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wheat starch

General Material Information

Trivial Name wheat starch
Short Description triticum aestivum starch
FDA UNII Search
FDA Mainterm 977052-26-8 ; WHEAT STARCH
Synonyms
  • triticum aestivum starch
  • triticum vulgare starch

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Literature & References

triticum aestivum l. starch
Pubchem (sid):135296414
Publications by PubMed
Engineering α-amylase levels in wheat grain suggests a highly sophisticated level of carbohydrate regulation during development.
Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch.
Halophilic alkali- and thermostable amylase from a novel polyextremophilic Amphibacillus sp. NM-Ra2.
Α-amylase from wheat (Triticum aestivum) seeds: its purification, biochemical attributes and active site studies.
Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends.
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch.
Alkali-induced changes in functional properties and in vitro digestibility of wheat starch: the role of surface proteins and lipids.
Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
In vivo studies on artificial induction of thermotolerance to detached panicles of wheat (Triticum aestivum L) cultivars under heat stress.
Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility.
A novel process for direct production of acetone-butanol-ethanol from native starches using granular starch hydrolyzing enzyme by Clostridium saccharoperbutylacetonicum N1-4.
Genome-specific granule-bound starch synthase I (GBSSI) influences starch biochemical and functional characteristics in near-isogenic wheat ( Triticum aestivum L.) lines.
Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separation.
RNA extraction from developing or mature wheat seeds.
Effects of acetic acid and lactic acid on physicochemical characteristics of native and cross-linked wheat starches.
In vitro fermentation of NUTRIOSE(®) FB06, a wheat dextrin soluble fibre, in a continuous culture human colonic model system.
Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch.
Evaluation of four endogenous reference genes and their real-time PCR assays for common wheat quantification in GMOs detection.
Morphological features and physicochemical properties of waxy wheat starch.
Effect of heat moisture treatment on physicochemical and morphological properties of wheat starch and xylitol mixture.
Identification of rice proteins recognized by the IgE antibodies of patients with food allergies.
Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography.
Improving starch yield in cereals by over-expression of ADPglucose pyrophosphorylase: expectations and unanticipated outcomes.
Analysis of storage and structural carbohydrates in developing wheat (Triticum aestivum L.) grains using quantitative analysis and microscopy.
Effects of wheat and oat-based whole grain foods on serum lipoprotein size and distribution in overweight middle aged people: a randomised controlled trial.
Food labeling: gluten-free labeling of foods. Final rule.
Hydration properties and phosphorous speciation in native, gelatinized and enzymatically modified potato starch analyzed by solid-state MAS NMR.
Effect of mineral elements on physicochemical properties of oxidised starches and generation of free radicals.
Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.
Growth-suppressive effect of the α-amylase inhibitor of Triticum aestivum on stored-product mites varies by the species and type of diet.
Chemical composition and physicochemical properties of barley dietary fiber by chemical modification.
Physicochemical properties of A- and B-starch granules isolated from hard red and soft red winter wheat.
Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
Altering the rate of glucose release from starch-based foods by spray-drying with an extract from barley.
Related physicochemical properties to microstructure of hard and soft wheat grains with different kernel thickness and specific density.
Fermentation profiles of wheat dextrin, inulin and partially hydrolyzed guar gum using an in vitro digestion pretreatment and in vitro batch fermentation system model.
Reaction patterns of wheat starch granules substituted with an anionic propylene oxide analog (POA) revealed by confocal microscopy and 3D anaglyph imaging.
Wheat rolls fortified with microencapsulated L-5-methyltetrahydrofolic acid or equimolar folic acid increase blood folate concentrations to a similar extent in healthy men and women.
Functional properties of wheat starch with different particle size distribution.
Improvement of the AOAC 2009.01 total dietary fibre method for bread and other high starch containing matrices.
Interaction of wheat β-amylase with maltose and glucose as examined by fluorescence.
Evaluation of the feed value for ruminants of blends of corn and wheat distillers dried grains.
Combined impact of Bacillus stearothermophilus maltogenic alpha-amylase and surfactants on starch pasting and gelation properties.
Effect of NaCl on the thermal behaviour of wheat starch in excess and limited water.
Kinetic and thermodynamic analysis of the inhibitory effects of maltose, glucose, and related carbohydrates on wheat β-amylase.
Alveograph and Mixolab parameters associated with Puroindoline-D1 genes in Chinese winter wheats.
Comprehensive analysis of the transcription of starch synthesis genes and the transcription factor RSR1 in wheat (Triticum aestivum) endosperm.
Identification of the isoamylase 3 gene in common wheat and its expression profile during the grain-filling period.
Influence of a diet rich in resistant starch on the degradation of non-starch polysaccharides in the large intestine of pigs.
Effects of dietary carbohydrate replaced with wild rice (Zizania latifolia (Griseb) Turcz) on insulin resistance in rats fed with a high-fat/cholesterol diet.
