Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

    Current refinement(s):

    Records 1 - 3 / 3

    • help
    • print

      Print search results

    • export

      Export search results

    Check title to add to marked list
    Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation
    Paraskevopoulou, A. ; Donsouzi, S. ; Nikiforidis, C.V. ; Kiosseoglou, V. - \ 2015
    Food Research International 69 (2015). - ISSN 0963-9969 - p. 72 - 79.
    whey-protein isolate - angel food cakes - bovine plasma - interfacial properties - yolk lipoproteins - white proteins - bread quality - xanthan gum - sponge cake - functionality
    The effect of partial (50 wt%) or total liquid egg replacement by whey proteins in combination with emulsifiers, i.e. hydroxypropylmethylcellulose (HPMC) and sodium stearoyl-2-lactylate (SSL), on the quality of pound cakes was investigated. Cakes containing whey protein isolate (WPI) solutions of varying concentrations (i.e. 20, 17 and 14% w/v) were first prepared. Complete egg replacement by WPI led to the preparation of cake batter of increased specific gravity as well as to final cake products of inferior quality with regard to volume, texture and hardness increase upon storage, compared to the control. In the case of partial liquid egg replacement by WPI solutions, cakes with acceptable sensory and quality characteristics were obtained, which were further improved following the addition of emulsifiers. During a storage period of four days the egg-reduced cakes exhibited a significantly lower staling rate depending mainly on the concentration of WPI and the presence of emulsifiers. Finally, the analysis of cake microstructure confirmed the positive effect of the co-addition of whey proteins and emulsifiers in egg-reduced cakes. This work made it possible to develop an alternative, egg-reduced cake of satisfactory quality, by using a combination of whey proteins with two common baking additives.
    Understanding the role of oat ß-glucan in oat-based dough systems
    Londono, D.M. ; Gilissen, L.J.W.J. ; Visser, R.G.F. ; Smulders, M.J.M. ; Hamer, R.J. - \ 2015
    Journal of Cereal Science 62 (2015). - ISSN 0733-5210 - p. 1 - 7.
    rheological properties - celiac-disease - bread quality - pentosans - diet - formulations - yeast
    B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat ß-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the ß-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. ¿-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity ß-glucan than for high-viscosity ß-glucan. Interestingly, dough made from low ß-glucan flour (
    A novel method to prepare gluten-free dough using a meso-structured whey protein particle system
    Riemsdijk, L.E. van; Pelgrom, P.J.M. ; Goot, A.J. van der; Boom, R.M. ; Hamer, R.J. - \ 2011
    Journal of Cereal Science 53 (2011)1. - ISSN 0733-5210 - p. 133 - 138.
    rheological properties - bread quality - simple shear - microstructure - hydrocolloids - formulations - behavior - flow
    This paper presents a novel concept for making an elastic dough using a structured protein suspension. The idea behind it is based on the hypothesis that a number of gluten properties originate from a particle structure present in the gluten network. Three different mesoscopically structured whey protein suspensions were produced: whey protein aggregates, a whey protein cold set gel and whey protein particles. Dough mixtures or batters were prepared by mixing the structured protein particle suspension with starch. Farinograph curves, small and large deformation experiments showed that the presence of a mesoscopic protein structure had a large impact on the properties of gluten-free starch mixtures. The whey protein that was structured into a mesoscopic particle suspension changed the starch mixture from a liquid into a cohesive material, having strain hardening properties.
    Check title to add to marked list

    Show 20 50 100 records per page

    Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.