Dough and Baking Properties of High‐Amylose and Waxy Wheat Flours

Abstract

The dough properties and baking qualities of a novel high‐amylose wheat flour (HAWF) and a waxy wheat flour (WWF) (both Triticum aestivum L.) were investigated by comparing them with common wheat flours. HAWF and WWF had more dietary fiber than Chinese Spring flour (CSF), a nonwaxy wheat flour. Also, HAWF contained larger amounts of lipids and proteins than WWF and CSF. There were significant differences in the amylose and amylopectin contents among all samples tested. Farinograph data showed water absorptions of HAWF and WWF were significantly higher than that of CSF, and both flours showed poorer flour qualities than CSF. The dough of WWF was weaker and less stable than that of CSF, whereas HAWF produced a harder and more viscous dough than CSF. Differential scanning calorimetry data showed that starch in HAWF dough gelatinized at a lower temperature in the baking process than the starches in doughs of WWF and CSF. The starch in a WWF suspension had a larger enthalpy of gelatinization than those in HAWF and CSF suspensions. Amylograph data showed that the WWF starch gelatinized faster and had a higher viscosity than that in CSF. The loaves made from WWF and CSF were significantly larger than the loaves made from HAWF. However, the appearance of bread baked with WWF and HAWF was inferior to the appearance of bread baked with CSF. Bread made with WWF became softer than the bread made with CSF after storage, and reheating was more effective in refreshing WWF bread than CSF bread. Moreover, clear differences in dough and bread samples were revealed by scanning electron microscopy. These differences might have some effect on dough and baking qualities.

Improvement of nutritional composition and antioxidant capacity of high-amylose wheat during germination

“…Yamamori et al (2000) also found that the short chains (DP 6-10) in amylopectin molecules of the high-amylose wheat starch increased, whereas the level of DP 11-25 chains decreased. The high-amylose wheat was also found to have high values of protein, ash, lipid and dietary fiber as compared to the normal wheat (Morita et al 2002). The unique structure and characteristics of starch and flour composition of the highamylose wheat contributed to the new texture and quality of the wheat-base food products such as bread and pasta.…”

Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line

“…Waxy wheat only made poor qualities of bread and noodles (Morita et al 2002b, Baik and Lee 2003, Park and Baik 2004b. Blends of waxy and non-waxy wheat result in high loaf volume and less staling of the breadcrumb (Lee et al 2001, Morita et al 2002a and improved texture of noodles (Guo et al 2003, Baik andLee 2003).…”

Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour

“…The starch of Haruibuki having high amylose content led to the low peak and final viscosities of the paste. Morita et al (2002a) also reported that the high amylose wheat flour had lower gelatinization temperature and maximum viscosity than the waxy and non-waxy wheat flours. In contrast, the lower amylose content of wheat flour showed higher peak and lower final viscosity as reported by Zeng et al (1997).…”