Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches

EE, Kah Yaw; ENG, Mei Ki; LEE, Mun Ling

doi:10.1590/fst.39718

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol (Campinas) 40 (Suppl. 1) • June 2020 • https://doi.org/10.1590/fst.39718 copy

Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The quality attributes, including physicochemical, thermal and rheological properties of commercial bread, pau, multipurpose and cake flours, as well as their corresponding isolated starches were analyzed. Bread flour showed the highest solvent retention capacity (SRC) and gluten performance index (GPI), suggesting better functionality than others. Starch was isolated from all types of flour and fractionated into A-type and B-type starch granules. A-type disk-like starch granule had larger diameter (>10 μm) than B-type spherical starch granule (<5 μm diameter). For bread, pau and multipurpose flours, A-type starch granules contained higher amylose content than B-type and unfractionated starch granules significantly. Results suggested a high degree of crystallinity and high amount of amylose-lipid complexes in A-type starch granules, thus leading to low swelling power, solubility, gelatinization onset (T_o) and peak (T_p) temperatures. However, cake flour showed contrary properties, where B-type starch granules consisted higher amylose content than A-type starch granules. Furthermore, A-type and unfractionated starch granules of all types of wheat flour exhibited shear thickening behavior at 25-45 ^oC, but shear thinning behavior at 65 ^oC. The outcomes would be of benefit to the quality improvement on wheat flour with particular functionalities of their starches for specific applications.

Keywords:
solvent retention capacity; amylose content; swelling power; gelatinization; rheological properties

Types of flour	Solvent retention capacity (%)^* * Data are means of three determinations with standard deviations.
Types of flour	5% (w/w) lactic acid	5% (w/w) sodium carbonate	50% (w/w) sucrose	Distilled water
Bread	125.63 ± 3.68^A,a	100.38 ± 1.51^A,b	88.86 ± 0.88^A,c	72.81 ± 1.29^A,d
Pau	113.19 ± 3.01^B,a	98.51 ± 4.12^A,b	88.33 ± 1.38^A,c	69.95 ± 1.92^A,d
Multipurpose	108.76 ± 2.09^C,a	84.61 ± 1.99^B,b	96.68 ± 2.24^B,c	70.55 ± 2.36^A,d
Cake	75.06 ± 1.90^D,a	85.50 ± 0.06^B,b	90.55 ± 1.59^C,c	65.14 ± 1.88^B,d

Types of flour	Gluten performance index^* * Data are means of three determinations with standard deviations.
Bread	0.66 ± 0.02^a
Pau	0.61 ± 0.04^a
Multipurpose	0.55 ± 0.01^b
Cake	0.46 ± 0.02^c

Types of flour	Starch granule	Swelling power (g/g)^* * Data are means of three determinations with standard deviations.	Solubility (%)*	Swelling volume (mL)*
Bread	Unfractionated	7.70 ± 0.31^a	2.66 ± 0.47^a	15.67 ± 0.67^a
	A-type	5.82 ± 0.11^b	3.41 ± 0.07^b	13.33 ± 0.67^b
	B-type	8.06 ± 0.17^a	3.87 ± 0.25^c	15.67 ± 0.67^a
Pau	Unfractionated	8.10 ± 0.42^a	5.75 ± 0.33^d	16.33 ± 0.34^c
	A-type	6.80 ± 0.19^c	4.72 ± 0.24^e	15.67 ± 0.34^a
	B-type	8.81 ± 0.19^d	7.30 ± 0.09^f	16.44 ± 0.77^c
Multipurpose	Unfractionated	9.07 ± 0.29^d	2.85 ± 0.64^a	15.11 ± 0.19^a
	A-type	8.40 ± 0.33^a	2.37 ± 0.10^a	11.32 ± 1.12^d
	B-type	11.36 ± 0.72^e	3.60 ± 0.40^c	15.44 ± 0.19^a
Cake	Unfractionated	8.74 ± 0.32^a	4.61 ± 0.20^e	13.33 ± 0.58^b
	A-type	9.20 ± 0.29^d	4.64 ± 0.65^e	14.44 ± 0.51^e
	B-type	8.02 ± 0.28^a	2.35 ± 0.15^a	14.55 ± 0.77^e

