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Physicochemical properties, structural properties and gels 3D printing properties of wheat starch.
International Journal of Biological MacromoleculesThe relationships between the physicochemical properties of wheat starch and the characteristics of 3D printing were studied by extracting wheat starch from three kinds of wheat flour with different gluten contents.
Songye Shi +4 more
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Food Chemistry, 2020
Water-extractable arabinoxylan (WEAX) could effectively improve the cereal food quality, while its regulatory effect on wheat starch properties has yet to be well-understood.
Cuidan Hou +6 more
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Water-extractable arabinoxylan (WEAX) could effectively improve the cereal food quality, while its regulatory effect on wheat starch properties has yet to be well-understood.
Cuidan Hou +6 more
semanticscholar +1 more source
Journal of Cereal Science, 1998
Abstract The moisture, time and temperature dependence of annealing for one commercial and 10 laboratory extracted starches (from five soft and five hard wheats grown in various places in England in 1994) were investigated. Annealing was found to occur at least 15°C below the onset gelatinisation temperature (T o ), the extent of which was time ...
R.F. Tester, S.J.J. Debon, J. Karkalas
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Abstract The moisture, time and temperature dependence of annealing for one commercial and 10 laboratory extracted starches (from five soft and five hard wheats grown in various places in England in 1994) were investigated. Annealing was found to occur at least 15°C below the onset gelatinisation temperature (T o ), the extent of which was time ...
R.F. Tester, S.J.J. Debon, J. Karkalas
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The functionality of wheat starch
2004Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.
H Cornell, W Bergthaller
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High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content
Food Hydrocolloids, 2022High amylose wheat flour (HAWF) is a relatively new food ingredient, with potential for enhanced nutritional functionality of slower digestion and greater resistant starch levels compared to wild-type wheat flour (WTWF) products.
Caili Li, Sushil Dhital, M. Gidley
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Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch
Journal of Food Science, 2014Abstract Albumins, globulins, gliadins, and glutenins were isolated from wheat flour and the effects of those proteins on retrogradation of wheat starch were investigated. The results showed that only glutenins retarded retrogradation of wheat starch and other 3 proteins promoted it.
Lian, Xijun +4 more
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Journal of Agricultural and Food Chemistry, 2008
Wheat starch is used to make baked products for celiac patients in several European countries but is avoided in the United States because of uncertainty about the amounts of associated grain storage (gluten) proteins. People with celiac disease (CD) must avoid wheat, rye, and barley proteins and products that contain them. These proteins are capable of
Donald D, Kasarda +6 more
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Wheat starch is used to make baked products for celiac patients in several European countries but is avoided in the United States because of uncertainty about the amounts of associated grain storage (gluten) proteins. People with celiac disease (CD) must avoid wheat, rye, and barley proteins and products that contain them. These proteins are capable of
Donald D, Kasarda +6 more
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Gelatinisation of starch and wheat flour starch—A review
Food Chemistry, 1978Abstract Gelatinisation of wheat starch is reviewed, making comparisons with other starches. Starch in wheat kernel endosperm is briefly described. Various aspects of gelatinisation of starch in water are considered, including swelling and interaction with water before the onset of gelatinisation, increase in consistency during gelatinisation ...
Juhani Olkku, ChoKyun Rha
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Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch
, 2020Gluten-starch interactions are of specific importance during the processing of cereal-based products. However, the mechanisms for gluten-starch interactions have not been illuminated. The effects of various gliadin/glutenin (gli-glu) ratios (0:10, 3:7, 5:
Mingfei Li +6 more
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Starch-Gel Electrophoresis of Wheat Proteins
Nature, 1960IT has been claimed that starch-gel electrophoresis may have a higher resolving power than that of the Tiselius apparatus for serum proteins1. In spite of its potential value, there have been no reports in the literature of the application of this technique to the study of wheat proteins.
G A, ELTON, J A, EWART
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