EFFECT OF 1B/1R TRANSLOCATION IN WHEAT ON PHYSICAL AND CHEMICAL-PROPERTIES OF STARCH

被引：6

作者：

BURNETT, CJ ^{[1
]}

LORENZ, KJ ^{[1
]}

CARVER, BF ^{[1
]}

机构：

[1] OKLAHOMA STATE UNIV,DEPT AGRON,STILLWATER,OK 74078

来源：

STARCH-STARKE | 1995年 / 47卷 / 02期

关键词：

D O I：

10.1002/star.19950470204

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Starches were isolated from near-isoline pairs of 1B/1R translocation wheats and their parents for determination of water binding capacity, swelling power, solubility, Amylograph viscosity, scanning electron microscopy, differential scanning calorimetry and bread baking characteristics. Translocation wheats had a statistically lower starch yield. The starches of these wheats had a lower swelling power at 60 degrees and 80 degrees and a reduction in Brabender viscosity after a 15 min holding period when compared with control starches. Texture scores of breads baked with starches from translocation wheats were better than those of control breads.

引用

页码：51 / 55

页数：5

共 29 条

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