Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development. [PDF]
J Food Sci Technol, 2022 Galali Y, Rees G, Kuri V.
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Quality characteristics of northern-style Chinese steamed bread prepared from soft red winter wheat flours with waxy wheat flour substitution [PDF]
Journal of Cereal Science, 2017 Quality characteristics of northern-style Chinese steamed bread (CSB) prepared from two soft red winter (SRW) wheat flours blended with 0–30% waxy wheat flour (WWF) were analyzed to estimate the influence of starch amylose content. The increased proportion of WWF in blends raised mixograph absorption with insignificant changes in protein content and ...
Fengyun Ma, Taehyun Ji, Byung-Kee Baik
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THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING
Applied Researches in Technics, Technologies and Education, 2018 Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage.
Kateryna Iorgachova +2 more
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THE STUDY OF TECHNOLOGICAL PROPERTIES OF WAXY WHEAT FLOUR AND ITS INFLUENCE ON REFINED SUGAR-FREE HARDTACK`S DOUGH [PDF]
EUREKA: Life Sciences, 2018 There was grounded the choice of ingredients for developing floury confectionary products without sugar and prospects of using amylose-free flour of waxy wheat and sunroot powder for their production.
K. Iorgachova +2 more
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The rationale of selecting pastries to be made with waxy wheat flour
Eastern-European Journal of Enterprise Technologies, 2016 Analysis of the distinctive characteristics of various pastries has proved relevance of the differentiation approach (practiced outside Ukraine) to the technological properties of flour in producing specific product groups in Ukraine. The study shows the expediency of using non-amylose waxy wheat flour to stabilize the quality of pastries. The study of
Katerina Iorgachova +2 more
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The impact of GBSSI inactivation on starch structure and functionality in EMS-induced mutant lines of wheat [PDF]
BMC GenomicsBackground Starch, a major component of wheat (Triticum aestivum L.) grain, plays a crucial role in determining processing quality. Granule-bound starch synthase I (GBSSI), the enzyme primarily responsible for elongating α-1,4-glucan chains into linear ...
Sujon Kumar +13 more
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OALib, 2015 Physicochemical properties of white waxy wheat flour and glutinous rice flour were studied comparatively in this work. The swelling power, rapid viscosity analyzer (RVA), water-retaining capacity, paste transparency, freezing and thawing stability, digesti...
Yanran Qi +6 more
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Wheat Tortilla Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour
Cereal Chemistry, 2003 ABSTRACTAmylose content is closely related to wheat flour pasting or thermal properties, and thus affects final food qualities. Fourteen flour blends with amylose content ranges of <1 to 29% were used to study tortilla production and quality parameters.
Guo, G. +3 more
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Effect of Partial Waxy Wheat on Processing and Quality of Wheat Flour Tortillas
Cereal Chemistry, 2002 ABSTRACTThe processing and quality of wheat flour tortillas prepared with partial waxy and normal flour were evaluated. Control procedures and formula were utilized with water absorption varied to obtain machineable doughs. Amylose content was lower in most partial waxy compared with normal wheats.
Ralph D. Waniska +2 more
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Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties.
Food Science and Technology Research, 2002 The effect of substitution of waxy-wheat flour (WWF) for common wheat flour, ‘Hermes’ on dough and baking properties was determined. Flours consisting of 20% WWF and 80% Hermes (20 WWF) and 40% WWF and 60% Hermes (40 WWF) were used. Two other mixed flours were prepared for comparison: one consisted of 20% Chinese spring flour (CSF) and 80% Hermes (20 ...
Naofumi MORITA +5 more
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