1
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Zhang Q, Jin M, An D, Ahmed Z, Qi Y, Xu B. Modelling dried noodle quality: Contribution of starch and protein physicochemical properties of 32 wheat cultivars. Food Res Int 2023; 174:113501. [PMID: 37986416 DOI: 10.1016/j.foodres.2023.113501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/14/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
30 mainstream wheat breeds from China and 2 from Australian were evaluated to analyze the correlation between grain quality traits, protein/starch properties and the comprehensive quality of fine dried noodles (FDN), with a multiple regression analysis conducted to establish predictive equations. Results showed FDN quality was both determined by the protein content and quality, as well as the starch properties, especially pasting characteristics. The balance between gluten strength and starch swelling characteristics was a key point to produce high quality FDN. Zhoumai32 and APW were found to be excellent cultivars for FDN production. Gluten content and index, SDS sedimentation value, dough extensibility, setback and peak viscosity could be served as indicators for specializing FDN flour. The established predictive equations could well explain over 60% of the variation in noodle color, cooking time, hardness, chewiness, and extensibility. These results were hoped to be a fundamental step towards developing the related standards or regulations for specializing FDN flour and rapid noodle quality prediction.
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Affiliation(s)
- Qian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Ming Jin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Di An
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zahoor Ahmed
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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2
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Chen Q, Wu T, Morgan MT, Chen J. Quality analysis of a
ll‐purpose
wheat flour pasteurized with
radiofrequency‐assisted
hot air heating. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qianyi Chen
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Tao Wu
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Mark T. Morgan
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Jiajia Chen
- Department of Food Science University of Tennessee Knoxville Tennessee USA
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3
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Zi Y, Cheng D, Li H, Guo J, Ju W, Wang C, Humphreys DG, Liu A, Cao X, Liu C, Liu J, Zhao Z, Song J. Effects of the different waxy proteins on starch biosynthesis, starch physicochemical properties and Chinese noodle quality in wheat. MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2022; 42:23. [PMID: 37309456 PMCID: PMC10248619 DOI: 10.1007/s11032-022-01292-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Accepted: 03/23/2022] [Indexed: 06/14/2023]
Abstract
Noodles are an important food in Asia. Wheat starch is the most important component in Chinese noodles. Loss of the waxy genes leads to lower activity of starch synthesis enzymes and decreased amylose content that further affects starch properties and noodle quality. To study the effects of different waxy (Wx) protein subunits on starch biosynthesis and processing quality, the high-yielding wheat cultivar Jimai 22 was treated with the mutagen ethyl methane sulfonate (EMS) to produce a population of Wx lines and chosen 7 Wx protein combinations. The amylose content increased but swelling power decreased as the number of Wx proteins increased. Both GBSS activity and gene expression were the lowest for the waxy mutant, followed by the mutants with 1 Wx protein. The combinations of these mutant alleles lead to reductions in both RNA expression and protein levels. Noodles made from materials with 2 Wx protein subunits had the highest score, which agreed with peak viscosity. The influence of the Wx-B1 protein on amylose synthesis and noodle quality was the highest, whereas the influence of Wx-A1 protein was the lowest. Mutants with lower amylose content caused by the absence of 1 subunit, especially the Wx-B1 subunit, had superior noodle quality. Additionally, the identified mutant lines can be used as intermediate materials to improve wheat quality. Supplementary Information The online version contains supplementary material available at 10.1007/s11032-022-01292-x.
