| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6378154 | Journal of Cereal Science | 2012 | 6 Pages |
Abstract
⺠Starch was isolated from soft wheat flour with both a dough ball and batter method. ⺠The former method had higher energy input and lower water level than the latter. ⺠Batter starch had more puroindolines and polar lipids levels than dough ball starch. ⺠Higher levels of starch granule associated components restricted starch swelling. ⺠Starch granule associated components did not impact starch gelatinization.
Keywords
DSCPINSSDSΔHTRISPBS-TPAGERVAPuroindolinestris-(hydroxymethyl)-aminomethaneEnthalpypolyacrylamide gel electrophoresisclose packing concentrationMolecular massOnset temperaturePeak temperaturecv.Swelling behaviorCultivarWheat hardnesssodium dodecyl sulfateRapid Visco AnalyserSwelling powerdry matterTemperature rangeconclusion temperatureDifferential scanning calorimetry
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Authors
Anneleen Pauly, Bram Pareyt, Niels De Brier, Ellen Fierens, Jan A. Delcour,