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

Wook Kim, Yao Qin

Research output: Contribution to journalArticle

5 Citations (Scopus)

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°C for 20-60min. At 30°C, all of the flour particles exhibited trimodal size distributions, i.e., the particles in the first, second, and third modes were <10μm, 10-50μm, and 51-300μm, 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°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.

Original languageEnglish
Pages (from-to)228-233
Number of pages6
JournalJournal of Cereal Science
Volume59
Issue number2
DOIs
Publication statusPublished - 2014 Mar 1

Fingerprint

Flour
particle size distribution
wheat flour
Particle Size
Particle size analysis
Starch
Heating
Triticum
flour
heat
Temperature
starch granules
particle size
starch
temperature
gluten
Glutens
Particle size
Swelling
gelatinization

Keywords

  • Flour
  • Particle size distribution
  • Starch
  • Waxy wheat

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

Cite this

Effect of heating temperature on the particle size distribution in waxy wheat flour. / Kim, Wook; Qin, Yao.

In: Journal of Cereal Science, Vol. 59, No. 2, 01.03.2014, p. 228-233.

Research output: Contribution to journalArticle

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