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A General Model for Food Cooking Undergoing Phase Changes
Published in I. M. Mujtaba, R. Srinivasan, N. O. Elbashir, The Water–Food–Energy Nexus, 2017
Davide Papasidero, Sauro Pierucci, Flavio Manenti, Laura Piazza
Samples were prepared using a standard recipe for bread: wheat flour (100%), water (58%), salt (2%), dry yeast (2%). The flour composition is (g per 100 g): carbohydrates (70.8), proteins (12.0), fats (1.5), fibers (3), and water (12.7). Dough was made by mixing the ingredients manually, and then underwent double leavening process for a total time of about 1 h at ambient temperature. The individual sample of about 50 g (approximate half oblate ellipsoid, ca. 7 cm diameter and 4 cm height) was formed and placed on a grid covered by a piece of oven paper to hold the dough avoiding any drip on the oven base and minimizing the fluid dynamics and heat distribution effects of the support.
Systematic assessment of wheat extenders in condensation resins for plywood production: Part I - physico-chemical adhesive properties
Published in The Journal of Adhesion, 2021
Elfriede M. Hogger, Hendrikus W. G. van Herwijnen, Johann Moser, Wolfgang Kantner, Johannes Konnerth
Wheat flour has been one of the most commonly used additives in plywood production for the past few decades,[3,9,10,13] making a closer examination of this issue of great interest. The main components of a wheat kernel are around 63–73% starch and about 12% protein.[14] A typical wheat flour composition consists of 67–70% starch and 12–18% protein.[15] Zeppenfeld and Grunwald[7] mentioned that starchy extenders exhibit filler properties within a resin below a temperature of 65°C and have a thickening effect due to the incipient gelatinization and binding of considerable amounts of water above this temperature. Dunky and Niemz[5] described how the protein content of flour can lead to a buffering of the acid curing reaction of aminoplastic resins.