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Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles [PDF]

Foods
When waxy barley (WB) is milled, 40% of the weight is typically discarded as bran. To utilize WB bran resources and improve health functionality, flours prepared from inner bran (IB) and outer bran (OB) layers were used to substitute partially wheat all ...
Yoko Tsurunaga, Ayane Uno, Tetsuya Takahashi, Tsugumi Furuichi   +3 more
doaj   +5 more sources

INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR

Harčova Nauka ì Tehnologìâ, 2023
The results of the research on the functional properties of waxy wheat flour, obtained from the spring waxy wheat grain of the Biskvitna variety, adapted for agro-climatic conditions of the Kharkiv region, in comparison with white wheat flour, are ...
A. Zaparenko, V. Dorozhko, S. Didenko, O. Holyk, А. Novik   +4 more
doaj   +3 more sources

Technological characteristics of yeast-containing cakes production using waxy wheat flour

Harčova Nauka ì Tehnologìâ, 2016
This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the
K. Iorgachova, O. Makarova, K. Khvostenko   +2 more
doaj   +3 more sources

Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours

Journal of Agriculture and Food Research, 2021
Two soft white varieties of waxy wheat flours, Waxy Penawawa and Waxy Alpowa, were extruded with different moisture contents (MC), screw speeds (SS), temperatures, and screw profiles (SPs) to identify differences in their extrusion characteristics.
Ryan J. Kowalski, Arjun Dangi, Bon-Jae Gu, Ewa Pietrysiak, Gaurav Dhumal, Jacob P. Hause, Christopher Kerr, Henry Campbell, Girish M. Ganjyal   +8 more
doaj   +3 more sources

Characterization of waxy Diploid Wheat Flour and its Possible Practical Use. [PDF]

J Appl Glycosci (1999)
The application of flour is determined by the composition of its starch and storage proteins. Previously isolated diploid waxy wheat is known to be amylose-free and possesses the same amylopectin structure as the wild-type. To reveal its characteristics,
Crofts N, Fujita S, Miura S, Hosaka Y, Oitome NF, Yoshida S, Nakamura M, Fujise A, Iwaki K, Murai K, Fujita N.   +10 more
europepmc   +3 more sources

The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour [PDF]

Foods
This study elucidated the mechanistic interplay between the extrusion parameters (temperature and screw speed), starch molecular architecture (chain-length distribution), and key physicochemical properties of wheat flour extrudates.
Yuan Chai, Ruibin Wang, Bo Zhang, Yonglu Tang, Chaosu Li, Boli Guo, Ming Li   +6 more
doaj   +3 more sources

Factors Governing Pasting Properties of Waxy Wheat Flours [PDF]

Cereal Chemistry, 2015
Waxy wheat (Triticum aestivum L.) contains endosperm starch lacking in amylose. To realize the full potential of waxy wheat, the pasting properties of hard waxy wheat flours as well as factors governing the pasting properties were investigated and compared with normal and partial waxy wheat flours.
Purna, S. K. G., Shi, Yong-Cheng, Guan, L., Wilson, J. D., Graybosch, R. A.   +4 more
openaire   +5 more sources

The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads

Applied Sciences, 2022
The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted
Yaseen Galali, Gail Rees, Victor Kuri
doaj   +2 more sources

Waxy wheat extrusion: Impacts of twin‐screw extrusion on hard red waxy wheat flour

Cereal Chemistry, 2020
AbstractBackground and objectivesTwo varieties of hard red spring waxy wheat were extruded with varying barrel temperatures, screw speeds, feed moistures, and screw profiles to determine their extrusion processing characteristics. A nonwaxy control wheat was also extruded to examine differences that occur in the extrusion of waxy wheat.FindingsIt was ...
Ryan J. Kowalski, Bon‐Jae Gu, Jacob P. Hause, Ewa Pietrysiak, Gaurav Dhumal, Henry Campbell, Girish M. Ganjyal   +6 more
openaire   +3 more sources

The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation

Fermentation, 2022
The aim of this study was to analyse and compare the acidity, microbiological and colour characteristics, fatty (FA) and amino (AA) acid profiles, biogenic amine (BA) and gamma-aminobutyric acid (GABA) concentrations, and macro- and microelement contents
Ernestas Mockus, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, João Miguel Rocha, Romas Ruibys, Zilvinas Liatukas, Vytautas Ruzgas, Elena Bartkiene   +10 more
doaj   +2 more sources