Abstract
ABSTRACTThe quality of many baked products, noodles, gravies, and thickeners is related to the pasting properties of wheat (Triticum aestivum L.) flour, yet different flours vary markedly in their pasting performance. The objective of the present research was to assess the role of the wheat flour fractions, gluten, water solubles, prime and tailing starches, in the contribution to peak hot paste viscosity among three selected wheat cultivars. Straight‐grade flours were fractionated and reconstituted. Fractions were examined independently and were deleted in otherwise fully reconstituted flours. Fractions were exchanged between cultivars for reconstituting flours, and fractions were substituted individually into a common starch base. The flours from the cultivars Klasic, McKay, and Madsen differed markedly in their peak hot paste viscosities, and were fractionated and reconstituted with only a small effect on paste viscosity. Results clearly showed that prime starch was the primary determinate of flour paste viscosity, but the other fractions all exerted a significant effect. Tailing starch increased paste viscosity directly due to pasting capacity of starch or indirectly through competition for water. Gluten also increased paste viscosity through competition for water. The water‐soluble fraction from different cultivar flours was more variable in effect.
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