Cereal Chem 50:496 - 503.  |  VIEW ARTICLE
Some Properties of Starches Derived from Wheat of Varied Maturity.

K. Kulp. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

Physicochemical and baking characteristics of starch from hard winter wheat (Gage variety) harvested at the time of full maturity and at 1, 2, and 3 weeks prior to this stage were investigated. Determinations of iodine affinity indicated a progressive increase of apparent amylose content with maturity. Viscographic measurements showed that hot paste consistencies increased with maturity. The gelatinization temperature ranges were depressed with progressing maturity. While starch solubilities did not change appreciably, swelling powers and hydration capacities decreased with the maturity of the wheat. The starch from mature wheat was more susceptible to the action of amylases than that from immature wheat. Starch from fully matured wheat produced breads of higher loaf volumes than that isolated from immature wheat.