Effect of nitrogen and sulfur fertilization on accumulation characteristics and physicochemical properties of A- and B-wheat starch.
Natural variation in grain composition of wheat and related cereals.
Farinin: characterization of a novel wheat endosperm protein belonging to the prolamin superfamily.
Wheat flour based propionic acid fermentation: an economic approach.
Molecular cloning and expression analysis of the starch-branching enzyme III gene from common wheat (Triticum aestivum ).
Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch.
Phase behaviour and in vitro hydrolysis of wheat starch in mixture with whey protein.
Integration of first and second generation biofuels: fermentative hydrogen production from wheat grain and straw.
Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen.
Role of non-prolamin proteins and low molecular weight redox agents in protein folding and polymerization in wheat grains and influence on baking quality parameters.
Development of methods to distinguish between durum/common wheat and common wheat in blended flour using PCR.
Effects of homoeologous wheat starch synthase IIa genes on starch properties.
Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.
(1)H NMR spectroscopy for the in vitro understanding of the glycaemic index.
Mechanism of hydrolysis of native and cooked starches from different botanical sources in the presence of tea extracts.
Archaeobotanical study of ancient food and cereal remains at the Astana Cemeteries, Xinjiang, China.
Furan occurrence in starchy food model systems processed at high temperatures: effect of ascorbic acid and heating conditions.
Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment.
Characterization and solvent engineering of wheat β-amylase for enhancing its activity and stability.
Immersion mode material pocket dynamic mechanical analysis (IMP-DMA): a novel tool to study gelatinisation of purified starches and starch-containing plant materials.
Comparison of the gelatinization behavior of organic and conventional spelt starches assessed by thermal and rheological analyses.
The effects of soy on freezable bread dough: a magnetic resonance study.
Effect of wheat flour characteristics on sponge cake quality.
Properties of a novel type of starch found in the double mutant "sweet wheat".
Fermentable fibers do not affect satiety or food intake by women who do not practice restrained eating.
Down-regulation of Glucan, Water-Dikinase activity in wheat endosperm increases vegetative biomass and yield.
Influence of gallic acid and tannic acid on the mechanical and barrier properties of wheat gluten films.
The soluble dietary fiber inulin can influence the bioaccessibility of enniatins.
Development of high amylose wheat through TILLING.
Protective potentials of wild rice (Zizania latifolia (Griseb) Turcz) against obesity and lipotoxicity induced by a high-fat/cholesterol diet in rats.
Characterization of SBEIIa homoeologous genes in bread wheat.
Impact of starch granule associated proteins and lipids on wheat starch functional properties.
Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
Accelerated solvent extraction of alkylresorcinols in food products containing uncooked and cooked wheat.
Starch characteristics of transgenic wheat (Triticum aestivum L.) overexpressing the Dx5 high molecular weight glutenin subunit are substantially equivalent to those in nonmodified wheat.
Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour.
Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat.
Effect of wheat-based dried distillers' grains with solubles inclusion on barley-based feed chemical profile, energy values, rumen degradation kinetics, and protein supply.
Online shear viscosity measurement of starchy melts enriched in wheat bran.
Effect of soy addition on microwavable pocket-type flat doughs.
Enzymatic method for measuring starch gelatinization in dry products in situ.
Effects of L-ascorbic acid on physicochemical characteristics of wheat starch.
Variability and relationship among Mixolab and Falling Number evaluation based on influence of fungal α-amylase addition.
Relationship between population growth of the red flour beetle Tribolium castaneum and protein and carbohydrate content in flour and starch.
Pleiotropic increases in free non-polar lipid, glycolipid and phospholipid contents in waxy bread wheat (Triticum aestivum L.) grain.
The glycemic response does not reflect the in vivo starch digestibility of fiber-rich wheat products in healthy men.
A laboratory protocol for determining glucose and maximum ethanol production from wheat grain: application to a complete genetic set of near-isogenic waxy lines.
Comparison of A and B starch granules from three wheat varieties.
In vitro-cultured wheat spikes provide a simplified alternative for studies of cadmium uptake in developing grains.
Bioactive healthy components of bulgur.
Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology.
Prebiotic effects of cassava fibre as an ingredient in cracker-like products.
In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients.
Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging.
Structural and physicochemical characterisation of rye starch.
Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
Development of low-fat and low-calorie beef sausage using modified starch as fat replacement agent.
Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread.
Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
Simply amplified electrochemical aptasensor of ochratoxin A based on exonuclease-catalyzed target recycling.
Tracing metabolic routes of dietary carbohydrate and protein in rainbow trout (Oncorhynchus mykiss) using stable isotopes ([¹³C]starch and [¹⁵N]protein): effects of gelatinisation of starches and sustained swimming.
Wheat- and barley-based diets with or without additives influence broiler chicken performance, nutrient digestibility and intestinal microflora.
Benefits of β-xylanase for wheat biomass conversion to bioethanol.
Continuous hydrolysis of modified wheat gluten in an enzymatic membrane reactor.
