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
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Foods, 2022 Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry.
Jana van Rooyen +3 more
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Effects of wheat starch content on its flour and frozen dough bread [PDF]
Food Chemistry: XThe refined wheat flour was mixed with different types of wheat starch in different addition levels, their microstructure, chemical bonds in the dough and baking characteristics of 0–8 weeks frozen dough bread were studied.
Zixuan Yang +4 more
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Effect of Chokeberry (Aronia melanocarpa) Extracts on the Physicochemical Properties of Wheat Starch Pastes and Gels Stored Under Refrigerated Conditions [PDF]
MoleculesWheat starch is among the most widely used ingredients in food products. Adding phytochemicals to wheat starch-based foods impacts their properties during processing and influences their quality during storage.
Greta Adamczyk +4 more
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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
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Wheat starch structure-function relationship in breadmaking: A review.
Comprehensive Reviews in Food Science and Food Safety, 2023 Bread dough and bread are dispersed systems consisting of starch polymers that interact with other flour components and added ingredients during processing.
Jana van Rooyen +3 more
semanticscholar +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
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Loss of starch synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat [PDF]
, 2022 Starch synthase III plays a key role in starch biosynthesis and is highly expressed in developing wheat grains. To understand the contribution of SSIII to starch and grain properties, we developed wheat ssIIIa mutants in the elite cultivar Cadenza using ...
Gonzalez, Oscar +15 more
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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
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