Six types of wheat flour with different degrees of damaged starch were used to prepare dough by adding 3.0 times the amount of water to that of flour on a weight basis. The amount of maltose formed during rest at 60 °C increased sharply at the early stage of rest and then asymptotically approached a constant value, M∞. The initial amount of maltose M0 was proportional to the degree of damaged starch, but M∞ was independent of the degree of damaged starch, 0.291 ± 0.015 g maltose/g flour (mean ± S.D.). The possible amount of maltose to be formed, M∞−M, was normalized by the difference between M∞ and M0, (M∞−M)/(M∞−M0), which could be expressed by the Weibull equation as a function of the resting time. Both the rate constant k and the shape coefficient n did not depend on the degree of damaged starch; k = 1.19 ± 0.16 h -1 and n = 0.601 ± 0.091, respectively.
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