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Correlation between wheat starch annealing conditions and retrogradation during storage
annealed starch degree of retrogradation X-ray diffraction differential scanning calorimetry
2016/2/23
The effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameter...
Changes in wheat starch grains using different cooking methods：Insights into ancient food processing techniques
cooking experiments food processing starch grains analysis Triticum aestivum
2014/1/16
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Effect of Wheat Starch Characteristics on the Gelatinization,Retrogradation,and Gelation Properties
amylose content starch gel waxy wheat
2009/9/9
The objective of this study was to clarify the relationship between amylose content and the gelatinization, retrogradation, and gelation properties of starch using wheat starches differing in amylose ...
Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
dry-heated egg white wheat starch wheat gluten gelatinization
2009/6/18
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
Improved method of wheat starch isolation for friabilin analysis
wheat hardness starch granules friabilin fractionation
2008/11/14
Starch granules were isolated from two types of wheat grain: Triticum durum (one sample) and Triticum aestivum (two varieties). Prime starch was fractionated according to the method described by Wolf ...
Effect of Multi-Treatment of Freeze-Thaw or Low Temperature on Wheat Starch Gel
furunori wheat starch gel freeze-thaw treatment
2008/4/20
We investigated the effect of multiple treatments (10, 20 and 30 times, one cycle of treatment: 24 h) of freeze-thaw (-30°C) or low temperature (4°C) on wheat starch gel for elucidation of the formati...