Methods for Reducing Microbial Contamination of Wheat Flour and Effects on Functionality

被引：28
作者：
Rose, D. J. [1 ]
Bianchini, A.
Martinez, B. [1 ]
Flores, R. A.
机构：
[1] Univ Nebraska, Dept Food Sci & Technol, Food Proc Ctr, Microbiol Anal Lab, Lincoln, NE 68583 USA
来源：
CEREAL FOODS WORLD | 2012年 / 57卷 / 03期
关键词：
OZONATED WATER; MICROBIOLOGICAL QUALITY; PANCAKE SPRINGINESS; GAMMA-IRRADIATION; CEREAL-GRAINS; GASEOUS OZONE; DURUM-WHEAT; REDUCTION; BREAD; MICROORGANISMS;
D O I：
10.1094/CFW-57-3-0104
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：104 / 109
页数：6
相关论文
共 50 条
[21]   Evaluation of the Functionality of Five Different Soybean Proteins in Hot-Press Wheat Flour Tortillas [J].
Perez-Carrillo, Esther ;
Chew-Guevara, Ana A. ;
Heredia-Olea, Erick ;
Chuck-Hernandez, Cristina ;
Serna-Saldivar, Sergio O. .
CEREAL CHEMISTRY, 2015, 92 (01) :98-104
[22]   Effects of taro powder on the properties of wheat flour and dough [J].
Zhang, Ziyang ;
Zhang, Lisha ;
Chen, Mengyu ;
He, Zhian .
FOOD SCIENCE AND TECHNOLOGY, 2022, 42
[23]   Improving effects of stored wheat flour on pancake texture [J].
Nakamura, Chieko ;
Seguchi, Masaharu .
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2007, 13 (03) :221-226
[24]   FUNCTIONALITY OF DIFFERENT SURFACTANTS ON THE RHEOLOGICAL AND MICRO-STRUCTURAL CHARACTERISTICS OF MULTIGRAIN PREMIX INCORPORATED WHEAT FLOUR [J].
Kumar, Ashwath K. ;
Sharma, G. K. .
JOURNAL OF TEXTURE STUDIES, 2017, 48 (01) :57-65
[25]   A Prospective Study on Assessment of Microbial Contamination of Toothbrushes and Methods of Their Decontamination [J].
Pradeep, Sasi ;
Nandini, Gopu ;
Hiranmayi, Sunkara ;
Kumar, Goutham ;
Bijjala, Nikhil K. ;
Guduri, Spandana .
CUREUS JOURNAL OF MEDICAL SCIENCE, 2022, 14 (10)
[26]   Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products [J].
Ke, Yuan ;
Ding, Beibei ;
Fu, Yang ;
Zhang, Miaomiao ;
Xiao, Shensheng ;
Ding, Wenping ;
Yang, Heng ;
Lv, Qingyun ;
Zheng, Zhuo ;
Wang, Xuedong .
FOOD SCIENCE AND BIOTECHNOLOGY, 2021, 30 (07) :911-919
[27]   NUTRITIONAL, FUNCTIONAL, SENSORY AND MICROBIAL QUALITIES OF WHEAT-TOMATO SEED FLOUR BREAD [J].
Adekoyeni, Oludare Olumuyiwa ;
Adegoke, Adekola Felix ;
Ayano, Adeola Eniola .
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 10 (03) :47-56
[28]   A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads [J].
Dhillon, Bhavnita ;
Choudhary, Garima ;
Sodhi, Navdeep Singh .
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2020, 57 (08) :2800-2808
[29]   Studies on the microbial population of bread baked with wheat flour from south western Nigeria [J].
Ogundare, A. O. ;
Adetuyi, F. C. .
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2003, 1 (3-4) :85-87
[30]   THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED FLOUR ON THE RHEOLOGICAL PARAMETERS OF THE DOUGH ASSESSED BY MIXOLAB [J].
Mironeasa, Silvia ;
Codina, Georgiana Gabriela ;
Mironeasa, Costel .
JOURNAL OF TEXTURE STUDIES, 2012, 43 (01) :40-48
12345