Evaluation of Starch Properties of Wheats Used for Chinese Yellow-Alkaline Noodles in Japan-Reference-Cited by-同舟云学术

Evaluation of Starch Properties of Wheats Used for Chinese Yellow-Alkaline Noodles in Japan

Published:1999-01 Issue:1 Volume:76 Page:50-55
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Akashi Hajime¹,Takahashi Miwa²,Endo Shigeru²

Affiliation:

1. 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: akashih@mail.ni-net.co.jp

2. Cereal Research Center, Nisshin Flour Milling Co., Ltd., 5-3-1, Tsurugaoka, Ohimach, Iruma, Saitama 356, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference32 articles.

1. Physicochemical Studies on Starches Part XXXII. The Incomplete β-Amylolysis of Amylose: A Discussion of its Cause and Implications

2. Optimization of Rapid-Visco Analyser Test Conditions for Predicting Asian Noodle Quality

3. Influence of lipids on the thermal and mechanical properties of concentrated starch gels

4. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours

5. Further evaluation of the flour swelling volume test for identifying wheats potentially suitable for Japanese noodles

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties;Canadian Journal of Plant Science;2014-03

2. Effects of Protein Content, Glutenin-to-Gliadin Ratio, Amylose Content, and Starch Damage on Textural Properties of Chinese Fresh White Noodles;Cereal Chemistry Journal;2011-05

3. Breeding for Dual-Purpose Hard White Wheat in the United States: Noodles and Pan Bread;Asian Noodles;2010-08-31

4. Effects of Flour Characteristics on Noodle Texture;Asian Noodles;2010-08-31

5. ALKALINE NOODLES AND FLOUR/GEL PROPERTIES OF HARD RED AND WHITE WINTER WHEAT;Journal of Food Quality;2009-10