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ARS Home » Research » Publications at this Location » Publication #122036
Title: THE EFFECT OF MIXING AND WHEAT PROTEIN/GLUTEN ON THE GELATINIZATION OF WHEAT STARCH.

Author
item Mohamed, Abdellatif
item RAYAS-DUARTE, PATRICIA - OKLAHOMA STATE UNIV

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/22/2002
Publication Date: 10/8/2002
Citation: MOHAMED, A., RAYAS-DUARTE, P. THE EFFECT OF MIXING AND WHEAT PROTEIN/GLUTEN ON THE GELATINIZATION OF WHEAT STARCH. FOOD CHEMISTRY. 2002.v.81.p.533-545.

Interpretive Summary: Wheat is one of the major crops of U.S. agriculture. The vast majority of wheat is used in foods including bread. When producing bread dough, the amount of energy required to properly mix the dough is an important economic factor in determining the price and profit margin of the product. In the work reported here the major factors governing the mixing process of doughs were examined. An optimum composition of the dough was found that would minimize the mixing cost. These results are of importance to both the baking and wheat producing industries.

Technical Abstract: The effect of 0.1 M acetic acid durum wheat protein extract on the gelatinization of starch was studied by differential scanning calorimetry (DSC). Mixing was shown to be an important factor that affects starch gelatinization parameters. The effect of mixing on selected starch-protein blends was also investigated. The starch onset and peak temperatures and delta H of the mixed blend were compared to the unmixed blend. Mixing increased the onset and the peak temperatures of the starch gelatinization and decreased the delta H. The increase in the protein amount added increased the onset and peak temperatures while it decreased the delta H of the starch gelatinization.