We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effects of Damaged Starch on Physicochemical Properties of Wheat Flour and its Bread Making Potential.
- Authors
Keskin, Sule; Ozkaya, Hazim; Turksoy, Secil
- Abstract
The study was aimed to determine the effects of damaged starch on physicochemical properties of wheat flour and bread making potential. Hard (HRW) and soft wheat (SWW) varieties were either milled after tempering or milled without tempering. Wheat samples were remilled three (RM3) and five (RM5) times with decreasing roll gaps in order to increase the level of damaged starch and physical, chemical and physicochemical properties of flour and quality attributes of bread samples were investigated. The damaged starch content of HRW and non-tempered flour was higher in comparison with other samples. The falling number decreased as the content of damaged starch increased. Farinogram characteristics were negatively affected by increasing damaged starch content. Increasing levels of damaged starch increased bread volume and specific volume but decreased crumb grain and Dallmann value. It was shown that bread made from tempered flour had better than that from non-tempered wheat. The penetrometer value was significantly affected by milling treatments in the tempered samples of SWW and non-tempered samples of HRW.
- Subjects
STARCH; SOFT wheat; FLOUR mills; BREAD quality; BREAD; PENETROMETERS; STATISTICAL sampling; COOKING
- Publication
Academic Food Journal / Akademik GIDA, 2012, Vol 10, Issue 2, p14
- ISSN
1304-7582
- Publication type
Article