R. Moss’s scientific contributions

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Publications (3)

A Light Microscope Method for Following the Incorporation of Gluten Into Dough or Other Foodstuffs Containing Different Proteins
  • Article

January 1982

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2 Reads

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1 Citation

Stain Technology

R Moss

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S Berry

It has been shown that gluten powder stained for one minute and forty-five seconds in a 0.192% solution of fast green FCF and then washed repeatedly with distilled water can be detected both by visible light and fluorescence microscopy when incorporated into doughs. Evidence that the functional properties of the gluten are not affected by this treatment suggested that the technique may be useful for following the incorporation of other proteins into various food systems. © 1982 Informa UK Ltd All rights reserved: reproduction in whole or part not permitted.

Citations (2)

... The probable reason might be the lower moisture content of roasted EHS compared with raw EFS. However, it was suggested from previous studies that kernel expansion of grains is due to disruption of the integrity of the macromolecular matrix (starch-starch, starch-protein, or proprotein-protein) either by heat or by the formation of porous structures in the endosperm structure [16,25]. It is worth mentioning that the phenomenon has been proved by observation of the microstructures (Figure 1b). ...

Reference:

Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour
The relationship between wheat microstructure and flour milling
  • Citing Article

  • January 1980

Scanning Electron Microscopy

R. Moss

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N.L. Stenvert

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K. Kingswood

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... Therefore, vital wheat gluten, a by-product of the wheat starch extraction process, has been shown to improve the bread-making properties of weak flours (Stenvert et al., 1981;Wiepert and Lindhauer, 1999), improve loaf volume, crumb grain, texture, softness and shelf life. Stenvert et al. (1981) showed that adding up 35 ppm sodium metabisulphite, a reducing agent, significantly improved the baking performance of poor-quality vital gluten. ...

Reference:

Applications of composite flour in development of food products
The role of dry vital wheat gluten in breadmaking. I. Quality assessment and mixer interaction
  • Citing Article

  • January 1981

N.L. Stenvert

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R. Moss

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L. Murray