Three types of wheat were submitted to two different milling procedures, giving rise to six flours which differed by some physico-chemical characteristics such as particle size, level of damaged starch and protein content. Differential scanning calorimetry was used for monitoring heat-induced structural changes in flour aqueous dispersions 80% water and in doughs 45% water. Differences between the thermal behaviour of the flour dispersions and doughs were explained mainly by differences in protein content. This result was confirmed after partial substitution of flour by gluten. Dynamic mechanical analysis performed at 20°C on the flour doughs indicated, as expected, a linear increase in the elastic modulus with increasing protein content. The results did not bring any evidence that, under these experimental conditions, starch damage might affect gluten hydration.
Authors:M. Rakszegi, G. Balázs, F. Békés, A. Harasztos, A. Kovács, L. Láng, Z. Bedő, and S. Tömösközi
Damaged starch, protein and arabinoxylan (AX) content and composition have been related to water absorption (WA) in a large set of samples. We tested 20 modern bread wheat cultivars bred in Hungary, 20 old Hungarian landraces, and 17 cultivars with special biochemical/functional characteristics from all around the world, this last set for international comparison. Grain was field grown in the 2011 and 2012 harvest seasons. Alinear mathematical model has been developed to estimate WA from protein content, starch damage, AX content and the relative amount of soluble proteins with strong correlation (r2 = 0.65) between measured and estimated data. The introduction of a new parameter, related to the cultivar dependent quantitative composition of soluble proteins and determined by lab-on-a-chip (LOC) analysis, largely improved the predictability of WA. Based on the large variation among the level of AX and certain soluble protein components in wheat flour and their significant contribution toWA determination, it was concluded, that these properties could be appropriate target traits to alter them during wheat breeding programs to improve the WA of wheat flour.
important factors that influence food processing and development. They are highly influenced by the chemical composition, especially by starch and protein compounds. Starchdamage can significantly influence the physical properties of flours such as water
Authors:Zoltán Magyar, Antal Véha, and Balázs P. Szabó
soft cultivars ( Galindez-Najera et al., 2016 ). In addition, the kernel hardness specifies the conditioning parameters, the flour particle size, the density, the starchdamage rate and through this the flour water absorption ability and the flour