Factors Governing Pasting Properties of Waxy Wheat Flours

K-REx Repository

Show simple item record

dc.contributor.author Purna, S. K. G.
dc.contributor.author Shi, Yong-Cheng
dc.contributor.author Guan, L.
dc.contributor.author Wilson, J. D.
dc.contributor.author Graybosch, R. A.
dc.date.accessioned 2016-04-06T14:26:25Z
dc.date.available 2016-04-06T14:26:25Z
dc.identifier.uri http://hdl.handle.net/2097/32317
dc.description Citation: Purna, S. K. G., Shi, Y. C., Guan, L., Wilson, J. D., & Graybosch, R. A. (2015). Factors Governing Pasting Properties of Waxy Wheat Flours. Cereal Chemistry, 92(5), 529-535. doi:10.1094/cchem-10-14-0209-r
dc.description Waxy wheat (Triticum aestivum L.) contains endosperm starch lacking in amylose. To realize the full potential of waxy wheat, the pasting properties of hard waxy wheat flours as well as factors governing the pasting properties were investigated and compared with normal and partial waxy wheat flours. Starches isolated from six hard waxy wheat flours had similar pasting properties, yet their corresponding flours had very different pasting properties. The differences in pasting properties were narrowed after endogenous alpha-amylase activity in waxy wheat flours was inhibited by silver nitrate. Upon treatment with protease, the extent of protein digestibility influenced the viscosity profile in waxy wheat flours. Waxy wheat starch granules swelled extensively when heated in water and exhibited a high peak viscosity, but they fragmented at high temperatures, resulting in more rapid breakdown in viscosity. The extensively swelled and fragmented waxy wheat starch granules were more susceptible to a-amylase degradation than normal wheat starch. A combination of endogenous a-amylase activity and protein matrix contributed to a large variation in pasting properties of waxy wheat flours.
dc.relation.uri https://doi.org/10.1094/cchem-10-14-0209-r
dc.rights.uri http://www.sherpa.ac.uk/romeo/issn/0009-0352/
dc.subject Rapid-Visco-Analyzer
dc.subject White Salted Noodles
dc.subject Starch Gelatinization
dc.subject Textural Properties
dc.subject Cereal Starches
dc.subject Amylose Content
dc.title Factors Governing Pasting Properties of Waxy Wheat Flours
dc.type Article
dc.date.published 2015
dc.citation.doi 10.1094/cchem-10-14-0209-r
dc.citation.epage 535
dc.citation.issn 0009-0352
dc.citation.issue 5
dc.citation.jtitle Cereal Chemistry
dc.citation.spage 529
dc.citation.volume 92
dc.contributor.authoreid ycshi


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search K-REx


Advanced Search

Browse

My Account

Statistics








Center for the

Advancement of Digital

Scholarship

118 Hale Library

Manhattan KS 66506


(785) 532-7444

cads@k-state.edu