Results 11 to 20 of about 42,740 (258)
Plant, Soil and Environment, 2021 The waxy wheat shows special starch quality due to low amylose content. However, less information is available concerning the physicochemical properties of starch in different waxy wheat under different irrigation.
Zhongmin Dai +7 more
doaj +1 more source
Plants, 2021 Wheat starch is one of the most important components in wheat grain and is extensively used as the main source in bread, noodles, and cookies. The wheat endosperm is composed of about 70% starch, so differences in the quality and quantity of starch ...
Kyung-Hee Kim, Jae-Yoon Kim
doaj +1 more source
Comparative analysis of the gelling, retrograding and rheological properties of emmer starch compared to other cereal starches [PDF]
Acta Periodica Technologica, 2023 In today’s dynamic development of food technologies it becomes necessary to study alternative sources of starch to replace the traditionally used ones.
Dzhivoderova-Zarcheva Mina M. +3 more
doaj +1 more source
The Relation of Starch Phosphorylases to Starch Metabolism in Wheat [PDF]
Plant and Cell Physiology, 2004 Tissues of wheat (Triticum aestivum L., var. Star) exhibit three starch phosphorylase activity forms resolved by non-denaturing polyacrylamide gel affinity electrophoresis (P1, P2 and P3). Compartmentation analysis of young leaf tissues showed that P3 is plastidic, whereas P1 and P2 are cytosolic.
Nicole, Schupp, Paul, Ziegler
openaire +2 more sources
Effect of the Amount and Particle Size of Wheat Fiber on the Physicochemical Properties and Gel Morphology of Starches. [PDF]
PLoS ONE, 2015 Effects of added wheat fiber, with different levels and particle sizes, on the physicochemical properties and gel morphology of wheat starch and mung bean starch were investigated, using rapid visco analyzer (RVA), texture analyzer (TPA) and scanning ...
Qingjie Sun +3 more
doaj +1 more source
Foods, 2023 Breeding for less digestible starch in wheat can improve the health impact of bread and other wheat foods. The application of forward genetic approaches has lately opened opportunities for the discovery of new genes that influence the digestibility of ...
Petros Zafeiriou +7 more
doaj +1 more source
Soft and Hard Textured Wheat Differ in Starch Properties as Indicated by Trimodal Distribution, Morphology, Thermal and Crystalline Properties. [PDF]
PLoS ONE, 2016 Starch and proteins are major components in the wheat endosperm that affect its end product quality. Between the two textural classes of wheat i.e. hard and soft, starch granules are loosely bound with the lipids and proteins in soft wheat due to higher ...
Rohit Kumar +8 more
doaj +1 more source
Foods, 2022 The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean
Manu Pratap Gangola +6 more
doaj +1 more source
Frontiers in Nutrition, 2023 High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch.
Liqun Li +7 more
doaj +1 more source
Molecular Characteristics of New Wheat Starch and Its Digestion Behaviours
Journal of Integrative Agriculture, 2014 In order to understand the effect of starch molecular characteristics on the gel structure, which subsequently influence the gel digestion behaviours, three wheat starches, control (conventional wheat starch), two new wheat cultivars with different ...
Zhong-kai ZHOU +5 more
doaj +1 more source