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Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life

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100 Wang, L. & Seib, P.A. (1996). Australian salt-noodle flours and their starches compared to

U.S. wheat flours and their starches. Cereal Chemistry, 73, 167–175.

Wang, S., Wang, J., Zhang, W., Li, C., Yu, J. & Wang, S. (2015). Molecular order and functional properties of starches from three waxy wheat varieties grown in China. Food Chemistry, 181, 43–50.

Whitworth, M.B., Cauvain, S.P. & Cliffe, D. (2005). Measurement of bread cell structure by image analysis. In: Using Cereal Science and Technology for the Benefit of

Consumers. Pp. 193–198.

Xurun, Y., Heng, Y., Zhang, J., Shao, S., Zhou, L., Xiong, F. & Wang, Z. (2015). Comparison of endosperm starch granule development and physicochemical properties of starches from waxy and non-waxy wheat. International Journal of Food Properties, 18, 2409– 2421.

Yasui, T., Sasaki, T. & Matsuki, J. (1999). Milling and flour pasting properties of waxy

endosperm mutant lines of bread wheat (Triticum aestivum L). Journal of the Science of Food and Agriculture, 79, 687–692.

Yoo, S.H. & Jane, J.L. (2002). Structural and physical characteristics of waxy and other wheat starches. Carbohydrate Polymers, 49, 297–305.

Zghal, M.C., Scanlon, M.G. & Sapirstein, H.D. (1999). Prediction of bread crumb density by digital image analysis. Cereal Chemistry, 76, 734–742.

Zhang, H., Zhang, W., Xu, C. & Zhou, X. (2014). Studies on the rheological and

gelatinization characteristics of waxy wheat flour. International Journal of Biological Macromolecules, 64, 123–129.

Zhang, H., Zhang, W., Xu, C. & Zhoy, X. (2013). Morphological features and

physicochemical properties of waxy wheat starch. International Journal of Biological Macromolecules, 62, 304–309.

Zobel, H.F. (1988). Starch crystal transformations and their industrial importance. Starch - Stärke, 40, 1–7.

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