Results 21 to 30 of about 49,249 (212)

Effect of wheat flour addition on retardation of retrogradation in waxy rice cake, Ingeolmi

Journal of the Korean Society for Applied Biological Chemistry, 2015
Reduction of the retrogradation of Injeolmi (IM) during storage for 3 days at 4 °C due to the addition of 0.8 % (w/w) wheat flour was analyzed. The optimum reaction temperature for the hydrolytic enzyme activity of α-amylase in the wheat flour was 30 °C for gelatinized waxy rice. Activity sharply increased until 7 h and then leveled off.
Hee-Sun Kim, Kyung-Mi Kim, Gwi-Jung Han, Hyeon-Gyu Lee, Myung-Hwan Kim   +4 more
openaire   +2 more sources

Asian Salted Noodle Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour

Cereal Chemistry, 2003
ABSTRACTFourteen flour blends of two natural wild‐type wheat (Triticum aestivum L.) flours, ‘Nuplains’ and ‘Centura’, blended with one waxy flour sample were characterized and processed to Asian salted noodles. The flour amylose content range was <1–29%.
Guo, G., Jackson, David S., Graybosch, Robert A., Parkhurst, Anne M.   +3 more
openaire   +3 more sources

Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high-quality Japanese ramen noodle. [PDF]

J Sci Food Agric
Abstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siah SD, Shinkai Y, Lu M, Edwards J, Quail K, Okusu H.   +5 more
europepmc   +2 more sources

Quality Evaluation and Classification of Waxy Wheat Varieties by Principal Component Analysis [PDF]

Shipin Kexue, 2023
The overall quality differences among different waxy wheat varieties was studied. Totally 17 waxy wheat varieties approved in China in the past decade and common wheat (hard, mixed and soft) were analyzed for hardness index, dough rheological properties ...
SHANG Baohua, SUN Rui, JIANG Wenchao, HE Haitao, PEI Xuexia, DANG Jianyou
doaj   +1 more source

Characterization of the polymorphism detected for the granule-bound starch synthase (WX gene) in wild einkorn wheat. [PDF]

J Sci Food Agric
Abstract BACKGROUND The WX gene encodes the granule‐bound starch synthase I or waxy protein, which is the sole enzyme responsible for amylose synthesis in wheat seeds. Wild einkorn wheat (Triticum monococcum L. ssp. aegilopoides Link em. Thell.) could be an important source of variation for this gene. RESULTS This study assessed the WX gene variability
Alvarez JB, Castellano L, Guzmán C.
europepmc   +2 more sources

Grain Yield Performance and Quality Characteristics of Waxy and Non-Waxy Winter Wheat Cultivars under High and Low-Input Farming Systems

Plants, 2022
Waxy starch with a modified amylose-to-amylopectin ratio is desired for a range of applications in food and non-food industries; however, yield performance and grain quality characteristics of waxy wheat cultivars are usually inferior in comparison to ...
Jurgita Cesevičienė, Andrii Gorash, Žilvinas Liatukas, Rita Armonienė, Vytautas Ruzgas, Gražina Statkevičiūtė, Kristina Jaškūnė, Gintaras Brazauskas   +7 more
doaj   +1 more source

PASTRY BASED ON FLOUR WITH SPECIFIC CHARACTERISTICS

Zernovì Produkti ì Kombìkorma, 2022
Preservation of initially high quality of the pastry based on the natural ingredients throughout their shelf-life is a major factor to ensure their competitiveness.
O. Makarova, Kateryna Khvostenko, Nataliia Sokolova, Anastasia Fateeva, Karyne Avetisian   +4 more
doaj   +1 more source

COMPARISON OF TECHNOLOGICAL PROPERTIES OF DIFFERENT WHEAT SPECIES

Harčova Nauka ì Tehnologìâ, 2022
For the widespread introduction of different species of wheat into processing, it is necessary to understand the features of the physicochemical properties of these wheats, which determine the behavior of the grain during its milling and the obtaining ...
D. Zhygunov, S. Sots, Y. Barkovska, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan Li   +7 more
doaj   +1 more source

Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content§

Food Technology and Biotechnology, 2023
Research background. The consumption of whole grain cereal flour contributes to increased intake of dietary fibre and phenolic compounds beneficial to human health.
Valentina Nikolić, Slađana Žilić, Marijana Simić, Vesna Kandić, Primož Titan   +4 more
doaj   +1 more source

Development of the new waxy winter wheat cultivars Eldija and Sarta

Czech Journal of Genetics and Plant Breeding, 2021
Two new waxy winter wheat (Triticum aestivum L.) cultivars, Eldija and Sarta, were developed at the Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry and released in Lithuania in 2021.
Žilvinas Liatukas, Vytautas Ruzgas, Andrii Gorash, Jurgita Cecevičienė, Rita Armonienė, Gražina Statkevičiūtė, Kristina Jaškūnė, Gintaras Brazauskas   +7 more
doaj   +1 more source