Characteristics of noodles and bread prepared from double-null partial waxy wheat

From: Cereal Chemistry | Date: September 1, 2003| Author: | Copyright information

ABSTRACT

Double-null partial waxy wheat (Triticum aestivum L.) flours were used for isolation of starch and preparation of white salted noodles and pan bread. Starch characteristics, textural properties of cooked noodles, and staling properties of bread during storage were determined and compared with those of wheat flours with regular amylose content. Starches isolated from double-null partial waxy wheat flours contained 15.4-18.9% amylose and exhibited higher peak viscosity than starches of single-null partial waxy and regular wheat flours, which contained 22.7-25.8% amylose. Despite higher ...

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