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Affiliation(s)
- Yan Zi
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Dungong Cheng
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Haosheng Li
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Jun Guo
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Wei Ju
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Canguo Wang
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - D. G. Humphreys
- Agriculture and Agri-Food Canada, Ottawa Research and Development Centre, K.W. Neatby Building, 960 Carling Avenue, Ottawa, K1A 06C ON UK
| | - Aifeng Liu
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Xinyou Cao
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Cheng Liu
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Jianjun Liu
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Zhendong Zhao
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Jianmin Song
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
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4
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Moon Y, Kim KH, Kweon M. Effects of flour quality and drying rates controlled by temperature, air circulation, and relative humidity on the quality of dried white‐salted noodles. Cereal Chem 2019. [DOI: 10.1002/cche.10206] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yujin Moon
- Department of Food Science and Nutrition Pusan National University Busan South Korea
| | - Kyeong Hoon Kim
- Wheat Team, National Institute of Crop Science Rural Development Administration Jeonju South Korea
| | - Meera Kweon
- Department of Food Science and Nutrition Pusan National University Busan South Korea
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5
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Boreddy SR, Rose DJ, Subbiah J. Radiofrequency-Assisted Thermal Processing of Soft Wheat Flour. J Food Sci 2019; 84:2528-2536. [PMID: 31433070 DOI: 10.1111/1750-3841.14767] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 07/05/2019] [Accepted: 07/15/2019] [Indexed: 11/28/2022]
Abstract
Wheat flour may be thermally processed to improve microbiological safety; however, come-up time for thermal processing of wheat flour is long due to its low thermal conductivity. In the present study, a novel radiofrequency (RF)-assisted thermal processing approach was investigated for reducing the come-up time of soft wheat flour (SWF) and for improving microbiological safety. The temperature and time combinations of 80 °C for 7 and 10 hr, 90 °C for 2 and 3 hr, and 100 °C for 0.75 and 1 hr for RF-assisted thermal processing were selected to achieve a minimum of a 7-log reduction in Salmonella spp. The quality and functional properties of RF-assisted thermally processed SWF was evaluated by solvent retention capacity (SRC), swelling power, sodium dodecyl sulfate sedimentation tests, and rapid-visco-analyzer test, and the values were compared with the untreated (unpasteurized) and commercially pasteurized SWF. All the SRC attributes at 80 °C for 7 hr, 90 °C for 2 hr and 100 °C for 0.75 hr were not significantly different from that of the unpasteurized SWF. The optimum RF-assisted thermal processing conditions of 80 °C for 7 hr and 90 °C for 2 hr were recommended for pasteurization of SWF without any compromise in the quality and functionality. PRACTICAL APPLICATION: Thermal processing of low-moisture foods such as flours and powders through traditional methods is not practical due to extremely long come-up times. Novel radiofrequency-assisted thermal processing is poised to reduce the processing time 89 times for 100 °C. The processing parameters determined in this study will enhance the microbiological safety of wheat flour without compromising the quality and functionality.
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Affiliation(s)
- Sreenivasula Reddy Boreddy
- Dept. of Processing and Food Engineering, Dr. NTR College of Agricultural Engineering (Acharya N.G. Ranga Agricultural Univ.), Bapatla, 522101, India
| | - Devin J Rose
- Depts. of Food Science & Technology and Agronomy & Horticulture, Univ. of Nebraska-Lincoln, 268, Food Innovation Center, Lincoln, NE, 68588, U.S.A
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6
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Zhang H, Xu G. Physicochemical properties of vitreous and floury endosperm flours in maize. Food Sci Nutr 2019; 7:2605-2612. [PMID: 31428348 PMCID: PMC6694599 DOI: 10.1002/fsn3.1114] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 04/30/2019] [Accepted: 05/23/2019] [Indexed: 12/16/2022] Open
Abstract
Three maize cultivars with different endosperm types (flint, semiflint, and dent maize cultivars) were studied to characterize vitreous endosperm flour properties compared with those of floury endosperm flour from the same maize kernels. Vitreous endosperm flour had higher amylose and protein contents, and lower starch content, higher percentage of large starch granule, bigger mean diameter of starch granule, higher iodine capacity, higher trough viscosity and final viscosity and setback, lower swelling power, lower peak viscosity and breakdown, and higher peak time and pasting temperature than the counterpart floury endosperm flour. X-ray diffraction analysis indicated typical A-pattern for starches of vitreous and floury endosperm flours. Floury endosperm flour showed the presence of greater crystallinity and higher enthalpy change (∆Hgel) than vitreous endosperm flour for three cultivars. Retrogradation enthalpy (∆Hret) and retrogradation percentage (R) of vitreous and floury endosperm flours ranged from 6.23 to 7.92 J/g and 52.72% to 73.62%, and from 5.46 to 6.45 J/g and 45.70% to 56.58%, respectively. In conclusion, vitreous and floury endosperm flours had significantly different physicochemical properties. Results of this study provide a foundation for better and valid utilization of different endosperm section during grain processing.
