| 000 | 02436nab a22003977a 4500 | ||
|---|---|---|---|
| 001 | 57514 | ||
| 003 | MX-TxCIM | ||
| 005 | 20221108155934.0 | ||
| 008 | 160211s2015 u |||p|op||| 00| 0 eng d | ||
| 024 | 8 | _ahttps://doi.org/10.1016/j.foodchem.2014.09.070 | |
| 040 | _aMX-TxCIM | ||
| 041 | _aeng | ||
| 100 | 1 |
_93038 _aJinglin Yu |
|
| 245 | 1 | 0 | _aEffect of laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat |
| 260 |
_aBarking, Essex (United Kingdom) : _bElsevier |
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| 500 | _aPeer review | ||
| 520 | _aThe properties of starch from different flour millstreams are very important for the production of specific flours used in different wheat-based food products. The present study aimed at characterising starches from different flour millstreams by Buhler laboratory mill and flour from Brabender senior mill. Damaged starch content increased from 3.4% to 15.7% and from 1.8% to 6.0% for flour from B1 to R3 millstream of Beijing 0045 and Zhongmai 175, respectively. Milling resulted in the fragmentation of starch granules, but did not induce significant changes in the relative crystallinity. Starches from different flour millstreams presented similar swelling power values. Except onset temperature of starches from Beijing 0045, no significant differences were observed in thermal transition parameters of starches from Beijing 0045 or Zhongmai 175. Pasting and in vitro digestion profiles of starches from different flour millstreams showed significant differences. This study showed that laboratory milling induces variable differences in functional properties without changing starch crystalline structure. | ||
| 536 | _aGlobal Wheat Program | ||
| 546 | _aText in english | ||
| 594 | _aINT2411 | ||
| 650 | 7 |
_91180 _aMilling |
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| 650 | 7 |
_91113 _aFlours |
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| 650 | 7 |
_91265 _aSoft wheat _gAGROVOC |
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| 650 | 7 |
_91142 _aHard wheat _gAGROVOC |
|
| 700 | 0 |
_93039 _aShujun Wang |
|
| 700 | 0 |
_93040 _aJingrong Wang |
|
| 700 | 0 |
_93041 _aCaili Li |
|
| 700 | 0 |
_93042 _aQuanwei Xin |
|
| 700 | 0 |
_93043 _aWei Huang |
|
| 700 | 1 |
_aZhang, Y. _9389 |
|
| 700 | 0 |
_93044 _aShuo Wang |
|
| 700 | 1 |
_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838 |
|
| 773 | 0 |
_w72602 _x0308-8146 _dBarking, Essex (United Kingdom) : Elsevier _tFood chemistry _gv. 172, p. 504-514 |
|
| 856 | 4 |
_yAccess only for CIMMYT Staff _uhttp://libcatalog.cimmyt.org/Download/cis/57514.pdf |
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| 942 |
_2ddc _cJA |
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| 999 |
_c57514 _d57506 |
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