Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer reviewed journal
Publication Acceptance Date: 9/4/2008
Publication Date: 10/23/2008
Publication URL: hdl.handle.net/10113/22126
Citation: Guttieri, M.J., Souza, E.J., Sneller, C. 2008. Non-Starch Polysaccarides in Wheat Flour Wire-Cut Cookie Making. Journal of Agricultural and Food Chemistry. 56:10927-10932. Interpretive Summary: Prediction of the performance of flour in a cookie or cake is difficult, particularly after obviously unacceptable flour samples are excluded from use. We used the study of cell wall material in flour to make accurate predictions of fine differences in baking quality between wheat flour samples that are well adapted to cookie and cake baking. We expect this research to assist bakeries in blending flour to meet demanding production requirements.
Technical Abstract: Non-starch polysaccharides in wheat flour have significant capacity to affect the processing quality of dough and the finished quality of wheat products. Most research has focused on the effects of arabinoxylans (AX) in bread making. We found that water-extractable arabinoxylan and arabinogalactan peptides can predict variation in pastry wheat quality as captured by the wire-cut cookie model system. The sum of water extractable arabinoxylan plus arabinogalactan peptide, as represented by the hydrolyzed monosaccharides, was highly predictive of cookie geometry. The combination of cookie geometry and the ratio of water extractable arabinose to xylose predicted cookie texture.