Publication no. C-2002-0603-05R |  VIEW ARTICLE

Dough and Baking Properties of High-Amylose and Waxy Wheat Flours.

Naofumi Morita (1,2), Tomoko Maeda (1), Megumi Miyazaki (1), Makoto Yamamori (3), Hideho Miura (4), and Ichiro Ohtsuka (5). (1) Laboratory of Food Chemistry, Division of Applied Biochemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University, 1-1, Gakuencho, Sakai 599-8531, Japan. (2) Corresponding author. Phone: 0722-54-9459 Fax: 0722-54-9921. E-mail: <morita@biochem.osakafu-u.ac.jp> (3) National Agriculture Research Center for Tohoku Region, Morioka, Iwate 020-0198, Japan. (4) Department of Crop Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, 080-8555, Japan. (5) Laboratory of Biology, Kanagawa University, Kanagawa-ku, Yokohama, 221-0802, Japan. Cereal Chem. 79(4):491-495. Accepted March 4, 2002. Copyright 2002 American Association of Cereal Chemists, Inc.

The dough properties and baking qualities of a novel high-amylose wheat flour (HAWF) and a waxy wheat flour (WWF) (both Triticum aestivum L.) were investigated by comparing them with common wheat flours. HAWF and WWF had more dietary fiber than Chinese Spring flour (CSF), a nonwaxy wheat flour. Also, HAWF contained larger amounts of lipids and proteins than WWF and CSF. There were significant differences in the amylose and amylopectin contents among all samples tested. Farinograph data showed water absorptions of HAWF and WWF were significantly higher than that of CSF, and both flours showed poorer flour qualities than CSF. The dough of WWF was weaker and less stable than that of CSF, whereas HAWF produced a harder and more viscous dough than CSF. Differential scanning calorimetry data showed that starch in HAWF dough gelatinized at a lower temperature in the baking process than the starches in doughs of WWF and CSF. The starch in a WWF suspension had a larger enthalpy of gelatinization than those in HAWF and CSF suspensions. Amylograph data showed that the WWF starch gelatinized faster and had a higher viscosity than that in CSF. The loaves made from WWF and CSF were significantly larger than the loaves made from HAWF. However, the appearance of bread baked with WWF and HAWF was inferior to the appearance of bread baked with CSF. Bread made with WWF became softer than the bread made with CSF after storage, and reheating was more effective in refreshing WWF bread than CSF bread. Moreover, clear differences in dough and bread samples were revealed by scanning electron microscopy. These differences might have some effect on dough and baking qualities.