Wet-milling properties of waxy wheat flours by two laboratory methods

Journal of Food Engineering

Volumn 72, Issue 2, 2006, Pages 167-178

  Sayaslan, Abdulvahit ^a   Seib, Paul A ^b   Chung, Okkyung K ^c  

^a GAZIOSMANPASA UNIVERSITY   (Turkey)

^b KANSAS STATE UNIVERSITY   (United States)

^c GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

Author keywords

Starch and Gluten separation; Waxy wheat flour; Wet milling

Indexed keywords

AGGLOMERATION; CENTRIFUGATION; CROPS; ELASTICITY; MILLING (MACHINING); PURIFICATION; STARCH;

DOUGH-WASHING; STARCH AND GLUTEN SEPARATION; WAXY WHEAT FLOUR; WET-MILLING;

AGRICULTURAL PRODUCTS;

AGGLOMERATION; CENTRIFUGATION; ELASTICITY; FLOUR; MACHINING; PURIFICATION; STARCH; WHEAT;

TRITICUM AESTIVUM;

EID: 24144436925     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.11.033     Document Type: Article

References (89)

1. AACC Approved methods of the American association of cereal chemists 10th ed. 2000 American Association of Cereal Chemists St. Paul, MN
2. E.S. Abdel-Aal, P. Hucl, R.N. Chibbar, H.N. Han, and T. Demeke Physicochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats Cereal Chemistry 79 2002 458 464
3. R.A. Anderson Manufacture of wheat starch R.L. Whistler E.F. Paschall Starch: Chemistry and technology Vol. II 1967 Academic Press New York 53 63
4. R.A. Anderson Wet-processing of wheat flour G.E. Inglett Wheat: Production and utilization 1974 AVI Publishing Westport, CT 355 365
5. S. Antes, and H. Wieser Effects of high molecular weight glutenin subunits on rheological dough properties and breadmaking quality of wheat Cereal Chemistry 78 2001 157 159
6. D.J. Barr The engineering of a modern wheat starch process Y. Pomeranz Wheat is unique 1989 American Association of Cereal Chemists St. Paul, MN 501 508
7. S.R. Bean, R.K. Lyne, K.A. Tilley, O.K. Chung, and G.L. Lookhart A rapid method for quantitation of insoluble polymeric proteins in flour Cereal Chemistry 75 1998 374 379
8. A.C.A.P.A. Bekkers, W.J. Lichtendonk, A. Graveland, and J.J. Plijter Mixing of wheat flour dough as a function of the physico-chemical properties of the SDS-gel proteins P.R. Shewry A.S. Tatham Wheat Gluten 2000 Royal Society of Chemistry London 408 412
9. W.J. Bergthaller New uses of wheat gluten and non-starch wheat components J.L. Steele O.K. Chung Proceedings of international wheat quality conference 1997 Grain Industry Alliance Manhattan, KS 285 301
10. W. Bergthaller, M.G. Lindhauer, and H. Zwingelberg Variety testing of wheat for starch production using small scale process W. Praznik A. Huber Contributions of the fourth international workshop on carbohydrates as organic raw materials 1998 WUV-Universitätsverlag Vienna 163 176
11. M. Bhattacharya, S.V. Erazo-Castrejon, D.C. Doehlert, and M.S. McMullen Staling of bread as affected by waxy wheat flour blends Cereal Chemistry 79 2002 178 182
12. W. Bushuk Distribution of water in dough and bread Baker's Digest 40 1966 38 40
13. M. Chakraborty, K. Matkovic, D.G. Grier, E.L. Jarabek, W.A. Berzonsky, and M.S. McMullen Physicochemical and functional properties of tetraploid and hexaploid waxy wheat starch Starch/Stärke 56 2004 339 347
14. R.N. Chibbar, M. Baga, T. Demeke, and P. Hucl Genetic engineering for starch modification J.L. Steele O.K. Chung Proceedings of international wheat quality conference 1997 Grain Industry Alliance Manhattan, KS 245 259
15. H.J. Cornell, and A.W. Hoveling Wheat chemistry and utilization 1998 Technomic Lancaster, PA
16. C.M. Courtin, and J.A. Delcour Arabinoxylans and endoxylanases in wheat flour bread-making Journal of Cereal Science 35 2002 225 243
17. Z. Czuchajowska, and Y. Pomeranz Protein concentrate and prime starch from wheat flours Cereal Chemistry 70 1993 701 706
18. Czuchajowska, Z., & Pomeranz, Y. (1995). Process for fractionating wheat flours to obtain protein concentrates and prime starch. U.S. Patent, 5,439,526.
