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Article

Processing of novel elevated amylose wheats: functional properties and starch digestibility of extruded products.

Journal of agricultural and food chemistry - 12 Dec 2007

Chanvrier Hélène, Appelqvist Ingrid A M, Bird Anthony R, Gilbert Elliot, Htoon Aung, Li Zhongyi, Lillford Peter J, Lopez-Rubio Amparo, Morell Matthew K, Topping David L

Abstract excerpt

Different types of novel wheat lines with different starch contents and amylose/amylopectin ratios, relating to defined alterations in the number and activity of starch synthase IIa genes, were processed by pilot-plant extrusion. Two types of products were produced: pure wholemeal products and br...

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PMID: 18001033
DOI: 10.1021/jf0718650

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 2 Sept 2026. Prepared record publication-18001033-2026-09-02.2. Manifest publication-graph-cohort-2026-09-02.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 2 Sept 2026.

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