Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. Amylographic measurements

✍ Scribed by Šebečić, Bl. ;Šebečić, B.

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 458 KB
• Volume: 40
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19960400410

✦ Synopsis

Summa'ry

To examine the influence of granulometric composition of wheat flour starch to gelatinization properties of flour under the conditions of amylographic measurements, the content of starch fractions i.e. the granulometrical and statistical parameters-of granule-size distribution determined in previous work (SEBECIC and SEBE&C, 1995, Part I), were correlated with maximum viscosity values (MV) of amylograms run on BRABENDER amylograph at pH of full enzyme inactivation (2.95) and constant starch concentration in suspensions (6.5%) as well as with the characteristic of wheat flour, af, suggested as a numerical presentation of physicochemical properties of starch in flour under the conditions of amylographic measurements (SEBEEIC, 1989). Data show that small granules produced higher MV and af values (r = 0.644 and r = 0.628; 0.05 > P > 0.01). while larger granules decreased MV and at (r = -0.526 to r = -0.676; 0.10 > P > 0.01). Significant correlation of some granulometrical i s . statistical parameters of granulo-size distribution with MV and af (0.10 > P > 0.01) suggests that granulesize distribution can affect gelatinization properties of wheat flour under the conditions of amylographic measurements.