19. B.I. Dahlberg A new process for the industrial production of wheat starch and wheat gluten Starch/Stärke 30 1978 8 12
20. C. Don, W. Lichtendonk, J.J. Plijter, and R.J. Hamer Glutenin macropolymer: A gel formed by glutenin particles Journal of Cereal Science 37 2003 1 7
21. C. Don, W.J. Lichtendonk, J.J. Plijter, and R.J. Hamer Understanding the link between GMP and dough: From glutenin particles in flour towards developed dough Journal of Cereal Science 38 2003 157 165
22. S.G. Douglas A rapid method for the determination of pentosans in wheat flour Food Chemistry 7 1981 139 145
23. P.C. Dreese, J.M. Faubion, and R.C. Hoseney Dynamic rheological properties of flour, gluten, and gluten-starch doughs. I. Temperature-dependent changes during heating Cereal Chemistry 65 1988 348 351
24. FAO (2002). Codex standard for wheat gluten-163-1987. [ http://www.fao.org ]. Rome, Italy: Food and Agriculture Organization.
25. D.A. Fellers Fractionation of wheat into major components Y. Pomeranz Industrial uses of cereals 1973 American Association of Cereal Chemists St. Paul, MN 207 228
26. K.F. Finney, and M.D. Shogren A ten-gram mixograph for determining and predicting functional properties of wheat flours Baker's Digest 46 1972 32 35 38-42, 77
27. S. Fujita, H. Yamamoto, Y. Sugimoto, N. Morita, and M. Yamamori Thermal and crystalline properties of waxy wheat (Triticum aestivum L.) starch Journal of Cereal Science 27 1998 1 5
28. G. Grace Preparation of vital wheat gluten T.H. Applewhite Proceedings of the world congress on vegetable protein utilization in human foods and animal feedstuffs 1988 American Oil Chemists Society Champaign, IL 112 115
29. L.A. Grant, N. Viagnux, D.C. Doehlert, M.S. McMullen, E.M. Elias, and S. Kianian Starch characteristics of waxy and nonwaxy tetraploid (Triticum turgidum L. var. durum) wheats Cereal Chemistry 78 2001 590 595
30. R.A. Graybosch Waxy wheats: Origin, properties, and prospects Trends in Food Science and Technology 9 1998 135 142
31. R.A. Graybosch, G. Guo, and D.R. Shelton Aberrant falling numbers of waxy wheats independent of α-amylase activity Cereal Chemistry 77 2000 1 3
32. R.A. Graybosch, C.J. Peterson, L.E. Hansen, S. Rahman, A. Hill, and J.H. Skerritt Identification and characterization of U.S. wheats carrying null alleles at the wx loci Cereal Chemistry 75 1998 162 165
33. R.J. Hamer, P.L. Weegels, J.P. Marseille, and M. Kelfkens A study of the factors affecting the separation of wheat flour into starch and gluten Y. Pomeranz Wheat is unique 1989 American Association of Cereal Chemists St. Paul, MN 467 477
34. S. Hashimoto, M.D. Shogren, and Y. Pomeranz Cereal pentosans: their estimation and significance. I. Pentosans in wheat and milled wheat products Cereal Chemistry 64 1987 30 34
35. K. Hayakawa, K. Tanaka, T. Nakamura, S. Endo, and T. Hoshino Quality characteristics of waxy hexaploid wheat (Triticum aestivum L): Properties of starch gelatinization and retrogradation Cereal Chemistry 74 1997 576 580
36. IWGA (1989). Wheat gluten - a natural protein for the future - today. Prairie Village, KS: International Wheat Gluten Association.
37. Kerkkonen, H. K., Laine, K. M. J., Alanen, M. A., & Renner, H. V. (1976). Method of separating gluten from wheat flour. U.S. Patent, 3,951,938.
38. W. Kim, J.W. Johnson, R.A. Graybosch, and C.S. Gaines Physicochemical properties and end-use quality of wheat starch as a function of waxy protein alleles Journal of Cereal Science 37 2003 195 204
39. C. Kiribuchi-Otobe, T. Nagamine, T. Yanagisawa, M. Ohnishi, and I. Yamaguchi Production of hexaploid wheats with waxy endosperm character Cereal Chemistry 74 1997 72 74
40. E. Labat, X. Rouau, and M.H. Morel Effect of flour water-extractable pentosans on molecular associations in gluten during mixing Lebensmittel- Wissenschaft und-Technologie (Food Science and Technology) 35 2002 185 189
41. D.R. Lineback, and V.F. Rasper Wheat carbohydrates 3rd ed. Y. Pomeranz Wheat chemistry and technology Vol. I 1988 American Association of Cereal Chemists St. Paul, MN 277 372
