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Title: Effects of Extent of Chlorination, Extraction Rate, and Particle Size Reduction on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph

Author
item Kweon, Meera
item SLADE, LOUIS - FD POLYMER SCI CONSULTANC
item LEVINE, HARRY - FD POLYMER SCI CONSULTANC
item Martin, Ronald
item Andrews, Lonnie
item Souza, Edward

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/29/2008
Publication Date: 3/19/2009
Citation: Kweon, M., Slade, L., Levine, H., Martin, R.J., Andrews, L.C., Souza, E.J. 2009. Effects of Extent of Chlorination, Extraction Rate, and Particle Size Reduction on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph. Cereal Chemistry. 86(2):221-224.

Interpretive Summary: Solvent retention capacity (SRC) and mixograph were used for exploring the effects of extent of chlorination, extraction rate, and particle size reduction on flour and gluten functionality for the soft wheat cultivar, Croplan 594W. Based on the the SRC results, effects of milling extraction rate and chlorination extent were dramatic, but effects of additional milling to reduce particle size was less significant. Lactic acid SRC is used for monitoring glutenin network formation, but, our new SRC parameter, the ratio of LA/ (NaC + Suc) SRC values, is a better predictor for gluten functionality in the environment of other modulating networks, as demonstrated by mixography.

Technical Abstract: Chlorination is an essential soft wheat flour treatment for production of high-ratio cakes in the USA, frequently coupled with a post-milling treatment to reduce flour particle size. The effects of extent of chlorination, extraction rate, and particle size reduction on flour and gluten functionality have been explored by SRC and mixograph for the soft wheat cultivar, Croplan 594W. The SRC results showed dramatic effects of milling extraction rate and chlorination extent, but less significant effects of additional milling to reduce particle size. SRC analysis showed increases in water, sodium carbonate, and sucrose SRC values, but a decrease in lactic acid SRC values, with increasing extent of chlorination. Although lactic acid SRC is sufficient to monitor glutenin network formation, our new SRC parameter, the ratio of LA/ (NaC + Suc) SRC values, is an even better predictor for gluten functionality in the environment of other modulating networks, as demonstrated by mixography. The ratio of LA/ (NaC + Suc) SRC values decreased significantly with increasing extent of chlorination, and the effect was greater when the milling yield decreased from 74 to 55%.