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Effect of hydrocolloids on the properties of wheat/potato starch mixtures
(Wiley VCH Verlag, 2016-07)
The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were ...
Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications
(Springer, 2020-06)
The most widely employed methodologies for type III (retrograded) resistant starch formation is a cyclic heating-coolingtreatment or its combination with a previous enzymatic debranching step. In this work, two retrogradation ...
Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches
(Wiley-v C H Verlag GmbhWeinheimAlemanha, 2009)
Effect of hydrocolloids on the properties of wheat/potato starch mixtures
(Wiley, 2016-07)
The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were ...
Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking
(Wiley Blackwell Publishing, Inc, 2017-02)
Resistant starch can be used to reduce the availability of carbohydrates in baked products. In this study, the effect of type 4 resistant wheat starch (RS4) on wheat flour dough and breads was evaluated. Wheat flour was ...
Correlation Between Starch Damage, Alveograph Parameters, Water Absorption and Gelatinization Enthalpy in Flours Obtained by Industrial Milling of Argentinian Wheats
(Medwell Publishing, 2003-12)
Flours obtained by industrial milling of different argentinian wheats, including flour 000, flour 0000, different milling fractions, and flour obtained with a Bühler mill, were utilized to correlate the farinograph and ...
Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch
(Wiley VCH Verlag, 2007-12)
It is necessary to understand the interaction phenomena between proteins and polysaccharides for the development of starch‐based products with better physical and sensory properties. A simplified model system was chosen ...
QTL mapping of starch granule size in common wheat using recombinant inbred lines derived from a PH82-2/Neixiang 188 cross
(Elsevierhttp://www.sciencedirect.com/science/article/pii/S2214514113000044, 2013)
Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality
(Springer, 2019-10)
Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft ...