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Menga V, Giovanniello V, Savino M, Gallo A, Colecchia SA, De Simone V, Zingale S, Ficco DBM. Comparative Analysis of Qualitative and Bioactive Compounds of Whole and Refined Flours in Durum Wheat Grains with Different Year of Release and Yield Potential. PLANTS (BASEL, SWITZERLAND) 2023; 12:1350. [PMID: 36987038 PMCID: PMC10053801 DOI: 10.3390/plants12061350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/03/2023] [Accepted: 03/15/2023] [Indexed: 06/19/2023]
Abstract
Durum wheat varieties are important sources of nutrients and provide remarkable amounts of phytochemicals. Especially, phenolics, which are mostly located in external layers of grains, have recently gained increased interest due to their high antioxidant power. This study aimed to evaluate the differences in the quality traits and phenolic compounds' concentration (e.g., phenolic acids) of different durum wheat genotypes, namely four Italian durum wheat cultivars and a USA elite variety, in relation to their yield potential and year of release. Phenolic acids were extracted both from wholemeal flour and semolina and analysed through HPLC-DAD analysis. Ferulic acid was the most represented phenolic acid, both in the wholemeal flour (438.3 µg g-1 dry matter) and in semolina (57.6 µg g-1 dry matter) across all cultivars, followed by p-coumaric acid, sinapic acid, vanillin, vanillic acid, syringic acid, and p-hydroxybenzoic acid. Among the cultivars, Cappelli showed the highest phenolic acid content, whilst Kronos had the lowest one. Negative correlations occurred between some phenolic acids and morphological and yield-related traits, especially for Nadif and Sfinge varieties. On the contrary, durum wheat genotypes with low yield potential such as Cappelli accumulated higher concentrations of phenolic acids under the same growing conditions, thereby significantly contributing to the health-promoting purposes.
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Affiliation(s)
- Valeria Menga
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Valentina Giovanniello
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Michele Savino
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Antonio Gallo
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Salvatore Antonio Colecchia
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Vanessa De Simone
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Silvia Zingale
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia 100, 95123 Catania, Italy;
| | - Donatella Bianca Maria Ficco
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
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2
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Kweon M, Slade L, Levine H. Impacts of weathering/pre‐harvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products. Cereal Chem 2022. [DOI: 10.1002/cche.10534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- M. Kweon
- Department of Food Science and Nutrition Pusan National University Busan South Korea
| | - L. Slade
- Food Polymer Science Consultancy Morris Plains New Jersey USA
| | - H. Levine
- Food Polymer Science Consultancy Morris Plains New Jersey USA
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3
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Du J, Li Q, Obadi M, Qi Y, Liu S, an D, Zhou X, Zhang D, Xu B. Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013871] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jin Du
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qingqing Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Shuyi Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Di an
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaoling Zhou
- Research and Development Department, Kemen Noodle Manufacturing Co., Ltd, Changsha, China, Kemen Noodle Manufacturing Co., Ltd, Changsha, China
| | - Dongsheng Zhang
- Research and Development Department, Kemen Noodle Manufacturing Co., Ltd, Changsha, China, Kemen Noodle Manufacturing Co., Ltd, Changsha, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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4
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Cao ZB, Yu C, Yang Z, Xing JJ, Guo XN, Zhu KX. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106842] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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5
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Barua S, Rakshit M, Srivastav PP. Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111283] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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6
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Yuan TZ, Liu S, Reimer M, Isaak C, Ai Y. Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800. Food Chem 2020; 344:128616. [PMID: 33243559 DOI: 10.1016/j.foodchem.2020.128616] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 09/05/2020] [Accepted: 11/08/2020] [Indexed: 11/20/2022]
Abstract
In this study, pasting and gelling behaviors of flours were investigated at heating temperatures of 95-140 °C. Overall, both peak and breakdown viscosities of the flours were positively correlated with starch contents (p < 0.01) but inversely correlated with protein (p < 0.01) and fiber contents (p < 0.05) at 95-140 °C. When the heating temperature increased, pasting temperatures and peak viscosities of most waxy and normal flours largely remained the same, but their holding strengths and final viscosities gradually decreased. However, pulse and high-amylose maize flours required a holding temperature above 95 °C to achieve the highest peak and final viscosities. Normal maize and pulse flours formed hard gels after cooking at 120 °C, and high-amylose maize flour developed the firmest gel after cooking at 140 °C. Chemical compositions, particle sizes, and thermal properties of the studied flours influenced their pasting and gelling properties to certain levels under the different heating temperatures.
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Affiliation(s)
- Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Siyuan Liu
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada.
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7
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Guo X, Jiang Y, Xing J, Zhu K. Effect of ozonated water on physicochemical, microbiological, and textural properties of semi‐dried noodles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14404] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiao‐Na Guo
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China
- School of Food Science and Technology Jiangnan University Wuxi P.R. China
| | - Yun Jiang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China
- School of Food Science and Technology Jiangnan University Wuxi P.R. China
| | - Jun‐Jie Xing
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China
- School of Food Science and Technology Jiangnan University Wuxi P.R. China
| | - Ke‐Xue Zhu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China
- School of Food Science and Technology Jiangnan University Wuxi P.R. China
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8
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Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01581-w] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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9
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Effect of pilot-scale steam treatment and endogenous alpha-amylase activity on wheat flour functional properties. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.05.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Liu R, Solah VA, Wei Y, Wu G, Wang X, Crosbie G, Fenton H. Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour. Cereal Chem 2018. [DOI: 10.1002/cche.10089] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Rui Liu
- Institute of Food and Nutrition Development; Ministry of Agriculture; Beijing China
| | - Vicky Ann Solah
- School of Molecular and Life Sciences; Faculty of Science and Engineering; Curtin University; Perth Western Australia Australia
| | - Yimin Wei
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences (CAAS); Ministry of Agriculture; Beijing China
| | - Guiling Wu
- Jinshahe Noodle Manufacturing Co Ltd; Xingtai City Hebei Province China
| | - Xulin Wang
- Jinshahe Noodle Manufacturing Co Ltd; Xingtai City Hebei Province China
| | - Graham Crosbie
- Crosbie Grain Quality Consulting; Perth Western Australia Australia
| | - Haelee Fenton
- School of Molecular and Life Sciences; Faculty of Science and Engineering; Curtin University; Perth Western Australia Australia
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11
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Sun X, Li W, Hu Y, Zhou X, Ji M, Yu D, Fujita K, Tatsumi E, Luan G. Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.01.016] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Impact of vacuum mixing on protein composition and secondary structure of noodle dough. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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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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14
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Wu NN, Tan B, Li SS, Tian XH, Liu M, Liu YX, Wang LP, Zhai XT. Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour. Cereal Chem 2017. [DOI: 10.1094/cchem-06-16-0166-r] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Na-Na Wu
- Academy of State Administration of Grain, Beijing 100037, People’s Republic of China
| | - Bin Tan
- Academy of State Administration of Grain, Beijing 100037, People’s Republic of China
| | - Sha-Sha Li
- Academy of State Administration of Grain, Beijing 100037, People’s Republic of China
- Hebei University of Science and Technology, Shijiazhuang 050018, People’s Republic of China
| | - Xiao-Hong Tian
- Academy of State Administration of Grain, Beijing 100037, People’s Republic of China
| | - Ming Liu
- Academy of State Administration of Grain, Beijing 100037, People’s Republic of China
| | - Yan-Xiang Liu
- Academy of State Administration of Grain, Beijing 100037, People’s Republic of China
| | - Li-Ping Wang
- Academy of State Administration of Grain, Beijing 100037, People’s Republic of China
| | - Xiao-Tong Zhai
- Academy of State Administration of Grain, Beijing 100037, People’s Republic of China
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15
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Murray JC, Kiszonas AM, Morris CF. Influence of Soft Kernel Texture on the Flour, Water Absorption, Rheology, and Baking Quality of Durum Wheat. Cereal Chem 2017. [DOI: 10.1094/cchem-06-16-0163-r] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jessica C. Murray
- School of Food Science, Washington State University, P.O. Box 646376, Pullman, WA 99164-6376, U.S.A
| | - Alecia M. Kiszonas
- USDA-ARS Western Wheat Quality Laboratory, E-202 Food Quality Bldg., Washington State University, P.O. Box 646394, Pullman, WA 99164-6394, U.S.A. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - Craig F. Morris
- USDA-ARS Western Wheat Quality Laboratory, E-202 Food Quality Bldg., Washington State University, P.O. Box 646394, Pullman, WA 99164-6394, U.S.A. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
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16
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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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17
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Ma F, Ji T, Baik BK. Quality characteristics of northern-style Chinese steamed bread prepared from soft red winter wheat flours with waxy wheat flour substitution. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2016.12.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Chaudhary N, Dangi P, Khatkar BS. Evaluation of molecular weight distribution of unreduced wheat gluten proteins associated with noodle quality. Journal of Food Science and Technology 2016; 53:2695-704. [PMID: 27478225 DOI: 10.1007/s13197-016-2241-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/22/2016] [Accepted: 04/27/2016] [Indexed: 10/21/2022]
Abstract
Unreduced gluten proteins of Indian wheat varieties viz.C306, DBW16, HI977 and HW2004 were separated using size-exclusion chromatography (SEC). Statistical correlation of area % of eluted peaks with properties of flour, dough and noodles was elucidated. Chromatograms of gluten proteins were classified primarily into five peaks in decreasing molecular size range and relative proportion were expressed in terms of area % of individual peaks which depicts the quantitative variation in protein eluted at different retention times. Cooking time and cooked weight of noodles depicted positive correlation with peak I and negative correlation with peak II which predominantly composed of glutenins and gliadins, respectively. Oil uptake and cooking loss were negatively association with peak I and positively with peak II. Noodle hardness, springiness, cohesiveness and chewiness were positively correlated with peak I and negatively to peak II, though adhesiveness was unaffected by SEC eluted peaks statistically.
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Affiliation(s)
- Nisha Chaudhary
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana 125001 India
| | - Priya Dangi
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana 125001 India
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana 125001 India
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19
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Wu K, Gan R, Dai S, Cai Y, Corke H, Zhu F. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour. J Food Sci 2016; 81:E627-36. [DOI: 10.1111/1750-3841.13240] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Accepted: 01/05/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Kao Wu
- Glyn O. Philips Hydrocolloid Research CentreHubei Univ. of Technology Wuhan 430068 China
- School of Biological SciencesUniv. of Hong Kong Pokfulam Road Hong Kong
- School of Chemical SciencesUniv. of Auckland Private Bag 92019 Auckland 1142 New Zealand
| | - Renyou Gan
- Glyn O. Philips Hydrocolloid Research CentreHubei Univ. of Technology Wuhan 430068 China
| | - Shuhong Dai
- Glyn O. Philips Hydrocolloid Research CentreHubei Univ. of Technology Wuhan 430068 China
| | - Yi‐Zhong Cai
- Life Science and Technology CenterChina Natl. Seed Group Co., Ltd Wuhan 430075 China
| | - Harold Corke
- Glyn O. Philips Hydrocolloid Research CentreHubei Univ. of Technology Wuhan 430068 China
- School of Biological SciencesUniv. of Hong Kong Pokfulam Road Hong Kong
| | - Fan Zhu
- School of Chemical SciencesUniv. of Auckland Private Bag 92019 Auckland 1142 New Zealand
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20
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Inokuma T, Vrinten P, Shimbata T, Sunohara A, Ito H, Saito M, Taniguchi Y, Nakamura T. Using the Hexaploid Nature of Wheat To Create Variability in Starch Characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:941-947. [PMID: 26808423 DOI: 10.1021/acs.jafc.5b05099] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
In hexaploid crops, such as bread wheat, it should be possible to fine-tune phenotypic traits by identifying wild-type and null genes from each of the three genomes and combining them in a calculated manner. Here, we demonstrate this with gene combinations for two starch synthesis genes, SSIIa and GBSSI. Lines with inactive copies of both enzymes show a very dramatic change in phenotype, so to create intermediate phenotypes, we used marker-assisted selection to develop near-isogenic lines (NILs) carrying homozygous combinations of null alleles. For both genes, gene dosage effects follow the order B > D ≥ A; therefore, we completed detailed analysis of starch characteristics for NIL 3-3, which is null for the B-genome copy of the SSIIa and GBSSI genes, and NIL 5-5, which has null mutations in the B- and D-genome-encoded copies of both of these genes. The effects of the combinations on phenotypic traits followed the order expected on the basis of genotype, with NIL 5-5 showing the largest differences from the wild type, while NIL 3-3 characteristics were intermediate between NIL 5-5 and the wild type. Differences among genotypes were significant for many starch characteristics, including percent amylose, chain length distribution, gelatinization temperature, retrogradation, and pasting properties, and these differences appeared to translate into improvements in end-product quality, since bread made from type 5-5 flour showed a 3 day lag in staling.
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Affiliation(s)
- Takayuki Inokuma
- Nippon Flour Mills Company, Limited , Atsugi, Kanagawa 243-0041, Japan
| | - Patricia Vrinten
- Bioriginal Food & Science Corporation , Saskatoon, Saskatchewan S7J 0R1, Canada
| | - Tomoya Shimbata
- Nippon Flour Mills Company, Limited , Atsugi, Kanagawa 243-0041, Japan
| | - Ai Sunohara
- Nippon Flour Mills Company, Limited , Atsugi, Kanagawa 243-0041, Japan
| | - Hiroyuki Ito
- Tohoku National Agriculture Research Center , Morioka, Iwate 020-0198, Japan
| | - Mika Saito
- Tohoku National Agriculture Research Center , Morioka, Iwate 020-0198, Japan
| | - Yoshinori Taniguchi
- Tohoku National Agriculture Research Center , Morioka, Iwate 020-0198, Japan
| | - Toshiki Nakamura
- Tohoku National Agriculture Research Center , Morioka, Iwate 020-0198, Japan
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21
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Vijayakumar TP, Boopathy P. Optimization of ingredients for noodle preparation using response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:1501-8. [PMID: 25114340 PMCID: PMC4108670 DOI: 10.1007/s13197-012-0641-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2012] [Accepted: 02/03/2012] [Indexed: 11/26/2022]
Abstract
In the present investigation, the composite flour combinations using whole wheat flour (X1), tapioca flour (X2) and defatted soy flour (X3) for the noodle preparation were made through central composite rotatable design (CCRD). The analyzed responses were bulk density (BD), proximate composition, water uptake ratio (WUR), cooking volume expansion (VE), water absorption capacity (WAC), swelling capacity (SC), gruel solid loss (GSL), and sensory characteristics. A second order quadratic polynomial equation was fitted to the data of all responses for prediction. The maximum protein content of 16 g% was achieved by the combination of 75.54 g of whole wheat flour, 10 g of tapioca flour and 19.78 g of defatted soy flour. Since the inclusion of defatted soy flour >10 g resulted negative influence on good quality determining responses, the Chinese salted noodles of excellent quality with maximum WAC, WUR, VE, SC, protein, carbohydrate, ash and minimum GSL, BD, fat, moisture could be made from ratio of combination of three independent variables at 77.33 g (X1): 22.19 g (X2): 8.92 g (X3) respectively. The cost of production per kg of noodles with optimum level of ingredient was Rs.75.50/-.
