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International Journal of Food Properties Volume 14, 2011 - Issue 4
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Original Articles

Physicochemical Characteristics of Starch Component of Wheat Flours Obtained from Fourteen Iranian Wheat Cultivars

M. Majzoobi Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
,
A. Farahnaky Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranCorrespondence[email protected]
&
Sedigheh Amiri Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Pages 685-696 | Received 06 Jun 2008, Accepted 28 Sep 2009, Published online: 13 Jun 2011

Citations (12)

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Read on this site (2)

Shabbir Ahmad, Imran Pasha, Muhammad Saeed & Muhammad Shahid. (2017) Principal component analysis and correlation studies of spring wheats in relation to cookie making quality. International Journal of Food Properties 20:10, pages 2299-2313.
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Sheweta Barak, Deepak Mudgil & B. S. Khatkar. (2014) Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough. International Journal of Food Properties 17:7, pages 1428-1438.
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Articles from other publishers (10)

Junjie Guo, Zengfang Guo, Huaiwen Wang & Xijun Lian. (2023) Effects of three glutenins extracted in acidic, neutral and alkaline urea solutions on the retrogradation of wheat amylose and amylopectin. International Journal of Biological Macromolecules 233, pages 123576.
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Manish Tiwari, Mehul Chudasama, Ankita Kataria & Komal Chauhan. 2023. Cereal-Based Food Products. Cereal-Based Food Products 73 92 .
Jiwei Kuang, Junrong Huang, Wenhui Ma, Cong Min, Huaying Pu & Youling L. Xiong. (2022) Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch. Food Hydrocolloids 130, pages 107716.
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Rasika Gunarathne, Nazrim Marikkar, Chandhi Yalegama & Eresha Mendis. (2022) FTIR spectral analysis combined with chemometrics in evaluation of composite mixtures of coconut testa flour and wheat flour. Journal of Food Measurement and Characterization 16:3, pages 1796-1806.
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Shabbir Ahmad, Ambreen Naz, Muhammad Usman, Adnan Amjad, Imran Pasha & Umar Farooq. (2021) Impediment effect of chemical agents (additives) on gluten development in cookie dough. Journal of Food Science and Technology 59:4, pages 1396-1406.
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Yiguo Zhao, Xinyuan Zhu & Yapeng Fang. (2021) Structure, properties and applications of kudzu starch. Food Hydrocolloids 119, pages 106817.
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H.A. Makroo, S. Naqash, J. Saxena, Savita Sharma, D. Majid & B.N. Dar. (2021) Recovery and characteristics of starches from unconventional sources and their potential applications: A review. Applied Food Research 1:1, pages 100001.
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Nusrat Jan, H.R. Naik, Gousia Gani, Omar Bashir, Syed Zameer Hussain, A.H. Rather, Imtiyaz A. Zargar, Sajad Mohd Wani & Tawheed Amin. (2021) Optimization of process for the development of rice flour incorporated low-gluten wheat based pretzels: Evaluation of its physicochemical, thermal and textural characteristics. Journal of the Saudi Society of Agricultural Sciences 20:2, pages 116-127.
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Katarzyna Śliżewska & Agnieszka Chlebicz-Wójcik. (2020) Growth Kinetics of Probiotic Lactobacillus Strains in the Alternative, Cost-Efficient Semi-Solid Fermentation Medium. Biology 9:12, pages 423.
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Mahsa Majzoobi, Aida Raissjalali, Jalal Jamalian & Asgar Farahnaky. (2015) Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part-Baked Frozen Bread. Journal of Texture Studies 46:6, pages 411-419.
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