Effect of flour particle size and damaged starch on the quality of cookies

Abstract

Two wheat varieties 'C 306' and 'WH 542' were milled to obtain flour fractions of different particle sizes. Various physicochemical parameters such as wet and dry gluten, falling number, solvent retention capacity (SRC), alkaline water retention capacity (AWRC) and damaged starch content of the flour fractions were analyzed. The damaged starch values ranged from 5.14% to 14.79% for different flour fractions and increased significantly with decrease in particle size. AWRC and SRC of the flour fractions also increased with decrease in particle size. AWRC(r00.659) showed positive correlation and cookie spread ratio (r0−0.826) was strongly negatively correlated with the damaged starch levels. Hardness of the cookies in term of compression force showed increasing trend as damaged starch of the flour fractions increased. Spread ratio of the cookies ranged from 6.72 to 10.12. Wheat flour of particle size greater than 150 μm produced cookies with best quality.

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“…However, the relationship between compression force and PSA becomes inversely proportional when other ingredients in addition to flours are added into the products. This most likely occurs due to the ability of smaller particles to absorb more water, increasing compression force as related by Barak et al (2012), Mahasukhonthachat et al (2010) and Petitot et al (2010). This fact can be confirmed through the negative correlation between PSA and WAI.…”

“…This phenomenon has also been reported in other products. Barak et al (2012) attributed this to an increase in water absorption capacity of the flour with finer particle size, which resulted in a dough stiffness that resulted in harder cookies. Petitot et al (2010) observed a heterogeneous dough in pasta produced from legume flours (split pea and faba bean flour).…”

“…HF displayed a higher (P < 0.05) amount of larger particles (70% at 1000 μm), most likely due to the difference in the protein, lipid and moisture content with respect to CF, HCF, and IS. Because flours with small particles size may negatively influence the texture proprieties of products, researchers suggest the utilization of flours with higher amounts of larger-sized particles (Barak et al, 2012;Petitot et al, 2010). Barak et al (2012) concluded that wheat flour with a particle size greater than 150 μm produced cookies with the best quality.…”

“…Because flours with small particles size may negatively influence the texture proprieties of products, researchers suggest the utilization of flours with higher amounts of larger-sized particles (Barak et al, 2012;Petitot et al, 2010). Barak et al (2012) concluded that wheat flour with a particle size greater than 150 μm produced cookies with the best quality. When considering particle size, all flours of this study displayed a higher potential as replacements for flours widely used in sectors of the food industry.…”

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“…Therefore, they have expanded less during baking. Some authors explain the expansion in baking with relation to the hydration properties of flours (Barak et al 2014;Barrera et al 2007), but in this case the differences between cookies cannot be attributed to these changes because no significant differences were found between the hydration properties of the different mixtures (Table 1). Other authors have found a correlation between the higher viscosity of the dough and the less expansion or spread of the cookie (Miller and Hoseney 1997), but in this study we did not find any significant differences between the rheological parameters (G′, G″ and G*) of the dough (Table 3).…”