메뉴 건너뛰기




Volumn 9, Issue 12, 2010, Pages 1836-1844

Effect of Gluten on Pasting Properties of Wheat Starch

Author keywords

Gluten; Pasting properties; Starch; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 78650388479     PISSN: 16712927     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1671-2927(09)60283-2     Document Type: Article
Times cited : (44)

References (39)
  • 1
    • 78650381755 scopus 로고    scopus 로고
    • American Association of Cereal Chemists, American Association of Cereal Chemists, St. Paul, MN
    • American Association of Cereal Chemists Approved Methods of the AACC, Methods 26-21A and 54-21 2000, American Association of Cereal Chemists, St. Paul, MN. 10th ed.
    • (2000) Approved Methods of the AACC, Methods 26-21A and 54-21
  • 3
    • 0007809503 scopus 로고
    • Influence of protein addition on rheological properties of amylose- and amylopectin-based starches in excess water
    • Chedid LL, Kokini JL Influence of protein addition on rheological properties of amylose- and amylopectin-based starches in excess water. Cereal Chemistry 1992, 69:551-555.
    • (1992) Cereal Chemistry , vol.69 , pp. 551-555
    • Chedid, L.L.1    Kokini, J.L.2
  • 4
    • 0032984222 scopus 로고    scopus 로고
    • Starch and protein quality requirements of Japanese alkaline noodles (Ramen)
    • Crosbie GB, Ross AS, Moro T, Chiu PC Starch and protein quality requirements of Japanese alkaline noodles (Ramen). Cereal Chemistry 1999, 76:328-334.
    • (1999) Cereal Chemistry , vol.76 , pp. 328-334
    • Crosbie, G.B.1    Ross, A.S.2    Moro, T.3    Chiu, P.C.4
  • 5
    • 85006539816 scopus 로고
    • Differential scanning calorimetry studies on wheat starch-gluten mixture. I: Effect of gluten on the gelatinization of wheat starch
    • Eliasson AC Differential scanning calorimetry studies on wheat starch-gluten mixture. I: Effect of gluten on the gelatinization of wheat starch. Cereal Science 1983, 1:199-205.
    • (1983) Cereal Science , vol.1 , pp. 199-205
    • Eliasson, A.C.1
  • 6
    • 0000073191 scopus 로고
    • Adsorption of wheat proteins on wheat starch granules
    • Eliasson AC, Tjerneld E Adsorption of wheat proteins on wheat starch granules. Cereal Chemistry 1990, 67:366-372.
    • (1990) Cereal Chemistry , vol.67 , pp. 366-372
    • Eliasson, A.C.1    Tjerneld, E.2
  • 7
    • 0001206340 scopus 로고
    • Effect of sodium chloride on the pasting of wheat starch granules
    • Ganz AJ Effect of sodium chloride on the pasting of wheat starch granules. Cereal Chemistry 1965, 42:429-431.
    • (1965) Cereal Chemistry , vol.42 , pp. 429-431
    • Ganz, A.J.1
  • 8
    • 21744451321 scopus 로고    scopus 로고
    • Pan bread and dry white Chinese noodle quality in Chinese winter wheats
    • He ZH, Yang J, Zhang Y, Quail KJ, Peña RJ Pan bread and dry white Chinese noodle quality in Chinese winter wheats. Euphytica 2004, 139:257-267.
    • (2004) Euphytica , vol.139 , pp. 257-267
    • He, Z.H.1    Yang, J.2    Zhang, Y.3    Quail, K.J.4    Peña, R.J.5
  • 9
    • 0000047051 scopus 로고    scopus 로고
    • Establishment of flour quality guidelines for northern style Chinese steamed bread
    • Huang S, Yun SH, Quail K, Moss R Establishment of flour quality guidelines for northern style Chinese steamed bread. Journal of Cereal Science 1996, 24:179-185.
    • (1996) Journal of Cereal Science , vol.24 , pp. 179-185
    • Huang, S.1    Yun, S.H.2    Quail, K.3    Moss, R.4
  • 10
    • 78650321672 scopus 로고    scopus 로고
    • ICC.Standard methods of the International Association for Cereal Science and Technology. 6th supplement. ICC Standard Method 107/1. Method 155. Vienna, Austria.
    • ICC. 1996. Standard methods of the International Association for Cereal Science and Technology. 6th supplement. ICC Standard Method 107/1. Method 155. Vienna, Austria.
