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Effects of Low Molecular Weight Carbohydrates on Farinograph Characteristics and Staling Endotherms of Wheat Flour‐Water Doughs
Author(s) -
DuedahlOlesen L.,
Zimmermann W.,
Delcour J. A.
Publication year - 1999
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.1999.76.2.227
Subject(s) - amylopectin , farinograph , chemistry , food science , dextrin , starch , maltose , absorption of water , maltodextrin , maltotriose , amylose , differential scanning calorimetry , wheat flour , potato starch , sucrose , chromatography , botany , spray drying , thermodynamics , physics , biology
Glucose, maltose, maltotriose, maltotetraose, α‐ and γ‐cyclodextrins, and maltodextrins from potato starch (average degree of polymerization [DP] of 17) and maize starch (average DP of 20) were added to wheat flour‐water doughs at levels of 1.0 and 3.0% (based on dry flour weight). Additions of 3.0% (w/w) α‐ and γ‐cyclodextrins increased the 500 farinograph unit (FU) consistency by 174 and 193 FU, respectively, while the same levels of potato and maize starch dextrins increased the consistency by 32 and 21 FU, respectively. Expressed in an alternative way, the water absorption corresponding to 500 FU consistency was increased by 4.2 and 4.6% after addition of 3.0% (w/w) α‐ and γ‐cyclodextrins, respectively. Differential scanning calorimetry was used to evaluate the direct effects of addition of low molecular weight carbohydrates on amylopectin recrystallization in baked flour‐water doughs. A significant reduction in amylopectin recrystallization was found after the addition of 3.0% (w/w) γ‐cyclodextrin after seven days of storage of the baked wheat flour‐water dough.