Cereal Chem 72:76-79  |  VIEW ARTICLE

Wheat Flour and Defatted Milk Fractions Characterized by Differential Scanning Calorimetry. II. DSC of Interaction Products.

N. Erdogdu, Z. Czuchajowska, and Y. Pomeranz. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

Wheat flour prime starch, tailings starch, and gluten were blended (each) in a 1:1 ratio with lactose, commercial and laboratory acid and sweet whey, and acid and sweet casein. Their interactions were measured by differential scanning calorimetry (DSC). Lactose interacted with starches and gluten. It increased the endotherm temperatures of gelatinization and enthalpy (deltaH) of the prime and tailings starches. Gluten reduced the melting temperatures and deltaH of lactose. Caseins did not interact with starches. The enthalpy peak of the amylose-lipid complex of prime starch was eliminated or reduced by most of the dairy ingredients. In tailings starch, the complex had a significantly reduced onset temperature. In contrast to commercial or simulated (dialyzed) whey protein concentrates, laboratory nondialyzed whey powders interacted with wheat flour components. Thus, both the isolation and the processing conditions affected the mode of interaction of wheys with wheat flour components.