Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. Amylographic measurements
1999
Sebecic, Bl. | Sebecic, B.
To examine the influence of granulometric composition of wheat flour starch to gelatinization properties of flour under the conditions of amylographic measurements, the content of starch fractions i.e. the granulometrical and statistical parameters of granule-size distribution determined in previous work (Sebecic and Sebecic, 1995, Part 1), were correlated with maximum viscosity values (MV) of amylograms run on Brabender amylograph at pH of full enzyme inactivation (2.95) andconstant starch concentration in suspensions (6.5%) as well as with the characteristic of wheat flour, a(f), suggested as a numerical presentation of physicochemical properties of starch in flour under the conditions of amylographic measurements (Sebecic, 1989). Data show that small granules produced higher MV and a(f) values (r = 0.644 and r = 0.628; 0.05 P 0.01), while larger granules decreased MV and a(f) (r = -0.526 to r = -0.676; 0.10 P 0.01). Significant correlation of some granulometrical i.e. Statistical parameters of granulo-size distribution with MV and a(f) (0.10 P 0.01) suggests that granule size distribution can affect gelatinization properties of wheat flour under the conditions of amylographic measurements.
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