42. N. Lumdubwong, and P.A. Seib Low- and medium-DE maltodextrins from waxy wheat starch: Preparation and properties Starch/Stärke 53 2001 605 615
43. M. Maijala Environment and product gain in new wet wheat process Food Engineering 48 1976 73 75
44. C.C. Maningat, and S.D. Bassi Wheat starch production M. Tumbleson P. Yang S. Eckhoff Proceedings of international starch technology conference 1999 University of Illinois Urbana, IL 26 40
45. C.C. Maningat, and P.A. Seib Update on wheat starch and its use J.L. Steele O.K. Chung Proceedings of international wheat quality conference 1997 Grain Industry Alliance Manhattan, KS 261 284
46. Maningat, C. C., Bassi, S., & Hesser, J. M. (1994). Wheat gluten in food and non-food systems. Technical Bulletin, XVI, 6. Manhattan, KS: American Institute of Baking.
47. C.C. Maningat, G.K. DeMeritt, R. Chinnaswamy, and S.D. Bassi Properties and applications of texturized wheat gluten Cereal Foods World 44 1999 650 655
48. B.V. McCleary Enzymatic modification of plant polysaccharides International Journal of Biological Macromolecules 8 1986 433 436
49. F. Meuser Wheat utilization for the production of starch, gluten and extruded products W. Bushuk V.F. Rasper Wheat: Production, properties and quality 1994 Chapman & Hall New York 179 204
50. F. Meuser, F. Althoff, and H. Huster Developments in the extraction of starch and gluten from wheat flour and wheat kernels Y. Pomeranz Wheat is unique 1989 American Association of Cereal Chemists St. Paul, MN 479 499
51. R.A. Miller, and R.C. Hoseney Evaluating vital wheat gluten quality Cereal Foods World 41 1996 412 416
52. C.F. Morris, and C.F. Konzak Registration of hard and soft homozygous waxy wheat germplasm Crop Science 41 2001 934
53. W.R. Morrison, T.P. Milligan, and M.N. Azudin A relationship between the amylose and lipid contents of starches from diploid cereals Journal of Cereal Science 2 1984 257 271
54. T. Nakamura, M. Yamamori, H. Hirano, S. Hidaka, and T. Nagamine Production of waxy (amylose-free) wheats Molecular and General Genetics 248 1995 253 259
55. D.V. Neel, and R.C. Hoseney Factors affecting flowability of hard and soft wheat flours Cereal Chemistry 61 1984 262 266
56. B.T. Oleson World wheat production, utilization, and trade W. Bushuk V.F. Rasper Wheat production, properties and quality 1994 Chapman & Hall New York 1 11
57. E.S. Posner, and A.N. Hibbs Wheat flour milling 1997 American Association of Cereal Chemists St. Paul, MN
58. E.S. Posner Wheat K. Kulp J.G. Ponte Jr. Handbook of cereal science and technology 2nd ed. 2000 Marcel Dekker New York 1 30
59. I. Reddy, and P.A. Seib Modified waxy wheat starch compared to modified waxy corn starch Journal of Cereal Science 31 2000 25 39
60. X. Rouau, M.L. El-Hayek, and D. Moreau Effect of an enzyme preparation containing pentosanases on the bread-making quality of flours in relation to changes in pentosan properties Journal of Cereal Science 19 1994 259 272
61. T. Sasaki, T. Yasui, and J. Matsuki Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds Cereal Chemistry 77 2000 58 63
62. A. Sayaslan Wet-milling of wheat flour: Industrial processes and small-scale test methods Lebensmittel-Wissenschaft und-Technologie (Food Science and Technology) 37 2004 499 515
63. F.W. Schenck, and R.E. Hebeda Starch hydrolysis products: An introduction and history F.W. Schenck R.E. Hebeda Starch hydrolysis products 1992 VCH Publishers New York 1 21
64. P. Schropp, and H. Weiser Effects of high molecular weight subunits of glutenin on the rheological properties of wheat gluten Cereal Chemistry 73 1996 410 413
65. P.A. Seib Wheat starch: isolation, structure and properties Oyo Toshitsu Kagaki 41 1994 49 69
66. P.A. Seib Wheat starch as a quality determinant J.L. Steele O.K. Chung Proceedings of international wheat quality conference 1997 Grain Industry Alliance Manhattan, KS 61 82
