Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content
Nema prikaza
Autori
Nikolić, ValentinaSimić, Marijana
Kandić, Vesna
Dodevska, Margarita
Titan, Primož
Dodig, Dejan
Žilić, Slađana
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Twenty-five varieties of wheat were used in this study in order to determine the effect of amylose and amylopectin, as well as dietary fibers on the pasting properties and baking functionality of the whole-grain flour. The results were compared to the properties of refined wheat flour. The analyzed samples were divided into six groups based on the amylose content: (1) 11%–14%, (2) 15%–17%, (3) 18%–19%, (4) high amylose (36.5% and 41%), (5) waxy (0%), and 6) refined flour (22%). Amylose influenced viscosity by large, however, variations in pasting properties can as well be attributed to the differences in the non-starch structural components. Variations in solvent retention capacities (SRC) of flours depended primarily on the content of different fiber fractions and proteins. The starch and amylose content had a positive effect on SRC for lactic acid and sucrose, respectively. Furthermore, pasting and functionality are complex properties conditioned by different flour constituents.
Izvor:
Journal of Food Processing and Preservation, 2021, 15805-Izdavač:
- New York : Wiley
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200040 (Institut za kukuruz 'Zemun polje', Beograd-Zemun) (RS-MESTD-inst-2020-200040)