Four plant starches were used to study human amylase activity in normal serum and urine, “pancreatitis” serum,duodenal fluid (secretin stimulated),saliva, and pancreatic extract. The starches were derived from waxy maize, high amylosecorn, potato, and corn (pearl), and were lintnerized. It was shown that the rate of digestion of starch by each of the fluids tested dependson the plant starch sel...

Apparent amylose content (AAC), the key determinant of rice end-use quality attributes, is primarily controlled by the Waxy gene which codes for granule bound starch synthase (GBSS). We examined the combination of sequence variation in the Waxy gene and environmental effects, and their associations with AAC using 171 rice accessions originating from 43 countries. The combination of two single-n...

Cereal Chem. 72(l):33-37 The FY sedimentation test is commonly used by manufacturers of Spring and Western Soft White wheat classes decreased. Examination steamed and fried noodles as one of their flour quality specifications. of flours increasing in protein content and dough strength suggested that The FY sedimentation values of Canadian wheat flours were determined, the latter was associated ...

Declines in cabbage (Brassica oleracea var. capitata) crop quality may result from delaying harvest to allow for greater total yield. An accurate, reliable, rapid and inexpensive method to estimate yield before harvest not requiring direct weight measurements would assist cabbage growers and handlers in harvest scheduling. Results from 3 years of study during which a tool to predict cabbage yie...

"Elasticity" in bakery is a sensory perception that is felt when the dough is rapidly stretched and released. Elasticity is good when the dough contracts rapidly to approximately its original shape. In another test the baker tries to stretch the dough into a thin membrane (Fig. 82). The formation of membranes with no fissures is attributed to good gluten quality 14 The Role of Gluten Elasticity...

Nrwly tlrvrloprti low amylosr lvhrats (fiitzrum ciu.rtii.um L.) liavr u~i iqur procrssirlg c.harac.trristic.s, and thus allow millers to blend defined levels of amylose in mixes requiring low-amylose flour. The amount of amylose synthesised during grain fill is dependent on the expression of three structural grlirs that rrlcotir isofi~rms of'gi-anulr-l-)ourid starch synthasr (GBSS). L i ~ i r s...

There are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. However, there is little information to prove such effect on flat breads. The main aim of this study was to improve the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste and general acceptability of fres...