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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Publications at this Location » Publication #405941
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Small Grain and Food Crops Quality Research

Title: Particle size reduction influences protein and starch functional properties of whole wheat flour from hard red spring wheat

Author
item ISALM, MD AHMADUL - North Dakota State University
item Ohm, Jae-Bom
item RAY, AMRITA - North Dakota State University
item ISLAM, SHAHIDUL - North Dakota State University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/6/2023
Publication Date: 9/13/2023
Citation: Isalm, M., Ohm, J., Ray, A., Islam, S. 2023. Particle size reduction influences protein and starch functional properties of whole wheat flour from hard red spring wheat. Meeting Abstract. Cereals & Grains 23. P-58.

Interpretive Summary:

Technical Abstract: The baking performance of flour-based products largely depends on starch and protein functionality. Flour particle size distribution strongly influences the functional attributes of starch and protein, which is particularly crucial for whole wheat flour (WWF). The influence of flour particle size variations on starch and protein properties was investigated in WWF produced by stone milling from hard red spring wheat blend. WWF of two average particle sizes: 145.68 µm and 150.12 µm, were produced. WWF of cultivar Glenn with 202.77 µm particle size was used as a control. Starch properties were characterized by measuring resistant starch, amylose, and amylopectin contents, starch damage, and viscosity using a Rapid Visco Analyzer (RVA). Protein properties were characterized by high performance liquid chromatography (HPLC), near infrared (NIR) analyzer, Glutopeak, and wet gluten analysis. Particle size reduction significantly (p<0.05) improved the colour of WWF by reducing the darkness. Particle size reduction from 150.12 to 145.68 µm decreased Amylose content from 31.7% to 29.4%, indicating a softer end-product since the high amylose content generally causes hardness. Also, the final viscosity was increased by 15.56%, and the resistant starch (RS) was decreased by 2.0%. However, the starch damage increased from 6.58% to 6.71% with the reduction of particle sizes from 150.12 to 145.68 µm. Notably, phytic acid (PA) extraction decreased by 1.2%, indicating fewer antinutritional factors. Particle size variations also influenced several protein functional properties. While the total protein content did not change due to particle size reduction from 150.12 to 145.68 µm, Glutopeak showed a higher gluten strength, and the wet gluten analysis showed a higher gluten index. HPLC demonstrated that the relative proportion of different classes of proteins changed due to particle size reduction from 150.12 to 145.68 µm. glutenin/gliadin and polymeric/monomeric protein ratios were increased by 1.6% and 3.8%, respectively. Furthermore, unextractable polymeric protein (UPP), a major determinant of the end-product quality, also increased by 4.7%. These results indicate that the particle size reduction increases the availability of proteins with relatively larger molecular sizes. Overall, particle size reduction of stone-milled WWF of HRS brings positive changes to several functional properties of protein and starch with the potential positive impact on the dough rheology and end-product quality. The knowledge generated by the study will be valuable for the baking and milling industry to optimize the quality attributes of WWF to produce superior finished products.