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Affiliation(s)
- Haiyan Zhang
- College of AgronomyQingdao Agricultural UniversityQingdaoChina
| | - Guanghai Xu
- College of AgronomyQingdao Agricultural UniversityQingdaoChina
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7
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Zi Y, Shen H, Dai S, Ma X, Ju W, Wang C, Guo J, Liu A, Cheng D, Li H, Liu J, Zhao Z, Zhao S, Song J. Comparison of starch physicochemical properties of wheat cultivars differing in bread- and noodle-making quality. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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8
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Jeon S, Baik B, Kweon M. Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles. Cereal Chem 2019. [DOI: 10.1002/cche.10150] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Soojeong Jeon
- Department of Food Science and Nutrition Pusan National University Busan South Korea
| | - Byung‐Kee Baik
- Soft Wheat Quality Laboratory USDAARS‐CSWQRU Wooster Ohio
| | - Meera Kweon
- Department of Food Science and Nutrition Pusan National University Busan South Korea
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9
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Spatial distribution patterns of protein and starch in wheat grain affect baking quality of bread and biscuit. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.07.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Wu G, Morris CF, Murphy KM. Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa. J Food Sci 2017; 82:2387-2395. [DOI: 10.1111/1750-3841.13848] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 07/12/2017] [Accepted: 07/23/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Geyang Wu
- School of Food Science; Washington State Univ.; Pullman WA 99164 U.S.A
| | - Craig F. Morris
- USDA-ARS Western Wheat Quality Laboratory; E-202 Food Quality Building; Washington State Univ.; Pullman WA 99164 U.S.A
| | - Kevin M. Murphy
- Dept. of Crop and Soil Sciences; Washington State Univ.; Pullman WA 99164 U.S.A
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11
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Li M, Dhital S, Wei Y. Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities. Compr Rev Food Sci Food Saf 2017; 16:1042-1055. [DOI: 10.1111/1541-4337.12272] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 05/04/2017] [Accepted: 05/09/2017] [Indexed: 11/26/2022]
Affiliation(s)
- Ming Li
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Sushil Dhital
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation; Univ. of Queensland; St. Lucia Brisbane QLD 4072 Australia
| | - Yimin Wei
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
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12
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Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles. Food Chem 2017; 216:374-81. [DOI: 10.1016/j.foodchem.2016.08.059] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2015] [Revised: 07/20/2016] [Accepted: 08/22/2016] [Indexed: 11/23/2022]
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13
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Zhong Y, Li Y, Zhong J, Shi Z, Cai J, Wang X, Zhou Q, Cao W, Dai T, Jiang D. Starch granule size distribution in wheat endosperm indirectly correlates to pasting property indicated by near-isogenic lines with different null-waxy
alleles. STARCH-STARKE 2016. [DOI: 10.1002/star.201600139] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yingxin Zhong
- National Technique Innovation Center for Regional Wheat Production; National Engineering and Technology Center for Information Agriculture; Key Laboratory of Crop Physiology and Ecology in Southern China; Ministry of Agriculture; Nanjing Agricultural University; P. R. China
| | - Ye Li
- National Technique Innovation Center for Regional Wheat Production; National Engineering and Technology Center for Information Agriculture; Key Laboratory of Crop Physiology and Ecology in Southern China; Ministry of Agriculture; Nanjing Agricultural University; P. R. China
| | - Jianwen Zhong
- National Technique Innovation Center for Regional Wheat Production; National Engineering and Technology Center for Information Agriculture; Key Laboratory of Crop Physiology and Ecology in Southern China; Ministry of Agriculture; Nanjing Agricultural University; P. R. China
| | - Zhiqiang Shi
- National Technique Innovation Center for Regional Wheat Production; National Engineering and Technology Center for Information Agriculture; Key Laboratory of Crop Physiology and Ecology in Southern China; Ministry of Agriculture; Nanjing Agricultural University; P. R. China
| | - Jian Cai
- National Technique Innovation Center for Regional Wheat Production; National Engineering and Technology Center for Information Agriculture; Key Laboratory of Crop Physiology and Ecology in Southern China; Ministry of Agriculture; Nanjing Agricultural University; P. R. China
| | - Xiao Wang
