|Garimella Purna, S.K. - KANSAS STATE UNIVERSITY|
|Seib, Paul - KANSAS STATE UNIVERSITY|
|Shi, Y.C. - KANSAS STATE UNIVERSITY|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: February 15, 2007
Publication Date: August 1, 2007
Citation: Garimella Purna, S., Seib, P., Graybosch, R.A., Shi, Y. 2007. Pasting properties and solvent retention capacity of hard waxy wheat flours. Meeting Abstract. Technical Abstract: Waxy wheat is potentially valuable specialty wheat that lacks amylose and contains only amylopectin. Work at North Dakota State University showed that waxy wheat flour could be partially substituted for normal wheat flour in baked goods to give increase softness of bite and to reduce rate of staling. To understand the full potential of waxy wheat, we are evaluating the physico-chemical properties of waxy wheat flours and comparing them to normal regular wheat flours. The objective of this study was to examine the pasting and functional properties of flours milled from six hard waxy wheats (< 1% amylose in starch) and two regular hard wheat varieties. Solvent Retention Capacity (SRC) profiles were developed for all flours using four solvents and pasting properties were obtained using a 13 minute Rapid Visco Analyzer (RVA) test at 10% solids. Except for one waxy wheat flour, waxy wheat flours had higher %SRC values in distilled water and sucrose solution as compared to normal hard wheat flours. However, there were wide variations in %SRC values in lactic acid and sodium carbonate solutions among the six waxy wheat flours. RVA pasting curves showed that waxy wheat flours had a lower pasting temperature, lower peak viscosity, lower setback viscosity and hot paste viscosity as compared to hard wheat flours. It is interesting to note that the six waxy wheat flours varied significantly (p<0.05) in pasting properties. The total starch content in those waxy wheat flours ranged from 66.3% to 80.8% and did not correlate with pasting properties. The variations in SRC results did not correlate with the trends observed in pasting properties. The levels of damaged starch, pentosan content and '-amylase activities will be presented along with the effects on the pasting properties and SRC.