Results 21 to 30 of about 42,740 (258)

Structure and Functional Properties of Cold Water Swelling Wheat Starch by Ethanol-Heat Treatment

Shipin gongye ke-ji, 2022
The native wheat starch was dispersed into ethanol solutions of different concentrations (0, 10%, 20%, 30%, 40%, 50%) and heated at 80 ℃ for 30 min to prepare cold water swelling wheat starch.
Xiaoli MA, Jingyao CHANG, Yongchao YIN, Xiaochan REN, Qian LIU   +4 more
doaj   +1 more source

Effects of Sodium Alginate and Locust Bean Gum on Rheological and Texture Properties of Wheat Starch

Liang you shipin ke-ji, 2022
To further improve the gel properties of wheat starch, the effects of sodium alginate (AG) to locust bean gum (LBG) ratio on the viscoelasticity and gel texture of wheat starch were investigated by dynamic rheology, steady rheology and diffusing wave ...
LIU Wen-hui, CHEN Hai-hua, WANG Yu-sheng
doaj   +1 more source

Structure and in Vitro Digestion Properties of Waxy Wheat Starch-Lipid Complexes

Shipin gongye ke-ji, 2022
To explore the effect of saturated fatty acid carbon chain length on the structure and in vitro digestive properties of waxy wheat A and B starch-lipid complexes. Using waxy wheat A and B starch as the main raw materials, after being modified by compound
Yun ZHANG, Kangyi ZHANG, Di ZHAO, Dongxu GUO, Guozhi ZHANG   +4 more
doaj   +1 more source

Accumulation of glycolipids in wheat grain and their role in hardness during grain development

Crop Journal, 2019
Grain hardness is an important parameter for wheat quality. To understand the role of glycolipids in the formation of grain hardness, the glycolipid contents in wholegrain wheat flour and the starch granule surfaces of oven-dried and freeze-dried hard ...
Haixia Qin, Dongyun Ma, Xin Huang, Jie Zhang, Wan Sun, Gege Hou, Chenyang Wang, Tiancai Guo   +7 more
doaj   +1 more source

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread

Food Chemistry: X, 2022
The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in the wheat bread. The physical and nutritional quality of wheat bread enriched with 20 % sprouted oat flour was compared.
Hongwei Cao, Chong Wang, Ranqing Li, Xiao Guan, Kai Huang, Yu Zhang   +5 more
doaj   +1 more source

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

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, Senay Simsek, Samson Adeoye Oyeyinka, Marena Manley   +3 more
doaj   +1 more source

The Effects of Short-Term Exposure to Low Temperatures During the Booting Stage on Starch Synthesis and Yields in Wheat Grain

Frontiers in Plant Science, 2021
Low temperatures (LT) in spring can have a major impact on the yields of wheat in winter. Wheat varieties with different cold sensitivities (the cold-tolerant Yannong 19 variety and the cold-sensitive Yangmai 18 variety) were used to study the responses ...
Wenjing Zhang, Wenjing Zhang, Yan Zhao, Yan Zhao, Lingyu Li, Lingyu Li, Xu Xu, Xu Xu, Li Yang, Li Yang, Zheng Luo, Zheng Luo, Beibei Wang, Beibei Wang, Shangyu Ma, Shangyu Ma, Yonghui Fan, Yonghui Fan, Zhenglai Huang, Zhenglai Huang   +19 more
doaj   +1 more source

Effect of Gluten and Wheat Starch on the Frozen Storage Quality of Reconstituted Dough

Shipin gongye ke-ji, 2022
The frozen preservation quality of dough cannot meet the requirements of industrial production of fresh and wet noodles. To investigate the effect of the main dough components (gluten protein and starch) on the quality of the frozen dough, dough ...
Keying MA, Junrong HUANG, Jiajing FU, Huayin PU, Jiwei KUANG   +4 more
doaj   +1 more source

Evaluasi Mutu dan Penerimaan Panelis terhadap Rainbow Cake yang Dibuat dari Tepung Terigu dan Pati Sagu Lokal

Jurnal Teknologi dan Industri Pertanian Indonesia, 2014
Riau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30% sago ...
Usman Pato, Vonny Setiaries Johan, Arnizam Arnizam   +2 more
doaj   +1 more source

Unveiling the Taxonomic Diversity and Unprecedented Biosynthetic Treasure of the Phylum Myxococcota

Advanced Science, EarlyView.
Natural products remain vital sources of therapeutics, and the phylum Myxococcota constitutes an especially rich reservoir for them. Based on decades of microbiological efforts, we present 154 new Myxococcota genomes and revise taxonomy quadrupling the number of families and genera.
Amay Ajaykumar Agrawal, Ronald Garcia, Guangyi Chen, Chantal D. Bader, Peter Sullivan, Alexander Popoff, Daniel Krug, Maja Hunter, Sebastian Walesch, Emilia Oueis, Christine Frank, Haowen Zhao, Joachim J. Hug, Sebastian Keller, Pascal Hirsch, Azat Tagirdzhanov, Tatiana Malygina, Mary Victory E. Gutierrez, Alexey Gurevich, Judith Boldt, Boyke Bunk, Jörg Overmann, Ulrich Nübel, Andreas Keller, Olga V. Kalinina, Rolf Müller   +25 more
wiley   +1 more source