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- Choi, Hyun-Wook; Baik, Byung-Kee
- Cereal Chemistry 2014 v.91 no.3 pp. 280
- amylose; baking; baking quality; endosperm; food composition; pasting properties; qualitative analysis; quantitative analysis; sponge cakes; temperature; viscosity; wheat; wheat flour; wheat starch
- ... We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy and waxy endosperm, and hard wheat, were tested for amylose content, pasting properties, and SC baking quality. Starches isolated from wheat flours of normal, single-null partial waxy, double-null partial waxy and ...