Waxy wheat flour - Open Access .click

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Global and U.S. Wheat Gluten Industries: Structure, Competition, and Trade [PDF]

Industrial Organization,
Boland, Michael A., Brester, Gary W., Taylor, Mykel R. +2 more
core +1 more source

In a pinch : ingredient substitution (2002) [PDF]

, 2002
Reviewed September ...
Vollmar Hughes, Karla, Willenberg, Barbara J. +1 more
core

Waxy and Low-Amylose Mutants of Bread Wheat (Triticum aestivum L.) and their Starch, Flour and Grain Properties

Japan Agricultural Research Quarterly: JARQ, 2006
Bread wheat has three waxy proteins (= granule-bound starch synthase I, GBSSI), which are genetically controlled by three homoeologous loci, Wx-A1, Wx-B1 and Wx-D1. Several mutant lines with waxy and low-amylose endosperm were induced from cv. Kanto 107, which has two null Wx-A1b and Wx-B1b alleles and a functional Wx-D1a allele.
openaire +2 more sources

Tratamiento de MW de harina de arroz y su aplicación en la elaboración de bizcochos sin gluten [PDF]

, 2016
Se ha informado relativamente poco sobre de los cambios en la harina sobre la irradiación de microondas y su aplicación en productos horneados. La harina de arroz de la variedad índica (con 30% de humedad) se modificó mediante tratamientos hidrotérmicos ...
Jiménez Zapata, Isabel
core +1 more source

Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System [PDF]

, 2007
The functional properties of alkali soluble chicken meat protein/starch blend were studied in three phases. In the first phase chicken breast meat powder was solubilized with alkali in a 2 2 factorial experiment.
Zhang, Qian
core

COOPERATIVE MARKETING IN SPECIALTY GRAINS AND IDENTITY PRESERVED GRAIN MARKETS [PDF]

Marketing of specialty and identity preserved grains has become an important strategy in the grain marketing industry and is being driven, in part, by consumer and processor demand and an interest in non-GM products.
Janzen, Edward L., Wilson, William W.
core +1 more source

Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread. [PDF]