Late-Maturity Alpha-Amylase in Wheat (Triticum aestivum) and Its Impact on Fresh White Sauce Qualities

When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA). This increases the enzyme content in affected grain, which can lead to a drastic reduction in falling number (FN). By commercial standards, a...

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Detalles Bibliográficos
Autores principales: Neoh, Galex K. S., Dieters, Mark J., Tao, Keyu, Fox, Glen P., Nguyen, Phuong T. M., Gilbert, Robert G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7909430/
https://www.ncbi.nlm.nih.gov/pubmed/33498449
http://dx.doi.org/10.3390/foods10020201

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7909430/
https://www.ncbi.nlm.nih.gov/pubmed/33498449
http://dx.doi.org/10.3390/foods10020201

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