Publication no. C-1998-0105-06R |  VIEW ARTICLE

Springiness of Pancake and Its Relation to Binding of Prime Starch to Tailings in Stored Wheat Flour.

Masaharu Seguchi (1), Machiko Hayashi, Kazuko Kanenaga, Chiho Ishihara, and Satoko Noguchi. (1) Faculty of Home Economics, Laboratory of Food Technology, Kobe Womenís University, Suma-ku, Kobe City, Japan 614. Corresponding author. E-mail: <seguchi@suma.kobe-wu.ac.jp> Cereal Chem. 75(1):37-42. Accepted September 14, 1997. Copyright 1998 by the American Association of Cereal Chemists, Inc.

Wheat flours were stored at room temperature (15-25°C), 40, 60, 80, and 100°C for various times. The baking performance of these flours was then evaluated in terms of the springiness of pancakes (recovery from crushing). Baking performance improved with increased storage time at each temperature. Brabender Amylograph tests of the flours indicated that the onset temperature in viscosity decreased with increased storage time at each temperature. When the flours were fractionated by acetic acid (pH 3.5) with mortar and pestle, recoveries of the water-solubles and gluten fractions were unchanged, but recoveries of prime starch and tailings fractions changed remarkably with increased storage time. On the other hand, those changes were not observed when flours were fractionated with a Waring blender. The binding of prime starch to tailings was correlated significantly with baking performance.