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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
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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
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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
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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
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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 +4 more
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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
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Computational and Structural Biotechnology Journal, 2023 Starch is a vital component of wheat grain and flour, characterized by two distinct granule types: A-type starch (AS) with granules larger than 10 µm in diameter, and B-type starch (BS) with granules measuring no more than 10 µm in diameter.
Lei Guo +5 more
semanticscholar +1 more source
Improving starch and fibre in wheat grain for human health [PDF]
, 2020 Reducing the prevalence of diet- related diseases, including obesity and type 2 diabetes, is a major challenge for health professionals, food manufacturers and governments in both developed and developing countries.
Lovegrove, A. +3 more
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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 +4 more
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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 +7 more
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