Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches

Food Chemistry

Volumn 111, Issue 3, 2008, Pages 663-675

  Lan, H ^a   Hoover, R ^a   Jayakody, L ^a   Liu, Q ^b   Donner, E ^b   Baga, M ^c   Asare, E K ^c   Hucl, P ^c   Chibbar, R N ^c  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Annealing; Properties; Starch; Structure; Wheat

Indexed keywords

AMYLASE; AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; BREAD; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CRYSTALLIZATION; CULTIVAR; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FOOD COMPOSITION; GELATINIZATION; HYDROLYSIS; LEACHING; THERMOSTABILITY; TURBIDITY; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 46049118198     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.055     Document Type: Article

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