Results 181 to 190 of about 49,249 (212)

Dough and Baking Properties of High‐Amylose and Waxy Wheat Flours

Cereal Chemistry, 2002
ABSTRACTThe dough properties and baking qualities of a novel high‐amylose wheat flour (HAWF) and a waxy wheat flour (WWF) (both Triticum aestivum L.) were investigated by comparing them with common wheat flours. HAWF and WWF had more dietary fiber than Chinese Spring flour (CSF), a nonwaxy wheat flour.
Naofumi Morita, Tomoko Maeda, Megumi Miyazaki, Makoto Yamamori, Hideho Miura, Ichiro Ohtsuka   +5 more
openaire   +1 more source

Wet-milling properties of waxy wheat flours by two laboratory methods

Journal of Food Engineering, 2006
Straight-grade flours roller-milled from seven waxy and two control (nonwaxy and partial waxy) wheats (Triticum aestivum) were wet-milled by dough-washing (DW) and dough-dispersion and centrifugation (DD&C) methods to give starch, gluten, tailings, and water-solubles fractions. Compared to the controls, flour yields of the waxy wheats were lower.
Abdulvahit Sayaslan, Paul A. Seib, Okkyung K. Chung   +2 more
openaire   +1 more source

Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake

Carbohydrate Polymers, 2013
This study aimed to improve the freeze-thawed cake properties by10-20% waxy rice flour (WRF) substitution for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting retrograded amylopectin of WF- and WRF ...
Nisachon, Jongsutjarittam, Sanguansri, Charoenrein   +1 more
openaire   +2 more sources

Waxy and high-amylose wheat starches and flours—characteristics, functionality and application

Trends in Food Science & Technology, 2006
Abstract Starch is a predominant component of wheat grain. It plays an important role in appearance, structure and quality of food products. Starch consists of two kinds of glucose polymers (amylose and amylopectin) with the ratio of amylose/amylopectin ranging between 25–28 and 72–75%, respectively.
Pham Van Hung, Tomoko Maeda, Naofumi Morita   +2 more
openaire   +1 more source

Unlocking the potential of waxy wheat: a comprehensive study on nutritional flavor, structural collapse, and practical blending strategies.

Food Chemistry
Waxy wheat possesses unique functional properties but often leads to severe structural collapse in starch-based foods, especially steamed bread. The underlying mechanism remains poorly understood, and comprehensive data on its nutritional profile are ...
Zhihui Zhang, Yutong Li, Haoquan Bian, Tianyi Zhao, Xiaoming Sun, Hongmei Tang, Yuhong Zhang, Xingquan Zeng, Zaxi Luobu, Tao Wang, Zhifen Pan, Yonghong Zhou, Qiao Li   +12 more
semanticscholar   +1 more source

Effect of Flour Color and Starch Pasting Properties on Color of Noodle Dough Sheet and Texture of Cooked Noodles in Korean Wheat Cultivars

International Journal of Agriculture and Biology
The purpose of this study was to verify the effect of flour color and starch pasting properties on color of noodle dough sheet and textural characteristics of cooked noodles made with 15 representative Korean wheat cultivated for three years.
Seong-Woo Cho, H. Ko, Changsoo Kim, C. Kang, Chul-Soo Park   +4 more
semanticscholar   +1 more source

Effects of wheat bulghur, maize flour and starch on fermantative characterctristics of boza

The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology
Fermented products play a significant role in the global market of ready-to-eat foods and beverages. In this study, the physicochemical, microbial, and sensory properties of boza, a traditional fermented beverage, prepared using wheat bulgur, maize flour,
Shahmaleki Mostafa, Daneshnia Halimeh Damla, Esmaeelian Mozhgan   +2 more
semanticscholar   +1 more source

Use of Wheat Flour‐Lipid and Waxy Maize Starch‐Lipid Composites in Wire‐Cut Formula Cookies

Journal of Food Science, 2003
ABSTRACT: Wheat flour‐lipid composite (WFLC) and waxy maize starch‐lipid composite (WMSLC) had small or no effect on cookie diameter when substituted for 18%, 30%, and 42% shortening in wire‐cut formula cookies. Higher levels of replacement made cookies softer than the control. At 42% replacement, WMSLC produced
G.A. Garzóan, C.S. Gaines, D.E Palmquist   +2 more
openaire   +1 more source

Milling and flour pasting properties of waxy endosperm mutant lines of bread wheat (Triticum aestivum L)

Journal of the Science of Food and Agriculture, 1999
Two waxy endosperm mutant lines, K107Wx1 and K107Wx2, derived from a bread wheat cultivar, Kanto 107, had a lower flour yield in test milling and a lower peak temperature in flour pasting measurement than their parent. Starch content in the kernel of waxy mutants was low, while fat and (13),(14)-β-D-glucan content was high compared with cv Kanto 107 ...
Takeshi Yasui, Tomoko Sasaki, Junko Matsuki   +2 more
openaire   +1 more source

Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Cooked Forms

Journal of Cereal Science, 2002
The substitution of wheat flour with barley flour (i.e. native or pretreated/extruded) reduced the loaf volume. Depending on the barley variety and flour pretreatments, the colour and firmness/texture of the bread loaves were altered. Amongst the barley breads prepared from native flours (at 15% barley flour substitution level), Phoenix had higher loaf
S. Gill, T. Vasanthan, B. Ooraikul, B. Rossnagel   +3 more
openaire   +1 more source