End Use Quality of Waxy Wheat Flour in Various Grain‐Based Foods

Abstract

Cereal Chem. 81(5):666-672The practical applications of flour from waxy (amylose-free) hexaploid wheat (Triticum aestivum L.) were assessed. The applications evaluated were bread, cakes, white salted noodles, and pasta for gyoza. An excessive addition of waxy hexaploid wheat flour to total wheat flour (>20%) resulted in poorer functional properties (sticky, lumpy, or less crispy textures) in almost every end use product. However, incorporation of <20% waxy hexaploid wheat flour, produced considerable improvement in shelf-life characteristics. After one day of storage, the bread from flour including waxy hexaploid wheat flour maintained moistness, softness, and stickiness. This application of waxy hexaploid wheat flour as an antistaling ingredient was also confirmed in cake products. Tests were also conducted on alimentary pasta products. In alimentary pasta, waxy hexaploid wheat flour was most effective when utilized for frozen fried dumplings (gyoza). By using flour including 30 or 50% waxy hexaploid wheat flour, the problem of firmness was solved without other ingredients. In conclusion, flour from waxy hexaploid wheat may be useful in developing more increased staling-and freezing-tolerant grain-based foods. Starch properties could be responsible for these improved characteristics.

Wheat waxy proteins: polymorphism, molecular characterization and effects on starch properties

“…Those starch properties are related to less amylose content Zeng et al 1997). However, although showing higher breakdown and higher swelling power than conventional starches, flours made from waxy wheat (no waxy protein, 0 % amylose) were found not suitable for making noodles, being sticky, extremely soft upon cooking, and did not maintain the integral structure of the noodle strands (Baik and Lee 2003;Hayakawa et al 2004). The use of partial waxy lines (flour with reduced amylose content, around 15-19 %) or flours blend with waxy flour (30-50 %) seems to be more suitable for that product as showed by .…”

“…The use of partial waxy lines (flour with reduced amylose content, around 15-19 %) or flours blend with waxy flour (30-50 %) seems to be more suitable for that product as showed by . This could be also used to prepare more increased staling-and freezing-tolerant grain-based foods (Hayakawa et al 2004).…”

“…In addition to noodle quality, starch is associated with shelf life (Hayakawa et al 1997(Hayakawa et al , 2004 and nutritional value (Regina et al 2006) of the products, and with biofuel yield from wheat (Sosulski and Sosulski 1994;Wu et al 2006). Starch quality is closely associated with the starch granule structure and the distribution of the two major glucan macromolecules, amylose and amylopectin, that accumulate within the granules.…”

Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread

“…The initial firmness of bread is associated with the fast gelation properties of amylose during cooling of bread. 67 Hayakawa et al 68 observed a softening of bread texture with the incorporation of 5-30% waxy wheat flour and noted that waxy wheat flour may potentially delay retrogradation. Waxy barley starches have also been reported to have very slow retrogradation kinetics.…”

Dough and bread qualities of flours with whole waxy wheat flour substitution

“…However, the inferior quality of whole grain breads is still significant issue and the scientific efforts to improve the quality of whole grain foods are being done. Recently, waxy (amylose-free) wheat grains, which were produced by new physicochemical and biological techniques, were reported to have the superior properties to apply for breadmaking with retardation of staling and extended shelf life of breads, and formation of a new texture of breads with soft, viscous and glutinous breadcrumbs (Hayakawa, Tanaka, Nakamura, Endo, & Hoshino, 2004;Morita et al, 2002a). Therefore, waxy wheat used for whole grain food processing is believed to improve the functional properties of bread.…”