Detection of wheat preharvest sprouting using a pregelatinized starch substrate and centrifugation

Cereal Chemistry

Volumn 78, Issue 3, 2001, Pages 282-285

  Donelson, J R ^a   Gaines, C S ^a   Donelson, T S ^a   Finney, P L ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

STARCH;

AMYLASE ACTIVITY; ECONOMIC VALUES; HYDROLYTIC PRODUCT; PREGELATINIZED STARCHES; QUALITY ATTRIBUTES; SCREENING TESTS; STARCH SUBSTRATES; STARCH VALUE; TEST-LINES; VISCOGRAPHS;

AMYLASES;

ARTICLE; CARBOHYDRATE ANALYSIS; CENTRIFUGATION; FLOUR; NONHUMAN; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 0034993612     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.3.282     Document Type: Article

References (8)

1. Gelatinization studies upon wheat and other starches with the amylograph
2. Note: Aberrant falling numbers of waxy wheats independent of alpha-amylase
3. Production of hexaploid wheats with waxy endosperm character
4. A modified Falling-Number method suitable for measuring both cereal and fungal alpha-amylase activity
5. Modified amylograph test for determining diastatic activity in flour supplemented with fungal α-amylase
6. Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds
7. Sources of variation for starch gelatinization, pasting, and gelation properties in wheat