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Advances in Waxy and High-Amylose Wheat Research (pp. 37-60) $100.00
Authors:  (Pham Van Hung and Naofumi Morita, School of Biotechnology, International University, National University in Ho Chi Minh City, Linh TrungWard, Thu Duc District, Ho Chi Minh City, Vietnam, and others)
Abstract:
Waxy (amylose-free) and high-amylose wheats are new cultivars
produced by genetic recombination. Biochemical and molecular
techniques changed the starch structures of the genetic wheat, improving
the unique characteristics and functionality of the starch. Waxy and highamylose
wheat flours have higher protein, lipid, ash and dietary fiber
contents than non-waxy wheat flour. The large amount of dietary fiber is
considered to be responsible for the characteristics of high-amylose wheat
flour. However, doughs made from the waxy and high-amylose wheat
flours exhibit less stability during mixing and inferior gluten matrix due
to inferior protein quality and a high amount of dietary fiber. As a result,
waxy and high-amylose wheat flours cannot be used solely for
breadmaking due to the low loaf volume and the inferior appearance of
the breadcrumb. However, the waxy wheat flour could be used to partly
substitute for regular wheat flour to make soft, sticky and glutinous
breadcrumbs and retain the softness of breadcrumbs by reheating during
storage. The waxy wheat may be substituted for up to 50% white wheat
flour in whole wheat bread to improve the quality of bread. Likewise,
high-amylose wheat flour could be used to substitute for regular wheat
flour to increase the total amounts of dietary fiber and resistant starch in
bread, increasing the beneficial physiological effects on human health.
Thus, waxy and high-amylose wheats could be used for breadmaking to
improve the texture and health benefits of the end-use products. 


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Advances in Waxy and High-Amylose Wheat Research (pp. 37-60)