable amino acids, peptides and proteins and medium to high polar and neutral lipid levels." @default.
- W2034325040 created "2016-06-24" @default.
- W2034325040 creator A5004685145 @default.
- W2034325040 creator A5069525596 @default.
- W2034325040 date "2007-07-01" @default.
- W2034325040 modified "2023-09-24" @default.
- W2034325040 title "Effects of formulation and processing conditions on easily extractable lipid and nitrogen components of wheat sourdoughs" @default.
- W2034325040 cites W1550030 @default.
- W2034325040 cites W1981228372 @default.
- W2034325040 cites W1999590185 @default.
- W2034325040 cites W2039681817 @default.
- W2034325040 cites W2049883626 @default.
- W2034325040 cites W2050585839 @default.
- W2034325040 cites W2054258648 @default.
- W2034325040 cites W2055749054 @default.
- W2034325040 cites W2100287115 @default.
- W2034325040 cites W2161932442 @default.
- W2034325040 cites W242664440 @default.
- W2034325040 cites W3180106707 @default.
- W2034325040 cites W4293247451 @default.
- W2034325040 doi "https://doi.org/10.1111/j.1365-2621.1995.tb01396.x" @default.
- W2034325040 hasPublicationYear "2007" @default.
- W2034325040 type Work @default.
- W2034325040 sameAs 2034325040 @default.
- W2034325040 citedByCount "5" @default.
- W2034325040 crossrefType "journal-article" @default.
- W2034325040 hasAuthorship W2034325040A5004685145 @default.
- W2034325040 hasAuthorship W2034325040A5069525596 @default.
- W2034325040 hasConcept C100544194 @default.
- W2034325040 hasConcept C138885662 @default.
- W2034325040 hasConcept C178790620 @default.
- W2034325040 hasConcept C185592680 @default.
- W2034325040 hasConcept C2775920511 @default.
- W2034325040 hasConcept C2778985185 @default.
- W2034325040 hasConcept C31903555 @default.
- W2034325040 hasConcept C40231798 @default.
- W2034325040 hasConcept C41895202 @default.
- W2034325040 hasConcept C43617362 @default.
- W2034325040 hasConcept C515207424 @default.
- W2034325040 hasConcept C523546767 @default.
- W2034325040 hasConcept C537208039 @default.
- W2034325040 hasConcept C54355233 @default.
- W2034325040 hasConcept C55493867 @default.
- W2034325040 hasConcept C86803240 @default.
- W2034325040 hasConceptScore W2034325040C100544194 @default.
- W2034325040 hasConceptScore W2034325040C138885662 @default.
- W2034325040 hasConceptScore W2034325040C178790620 @default.
- W2034325040 hasConceptScore W2034325040C185592680 @default.
- W2034325040 hasConceptScore W2034325040C2775920511 @default.
- W2034325040 hasConceptScore W2034325040C2778985185 @default.
- W2034325040 hasConceptScore W2034325040C31903555 @default.
- W2034325040 hasConceptScore W2034325040C40231798 @default.
- W2034325040 hasConceptScore W2034325040C41895202 @default.
- W2034325040 hasConceptScore W2034325040C43617362 @default.
- W2034325040 hasConceptScore W2034325040C515207424 @default.
- W2034325040 hasConceptScore W2034325040C523546767 @default.
- W2034325040 hasConceptScore W2034325040C537208039 @default.
- W2034325040 hasConceptScore W2034325040C54355233 @default.
- W2034325040 hasConceptScore W2034325040C55493867 @default.
- W2034325040 hasConceptScore W2034325040C86803240 @default.
- W2034325040 hasIssue "4" @default.
- W2034325040 hasLocation W20343250401 @default.
- W2034325040 hasOpenAccess W2034325040 @default.
- W2034325040 hasPrimaryLocation W20343250401 @default.
- W2034325040 hasRelatedWork W2019763436 @default.
- W2034325040 hasRelatedWork W2099710493 @default.
- W2034325040 hasRelatedWork W2303952631 @default.
- W2034325040 hasRelatedWork W2399286709 @default.
- W2034325040 hasRelatedWork W2811230202 @default.
- W2034325040 hasRelatedWork W3038487552 @default.
- W2034325040 hasRelatedWork W3127067673 @default.
- W2034325040 hasRelatedWork W3158539926 @default.
- W2034325040 hasRelatedWork W4381165452 @default.
- W2034325040 hasRelatedWork W4384561801 @default.
- W2034325040 hasVolume "30" @default.
- W2034325040 isParatext "false" @default.
- W2034325040 isRetracted "false" @default.
- W2034325040 magId "2034325040" @default.
- W2034325040 workType "article" @default.