67. P.A. Seib Reduced-amylose wheats and Asian noodles Cereal Foods World 45 2000 504 512
68. H. Singh, and F. MacRitchie Application of polymer science to properties of gluten Journal of Cereal Science 33 2001 231 243
69. M. Southan, and F. MacRitchie Review: Molecular weight distribution of wheat proteins Cereal Chemistry 76 1999 827 836
70. USDA/NASS (2001). Agricultural statistics. U.S. Department of Agriculture, National Agricultural Statistics Service. Washington, DC: U.S. Government Printing Office.
71. S. Uthayakumaran, F.L. Stoddard, P.W. Gras, and F. Bekes Effects of incorporated glutenins on functional properties of wheat dough Cereal Chemistry 77 2000 737 743
72. W.S. Veraverbeke, I.M. Verbruggen, and J.A. Delcour Effects of increased high molecular weight glutenin subunits content of flour on dough mixing behavior and breadmaking Journal of Agricultural and Food Chemistry 46 1998 4830 4835
73. P. Verberne, and W. Zwitserloot A new hydrocyclone process for the separation of starch and gluten from wheat flour Starch/Stärke 30 1978 337 338
74. Verberne, P., Zwitserloot, W. R. M., & Nauta, R. R. (1979). Method for separation of wheat gluten and wheat starch. U.S. Patent, 4,132,566.
75. Wang, M. (2003). Effect of pentosans on gluten formation and properties. Ph.D. Dissertation. Wageningen: Wageningen University.
76. M. Wang, R.J. Hamer, T.V. Vliet, and G. Oudgenoeg Interaction of water extractable pentosans with gluten protein: effect on dough properties and gluten quality Journal Cereal Science 36 2002 25 374
77. M. Wang, R.J. Hamer, T.V. Vliet, H. Gruppen, H. Marseille, and P.L. Weegels Effect of water unextractable solids on gluten formation and properties: mechanistic considerations Journal Cereal Science 37 2003 55 64
78. M. Wang, G. Oudgenoeg, T.V. Vliet, and R.J. Hamer Interaction of water unextractable solids with gluten protein: Effect on dough properties and gluten quality Journal Cereal Science 38 2003 95 104
79. P.L. Weegels, J.P. Marseille, and R.J. Hamer Small scale separation of wheat flour in starch and gluten Starch/Stärke 40 1988 342 346
80. P.L. Weegels, J.P. Marseille, and A.M.B. Voorpostel Enzymes as a processing aid in the separation of wheat into starch and gluten W. Bushuk R. Thackuk Gluten proteins 1990 1991 American Association of Cereal Chemists St. Paul, MN 199 202
81. W. Witt Modern method of separating the components of wheat J.L. Steele O.K. Chung Proceedings of international wheat quality conference 1997 Grain Industry Alliance Manhattan, KS 231 248
82. A.R. Wooding, S. Kavale, F. MacRitchie, and F.L. Stoddard Link between mixing requirements and dough strength Cereal Chemistry 76 1999 800 806
83. M. Yamamori, and N.T. Quynh Differential effects of Wx-A1, -B1, and -D1 protein deficiencies on apparent amylase content and starch pasting properties in common wheat Theoretical and Applied Genetics 100 2000 32 38
84. T. Yasui, J. Matsuki, T. Sasaki, and M. Yamamori Amylose and lipid content, amylopectin structure and gelatinization properties of waxy wheat (Triticum aestivum) starch Journal of Cereal Science 24 1996 131 137
85. T. Yasui, T. Sasaki, and J. Matsuki Milling and flour pasting properties of waxy endosperm mutant lines of bread wheat (Triticum aestivum L) Journal of Science of Food and Agriculture 79 1999 687 692
86. T. Yasui, T. Sasaki, J. Matsuki, and M. Yamamori Waxy endosperm mutants of bread wheat (Triticum aestivum L.) and their starch properties Breeding Science 47 1997 161 163
87. S.-H. Yoo, and J.-L. Jane Structural and physical characteristics of waxy and other wheat starches Carbohydrate Polymers 49 2002 297 305
88. W.R.M. Zwitserloot Production of wheat starch and gluten: historical review and development into a new approach Y. Pomeranz Wheat is unique 1989 American Association of Cereal Chemists St. Paul, MN 509 519
89. W.R.M. Zwitserloot New integrated process for starch, gluten production World Grain 6 1989 12 15