Skip to main content
ARS Home » Research » Publications at this Location » Publication #244361
Title: Effects of Chlorination and Heat Treatment on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph

Author
item KWEON, MEERA
item SLADE, LOUISE - FOOD POLYMER SCIENCE CONSULTANCY
item LEVINE, HARRY - FOOD POLYMER SCIENCE CONSULTANCY
item SOUZA, EDWARD

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 8/21/2009
Publication Date: 10/4/2009
Citation: Kweon, M., Slade, L., Levine, H., Souza, E.J. 2009. Effects of Chlorination and Heat Treatment on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph. Meeting Proceedings.

Interpretive Summary:

Technical Abstract: The effects of chlorination and heat treatment on flour and gluten functionality were explored by SRC and mixograph for the soft wheat cultivar, Croplan 594W. Regardless of milling yield, SRC results for chlorinated flour samples showed a decrease in lactic acid SRC values with increasing extent of chlorination. The heat moisture treatment (HMT) and autoclaved samples showed a small curvilinear response of lactic SRC with increasing heat treatment time. 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%. When increasing heat treatment time, the ratio of LA/ (NaC + Suc) SRC values for the HMT samples showed a curvilinear response, whereas that for the autoclaved samples decreased significantly.