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, 2023 The general plan of this investigation entail the growing of wheat under normal farming conditions in the selection of material which, on analysis, would give a reasonably representative indication of the carbohydrate status of the crop at a particular time with a view to obtaining some measure of biochemical relationships. The chemical study of starch
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International Journal of Biological Macromolecules, 2022
The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation ...
Qianran Xie +8 more
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The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation ...
Qianran Xie +8 more
semanticscholar +1 more source
Food Chemistry, 2022
To reduce the wheat-flour-based food texture and flavor deterioration caused by starch retrogradation, herein wheat starch, the most ingredient in wheat flour, was modified by transglucosidase to delay long-term retrogradation of wheat starch.
Jiahao Li +7 more
semanticscholar +1 more source
To reduce the wheat-flour-based food texture and flavor deterioration caused by starch retrogradation, herein wheat starch, the most ingredient in wheat flour, was modified by transglucosidase to delay long-term retrogradation of wheat starch.
Jiahao Li +7 more
semanticscholar +1 more source
Effect of arabinoxylans with different molecular weights on the gelling properties of wheat starch.
International Journal of Biological Macromolecules, 2022The addition of arabinoxylans (AXs) is important for improving the structure of wheat starch-AX gels, which further influences the functionality of starch-based products.
Hui Xie, Ruifeng Ying, Meigui Huang
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International Journal of Biological Macromolecules, 2021
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood ...
Zhen Wang +6 more
semanticscholar +1 more source
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood ...
Zhen Wang +6 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2022
Pure wheat endosperm was fully ground in a vibratory ball mill and structural changes in wheat starch were measured to assess the effect of mechanochemical action during the grinding process.
Xiaoling Tian +5 more
semanticscholar +1 more source
Pure wheat endosperm was fully ground in a vibratory ball mill and structural changes in wheat starch were measured to assess the effect of mechanochemical action during the grinding process.
Xiaoling Tian +5 more
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Euphytica, 2001
Starch biosynthesis in plants involves the concerted action of a number of enzymes, including ADPglucose pyrophosphorylase, starch synthases, branching enzymes and debranching enzymes. We report on the cloning and characterisation of genes encoding these enzymes from wheat and on their chromosomal locations.
Morell, M. K. +4 more
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Starch biosynthesis in plants involves the concerted action of a number of enzymes, including ADPglucose pyrophosphorylase, starch synthases, branching enzymes and debranching enzymes. We report on the cloning and characterisation of genes encoding these enzymes from wheat and on their chromosomal locations.
Morell, M. K. +4 more
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Food Research International, 2022
In this study, malic acid treatment under different conditions, including molarity level (2-4 M), temperatures (90-130 °C), and time (2-12 h), was evaluated to prepare a modified wheat starch that is rich in resistant starch (RS).
Ahmad Rois Mansur +2 more
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In this study, malic acid treatment under different conditions, including molarity level (2-4 M), temperatures (90-130 °C), and time (2-12 h), was evaluated to prepare a modified wheat starch that is rich in resistant starch (RS).
Ahmad Rois Mansur +2 more
semanticscholar +1 more source
Journal of the Science of Food and Agriculture, 2022
AbstractBACKGROUNDThe granular integrity of starch granules is affected by the mechanical action of the milling‐process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information about the effect of this minor flour component on batter‐type products in which there ...
Andrés Gustavo Teobaldi +3 more
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AbstractBACKGROUNDThe granular integrity of starch granules is affected by the mechanical action of the milling‐process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information about the effect of this minor flour component on batter‐type products in which there ...
Andrés Gustavo Teobaldi +3 more
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, 2021
Normal and waxy wheat starches were subjected to dry-heat treatment for physical modification. The influence of repeated (RDH) versus continuous dry-heating (CDH) on the performance of wheat starch with different amylose content was investigated.
Bo Zhang +8 more
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Normal and waxy wheat starches were subjected to dry-heat treatment for physical modification. The influence of repeated (RDH) versus continuous dry-heating (CDH) on the performance of wheat starch with different amylose content was investigated.
Bo Zhang +8 more
semanticscholar +1 more source