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Affiliation(s)
| | - P. Boopathy
- Department of Food Science, Periyar University, Salem, 636 011 Tamilnadu India
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22
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Gulia N, Khatkar B. Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.805765] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Barak S, Mudgil D, Khatkar B. Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2012.675611] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Hou GG, Saini R, Ng PKW. Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Textural Properties of Cooked Chinese White Salted Noodles. Cereal Chem 2013. [DOI: 10.1094/cchem-10-12-0137-r] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Gary G. Hou
- Wheat Marketing Center, Inc., 1200 NW Naito Parkway, Suite 230, Portland, OR 97209, U.S.A
- Corresponding author. Phone: (503) 295-0823. Fax: (503) 295-2735. E-mail:
| | - Ritu Saini
- Department of Food Science & Human Nutrition, Michigan State University, 135 G. M. Trout FSHN Building, 469 Wilson Road, East Lansing, MI 48824, U.S.A
| | - Perry K. W. Ng
- Department of Food Science & Human Nutrition, Michigan State University, 135 G. M. Trout FSHN Building, 469 Wilson Road, East Lansing, MI 48824, U.S.A
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26
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Lee H, Jang EH, Lee JS, Hong WS, Kim YS, Han JA. Textural and sensory properties of rice noodle blended with of hydrocolloids. ACTA ACUST UNITED AC 2012. [DOI: 10.9724/kfcs.2012.28.6.703] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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27
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Li M, Zhu KX, Wang BW, Guo XN, Peng W, Zhou HM. Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment. Food Chem 2012; 135:2163-9. [DOI: 10.1016/j.foodchem.2012.06.103] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2012] [Revised: 06/14/2012] [Accepted: 06/26/2012] [Indexed: 10/28/2022]
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28
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Han L, Zhou Y, Tatsumi E, Shen Q, Cheng Y, Li L. Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0831-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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29
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Mitra S, Cato L, James AP, Solah VA. Evaluation of White Salted Noodles Enriched with Oat Flour. Cereal Chem 2012. [DOI: 10.1094/cchem-07-11-0085] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Sabori Mitra
- School of Public Health, Curtin Health Innovation Research Institute, Curtin University of Technology, Perth, Western Australia
| | - Larisa Cato
- Department of Agriculture and Food, Western Australia, South Perth, WA 6151, Australia
| | - Anthony Paul James
- School of Public Health, Curtin Health Innovation Research Institute, Curtin University of Technology, Perth, Western Australia
| | - Vicky Ann Solah
- School of Public Health, Curtin Health Innovation Research Institute, Curtin University of Technology, Perth, Western Australia
- Corresponding author. E-mail:
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30
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Heo H, Kang CS, Woo SH, Lee KS, Choo BK, Park CS. Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0009-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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31
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Zhang SB, Lu QY, Yang H, Meng DD. Effects of Protein Content, Glutenin-to-Gliadin Ratio, Amylose Content, and Starch Damage on Textural Properties of Chinese Fresh White Noodles. Cereal Chem 2011. [DOI: 10.1094/cchem-05-10-0072] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shao Bing Zhang
- School of Food Science and Technology, Henan University of Technology, 450052, China
| | - Qi Yu Lu
- School of Food Science and Technology, Henan University of Technology, 450052, China
- Corresponding author. E-mail:
| | - Hongshun Yang
- School of Food Science and Technology, Henan University of Technology, 450052, China
| | - Dan Dan Meng
- School of Food Science and Technology, Henan University of Technology, 450052, China
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32
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CHEN JS, DENG ZY, WU P, TIAN JC, XIE QG. Effect of Gluten on Pasting Properties of Wheat Starch. ACTA ACUST UNITED AC 2010. [DOI: 10.1016/s1671-2927(09)60283-2] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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33
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Zhang W, Sun C, He F, Tian J. Textural Characteristics and Sensory Evaluation of Cooked Dry Chinese Noodles Based on Wheat-Sweet Potato Composite Flour. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910802338194] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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34
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Bellido G, Hatcher D. Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.02.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Hatcher DW, Dexter JE, Bellido GG, Clarke JM, Anderson MJ. Impact of Genotype and Environment on the Quality of Amber Durum Wheat Alkaline Noodles. Cereal Chem 2009. [DOI: 10.1094/cchem-86-4-0452] [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]
