Cereal Chem 43:244 - 260.  |  VIEW ARTICLE

Effect of the Subfractions of Starch Tailings on Cookie Diameter.

W. F. Sollars and S. M. Bowie. Copyright 1966 by the American Association of Cereal Chemists, Inc. 

Starch tailings isolated from Pacific Northwest wheat flours and substituted at 5 and 10% levels in a standard cookie flour caused large decreases in cookie diameter. The tailings were fractionated by defatting with boiling methanol, by sieving, and by alkaline extraction to remove polysaccharides. The pentosan-rich subfractions and the damaged starch had much larger diameter-decreasing effects than the original tailings. Proteins and enzymes appeared to have very little effect on diameter. Lipids and small-granule starch had small diameter effects. Thus, the diameter effect of tailings appeared to be a net result of the large diameter- decreasing effects of pentosans and damaged starch modified by the constituents with small effects.