Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles

doi:10.1094/CCHEM-01-14-0015-R

	Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles
	Guo, Qi 1,2; He, Zhonghu 1,3; Xia, Xianchun 1; Qu, Yanying 2; Zhang, Yan 1
刊名	CEREAL CHEMISTRY
	2014
卷号	91 期号:6 页码:623-630
ISSN号	0009-0352
DOI	10.1094/CCHEM-01-14-0015-R
通讯作者	Guo, Qi
英文摘要	Starch is a crucial component determining the processing quality of wheat-based products such as Chinese steamed bread (CSB) and raw white noodles (RWN). Flour from wheat cultivar Zhongmai 175 was used for fractionation into starch, gluten, and water solubles by hand washing. The starch fraction was successfully separated into large (>10 mu m diameter) and small starch granules (<10 mu m diameter) by repeated sedimentation. Flour fractions were reconstituted to original levels in the flour by using constant gluten and water solubles and varying the weight ratio of large and small starch granules. As the proportion of small granules increased in the reconstituted flours, farinograph water absorption in-creased, and amylose content, pasting peak viscosity, trough, and final viscosity decreased. Starch granule size distribution significantly affected processing quality of CSB and RWN. Superior crumb structure score (12.0) was observed in CSB made from reconstituted flour with 35% small starch granules. CSB made from reconstituted flours with 30 and 35% small starch granules exhibited the highest total scores, with values of 85.4 and 83.3, respectively. Significant improvements in color, viscoelasticity, and smoothness of RWN were obtained with an increase in small starch granule content, and reconstituted flours with 30-40% small starch granules produced RWN with moderate firmness.
学科主题	Chemistry, Applied ; Food Science & Technology
语种	英语
出版者	AACC INTERNATIONAL
WOS记录号	WOS:000345281900014
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/4813]
专题	作物科学研究所_遗传育种系
作者单位	1.Chinese Acad Agr Sci, Inst Crop Sci, Natl Wheat Improvement Ctr, Beijing 100081, Peoples R China 2.Xinjiang Agr Univ, Coll Agron, Urumqi 830052, Xinjiang, Peoples R China 3.CAAS, CIMMYT China Off, Beijing 100081, Peoples R China
推荐引用方式 GB/T 7714	Guo, Qi,He, Zhonghu,Xia, Xianchun,et al. Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles[J]. CEREAL CHEMISTRY,2014,91(6):623-630.
APA	Guo, Qi,He, Zhonghu,Xia, Xianchun,Qu, Yanying,&Zhang, Yan.(2014).Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles.CEREAL CHEMISTRY,91(6),623-630.
MLA	Guo, Qi,et al."Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles".CEREAL CHEMISTRY 91.6(2014):623-630.