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Effect of heating temperature on the particle size distribution in waxy wheat flour

Authors
Kim, WookQin, Yao
Issue Date
3월-2014
Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
Keywords
Flour; Particle size distribution; Starch; Waxy wheat
Citation
JOURNAL OF CEREAL SCIENCE, v.59, no.2, pp.228 - 233
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF CEREAL SCIENCE
Volume
59
Number
2
Start Page
228
End Page
233
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/99121
DOI
10.1016/j.jcs.2013.12.011
ISSN
0733-5210
Abstract
The particle size of waxy (amylose-reduced) wheat (Triticum aestivum L.) starch was determined at isothermal temperatures by laser diffraction analysis. Flour samples were suspended in deionized water at temperatures ranging from 30 to 90 degrees C for 20-60 min. At 30 degrees C, all of the flour particles exhibited trimodal size distributions, i.e., the particles in the first, second, and third modes were <10 mu m, 10 -50 mu m, and 51-300 mu m, respectively. Control experiments with isolated starch indicated that the first and second modes were associated mainly with starch granules, whereas the third mode may have been related to gluten and gluten adhesion. The particle size distributions of waxy segregant wheat flours were temperature dependent. At 60 degrees C, there were significant changes in the particle size and distribution of waxy flours, which indicated the swelling of starch granules in response to elevated temperature. As the temperature increased, the peak particle size of waxy segregant wheat flours increased in different ways. The results suggest that variations in the swelling properties of selected waxy genotype flours may be due to the strength of starch-protein interaction and the capacity for starch granule gelatinization. (C) 2014 Elsevier Ltd. All rights reserved.
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