    • (1996)
  • 11
    • 0003042396 scopus 로고
    • Effect of flour components and dough ingredients on starch gelatinization
    • Ghiasi K, Hoseney RC, Varriano-marston E Effect of flour components and dough ingredients on starch gelatinization. Cereal Chemistry 1982, 60:58-61.
    • (1982) Cereal Chemistry , vol.60 , pp. 58-61
    • Ghiasi, K.1    Hoseney, R.C.2    Varriano-marston, E.3
  • 12
    • 0010570552 scopus 로고
    • Influence of gluten components and flour lipids on soft white wheat quality
    • Kaldy MS, Kereliuk GR, Kozub GC Influence of gluten components and flour lipids on soft white wheat quality. Cereal Chemistry 1993, 70:77-80.
    • (1993) Cereal Chemistry , vol.70 , pp. 77-80
    • Kaldy, M.S.1    Kereliuk, G.R.2    Kozub, G.C.3
  • 13
    • 78650398047 scopus 로고    scopus 로고
    • Effect of protein and starch contents on wheat dough rheological properties
    • (in Chinese)
    • Li YQ, Zhai HM, Tian JC Effect of protein and starch contents on wheat dough rheological properties. Acta Agronomica Sinica 2007, 33:937-941. (in Chinese).
    • (2007) Acta Agronomica Sinica , vol.33 , pp. 937-941
    • Li, Y.Q.1    Zhai, H.M.2    Tian, J.C.3
  • 14
    • 67650831157 scopus 로고    scopus 로고
    • Variation of starch properties in wheat cultivars and their relationship with dry White Chinese noodle quality
    • (in Chinese)
    • Liu JJ, He ZH, Yang J, Xu ZH, Liu AF, Zhan ZD Variation of starch properties in wheat cultivars and their relationship with dry White Chinese noodle quality. Scientia Agricultura Sinica 2003, 36:7-12. (in Chinese).
    • (2003) Scientia Agricultura Sinica , vol.36 , pp. 7-12
    • Liu, J.J.1    He, Z.H.2    Yang, J.3    Xu, Z.H.4    Liu, A.F.5    Zhan, Z.D.6
  • 15
    • 0038381430 scopus 로고    scopus 로고
    • Wheat quality traits and quality parameters of cooked dry white Chinese noodles
    • Liu JJ, He ZH, Zhao ZD, Peña RJ, Rajaram S Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Euphytica 2003, 131:147-154.
    • (2003) Euphytica , vol.131 , pp. 147-154
    • Liu, J.J.1    He, Z.H.2    Zhao, Z.D.3    Peña, R.J.4    Rajaram, S.5
  • 16
    • 78650366348 scopus 로고    scopus 로고
    • The HMW-GS compositions of winter wheat varieties cultured in Shandong Province in different year
    • (in Chinese)
    • Liu XP, Tian JC, Zhang YX The HMW-GS compositions of winter wheat varieties cultured in Shandong Province in different year. Journal of the Chinese Cereals and oils Association 2002, 17:12-17. (in Chinese).
    • (2002) Journal of the Chinese Cereals and oils Association , vol.17 , pp. 12-17
    • Liu, X.P.1    Tian, J.C.2    Zhang, Y.X.3
  • 17
    • 0001326253 scopus 로고
    • Studies of the methodology for fractionation and reconstitution of wheat flours
    • MacRitchie F Studies of the methodology for fractionation and reconstitution of wheat flours. Journal of Cereal Science 1985, 3:221-230.
    • (1985) Journal of Cereal Science , vol.3 , pp. 221-230
    • MacRitchie, F.1
  • 18
    • 0000058286 scopus 로고    scopus 로고
    • A mechanism of bread firming. I: Role of starch swelling
    • Martin ML, Zeleznak KJ, Hoseney RC A mechanism of bread firming. I: Role of starch swelling. Cereal Chemistry 1996, 68:498-503.
    • (1996) Cereal Chemistry , vol.68 , pp. 498-503
    • Martin, M.L.1    Zeleznak, K.J.2    Hoseney, R.C.3
  • 19
    • 0027135862 scopus 로고
    • Endosperm starch properties in several wheat cultivars preferred for Japanese noodles
    • Miura H, Tanii S Endosperm starch properties in several wheat cultivars preferred for Japanese noodles. Euphytica 1994, 72:171-175.