Isolation of high quality RNA from cereal seeds containing high levels of starch.
Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread.
Modifying glucose release from high carbohydrate foods with natural polymers extracted from cereals.
Starch characteristics and their influences on in vitro and pig prececal starch digestion.
Effect of four types of dietary fiber on the technological quality of pasta.
Evaluation of value-added components of dried distiller's grain with solubles from triticale and wheat.
Modelling of physical ageing in starch using the TNM equation.
Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats.
A survey of β-glucan and arabinoxylan content in wheat.
High levels of sugars and fructan in mature seed of sweet wheat lacking GBSSI and SSIIa enzymes.
Substitution of wheat dried distillers grains with solubles for barley grain or barley silage in feedlot cattle diets: intake, digestibility, and ruminal fermentation.
Amylose content and starch properties in emmer and durum wheat lines with different waxy proteins composition.
High temperature during grain fill alters the morphology of protein and starch deposits in the starchy endosperm cells of developing wheat (Triticum aestivum L.) grain.
Starch waxiness in hexaploid wheat (Triticum aestivum L.) by NIR reflectance spectroscopy.
The effect of dietary fiber from wheat processing streams on the formation of carboxylic acids and microbiota in the hindgut of rats.
Grain hardness: a major determinant of wheat quality.
Physicochemical and dough-handling characteristics of Indian wheat and triticale cultivars.
Production of high fructose syrup from cassava and sweet potato flours and their blends with cereal flours.
Comparison of extraction conditions for milk and hen's egg allergens.
X-ray photoelectron spectroscopy for wheat powders: measurement of surface chemical composition.
Tracking diffusion of conditioning water in single wheat kernels of different hardnesses by near infrared hyperspectral imaging.
Hydrocolloid interaction with water, protein, and starch in wheat dough.
Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.
Nutrient utilization and functionality of the anterior digestive tract caused by intermittent feeding and inclusion of whole wheat in diets for broiler chickens.
Influence of conditioning temperature on the performance, nutrient utilisation and digestive tract development of broilers fed on maize- and wheat-based diets.
Influence of carbon source on growth and mycotoxin production by isolates of Pyrenophora tritici-repentis from wheat.
Ultrasonic study of wheat flour properties.
Effect of phytase and xylanase supplementation or particle size on nutrient digestibility of diets containing distillers dried grains with solubles cofermented from wheat and corn in ileal-cannulated grower pigs.
Factors affecting usefulness of triticale grain for bioethanol production.
Effect of dietary mineral level and inulin inclusion on phosphorus, calcium and nitrogen utilisation, intestinal microflora and bone development.
Increasing the amylose content of durum wheat through silencing of the SBEIIa genes.
Evaluating the ability of different characterization parameters to describe the surface of fried foods.
Supercritical carbon dioxide extraction of wheat distiller's dried grain with solubles.
Levels of compounds and metabolites in wheat ears and grains in organic and conventional agriculture.
Development of a solid-state fermentation process for production of an alpha amylase with potentially interesting properties.
Palatable and bio-functional wheat/rice products developed from pre-germinated brown rice of super-hard cultivar EM10.
Water extract of Triticum aestivum L. and its components demonstrate protective effect in a model of vascular dementia.
Thermal behavior of potato starch and water-vaporization behavior of its paste controlled with amino acid and peptide-rich food materials.
Effect of different binders on the physico-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggets.
Rheological properties of somen noodles--a traditional Japanese wheat product.
Wheat dextrin, psyllium, and inulin produce distinct fermentation patterns, gas volumes, and short-chain fatty acid profiles in vitro.
Protein and starch concentrates of air-classified field pea and zero-tannin faba bean for weaned pigs.
The different satiating capacity of CHO and fats can be mediated by different effects on leptin and ghrelin systems.
Two-stage hydrothermal processing of wheat (Triticum aestivum) bran for the production of feruloylated Arabinoxylooligosaccharides.
Utilization of extruded linseed to modify fatty composition of intensively-reared lamb meat: effect of associated cereals (wheat vs. corn) and linoleic acid content of the diet.
Cooking properties and heat damage of dried pasta as influenced by raw material characteristics and processing conditions.
Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake.
Selected carbohydrate metabolism genes show coincident expression peaks in grains of in vitro-cultured immature spikes of wheat (Triticum aestivum L.).
Thermogravimetric study of water state in wheat starch gels obtained under high pressures.
Water content influence on thermal and volumetric properties of wheat starch gelatinization under 10 MPa.
Feeding wheat dried distillers grains with solubles improves beef trans and conjugated linoleic acid profiles.
Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measured in vitro.
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
Relationship of granule size distribution and amylopectin structure with pasting, thermal, and retrogradation properties in wheat starch.
Broiler performance and in vivo viscosity as influenced by a range of xylanases, varying in ability to effect wheat in vitro viscosity.
Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.
Antioxidative capacities of durum wheat flour and its components on linoleic acid.
Effect of seaweed and cholesterol-enriched diets on postprandial lipoproteinaemia in rats.
Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.
Influence of insoluble fibre and whole wheat inclusion on the performance, digestive tract development and ileal microbiota profile of broiler chickens.
The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.
Dough rheology and wet milling of hard waxy wheat flours.
Autoclave and beta-amylolysis lead to reduced in vitro digestibility of starch.
Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects.
Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines.
Molecular structure and baking performance of individual glycolipid classes from lecithins.
Glycaemic indices of three Sri Lankan wheat bread varieties and a bread-lentil meal.
Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.
Water movement into dormant and non-dormant wheat (Triticum aestivum L.) grains.
Native wheat, potato and pea starches and their physically modified preparations tested in vitro as the substrates for selected Bifidobacterium strains.
Prediction of wheat chemical and physical characteristics and nutritive value by near-infrared reflectance spectroscopy.
A review of the role of soluble fiber in health with specific reference to wheat dextrin.
[Investigations of nasal deposition efficiency of wheaten flour and corn starch].
Properties of starch subjected to partial gelatinization and beta-amylolysis.
Nutritive value and non-toxicity of Botryosphaeria zeae-infected wheat for weaner pigs.
Fermentation of barley by using Saccharomyces cerevisiae: examination of barley as a feedstock for bioethanol production and value-added products.
Tobacco BY-2 cells as effective bioreactor for the production of puroindolines.
In vitro digestion characteristics of unprocessed and processed whole grains and their components.
Nonstarch polysaccharides in wheat flour wire-cut cookie making.
Physical and biochemical properties of airborne flour particles involved in occupational asthma.
Surface-associated proteins of wheat starch granules: suitability of wheat starch for celiac patients.
Assessment of dietary fiber fermentation: effect of Lactobacillus reuteri and reproducibility of short-chain fatty acid concentrations.
Cloning, characterisation and comparative analysis of a starch synthase IV gene in wheat: functional and evolutionary implications.
The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies.
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making.
Clinical trial: gluten microchallenge with wheat-based starch hydrolysates in coeliac disease patients - a randomized, double-blind, placebo-controlled study to evaluate safety.
Lack of relationship between either specific weight or presence of the 1B1R gene and nutritive value of wheat in broiler diets.
Nutrient digestibility and energy utilisation of diets based on wheat, sorghum or maize by the newly hatched broiler chick.
Model approach to starch functionality in bread making.
Uptake of Cu2+ by starch granules as affected by counterions.
Structural and molecular basis of starch viscosity in hexaploid wheat.
Metabolic pathways of the wheat (Triticum aestivum) endosperm amyloplast revealed by proteomics.
Growth, haematology, blood constituents and immunological status of lambs fed graded levels of animal feed grade damaged wheat as substitute of maize.
Effect of gelatinization and hydrolysis conditions on the selectivity of starch hydrolysis with alpha-amylase from Bacillus licheniformis.
Xylanase inhibitors bind to nonstarch polysaccharides.
Effect of pressure and temperature on the gelatinization of starch at various starch concentrations.
Processing of novel elevated amylose wheats: functional properties and starch digestibility of extruded products.
Physicochemical properties of cellulose selectively oxidized with the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion.
Effect of gamma-ray irradiation on modeling equilibrium moisture content of wheat.
Dietary combination of soy with a probiotic or prebiotic food significantly reduces total and LDL cholesterol in mildly hypercholesterolaemic subjects.
Wholegrain foods made from a novel high-amylose barley variety (Himalaya 292) improve indices of bowel health in human subjects.
Development of nanostructure in resistant starch type III during thermal treatments and cycling.
Thermal deterioration of oil and frying foodstuffs.
Effect of lactic acid bacteria inoculants on in vitro digestibility of wheat and corn silages.
Physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions.
Effects of starch synthase IIa gene dosage on grain, protein and starch in endosperm of wheat.
[Effects of resistant starch RS4 on magnesium and iron absorption in Wistar rats].
Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.
Use of a solid mixture containing diethylenetriamine/nitric oxide (DETANO) to liberate nitric oxide gas in the presence of horticultural produce to extend postharvest life.
A novel improved method for analysis of 2D diffusion-relaxation data--2D PARAFAC-Laplace decomposition.
Rheological and nuclear magnetic resonance (NMR) study of the hydration and heating of undeveloped wheat doughs.
Glycemic response of rice, wheat and finger millet based diabetic food formulations in normoglycemic subjects.
Simple purification (desalting) procedure to facilitate structural analysis of an alkali-solubilized/neutralized starch solution by intermediate-pressure size-exclusion chromatography.
Why do gelatinized starch granules not dissolve completely? Roles for amylose, protein, and lipid in granule "ghost" integrity.
Simplified electrophoretic assay for human salivary alpha-amylase inhibitor detection in cereal seed flours.
The bioactivity of processed garlic (Allium sativum L.) as shown in vitro and in vivo studies on rats.
A simplified modification of the AOAC official method for determination of total dietary fiber using newly developed enzymes.
