Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality-Reference-Cited by-同舟云学术

Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality

Published:2024-01-22 Issue: Volume: Page:
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

van Rooyen Jana¹^ORCID,Delcour Jan A.²^ORCID,Oyeyinka Samson A.³^ORCID,Simsek Senay⁴^ORCID,Kidd Martin⁵,Manley Marena¹^ORCID

Affiliation:

1. Department of Food Science Stellenbosch University Stellenbosch South Africa

2. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium

3. Centre of Excellence in Agri‐Food Technologies, National Centre for Food Manufacturing University of Lincoln, Holbeach Lincolnshire UK

4. Whistler Center for Carbohydrate Research, Department of Food Science Purdue University West Lafayette Indiana USA

5. Centre of Statistical Consultation Stellenbosch University Stellenbosch South Africa

Abstract

AbstractBackground and ObjectivesIn the accompanying paper (Part 1), it was reported that forced convection roasting of wheat before milling can be directed to tailor the viscosifying properties of flour. The objective of the present work was to examine the effect of prior wheat roasting on flour proteins.FindingsEffective control of wheat roasting conditions proved to be essential to avoid the irreversible loss of flour functionality as deduced from the flour ethanol and lactic acid solvent retention capacity and mixography data. Response surface models predicted roasting at 108°C and 80 Hz (135 s) to maintain protein integrity. The microstructure of flour and isolated starch as well as X‐ray diffraction patterns revealed starch to be relatively unaffected by this heat treatment.ConclusionsFlour produced from roasted wheat can still be used for products that require the formation of a gluten network.Significance and NoveltyProtein is more sensitive to roasting conditions than starch.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10751

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