Influence of Amylose Content on Cookie and Sponge Cake Quality and Solvent Retention Capacities in Wheat Flour-Reference-Cited by-同舟云学术

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Influence of Amylose Content on Cookie and Sponge Cake Quality and Solvent Retention Capacities in Wheat Flour

Published:2009-05 Issue:3 Volume:86 Page:313-318
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Nishio Zenta¹²,Oikawa Hanaki¹³,Haneda Takanobu¹³,Seki Masako⁴,Ito Miwako¹,Tabiki Tadashi¹,Yamauchi Hiroaki¹,Miura Hideho³

Affiliation:

1. National Agricultural Research Center for the Hokkaido Region (Memuro), Shinsei, Memuro, Hokkaido 082-0081, Japan.

2. Corresponding author. E-mail: zenta@affrc.go.jp

3. Obihiro University of Agriculture and Veterinary Medicine, Inada-cho, Obihiro, Hokkaido 080-8555, Japan.

4. National Institute for Crop Science, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-86-3-0313

Reference39 articles.

1. Effects of Starch Amylose Content of Wheat on Textural Properties of White Salted Noodles

2. Characteristics of Noodles and Bread Prepared from Double-Null Partial Waxy Wheat

3. Susceptibility of Waxy Starch Granules to Mechanical Damage

4. Adaptation of AACC Method 56-11, Solvent Retention Capacity, for Use as an Early Generation Selection Tool for Cultivar Development

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1. Impact of kernel hardness and amylose content on quality characteristics of purple‐colored whole wheat flour;Cereal Chemistry;2024-06-27

2. Predicting wheat flour quality for making Japanese sponge cake using flour pasting properties as measured by the Rapid Visco Analyzer;Cereal Chemistry;2024-05-10

3. Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch–gluten systems in water and sucrose;Journal of the Science of Food and Agriculture;2022-10-11

4. Evaluation of Nucleotide Diversity of Waxy B Gene in some of Wild and Cultivated Wheat;Journal of Crop Breeding;2022-08-01

5. Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies;Molecules;2022-05-10

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