On the interactions between Fusarium toxin-contaminated wheat and non-starch-polysaccharide hydrolysing enzymes in turkey diets on performance, health and carry-over of deoxynivalenol and zearalenone.
Sorption behavior of mixtures of glycerol and starch.
SAGE of the developing wheat caryopsis.
Properties of the protein and carbohydrate fractions in immature wheat kernels.
Chemical modification of wheat protein-based natural polymers: cross-linking effect on mechanical properties and phase structures.
Alkaline dissolution of starch facilitated by microwave heating for analysis by size-exclusion chromatography.
[Hydrolysis of wheat flour with amylase preparations and individual enzymes].
Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women.
pH effect on the mechanical performance and phase mobility of thermally processed wheat gluten-based natural polymer materials.
Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads.
Comparison of the usability of different spectral ranges within the near ultraviolet, visible and near infrared ranges (UV-VIS-NIR) region for the determination of the content of scab-damaged component in blended samples of ground wheat.
Insight into the distribution of arabinoxylans, endoxylanases, and endoxylanase inhibitors in industrial wheat roller mill streams.
Cereal-based biorefinery development: integrated enzyme production for cereal flour hydrolysis.
Impact of sourdough on the texture of bread.
Short-term, increasing dietary protein and fat moderately affect energy expenditure, substrate oxidation and uncoupling protein gene expression in rats.
Water dynamics and retrogradation of ultrahigh pressurized wheat starch.
Yeast proteins enhance satiety in rats.
Rumen fermentation and starch degradation by Holstein steers fed sodium-hydroxide- or formaldehyde-treated wheat.
Simple and fast method for recognition of reducing and nonreducing neutral carbohydrates by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.
Effect of partial dehulling of two- and six-row barley varieties on precaecal digestibility of amino acids in pigs.
[Study of qualitative and quantitative of dietary fibre composition in dry breakfasts and food supplements, contains wheaten brain].
Dose-dependent influence of commercial garlic (Allium sativum) on rats fed cholesterol-containing diet.
Characterization of filamentous fungi isolated from Moroccan olive and olive cake: toxinogenic potential of Aspergillus strains.
Microgravity effects on leaf morphology, cell structure, carbon metabolism and mRNA expression of dwarf wheat.
Influence of a Fusarium culmorum inoculation of wheat on the progression of mycotoxin accumulation, ingredient concentrations and ruminal in sacco dry matter degradation of wheat residues.
Permeability of starch gel matrices and select films to solvent vapors.
Differential effects of konbu and nori seaweed dietary supplementation on liver glutathione status in normo- and hypercholesterolaemic growing rats.
High-amylose wheat generated by RNA interference improves indices of large-bowel health in rats.
Increased puroindoline levels slow ruminal digestion of wheat (Triticum aestivum L.) starch by cattle.
Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting.
Application of electron spin resonance spectroscopy and spin probes to investigate the effect of ingredients on changes in wheat dough during heating.
Use of a complexation of tebuconazole with beta-cyclodextrin for controlling foot and crown rot of durum wheat incited by Fusarium culmorum.
Discrimination of irradiated starch gels using FT-Raman spectroscopy and chemometrics.
Phytate, calcium, iron, and zinc contents and their molar ratios in foods commonly consumed in China.
Milk from forage as affected by carbohydrate source and degradability with alfalfa silage-based diets.
Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls.
Production of lactic acid and fungal biomass by Rhizopus fungi from food processing waste streams.
Study on ground water characteristics and the effects of discharged effluents from textile units at Karur District.
Dietary bread crust advanced glycation end products bind to the receptor for AGEs in HEK-293 kidney cells but are rapidly excreted after oral administration to healthy and subtotally nephrectomized rats.
Impact of Fusarium culmorum on the polysaccharides of wheat flour.
Effects of food deprivation and particle size of ground wheat on digestibility of food components in broilers fed on a pelleted diet.
Endoxylanase substrate selectivity determines degradation of wheat water-extractable and water-unextractable arabinoxylan.
Soft wheat instead of hard wheat in pelleted diets results in high starch digestibility in broiler chickens.
Application of bubble separation for quantitative analysis of choline in Dioscorea (yam) tubers.
Some rheological properties of sodium caseinate-starch gels.
ATR-FT/IR study on the interactions between gliadins and dextrin and their effects on protein secondary structure.
Comparative study of the retrogradation of intermediate water content waxy maize, wheat, and potato starches.
Scanning electron microscopy of Fusarium damaged kernels of spring wheat.
Investigation on the chemical structure of nonextractable residues of the fungicide cyprodinil in spring wheat using 13C-C1-phenyl-cyprodinil on 13C-depleted plants-an alternative approach to investigate nonextractable residues.
Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation.
Ethanol production from non-starch carbohydrates of wheat bran.
Glucagon and insulin response to dietary carbohydrate in rainbow trout (Oncorhynchus mykiss).
