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- Tanaka, Junichi, et al. Show all 3 Authors
- Journal of cereal science 2018 v.79 pp. 370-375
- amylopectin; baking; breads; filling period; palatability; rice; rice flour; shelf life; temperature; wheat; wheat flour; wheat gluten
- ... Firming of bread after baking leads to waste due to loss of palatability. Firming is affected mainly by amylopectin, a starch component. Here, we found that the firming rate of rice bread can be slowed by using flour made from rice grains which filled at lower temperatures, because temperature during grain filling (TGF) affects amylopectin chain synthesis. We found significant positive correlation ...
- Tanaka, Junichi, et al. Show all 5 Authors
- Journal of cereal science 2015 v.61 pp. 105-110
- 1,4-alpha-glucan branching enzyme; amylopectin; amylose; bakery industry; baking; breads; breeding; cultivars; endosperm; flour; gluten-free foods; hardness; mutants; mutation; particle size; rice; texture; wheat
- ... Bread staling is a serious economic issue for the baking industry. Here, we found that shorter amylopectin chains caused by mutations play a role in maintaining the softer texture of rice bread. We used three rice cultivars that have a high proportion of short amylopectin chains in endosperm starch, two of which were starch branching enzyme I mutants, to make gluten-free and gluten-containing brea ...