Studies on the rheological and gelatinization characteristics of waxy wheat flour.

@article{Zhang2014StudiesOT,
  title={Studies on the rheological and gelatinization characteristics of waxy wheat flour.},
  author={Huanxin Zhang and Wei Zhang and Chunzhong Xu and Xing Chen Zhou},
  journal={International journal of biological macromolecules},
  year={2014},
  volume={64},
  pages={123-9}
}
The chemical composition, rheological and gelatinization characteristics of waxy wheat flour were investigated. Compared with wheat flour, waxy wheat flour has lower protein (9.52%), amylase (1.02%) and higher crude starch (73.19%) contents. Because of its different chemical composition, waxy wheat flour exhibited some better processing characteristics (water-holding capacity, dough development time, extensibility, swelling power and setback) than normal wheat flour. It also exhibited some… CONTINUE READING

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