Effects of alpha-amylases from different sources on the firming of concentrated wheat starch gels: relationship to bread staling.
Effect of alpha-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels: relationship to bread staling.
Nutritional evaluation and shelf life studies of papads prepared from wheat-legume composite flours.
Influence of concentrate composition and forage type on retail packaged beef quality.
Feeding fish with diets of different ratios of C3- and C4-plant-derived ingredients: a laboratory analysis with implications for the back-calculation of diet from stable isotope data.
Processing of wild cereal grains in the Upper Palaeolithic revealed by starch grain analysis.
Effect of gamma-radiation and microwave heating of wheat grain on some starch properties in irradiated grain as well as in grain of the next generation crops.
Specific response of a novel and abundant Lactobacillus amylovorus-like phylotype to dietary prebiotics in the guts of weaning piglets.
Short-term digestive tolerance of different doses of NUTRIOSE FB, a food dextrin, in adult men.
The safe threshold for gluten contamination in gluten-free products. Can trace amounts be accepted in the treatment of coeliac disease?
In situ and Ex situ adsorption and recovery of betalains from hairy root cultures of Beta vulgaris.
Intraspecific responses in grain quality of 10 wheat cultivars to enhanced UV-B radiation under field conditions.
Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
Extrusion conditions affect chemical composition and in vitro digestion of select food ingredients.
Progression of mycotoxin and nutrient concentrations in wheat after inoculation with Fusarium culmorum.
Wheat flour enzymatic amylolysis monitored by in situ (1)H NMR spectroscopy.
Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins.
Impact of xylanases with different substrate selectivity on gluten-starch separation of wheat flour.
The occurrence of friabilins in triticale and their relationship with grain hardness and baking quality.
Dietary fructo-oligosaccharides and lactulose inhibit intestinal colonisation but stimulate translocation of salmonella in rats.
Diets containing a high percentage of Nori or Konbu algae are well-accepted and efficiently utilised by growing rats but induce different degrees of histological changes in the liver and bowel.
Puroindoline A-gene expression is involved in association of puroindolines to starch.
Effect of different olive oils on bile excretion in rats fed cholesterol-containing and cholesterol-free diets.
Cross-inhibitory activity of cereal protein inhibitors against alpha-amylases and xylanases.
The rat as a model for pigs: comparative values for the digestibility of NSP and other macronutrients.
Feeding level and diet quality influence trophic shift of C and N isotopes in Nile tilapia (Oreochromis niloticus (L.)).
Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.
Effect of enzyme addition to wheat-, barley- and rye-based diets on nutrient digestibility and performance of laying hens.
Glycemic index of local foods and diets: the Mediterranean experience.
Effect of bioaccumulation of cadmium on biomass productivity, essential trace elements, chlorophyll biosynthesis, and macromolecules of wheat seedlings.
Nutritional and carbohydrate characteristics of wheat and chickpea based weaning foods.
Molecular cloning of alpha-amylases from cotton boll weevil, Anthonomus grandis and structural relations to plant inhibitors: an approach to insect resistance.
Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starches.
Solid-State 13C CP/MAS NMR studies on aging of starch in white bread.
Organisation of the external region of the starch granule as determined by infrared spectroscopy.
Sorption and vapor transmission properties of uncompressed and compressed microcellular starch foam.
Recycling spent larval food of Corcyra cephalonica stainton as a broiler feed ingredient.
Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starch.
[Sorption of mono- and sesquiterpenes by natural polysaccharides].
Selected gelling agents in canned dog food affect nutrient digestibilities and fecal characteristics of ileal cannulated dogs.
Olive oils improve lipid metabolism and increase antioxidant potential in rats fed diets containing cholesterol.
Localization of puroindoline-a and lipids in bread dough using confocal scanning laser microscopy.
Soybean hulls, wheat middlings, and corn gluten feed as supplements for cattle on forage-based diets.
Relationships between digestibilities of food components and characteristics of wheats (Triticum aestivum) introduced as the only cereal source in a broiler chicken diet.
Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy.
Protein is more potent than carbohydrate for reducing appetite in rats.
Effects of wheat variety and specific weight on dietary apparent metabolisable energy concentration and performance of broiler chicks.
Effect of gamma-radiation and microwave heating on endosperm microstructure in relation to some technological properties of wheat grain.
Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects.
Use of (1)H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging.
Characterization of starch from tubers of yam bean (Pachyrhizus ahipa).
Fermentation of liquid coproducts and liquid compound diets: Part 2. Effects on pH, acid-binding capacity, organic acids and ethanol during a 6-day storage period.
Fermentation of liquid coproducts and liquid compound diets: Part 1. Effects on chemical composition during a 6-day storage period.
Impact of different wheat milling by-products in supplements on the forage use and performance of beef cattle consuming low-quality, tallgrass-prairie forage.
The effects of adding xylanase, vitamin C and copper sulphate to wheat-based diets on broiler performance.
Characterization of waxy proteins and waxy genes of Triticum timopheevii and T. zhukovskyi and implications for evolution of wheat.
