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Size Distribution and Properties of Wheat Starch Granules in Relation to Crumb Grain Score of Pup‐Loaf Bread
Author(s) -
Park S. H.,
Wilson J. D.,
Chung O. K.,
Seib P. A.
Publication year - 2004
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.2004.81.6.699
Subject(s) - granule (geology) , chemistry , amylose , food science , starch , materials science , composite material
ABSTRACT Twelve hard winter wheat flours with protein contents of 11.8–13.6% (14% mb) were selected to investigate starch properties associated with the crumb grain score of experimentally baked pup‐loaf bread. The 12 flours were classified in four groups depending on the crumb grain scores, which ranged from 1 (questionable‐unsatisfactory) to 4 (satisfactory). Flours in groups 1, 2, 3, and 4 produced breads with pup‐loaf volumes of 910–1,035, 1,000–1,005, 950–1,025, and 955–1,010 cm 3 , respectively. Starches were isolated by a dough handwashing method and purified by washing to give 75–79% combined yield (dry flour basis) of prime (62–71%) and tailing (7–16%) starches. The prime starch was fractionated further into large A‐granules and small B‐granules by repeated sedimentation in aqueous slurry. All starches were assayed for weight percentage of B‐granules, swelling power (92.5°C), amylose content, and granular size distribution by quantitative digital image analysis. A positive linear correlation was found between the crumb grain scores and the A‐granule sizes ( r = 0.65, P < 0.05), and a polynomial relationship ( R 2 = 0.45, P < 0.05) occurred between the score and the weight percentage of B‐granule starch. The best crumb grain score was obtained when a flour had a weight percentage of B‐granules of 19.8–22.5%, shown by varietal effects.