Collaborative study on flour swelling volume (AACC method 56-21)

Cereal Foods World

Volumn 48, Issue 1, 2003, Pages 24-28

  Bettge, A D ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLLABORATIVE TESTS; GRANULE BOUND STARCH SYNTHASE (GBSS);

ENZYMES; FOOD PRODUCTS; GRANULAR MATERIALS; MATHEMATICAL MODELS; STANDARDIZATION; STARCH; STATISTICAL METHODS;

FOOD PROCESSING;

FELDMANNIA SP. VIRUS; TRITICUM AESTIVUM;

EID: 0037286618     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. AACC Method 22-08, Measurement of α-Amylase Activity with the Rapid Visco Analyser: Method 22-10. Measurement of α-Amylase Activity with the Amylograph; Method 44-16, Moisture-Air-Oven (Aluminum-Plate) Method; Method 46-30, Crude Protein-Combustion Method; Method 56-21, Flour Swelling Volume; Method 56-81B, Determination of Falling Number; Method 76-13, Total Starch Assay Procedure (Megazyme Amyloglucosidase/α-Amylase Method); Method 76-30A, Determination of Damaged Starch. Approved Methods of the American Association of Cereal Chemists, 10th ed. The Association, St. Paul. MN, 2000.
2. Crosbie, G. B. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours. J. Cereal Sci. 13:145, 1991.
3. Crosbie, G. B. The effect of protein content on the flour swelling volume test for potential noodle quality in wheat. Cereal Foods World 42:646, 1997.
4. Crosbie, G. B., and Lambe, W. J. The application of the flour swelling volume test for potential noodle quality to wheat breeding lines affected by sprouting. J. Cereal Sci. 18:267, 1993.
5. Crosbie, G. B., Lambe, W. J., Tsutsui, H., and Gilmour, R. F. Further evaluation of the flour swelling volume test for identifying wheats potentially suitable for Japanese noodles. J. Cereal Sci. 15:271, 1992.
6. Endo, S., Karibe, S., Okada, K., and Nagao, S. Factors affecting gelatinization properties of wheat starch. Nippon Shokuhin Kogyo Gakkaishi 35:7, 1988.
7. Konik, C. M., Miskelly, D. M., and Gras, P. W. Contribution of starch and non-starch parameters to the eating quality of Japanese white salted noodles. J. Sci. Food Agric. 58:403, 1992.
8. Morris, C. F., Shackley, B. J., King, G. E., and Kidwell, K. K. Genotypic and environmental variation for flour swelling volume in wheat. Cereal Chem. 74:16, 1997.
9. Zeng, M., Morris, C. F., Batey, I. L., and Wrigley, C. W. Sources of variation for starch gelatinization, pasting, and gelation properties in wheat. Cereal Chem. 74:63, 1997.