Artículo
Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality
Moiraghi, Malena
; Sciarini, Lorena Susana
; Paesani, Candela
; Leon, Alberto Edel
; Perez, Gabriela Teresa
Fecha de publicación:
10/2019
Editorial:
Springer
Revista:
Journal of Food Science and Technology
ISSN:
0022-1155
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft wheat lines harvested in two consecutive years for cookie making, focusing on starch properties. Starch granule size distribution, and thermal and pasting properties of flour samples were studied. Large variations in flour and starch characteristics were found between all experimental lines, indicating a wide variability among wheat genotypes and a noticeable effect of crop year conditions. Starch granule size distribution showed the typical bimodal distribution observed for wheat. Flours with higher proportion of large A-type granules were associated with lower damaged starch (DS). As expected, the lower the DS content, the lower the solvent retention capacity, gelatinization temperature and enthalpy, with a positive impact on cookie diameter. Flours from soft wheat genotypes with higher proportion of large A-type granules were associated with lower DS content and reduced water absorption capacity. Both genotype and environment exert an effect on soft wheat flour characteristics.
Palabras clave:
COOKIE FACTOR
,
FLOUR PROPERTIES
,
SOFT WHEAT GENOTYPES
,
STARCH PROPERTIES
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
Moiraghi, Malena; Sciarini, Lorena Susana; Paesani, Candela; Leon, Alberto Edel; Perez, Gabriela Teresa; Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality; Springer; Journal of Food Science and Technology; 56; 10; 10-2019; 4474-4481
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