Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Katsuyuki Hayakawa"'
Publikováno v:
Journal of Cereal Science. 111:103683
Publikováno v:
Food chemistry. 386
Arabinoxylans are important for dough and breadmaking properties. It is not clear how arabinoxylans of different molecular weights behave during the breadmaking process as well as the changes in individual structures. We investigated changes in the m
Publikováno v:
Journal of Cereal Science. 86:15-21
Alpha-gliadins are one of the major seed storage proteins in wheat and considered involved in wheat dough extensibility. We investigated the relationship between α-gliadin allele types and the extensibility of the resulting flour dough. In a prelimi
Publikováno v:
Food Hydrocolloids. 109:106129
Arabinoxylans (AXs) are the major nonstarch polysaccharides of wheat. AX functionality is essential for many wheat flour-based products, including pan bread. Regarding the quality of pan bread, the primary focus has been on protein content and qualit
Publikováno v:
Foods, Vol 9, Iss 1643, p 1643 (2020)
Foods
Volume 9
Issue 11
Foods
Volume 9
Issue 11
This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and lo
Publikováno v:
Cereal Chemistry Journal. 74:576-580
The viscoelastic properties and molecular structure of the starch isolated from waxy (amylose-free) hexaploid wheat (WHW) (Triticum aestivum L.) were examined. WHW starch generally had lower gelatinization onset temperature, peak viscosity, and setba