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Effect of Heat‐Treatment of Wheat Flour on Pancake Springiness
Author(s) -
SEGUCHI MASAHARU
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05230.x
Subject(s) - wheat flour , food science , slurry , viscosity , specific heat , chemistry , heat sensitive , materials science , composite material , layer (electronics) , thermodynamics , physics
Pancakes baked with heat‐treated wheat flour increased in springiness (recovery from compression) and decreased in gumminess. Brabender Amylograph tests of heat‐treated wheat flours (at 120°C for 0, 1.0, 2.0, 3.0, and 5.0 hr) also showed the first viscosity‐increase of the flour‐water slurries started at lower temperatures when duration of the heat‐treatment was increased. The property changes brought about by heat‐treatment are consistent with properties of chlorinated wheat flour.