Loading ...
wheat ... the stonescausesthe starch damage
rapid changes in temperature or rain during critical stages of wheat development(passive) caused bystarch damage
primarily(passive) is ... causedDamaged starch
fragile rachis allows the ear grain is ready to harvest(passive) is primarily causedDamaged starch
rain shortly before the grain is ready to harvest(passive) is ... caused byDamaged starch
higher extruder screw speed(passive) caused bydamaged starch
the flour ... too high a tempcan causestarch damage
ball milling.19)20)21(passive) caused bythe starch damage
the important factorscausingstarch damage
PINA expression(passive) caused bydamaged starch
the milling process(passive) caused bystarch damage
alpha - amylase enzyme activity in wheat(passive) caused bystarch damage
More recently , commercial whole grain wheat flours are marketed with reduced particle size ; however , these flours exhibit very poor food processing performance in cookies , crackers , breakfast cereals and other baked goods due to fine grinding of the whole grain to particle sizes of less than 150 micronsresultingin starch damage
shear and heat during the extrusion process , which has a positive effect on the digestibility of the extruded product(passive) caused bythe starch damage
growers and industry members determinecausestarch damage
this is supposedlyto preventdamage to the starch
amylase enzyme activity brought on by too much moisture at harvest and Late Maturity Alpha Amylase ( LMA ) activity caused by extreme temperature swings during the growing season(passive) caused bystarch damage
milling " too agressively(passive) can be created byExcess starch damage
the finished productresultsfrom starch damage
milling the harder durum wheat into flour(passive) caused bythe starch damage
high speed centrifugal pumps during high temperature pumping to filling stations(passive) caused bystarch damage
the many factorsleadto starch damage
to gummy dextrose , caused by excess amylase activityleadsto gummy dextrose , caused by excess amylase activity
at the millcausedat the mill
to poor end - use quality of wheat products including bread , noodles , and cakesleadsto poor end - use quality of wheat products including bread , noodles , and cakes
problems in free standing loavescan causeproblems in free standing loaves
to a degradation of baking qualitiescan leadto a degradation of baking qualities
to unwanted amylase activitymay leadto unwanted amylase activity
in higher water absorptionresultingin higher water absorption
racing amylolitic activity which has caused over vigorous fermentation and used up all the sugarshas causedracing amylolitic activity which has caused over vigorous fermentation and used up all the sugars
from the milling results in high degree of amylase activityresultsfrom the milling results in high degree of amylase activity