Physicochemical and Structural Characteristics of Flours and Starches from Waxy and Nonwaxy Wheats

Abstract

A waxy spring wheat (Triticum aestivum L.) genotype was fractionated into flour and starch by roller and wet‐milling, respectively. The resultant flour and starch were evaluated for end‐use properties and compared with their counterparts from hard and soft wheats and with commercial waxy and nonwaxy corn (Zea mays L.) starches. The waxy wheat flour had exceptionally high levels of water absorption and peak viscosity compared with hard or soft wheat flour. The flour formed an intermediate‐strength dough that developed rapidly and was relatively susceptible to mixing. Analysis by differential scanning calorimetry and X‐ray diffractometry showed waxy wheat starch had higher gelatinization temperatures, a greater degree of crystallization, and an absence of an amylose‐lipid complex compared with nonwaxy wheat. Waxy wheat and corn starches showed greater refrigeration and freeze‐thaw stabilities than did nonwaxy starches as demonstrated by syneresis tests. They were also similar in pasting properties, but waxy wheat starch required lower temperature and enthalpy to gelatinize. The results show analogies between waxy wheat and waxy corn starches, but waxy wheat flour was distinct from hard or soft wheat flour in pasting and mixing properties.

Structure of Starch-Ionic Surfactant Complexes Studied by Ternary Phase, XRD and Scanning Electron Microscopy

“…1c). Unlike potato starch, diffraction peaks were not as prominent with either CTAB.With the addition of surfactants, potato starch and wheat flour produced a V-type diffraction pattern, while native wheat starch and flour had a typical A-type pattern similar to results reported by Abdel-Aal et al, 32 .…”

Underlying reasons for waxy rice flours having different pasting properties

“…Silver nitrate (AgNO 3 ) can be used as an alpha-amylase inhibitor to verify the presence of endogenous amylase activity in flours and characterise the pasting properties of flour without enzyme interference (Abdel-Aal, Hucl, Chibbar, Han, & Demeke, 2002;Collado & Corke, 1999). In this study, all three waxy rice flours showed an increase in peak viscosity in the presence of AgNO 3 (Fig.…”

Influence of amylose content on cooking time and textural properties of white salted noodles

“…High pasting viscosity, breakdown, and swelling power are desirable functional properties for the textural quality of white salted noodles (5)(6)(7)(8)(9). These starch characteristics are largely determined by amylose content of starch (10)(11)(12). Amylose content of wheat starch is controlled by granule bound starch synthase (GBSS).…”