- National Technique Innovation Center for Regional Wheat Production; National Engineering and Technology Center for Information Agriculture; Key Laboratory of Crop Physiology and Ecology in Southern China; Ministry of Agriculture; Nanjing Agricultural University; P. R. China
| | - Qin Zhou
- National Technique Innovation Center for Regional Wheat Production; National Engineering and Technology Center for Information Agriculture; Key Laboratory of Crop Physiology and Ecology in Southern China; Ministry of Agriculture; Nanjing Agricultural University; P. R. China
| | - Weixing Cao
- National Technique Innovation Center for Regional Wheat Production; National Engineering and Technology Center for Information Agriculture; Key Laboratory of Crop Physiology and Ecology in Southern China; Ministry of Agriculture; Nanjing Agricultural University; P. R. China
| | - Tingbo Dai
- National Technique Innovation Center for Regional Wheat Production; National Engineering and Technology Center for Information Agriculture; Key Laboratory of Crop Physiology and Ecology in Southern China; Ministry of Agriculture; Nanjing Agricultural University; P. R. China
| | - Dong Jiang
- National Technique Innovation Center for Regional Wheat Production; National Engineering and Technology Center for Information Agriculture; Key Laboratory of Crop Physiology and Ecology in Southern China; Ministry of Agriculture; Nanjing Agricultural University; P. R. China
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14
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15
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Wang L, Shao H, Luo X, Wang R, Li Y, Li Y, Luo Y, Chen Z. Effect of Ozone Treatment on Deoxynivalenol and Wheat Quality. PLoS One 2016; 11:e0147613. [PMID: 26812055 PMCID: PMC4727889 DOI: 10.1371/journal.pone.0147613] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Accepted: 01/06/2016] [Indexed: 11/24/2022] Open
Abstract
Deoxynivalenol (DON) is a secondary metabolite produced by Fusarium fungi, which is found in a wide range of agricultural products, especially in wheat, barley, oat and corn. In this study, the distribution of DON in the wheat kernel and the effect of exposure time to ozone on DON detoxification were investigated. A high concentration of toxin was found in the outer part of the kernel, and DON was injected from the outside to the inside. The degradation rates of DON were 26.40%, 39.16%, and 53.48% after the samples were exposed to 75 mg/L ozone for 30, 60, and 90 min, respectively. The effect of ozonation on wheat flour quality and nutrition was also evaluated. No significant differences (P > 0.05) were found in protein content, fatty acid value, amino acid content, starch content, carbonyl and carboxyl content, and swelling power of ozone-treated samples. Moreover, the ozone-treated samples exhibited higher tenacity and whiteness, as well as lower extensibility and yellowness. This finding indicated that ozone treatment can simultaneously reduce DON levels and improve flour quality.
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Affiliation(s)
- Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food safety and quality control, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- * E-mail: (LW); (ZXC)
| | - Huili Shao
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Xiaohu Luo
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food safety and quality control, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Yongfu Li
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Yanan Li
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Yingpeng Luo
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food safety and quality control, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- * E-mail: (LW); (ZXC)
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16
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Effects of drought on the morphological and physicochemical characteristics of starch granules in different elite wheat varieties. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.10.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Martin JM, Hogg AC, Hofer P, Manthey FA, Giroux MJ. Impacts of SSIIa-A Null Allele on Durum Wheat Noodle Quality. Cereal Chem 2014. [DOI: 10.1094/cchem-10-12-0134-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- John M. Martin
- Department of Plant Sciences and Plant Pathology, 119 Plant Bioscience Building, Montana State University, Bozeman, MT 59717-3150
- Corresponding author. Phone: (406) 994-5057. Fax: (406) 994-1848. E-mail:
| | - Andrew C. Hogg
- Department of Plant Sciences and Plant Pathology, 119 Plant Bioscience Building, Montana State University, Bozeman, MT 59717-3150
| | - Petrea Hofer
- Department of Plant Sciences and Plant Pathology, 119 Plant Bioscience Building, Montana State University, Bozeman, MT 59717-3150
| | - Frank A. Manthey
- Department of Plant Sciences, NDSU Department 7670, P.O. Box 6050, North Dakota State University, Fargo, ND 58108-6050
| | - Michael J. Giroux
