QUALITY IMPROVEMENT OF LOW AMYLO WHEAT

摘要

PURPOSE:To accomplish the improvement in the secondary processability for low amylo wheat by microwave treatment at a specified dosage of low amylo wheat to effect the rise in the amylo viscosity while suppressing the denaturation of the gluten in the wheat. CONSTITUTION:The objective quality improvement can be accomplished by microwave treatment of low amylo wheat at a dosage of 80-250 watt.sec per g of wheat grain.