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Effects of Extent of Chlorination, Extraction Rate, and Particle Size Reduction on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph
Author(s) -
Kweon Meera,
Slade Louise,
Levine Harry,
Martin Ron,
Andrews Lonnie,
Souza Edward
Publication year - 2009
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-86-2-0221
Subject(s) - gluten , chemistry , cultural values , library science , microbiology and biotechnology , polymer science , engineering , mathematics , food science , humanities , art , computer science , biology
The effects of extraction rate, extent of chlorination, and particle size distribution on flour and gluten functionality were explored using solvent retention capacity and mixograph for the soft wheat cultivar, Croplan 594W. The SRC results showed dramatic effects of milling extraction and chlorination extent, but less significant effects of additional milling to reduce particle size. With increasing extent of chlorination, SRC analysis showed increases in water, sodium carbonate and sucrose SRC values, but a decrease in lactic acid SRC values. The ratio LA/(NaC + Suc) SRC values decreased significantly with increasing extent of chlorination and the effect was greater when the milling yield decreased from 74 to 55%.