Cereal Chem 40:665 - 675.  |  VIEW ARTICLE

The Effect of Tailings of Wheat Flour and Its Subfractions on the Quality of Bread.

K. Kulp and W. G. Bechtel. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

When 5, 10, and 15% of flour was replaced with flour tailings isolated from untreated patent flour, a progressive decrease in loaf volume and quality of grain was observed. Prime starch used in the controls did not show a similar adverse effect. Components of the tailings fraction were studied with the objective of localizing the factor responsible for its adverse baking performance. Damaged starch, small-granule starch, lipids, enzymes, and pentosans were evaluated. Analytical data and results of baking tests with model systems show that the pentosan-rich fraction accounted for the poor baking characteristics of tailings. The protein (5.6-7.0% of the pentosan) associated with this fraction has an amino acid composition similar to that of water-soluble wheat proteins. It appears not to affect the functional properties of pentosans.