- Department of Plant Sciences and Plant Pathology, 119 Plant Bioscience Building, Montana State University, Bozeman, MT 59717-3150
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18
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Li CY, Li C, Zhang RQ, Liang W. Effect of phosphorus on the characteristics of starch in winter wheat. STARCH-STARKE 2013. [DOI: 10.1002/star.201200232] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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19
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Kang CS, Jeung JU, Baik BK, Park CS. Effects of Allelic Variations inWx-1, Glu-D1, Glu-B3, andPinb-D1Loci on Flour Characteristics and White Salted Noodle-Making Quality of Wheat Flour. Cereal Chem 2012. [DOI: 10.1094/cchem-03-12-0034-r] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chon-Sik Kang
- National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Korea
| | - Ji-Ung Jeung
- National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Korea
| | - Byung-Kee Baik
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6420
| | - Chul Soo Park
- Department of Crop Science and Biotechnology, Chonbuk National University, Jeon-ju 561-756, Korea
- Corresponding author. Phone: +82-63-270-2533. Fax: +82-63-270-2640. E-mail:
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20
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Influence of amylose content on cooking time and textural properties of white salted noodles. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0046-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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21
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Sandhu HP, Manthey FA, Simsek S. Ozone gas affects physical and chemical properties of wheat (Triticum aestivum L.) starch. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.003] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Chen JY, Zhang H, Yagi Y. Nondestructive Determination of Major Components and Pasting Viscosity of Potato Tuber by Near Infrared Spectroscopy. J JPN SOC FOOD SCI 2009. [DOI: 10.3136/nskkk.56.299] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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23
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24
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Effect of Shading after Anthesis on Starch Accumulation and Activities of the Related Enzymes in Wheat Grain. ZUOWU XUEBAO 2008. [DOI: 10.3724/sp.j.1006.2008.00632] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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ITO M, OHTA K, NISHIO Z, TABIKI T, HASHIMOTO N, FUNATSUKI W, MIURA H, YAMAUCHI H. Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2007. [DOI: 10.3136/fstr.13.253] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Waxy and high-amylose wheat starches and flours—characteristics, functionality and application. Trends Food Sci Technol 2006. [DOI: 10.1016/j.tifs.2005.12.006] [Citation(s) in RCA: 153] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Yamamori M, Kato M, Yui M, Kawasaki M. Resistant starch and starch pasting properties of a starch synthase IIa-deficient wheat with apparent high amylose. ACTA ACUST UNITED AC 2006. [DOI: 10.1071/ar05176] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The bread wheat (Triticum aestivum L.) analysed in this study has been produced by genetically eliminating the starch synthase IIa and shows apparent high amylose (HA) in the flour starch. Some starch properties of the HA wheat were analysed. The HA wheat contained 2.8–3.6% resistant starch (RS), much more than the normal (control) wheat, which contained almost no RS. Autoclaving the HA and normal wheat starches increased RS. The former contained 10.5% RS and the latter 5.9 or 6.8% RS. Swelling of the HA wheat starch and its pasting properties using Rapid ViscoAnalyzer (RVA) were investigated. Swelling power (g/g) of the HA wheat in 0.1% AgNO3 and swelling volume (mL/g) in urea solution were significantly less than those of the normal wheat. The RVA profile of the HA wholemeal and starch also differed from the normal. The peak viscosity, minimum viscosity, and final viscosity of HA were low, and breakdown (peak minus minimum viscosity) was very small. These findings show that amount of resistant starch and pasting properties are unique in the HA wheat starch, probably caused by lack of starch synthase IIa.
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Kojima TI, Horigane AK, Nakajima H, Yoshida M, Nagasawa A. T2Map, Moisture Distribution, and Texture of Boiled Japanese Noodles Prepared from Different Types of Flour. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.6.746] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tokiko I. Kojima
- Saitama Industrial Technology Center Northern Laboratory, 2-133 Suehiro, Kumagaya, Saitama 360-0031, Japan
- Corresponding author. Phone: +81-48-521-0614. Fax: +81-48-525-6052. E-mail:
| | - Akemi K. Horigane
- National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Hideo Nakajima
