Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

@inproceedings{Qin2009EffectOW,
  title={Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread},
  author={Peng Qin and Chuan-xi Ma and Rong-lin Wu and Zhi-you Kong and Bo-qiao Zhang},
  year={2009}
}
Abstract Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called “waxy wheat”. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread, waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0, 5.0, 10.0, 15.0… CONTINUE READING