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Changes in wheat starch grains using different cooking methods：Insights into ancient food processing techniques
cooking experiments food processing starch grains analysis Triticum aestivum
2014/1/16
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Dough and Breadmaking Properties of Various Strong Wheat Grains Cultivated in Japan
starch strong wheat flour breadmaking dough property bread staling
2008/4/20
The wheat dough and baking properties of various strong-type wheat grains cultivated in Japan—Kitanokaori (strong), Glenlea and Bluesky (extra-strong), and Haruyutaka (semi-strong)—were evaluated by c...
Effects of Milling Ratio on Properties of Endosperm Starches and Rice Flours from Milled Japanese Rice Grains
milling milled rice grain pasting properties gelatinization properties starch structure
2008/4/20
Flour and endosperm starch prepared from rice grains of three Japanese rice cultivars milled from 90 to 30% of their original weight were subjected to physicochemical/structural analysis in order to e...
α-Amylase Affects Starch Accumulation in Rice Grains
α-amylase Oryza sativa L. ripening seeds starch transgenic plant
2008/4/10
isoforms I-1 and II-4 were found in rice grains during ripening, α-amylase II-4 being the most predominant isoform. To determine their functions in ripening seeds, we generated a series of transgenic ...
The some engineering properties of soybean grains were determined as a function of moisture content in the range of 10.62-27.06% dry basis (d.b.). The average length, width and thickness were 7.795, 7...