    • (1994) Euphytica , vol.72 , pp. 171-175
    • Miura, H.1    Tanii, S.2
  • 20
    • 33947156247 scopus 로고    scopus 로고
    • On the effect of surface active agents and their structure on the temperature-induced changes of normal and waxy wheat starch in aqueous suspension. Part I. Pasting and calorimetric studies
    • Mira I, Persson K, Villwock VK On the effect of surface active agents and their structure on the temperature-induced changes of normal and waxy wheat starch in aqueous suspension. Part I. Pasting and calorimetric studies. Carbohydrate Polymers 2007, 68:665-678.
    • (2007) Carbohydrate Polymers , vol.68 , pp. 665-678
    • Mira, I.1    Persson, K.2    Villwock, V.K.3
  • 21
    • 0037409560 scopus 로고    scopus 로고
    • The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch
    • Mohamed AA, Rayas-Duarte P The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch. Food Chemistry 2003, 81:533-545.
    • (2003) Food Chemistry , vol.81 , pp. 533-545
    • Mohamed, A.A.1    Rayas-Duarte, P.2
  • 23
    • 0018082008 scopus 로고
    • Gelatinization of starch and wheat flour starch-a review
    • Olkku J, Rha C Gelatinization of starch and wheat flour starch-a review. Food Chemistry 1978, 3:293-317.
    • (1978) Food Chemistry , vol.3 , pp. 293-317
    • Olkku, J.1    Rha, C.2
  • 24
    • 8844232827 scopus 로고    scopus 로고
    • The effect of gluten on the retrogradation of wheat starch
    • Ottenhof MA, Farhat IA The effect of gluten on the retrogradation of wheat starch. Journal of Cereal Science 2004, 40:269-274.
    • (2004) Journal of Cereal Science , vol.40 , pp. 269-274
    • Ottenhof, M.A.1    Farhat, I.A.2
  • 25
    • 21744444521 scopus 로고    scopus 로고
    • Impact of different baking processes on bread firmness and starch properties in breadcrumb
    • Patel BK, Waniska RD, Seetharaman K Impact of different baking processes on bread firmness and starch properties in breadcrumb. Journal of Cereal Science 2005, 42:173-184.
    • (2005) Journal of Cereal Science , vol.42 , pp. 173-184
    • Patel, B.K.1    Waniska, R.D.2    Seetharaman, K.3
  • 26
    • 0001972284 scopus 로고
    • Rheological properties of dough made with starch and gluten from several cereal sources
    • Petrofsky KE, Hoseney RC Rheological properties of dough made with starch and gluten from several cereal sources. Cereal Chemistry 1995, 72:53-58.
    • (1995) Cereal Chemistry , vol.72 , pp. 53-58
    • Petrofsky, K.E.1    Hoseney, R.C.2
  • 27
    • 31844440475 scopus 로고    scopus 로고
    • Pasting properties of starch and protein in selected cereals and quality of their food products
    • Ragaee S, Abdel-Aal EM Pasting properties of starch and protein in selected cereals and quality of their food products. Food Chemistry 2006, 95:9-18.
    • (2006) Food Chemistry , vol.95 , pp. 9-18
    • Ragaee, S.1    Abdel-Aal, E.M.2
  • 28
    • 0000851146 scopus 로고    scopus 로고
    • Combined effect of different antistaling agents on the pasting properties of wheat flour
    • Rosell CM, Rojas JA, Benedito de Barber C Combined effect of different antistaling agents on the pasting properties of wheat flour. European Food Research Technology 2001, 212:473-476.
    • (2001) European Food Research Technology , vol.212 , pp. 473-476
    • Rosell, C.M.1    Rojas, J.A.2    Benedito de Barber, C.3
  • 29
    • 0037401954 scopus 로고    scopus 로고
    • Impact of starch properties on hearth bread characteristics. I. Starch in wheat flour
    • Sahlstrøm S, Bævre AB, Bråthen E Impact of starch properties on hearth bread characteristics. I. Starch in wheat flour. Journal of Cereal Science 2003, 37:275-284.
    • (2003) Journal of Cereal Science , vol.37 , pp. 275-284
    • Sahlstrøm, S.1    Bævre, A.B.2    Bråthen, E.3
  • 30
    • 47349091953 scopus 로고    scopus 로고
    • Effects of waxy flour blending on starch pasting properties and noodle quality of nonwaxy flour
    • (in Chinese)
    • Song JM, Liu AF, You MS, Li BY, Wu XY, Zhan ZD, Liu GT Effects of waxy flour blending on starch pasting properties and noodle quality of nonwaxy flour. Scientia Agricultura Sinica 2004, 37:1838-1842. (in Chinese).
