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| 1 | Effects of Preheating Temperature, Moisture and Sodium Metabisulfite Content on Property of Maize Flour Dough显示文摘Processing temperature, maze flour particle size, and level of water and sodium metabisulfite were varied during the preparation of maize noodles. Preheated to 90—95 ℃ a mixture of maize flour or meal, water(43%—45% moisture) and salt enabled the preparation of noodles using a pasta extruder. Maize flour with smaller particle size yielded better noodles than did maize meal. The addition of sodium metabisulfite enabled the production of noodles at lower processing temperatures; however, cooking losses increased. Processing maize flour with higher water absorption yielded noodles that required longer cooking time but with decreased losses. The functionalities of starch and protein in raw ingredients and in products were determined. Starch gelatinized and retorgraded during processing maize noodles, as indicated by changes in pasting viscosity curves. Maize proteins contributed to the increased viscosity of dough above 40 ℃. The increased integrity of cooked maize noodles, however, corresponded to the increased amounts of gelatinized and retrograded starch. | TONG Yi 1, Waniska Ralph D. 2 and LI Wei 1** (1. College of Life Science, Jilin University, Changchun, 130023 2. Cereal Quality Laboratory, Department of Soil & Crop Sciences, Texas A & M University, College Station, Texas, 77843 24474) | 2000 | Chemical Research in Chinese Universities2000，16，3： | 2 |
| 2 | Physiological changes in sorghum antifungal proteins显示文摘 | Seetharaman K Waniska R D Rooney L W | | 0，，： | 1 |
| 3 | Effects of polyols on the processing and qualities of wheat tortillas显示文摘 | Suhendro E L Waniska R D Rooney L W | 1995 | Cereal Chemistry1995，72，： | 1 |
| 4 | Comparison of methods for separating oligosaccharides: ultrafiltration, gel permeation and adsorption chromatography显示文摘 | Waniska R D Kinsella J E | 1980 | J Food Sci1980，45，5： | 1 |
| 5 | Wheat flour tortilla production显示文摘 | Serna-Saldivar S O Rooney L W Waniska R D | 1988 | Cereal Foods World1988，33，： | 1 |
| 6 | Foaming properties of proteins: evaluation of a column aeration apparatus using albumin显示文摘 | Waniska R D Kinsella J E | 1979 | Journal of Food Science1979，44，： | 1 |
| 7 | Impact of dif- ferent baking processes on bread firmness and starch properties in breadcrumb显示文摘 | PATEL B K WANISKA R D SEETHARAMAN K | 2005 | Journal of Cereal Science2005，42，： | 1 |
| 8 | Perspectives on flour tortillas显示文摘 | Waniska R D | 1999 | Cereal Foods World1999，44，： | 1 |
| 9 | Anthocyanins from black sorghum and their antioxidant properties显示文摘 | Awika J M Rooney L W Waniska R D | 2004 | Food Chemistry2004，90，： | 1 |
| 10 | Foaming properties of proteins : evaluation of a column aeration apparatus using al- bumin 显示文摘 | Waniska R D Kinsella J E | 1979 | Journal of Food Science1979，44，： | 1 |
| 11 | Increasing the fiber content of wheat tortillas显示文摘 | Friend C P Serna-Saldivar S O Waniska R D | 1992 | Cereal Foods World1992，37，： | 1 |
| 12 | Methods to prepare and evaluate wheat tortillas显示文摘 | Bello A B Serna-Saldivar S O Waniska R D | 1991 | Cereal Foods World1991，36，： | 1 |
| 13 | Contribution of 2-acetyl-l-pyrroline to odors from wetted ground pearl millet显示文摘 | Seitz L M Wright R L Waniska R D | 1993 | Journal of Agricultural and Food Chemistry1993，41，6： | 1 |
| 14 | Function of Emulsifier显示文摘 | Waniska R D | 1998 | Food Product1998，46，6： | 1 |
| 15 | Malting characteristics of sorghum cuhivars显示文摘 | Beta T Rooney I W Waniska R D | 1995 | Cereal Chemistry1995，72，6： | 1 |
| 16 | Isolation and characterization of phenolic acid in mature peanut seed coats from twenty-three peanut genotypes 显示文摘 | Waniska R D Pettit R E | 1988 | Proceedings of the American Peanut Research and Education Society1988，20，： | 1 |
| 17 | Effects of hydrocolloids on processing and qualities of wheat tortillas显示文摘 | Friend C P Waniska R D Rooney L W | 1993 | Cereal Chemistry1993，70，： | 1 |
| 18 | Isolation and characterization of phenolic acid in mature peanut seed coats from twenty-three peanut genotypes显示文摘 | Azaizeh A K Waniska R D Pettit R E | 1988 | Proceedings of the American Peanut Research and Education Soci ety1988，20，： | 1 |
| 19 | Anthocyanins from black sorghum and antioxidant properties显示文摘 | Awika J M Roouey L W Waniska R D | 2005 | Food Chem2005，90，： | 1 |
| 20 | Anthocyanins from black sorghum and their antioxidant properties显示文摘 | Awika JM Rooney LW Waniska RD | 2004 | Food Chemistry2004，90，： | 1 |
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