Knowledge Center Catalog

Understanding the physicochemical and functional properties of Wheat starch in various foods (Record no. 30084)

MARC details
000 -LEADER
fixed length control field 01637nab a22002777a 4500
001 - CONTROL NUMBER
control field G98043
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20211006072053.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 121211b |||p||p||||||| |z||| |
022 0# - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 0009-0352
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1094/CCHEM-87-4-0305
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title En
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Maningat, C.C.
245 00 - TITLE STATEMENT
Title Understanding the physicochemical and functional properties of Wheat starch in various foods
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc. 2010
500 ## - GENERAL NOTE
General note Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352
520 ## - SUMMARY, ETC.
Summary, etc. This report highlights the structure and myriad properties of wheat starch in various food systems. Granule shape, size, and color, plus the proportion of A- and B-granules, amylose content, and molecular structure largely determine its functionality in food. The role of wheat starch is portrayed in three categories of flour-based foods that differ in water content. Wheat starch influences the appearance, cooking characteristics, eating quality, and texture of pasta and noodles, and its role is more than a filler in yeast-leavened bread products. Recent developments in the properties and applications of commercially important wheat pyrodextrins and RS4-type resistant wheat starches are reported, along with their use to produce fiber-fortified foods. Gluten-free foods are also discussed.
546 ## - LANGUAGE NOTE
Language note English
595 ## - COLLECTION
Collection Reprints Collection
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Wheat
Miscellaneous information AGROVOC
Source of heading or term
9 (RLIN) 1310
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Seib, P.A.,
Relator term coaut.
773 0# - HOST ITEM ENTRY
Title Cereal Chemistry
Related parts v. 87, no. 4, p. 305-314
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
07/03/2017   07/03/2017 Article Not Lost     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 07/03/2017

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