- Saitama Industrial Technology Center Northern Laboratory, 2-133 Suehiro, Kumagaya, Saitama 360-0031, Japan
| | - Mitsuru Yoshida
- National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Akira Nagasawa
- Department of Chemistry, Faculty of Science, Saitama University, 255 Shimo-Okubo, Sakura-Ku, Saitama 338-8570, Japan
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CHEN Z, SCHOLS HA, VORAGEN AGJ. The Use of Potato and Sweet Potato Starches Affects White Salted Noodle Quality. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05781.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Baik BK, Lee MR. Effects of Starch Amylose Content of Wheat on Textural Properties of White Salted Noodles. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.3.304] [Citation(s) in RCA: 97] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Byung-Kee Baik
- Assistant professor and graduate research assistant, respectively, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376
- Corresponding author. Phone: (509) 335-8230. E-mail: . Fax: (509) 335-4815
| | - Mee-Ryung Lee
- Assistant professor and graduate research assistant, respectively, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376
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31
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Tang H, Watanabe K, Mitsunaga T. Structure and functionality of large, medium and small granule starches in normal and waxy barley endosperms. Carbohydr Polym 2002. [DOI: 10.1016/s0144-8617(01)00329-0] [Citation(s) in RCA: 78] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Konik-Rose CM, Moss R, Rahman S, Appels R, Stoddard F, McMaster G. Evaluation of the 40 mg Swelling Test for Measuring Starch Functionality. STARCH-STARKE 2001. [DOI: 10.1002/1521-379x(200101)53:1<14::aid-star14>3.0.co;2-4] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Crosbie GB, Ross AS, Moro T, Chiu PC. Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen). Cereal Chem 1999. [DOI: 10.1094/cchem.1999.76.3.328] [Citation(s) in RCA: 77] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- G. B. Crosbie
- Agriculture Western Australia, Locked Bag No. 4, Bentley Delivery Center, WA 6983, Australia
- Corresponding author. E-mail:
| | - A. S. Ross
- BRI Australia Ltd, P.O. Box 7, North Ryde, NSW 2113. Current address: School of Public Health, Curtin University of Technology, GPO Box U1987, Perth, WA 6845, Australia
| | - T. Moro
- Nippon Flour Mills Co., Ltd, Central Laboratory 2114-2, Nurumizu, Atsugi, 243 Japan
| | - P. C. Chiu
- Agriculture Western Australia, Locked Bag No. 4, Bentley Delivery Center, WA 6983, Australia
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34
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Wootton M, Wills RB. Correlations between objective quality parameters and Korean sensory perceptions of dry salted wheat noodles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 1999. [DOI: 10.1080/10942919909524589] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Akashi H, Takahashi M, Endo S. Evaluation of Starch Properties of Wheats Used for Chinese Yellow-Alkaline Noodles in Japan. Cereal Chem 1999. [DOI: 10.1094/cchem.1999.76.1.50] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hajime Akashi
- Technology and Marketing Dept., Wheat Flour Div., Nisshin Flour Milling Co., Ltd., 19-12, Koami-Cho, Nihonbashi, Chuo-Ku, Tokyo 103, Japan. Corresponding author. E-mail:
| | - Miwa Takahashi
- Cereal Research Center, Nisshin Flour Milling Co., Ltd., 5-3-1, Tsurugaoka, Ohimach, Iruma, Saitama 356, Japan
| | - Shigeru Endo
- Cereal Research Center, Nisshin Flour Milling Co., Ltd., 5-3-1, Tsurugaoka, Ohimach, Iruma, Saitama 356, Japan
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36
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Affiliation(s)
- W. J. Jun
- Graduate research assistant and professors, respectively. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
| | - P. A. Seib
- Graduate research assistant and professors, respectively. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
- Corresponding author
| | - O. K. Chung
- Graduate research assistant and professors, respectively. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
- Supervisory research chemist, USDA/ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502
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37
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Affiliation(s)
- Tomoko Sasaki
- National Agriculture Research Center, MAFF, 3-1-1 Kannondai, Tsukuba, Ibaraki 305-8666, Japan
- Corresponding author. Phone: +81-298-38-8868. Fax: +81-298-38-8837. E-mail:
| | - Junko Matsuki
- National Agriculture Research Center, MAFF, 3-1-1 Kannondai, Tsukuba, Ibaraki 305-8666, Japan
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38
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Affiliation(s)
- B. X. Fu
- Agriculture and Agri-Food Canada, Cereal Research Centre, 195 Dafoe Road, Winnipeg, Manitoba, Canada R3T 2M9
