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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
Access via ScienceDirect (Elsevier)
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.