Art

J-GLOBAL ID：202002237169348342   Reference number：20A1005216

Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches

ユニークな澱粉を含むコムギ粉から調製したパンの貯蔵中のアミロースとアミロペクチンの機能性【JST・京大機械翻訳】

Author (5)： Nivelle Mieke A. (Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium) ,  Beghin Alice S. (Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium) ,  Vrinten Patricia (Bioriginal Food & Science Corporation, Saskatoon, Saskatchewan S7J 0R1, Canada) ,  Nakamura Toshiki (Tohoku Agricultural Research Centre NARO, Morioka, Iwate 020-0198, Japan) ,  Delcour Jan A. (Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium)
Material： Food Chemistry  (Food Chem)
Volume： 320  Page： Null  Publication year： 2020 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： Bread crumb firming is largely...

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Thesaurus term： NMR ,  *powder ,  network ,  rigidity ,  *amylose ,  *amylopectin ,  gluten ,  *Triticum aestivum ,  *wheat flour ,  breadmaking ,  *starch ,  side chain ,  Bacillus stearothermophilus ,  alpha-amylase
Semi thesaurus term： 水分移動 , 【Automatic Indexing@JST】

Author keywords (8)： Amylose ,  Amylopectin ,  Water ,  Gluten ,  Crumb resilience and firmness ,  Amylopectin retrogradation ,  Network hydration ,  Time domain proton nuclear magnetic resonance

JST classification (2)： Flour products  (FJ04030P) ,  Starch  (FJ05030W)

Terms in the title (8)： 澱粉 ,  コムギ粉 ,  調製 ,  パン ,  貯蔵 ,  アミロース ,  アミロペクチン ,  機能性