Results 171 to 180 of about 49,249 (212)
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Properties of bread made from frozen dough containing waxy wheat flour
Journal of Cereal Science, 2009The quality of bread made from frozen dough is diminished, and staling rate is increased by changes that occur during freezing and storage. New cultivars of waxy wheat flour (WWF), containing higher levels of amylopectin, may help improve the quality of baked products. Bread quality and staling were investigated for bread containing 0–45% WWF and 55–65%
J. Yi, J.W. Johnson, W.L. Kerr
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Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties
Journal of Food Science, 2009ABSTRACT: The quality of bread made from frozen dough is diminished by changes that occur during freezing. New cultivars of waxy wheat flour (WWF), containing less than 2% amylose, offer unique properties for the production of baked products.
Jinhee, Yi +2 more
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Effect of heating temperature on the particle size distribution in waxy wheat flour
Journal of Cereal Science, 2014The particle size of waxy (amylose-reduced) wheat (Triticum aestivum L.) starch was determined at isothermal temperatures by laser diffraction analysis. Flour samples were suspended in deionized water at temperatures ranging from 30 to 90 °C for 20–60 min.
Wook Kim, Yao Qin
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Effects of xylanase on starch isolation and functional properties of waxy wheat flour
Journal of Cereal Science, 2023Zhonghua Gu +3 more
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End Use Quality of Waxy Wheat Flour in Various Grain‐Based Foods
Cereal Chemistry, 2004ABSTRACTThe practical applications of flour from waxy (amylose‐free) hexaploid wheat (Triticum aestivum L.) were assessed. The applications evaluated were bread, cakes, white salted noodles, and pasta for gyoza. An excessive addition of waxy hexaploid wheat flour to total wheat flour (>20%) resulted in poorer functional properties (sticky, lumpy, or
K. Hayakawa +4 more
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Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread
Agricultural Sciences in China, 2007Abstract Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding ...
Peng QIN, Shun-he CHENG, Chuan-xi MA
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Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread
Agricultural Sciences in China, 2009Abstract Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called “waxy wheat”. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy
Peng QIN +4 more
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Journal of the Science of Food and Agriculture, 2007
AbstractBACKGROUND: Waxy wheat, a new kind of genetically back‐crossed wheat, was applied to make whole bread in this study. Dough properties and bread quality of the whole waxy wheat flour, which was milled from 100% whole grains containing bran and germ, were determined.RESULTS: Whole waxy wheat had lower protein and lipid contents but higher dietary
Pham Van Hung +3 more
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AbstractBACKGROUND: Waxy wheat, a new kind of genetically back‐crossed wheat, was applied to make whole bread in this study. Dough properties and bread quality of the whole waxy wheat flour, which was milled from 100% whole grains containing bran and germ, were determined.RESULTS: Whole waxy wheat had lower protein and lipid contents but higher dietary
Pham Van Hung +3 more
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Dough Rheology and Wet Milling of Hard Waxy Wheat Flours
Journal of Agricultural and Food Chemistry, 2009To realize the full potential of waxy wheat (Triticum aestivum L.), the wet milling properties of waxy wheat flours including their dough-mixing properties were investigated. Flours of six waxy hard wheats, one normal hard wheat ('Karl 92'), and one partial waxy hard wheat ('Trego') were fractionated by the dough-washing (Martin) process, and the ...
Lan, Guan +4 more
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Physicochemical and Structural Characteristics of Flours and Starches from Waxy and Nonwaxy Wheats
Cereal Chemistry, 2002ABSTRACTA waxy spring wheat (Triticum aestivum L.) genotype was fractionated into flour and starch by roller and wet‐milling, respectively. The resultant flour and starch were evaluated for end‐use properties and compared with their counterparts from hard and soft wheats and with commercial waxy and nonwaxy corn (Zea mays L.) starches.
Abdel-Aal, E. -S. +4 more
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