scholarly journals Asian Salted Noodle Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour

2003 ◽  
Vol 80 (4) ◽  
pp. 437-445 ◽  
Author(s):  
G. Guo ◽  
D. S. Jackson ◽  
R. A. Graybosch ◽  
A. M. Parkhurst
Keyword(s):  
Wheat Flour ◽  
Amylose Content ◽  
Waxy Wheat ◽  
Noodle Quality

scholarly journals Wheat Tortilla Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour

2003 ◽  
Vol 80 (4) ◽  
pp. 427-436 ◽  
Author(s):  
G. Guo ◽  
D. S. Jackson ◽  
R. A. Graybosch ◽  
A. M. Parkhurst
Keyword(s):  
Wheat Flour ◽  
Amylose Content ◽  
Waxy Wheat

Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran

2016 ◽  
Vol 81 (11) ◽  
pp. E2726-E2733 ◽  
Author(s):  
Emily F. Fleischman ◽  
Ryan J. Kowalski ◽  
Craig F. Morris ◽  
Thuy Nguyen ◽  
Chongjun Li ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Antioxidant Properties ◽  
Waxy Wheat

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

2009 ◽  
Vol 8 (4) ◽  
pp. 401-409 ◽  
Author(s):  
Peng QIN ◽  
Chuan-xi MA ◽  
Rong-lin WU ◽  
Zhi-you KONG ◽  
Bo-qiao ZHANG
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Flour Blends

Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties.

2002 ◽  
Vol 8 (2) ◽  
pp. 119-124 ◽  
Author(s):  
Naofumi MORITA ◽  
Tomoko MAEDA ◽  
Megumi MIYAZAKI ◽  
Makoto YAMAMORI ◽  
Hideho MIURA ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat

Staling of Bread as Affected by Waxy Wheat Flour Blends

2002 ◽  
Vol 79 (2) ◽  
pp. 178-182 ◽  
Author(s):  
Monisha Bhattacharya ◽  
Sofia V. Erazo-Castrejón ◽  
Douglas C. Doehlert ◽  
Michael S. McMullen
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Flour Blends

Waxy Wheat Flour as a Freeze-Thaw Stable Ingredient Through Rheological Studies

2017 ◽  
Vol 10 (7) ◽  
pp. 1281-1296 ◽  
Author(s):  
Ryan J. Kowalski ◽  
Alexander Meldrum ◽  
Siyuan Wang ◽  
Helen Joyner ◽  
Girish M. Ganjyal
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Freeze Thaw

Studies on the rheological and gelatinization characteristics of waxy wheat flour

2014 ◽  
Vol 64 ◽  
pp. 123-129 ◽  
Author(s):  
Huanxin Zhang ◽  
Wei Zhang ◽  
Chunzhong Xu ◽  
Xing Zhou
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat

Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties

2009 ◽  
Vol 74 (5) ◽  
pp. E278-E284 ◽  
Author(s):  
Jinhee Yi ◽  
William L. Kerr ◽  
Jerry W. Johnson
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Frozen Dough ◽  
Bread Properties

Properties of bread made from frozen dough containing waxy wheat flour

2009 ◽  
Vol 50 (3) ◽  
pp. 364-369 ◽  
Author(s):  
J. Yi ◽  
J.W. Johnson ◽  
W.L. Kerr
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Frozen Dough
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