Results 71 to 80 of about 7,619 (259)

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

Starch Gelatinization at Different Temperatures as Measured by Enzymic Digestion Method [PDF]

Agricultural and Biological Chemistry, 1983
The gelatinization process of potato starch was isothermally investigated at 52.5∽65.3°C. The degree of gelatinization was measured by an enzymic digestion method using glucoamylase. When the starch–water suspension was incubated at a definite temperature the gelatinization reached a limit at each temperature after 30∽60 min incubation.
openaire   +2 more sources

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Improvement of barrier properties of fish gelatin films promoted by gelatin glycation with lactose at high temperatures

LWT - Food Science and Technology, 2015
Abstract Glycation has been used as a natural method for protein modification. Fish gelatin-based films were prepared at pH 10 by mixing gelatin with different lactose concentration and plasticized with glycerol. The influence of lactose content and temperature was analyzed in order to prepare biodegradable films for food packaging.
A. Etxabide, J. Uranga, P. Guerrero, K. de la Caba   +3 more
openaire   +1 more source

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Study of starch gelatinization. Part II. Gelatinization temperature of potato starch at the equilibrium state.

Agricultural and Biological Chemistry, 1984
The degree of gelatinization of potato starch was measured by the apparent optical density of starch-water suspensions at 530nm during isothermal gelatinization at 52.5-72.0°C. From the temperature dependence of the gelatinization rate, the activation energy of gelatinization was determined to be 22±6 kcal/mol, being in good agreement with the value ...
openaire   +2 more sources

Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread ...
Ah Leum Kim, Yu‐Ra Kang, A‐Reum Ryu, Hee‐Don Choi, Jong‐Tae Park, Ha Ram Kim, Jung Sun Hong   +6 more
wiley   +1 more source

Characterization of Myanmar Paw San Hmwe Accessions Using Functional Genetic Markers

Rice Science, 2015
Paw San Hmwe (PSM) rice has been cultivated in many areas of Myanmar for a long time. Strong aroma, good taste and its elongation during cooking are the key characteristics of PSM rice.
Kyaw Swar Oo, Alisa Kongjaimun, Srisawat Khanthong, Myint Yi, Tin Tin Myint, Siriporn Korinsak, Jonaliza Lanceras Siangliw, Khin Myo Myint, Apichart Vanavichit, Chanate Malumpong, Theerayut Toojinda   +10 more
doaj   +1 more source