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

The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours,10.1016/S0733-5210(09)80031-3,Journal o

The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours   (Citations: 111)
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Journal: Journal of Cereal Science - J CEREAL SCI , vol. 13, no. 2, pp. 145-150, 1991
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    • ...El precipitado fue secado a 65 °C y pesado (Crosbie, 1991)...

    J. Jiménez-Hernándezet al. Extracción y caracterización del almidón de las semillas de Enterolobi...

    • ...In contrast, variations in starch properties were been found to play a major role in noodle softness and viscoelastic properties (Crosbie, 1991; Crosbie et al., 1992, 1999; Crosbie & Lambe, 1993; Yun et al., 1996; Toyokawa et al., 1989; McCormick et al., 1991; Konik & Miskelly, 1992; Konik et al., 1993)...

    Y. Zhanget al. Variation in quality traits in common wheat as related to Chinese fres...

    • ...Japanese udon noodles are softer in texture and thus require soft wheat flour with low protein, high starch viscosity, and high flour swelling volume; starch quality is the determining factor for udon noodle quality (Toyokawa et al., 1989a,b; Crosbie, 1991; Crosbie et al., 1992)...

    Z. H. Heet al. Pan bread and dry white Chinese noodle quality in Chinese winter wheat...

    • ...Starch quality is the determining factor for Japanese noodle quality (Toyokawa et al., 1989 a,b; Crosbie, 1991; Crosbie et al., 1992), while protein content and protein quality are essential for DWCN quality (Huang & Morrison, 1988; Wang et al., 1995)...
    • ...Flour swelling volume (FSV) was tested according to Crosbie (1991, 1992), while the Rapid Viscosity Analyzer (RVA-3D super type, Newport Scientific) was used to record starch peak viscosity and breakdown...

    J. J. Liuet al. Wheat quality traits and quality parameters of cooked dry white Chines...

    • ...Zhao et al. (1998) reported that breeding lines with the GBSS-4A null genotype (which corresponds to type 3) showed higher PV and FV in RVA, higher flour swelling volume (FSV), and lower blue value than the wild type (type 1). FSV is a parameter used to characterize starch-pasting property and is closely related to SP (McCormick et al. 1991; Crosbie 1991)...
    • ...Amylose content, parameters shown by RVA, and SP are known to be related to the eating quality (softness, elasticity) of Japanese white salted noodles, ‘udon’ (Oda et al. 1980; Toyokawa et al. 1989; McCormick et al. 1991; Crosbie 1991; Konik et al. 1993; Panozzo and Mc-Cormick 1993)...

    M. Yamamoriet al. Differential effects of Wx-A1, B1 and -D1 protein deficiencies on appa...

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