Impact of waxy, partial waxy, and wildtype wheat starch fraction properties on hearth bread characteristics

Cereal Chemistry

Volumn 83, Issue 6, 2006, Pages 647-654

  Sahlstrom, Stefan ^a   Bævre, Anne Birgit ^a   Graybosch, Robert ^b  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ENTHALPY; GELATION; GRANULATION; PLANTS (BOTANY); PURIFICATION; VISCOSITY; WATER ABSORPTION;

BAKING METHODS; PEAK VISCOSITIES; PROPERTY; SMALL SCALE; WAXY STARCHES; WAXY WHEAT FLOUR; WHEAT CULTIVARS; WHEAT FLOURS; WHEAT STARCH; WILD TYPES;

STARCH;

TRITICUM AESTIVUM;

EID: 33845192899     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0647     Document Type: Article

References (32)

1. AACC International. 2000. Approved Methods of the American Association of Cereal Chemists. 10th Ed. Method 44-15A. The Association: St. Paul, MN.
2. Abdel-Aal, E. S. M., Hucl, P., Chibbar, R. N., Han, H. L., and Demeke, T. 2002. Physicochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats. Cereal Chem. 79:458-464.
3. Bhattacharya, M., Erazo-Castrejon, S. V., Doehlert, D. C., and McMullen, M. S. 2002. Staling of bread as affected by waxy wheat flour blends. Cereal Chem. 79:178-182.
4. Bicsak, R. C. 1993. Comparison of Kjeldahl method for determination of crude protein in cereal-grains and oilseeds with generic combustion method - Collaborative study. J. AOAC Int. 76:780-786.
5. Chiotelli, E., and Le Meste, M. 2002. Effect of small and large wheat starch granules on thermomechanical behavior of starch. Cereal Chem. 79:286-293.
6. Eliasson, A.-C., and Larsson, K. 1993. Cereals in Breadmaking: A Molecular Colloidal Approach. Marcel Dekker: New York.
7. Faegestad, E. M., Molteberg, E. L., and Magnus, E. M. 2000. Interrelationships of protein composition, protein level, baking process and the characteristics of hearth bread and pan bread. J. Cereal Sci. 31:309-320.
8. Graybosch, R. A. 1998. Waxy wheats: Origin, properties, and prospects. Trends Food Sci. Technol. 9:135-142.
9. Graybosch, R. A., Guo, G., and Shelton, D. R. 2000. Aberrant falling numbers of waxy wheats independent of α-amylase activity. Cereal Chem. 77:1-3.
10. Graybosch, R. A., Souza, E., Berzonsky, W., Baenziger, P. S., and Chung, O. K. 2003. Functional properties of waxy wheat flours: Genotypic and environmental effects. J. Cereal Sci. 38:69-76.
11. Hayakawa, K., Tanaka, K., Nakamura, T., Endo, S., and Hoshino, T. 1997. Quality characteristics of waxy hexaploid wheat (Triticum aestivum L.): Properties of starch gelatinization and retrogradation. Cereal Chem. 74:576-580.
12. Holtekjolen, A. K. 2005. Variation in chemical constituents of barley. Dept. of Chemistry, Biochemistry and Food Science. Norwegian University of Life Sciences: Åas, Norway.
13. Kim, W., Johnson, J. W., Graybosch, R. A., and Gaines, C. S. 2003. Physicochemical properties and end-use quality of wheat starch as a function of waxy protein alleles. J. Cereal Sci. 37:195-204.
14. Kiribuchi-Otobe, C., Nagamine, T., Yanagisawa, T., Ohnishi, M., and Yamaguchi, I. 1997. Production of hexaploid wheats with waxy endosperm character. Cereal Chem. 74:72-74.
15. Knutson, C. A., and Grove, M. J. 1994. Rapid method for estimation of amylose in maize starches. Cereal Chem. 71:469-471.
16. Lee, M. R., Swanson, B. G., and Baik, B. K. 2001. Influence of amylose content on properties of wheat starch and breadmaking quality of starch and gluten blends. Cereal Chem. 78:701-706.
17. McDonald, A. M. L., and Stark, J. R. 1988. A critical examination of procedures for the isolation of barley starch. J. Inst. Brew. 94:125-132.
18. Morita, N., Maeda, T., Miyazaki, M., Yamamori, M., Miura, H., and Ohtsuka, I. 2002. Dough and baking properties of high-amylose and waxy wheat flours. Cereal Chem. 79:491-495.
19. Nakamura, T., Yamamori, M., Hirano, H., Hidaka, S., and Nagamine, T. 1995. Production of waxy (amylose-free) wheats. Molec. Gen. Genet. 248:253-259.
20. Peng, M., Gao, M., Abdel-Aal, E. S. M., Hucl, P., and Chibbar, R. N. 1999. Separation and characterization of A- and B-type starch granules in wheat endosperm. Cereal Chem. 76:375-379.
21. Reddy, I., and Seib, P. A. 2000. Modified waxy wheat starch compared to modified waxy corn starch. J. Cereal Sci. 31:25-39.
22. Sahlstrom, S., Brathen, E., Lea, P., and Autio, K. 1998. Influence of starch granule size distribution on bread characteristics. J. Cereal Sci. 28:157-164.
23. Sahlstrom, S., Baevre, A. B., and Brathen, E. 2003a. Impact of starch properties on hearth bread characteristics. I. Starch in wheat flour. J. Cereal Sci. 37:275-284.
24. Sahlstrom, S., Baevre, A. B., and Brathen, E. 2003b. Impact of starch properties on hearth bread characteristics. II. Purified A- and B-granule fractions. J. Cereal Sci. 37:285-293.
25. Sasaki, T., and Matsuki, J. 1998. Effect of wheat starch structure on swelling power. Cereal Chem. 75:525-529.
26. Soulaka, A. B., and Morrison, W. R. 1985. The amylose and lipid contents, dimensions, and gelatinization characteristics of some wheat starches and their A-granule and B-granule fractions. J. Sci. Food Agric. 36:709-718.
27. Stauffer, C. E. 1998. Principles of dough formation. Pages 262-295 in: Technology of Breadmaking. S. P. Cauvain and L. S. Young, eds. Blackie Academic and Professionals: London.
28. Tester, R. F., and Morrison, W. R. 1990. Swelling and gelatinization of cereal starches. 1. Effects of amylopectin, amylose, and lipids. Cereal Chem. 67:551-557.
29. Thomas, D., and Atwell, W. 1999. Starches. AACC International: St. Paul, MN.
30. Toyokawa, H., Rubenthaler, G. L., Powers, J. R., and Schanus, E. G. 1989. Japanese noodle qualities. 2. Starch components. Cereal Chem. 66:387-391.
31. Walker, C. E., Ross, A. S., Wrigley, C. W., and McMaster, G. J. 1988. Accelerated starch-paste characterization with the Rapid Visco Analyser. Cereal Foods World 33:491-494.
32. Yasui, T., Matsuki, J., Sasaki, T., and Yamamori, M. 1996. Amylose and lipid contents, amylopectin structure, and gelatinisation properties of waxy wheat (Triticum aestivum) starch. J. Cereal Sci. 24:131-137.