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Impact of Heat Treatment on Wheat Flour Solvent Retention Capacity (SRC) Profiles
Author(s) -
Van Steertegem Bénédicte,
Pareyt Bram,
Slade Louise,
Levine Harry,
Brijs Kristof,
Delcour Jan A.
Publication year - 2013
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-04-13-0069-n
Subject(s) - chemistry , wheat flour , swelling , gluten , food science , sucrose , swelling capacity , water retention , sodium , chemical engineering , organic chemistry , environmental science , soil science , soil water , engineering
The impact of heat treating wheat flour (for 2 or 5 h at 80 or 100°C) on its functional properties was studied with solvent retention capacity (SRC) tests and related to changes in individual groups of flour constituents. Heat treatments increased the overall water retention capacity (from 55.6% for control flour to 62.4% for flour heated 5 h at 100°C) as well as sucrose SRC (from 85.0 to 113.5%), although no changes were observed in sodium carbonate SRC. The decrease in lactic acid SRC values (from 113.1 to 97.4%) indicated that heat treatment restricted swelling of the protein network. As deduced from a decrease in both the level of proteins extractable in sodium dodecyl sulfate–containing medium and the level of free sulfhydryl groups, the restricted swelling was related to protein cross‐linking within the flour particles. Such upfront polymerization prevented proper hydration and gluten network formation during mixing. Starch (swelling) properties were also affected by heat treatment. Finally, the impact of heat treatment on flour SRC profiles was comparable to that noted when chlorinating wheat flour.