Springiness of Pancake and Its Relation to Binding of Prime Starch to Tailings in Stored Wheat Flour

Abstract

Cereal Chem. 75(1):37-42Wheat flours were stored at room temperature (15-25°C), 40, 60, 80, and 100°C for various times. The baking performance of these flours was then evaluated in terms of the springiness of pancakes (recovery from crushing). Baking performance improved with increased storage time at each temperature. Brabender Amylograph tests of the flours indicated that the onset temperature in viscosity decreased with increased storage time at each temperature. When the flours were fractionated by acetic Publication no. C-1998-0105-06R.

Effect of Dry‐Heated Prime Starch and Tailings Fractions in Wheat Flour on Pancake Springiness

“…Dry-heated prime starch and tailings fraction were adsorbed to oil and sedimented with oil. Seguchi (1990Seguchi ( , 1993 and Seguchi et al (1998) reported that stored wheat flour (at room temperature, 40, 60, 80, and 100°C for different times) also improved pancake springiness, and suggested that this improvement may be caused by the hydrophobicity of the prime starch fraction (Seguchi 1984(Seguchi , 1993. Next, we examined whether any increase of springiness of pancakes baked with reconstituted wheat flour composed of both dry-heated prime starch and tailings fractions and unheated water solubles and gluten fractions was obtained when the dry-heating duration for prime starch and tailings fractions was changed from 0 to 30, 60, 90, and 120 min at 120°C.…”

Oil Binding Ability of Chlorinated and Heated Wheat Starch Granules and Their Use in Breadmaking and Pancake Baking

“…As indicated in Fig. With gradual decreases in temperature from 120°C, it was necessary to prolong the heat treatment time to obtain the same hydrophobicity of the starch granules [21]. Both are necessary to obtain a spongelike texture.…”

Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour

“…Fractionation of Wheat Flour with Acetic Acid (pH 3.5) Wheat flour was fractionated by the method of Seguchi et al, (1998). The homogenization step was performed by means of a mortar and pestle (Nittokagaku Co., Ltd., ANM-150 Type, Nagoya, Japan; the mortar and pestle were rotated at 120 and 70 rpm, respectively) (Seguchi et al, 1998).…”

“…The homogenization step was performed by means of a mortar and pestle (Nittokagaku Co., Ltd., ANM-150 Type, Nagoya, Japan; the mortar and pestle were rotated at 120 and 70 rpm, respectively) (Seguchi et al, 1998). Flour (50 g) was mixed with 150 mL of water and the mixture was homogenized for 20 min at room temperature.…”