    • (2004) Scientia Agricultura Sinica , vol.37 , pp. 1838-1842
    • Song, J.M.1    Liu, A.F.2    You, M.S.3    Li, B.Y.4    Wu, X.Y.5    Zhan, Z.D.6    Liu, G.T.7
  • 31
    • 0000873321 scopus 로고
    • Effect of sugars on starch gelatinization
    • Spies RD, Hoseney RC Effect of sugars on starch gelatinization. Cereal Chemistry 1982, 59:128-131.
    • (1982) Cereal Chemistry , vol.59 , pp. 128-131
    • Spies, R.D.1    Hoseney, R.C.2
  • 32
    • 78650340764 scopus 로고    scopus 로고
    • Flour blending with waxy wheat flour:physico-chemical properties and effects on steamed bread quality
    • (in Chinese)
    • Sun L, Sun H, Lei L, Jiang WL Flour blending with waxy wheat flour:physico-chemical properties and effects on steamed bread quality. Journal of the Chinese Cereals and Oils Association 2009, 24:5-10. (in Chinese).
    • (2009) Journal of the Chinese Cereals and Oils Association , vol.24 , pp. 5-10
    • Sun, L.1    Sun, H.2    Lei, L.3    Jiang, W.L.4
  • 33
    • 3242715468 scopus 로고    scopus 로고
    • Effect of sugar, protein and water content on wheat starch gelatinization due to microwave heating
    • Sumnu G, Ndife MK, Bayýndýrlý L Effect of sugar, protein and water content on wheat starch gelatinization due to microwave heating. European Food Research Technology 1999, 209:68-71.
    • (1999) European Food Research Technology , vol.209 , pp. 68-71
    • Sumnu, G.1    Ndife, M.K.2    Bayýndýrlý, L.3
  • 34
    • 0028935135 scopus 로고
    • Emulsifiers in bread making
    • Stampfli L, Nerden B Emulsifiers in bread making. Food Chemistry 1995, 52:353-360.
    • (1995) Food Chemistry , vol.52 , pp. 353-360
    • Stampfli, L.1    Nerden, B.2
  • 36
    • 0015988432 scopus 로고
    • The function of waxy locus in starch synthesis in maize endosperm
    • Tsai CY The function of waxy locus in starch synthesis in maize endosperm. Biochemical Genetics 1974, 11:83-96.
    • (1974) Biochemical Genetics , vol.11 , pp. 83-96
    • Tsai, C.Y.1
  • 37
    • 39649107565 scopus 로고    scopus 로고
    • Impact of proteins on pasting and cooking properties of waxy and non-waxy rice
    • Xie LH, Chen N, Duan BW, Zhu ZW, Liao XY Impact of proteins on pasting and cooking properties of waxy and non-waxy rice. Journal of Cereal Science 2008, 47:372-379.
    • (2008) Journal of Cereal Science , vol.47 , pp. 372-379
    • Xie, L.H.1    Chen, N.2    Duan, B.W.3    Zhu, Z.W.4    Liao, X.Y.5
  • 38
    • 17644393502 scopus 로고    scopus 로고
    • Study on main starch properties and predictive indexes of noodle quality in common wheat (Triticum aestivum)
    • (in Chinese)
    • Yao DN, Li BY, Zhu JB, Liang RQ, Liu GT Study on main starch properties and predictive indexes of noodle quality in common wheat (Triticum aestivum). Scientica Agricultura Sinica 1999, 32:84-88. (in Chinese).
    • (1999) Scientica Agricultura Sinica , vol.32 , pp. 84-88
    • Yao, D.N.1    Li, B.Y.2    Zhu, J.B.3    Liang, R.Q.4    Liu, G.T.5
  • 39
    • 0000041702 scopus 로고    scopus 로고
    • Physicochemical properties of Australian wheat flours for white salted noodles
    • Yun SH, Quail K, Moss R Physicochemical properties of Australian wheat flours for white salted noodles. Journal of Cereal Science 1996, 23:181-189.
    • (1996) Journal of Cereal Science , vol.23 , pp. 181-189
    • Yun, S.H.1    Quail, K.2    Moss, R.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.