Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED Cereal Chemistry Pub Date : 2024-01-25 DOI:10.1002/cche.10754

Jana van Rooyen, Jan A. Delcour, Samson A. Oyeyinka, Senay Simsek, Martin Kidd, Marena Manley

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Abstract

Background and Objectives

Dry thermal treatment of wheat modifies the properties of wheat and of flour prepared from it. The objective of this study was to investigate the effect of wheat roasting on microstructural properties of wheat grains using confocal laser scanning, X-ray diffraction (XRD), and scanning electron microscopy (SEM) techniques. The impact of roasting on the damaged starch contents, the solvent retention capacity profiles, and the pasting properties of the resulting flour prepared from roasted wheat were also studied.

Findings

Response surface models predicted wheat roasting at 115°C and 65 Hz (165 s) to enhance flour viscosifying properties. Roasting before milling resulted in grain puffing, slight damage to the starch granule surface, and destruction of the protein matrix, as observed using SEM. XRD analysis revealed that amylose–lipid complexation had occurred. As a result of roasting, the peak, hot paste, and final viscosities of flour from roasted wheat were significantly (p ≤ .05) higher than those of flour produced from control wheat.

Conclusions

Roasting induces structural changes in wheat. Flour produced from roasted wheat can be used to produce gel structures with increased viscosities.

Significance and Novelty

Dry thermal treatment improves the viscosifying properties of flour milled from roasted wheat.

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事先烘焙小麦对面粉功能的影响第 1 部分.小麦粉的粘性

小麦的干热处理会改变小麦及其制备的面粉的特性。本研究旨在利用激光共聚焦扫描、X 射线衍射（XRD）和扫描电子显微镜（SEM）技术研究小麦焙烧对麦粒微观结构特性的影响。此外，还研究了焙烧对受损淀粉含量、溶剂保留能力曲线以及用焙烧小麦制备的面粉的粘贴性能的影响。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.