title: Studies on the rheological and gelatinization characteristics of waxy wheat flour.
abstract: The chemical composition, rheological and gelatinization characteristics of waxy wheat flour were investigated. Compared with wheat flour, waxy wheat flour has lower protein (9.52%), amylase (1.02%) and higher crude starch (73.19%) contents. Because of its different chemical composition, waxy wheat flour exhibited some better processing characteristics (water-holding capacity, dough development time, extensibility, swelling power and setback) than normal wheat flour. It also exhibited some defects in rheological characteristics, including a higher degree of softening, a lower Farinograph quality number and smaller resistance to extensibility ratio. Differential scanning calorimetry results showed that waxy wheat flour gelatinized at higher onset (To=60.9 °C), peak (Tp=64.9 °C), conclusion (Tc=73.6 °C) temperatures and required more energy (ΔH=7.6J/g) to melt gelatinized starch gels. The results of this investigation indicated that blending waxy wheat flour with normal flour is a promising way to improve product quality in baked foods and to prolong the shelf-life of these products.
authors: School of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China. Electronic address: hxinzh@hotmail.com.
authors: Huanxin
authors: H
authors: Zhang
authors: School of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China.
authors: Wei
authors: W
authors: Zhang
authors: School of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China.
authors: Chunzhong
authors: C
authors: Xu
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors: Xing
authors: X
authors: Zhou
mesh_terms: D005433:Flour / Q000032:analysis*; D012212:Rheology; D013816:Thermodynamics; D014908:Triticum / Q000737:chemistry*; D014885:Waxes / Q000737:chemistry*
chemical_list: D014885:Waxes
keywords: Gelatinization characteristics; Normal wheat flour; Rheological characteristics; Waxy wheat flour