Title: Starch granule size distribution of hard red winter and hard red spring wheat: Their relationship to wheat, flour and breadmaking quality Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 1, 2007
Publication Date: October 7, 2007
Citation: Park, S., Wilson, J.D., Seabourn, B.W. 2007. Starch granule size distribution of hard red winter and hard red spring wheat: Their relationship to wheat, flour and breadmaking quality [abstract]. Cereal Foods World. 52:A57. Technical Abstract: Starch constitutes the greatest weight portion of the wheat endosperm (65-75%), and contributes its own unique functional qualities such as texture, volume, consistency, aesthetics, moisture, and shelf stability to various baked products. Starch was isolated from 98 hard red winter wheats (HRW) and 100 hard red spring wheats (HRS). Granule size/volume distributions of the isolated starches were analyzed using a laser diffraction particle size analyzer. The distributions were compared and contrasted between the two classes, and correlations (r) compared to various quality parameters. There were significant differences in the bimodal size distribution between HRW and HRS. Starch granules (< 10 micrometer in diameter) occupied volumes in the range 28.5 - 49.1% for HRW (mean, 39.9%) while HRS starch granules occupied volumes in the range 37.1- 56.2% (mean, 47.3%). The mean granule sizes of the distribution peaks less than 10 micrometer in diameter also showed a significant difference (HRW, 4.32 vs. HRS, 4.49 micrometer), but the mean sizes of the distribution peaks larger than 10 micrometer were not significantly different (21.54 vs. 21.47 micrometer). Numerous wheat, flour, and breadmaking quality traits also showed significant correlation to starch size distributions. Most notably, the total volume between 10 and 20 micrometer showed high correlation to loaf volume for HRW (r = 0.498, P<0.0001) and HRS (r = 0.710, P<0.0001).