Types of flour	Starch granules	Onset temperature, T_o (°C)^* * Data are means of three determinations with standard deviations.	Peak temperature, T_p (°C)*	Conclusion temperature, T_c (°C)*
Bread	Unfractionated	57.05 ± 0.29^a	61.00 ± 0.00^a	65.77 ± 0.51^a
	A-type	56.96 ± 0.12^a	61.50 ± 0.47^a	65.69 ± 0.17^a
	B-type	56.04 ± 0.15^b	60.67 ± 0.17^a	67.09 ± 0.17^b
Pau	Unfractionated	57.42 ± 0.06^a	61.56 ± 0.57^a	65.74 ± 0.79^a
	A-type	56.44 ± 0.35^a	60.58 ± 0.35^a	64.82 ± 0.78^a
	B-type	55.54 ± 0.07^c	60.17 ± 0.50^a	65.43 ± 0.25^a
Multipurpose	Unfractionated	59.74 ± 0.24^d	64.67 ± 0.17^b	70.17 ± 0.56^c
	A-type	57.85 ± 0.54^a	61.95 ± 0.39^a	66.80 ± 0.12^b
	B-type	55.17 ± 0.68^c	61.56 ± 0.54^a	67.17 ± 0.15^b
Cake	Unfractionated	58.95 ± 0.32^e	63.45 ± 0.25^c	68.07 ± 0.54^b
	A-type	57.28 ± 0.06^a	61.39 ± 0.10^a	66.51 ± 0.16^a
	B-type	58.34 ± 0.46^e	65.78 ± 0.48^d	71.46 ± 0.40^c

Types of flour	Temperature (°C)	Consistency index, K (Pa.s)^* * Data are means of three determinations with standard deviations;		Flow behaviour, n^* * Data are means of three determinations with standard deviations;
Types of flour	Temperature (°C)	Unfractionated starch	A-type starch	Unfractionated starch	A-type starch
Bread	25	0.0009 ± 0.0001^a	0.0009 ± 0.0001^a	1.21 ± 0.05^a	1.19 ± 0.03^a
	45	0.0008 ± 0.0006^a	0.0008 ± 0.0004^a	1.28 ± 0.14^a	1.21 ± 0.15^a
	65	93.2405 ± 16.5293^b	113.6470 ± 11.7631^b	0.37 ± 0.03^b	0.37 ± 0.04^b
Pau	25	0.0008 ± 0.0000^a	0.0019 ± 0.0013^a	1.26 ± 0.03^a	1.17 ± 0.06^a
	45	0.0004 ± 0.0003^a	0.0007 ± 0.0001^a	1.36 ± 0.10^a	1.27 ± 0.01^a
	65	146.2423 ± 12.8994^c	143.5950 ± 15.0566^c	0.46 ± 0.02^c	0.34 ± 0.02^b
Multipurpose	25	0.0014 ± 0.0000^a	0.0019 ± 0.0000^a	1.24 ± 0.04^a	1.17 ± 0.03^a
	45	0.0015 ± 0.0000^a	0.0008 ± 0.0000^a	1.25 ± 0.02^a	1.24 ± 0.08^a
	65	139.0617 ± 19.4650^c	148.0108 ± 10.4500^c	0.39 ± 0.04^b	0.40 ± 0.04^b
Cake	25	0.0012 ± 0.0000^a	0.0011 ± 0.0000^a	1.19 ± 0.01^a	1.24 ± 0.02^a
	45	0.0022 ± 0.0000^a	0.0013 ± 0.0000^a	1.21 ± 0.07^a	1.19 ± 0.06^a
	65	154.6702 ± 17.9020^d	185.3512 ± 88.3406^d	0.36 ± 0.01^b	0.33 ± 0.05^b

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: eeky@utar.edu.my