Affiliation(s)
- D. W. Hatcher
- Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St., Winnipeg, MB, Canada
- Corresponding author. Phone: +1 204 983 5362. Fax: +1 204 983 0724. E-mail address:
| | - J. E. Dexter
- Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St., Winnipeg, MB, Canada
| | - G. G. Bellido
- Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St., Winnipeg, MB, Canada
| | - J. M. Clarke
- Semi-Arid Prairie Research Center, Agriculture and Agri-Food Canada, Swift Current, SK, Canada
| | - M. J. Anderson
- Paper #1011 Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St., Winnipeg, MB Canada
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36
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Ye Y, Zhang Y, Yan J, Zhang Y, He Z, Huang S, Quail KJ. Effects of Flour Extraction Rate, Added Water, and Salt on Color and Texture of Chinese White Noodles. Cereal Chem 2009. [DOI: 10.1094/cchem-86-4-0477] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yili Ye
- Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Yan Zhang
- Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Jun Yan
- Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
- Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang, Henan 455112, China
| | - Yong Zhang
- Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Zhonghu He
- Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
- CIMMYT China Office, c/o CAAS, Beijing 100081, China
- Corresponding author. E-mail:
| | - Sidi Huang
- BRI Australia Ltd, PO Box 7, North Ryde, NSW 2113, Australia
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37
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Hatcher DW, Bellido GG, Anderson MJ. Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles. Cereal Chem 2009. [DOI: 10.1094/cchem-86-3-0361] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. W. Hatcher
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St. Winnipeg, Manitoba, Canada R3C 3G8. Paper #1010
- Corresponding author. E-mail:
| | - G. G. Bellido
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St. Winnipeg, Manitoba, Canada R3C 3G8. Paper #1010
| | - M. J. Anderson
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St. Winnipeg, Manitoba, Canada R3C 3G8. Paper #1010
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38
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Hatcher D, You S, Dexter J, Campbell C, Izydorczyk M. Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat (Fagopyrum esculentum Moench) cultivars in soba noodles. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.08.072] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Crosbie GB, Osborne BG, Wesley IJ, Adriansz TD. Screening of Wheat for Flour Swelling Volume by Near-Infrared Spectroscopy. Cereal Chem 2007. [DOI: 10.1094/cchem-84-4-0379] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- G. B. Crosbie
- Department of Agriculture and Food Western Australia, Locked Bag No. 4, Bentley Delivery Center, WA 6983, Australia
- Corresponding author. E-mail:
| | - B. G. Osborne
- BRI Research, P.O. Box 7, North Ryde, NSW 2113, Australia
| | - I. J. Wesley
- BRI Research, P.O. Box 7, North Ryde, NSW 2113, Australia
| | - T. D. Adriansz
- Department of Agriculture and Food Western Australia, Locked Bag No. 4, Bentley Delivery Center, WA 6983, Australia
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40
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Yuan ML, Lu ZH, Cheng YQ, Li LT. Suitability of Different Starches for Production of Kuanfen (Chinese Flat Starch Noodles). Cereal Chem 2007. [DOI: 10.1094/cchem-84-3-0285] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mei-Lan Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua Dong Lu, Haidian District, Beijing, 100083, China
| | - Zhan-Hui Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua Dong Lu, Haidian District, Beijing, 100083, China
| | - Yong-Qiang Cheng
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua Dong Lu, Haidian District, Beijing, 100083, China
| | - Li-Te Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua Dong Lu, Haidian District, Beijing, 100083, China
- Corresponding author. Phone: +86-10-62736442. Fax: +86-10-62737331. E-mail: ;
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41
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Cato L, Halmos AL, Small DM. Impact of α-Amylases on Quality Characteristics of Asian White Salted Noodles Made From Australian White Wheat Flour. Cereal Chem 2006. [DOI: 10.1094/cc-83-0491] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Larisa Cato
- Formerly at RMIT University, (NSW) Australia. Current address: AWB Ltd., 260 Princes Hwy, Werribee VIC 3030, Australia
- Corresponding author. Phone: + 61 3 9925 2630. Fax: + 61 3 9639 1321. E-mail:
| | - Andrew L. Halmos
- Foundation Head, Dept. Food Science, RMIT University, (NSW) Australia
| | - Darryl M. Small
- RMIT University, School of Applied Sciences-Applied Chemistry/Food Science, Melbourne VIC 3001 Australia
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42
