|Contribution of wheat flour fractions to peak hot paste viscosity. Cereal Chemistry 74:147-153
|Morris,C.F., King,G.E. and Rubenthaler,G.L.
|The quality of many baked products,
noodles, gravies, and thickeners is related to the pasting properties of wheat
(Triticum aestivum L.) flour, yet different flours vary markedly in their pasting
performance. The objective of the present research was to assess the role of
the wheat flour fractions, gluten, water solubles, prime and tailing starches,
in the contribution to peak hot paste viscosity among three selected wheat cultivars.
Straight-grade flours were fractionated and reconstituted. Fractions were examined
independently and were deleted in otherwise fully reconstituted fours. Fractions
were exchanged between cultivars for reconstituting flours, and fractions were
substituted individually into a common starch base. The flours from the cultivars
Klasic, McKay, and Madsen differed markedly in their peak hot paste viscosities,
and were fractionated and reconstituted with only a small effect on paste viscosity.
Results clearly showed that prime starch was the primary determinate of flour
paste viscosity, but the other fractions all exerted a significant effect. Tailing
starch increased paste viscosity directly due to pasting capacity of starch
or indirectly through competition for water. Gluten also increased paste viscosity
through competition for water. The eater-soluble fraction from different cultivar
flours was more valuable in effect.
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