Gelling behaviour of different cereal flours
2018
Torbica, Aleksandra | Belović, Miona (https://orcid.org/0000-0002-1547-9072) | Tomić, Jelena
Starch properties represent, together with protein properties, a crucial factor in the definition of flour technological quality. The ability of starch to form gels during heating in the presence of water is the most important property that has to be taken into account for the formulation of novel bakery products. Heat pretreatments are sometimes employed with aim to modify the gelling properties of flours and reduce their bitter taste (if present). Gelling behaviour of different cereal flours (barley, rye, triticale, oat, sorghum and millet), both native and treated with dry heat or in the presence of steam (extrusion process), was evaluated in this study. Native common wheat and durum wheat flours were used as a control. For that purpose, water absorption index (WAI), water solubility index (WSI) and swelling power (SP) of different flour gels prepared by heating at 90°C for 15 min were determined. To better explain obtained results, total dietary fibre (TDF), insoluble dietary fibre (IDF) and β-glucan content were also analysed. Both applied treatments caused a significant increase of WAI and SP values, with much higher increase observed in extruded flours. This result could be related to higher degree of starch gelatinization occurring during hydrothermal treatment. Regarding the native flour samples, rye flour had significantly higher WAI value than other samples, while millet flour had significantly lower WAI than other flours. Barley, triticale and rye flour had significantly higher SP values than other samples. Similar trend was observed in heat treated flours, where millet flour had the lowest WAI and SP values. However, extruded flours showed completely different trend – oat flour had significantly lower WAI and SP values. Regarding all flour samples, rye flours had the highest WAI, WSI and SP values, which might be linked to its high dietary fibre content.
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