000			01637nab a22002777a 4500
001			G98043
003			MX-TxCIM
005			20211006072053.0
008			121211b |||p||p||||||| |z||| |
022	0		_a0009-0352
024	8		_ahttps://doi.org/10.1094/CCHEM-87-4-0305
040			_aMX-TxCIM
041	0		_aEn
100	1		_aManingat, C.C.
245	0	0	_aUnderstanding the physicochemical and functional properties of Wheat starch in various foods
260			_c2010
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352
520			_aThis 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			_aEnglish
593			_aCarelia Juarez
595			_aRPC
650	1	7	_aWheat _gAGROVOC _2 _91310
700	1		_aSeib, P.A., _ecoaut.
773	0		_tCereal Chemistry _gv. 87, no. 4, p. 305-314
942			_cJA
999			_c30084 _d30084