AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Water Holding Capacity of Pulse Flours and Their Protein Materials (AACCI Method 56-37.01)

Wang N.; Wood J. A.; Panozzo J. F.; Argansoa G. C.; Hall C.; Chen L.; Singh M.; Nickerson M.

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AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Water Holding Capacity of Pulse Flours and Their Protein Materials (AACCI Method 56-37.01)

机译：AACCI批准的方法技术委员会报告：对测定脉冲粉和蛋白质材料的水持能力的方法的协作研究（AACCI方法56-37.01）

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《Cereal Foods World》 |2017年第5期|共4页
作者
Wang N.; Wood J. A.; Panozzo J. F.; Argansoa G. C.; Hall C.; Chen L.; Singh M.; Nickerson M.;
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作者单位

Canadian Grain Commiss Grain Res Lab Winnipeg MB Canada;

NSW Dept Primary Ind Tamworth NSW Australia;

Dept Econ Dev Jobs Transport &

Resources Horsham Vic Australia;

Univ Saskatchewan Dept Crop Sci Saskatoon SK Canada;

North Dakota State Univ Dept Plant Sci Fargo ND USA;

Univ Alberta Dept Agr Food &

Nutr Sci Edmonton AB Canada;

USDA ARS Natl Ctr Agr Utilizat Res 1815 N Univ St Peoria IL 61604 USA;

Univ Saskatchewan Dept Food &

Bioprod Sci Saskatoon SK Canada;

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原文格式 PDF
正文语种 eng
中图分类农作物;营养卫生、食品卫生;粮食加工工业;
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1. AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Water Holding Capacity of Pulse Flours and Their Protein Materials (AACCI Method 56-37.01) [J] . Wang N., Wood J. A., Panozzo J. F., Cereal Foods World . 2017,第5期

机译：AACCI批准的方法技术委员会报告：对测定脉冲粉和蛋白质材料的水持能力的方法的协作研究（AACCI方法56-37.01）
2. AACCI approved methods technical committee report: collaborative study on a method for determining firmness of cooked pulses (AACCI method 56-36.01). [J] . Wang N, Panozzo J. F, Wood J, Cereal Foods World . 2012,第5期

机译：AACCI批准的方法技术委员会的报告：共同研究确定熟豆类的硬度的方法（AACCI方法56-36.01）。
3. AACCI Approved Methods Technical Committee Report: Collaborative Study for Flour Quality in a Pancake-Making Method (AACCI Approved Method 10-80.01) [J] . Bettge A. D. Cereal Foods World . 2014,第1期

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4. Considerations in choosing directional Polarizing Methods for Ground Overcurrent Elements in Line Protection Applications: Technical report to the line protection subcommittee of the PES, power systems relaying committee completion date: May 2015 Members [C] . Annual Conference for Protective Relay Engineers . 2017

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5. Fluorescence lifetime studies of ligand-protein binding using the impulse response technique with refined data analysis methods. [D] . Shew, Sanford Len. 1990

机译：使用脉冲响应技术和完善的数据分析方法研究配体-蛋白质结合的荧光寿命。
6. CONCERNING THE MANUAL OF METHODS PUBLISHED BY THE SOCIETY REPORT OF COMMITTEE ON BACTERIOLOGICAL TECHNIC [O] . 1928

机译：关于细菌技术委员会社会报告所采用方法的手册
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Water Holding Capacity of Pulse Flours and Their Protein Materials (AACCI Method 56-37.01)

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