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Contribution of Wheat Flour Fractions to Peak Hot Paste Viscosity

March 1997 Volume 74 Number 2
Pages 147 — 153
C. F. Morris , 1 , 2 G. E. King , 3 and G. L. Rubenthaler 4

USDA-ARS Western Wheat Quality Laboratory, E-202 Food Science & Human Nutrition Facility East, Washington State University, Pullman, WA 99164-6394. Mention of trademark or proprietary products does not constitute a guarantee or warranty of a product by the U.S. Department of Agriculture and does not imply its approval to the exclusion of other products that may also be suitable. Corresponding author. E-mail: MORRISC@WSU.EDU, phone: 509/335-4062, fax: 509/335-8573. Department of Food Science & Human Nutrition, Washington State University, Pullman, WA 99164-6394 USA Director Emeritus, USDA-ARS Western Wheat Quality Laboratory.


Go to Article:
http://dx.doi.org/10.1094/CCHEM.1997.74.2.147
Accepted November 18, 1996.
ABSTRACT

The quality of many baked products, noodles, gravies, and thickeners is related to the pasting properties of wheat (Triticum aestivum L.) flour, yet different flours vary markedly in their pasting performance. The objective of the present research was to assess the role of the wheat flour fractions, gluten, water solubles, prime and tailing starches, in the contribution to peak hot paste viscosity among three selected wheat cultivars. Straight-grade flours were fractionated and reconstituted. Fractions were examined independently and were deleted in otherwise fully reconstituted flours. Fractions were exchanged between cultivars for reconstituting flours, and fractions were substituted individually into a common starch base. The flours from the cultivars Klasic, McKay, and Madsen differed markedly in their peak hot paste viscosities, and were fractionated and reconstituted with only a small effect on paste viscosity. Results clearly showed that prime starch was the primary determinate of flour paste viscosity, but the other fractions all exerted a significant effect. Tailing starch increased paste viscosity directly due to pasting capacity of starch or indirectly through competition for water. Gluten also increased paste viscosity through competition for water. The water-soluble fraction from different cultivar flours was more variable in effect.


This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 1997.