✦ LIBER ✦

Reduced Amylose Effects on Bread and White Salted Noodle Quality

✍ Scribed by Martin, John M.; Talbert, Luther E.; Habernicht, Debra K.; Lanning, Susan P.; Sherman, Jamie D.; Carlson, Gregg; Giroux, Michael J.

Book ID: 118005979
Publisher: AACC International (American Association of Cereal Chemists)
Year: 2004
Tongue: English
Weight: 84 KB
Volume: 81
Category: Article
ISSN: 0009-0352
DOI: 10.1094/cchem.2004.81.2.188

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of amylose content on cooking

Influence of amylose content on cooking time and textural properties of white salted noodles

✍ Hwayoung Heo; Byung-Kee Baik; Chon-Sik Kang; Byung-Kil Choo; Chul Soo Park 📂 Article 📅 2012 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 245 KB

Quality Characteristics of Fresh and Dri

Quality Characteristics of Fresh and Dried White Salted Noodles Enriched with Flour from Hull-less Barley Genotypes of Diverse Amylose Content

✍ Lagassé, S. L.; Hatcher, D. W.; Dexter, J. E.; Rossnagel, B. G.; Izydorczyk, M. 📂 Article 📅 2006 🏛 AACC International (American Association of Cereal 🌐 English ⚖ 432 KB

Protein Quality of Wheat Desirable for M

Protein Quality of Wheat Desirable for Making Fresh White Salted Noodles and Its Influences on Processing and Texture of Noodles

✍ Park, Chul Soo; Hong, Byung Hee; Baik, Byung-Kee 📂 Article 📅 2003 🏛 AACC International (American Association of Cereal 🌐 English ⚖ 155 KB

Measurement of lipoxygenase in Australia

Measurement of lipoxygenase in Australian white wheat flour: the effect of lipoxygenase on the quality properties of white salted noodles

✍ Larisa Cato; Andrew L Halmos; Darryl M Small 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 391 KB

## Abstract The enzyme lipoxygenase has a number of functions in breadmaking. Although white salted noodles are a staple food in various countries, the significance and potential of lipoxygenase in noodlemaking are less well understood. In these products a bright, uniform appearance is particularly

Composition of HMW and LMW Glutenin Subu

Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread Wheats

✍ He, Z. H.; Liu, L.; Xia, X. C.; Liu, J. J.; Peña, R. J. 📂 Article 📅 2005 🏛 AACC International (American Association of Cereal 🌐 English ⚖ 117 KB

Keeping qualities of white pan bread upo

Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity

✍ M. J. Gil; M. J. Callejo; G. Rodríguez; M. V. Ruiz 📂 Article 📅 1999 🏛 Springer 🌐 English ⚖ 65 KB