Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles

Authors :: Xianchun Xia
Yanying Qu
Yan Zhang
Qi Guo
Zhonghu He
Source :: Cereal Chemistry Journal. 91:623-630
Publication Year :: 2014
Publisher :: Wiley, 2014.
Abstract: Starch is a crucial component determining the processing quality of wheat-based products such as Chinese steamed bread (CSB) and raw white noodles (RWN). Flour from wheat cultivar Zhongmai 175 was used for fractionation into starch, gluten, and water solubles by hand washing. The starch fraction was successfully separated into large (>10 μm diameter) and small starch granules (

Subjects :: chemistry.chemical_classification
Farinograph
Absorption of water
Starch
Organic Chemistry
Granule (cell biology)
food and beverages
Fractionation
Gluten
chemistry.chemical_compound
chemistry
Amylose
Food science
Potato starch
Food Science

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