Search Results - "Hamer, R.J"

Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions by Ahmadi-Abhari, S., Woortman, A.J.J., Hamer, R.J., Oudhuis, A.A.C.M., Loos, K.

“…► We study the influence of LPC on structural properties of wheat starch suspensions. ► The influence of LPC on the starch gelation was examined at different…”
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Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust by Primo-Martín, C., van Nieuwenhuijzen, N.H., Hamer, R.J., van Vliet, T.

“…The crystallinity of starch in crispy bread crust was quantified using several different techniques. Confocal scanning laser microscopy (CSLM) demonstrated the…”
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Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography by Ahmadi-Abhari, S., Woortman, A.J.J., Hamer, R.J., Loos, K.

“…•We developed an in vitro digestion method usable for diluted starch suspensions.•The effect of amylose-LPC complexation on amylolysis of gelatinised starch…”
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Rheological properties of wheat starch influenced by amylose–lysophosphatidylcholine complexation at different gelation phases by Ahmadi-Abhari, S., Woortman, A.J.J., Hamer, R.J., Loos, K.

“…•Amylose–LPC complexation was induced at different starch gelation phases.•Starch shows different viscosity behaviors due to LPC addition at each gelation…”
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HMW-GS affect the properties of glutenin particles in GMP and thus flour quality by Don, C., Mann, G., Bekes, F., Hamer, R.J.

“…Using a unique set of deletion lines, (Olympic×Gabo, varying in high molecular weight glutenin subunit (HMW-GS) composition, but with the same genetic…”
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Heat stress in wheat ( Triticum aestivum L.): Effects on grain growth and quality traits by Spiertz, J.H.J., Hamer, R.J., Xu, H., Primo-Martin, C., Don, C., van der Putten, P.E.L.

“…Heat stress effects on grain dry mass and quality were studied in spring wheat genotypes ( Triticum aestivum L.). Three cultivars were chosen with respect to…”
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The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase by Ahmadi-Abhari, S., Woortman, A.J.J., Oudhuis, A.A.C.M., Hamer, R.J., Loos, K.

“…•We study the influence of LPC on amylase susceptibility of wheat starch suspensions.•The influence of LPC on the starch degradation was examined at different…”
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Part of celiac population still at risk despite current gluten thresholds by Bruins Slot, I.D., Bremer, M.G.E.G., Hamer, R.J., van der Fels-Klerx, H.J.

“…In order to assist celiac disease (CD) patients in making safe food choices, gluten-free food products are labelled as such. The exact meaning of the…”
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Effect of shear rate on microstructure and rheological properties of sheared wheat doughs by Peressini, D., Peighambardoust, S.H., Hamer, R.J., Sensidoni, A., van der Goot, A.J.

“…Structure formation in dough systems is the result of an interplay between processing conditions and subsequent interactions in the protein phase. These…”
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Aeration of bread dough influenced by different way of processing by Peighambardoust, S.H., Fallah, E., Hamer, R.J., van der Goot, A.J.

“…The effect of steady shearing versus z-blade mixing on mechanical aeration and gas retaining ability of the dough during processing and subsequent proofing and…”
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Glutenin Macropolymer: a Gel Formed by Glutenin Particles by Don, C., Lichtendonk, W., Plijter, J.J., Hamer, R.J.

“…The quality of wheat-based foods and the processing properties of wheat flour dough are strongly related to the presence and properties of very large glutenin…”
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Effect of water activity on fracture and acoustic characteristics of a crust model by Primo-Martín, C., Sözer, N., Hamer, R.J., Van Vliet, T.

“…A crust model is described that is suited to study crispness of bread crusts as a function of steady state water activity. The study of crispness of this type…”
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The role of the gluten network in the crispness of bread crust by Primo-Martín, C., Pijpekamp, A. van de, Vliet, T. van, Jongh, H.H.J. de, Plijter, J.J., Hamer, R.J.

“…Crispness features of baked products strongly determine consumer acceptability. For many baked products, such as bread, the outer crust gives the crispy…”
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Microstructure formation and rheological behaviour of dough under simple shear flow by Peighambardoust, S.H., van der Goot, A.J., van Vliet, T., Hamer, R.J., Boom, R.M.

“…In a z-blade mixer, both shear and extensional deformations contribute to the development of dough structure. I effect of simple shearing versus z-blade mixing…”
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Migration of gluten under shear flow as a novel mechanism for separating wheat flour into gluten and starch by Peighambardoust, S.H., Hamer, R.J., Boom, R.M., van der Goot, A.J.

“…This paper describes a novel principle for the separation of wheat flour into starch and gluten in a concentrated medium. The process is based on the use of…”
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Fracture behaviour of bread crust: Effect of ingredient modification by Primo-Martín, C., de Beukelaer, H., Hamer, R.J., Van Vliet, T.

“…The influence of the formulation on the crispness of bread crust was studied. Crispness is a relevant sensory attribute that depends on several factors…”
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Dough processing in a Couette-type device with varying eccentricity: Effect on glutenin macro-polymer properties and dough micro-structure by Peighambardoust, S.H., van Brenk, S., van der Goot, A.J., Hamer, R.J., Boom, R.M.

“…Dough mixing involves a combination of different deformation flows, e.g. shear and elongation. The complicated nature of mixing process makes it difficult to…”
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Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR by Nieuwenhuijzen, N.H. van, Tromp, R.H, Mitchell, J.R, Primo-Martín, C, Hamer, R.J, Vliet, T. van

“…Consumer appreciation of brittle cellular foods, like bread crusts, depends on textural properties such as crispness. This crispy character is lost above a…”
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Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters by Weegels, P.L., van de Pijpekamp, A.M., Graveland, A., Hamer, R.J., Schofield, J.D.

“…The protein content and the content of protein-related parameters of both flour and dough were related to the maximum resistance ( R max) and extensibility (…”
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Mixing behaviour of a zero-developed dough compared to a flour–water mixture by Peighambardoust, S.H., van der Goot, A.J., Boom, R.M., Hamer, R.J.

“…The Z-blade mixing behaviour of zero-developed (ZD) doughs from the flours of two wheat cultivars of different gluten strength was compared to that of…”
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