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Wheat (Triticum aestivum) grains are mainly used for the production of wheat flour. Ot provides substantial nutrients in human diet and brings huge economic benefits to the growers and manufacturers (Shewry & Hey, 2015). Wheat flour has unique functional characteristics in food manufacturing. These characteristics are attributed to mainly two fundamental macromolecular components. Those are protein (gluten), which is responsible for forming dough into bread, and starch, which is the main non-structural carbohydrate naturally found in cereal grains. Starch is the major component of wheat kernel as it contributes 54-72% of dry weight. Ot is packed in endosperm as small microscopic particle which is known as starch granule (Elvers & Ullmann, 2017). Distinct populations of starch granule lead to variation in shape, size and physicochemical properties (Pfister & Zeeman, 2016). Wheat starch displays a bimodal starch distribution, which can be classified into A-type (large) starch granules and B-type (small) starch granules. Both types have different morphology, amylose content, relative crystallinity and microstructure, therefore leading to variation in thermal, swelling, and rheological properties (Koehler & Wieser, 2012).

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