Results 31 to 40 of about 733,330 (346)

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

High-amylose wheat starch: Structural basis for water absorption and pasting properties.

Carbohydrate Polymers, 2020
High-amylose wheat starch (HAWS) and flour (HAWF) have the potential to deliver food products with enhanced nutritional functionality, but structure/function relationships are not well understood.
Caili Li, Sushil Dhital, R. Gilbert, M. Gidley   +3 more
semanticscholar   +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

Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures.

Food Chemistry, 2020
The effects of fructooligosaccharides (FOS), galactooligosaccharides (GOS), and xylooligosaccharides (XOS) on gelatinization, retrogradation, thermal properties and particle size of wheat starch at different freezing temperatures were studied.
Han Su, Jinjin Tu, M. Zheng, Kaibo Deng, S. Miao, Shaoxiao Zeng, Baodong Zheng, Xu Lu   +7 more
semanticscholar   +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

Influence of citric acid and water on thermoplastic wheat flour/poly(lactic acid) blends. I: Thermal, mechanical and morphological properties [PDF]

, 2012
Wheat flour was plasticized with glycerol and compounded with poly(lactic acid) in a one-step twin-screw extrusion process in the presence of citric acid with or without extra water.
Chabrat, Elodie, Rouilly, Antoine, Abdillahi, Houssein, Rigal, Luc   +3 more
core   +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

Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application.

Food Research International, 2020
The futuristic technology of three-dimensional (3D) printing is an additive manufacturing that allows obtaining creative and personalized food products. In this context, the study of food formulations (named as "inks") to be processed through 3D printing
B. Maniglia, D. C. Lima, Manoel Divino da Matta Junior, A. Ogé, P. Le‐Bail, P. Augusto, A. Le-Bail   +6 more
semanticscholar   +1 more source

Effects of Amomum villosum polysaccharide on physicochemical and in vitro digestibility properties of wheat starch

Shipin yu jixie
[Objective] This study aimed to explore the mechanism of action between Amomum villosum polysaccharide (AVP) and wheat starch and reveal the dose-effect relationship of AVP on the quality of wheat starch.
KANG Zhimin, GENG Ningning, HE Mengying, XU Guozhen, WANG Zhiwei, ZHANG Kangyi   +5 more
doaj   +1 more source

Natural Variation of NAR5 Determines Nitrogenase Activity and the Yield in Soybean

Advanced Science, EarlyView.
This study identified NAR5, a gene encoding a subtilisin‐like protease, that regulates nitrogenase activity in soybean nodules. Overexpressing NAR5 delayed nodule senescence, enhancing nitrogenase activity, yield, and low‐nitrogen tolerance. The elite haplotype NAR5HapI‐1 linked to superior nitrogenase activity and greater seed weight has been ...
Chao Ma, Hanyu Zhao, Haojie Feng, Xulun Dong, Lin Chen, Mingliang Yang, Runyi Chen, Chengjun Lei, Chunyan Liu, Qingshan Chen, Dawei Xin, Jinhui Wang   +11 more
wiley   +1 more source