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- Title
Effect of Crowing Environment of Soft Wheats on Amylose Content and Its Relationship with Cookie and Sponge Cake Quality and Solvent Retention Capacity.
- Authors
Nishio, Zenta; Miyazaki, Yuri; Seki, Masako; Ito, Miwako; Tabiki, Tadashi; Nagasawa, Koichi; Yamauchi, Hiroaki; Miura, Hideho
- Abstract
The article presents a study which looks into the impact of soft wheat on amylose content and its relationship with baking quality and solvent retention capacities. The study discovers that water-solvent retention capacities (WRC) show the greatest correlation to amylose content. It suggests that understanding the effects of amylose and protein contents is important for both the soft wheat breeding and the soft wheat flour processing industry.
- Subjects
SOFT wheat; AMYLASES; FLOUR; BAKED products; PRODUCT quality
- Publication
Cereal Chemistry, 2011, Vol 88, Issue 2, p189
- ISSN
0009-0352
- Publication type
Article
- DOI
10.1094/CCHEM-07-10-0108