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Quality Characteristics of Waxy Hexaploid Wheat ( Triticum aestivum L.): Properties of Starch Gelatinization and Retrogradation

โœ Scribed by Hayakawa, Katsuyuki; Tanaka, Keiko; Nakamura, Toshiki; Endo, Shigeru; Hoshino, Tsuguhiro

Book ID
126797778
Publisher
AACC International (American Association of Cereal Chemists)
Year
1997
Tongue
English
Weight
138 KB
Volume
74
Category
Article
ISSN
0009-0352

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Milling and flour pasting properties of
Milling and flour pasting properties of waxy endosperm mutant lines of bread wheat (Triticum aestivum L)
โœ Yasui, Takeshi; Sasaki, Tomoko; Matsuki, Junko ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 125 KB

Two waxy endosperm mutant lines, K107Wx1 and K107Wx2, derived from a bread wheat cultivar, Kanto 107, had a lower รฝour yield in test milling and a lower peak temperature in รฝour pasting measurement than their parent. Starch content in the kernel of waxy mutants was low, while fat and (1 ร‡ 3),(1 ร‡ 4)