Damaged Starch Determination in Wheat Flours in Relation to Dough Water Absorption

Dodds, N. J. H.

doi:10.1002/star.19710230108

Cited by 29 publications

(5 citation statements)

References 2 publications

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“…The association between damaged starch and protein contents was poor, the correlation coefficients being statistically non-significant (Table 3). Similar correlations were obtained by Tara and Bains [ll] in respect to 46 Indian commercial flours from wheats imported from the U.S. Dodds [13] reported significant positive correlation coefficients varying from 0.47 to 0.56 and 0.52 to 0.65 for two separate series From the error standard deviations (ESD) of absorption predicted from regressions (Table 4), the Stewart method Table 5 regarding the coefficients of protein which varied…”

Section: Resultssupporting

confidence: 80%

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

1972

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The investigation has shown damaged starch to be a significant factor in the high water absorption by 63 straight-run flours of a number of varieties Qf Indian wheats. A significantly high positive correlation (r = + 0.81 to + 0.87) was obtained between water absorption and damaged starch contents compared to a value of + 0.50 f o r water absorption and protein content. The prediction of water absorption f r o m damaged starch and protein contents is discussed.(Zusammenfassung siehe Seite 344; Rtsuml B la page 344)

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Section: Resultssupporting

confidence: 80%

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

1972

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“…Accompanying the increased granule swelling is an increase in starch polymer molecule solubility and an increase in susceptibility of the damaged starch granules to the action of amylases. In fact, early methods for determination of the relative amounts of damaged starch in samples were based on measurements of solubilized AM or susceptibility to hydrolysis by α-amylase (Alsberg & Griffing 1925, Pulkki 1938, Jones 1940, Sandstedt & Mattern 1960, Williams & LeSeeleur 1970, Dodds 1971, Evers et al 1984a), but Evers et al (1984b) determined that the two parameters were independent of each other. Tamaki et al (1997aTamaki et al ( , 1998 also found increases in susceptibility of damaged starch granules to the action of amylases.…”

Section: Effects On Starch Characteristicsmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

241

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Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

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“…Farrand, 1969;Dodds, 1971) but it is still common practice to make a 'direct' measurement based on assessment of fl our performance in some form of dough mixing test. The basis of such tests is to mix a dough and measure aspects of its rheology, either during mixing or afterwards.…”

Section: The Water Absorption Capacity Of Fl Ourmentioning

confidence: 98%