Registration of ‘USDA Lori’ soft white spring waxy wheat

2021 ◽  
Vol 15 (1) ◽  
pp. 172-176
Author(s):  
C. F. Morris ◽  
A. M. Kiszonas ◽  
G. L. Peden ◽  
M. O. Pumphrey
Keyword(s):  
Waxy Wheat

Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch

2015 ◽  
Vol 174 ◽  
pp. 31-36 ◽  
Author(s):  
Xiao-Pei Hu ◽  
Ting-Ting Huang ◽  
Ji-Qiang Mei ◽  
Zheng-Yu Jin ◽  
Xue-Ming Xu ◽  
...  
Keyword(s):  
Structural Properties ◽  
Wheat Starch ◽  
In Vitro Digestibility ◽  
Waxy Wheat

Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran

2016 ◽  
Vol 81 (11) ◽  
pp. E2726-E2733 ◽  
Author(s):  
Emily F. Fleischman ◽  
Ryan J. Kowalski ◽  
Craig F. Morris ◽  
Thuy Nguyen ◽  
Chongjun Li ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Antioxidant Properties ◽  
Waxy Wheat

Rheological Properties of Mixed Gels using Waxy and Non-waxy Wheat Starch

2002 ◽  
Vol 54 (9) ◽  
pp. 410-414 ◽  
Author(s):  
Tomoko Sasaki ◽  
Takeshi Yasui ◽  
Junko Matsuki ◽  
Takaaki Satake
Keyword(s):  
Rheological Properties ◽  
Wheat Starch ◽  
Waxy Wheat

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

Composition and Reactivity of A- and B-type Starch Granules of Normal, Partial Waxy, and Waxy Wheat

2003 ◽  
Vol 80 (5) ◽  
pp. 544-549 ◽  
Author(s):  
A. C. Bertolini ◽  
E. Souza ◽  
J. E. Nelson ◽  
K. C. Huber
Keyword(s):  
Starch Granules ◽  
Waxy Wheat

scholarly journals Comparison of Structural Development and Biochemical Accumulation of Waxy and Non-waxy Wheat Caryopses

2015 ◽  
Vol 43 (2) ◽  
pp. 307-317 ◽  
Author(s):  
X.R. Yu ◽  
L. Zhou ◽  
J. Zhang ◽  
H. Yu ◽  
D.R. Gao ◽  
...  
Keyword(s):  
Structural Development ◽  
Waxy Wheat
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