Damaged Starch and Protein Contents in Relation to Water Absorption of Flours of Indian Wheats

Tara, K. A.; Bains, G. S.; Finney, P. L.

doi:10.1002/star.19720241005

Cited by 21 publications

(8 citation statements)

References 7 publications

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“…This study also confirmed that the falling number had an obviously positive correlation with the peak viscosity ( P < 0.05), in agreement with the result of Tara et al . () and Tester ().…”

Section: Resultsmentioning

confidence: 97%

“…The data proved that there was a significant positive correlation between the DS content and water absorption ( P < 0.05). These results were in agreement with other authors who demonstrated that increased damaged starch enhances water absorption (Tara et al ., ). This may be due to the fact that increase in DS content lead to the crystal region broken and the water molecules entering into the starch granules more easily.…”

Section: Resultsmentioning

confidence: 99%

“…As the amount of damaged starch increased, the amylose molecules displayed no change, while the amylopectin molecules were eventually fragmented with the smallest fractions approaching the sedimentation coefficient values of amylose (Tester et al ., ). Starch damage can modify the surface properties of starch granules by increasing the hydrophilic bonds and thus increase the water absorption capacity of wheat flour (Tara et al ., ; Saad et al ., ). Furthermore, damage facilitates starch swelling and gel formation due to the destruction of the forces which prevent granules from swelling in water (Miles et al ., ; Tester, ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

Liu

Hong

et al. 2013

Int J of Food Sci Tech

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Wheat flour was ground in an ultrafine pulveriser to obtain different levels of damaged starch (DS). The effect of DS content on physicochemical properties of flour and quality attributes of Chinese noodles and northern-style Chinese steamed bread were investigated. Results showed that the degree of starch damage raised from 6.54% to 12.06% as grinding intensity increased from 0 to 130 Hz (P < 0.05). The falling number, sedimentation value, starch pastes' viscosity, dough proofing stability were negatively, while water absorption, pastes thermal stability, the degree of starch pastes and dough level were positively correlated with DS content, respectively (P < 0.05). The increase in DS content from 6.54% to 8.86% did not lead to a deterioration of texture characteristic, which might be attributed to the slight declining in hardness while enhancing in springiness and cohesiveness. The flour with DS content of 6.54-9.66% was suitable for steamed bread making.

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“…This study also confirmed that the falling number had an obviously positive correlation with the peak viscosity ( P < 0.05), in agreement with the result of Tara et al . () and Tester ().…”

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

Liu

Hong

et al. 2013

Int J of Food Sci Tech

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“…Among them, sample from the 358‐µm group had the lowest water absorption of 116.22%, and sample from the 17‐µm group had the highest water absorption of 132.89%. A possible explanation for this is that the smaller the particle size, the higher the damaged starch content of the wheat flour, and the water absorption rate of the damaged starch was much higher than that of the intact starch granules, so the water absorptivity of the prepared noodles was high (Tara, Bains, & Finney, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of particle size on the quality attributes of wheat flour made by the milling process

Wang

et al. 2019

Cereal Chem

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Background and objectives The particle size of wheat flours contributes to the quality of wheat flour products. Wheat flour of particle size ranging from 358 to 17 µm was produced by the milling and examined by scanning electron microscopy (SEM). Additionally, their rheological properties, sulfhydryl content, creep measurements, and the cooking quality were also evaluated. Findings Wheat flour with smaller particle size had a higher amount of damaged starch and increased creep recovery of gluten protein, as well as the water absorption rate, cooking loss rate, and hardness of the noodle. The sulfhydryl content of gluten protein decreased with the decrease in the particle size of the wheat flour, as it changed the rheology and the pasting properties of starch. In addition, the dynamic viscoelastic properties of starch were enhanced by using wheat flour with bigger particle size. Conclusions The results suggested that particle size was a major factor affecting the quality attributes of the wheat flour. The cooking properties and texture of noodles could be modified by the variation of flour particle size. Significance and novelty The result can provide useful information about the important effect of particle size on the quality of the wheat flour and its products. Particle size could be used to potentially predict the product quality characteristics or identify proper quality wheat flour.

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“…In wheat dry milling, starch damage is an important quality index of wheat flour (Faridi 1990). Damaged starch swells in cold water, and increases the water absorption of flour (Sandstedt 1961, Tara et al 1972. Damaged starch is also more susceptible to enzymic hydrolysis during dough fermentation, which provides carbohydrate for yeast in the later stages of dough processing (Evers and Stevens 1985).…”

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confidence: 99%

Consequence of Starch Damage on Rheological Properties of Maize Starch Pastes

et al. 2002

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Cereal Chem. 79(6):897-901Waxy and normal maize starches were damaged to different extents by ball milling, with waxy starch notably more susceptible to damage. Starch damage caused substantial decreases in shear stress or apparent viscosity in both waxy and normal maize starch pastes at a wide range of shear rates (5.6 to 400 1/sec). Shear stress or apparent viscosity decreases were more evident in waxy than in normal maize starch pastes at the same ball milling times. Values of storage moduli were much higher than values of loss moduli, and storage moduli decreased with increase in starch damage in both waxy and normal maize starches, indicating decrease in elastic property. The study showed that starch damage causes substantial rheological changes in gelatinized pastes and that waxy starch undergoes more pronounced changes than normal starch. These results can be used to understand the general behavior of damaged normal and waxy starches in processed foods.

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Damaged Starch and Protein Contents in Relation to Water Absorption of Flours of Indian Wheats

Cited by 21 publications

References 7 publications

Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

Effects of particle size on the quality attributes of wheat flour made by the milling process

Consequence of Starch Damage on Rheological Properties of Maize Starch Pastes

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