Microbiological and biochemical studies on Gergoush fermentation.
Protein and lysine content, grain yield, and other technological traits in durum wheat under Mediterranean conditions.
[Preparation of cookies with a flour mixture of wheat and green plantain].
Importance of amino-acid and electrolyte balance in experimental diets used to determine the apparent metabolisable energy (AME) value of wheat.
Nutrient digestibility and intestinal viscosities in broiler chickens fed on wheat diets, as compared to maize diets with added guar gum.
Sequences of the waxy loci of wheat: utility in analysis of waxy proteins and developing molecular markers.
Oriental noodles.
Pressure-temperature phase transition diagram for wheat starch.
Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetes.
Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing.
Assessment of gliadin in supposedly gluten-free foods prepared and purchased by celiac patients.
Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
Glassy-Rubbery Transition and Recrystallization during Aging of Wheat Starch Gels.
Model for on-line moisture-content control during solid-state fermentation.
Dynamic oscillation measurements of starch networks at temperatures above 100 degrees C.
Metabolisable energy content of diets and broiler performance as affected by wheat specific weight and enzyme supplementation.
Amyloglucosidase hydrolysis of high-pressure and thermally gelatinized corn and wheat starches.
Comparative study of texture of normal and energy reduced sponge cakes.
Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality.
A DSC study on the gel-sol transition of a starch and hsian-tsao leaf gum mixed system.
Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels.
Effect of beta-cyclodextrin on pasting properties of wheat starch.
Study of interaction phenomena between aroma compounds and carbohydrate matrixes by inverse gas chromatography.
Structural and immunochemical homologies between foxtail millet glutelin 60 kDa and starch granule-bound starch synthase proteins from rice, barley, corn and wheat grains.
Effect of sucrose on the thermomechanical behavior of concentrated wheat and waxy corn starch-water preparations.
Temperature and weight loss profiles of model cakes baked in the microwave oven.
Sorption of volatile flavor compounds by microcellular cereal starch.
Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.).
[Efficacy of non-starch polysaccharide hydrolyzing enzymes on nutrient digestibility and gross energy convertibility of barley-rye and wheat-rye based diets for laying hens].
Clearance and metabolism of starch foods in the oral cavity.
Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects.
[Fluorescence microscopy for detection of frauds in ground coffee].
White and wholemeal flours from wheats of low and higher apparent metabolizable energy differ in their nutritional effects in rats.
Effects of supplemental energy source and amount on forage intake and performance by steers and intake and diet digestibility by sheep.
Effects on nutrient digestion of wheat processing and methods of tallow addition to the diets of lactating dairy cows.
Wheat starch intolerance in patients with celiac disease.
An overview of the safety evaluation of the Thermomyces lanuginosus xylanase enzyme (SP 628) and the Aspergillus aculeatus xylanase enzyme (SP 578).
A comparative study between mature ostriches (Struthio camelus) and adult cockerels with respect to true and apparent metabolisable energy values for maize, barley, oats and triticale.
Preference for wheat straw by lambs conditioned with intraruminal infusions of starch.
Milk yield and composition of dairy cows fed concentrate based on high moisture wheat or high moisture corn.
Near-infrared diffuse reflectance spectroscopic analysis of the amounts of moisture, protein, starch, amylose, and tannin in buckwheat flours.
Measurement of resistant starch in vitro and in vivo.
Effects of long-term low-glycaemic index starchy food on plasma glucose and lipid concentrations and adipose tissue cellularity in normal and diabetic rats.
Technological and chemical characters of bread prepared from irradiated wheat flour.
Starch and dietary fiber components are excreted and degraded to variable extents in ileostomy subjects consuming mixed diets with wheat- or oat-bran bread.
Studies on the baking properties of non-wheat flours--I. Breadfruit (Artocarpus artilis).
Interaction of feed intake level on comparative ruminal and total tract digestion of dry-rolled and steam-flaked corn.
Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre.
[Methodical investigations on evaluation of lysine utilization in pigs after extreme changes of protein quantity and quality].
Effects of a dietary load of acid or base on changes induced by lactose in rats.
Influence of high-starch vs high-fiber energy supplements on performance of stocker cattle grazing wheat pasture and subsequent feedlot performance.
Digestibility of carbohydrates from rice-, oat- and wheat-based ready-to-eat breakfast cereals in children.
[Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].
In vitro starch and protein digestibility and iron availability in weaning foods as affected by processing methods.
Influence of flake thickness on the feeding value of steam-rolled wheat for feedlot cattle.
Delayed effect of wheat starch in foods on the intraoral demineralization of enamel.
Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean.
Storage changes in the quality of sound and sprouted flour.
Polymerase chain reaction (PCR): a possible alternative to immunochemical methods assuring safety and quality of food. Detection of wheat contamination in non-wheat food products.
Available carbohydrates of cereal grains as affected by storage and insect infestation.
pH measurements of human dental plaque after consumption of starchy foods using the microtouch and the sampling method.
