TY  - JA
AU  - Maningat,C.C.
AU  - Seib,P.A.
TI  - Understanding the physicochemical and functional properties of Wheat starch in various foods
SN  - 0009-0352
PY  - 2010///
KW  - Wheat
KW  - AGROVOC
N1  - Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352
N2  - 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
DO  - https://doi.org/10.1094/CCHEM-87-4-0305
T2  - Cereal Chemistry
ER  -