Results 301 to 310 of about 733,330 (346)
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Food Chemistry, 2019
Effects of the combination of repeated heat-moisture treatment for two times (2-HMT) and compound enzymes hydrolysis on structural and physicochemical properties of porous wheat starches were investigated.
Ying Xie +3 more
semanticscholar +1 more source
Effects of the combination of repeated heat-moisture treatment for two times (2-HMT) and compound enzymes hydrolysis on structural and physicochemical properties of porous wheat starches were investigated.
Ying Xie +3 more
semanticscholar +1 more source
Characterization of Resistant Starch from Autoclaved Wheat Starch
Starch - Stärke, 1989AbstractThe nature of a particular type of in vitro undigestible starch, i.e. resistant starch (RS), was studied. This type of undigestible starch is found in products processed at relatively high moisture contents, such as baking and autoclaving.
M. Siljeström +2 more
openaire +1 more source
Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel.
International Journal of Biological Macromolecules, 2019In this study, viscoelastic properties and textural profile analysis of starches from two canary seed varieties (CDC Maria and C05041) were compared with wheat starch. Based on amplitude sweep, the limiting strain values were 5.7%, 5.4% and 16.3% for CDC
M. Irani +4 more
semanticscholar +1 more source
TILLING for Improved Starch Composition in Wheat
2013Starch, the main component of wheat flour, is known to significantly influence the quality of wheat-based food products. In the last 20 years, research efforts have enabled the development of a number of wheat lines differing in starch composition and characterized by new chemical physical properties potentially able to confer new added value to food ...
Sestili, Francesco +2 more
openaire +2 more sources
2011
The main component of wheat is starch, which constitutes 63 – 72 % of wheat grain (d.m.). Wheat flour, produced by wheat grain milling, is major ingredient in most European breads and pastries. Since part of the grain is removed during production of flour, starch content in flour rises to app.
Ačkar, Đurđica +2 more
openaire
The main component of wheat is starch, which constitutes 63 – 72 % of wheat grain (d.m.). Wheat flour, produced by wheat grain milling, is major ingredient in most European breads and pastries. Since part of the grain is removed during production of flour, starch content in flour rises to app.
Ačkar, Đurđica +2 more
openaire
3D printing performance of gels from wheat starch, flour and whole meal.
Food Chemistry, 2021Luyao Zheng +4 more
semanticscholar +1 more source
Carbohydrate Polymers, 2019
The physicochemical properties of whole wheat starch and its A-Type and B-Type granules isolated from frozen dough at 0, 4 and 8 weeks of storage were investigated.
Zixuan Yang +5 more
semanticscholar +1 more source
The physicochemical properties of whole wheat starch and its A-Type and B-Type granules isolated from frozen dough at 0, 4 and 8 weeks of storage were investigated.
Zixuan Yang +5 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2019
Starch-based edible films could offer non-chemical means for preserving perishable commodities. The present research investigated the effectiveness of native and heat treated Octenyl succinic anhydride (OSA) modified wheat starch in edible film making ...
Sneh Punia +3 more
semanticscholar +1 more source
Starch-based edible films could offer non-chemical means for preserving perishable commodities. The present research investigated the effectiveness of native and heat treated Octenyl succinic anhydride (OSA) modified wheat starch in edible film making ...
Sneh Punia +3 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2019
Barley starch citrate (BSC), a type IV resistant starch (RS) is associated with numerous health benefits when incorporated in bakery products. Physicochemical, pasting and rheological properties of the wheat starch (WS) and wheat starch-barley starch ...
Sneh Punia +3 more
semanticscholar +1 more source
Barley starch citrate (BSC), a type IV resistant starch (RS) is associated with numerous health benefits when incorporated in bakery products. Physicochemical, pasting and rheological properties of the wheat starch (WS) and wheat starch-barley starch ...
Sneh Punia +3 more
semanticscholar +1 more source
Study on inhibition effects and mechanism of wheat starch retrogradation by polyols
, 2021Heng Yang +5 more
semanticscholar +1 more source