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Mohamed AA, Rayas-Duarte P, Xu J, Palmquist DE, Inglett G. Hard Red Winter Wheat/Nutrim-OB Alkaline Fresh Noodles: Processing and Texture Analysis. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb09056.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Tanaka Y, Miura H, Fukushima M, Ito M, Nishio Z, Kim SJ, Hashimoto N, Noda T, Takigawa S, Matsuura-Endo C, Yamauchi H. Physical Properties of Yellow Alkaline Noodles from Near-isogenic Wheat Lines with Different Wx Protein Deficiency. STARCH-STARKE 2006. [DOI: 10.1002/star.200500465] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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44
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Ohm JB, Ross AS, Ong YL, Peterson CJ. Using Multivariate Techniques to Predict Wheat Flour Dough and Noodle Characteristics from Size-Exclusion HPLC and RVA Data. Cereal Chem 2006. [DOI: 10.1094/cc-83-0001] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- J.-B. Ohm
- Research associate, associate professor, graduate student, and professor, respectively. Oregon State University, Dept. of Crop and Soil Science, Corvallis, OR 97331-3002
- Corresponding author. Phone: 541-737-9386. Fax: 541-737-0909. E-mail:
| | - A. S. Ross
- Research associate, associate professor, graduate student, and professor, respectively. Oregon State University, Dept. of Crop and Soil Science, Corvallis, OR 97331-3002
| | - Y.-L. Ong
- Research associate, associate professor, graduate student, and professor, respectively. Oregon State University, Dept. of Crop and Soil Science, Corvallis, OR 97331-3002
| | - C. J. Peterson
- Research associate, associate professor, graduate student, and professor, respectively. Oregon State University, Dept. of Crop and Soil Science, Corvallis, OR 97331-3002
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45
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Mariotti M, Zardi M, Lucisano M, Pagani MA. Influence of the Heating Rate on the Pasting Properties of Various Flours. STARCH-STARKE 2005. [DOI: 10.1002/star.200500425] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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46
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McLean R, O'Brien KM, Talbert LE, Bruckner P, Habernicht DK, Guttieri MJ, Souza EJ. Environmental Influences on Flour Quality for Sheeted Noodles in Idaho 377s Hard White Wheat. Cereal Chem 2005. [DOI: 10.1094/cc-82-0559] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R. McLean
- Pendleton Flour Mills, Blackfoot, ID 83221
| | | | | | - P. Bruckner
- Montana State University, Bozeman, MT 59717-3140
| | | | | | - E. J. Souza
- University of Idaho, Aberdeen, ID 83210
- Corresponding author. E-mail:
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47
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Zhao LF, Seib PA. Alkaline-Carbonate Noodles from Hard Winter Wheat Flours Varying in Protein, Swelling Power, and Polyphenol Oxidase Activity. Cereal Chem 2005. [DOI: 10.1094/cc-82-0504] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- L. F. Zhao
- MGP Ingredients, Inc., Atchison, KS 66002
| | - P. A. Seib
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
- Corresponding author. Phone: 785-532-4088. Fax: 785-532-7010. E-mail:
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48
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Effect of enrichment with high content dietary fiber stabilized rice bran flour on chemical and functional properties of storage frozen pizzas. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.05.048] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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49
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Hatcher DW, Lagasse S, Dexter JE, Rossnagel B, Izydorczyk M. Quality Characteristics of Yellow Alkaline Noodles Enriched with Hull-less Barley Flour. Cereal Chem 2005. [DOI: 10.1094/cc-82-0060] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. W. Hatcher
- Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St. Winnipeg, MB. Canada, R3C 3G8
| | - S. Lagasse
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
- Current address: The Food Development Centre, Portage La Prairie, MB, Canada
| | - J. E. Dexter
- Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St. Winnipeg, MB. Canada, R3C 3G8
| | - B. Rossnagel
- Crop Development Centre, University of Saskatchewan, Saskatoon, SK Canada
| | - M. Izydorczyk
- Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St. Winnipeg, MB. Canada, R3C 3G8
- Corresponding author.
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50
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Guo G, Jackson DS, Graybosch RA, Parkhurst AM. Asian Salted Noodle Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.4.437] [Citation(s) in RCA: 86] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- G. Guo
- Postdoctoral research associate and professor, respectively, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583-0919
| | - D. S. Jackson
- Postdoctoral research associate and professor, respectively, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583-0919
- Corresponding author. E-mail: . Fax: 402-472-1693
| | - R. A. Graybosch
- USDA-ARS, 362C Plant Science Hall, University of Nebraska, Lincoln, NE 68583-0915. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - A. M. Parkhurst
- Professor, Department of Biometry, University of Nebraska, Lincoln, NE 68583-0712
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