- Present Address: Canadian International Grains Institute, 1000-303 Main Street, Winnipeg, Manitoba, Canada R3C 3G7
| | - M. I. P. Kovacs
- Agriculture and Agri-Food Canada, Cereal Research Centre, 195 Dafoe Road, Winnipeg, Manitoba, Canada R3T 2M9
| | - C. Wang
- Visiting scientist from Zhengzhou Grain College, Zhengzhou, Henan, P.R. China
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Ross AS, Quail KJ, Crosbie GB. Physicochemical Properties of Australian Flours Influencing the Texture of Yellow Alkaline Noodles. Cereal Chem 1997. [DOI: 10.1094/cchem.1997.74.6.814] [Citation(s) in RCA: 103] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. S. Ross
- BRI Australia, Ltd., PO Box 7, North Ryde, NSW 2113, Australia
- Corresponding author. E-mail:
| | - K. J. Quail
- BRI Australia, Ltd., PO Box 7, North Ryde, NSW 2113, Australia
| | - G. B. Crosbie
- Agriculture Western Australia, Baron-Hay Court, South Perth, WA 6151, Australia
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Batey IL, Curtin BM, Moore SA. Optimization of Rapid-Visco Analyser Test Conditions for Predicting Asian Noodle Quality. Cereal Chem 1997. [DOI: 10.1094/cchem.1997.74.4.497] [Citation(s) in RCA: 73] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- I. L. Batey
- Grain Quality Research Laboratory, CSIRO Division of Plant Industry, PO Box 7, North Ryde NSW 2113, Australia
- Corresponding author. E-mail: Fax: (61) 2-9887-8419
| | - B. M. Curtin
- Grain Quality Research Laboratory, CSIRO Division of Plant Industry, PO Box 7, North Ryde NSW 2113, Australia
| | - S. A. Moore
- Grain Quality Research Laboratory, CSIRO Division of Plant Industry, PO Box 7, North Ryde NSW 2113, Australia
- Present address: Clinpham Ltd., York Stream House, St. Ives Rd., Maidenhead Berkshire SL6 1RD, United Kingdom
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41
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Bhattacharya M, Jafari-Shabestari J, Qualset CO, Corke H. Diversity of Starch Pasting Properties in Iranian Hexaploid Wheat Landraces. Cereal Chem 1997. [DOI: 10.1094/cchem.1997.74.4.417] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Monisha Bhattacharya
- Cereal Science Laboratory, Department of Botany, University of Hong Kong, Pokfulam Road, Hong Kong
| | | | - Calvin O. Qualset
- Genetic Resources Conservation Program, University of California, Davis, CA
| | - Harold Corke
- Cereal Science Laboratory, Department of Botany, University of Hong Kong, Pokfulam Road, Hong Kong
- Corresponding author. Fax: +852 28583477. E-mail:
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TOUFEILI IMAD, OLABI AMMAR, SHADAREVIAN SOSSY, ANTOUN MICHELABI, ZURAYK RAMY, BAALBAKI IMAD. RELATIONSHIPS OF SELECTED WHEAT PARAMETERS TO BURGHUL-MAKING QUALITY. J FOOD QUALITY 1997. [DOI: 10.1111/j.1745-4557.1997.tb00465.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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43
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Morris CF, Shackley BJ, King GE, Kidwell KK. Genotypic and Environmental Variation for Flour Swelling Volume in Wheat. Cereal Chem 1997. [DOI: 10.1094/cchem.1997.74.1.16] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- C. F. Morris
- USDA-ARS Western Wheat Quality Laboratory, E-202 Food Science & Human Nutrition Facility East, Washington State University, Pullman, WA 99164-6394. Mention of trademark or proprietary products does not constitute a guarantee or warranty of a product by the U.S. Department of Agriculture and does not imply its approval to the exclusion of other products that may also be suitable
- Corresponding author. E-mail:
| | - B. J. Shackley
- Agriculture Western Australia, Katanning, Western Australia, Australia
| | - G. E. King
- USDA-ARS Western Wheat Quality Laboratory, E-202 Food Science & Human Nutrition Facility East, Washington State University, Pullman, WA 99164-6394. Mention of trademark or proprietary products does not constitute a guarantee or warranty of a product by the U.S. Department of Agriculture and does not imply its approval to the exclusion of other products that may also be suitable
- Department of Food Science & Human Nutrition, Washington State University, Pullman, WA
| | - K. K. Kidwell
- Department of Crop & Soil Sciences, Washington State University, Pullman, WA
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Konik CM, Miskelly DM, Gras PW. Starch Swelling Power, Grain Hardness and Protein: Relationship to Sensory Properties of Japanese Noodles. STARCH-STARKE 1993. [DOI: 10.1002/star.19930450406] [Citation(s) in RCA: 70] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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45
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Crosbie G, Lambe W, Tsutsui H, Gilmour R. Further evaluation of the flour swelling volume test for identifying wheats potentially suitable for Japanese noodles. J Cereal Sci 1992. [DOI: 10.1016/s0733-5210(09)80125-2] [Citation(s) in RCA: 62] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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