Effect of dry-heated prime starch and tailings fractions in wheat flour on pancake springiness

Cereal Chemistry

Volumn 85, Issue 5, 2008, Pages 626-628

  Ozawa, M ^a   Seguchi, M ^b  

^a Kobe Women's Junior College   (Japan)

^b KOBE WOMEN'S UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

'DRY' [; WHEAT FLOURS;

TRITICUM AESTIVUM;

EID: 53049096386     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-5-0626     Document Type: Article

References (22)

1. AACC International. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed. Methods 08-01 and 46-10. The Association: St. Paul, MN.
2. Becker, H. A., and Sallans, H. R. 1956. A study of the relation between time, temperature, moisture content, and loaf volume by the bromate formula in the heat treatment of wheat and flour. Cereal Chem. 33:245-265.
3. Donelson, D. H., and Wilson, J. T. 1960. Effect of the relative quantity of flour fractions on cake quality. Cereal Chem. 37:241-262.
4. Every, D. J. 1987. A simple, four-minute, protein-solubility test for heat damage in wheat. J. Cereal Sci. 6:225-236.
5. Fustier, P., and Gelinas, P. 1998. Combining flour heating and chlorination to improve cake texture. Cereal Chem. 75:568-570.
6. Hook, S. C. W. 1980. Dye-binding capacity as a sensitive index for the thermal denaturation of wheat protein. A test for heat-damaged wheat. J. Sci. Food Agric. 31:67-81.
7. Hutchinson, J. B., and Booth, R. G. 1946. The drying of wheat. IV. Phosphatase activity as an index of heat damage in cereals. J. Soc. Chem. Ind. 64:235-237.
8. Kusunose, C., Noguchi, S., Yamagishi, T., and Seguchi, M. 2002. Binding of prime starch to tailings fraction by proteins in stored wheat flour. Food Hydrocolloids 16:73-77.
9. McDermott, E. E. 1971. The 'turbidity' test as a measurement of thermal denaturation of proteins in wheat. J. Sci. Food Agric. 22:69-72.
10. Nakamura, C., and Seguchi, M. In Press. Improving effects of stored wheat flour on pancake texture. Food Sci. Technol. Res. 13:221-226.
11. Nakamura, C., Koshikawa, Y., and Seguchi, M. 2008. Effect of dry heating wheat flour on Kasutera (Japanese sponge cake) cake batter and its volume. Food Sci. Technol. Res.
12. Ozawa, M., and Seguchi, M. 2006. Relationship between pancake springiness and interaction of wheat flour components caused by dry heating. Food Sci. Technol. Res. 12:167-172.
13. Russo, J. V., and Doe, C. A. 1970. Heat treatment of flour as an alternative to chlorination. J. Food Technol. 5:363-374.
14. Seguchi, M. 1984. Oil-binding ability of heat-treated wheat starch. Cereal Chem. 61:248-250.
15. Seguchi, M. 1990. Effect of heat-treatment of wheat flour on pancake springiness. J. Food Sci. 55:784-785.
16. Seguchi, M. 1993. Effect of wheat flour aging on starch-granule surface proteins. Cereal Chem. 70:362-364.
17. Seguchi, M., Hayashi, M., Kanenaga, K., Ishihara, C., and Noguchi, S. 1998. Springiness of pancake and its relation to binding of prime starch to tailings in stored wheat flour. Cereal Chem. 75:37-42.
18. Seguchi, M., and Matsuki, J. 1977a. Studies on pan-cake baking. I. Effect of chlorination of flour on pan-cake qualities. Cereal Chem. 54:287-299.
19. Seguchi, M., and Matsuki, J. 1977b. Studies on pan-cake baking. III. Effects of pH, mixing time, and moisture level on the quality of pancake from reconstituted flour. Cereal Chem. 54:1056-1061.
20. Sollars, W. F. 1958. Cake and cookie flour fractions affected by chlorine bleaching. Cereal Chem. 35:100-110.
21. Thomasson, C. A., Miller, R. A., and Hoseney, R. C. 1995. Replacement of chlorine treatment for cake flour. Cereal Chem. 72:616-620.
22. Tsutsumi, C., and Nagahara, T. 1961. Effect of drying temperatures on the moisture determination of starches by oven drying method. Shokuryou Kagaku Kenkyu Hokoku 15:118-119.