Characterization of A-and B-type starch granules in Chinese wheat cultivars

Starch is the major component of wheat flour and serves as a multifunctional ingredient in food industry. The objective of the present study was to investigate starch granule size distribution of Chinese wheat cultivars, and to compare structure and functionality of starches in four leading cultivar...

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Veröffentlicht in:	农业科学学报：英文版 2016 (10), p.2203-2214
1. Verfasser:	ZHANG Yan GUO Qi FENG Nan WANG Jin-rong WANG Shu-jun HE Zhong-hu
Format:	Artikel
Sprache:	eng
Schlagworte:	and B-type bread crystallinity gelatinization granules short-range molecular order relative pasting properties starch wheat A-and
Online-Zugang:	Volltext
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