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Investigations on the preparation of granular products

100%

Schmandke H.

Acta Alimentaria Polonica

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1980

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tom 06

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nr 3

Granular protein products whi.ch can resemble fish roe and which may be used as car.r,iers of flavouring substan,ce for meat and fruit aroma respectiveli, are made by dropping of deaerated protein suspension on hot vegetable oil. The main ingredients are dried bovine blood plasma, dried wheat gluten and egg protein. The influence of these ingriedients of following functional properties were investigated: viscosity of the protein suspension, their ability to form droplets, th,e firmness and sphere-shape of the formed protein bodies. The results show that the production of desirable texture characteristics is possible aind that bovine blood plasma influences greatly the firmness of the protein bodies after a short heating time; vital gluten increases this firmness after a long heat treatment. Blood plasma shows a positive effect on the sphere-shape of the protein bodies and favours the simulating of fish roe.

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Opportunities for employing field bean protein isolate in foods

51%

Muschiolik G., Schneider C., Schmidt G., Schmandke H.

Acta Alimentaria Polonica

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1988

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tom 14(38)

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nr 1

Review on possibilities for using field bean protem isolate as a functional component in foods (coffee whitener, fish sause, meat emulsion, chopped meat products - to save raw materials for whose rearing or production a high expenditure of energy is necessary (e.g. meat, fish, milk protein).

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Preparation of faba bean (Vicia faba L.minor) products. Part IV. Effect of hydrothermaltreatment of faba bean on the quality of flour

45%

Kozlowska H., Borowska J., Fornal J., Schneider C., Schmandke H.

Acta Alimentaria Polonica

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1989

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tom 15(39)

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nr 2

The most advantageous parameters of hydrothermal treatment of faba cotyledons were determined. These are: steaming temperature 110°C and tiMc 2 min. and they caused - at relatively smay decrease of protein solubility and slight damage of cotyledons structure (SEM)-a cansiderable lowering of trypsin inhibitors activity and an improvement of organoleptic quality of flour obtained from thus prepared cotyledons.

Ograniczanie wyników

3 Acta Alimentaria Polonica

3 Schmandke H.

2 Schneider C.

1 Borowska J.

1 Fornal J.

1 Kozlowska H.

1 Muschiolik G.

1 Schmidt G.

1 1989

1 1988

1 1980

Investigations on the preparation of granular products

Opportunities for employing field bean protein isolate in foods

Preparation of faba bean (Vicia faba L.minor) products. Part IV. Effect of hydrothermaltreatment of faba bean on the quality of flour