Comparative feeding value of supplemental fat in steam-flaked corn- and steam-flaked wheat-based finishing diets for feedlot steers.
Bioavailability of starch in various wheat-based bread products: evaluation of metabolic responses in healthy subjects and rate and extent of in vitro starch digestion.
Effects of additives and growth environment on preservation and digestibility of wheat silage fed to Holstein heifers.
Molecular behavior of water in a flour-water baked model system.
Magic-angle 13C NMR analysis of hard wheat flour and dough.
The effects of sugar-beet fibre and wheat bran on iron and zinc absorption in rats.
The effect of various thermal processes on the glycemic response to whole grain wheat products in humans and rats.
Effects of variously processed starch on pH of human dental plaque.
Comparison of various types of starch when used in meat sausages.
Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats.
Utilization of milk proteins and cereal starches to obtain co-extrudates.
Glycemic index of processed wheat products.
Detection of wheat gliadin contamination of gluten-free foods by a monoclonal antibody dot immunobinding assay.
Monoclonal antibody ELISA to quantitate wheat gliadin contamination of gluten-free foods.
Studies on the postprandial thermogenic action of proteins and protein mixtures in rats.
[Bran in the treatment of irritable bowel syndrome].
Effect of the alpha-glucosidase inhibitor Bay-O-1248 on the metabolic response of nondiabetic and diabetic rats to a high-carbohydrate diet.
Some attempts to improve the nutritive value of urea for dairy cows. 3. Its adjunction to fermentable carbohydrates: starea.
A radioimmunoassay for wheat gliadin to assess the suitability of gluten free foods for patients with coeliac disease.
Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization.
The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response.
Food fallacies and blood sugar.
Effect of heat treatment of dietary fiber: interlaboratory study.
Cereal availability and dental caries.
Effect of a glucosidase inhibitor on the metabolic response of diabetic rats to a high carbohydrate diet, consisting of starch and sucrose, or glucose.
Binding of bile salts to fibre-enriched wheat bran.
Factors affecting the rate of hydrolysis of starch in food.
A rapid, colorimetric, procedure for determination of fenitrothion.
Cereal sprouts: composition, nutritive value, food applications.
Food extrusion.
The role and function of chlorine in the preparation of high-ratio cake flour.
Cereal lipids.
[Studies in growing lambs on the increased retention of energy and protein by supplements of wheat starch, sugar and pulp with or without molasses].
Use of Aspergillus flavus to evaluate the relative nutritive value in cultivars of rye, wheat and triticale.
Beneficial physiologic action of beans.
A simple gel-diffusion assay of alpha-amylase in ungerminated wheat grains.
A Cappelle-Desprez gliadin of high mobility.
Triticale protein concentrate: preparation, composition, and properties.
Comprehensive evaluation of fatty acids in foods. VI. Cereal products.
Characterization of bound residues of nitrofen in cereal grains.
Composition and properties of protein concentrate from normal and high-protein wheats.
Preparation of protein concentrate from normal and high-protein wheats.
Selective extraction and quantitative analysis of non-starch and starch lipids from wheat flour.
Sucrose and various carbohydrate-containing foods and serum lipids in man.
Large-scale preparation of gliadin proteins.
Isolation of an albumin from Cappelle-Desprez and Manitou wheats.
[Determination of the particle size distribution of starch by means of granulometer "TuR"ZG 2].
Modified food starches for use in infant foods.
The flat sour bacteria.
Laboratory research in food allergy. I. Food allergens.
[Digestive intolerance to cereal flour in adults and its prevention by a new method of flour predigestion].
The role of particulate insoluble substances in food allergy. 3. Heat labile antibody to wheat starch in sera of wheat sensitive patients.
Persorbed food particles in the blood of newborns.
Comparison of wheat varieties by starch-gel electrophoresis of their grain proteins.
Diets for rearing the ambrosia beetle Xyleborus ferrugineus (Fabricius) in vitro.
Liquefaction of gelatinised starch by wheaten flour.
The influence of cooked and raw wheat starch on dental caries in the rat.
Some effects on swelling power of wheat starch of Soxhlet extraction with methanol and composition of the cooking liquid.
Publications by J-Stage
Alkali Pretreatment of Wheat Straw (Triticum aestivum) at Boiling Temperature for Producing a Bioethanol Precursor

Other Information

FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
HMDB (The Human Metabolome Database):Search
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
Wikipedia:View
Wikipedia2:View2
FAO:REPORT OF THE 37th SESSION OF THE CODEX COMMITTEE ON FOOD ADDITIVES AND CONTAMINANTS

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Starchy
starchy
General comment Starchy

Occurrences

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
multipurpose additives
Recommendation for wheat starch usage levels up to:
not for fragrance use.
Recommendation for wheat starch flavor usage levels up to:
not for flavor use.

Safety references

AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
triticum aestivum l. starch
Chemidplus:0977052268