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Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies.

• Authors : Moon Y; Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea.; Kimchi Research Institute, Pusan National University, Busan 46241, Republic of Korea.

Subjects: Triticum*/Triticum*/Triticum*/chemistry ; Amylose*/Amylose*/Amylose*/chemistry ; Flour*/Flour*/Flour*/analysis

• Source: Molecules (Basel, Switzerland) [Molecules] 2025 Jun 17; Vol. 30 (12). Date of Electronic Publication: 2025 Jun 17.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour.

• Authors : Cao R; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.; Zhang Z

Subjects: Oryza*/Oryza*/Oryza*/chemistry ; Steam* ; Flour*/Flour*/Flour*/analysis

• Source: Molecules (Basel, Switzerland) [Molecules] 2024 Nov 06; Vol. 29 (22). Date of Electronic Publication: 2024 Nov 06.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed.

• Authors : Adeyanju, Adeyemi Ayotunde¹ (AUTHOR); Adeleye, Darasimi Gift¹ (AUTHOR); Adejuyitan, Johnson Akinwumi^1,2 (AUTHOR)

Subjects: *Cassava starch; *Flour; *Starch

• Source: CyTA: Journal of Food. 2024, Vol. 22 Issue 1, p1-9. 9p.

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Starch-based noodles: Current technologies, properties, and challenges.

• Authors : Bangar SP; Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemenson, South Carolina, USA.; Ali NA

Subjects: Starch*/Starch*/Starch*/chemistry ; Flour*/Flour*/Flour*/analysis; Cooking

• Source: Journal of texture studies [J Texture Stud] 2023 Feb; Vol. 54 (1), pp. 21-53. Date of Electronic Publication: 2022 Nov 02.Publisher: Wiley Country of Publication: England NLM ID: 0252052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1745-4603

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Effects of Starch‐Lipid Complexes on Quality and Starch Digestibility of Wheat Noodles.

• Authors : Chao, Chen^1,2 (AUTHOR); Liang, Song^1,2 (AUTHOR); Sun, Bowen^1,2 (AUTHOR)

• Source: Starch / Staerke. Nov2024, Vol. 76 Issue 11/12, p1-7. 7p.

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Physical-chemical characterization, acceptance test, and free-choice profiling of glutenfree bread developed with Brazilian buckwheat starch and flour.

• Authors : Cordoba, Layse¹ ; de Souza Gomes, Daiane¹; Waszczynskyj, Nina¹

Subjects: *Buckwheat; *Bread; *Starch

• Source: Ciência Rural. 2024, Vol. 54 Issue 10, p1-17. 17p.

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Physical and Functional Properties of Sweet Potato Flour: Influence of Variety and Drying Method.

• Authors : Pereira N; Unidade de Tecnologia e Inovação, INIAV-Instituto Nacional de Investigação Agrária e Veterinária, 2780-157 Oeiras, Portugal.; LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal.

Subjects: Ipomoea batatas*/Ipomoea batatas*/Ipomoea batatas*/chemistry ; Flour*/Flour*/Flour*/analysis ; Desiccation*/Desiccation*/Desiccation*/methods

• Source: Molecules (Basel, Switzerland) [Molecules] 2025 Apr 20; Vol. 30 (8). Date of Electronic Publication: 2025 Apr 20.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Synthetic wheat as a new source of flour quality under drought conditions: Associations with solvent retention capacity.

• Authors : Mokhtari N; Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.; Majidi MM

Subjects: Triticum*/Triticum*/Triticum*/genetics ; Triticum*/Triticum*/Triticum*/metabolism ; Flour*/Flour*/Flour*/analysis

• Source: PloS one [PLoS One] 2025 Feb 06; Vol. 20 (2), pp. e0316945. Date of Electronic Publication: 2025 Feb 06 (Print Publication: 2025).Publisher: Public Library of Science Country of Publication: United States NLM ID: 101285081 Publication Model: eCollection Cited Medium: Internet

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Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours.

• Authors : Wang Q; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China.; Ouyang J

Subjects: Flour* ; Starch* ; Polysaccharides, Bacterial*

• Source: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2024 Mar; Vol. 79 (1), pp. 189-193. Date of Electronic Publication: 2024 Feb 05.Publisher: Kluwer Academic Country of Publication: Netherlands NLM ID: 8803554 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Impact of Amylose and Amylopectin Content in Starch on Wood Pellet Production

• Authors : Ståhl, Magnus, 1973; Berghel, Jonas, 1966; Frodeson, Stefan, Universitetsadjunkt, 1968

Subjects: Amylopectin; Amylose; Flour

• Source: BioResources. 19(4):7771-7785

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