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Your search keyword '"Fayle, S.E."' showing total 8 results
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8 results on '"Fayle, S.E."'

1. Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough

Author

Gerrard, J.A., Fayle, S.E., Brown, P.A., Sutton, K.H., Simmons, L., and Rasiah, I.

Subjects
Dough -- Research, Proteins -- Research, Transglutaminases -- Research, Business, Food/cooking/nutrition
Abstract

Research is presented concerning the molecular changes which result from the action of transglutaminase in foods. The comparison of proteins extracted from croissant and bread dough treated with transglutaminase and proteins not treated is discussed.

Published
2001

2. Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase

Author

Gerrard, J.A., Fayle, S.E., Wilson, A.J., Newberry, M.P., Ross, M., and Kavale, S.

Subjects
Cookery (Bread) -- Analysis, Oxidation-reduction reaction -- Analysis, Dough -- Analysis, Transglutaminases -- Analysis, Business, Food/cooking/nutrition
Abstract

A study was conducted to examine the influence of using transglutaminase on effects related to oxidizing improvers and intensive mixing in breadmaking. Three standard doughs were utilized as experimental controls while a miniature extensigraph method was used to carry out dough strength measurements. Results indicated that transglutaminase minimized work input and enhanced the water absorption of dough.

Published
1998

3. Pastry lift and croissant volume as affected by microbial transglutaminase

Author

Gerrard, J.A., Newberry, M.P., Ross, M., Wilson, A.J., Fayle, S.E., and Kavale, S.

Subjects
New Zealand -- Research, Baked products -- Research, Food research -- New Zealand, Transglutaminases -- Research, Business, Food/cooking/nutrition
Abstract

Research into pastry and croissants containing transglutaminase.

Published
2000

8. Book reviews.

Author

Fayle, S.E.

Subjects
CHROMATOGRAPHY & Capillary Electrophoresis in Food Analysis (Book)
Abstract

Reviews the book `Chromatography and Capillary Electrophoresis in Food Analysis,' by Hilmer Sorenson, Susanne Sorenson, Charlotte Bjergegaard and Soren Michaelson.

Published
1999

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