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Wheat Starch Modification Through Biotechnology
Starch - Stärke, 1999Natural mutations that affect the amylose/amylopectin ratio in starch are unlikely to develop naturally in wheat due to its allohexaploid genome (2n =6x; AABBDD). One of the strategies to modify wheat starch structure involves identification of germplasms with null alleles for starch biosynthetic genes, followed by exchange of functional alleles with ...
Båga, Monica +7 more
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The Retrogradation of Concentrated Wheat Starch Systems
STARCH - ST�RKE, 2005The ageing of non-expanded wheat starch extrudates containing 37% and 51% water on a dry solids basis (d.s.b.) at 25°C was studied using Differential Scanning Calorimetry (DSC), Wide Angle X-ray Diffraction (XRD), proton Nuclear Magnetic Resonance (NMR) relaxometry and Dynamic Mechanical Thermal Analysis (DMTA).
LIONETTO, Francesca +4 more
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Journal of Applied Chemistry, 1963
AbstractA series of samples of oxidised wheat starch was prepared by treating the starch with varying amounts of aqueous sodium hypochlorite, extent of oxidation being followed by estimation of carboxyl and of carbonyl content of each sample; viscosity changes on heating with water were followed by means of the Brabender Amylograph, and paste ...
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AbstractA series of samples of oxidised wheat starch was prepared by treating the starch with varying amounts of aqueous sodium hypochlorite, extent of oxidation being followed by estimation of carboxyl and of carbonyl content of each sample; viscosity changes on heating with water were followed by means of the Brabender Amylograph, and paste ...
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Enzymatic degradation of hydroxypropyltrimethylammonium wheat starches
International Journal of Biological Macromolecules, 2003The enzymatic degradation of hydroxypropyltrimethylammonium modified starches synthesised by dry process was compared with that of hydroxypropyltrimethylammonium modified starches synthesised in glycerol-water plasticised molten medium. The enzymatic degradation rate of products from both origins decreased as the degree of substitution increased ...
Ayoub, Ali +2 more
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Carbohydrate Polymers, 1997
Abstract Wheat starch was cross-linked at 40 °C and pH 11.0 by slurrying the starch (30% solids) in a solution of sodium trimetaphosphate (STMP), sodium hydroxide, and sodium sulfate. The extent of cross-linking was determined by an increase in alkaline fluidity or by a decrease in alkaline clarity. Response surface analysis showed that cross-linking
Kyungsoo Woo, Paul A. Seib
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Abstract Wheat starch was cross-linked at 40 °C and pH 11.0 by slurrying the starch (30% solids) in a solution of sodium trimetaphosphate (STMP), sodium hydroxide, and sodium sulfate. The extent of cross-linking was determined by an increase in alkaline fluidity or by a decrease in alkaline clarity. Response surface analysis showed that cross-linking
Kyungsoo Woo, Paul A. Seib
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Characterization of Resistant Starch from Autoclaved Wheat Starch
Starch - Stärke, 1989AbstractThe nature of a particular type of in vitro undigestible starch, i.e. resistant starch (RS), was studied. This type of undigestible starch is found in products processed at relatively high moisture contents, such as baking and autoclaving.
M. Siljeström +2 more
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2011
The main component of wheat is starch, which constitutes 63 – 72 % of wheat grain (d.m.). Wheat flour, produced by wheat grain milling, is major ingredient in most European breads and pastries. Since part of the grain is removed during production of flour, starch content in flour rises to app.
Ačkar, Đurđica +2 more
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The main component of wheat is starch, which constitutes 63 – 72 % of wheat grain (d.m.). Wheat flour, produced by wheat grain milling, is major ingredient in most European breads and pastries. Since part of the grain is removed during production of flour, starch content in flour rises to app.
Ačkar, Đurđica +2 more
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TILLING for Improved Starch Composition in Wheat
2013Starch, the main component of wheat flour, is known to significantly influence the quality of wheat-based food products. In the last 20 years, research efforts have enabled the development of a number of wheat lines differing in starch composition and characterized by new chemical physical properties potentially able to confer new added value to food ...
Sestili, Francesco +2 more
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Physicochemical Analysis of Wheat Starch
1992Starch occurs as water-insoluble granules which are partially crystalline and birefringent when viewed between crossed polars. Wheat grains contain two main populations of granules, the larger A-type granules are formed early in seed development and have a major dimension ranging from 10–35 μm, the smaller B-type granules are formed later in ...
T. R. Noel, S. G. Ring, M. A. Whittam
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The fractionation of wheat starch. Part viii. The phosphorus of wheat starch
Journal of the Society of Chemical Industry, 1941L. H. Lampitt +2 more
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