Wheat swelling

When I brushed my teeth my gums would swell and bleed, and I became allergic to a lot of foods that had never bothered me before. My diet changed dramatically. Yeast, dairy and wheat products make me sick. I had to start reading labels and shopping in the health food stores. 

Choi, S. -G., Kerr, W. L. (2004). Swelling characteristics of native and chemically modified wheat starehes as a function of heating temperature and time. Starch, 56,181-189. 

Cortical tissue oj wheat. This consists of two layers of cells, the upper one lying transversely to the lower one. The length of the cells of the two layers is about the same, and their longer walls often exhibit very characteristic pearl- or disc-like swellings. 

It has been found in practice that wheaten bread of all types always contains a certain quantity of starch granules which have undergone so little alteration that they may be recognised with certainty. Further, wheat starch granules, when deformed by swelling or rupture, never exhibit cavities or fissures similar to those of other granules, e.g., those of rye starch. 

J.A. Menjivar, E.N. Chang and L. Maciel, Extrudate Swell Behaviour of Wheat Flour Doughs, in "Theoretical and Applied Rheology", P.Moldenaers and R. Kennings (eds.), Elsevier Science B.V., 1992, pp. 714-716. 

South Perth, Australia Flour swelling power and swelling volume tests were developed for breeders to identify noodle wheats 253,254... 

Uses of partial-waxy and waxy wheat in Asian noodles, bread and tortillas have been reviewed.269,270,298 French bread made from double-null partial waxy wheat flour retained 1-2% more moisture in its crumb in 24 hours compared to bread from a wild type flour. French bread made from the mutant wheat had a softer crumb immediately and up to 48 hours after baking.299 Wheat noodles are made from flour and low levels of salts, so starch plays a major role in noodle quality. Flours from partial waxy wheats with —10% protein and 21-24% apparent amylose (starch basis) are favored for white salted (sodium chloride) noodles because partial waxy starch swells during cooking somewhat more than non-waxy wheat starch. For good appearing noodles, the flour should be from a white wheat low in polyphenol oxidase, and... 

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