NMR Data Analysis of Water Mobility in Wheat Flour Dough: A Computational Approach

机译：小麦粉面团中水分流动的NMR数据分析：一种计算方法

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《International conference on mumerical computations: theory and algorithms》|2019年|146-157|共12页
会议地点 Crotone(IT)
作者
Annalisa Romano; Rosanna Campagna; Paolo Masi; Gerardo Toraldo;
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作者单位

Department of Agricultural Sciences University of Naples Federico II Portici Naples Italy Centre for Food Innovation and Development in the Food Industry (CAISIAL) University of Naples Federico II Portici Naples Italy;

Department of Agricultural Sciences University of Naples Federico II Portici Naples Italy;

Centre for Food Innovation and Development in the Food Industry (CAISIAL) University of Naples Federico II Portici Naples Italy Department of Mathematics and Applications 'R. Caccioppoli' University of Naples Federico II Naples Italy;

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关键词
Bread making; Dough; Laplace transform;

机译：面包制作;面团;拉普拉斯变换;

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专利

1. Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough [J] . Yang Yuling, Guan Erqi, Zhang Tingjing, Journal of Cereal Science . 2019,第期

机译：水加法方法对小麦粉面团水迁移率表征及流变性质的影响
2. H-1 Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour [J] . Lu Zhanhui, Seetharaman Koushik Cereal Chemistry . 2013,第2期

机译：H-1核磁共振（NMR）和差示扫描量热法（DSC）研究大麦粉面团系统中水的流动性
3. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose [J] . Peng Bo, Li Youqian, Ding Shiyong, Food Chemistry . 2017,第OCTa15期

机译：海藻糖影响的小麦粉面团和面包中质地，流变，热，微观结构和水流动性的表征
4. NMR Data Analysis of Water Mobility in Wheat Flour Dough: A Computational Approach [C] . Annalisa Romano, Rosanna Campagna, Paolo Masi, International conference on mumerical computations: theory and algorithms . 2020

机译：小麦面粉面团水流动性的NMR数据分析：计算方法
5. Bench-scale wet-milling of wheat flour: Development of a test to fractionate a highly sheared flour-water dispersion and its comparison with fractionation by the dough-washing test. [D] . Sayaslan, Abdulvahit. 2002

机译：小麦粉的台式湿磨：开发了一种对高剪切面粉-水分散体进行分馏的试验，并将其与通过面团洗涤试验进行分馏的比较。
6. Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread [O] . Tasleem A. Zafar, Ahmed Aldughpassi, Abdulwahab Al-Mussallam, 2020

机译：全小麦的微观结构与白粉和小麦鹰嘴豆粉混合和面团：对泛面血糖反应的影响
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。

NMR Data Analysis of Water Mobility in Wheat Flour Dough: A Computational Approach

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