4.7 Article

Moderate addition of B-type starch granules improves the rheological properties of wheat dough

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Influence of wheat starch on rheological, structural and physico-chemical properties gluten-starch dough during mixing

Mingfei Li et al.

Summary: This study investigates the influence of wheat starch source on the rheology behaviors and structural properties of gluten-starch dough. Different types of starch have significant effects on the mechanical properties of the dough, with ZM366S starch dough exhibiting superior performance. Interactions between ZM366 starch and gluten are stronger than with other starch types.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

Article Chemistry, Applied

Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure

Liwei Yu et al.

Summary: Recent studies have found that the content of B-type starch can strengthen the interaction between starch and the gluten skeleton, improving dough mixing characteristics.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough

Hongwei Wang et al.

Summary: The study found that frozen storage disrupted the granular structure but increased particle size and ordered degree in starch. It also affected gelatinization and pasting properties, resulting in decreased viscosity parameters and improved thermal stability. Additionally, frozen storage treatment increased the digestibility of wheat starch.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

Influence of ε-poly-L-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough

Lu Lu et al.

Summary: The study revealed that using epsilon-PL treated yeast can improve the properties of frozen dough, reduce protein structure damage during freeze-thaw cycles, and enhance the quality of steamed bread.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Effects of supplemental irrigation on winter wheat starch structure and properties under ridge-furrow tillage and flat tillage

Wenxin Liang et al.

Summary: Supplemental irrigation has a significant impact on grain yield and starch quality of winter wheat, decreasing amylose content and altering amylopectin chains. The effects of tillage practices, including flat and ridge-furrow, on supplemental irrigation varied, leading to changes in starch quality and properties.

CARBOHYDRATE POLYMERS (2021)

Article Chemistry, Applied

Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten

Lei Guo et al.

Summary: The study revealed the potential of CS-1Ug for wheat quality improvement, as it carries a novel high-molecular-weight glutenin subunit that can optimize gluten structure, enhance dough stability, and elasticity.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Interaction between A-type/B-type starch granules and gluten in dough during mixing

Mingfei Li et al.

Summary: The study found that B starch plays an important role in promoting gluten network formation, while A starch is prone to separate from the gluten network. As the A/B starch ratio increases, the rheological and structural properties of the mixed dough change.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Interpreting the correlation between repeated sheeting process and wheat noodle qualities: From water molecules movement perspective

Ling Liu et al.

Summary: This study investigated the influence mechanism of water molecules movement on noodle qualities, revealing that increased sheeting times can enhance the stability and cohesiveness of the gluten network, thereby affecting the cooking and texture properties changes of the noodles.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines

Hongxia Li et al.

Summary: Protein and starch are the two most abundant components in wheat flour that co-influence dough processing quality. Protein content and composition play a decisive role in wheat dough development, while starch affects dough behavior. In a study analyzing two wheat near-isogenic lines with different high-molecular-weight glutenin subunits, it was found that starch had a more substantial effect on dough mixing properties than protein.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Plant Sciences

Genome-wide association study reveals the genetic basis of yield- and quality-related traits in wheat

Le Gao et al.

Summary: The study identified 270 significant SNPs associated with yield- and quality-related traits in wheat, and detected 638 putative candidate genes near these SNPs. This provides new insights into the genetic basis of wheat yield and quality.

BMC PLANT BIOLOGY (2021)

Article Chemistry, Applied

Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat

Liwei Yu et al.

Summary: Our study found strong interaction between gluten and starch affecting dough stability. Parameters like gluten lacunarity and proportion of different sized starch granules showed positive correlations with dough stability. Gluten-starch interactions significantly impacted dough mixing properties.

CARBOHYDRATE POLYMERS (2021)

Article Chemistry, Applied

Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat

Narpinder Singh et al.

Summary: Delayed sown wheat (DSW) experienced a shorter growth period and higher temperatures during flowering, resulting in increased protein content and altered pasting and dough rheological properties.

FOOD CHEMISTRY (2021)

Review Food Science & Technology

Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten

Tongtong Zhou et al.

Summary: The study found that the use of different sizes of potato starch in model doughs positively affects the physiochemical properties of the doughs. Model dough prepared from large starch granules had higher strength, while dough prepared from small starch granules had better network structure and stability.

FOOD RESEARCH INTERNATIONAL (2021)

Article Biochemistry & Molecular Biology

The endosperm-specific transcription factor TaNAC019 regulates glutenin and starch accumulation and its elite allele improves wheat grain quality

Yujiao Gao et al.

Summary: This study elucidates the role of TaNAC019 in coordinating SSP and starch accumulation in wheat, by directly activating HMW-GS genes and indirectly regulating TaSPA gene to improve grain quality.

PLANT CELL (2021)

Article Food Science & Technology

Effect of A- and B-granules of wheat starch on Chinese noodle quality

Hui-Li Yan et al.

JOURNAL OF CEREAL SCIENCE (2020)

Article Biochemistry & Molecular Biology

Comparative studies on physicochemical properties of total, A- and B-type starch from soft and hard wheat varieties

Jiaying Shang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Review Food Science & Technology

Strategies to improve wheat for human health

Brittany Hazard et al.

NATURE FOOD (2020)

Review Plant Sciences

Perspective on Wheat Yield and Quality with Reduced Nitrogen Supply

Christian Zoerb et al.

TRENDS IN PLANT SCIENCE (2018)

Review Food Science & Technology

Wheat starch production, structure, functionality and applications-a review

Khetan Shevkani et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Article Food Science & Technology

Protein network analysis - A new approach for quantifying wheat dough microstructure

Isabelle Bernklau et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Food Science & Technology

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

Amritpal Kaur et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Article Biotechnology & Applied Microbiology

A novel approach to identify genes that determine grain protein deviation in cereals

Ellen F. Mosleth et al.

PLANT BIOTECHNOLOGY JOURNAL (2015)

Review Food Science & Technology

Starch Retrogradation: A Comprehensive Review

Shujun Wang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

Review Food Science & Technology

Wheat seed storage proteins: Advances in molecular genetics, diversity and breeding applications

Awais Rasheed et al.

JOURNAL OF CEREAL SCIENCE (2014)

Article Chemistry, Applied

Supramolecular structure of A- and B-type granules of wheat starch

Binjia Zhang et al.

FOOD HYDROCOLLOIDS (2013)

Article Agriculture, Multidisciplinary

Physicochemical Properties of A- and B-Starch Granules Isolated from Hard Red and Soft Red Winter Wheat

Wenhao Li et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Review Food Science & Technology

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

Jan A. Delcour et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3 (2012)

Review Dermatology

Food-dependent exercise-induced anaphylaxis

Eishin Morita et al.

JOURNAL OF DERMATOLOGICAL SCIENCE (2007)

Article Food Science & Technology

Dynamic rheological properties of wheat flour dough and proteins

Yihu Song et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)

Article Food Science & Technology

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

H Goesaert et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)

Article Chemistry, Applied

Effect of small and large wheat starch granules on thermomechanical behavior of starch

E Chiotelli et al.

CEREAL CHEMISTRY (2002)