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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Bioproducts Research » Research » Publications at this Location » Publication #179457


item Robertson, George
item Cao, Trung

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 4/10/2005
Publication Date: 9/11/2005
Citation: Robertson, G.H., Cao, T. 2005. Alteration of wheat functional properties by extractive and non-extractive contact with ethanol. American Association of Cereal Chemists Annual Meeting. September 11-14, 2005, Orlando, FL. Paper No. P-229.

Interpretive Summary:

Technical Abstract: The application of low temperature ethanol to the technical separation of wheat protein and starch alters the functionality of the protein. These changes may arise by extraction or redistribution of soluble components within the flour/batter matrix. This study was conducted to describe changes to mixing functionality of wheat flour that were elicited by non-extractive contact, solubles-included (NXC); or extractive contact, solubles-excluded (XC). The solvent was water or 50% to 100% ethanol applied at 22C or -12C. Treated, freeze-dried and ambient-equilibrated samples were developed in a mixograph at 61.8% absorption. Both water contact types and freeze drying led to mixograph changes: up to a 9% decline in peak height (XC), a 2X increase in peak time (XC), and a 20% decrease in peak width (XC). Except at 100%, ethanol XC at 22C markedly altered the flour and led to failure to develop doughlike consistency. However, for ethanol NXC at -12C, XC at -12C, and NXC at 22C time-to-peak increased up to 20,74 and 132% (except at 100% ethanol). Further, peak height did not change for ethanol NXC at 22C, but increased as much as 20% for XC at -12C. Peak width increased for ethanol XC at -12C but decreased for NXC at 22C or -12C. These data conservatively suggest the order of changes that may be experienced in the practical application of the cold ethanol method to developed wheat flour dough.