Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles-Reference-Cited by-同舟云学术

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

Published:2014-11 Issue:6 Volume:91 Page:623-630
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Guo Qi¹²,He Zhonghu¹³,Xia Xianchun¹,Qu Yanying²,Zhang Yan¹⁴

Affiliation:

1. Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), 12 Zhongguancun South Street, Beijing 100081, China.

2. College of Agronomy, Xinjiang Agricultural University, 42 Nanchang Road, Urumqi 830052, Xinjiang, China.

3. CIMMYT China Office, C/O CAAS, 12 Zhongguancun South Street, Beijing 100081, China.

4. Corresponding author. Phone: +86-10-82108741.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-01-14-0015-R

Reference57 articles.

1. The Effects of Reconstituted Semolina Fractions on Pasta Processing and Quality Parameters and Relationship to Glutograph Parameters

2. Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley

3. The Structure of the Gluten Network in Dough: a Study using Environmental Scanning Electron Microscopy

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

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