Details

Autor(en) / Beteiligte

• Zhang, Huanxin
• Zhang, Wei
• Xu, Chunzhong
• Zhou, Xing

Titel

Studies on the rheological and gelatinization characteristics of waxy wheat flour

Ist Teil von

• International journal of biological macromolecules, 2014-03, Vol.64, p.123-129

Ort / Verlag

Netherlands: Elsevier B.V

Erscheinungsjahr

2014

Quelle

MEDLINE

Beschreibungen/Notizen

• The chemical composition, rheological and gelatinization characteristics of waxy wheat flour were investigated. Compared with wheat flour, waxy wheat flour has lower protein (9.52%), amylase (1.02%) and higher crude starch (73.19%) contents. Because of its different chemical composition, waxy wheat flour exhibited some better processing characteristics (water-holding capacity, dough development time, extensibility, swelling power and setback) than normal wheat flour. It also exhibited some defects in rheological characteristics, including a higher degree of softening, a lower Farinograph quality number and smaller resistance to extensibility ratio. Differential scanning calorimetry results showed that waxy wheat flour gelatinized at higher onset (To=60.9°C), peak (Tp=64.9°C), conclusion (Tc=73.6°C) temperatures and required more energy (ΔH=7.6J/g) to melt gelatinized starch gels. The results of this investigation indicated that blending waxy wheat flour with normal flour is a promising way to improve product quality in baked foods and to prolong the shelf-life of these products.